Served at The 40/40 Club
- 3oz of D’USSE
- 1oz watermelon pucker
- Splash of simple syrup
- Splash of sour mix
- Muddled lemon wedges
Shake and serve in martini glass
Served at Sotto 13
- 2 oz. Tito’s Vodka
- 1 oz. St. Germain Elderflower Liqueur
- 3.4 oz. Cranberry juice
- 1 Squeezed lime wedge
- 3 Dashes of Rose
Shake & garnish with lime wheel on glass
- 1 3/4 oz. Bourbon
- 3/4 oz. Lime juice
- 1/4 oz. Simple Syrup
- 3/4 oz. Hibiscus Base
- 4 dashes of Cherry Bitters
- 1 oz. Cherry vodka
- 2.5 oz. Tres Leches Liqueur
- 1 oz. Cherry Morello Puree (blend with simple sugar half & half)
- 1 oz. Valrhona white chocolate (melted)*
- 2 oz. Valrhona dark chocolate (melted)*
- Pineapple juice
- Red sugar crystal – glass rim
- Mint leaves for garnish
2 small plastic dispenser bottles with a narrow spout for melted chocolate sauces
Cold Martini Glass – place martini glasses in the refrigerator overnight
Directions to melt chocolate:
Set up a baine marie (double boiler). Place the chocolate in small pieces in the pot and stir very slowly With a wooden spoon. Make sure the temperature is kept at medium heat . Do not overheat the chocolate. Once the chocolate is melted put it aside, but still on top of the baine marie. Place chocolate sauces in the containers while still hot.
Directions for cocktail:
In a shallow bowl or plate, place the pineapple and rim the martini glass. Place the red sugar crystals in a plate and very slowly coat the rim of the martini glass. Give a second or two for the sugar to adhere to the glass rim.
Slowly pour the white chocolate sauce around the middle of the glass. Creating a belt like look. Slowly pour the dark chocolate sauce right on top of the white chocolate sauce, do not mix together. Slowly pour the dark chocolate sauce under the red sugar crystals on the rim of the glass. It might be easier to turn the glass sideways. Place the glass back in the freezer to keep cold and have the chocolate sauce set.
In a shaker mix the Tres Leches and Cherry Vodka with ice. Shake once. Take the glass out and pour the Morello Cherry Puree up to the rim of the white chocolate. Using a spoon, pour the mixture of Tres Leches and Cherry Vodka slowly to keep the puree. Separate. Garnish with Mint leaves.
Served at Upstairs at the Kimberly Hotel
- 5 fresh raspberries- muddle
- ¼ oz. fresh squeezed lemon juice (or juice from half a lemon)
- 2 oz. sweetened chamomile tea
- *1½ oz. bourbon (Maker’s Mark or Woodford)
Serve in a snifter glass without ice. Garnish with a rose petal or lemon wheel.
- 1.25 oz rosehip-infused gin*
- 1/2 oz simple syrup
- 1/2 oz fresh lime juice (or substitute 1 oz Rose’s lime juice for simple syrup and fresh lime juice)
- 3 drops rose water
- Edible rose petals (for ganish)
- *1/2 cup dried rosehips
- *1L bottle of your favorite gin
Served at Alobar
- 1 oz. Rye
- 1 oz. Silver Rum
- 1 oz. Ramazzotti Amaro
- ¼ oz. Luxardo cherry syrup
- ¼ oz. sweet vermouth
Serve chilled in a martini glass. Garnish with Luxardo cherry.
Courtesy of Pucker Vodka
- 1 1⁄2 parts Pucker Vodka Raspberry Rave
- 2 parts Pomegranate Juice
- Splash Lime Juice
- 3-4 dashes Orange Bitters
- 1 part Lemon-Lime Soda
Add all ingredients to cocktail shaker over ice. Shake and pour into rocks glass.
Cranberry Caviar Cocktail
Created by Canard, Inc.
- 3 oz. of sparkling vodka
- 1.5 oz. of triple sec
- splash of white cranberry
- lime wedges (for garnish)
- 5 grams sodium alginate
- 500 grams cranberry juice
- 10 grams calcium chloride
- 1500 grams cold water
- 1 syringe
To make Cranberry Caviar, mix sodium alginate and cranberry juice and blend well with hand blender. Let liquid sit for 3-4 hours to release any gasses. Whisk together calcium chloride and water in large bowl until well combined. Fill the syringe with the cranberry mixture. Begin to push droplets from the syringe into the calcium-water bath. Keep in mind, the longer the droplets sit the less juicy the “caviar” will be. Gently remove caviar from bath with slotted spoon, and place in another dish/bowl filled with cold water to gently rinse them off. Combine vodka, triple sec, and white cranberry and shake with ice to chill. Pour into a martini glass, garnish with cranberry caviar and lime twist, and serve straight up.
And if none of those fun recipes strike your fancy or you’d rather be pampered than do the pampering, head to A Voce for a fun and very flirty treat. The restaurant will be serving 18 L bottles of Soffocone Di Vincigliata Toscana by the glass for $25, quartino for $37.50, or the carafe for $125. Soffocone translates to fellatio and the oversized bottle is the only one available in the US. The bottle wasn’t even permitted across the border until the X-rated label of this Blow Job Wine was revised. Naughty, naughty!