Fancy Summer Cocktails!
One of NYC’s top mixologists, JANE DANGER, stopped by to show Steve some of the most popular cocktails for the upcoming summer season!
Mexican Summer #2
- 1 oz Cucumber Water
- 3/4 Lime Juice
- 1/2 simple syrup (* Simple syrup- mix equal parts by volume water and super fine sugar. To speed up the combination warm water may be used. 1 cup water to 1 cup sugar. )
- 1 3/4 Blanco Tequila
- *Watermelon syrup for rim- 1 oz simple syrup 6 drops watermelon extract
Build all ingredients in shaking tin. Rim a coupe with watermelon syrup, dip in rough sugar. Sprinkle top with paprika. Dash of salt.
- 8 Raspberries/ 5 for muddling/3 for garnish
- 3/4 Pineapple Juice
- 3/4 Lemon Juice
- 3/4Cane Syrup or Simple Syrup
- 3/4 Cachaça or Argricole Blanc
- 3/4 Aquavit or Gin
- 1 bottle Underberg or 3/4 ounce float of your favorite Amaro
Build all everything but the raspberries and Underberg in shaking tin. Muddle five raspberries in the bottom of a Belgian. Top with cracked ice. Whip the cocktail contents, and pour over ice. Invert baby bottle of Underberg. Garnish with three piña franz and three raspberries.
- 5 Strawberries
- 2.25 Lemon
- 2.25 Pineapple
- 2.25 Simple Syrup
- 2.25 Green Tea Cachaça-infuse for 20 minutes 3 tea bags in 12oz of Cachaca
- 2.25 Smith and Cross Jamaican Rum
- 1.50 Dry Curaçao
- 375 ml bottle Sparkling Wine
Combine all ingredients minus the sparking wine, blend. Fine strain in to a large cocktail vessel- such as the pineapple ice bucket- top with crushed ice, open and invert sparkling wine bottle. Garnish with fresh strawberry, Pineapple, and lime slices.
The Shark Eye
- 2 Dashes Bittermans elemakule tiki bitters
- 3/4 Passionfruit Syrup
- 3/4 Lemon Juice
- 1/4 Dry Curaçao
- 1/4 Maraschino
- 1/2 Rye Whiskey
- 1 1/2 Bourbon
- For fake blood- 1/4 oz peychauds bitters, 1 1/2 oz simple syrup 6 drops red food coloring
Build all ingredients in shaking tin. Dry whip. Pour in to Tiki Mug, garnish with pineapple leaf(Fran) cut down the middle and pinned with skewer.
Click here to learn more about Jane Danger’s book, Cuban Cocktails.