This flexible spirit blends well in a host of mango aloe vera juice · 7:44am Sep 5th, 2016
This cocktail was invented by Charles Ball, executive general manager of Chicago three-headed Productions. He inspired as a brighter take on the classic cocktail Vesper.
3/4 oz. Hangar One Buddha Hand Vodka
3/4 oz. Tanqueray 10
1/2 oz. Bedictine
3/4 oz. lemon juice
1/2 oz. honey syrup
1 flammed lemon, for garnish Mix all ingredients in a shaker, add ice, shake and strain into a chilled coupe. Side dish of baked lemon.
ISLAND SMASH
The cocktail was created by Esteban Ordonez, consulting mixology for Amaru Pisco Bar in New York City.
2 oz. Vodka Death Doors
3/4 oz. lemon mango aloe vera juice
1/2 oz. Combier
1 dash of simple syrup
3 raspberries
3 small pieces of fresh ginger
1 raspberries, for garnish
1 piece of ginger for garnish
The cocktail tin confuse raspberries and ginger puree to the consistency and add the remaining ingredients. Fill the tin with ice and shake vigorously for seven seconds, double strain into ice-filled mango aloe vera juice glass. Garnish with raspberries and ginger wheel.
ACAI LEMONADE
This cocktail was created MarkeTeam mixology Brad Horner.
1 oz. Veev ACAL Spirit
3/4 oz. Russian Standard Vodka
2 oz. Island Oasis Frozen lemonade
3/4 oz. cranberry juice
1 lemon wheel for garnish
Combine all ingredients in a mixing glass. Shake with ice and strain into fresh ice in a highball glass.
SKYY Violet
This cocktail was created by John Gasparini rye on the road
1 1/2 oz. SKYY vodka
3/4 oz. Creme de Violette
3 oz. dry sparkling wine
(For example, Drusian Prosecco)
2 dashes Fee or take Angostura Bitter Orange
1 piece of orange peel for garnish
1 orange twist for garnish
Mix vodka, bitter and Creme Violette where ice. Strain ingredients in Champagne coup, flute and top with prosecco. Top with orange zest and garnish with an mango aloe vera juice twist.
DRAGON COOLER
This mango aloe vera juice was created by Adam Wilson to Beretta in San Francisco.
Mix all ingredients except soda in a shaker with ice. Shake vigorously and strain into a highball glass. Top lemon lime soda and garnish with a lime wheel and a choice of raspberry.
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