1. Sweeny Todd Collins
2 oz of Bombay Sapphire gin (or similar)
2 oz of fresh watermelon juice
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1 oz simple syrup
1 oz soda
Serve this refreshing treat shaken or over ice in a coupe or highball. Photo courtesy of Bombay Sapphire Gin
2 oz. bourbon
1 oz. Morello cherry puree
0.75 oz. of lemon juice
0.5 oz. of Salers Aperitif
0.75 oz. of vanilla syrup
Serve over crushed ice in a stemmed pilsner glass and garnish with a cherry. Cocktail and photo by Matador Bar.
3. Don’t Get It Twisted
1.5 oz of Caliche Rum (or similar)
1.5 oz of Faretti Biscotti liqueur
0.75 oz of freshly squeezed and strained lime juice
0.25 oz of simple syrup (if you like yours sweet!)
A sprinkle of pretzel salt for garnish
Combine the first four ingredients in a cocktail shaker, fill with ice and shake. Then, strain into a pretzel-salt rimmed cocktail glass or coupe. Garnish with a mini pretzel. Cocktail and photo by Mixologist Esteban Ordonez.
4. The Queen Bee
1 oz Dewars White Label
1 oz Bombay Sapphire Gin
0.75 oz of honey syrup (equal parts water and honey)
0.75 oz of fresh lemon juice
Shake and strain the ingredients on the rocks in a rocks glass or neat in a chilled coupe. Garnish with a lemon twist and prepare to feel utterly refreshed. Cocktail by Gary Hayward. Photo courtesy of Bombay Sapphire Gin.
5. The GQ
2 oz. Rutte Celery Dry Gin
4 oz. Fever-Tree Tonic
Fresh herbs for garnish.
Combine all the ingredients and serve over ice in a wine glass. Garnish with fresh herbs, (preferably a sprig of rosemary), a slice of cucmber and some blueberries. Cocktail and photo by Wynwood Diner.
6. Haul Away Joe
0.5 oz of Campari
0.25 oz of Barrows Intense Ginger Liqueur
1.5 oz of coconut fat washed Caliche Rum
0.75 oz of pineapple juice
0.5 oz of lime juice
0.5 oz of cane syrup
3 dashes of paprika and saffron tincture
Serve this drink shaken and poured over crushed ice. Garnish it with a pineapple leaf and float away to your happy place. Cocktail by Josh Mazza. Photo courtesy of Caliche Rum.
7. Sesame Colada
2 oz of caramelized pineapple juice (already strained)
1 oz of Baijiu
1 oz of Bombay Sapphire EAST Gin
Small spoon of Chinese sesame paste
1.5 oz of agave nectar
1.5 oz of Purple Mangosteen juice
Combine and garnish with toasted black sesame seeds. Cocktail and photo by Orson Salicetti
8. Cranberry in London
1 oz of gin
0.75 oz of Cranberry Hibiscus syrup
0.5 oz of fresh lemon juice
3 oz of Brut champagne
Combine and garnish with a filthy black cherry, a lemon twist and fresh cranberry. Photo courtesy of Bombay Sapphire Gin.
9. The Petunia
0.5 oz of VSOP cognac
0.5 oz of Yellow Chartreuse
2 dashes of Absinthe
2 dashes of Peychaud’s bitters
1 oz of Bombay Sapphire gin
1 oz of grapefruit juice
1 tsp of Butterfly Pea Powder
This one may sound like a witch’s brew, but it’s not too difficult to make once you hunt down the ingredients. Combine all the ingredients, shake well and double-strain into a Nick & Nora glass. Then, garnish with a Mint sprig tied around the stem of glass for a whimsical look. Cocktail and photo by Justin Lavenue, owner of Austin’s Roosevelt Room.
10. Strawberry Mojito
1.5 oz. of simple syrup
2 oz. of lime juice freshly squeezed
1.5 – 2 oz. of Bacardi Silver (depends on how strong you want it!)
1-2 fresh strawberries
1/4 of a lime cut into two pieces
10-12 mint leaves braised
Muddle the mint leaves gently in the lime juice (make sure not to rip them). Add ice and Bacardi Silver, then fill it up with SIerra Mist or Sprite. Mix until the lime juice and mint leaves are floating on top. Soak the strawberries in simple syrup, then add them as garnish with the lime wheel and mint sprig. If you like, you can use Sailor Jerry’s Spiced Rum as a floater. Cocktail and photo by AC Lounge Miami.