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Season’s Menu: July 2012 Edition

Posted on  | July 5, 2012   Bookmark and Share
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SKINNYGIRL CITRUS SPRITZER

1½ parts Skinnygirl Tangerine Vodka
3-4 parts diet lemon-lime soda

Mix together and garnish with a lime.

THE TITO’S TEXAS SIPPER

1½ oz. Tito’s Handmade Vodka
¼ oz. elderflower liqueur
2 oz. fresh grapefruit juice
1 oz. grapefruit soda

Shake Tito’s Handmade Vodka, elderflower liqueur and grapefruit juice over ice. Strain into rocks glass filled with fresh ice and top with grapefruit soda. Garnish with a mint leaf.

ST–GERMAIN SHANDY

5 parts Pilsner beer
1½ parts St-Germain
2 lemon wedges

Stir ingredients together in a pint glass filled halfway to the top with ice. Squeeze two lemon wedges (or half a lemon) and submerge into glass.

RUMCHATA ICED COFFEE

1 part RumChata
3 parts very strong room temperature coffee

Shake with ice and pour into a tall glass. Optional: garnish with whipped cream and cherry.

ABSOLUT CHERRYKRAN FUSION

1 part Absolut CherryKran
1½ parts orange juice
1½ parts pomegranate juice
Lemon-lime soda
1 whole maraschino cherry for garnish

Fill a chilled rocks glass with ice cubes. Add all ingredients and garnish with cherry.

NICK STRANGEWAY’S JUBILEE PUNCH

2 parts Beefeater London Dry Gin
1 part Dubonnet
1 part Hawkers Sloe Gin
½ part Grants Morella
Cherry Liqueur
½ part Jo Hilditch British Cassis
½ part Jo Hilditch British Framboise
Splash King’s Ginger Liqueur
3 dashes Angostura Bitters
1 part lemon juice
4 parts Earl Grey Tea (chilled)
4 parts Mumm Champagne

Build the ingredients in a punch bowl or jug and top with ice. Garnish with fresh seasonal fruits.

EASTERN BUCK

1½ parts Bombay Sapphire East Gin
3 parts ginger ale (Fever-Tree ginger ale recommended)

Build with ice in a highball glass. Garnish with lemongrass.


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