| The Fiancé Cocktail |
| 2 oz. Hendrick's Gin 1/2 oz. Darbo Elderflower Syrup splash of Moet Nectar Champagne |
| Garnish: Rose Petal |
| Stir all ingredients except for the champagne in a metal cocktail shaker. Strain into a chilled champagne glass and top of with Moet Nectar Champagne. Garnish with a colored rose petal, depending on the bride's color scheme. |
| Apple & Spice and Everything Nice |
| 1 1/2 oz. Vanilla Spice infused Vodka(vanilla beans and cinnamon sticks
infused in vodka for one week.) 1/2 oz. Grand Marnier 2 oz. Fresh Green Apple puree 1/2 oz. Fresh Sour Mix (fresh lime juice and simple syrup) |
| Garnish: Cinnamon Stick and powdered Nutmeg |
| Add ingredients to a shaker with ice and shake vigorously. Strain into a chilled martini glass and garnish with a cinnamon stick and nutmeg. |
| Passionate Rita |
| 1 1/2 oz. Corralejo Tequila 1/2 oz. Grand Marnier 1 oz. Fresh Sour Mix 2 oz. Fresh Passion fruit Puree Splash of Orange Juice |
| Garnish: Lime |
| Rim: Grenadine Sugar-Coated |
| Add ingredients to a shaker with ice and shake. Strain into a grenadine sugar-rimmed chilled martini glass or a rocks glass over ice. |
| The White Star |
| 1 1/2 oz. Belvedere Cytrus 1/4 oz. Grand Marnier 1/4 oz. Fresh Sour Mix 2 oz. Fresh White Peach puree Top with Moet & Chandon Champagne |
| Add ingredients except for champagne to a shaker filled with ice and shake. Strain into a chilled martini glass, and top with champagne. |
| Pomegranate Julep |
| 2 oz. Booker's Bourbon 2 oz. Simple syrup 1 oz. Pomegranate juice 10 mint leaves 1 tsp. Sugar in the raw |
| Garnish: Several mint leaves |
| Muddle mint and sugar in a shaker. Fill shaker with ice and add remaining ingredients and stir for 30 seconds. Then strain into a rocks glass and top glass with several mint leaves. |
| Rhubarb Mojito |
| 1 1/2. oz. Dark Rum 1/4 oz. Grand Marnier 1 oz. Fresh Rhubarb syrup Several Mint leaves 3 lime wedges 1 tsp. Sugar in the Raw Top with Sparkling water. |
| Muddle the mint, sugar, and lime wedges in a rocks glass. Then add ice and build the rum and Grand Marnier in the glass. Stir, and top with sparkling water. |
| Navan Orange Cosmo |
| 1 oz. Belvedere Pomerancza Vodka 1/2 oz. Navan vanilla infused cognac 1/4 oz. Fresh Sour Mix splash orange juice splash cranberry juice |
| Garnish: Thick orange twist |
| Combine all ingredients into a cocktail shaker filled with ice. Shake and strain into a chilled martini glass. Garnish with a thick orange twist. |
| Chocolate Spice |
| 3/4 oz. Vanilla and Cinnamon infused vodka 3/4 oz. Godiva chocolate liqueur 3/4 oz. Simple syrup splash of milk |
| Garnish: shaved white chocolate |
| Combine all ingredients into a cocktail shaker filled with ice. Shake and strain into a chilled martini glass. Garnish with shaved white chocolate. |
| The Manhattan |
| 2 oz. Bourbon 1/2 oz. Sweet Vermouth 5 dashes of Pogash's Bitters |
| Garnish: fresh black cherry |
| Add ingredients to a silver cocktail shaker and stir 30 times. Strain into a chilled martini glass and garnish with cherry. |
| Minty Mango Champagne |
| 2 oz. fresh Mango puree 1/4 oz. Grand Marnier 3 oz. Moet Champagne 5 mint leaves |
| Add all ingredients to a cocktail shaker with ice and stir 30 times. Strain into a chilled champagne flute. |
| Lychee Saketini |
| 1 oz. Vodka 1 oz. Sake 2 oz. Lychee syrup |
| Garnish: Crème de Cassis filled lychee |
| Combine ingredients into a cocktail shaker filled with ice and shake. Strain into a chilled martini glass. Add a skewered lychee to the top of the glass, and fill lychee with Crème de Cassis. Watch as the cassis drips through the bottom of the lychee. |
| Cocktails in Chi-town: Macy's Culinary Studio recipes |
| Berry Caliente |
| 1 whole strawberry, sliced 1 small slice jalapeno pepper 1 1/2 oz. Belvedere Vodka 1/2 oz. Navan 1/2 oz. each of fresh lemon juice and simple syrup |
| Directions: In a mixing glass, muddle the strawberry and jalapeno slice in the lemon juice and simple syrup. Add Belvedere and Navan and ice and shake well. Strain into a chilled martini glass. |
| Garnish: Strawberry slice |
| Under the Mexican Sun |
| 1 oz. Belvedere Pomarancza 1 oz. Pineapple Juice 1/2 oz. Yellow Chartreuse 1 tsp. agave nectar |
| Directions: Shake all ingredients in a cocktail shaker with ice very well and strain into an ice-filled wine glass. Top w/ chilled sparkling water (optional) |
| Garnish: Salt rim and large orange twist |
| Columbia Grad School Demo recipes |
| Cuke a L’Orange |
| 1 slice cucumber, chopped 1 lime wedge 1/2 oz. simple syrup 1/2 oz. fresh lemon juice 1 1/2 oz. Sagatiba Cachaca 1/2 oz. Combier Orange Liqueur Dash Angostura bitters |
| Directions: Muddle the cucumber and lime wedge in the simple, bitters and lemon juice. Add remaining ingredients and shake well. Strain into ice-filled wine/rocks glass. |
| Garnish: lemon wheel and cucumber wheel |
| Blood Orange infused champagne
(served at Bookmarks Lounge) |
| 1/2 oz. Combier Liqueur 1 oz. Blood Orange puree 3 oz. Moet & Chandon White Star Champagne |
| Directions: Stir ingredients with ice and strain into champagne flute. |
| Berry Caliente |
| 1 oz. Skyy Vodka 1/2 oz. Navan Vanilla Liqueur 1/2 oz. fresh lime juice 1/2 oz. agave syrup 1 strawberry, sliced 1 small jalapeno slice |
| Directions: Muddle the strawberry and jalapeno in lime juice and agave syrup. Add remaining and shake well. Strain into martini glass. |
| Garnish: strawberry slice |
