Cocktail recipes

OXLEY Refuge & Tonic

1.5 oz. OXLEY Gin
.75 oz. Lillet Blanc
.75 oz. Perfect Puree of Coconut
.5 oz. Fresh Lime
.5 oz. Sugar Syrup

Shake, then pour into a glass over ice, adding a splash of Fentimans tonic, then dust with cardamom powder, a lime wheel and serve.

Tasting Notes: Inspired by East and West, this tall refreshing classic is just like San Francisco Cocktail Week: bright, well-balanced and full of whimsy.

Photo credit: Rick Camargo Photography

Whatamelon

by H. Joseph Ehrmann, Elixir

1.5 oz Square One Cucumber Organic Vodka
1 oz St. Germain Elderflower liqueur
2 oz watermelon juice or five 1" watermelon cubes
6 mint leaves
.5 oz lime juice
.5 oz agave nectar

In a mixing glass, add watermelon cubes or juice and five mint leaves, muddle and top with remaining ingredients. Fill with ice and shake well for ten seconds. Hawthorne strain tall over fresh ice and garnish with a slapped mint leaf.

Mixologists Notes:
Cucumber is a melon, so the natural fit with watermelon is brightened by mint and lime and lightened with the floral sweetness of the St. Germain. This is a fun summer cooler to sip by the pool (or anywhere…).

Variation:
Lighten it up a bit by getting out the agave nectar and adding a splash (1 oz) of a bright crisp white wine, like Sauterne or Verdejo.

OXLEY R.A.F – Royal Air Force

Created by Jamie Evans, OXLEY Brand Ambassador

1.5 oz OXLEY Gin
0.75 oz lavender syrup (monin)
0.75 oz lemon juice
0.25 oz Luxardo Maraschino
2 Dashes lavender bitters

Glass: Coupe or Martini
Garnish: Lavender sprig

Combine all ingredients into a cocktail shaker, shake and double strain into a Coupe or a Martini glass. Garnish with a small sprig of fresh lavender.

Photo Credit: Eric Charbonneau

OXLEY Green Day

Created by Manny Hinojosa

1 1/2 oz. OXLEY Gin
1 oz. Green Chartreuse
1/4 oz. Galiano
1/2 oz. Fresh squeeze lime juice
1 Fresh sage leaf
3 dashes of grapefruit bitters
2 oz. ginger beer
Serve over the rocks

Glass: Collins
Garnish: Fresh sage and a lime twist

In a Boston Shaker add Oxley, Green Chartreuse, Galiano, Fresh lime juice, Fresh Sage, 3 dashes of grapefruit bitters, ice, shake and pour in a Collins glass with fresh ice, top with Ginger beer, garnish with a lime wheel. And fresh sage leave.

Photo Credit: Eric Charbonneau

Cointreau Cup

2 oz. Cointreau
3/4 oz fresh lemon juice
1 oz club soda
2 large strawberries
2-3 slices of cucumber
2 healthy sprigs of mint sw

Muddle strawberries and cucumber in a shaker tin. Add mint, lemon juice, Cointreau and ice. Shake and strain over fresh ice and top with club soda.

Bison Thymes

Created by Daniel Undhammar, ZU National Brand Ambassador

2 oz. ZU Vodka
0.5 oz. Créme Yvette
A few drops of orange bitters
4 fresh raspberries
1 straw of fresh thyme
1 bar spoon of honey syrup/honey water
Dash of lemon juice

Glass: Coupe Glass
Garnish: 1 straw of thyme and bison grass

Gently muddle thyme, raspberries, and honey. Add lemon juice, bitters, Créme Yvette, ZU, and ice into a shaker. Shake well and double strain into a chilled coupe.

V-Tini

The "V-Tini" is a contemporary and innovative twist on a martini with Rémy Martin V, Cointreau and an unexpected addition of dry white wine such as Pinot Grigio.

1 1/2 oz. Rémy Martin V
1/2 oz. Cointreau®
3/4 oz. Dry white wine (like Pinot Grigio)

Stir with ice and strain into chilled cocktail glass. Garnish with orange twist.

Highland Park AMARO AMORE´

Created by Kelli Bratvold of Rickhouse.

1oz Amaro Nonino
.75oz Highland Park 12yr
.25oz Luxardo Amaretto
.75oz fresh lemon juice
.5oz fresh egg white
dash honey
3 dashes of Fee Brothers Whiskey Barrel Aged Bitters

Dry shake // shake with ice // fine strain into large cocktail glass // garnish with 3 angostura hearts.

Photo by Will Blunt and StarChefs.com.