90’s Appletini

  • ½ oz. Fresh Lemon Juice
  • ½ oz. 2:1 Simple Syrup
  • ¾ oz. Granny Smith Apple Juice
  • 2 oz. Laird’s Jersey Lightning Apple Brandy
  1. Cut and juice lemon.
  2. Add Lemon juice, simple syrup, apple juice and Laird’s Jersey Lightning Apple Brandy to shaker.
  3. Add ice and shake.
  4. Strain into glass.
  5. Create an apple fan garnish by cutting cheek off apple and slice into as many strips as you like.
  6. Fan apple slices on cocktail pick and serve!

Leandro DiMonriva, The Educated Barfly
@theeducatedbarfly


Murder Hornet

  • 2oz (60ml) Roku Gin
  • oz (30ml) Yuzu Juice
  • 3/4oz (22ml) Maitake Honey Syrup
  • 2 dashes Angostura Bitters
  • Garnish maitake mushroom powder and sugar
  1. Add all ingredients to a cocktail shaker and shake 8-10 seconds.
  2. Double strain into a cocktail glass or coupe.
  • 1/2 cup Water
  • 1 Cup Honey
  • 1/4 Cup Maitake Mushrooms
  1. Add all ingredients into a pan and bring to a boil.
  2. Reduce 2 minutes then puree and refrigerate overnight. Then pass through a nut milk bag and use.

Leandro DiMonriva, The Educated Barfly
@theeducatedbarfly


Yuzu Sour

  • 2oz (60ml) Shochu
  • 3/8oz (11ml) Lemon juice
  • 3/8oz (11ml) Yuzu juice
  • 3/4oz (22ml) Simple Syrup
  • Egg White
  1. Add all ingredients into a cocktail shaker and shake without ice for approximately 30 seconds then add a big rock of ice and a cheater cube and shake until you no longer hear the cube.
  2. Strain into a cocktail glass or coupe and garnish with angostura bitters.

Leandro DiMonriva, The Educated Barfly
@theeducatedbarfly


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