Lime Juice

— No. 152 —

Despacito

Yes, this cock­tail is named after Luis Fon­si’s song Despaci­to. After the staff at Wet City had been asked to play the song for the mil­lionth time they decid­ed to name a drink after the request. Yeah, it’s an inside joke, but it’s a great name for a great drink too. Recipe 1 1/2 oz apple & gin­ger infused vod­ka 1/2 oz Lunazul reposa­do tequi­la 1/2 oz lime 1/4 oz gin­ger syrup top with 2 oz Fever Tree Cit­rus gar­nish with edi­ble flow­ers …

— No. 124 —

El Comediante

Kitchen Kon­fi­dence recent­ly post­ed a won­der­ful arti­cle fea­tur­ing my cock­tail El Come­di­ante. Kitchen Kon­fi­dence comes high­ly rec­om­mend­ed. It’s an excel­lent source of inspi­ra­tion. This cock­tail is a recipe I cre­at­ed for the Nicaraguan restau­rant La Fin­ca y El Mar. I recent­ly went down to their beau­ti­ful restau­rant and trained their bar staff and cre­at­ed their cock­tail menu. El Come­di­ante has been one of their most pop­u­lar cock­tails to date. Recipe 2 oz red bell pep­per infused rum 1/2 oz gin­ger syrup …

— No. 117 —

The Lady Detective

After a late night stake­out it’s not uncom­mon for a dame to let her hair down and knock back a prop­er cock­tail before end­ing the night at the down­town flop house. It’s no mys­tery that rum pairs well with coconut, gin­ger, lime and mint. If you weren’t aware, well I guess the jig is up now. Recipe 2 oz El Dora­do 12 year rum 3/4 oz fresh lime juice 1 oz gin­ger syrup (1:1) 6 to 8 mint leaves Top …

— No. 116 —

El Matrimonio Clandestino

If you fol­low my Twit­ter or Face­book you may know that I recent­ly went down to Ran­cho San­tana, a Nicaraguan resort, to con­sult on their bar, train their bar staff and cre­ate their cock­tail menu. The El Mat­ri­mo­nio Clan­des­ti­no is a cock­tail I cre­at­ed for Ran­cho San­tana’s restau­rant and bar, La Fin­ca y El Mar. Cre­at­ing drinks for this client was a good oppor­tu­ni­ty to explore the cur­rent trend of low alco­hol con­tent recipes. Con­sid­er this recipe for your next …

— No. 110 —

Ginger Rogers

The Gin­ger Rogers is the per­fect pool­side cock­tail. It’s refresh­ing and it’s easy to make. Not to men­tion mint, gin, gin­ger, and gin­ger ale are per­fect com­pli­ments. Ide­al­ly you’d want to use a collins glass for this cock­tail, but when you’re pool­side you’ll take what you can get. This recipe was cre­at­ed at Port­land’s Zefiro in 1995 by Mar­co­v­al­do Dionysos. It gained its pop­u­lar­i­ty at Absinthe Brasserie and Bar in San Fran­cis­co where it was one of the most ordered drinks. …

— No. 107 —

Trader Vic’s Mai Tai

It’s get­ting hot out, so I’m shak­ing up a Trad­er Vic’s Mai Tai. Before I get into the recipe there are a few things we should prob­a­bly dis­cuss first. The Mai Tai comes with its fair share of dra­ma. First, this clas­sic cock­tail has been slaugh­tered so many times that most patrons would­n’t rec­og­nize the clas­sic ver­sion if you put it down in front of them. You know what I’m talk­ing about. That neon pink con­coc­tion dom­i­nat­ed by bot­tled pre-mix­es, …

— No. 105 —

Mojito

Like the Mai Tai and the Man­hat­tan, there are mul­ti­ple schools of thought on build­ing the per­fect Moji­to. If you’re look­ing to learn the old method of mix­ing the Moji­to direct­ly in the glass, check out the Havana Club web­site for some inter­est­ing videos. They’ll show you what you need to know. As for me, I don’t like a mint sal­ad in my drink. I’ll take the fla­vor, and leave the flot­sam behind. So, for this post, we’re going to make a …

— No. 51 —

Beet Detox

1 ½ oz sil­ver tequi­la ½ oz mez­cal ½ oz Grand Marnier 1 oz beet juice mix­ture (beets, car­rot, lime) Splash of agave Gar­nish with a dehy­drat­ed blue­ber­ry sug­ar rim Shake with ice and dou­ble strain into a chilled cock­tail glass rimmed with blue­ber­ry sug­ar.