Caprese Martini

  • 1 small tomato
  • 3 basil leaves
  • 250 ml Vodka
  • 1 oz. Olive Oil
  • 2 dashes Balsamic Vinegar
  • 1 ½ oz. Lustau Bianco Vermouth
  • 2 oz. Caprese-Infused Vodka
  • 2 cherry tomatoes
  • 1 pearl of mozzarella
  1. Dice ¾ of small tomato.
  2. Add diced tomato, basil leaves and vodka to container. Cap your container and shake.
  3. Let liquid sit in room temperature for 2-3 hours.
  4. After 2-3 hours, put in freezer for 24 hours.
  5. After 24 hours, filter liquid through a coffee filter.
  6. Add olive oil to liquid. Cap your container and shake.
  7. Put in freezer for another 12 hours.
  8. After 12 hours, filter liquid through coffee filter.
  1. Add balsamic vinegar, Lustau Bianco Vermouth and caprese-infused vodka to mixing glass.
  2. Add ice. Stir for 40-45 seconds.
  3. Strain into glass.
  4. Garnish and serve!

Leandro DiMonriva, The Educated Barfly
@theeducatedbarfly


One-off Eggnog

  • 1 oz. Heavy Cream
  • 1 Whole Egg
  • ½ oz. Simple Syrup
  • ¾ oz. 100 Proof Bourbon
  • ¾ oz. Smith & Cross Rum
  • 1 Large Cube of Ice and 1 small “cheater” cube
  • Cinnamon
  • Nutmeg
  1. Add heavy cream, whole egg, simple syrup, bourbon and Smith & Cross rum to your shaker.
  2. Add large cube of ice and small “cheater” cube to shaker.
  3. Shake until “cheater” cube is fully melted.
  4. Double strain into glass.
  5. Grate cinnamon and nutmeg and serve!

Leandro DiMonriva, The Educated Barfly
@theeducatedbarfly


Yubari Highball

  • 600 grams of Honeydew
  • Salt
  • 210 grams of Sugar
  • 8 grams of Citric Acid
  • 4 grams of Malic Acid
  • 2 dashes of Pernod Bitters
  • 1 oz. Cordial Mixture
  • 2 oz. Toki
  • 1 oz. Carbonated Barley Tea
  1. Add honeydew and 2% salt to a vacuum-sealed bag and let sit for 4 days.
  2. After 4 days, blend honeydew and salt.
  3. Filter mixture through nut milk bag.
  4. Add sugar, citric acid and malic acid to mixture.
  1. Add Pernod bitters, cordial mixture, toki and carbonated barley tea to glass.
  2. Add ice to glass.
  3. Top with more carbonated barley tea and serve!

Leandro DiMonriva, The Educated Barfly
@theeducatedbarfly


Taste of Paradise

  • 100 ml of Gin
  • 25 ml of Olive Oil
  • ½ oz. Fresh Lemon Juice
  • ¼ oz. Elderflower Concentrate
  • 1 tsp. Bay Leaf Infused Simple Syrup
  • 1 ½ oz. Olive Oil Fat-Washed Gin
  • 1 Egg White
  • Lemon Peel
  1. Add gin and olive oil to container and shake.
  2. Let sit for about 6 hours in room-temperature space. Shake occasionally.
  3. After 6 hours, put container in the freezer to solidify fat for 4 hours.
  4. After 4 hours, remove container from freezer and fine strain mixture into a jar.
  1. Add lemon juice, elderflower concentrate, bay leaf infused simple syrup, olive oil fat-washed gin and egg white to shaker.
  2. Combine with no ice and dry shake for about 30 seconds.
  3. Add one large cube of ice to shaker and small “cheater” cube. Shake for another 30 seconds.
  4. Double strain into glass.
  5. Zest lemon peel over drink and serve!

Leandro DiMonriva, The Educated Barfly
@theeducatedbarfly


Oaxacan Bitter

  • 1 oz. Fresh Lime Juice
  • ¾ oz. Simple Syrup
  • 6-8 Mint Leaves
  • 3 Cucumber Discs
  • ¼ oz. Bitter Bianco or any light Aperitivo
  • 1 ¾ oz. Mezcal
  • Cucumber Discs⁠
  1. Cut and juice limes.
  2. Add lime juice, simple syrup, mint leaves and cucumber discs to shaker. Lightly muddle.
  3. Add Bitter Bianco and mezcal to shaker.
  4. Add ice and shake.
  5. Add large cube of ice to glass.
  6. Double strain into glass.
  7. Garnish and serve!

Leandro DiMonriva, The Educated Barfly
@theeducatedbarfly


Negroni

  • ¾ oz Sweet Vermouth
  • ¾ oz Campari
  • 1 ¼ oz Westbourne Gin
  • 1 Cucumber Disc
    • Orange Twist ⁠
    1. Add sweet vermouth, Campari, and Westbourne gin to mixing glass.
    2. Add cucumber disc and muddle.
    3. Crack cube of ice and add to mixing glass.
    4. Add additional ice to mixing glass and stir contents.
    5. Strain into a glass.
    6. Garnish with orange twist and serve!

    Leandro DiMonriva, The Educated Barfly
    @theeducatedbarfly


Margarita Punch

  • 1.5 oz Habanero Tequila
  • 2 oz Cranberry Juice
  • 1 oz Agave Nectar
  • 1 oz Lime Juice
  • 0.25 to 0.5 oz Cointreau (adjust to taste)
  • Small handful of Cilantro 
  • Rosemary Sprig, Fresh Cranberries, & Orange Slice ⁠
  1. Add tequila, cranberry juice, agave nectar, Cointreau, and cilantro to shaker with ice.
  2. Shake vigorously until chilled. 
  3. Strain your cocktail mixture into a rocks glass over fresh ice.
  4. Garnish with an orange slice, rosemary sprig, and fresh cranberries.

Kelly Sparks
@queenbeemixology


Cranberry Orange Fizz

  • Cranberries & Oranges
  • 2 oz Gin or Vodka
  • .5 oz Lemon juice or Lime juice
  • 1 oz Cranberry Juice
  • 1.5 oz Orange Juice
  1. Muddle the cranberries and oranges in a mixing glass.
  2. Pour liquid into the mixing glass.
  3. Stir with ice until all items are mixed.
  4. Strain mixture into a glass with ice and top off with Prosecco or Sparkling Water.

Dayna Ferraro
@styledbydaisies


Spy Vs. Spy

  • 1 Lime
  • 1 oz. Lime Juice
  • 6-8 Mint Leaves
  • ¾ oz. Simple Syrup
  • 1 oz. Run Agrico Blanc
  • 1 oz. Rum Agrico Vu
  • Dash of Angostura Bitters
  • Dash of Peychaud Bitters
  • Mint Leaves
  1. Juice your lime.
  2. Add 6-8 mint leaves, lime juice and simple syrup to your shaker.
  3. Lightly muddle.
  4. Add rum agrico blanc and run agrico vu to your shaker.
  5. Add ice.
  6. Whip shake until all ice is diluted.
  7. Pour into glass.
  8. Top off with more ice.
  9. Add few dashes of angostura bitters and peychaud bitters.
  10. Garnish & serve!

Leandro DiMonriva, The Educated Barfly
@theeducatedbarfly


Batched Classic Margarita

  • 3 Limes
  • 1 cup (250 ml) of Lime Juice
  • ½ cup (125 ml) of Agave
  • ½ cup (125 ml) of Triple Sec
  • 500 ml of Blanco Tequilla
  1. Cut and juice your limes.
  2. Add lime juice, agave, triple sec and tequila to jar/container.
  3. Stir until combined.
  4. Add 190 ml of dilution.
  5. Shake jar to combine.
  6. Refrigerate and serve on ice!

*Makes 4 cups (about 946 ml)*

Leandro DiMonriva, The Educated Barfly
@theeducatedbarfly