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Season’s Menu: V-Day Edition

Posted on  | February 9, 2014   Bookmark and Share
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PORTÓN SCARLET
Created by Joselino Solis of La Mar, San Francisco

1 oz. Pisco Pórton
½ oz. raspberry purée
½ oz. lemon juice
1 oz. cranberry juice
1 sprig fresh thyme
½ oz. cane sugar
Champagne float

Shake first six ingredients in a shaker with ice. Strain and serve up in a champagne flute, top with champagne. Garnish with a skewered raspberry.

SWEET SEDUCTION

2 parts Maker’s 46 Bourbon
1 part Thatcher’s Organic Artisan Elderflower Liqueur
10 fresh blueberries

Muddle the elderflower liqueur and blueberries together in a glass. Add ice and Maker’s 46 Bourbon. Shake vigorously for 10 seconds and strain into a chilled martini glass.

BLVSH
Created by mixologist John deBary

1½ oz. Skyy Infusions Vanilla Bean
½ oz. Skyy Infusions Moscato
¾ oz. lime juice
½ oz. simple syrup
½ c. raspberries

Combine all ingredients in a shaker with ice and shake vigorously for 10-15 seconds. Strain into a coupe glass.

BEACH BUBBLES

3 parts Malibu Rum Sparkler
1 part pineapple juice
¼ part simple syrup
Dash fresh lime juice

Build in a chilled flute glass.

CRUZAN HOT VELVET

1 part Cruzan Velvet Cinn Horchata with Rum
1 part Cruzan Estate Diamond Dark Rum
2 parts hot chocolate (rich sweetened cocoa recommended)
1 pinch chili powder
1 tiny pinch salt

Combine all ingredients in a sauce pot and whisk briskly until warm (alternately, use an espresso machine steam wand to bring to temperature). Garnish with grated cinnamon.

ANYTHING BUT MINE

1½ oz. Blue Chair Bay White Rum
1 oz. red grapefruit juice
½ oz. grapefruit liqueur
2 oz. grapefruit soda

Pour all ingredients in a highball glass filled with ice and stir. Add some vitamin C with suggested garnish of an orange or grapefruit slice.


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