Today is a Great Day (Hint: It Involves Cocktails)
Today is a special day as its NATIONAL COCKTAIL DAY. What a time to be alive. As lovers of cocktails, this call for a special celebration with fancy cocktails naturally. We will leave some fancy options to properly celebrate. Enjoy and let the celebration begin.
The Smooth Talker
Created by Daniel Bautista, Chicago
1.5 oz. Johnnie Walker Red Label
½ oz. Becherovka Liqueur
¾ oz. Fresh Lemon Juice
1 oz. Rhubarb-Rose Petal & Lemon Grass Syrup*
¾ Egg White
4 drops Peychaud’s Bitters
Dried Culinary Rose Petals
DirectioN: Add all ingredients to a cocktail shaker and dry shake (no ice) to build foam. Shake again with ice. Double strain and pour into chilled Coupe glass. Garnish with crumbled dry culinary rose petals and Peychaud’s bitters.
*Rhubarb-Rose Petal & Lemon Grass Syrup: Bring 1 quart of water to a boil and add 1 quart of white sugar, stir until dissolved. Add 3 stalks of lemon grass, 1 pint of fresh raspberries and ½ cup dry culinary rose petals. Stir and reduce to a simmer, let sit until reduced to a thick syrup. Stain and let cool before use.
*signature cocktail at The Skylark
1.5 oz. Hendricks Gin
1 oz. Zu Grass Vodka
.5 oz. St. Germain
.25 oz. Blue Curacao
.5 oz. Fresh Lemon Juice
Directions: Shake with ice and strain into martini glass. Garnish with brandied cherry.
Harlem Old Fashioned
1.75 oz. Mount Gay® Black Barrel Rum
.75 oz. Orange-Cinnamon-Clove Simple Syrup
1 barspoon Amaro
1 dash Angostura Bitters
Directions:Stir all ingredients with ice. Strain over large ice cubes in a rocks glass.
Garnish with orange twist.
50ml Dewar’s 12 year old
25ml lemon juice
12.5ml sugar syrup
10ml crème de mure glass: dewar’s rocks garnish: blackberry
Directions: Add all ingredients (minus crème de mure) to glass, fill with crushed ice stir & swizzle, top with more crushed ice, then drizzle crème de mure on top.
*courtesy of Chad Hotchkiss, Jose O'Shea's
2 oz. Blue Nectar Reposado Extra Blend Tequila
1 oz. Grand Marnier
2 oz. Pineapple juice
3 oz. Fresh squeezed lime juice
1/2 oz. Agave nectar
Directions: Combine all ingredients in a shaker with ice. Shake and strain into a margarita glass over rocks. Garnish with pineapple slice.
The Belvedere Spritz
1 oz. Belvedere Vodka
1 oz. Lillet Blanc
2 Grapefruit slices
1 Sprig of thyme
Directions: Top with equal parts of sparkling water and Fever Tree tonic water. Combine all ingredients in a Belvedere spritz glass, over ice. Garnish with a grapefruit slice and a sprig of thyme.
NOLET’S® Silver PLAYERS Punch
1 ¼ oz. NOLET’S Silver Dry Gin
½ oz. Lime Juice
½ oz. Simple Syrup
Directions: Combine first 4 ingredients over ice in a cocktail shaker. Shake vigorously. Pour (do not strain) all contents into a rocks glass. Top with Soda Water. Add extra ice if needed. Garnish with 2 raspberries.
Cider House Mule
*created Trudy Thomas of Gaylord Hotels, Nashville
½ parts Maker’s Mark® Bourbon
½ part Cranberry Juice
½ part Lime Juice
1 part Apple Cider
Top with Ginger Beer
Directions: Build all ingredients in a mixing glass except ginger beer, add ice and shake. Pour over fresh ice and top with ginger beer. Garnish with a Mint Sprig.
2 oz Amaro Montenegro
3 oz Ginger beer
1 oz Lime juice
Directions: Pour all ingredients in an ice-filled mule mug and gently stir. Garnish with a lime wedge.
1 1/2 parts SVEDKA Blue Raspberry
3/4 part fresh lime juice
3/4 part simple syrup
Pinch of mint
Directions: Muddle blueberries, raspberries and mint in a shaker. Add remaining ingredients over ice and shake. Strain into a rocks glass with fresh ice.