GREY GOOSE Honey Deuce Cocktail

1½ parts Grey Goose Original Vodka
2 parts fresh lemonade
½ part Chambord
Honeydew melon balls
Fill a highball or double old-fashioned glass with crushed ice. Add GREY GOOSE Vodka and fill the rest of the cup with lemonade to a half inch below the rim. Drizzle Chambord over the top and garnish with honeydew melon balls on a skewer and serve!

Hotel California Anejo Sour Martnini

2 oz Hotel California Anejo Tequila
2 oz RIPE Fresh Sour Mix or similar mix
Large up glass
Combine first two ingredients in a tall shaker, over ice. Stir, do not shake. (Shaking will break too much ice/water into the drink, thereby diluting it.) Strain into up glass with a caramelized raw sugar rim. (To make sugar rim, dip 1/4 edge of rim into simple syrup, place raw sugar on a plate, spin rim through sugar, let dry.)

The Canopy Crawler
Winner of the 2010 Cabana Cachaça Bartender Olympics
3 muddled pitted cherries
1 lime muddled
½ oz lime juice
1 oz cane syrup
2 oz Cabana Cachaça
½ oz Abita Amber beer
3 dashes bon vivant gold coast bitters
Muddle cherries and lime. Combine ingredients over ice, shake and pour into a rocks glass. Garnish with a pitted cherry and lime wheel.

Chinese Bootlegger
Winning Cocktail of the Catdaddy Bar Chef Challenge, Created by Payman Bahmani
2 oz Catdaddy
2 oz Oolong tea
1½ oz grapefruit juice
½ oz lemon juice
¼ oz agave syrup
¼ oz cinnamon syrup
¼ oz Angostura bitters.
Shake over ice, strain into ice filled glass (or mason jar), garnish with slices of grapefruit and lemon.

Mountain Moonshine Punch
Runner Up in the Catdaddy Bar Chef Challenge, Created by Jim Kearns
1½ oz Catdaddy
3 sugar cubes
1 oz soda
1 dash Angostura bitters
½ oz lemon juice
¾  oz grapefruit juice
½ oz rum.
Muddle sugar, soda and bitters. Add other ingredients & stir. Serve over ice in a highball, garnish with orange slice.

Last Kiss
Runner Up in the Catdaddy Bar Chef Challenge, Created by Giacomo Cuccurullo
1 oz Catdaddy
2 ½ strawberries
10 basil leaves
½ oz clove syrup
½ oz vodka or Junior Johnson’s Midnight Moon, dried vanilla fruit.
Smoke cocktail glass with vanilla fruit. Muddle strawberries, basil and syrup in mixing glass. Add spirits, shake, double strain into smoky vanilla martini glass.

GREY GOOSE® Origin
Created by Nick Mautone
1¼ oz GREY GOOSE® Vodka
1 oz pineau des charentes
¾ oz fresh lemon juice
¼ oz crème de cassis or premium raspberry liqueur
Dash SCRAPPY’S Lavender Bitters
Add all ingredients to a cocktail shaker filled with ice. Shake vigorously, and strain into a martini glass. Present with a branch of red currants, white grapes or a lemon twist.

GREY GOOSE® Mid-Summer Martini
Created by Nick Mautone
1½ oz GREY GOOSE® Vodka
½ oz yellow chartreuse
½ oz fino sherry
1 dash orange bitters
In a cocktail shaker filled with ice, add all ingredients and shake vigorously. Strain into a chilled martini glass, and present with a twist.

GREY GOOSE® La Poire Wandering Poet
Created by Nick Mautone
1½ part GREY GOOSE® La Poire Flavored Vodka
1 oz sake
1 oz lychee puree
1 oz lime juice
½ oz simple syrup
1 strip pickled ginger
Add all ingredients to a cocktail shaker filled with ice. Shake vigorously, and strain into a chilled martini glass. Present with mint leaves or lychee nuts.

GREY GOOSE® La Poire Tuscan Pear
Created by Nick Mautone
1 oz GREY GOOSE® La Poire Flavored Vodka
½ oz limoncello
½ oz premium ginger liqueur
¾ ozblood orange juice
¼ oz simple syrup
Add all ingredients to a cocktail shaker filled with ice. Shake vigorously, and strain into a rocks glass rimmed with sugar and filled with crushed ice. Present with mint leaves, dried pears or lemon confit.

GREY GOOSE® L’Orange Surf Spritzer
Created by Nick Mautone
1¼ oz GREY GOOSE® L’Orange Flavored Vodka
¾ oz APEROL®
¾ oz LILLET® Blanc
1 oz orange juice
1 oz seltzer or tonic
Add first four ingredients to a cocktail shaker filled with ice, and shake vigorously. Strain into a highball glass filled with ice, and top with soda. Present with an orange slice.

GREY GOOSE® L’Orange Between the Sheets
Created by Nick Mautone
1½ oz GREY GOOSE® L’ Orange Flavored Vodka
¾ oz BENEDICTINE® Liqueur
¼ oz triple sec
1 oz fresh lemon juice
Dash simple syrup
Dash bitters
Add all ingredients to a cocktail shaker filled with ice, and shake vigorously. Strain into a chilled martini glass, and present with an orange twist.

GREY GOOSE® Le Citron Jardin Vert
Created by Christophe Namer
2 oz GREY GOOSE® Le Citron Flavored Vodka
¾ oz fresh-squeezed lime juice
¾ oz simple syrup
2 pieces of celery stalk, 2” long
1/3 cup cilantro, loosely packed
In the bottom of a cocktail shaker, place celery and cilantro and muddle well. Add remaining ingredients, and shake vigorously. Double strain into a rocks glass with one large ice cube. Present with a Chinese celery straw.

GREY GOOSE® Le Citron Martinez Bianco
Created by Nick Mautone
1 oz GREY GOOSE® Le Citron Flavored Vodka
½ oz MARTINI® Bianco
½ oz maraschino liqueur
¼ oz premium orange liqueur
2 good dashes peach bitters or orange bitters Add all ingredients to a cocktail shaker filled with ice, and shake vigorously. Strain into a chilled martini glass, and present with a lemon twist.

Enc(rust)ed Nail
Created by Chad Doll, Bryant’s in Milwaukee
1 oz Drambuie
¾ oz Dewar’s White Label
¾ oz Fresh Lemon Juice
½ oz Luxardo Maraschino Liqueur
3 dashes Peychaud's Bitters
Combine all ingredients into mixing glass. Shake with ice and double strain into coupe glass.

New York Nail (also known as Scotland Yard)
Created by Duane Fernandez, Entwine in NYC
¾ oz Drambuie
2 oz of Dewar’s scotch whisky
½ oz of fresh Lemon juice
½ oz of fresh ginger syrup
5 basil leaves
Shake and strain over ice in a highball glass. Garnish with fresh basil.

Black Paloma
Created by Rick Stutz
1.5 parts blanco tequila
1.5 parts Kahlúa®
.75 part Fresh Lime Juice
.5 part Fresh Grapefruit Juice
Pinch Salt
Top with Club Soda
Fill a Collins glass with ice and add the tequila, Kahlúa, salt, and juices. Top it off with club soda.

Absinthe Minded Sailor
Created by Lisa Hare (featured at the Sailor Jerry Tasting Room, Saturday July 24th, 2.30-4pm Bonne Carre Room, Monteleone)
1½ oz Sailor Jerry Spiced Rum
¾ oz fresh pineapple juice
½ oz fresh lime juice
¼ oz cinnamon syrup
Splash of absinthe
Shake and strain over crushed ice in a rocks glass. Garnish with a mint sprig.

The Mallard’s Mallet
Created by Jim Ryan (featured at Hendrick’s Croquet at Elms Mansion, WGS VIP Party)
2½ oz Hendrick’s Gin
¼ oz Maraschino Luxardo
2 oz Strengthened Celyon Tea (1 bag per 5 oz)
1 Tbsp Goosebeerry jam
1 whole Lemon peel
Soda water
Ice
Garnish with edible flowers
In a mixing container combine beautiful gin, maraschino, tea, jam, and lemon peel. Give a good muddle and remove the peel. Strain into a teacup, add ice and top with soda water. Adorn with edible flowers and serve.

La Luna
Created by Jon Santer (featured at Botanical Garden Seminar, Thursday July 22nd 10.30am-12 noon Royal Sonesta Hotel)
2 oz Hendrick’s Gin
1 oz line juice
1 oz cucumber juice*
1 oz jalepeno syrup**
1 oz soda
Salted cucumber spear garnish
Build ingredients in an iced long glass. Garnish and serv

Italian Sunset Punch
Created by Gaston Martinez (featured at Elms Mansion, WGS VIP Party)
1¼ oz Milagro Reposado
½ oz Lillet Rouge
½ oz Solerno
1 oz fresh lime juice
¾ oz Agave nectar
¾ oz blood orange puree
1 basil leaf
2 dashes Rhubarb bitters
1 oz ginger beer

Strawberry Port Cobbler
Created by Charlotte Voisey (featured at the Stoli Mixology Cart during Wednesday’s Professional Series of Seminars presented by Stoli)
1¼ oz Stolichnaya
¼ oz Port
2 fresh strawberries
½ oz simple syrup
½ oz fresh lime juice
Muddle strawberries, add other ingredients and shake well Strain over crushed ice. Garnish with mint sprig and nutmeg

Cherry Ramos
2 oz Bombay Sapphire Gin
3 drops orange flower water
1 small egg white
1 oz simple syrup
1 oz freshly squeezed lemon juice
½ oz  freshly squeezed lime juice
1 oz cream
½ oz Perfect Purée Black Cherry
Chilled soda water

Passion Punch
1½ oz Barsol Quebranta Pisco
½ oz Myers’s Rum
1½ oz Perfect Purée Passion Fruit concentrate
2 oz Fresh orange juice
2 oz Fresh lemon sour
2 dashes Angostura Orange Bitters
1 dash ground nutmeg Fresh passion fruit*

The Orange Collins
½ shot Bols Dry Orange Curacao
½ shot sugar syrup
1½ shot Bols Genever
1 shot freshly squeezed lemon juice
2 dashes of Angostura Bitter
Fill a shaker with ice and ingredients. Shake for ten seconds and double strain the drink into a Collins glass. Squeeze an orange wedge and drop it into the glass. Top off with sparkling water, garnish with an orange wedge and long straw.

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Hotel California Culinary Cocktail
3 oz of Hotel California Anejo
2 oz of lemon sour.
Combine all ingredient. Stir with ice. Coat large martini glass with natural raw sugar and strain liquid into a chilled martini glass.

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Labor Day cocktails from Skyy Vodka

Zapatista
Created by Borys Saciuk of 15 Romolo in San Francisco
1½ oz. Cabo Wabo Reposado Tequila
¾ oz Campari
¾ oz Fresh Grapefruit Juice
¼ oz Fresh Lemon Juice
1 tbsp Agave Nectar
Fresh Egg White
Pinch of Indonesian Pepper
Beginning with Agave Nectar and pepper, combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain over fresh ice into tall glass. Garnish with long grapefruit peel.

The 54 Julep
2½ oz Wild Turkey 101
3 sprigs of mint (for 6 to 8 mature-sized leaves)
1½ tsp brown sugar
½ cup crushed ice
In a traditional silver julep cup or double-old fashioned glass, mull two sprigs of mint with the brown sugar and one ounce of bourbon for a few minutes, crushing the mint leaves with a spoon. Add the crushed ice, the rest of the bourbon, and garnish with sprig of mint.

Passionate Mojito
2 oz SKYY Infusions Passion Fruit
6 pieces Muddled Mint
1 Muddled Lime
3 oz Lemon Lime Soda
1½ oz Simple Syrup
Muddle mint and lime with sugar in a cocktail shaker.
Add SKYY Infusions Passion Fruit, soda and simple syrup with ice and shake vigorously. Strain into highball glass with fresh ice and garnish with mint leaves.

Sweet-Lychee Ginger
Created by Alex Straus, Suite 700 at the Hotel Shangri-La, Los Angeles
1½ oz SKYY Infusions Ginger
1½ oz Lychee Puree*
4 Mint Leaves
½ oz Fresh Lime Juice
Muddle 3 of the mint leaves in a cocktail shaker to release oils. Add the rest of the ingredients to the shaker with ice and shake vigorously. Strain into a cocktail glass and garnish with remaining large mint leaf.

*To make lychee puree, purchase a can of lychees in light syrup and blend well.

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Check out all the latest in Flavored Vodkas in the
July/August 2010 issue of Bar Business Magazine!

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