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.

Gordon’s Cup

• 2 oz Gin
• .75 oz Simple Syrup
• 5-6 Lime Wedges
• 3-4 Slices English Cucumber (1/4″ thick, snapped in 1/2 with fingertips)

Garnish:  Salt and Pepper

Glass:  Old Fashioned

Tools:  Muddler, Mixing Glass, Cocktail Shaker

Preparation:  Put cucumber, lime wedges and simple syrup in shaker and gently muddle.  (Try not to tear apart limes or cucumber.)  Add gin and ice.  Shake 3-4 times is a cocktail shaker and dump ingredients (do not strain) into a chilled rocks glass.  Garnish with a pinch of salt and/or freshly ground pepper.  Serve with a straw.

This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to Sasha Petraske of Milk & Honey in New York.  The article describes the drink as:

Think of this modern classic as a gin caipirinha.  It has the right balance of sweet and tart while the fresh cucumber keeps things cool and balanced.

Buddha’s Blood

• 2 cups White Rum
• 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

Glass:  Collins

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.

The Chilcano

• 2 oz. Pisco
• 1 oz fresh lime juice
• Ginger Ale
• Dash of Angostura bitters

Garnish:  Lime Wedge

Glass:  Collins

Tools:  Bar Spoon

Preparation:  In a Collins glass filled with ice, combine the pisco and lime juice.  Top with ginger ale and 3 dashes of Angostura bitters.  Garnish with a lime wedge.

This is a recipe found in GQ Magazine and is attributed to La Mar Cebicheria Peruana in New York City.  Pisco is a grape brandy from Peru.  Esquire recommends the following 3 brands to try:  Campo Encanto, Barsol and La Diablada.