Senor Scott
Hot, sweet and salty simultaneously, this sparkling collins cocktail – created by Southern Wine and Spirits of Nevada – is the perfect pairing for an outdoor summer meal derived south of the border.
2 oz. quality silver tequila
1 oz. Aperol
Blood Orange DRY
Slice of lime
Paper thin strip of bell pepper
Cinnamon salt
Making it: Rim half a collins glass with lime and cinnamon salt and fill halfway with ice. Add tequila and Aperol and stir. Top with Blood Orange DRY and stir again. Garnish with red bell pepper and slice of lime.
Cherry Blossom Sour
If you missed the iconic Cherry Blossom blooms in the nation’s capital this spring, have a taste of the next best thing from the AC Hotel Washington D.C. in Maryland (eh, it’s close enough), which boasts a beverage-first culture that we all can agree is pretty boss.
1 1/2 oz. Sloop Betty Vodka
1/4 oz St.-Germain
1/4 oz. simple syrup
1/4 oz. cherry brandy
1/4 oz. Oloroso sherry
1 oz. lemon juice
1 mint sprig, garnish
Making it: Add all ingredients into a cocktail shaker. Add ice and shake 10 to 20 times. Double-strain into a cocktail glass and garnish with mint sprig. For added flavor, rim glass with vanilla sugar. To make, split one vanilla bean in half, remove seeds and whisk in a bowl with 1/2 cup of sugar.
Basil Bomb
No need to feel guilty for indulging in a few of these crisp cocktails from POM Wonderful and bubbling with antioxidants!
1 1/2 oz. Bombay Sapphire gin
1 1/2 oz. POM Wonderful 100% Pomegranate Juice
1/2 oz. fresh squeezed lime juice
3/4 oz. agave
3 basil leaves, muddled
Top with Perrier or other sparkling water
Sliver of lime, garnish
Pomegranate seeds, garnish
Making it: Serve in short glass or wine glass.
— compiled by Mikey Rox
