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Add spark to your cocktail repertoire with this trio of recipes from local bars.

Photo by David Szymanski.

Photos by David Szymanski

Kozi Cocktail /
Jeff Kinder for Bryant’s

❯ 2 oz Hendricks Gin

❯ 1/2 oz Orgeat syrup

❯ 1/4 oz simple syrup

❯ 1 oz fresh lime

❯ Bar spoon crème de violette

❯ 7 mint sprigs

❯ Seltzer

❯ 5 drops Bittercube Jamaican #2 bitters

Combine ingredients (through the mint) in a shaker tin. Add ice and shake until chilled. Strain into a highball glass and top with seltzer. Garnish with bitters and a mint sprig.


Photo by David Szymanski.

El Guapo /
Tom Ross for Bacchus

❯ 1 1/2 oz Espolón Tequila Blanco

❯ 1 oz grapefruit juice

❯ 1/2 oz orange juice

❯ 1/2 oz Aperol orange liqueur

❯ 1/2 oz simple syrup

❯ 4 drops Bittercube Jamaican #2 bitters

Combine, shake and strain into a martini glass. Garnish with grapefruit peel.


Photo by David Szymanski.

Mojito Rosso /
Tim Aumann for Allium

❯ Handful of fresh mint

❯ 1 1/2 oz simple syrup

❯ 2 oz quality white rum (like Plantation 3 Stars)

❯ 1 oz fresh lime juice

❯ Quality dry Lambrusco (such as Cleto Chiarli Vecchia Modena)

Muddle mint and simple syrup in 16-ounce glass. Fill with ice. Add rum and lime juice, and top with Lambrusco. Stir gently; garnish with mint and lime.


‘Shake, Stir, Summer’ appears in the July issue of Milwaukee Magazine.

Find the July issue on newsstands beginning June 27, or buy a copy at milwaukeemag.com/shop.

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