Hibiscus Kiss
Ingredients
- 1 oz. Vodka
- 1 oz. Ramazotti bitter liqueur
- 2 oz. Strawberry puree
- ¾ oz. Lemon juice
- Edible flower for garnish
Instructions
- Add all ingredients into a shaker.
- Shake and strain into a glass.
- Garnish with an edible flower.
Notes
The mixologists at Joia Beach in Miami created this recipe.
Flamingo
Ingredients
- 1 ¾ oz. Botanical gin such as Silent Pool
- ¾ oz. Lime juice
- ½ oz. Apricot liqueur
- ½ oz. Raspberry liqueur
Instructions
- Shake all ingredients together with cubed ice.
- Double strain into a chilled cocktail glass.
- Garnish with raspberry on a cocktail stick.
Notes
The mixologists at liqueur company Merlet created this recipe.
Coconut & Pineapple Sour
Ingredients
- 1 ¾ oz. London dry gin (such as Beefeater)
- 1 oz. Coconut water
- 1/3 Fresh lime juice
- 1 ¾ oz. Fresh pineapple juice
- 1 tsp. Agave syrup
- 1 Egg white
Instructions
- Combine ingredients and dry shake (no ice).
- Add ice and shake again until chilled.
- Strain ingredients into a lowball glass.
- Garnish with a sprig of basil.
Notes
The mixologists at Beefeater created this recipe.
Carrot King
Ingredients
- 1 ½ oz. Reposado tequila such as Teremana
- 1 oz. Fresh carrot juice
- ¾ oz. Fresh lemon juice
- ½ oz. Ginger syrup
- 2 dashes Hot sauce
- Pinch of Celery salt
Instructions
- Build ingredients in a glass.
- Add ice, then mix ingredients by “rolling” back and forth between Collins glass and the larger end of a shaker tin.
- Garnish with a carrot top or parsley sprig and a pinch of celery salt.
Notes
The mixologists at Teremana tequila created this recipe.
Due Diligence
Ingredients
- 2 parts Premium vodka such as Elyx
- 1 part Elderflower liqueur
- 1 part Lemon juice
- 1 pinch Dill
- 2 parts Tonic water
- 4 Cucumber slices
Instructions
- Muddle 2 cucumber slices in a highball glass.
- Add vodka, liqueur, lemon juice and dill.
- Swizzle with crushed ice and add tonic.
- Top with cubed ice and garnish with remaining cucumber slices.
Notes
Mixologist Gareth Evans created this recipe for Absolut Elyx.
Beehive
Ingredients
- 2 oz. Mezcal such as Del Maguey Vida
- 1 oz. Coconut water
- ½ oz. Lemon juice
- ¼ oz. Honey
Instructions
- Build all ingredients in a shaker.
- Stir ingredients in shaker to loosen up the honey, then add ice.
- Shake and pour over large ice cube in a rocks glass.
- Garnish with honey stick.
- Dust with Mish Mish seasoning—crystalized honey, saffron, dried lemon—if available.
Notes
Carolina Gonzalez, bar manager at WoodWind in Chicago, created this recipe.
The Spiced Turmeric Tonic
Ingredients
- 2 oz. American gin such as Gray Whale
- 1 oz. Lemon juice
- 1 oz. Orange juice
- 1 oz. Ginger liqueur
- 1 tsp. Turmeric
- Soda water
Instructions
- Add all ingredients to a cocktail shaker filled with ice.
- Shake and strain into a glass filled with ice.
- Top with soda water and garnish with an orange slice.
Notes
The mixologists at Gray Whale gin created this recipe.
Bramble Smash
Ingredients
- 1 ½ oz. Vodka or other preferred spirit
- 1 oz. Jam or preserves
- 1 oz. Lemon or lime juice
- Splash club soda
- Herb garnish mint, thyme or basil work best
Instructions
- Mix jam, citrus and spirit together in a shaker.
- Shake, then pour over ice in a glass and top with soda.
- Garnish with herb sprig.
Notes
Simon Stilwell, beverage manager at Wild Common in Charleston, SC, created this recipe.
Aperol Fresca
Ingredients
- 1 ½ oz Aperol
- 1 oz. Guava puree
- 1 oz. Fresh-squeezed grapefruit juice
- ¼ oz. Fresh lemon juice
- Prosecco splash
Instructions
- Add all ingredients into a cocktail shaker, except prosecco.
- Shake vigorously for 5 seconds.
- Fill a rocks glass with crushed ice and strain the cocktail into the glass.
- Add a splash of prosecco for a floater.
- Garnish with an edible orchid and orange peel.
Notes
The mixologists at the Loews Miami Beach Hotel created this recipe.
Bourbon Peach Marmalade Julep
Ingredients
- 2 oz. Bourbon
- 1 oz. Peach puree
- 10-12 Fresh mint sprigs
- 3-4 dashes Orange oil
Instructions
- Muddle mint, with bourbon and puree, in bottom of glass.
- Fill glass with nugget ice.
- Garnish with a fresh mint sprig.
Notes
Westley Harris, general manager of Swizzle Dinner & Drinks at The Galt House Hotel
in Louisville, KY, created this recipe.
in Louisville, KY, created this recipe.
