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Published on March 21st, 2020 | by Darren Paltrowitz

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

It has not been an easy first few months of 2020, and many of us are stuck at home. In turn, there may be plenty of time and opportunity to utilize that home bar of yours. On behalf of The Hype, I have gathered 15 cocktail recipes from a mix of top spirit brands and well-respected mixologists.

#1: The Ranch Hand

Ingredients:
– 1 1/2 oz. Frey Ranch Bourbon
– 3/4 oz. fresh lemon juice
– 1/2 oz. honey syrup
– Dash of aromatic bitters
– Fresh lemon peel (garnish)
– Chilled rocks glass

Method:
– Build all ingredients and shake with ice.
– Strain into a chilled rocks glass garnished with fresh lemon peel.

#2: A Proper Coffee
Created by Sonny Verdini, Bar Manager, TRADE (Boston, MA)

Ingredients:
– 2 oz. Proper No. Twelve Irish Whiskey
– 1.5 oz. Boston Harbor Coffee Liqueur
– 1 oz. Mandarine Napoleon
– 0.5 oz. Benedictine

Method:
– Shake/Strain into a Nick and Nora glass.
– Garnish with hand whipped cream and coffee beans.

#3: The Mad Mac
Created by Gavin McMonigle, Piss & Vinegar (Philadelphia, PA)

Ingredients:
– 2 oz. Proper No. Twelve Irish Whiskey
– 1 Part Mexican Coffee Liqueur
– 2 scoops Mint Chocolate ice cream

Method:
– Hard shake all ingredients in a tin with crushed ice.
– Strain into 6 oz. Irish coffee glass and serve.

#4: Dirty Rose

Ingredients:
– 1 oz. King St. Vodka
– 0.5 oz. rose water (pure, unsweetened)
– 1.5 oz. fresh squeezed lemon juice
– 8 to 12 oz. sparkling lemon-flavored water
– A dash of honey to taste
– Dried roses to garnish
– Optional: You can also add a splash or hibiscus extract or cranberry juice for color

Method:
– Combine ingredients.
– Enjoy!

#5: Pomegranate Sour

Ingredients:
– 1.5 oz. of King St. Vodka
– 0.25 oz. Cointreau
– 2 oz. Fresh pomegranate
– 0.5 oz. Lemon juice
– 0.5 oz. Pineapple juice
– 0.5 oz. Brown sugar syrup (Demerara)

Method:
– Shake in mixing tin with orange slices
– Pour into tumbler with over fresh ice garnish with dehydrated oranges/ pomegranate seeds

#6: Coup Of Gold
Serves up to 8 people

Ingredients:
– 1.5 cups Cointreau
– 3 cups The Botanist Gin
– 1.5 cups fresh lemon juice
– 0.5 cup simple syrup
– 1 tablespoon ground turmeric
– 20 mint leaves

Method:
– Stir all ingredients together in a punch bowl and refrigerate.
– When ready to serve, add large ice cube(s) to bowl and garnish with lemon wheels and a few additional mint leaves if desired.
– Ladle into coupe glasses and add garnish to serve.

#7: Matcha Margarita

Ingredients:
– 1 oz. Cointreau
– 2 oz. Tequila
– 0.75 oz. Fresh Lime Juice
– 0.5 barspoons of Matcha Green Tea Powder fresh lemon juice

Method:
– Combine all ingredients in a cocktail shaker and add ice.
– Shake and strain into a rocks glass.
– Garnish with a lime wheel.

#8: Never Too Early

Ingredients:
– 1 1/2 parts Hornitos Black Barrel Tequila
– 1 part fresh orange juice
– 1/2 part fresh lime juice
– 1/2 part maple syrup
– Dash Angostura bitters
– Blood orange wheel

Method:
– Combine ingredients in a shaker with ice and shake vigorously.
– Strain into a highball glass over fresh over fresh ice.
– Garnish with a blood orange wheel.

#9: Green Tea-Quila

Ingredients:
– 1 1/2 parts Hornitos Plata Tequila
– 2 parts fresh brewed green tea
– 1 part simple syrup
– 3/4 part fresh lemon juice
– Lemon wedge

Method:
– Combine ingredients in a shaker with ice and shake vigorously.
– Strain into a highball glass over fresh ice.
– Garnish with a lemon wedge.

#10: Barbad’ Old Fashioned

Ingredients:
– 1.5 oz. Mount Gay XO
– 1 bar spoon liquid honey
– 2 dashes Angostura bitters
– 1.5 oz. hot water
– Orange zest

Method:
– Pour all ingredients into a rocks glass.
– Add hot water and stir in honey till dissolved.
– Express the orange zest and serve.

#11: XO Coco Hill

Ingredients:
– 2 oz. Mount Gay XO
– 1 coconut water ice cube (a silicone mold 3 to 3.5 cm high is recommended)

Method:
– Put coconut cube into rocks glass.
– Add XO and serve.

#12: D’USSE Glorious Beginnings

A glorious salute to new beginnings with citrus-forward notes from sweet orange marmalade

Ingredients:
– 1 1/2 parts D’USSE VSOP Cognac
– 1/3 part MARTINI & ROSSI Bitter Liqueur
– 3/4 part lemon juice
– 2 bar spoons orange marmalade
– 1/3 part egg white
– Garnish with orange twist

Method:
– Add all ingredients into a shaker with ice and shake.
– Strain back into an empty shaker and shake vigorously with no ice to develop the egg white foam.
– Double-strain into an ice-filled stemmed rocks glass.

#13: D’USSE Laughing Star

With hints of cherry and almond, the D’USSE Laughing Star will bring on a smile one sip at a time.

Ingredients:
– 1 1/2 parts D’USSE VSOP Cognac
– 1/2 part Heering Cherry Liqueur
– 1 part almond milk
– 3/4 part lemon juice
– 1/2 part simple syrup
– Garnish: Brandied cherries on a gold metal skewer, grated nutmeg

Method:
– Add D’USSE, cherry liqueur, lemon juice, almond milk and simple syrup into a shaker with ice.
– Shake and double-strain into a Nick & Nora glass.

#14: Fruit Of Thyme

Ingredients:
The Botanist Gin – 1.5 oz.
– Tonic Water – 4 oz.
– Slim Ruby Red Grapefruit Wedge
– Sprig of Thyme

Method:
– Squeeze grapefruit wedge into a cocktail glass and leave it.
– Add The Botanist Gin, then ice.
– Top with Tonic Water.
– Garnish with a sprig of Thyme.

#15: This Is Not A Mimosa

Ingredients:
The Botanist Gin – 1.5 oz.
– Fresh-squeezed orange juice – 0.75 oz.
– Fresh-squeezed lime Juice – 0.5 oz.
– Simple Syrup – 0.5 oz.
– Prosecco – 2 oz.

Method:
– Add The Botanist Gin, Fresh Orange Juice, Fresh Lime Juice and Simple Syrup to shaker.
– Fill with ice and shake.
– Strain into a Champagne Flute.
– Top with Prosecco.
– Garnish with your favorite spring flower, or Orange Peel.


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About the Author

Darren Paltrowitz is a New York resident with over 20 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. Since then, he has worked with a wide array of artists including OK Go, They Might Be Giants, Mike Viola, Tracy Bonham, 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, TheStreet.com, Businessweek, Chicago Tribune, L.A. Times, and the Jewish Journal. Beyond being "Editor At Large" for The Hype Magazine, Darren is also the host of the bi-weekly "Paltrocast With Darren Paltrowitz" podcast, as co-produced with V13 (formerly PureGrainAudio.com). He has also co-authored two published books, 2018's "Pocket Change: Your Happy Money" (Book Web Publishing) and 2019's "Good Advice From Professional Wrestling" (6623 Press), with a second podcast set for a June 2020 launch.


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