| KILLER
B
1 1/2oz London Dry Gin
3/4oz Lemon Juice
3/4/oz Hot Pepper Simple Syrup
Combine
gin, lemon juice, and 3⁄4 oz. chile syrup in
a cocktail shaker filled with crushed ice; shake vigorously.
Strain into a chilled coupe glass and garnish with
a chile. |
FRENCH
75
(Soixante Quinze)
1/2oz Lemon juice
1/2oz Lavender Simple Syrup
1oz Gin
3oz Champagne
Add all the ingredients except the Champagne into
a shaker with ice and shake well. Strain into a Champagne
flute. Top with the Champagne. Garnish with a lemon
twist. |
| LAVENDER
GIMLET
2 1/2oz Gin
1/2oz Lime juice
1/2oz Lavender Simple Syrup
Add
all the ingredients into a shaker with ice and shake.
Strain into a chilled cocktail glass or an Old Fashioned
glass filled with fresh ice. Garnish with a lime wheel. |
BOOTSY
COLLINS
2oz Vodka
1oz Lemon Juice
1 oz Lemon Chamomile Simple Syrup
2 oz Lillet Rouge
Combine
all ingredients except lemon wheels in an ice-filled
shaker. Shake vigorously, and strain into an ice-filled
glass. Top off with more Lillet Rouge, if desired.
Garnish with lemon wheels. |
| BASIL
GIMLET
2 1/2oz Gin
1/2oz Lime juice
1/2oz Basil Simple Syrup
Add
all the ingredients into a shaker with ice and shake.
Strain into a chilled cocktail glass or an Old Fashioned
glass filled with fresh ice. Garnish with a lime wheel. |
LICORICE
OLD FASHIONED
2oz dark rum
1/2oz Licorice Simple Syrup
dah of orange itters
dash of Angostura bitters
Stir
well, strain into lowball with one big ice cube, garnish
with orange zest. |
| SUMAC
WATER
1oz Pimm’s
1/2 oz Campari
1 1/2oz Sumac Shrub
Lime twist
Combine
the above ingredients in a lowball glass with one
big ice cube. Garnish with a lime twist. |
SHRUBARB
COCKTAIL
2oz Gin
1/2oz fresh lime juice
1 1/2oz Rhubarb Shrub
Club soda (for serving)
Combine gin, lime juice, and rhubarb shrub in a cocktail
shaker. Fill shaker with ice and shake until outside
of shaker is frosty, about 30 seconds. Strain into
an ice-filled Collins-style glass, filling three-quarters
full. Top off with club soda. |
RHUBARB
FIX COCKTAIL |
RHUBARB
FIX COCKTAIL
1 1⁄2 oz gin
1 oz Manzanilla sherry
3⁄4 oz Rhubarb shrub
Add all ingredients into a shaker with ice and shake.
Strain into a rocks glass over crushed ice. |
ELDERFLOWER
MARTINI
2oz Vodka
1oz Elderflower Cordial
1/2oz Dry Vermouth
1/2 oz Lime Juice
1 Lime Wheel
Fill
cocktail shaker with ice cubes until 2/3rd of its
capacity. Add all ingredients into cocktail shaker
and shake well until icy chilled. Strain elderflower
cocktail into chilled martini glass. Garnish with
lime wheel and serve.
|
SUMAC
MARTINI
1 1/2oz Velvet Falernum
2oz Vodka
2oz Sumac Shrub
1 3/4oz lime juice Fill
cocktail shaker with ice cubes until 2/3rd of its
capacity. Add all ingredients into cocktail shaker
and shake well until icy chilled. Straincocktail into
chilled martini glass. Garnish with lime wheel and
serve. |
MELON
PATCH COCKTAIL
2oz Vodka
1oz Melon Shrub(Jenny Lind or Watermelon)
1/2 oz lime juice
Club Soda
Melon balls for garnish
Combine vodka, melon shrub, lime juice in
a cocktail shaker. Fill shaker with ice and shake
until outside of shaker is frosty, about 30 seconds.
Strain into an ice-filled Collins-style glass, filling
three-quarters full. Top off with club soda.
Garnish with melons balls on a skewer.
|
RASPBERRY
BELLINI
2oz Vodka
2oz Raspberry Shrub
4oz sparkling wine, chilled
Combine
vodka, raspberry shrub & sparkling wine in a cocktail
shaker. Fill shaker with ice and shake until outside
of shaker is frosty, about 30 seconds. Strain into
Champagne flute. Garnish with fresh raspberries.
|
PEACH
SHRUB VODKA FIZZ
2 oz vodka
2 oz Peach Shrub
Club soda
Mint leaves Fill
a tall glass with ice. Add vodka, shrub and mint leaves.
Stir gently.
Top with club soda. Garnish with peach slices and
additional mint. |
PEACH
& BASIL SHRUB COCKTAIL
3
1/2 oz Peach Shrub
1/2 oz Basil Simple Syrup
1/2 oz oz triple sec
1 1/2 oz bourbon
Combine shrub, simple syrup, bourbon and triple
sec together, stir with ice
in glass and serve.
|
RED
MIMOSA
2
oz. Monarda Cordial
1 oz Vodka
2 1/2 oz. Sparkling wine
STREET CORN SOUR
|
CAROLINA
BLUES BLUEBERRY COCKTAIL
1
1/2 oz gin
3/4 oz lime juice
3/4 oz blueberry shrub
1 1/2 oz proseco
Blueberries for garnish
Lime wedge
In
a Rocks glass, add gin, lime juice, and shrub over
ice, stirring briefly to incorporate. Add prosecco
and garnish with blueberries and a lime wheel.
|
STREET
CORN SOUR
2 oz. Jose Cuervo gold tequila
1 oz. corn on the cob simple syrup
2 oz freshly squeezed lime juice plus more to rim
Chile powder, to rim
In
a shaker, combine tequila, sweet corn simple syrup
and lime juice with ice. Shake to blend. Dip collins
glass in lime juice then chili powder. Pour cocktail
to collins glasses. |
CUCUMBER
LEMONADE
2
oz gin
2 oz fresh lemon juice
2 oz water
2 oz Cucumber simple syrup
ice
Cucumber slices for garnish
In
a shaker combine all ingredients but the cucumber
slices. Shake to combine. Arrange cucumber slices
in class. Add ice. Pour lemonade into glass. |
| NEBRASKAN
COCKTAIL
3/4
oz Corn on the cob simple syrup
pinch of cayenne
pinch of salt
1 oz vodka
1/2 oz fresh sweet corn milk(a tablespoon
of sweeten condensed milk mixed with a tablespoon
of sweet corn simple syrup works too.)
3/4 oz ginger beer
fresh cracked black pepper
In
a shaker, blend sweet corn syrup, cayenne, salt, vodka,
sweet corn milk with ice. Shake. Add ginger beer.
Strain to glasses.
Top
with more cayenne and cracked black pepper. |
For
the Sweet Corn Milk
2 ears of corn
2 cups water
1/2 cup whole milk
1 tbs rock sugar
Cut the corns off the cob. And place it in a blender.
Add water and milk and blend until smooth.
Strain the liquid if you want a smooth version. Transfer
the strained liquid into a small pot, add sugar and
simmer to a boiling. Simmer until mixture thickens.
NEBRASKAN
COCKTAIL
|
BLUEBERRY
MOJITO COCKTAIL
1
1⁄2 oz Hennessy V.S.O.P Privilège cognac
3⁄4 oz blueberry Simple syrup
1⁄2 oz Fresh lime juice
4 Blueberries
Soda water, to top
Add
all ingredients except soda water into a shaker with
ice and shake until blueberries are bruised. Strain
into a Collins glass over fresh ice. Top with soda
water.Garnish with a mint sprig and blueberries. |
SPICY
BLUEBERRY PEACH SHRUB MARGARITAS
1/3c
tequila
1/2 c freshly squeezed lime juice
1/3 c blueberry shrub
1/3 c peach shrub
1⁄2 a jalapeno, sliced and seeds removed
Salt for rimming the glass
Rub
the rim of 2 glasses with a lime wedge, dip the glasses
lightly in salt and set aside.
Pour
all ingredients for the margaritas into a pitcher
and stir vigorously. Pour into the glasses and garnish
with more jalapeno slices if desired. |
SHRUBBERY
MARY
2 oz vodka or gin
4 oz tomato shrub
1⁄4 oz fresh lime juice
1⁄4 oz fresh lemon juice
2 teaspoons prepared horseradish
2 dashes Angostura bitters
2 dashes Worcestershire
1 dash Tabasco
1 pinch ground black pepper
Lime wedge and stalk of celery for garnish.
Combine
all ingredients (except garnish) in an ice-filled
mixing glass. Take another glass, or the tin of a
cocktail shaker, and gently pour the entire contents,
ice and all, back and forth between the two vessels
until the drink is well chilled. Strain it into an
ice filled Collins glass. Add garnish. |
TOMATO
SHRUB SPRITZER
2
oz tomato shrub
2
oz vodka
a few drops of Tabasco
a splash or 2 of seltzer or club soda
Place
ice In a tall glass filled 3/4 of the way with ice,
stir together everything but the seltzer or club soda.
When it's well combined, add a splash or two of soda
or seltzer, give a gentle stir and garnish. Serve
with a straw. |
CURACAO
COOLER
1 oz rum
1 oz watermelon shrub
1⁄4 oz falernum
1⁄4 oz curaçao (or cointreau)
1⁄2 oz seltzer
Combine first four ingredients in an ice-filled shaker.
Shake vigorously for 20 seconds. Strain into ice-filled
old fashioned glasses. Garnish with watermelon
|
|
SIMPLE
SYRUPS • SHRUBS • CORDIALS
Simple
syrups, also are referred to as sugar syrup, is a liquefied
form of sugar that is commonly used to sweeten cocktails, iced
tea, iced coffee, lemonade, and other cold drinks. Because it
is a liquid sweetener, it is much easier to blend into cold beverages
than regular sugar.
HOT
PEPPER
