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