5 Cocktail Recipes to Weather the Weekend
Home bars have never been more well-stocked, but what to do with all of those spirits? Shake up a new recipe with one of these libations from some of the country's best bartenders and drinking destinations.
Blood Orange Cosmo
Available at Ocean Restaurant at Cape Arundel Inn & Resort, Kennebunkport Maine
1-1/2oz. Tito's Vodka
1 oz. blood orange pur�e
1/2 oz. triple sec
� oz. lime juice
Add ingredients to shaker, shake, strain into glass, garnish with a toasted orange peel.
Swedish Riviera
Created by Gareth Evans for Absolut Elyx
3 parts Absolut Elyx
3 parts coconut water
1 part lemon
1 part honey
3 parts prosecco
Glass: Absolut Elyx Copper Balloon Cup or highball glass
Ice: Cubed
Garnish: Cinnamon stick and orange slices
Method: Build the ingredients over cubed ice, top with prosecco and stir gently to combine.
Garibaldi
Recipe from Dante, NYC
1-1/2 oz. Campari
Fresh orange juice
Glass: Garibaldi
Garnish: Orange wedge resting on rim plus stirrer
Method: Add 2 ice cubes to glass. Add Campari and a little of the orange juice. Stir well to combine. Add 1 more ice cube and fill remainder of glass with orange juice.
Fast Car
Recipe from The Shanty at New York Distilling Company
2 oz. Ragtime Rye Bottled in Bond
1/2 oz. Aperol
1/2 oz. Fernet
Dash Angostura Bitters
Method: Stir, Serve up with an orange twist
Cucumber Cooler
Available at Pelican Hill's Coliseum Pool & Grill
1-1/2 oz. Hendricks Gin
4 cucumber slices
1/2 oz. cucumber simple syrup
1 lime slice
4 oz. tonic
4 torn mint leaves
Method: In a cocktail shaker, add four torn mint leaves, lime slice, cucumber slices, gin, cucumber simple syrup and ice. Shake vigorously, strain cocktail over ice, top with tonic and garnish with cucumber slices.