Fugu Delray

1 ½ oz. Stoli Elit vodka½ oz. Monkey 47 gin1 oz. Lemon juice½ oz. Raspberry basil reduction syrup½ oz. Combier Orange liqueur¼ oz. House almond syrup  Dom Perignon 2006 Champagne Combine ingredients (except Champagne) in a cocktail tin with ice and shake. Fine strain into cocktail glass and top with Champagne. Dust the glass with edible gold spray. The mixologists at Lionfish Delray created this recipe. The post Fugu Delray first appeared on Cheers. Go to Source…

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Watermelon, Sugar, Rye

1 ½ parts Redemption High Rye Bourbon1 ½ parts Salted watermelon-honey syrup*½ part Lemon juice 2 parts Tonic waterMint Shake all ingredients with ice. Strain into a Collins glass and top with tonic water. Garnish with a watermelon radish slice and a mint bushel.  *For Salted watermelon-honey syrup:Blend 1 cup watermelon purée with 1 cup honey simple syrup. Add 2 teaspoons Malden salt and stir to dissolve. Cool in the refrigerator; keeps for a month. The mixologists at…

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Ginger Peach Julep

1 oz. Frey Ranch bourbon1 oz. Peach nectar (or puree)¼ oz. Domain de Canton ginger liqueur¼ oz. Simple syrup6 drops Peychaud’s bitters1 handful Fresh mintCrystalized ginger In a mixing glass, add the mint with the simple syrup and muddle. Add ice and remaining ingredients. Stir and strain into a julep cup or any rocks glass over ice—crushed is classic, cubed works too. Garnish with crystalized ginger and mint. The mixologists at Honey Salt in Las Vegas…

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The Green Fog

1 oz. Absinthe Grande Absente1 ½ oz. Gin1 oz. Lime juice2 oz. Sweetened Granny Smith apple juice*4 dashes Apple blossom bittersEgg white Chill your shaker. Combine all ingredients except soda in the shaker. Dry shake first (use a whisking ball if available). Shake, then remove ball if you used one, and shake again with one large piece of ice. Strain into a glass. *For Sweetened Granny Smith apple juice: Core and quarter one Granny Smith…

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Bohemian Remedy

1 oz. Real McCoy 3yr old rum¾ oz. St. George Absinthe (or another lower-alcohol absinthe)½ oz. Allspice Dram2 dashes Orange bitters¼ oz. Hibiscus syrupSoda waterHibiscus syrup and sugar (for rim) Line the rim of a Collins glass by dipping it into hibiscus syrup, then sugar. Combine all ingredients in a cocktail shaker with ice. Shake well and strain into glass. Top with ice and soda water. Mikayla Canslo, beverage director of The Shipwright’s Daughter in…

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