Shaken & Stirred

Beach Bum

by The Fix Lounge’s Wes Black

Ingredients

1 1/2 oz. El Dorado 5-Year Rum
1 oz. Coco Lopez
1/2 oz. pineapple shrub
1/2 oz. lime juice
dash tiki bitters

Directions

Combine all ingredients in a Collins glass and fill with ice. Garnish with a mint sprig and skewered Luxardo cherry.

Photos by Lanewood Studio

Freaky Tiki Bird

by Beast + Barrel’s Katelin Rutter

Ingredients

1 1/2 oz. Diplomatico Anejo Rum
1/2 oz. Aperol Aperitivo
3/4 oz. orgeat syrup
3/4 oz. fresh lime juice
1 oz. coconut milk
2 dashes house-made Beast four-spice tincture

Directions

In a mixing glass, combine all ingredients and top with ice. Shake until well chilled and strain into a tiki mug with fresh ice. Garnish with a skewered orange wedge, fresh mint, and an umbrella.

Photos by Med Dement

L.I.T. Fam

by The Bitter Alibi’s Peter Bonilla

Ingredients

1/2 oz. gin
1/2 oz. rum
1/2 oz. vodka
1/2 oz. tequila
1/2 oz. triple sec
3 oz. Founders Rubaeus

Directions

Shake and strain all ingredients over ice and garnish with lemon.

Photos by Lanewood Studio

The Golden Snitch

by The Flying Squirrel’s Kaleena Goldsworthy

Ingredients

1 1/2 oz. smoked peach whiskey (smoked in house)
1/2 oz. lemon verbena syrup (lemon verbena from Crabtree Farms)
1/2 oz. lemon juice
0.2 oz. Cynar

Directions

Shake and strain ingredients into a goblet with a husk cherry garnish (husk cherry from Crabtree Farms).

Photos by Med Dement

Brunch Punch

by The Daily Ration’s Jason Bowers

Ingredients

1 oz. pineapple juice
1 oz. cranberry juice
1 oz. orange juice
1 oz. strawberry simple syrup
1 1/2 oz. silver rum

Directions

Shake and strain all ingredients into a glass. Top with a splash of soda and a lime wheel garnish.

Photos by Med Dement

Spit Fire

by St. John’s Raven Humphrey

Ingredients

1 oz. Willett Pot Still Reserve Bourbon
1 oz. Amaro Montenegro
3/4 oz. house-made orgeat syrup
1/2 oz. lemon juice
1/2 oz. house-made cinnamon and pepper syrup
3 dashes Bittermens Thai Bitters
2 slices of muddled jalapeños

Directions

Shake all ingredients together and fine strain them into a rocks glass with one large ice cube. Garnish with shaved nutmeg, a flamed lemon peel, and a sliced jalapeño.

Photos by Med Dement

Cameron’s Kick

by The Honest Pint’s Ashlin Combs-Lemley

Ingredients

3/4 oz. Tullamore D.E.W. Irish Whiskey
3/4 oz. Grant’s Scotch Whisky
3/4 oz. orgeat syrup
1/2 oz. fresh lemon juice
Angostura bitters

Directions

In a mixing glass, combine all ingredients and top with ice. Shake until well chilled and strain into a rocks glass with fresh ice. Garnish with two dashes of Angostura Bitters and a lemon peel.

Photos by Rich Smith

Port of Havana

by Back Inn Café’s Jerry Tse

Ingredients

2 dashes of angostura bitters
1 1/2 oz. Papa’s Pilar Dark Rum
1/2 oz. lemon juice
1/2 oz. lime juice
1/2 oz. simple syrup
1/4 oz. DeKuyper 03
1/4 oz. Dow’s Fine Ruby Port

Directions

Chill a cocktail glass. Shake ingredients with ice, then double strain into glass. This drink is garnished with impatiens from the Bluff View Herb Garden.

Virgo

by Main Street Meats' Lauren Kramer

Ingredients

1 1/2 oz. Germain-Robin craft brandy
1/2 oz. lemon juice
1/2 oz. fig syrup
2 dashes angostura bitters
1/2 oz. Merlot

Directions

Combine all ingredients except Merlot in a shaker, top with ice, and shake well. Fine strain into a glass and float 1/2 oz. of Merlot over top of the cocktail.

Negroni

by Il Primo’s Will Bewley

Ingredients

1 oz. Old Tom Gin
1 oz. blanc sweet vermouth
1 oz. Campari

Directions

Pour ingredients into a mixing glass filled with ice. Stir ingredients, then strain over ice. Garnish with a flamed orange peel. Don’t be afraid of the flame. The combusted citrus oils add the perfect aromatics to the drink.

Photos by Med Dement

Bordeaux Bourbon

by FIVE’s Sarah Fremouw

Ingredients

1 1/4 oz. Maker’s Mark
1/2 oz. Bordeaux syrup
1/2 oz. St-Germain
1 Bordeaux cherry
splash of ginger ale

Directions

In a highball glass, add one Bordeaux cherry, St-Germain, and Bordeaux syrup and muddle contents. Fill glass with ice and add Maker’s Mark. Shake and pour, unstrained, into the same highball glass. Top with ginger ale and garnish with a Bordeaux cherry and orange twist.

Photos by Med Dement

Charred Corn Sour

by Matilda Midnight’s Justin Stamper

Ingredients

1 1/2 oz. quality rye (Rittenhouse or Michter’s)
1/2 oz. charred corn syrup
1/2 oz. Velvet Falernum
1 oz. lemon juice
1/4 oz. lime juice
1 egg white

Directions

Shake all ingredients without ice. Add ice and continue to shake. Strain ingredients into a chilled coupe.

Shares