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Season’s Menu: October 2012 Edition

Posted on  | October 3, 2012   Bookmark and Share
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PANAMANIAN DEVIL
Created by Jonathan Pogash, The Cocktail Guru

2 oz. Ron Abuelo Añejo Rum
1 oz. chilled espresso
3 drops liquid smoke
¼ oz. simple syrup
Spray of Lucid Absinthe

Shake first four ingredients with ice and strain into a martini glass rimmed with smoked chili powder. Spray some Lucid Absinthe on top. Garnish with a flamed orange peel.

SKINNYGIRL CITRUS TWIST

2 oz. Skinnygirl
Tangerine Vodka
1½ oz. lime soda water
½ lime
½ lemon
Squirt of fresh grapefruit

Pour over ice or serve like a martini.

PEAR OF ROSES
created by Joseph Ehrmann

1½ oz. Square One Botanical
1 oz. unfiltered pear juice
½ oz. lavender syrup
½ oz. Meyer lemon juice
3 sprigs rosemary

Muddle rosemary briefly in shaker. Add all other ingredients and shake with ice. Strain into a chilled cocktail glass. Garnish with a sprig of rosemary.

AGAVE MARIA

1 part Agave Loco
Pepper Cured Tequila
4 parts Bloody Mary Mix

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

PUMPKIN SHANDY
Created by Kyle Ford

1 oz. Cointreau
1 oz. fresh lemon juice
1 barspoon pumpkin butter
4–5 oz. pumpkin ale

Add Cointreau, lemon juice and pumpkin butter to a mixing glass with ice. Shake and fine-strain over ice into a highball glass. Top with beer and garnish with fresh grated nutmeg & orange twist.

APPLE SPICED MARTINI
Photo Credit Campari America

2 oz. SKYY Vodka
½ oz. lime juice
½ oz. apple spiced simple syrup
2 dashes angostura bitters
Ice
Slices of apple for garnish

Put all ingredients in shaker. Add ice and shake. Strain through Hawthorn shaker into chilled coupe glasses and garnish with apple slices.

*APPLE SPICED SIMPLE SYRUP

1 tsp. ground cinnamon
1 tsp. ground cinnamon
1 tsp. ground allspice
1tsp. ground nutmeg
1 c. granulated sugar
1 slice of red apple, ¼” thick
½ c. water

Place all ingredients in saucepan and bring to a boil. Cool and store in an airtight container in refrigerator. Makes approximately 10 oz. syrup (20 servings).


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