FROM LEFT: Margarita Martini; The Basilica: Everest
G’VINE ORCHID
11/2 ounces G’vine gin
11/2 ounces pink grapefruit juice
1/2 ounce elderflower syrup
11/2 ounces Moët & Chandon Impérial
Shake first three ingredients with ice. Add Champagne and pour into a highball glass. If desired, garnish with a fresh orchid.
EVEREST
courtesy of mixologist Gary Regan
21/2 ounces Beefeater 24 gin
1 ounce coconutcurry paste*
1/2 ounce fresh squeezed lemon juice
Shake all ingredients vigorously with ice and strain into a chilled cocktail glass. Garnish with a sprinkling of curry powder.
*For coconut-curry paste: Mix 1 teaspoon curry powder with 11/2 ounces Coco Lopez to make a paste.
APPLE STRUDEL MARTINI
2 parts Absolut vodka
2 parts apple liqueur
2 parts apple juice, fresh-pressed
1 part lemon juice
1 part cinnamon schnapps
Splash simple syrup
Fill a shaker with ice cubes. Add ingredients. Shake and strain into a chilled cocktail glass.
MARGARITA MARTINI
11/2 ounces Jose Cuervo Platino tequila
11/2 ounces fresh lime juice
11/2 ounces simple syrup
Mix all ingredients in a cocktail shaker with ice. Serve straight up in a chilled martini glass (with salted rim, if desired). Garnish with a lime wedge.
THE BASILICA
11/2 ounces Appleton Estate Reserve rum
1/4 ounce yuzu juice
1/2 ounce simple syrup
2 basil leaves Champagne
Shake all ingredients together and strain over ice into a highball glass. Top with Champagne and garnish with a basil leaf.
PEPPER BASIL CAIPIRINHA
1 bar spoon white peppercorns
1 bar spoon sugar
1 lime, quartered
10 basil leaves
2 ounces Cabana cachaça
1 ounce lime juice Basil sprig
Crush peppercorns and muddle with sugar, lime and basil leaves. Add Cabana cachaça and lime juice. Shake the mixture and strain over ice into a rocks glass. Garnish with basil sprig .
