Joey Diesel’s Mid-Summer Manhattan

  • 2 oz Rye Whiskey
  • .75 oz Sweet Vermouth
  • Splash Orange Liqueur
  • Splash Lemon Juice
  • 1 tbsp Simple Syrup
  • 4 Fresh Ripe Cherries

Garnish:  Sprig of Mint

Glass:  Old-Fashioned

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

Preparation:  Muddle 4 fresh ripe cherries with 1 tablespoon of simple syrup in a mixing glass.  Add rye whiskey, sweet vermouth, lemon juice and orange liqueur.  Shake in a cocktail shaker for 10 seconds.  Strain into an old-fashioned glass over ice.  Garnish with a sprig of mint.

This is an original recipe by Joe DeOrio of Chicago.

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The Tree Line

  • 2 oz Vodka
  • .75 oz St. Germain Elderflower Liqueur
  • .5 oz Lime Juice
  • 6 Mint Leaves

Garnish:  Sprig of Mint

Glass:  Cocktail/Coupe

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

Preparation:  Combine all of the ingredients in a mixing glass.  Shake in an ice-filled cocktail shaker and double strain into a cocktail glass.  Garnish with a sprig of mint.

This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to Todd Maul of Clio in Boston.  The article describes as follows:

Sometimes you just need something a little tart, minty and cooling, simple as that.  The Tree Line is that drink.

Fernando

  • 1.25 oz Fernet Branca
  • 1.75 oz Bianco Vermouth
  • .75 oz Galliano

Garnish:  Mint Sprig

Glass:  Cocktail

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients into a mixing glass.  Add ice and stir for 20 seconds.  Garnish with a sprig of mint.

This recipe is from the book Speakeasy by Jason Kosmas and Dushan Zaric of Employees Only in New York City.

The Art of Choke

Spirit:  1 oz Rum (White)

Sweetener:  .25 oz Green Chartreuse; .125 oz Demerara Syrup

Acid/Bitter:  1.25 oz Cynar; .125 Lime Juice; 1 dash Angostura Bitters

Garnish:  Mint

Preparation:  Combine ingredients into a mixing glass.  Add 2 sprigs of mint and gently muddle.  Let sit for 1 minute.  Stir with ice for 20 seconds.  Strain into an ice filled rocks glass.  Garnish with a mint sprig.

This is a recipe attributed to Kyle Davidson of The Violet Hour in Chicago.

Tequila Go-To

Spirit:  1.5 oz tequila (Cazadores Blanco)

Sweetener:  .75 elderflower liquer (St-Germain), 3 oz ginger beer

Bitter/Acid:  .75 oz fresh lime juice

Bonus Tip:  Adding fresh produce like cucumber slices and fresh mint to the shaker boosts flavor

Preparation:  Add tequila, elderflower liqueur, lime juice, cucumber slices, and mint leaves to a shaker.  Add ice, shake briefly, and dump into a collins glass.  Top up with ginger beer.

Garnish:  Angostura bitters

This recipe was listed in the November 2011 Esquire and was attributed to Dushan Zaric, co-owner of Employees Only in New York City.