Cocktail Recipes

Mix This: Long Island Iced Tea (L.I.T.)

January 24th, 2012 — 2:24pm

Order a Long Island Iced Tea in a higher end cocktail establishment, and you might possibly encounter a bit of eye rolling or a quiet “pffft!” under the breath. While certain obscure cocktails have definitely had a resurgence on the scene (absinthe-based ones come to mind) others have been almost vanquished to the “club” scene, considered by some “uncouth” or “unsophisticated” (Lemon drop, anyone?)

The L.I.T is credited to Robert C. “Rosebud” Butt from the 1970′s in Long Island, not surprisingly. Its main attribute is that its flavor belays the fact of its “punch-to-the-face”ness, which is why some bars limit the amount of how many you can order in one sitting. But made correctly, the LIT is a fabulous starter to get your evening started and soften your “mood”…

(One thing of Note: Due to these being a favorite of the club scene, they are usually made to be cranked out because of the high volume of customers. Most do not shake the cocktail, but just build in glass and be done with it. I think the shake makes the drink 10x better, so shake it–but don’t be surprised if you see it built but not shaken)

The Long Island Iced Tea (LIT)
Vodka (1/2)
Gin (1/2)
Tequila (1/2)
Light Rum (1/2)
Fresh Lemon (1/2)
Cointreau (1/2)
Simple (1/4)
Cola (Fill)
Lemon Wedge (Garnish)

All Contents except Cola (duh!) to Tumbler, Ice, Shake and Strain into Ice Filled Collins Glass. Add Cola to Fill, Stir gently and Garnish.

Plex Lowery, Tony’s Saloon General Manager

Mix This: Champagne Cocktail

January 17th, 2012 — 3:47pm

When I think about the New Year – I think of friends, family, and parties!!!  And parties means cocktails so why not do something interactive with your guests and loved ones.  One cocktail that I think is perfect for beginning a party off and getting your friends and family to mingle is “The Champagne Cocktail” (recipe below).  The basis of this cocktail is to take a lower grad brut champagne and liven it up with bitters and a single sugar cube.  Here is where the interactive can come into the party.  It’s as simple as creating a bitter bar.  Go online or one of my favorite places (because they love what they do and can help you choose the right kind) is BarKeeper in Sunset Junction.  Set up all your bitters and various garnishes to compliment the bitters and let your friends and family play around and be creative.


Glassware:  Champagne Flute (will help the bubbles bring the aromatic of the bitters to the top)

- Brut Champagne (your choice)
- 1 White Sugar Cube
- 2-3 dashes of your favorite bitters or .25 oz
- Single Lemon Peel or garnish of your choice

Fill flute half-way up with champagne.  Place sugar cube in a bar spoon over flute. Dash bitters on top of sugar cube in spoon (you will see sugar cube soaking bitters up).  Place bitters and sugar cube in Flute.  Fill champagne to the top and garnish.

Brent Falco, Cole’s Red Car Bar Manager

Mix This: Danielle’s Napa Cider

December 27th, 2011 — 5:06pm

Danielle’s Napa Cider

She might kill me for revealing the recipe for her hot cider, but I’ll take the chance.  Regardless of your base spirit, there’s nothing quite like finishing it with a touch of Carpano Antica and maple syrup.  Be careful with your measurement on the maple, as it can quickly send things into sugar high territory.  Used appropriately, it lends a wonderful richness to complement the other flavors present, whether you started with rum, cognac, rye, or bourbon.  Now why vermouth? Why not?!  Punt E Mes’  prodigious use of bittersweet botanicals bring in the complexity.  And don’t be scared of heating it: mulled wine was good enough for Clarence, and after a few mugs of this cider you’ll agree it’s a wonderful life.

For one mug…

1 oz Blackbeard Spiced Rum
1 oz Rittenhouse Rye [or the bourbon of your choosing if you're taking smooth over spicy]
.5 oz Punt y Mes
.5 oz Pure Maple Syrup
.25 oz fresh lemon juice
.25 oz fresh o.j.
4 oz Trader Joe’s Spiced Apple Cider
dash Angostura
dash Fee Brothers whiskey barrel bitters

Heat. Top with lemon and orange zests.

Allan Katz, Caña Rum Bar General Manager

Mix This: Las Perlas de Guadalupe

December 20th, 2011 — 2:07pm

Las Perlas de Guadalupe (translated- Guadalupe’s pearls)

This cocktail is for the Holidays and expresses the Holidays through first the nose of the cocktail and then the flavors of the winter season.

The cocktail is a balance of:

- House infused Almond Tequila
- House made ginger syrup
- Carpano Antica
- Lemon Juice
- Egg White
- A spritz of Zirbenz Stone pine liqueur and a topping dash of Aromatic Bitters
- Lemon twist and a luxardo cherry

Raul Yrastorza, Las Perlas General Manager

Mix This: The Penicillin

December 7th, 2011 — 1:57pm

 This drink is ONE of my all time favorites.

Most of you might have heard of this one, the Penicillin. It was originally created by a young man by the name of Sam Ross, a professional bartender from New York who originally started off at a cafe at age 15, then helped his family open a bar in Australia called Ginger.

He created the Penicillin while working at Milk and Honey in New York. The recipe for this tasty cocktail goes as follows:

2 oz of a blended scotch (Famous Grouse goes best)
3/4 oz fresh lemon juice.
3/8 oz honey syrup (3:1 honey w/hot water)
3/8 oz ginger syrup (granulated sugar and juiced ginger)

Shake all ingredients, then strain into an ice filled glass, you then “float” (a method of lightly pouring a liquid over a drink so that it sits on top of drink as opposed to straight pouring that will result in an unwanted mixture) 1/4 oz of a nice Islay scotch on top for smokiness. Laphroig or Ardbeg 10 year works great. Garnish with a lemon wheel, if available, ginger candy. Then kick back, relax and enjoy.

Travis Baetz, Bartender, Golden Gopher