56
BEVERAGE MEDIA
September 2013
SEASONS
MENU
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.
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.
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.
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.
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