14
Beverage Media
February 2013
S
EA
S
O
N’
S
MEN
U
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.
GRAND CERISE SURPRISE
Created by Jonathan Pogash,
The Cocktail Guru
1½ oz. Grand Marnier Cherry
¾ oz. dark aged rum
1 oz. milk
¼ oz. simple syrup
Pour Grand Marnier Cherry, dark rum,
milk and simple syrup into a shaker
filled with ice. Shake well and strain
into an ice-filled rocks glass. Garnish
with dark chocolate shavings.
SEASON'S
MENU
WILD BERRY-VIOLET SORBET
WITH CHAMPAGNE
10 oz. mixed berries
(raspberries, blueberries, black-
berries, 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.
MALIBU SPICED
& DIET COLA
1 part Malibu Island Spiced
2 parts diet cola
Mix in tall glass over ice.
CRÈME BRU-LOW
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.
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.
Try Our
LUSCIOUS
Recipes
.
!
MIDTOWN
Signature cocktail from Upstairs at
The Kimberly Hotel
2 oz. sweetened chamomile tea
1½ oz. bourbon
5 fresh raspberries
¼ oz. fresh squeezed
lemon juice
Muddle raspberries in snifter glass.
Add other ingredients, stir. Garnish
with rose petal or lemon wheel.
1...,4,5,6,7,8,9,10,11,12,13 15,16,17,18,19,20,21,22,23,24,...80