Posted November 1, 2016

Culinary-Inspired Cocktail Recipes

Eat + Drink

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Rickey Goes to Hawai’i 
Radiator (Washington, DC) – Head Bartender Sarah Rosner

Rickey Goes to Hawaii.jpg

For the cocktail:

  • 1 key lime, squeezed and dropped into the glass
  • A dash of li hing powder
  • 2 oz. Bulldog Gin
  • Splash of Fever Tree Soda

Directions:

  1. Combine the first three ingredients in a Collins glass.
  2. Add ice and top off with Fever Tree Soda.
  3. Stir and serve.

The B.M.H. or Bite-Marked Heart 
Three Degrees (Portland, OR) – Bartender Joe Davis

B.M.H. (Bite Marked Heart) - Three Degrees (2)For the cocktail:

  • 1.5 oz. Vida Mezcal
  • 1 oz. red bell pepper purée (recipe follows)
  • 0.75 oz. lime juice
  • 0.5 oz. Starvation Alley Cold Pressed Cranberry Juice
  • 0.5 oz. serrano pepper-infused simple syrup

For the bell pepper purée:

  • 1 oz. water
  • 1 medium bell pepper, seeds removed

Directions for the bell pepper purée:

  1. Combine the water and bell pepper in a blender. Purée.
  2. Strain through a fine mesh strainer, removing all pulp.

Directions for the cocktail:

  1. Combine the mezcal, bell pepper purée, lime juice, cranberry juice and simple syrup in a cocktail shaker tin.
  2. Shake and strain through a fine mesh strainer into a coupe glass.

Smokey Mezcal Passionfruit Cocktail
Julie Lee@julieskitchen

Julie Lee retouched v3 cocktail

For the cocktail:

  • 6 mint leaves
  • 2 basil leaves
  • 2 slices of jalapeno
  • Juice of 1 lime wedge
  • 1 oz. passion fruit puree
  • 1.5 oz. mezcal
  • 1 oz. simple syrup
  • Basil, nasturtium and borage flowers (or other edible flowers), for garnish

Directions for the cocktail:

  1. In a cocktail shaker, muddle the mint, basil, jalapeno and lime juice.
  2. Add the mezcal, passion fruit puree, simple syrup and ice. Shake, strain and serve over ice.
  3. Garnish with fresh herbs and edible flowers.

Beetnik 
Geraldine’s (Austin, TX) – Chief of Bar Operations Jen Keyser

Beetnik - Geraldine's - Photo Credit Sarah Jacober

For the cocktail:

  • 1.5 oz. Ford’s Gin
  • 1 oz. beet-and fennel-shrub
  • 0.5 oz. lemon juice
  • 0.5 oz. simple syrup
  • Lemon slice, for garnish

Directions:

  1. Stir all the ingredients in a cocktail shaker tin.
  2. Strain over ice into a rocks glass. Garnish with a lemon slice.

Mignonette Mile
Sable Kitchen & Bar (Chicago, IL) – Bartender Laura Kruming

Mignonette MileFor the cocktail:

  • 1.5 oz Fino Sherry
  • 0.75 oz. shallot-infused syrup
  • 0.75 oz lemon juice
  • 1/8 oz. Batavia Arrack Rum
  • Dash Chesapeake Bay Bitters
  • A splash of sparkling wine

Directions:

  1. Shake ingredients together. Strain and serve over crushed ice in a Collins glass.
  2. Top with a splash of sparkling wine.

Grandma Mary
South Water Kitchen (Chicago, IL) – Head Bartender Dan Rook

Grandma Mary - SWKFor the cocktail:

  • 1.5 oz. Few Spirits Breakfast Gin
  • 0.5 oz. Pierre Ferrand Dry Curacao
  • 0.5 oz. Bols Genever
  • 0.5 oz. vanilla-infused simple syrup
  • 0.5 oz. cinnamon-infused simple syrup
  • 1 oz. zucchini shrub (recipe below)
  • A pinch of salt
  • 2 whole cloves
  • 1 egg white

Directions:

  1. Dry shake the gin and egg white. Add all other ingredients and shake.
  2. Double-strain into an Irish coffee mug and serve neat. Garnish with small cubes of zucchini bread.

For the zucchini shrub:

  • 8 zucchini, about 6″ long each
  • Olive oil, for searing
  • 1 cup white wine vinegar
  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 2 tsp. kosher salt

Directions for the zucchini shrub:

  1. Coin cut and pan sear the zucchini with oil until browned.
  2. Using a blender combine all ingredients, including the zucchini, until they reach a paste-like consistency.
  3. Refrigerate until ready to use.

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