Cherry Blossom

1 ¼ oz. 1800 Silver tequila1 oz. Lime juice1 oz. Grapefruit juice¼ oz. GrenadineGrapefruit slice or maraschino cherry for garnishSalt as needed Pour all ingredients into shaker and shake well. Strain into salt rimmed martini glass or serve over ice. Garnish with a grapefruit slice or cherry. Recipe courtesy of Hilton Garden Inn. Go to Source Author: Melissa Dowling {authorlink}

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Rosita

1 ½ oz. Lunazul El Humoso smoked tequila½ oz. Punt Y Mes sweet vermouth½ oz. Dolin dry vermouth½ oz. AperolDehydrated orange wheel Combine ingredients in a mixing glass, stir to chill and dilute, and strain to a double old fashioned glass with fresh ice. Express orange twist and discard; finish with a dehydrated orange wheel. Bar consultant Jason Sorbet created this cocktail for The Franklin in New Orleans. Go to Source Author: Melissa Dowling {authorlink}

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The Dreidel Will Rock

1 ½ oz. Altos Blanco tequila1 oz. Peach Manischewitz¾ oz. Acid-adjusted green apple juice*3 dashes Fee Brothers black walnut bitters Whip ingredients with a few pellets of pebble ice, then dump into chilled Hurricane glass and pack with pebble ice. Garnish with thin, equator-cut green apple slice and a small wooden dreidel. *For Acid-adjusted green apple juice:6-8 Granny Smith apples1 bspn. Asorbic acid2 bspn. Citric acid1 bspn. Malic acid Cut and juice apples. When you…

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White Sage Julep

1 ½ oz. Sesión Reposado Tequila ½ oz. Poire Williams or pear brandy 1 tsp. Wet-chai syrup ½ oz. Lemon juice Take a sprig of sage and set alight with a match. Douse any flames lightly so that 
sage leaf continues to smoke. 
Lay smoking sage on a tea plate and cover with an overturned rocks glass to capture 
the smoke. 
Add all liquid ingredients to a mixing glass and stir with ice for 10…

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Pink Tuxedo

1 oz. Tequila blanco¾ oz. Grapefruit liqueur ½ oz. Amara bitter orange amaro½ oz. Fresh lime juice2 dashes Peychaud’s bitters2 oz. Prosecco or any sparkling wine1 oz. Soda water Combine ingredients (except wine and soda) and shake. Pour into large wine glass with ice and top with prosecco and soda. Aaron Von Rock, beverage director at Benno and Leonelli Taberna in New York, created this recipe. Go to Source Author: Melissa Dowling {authorlink}

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