BASHFUL MAIDEN
Contributed by Dushan Zaric, Macao Trading Co.
INGREDIENTS:
- .5 oz Tanqueray Gin
- .5 oz Elderflower liqueur
- .75 oz Velvet falernum
- .75 oz Lemon juice
- 1 oz Cantaloupe puree
Garnish: Mint sprig
Glass: Cocktail
PREPARATION:
Add all the ingredients to a shaker and fill with ice. Shake vigorously for 7 to 8 seconds and strain into a chilled cocktail glass. Slap a mint sprig in the palm of your hand and use to garnish the drink.
CLOISTER
Contributed by St. John Frizell, Fort Defiance
INGREDIENTS:
- 1.5 oz Tanqueray No. Ten Gin
- .25 to .5 oz Yellow Chartreuse
- .5 oz Grapefruit juice
- .25 oz Lemon juice
- .25 oz Simple syrup (one part sugar, one part water)
Garnish: Grapefruit twist
Glass: Cocktail
PREPARATION:
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a cocktail glass. Garnish with a grapefruit twist.
GOLD RUSH
Contributed by Justin Noel, 1534
INGREDIENTS:
- 2 oz Bulleit Bourbon
- .75 oz Honey syrup (one part honey, one part water)
- .75 oz Lemon juice
Glass: Rocks
PREPARATION:
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass filled with fresh ice.
LATIN QUARTER
Contributed by Thomas Waugh, Death & Company
INGREDIENTS:
- Absinthe
- 2 oz Zacapa 23 Rum
- 1 tsp Sugar cane syrup
- 1 dash Angostura Bitters
- 1 dash Peychaud’s Bitters
Garnish: Lemon twist
Glass: Rocks
PREPARATION:
Rinse a chilled rocks glass with absinthe and set aside. Add the remaining ingredients to a mixing glass and fill with ice. Stir, and strain into the prepared glass. Garnish with a lemon twist.
LEILANI’S FIZZ
Contributed by Julie Reiner, Lani Kai
INGREDIENTS:
- 2 Lychee nuts
- 2 oz Tanqueray No. Ten Gin
- .75 oz Lemongrass syrup (steep chopped lemongrass in simple syrup and strain)
- .5 oz Lime juice
- .5 oz Lychee juice
- 1 oz Club soda
Garnish: Lemongrass stalk and lime wheel
Glass: Collins
PREPARATION:
In a shaker, muddle the lychee nuts. Add the remaining ingredients except the club soda and fill with ice. Shaker, and strain into a Collins glass filled with fresh ice. Top with the club soda and garnish with a lemongrass stalk and a lime wheel.
NEW YORK SOUR
Contributed by Julie Reiner, Clover Club
INGREDIENTS:
- 2 oz Bulleit Rye Whiskey
- .75 oz Lemon juice
- .25 oz Orange juice
- .75 oz Simple syrup (one part sugar, one part water)
- .25 oz Red wine
Glass: Martini
PREPARATION:
Add all the ingredients except the wine to a shaker and fill with ice. Shake, and strain into a Martini glass. Float the wine on top.
PATHALLUS MOLLY
Contributed by Michael Neff and Kenneth McCoy, The Rum House
INGREDIENTS:
- 3 slices Cucumber
- 2 oz Bushmills Irish Whiskey
- 1 oz Pisco
- 1 dash Orange bitters
Garnish: Spicy pickled green beans
Glass: Cocktail
PREPARATION:
In a mixing glass, muddle the cucumber. Add the remaining ingredients, fill with ice and stir. Double strain into a cocktail glass and garnish with two spicy pickled green beans.
PEACH PEPPER
Contributed by Michael Neff and Kenneth McCoy, Ward III
INGREDIENTS:
- 2 slices Fresh peach
- 1 pinch Whole white peppercorns
- .25 oz Fresh lime juice
- .5 oz Sweet vermouth
- .5 oz Bourbon
- 2 oz Ketel One Vodka
- 1 Egg white
- 2 to 3 dashes Angostura Bitters
Garnish: Peach slice
Glass: Rocks
PREPARATION:
In a shaker, muddle the peach slices and peppercorns. Add the remaining ingredients except the bitters and fill with ice. Shake vigorously and double strain into a rocks glass. Float the bitters on top and garnish with a peach slice.
TEQUILA GO-TO
Contributed by Jason Kosmas and Dushan Zaric, Employees Only
INGREDIENTS:
- 1.5 oz Don Julio Blanco Tequila
- .75 oz Elderflower liqueur
- .75 oz Fresh lime juice
- 3 slices Cucumber
- 1 pinch Fresh mint
- Ginger ale
- Angostura Bitters
Glass: Collins
PREPARATION:
Add all the ingredients except the ginger ale and bitters to a shaker and fill with ice. Shake briefly and pour (unstrained) into a Collins glass. Top with ginger ale and a dash of bitters.