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Season’s Menu: Fall 2013

Posted on  | September 3, 2013   Bookmark and Share
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CALIFORNIA CREAMIN’

1 oz. Bols Amaretto
1 oz. Bols Yogurt
1 oz. Lemoncello
2 dashes orange bitters

Shake and strain into glass. Garnish with lime wedge.

LEMON GINGER CAKE MARTINI

1.5 oz. Epic Cake Vodka
Juice of one lemon
2 ice cubes
3 oz. ginger beer
Lemon twist

Combine vodka, lemon juice and ice in a cocktail shaker and shake well. Strain into glass. Top with ginger beer and garnish with lemon twist. Optional: rim glass in sugar and garnish with candied ginger.

NOLET’S SILVER BLOOD ORANGE

1 oz. Nolet’s Silver Dry Gin
.75 oz. blood orange juice
.75 oz. lemon juice
.5 oz. Aperol
.5 oz. Rosé wine

Combine all ingredients in a cocktail shaker. Shake and strain into an ice-filled rocks glass. Garnish with a blood orange wheel.

BASIL HAYDEN’S AUTUMN HARVEST
Created by Charles Joly, Chicago

2 parts Basil Hayden’s Bourbon
¾ parts Heering Cherry Liqueur
1 dash Fee Brothers Old Fashioned Aromatic Bitters
2 parts Milk Stout beer
Fresh nutmeg

Combine Basil Hayden’s, cherry liqueurand bitters in a mixing glass. Add ice and shake. Roll in the milk stout beer. Strain into an old fashioned glass with ice and garnish with freshly grated nutmeg and a cherry on top.

2 GINGERS HOT TODDY

4 parts 2 Gingers Whiskey
2 parts agave nectar1 part ginger liqueur
1 part lemon juiceDash aromatic bitters

Combine ingredients in a mug. Top with hot water and stir. Garnish by floating a lemon wheel stabbed with dried cloves or with a cinnamon stick.

SALTED CARAMEL MARTINI

2 parts RumChata
1 part caramel vodka
Sea salt/table salt (do not use margarita salt)

Rim a martini glass with salt. Shake ingredients with ice and strain into glass. Optional: drizzle a teaspoon of caramel sauce into the bottom of the glass.

LA RELACÍON

1.5 parts Pisco Pórton
1 part Amontillado Sherry
0.5 part Aperol
0.25 part Campari
Lemon peel

Combine all ingredients and shake with ice. Strain into a martini glass and garnish with lemon peel.

 

CRUSHED CROWN
Created by Lindsay Nader of Elysium Craft Cocktail Services, LA

2 oz. Skyy Infusions Moscato Grape
½ oz. Coco Lopez
½ oz. sweetened passion fruit or papaya purée
½ oz. fresh lime juice
Angostura Bitters

Shake gently and strain over crushed ice in a highball glass. Top with five dashes of Angostura Bitters and garnish with a fresh sprig of mint.

KAPPA CIDER

1¾ oz. Kappa Pisco
3 oz. pear cinnamon cider
¼ oz. lemon juice
2 oz. dry sparkling wine

Fill a Collins glass with ice and add Kappa, lemon juice and cider. Stir and top with sparkling wine.

GINGER GRAND DAIQUIRI

1.5 oz. Silver Tanduay Asian Rum
0.5 oz. Grand Marnier
1/8 tsp. ginger paste (or 0.5 oz. ginger liqueur or syrup)
0.5 oz. simple Cane syrup
Juice of two limes
0.5 oz. grapefruit juice

Fill a daiquiri glass full with ice. Pour ingredients into a mixing glass in order listed. Add ice from daiquiri glass, then shake and strain ingredients back into the chilled daiquiri glass. Garnish with a lime wheel.

LUCY JUNE

2 oz. Brugal Extra Dry Rum
1.5 oz. Boiron Pear Purée
.75 oz. fresh lemon juice
.5 oz. enriched simple syrup
3 dashes Dale DeGroff’s Pimento Bitters

Shake first four ingredients together, strain over ice in a coupe glass. Garnish with Pimento Bitters.


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