Bee’s Knees

  • 2 oz Gin
  • 1 oz Honey Syrup
  • .75 oz Fresh Lemon Juice

Garnish:  Lemon Twist

Glass:  Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in a mixing glass.  Shake in an ice-filled cocktail shaker for 10 seconds.  Strain into a cocktail glass.  Garnish with a lemon twist.

This is a classic cocktail from the Pre-Prohibition era.  This particular recipe is from the book Speakeasy Jason Kosmas and Dushan Zaric of Employees Only in New York City.

Juliet & Romeo

  • 2 oz Gin
  • .75 oz Fresh Lime Juice
  • .75 oz Simple Syrup
  • 1 Sprig of Mint
  • Pinch of Salt
  • 3 drops Rose Water, for garnish
  • 3 drops Angostura Bitters, for garnish

Garnish:  Mint Leaf

Glass:  Coupe/Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Muddler, Hawthorne Strainer

Preparation:  Put cucumber slices and salt in a mixing glass and muddle.  Add a sprig of mint, lime juice, simple syrup and shake in an ice-filled cocktail shaker.  Strain into a cocktail glass.  Garnish with a mint leaf and the drops of bitters and rose water.

This is a recipe from Toby Maloney of The Violet Hour in Chicago.

The Tempest

  • 2 oz Gosling’s Black Seal Rum
  • 1 oz Fresh Squeezed Lime Juice
  • 1 oz Ginger Syrup
  • 1 eyedropper 5 Pepper-Infused Tequila*

Glass:  Collins

Garnish:  Lime Wheel and Candied Ginger

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine Rum, lime juice, and ginger syrup in mixing glass.  Shake for 15 seconds in an ice-filled cocktail shaker.  Strain into Collins glass with ice.  Using an eyedropper, drizzle a few drops of 5 Pepper-Infused Tequila over the top of the foam.  Garnish with a lime wheel and piece of candied ginger.

This is a recipe by Ryan Maybee of Manifesto in Kansas City.  I came across it in a blog called Tipple Sheet.

* 5 Pepper Infused Tequila:  Using Blanco or Silver Tequila, infuse 1 750ml bottle with 1 sliced Green Bell Pepper, 1 sliced Red Bell pepper, 1 sliced yellow bell pepper, 1 sliced Poblano, and 2 small roasted Habaneros.  On all sliced bell peppers, remove the hearts and seeds.  Infuse for 1 week in a cool, dark place, shaking up occasionally.

Jasmine

  • 1.5 oz Gin
  • 1 oz Cointreau
  • .75 oz Campari
  • .5 oz Lemon Juice

Garnish:  Lemon Twist

Glass:  Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in a mixing glass.  Shake in an ice-filled cocktail shaker for 10 seconds.  Strain into a cocktail glass.  Garnish with a twist of lemon.

This is a recipe I came across in Imbibe Magazine and is attributed to Paul Harrington of Townhouse Bar & Grill in Emeryville, California.

Cocky Rooster

  • 1 oz Lime Juice 
  • Several generous squeezes of Sriracha
  • 3 dashes Maggi Sauce
  • 2 Jalapeño Slices
  • 1 bottle “33” Export beer (or other light lager)

Garnish:  Kosher Salt and Lime Wedge

Glass:  Pint

Tools:  Bar Spoon

Preparation:  Rub the rim of a pint glass with lime wedge, then coat the rim in kosher salt.  Fill the glass with ice and add lime juice, Sriracha,Maggi, and jalapeño.  Add beer and garnish with a lime wedge.  Stir gently with a bar spoon if desired.

This is a recipe from GQ Magazine and is attributed to Tuan Bui of An Choi restaurant in New York City.  It is a Vietnamese/Thai spin on the classic Mexican drink, the Michelada.

Classic Peruvian Pisco Sour

  • 3 oz Pisco
  • 1 oz Simple Syrup
  • 1 oz Lime Juice
  • 1 medium Egg White
  • 4 ice cubes

Garnish:  Amargo Chunco Bitters

Glass:  Old Fashioned

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in a cocktail shaker.  Shake vigorously until the ice in nearly gone, strain into a glass, and garnish with Amargo Chuncho Bitters.  Serve.

This is a recipe from Mutineer Magazine.  It is the official recipe of Peru.

 

“Rum Row” Old Fashioned

  • 1.25 oz El Dorado 12 year old Rum
  • .75 oz Banks 5 Islands Rum
  • .25 oz Water
  • 1 bar spoon (tsp.) Muscovado Sugar
  • 1 dash Angostura Orange Bitters
  • 1 drop Bittermens Burlesque Bitters

Garnish:  Naval Orange Peel

Glass:  Old Fashioned

Tools:  Bar Spoon

Preparation:  Place 1 bar spoon of muscovado sugar in Old Fashioned glass.  Drop orange and burlesque bitters in sugar, add .25 oz water, and add 3-4 cubes of ice.  Stir for about 5-7 seconds.  Pour in .75 oz Banks 5 Islands rum and 1.25 oz El Dorado 12 year old rum.  Garnish with a naval orange peel, squeezed over and dropped in.

This is a recipe from Mutineer Magazine and is attributed to Dominic Venegas of NoMad Hotel in New York City.  This was winner of the Official Cocktail Competition for the 2012 Tales of the Cocktail, which was sponsored by Mutineer Magazine and required that all submissions be made in the spirit of the classic cocktail, the Old Fashioned.