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.
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.
Tools: Mixing Glass, Cocktail Shaker, Hawthorne Strainer, Fine Strainer
Preparation: Combine ingredients in a mixing glass. Shake for 10 seconds in an ice-filled cocktail shaker. Double strain into a cocktail/coupe glass.
This is a recipe from a Wall Street Journal article about summer drinks and is attributed to Paul McGee of RPM Italian in Chicago. The article describes the drink as follows:
The daiquiri – that is, the classic kind, not the one that comes out of a blender – might just be the best summer cocktail of all time. This version uses Velvet Falernum – an almond, ginger and clove based sweetener – for even more of a tropical note.
1.25 cups Fresh-Pressed Grape Juice (try Santa Cruz Organic Concord)
.5 cup Fresh Lime Juice
.25 Cup Yellow Chartreuse
1.25 tbsp Amaro (try Averna)
.5 cup Tonic Water
Garnish: Seedless Red Grapes and/or Lime Wedges
Tools: Pitcher/Punch Bowl, Bar Spoon,
Preparation: Combine ingredients except tonic water and garnishes, into a large pitcher and stir gently. Pour into Collins glasses filled with ice and top with a splash of tonic. Garnish with the grapes or lime wedges, or both.
This is a recipe from In Style Magazine and is attributed to Daniel Shoemaker of Teardrop Lounge in Portland. The recipe serves 8.