Feisser Stone, founder and creative director, of Barlingual, a full-service bar consulting company, created this summer-ready take on the daiquiri for the Mosaic Hotel in Beverly Hills. “A daiquiri is an entry-level cocktail, which is so simple to make, I thought about how I could make it more interesting,” Stone says. “I was inspired by chartreuse, which was one of the fi rst distilled spirits made by monks several centuries ago. The Daiquiri Vert could be a cocktail those monks would have made.” With only three ingredients and a photo-ready emerald hue, it’s an ideal cocktail for events. However, Stone notes, “it can be a pricier drink, so it might be best for a formal event or special occasion.” 

INGREDIENTS:
—1.5 oz. Green Chartreuse
—1.25 oz. fresh lime juice
—.25 oz. Velvet Falernum

DIRECTIONS:
Add all ingredients to a shaker; shake, then strain into a coupe glass. 

Courtesy of  Feisser Stone, Barlingual, West Hollywood

Next time you’re at Motif hotel in Seattle, stop by Frolik Kitchen + Cocktails and try the Piña Romero cocktail, conjured up by bar manager Chris Blakeslee.

INGREDIENTS
—2 oz. BarSol pisco
—1/2 oz. rosemary syrup
—1/2 oz. lemon juice
—1 oz. pineapple juice
—rosemary sprig for garnish

DIRECTIONS
Combine ingredients, garnish with the rosemary sprig and enjoy!

Courtesy of Frolik Kitchen + Cocktails

 

 

INGREDIENTS:
– 1.5 oz. Hendrick’s Gin
– 5 oz. lime juice
– 5 oz. raspberry simple syrup*

DIRECTIONS:
Combine all ingredients into a shaker with ice. Shake well and pour into a glass and garnish with fresh raspberries.

*Raspberry Simple Syrup Yields 1 gallon

INGREDIENTS:
– 1 gallon water
– 14 oz. raspberry jam
– 8 tbsp. sugar