Invite three of your closest friends over to sample Boise Centre’s tasty cranberry martinis! (Serves 4)
INGREDIENTS
—6 oz. gin
—1 cup cranberry juice
—Sliced fresh ginger
—Ginger ale
—Fresh cranberries, for garnish
—Rosemary sprigs, for garnish
INGREDIENTS:
—2 oz. Prairie Organic Gin
—1 oz. apricot brandy
—1 oz. fresh-squeezed lemon juice
—1 oz. creme of coconut
DIRECTIONS:
Pour in shaker over ice, shake and strain into an ice-filled Collins glass. Garnish with a lemon wheel or flowers and a pineapple frond.
Courtesy of Adrift Tiki Bar, Denver
Named after a line by Mark Twain, who said of watermelon in the summer “I imagine it’s what angels eat,” this clever mixture of watermelon and kaffir lime ice cubes, cointreau, orange bitters and sparkling wine will make guests swoon.
INGREDIENTS:
—3 watermelon ice cubes*
—.5 oz. Cointreau
—3 dashes of orange bitters
—2.5 oz. Moscato d’Asti
—2.5 oz. sparkling wine
—.75 oz. lime juice
For a refreshing, nonalcoholic drink option, try this lipsmacking Alaskan Lemonade recipe from the Anchorage Marriott Downtown. The drink was served at a recent familiarization trip and had participating planners clamoring for more.
INGREDIENTS
—2 parts lemonade
—1/2 part rose water
—1/2 part hibiscus syrup
—raspberries for garnish
DIRECTIONS
Combine first three ingredients and garnish with fresh raspberries. Enjoy!
INGREDIENTS:
— 1.5 oz Mason Dixon Distillery Aged Rum
— 3 oz pecan syrup
— 1.5 oz half and half
DIRECTIONS:
To make the pecan syrup combine 4 parts water and 4 parts sugar, then heat (but do not boil). Remove from heat once the mixture becomes clear. Add chopped pecans and let sit until mixture darkens. Enjoy!
Courtesy of Mason-Dixon Distillery
Riviera 31, the cocktail lounge at Sofitel Los Angeles at Beverly Hills, recently had a swank makeover, to offer what’s described as a “sensual baroque take on flowers and their mystery and elegance.” Now guests can sink into deep ruby red and blue velvet sofas under the gold Rococo ceiling and flattering hushed lighting. To complement the redesign, a new cocktail menu has been ushered it, featuring drinks that play off their surroundings. Among them, this striking take on the martini.
INGREDIENTS
— 2 oz. Queen’s Courage Old Tom Gin
— 3 dashes Aromatic Bitters (Hella Bitters is a good substitute however, use only two dashes)
— .25 oz. tonic syrup (Use Tomr’s or honey as a substitute)
— Orange Twist for Garnish
DIRECTIONS
1. In a mixing glass or tin combine the gin, bitters and tonic syrup.
2. Add ice and stir until well chilled.
3. Pour into a well-chilled glass or over large ice cubes/whiskey stones if you have them.
4. Garnish with the peel of an orange.
Fall is the fading of summer where the suntan fades and the air starts to smell a little different, a little more earthy. This drink is a twist on a drink that is typically thought of for summer, i.e a daiquiri. Like the days that get shorter and the dark of night gets longer, this drink is a little darker and a little earthy like fall.
INGREDIENTS:
—1 oz. truffl e fat washed Havana Club Rum
—1 oz. Gosling Spiced Rum
—1 oz. fresh grapefruit juice
—1 o.z dem simple syrup
—.5 oz. fresh lime
INGREDIENTS:
—7-10 blueberries
—3-4 basil leaves
—2.5 oz. blanco tequila (Casamigos)
—1 oz. agave nectar
—1.5 oz. fresh-squeezed lime juice
—splash of soda
—lime wheel for garnish
—sugar or salt
Riesling, meet bourbon. This refreshing pairing found in the Royal Park Bourbon Sangria is served at the PARK 600 bar + kitchen at Rochester’s Royal Park Hotel. Bartender and server Megan Seeley concocted this citrusy sweet drink while planning the summer menu. “We typically go through 24-30 gallons a week,” says Richard Ragainis, the hotel’s food and beverage director. With such positive buzz from customers, it’s apropos that the drink is made in a sizable jar shaped like a beehive.
