Sweet & Savory Sips: Drink Recipes

cocktail main header

Sweet & Savory Sips

Blanch

From: Oddfellows Café and Bar | Episode Page | Watch the restaurant segment on YouTube
Created by Oddfellows Café and Bar

Ingredients:

  • 1.5 oz BroVo rose geranium
  • 0.5oz Zirbenz
  • 0.5oz Grapefruit juice
  • 0.25oz Simple syrup

Instructions:

Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a chilled cocktail glass. Fill with bubbles and garnish with lemon peel.

The D.H. – Dirty Dirty Hipster

From: Black Bottle | Episode Page | Watch the restaurant segment on YouTube

Ingredients:

  • 1.5 oz Jameson
  • 0.5 oz Basil Lemon Shrub (house-made)
  • 0.25 oz Luxardo
  • 0.25 oz Fernet
  • Splash of fresh lemon juice

Instructions:

Shaken, served up with a lemon twist

Limoncello Rosemary Drop

From: Volterra | Episode Page | Watch the restaurant segment on YouTube

Ingredients:

  • 2 short sprig fresh rosemary
  • 1 1/2 oz well vodka
  • 1 oz Fresh Lemon Sour
  • 1/2 oz Limoncello
  • Rosemary Sugar (see below)

Instructions:

Break up one rosemary sprig and drop into mixing glass. Measure in the vodka, lemon sour and Limoncello. Fill with ice. Cap and shake vigorously. Meanwhile, rim a large Martini Glass/Coupe with the rosemary sugar: cut a large slit in a lemon and run it around the edge of the Martini Glass/Coupe then dip the edge in the rosemary sugar, coating the rim of the glass well. Strain drink into the glass and float the second rosemary sprig on the top.

Rosemary Sugar

  • 1/4 cup fresh rosemary leaves, coarsely chopped
  • 4 cups superfine sugar

Instructions:

Mix the rosemary and sugar together. Place sugar mix on a sided cookie sheet in a warm dry place for about 4 days until the sugar and rosemary have dried together. Process in a food processer until fine.

Café Flora’s Pimm’s Teacup

From: Café Flora | Episode Page | Watch the restaurant segment on YouTube

Ingredients:

  • 1 oz Earl grey-infused gin (recommend Earl la Creme tea from Remedy Teas)
  • 2 oz Pimm's No. 1
  • 3 Cucumber slices
  • 2 Lemon slices
  • Ginger beer

Instructions:

Muddle cucumber and lemon. Add earl grey gin and Pimm's with ice. Shake and pour into a Collins glass without straining. Top with ginger beer. Garnish with an edible flower such as a pansy.

Foxhole

From: RockCreek | Episode Page | Watch the restaurant segment on YouTube
Created and told by Mike Duncan

I made this cocktail at the request of a patron at RockCreek who had asked me to create something for them with this direction: it has to have bourbon and Domaine de Canton. I came up with this on the fly and they enjoyed it so much they had a few of them and told me it has to go on the menu, so it did! I originally used Elijah Craig 12yr Bourbon, but for menu purposes, went with James E. Pepper 1776 Rye.

Ingredients:

  • 2 oz James E. Pepper 1776 Rye
  • 1/2 oz Domaine de Canton ginger liqueur
  • 1/2 oz Cocchi Barolo Chinato
  • 2 dashes Scrappy's Orange Bitters
  • Orange swath for garnish

Instructions:

Build cocktail in mixing glass. Stir well. Strain into chilled cocktail coupe.

ENJOY! Responsibly!!

Coco This

From: La Isla | Episode Page | Watch the restaurant segment on YouTube
From Alfonso Gonzales, La Isla

Ingredients:

  • 2 oz Don Q Coconut Rum
  • 1 1/2 oz coconut water
  • Dash of nutmeg
  • Orange peel and zest
  • 10 mint leaves

Instructions:

Zest from 2 large (half dollar size) orange peels and drop peel into drink. Add the mint leaves, slap or spank mint to release oils and drop into glass with other ingredients. Shake all ingredients and serve.

Lucky Day

From: Café Presse | Episode Page | Watch the restaurant segment on YouTube
The mezcal we use is El Peloton de la Muerte, a tasty yet inexpensive one, but any good mezcal will do.

Ingredients:

  • 1 1/2 oz Mezcal
  • 3/4 oz Aperol
  • 3/4 oz Carpano Antica vermouth
  • 3/4 oz Fresh squeezed grapefruit juice

Instructions:

Put the ingredients into a shaker filled with ice, shake. Strain into a chilled martini glass and garnish with an orange peel.

Harakiri

From: Miyabi 45th | Episode Page | Watch the restaurant segment on YouTube
Created by Mutsuko Soma, owner at Miyabi 45th

Ingredients:

  • 1 oz cherry brandy (to make, soak cherries in brandy for 1 week)
  • 1 oz gin
  • 1/3 oz absinthe
  • 1/3 oz lemon juice

Instructions:

Shake and serve in a martini glass garnished with a cherry.

Gardenesque

From: The Commons | Episode Page | Watch the restaurant segment on YouTube

Ingredients:

  • 1 3/4 oz vodka
  • 3/4 oz raspberry mint shrub syrup
  • 3/4 oz lemon juice
  • 1/4 oz elderflower syrup

Instructions:

Shake all ingredients with ice and pour into a cocktail glass. Garnish with a mint leaf.

Ambassador's Daughter

From: The Commons | Episode Page | Watch the restaurant segment on YouTube

Ingredients:

  • 1 1/2 oz tequila
  • 1/2 oz crème de cassis
  • 1/2 oz Giffard apricot liqueur
  • 1/2 oz agave syrup
  • 1 lime

Instructions:

Shake all ingredients with ice and pour into a salt-rimmed Collins glass. Garnish with a lime wheel.

Beirut After Midnight

From: Café Munir | Episode Page | Watch the restaurant segment on YouTube
Created by Justin Smith, manager at Café Munir

This drink is named after the Thelonius Monk jazz standard, but is Lebanese because of the Anise infused Arak.

Ingredients:

  • 1 oz Black Grouse (or smoky scotch)
  • 1/4 oz Arak
  • 1/2 oz Drambuie
  • 1 1/2 oz grapefruit juice
  • Dash of Peychaud's Bitters

Instructions:

Combine in a cocktail shaker/mixing glass with ice and shake. Pour into a whiskey glass. Drink with a friend.

Josephine Rose

From: Café Munir | Episode Page | Watch the restaurant segment on YouTube
Created by Rajah Gargour, chef and owner of Café Munir

This is a great drink for a summer afternoon/morning/evening, named after my beautiful daughter, Josephine Rose.

Ingredients:

  • 1 1/2 oz freshly squeezed pink grapefruit juice
  • 1/2 oz pink grapefruit liqueur
  • 4 oz champagne or dry, fizzy wine

Instructions:

Mix together the freshly squeezed pink grapefruit juice with the pink grapefruit liqueur (we use Giffard's Creme de Pamplemousse Rose) then add the champagne or your favorite dry, crisp fizzy wine. Enjoy.

Mochatini

From: Maximilien | Episode Page | Watch the restaurant segment on YouTube

On our first episode, guest Jeremy Baker raved about the Mochatini he had at Maximilien: “there’s Kahlua, and chocolate, and caramel, and vodka, and something else in there that was really good…” So we asked owners Wilfried Boutillier and Axel Macé about the “something else” and they shared their Mochatini recipe with us!

Ingredients:

  • 1 oz Batch 206 Vodka
  • 1 shot espresso
  • 1/2 oz Bailey's
  • 1/2 oz Godiva Chocolate Liqueur
  • 1/2 oz Kahlua Espresso Liqueur
  • 1 roasted espresso bean (optional)

Instructions:

Pour all ingredients in a tumbler, add 1 cup of ice. Shake vigorously for 45 seconds. Strain into a chilled martini glass. Decorate with one roasted espresso bean.

Pictured with spherical ice cube for presentation.

The Cocchinella

From: Rione XIII | Episode Page | Watch the restaurant segment on YouTube

Ingredients:

  • 1/2 oz Sun Liquor Vodka
  • 3/4 oz Casoni 1814
  • 1 oz grapefruit juice
  • Prosecco

Instructions:

Build the drink in a champagne flute, top with prosecco, garnish with a lemon twist.

SkyCity at the Needle's Pear Drop Martini

From: SkyCity at the Needle | Created by Restaurant and Bar Manager Kevin Brown

Ingredients:

  • 1 1/4 oz Finlandia Vodka
  • 3/4 oz Cointreau
  • 2 oz fresh blended pear
  • Splash of sweet and sour

Instructions:

Place the ingredients into a shaker filled with ice, shake. Strain into a sugared-rimmed martini glass and garnish with a slice of fresh pear.

Citrus & Mint Fizz

From: Amy Pennington, host of Check, Please!

This is a non-alcoholic beverage. Of course, you can mix some vodka or gin in here if so inclined, but truly – this drink stands on its own and feels every bit as decadent without the addition of booze.

Ingredients:

Makes four drinks
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 2 tablespoons ground cloves
  • 2 cinnamon sticks
  • 2 whole star anise pods
  • 3 thin slices fresh ginger
  • 1/2 teaspoon peppermint extract
  • 2 cups fresh-squeezed orange juice
  • 1/2 cup fresh-squeezed lime juice
  • Fizzy water or Seltzer, for serving

Instructions:

In a small saucepan over high heat, combine the sugar, water, cloves, cinnamon sticks, star anise, and ginger. Bring to a boil and stir to dissolve the sugar. Once all the sugar has dissolved, remove from heat and set aside to infuse and cool completely. Once it’s cool, strain out the spices and stir in the peppermint extract.

In large pitcher, combine the orange juice, lime juice, and peppermint syrup. Stir vigorously until well incorporated. You will see little peppermint oil bubbles on the surface of the juice, so work to emulsify and whisk these in as best as you can.

In a highball glass filled with ice, add juice to the halfway-mark and then add fizzy water to fill. Serve immediately, and stir well in between pourings.