Archive | Beverages

The Clover Club

1 egg white

5-6 muddled raspberries

Leaves from 1 rosemary sprig

.5 oz simple syrup

.75 oz lemon juice

1.5 oz Martin Miller’s Gin

Shake really hard and strain into coupe glass. Garnish with rosemary and raspberry.

Recipe: Mixologist Ryan Hooks

Venue: St. Felix Hollywood

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1.5 oz Martin Miller’s Gin

1 oz Thyme Simple Syrup

1 oz Lemon Juice

Shake vigorously.

Top with tonic and garnish with a lemon.

Note: Thyme simple syrup is equal parts sugar and water with 3 orange peels and thyme, boiled and cooled.

Credit: Mixologist Ryan Hooks

Venue: St. Felix Hollywood

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The Citrus Sparkle

Making a pre-mix for your signature cocktail saves precious time so all you have to do is squeeze in a little clementine, shake and top with bubbly.

Makes 1 drink

¼ of a clementine, tangerine or mandarin

3 ounces (about 1/3 cup) Citrus Gin Pre-Mix (recipe follows)

1½ ounces (3 Tbsp.) brut champagne or sparkling wine, chilled

Garnish: small rosemary sprig or orange twist

Squeeze and drop the clementine into a cocktail shaker. Measure in the Citrus Gin Pre-Mix, fill with ice, cap, and then shake vigorously. Strain into a champagne flute. Top with champagne and garnish with a small sprig of rosemary or orange twist.

For Citrus Gin Pre-Mix:

Makes enough for 10-12 cocktails

2 cups Martin Miller’s Gin

½ cup Cointreau

½ cup simple syrup*

2/3 cup fresh lemon juice

Combine the pre-mix ingredients. Funnel into a pretty bottle. Store refrigerated, for up to 7 days.

Credit: Kathy Casey for Martin Miller’s Gin

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The Snowdrift

This recipe easily doubles, or you can pre-batch large amounts of this cocktail by changing ounces to cups. Blend 4 ounces (½ cup) of the pre-mix with ½ cup of the ice.  These measurements will make four cocktails.

4 ounces (½ cup) Martin Miller’s Gin

1½ ounces (3 Tbsp.) fresh lemon juice 1½ ounces (3 Tbsp.)

Cranberry Ginger Syrup (recipe follows)

1½ ounces (3 Tbsp.) pasteurized or organic egg white

1 cup ice

Garnish: candied ginger and cranberry on a pick (optional).

Measure cocktail ingredients in a blender with ice. Blend on high until ice is totally blended and drink is frothy. Pour into coupe glasses. Garnish with candied ginger and cranberry on a pick if desired.

Cranberry Ginger Syrup

1 cup fresh or frozen cranberries

4 tsp. finely grated orange zest

4 tsp. finely minced fresh ginger

2 cups water

2 cups sugar

Place ingredients into a small sauce pan. Bring to a simmer over medium-high heat. Simmer for 1 minute, then turn off heat. Let steep for 30 minutes. Then strain through a fine mesh strainer, pressing out the cranberries. Store in a pretty bottle refrigerated for up to 2 weeks.

Makes about 20 ounces or enough for … Read More

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The Pink Lady

This cocktail was created by mixologist/Liquid Chef Rob Floyd at Corsair by Scott Conant in support of breast cancer research during October. $1 from sales of each cocktail will be donated to the Susan G. Komen Foundation.

1.5 oz peach vodka

.5 oz maraschino liqueur

1 fresh strawberry

3 basil leaves muddled

Splash of Prosecco


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T & A (Tequila & Awareness)

This cocktail was created by mixologist Maxwell Parise of Tongue & Cheek in support of breast cancer research during October. $1 from the sale of each cocktail will be donated to the American Cancer Society.

1 fresh egg white

.5 oz lime juice

.75 oz Pama Pomegranate Flavored Liqueur

.75 oz cream

.75 Casamigos Reposado Tequila

1 oz Casamigos Blanco Tequila

2 oz. soda water

Lime wheel garnish

Pink Ribbon Ice: Made with pomegranate liquor gelee, folded into a ribbon, then frozen into ice.

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Cheers to the Cure

This cocktail was created by mixologist Jennifer Sorrano of Bourbon Steak Miami by Michael Mina in support of breast cancer research during October. $1 from the sale of each cocktail will be donated to the Susan G. Komen Foundation.

1 oz. Maker’s Mark bourbon

1 oz housemade strawberry-basil puree

1 oz Cocchi Americano

Splash of club soda

1 basil leaf for garnish

Serve on the rocks.

They’re also serving Ruinart Reims Brut Rosé, an exuberant rosé with fresh notes of raspberry and strawberry and creamy bubbles.


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Drink Pink: Cocktails for the Cure

This October, South Florida bartenders are making it easy to support breast cancer research. Every time you order one of their special rosy-hued cocktails, they’ll donate a portion of the proceeds to the Susan G. Komen Foundation or the American Cancer Society. Here’s where you can drink pink (with recipes so you can try them at home):

The Pink Lady from mixologist/Liquid Chef Rob Floyd
Corsair by Scott Conant

Cheers to the Cure from mixologist Jennifer Sorrano
Bourbon Steak Miami by Michael Mina

T & A (Tequila & Awareness) from mixologist Maxwell Parise
Tongue & Cheek

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Tyler Ridgeway’s Tamarind and Orange Tonic

Ridgeway, the bartender at the cocktail lounge Repour at the Albion Hotel in Miami Beach, develops house-made tonics to add to refreshing Gin and Tonics.

1½ quarts sugar

1½ quarts water

½ cup cinchona bark, shredded

1/8 cup galangal root

1/8 cup gentian root

5 whole tamarinds, peeled

2 whole oranges, sliced

1/8 oz. citric acid

Combine all ingredients in a large saucepan and simmer for an hour. Taste for bitterness as it goes. Since cinchona bark is very, very bitter, you have to balance the tonic with enough sugar. Allow to carbonate for two-three days and then put in the fridge.

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Bonnet House Rangpur Lime Cocktail

Introduced to Florida from India, the Rangpur lime is actually a sour mandarin orange hybrid with orange peel and flesh. Evelyn Barrett used juice from her own tree for these cocktails. Possum Trot Nursery grows these tangy fruits, sold by Bee Heaven Farm at markets in the winter.

Per serving:

4 parts Barbados Eclipse dark rum

1 part fresh Rangpur lime juice

Vermont maple syrup

Combine the rum and lime juice in a pitcher and mix well. Add enough syrup to sweeten to taste. Chill, covered, until ready to serve. Pour over crushed ice in a short glass.

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