Tequila Swizzle: Salt and Flattery

The floral flavors of vermouth and pear brandy weave seamlessly together with the herbaceous character of tequila in this summery swizzle from San Diego. ½ oz. blanco tequila½ oz. pear brandy (O’Bryan uses St. George)1 oz. Luxardo Bitter Bianco1 oz. blanc vermouth (O’Bryan uses Yzaguirre Blanco Reserve)¼ oz. fresh lemon juicePinch saltTools: swizzle stickGlass: CollinsGarnish: […]

Summer Sips: Blue Curaçao Cocktails

In the July/August 2018 issue, Jake Emen explores how blue curaçao has come back into favor with creative bartenders across the country. And since blue drinks seem to be especially perfect for summer, we’ve rounded up some recipes to bookmark for the season. Blue DaydreamA balanced blend of rum, cognac, falernum and citrus. Blue HawaiiInvented in […]

Blue Curaçao Cocktail: Blue Daydream

Both colorful and refreshing, this blue curaçao cocktail from the brunch menu at The Oliver in Kansas City is proof positive that modern blue drinks have a place at the bar. 1 ½ oz. spiced rum½ oz. fresh lemon juice1 oz. fresh orange juice½ oz. falernum½ oz. Cognac½ oz. blue curaçao½ oz. orange oleo saccharum2 […]

Corpse Reviver No. Blue – Imbibe Magazine

Back in 2007, Jacob Briars introduced this cheeky homage to the Corpse Reviver No. 2 with blue curaçao instead of Cointreau. “It tastes broadly and very much like a classic cocktail from the 1920s and ’30s—it just happens to be blue,” Briars says. He usually reaches for a blue bottle of Bombay Sapphire gin to […]

Pouring Ribbons Sno-Cone – Imbibe Magazine

A careful balance of ingredients makes this drink from Pouring Ribbons pop with flavor. 1½ oz. London dry gin¾ oz. white crème de cacao¾ oz. fresh lemon juice½ oz. Cocchi Americano½ oz. blue curaçao (Pouring Ribbons uses Giffard)¼ oz. cinnamon syrupTools: shaker, strainerGlass: pilsnerGarnish: Peychaud’s bitters Shake all the ingredients with ice and strain into […]

Drink of the Week: Schlafly Frugi-Four

St. Louis Brewery Schlafly has been a stalwart of the Midwest for nearly three decades, producing an expansive roster of classic and experimental beers. An annual release to help beat the summer heat, the Schlafly Frugi-Four sample pack combines a quartet of fresh fruit–infused brews. The brewery team clearly had their mind on the tropics […]

Elements: Blue Curaçao – Imbibe Magazine

When Isaac Newton laid out his third law of motion, that for every action there is an equal and opposite reaction, he probably wasn’t considering the cocktail renaissance. But as overtly serious cocktail bars became the norm in the early years of this century, a more lighthearted approach beckoned. Enter the Corpse Reviver No. Blue, […]

The Mulata Daiquiri – Imbibe Magazine

The Mulata Daiquiri matches aged rum with the richness of crème de cacao. “The Mulata is what I drink when visiting Floridita in Havana,” says Palomar owner Ricky Gomez. “I have a huge sweet tooth, so adding an after-dinner flavor like chocolate to the classic Daiquiri is my style of cocktail.” This version is shaken, […]

The Amelia from Employees Only Los Angeles

Blackberries and mint lead the aromas of this pretty cocktail from the new Employees Only outpost in Los Angeles. 1 ¾ oz. vodka1 oz. elderflower liqueur¾ oz. blackberry purée¾ oz. fresh lemon juiceSplash simple syrup (1:1)Tools: shaker, strainerGlass: coupeGarnish: 1 crown fresh mint Shake all ingredients with ice to chill, and strain into a chilled […]

Gin Cocktail: Saint Rosalie – Imbibe Magazine

An apothecary-inspired approach guides the cocktail program at downtown New Orleans bar Loa. There, creative director Alan Walter shakes and garnishes the Saint Rosalie with fragrant oregano, adding an earthy perfume to the cocktail’s citrus elements. 1 oz. Navy strength gin1 oz. elderflower liqueur½ oz. Galliano½ oz. fresh lemon juice⅓ oz. maraschino liqueur2 drops grapefruit […]

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