Every so often, an interesting sounding cocktail recipe lands in our Inbox. Rather than publish these recipes as individual blog posts, we’ll just put them here for your reading and drinking pleasure. If you happen to try one, please report back and let us know how it tastes. Cheers!

______________________________________

Courtesy of Campari and August Laura of Brooklyn…

Fall into Italy

Created by Sofia Present, August Laura

• 3/4 oz. Averna
• 3/4 oz. Cognac
• 3/4 oz. Appleton
• 3/4 oz. fresh lemon juice
• 3/4 z. simple syrup
• 2 dashes chocolate or mole bitters

Method: Combine ingredients into a cocktail shaker and whip-shake briefly to combine. Strain into a chilled footed highball or cordial glass. Add crushed ice on top. Garnish with one or several orange wedges and add a straw.

The Passport

Created by Sofia Present, August Laura

• 1 oz. Campari
• 1 oz. white vermouth
• 1 oz. grapefruit juice
• ½ oz. lime juice
• ½ oz.  simple syrup
• Rhubarb bitters

Method: Build ingredients into a shaker with ice and shake. Strain into Collins glass with ice and top with soda and garnish.

Cynar Julep

• 2 oz. Cynar
• 1/2 oz. Simple Syrup
• 1/2 oz. Fresh Lemon Juice
• 1/2 oz. Fresh Grapefruit Juice
• 2 Dashes Angostura Bitters
• 2 oz. Soda Water
• 12 Mint Leaves

Method: In a tall glass, add mint and all ingredients except soda water and bitters. Gently muddle, add ice, then soda and top with bitters.

Hot Mo

Created by Sofia Present, August Laura

• ¾ oz Averna
• ¾ oz Aged Rum
• ¾ Cognac
• ¾ Simple Syrup
• Hot Water
• Dash of Mole bitters
• 1 ½ oz Cinnamon Syrup Whipped Cream
• Nutmeg

Method: Combine Averna, Aged Rum, Cognac, simple syrup in a hot toddy glass. Top with hot water. Add a dash of mole bitters. Top will cinnamon syrup whipped cream. Garnish with grated nutmeg

______________________________________

Courtesy of M Booth Public Relations…

Rosé Affogato

Created by Luis Hernandez and available at the Seamstress Rosé Bar until August 10th…

• 1/2 oz Strawberry-Infused Campari
• Sparkling Rosé
• Berry Ice Cream

Method: Place one scoop of berry ice cream in a coupe glass. Pour in infused Campari and top with sparkling rosé. To make Strawberry-Infused Campari, take 1 pound of strawberries sliced and cored per 750 ml bottle of Campari and let sit for 3 days to infuse.

James’ Peachtree Fizz

Available at The Plaza Hotel…

• 2 oz. NOLET’S Silver Gin
• 1 oz. Peach Puree
• 3/4 oz. Fresh Lemon Juice
• 1/2 oz. Simple Syrup
• 1 Fresh Egg White
• 1 dash Fee’s Peach Bitters
• 1 oz. Fever Tree Club Soda

Method: Add all ingredients except the club soda into a shaker and vigorously dry shake. Add 4/5 ice cubes and shake, shake and shake some more till you have a nice creamy froth. Double strain ingredients into a highball and top with club soda. Garnish with peach wedge.

Paired with the Palm Court Summer Verrine, a Peach and verbena tea sorbet, raspberry and rose compote, ginger crumble, peach flower, crystalized rose petals, pink grapefruit pearls, juniper pound cake.

Santina Spritz

Available at Santina…

• 6 oz Aperol, frozen
• 4 oz Prosecco
• 2 oz Soda

Method: Add frozen Aperol to pitcher and top with prosecco and soda.  Stir to blend and pour into balloon wine glasses.  Garnish with orange wheel and mint sprig.

Gin Blush + Hibiscus/Violet Vacherin

Available at The Plaza Hotel…

• 2 oz. NOLET’S Silver Gin
• 1 oz. Chambord
• 1 oz. Raspberry Puree
• 1/2 oz. Lemon Juice

Method: Shake all ingredients with ice, strain and serve in champagne flute or coupe glass and garnish with a raspberry.

Paired with the Hibiscus/Violet Vacherin, a Lychee and Rose Ice-cream, Raspberry and Rose Coulis, Coconut Cream Gelee, Violet Chantilly, Crystalized Flowers, blackcurrant peals, juniper pound cake.

#FroGroni

Created by Julie Reiner, and served at Clover Club…

• 0.75 oz. Campari
• 2 oz. Bulldog Gin
• 0.75 oz. Cinzano 1757
• 2 oz. Lemon Juice
• 1.25 oz. Simple Syrup
• 2 whole Strawberries

Method: Blend all ingredients (making sure tops of strawberries are cut off) with 1.5 cups of ice until smooth and pour into a tall glass. Garnish with a strawberry and orange twist.

______________________________________

Courtesy of Captain Morgain and Taylor Strategy…

Captain Morgan traveled to Miami to meet the cast and crew of Baywatch as an official sponsor of the red carpet premiere. Select stars and producers were seen sipping the newest addition of the Captain Morgan family – Captain Morgan LocoNut, a delicious coconut shot – while fans watched the red carpet action on the beach. Below are four cocktail recipes made with this brand new elixir:

Loco & Coco

• 3 ounces Captain Morgan™ Loconut
• 4 ounces Coconut Water

Method: Combine Captain Morgan™ Loconut and Coconut Water into a shaker with ice. Shake and strain into a rocks glass with ice or for a fun spin serve in a coconut.

LocoNut Rocks

• 3 ounces Captain Morgan™ Loconut

Method: Combine Captain Morgan™ Loconut into a shaker with ice. shake and strain into a rocks glass with ice. Add a garnish of your choice.

Locojito

• 1½ ounces Captain Morgan LocoNut
• 6 Fresh Mint Leaves, plus 1 sprig to garnish
• 3 ounces Coconut Water

Method: Muddle mint in the bottom of a tall glass. Add coconut water and LocoNut and stir to combine. Add ice to fill and garnish with a sprig of mint.

Red Suit Ready

• 1½ ounces LocoNut
• 1½ ounces Coconut Water
• ¾ ounce Captain Morgan White Rum
• 1½ ounces Strawberry Daiquiri Mix
• ¾ ounce Water

Method: Combine LocoNut and coconut water. Stir to combine. Separately, combine Captain Morgan White Rum, strawberry daiquiri mix, and water. Stir to combine. Fill a plastic freezie sleeve halfway up with strawberry daiquiri mixture. Top with LocoNut mixture and freeze overnight before serving.

______________________________________

With Easter right around the corner, we thought we’d share two cocktail recipes courtesy of the inventive folks at Philly’s Aldine Restaurant that are made with Boardroom Spirits “C”, an eau de vie-style, veggie-based spirit that’s made from 100% real carrots. Just so you know, G-LO tried both recipes and he thought they were superb!

C-Sour

• 1 oz Boardroom Spirits C, 100% carrot spirit
• 1 oz vodka
• 1 oz ginger simple syrup*
• 1.25 oz lemon juice
• Egg white

Method: Combine C, ginger, simple syrup, lemon juice and egg white in a cocktail shaker. Fill shaker with ice and shake vigorously. Strain into an ice-filled old-fashioned glass.

*  For simple syrup – heat equal parts water and sugar until sugar dissolves. Add grated fresh ginger to taste. Cool and store in refrigerator for one week.

Raspberry + Thyme Gimlet

• 1 oz Boardroom Spirits C, 100% carrot spirit
• 1 oz vodka
• 2 oz lime juice
• 1.5 oz raspberry + thyme simple syrup*

Method: Combine vodka, raspberry + thyme syrup, and lime juice in an ice-filled mixing glass. Stir with a long spoon until well chilled. Strain into chilled coupe glass. Pour C Spirit over top. Garnish with raspberry.

*For simple syrup – heat equal parts water and sugar until sugar dissolves. Add half a pint of raspberries and ten sprigs of thyme. Let the flavors meld for at least an hour. Strain, cool, and store in refrigerator for one week.

______________________________________

Mexico and St. Patrick’s Day. They go together, right? Well, the House House That Clooney Built, aka Casamigos Tequila, seems to think they do. Here’s the recipe for an unusually intriguing St. Patrick’s Day themed cocktail recipe called The Saint Casa…

• 1.5 oz. Casamigos Anejo
• .5 oz. Blackberry liqueur
• .25 oz. Agave Nectar
• Top off with Guinness beer

Method: Combine all ingredients into tin shaker except Guinness. Add ice. Shake vigorously for 8-10 seconds. Fine strain into rocks glass. Top off with Guinness. Garnish with 2 fresh blackberries through skewer with edible green and gold glitter on top.

______________________________________

Casamigos Tequila gets you ready for National Margarita Day with these Cocktail recipes that range from traditional to spicy to refreshing as hell…

Casamigos Margarita

• 1.5 oz. Casamigos Blanco Tequila
• 1 oz. Fresh Lime Juice
• .25 oz. Fresh Orange Juice
• .5 oz. Agave Nectar
• .5 oz. Orange Liqueur

Method: Combine all ingredients to iced mixing glass. Shake vigorously for 10 count. Pour all contents into a rocks glass with or without salted rim. Garnish with a lime.

Pineapple Cilantro Margarita

• 2 oz. Casamigos Reposado Tequila
• 1 oz. Pineapple Juice
• .5 oz. Fresh Lime Juice
• .5 oz. Cane Sugar
• 8-10 Cilantro Leaves
• Optional: 1/2 Thick Rim Sugar, Cilantro Salt (equal parts)

Method: Combine all ingredients into tin shaker. Add ice. Shake vigorously for 8-10 seconds. Strain into rocks glass. Add ice. Garnish with 2 pineapple leaves.

Casamigos Spicy Cucumber Jalapeno Margarita

• 2 oz. Casamigos Blanco Tequila
• 1 oz. Fresh Lime Juice
• .5 oz. Sugarcane Syrup
• 2 Cucumber slices
• 1 Jalapeño Slice

Method: Combine all ingredients into tin shaker. Muddle fruit / herbs. Add ice. Shake vigorously for 8-10 seconds. Fine strain into rocks glass. Add fresh ice. Garnish.

Casamigos Watermelon Mint Margarita

• 1.5 oz. Casamigos Blanco Tequila
• 1 oz. Fresh Lime Juice
• .5 oz. Cane Sugar
• 4 Watermelon Chunks (1”)
• 8-10 Mint Leaves
• 2 Dashes Peychauds Bitters

Method: Combine all ingredients into tin shaker. Muddle fruit/herbs. Add ice. Shake vigorously for 8-10 seconds. Fine strain into rocks glass. Add fresh ice. Garnish with mint sprig and watermelon chunk on skewer.

______________________________________

Want to make a Valentine’s Day worthy Cocktail for that special someone in your life? Here are two delicious sounding libations from George Clooney and Rande Gerber’s Casamigos Tequila…

Casamigos Hearts on Fire

• 2 oz. Casamigos Blanco Tequila
• 1 oz. Blood orange juice
• 1 oz. Fresh lime juice
• .5 oz. Sugar Cane syrup
• 2 Dashes of firewater bitters OR 3-4 slices of a serrano pepper
• Rim of salt / sugar / tijan or chipotle mixture (equal parts)

Method: Add all ingredients into shaker. Muddle fruit. Add ice. Shake vigorously for 8-10 seconds. Fine strain into rocks glass. Add fresh ice. Garnish with heart-shaped cut out of blood orange peel and place on top of cocktail.

Strawberry Smash

• 2 oz. Casamigos Blanco Tequila
• 1 oz. Fresh lime juice
• .5 oz. Sugar Cane syrup
• 2 Full strawberries
• 4 Basil leaves
• 2 Dashes peychauds bitter

Method: Combine all ingredients into tin shaker. Muddle herbs. Add ice. Shake vigorously for 8-10seconds. Fine strain into coupe glass. Garnish with large basil leaf and 3 heart-shapedstrawberry slices through skewer.

______________________________________

The following Super Bowl Friendly cocktail recipes are courtesy of Taylor Strategy and Diageo…

Dickelade

• 1.25 oz. George Dickel No. 12
• 4 oz. Lemonade
• Lemon Slice

Method: Add George Dickel No.12 and lemonade in ice-filled glass and stir. Garnish with lemon.

Captain & Ginger

• 1.5 oz. Captain Morgan Original Spiced Rum
• 4 oz. Ginger (beer or ale)
• Lime Wedge

Method: Serve on the rocks and garnish with a lime wedge.

Crown Royal Press

• 1.5 oz. Crown Royal Deluxe
• 3 dashes of bitters
• 2 squeezed lemon wedge(s)
• 1 splash of lemon-lime soda
• 1 lemon wedge

Method: Serve on the rocks and top with lemon-lime soda. Garnish with a lemon.

______________________________________

The following recipes are courtesy of Exposure PR and Santera Tequila…

Sinombre

Ingredients:

• 2 oz. Santera Blanco Tequila
• 1 oz. Fresh Mango Puree
• 3/4 oz. Fresh Lime Juice
• 1/2 oz. Agave Nectar
• Hibiscus Bitters

Method: Combine ingredients except bitters in a shaker with ice and shake until very cold. Serve in a cocktail glass and top with hibiscus bitters. Garnish with fresh sage.

Los Muertos

Ingredients:

• 1 oz. Santera Reposado
• 1 oz. American Amaro
• 1 oz. Cocchi Rosato
• Bittermens Xocolatl Mole Bitters

Method: Rinse cocktail glass with the bitters. Combine ingredients and ice and stir until very cold. Serve up in a glass half rimmed with cayenne and paprika salt.

______________________________________

The following recipes are courtesy of Kapranos PR and R&B Distillers…

Rob Roy

• 50ml Raasay While We Wait single malt
• 20ml Cocchi di Torino or other sweet vermouth
• 2.5ml Cabernet Sauvignon vinegar
• 2 dashes Peychauds bitters

Bat’s Blood

______________________________________

The following recipes are courtesy of Taylor Strategy and Diageo…

The Dark Maple

• 1.3 oz. Bulleit® Bourbon
• 1 oz. Maple simple syrup
• 4 oz. Ginger Beer
• .5 oz. Lime

Method: Combine all ingredients in a shaker with ice. Shake Well. Strain into an ice filled rocks glass or serve as up in a martini glass. Garnish with grapefruit wedge.

The Neigh-Sayer Cocktail created by Joey Vargas of American Whiskey NYC

• 0.75 oz. The Gifted Horse American Whiskey
• 0.25 oz. Benedictine Liqueur
• .38 oz. Madeira Fortified Wine
• 2 dashes Angostura Bitters

Method: In a mixing glass stir all ingredients over ice. Strain into a chilled coupe glass. Garnish with thinly sliced apple and top with freshly shaved nutmeg.

Gramercy Buck Cocktail created by Amanda Tissue of the Gramercy Park Hotel

• 1.3 oz. Blade and Bow Kentucky Straight Bourbon
• 1 oz. Lemon Juice
• .75 oz. Simple Syrup
• Muddled Strawberries
• Top off with Ginger Beer

Serve in a highball glass.

Gold Rush

• 1.3 oz. I.W. Harper Kentucky Straight Bourbon Whiskey
• 0.5 oz. honey syrup
• 0.5 oz. fresh lemon

Shake and Strain over ice.

______________________________________

The following recipes are courtesy of Crabbie’s Original Alcoholic Ginger Beer…

Crabbie’s Moscow Mule

• 3 – 4mint leaves
• ¾ oz lime juice
• ½ oz simple syrup
• 1 ½ oz vodka
• Crabbie’s Original Alcoholic Ginger Beer

Method: Muddle the mint gently in the bottom of your glass. Add the lime juice, simple syrup and vodka, along with 3 – 4 ice cubes. Then add a splash of Crabbie’s Alcoholic Ginger Beer.

Crabbie’s Orange Punch

• 1 oz dark rum
• 1 oz gin
• 1 oz vodka
• 2 oz fresh lemon juice
• 1 ½ oz cranberry juice
• Crabbie’s Spiced Orange Alcoholic Ginger Beer

Method: Add the spirits and fruit juices to a cocktail shaker. Shake well and stir into a pitcher filled with ice. Then add a generous hit of Crabbie’s Spiced Orange Alcoholic Ginger Beer. Garnish with slices of your favorite fruit.