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| The Standing Stone |
The Standing Stone
Henry, whose recipe was featured in Esquire magazine, decided to do this take on a whiskey sour by using Scotch and combining it with Don's Spices, which originated at the old Don the Beachcomber's tiki style pubs from the mid-20th Century cocktail culture.
1½ oz. MacGavin's Single Malt Scotch (or any Highland single malt)
¾ oz. fresh lemon juice
½ oz. B.G. Reynolds Don's Spices #2 Syrup
¼ oz. Angostura bitters
Shake with ice. Strain into coupe. No garnish necessary.
THE ENVY
From Colleen Graham, AOL.com columnist
Graham, a spirits writer and bartender, included this recipe in her 2012 book "¡Hola Tequila!" (Sellers Publishing).
1½ fluid ounces blanco tequila
¾ fluid ounces blue curaçao
¾ fluid ounce pineapple juice
Dash of orange bitters
Pour the ingredients in a cocktail shaker filled with ice. Shake well and strain into a frozen cocktail glass filled with cracked ice. Garnish with a pineapple flag or a single maraschino cherry.
TRIPLE ORANGE MARGARITA
From Americano restaurant, San Francisco
Mixologist Ronaldo Colli came up with this cocktail when asked to whip up a drink containing Gran Gala.
1½ ounces ultra premium tequila
¾ ounce Gran Gala Triple Orange
1 ounce orange juice, freshly squeezed
½ ounce lime juice, freshly squeezed
¼ ounce agave nectar
1 lime wheel
1 orange peel
Pour Gran Gala, tequila, orange juice, lime juice, agave nectar and orange peel into a shaker with ice. Shake vigorously and strain into a chilled glass filled with ice. Strain into a chilled margarita glass if you prefer your margarita up. Garnish with a lime wheel and the same orange peel on top of the cocktail. Salted rim is traditional, but optional.
From Eric Henry, The Whistler, Chicago
Henry, whose recipe was featured in Esquire magazine, decided to do this take on a whiskey sour by using Scotch and combining it with Don's Spices, which originated at the old Don the Beachcomber's tiki style pubs from the mid-20th Century cocktail culture.
1½ oz. MacGavin's Single Malt Scotch (or any Highland single malt)
¾ oz. fresh lemon juice
½ oz. B.G. Reynolds Don's Spices #2 Syrup
¼ oz. Angostura bitters
Shake with ice. Strain into coupe. No garnish necessary.
 |
| The Envy |
THE ENVY
From Colleen Graham, AOL.com columnist
Graham, a spirits writer and bartender, included this recipe in her 2012 book "¡Hola Tequila!" (Sellers Publishing).
1½ fluid ounces blanco tequila
¾ fluid ounces blue curaçao
¾ fluid ounce pineapple juice
Dash of orange bitters
Pour the ingredients in a cocktail shaker filled with ice. Shake well and strain into a frozen cocktail glass filled with cracked ice. Garnish with a pineapple flag or a single maraschino cherry.
 |
| Triple Orange Margarita |
TRIPLE ORANGE MARGARITA
From Americano restaurant, San Francisco
Mixologist Ronaldo Colli came up with this cocktail when asked to whip up a drink containing Gran Gala.
1½ ounces ultra premium tequila
¾ ounce Gran Gala Triple Orange
1 ounce orange juice, freshly squeezed
½ ounce lime juice, freshly squeezed
¼ ounce agave nectar
1 lime wheel
1 orange peel
Pour Gran Gala, tequila, orange juice, lime juice, agave nectar and orange peel into a shaker with ice. Shake vigorously and strain into a chilled glass filled with ice. Strain into a chilled margarita glass if you prefer your margarita up. Garnish with a lime wheel and the same orange peel on top of the cocktail. Salted rim is traditional, but optional.
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