Al Pachilli Cocktail

This fruity cocktail from MAMO in New York gets a hint of spice.

Ingredients in The Al Pachilli Cocktail

1 ¹⁄₂ oz Belvedere Wild Berry

¹⁄₂ oz Y Chilli Liqueur

2 dashes Passion fruit juice

2 dashes Pineapple Juice

1 dash Grenadine

Glass: 

Coupe

How to make The Al Pachilli Cocktail

Add all ingredients to a shaker and fill with ice. Shake well, and strain into a coupe glass.

Summer Fridays Cocktail

The coconut, key lime and cilantro in this vodka cocktail can immediately send you somewhere warm and sunny with sparkling waters.

Ingredients in The Summer Fridays Cocktail

1 ¹⁄₂ oz Vodka

2 oz Coconut milk

³⁄₄ oz Simple syrup

³⁄₄ oz Key lime juice

Garnish: 

2  Cilantro sprigs

Glass: 

Rocks

How to make The Summer Fridays Cocktail

Add all of the ingredients to a cocktail shaker with plenty of ice, and shake until chilled.
Strain into a chilled rocks glass, and garnish with 2 sprigs of cilantro.

Frohito Cocktail

 

Throw a classic Mojito in the blender to get this frozen tropical concoction.

Ingredients in The Frohito Cocktail

1 oz  Mint syrup*

4 oz  Light Virgin Islands rum

1 oz  Lime juice

18 oz  Crushed ice (about 2.25 cups)

 

Garnish: 

1  Mint Sprig

Glass: 

Cocktail

How to make The Frohito Cocktail

Add .25 ounce of the Mint Syrup to each of two chilled cocktail glasses and set aside.
Add the rum, lime juice and ice to a blender and blend until a uniform frappé consistency.
Divide the mixture evenly between the two glasses and top each with an additional .25 ounce of the Mint Syrup.
Garnish each glass with a mint sprig.

Other Information

*Mint Syrup INGREDIENTS:

• 1 cup Fresh mint leaves, tightly packed
• 3 oz Simple syrup (one part sugar, one part water)

PREPARATION: Bring a small saucepan half-full of water to a boil over high heat. Add the mint and blanch until wilted and bright green, about 5 seconds. Strain and add to a blender with the simple syrup. Blend until thoroughly liquefied and strain through a fine-mesh sieve, pressing firmly to extract all the liquid. Refrigerate before using. (Recipe yields about 3 ounces, enough for 6 drinks.)

Land of Happy Cocktail

“Sweet, herbaceous and acidic all at once, this is a great pre-dinner cocktail before a nice glass of white wine,” says 312 Chicago head bartender Jenn Knott of her cocktail. She experimented with using a syrup instead of a shrub, but the latter ended up keeping the drink more fresh and tart. White balsamic vinegar, made in Italy from the trebbiano grape, is mixed with white wine vinegar and cooked at a low temperature to retain its clearish color.

Ingredients in The Land of Happy Cocktail

1 ¹⁄₂ oz Fords gin

1 ¹⁄₂ oz Honeydew-basil-white balsamic shrub*

Prosecco, to float

Lemon wedge, to rim glass

Basil salt (chopped fresh basil combined with coarse salt), to rim glass

Vice Royalty Cocktail

Beverage director Taha Ismail wanted to do a seasonal riff on a Pisco Sour that was clean and refreshing. Fresh mandarin and yuzu juices make for a citrus-y cordial that offsets Strega’s piney profile, while Peychaud’s bitters meld nicely with the pisco’s floral notes. “This drink has enough complexity without being overwhelming and [is] very consumable on any patio,” he says.

Ingredients in The Vice Royalty Cocktail

1 ¹⁄₂ oz Macchu pisco

¹⁄₄ oz Strega

1 ¹⁄₄ oz Mandarin cordial*

¹⁄₂ oz Fresh lime juice

¹⁄₂ oz Egg white

4 dashes Peychaud’s bitters

1 oz Pere Ventura rosé

 

Garnish: 

Mint Sprig

Glass: 

Collins

How to make The Vice Royalty Cocktail

Add all the ingredients except the rosé to a shaker, and dry-shake (no ice).
Add ice and shake until chilled.
Add the sparkling rosé to a Collins glass, and strain the cocktail on top.
Top with fresh ice, and garnish with a mint sprig.
*Mandarin cordial: In a blender, combine 3 cups mandarin juice, 2 ½ cups granulated sugar, 1 ¼ oz Everclear, 1 oz yuzu juice and ¼ tsp xanthan gum, and blend until smooth.

Mrs. Robinson Cocktail

For this cocktail at Portland Ore.’s Bacchus Bar, Andrew Call pours local Aviation American gin because its complex, herbaceous flavor plays off the tart lime and grapefruit. “Adding some house-made pineapple simple syrup gives it a welcome hint of a day on the beach,” says Call. “[And] topping it off with dry sparkling wine and Peychaud’s bitters makes all the flavors come together and light up your tongue.”

Ingredients in The Mrs. Robinson Cocktail

1 oz Aviation American gin

1 oz Pineapple syrup*

³⁄₄ oz Fresh grapefruit juice

³⁄₄ oz Fresh lime juice

3 dashes Peychaud’s bitters

2 oz Dry prosecco 

 

Glass: Flute

How to make The Mrs. Robinson Cocktail

Add the gin, syrup, juices and bitters into a shaker with ice and shake until chilled.
Strain into a chilled flute.
Top with the chilled prosecco.

*Pineapple syrup: Peel and core 1 whole pineapple, then cut the meat into chunks. Add 1 cup white sugar, toss to coat in a glass bowl and store, covered, in the refrigerator overnight. Combine 1 cup sugar and 1 cup water in a saucepan, simmer until the sugar is dissolved, and remove from the heat. Blend the macerated pineapple in a blender, add the simple syrup, and stir to combine. Strain out solids using a cheesecloth, and store the syrup in the refrigerator.

TUXEDO


Anytime
Cocktail I.B.A. (International Bartenders Association) del 2011
3 cl Old Tom Gin
3 cl Vermouth dry
1/2 bar spoon Maraschino
1/4 bar spoon Assenzio
3 dashes Orange Bitters

Stir tutti gli ingredienti con ghiaccio e versare nel bicchiere da cocktail.
Guarnire con una ciliegina twist di limone.

Tuxedo è il termine con cui gli americani si riferiscono al nostro smoking, ovverosia ciò che rappresenta l'abito più elegante.
Questo cocktail si pensa sia stato creato da Harry Johnson la ricetta è stata pubblicata per la prima volta dal "Bartenders Manual" nel 1882. La bevanda non è stata creata presso il Club Tuxedo come spesso si dice, poiché questo ha aperto nel 1886 (4 anni dopo). Mentre il club non può affermare di aver creato questo cocktail, è accreditato di essere il luogo di nascita dello smoking .