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    Autumn Thyme at ,: Bar Pleiades The Surrey New York City

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    Vicky Mehra
    The document provides recipes for 14 craft cocktail drinks featuring seasonal autumn ingredients like apples, pears, cranberries, pumpkin, spices, aged spirits, and wines. The drinks were created by mixologists at notable bars and restaurants across the United States and include original syrups, infusions, and garnishing techniques.

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    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    Autumn Thyme at ,: Bar Pleiades The Surrey New York City

    Uploaded by

    Vicky Mehra
    127 views9 pages
    The document provides recipes for 14 craft cocktail drinks featuring seasonal autumn ingredients like apples, pears, cranberries, pumpkin, spices, aged spirits, and wines. The drinks were created by mixologists at notable bars and restaurants across the United States and include original syrups, infusions, and garnishing techniques.

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    cocktails

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    The document provides recipes for 14 craft cocktail drinks featuring seasonal autumn ingredients like apples, pears, cranberries, pumpkin, spices, aged spirits, and wines. The drinks were created by mixologists at notable bars and restaurants across the United States and include original syrups, infusions, and garnishing techniques.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    127 views9 pages

    Autumn Thyme at ,: Bar Pleiades The Surrey New York City

    Uploaded by

    Vicky Mehra
    The document provides recipes for 14 craft cocktail drinks featuring seasonal autumn ingredients like apples, pears, cranberries, pumpkin, spices, aged spirits, and wines. The drinks were created by mixologists at notable bars and restaurants across the United States and include original syrups, infusions, and garnishing techniques.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 9

    AUTUMN THYME 

    Bar Pleiades at The Surrey, New York City

    2 oz. vodka
    3/4 oz. lime juice
    3/4 oz. simple syrup
    7 fall raspberries
    2 thyme sprigs
    1 dash Fee Brothers peach bitters

    Muddle raspberries. Combine vodka, lime juice, simple syrup, raspberries, bitters and one thyme sprig in mixer and shake
    well. Strain over crushed ice in a rocks glass and add second thyme sprig for garnish.
    CHARTREUSE SWIZZLE 

    Clock Bar at The Westin St. Francis, San Francisco

    1 1/4 oz. green chartreuse 


    1/2 oz. velvet falernum*
    3/4 oz. fresh lime juice
    1 oz. fresh pineapple juice 

    Combine all ingredients in a tall glass. Add crushed ice and stir. Garnish with grated nutmeg and mint sprig.

    *Falernum is a classic cordial from Barbados that is often rum-based and includes the flavors of lime, ginger, cloves and
    almonds.
    THE LAST TANGO IN MODENA 

    Library Bar at The Hollywood Roosevelt, Los Angeles

    2 oz. Hendrick's gin 


    1 oz. 25-year-old aged Balsamic vinegar 
    3-4 medium strawberries 
    St. Germain foam* 

    Muddle strawberries with Balsamic vinegar. Add gin and shake. Strain over ice and top with St. Germain foam.

    *Foam: Add 1 cup St. Germain, 1 cup egg whites and 1 oz. fresh lime juice into an iSi charger and charge it twice with
    N2O and shake well.
    KISSYOMAMA

    Double A - Mercadito Restaurants, Chicago

    1 1/2 oz. Cazadores Reposado tequila 


    1/2 oz. Domaine de Canton 
    1 oz. mango puree 
    2 drops El Yucateco Green Hot Sauce 
    4 Thai basil leaves
    3/4 oz. lime juice
    1/4 oz. simple syrup 

    Shake all ingredients (including three basil leaves) with ice and strain in martini glass. Garnish with remaining Thai basil
    leaf.

    PISCO NUEVO 

    Sra. Martinez, Miami

    1 1/2 oz. Pisco 


    1/2 oz. St. Germain 
    1 oz. lychee syrup (simple syrup infused with lychees) 
    2 lychee
    Juice of 1 orange

    In a cocktail shaker, combine lychee, orange juice, St. Germain and pisco. Then add lychee syrup to mix and muddle.
    Shake well and strain into rocksglass with crushed ice. Garnish with an orange slice. 
    APPLE JULEP 

    The Artisan Lounge at The Artisan Hotel, Las Vegas

    2 oz. cinnamon and apple infused bourbon


    1/2 oz. rock candy syrup 
    1/2 oz. fresh sweet and sour mix
    Club soda 
    10 fresh spearmint leaves
    2-3 thin slices of red delicious apple

    Muddle mint leaves with rock candy syrup and red delicious apple in the bottom of mixing glass. Add ice, bourbon infusion,
    sweet and sour mix and club soda to mixing glass. Gently rock back and forth to combine ingredients. Drop into a highball
    glass. Add additional ice as needed. Garnish with a mint sprig.
    CLARET SWIZZLE 

    Naga, Bellevue, WA (Seattle area)

    1 oz. Wray & Nephew Jamaican Overproof Rum


    1 oz. Bordeaux Wine Falernum*
    1 dash Angostura Bitters
    1 oz. fresh lime juice
    1 oz. fresh orange juice
    1 oz. fresh pineapple juice 

    Add all ingredients to a tiki mug or large glass and fill with crushed ice, swizzle to mix and top with additional crushed ice.
    Then top with 1 ounce of dry red wine. Garnish with a lime and brandied cherry. 

    *Bordeaux Wine Falernum


    Reduce 1 bottle of Bordeaux blend red wine over medium heat down to 50% with the zest of 6 limes, 20 whole cloves, 2
    oz. lime juice and 1 cup of chopped ginger. Once the wine has reduced, take off heat and allow to cool. Use cheese cloth to
    strain and squeeze out last bits. Add 1 tsp. of almond extract and sweeten the remaining liquid with an equal amount of
    sugar.
    FOX ROSE FIZZ 

    DRINKSHOP at W Atlanta - Downtown, Atlanta

    2 oz. bonded rye whiskey


    1 1/2 oz. club soda
    1/2 oz. ginger syrup
    1/2 oz. honey syrup
    3/4 lemon juice
    2 dashes Regan's Orange bitters
    2 dashes Angostura bitters
    2 slices orange 

    Muddle oranges with bitters, juice and syrups in a shaker. Add whiskey. Fill with ice. Shake to chill. Strain over fresh ice in
    tall Collins glass. Top with soda. Garnish with flamed orange peel.
    THE ROSE HINTED GLASS 

    Cure, New Orleans

    2 oz. Landy VSOP Cognac


    3/4 oz. fresh lemon juice
    3/4 oz. Fennel Tea Syrup*
    10 drops rose water
    2 mint leaves

    Combine all ingredients. Shake and double strain. Garnish with mint leaf.

    *Fennel Tea Syrup 
    Add 1 tablespoon fennel seed to 1 cup hot water and steep 5-8 minutes and strain. Add 1 cup of sugar to tea and let cool.
    LUCY LEAVE 

    The Franklin Mortgage & Investment Co., Philadelphia

    2 oz. raspberry infused brandy


    .5 oz. Lillet
    .5 oz. demerara sugar 
    Cucumber slices
    Orange slices 
    1 raspberry
    Muddle orange slice and cucumber. Shake and strain into Collins glass filled with crushed ice. Garnish with fresh ice,
    an orange slice and a raspberry.

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