Recipe by Maureen Petrosky
Photography by Megan Smith
Ingredients
2 Ounces Whiskey
2 Ounces Ginger Ale (or Ginger Beer)
2 Ounces Club Soda
Method
In a tall glass, add the whiskey, top with ice and add the chilled club soda and ginger ale.
Stir and enjoy!
Words and Photography by Emily Vikre
2 oz Bourbon (I used Bulleit when I was developing it)
3/4 oz fresh grapefruit juice
3/4 oz Lillet Blanc
3 dashes citrus bitters
Shake these together with ice for 30 seconds, strain into a cocktail glass, and garnish with lemon peel (roll the lemon peel between your fingers over the cocktail to release the oils before dropping it in). If you feel daring, you can rinse your cocktail glass with a peaty Laphroaig before pouring in your cocktail.
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Recipe by Patricia Richards
Photography by Sarah Jane Sanders
Mixologist – Jeff Worden
4 Blackberries (medium in size)
1.5 ounces Fresh Sweet & Sour (**recipe below)
0.25 ounces Flavorganics Organic French Vanilla Syrup (Whole Foods Market)
0.25 ounces (heavy pour) Mathilde Blackcurrant Liqueur
1.5 ounces Gentleman Jack Tennessee Whiskey
Method: In a clean bar mixing glass, thoroughly muddle blackberries to pulverize. Add
remaining ingredients to mixing glass. Fill bar mixing tin two-thirds full with ice and
shake cocktail well. Double-strain the cocktail using a strainer to cover the bar mixing
tin, push through a fine mesh strainer in your opposite hand. Double-strain the cocktail
over fresh, cracked ice and garnish with a mint top. Serve.
*Note: Double-straining removes blackberry pulp, so don’t double-strain if you prefer
this pulp in your cocktail.
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Words by Patricia Richards
Photography by Sarah Jane Sanders
Ingredients
-1 oz. Drambuie 15 year Liqueur
-1 oz. St-Germain Elderflower Liqueur
-2 oz. Freshly Squeezed & Strained Ruby Red Grapefruit Juice
-0.75 oz. Freshly Squeezed & Strained Lemon Juice
-0.75 oz. Simple Syrup (Equal parts Baker’s sugar with water. Stir until dissolved.)
-3 Dashes Dr. Adam Elmegirab’s Teapot Bitters
-1 Drop Bittermens Hopped Grapefruit Bitters
Method
Combine the above ingredients into a clean, bar mixing glass. Fill your bar
mixing tin, two-thirds full of ice and shake well. Strain over fresh ice into a Collins glass.
Garnish with a long, fresh swath of grapefruit peel. Serve.
TIP: Adjust the simple syrup as desired, depending on your personal palate as well as the
sweetness level of your fruit.
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Recipe by Patricia Richards
Photography by Sarah Jane Sanders
Ingredients
-1.25 oz. Dewar’s Highlander Honey
-0.5 oz. Disaronno Originale
-0.5 oz. Freshly Squeezed & Strained Lemon Juice
-3 oz. R.W. Knudsen Cider & Spice 100% Juice (no sugar added) (Whole Foods Market)
-3 Drops Bittermen’s Xocolatl Mole Bitters
Method
Combine the above ingredients into a bar mixing glass. Fill a bar mixing tin, 2/3 full of ice and shake cocktail. Strain over fresh ice into a double old fashioned glass.
Place a half orange slice and a long cinnamon stick, long enough to use as a stirrer, inside glass. Gently stir. Serve.
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Ingredients
10 Each, Fresh, Medium-Sized Mint Leaves
0.75 oz. Freshly Squeezed Lemon Juice, strained of seeds & pulp
0.25 oz. Light Agave Nectar
1.5 oz. Yamazaki 12 year old single malt
0.5 oz. Domaine de Canton Ginger Liqueur
3 oz. Fever-Tree Ginger Ale
Method
In a clean bar mixing glass, place mint with lemon juice. Lightly muddle mint to release its oils. Add remaining ingredients, except for ginger ale. Fill mixing tin 2/3 full of ice. Cover mixing glass of ingredients over mixing tin of ice, creating a seal. Shake well to combine. Remove mixing glass and set it aside.
Add Fever-Tree Ginger Ale to mixing tin with cocktail. Gently stir with a bar spoon to combine ingredients. Using a Hawthorne strainer, strain contents from tin over fresh ice into a Collins glass. Garnish with a long mint stalk with beautiful mint top attached, removing lower leaves of mint from stalk. Serve.
(*Fever Tree Ginger Ale has a natural ginger flavor and is recommended over regular ginger ale for this recipe. Using ginger beer instead will give even more ginger spice, so you would likely bring down the ginger liqueur.)
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Recipe by Patricia Richards
Photography by Sarah Jane Sanders
1.5 oz. The Glenlivet 12 year Single Malt Scotch Whisky
0.5 oz. St. Germain Elderflower Liqueur
0.5 oz. Freshly Squeezed & Strained Lemon Juice
0.5 oz. Agave-Rose Syrup (*recipe below)
4 drops Peychaud’s Bitters
Method: Combine the above measured ingredients into a bar mixing glass. Fill a bar mixing tin 2/3 full of ice. Cap mixing glass over tin and shake well to chill. Strain cocktail into a pre-chilled coupe glass. Garnish with an organic red rose petal to float. Serve.
(*Agave-Rose Syrup Recipe: Combine 1 part Monin Rose Syrup to 2 parts light agave nectar. Stir well to combine. Syrup will keep for up to one month.)