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The B.M.H. or Bite-Marked Heart
Three Degrees (Portland, OR) – Bartender Joe Davis
- 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:
- Combine the water and bell pepper in a blender. Purée.
- Strain through a fine mesh strainer, removing all pulp.
Directions for the cocktail:
- Combine the mezcal, bell pepper purée, lime juice, cranberry juice and simple syrup in a cocktail shaker tin.
- Shake and strain through a fine mesh strainer into a coupe glass.
Smokey Mezcal Passionfruit Cocktail
Julie Lee, @julieskitchen
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:
- In a cocktail shaker, muddle the mint, basil, jalapeno and lime juice.
- Add the mezcal, passion fruit puree, simple syrup and ice. Shake, strain and serve over ice.
- Garnish with fresh herbs and edible flowers.
Beetnik
Geraldine’s (Austin, TX) – Chief of Bar Operations Jen Keyser
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:
- Stir all the ingredients in a cocktail shaker tin.
- Strain over ice into a rocks glass. Garnish with a lemon slice.
Mignonette Mile
Sable Kitchen & Bar (Chicago, IL) – Bartender Laura Kruming
- 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:
- Shake ingredients together. Strain and serve over crushed ice in a Collins glass.
- Top with a splash of sparkling wine.
Grandma Mary
South Water Kitchen (Chicago, IL) – Head Bartender Dan Rook
- 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:
- Dry shake the gin and egg white. Add all other ingredients and shake.
- 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:
- Coin cut and pan sear the zucchini with oil until browned.
- Using a blender combine all ingredients, including the zucchini, until they reach a paste-like consistency.
- Refrigerate until ready to use.