Blood Sage Cocktail

Seasonal blood orange and fresh sage make this gin cocktail a wintry delight.

Ingredients in The Blood Sage Cocktail

2 Sage leaves

2 Blood orange wedges

2 ozAviation Gin

³⁄₄ ozlime juice

³⁄₄ ozSimple syrup

1 Egg white

Garnish: 1  Sage leaf

Glass: Cocktail

How to make The Blood Sage Cocktail

In a shaker, muddle the orange and sage.
Add the remaining ingredients and shake without ice.
Fill with ice and shake again, very hard.
Strain into a chilled cocktail glass and garnish with a sage leaf.

Mezcal & Mayhem Cocktail

Bring a little mayhem to your mouth with this beer cocktail’s complex combination of sweet, sour, smoky, bitter and bubbly.

Ingredients in The Mezcal & Mayhem Cocktail

1 ¹⁄₂ oz Del Maguey Chichicapa Mezcal

³⁄₄ oz Campari

³⁄₄ oz Mayhaw Syrup

5 oz Vicaris Tripel-Geuze

Garnish: 

1  Orange wheel or twist

Glass: 

Pint or highball

How to make The Mezcal & Mayhem Cocktail

Add the mezcal, Campari and Mayhaw Syrup to a shaker and fill with ice.
Shake, and strain into a pint or highball glass half-filled with fresh ice.
Top with the beer and garnish with an orange wheel or twist.

Pine Pepper Crush Cocktail

1 ³⁄₄ oz Tequila Partida Blanco

¹⁄₄ oz lime juice

¹⁄₂ oz Partida agave nectar (Cut 50/50 with water)

8  Pineapple pieces (about the shape of small lime quarter)

Cracked pepper

Port float (10-year-old tawny port)

Garnish: 

Cracked black pepper

Glass: 

Rocks or Old Fashioned

How to make The Pine Pepper Crush Cocktail

In a mixing glass muddle the pineapple and add two small grinds of pepper. Add tequila, lime and agave nectar.
Shake and strain over fresh ice in an old-fashioned glass, and float the port.

Spicy Negroni Cocktail

A twist on the classic, a little mezcal and ancho chile liqueur gives the Negroni a smoky and spicy finish.

Ingredients in The Spicy Negroni Cocktail

³⁄₄ oz Gin

³⁄₄ oz Mezcal Pierde Almas

³⁄₄ oz Campari

³⁄₄ oz Sweet vermouth

¹⁄₂ oz Ancho Reyes ancho chile liqueur

2 dashes Mole bitters 

Glass: 

Old Fashioned

How to make The Spicy Negroni Cocktail

Add all ingredients to a mixing glass and fill with ice.
Stir, and strain into an Old Fashioned or rocks glass over fresh ice.

Dulce Y Picante Cocktail

Want something spicy? Sweet? This cocktail gives you both.

Ingredients in The Dulce Y Picante Cocktail

handful Cilantro

1 Jalapeño slice

1 ¹⁄₂ oz Hornitos Plata Tequila

¹⁄₂ oz Green Chartreuse

³⁄₄ oz Pineapple juice

³⁄₄ oz Simple syrup (one part sugar, one part water)

³⁄₄ oz Fresh lime juice

Garnish: Cilantro or pineapple leaf and paprika sea salt rim

Glass: Double Old Fashioned

Kumquat Smash Cocktail

Created by Dimitris Kiakos of the Gin Joint in Athens, Greece, the Kumquat Smash muddles the small yet flavor-rich citrus fruit into a refreshing gin base.

Ingredients in The Kumquat Smash Cocktail

2 oz Hayman's Old Tom Gin

3 Kumquats, halved

²⁄₃ oz Lemon Juice

¹⁄₃ oz Luxardo Maraschino Liqueur

Nutmeg

Garnish: 

2  Kumquats

Glass: 

Old Fashioned

How to make The Kumquat Smash Cocktail

In a shaker, muddle the kumquats.
Add remaining ingredients and fill with ice.
Shake, and double strain into an Old Fashioned glass filled with fresh ice.
Garnish with two kumquats.

Spirit of ’72 Cocktail

For football season, we had a bartender from each NFL team’s hometown provide the perfect cocktail to represent their team.

“A classic Margarita, much like the 16–0 1972 Miami Dolphins, can be quite simply perfect,” says Seth Weinberg, the lead bartender at StripSteak by Michael Mina at Fontainebleau Miami Beach, who created this drink as an homage to the undefeated Miami Dolphins team. “The team still gets together every season for a Champagne toast to their still-standing record.” This drink is a variation on a Margarita, with a Miami twist. “Fresh Florida juices and spicy agave nectar are the perfect complement to the bold flavors of aged tequila,” he says. “Much like the Dolphins newly augmented stadium, this cocktail is cool, modern and refreshing, the perfect drink to sip while cheering the Miami Dolphins onto victory.”

Ingredients in The Spirit of ’72 Cocktail

1 ¹⁄₂ oz Reposado tequila

¹⁄₂ oz Blue curaçao

¹⁄₂ oz Florida orange juice

¹⁄₂ oz Pineapple juice

¹⁄₂ oz Freshly squeezed lime juice

¹⁄₂ oz Jalapeño agave syrup*

Garnish: 

Dolphin-shaped orange peel

Glass: 

Rocks

How to make The Spirit of ’72 Cocktail

Add all of the ingredients to a shaker with ice, and shake until chilled.
Cut an orange peel into the shape of a dolphin.
Strain the mix into a rocks glass over ice, and garnish with the orange peel.
Jalapeño agave syrup: Combine 12 oz agave syrup, 12 oz filtered water and 2 to 3 sliced jalapeños in a saucepot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 30 minutes, tasting periodically until reaching desired level of spiciness. Remove from heat and skim off and discard jalapeño slices. Cool to room temperature before using. Will keep in the refrigerator for about 1 month.

Midnight Oil Cocktail

“The Midnight Oil brings to life in cocktail form one of my all-time favorite snack combos: a morning coffee and a slice or two of banana bread,” says bartender Brett Esler of Whisler’s in Austin. “With an aged rum base, a touch of the Domaine de Canton ginger liqueur for a little depth and some vanilla extract to round it out, you have yourself a slightly caffeinated, fall-driven sipper.”

Ingredients in The Midnight Oil Cocktail

1 ¹⁄₂ oz Mount Gay Black Barrel rum

³⁄₄ oz Stumptown cold-brew coffee

¹⁄₄ oz Domaine de Canton ginger liqueur

¹⁄₄ oz Giffard Banane du Brésil liqueur

3 dashes Vanilla extract

Garnish: Skewered bruleed banana slice

Glass: Coupe

How to make The Midnight Oil Cocktail

Combine all of the ingredients in a shaker with ice and shake.
Strain into a coupe, and garnish with a skewered bruleed banana slice.

Holywater Cocktail

“The fire caramelizes the sugar, giving the drink depth and added richness,” says Lauren Schell of Seaworthy in New Orleans. “It’s a crucial element of balance, in addition to being eye-catching and purposefully interactive.” The Chartreuse-meets-sugar fire inside a hollowed-out lime might be simple to create but is a visual stunner while simultaneously helping to balance out the drink’s citrus notes.

Ingredients in The Holywater Cocktail

1 oz Spiced rum

1 oz Cognac

³⁄₄ oz Orgeat syrup

¹⁄₂ oz lime juice

¹⁄₂ oz Lemon Juice

¹⁄₄ oz Grapefruit juice

3 dashes Angostura bitters

¹⁄₄ oz Green Chartreuse

1  Sugar cube

Garnish: Flaming lime half

Glass: Rocks

How to make The Holywater Cocktail

Add all of the ingredients except for the Chartreuse, bitters and sugar cube into a shaker, and dry-shake.
Pour into a chilled rock glass, top with crushed ice, and float 3 dashes of Angostura bitters.
Hollow out a lime half, and place it cut side up on top of the drink. Add the Chartreuse and sugar cube to the lime half. Light the lime half, aiming for the Chartreuse, let it burn for 10 to 15 seconds, and blow out the flame.