Pineapple Smash
Mixologist: Tony Abou-Ganim
1-1/2 oz. Finlandia vodka
1/2 oz. fresh lime juice
1 oz. simple syrup
4 chunks fresh pineapple
12 spearmint leaves
Muddle the pineapple, simple syrup, and mint leaves in an old fashioned glass. Add lime juice, vodka and crushed ice, and stir. Garnish with a sprig of mint and a pineapple stick.
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Jasmine
Mixologist: Paul Harrington
1-1/2 oz. gin
1/4 oz. Cointreau
1/4 oz. Campari
1/4 oz. lemon juice
Shake with ice. Strain into a cocktail glass.
Garnish with a lemon twist.
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The Titian
Mixologist: Ektoras Binikos
Aureole, NYC
1 oz. orange vodka
1 oz. Grand Marnier
1 oz. passion fruit juice
1 oz. fresh lime juice
1 oz. pomegranate syrup
Shake well with ice.
Strain into a chilled martini glass.
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Fog Cutter
Mixologist: Victor J. Bergeron
Trader Vic's
2 oz. Jamaican white rum
1 oz. brandy
1/2 oz. gin
2 oz. fresh lemon juice
1 oz. orange juice
1/2 oz. Orgeat syrup
1/2 oz. sweet sherry
Shake everything -- except sherry -- with ice. Pour into tall ice-filled tiki mug or chimney glass. Float the sherry over the top.
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Sazerac
Mixologist: Antoine Amedee Peychaud
French Quarter of New Orleans
Considered to be the world's oldest cocktail,
and still one of the best.
1/2 tsp Absinthe
1/2 tsp simple syrup
1 dash Peychaud bitters
2 oz. rye whiskey
Chill old fashioned glass with ice. Coat glass with Absinthe. Pour out, leaving a very small puddle in the bottom of the glass. Stir whiskey, bitters, and syrup with ice in a cocktail glass. Strain into Absinthe-coated chilled glass. Garnish with a twist of lemon peel.
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Bollicine Felice (Happy Bubbles)
Mixologist: Matt Harding
Felice, NYC
3/4 oz. Aperol
3/4 oz. Stoli Blueberi vodka
splash of sweet vermouth
top with chilled prosecco
Combine all ingredients in a tall glass with ice, and stir. Garnish with a raspberry and blueberry.
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Organized Chaos, Mach 2
Mixologist: Gary Regan
Author of "The Joy of Mixology"
2 oz. Wild Turkey bourbon (101-proof, of course)
1-1/2 oz. Noilly Prat sweet vermouth
1/4 oz. Pernod Absinthe
1 lemon wedge, for garnish
Fill a medium-sized wine goblet with ice, and add the bourbon, vermouth, and the absinthe. Squeeze the lemon wedge into the drink and drop it into the glass. Stir briefly and serve.
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Espresso Cocktail
Mixologist: Dale DeGroff
"The King of Cocktails"
1 oz. Nardini Riserva
¾ oz Tia Maria Coffee Liqueur
1 ½ oz. espresso
Dollop of lightly whipped cream
Prepare a cocktail glass with ground cocoa nibs around the rim. Shake the first three ingredients with ice and strain into the prepared cocktail glass. Drop a dollop of lightly whipped cream in the center of the glass and serve.
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