We recently shared an article by Elyse Glickman that explores how the on-premise can find inspiration from international travel through spirits, recipes, and inspiration from around the globe.
Some of the brands and bars/restaurants interviewed for the article provided cocktail recipes using international spirits and flavors. Take a trip without the need for travel thanks to these internationally inspired cocktail recipes!
Chido Wey!
Ingredients:
2 oz Nache infused Mezcal
¾ oz lemon
¾ oz honey
½ oz tepache*
2 dash fire bitters
*Tepache ingredients:
4 whole pineapples
9-10 cinnamon stick, broken in half
Palm full of cloves
Piloncillo-26 (small ones)
6 L of cold water
Directions:
To make the tepache, grab a seal tight container. Cut four medium pineapples skin with a little bit of pineapple to help sweeten the batch. Break cinnamon stick and add inside the container. Toss a palm full of cloves inside. Add piloncillo. Add water and cover tightly.
Shake mixture once a day. On the fourth day, check taste. If not sweet enough, add more pineapple. If too sweet, it can be strained and bottled. If not, add sugar, and let it sit overnight. For the recipe, add all ingredients to a cocktail shaker with ice. Shake hard to combine and pour into a rocks glass over crushed ice. Top with black lemon bitters.
Recipe courtesy of Ivan Vasquez, Owner, Madre Restaurant & Mezcalerias, Los Angeles, CA.
And Palm Trees Lined The Street
Ingredients:
1 oz Rampur Double Cask Single Malt Whisky
1 oz Capitoline Tiber Aperitivo
1 oz Regal Rogue Wild Rosé Vermouth
1 oz fresh pineapple juice
1 oz passionfruit juice
Directions:
Add all ingredients to a cocktail shaker with ice. Shake hard to combine and pour into a Tiki mug over crushed ice. Top with black lemon bitters.
Recipe courtesy of Megan Coyle, bartender and brand rep for The Gallavant Group’s portfolio.
The Taste of Things Recovered
Ingredients:
1½ oz Egan’s Fortitude Irish Whiskey
1 oz Guava Juice
¾ oz Caperitif
¾ oz Orgeat
½ oz Lime Juice
3-4 drops of saline
Directions:
Combine all ingredients in a cocktail shaker and shake with ice to combine. Strain into a Tiki mug over crushed ice. Top with a few dashes of Angostura Bitters.
Recipe courtesy of Megan Coyle, bartender and brand rep for The Gallavant Group’s portfolio.
Calculating the Coordinates
Ingredients:
1 oz espresso
½ spiced blueberry syrup
1½ Mad March Hare Poitín
Directions:
Shake, serve up in a nick and nora glass. Top with pink Himalayan salt.
Recipe courtesy of Megan Coyle, bartender and brand rep for The Gallavant Group’s portfolio.
Indian Spring
Ingredients:
1½ oz Jaisalmer Indian Craft Gin
1 oz Matcha Tea*
½ oz Agave syrup
½ Fresh lemon juice
½ Apple juice
Directions:
Combine all ingredients in a shaker. Add ice. Shake hard and double strain into a large wine glass or goblet over ice. Garnish with cucumber slices, green apple slices and a mint sprig.
Recipe courtesy of Megan Coyle, bartender and brand rep for The Gallavant Group’s portfolio.
A Peaceful Beast
Ingredients:
1½ oz Mad March Hare Poitín
1 oz Nonino Amaro
1 oz coconut milk
½ oz Jaisalmer Indian Craft Gin
½ oz Creme de Banana
½ oz fresh lime juice
dash of Thai Pepper Bitters
Directions:
Combine all ingredients in a cocktail shaker with ice. Shake hard to combine. Strain into a mug shaped like a sea monster, over crushed ice. Top with chocolate bitters.
Recipe courtesy of Megan Coyle, bartender and brand rep for The Gallavant Group’s portfolio.
Stiggins’ Daiquiri
Ingredients:
2 oz Plantation Stiggins’ Fancy Pineapple Rum
¾ oz Fresh lime juice
½ oz Simple syrup
Directions
Combine in a shaker filled with ice. Shake and strain into a coupe.
Recipe by Guillaume Lamy, Vice President, Americas for Maison Ferrand. Photo courtesy of Maison Ferrand.
Spritz à l’Orange
Ingredients:
2 oz Ferrand Dry Curaçao Orange Liqueur
5 oz dry sparkling white wine or Champagne
1 lemon wedge
Directions:
Fill a wine glass with ice. Pour Ferrand Dry Curaçao into glass and squeeze in a lemon wedge. Top with ice cold sparkling wine and stir gently. Garnish with an orange slice.
Recipe by Guillaume Lamy, Vice President, Americas for Maison Ferrand. Photo courtesy of Maison Ferrand.
The Pick Me Up
Ingredients:
1¼ oz Mathilde Framboise Liqueur
1 oz Espresso
Squeeze of lime wedge
Tonic water, to top
Directions:
In an iced Collins glass, add Mathilde Framboise, espresso, and a squeeze of lime. Top with tonic water. Garnish with a fresh raspberry.
Recipe by Guillaume Lamy, Vice President, Americas for Maison Ferrand. Photo courtesy of Maison Ferrand.
Seattle Southside
Ingredients:
2 oz Mathilde Poire Liqueur
2 oz Citadelle Gin
1 oz Fresh lemon juice
Directions:
Combine all ingredients in a shaker (or empty jam jar) with ice. Shake for 10 seconds and strain into a coupe. Garnish with a fresh mint sprig.
Recipe by Guillaume Lamy, Vice President, Americas for Maison Ferrand. Photo courtesy of Maison Ferrand.
Disaronno Velvet Frappé
Ingredients:
1¾ oz Disaronno Velvet
¾ oz Tia Maria Cold Brew
¼ oz Coconut syrup
1 shot of Espresso
3 oz Milk
Ice
Directions:
Fill a cocktail shaker with all the ingredients and shake vigorously. Pour the cocktail into a large coffee glass using a strainer. Garnish with an Amaretti crumble or one of your favorite cookies.
Recipe courtesy of Disaronno.
Pallini Spritz
Ingredients:
2 oz Pallini Limoncellos
3 oz Prosecco
1 oz sparkling water
Lemon peel garnish
Directions:
Combine ingredients in a large wine glass filled with ice. Finish with lemon peel garnish.
Recipe courtesy of Pallini.
Belfast Coffee
Ingredients:
3 parts cold brew coffee
2 parts Mad March Hare Irish Poitín
1 part demerara syrup
Double (heavy) cream to top off
Nutmeg on top
Directions:
Prepare coffee; stir ingredients into a Nick and Nora glass. Top with double cream. Garnish with nutmeg.
Recipe by Dave Mulligan, Bar 1661, Dublin
Bananas Sour
Ingredients:
2 oz gin
1 oz coconut milk
¾ oz lime juice
½ oz snap peas
1 egg white
Directions:
Combine ingredients. Shake and single strain into the glass. Garnish with dry coconut.
Recipe by Chetan Gangan, ROOH, San Francisco, CA.
Berry Smash
Ingredients:
2 oz whiskey of choice
1 oz blueberry syrup
¾ oz lime juice
Lime
Directions:
Combine whiskey, lime juice and syrup. Shake and single strain into the glass. Garnish with lime wedge or slice.
Recipe by Chetan Gangan, ROOH, San Francisco, CA.
Chirkut (non-alcoholic)
Ingredients:
3 oz blood orange juice
½ oz lime
½ oz honey
2 oz Seedlip citrus n/a spirit
Directions:
Combine ingredients. Shake and single strain into the glass. Garnish with lime or a blood orange slice.
Recipe by Chetan Gangan, ROOH, San Francisco, CA.
Red Window Sherry Cobbler
Ingredients:
1 oz. manzanilla sherry
1 oz. fino sherry
1 oz PX sherry
1 oz vermouth
½ oz tangelo cordial
½ oz peach purée
½ oz fig purée
5 dashes of angostura bitters
Directions:
Build all ingredients in an old fashion glass. Top with pebbled iced or crushed ice. Garnish with mint, berries, dehydrated orange wheel.
Recipe by Elmer Mejicanos, Red Window, San Francisco.
Pineapple Express
Ingredients:
2 oz grapefruit and jalapeño infused vermouth
1 oz low proof tequila
½ oz lemon
½ oz agave nectar
4 oz pineapple Tepache
Directions:
Add all ingredients in a Collins glass
Top with ice and garnish with pineapple slice
Recipe by Elmer Mejicanos, Red Window, San Francisco.
Red Window Spritz
Ingredients:
2 oz Lyres n/a aperitivo
4 oz Lyres n/a champagne
2 oz sparkling water
Directions:
Add all ingredients into a wine glass with a clear ice sphere. Garnish with long orange twist.
Recipe by Elmer Mejicanos, Red Window, San Francisco.
Roja Sangria
Ingredients:
1 oz Fiero Aperitivo
4 oz Spanish red wine
2 dashes vanilla syrup
2 dashes cold brew
1 barspoon spiced apple syrup
½ oz grenadine
Directions:
Add all ingredients in a hurricane glass. Fill top ice. Garnish with apple and fruit pico de gallo (apple, mint, berries).
Recipe by Elmer Mejicanos, Red Window, San Francisco.
Shot in the Dark
Ingredients:
1½ oz Alvear Oloroso
1 oz Cappelletti aperitif
1 oz Carpano Antica vermouth
3 dashes Aromatic coco bitters
Directions:
Pour all ingredients over a large clear ice cube in an old-fashioned glass. Stir and garnish with orange twist.
Recipe by Elmer Mejicanos, Red Window, San Francisco.
Coming in Hot
Ingredients:
1½ oz Oloroso sherry
1 oz dry Vermouth
1 oz Punt e Mes
2 dashes smoked chili bitters
Directions:
Pour all ingredients over a large clear ice cube. Stir and garnish with lemon twist.
Recipe by Elmer Mejicanos, Red Window, San Francisco.
Ka Yao Yai
Ingredients:
¾ oz lime juice
½ oz passion fruit puree
1 oz lemongrass/kaffir lime simple syrup** (see below)
1 oz Mezcal Verde Momento
1 Aguaviva Cachaca
**Ingredients for Lemongrass/kaffir lime simple syrup:
2 stalks lemongrass
4 kaffir lime leaves
4 cups cane sugar
4 cups water
Directions:
For the lemongrass/kaffir lime simple syrup, rough cut lemongrass stalks. Combine all ingredients in a pot and bring to a boil. Reduce to a simmer for 10-15 minutes. Strain and store in the refrigerator. For the cocktail, combine ingredients in a shaker. Shake moderately with ice. Strain over ice into cocktail glass half-rimmed with Tajin. Garnish with a kaffir lime leaf.
Recipe by Amanda Arebalo, Beverage Director, Messhall Kitchen, Los Angeles, CA.
Ojai With a View
Ingredients:
4 raspberries
¾ oz lemon juice
½ oz simple syrup
1 Ventura strawberry brandy
1 Cocchi rosa
4 Dash Angostura Bitters
Directions:
Add all ingredients to the shaker. Whip with two kold draft cubes. Double strain into collins
Top with crushed ice and mint. Garnish with strawberry candy.
Recipe by Hope Ewing, Bartender, Messhall Kitchen, Los Angeles, CA.
Kabuki Kōhī
Ingredients:
1½ oz Sōmrus Coffee Cream Liqueur
1 oz Sunday’s Japanese Whiskey
1 oz Espresso
½ oz Demerara Syrup
2 drops Saline
Directions:
Combine all ingredients in a shaker tin with ice. Shake vigorously, then double strain into martini glass. Garnish with three coffee beans, cocoa dusting, and a chocolate rim.
