Vineyard's Best

4 oz brut champagne

1/2 oz Welch's Concord Grape Concentrate

1/2 oz dry red wine

Once all the ingredients are put in the champagne flute, stir, and garnish with a white orchid.

hot

Rum Butter Cider

1 oz Grand Marnier

1 oz Bols Butterscotch Liqueur

1 1/2 oz Zacapa 23 Year Rum

4 oz hot apple cider

Garnish with a cinnamon stick and a star anise. Put the first four ingredients in a mug and add the hot cider.

Coming Up Roses

3/6 lime

1/2 oz Monin Rose Syrup

6 drops of rose water

3 rose petals

2 oz Bacardi Razz

2 oz brut champagne

Muddle the first four ingredients, add Bacardi Razz and ice, shake, and pour into a highball glass. Top off the drink with two ounces of champagne.

G'vine Orchid

1 1/2 oz G'vine Gin

1/2 oz elderflower syrup

1 1/2 oz fresh pink grapefruit juice

1 1/2 oz brut champagne

1 orchid

Put all the ingredients in a shaker, pull the orchid petals and put them in the shaker, shake, and serve in a highball glass.

Elder Fashioned

1/6 Bartlett pear

1/10 navel orange

1/2 oz elderflower syrup

1 1/2 oz Dewar's 12 Year

1 oz champagne

Muddle the first three ingredients, add Dewar's and ice, and, after shaking, serve in an old-fashioned glass. Garnish with a slice of orange.

Ginger Soju

1 kumquat

2 slices ginger

1/2 oz Caribik Sun Acerola Concentrate

3/4 oz 8000 Generations Soju

1 1/2 oz Kissui Miyanoyuki Junmai Sake

Muddle the first three ingredients, add soju and sake, shake, and strain though a fine-mesh strainer into a special cocktail glass or sake glass.

Passion-Ginger Margarita

2 oz Simbra Azul Tequila Blanco

1/2 oz Cointreau or triple sec

1 oz Boiron Passion Fruit Puree

1/2 oz Boiron Mango Muree

1/4 oz fresh ginger juice

1/2 oz Monin Passion Fruit Syrup

6 crushed coriander seeds

1/2 oz fresh lemon juice

First rim the glass with salt mixture below. Put all the ingredients into a shaker, shake, and pour into a double rocks glass.

Jamaica Salt

1 cup kosher salt

1/2 cup sugar

1/4 cup Jamaica powder (hibiscus flower powder)

1 teaspoon cinnamon powder

Put all the ingredients in a mixing bowl and mix together.

Tranquili-Tea

2 oz Leblon Cachaca

1 oz St Germain Elderflower Liqueur

6 oz white jasmin hot tea

1/2 oz cane syrup

Put all the ingredients in a teapot, let it steep for 2-3 minutes, and stir before serving.

Dark Christi

2 oz Christiania Vodka

3 sage leaves

1/4 oz fresh lemon juice

3/4 oz black elderberry concentrate

1 oz Pom juice

Put all the ingredients in a shaker and, after shaking, strain into a cocktail glass.

Arriva Arriva

1 oz Espresso

1 oz Kahlúa

1/2 oz Godiva dark

1/4 oz Agave Nectar

1 1/2 oz Partida Anejo

Put all the ingredients in a shaker, shake, strain into a flute, and top off with the Espuma (please see recipe for the Espuma below).

Espuma

1 oz cantaloupe juice

1 tablespoon mascarpone cheese

4 oz heavy cream

1 1/2 oz agave nectar

Put all the ingredients in a mixing bowl and whisk until everything is well integrated.

Pisco Mist

1 1/2 oz Barsol Pisco Quebranta

1/2 oz Massenez Crème de Peche

1 oz Caribik Sun Guanabana Concentrate

1 oz orange juice (Valencia if available)

1/2 oz fresh lemon juice

1/2 oz tonic water

5 dashes Fee Brothers orange bitters

Put all the ingredients together in a shaker, shake, and strain into a highball glass. Garnish with a long orange twist.

Blue Rain

1 1/3 oz Sobieski Vodka

1/2 oz Martini & Rossi Bianco

1 oz St. Germain Elderflower Liqueur

1/2 oz fresh lime juice

Put all the ingredients in a shaker, shake, and serve in a highball glass. Garnish with 8 blueberries suspended all around the glass.

Junior Merino, Master Mixologist

Junior Merino grew up in Mexico, where his exposure to different varieties of spices, fruits, and vegetables inspired his career. He arrived in New York City at the age of 15, and after six years he earned the New York Food Handlers certification and worked his way up to bartender and manager.

At Roth's Westside Steakhouse, he developed the wine and cocktail list and designed the menus. His lists earned the Wine Spectator Award of Excellence, and his cocktails were recognized as the "Best Cocktails and Sangria on the Upper West Side.

In 2005, Merino won first prize at the International Bar Show's Best Cocktail competition. In 2006, he received the StarChefs Rising Star Award.

As a certified Sommelier, Merino designed cocktail menus and trained bar staff for some of the best restaurants and bars around the world including ANA Hotel in Tokyo, The Modern Bar at the MoMA, Walt Disney Coronado Springs Resort (Rixs Lounge and Club and The Mexican Pavilion in Epcot Center), Hilton Los Cabos, Café Frida, and Rayuela.

Junior Merino founded The Liquid Chef, Inc., an international consulting, spirits education, original cocktail design, and brand development company.

He is enthusiastic about working with nonprofit organizations such as the Hedge Funds Care Foundation, Wayuu Taya Foundation, and the Slice of Latin America fundraiser.

Check out more recipes at cocktailtimes.com.

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