Tropical Tartan
Ingredients
Serves 1
1½ oz (45 ml) Johnnie Walker Black Label
1½ oz (45 ml) coconut water
¾ oz (22 ml) Pineapple and Green Tea Syrup*
¾ oz (22 ml) lemon juice
1 dash Ms. Better's Cucumber Bitters (optional)
PINEAPPLE AND GREEN TEA SYRUP:
pineapple leaves and cucumber peels, for garnish
Place the peeled outer skins of a fresh pineapple in a plastic bag. Add 1 cup (250 ml) white sugar and let sit overnight to extract pineapple juice and oils. Transfer to a bowl, add 1 cup (250 ml) hot green tea and stir to dissolve. Strain, bottle and refrigerate for up to 1 week.
Instructions
- Combine all ingredients in a shaker with ice. Shake vigorously and strain into a Collins glass filled with ice. Garnish with pineapple leaves and cucumber peels.
Featuring
Homeward Bound
Ingredients
Serves 1
1 oz (30 ml) Suntory Roku Gin
1 oz (30 ml) Tio Pepe Palomino Fino Sherry
a squeeze of lemon
1 small dab of wasabi
cucumber and lemon slices, for garnish
Instructions
- Combine first 4 ingredients in a cocktail shaker filled with ice and shake.
- Strain into a Collins glass over fresh ice and top with ginger beer.
- Garnish with cucumber and lemon slices.
Featuring
Lighter Mojito
Ingredients
Serves 1
1 oz (30 ml) Bacardi Gran Reserva Maestro de Ron White Rum
¾ oz (22 ml) lime juice
5 drops liquid stevia
3 sprigs mint (save 1 for garnish)
3 oz (90 ml) soda water
Instructions
- In a cocktail shaker with ice cubes, combine rum, lime juice, stevia and 2 mint sprigs. Shake vigorously and fine strain into a rocks glass over ice. Top with soda and garnish with a mint sprig.
Featuring
Strawberry Basil Gimlet
Ingredients
Serves 1
4 small strawberries (save 1 slice for garnish)
1 oz (30 ml) Grey Goose Vodka
½ oz (15 ml) lime juice
3 drops liquid stevia
1 sprig basil (save 1 leaf for garnish)
Instructions
- In a cocktail shaker, muddle strawberries. Add ice cubes, vodka, lime juice, stevia and 3 basil leaves. Shake vigorously and fine strain into a chilled coupe glass. Garnish with a strawberry slice and/or basil leaf.
Featuring
Blackberries and Bubbles
Ingredients
Serves 1
1 oz (30 ml) Tanqueray Gin
½ oz (15 ml) lemon juice
3 drops liquid stevia
10 ripe blackberries (save 1 for garnish)
3 oz (90 ml) soda water
Instructions
- In a cocktail shaker with ice cubes, combine gin, lemon juice, stevia and 9 blackberries. Shake vigorously and fine strain into a Collins glass over ice. Top with soda and garnish with a blackberry.
Featuring
Convertible
Ingredients
Serves 3 to 4
2 to 3 slices fresh jalapeño, or to taste
13½ oz (400 ml) freshly squeezed orange juice
7½ oz (225 ml) tomato juice
4 oz (120 ml) freshly squeezed lime juice
¾ oz (22 ml) grenadine
¼ tsp (1 ml) salt
½ tsp (2.5 ml) freshly ground black pepper
1½ oz (45 ml) Espolòn Reposado Tequila*
basil leaf or jalapeño slice, for garnish
Instructions
- To make a sangrita mix, in a bowl, muddle jalapeño slices. Stir in juices, grenadine, salt and pepper. Strain out jalapeño and transfer to a sealed container. Can be stored in refrigerator for up to 1 week.
- In a rocks glass with ice, combine tequila and/or mezcal with 3 oz (90 ml) sangrita mix and stir. Garnish with a basil leaf or jalapeño slice.
- * For a smoky version, substitute tequila with 1 oz (30 ml) Sombra Mezcal. For a lighter smoke accent, use ¾ oz (22 ml) tequila and ¾ oz (22 ml) mezcal.
Featuring
Pynk
Ingredients
Serves 1
1 oz (30 ml) Aperol Aperitivo
¼ oz (7 ml) Odd Society Bittersweet Vermouth (Can substitute Amaro Montenegro for a slightly different take)
¾ oz (22 ml) Honey Syrup
2 dashes orange blossom water (Available at specialty grocery stores)
1 pinch salt
soda water, to top
grapefruit twist, for garnish
Instructions
- To make Honey Syrup, dissolve a 1:1 ratio of liquid honey into boiling water. Allow to cool before using.
- In a Collins glass, add first 5 ingredients and stir to combine. Fill glass with ice and top with soda. Garnish with a grapefruit twist.
Featuring
Elderflower Spritz
Ingredients
Serves 1
2 oz (60 ml) St-Germain Elderflower Liqueur
3 oz (90 ml) dry Prosecco
1 oz (30 ml) soda water
thinly sliced cucumber, mint sprigs or edible flowers, for garnish
Instructions
- Pour St-Germain into a wine glass filled with ice cubes. Slowly add Prosecco, then top with soda. Stir gently and serve garnished with any combination of cucumber, mint sprigs or edible flowers.
Featuring
In the Sun
Ingredients
Serves 1
1½ oz (45 ml) Cabo Wabo Reposado Tequila
½ oz (15 ml) Lillet Blanc
¼ oz (7 ml) Giffard Crème de Violette
1 oz (30 ml) lemon juice
½ oz (15 ml) Simple Syrup
edible flowers, for garnish
Instructions
- To make Simple Syrup, dissolve a 1:1 ratio of sugar into boiling water. Allow to cool before using.
- Combine all ingredients in a cocktail shaker filled with ice and shake. Strain into a rocks glass over ice. Garnish with edible flowers.
Featuring
See Fernando
Ingredients
Serves 1
½ oz (15 ml) Cachaça 51
¼ oz (7 ml) Grand Marnier
Villa Teresa Rosé Frizzante, to top
orange twist, for garnish
Instructions
- In a mixing glass with ice, stir first 3 ingredients. Strain into a coupe glass and top with sparkling rosé. Garnish with an orange twist.