Drink Recipes: More Recipes from Tales of the Cocktail
Tales of the Cocktail may be over, but it certainly doesn’t feel that way. Inspired by the seminars, competitions and New Orleans, we’re featuring a few more recipes that came to fruition during the event. Add one of these to your cocktail list, and you’re sure to see profits and happy patrons at your bar.
The Warriors’ Coney Island Punch
Created by Andy Seymour from aka wine geek LLC and Beverage Alcohol Resource.
1 ½ ounces Tanqueray Ten
½ ounce Del Maguey Vida Mezcal
1 ounce fresh grapefruit juice
½ ounce agave nectar
3 dashes orange bitters
Combine all ingredients in a tall mixing glass and shake vigorously. Strain over crushed ice into a Collins glass. Garnish with a wide grapefruit twist.
Created by Charlotte Voisey, company mixologist, William Grant & Sons.
1 ½ ounces Hendrick's Gin
½ ounce Solerno Blood Orange Liqueur
2 bar spoons orange marmalde
½ ounce Perfect Puree Beverage Artistry Yuzu
1 dash angostura bitters
dash egg whites
Combine ingredients and shake very well. Serve up in a stemmed cocktail glass. Garnish with a dehydrated blood orange wheel.
Black Cherry Ramos
Courtesy of Tony Abou-Ganim, the Modern Mixologist.
2 ounces Bombay Sapphire Gin
3 drops orange flower water
1 small egg white
1 ounce simple syrup
1 ounce freshly squeezed lemon juice
½ ounce freshly squeezed lime juice
1 ounce cream
½ ounce Perfect Puree Black Cherry
Chilled soda water
Combine all ingredients, shake well and serve.
Adapted by Ted Breaux from The Savoy Cocktail Book, Harry Craddock, 1930.
3 dashes Lucid Absinthe
2 dashes syrup
2 dashes orange bitters
2/3 glass gin
Shake well and strain into cocktail glass.
The Canopy Crawler
The Bartender Olympics winning recipe. Created by the team of Walter Moore, Alex Straus and mixologists Jason Bran, Julian Cox, Josh Harris and Scott Baird.
3 pitted cherries, muddled
1 lime, muddled
½ ounce lime juice
1 ounce cane syrup
2 ounces Cabana Cachaça
½ ounce Abita Amber beer
3 dashes bon vivant gold coast bitters
Muddle cherries and lime. Combine ingredients over ice, shake and pour into a rocks glass. Garnish with a pitted cherry and lime wheel.
Yamazaki Pear Pleasure
Cocktails by Gardner Dunn and Yuri Kato.
1 ounce Xante
1 ounce Yamazki 12 Year Old
½ ounce Dry Vermouth
3 Dashes of Peach Bitters
Top with fresh orange peel (garnish). Orange peel may be flamed.
Humming Past the Graveyard
M. Quinn Sweeney, LibationLab.com.
2 ounces hum Botanical Spirit
1 ounces Beverage Artistry Yuzu Luxe Sour, thawed
1 ounce ginger beer
2 dashes bitters
Combine all but last ingredient with ice into a pint glass. Shake and strain into a glass. Top with sparkling wine. Garnish with a hibiscus flower. Serve.