Pole Star Conundrum
Created by Chaim Dauermann at Up & Up, New York
Ingredients:
.75 oz. WhistlePig Rye
.75 oz. Pierre Ferrand 1840 Cognac
.5 oz. Jägermeister
.5 oz. Orange Juice
.25 oz. Lemon Juice
.75 oz. Red Bell Pepper Syrup
Build in a cocktail tin and briefly shake the mixture with ice. Serve in a 12 oz. Collins glass over crushed ice.
Chili Maryrita
Created by Aditya Surya at Sundara at Four Seasons Resort Bali
Ingredients:
1/3 oz. Vanilla syrup
2 oz. Jose Cuervo
1/2 oz. Fresh lemon juice
1 oz. Passion mix (passionfruit syrup and passion fruit puree)
5 drops Rosemary Droplets
Togarashi (Japanese dried chili) for rim of glass
Lime wedge
Rosemary sprig
Combine first five ingredients in cocktail shaker over ice. Shake to blend. Rim the glass with togarashi. Strain liquid into glass over fresh ice. Sprinkle a pinch of togarashi on top and garnish with lime wedge and rosemary sprig.
Chinatown Daiquiri
Created by Garret Richard for Slowly Shirley NYC
Ingredients:
3/4 oz. Lime juice
3/4 oz. Fresh strawberry and Sriracha puree
1/2 oz. Honey syrup
1/2 oz. Ginger syrup
2 oz. Appleton Reserve rum
Fortune cookie
Shake & double strain into a coupe glass. Garnish with fortune cookie on the rim.
The Dixie Firefly
Ingredients:
1.5 oz. Dixie Black Pepper Vodka
1.0 oz. Ruby red grapefruit juice
.75 oz. Lime juice
.50 oz. Simple syrup
Fresh jalapeño
Shake and pour over ice. Garnish with a fresh jalapeno
Juniper Bloody Mary
Served at Hotel Vermont
Ingredients:
2 oz. Silo Distillery or Smugglers’ Notch Vodka
4.6 oz. Tomato juice
.25 tsp. Fresh lemon juice
.25 tsp. Fresh lime juice
.25 tsp. Kosher salt
.25 tsp. Ground celery seed
.5 tsp. Ground black pepper
.25 cup Pickle juice OR olive brine
.75 tsp. Fresh horseradish
3 dashes Hot sauce
Vermont Smoke & Cure Uncured Bacon Pork Stick
Lemon wedge
In a shaker, stir together vodka, tomato juice, fresh lemon juice, fresh lime juice, salt, pepper, celery seed, pickle juice, hot sauce and horseradish. Shake and pour over ice. Garnish with a Vermont Smoke & Cure Uncured Bacon Pork Stick and a lemon wedge.
Rosa Picante Margarita
Created by Jordan Corney at Bohanan’s, San Antonio, TX
Ingredients:
2 oz. Patrón Silver
.5 oz. Patrón Citrónge Lime
1 oz. Fresh squeezed lime juice
.5 oz. Ginger syrup
Bar spoon jalapeño oil
Dash rosewater
Rose petal sea salt
Rose petal
Combine all ingredients in a cocktail shaker and shake with ice to chill. Half-rim a chilled cocktail coupe with rose sea salt and strain mixture into the glass. Top with a dash of rose water. Garnish with a rose petal.
The Salt & Pepper Martini
Ingredients:
2 oz. Dixie Vodka
2 oz. Dixie Black Pepper Vodka
2 oz. Brine from olive jar
Shake all ingredients together and pour into a martini glass with one or three olives—two is bad luck!
The Spicy Buck
Ingredients:
1.5 oz. Dixie Black Pepper Vodka
4 oz. Ginger beer
.25 tsp. Pickled jalapeño juice
Soda water as needed
Juice of .25 of a lime
Pickled jalapeño
Combine all ingredients except soda water and stir. Top with a splash of soda water. Garnish with pickled jalapeño slice.
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