Melissa Dowling is editor of Cheers Magazine. Garnish with grapefruit slice and rose petals.Īshley Conway of Craft and Cocktails created this recipe. Shake well and strain into the glass with the flower ice, top with the soda and stir. Add all liquid ingredients except grapefruit soda into a shaker. Add rose petals and prop on its side in the freezer, making sure it doesn’t spill. To create flower ice (optional): Fill a glass ¼ full with water. The mixologists at Bruce Cost created this recipe. Small Hand Foods raspberry gum syrupĬombine all ingredients in a glass with ice, garnish as desired. The mixologists at Patrón created this recipe. Then strain into an absinthe-rinsed coupe, top with a float of prosecco and garnish with a fresh thyme sprig. The mixologists at Casamigos created this recipe. Strain into Champagne flute and top off with chilled prosecco. Garnish with a strawberry.įeisser Stone, founder/creative director of cocktail lifestyle company Barlingual, created this recipe.Ĭombine all ingredients into tin shaker, except prosecco. Muddle, shake and strain into coupe glass. The mixologists at Three Olives created this recipe.Īdd all ingredients to a shaker. Pour into molds on a flat surface in your refrigerator. Continue stirring until Jello is completely dissolved add vodka and set aside to cool a bit. Wait 1 to 2 minutes and add Jello powder and boiling water. The mixologists at Clase Azul created this recipe.įor each flavor: In a medium bowl, add cold water and unflavored gelatin. Strain and fill flute to ¾ glass, fill the rest with Champagne or sparkling wine. Shake ingredients for 15 to 20 seconds, or until chilled. In a shaker, place lime juice, tequilas and agave nectar. Mixologist Justin Lavenue created this recipe. Serve neat in a brandy snifter over a candle flame, garnish with 1 spray of rose water. The mixologist at Bombay Sapphire created this recipe. Garnish with orange wedge and grated Valrhona chocolate. Stir and strain on ice into an etched rocks glass. The mixologists at Cold Storage in Chicago created this recipe. Garnish with a mint sprig and a dehydrated lime wheel. Add passionfruit LaCroix (or other flavored club soda of your choice). Garnish with 3 raspberries on a pick.Ĭassie Hesse, beverage director of international hospitality firm Ellis Adams Group, created this recipe.Ĭombine all ingredients except the La Croix in a cocktail shaker, adding ice. Shake vigorously and double strain in to coupe glass. Add remaining ingredients and two cubes of ice. Muddle berries and simple syrup in a tin. Giuseppe Gonzalez of Suffolk Arms in New York created this recipe. Pour into rocks glass with ice and top with soda. The mixologists at Crystal Head created this recipe.Ĭombine first 4 ingredients and shake. Skewer blackberries on a sprig of fresh rosemary for garnish. Shake well then strain into a cocktail glass with ice. Add ice and a sprig of rosemary to shaker. Stir vodka, wildberry purѐe, amaretto, orange juice, and exotic citrus syrup in shaker until all ingredients have dissolved. The mixologists at The Loews Regency Bar & Grill in New York created this recipe. Garnish with a 3 raspberries on a pick and chocolate-powder rim. Smoked Chocolate Raspberry Grenache MartiniĬombine ingredients. Pamela Wiznitzer of Seamstress in New York created this recipe. Pour in a coupe glass and garnish with raspberries. Simply increase the pours of each ingredient for the number of servings you need, pour it all into a pitcher with ice, and serve.Combine ingredients and shake. The recipe is also an easy one to transform into a big-batch cocktail so you can quench the thirsts of any number of guests.That little bit of aging can add a nice depth to this simple drink. Though the Patrón recipe recommends the brand's silver tequila, it is just as tasty with reposado tequila. You can substitute it with another clear-colored orange liqueur triple sec and orange curaçao are excellent choices.
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