Drinking The World

Bright Eyes Kiwifruit Fizz

1 oz Plymouth Gin
1 local, organic, egg white
3 oz Zespri Gold Kiwifruit puree
1/2 oz fresh lemon juice
1/2 oz lemon verbena infused simple syrup
1/2 oz half & half
Fever-Tree Premium Spring Club Soda

Shake all ingredients except club soda on ice vigorously for at least one minute. Strain into a chilled Collins glass and top with club soda. Stir gently and serve with a side of gold kiwifruit and a spoon.

Celery Cup #1

1=1/2 oz Square One Cumbumber vodka
1 oz fresh lemon juice
3/4 oz 4 Copas Agave Nectar
1 one inch piece of fresh cucumber
1 two inch piece of celery stalk from close to the heart for sweetness
1/4 cup of fresh cilantro

In a mixing glass muddle cucumber, celery, cilantro, and lemon juice into a pulp. Add remaining ingredients, add ice, and shake well. Strain into a tall, ice filled glass and garnish with a celery stalk.

Ginger Chu-Cumber

2 oz Kome Shochu (Rice Shochu)
1 oz Domaine de Canton Ginger liqueur
1/2 oz Fee Brothers Rock Candy syrup
1 oz fresh lime juice
Several slices of fresh cucumber

Muddle cucumber in shaker with simple syrup, add other ingredients and shake well on ice. Strain into a chilled cocktail glass and garnish with a thin cucumber wheel.

Herb Cane

2 oz Boca loca Cachaca
1/2 oz Chartreuse Green
1 oz fresh lemon juice
3 basil leaves
6 mint leaves
1/2 oz brown sugar syrup

Muddle mint and basil in shaker, add the rest of the ingredients and shake well on ice. Strain into an ice filled rocks glass. Squeeze oil from an orange twist into drink and add twist for garnish.

Big Mango created by Kevin Brauch

2 oz Parrot Bay Mango Rum
1 oz Smirnoff vanilla Vodka
1/2 oz Parrot Bay Pineapple liqueur
1 teaspoon fresh lime juice
1-1/2 oz mango/apple juice

Shake well on ice and strain into a chilled cocktail glass.

Sidewinder's Fang

1 oz Old New Orleans Amber Rum
1 oz El Dorado 5 yr Demerara Rum
1-1/2 oz fresh lime juice
1-1/2 oz fresh orange juice
3 oz fever-Tree soda water
1/2 oz passion fruit syrup

Pulse in a blender with 1 cup of ice cubes and pour into an ice-filled snifter. Garnish with an orange horse's neck (a long and wide strip of orange zest.)

Orchards in Bloom created by Elayne Werns

1-1/2 oz Ciroc Vodka
1/2 oz Domaine de Canton Ginger liqueur3/4 oz fresh lemon juice
3/4 oz honey syrup (50/50 honey/water)
1 oz Red Grape Juice

Shake well on ice and strain into a sugar rimmed cocktail glass. Garnish with a purple orchard, floating on a slice of kiwi.

Navan Cocktail #4

1/2 oz Navan Vanilla liqueur
1-1/2 oz Laird's Apple Jack
1/2 oz Grand Marnier
1/2 oz fresh lemon juice
1 dash Angostura bitters

Shake well on ice and strain into a chilled champagne flute. Garnish with a lemon wheel.

Savoire Faire

1-1/2 oz H by Hine Cognac
1/2 oz B & B
1/2 oz Pimm's
1 oz tamarind juice
1/2 oz fresh lemon juice

Shake well on ice and strain into an ice filled glass. Garnish with a sprinkle of nutmeg.

Jean Collins

2 oz rain Organics Cucumber lime Vodka
4 oz fresh sweet & sour mix (1 part fresh lemon juice & 1 part fresh lime juice to 2 parts simple syrup)
1 oz Fever-Tree Premium Ginger Ale

Pour vodka and sour mix into an ice filled highball glass and stir well. Top with ginger ale and garnish with a thin cucumber slice.