Sinner Or Saint
Peaches & Herb, courtesy of Allison Evanow 2 oz. Square One Botanical 3 lemon verbena leaves 1 thick slice of ripe white peach ¼ oz. lemon juice ¼ oz. organic agave nectar 1 dash Fee’s Peach Bitters 1 thin slice of peach & 1 lemon verbena leaf for garnish
2 parts Hornitos® Spiced Honey ½ part Lemon Juice 4 dashes Angostura® Bitters Jalapeño Sage
Muddle lemon verbena and peach in a rocks glass. Add lemon juice and agave nectar and top with crushed ice. Pour Square One Botanical over crushed ice and stir well with a bar spoon. Garnish with peach and verbena leaf.
Spicy Pear Courtesy of Union Kitchen & Tap 1 ¼ oz. Grey Goose Pear ¾ oz. St-Germain ½ oz. lemon juice ¼ oz. agave Serrano chilies Add all ingredients into a tumbler with ice and two or three Serrano chilies. Shake thoroughly and strain into a martini glass or tumbler. Garnish with a Serrano chili slice. Looking to drink healthy to prepare for the beach season ahead? Look no further; Isabel’s Cantina serves a margarita filled with antioxidants from fresh pomegranate juice and sweetness from natural agave that is a skinnier alternative to the typical sugary cocktail. www.barbizmag.com
Muddle jalapeño slice and one sage sprig in a glass, combine remainder of ingredients in a shaker with ice, shake vigorously and strain into the glass over fresh ice. Garnish with a sage sprig.
Top Shelf Tipples Billionaire Bijou ($100) Courtesy of Nolet Created by Brian Mantz, Wink and Nod, Boston, MA 1 ½ oz. NOLET’S Reserve Dry Gin 1 oz. VEP Green Chartreuse ½ oz. Punt e Mes 2 dashes Saffron Seville Orange Bitters
Black & Gold cocktail ($100) Courtesy of the Hyatt Regency, New Orleans Vodka Super Premium Absolut 100 Chambord Billionaire’s Row Cuvee Fresh pineapple juice Topped with edible flakes of real gold. Garnished with a black & gold sugar rim. July 2015 Bar Business Magazine