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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Public Mojito Mixologist: Duncan Halden Public, NYC 2 oz. Flor de Caña rum (or any white rum) 1 oz. fresh lime juice 1 oz. simple syrup 1/2 fresh red plum, sliced 5 Vietnamese mint leaves club soda Muddle plum and mint in a rocks glass. Add ice, sugar syrup, lime juice, and rum. Shake. Serve on the rocks, topped with soda. Garnish with a slice of plum and lime.
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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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Le Besonville Mixologist: Nicole Cloutier
3/4 oz Lillet Blanc 3/4 oz Lillet Rouge 1 oz Stoli Peach Vodka 3/4 oz Bols Lychee Liqueur 1/2 oz lemon juice 1/4 oz agave nectar 2 ripe raspberries Add all ingredients to a mixing glass, shake vigorously with ice, and double strain through a mesh sieve into a chilled martini glass or cocktail coupe. Garnish with a lemon twist.
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Strawberry Mud Mixologist: Christopher James Winner of NY Bar Show Cocktail Competition
2 oz Cognac ½ oz strawberry puree ½ oz dark chocolate liqueur ¼ oz 22-year-old balsamic vinegar 1 lemon wedge, squeezed
Shake together all of the ingredients and strain into a chilled cocktail/martini glass. Garnish with a crystallized strawberry fan.
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The Nooner Mixologist: Charles Joly The Drawing Room, Chicago
2 oz. Maker's Mark Bourbon 1/2 oz. Navan Vanilla Cognac 1/8 oz. maple syrup A pinch of fresh grated ginger 3 dashes orange bitters 1 flamed orange “coin” to garnish
Combine the grated ginger, Navan Vanilla, maple syrup, bourbon and ice, and shake in a martini shaker. Strain through a tea strainer into a coupe glass. Add 3 dashes of orange bitters. Then, using a lighter, flame orange “coin” over the top of the drink.
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Italian Mojito Mixologist: Xavier Herit Mix, NYC
2 oz. white rum 10 mint leaves 1/2 fresh lime, cut into wedges 1 tablespoon brown sugar 1 teaspoon simple syrup 2 oz. chilled Prosecco 1 sprig fresh mint, for garnish 1 lime wheel, for garnish Place the mint leaves, brown sugar, simple syrup and lime wedges into an empty mixing glass and grind them with a wooden muddler until the sugar is completely dissolved. Add ice and the rum, shake for about 10 seconds, and pour into a highball glass. Top with the Prosecco, stir briefly, and add the garnishes.
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