Italy by Way of Mexico

  • 1.5 oz Mezcal (Vida)
  • .5 oz Cocchi Barolo Chinato
  • .5 oz Campari
  • Dash of Hellfire Bitters (Optional)

Garnish:  None

Tools:  Cocktail Shaker, Bar Spoon, Strainer

Preparation:  Stir with ice in a shaker and strain into a rocks glass.

This is a recipe from Esquire magazine and is attributed to Jamie Boudreau of Canon in Seattle.  It is one of three Negroni-inspired cocktails that make up three-pronged flight available at the bar for lovers of the classic bitter Italian cocktail. The other 2 are Sangria’s Aromatic Cousin and A See Through Negroni.

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El Diablo

  • 2 oz Reposada Tequila
  • .75 Fresh Lemon Juice
  • .75 oz Ginger Syrup
  • .25 oz Creme de Cassis
  • Club Soda

Garnish:  Candied Ginger

Glass: Collins

Tools: Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine the ingredients, except the club soda, in a mixing glass.  Shake for 10 seconds in an ice-filled cocktail shaker.  Strain into a Collins glass and top with club soda.  Garnish with a candied ginger.

This is a recipe from Josh Habiger of The Patterson House in Nashville.

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.

Frisky Dingo

  • 1.5 oz Tequila
  • 1 oz Grapefruit Juice
  • .5 oz Aperol
  • .5 oz Honey Syrup
  • .5 oz Lime Juice

Garnish:  Grapefruit Slice

Glass:  Old-Fashioned

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in a mixing glass.  Shake in an ice-filled cocktail shaker.  Strain into a rocks glass over ice.  Garnish with a grapefruit slice.

This is a recipe from an article in the Wall Street Journal and is attributed to Philip Thompson of the Coterie Room in Seattle.  The article describes the drink as:

A pleasantly sweet, tart and slightly bitter cooler that’s a little too easy to gulp down.

Mendoza

  • 1 oz Mezcal Tequila
  • .75 oz Grenadine
  • .75 oz Passion Fruit Puree
  • Cava

Garnish:  Lemon Twist

Glass:  Flute

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients, except the Cava, in a mixing glass and shake in an ice-filled cocktail shaker.  Strain into a flute and top with Cava.  Garnish with a lemon twist.

This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to Josh Wortman of Anejo in New York.  The article describes the drink as:

A take on the classic French 75.  Like its predecessor, it’s named after a weapon: The Mendoza is a light machine gun designed in Mexico.  Good grenadine is key:  To make your own, bring some pomegranate juice to a boil, add an equal part of sugar, simmer for 15 minutes and chill.

East Coast Tommy Margarita

  • 2 oz Tequila
  • 1 oz Lime Juice
  • .5 to .75 oz Agave Syrup (equal parts agave nectar and water)
  • 1 dash Angostura Bitters

Garnish:  Lime Wheel

Glass:  Cocktail/Coupe

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients into a mixing glass.  Shake in an ice-filled cocktail shaker.  Strain into a coupe glass.  Garnish with a lime.

This recipe is from an article in the Wall Street Journal about summer drinks and is attributed to Jackson Cannon of The Hawthorne in Boston.  The article describes the drink as:

This take on Tommy’s Margarita – which is a margarita that replaces triple sec with the more subtle agave nectar – simply adds a touch of Angostura bitters to the mix.  It seems like a minor modification, but a little bitters goes a long way.

Hibiscus Margarita

  • 1.5 oz Tequila
  • 4 oz Brewed and Cooled Hibiscus Tea
  • 1 tsp Agave Nectar

Garnish:  Orange Peel

Glass:  Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Julep Strainer,

Preparation:  Combine ingredients in a mixing glass and shake in an ice-filled shaker for 15 seconds.  Strain into a chilled cocktail glass.  Rub an orange peel around the rim of the glass and then use as a garnish.

This is a recipe from a Women’s Health Magazine article titled “Skinny Sips” which compiled several cocktail recipes that are supposed to be less than 200 calories.