What will they think of next (July edition)

This month's collection of cocktail recipes come from bartenders who competed in separate New York City events plus one from a Miami hotspot.

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• THE WILD BLOSSOM

James Scarito of BLT Market in the Ritz-Carlton Hotel, 50 Central Park South, NYC, came up with this recipe to win the city's Department of Consumer Affairs 3rd annual Sidewalk Cafe Drink Mix-Off, held June 25.

2 ounces Plymouth Gin
¾ ounce St. Germain Elderflower Liqueur
¾ ounce grapefruit juice
1 ounce cranberry juice

Fill a cocktail shaker with ice. Add gin, liqueur and juices. Shake well and pour into a martini glass. Garnish with a grapefruit twist or wedge.

• MARTIN MILLER'S SPICY A&T

This concoction is from James Menite, beverage manager for PorterHouse New York, 10 Columbus Circle, fourth floor, who used it to win a bartender competition to re-invent the gin-and-tonic, sponsored by Martin Miller's gin.

2 ounces Martin Miller's gin
1/4 ounce Canton Ginger liqueur
1/4 ounce St. Germain Elderflower liqueur
Teaspoon of Martin Miller's gin infused with Mexican chili peppers for three days
1 tart green apple, washed
Tonic water, preferably Fever Tree

Mix the spirits in a shaker with ice. Cut the apple in half and then, using the small holes on a box grater, grate about a teaspoon of apple pulp into the mix. Shake vigorously to dissolve apple pulp, strain into a highball glass, and top with tonic water. Garnish with a few more grates of apple and a fresh wedge of green apple and/or a slice of strawberry.

• PASSION FRUIT MARGARITA

This is one of the currently popular cocktails at The Shore Club, 1901 Collins Ave., Miami Beach, FL.

1½ ounces tequila
1 ounce spring water
Juice of half a passion fruit (save the shell)
¾ ounce agave nectar

Measure all ingredients into an ice-filled shaker. Shake; strain into a cocktail glass. Fill passion fruit shell with mescal and float on top.

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