Season’s Menu: February 2013 Edition

MALIBU SPICED & DIET COLA

1 part Malibu Island Spiced
2 parts diet cola

Mix in tall glass over ice.

ABSOLUT KINGSTON BUCK

1½ parts Absolut Hibiskus
4 parts ginger beer
Lime juice from half a lime
Lime peel (for garnish)

Build over ice in a rocks glass. Garnish with lime peel.

2 oz. sweetened chamomile tea
1½ oz. bourbon
5 fresh raspberries
¼ oz. fresh squeezed
lemon juice

Muddle raspberries in a cocktail shaker, then add other ingredients. Shake, then strain into snifter. Garnish with rose petal or lemon wheel.

1 ½ oz. Voli Light Vodka
¾ oz. Monin Sugar-Free
Caramel Syrup
1 oz. fat-free half & half
Ice

Combine ingredients with ice in mixing glass. Shake, then strain into a chilled martini glass. Optional: rim with chocolate shavings.

RASPBERRY WHITE CHOCOLATE TRUFFLE

1½ oz. Van Gogh Raspberry Vodka
½ oz. White Chocolate Godiva
1½ oz. white crème de cocoa
¾ oz. Raspberry liqueur
3 Raspberries

Place raspberries into the bottom of a martini glass. Combine liquid ingredients in a shaker and shake over ice. Strain into glass.

WILD BERRY-VIOLET SORBET WITH CHAMPAGNE

10 oz. mixed berries
(raspberries, blueberries, blackberries,
strawberries, redcurrants)
6 ½ fl. oz. The Bitter Truth Violet Liqueur
¾ fl. oz. lemon juice
1 oz. sugar

Purée all ingredients and strain through a colander to remove the small kernels. Use an ice cream machine to make a sorbet or put the purée into a freezer until it’s frozen. Scoop sorbet into a glass and add champagne.

GRAND CERISE SURPRISE
Created by Jonathan Pogash, The Cocktail Guru

½ oz. fresh orange juice
½ oz. cane syrup (or ½ oz. 2:1 Demerara syrup)
½ oz. heavy cream
2 oz. Punzoné Vodka
1 egg yolk
1 Luxardo Marasche cherry
Fresh grated nutmeg

Combine all ingredients (except for cherry and nutmeg) in a shaker. Dry shake to emulsify the egg yolk. Add cherry, shake with ice, and strain into a 6 oz. wine glass. Grate nutmeg, and serve.