VeeV Rainforest on the Rocks (pictured, right) 6 sprig(s) Mint 4 chunk(s) Watermelon 2 oz VeeV Acai Spirit 1 wedge(s) Lime Partida Agave Nectar Muddle the 4 fresh watermelon chunks, 6 mint sprigs and a lime wedge in a mixing glass. Add VeeV, a barspoon of agave nectar and ice in a cocktail shaker and shake. Pour into a Collins glass and fill with soda.
Mikes Sunset Lay
1 oz Cranberry Juice
1 oz Orange Juice
1 oz Pineapple Juice
¼ oz Banana Liqueur
¼ oz Black Raspberry Liqueur
¼ oz Citron Liqueur
¼ oz Coconut Rum
¼ oz Grand Marnier
¼ oz Grenadine
¼ oz Lime Juice
¼ oz Melon Liqueur
¼ oz Pineapple Rum
Combine all Ingredients except grenadine in a tall glass. Shake, then top with grenadine. Garnish with an orange wedge.
The above delicious libations are brought to you by our friends at BarNoneDrinks.com
________________________________________________
Put a little spring in a patron's step with these flavorful, colorful cocktails made with fresh, seasonal ingredients!
 Emboldened Cherry Blossom
From Andres Sanchez, Positano Coast, Philadelphia 1½ oz Jalapeno infused tequila blanco
1¼ oz Blood Orange Juice ¾ oz Combier Rouge ½ oz lemon juice ¼ oz Combier Liqueur d'Orange
Shake ingredient with ice. Strain over new ice in a highball glass. Top with brut Champagne. Garnish with strawberry flower.
Rembrandt Cocktail
1 oz. Bols Genever
¼ oz Galliano L'Autentico
1 oz fresh lemon juice
¾ oz simple syrup
1 dash lime juice
1 dash fresh orange juice
Half an egg white
Few drops wild hibiscus syrup
Shake with ice; strain into a chilled old fashioned glass. Garnish with lemon peel, maraschino cherry, and a wild hibiscus flower.
Honey Passion Martini
From Elit, Rotterdam
1 oz Bols Genever
¾ oz Passion Fruit nectar
¼ oz honey syrup
Dash of egg white
Dry shake ingredients in a cocktail shaker without ice to froth the egg whites; add ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with a wedge of floating passionfruit.
Lavender Lady From CocktailDB.com, the Internet Cocktail Database1¼ oz Booth's gin, High and Dry ½ oz Calvados, Cusenier ½ oz Cointreau ¼ oz pure lemon juice ¼ oz Creme Yvette Shake with ice and strain.
Serve in a cocktail glass.
King's Bouquet '37
From CocktailDB.com, the Internet Cocktail Database
1¼ oz Gordon's Gin
1 oz Dubonnet
½ oz Forbidden Fruit
¼ oz lemon Barley water, L.B.W. Ltd.
Prepare cocktail glass with 4 dashes Creme Yvette. Lay cherry stick with thick dice of orange in centre across top of the glass. Shake ingredients with ice and strain
Aviation Cocktail
From DrinkBoy Robert Hess for Food & Spirits
2 oz gin
½ oz lemon juice
½ oz Luxardo Maraschino Liqueur
¼ oz Creme Yvette
Combine all ingredients in an ice-filled shaker.
Shake and strain into a chilled cocktail glass.
The Frenchmen From Old New Orleans Louisiana Rum1½ oz Old New Orleans Crystal Rum Splash of Peach Schnapps Splash of sour mix Splash of cranberry juice Shake well and serve with a lime garnish.
Spicy Secreto
From Daniel Gonzales, Mixologist/Bar Manager, Secreto Bar and Loggia, Santa Fe, NM (Winner, "Shake It Up" Competition)
1½ oz Cabana Cachaça
¾ oz St. Germain Elderflower Liqueur
2 oz fresh sour (lime juice and sugar)
1 slice of jalapeño (without seeds)
2 slices of cucumber w/ the peel
Rim glass with red chili powder and garnish with a cucumber sushi roll.
________________________________________________
Check out these festive, frozen libations from the February 2010 issue of Bar Business Magazine, plus a flavorful addition in honor of National Margarita Day courtesy of mixologist Brian Van Flandern!
Baileys Mudslide
2 oz Baileys Original Irish Cream
¼ oz Vodka (vanilla vodka suggested)
¼ oz Chocolate Liqueur
Add all ingredients and blend with ice until smooth.
 Strawberry Daiquiri 1½ oz Spiced Rum
2 oz Sweet and sour mix
3 oz Frozen strawberries
1 cup Crushed ice
Add all ingredients in a blender. Blend until smooth. Garnish with strawberry.
…And Everything Nice Margarita
By Brian Van Flandern, Tequila Don Julio Global Brand Ambassador
2 oz Tequila Don Julio Añejo
1 oz mango puree
½ oz fresh lime juice
½ oz agave nectar syrup
Smoked chipotle powder and sugar for rim
Rim glass with chipotle powder and sugar mixture. Combine Tequila Don Julio Añejo, mango puree, lime juice, and agave syrup in a Boston shaker with ice. Shake well. Strain into highball glass over ice.
Homemade Piña Coladas
2 oz Light rum
2 oz Cream of Coconut
2 oz Pineapple juice
1 cup Crushed ice
To get the best taste and consistency, blend until smooth, then eyeball for flavor. Not strong enough? Pour in a little more rum. If it’s too watery, add some more cream of coconut.
Pour into glasses and add a rum floater for the perfect summer cocktail.
Daiquiri
Deck’s Electric Lemonade  1½ oz Vodka
½ oz Blue Curaçao
2 oz Sweet and Sour Mix
7-Up or Sprite
Lemon Slice
Maraschino Cherry
Combine vodka, blue Curaçao, and sweet and sour mix in a blender and blend for 15-20
seconds until smooth. Top with a splash of 7-Up or Sprite and garnish with a lemon slice and maraschino cherry.
________________________________________________
 360 Vodka Wasabitini
created by 360 Brand Ambassador, Graham Kimura 2 oz 360 Vodka ¼ oz Wasabi Puree
(made fresh)
¼ oz Ginger Syrup ½ oz Sour Mix
Splash of Lemon Lime Soda
360 Vodka Ecolade
2 oz 360 Cola
Vodka
3 cucumber slices
Fill with lemonade.
Top with lemon-lime soda.
California Sunset
2 oz Ventura Limoncello Originale
1 oz Cranberry juice
½ oz Sweet & sour mix
Combine all ingredients in a shaker over ice and mix. Pour into a hi-ball with rocks.
Top with Club Soda and Stir.
Garnish with mint or lemon.
Berri Ricky
2 oz ABSOLUT BERRI AÇAÍ
1 oz fresh lime juice
1 oz agave nectar (or simple syrup) 4 oz club soda
Build ingredients over fresh ice in a highball. Stir. Garnish with a lime wheel.
ABSOLUT Berri Acai Sour 1 oz ABSOLUT BERRI AÇAÍ
¾ oz Simple Syrup 1 oz fresh lemon juice
Shake & strain into a rocks glass filled with ice. Garnish with blueberries.
________________________________________________
St. Patrick's Day may be over but that doesn't mean you and your patrons can't enjoy these lucky libations! Slainte!
Highland Wreath
1½ oz Ardmore
2½ oz fresh lemon sour
2 bar spoons of apple sauce(cinnamon or plane)
1 oz DeKuyper Pomegranate
Shake all ingredients but Pomegranate with ice and strain into a chilled cocktail glass. Slowly pour in Pomegranate so that it sinks to the bottom.
Garnish with a dusting of ground cinnamon and serve with a stir stick. Stir the cocktail just before drinking.
Kiwi Crush
From CocktailAtlas.com
2 oz Blue Ice Organic Wheat Vodka
½ organic kiwi, peeled
½ organic lime, cut into quarters
1 teaspoon organic sugar
Muddle fruit and sugar in a mixing glass until well crushed and juicy. Add ice and vodka and shake vigorously. Pour all contents into bucket glass and drink with straws.
Kiwi Emerald Isle
From CocktailAtlas.com
3/10 Kiwi juice
2/10 Gin
5/10 Freixenet Cordon Negro Brut Extra Dry
 Shamrock Green Apple Sparkler
From CocktailAtlas.com¾ oz Stirrings Apple Martini Concentrate
Freixenet Cordon Negro Brut Extra Dry
Martini Glass.
Apple Garnish
The Alexander Graham Bell
1½ oz Laphroaig 15
¾ oz Dark Crème de Cacao
1½ oz Heavy Cream
Shake vigorously with ice and strain into a chilled cocktail glass.
Garnish with fresh shaved chocolate on top.
|
