Ultimate Blast 2010 Cocktail Recipes
A selection of recipes for some of the cocktails that were available at the inaugural Ultimate Cocktails, Spirits & Wine Blast on October 15th, 2010 at the Marriott Marquis, NYC.
1.5 oz Absolut Vodka
4 oz tomato juice
0.25 oz lemon juice
4 dash Tabasco
2 ml Worcestershire Sauce
1 dash salt
1 dash pepper
lemon wedge, lime wedge
Method: Shake and serve on the rocks with lemon and lime wedge garnish.
Aperol
sparkling prosecco
club soda
slice of orange for garnish
Method: 2 parts Aperol, 3 parts prosecco and splash of soda. Serve chilled over ice and a slice of orange.
1.5 oz Tequila Avion Silver
1 oz fresh pressed apple juice
0.5 oz agave nectar
0.25 oz lemon juice
0.25 oz water
lemon slice
cinnamon stick
Method: Build. Serve on the rocks with lemon and cinnamon stick.
3 oz BACARDI Superior Rum
1 oz lime or lemon juice
1 oz simple syrup
lime wheel
Method: Shake and serve up with a lime wheel garnish.
2 oz Banks 5 Island Rum
0.75 oz Lustau East India Sherry
0.75 oz Luxardo Bitters
orange peel
Method: Stir with ice and strain into an old fashioned glass filled with one large ice cube. Garnish with an orange twist.
2 oz Banks 5 Island Rum
0.75 oz fresh lime juice
0.75 oz simple syrup
lime wheel
Method: Shake with ice and strain into a chilled glass. Garnish with a lime wheel.
1 oz Beefeater London Dry Gin
1 oz lime juice
1 oz simple syrup
2 mint leaves
lime wedge
Method: Shake with ice, strain and serve with lime wedge garnish.
50 ml Benedictine Liqueur
tonic water
lime wedge
Method: Serve Benedictine on the rocks and top up with tonic water. Garnish with lime wedge.
1.5 oz BULLDOG Gin
3 oz apple cider
slice of apple
Method: Stir. Add ice and garnish with slice of apple.
2 oz BULLDOG Gin
2 oz lychee juice
1 lychee
Method: Stir. Add ice and garnish with a lychee.
1.5 oz BULLDOG Gin
3 oz tonic water
lime wedge
Method: Stir. Add ice and garnish with lime wedge.
20 ml Chateau de Laubade VSOP Bas Armagnac
10 ml lemon juice
5 ml simple syrup
10 ml homemade ginger liqueur
5 ml Creme de Cassis
Method: Shake and serve on the rocks.
1.5 oz Chivas Blended Scotch Whisky
2 dash bitters
sugar cube, orange slice and cherry
Method: Muddle sugar, bitters, orange and cherry. Add ice and Chivas.
0.75 oz Cointreau
1.5 oz Vodka
1 oz cranberry juice
1.25 oz fresh lime juice
orange zest
Method: Shake all ingredients with ice. Strain into a chilled cocktail glass. Garnish with orange zest twisted over the top of the drink and dropped into the drink.
1 oz Cointreau
2 oz tequila (blanco)
0.75 oz fresh lime juice
lime wedge
Method: Combine first three ingredients in a cocktail shaker with ice. Shake well and strain into a chilled, salted cocktail glass.
3 oz Crop Organic Artisanal Vodka
0.25 oz Noilly Prat Dry Vermouth
lemon twist or olive
Method: Shake and serve on the rocks with lemon peel or olive garnish.
2 oz Crop Organic Cucumber Vodka
0.75 oz fresh lime juice
0.5 oz agave nectar
muddled cucumber & dill
Method: Serve on the rocks with cucumber spear garnish.
2 oz Crop Organic Tomato Vodka
2 oz tomato juice
dash salt & pepper
dash Worcestershire Sauce
dash fresh lemon juice
lemon twist
Method: Serve on the rocks with lemon twist garnish.
750 ml DonQ Anejo Rum
750 ml cold spiced apple tea
500 ml fresh lemon juice
500 ml honey
30 cloves
3 whole apples peeled & cored
Method: Stir and serve on the rocks with apple slice and cinnamon stick garnish.
2 oz DonQ Cristal Rum
1 oz fresh lime juice
1 oz simple syrup
mint leaves
club soda
lime wheel
Method: Shake and serve on the rocks with splash of club soda. Garnish with mint sprig and lime wheel.
2 oz DonQ Gran Anejo Rum
Method: Pour over ice and serve.
1.5 oz Farmer's Organic Gin
2 oz sparkling water
dash fresh lime juice
lime wedge
Method: Serve on the rocks with lime wedge garnish.
1.5 oz Farmer’s Organic Gin
1 oz St-Germain Liqueur
0.75 oz fresh lemon juice
2 oz ginger ale
lemon wedge
Method: Shake and serve on the rocks with a lemon wedge garnish.
3 oz Farmer’s Organic Gin
0.25 oz Noilly Prat Dry Vermouth
lemon twist or olive
Method: Shake and serve on the rocks with lemon twist or olive garnish.
2 oz margarita mix
1 oz Four Roses Yellow Label Bourbon
dash grenadine
maraschino cherry
Method: 2 parts margarita mix, 1 part Four Roses Yellow Label Bourbon. Mix over ice. Add a dash of grenadine – do not mix. The red color will settle near the bottom of the glass for a nice multi-color effect. Garnish with a maraschino cherry.
2 oz GIVEN Liqueur
3 fresh mint leaves
lime wedge
Method: Shake and serve on the rocks with a lime wedge.
0.75 oz Solerno Blood Orange Liqueur
0.75 oz Glenfiddich 12 Year Old Single Malt Scotch Whisky
0.75 oz Lillet Rouge
0.5 oz fresh pink grapefruit juice
0.25 oz fresh lemon juice
4 Luxardo Maraschino Cherries
2 dashes Regan’s Orange Bitters
0.25oz egg whites
Method: Muddle cherries, then add all other ingredients and shake well. Strain up into a stemmed cocktail glass. Zest an orange twist for aroma then garnish with a real cherry.
1.5 oz Gosling's Black Seal Rum
6 oz Gosling's Stormy Ginger Beer
lemon or lime wedge
Method: In a tall glass filled with ice add 1.5 oz Gosling’s Black Seal Rum and top with Gosling’s Stormy Ginger Beer. Garnish with lemon or lime wedge (optional).
0.75 oz Green Chartreuse
0.75 oz lemon juice
0.5 oz simple syrup
4 leaves of sage
5 sprigs of mint
1 sprig of rosemary
4 leaves of basil
Method: Shake and serve on the rocks. Choose sage, basil, mint or rosemary as a garnish.
1.5 oz Lillet Rouge
1.5 oz Hendrick’s Gin
2 dashes Bols Orange Curacao
2 dashes Angostura bitters
lemon twist
cherry
Method: Stir and strain. Garnish with lemon twist and cherry.
0.75 oz Highland Park 12 Year Old Single Malt Scotch Whisky
0.75 oz cherry liqueur
0.75 oz sweet vermouth
0.75 oz fresh orange juice
orange zest
Method: Shake with ice and strain into a cocktail glass. Garnish with an orange zest twisted over the drink and dropped into the drink.
2 oz Hudson Whiskey
0.75 oz simple syrup
0.75 oz fresh lemon juice
0.25 oz egg whites
1 dash Angostura bitters
ice
Method: Shake. Garnish with lemon twist and cherry.
2 oz Ketel One Citroën Vodka
1 oz lemon juice
5 golden raspberries
0.75 oz honey syrup
Method: Muddle golden raspberries & honey syrup. Add remaining ingredients & shake with ice. Strain into a chilled rocks glass. Garnish with spear of golden raspberries.
2 oz Ketel One Oranje
1 oz lemon juice
0.5 oz orgeat
1 barspoon orange marmalade
2 dash bitters
lemon twist
Method: Shake all ingredients in a cocktail shaker with ice. Strain into a chilled rocks glass and garnish with a lemon twist.
2 oz Ketel One Vodka
0.75 oz Green Chartreuse
0.5 oz blood orange juice
0.5 oz lime juice
0.25 oz simple syrup
5 leaves fresh basil
blood orange slice
Method: Muddle fresh basil & simple syrup. Add remaining ingredients into a cocktail shaker with ice. Strain into a chilled rocks glass. Garnish with blood orange segment & fresh basil.
2.5 oz Macallan 10 Year Old Single Malt Scotch Whisky
0.75 oz sweet vermouth
1 dash aromatic bitters
lemon zest
Maraschino cherry
Method: Pour all ingredients over ice in a mixing glass and stir as you would a Martini. Strain into a chilled cocktail glass and garnish with lemon zest and a maraschino cherry.
2 oz Medea Vodka
3 oz cranapple juice
1 oz ginger syrup
1 dash club soda
candied ginger slice
Method: Shake first three ingredients in shaker until fully chilled, pour into rocks glass, top with club soda, garnish with candied ginger slice.
2 oz Michter’s Rye
0.25 oz fresh orange juice
0.75 oz fresh lemon juice
0.5 oz simple syrup
dash red wine
Method: Shake first four ingredients with ice. Strain and serve with red wine float.
2 oz Michter’s Whiskey
1 oz pomegranate molasses
1 oz fresh lemon juice
Method: Stir and serve on the rocks.
3 oz Michter’s Whiskey
1 oz sweet vermouth
dash Angostura Bitters
maraschino cherry
Method: Shake and serve on the rocks with a Maraschino cherry garnish.
2.5 oz Mill Six
0.5 oz simple syrup
4 lemon chunks
5 mint leaves
1 dash club soda
Method: Muddle lemon chunks, mint leaves and simple syrup in mixing glass. Then add Mill Six and ice and shake for 20 seconds. Strain into rocks glass over ice and add a splash of club soda. Garnish with mint sprig.
19 oz Mount Gay Rum Eclipse
1 oz aromatic bitters
12 oz grenadine syrup
4 oz lime juice
13 oz simple syrup
18 oz water
1 tsp grated nutmeg
cherries
Method: Allow to rest for 2 hours. Serve over ice. Garnish with cherries. Serves 8.
2 oz Mount Gay Rum Eclipse Silver
0.75 oz fresh lime juice
1 oz simple syrup
2 oz soda water
6 fresh mint leaves
1 mint sprig
Method: Muddle mint, add ice, ingredients & stir. Top with soda water. Garnish with mint sprig.
6 oz New Age White Wine
slice of lime
Method: Fill rocks glass with ice and New Age White. Squeeze slice of lime into glass, garnish with slice of lime.
2 oz New Amsterdam Gin
3 cucumber slices
3 oz cranberry Juice
0.25 oz lime juice or sour mix
Method: Muddle cucumber slices in bottom of shaker, then add the remaining ingredients. Shake hard with ice and strain into a cocktail glass. Top it off with a cucumber slice for garnish.
1.5 oz New Amsterdam Gin
2.5 oz orange juice
2.5 oz cola
0.25 oz fresh lemon juice
orange wheel
Method: Fill a pilsner or highball glass with ice. Pour in the gin, orange juice and lemon juice then float with cola. Garnish with a thick orange wheel.
2 oz New Amsterdam Gin
1.5 oz Limoncello
0.25 oz fresh lemon juice
2.5 oz soda
lemon wheel
Method: Combine all ingredients except the soda in a shaker filled with ice, shake vigorously and strain over an ice-filled high ball glass OR as a martini, strain into a martini glass. Add soda last as a float. Garnish with a lemon wheel or top with lemon zest.
2 oz Partida Anejo Tequila
6 oz Hot Spiced Apple Cider
heavy cream
grated nutmeg
Method: In a small warm wine glass add Partida and warm hot apple cider. Float heavy cream and grate nutmeg on cream.
Apple Cider Preparation: In a pot add organic apple juice. Add winter spices like cloves, cinnamon Stick, All Spice, and orange peel. Start of by adding a few cloves one cinnamon stick etc. so as to find the right-spiced apple cider flavor. You can always add more spice later. Bring everything to a low heat for about 15mins. Taste for flavor. When the desired flavor is reached then take off stove. Strain out all the spices and orange peel. Serve warm.
1.75 oz Partida Blanco Tequila
0.75 oz fresh lime juice
0.75 oz Cointreau
0.25 oz Partida Agave Nectar (cut 50/50 with water)
2 dash (2 bar spoons) orange marmalade
orange slice
Method: Shake all ingredients with ice and strain over fresh ice into rocks glass.
1.5 oz Partida Blanco Tequila
1.5 oz Dr. Loosens Riesling
0.5 oz lemon juice
0.5 oz simple syrup
2 (2 bar spoons) Laphroaig 10 Year Old Single Malt Scotch Whisky
1 egg white
Method: Shake all ingredients with ice and strain into a chilled cocktail glass.
1.75 oz Partida Reposado Tequila
1 oz fresh lime juice
1 oz Partida agave nectar (cut 50/50 with water)
Method: Shake & strain over fresh ice into old-fashioned glass.
1.5 oz Partida Reposado Tequila
1.5 oz Guiness Draft
0.5 oz tawny port
0.25 oz Partida Agave Nectar (Cut 50/50 with water)
1 dash Angostura Bitters
grated cinnamon
Method: Shake all ingredients with ice and strain into a chilled wine glass or small pint glass without ice. Garnish with some grated cinnamon.
1 oz Pernod Absinthe
1 oz lime juice
1 oz simple syrup
4 oz water
cucumber slice
Method: Build and serve on the rocks with a cucumber slice garnish.
1.5 oz Pierre Ferrand Ambre Grande Champagne Cognac
0.75 oz Mathilde Orange X.O. Liqueur
1 dash Lucid Absinthe
1 dash Angostura Bitters
1 dash Del Maguey Vida Mezcal
1 fresh lime peel
Method: Stir all ingredients in a mixing glass with a fresh lime peel. Strain into a cocktail glass rinsed with mezcal. Serve.
1.5 oz Pierre Ferrand Ambre Grande Champagne Cognac
0.5 oz Cherry Heering
0.5 oz lemon juice
0.5 oz simple syrup
3 lemon wedges
3 Luxardo Maraschino Cherries
Method: Muddle 3 lemon wedges and 3 Luxardo cherries in simple syrup. Add Pierre Ferrand Ambre, Cherry Heering and lemon juice. Shake and strain into a cocktail glass. Garnish with 1 Luxardo cherry.
2 oz Piper Sonoma Brut
1.5 oz Rémy Martin V.S.O.P Cognac
0.5 oz lemon juice
0.75 oz simple syrup
lemon peel
Method: Shake the Rémy Martin V.S.O.P, lemon juice and simple syrup well with ice, strain into a 7 ounce champagne flute and top with Piper Sonoma Brut. Garnish with lemon peel.
2 oz Plantation Rum Grande Reserve 5 Year Old
0.5 oz Mathilde Orange X.O. Liqueur
1 oz lime juice
0.5 oz orgeat syrup
mint sprig
Method: Shake all ingredients with ice and strain into a rocks glass filled with ice. Garnish with a mint sprig.
3 oz pineapple juice
1 oz orange juice
1 oz cream of coconut
2 oz Pusser’s Rum
grated nutmeg, orange slice or cherry
Method: Stir and serve on the rocks with garnish of grated nutmeg, orange slice or cherry.
1 oz Pusser’s Rum
2 oz ginger beer
cherry or orange slice
Method: Stir and serve on the rocks with cherry or orange slice garnish.
1.5 oz Rémy Martin V.S.O.P Cognac
0.75 oz Cointreau
0.75 oz lemon juice
orange zest twist
Method: Shake all ingredients with ice and strain into a cocktail glass with sugared rim.
Garnish with an orange zest twisted over the top of the drink and dropped into the drink.
1 oz RIPE Agave Margarita Mix
1 oz RIPE Spiced Passion Mix
2 oz 100% Agave Reposado or Blanco Tequila
lime slice
Method: Shake and serve on the rocks with lime slice garnish.
1 oz 100% agave anejo tequila
1 oz Cointreau
1 oz RIPE Agave Sour Mix
Method: Made in the classic Sidecar style but replacing cognac with a premium anejo tequila.
1 oz premium gin
1 oz RIPE Agave Sour Mix
1 dash fresh ground pepper
1 dash soda
orange slice
cracked pepper
Method: Shake and serve on the rocks. Garnish with an orange slice and cracked pepper.
2 oz Irish whiskey
0.5 oz St-Germain
1 dash orange bitters
single malt Scotch whisky
apple slice
cinnamon stick
Method: Stir all ingredients in ice filled shaker, strain into rocks glass rinsed with single malt scotch whisky and garnish with apple slice and cinnamon stick.
2 oz dry sparkling wine
1.5 oz St-Germain
2 oz club soda
lemon twist
Method: Build and serve on the rocks with a lemon twist garnish.
2.5 oz Tanqueray London Dry Gin
0.5 oz Noilly Prat dry vermouth
Method: Stir with ice. Strain into a chilled glass.
1.5 oz Tanqueray London Dry Gin
0.75 oz simple syrup
0.75 oz fresh lemon juice
2 oz club soda
Method: Shake and serve on the rocks with Luxardo Maraschino cherry OR orange slice garnish.
2 oz Tanqueray London Dry Gin
3 American barspoons Luxardo Maraschino Liqueur
0.5 oz lemon juice
Method: shake and serve on the rocks.
1 oz Tanqueray London Dry Gin
1 oz Campari
1 oz Martini & Rossi Sweet Vermouth
orange slice
Method: Stir and serve on the rocks with orange slice garnish.
1.5 oz Tanqueray London Dry Gin
5 oz Fever Tree Tonic Water
lime wedge
Method: Serve on the rocks with lime wedge garnish.
1.5 oz Tanqueray Rangpur Gin
5 oz Fever Tree Tonic Water
lime wedge
Method: Serve on the rocks with lime wedge garnish.
1.5 oz Tres Agaves Blanco Tequila
5 oz fresh orange juice
0.25 oz grenadine
Method: Fill a 12-ounce highball glass with ice and add 1 1/2 ounces tequila. Fill with 5 ounces of orange juice. Pour the grenadine down through the juice. No garnish.
1.5 oz Tres Agaves Reposado Tequila
3 oz grapefruit soda
lime wedge
Method: Fill a 12-ounce highball glass with ice and add 1 1/2 ounces tequila. Fill with 3 ounces of grapefruit soda. Garnish with a lime wedge.
1.5 oz VeeV Acai Spirit
0.75 oz Green Chartreuse
0.75 oz fresh lemon juice
0.5 oz simple syrup
4 sage leaves
4 basil leaves
4 mint leaves
1 rosemary sprig
Method: Shake and serve on the rocks with garnish of sage, basil, mint or rosemary.
1.5 oz Vermont White Vodka
0.5 oz simple syrup
0.5 oz fresh lemon juice
2 sprigs thyme
5 green grapes
Method: In the bottom of a mixing glass, muddle the grapes and thyme in the simple syrup and lemon juice. Then add Vermont White Vodka and shake very well. Double strain into an ice-filled old-fashioned (rocks) glass.
1.5 oz Zacapa Rum
0.75 oz fresh pressed apple juice
0.5 oz star anise syrup
0.5 oz lemon juice
1 dash pomegranate molasses
1 dash Angostura Bitters
Method: Top with sparkling apple cider.
1.5 oz Żu Vodka
5 oz ginger beer
1 dash aromatic bitters
bison grass
Method: Stir and serve over ice. Serve in a highball glass. Garnish with bison grass.
1.5 oz Żu Vodka
5 oz unfiltered apple juice
10 blades bison grass
Method: Serve on ice in a highball glass. Garnish with 10 blades of bison grass.