Recipes

A selection of popular Jonathan Pogash Cocktail Creations:

Blackberry Fizz

Blackberry Fizz

Served at Madison and Vine

Ingredients:
1 oz. Bombay Sapphire Gin
1 oz. Lillet Blonde
2 blackberries
3/4 oz. simple syrup
3/4 oz. fresh lemon juice
House Champagne

Directions: Muddle the blackberries in the simple and lemon. Add ice and remaining ingredients. Shake and strain into a champagne flute. Top off with the Moet.

Garnish: Blackberry on rim

Ginger Pomegranate Champagne

Ginger Pomegranate Champagne

Served at Bookmarks Lounge

Ingredients:
1 oz. Pomegranate juice
1/4 tsp. minced ginger
splash simple syrup
splash lemon juice
3 oz. Champagne

Directions: Shake all except champagne in shaker with ice. Strain into champagne glass. Top with the champagne.

Garnish: Lemon Twist

Pear Champagne Infusion

Pear Champagne Infusion

Served at Bookmarks Lounge

Ingredients:
3/4 oz. Pear Nectar
1/2 oz. Pear Liqueur
3 oz. Champagne

Directions: Add pear nectar and liqueur to cocktail shaker with ice and stir in champagne gently. Strain into chilled champagne flute. Top off with extra champagne.

Garnish: Pear slice in glass

Sour Cherry

Sour Cherry

Served at Bookmarks Lounge

Ingredients:
4 small sour cherries,
Splash Grand Marnier,
Splash fresh lemon juice,
Splash simple syrup,
3 oz. Champagne

Directions: Muddle the cherries in the GM, lemon, and simple. Add ice and stir in champagne gently. Strain into chilled champagne flute. Top off with extra champagne.

Garnish: 1 sour cherry

The World Bar Eggnog

The World Bar Eggnog

Served at The World Bar

Ingredients:
1 large grade AA egg, separated
2 tsp. superfine sugar
1 oz. heavy cream
1/2 tsp. pure almond extract
1/2 tsp. pure vanilla extract
1 1/2 oz. Mount Gay Eclipse Rum

Directions: Separate the egg into two bowls. Beat the yolk until stiff. Beat the white with 1 tsp. sugar until peaks form. Slowly fold the white and yolk together. Separately, beat the cream with the almond, vanilla, and 1tsp. sugar in a bowl until stiff. SLOWLY fold in the cream with the egg mixture. Add Mt. Gay Eclipse and stir gently. Refrigerate overnight, or serve immediately over ice in a punch glass or martini glass.

Garnish: Grated nutmeg and cinnamon

The Shortie

The Shortie

Ingredients:
1 1/2 oz. Ardbeg
1/2 oz. Tawny Port
8-10 red currants
1 tsp. sugar in the raw
1/2 oz. simple syrup
1/4 oz. fresh lime juice

Directions: Muddle the red currants, sugar, lime juice, and simple syrup in a mixing glass. Add ice and the Ardbeg and port. Shake well and fine-strain into a chilled martini glass.

Garnish: 3 red currants

The Highlander's Delight

The Highlander’s Delight

Served at The Carnegie Club and featured in Bartender Magazine

Ingredients:
1 1/2 oz. Ardbeg
1/2 oz. Grand Marnier
1 oz. Liquid Chocolate
Splash dark crème de cacao
Splash simple syrup

Directions: Combine ingredients in a cocktail shaker with ice and shake well. Strain into a chilled martini glass.

Garnish: Flamed orange twist

Kensington Cocktail

Kensington Cocktail

Ingredients:
3 pineapple chunks
3 dashes Peychaud’s Bitters
1/4 oz. martini and rossi sweet vermouth
1 tsp. simple syrup
2 oz. Cruzan Estate Dark Rum

Directions: Muddle the pineapple, simple syrup, and bitters in a mixing glass. Add ice and remaining ingredients. Shake well and strain into a chilled martini glass.

Garnish: Pineapple leaf

The FiancÉ Cocktail

The FiancÉ Cocktail

Ingredients:
2 oz. Hendrick’s Gin
1/2 oz. Darbo Elderflower Syrup
splash of Moet Nectar Champagne

Directions: 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.

Garnish: Rose petal

The White Star

The White Star

Ingredients:
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

Directions: 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

Pomegranate Julep

Ingredients:
2 oz. Booker’s Bourbon
2 oz. Simple syrup
1 oz. Pomegranate juice
10 mint leaves
1 tsp. Sugar in the raw

Directions: 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.

Garnish: Several mint leaves

Berry Caliente

Berry Caliente

Cocktails in Chi-town: Macy’s Culinary Studio recipe

Ingredients:
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: 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

Under the Mexican Sun

Cocktails in Chi-town: Macy’s Culinary Studio recipe

Ingredients:
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

Cuke a L'Orange

Cuke a L’Orange

Demoed for Columbia Grad School

Ingredients:
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

Modern Sidecar

Modern Sidecar

As seen on WABC-TV and Theknot.com

Ingredients:
1/2 oz. Pama Pomegranate Liqueur
1/2 oz. St. Germain Elderflower Liqueur
1 oz. Hennessy VSOP Cognac
1/2 oz. Fresh lemon juice

Directions: Shake all ingredients very well in a cocktail shaker with ice. Strain into a sugar in the raw-rimmed cocktail glass.

Garnish: Long lemon twist and rim with sugar-in-the-raw

Pear-Vanilla Silver Sparkler

Pear-Vanilla Silver Sparkler

As seen on WABC-TV and Theknot.com

Ingredients:
1/4 of a ripe pear, cut into pieces
1/2 oz. Honey Syrup (equal parts honey and water)
1/4 oz. Fresh squeezed lemon juice
1/2 oz. Navan
1/2 oz. 10 Cane Rum
2 oz. Moet White Star Champagne

Directions: Muddle the pear in the honey syrup and lemon juice in a mixing glass. Add the Navan, 10 Cane, and Moet and stir briefly with ice. Strain into a chilled champagne flute.

Garnish: A slice of pear dusted with Edible Silver Leaf

Tequila Mockingbird

Tequila Mockingbird

Served at Bookmarks, served as Shanghai Margarita at the World Bar and Campbell Apartment

Ingredients:
1 1/2 oz. Don Julio Tequila
1 tsp. agave nectar
3/4 oz. fresh lime juice
pinch of minced ginger

Directions: Shake ingredients and strain into an ice-filled, salt-rimmed(optional), rocks glass. Add the garnish.

Garnish: 3 lime wheels on a pick

Gin and the Giant Peach

Gin and the Giant Peach

Ingredients:
1 1/2 oz. White Tea Peach infused Gin (Beefeater)
3/4 oz. Simple syrup
1/2 oz. fresh lime juice

Directions: Shake vigorously and strain into a chilled martini glass.

Garnish: Lemon twist

The Jetsette

The Jetsetter

Ingredients:
1 1/2 oz. Glenmorangie Port-Wood finish
1/2 oz. Sirop D’orgeat (almond syrup)
1 oz. Grapefruit Juice

Directions: Shake ingredients and strain into an ice-filled rocks glass.

Garnish: Orange twist

Helsinki Tiki

Helsinki Tiki

Presented at 10th Annual International Finlandia Cup in NYC (Jonathan took 2nd runner up)

Ingredients:
1 1/2 oz. Finlandia Cranberry
1/2 oz. White cranberry Juice
1/2 oz. Pomegranate juice
1/2 oz. Pineapple juice
insides of a whole passionfruit
1/4 oz. grenadine

Directions: Shake all ingredients in a cocktail shaker with ice and pour into a highball glass.

Garnish: Pineapple leaf

The Red Eye

The Red Eye

Ingredients:
1 oz. Glenmorangie 10-year old
1/2 oz. Grand Marnier
1/2 oz. Fresh Lime Juice
1/2 oz. Simple Syrup
1/2 oz. Pomegranate Juice
Splash of Moet White Star

Directions: Shake ingredients in a cocktail shaker with ice. Strain into a chilled martini glass. Top with Moet White Star and add the garnish.

Garnish: Lime wheel and cherry

Finlandia Wild Blue Sour

Finlandia Wild Blue Sour

Presented at 10th Annual International Finlandia Cup in NYC (Jonathan took 2nd runner up)

Ingredients:
1 1/2 oz. Finlandia Wildberries
1/2 oz. lemon juice
1 tsp. white sugar (if needed)
1/2 oz. Blueberry Syrup
1 egg white

Directions: Shake all ingredients in a cocktail shaker with ice and strain into martini glass.

Garnish: Ground nutmeg