Published on January 13th, 2020 | by Darren Paltrowitz


12 New Cocktails From Top Brands & Mixologists To Make At Home

We are now just two weeks into 2020 and even if you are partaking in a “Soberuary,” plenty of reasons to celebrate are just around the corner, like the Super Bowl, the 2020 Olympics, the Kentucky Derby and the launch of the XFL. In turn, on behalf of The Hype Magazine, I have gathered some exciting cocktail recipes from a mix of top brands and well-respected mixologists for your drinking pleasure.

#1: Lime, Celery, Gin – Oh My!

– 2 oz. The Botanist Gin
– 0.75 oz. Fresh Lime Juice
– 2 oz. Celery Juice
– 2 oz. Soda Water

– Add The Botanist Gin, Fresh Lime Juice, Fresh Celery Juice and ice in a Highball glass.
– Stir quickly.
– Top with Soda Water.
– Garnish with Celery Stalk.

#2: Harvest Moon (Low Waste Cocktail)

– 2 oz. The Botanist Gin
– 0.5 oz. Fresh Lemon
– 4 oz. Carrot Apple Juice

– Add all ingredients to cocktail shaker.
– Add ice, shake and strain over ice into a Highball glass.
– Garnish with a Shaved Carrot.
– To make Carrot Apple Juice – Place two clean and chopped carrots into blender. Add 4 oz. of Apple Juice. Blend and strain.
– To create Carrot “fruit roll-ups” – Lay pulp out on parchment paper and bake in the oven.

#3: Honey I Shrunk The Fig

– 1.5 oz. The Botanist Gin
– 1 oz. Fino Sherry
– 0.5 oz. Burnt Honey Fig Syrup (figs included)
– 0.75 oz. Lemon

– Add all ingredients to a cocktail shaker.
– Add ice and shake.
– Fine strain over ice into a Rocks glass.
– Garnish with Fig.
– To make Burnt Honey Fig Syrup – Bring honey in a saucepan to medium heat and bring to a gentle simmer. Add 3 sliced figs and reduce heat to low until the honey turns to a deep amber color. Remove from heat and let cool before serving. Use figs in shake to reduce waste and to add more flavor.

#4: Mulled Wine

– 1 bottle of The Federalist Honest Red Blend
– 2 cups of apple juice
– 1/4 cup of honey
– 1 handful of cranberries
– 2 cinnamon sticks
– 1 whole star anise
– Orange slices (for garnish)

– Combine all ingredients
– Cook on low for 3 hours

#5: Proper Punch

– 1 bottle of Proper No. Twelve Whiskey
– 1 12-oz. can of Lemonade
– 1 cup of Fresh Lemon Juice
– 250 ml of Red Wine
– 3 Lemons, Sliced into Wheels, for Garnish

– In a Large Punch Bowl, Add Proper Twelve Whiskey, Lemonade and Fresh Lemon Juice.
– Refrigerate overnight.
– Add ice and stir.
– Top with Red Wine & Lemon Slices for Garnish.

#6: Notorious (MMA)
Created by Grails Sports Bar, Miami

– 1.5 oz. Proper No. Twelve Irish Whiskey
– 0.5 oz. of Ancho Reyes Liqueur
– 0.5 oz. of fresh lemon juice
– 0.5 oz of Cinnamon Syrup
– 2 dashes of Corazon Bitters
– Lemon wheel to garnish
– Ancho Chile Powder

– Mix ingredients together.
– Garnish with a lemon wheel.
– Dust with Ancho Chile Powder.

#7: Knock Out
Created by Sonny Verdini, Bar Manager of TRADE, Boston

– 1.5 oz. Proper No. Twelve Irish Whiskey
– 1 serving of cinnamon syrup
– 0.75 oz. house-made ginger liquor
– 0.5 oz. lemon
– 3 dashes Angostura Bitters

– Shake into a single rocks glass.
– Garnish with a dehydrated cinnamon and sugar lemon wheel.

#8: County Clare Cooler
Created by Joaquín Simó, Pouring Ribbons

“Knappogue Castle 12 Year is redolent with notes of honey, baked orchard fruits and gentle spices, so this sessionable sipper doubles down on those flavors while adding bright citrus and fizzy ginger to keep things light and refreshing.” — Joaquín Simó, Pouring Ribbons

– 2 oz. Knappogue Castle 12 Year Old Single Malt Irish Whiskey
– 0.75 oz. Unfiltered Apple Cider
– 0.75 oz. Lemon Juice
– 0.5 oz. Wildflower Honey Syrup (2 parts honey: 1 part water)
– 0.25 oz. Benedictine
– 1 oz. Ginger Beer
Glass: Rocks
Ice: Cylinder
Garnish: Fanned Apple Slices

– Add Ginger Beer to bottom of rocks glass.
– Shake and strain remaining ingredients.

#9: MacNamara Rose
Created by Joaquín Simó, Pouring Ribbons

“Fresh cucumber and rose add delicate aromatics to this springtime riff on the classic Boulevardier. The barest pinch of salt balances the quinine bitterness, echoing Knappogue Castle 12 Year’s faint maritime salinity and complementing the fruity herbaceousness of the gentle modifiers. The name honors the original architect of Knappogue Castle.” — Joaquín Simó, Pouring Ribbons

– 2 oz. Knappogue Castle 12 Year Old Single Malt Irish Whiskey
– 0.75 oz. Lillet Rosé
– 0.5 oz. Aperol
– 2 slices of Muddled Cucumber slices
– 1 pinch Kosher salt
– Glass: Cocktail
– Garnish: Skewered Cucumber Ribbon w/ 1 drop Rose Water

– Muddle lightly.
– Stir.
– Double-Strain.

#10: Crossing Currents
Created by Joaquín Simó, Pouring Ribbons

– 2 oz. Knappogue Castle 12 Year Old Single Malt Irish Whiskey
– 0.75 oz. Contratto Bianco
– 1 tsp. Kalani Coconut Liqueur
– 1 dash Angostura Bitters
– Glass: Cocktail
– Garnish: Lemon Peel: trimmed, expressed & inserted

– Stir.
– Strain.

#11: Goslings Hot Toddy

– 2 oz. Goslings Black Seal Rum
– 3 oz. hot water
– 1 oz. fresh lemon juice
– 2 tbs. honey
– Cinnamon stick

– Rim a mug with a cinnamon sugar blend and combine all of the ingredients.
– Garnish with a cinnamon stick and 2 lemon slices stuck with whole cloves for garnish.

#12: Old Rum Fashioned

– 2 oz. Goslings Family Reserve Old Rum
– 1 bar spoon of sugar
– 2 dashes Angostura Bitters

– In a rock glass take sugar and dissolve with a drop of water.
– Add the bitters and large fresh cut lemon rind, muddle.
– Add ice and rum, stir until glass is chilled.

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About the Author

is a New York resident (and Long Island native) with over 15 years of entertainment industry experience. He began working around the music business as a teenager, interning for the manager of his then-favorite band Superdrag. In the years following, he worked with a wide array of artists including OK Go, They Might Be Giants, Mike Viola, Loudness, Rachael Yamagata, and Amanda Palmer.Darren's writing has appeared in dozens of outlets including the New York Daily News, Inquisitr, The Daily Meal, The Hype Magazine, All Music Guide, Guitar World,, Format Magazine, Businessweek, The Improper, the L.A. Times, and the Jewish Journal. He has been a member of the SATW and the IFWTWA organizations as a food and travel writer.Beyond being "Editor At Large" for The Hype Magazine, Darren is also the host the recently-launched "Paltrocast With Darren Paltrowitz" podcast, as co-produced with V13 (formerly

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