Cocktail Community Volume 1 (May 2013)
Cherry Lane - 1 ½ parts Grey Goose Cherry Noir Vodka - ¾ parts Benedictine Liqueur - 1 ½ parts lemon juice - ¾ parts simple syrup - 1 dash bitters - cherries for garnish - Put all ingredients into a cocktail shaker filled with ice. Shake and strain into a cocktail glass. Garnish with cherries. Conjure Sweet Tea - 4 to 5 mint sprigs - 1 ½ oz. Conjure Cognac - ¾ oz. fresh lemon juice - 1 oz. simple syrup - 1 oz. iced tea - Put all ingredients into a shaker with ice and shake. Strain over a glass with ice and garnish with mint sprigs. Lillet Basil Cocktail - 1 cup lillet - 1 oz. gin - 2 tablespoons organe juice - ¼ cup basil leaves - Splash of soda water - Cinnamon stick and cucumber spear for garnish - Put all ingredients, except soda water and garnishes, into a cocktail shaker. Muddle the basil leaves with a spoon to extract flavor. Shake ingredients in a shaker and pour into a glass with ice. Top with soda water and add garnishes.
Paradise Point Bushwhacker - 6 oz. Irish cream liqueur (ie. Bailey's) - 3 oz. coffee liqueur (ie. Kahlua) - 2 oz. Amaretto - 3 oz. dark creme de cacao - 2 oz. dark rum - 2 oz. vodka - Dash nutmeg - Fill blender half full of ice and add ingredients. Blend until smooth and add a dash of nutmeg before serving. Brandy Slush - 5 tea bags - 5 cups hot water - 4 cups cool water - 1 cup sugar - 1 (16 oz.) thawed frozen lemonade concentrate - 1 (16 oz.) thawed frozen orange juice concentrate - 1 cup brandy - 1 quart ginger ale or lemon lime soda - Let the teach bags sit in hot water for 10 15 minutes. Mix tea with the 4 cups of cool water, sugar, lemonade concentrate, orange juice concentrate, brandy and ginger ale. Put mix in the freezer for 2 days. When ready to serve, fill a glass ¾ full of frozen mixture and add ginger ale or lemon lime soda and blend with a blender.
Off the Wagon - 2 plums cut into wedges - 6 oz. bourbon - 4 oz. dry vermouth - 2 oz. fresh lemon juice - 1 ½ oz. honey - Dash Peychaud s bitters - Grill plums until lightly charred. Muddle the plums in a large pitcher. Add in bourbon, vermouth, lemon juice, honey, bitters, and fill pitcher with ice. Stir for about 1 minute. Strain into 4 old fashioned glasses filled with ice. Discard solids. April Rain - 2 oz. vodka - ½ oz. lime juice - ½ oz. dry vermouth - Lime peel for garnish - Pour ingredients into a shaker with ice. Shake and strain into a cocktail glass. Garnish with a lime peel. Xanadu - 2 basil leaves - ½ grapefruit juiced - 1 ½ oz. gin - ¼ oz. simple syrup - Club soda - 1 slice of grapefruit - Muddle 1 basil leaf with simple syrup. Fill the glass with ice. Add grapefruit juice and gin. Stir and top with club soda. Garnish with basil leaf and slice of grapefruit.
Tropical Temptation - 1 oz. tequila - 1 oz. pineapple juice - Splash lemon juice - ½ shot grenadine syrup - Club soda - Pineapple wedge for garnish - Put tequila, pineapple juice, lemon juice, and grenadine into a glass filled with ice. Top with club soda and garnish with a pineapple wedge. Lava Flow - 1 oz. coconut syrup - 2 oz. pineapple juice - 1 ½ oz. rum - Splash vanilla ice milk (or ice cream) - ½ cup ice - 1 ½ oz. strawberry puree - Blend all ingredients except for strawberry puree. Pour into glass and top with strawberry puree. Raspberry-Lemon Ricky - 8 oz. berry flavored vodka - 10 raspberries - 2 oz. limoncello - Lime wedges for garnish - 2 oz. simple syrup - Mix the berry flavored vodka, limoncello, and simply syrup with a shaker. Garnish with raspberries and lime wedges.
Kool-aid drink - 2 cups of hot water - 2 teaspoons of sugar - 1 small package Kool-aid - 1 oz. tequila - 1 oz. cherry vodka - 3 oz. Triple Sec - 4 oz. Sour Apple Pucker - 2 cups ice - Combine water, sugar, and Kool-aid in the cocktail shaker. Shake until sugar and Kool-aid have dissolved. Add tequila, cherry vodka, triple sec, sour apply pucker and ice into the shaker. Shake well and pour into glasses through the strainer. Beer Margarita Pitcher - 1 can frozen limeade concentrate - 12 oz. tequila - 12 oz. beer - 12 oz. water - Ice - Lime wedges for garnish - Pour frozen limeade, tequila, beer and water into a pitcher. Stir the mix and add water as necessary for taste preference. Serve with ice and lime wedges.
Spring Spice - 1½ oz. CÎROC Red Berry - ¾ oz. lime juice - ½ oz. simple syrup - 5 basil leafs - 1 jalapeño wheel, sliced - 3 dashes celery bitters - Muddle basil, jalapeno, and celery bitters in a shaker. Add remaining ingredients with ice. Shake and strain into a cocktail glass with ice. Garnish with a basil leaf. The Right Bank - 2 tangerines thinly sliced - 1/4 teaspoons freshly ground black pepper - 2 cups fresh strawberries hulled - 12 oz. tequila blanco - 2 oz. strawberry jam - 1 oz. smoky Scotch - Club soda - Grill tangerine slices until lightly charred. Let it cool and muddle tangerine slices, pepper, and 2 cups of strawberries in a large pitcher. Add in tequila, jam, scotch and fill pitcher with ice. Stir and divide amongst 4 rocks glasses filled with ice. Garnish with strawberries or tangerine slice.
Cherry Blossom - 2 oz. SVEDKA Cherry - 1½ oz. Nigori Sake - ½ oz. cranberry juice - ½ oz. peach puree - Cherry - Add all ingredients into a cocktail shaker filled with ice. Shake and strain into a glass. Garnish with cherry. Blackberry-Bourbon Iced Tea - 3 cups fresh blackberries - ¾ cups granulated sugar - 2 tablespoons chopped fresh mint - 1 ½ quarts cold water - 6 black tea bags - Ice as needed - Bourbon - Fresh mint sprigs, for garnish - Combine the blackberries, sugar, and chopped mint in a large bowl and mash with a muddler and let sit while making the tea. Boil water and let the teabags steep. Pour the tea over the blackberry mixture. Allow up to 1 hour for the new mixture to meld together. Strain the mixture and pour only the liquid contents into a pitcher. Refrigerate until cold. Serve in a glass with ice and float a 1 oz. of bourbon on top. Garnish with mint sprigs.
Rhode Island Iced Tea - 1 ½ oz. Spiced Rum - 1 splash Triple Sec - 1 can Dr. Pepper(R) soda - Pour 1 can of Dr. Pepper into a glass. Add in spiced rum and splash triple sec. Stir slowly and adjust to your preference. Pog Punch - 1 ½ parts SKYY Infusions Pineapple - 1 ½ parts orange juice - 1 part guava puree - Put ingredients into an ice filled shaker, shake, and strain into a scorpion bowl and garnish with pineapples. Grown-Up Root Beer Float - 1 orange - 2 oz. bourbon - 2 dashes orange bitters - ¾ cup root beer - 1 oz. heavy cream - Use a vegetable peeler to remove a long piece of orange skin. Combine the bourbon and bitters in a tall glass. Twist the orange skin to release the oils then drop it in. Fill glass half full with ice and add root beer. Float cream on top.
Summerlin - 2 oz. run - ½ oz. fresh lemon juice - 1.5 oz. watermelon juice - ¾ oz. simple syrup - Place a couple ice cubes into an old fashioned glass and put in ingredients. Stir and garnish with a pinch of black pepper. Earl Grey Martini - 1 teaspoon Earl Grey tea leaves - 3 oz. gin - 1 wedge lemon - 1.5 oz. fresh lemon juice - 2 fluid oz. simple syrup - Place the tea leaves over the gin in a small glass and set it aside to steep for about 2 hours. Put the infused gin, lemon juice, and simple syrup into a cocktail shaker with ice. Shake until the shaker has frosted. Strain into the glasses and garnish with a lemon.
Cuban Mojito - 1 teaspoons white sugar - 1 lime wedge - 2 sprigs fresh mint - 2 oz. white rum - 8 oz. club soda - 1 cups crushed ice - 2 wedges lime as garnish - Put 1 teaspoon of sugar into a 12 oz. glass. Squeeze the juice from the lime wedge into the glass and drop the remaining lime wedge. Add the sprigs of mint and use a spoon or muddler to mash the ingredients together. Fill glass about half way full with crushed ice and pour 2 oz. of rum in. Fill the glass with club soda stir. Philly Smash - 1 ½ oz. rye whiskey - ½ oz. averna - ¼ oz. lime juice - ¼ oz. simple syrup - 4 seasonal berries - Muddle berries and simply syrup in an old fashioned glass. Add the rest of the ingredients and fill with crushed ice. Stir and add garnishes. Golden Frizz - 3 oz. Mandarin Tangerine Puree - 5 oz. lime juice - 1 oz. agave nectar - 1 dash Angostaura bitters - Put ingredients into a highball glass and stir. Add ice to the glass and top with sparkling water.
El Pepino - 1 ½ oz. Milagro Reposado Tequila - ¾ oz. Bols Triple Sec - 1 oz. lime juice - ¾ oz. simple syrup - 3 slices cucumber - 6 cilantro leaves - ¼ oz. egg white - cucumber slice for garnish - Muddle the cucumber, cilantro and simple syrup in the shaker. Add other ingredients and ice. Shake and strain into a cocktail glass. Garnish with cucumber slice. Lawnseats - 8 oz. bourbon - 2 oz. Rothman and Winter Apricot Liqueur - 1 oz. simple syrup - 4 sprigs mint - 1 lemon thinly sliced - Grill lemon slices until lightly charred. Let it cool and muddle grilled lemon slices in a large pitcher. Add in bourbon, apricot liqueur, simple sugar and fill with ice. Stir and divide amongst 3 rocks glasses filled with ice. Garnish with mint. Delicious O.J. Punch - 1 ½ cups bourbon whiskey - 1 can thawed frozen orange juice concentrate - 1 (2 liter) bottle lemon lime soda - 1 tray ice cubes Place ingredients in a large container with ice cubes. Stir and mix as needed.
Kingston Scorpion - 4 oz. Coconut Rum - 4 oz. Blackberry Brandy - 2 oz. Red Maui - 8 oz. Riesling (or other dry white wine) - 8 oz. orange juice - 8 oz. pineapple juice - sprinkling maraschino cherries - Fill a large pitcher full of ice. Pour ingredients into pitcher and mix as needed. Garnish with cherries. Tequila Sangria - 2 to 3 pineapple slices - 2 to 3 orange slices - 2 to 3 blackberries - 2 to 3 lime wedges - 2 oz. tequila - 1 oz. elderflower-flavored liqueur - 1 oz. simple syrup - 2 oz. pineapple juice - Splash orange juice - Ice as needed - Red wine as needed - Place fruit slices and wedges into a glass. Add tequila, elderflower-flavored liqueur, simple syrup, pineapple juice, and orange juice. Add ice into the glass and stir ingredients. Top glass with red wine and serve.
Cranberry Watermelon Dream - 4 oz. Cranberry Juice Cocktail - 4 oz. Bacardi Watermelon Rum - Pour ingredients into a shaker with ice and mix. Swamp Water - 1 ½ cups vodka - 1 cup Midori - 2 cups sweet and sour mix - 2 cups pineapple juice - 1 cup lemon lime soda - Mix ingredients in a bowl and float grenadine on top. Pimm's Cup Cocktail - 4 lemon slices - 4 cucumber slices - 1 cup lemon lime soda - 1 cup lemonade - 3 cups Pimm's No. 1 - Fill 4 hiball glasses with ice cubes. Place lemon and cucumber slices into the glasses. Mix the lemon lime soda, lemonade, and Pimm s in a large pitcher. Stir and pour mix into hiball glasses.
Watermelon Gin Fuzz - 5 cups diced watermelon - 6 oz. gin - 8 tablespoons lime juice - 1 1/3 cup ginger ale - Lime wedges - Puree the watermelon and strain the juice into 4 ice filled glasses. Top each glass with 1 ½ oz. gin, 2 tablespoons lime juice, and 1/3 cup of ginger ale. Garnish with lime wedges. Spring Fever - 1 oz. Bombay Sapphire - 1/2 oz. Aperol - 1/4 oz. St. Germain - 1/4 oz. Fresh Sour Mix - Splash of Grapefruit juice - Put all ingredients into a shaker and shake. Strain into a rocks glass filled with ice. Top with champagne and garnish with lemon peel. Hummingbird - 1 oz. rum cream liqueur - 1 oz. coffee flavored liqueur - 1 oz. milk - 1/2 oz. strawberry flavored syrup - 1/2 banana - 1 cup crushed ice - First add the rum cream liqueur, coffee liqueur, milk, and strawberry syrup into the blender. Then add the banana and crushed ice. Blend until smooth.
Jimmy Dean - 3 mint leaves - 1 ½ oz. bourbon - ¾ oz. Bärenjäger honey liqueur - 1 oz. fresh orange juice - 4 chilled orange pekoe brewed tea - Ice cubes - Bruise mint leaves and place into a shaker with ice. Add bourbon, Bärenjäger, and orange juice. Shake and strain into a chilled tall glass with ice. Top with brewed tea and garnish with mint sprig. Kiwi Royale - 2 slices of kiwi cut into quarters - 1 oz. midori - 1 oz. pineapple juice - 4 oz. sweet sparkling wine - Put the kiwi, midori and pineapple juice into a cocktail shaker with ice and shake. Strain into a hiball glass and top off with sparkling wine. Jamaican Mudslide - 1 oz. rum - 2 oz. pina colada mix - 4 oz. Dr. Pepper - ¼ cup crushed ice - Put ice, pina colada mix, and rum into a blender and blend until smooth with no icy chucks. Pour into a glass and add 4 oz. of Dr. Pepper.
The Honey Beer - 1 ½ oz. gin - 1 oz. fresh lemon juice - 1 teaspoon lemon zest - 1 bottle of pale ale - Honey - Kosher salt - Dip half of the glass rim in honey and then lightly in kosher salt. Add all ingredients, except beer, into an ice filled shaker and shake. Strain into the glass and top with pale ale. Garnish with a lemon twist. Lilypad - 1 ½ oz. Tequila - ½ oz. Lillet Blanc - ½ oz. Lillet Rouge - 1 ½ oz. apple juice - ¼ oz. agave nectar - ¼ oz. fresh lime juice - Put ingredients into a shaker, shake and strain. Pour into a cocktail glass and garnish with orange. Blue & Swing - 2 oz. gin - ¼ oz. dry vermouth - ¼ oz. Bénédictine - ¼ oz. yuzu Juice - 5 blueberries - Tonic water - Muddle blueberries in a cocktail shaker. Add in remaining ingredients with ice. Shake and strain into a cocktail glass. Top with tonic water.
Sgroppino - 2 cups chilled prosecco - ¼ cup chilled vodka - 2/3 cup frozen lemon sorbet - 1/2 teaspoon chopped fresh mint leaves - Pour prosecco and vodka into 4 champagne glasses. Add a spoon scoop of sorbet into each glass. Sprinkle with mint and serve. The Americano - 1 ½ oz. Campari - 1 ½ oz. sweet vermouth - Club soda or seltzer - Orange slice for garnish - Fill an old fashioned glass with ice. Pour in the Campari and sweet vermouth over the ice and top with seltzer. Garnish with orange slice. Kumquat Caipiroska - 5 ripe kumquats - 2 teaspoons sugar - 2 oz. SKYY Infusions citrus vodka - Muddle the kumquats with sugar in a shaker filled with ice then add the vodka. Strain into a rocks glass with ice.
Sake & Spice - 1 ½ oz. Grey Goose La Vanille - 1 ½ oz. TY KU sake - 2 oz. Lychee juice - 1 teaspoon honey - Dash of cinnamon - Combine all ingredients, except cinnamon, into a shaker with ice and shake. Strain into a martini glass and garnish with cinnamon. The Shifting Sands - 1.5 oz. gin - 2 teaspoon Maraschino liqueur - 1.5 oz. grapefruit juice - ¼ oz. fresh lemon juice - Club soda - Put all ingredients, except club soda, into a shaker and fill with ice. Shake and strain into a Collins glass filled with ice. Top with club soda and garnish with a grapefruit wedge. Cranium - 1 ½ oz. Crystal Head Vodka - Cranberry juice - Grenadine - Pour vodka and cranberry juice into a tall glass with ice. Float grenadine on the top and garnish with an orange slice.
Oaxacan Dream - 1 ½ oz. mescal - 1 oz. pineapple juice - ¾ oz. cranberry juice - ½ oz. fresh lime juice - ½ oz. agave nectar - Combine all ingredients into a shaker with ice. Strain over a highball and garnish with pineapple. East Aspen Heights - 1 ½ oz. gin - ¼ yellow chartreuse - ¼ sage infused syrup - 1 oz. pear puree - ¼ oz. fresh lemon juice - 2 blackberries - Smash the blackberries in a shaker. Add the rest of the ingredients into a shaker with ice. Strain into a rocks glass filled with ice. Garnish with a blackberry and sage leaf. Elderflower Tarte - 2 oz. Rhubarb-Infused Elderflower Liqueur - 3 strawberries - ¾ oz. Meyer Lemon Air - Pour Rhubarb-Infused Elderflower Liqueur into a shot glass. Place the strawberries into the shot glass and top with 3 small spoonfuls of Meyer Lemon Air.
The El Diablo Cocktail - 12 oz. frozen limeade concentrate - 18 oz. tequila blanco - 8 oz. creme de cassis - 6 oz. still water - 18 oz. ginger beer - Mix limeade, tquila, cassis, and water in a large pitcher. Add in ginger beer immediately before serving. The Cedilla Batida - 2 oz. Cedilla - 2 oz. acai juice - 2 oz. condensed milk - 1 oz. Leblon Cachaça - 1 cup cracked ice - Put all ingredients into a blender and blend until smooth. Serve in a hiball glass. Cherry Smash - 1 cup pitted cherries ¼ cup fresh mint leaves 8 teaspoons sugar 6 oz. dark rum ¼ cup lime juice 3 cup cherry-flavored seltzer - Place cherries, mint leaves, and sugar into 4 glasses and mash together with a wooden spoon. Stir in rum and lime juice. Fill glasses with ice and top with seltzer.
Summer Mint Julep - 4 mint sprigs - 2 ½ oz. bourbon whiskey - 1 tablespoon of simple syrup - 1 oz. water - Mix whskey, simply syrup and water in an ice filled shaker. Strain over low ball glass with ice and garnish with mint sprigs. Elevation - 1½ oz. vodka - ¾ oz. Cointreau - ¼ oz. lemon juice - ½ oz. lychee puree - 2 dashes peach bitters - Soda water - Add all ingredients into a cocktail shaker filled with ice. Shake and strain into a glass. Top with soda water.