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A Letter from our Sponsor Mr Frank’s Kitchen
This past Mother’s Day, I had the pleasure of traveling from Bellingham, Washington, to the Hamptons with great anticipation. Mr. Frank’s Kitchen, the company I founded in honor of my late father, Mr. Frank Postl, was proudly sponsoring a luxurious cocktail feature in Golf Kitchen Magazine’s upcoming Summer issue. When the magazine’s visionary founder, Diana DeLucia, graciously invited us to participate in an exclusive mixology event at the beautiful Westhampton Country Club, I was honored to represent our team.
As someone who had never experienced a true country club setting, I was deeply impressed. The level of creativity, professionalism, and passion displayed by each mixologist—many of whom represented prestigious clubs from across the Tri-State area—was extraordinary. Watching these talented artisans bring our seasonings to life in cocktails was nothing short of inspiring. They elevated our blends in ways I could never have imagined, each creation a stunning fusion of flavor and innovation.
At Mr. Frank’s Kitchen, we believe that great flavor starts with great integrity. Our spice blends are crafted with ingredients sourced directly from the earth—always with respect for your health and our planet. What began as a small tribute to my father’s legacy has grown into a culinary movement empowering chefs, and mixologists around the world with versatile, cost-effective, and time-saving blends that deliver consistently exceptional results.
We pride ourselves on being more than just a spice company—we’re your creative partner in the kitchen and behind the bar. Each blend is carefully curated to inspire bold flavors, global creativity, and extraordinary culinary experiences. Whether you’re crafting a signature dish or a standout cocktail, Mr. Frank’s Kitchen helps you do it with ease, excellence, and heart.
It was truly an honor for our team to sponsor and be part of the Golf Kitchen Magazine Cocktail event. We’re excited to continue supporting Diana’s mission to celebrate the artistry of culinary and mixology professionals in the world’s finest golf and country clubs—and to help raise the “bar” around the globe.
Warmly,
Lisa Russell, Founder and CEO, Mr. Frank’s Kitchen.
Special Thanks and Gratitudes
Special thanks to the President and Management of Westhampton Country Club for allowing us to shoot our first GK GolfBar at your beautiful property and to all the mixologists and bartenders who joined us to craft the first GK GolfBar cocktails.
We also thank Montammy Golf Club, Hollywood Golf Club, Aspetuck Valley Country Club, Manasquan River Golf Club, and Westchester Country Club for sending representatives and for their continued support.
Thank you to Curtis Graham of Greyhouse Films and Chef Hannah Flora for assisting with the first part of the Golf Kitchen TV Series sizzle reel.
We welcome your suggestions to further develop this project—please contact us with your ideas and feedback. Your input matters.
Seasoned to Inspire: A Celebration of Cocktails
Welcome to the inaugural edition of the GK Golf Bar Mini Magazine, where mixology meets the spirited world of private golf clubs. In this special feature, we proudly showcase an extraordinary lineup of cocktails crafted by visionary bartenders and mixologists from Westhampton Country Club, Montammy Golf Club, Hollywood Golf Club, Manasquan River Golf Club, Aspetuck Valley Country Club, and Westchester Country Club.
At the heart of each creation is the bold brilliance of Mr. Frank’s Kitchen Seasonings—elevating rims, garnishes, and flavor profiles with signature spice blends that reimagine the cocktail experience. These recipes aren’t just drinks; they’re edible narratives of locality, innovation, and the artistry of club culture.
From torched garnishes to theatrical flames, this collection captures the spirit of GK Golf Bar’s mission: to blend exclusivity with creativity, flavor with finesse.
Let the sipping begin.
Mixology and Mr. Frank’s Kitchen Flair
“Editors Note”
Savoring the Synergy: At Golf Kitchen, we've always believed that culinary and beverage professionals deserve to be celebrated—not just for the flavors they craft, but for the standards they elevate. This GK Golf Bar Mini Magazine feature is a toast to that spirit, blending the artistry of mixology with the bold personality of Mr. Frank's Kitchen Seasonings.
The bartenders and mixologists featured here—hailing from some of the most exclusive clubs in the country— have infused each cocktail with imagination, skill, and a dash of daring. Their work is more than beverage creation; it's a testament to what's possible when creativity meets community within the private golf club world.
As we raise our glasses to this collaboration, may it inspire future flavor revolutions and reafirm our commitment to spotlighting the extraordinary.
Cheers to seasoned brilliance and spirited storytelling.
~ Diana DeLucia Founder, Golf Kitchen
Image by Jordan Jamison Campbell
Smoked Manhattan
Serves: 1
Ingredients
2 dashes Angostura Bitters
1/2 ounce Averna Amaro
3 ounces Bulleit Rye American Whiskey
Spherical Ice Cube
Mr. Frank’s Kitchen Original Seasoning
Cherrywood Chips
Garnish
Luxardo Cherry
Orange Peel
Preparation
Stir the ingredients until the glass is chilled. In a frozen large snifter, place the spherical ice cube. Pour the cocktail into the glass, then cover it with a wood chip smoker. Smoke cherrywood chips infused with Mr. Frank’s Kitchen Original Seasoning until the glass fills with smoke. Garnish with a Luxardo cherry and an orange peel.
History
The Smoked Manhattan is a modern twist on the classic Manhattan cocktail, which originated in the late 19th century in New York City. Traditionally made with whiskey, sweet vermouth, and bitters, it has long been associated with urban sophistication. While the exact origins are debated, it is often credited to bartender Jerry Thomas at the Manhattan Club.
The smoked variation introduced by mixologists adds depth to the cocktail by incorporating smoke from cherrywood or maple, enhancing the whiskey’s warmth with aromatic flavors. Often presented under a smoke-filled glass dome, the Smoked Manhattan has become popular in golf clubs, cocktail lounges, and private events, pairing well with charcuterie, grilled meats, and dark chocolate desserts.
Recipe by Brian Boyce Director of Operations and Lead Mixologist
Westhampton Country Club
Westhampton Beach, New York
Fairway Fizz
Serves: 1
Ingredients
1 ounce Aperol
1/2 ounce Lemon Juice (freshly squeezed)
1 ounce Grapefruit Juice (freshly squeezed) 1/2 ounce Elderflower Liqueur
2 ounces Prosecco Soda Water
Garnish Orange Slice
Mr. Frank’s Kitchen Tropical Sriracha (rim)
Preparation
Moisten the rim of your glass with an orange wedge. Dip into Mr. Frank’s Kitchen Tropical Sriracha blend to coat the edge evenly. In a shaker filled with ice, combine Aperol, lemon juice, grapefruit juice, and Elderflower liqueur.
Shake gently to integrate and chill. Strain into the prepared glass. Gently add Prosecco, then top with soda water for a refreshing effervescence. Float a thin orange slice atop the drink. Optional: finish with a sprig of fresh thyme or mint for aroma and contrast.
History
The Fairway Fizz was designed to energize the mixology scene at private golf clubs, marrying citrusy freshness with effervescent elegance. Its standout feature? The Tropical Sriracha Rim from Mr. Frank’s Kitchen adds a bold, spicysweet kick that elevates each sip and leaves a lasting impression. This inventive cocktail reimagines the clubhouse classic, offering a vibrant twist that blends tradition with global flavor.
Recipe by Jenn Snell Mixologist
Westhampton Country Club
Westhampton Beach, New York
Bloody Frank the Greek
Serves: 1
Ingredients
4 ounces Tomato Juice
2 ounces Belvedere Vodka
½1/2 teaspoon Worcestershire Sauce
1/4 teaspoon Horseradish (fresh or prepared)
1/4 teaspoon Mr. Frank’s Kitchen Mediterranean Seasoning Ice Cubes
Garnish
Skewer: Brochette of Mr. Frank’s Kitchen Mediterranean-spiced Shrimp and Grilled Vegetables (zucchini, cherry tomato, bell pepper)
Preparation
Fill the glass halfway with ice. In a shaker, combine tomato juice, vodka, Worcestershire sauce, horseradish, and seasoning. Shake gently to integrate (don’t over-shake—this is savory, not frothy). Strain the mixture into the prepared glass over fresh ice. Top with a brochette of Mr. Frank’s Kitchen Mediterranean-spiced shrimp and vegetables—either resting across the rim or standing vertically for dramatic flair.
History
Inspired by the timeless Bloody Mary and reimagined with bold Mediterranean flair, Bloody Frank the Greek was born from the culinary curiosity of East Coast mixology circles and the rise of seasoning-centric cocktails. Its name pays homage to Mr. Frank’s Kitchen Mediterranean Seasoning, a blend that evokes coastal sun, ancient spice routes, and seafood traditions rooted in Greek cuisine.
Recipe by Felipe Lopez Bar Manager and Mixologist
Aspetuck Valley Country Club Weston, Connecticut
California Dreamin’
Serves: 1
Ingredients
2 1/2 ounces Casamigos Blanco Tequila
1 ounce Libra’s Secret Fresh House-Made Sour Mix
Splash of freshly squeezed Lime Juice Squeeze of fresh Orange Drop of Agave Nectar
1 ounce Cold-pressed Pomegranate Juice
Garnish
Dehydrated Blood Orange Wheel
Dusting of Mr. Frank’s Kitchen Tropical Sriracha Pomegranate Seeds
Preparation
In a cocktail shaker filled with ice, combine the tequila, house sour mix, citrus juices, agave, and pomegranate juice. Shake vigorously until well chilled. Strain into a rocks glass over fresh ice. Garnish with a dehydrated blood orange wheel, a light dusting of Mr Frank’s KitchenTropical Sriracha, and a sprinkle of pomegranate seeds for a bold, colorful finish.
History
The Story Behind the Sip
This cocktail was dreamed up 28 years ago by our own Libra, inspired by the 1966 chart-topping hit California Dreamin’ by The Mamas & The Papas.
Much like the song, this drink evokes a sunny, West Coast vibe with a touch of nostalgic flair. It’s become a signature favorite among Montammy members and a flavorful nod to the year our club was founded.
Recipe by Libra Lead Mixologist
Prepared by Carlos Galan Food and Beverage Director
Montammy Golf Club
Alpine, New Jersey
Now You See Me Now You Spice!
Serves: 1
Ingredients
2 ounces Cazcanes Blanco Tequila
1 ounce Triple Sec
1 ounce Clarified Lime Juice (clarified with Agar Agar)
1/2 ounce Clarified Habanero Juice (clarified using egg whites)
Garnish
Dehydrated Lime Wheel
Sugar Cube Soaked in 151 Proof Rum (set aflame)
Mr Frank’s Kitchen Tropical Sriracha (rim)
Preparation
Lightly moisten the rim of a chilled coupe or Nick & Nora glass with clarified lime juice. Rim the edge with Mr. Frank’s Kitchen Tropical Sriracha Seasoning for a savory-spiced introduction. Add the Cazcanes Blanco Tequila, Triple Sec, clarified lime juice, and clarified Habanero juice to the glass and lightly stir to keep the integrity of the illusion. Garnish with a dehydrated lime wheel on top of the drink. Rest a sugar cube soaked in 151-proof rum on the lime. Just before serving, ignite the cube with a torch or match for a dramatic reveal. The flame dances, the spice lingers, and the name earns its mystery.
History
This cocktail, born from the fusion of illusion and fire, encapsulates the spectacle of modern mixology. Created for GK GolfBar Mini Magazine, it challenges both palate and perception. The name reflects duality—clarity versus heat and elegance versus edge—mirrored by clarified lime and habanero juices. Its technique employs agar agar and egg white clarification, showcasing scientific precision while honoring traditional Mexican flavors with Cazcanes Blanco Tequila.
The ignited sugar cube serves as more than just a garnish; it’s a performance piece symbolizing revelation and transformation, blending elements of magic and celebration. Finished with Mr. Frank’s Kitchen Seasoning on the rim, it embraces local flavor in a globally inspired cocktail.
Recipe by Jack Gailing
Bar Manager / Food and Beverage Supervisor
Hollywood Golf Club Deal, New Jersey
Gin Eclipse
Serves: 1
Ingredients
3 slices Cucumber (muddled in mixing glass)
Small scoop Ice
2 ounces Bombay Premier Cru Gin
2 bar spoons Honey Simple Syrup
Splash of Lime Juice
Mr. Frank’s Kitchen Mediterranean Seasoning
Small crack offresh Black Pepper
Fever Tree Mediterranean Tonic Water
Garnish
Dehydrated Lemon Wheel
Sprig of Candied Rosemary*
Preparation
Muddle the cucumber slices in a mixing glass. Add a small scoop of ice. Pour in gin, honey simple syrup, and splash of lime juice. Add Mr. Frank’s Kitchen Mediterranean Seasoning and a crack of black pepper. Stir until well-chilled. Strain over fresh ice in a tall glass. Top with Fever Tree Mediterranean Tonic Water and gently stir. Garnish with a dehydrated lemon wheel and a sprig of candied rosemary.
Candied Rosemary*
Wet a sprig of rosemary, toss in white sugar until coated, and dehydrate on a low setting until dry to the touch.
History
The Gin Eclipse is a modern tribute to Mediterranean flavors, blending botanical elegance with seasonal storytelling. Created during a private club mixology session, its name reflects the layered flavor profile of each ingredient.
At its core is Bombay Premier Cru Gin, known for its crisp, citrus notes representing the “sun” of the eclipse. Muddled cucumber and honey simple syrup symbolize the cooling shadow, while Mr. Frank’s Kitchen Mediterranean Seasoning and black pepper add savory depth. Finished with Fever Tree Mediterranean Tonic and a sprig of candied rosemary, this cocktail captures the balance of sophistication and refreshment.
Recipe by Kenny Giguere
Lead Mixologist
Hollywood Golf Club Deal, New Jersey
Hot Honey MargaritaPeach
Serves: 1
Ingredients
½1/2 ounce Honey
11/2 ounce Casamigos Blanco
½1/2 ounce Peach Schnapps ½ 1/2 ounce Orange Juice 1 ounce Thai Lime Juice 1 ounce Peach Purée
Garnish
Lime wheel (charred with a cocktail torch)
Mr. Frank’s Kitchen Garden Sriracha (rim)
Preparation
Lightly moisten the edge of a chilled rocks or coupe glass with Thai lime juice. Rim it with Mr. Frank’s Kitchen Garden Sriracha Seasoning for a savory-sweet punch. In a shaker filled with ice, combine honey, Casamigos Blanco, peach schnapps, orange juice, Thai lime juice, and peach purée. Shake vigorously to blend and chill. Strain into the prepared glass over fresh ice (or serve up, if preferred). Garnish with a lime wheel, charred using a cocktail torch to release its oils and deepen its aroma.
Mixologist Note: This cocktail’s layered heat, fruit, and tequila-forward profile make it ideal for pairing with grilled bites or spicy hors d’oeuvres.
History
The Hot Honey Peach Margarita originated in the early 2020s as bartenders infused classic margaritas with regional ingredients for bold flavors. Inspired by sun-ripened Georgia peaches and enhanced with heat and honey, this tequila-forward cocktail reflects garden-to-glass mixology. Ingredients like Thai lime juice and gourmet hot sauces redefined cocktail garnishes. Initially popular in exclusive golf clubs and upscale dining lounges, it has become a signature drink among mixologists seeking a balance of warmth and spectacle, perfectly aligned with the identity of the GK GolfBar.
Recipe by Nicole Stutler Mixologist
Westchester Country Club
Rye, New York
Spicy Peach Paloma
Serves: 1
Ingredients
1 1/2 ounces Blanco Tequila
1/2 ounce Lime Juice
1 ounce Peach Simple Syrup Fresca
Garnish
Skewer: Peach Slice
Mr. Frank’s Kitchen Spicy Original Seasoning
Preparation
Rim a large rocks glass with Mr. Frank’s Kitchen Spicy Original Seasoning. Add all the ingredients (besides the Fresca) to a shaking tin with ice. Shake and strain the drink into a large rocks glass filled with fresh ice. Coat a peach slice with sugar and spicy original seasoning, then lightly torch. Top the drink with Fresca and garnish with the seasoned torched peach.
History
The Spicy Peach Paloma combines traditional tequila with Southern charm and a spicy twist. Created in upscale New England golf clubs, it replaces grapefruit with peach and adds Mr. Frank’s Kitchen Spicy Original Seasoning, redefining the classic Paloma. The torched peach garnish adds a striking visual element to the cocktail. Now known as a “sunset sipper with attitude,” it balances flavor and spectacle!
