Posted November 1, 2016

Mediterranean & South American Cocktail Recipes

Eat + Drink

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Constituent Cup 
Urbana (Washington, D.C.) – Lead Bartender Andrea Tateosian

June - Constituent CupFor the cocktail:

  • 1 oz. Tagliatella
  • 0.5 oz.  Finochietto (Andrea uses Don Ciccio)
  • 0.5  oz. lemon
  • 0.5  oz. simple syrup
  • Splash of club soda


  1. Combine the ingredients in a white wine glass.
  2. Add ice and top with club soda.
  3. Garnish with mint sprigs and a lemon wedge, and serve with a straw.

Zika Repellant
Red Star Tavern (Portland, OR) – Head Bartender Brandon Lockman

Zika Repellant - Red Star Tavern (1)

For the cocktail:

  • 0.75 oz. jalapeño-infused cachaça
  • 1 oz. lime juice
  • 0.5 oz. pineapple shrub
  • 0.5 oz. allspice-Demerara syrup
  • 1 teaspoon mezcal
  • Cinnamon-dusted apple slice, for garnish


  1. Combine all ingredients in a cocktail shaker. Shake and strain into a rocks glass over ice.
  2. Garnish with a cinnamon dusted apple slice.


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