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(614) & Cointreau Midwest Mixologist Challenge – RECIPES

Here’s everything you need to recreate the drinks from tonight’s event:

BARCELONA

**Unfortunately Barcelona was unable to attend so this cocktail was served by (614)**

DISTRAIRE

  • 1.5 oz Cointreau
  • .75 oz Lillet
  • .5 oz The Botanist Gin
  • .25 oz pineapple juice
  • 2 dashes Peychaud’s Bitters
  • 2 dashes Rhubarb Bitters

Combine, shake with ice, and strain into a chilled coupe. Garnish with an orange twist.


BEN GRIEST, CURIO
Muy Importante

  • 1.5 Cointreau
  • .75 banana syrup
  • .75 Remy V infused with strawberries
  • .75 lemon juice
  • Egg white
  • Soda water

JASON ROACH, MOUTON

  • The Ricky Jardin
  • 2 oz Celery infused Cointreau
  • 1 oz  Lime Juice
  • .75 oz Remy VSOP spiced pear syrup
  • Fill soda water

Garnished with celery caviar, a celery stalk, and an orange slice


HANS MAGGARD, PROHIBITION

The Valencia Elections

  • 1.5oz Cointreau
  • 1.5oz Palo Cortado Sherry
  • .75oz orange sherbert
  • .75oz lemon juice
  • 1oz saffron soda
  • 2 dashes coriander tincture

Combine all ingredients except soda in a tin and shake. Add soda to the tin and strain into a punch cup


NIGAL VANN, M AT MIRANOVA

Summer of ’89

  • 1.25oz Cointreau
  • .75oz Remy V.S.O.P.
  • .5oz lime
  • .5oz agave
  • .5oz cayenne coconut milk
  • 1oz egg white

Combine all ingredients and shake hard with ice. Strain up. Add lime and orange zest.


CHRIS VENCI, MILESTONE 229

Balsamic is the new Orange

  • 2oz Cointreau
  • 2oz botanist
  • 2 lemon wedges
  • 3/4oz Orange honey balsamic reduction
  • (Balsamic vinegar, orange juice/zest, Ohio honey)
  • pinch Basil leaves
  • candied orange garnish

Muddle basil leaves and lemon. Add Cointreau, botanist and balsamic reduction to shaker with ice. Shake until frosty, strain into coupe. Garnish with candied orange.


SEAN WARD, GIUSEPPE’S RITROVO

Hops Reviver no.2

  • 1 3/4 oz Cointreau
  • 1 oz Botanist Gin
  • 3/4 oz lemon
  • 1/2 oz Dry Hopped Verjous
  • Pastis Mist

JAMES DeFRANCE, DENMARK ON HIGH

Kinnara Julep

  • 1.25 oz Cointreau
  • .75 oz Remy V
  • .75 Spicy Thai Basil Syrup
  • Stirred with Ice

Poured into Collins glass filled with crushed Cantaloupe Italian Ice
Garnished with Cantaloupe sliver and Thai Basil leaves

Spicy Thai Basil Syrup

  • 2 C Water
  • 1.5 C Granulated Sugar
  • 1 C Thai Basil, packed
  • 1/4 C Spearmint
  • 1/2 Thai Chili Pepper
  • 1 Tbsp Szechuan Peppercorns
  • 1 Tsp Pink Peppercorns

Combine all ingredients in saucepan, bring to simmer, 15 minutes.  Remove basil and spearmint, allow all other ingredients to sit in syrup overnight at room temperature.  Stain, refrigerate.

Cantaloupe Italian Ice

  • 1 Qt Cantaloupe juice (puree and strain fresh skinned and seeded cantaloupe)
  • 1/4 C Lemon juice, fresh squeezed
  • 1 C Simple Syrup

Combine, chill, mix in cooled ice cream maker until crystallizing.  Freeze overnight.

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