• Signature Drink: Brooklyn Bonfire

     
    POSTED July 21, 2020
     

INGREDIENTS

—2 oz. Bulleit Rye Whiskey

—.25 oz. Yellow Chartreuse

—.05 oz. sweet vermouth

—1 dash cherry bark vanilla bitters

—garnish with two Filthy Italian Amarena Cherries

DIRECTIONS

Pour the above ingredients into a glass and stir, then set aside.

To present and serve the cocktail: Invert a coupe glass. Light the end of a hickory stick on fire and blow it out. Place it under the inverted coupe glass and allow it to fill the glass with smoke. Flip coupe glass right side up, allow smoke to escape and immediately pour in spirit mixture and garnish with the Filthy Italian Amarena Cherries.

JW Marriott San Antonio Hill Country Resort and Spa’s restaurant, Cibolo Moon, is the first T-certified (“t” as in tequila) restaurant in Texas. The restaurant received the “Award T Recognition” from the Consejo Regulador del Tequila. As part of the recognition, the Cibolo Moon staff has been trained on tequila history, guidelines and production, as well as agave cultivation and harvesting.

 

Courtesy of Rio Grande Mexican Restaurant, Various Locations, Colorado

INGREDIENTS

—2 oz. Jose Cuervo Traditional Silver or another silver tequila 

—.5 oz. Aperol

—1 oz. simple syrup 

—1 oz. fresh-squeezed lime juice

—1 oz. fresh-squeezed grapefruit juice (Ruby Reds from Texas are best, tastiest from November through April)

—1 oz. soda water (a favorite is Topo Chico)

—5 oz. ice

—Dehydrated grapefruit wheel for garnish, optional

 

INGREDIENTS

—2 oz. Bulleit Bourbon

—.5 oz. Sandeman 10-year tawny port

—1 bar spoon smoked maple syrup

—3 dashes Angostura bitters

DIRECTIONS

Stir and serve over a large ice cube in a small rocks glass.

Garnish with three smokey scotch-misted Luxardo cherries.

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