The Hottest Summer Drink Trends of 2014
Bartenders are geeking out over authentic tiki classics and even reinventing them using their own versions of homemade syrups, infusions, etc.
Maita'I Roa Ae! (Mai Tai)
1 oz Appleton 12-Year rum
1 oz JM Rhum
0.75 oz lime
0.5 oz orgeat (almond syrup)
0.5 oz orange curaçao
0.25 oz Smith and Cross over-proofed rum
Garnishes: edible orchid, mint sprig
Build in glass with crushed ice. Stir and top with more crushed ice. Top with an edible orchid and mint spring. Lightly dust with powdered sugar.
On draft at Circa. Created by Julian Cox.
More and more bars are incorporating local brews — everything from stouts to pale ales to IPAs — into their cocktails. Beers add a nice, refreshing fizz that can breathe new life into old cocktail favorites. The Weisscar is a basic Sidecar cocktail made with a rich Bavarian wheat malt.
1.25 oz cognac or brandy
1 oz orange liqueur
0.5 oz fresh lemon juice
1.5 oz Bavarian Hefeweizen
Garnish: lemon wedge
Combine all ingredients in an ice-filled cocktail shaker. Shake for seven to eight seconds and strain into a chilled cocktail glass. Garnish with a lemon wedge.
Created by Brady Weise for the 1886 bar.
With the advent of new carbonation cocktail systems such as the Perlini, bar owners are now able to fizz up and even bottle their own drinks with ease. The Carrie Bradshaw is a nod to the classic Cosmopolitan, but the refreshing hit of soda water takes it from 1998 to 2013.
1 oz vodka
0.5 oz gin
0.5 oz Pierre Ferrand Dry Curacao
0.5 oz simple syrup
0.75 oz fresh lime juice
0.5 oz organic cranberry juice
2 dashes Peychaud bitters
Combine all ingredients in an ice-filled shaker, shake, and strain into a highball glass. Top with soda water.
Created by Julie Cox. Bottled and served at Circa.
Foams, various types of salts, unusual fruits, and "hydrofoils" — perfumes for cocktails — are making their way into drinks.
2 oz tequila
0.5 oz agave nectar
0.33 oz lime juice
Combine ingredients in a mixing glass with ice. Shake and strain into a coupe glass rimmed with Himalayan salt. Top with lavender/hibiscus foam.
Created at the Experiential Lounge.
More and more bartenders and mixologists around the country are creating cocktails with fresh herbs, right from their own bar gardens.
1 slice jalapeno, muddled
3 basil leaves
1 oz celery juice
0.75 oz lime juice, freshly squeezed
0.75 oz simple syrup
2 oz Square One Botanical vodka
Muddle jalapeno slice. Add basil and mint and muddle lightly to release aromas. Add liquid ingredients and shake vigorously with ice. Double-strain into an ice-filled Collins glass and garnish with fresh herbs and jalapeno slice.
Created by Micah Olson of Bar Crudo.
This drink is served in a champagne coupe, a glass that has made a big comeback in the cocktail world. Ironically, we don't put champagne in this glass, or it would go flat pretty quickly. But, it easily takes the place of a martini glass for those beverages served straight up.
1 oz Sombra Mezcal
1 oz Luxardo Amaro Abano
0.75 oz lime juice
0.75 oz simple syrup
2-3 sprays of lavender tincture*
Garnish: slice of strawberry
*Lavender tincture: In a small canning jar, cover 2 oz lavender and 1 vanilla bean split and scraped with 100-proof vodka. Let sit for at least four days, shaking daily. After four days, strain off lavender and vanilla bean. Add .5 oz bottled water and bottle tincture.
Muddle all ingredients except lavender tincture. Shake with ice vigorously, and double-strain into a chilled coupe or martini glass. Spray with lavender tincture and garnish with a slice of strawberry.
Cocktails are becoming increasingly chef-driven, with cooking and food ingredients incorporated into drinks.
Pineapple Saffron Martini
1.5 oz premium vodka
2.5 oz pineapple juice (freshly extracted, or you can blend fresh pineapple in a blender and strain)
1 oz saffron syrup*
0.75 oz lemon juice
Optional: dash of dandelion bitters, such as Dr. Adam Elmegirab's Dandelion and Burdock bitters
*Saffron syrup: Combine 2 cups sugar and 2 cups water in a saucepan. Heat over low heat until sugar is dissolved. Add about 1/16 teaspoon of saffron threads. Continue heating for about 5 minutes. Take off heat and let cool. Do not strain as saffron threads will continue to infuse into syrup. Bottle and refrigerate.
Combine all ingredients in a cocktail shaker. Top with ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with a few saffron threads.
Created by Kim Haasarud for the Cameron Mitchell Restaurant Group.
Bartenders are scouring online auctions, garage sales and eBay for vintage tiki glassware, which are perfect serving vessels to set the tone of a party.
Evil Dead Punch
6 oz Santa Teresa 1796 rum
3 oz St. Germain liqueur
3 oz Bonal Gentiane Quina
3 oz freshly squeezed orange juice
3 oz freshly squeezed lime kuice
0.75 oz Rothman & Winter Orchard Apricot Liqueur
0.5 oz Donn's Spices
0.5 oz sugar cane syrup
0.5 oz ginger syrup
3 dashes Angostura Bitters
Garnishes: 3 lime wheels, 3 orange wheels, 3 orchid flowers
Shake and strain into a punch bowl with one large block of ice. Garnish with lime wheels, orange wheels, and orchid flowers.
Following its arrival at from London, and appearance at Portland's Clyde Common, bars all over the country are creating their own barrel-aged spirits and cocktails. Barrel-aging can smooth out rough edges on strong cocktails.
1 part gin
1 part Campari
1 part sweet vermouth
Barrels, including those small enough for home-use, can be purchased at tuthilltown.com.
Taste the cocktail everyday, making notes and finding that "sweet spot" of when it's finished. The smaller the barrel, the shorter the aging time will be. Alcohol will take four-to-eight weeks to age in a three-to-five liter barrel.
Once aged, simply add 3 ounces to an ice-filled cocktail shaker and stir for 25 seconds. Strain into a chilled cocktail glass and garnish with a lemon or orange peel.
This cocktail comes from London's Nightjar, a venue known for creating some of the most extravagant and exotic drink garnishes in the world. This cocktail is actually served out of a jackfruit, and while the ingredients can be difficult to find, adventurous bartenders can go for it.
Pit Cairin Punch
1 oz Tanquery gin
1 oz Cardhu scotch infused with durian and jackfruit
1 oz Noilly Prat Ambre washed with smoked tofu
1/2 squeezed lemon
0.5 oz pine, honey and stevia syrup
1 tsp olive oil jam
Shake and serve in tankard. Top with fresh tamarind and flaming pine cone.
These salad dressing staples are making their way into cocktails. Vinegars and shrubs — fruit-infused vinegars — add a bright acidity to cocktails that complement ripe fruits well.
Balsamic Strawberry Cocktail
0.75 oz simple syrup
2 oz Belvedere vodka
0.25 oz balsamic vinegar (best if aged)
Slice one strawberry and keep one slice for the garnish. Drop the rest in a cocktail shaker. Add the other strawberry to the shaker along with simple syrup and balsamic vinegar and muddle. Add vodka. Top with ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with strawberry slice.
Served at Café Del Rey and the Napa Valley Grille.
Punches and communal drinks are making their way back into bars. This cocktail, served at New York City's Dead Rabbit uses sherry, another trendy cocktail ingredient, adding a nice earthiness to drinks with flavors of dried fruits.
G.M Gurton's Communal Punch
10 oz Dead Rabbit Jamaican Rum Blend
6.75 oz Oloroso Sherry
10 oz Remy Martin 1738 cognac
10 oz fresh lime juice
Sprinkle of muscovado sugar
2 oz ginger extract
3 cups green tea
Oleo saccharum of 8 limes
Prepare the oleo saccharum of 8 limes by peeling them and muddling with the muscavado sugar. Add remaining ingredients and stir until sugar has been dissolved. Remove the peel and chill the punch.
Created by Jack McGarry.
Sorbets and sherbets are a great way to give drinks a nice lift. Also, more and more low-alcohol and non-alcoholic drinks are appearing on menus in order to appeal to non-drinkers, who too are entitled to a great beverage.
1.25 oz fresh lemon juice
1 oz ginger syrup
0.75 oz lemon sherbet
7 dashes coriander tincture
4 oz siphon carbonic (soda out of a tube)
Garnishes: citrus slices, marinated berries
Add all ingredients except siphon carbonic into an ice-filled shaker. Shake vigorously. Add siphon carbonic. Strain into an ice-filled bar glass and garnish with freshly grated nutmeg, citrus slices and marinated berries.
Served at The Dead Rabbit.
The classic childhood delight grows up with this recipe, also known as a "Fizz New World."
2.5 oz green-tea-infused Tanqueray London dry gin
1 oz pistachio syrup
0.75 oz fresh lime juice
3 dashes eucalyptus tincture
0.75 oz double cream
1 egg white
Add ice and dry-shake. Shake again vigorously and strain into a fizz glass. Fill the balance with siphon carbonic.
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