^ BONETA ~ Simon Kaulback
Description: This cocktail is my Boneta twist on the classic margarita. It’s made with 2oz Sauza Silver Tequila, fresh lime juice, passionfruit nectar and sage infused agave syrup, and garnished with dried sage and black maldon salt and fresh lime zest.
^ BEYOND ~ Chris Brown
Cocktail: Kiwi on the Green
Description: entered by Chris in the Giffard International Challenge
1 oz Bacardi white
1 oz Giffard Mango Tropic
1/2 oz Aloe
2 oz Kiwi puree
2 oz fresh lime
^ GASTROPOD ~ Steve Da Cruz & Justin Tisdall
Cocktails: The Martini is Casino; The rocks glass is an Amaretto Sour; The Champagne flute is a French 95; and the tall collins glass is an Orange Buck.
Description: Steve Da Cruz and Justin Tisdall are proud to launch The Program. A classic technique based cocktail and bar program that allows new drinks to constanly rotate through while adhering to strict standards. Example, A classic sour contains lemon, sugar and liquour. Add lime and it probably falls under a Cobbler. The best feature is the Custom Job, where either we or the customer dictates the drink. Then we get to explain how it falls into a category, or defies it. We just think research is tasty! Cheers!
^ SANAFIR ~ Jim Shelton
Cocktail: Pharoahe’s Harem
Description: 1.5oz Bombay Sapphire gin
2 1/2 inch cucumber medallions
1/2 oz fresh squeeze lime juice
1/2 oz cardamom infused simple syrup
1 egg white
2 dashes Fee’s Brothers Rhubarb Bitters
2oz Ginger Beer
Inspiration: at Sanafir, both our theme and food are inspired heavily by the Spice Tradings of the Silk Route. Due to this, I find it important that the cocktail program reflects this in a way that we can utilize some of these spices, while at the same time making crisp, refreshing, balanced cocktails.
*Making the Cardamom Syrup
-Toast cardamom seeds in a pan to release oils.
-bring to a boil half/half mixture of sugar and water, with the addition of the cardamom seeds.
-after roughly 7 minutes, let cool, and double strain for clarity.
-(this will hold well in the fridge for a long period of time.)
*Building the Cocktail
-In the glass portion of a Boston Shaker, finely muddle cucumber.
-Add lime juice, gin, cardamom syrup, egg white, and top with ice.
-Add 2 dashes Rhubarb bitters, and shake vigorously
-Double strain mixture into a rocks glass full of fresh ice
-Top the cocktail with ginger beer
-Cut a fresh medallion of lime zest, cleaning as much of the white part (pith) from the skin
-Pinch the lime zest over the drink to release the essential oils over the top of the cocktail, and rest lime zest on top of the drink
GEORGE ~ Shaun Layton
Cocktail: The Tipsy Monk
Description: Inspired by the classic “The Last Word” this drink combines Zubrowka Bison grass infused Vodka, chartreuse, maraschino liqueur, fresh lime and sage leaves, topped with an absinthe mist.
All photos by Jackie Connelly Photography.
~ —– ~
A Rebirth Of Cocktail Cool ~ Part 1
^ Habit Lounge & Restaurant ~ Nick Devine
Drink: ‘Sloe Gin’ Fizz, from the Reconstructed Retro Cocktails menu, launching this week.
Description: (as written by Nick) “We have taken a handful of recognizable 70’s cocktails, traditionally made with bad inferior ingredients, and redesigned them using premium, fresh and natural ingredients. We have then deconstructed each recipe and laid our the components ‘bento box’ style, along with shaker and glass, for you to shake and pour your own cocktail. Why? Because drinking is fun…”
^ Chambar ~ Wendy McGuinness
Drink: La Poire Moroccan
Description: Red peppercorn infused tequila with saffrom and sumac steeped apple juice and a dash of Poire William.
^ West Restaurant + Bar ~ David Wolowidnyk
Drink: Kaffir Fling
Description: Inspired by Wyborowa Exquisite Vodka International Cocktail Experience (ICE), the Kaffir Fling was co-created by David Wolowidnyk and Colin MacDougall from West Restaurant during the “Freestyle” competition portion of the ICE program, June 4, 2008. (click to view recipe <–Thanks guys!)
^ Yew Restaurant + Bar ~ Jordan Moore
Drink: Pegu Club
Description: Gin, Cointreau, Lime juice, orange bitters, angostura bitters flamed orange peel. “Originates at a private British club in Rangoon called the Pegu Club during the 1920’s.”
^ Voya ~ Lori Poppe
Drink: Fall of the Medici
Description: Finlandia Vodka, Tuaca, maple syrup, whisky marmalade, topped with Blue Mountain Brut. “The Medici Family ruled the italian underworld with an iron fist for hundreds of years, finally falling apart due to over indulgence. This cocktail paired with Voya Pastry Chef Maurizio Persichino’s orange amaretti cookie is about enjoying the finest things in life. I created this cocktail to enhance the almond, orange and biscuit notes in the Finlandia Vodka.”