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Season’s Menu: May 2014

Posted on  | May 6, 2014   Bookmark and Share
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CITRON COSMOPOLITAN

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.

PEACH SANGRIA

1 oz. Cîroc Peach
½ oz. Hennessy
½ oz. fresh lime juice
½ oz. fresh lemon juice
½ oz. simple syrup
2 oz. club soda
4 dashes bitters

Stir together over ice in a wine glass—can also be batched in a pitcher.

FLORAL DAIQUIRI

2 oz. white rum
1 oz. St. Elder Elderflower Liqueur
¾ oz. fresh lime juice

Shake ingredients together and strain into a chilled cocktail glass. Garnish with a lime twist.

THE 7TH
CREATED BY KRISSY HARRIS OF THE WREN

2 oz. Tito’s Handmade Vodka
¾ oz. St. Germain Elderflower Liqueur
¾ oz. fresh grapefruit juice
½ oz. fresh lime juice

Add all ingredients to shaker, add ice and shake. Strain into a chilled coupe.

RUMCHATA MOMMA LATTE

2 oz. RumChata
2 oz. Patrón XO
Café Tequila
1 oz. non-fat milk

Shake together and serve over ice in a rocks glass.


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