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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!


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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.


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Imperial Bulldog

  • 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.


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Regent’s Royale

  • 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.


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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.


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Click here to learn more about Jane Danger’s book, Cuban Cocktails.

You can also try Jane’s creations at Mother of Pearl and Cienfuegos.

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