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She-dazzle: innovative cocktail creations from the world’s finest female mixologists, distillers and event divas


Above: The Chile Flip, Gina Chersevani, PS7’s, Washington, DC.

‘Hello, suckers! Come on in and leave your wallet on the bar!’

Blonde bombshell Texas Guinan greeted guests this way when manning speakeasies in New York during Prohibition. Famous for wisecracking, running the hottest clubs in town, being hauled off to the pokey on a regular basis and having her joints shut down by feds, Texas hails from a long tradition of strong women who drink strong spirits. Re-opening after raids, she often sported a necklace of gold padlocks to show cops there were no hard feelings.
   The spirits of Texas lives on today through modern female mixologists as well as equally independent-minded female customers who are “so over” the simple cosmo and ready to dive into gin, higher proof tequilas, dark rums, strong vodkas and whiskies. They include Boston-based Misty Kalkofen, founder of her local chapter of Ladies United for the Preservation of Endangered Cocktails, part of a national network of cocktail enthusiast groups dedicated to ‘breeding, raising, and releasing endangered cocktails into the wild.’
   Armed with attitude and these recipes, today’s female mixologist is out for adventure, and they invite you to join them no matter where you set up base camp.

Chile Flip
Gina Chersevani, PS7’s, Washington, DC

1½ oz Kashmiri chili infused Stoli Pomegranik **
1 oz fresh lemon juice
1 oz fresh lime juice
1 oz sugar-free simple syrup
1 egg white (approx. 1 oz)
½ oz hibiscus tea (dark, steeped, and chilled; make ahead of time)

In a shaker, combine chili-infused Stoli Pomegranik vodka, lemon juice, lime juice, sugar-free simple syrup, and egg white. Give it a dry shake (no ice) until frothy. Add ice to the shaker, a three-quarter tin full of ice, and shake until chilled. Strain into a coupe glass. Garnish with the hibiscus tea using a dropper to add coluor and design to the froth.

Kashmiri chili-ifused Stoli Pomegranik

Use three Kashmiri chilies for one bottle of 750 ml of Stoli Pomegranik. Infuse Kashmiri chilies into the vodka for about two days before use. Strain and use.

Shine Blossom
Camille Austin, Miami, Fla.

2 oz Original Moonshine
¾ oz home-made lavender syrup
¾ oz fresh squeezed lemon juice
1 pasteurized egg white
1 dash, the Bitter Truth chocolate bitters
2 dashes Angostura bitters
1 sprig of lemon-thyme

Combine Shine, lemon juice, lavender syrup, chocolate bitters and two dashes pasteurized egg white in cocktail shaker without ice. Shake once without ice, then add ice cubes and shake vigorously. Add lemon-thyme. Once shaken, strain the cocktail over the fresh lemon-thyme and fresh ice cubes in a burgundy white wine glass. Float two dashes of Angostura bitters over the top foam.

Tudor Rose Cocktail
Lu Brow, Café Adelaide and the Swizzle Stick Lounge, New Orleans, La.

1 oz Beefeater gin
½ oz Pama pomegranate liqueur
½ oz lemon
1 sugar cube with 1 drop of rosewater (on the cube) sparkling wine to top

In a champagne stem, drop in one sugar cube and follow with one drop of rosewater. In a shaker combine the gin, pomegranate liqueur, and lemon. Shake well and strain into the champagne flute. Top with sparkling wine and garnish with a rose petal.

Bold Fashioned
Danielle (Dani) Tatarin, Keefer Bar, Vancouver, BC

2 oz Wild Turkey bourbon
1 t heavy coconut water syrup
1 dash house bitters (we blend Chinese medicinal ingredients) or Angostura bitters

Stir all ingredients on ice for 30 seconds and strain over fresh ice in a rocks glass. Garnish with a wide lemon zest, expelling the oils from the zest over the drink and on the rim.

Opium Sour
Danielle (Dani) Tatarin, Keefer Bar, Vancouver, BC

1½ oz Makers Mark bourbon
¾ oz fresh grapefruit juice
¼ oz fresh lemon juice
½ oz tamarind syrup*
Dash of poppyseed tincture (steep poppyseeds in overproof alcohol for 2 weeks)

Shake first four ingredients on ice for 10 seconds. Strain over fresh ice and garnish with Poppyseed tincture.

* To make tamarind syrup, steep tamarind pulp in hot water for 20 minutes and strain through a fine strainer. Add equal part raw sugar to the hot tamarind water. Store in a glass bottle.

Suffering Bastard
Cricket Nelson, Miami, Fla.

1 oz Martin Miller’s gin
1 oz Gran Duque
¾ oz lime juice
½ oz Simple
Top with ginger beer
2 dashes grapefruit bitters
Garnishof mint sprig

La Société
Lynnette Marrero, Cocktail Consultant at Rye House in Union Square, New York City, and founder of Drinksat6 Cocktail Consulting

1½ oz Chambord flavoured vodka
½ oz lemon juice
½ oz agave syrup
5 blueberries
3–4 blackberries

Muddle berries and add remaining ingredients. Shake and strain over crushed ice into a tall glass. Garnish with berries.

Starry Night
Lynnette Marrero, Cocktail Consultant at Rye House in Union Square, New York City, and founder of Drinksat6 Cocktail Consulting

1½ oz Chambord flavoured vodka
¾ oz elderflower liqueur
½ oz lime juice
Top champagne

Shake and strain ingredients into a coupé glass or champagne flute. Garnish with a rose bud.

Fleur de Lis
Lynnette Marrero, Cocktail Consultant at Rye House in Union Square, New York City, and founder of Drinksat6 Cocktail Consulting

¾ oz Chambord flavoured vodka
¾ oz Chambord liqueur
2 oz lemonade
1 oz cranberry juice
Squeeze of lemon

Combine ingredients over ice, shake and pour into a tall glass. Garnish with a black raspberry.

Undercover Mink
Lynnette Marrero, Cocktail Consultant at Rye House in Union Square, New York City, and founder of Drinksat6 Cocktail Consulting

1½ oz Chambord flavoured vodka
½ oz honey
½ oz lemon juice
5 sage leaves
Topper of Perrier

Muddle sage and lavender and add ingredients. Shake and strain into a rocks glass, garnish with a sage leaf and a lavender sprig.

The 1820
Misty Kalkofen, Drink, Boston and Founder of LUPEC Boston

1¾ oz Bols Genever
¼ oz Galliano l’Autentico
½ oz lemon juice
½ oz lavender simple syrup
1 t Del Maguey Minero Mezcal
1 dash Fee Brothers Whiskey Barrel Aged Bitters

Shake with ice and strain into a chilled cocktail glass.

Strawberry Fields
Joy Richard, The Citizen Pub, the Franklin Café, the Franklin Southie/LUPEC Boston

1 750 ml bottle Champagne (or other sparkling wine)
8 oz rye whiskey (or Bols Genever)
2 oz fresh lemon juice
6 oz strawberry syrup (see below)
Ice ring (freeze ice in a bundt or ring pan)
Garnish with fresh strawberry slices

Combine lemon juice and simple syrup in the bottom of a punch bowl with a spoon. Add champagne, whiskey and strawberry syrup. Place ice ring in the punch bowl.
   Using a ladle, circulate the punch over the ice ring to chill and mix. Add the strawberries used to make the strawberry syrup and ladle into cups. To make strawberry syrup, cut 1 cup of strawberries into quarters and place them in a heat-proof bowl. In a saucepan, combine 1 cup of granulated sugar with 1 cup of water. Heat and stir until the sugar is dissolved. Remove from heat and add strawberries. Let cool for about 20 minutes, then mash strawberries with a potato masher. Let cool completely, then strain out the strawberries. The syrup may be refrigerated in an airtight container for up to one week.

Muddled Blueberry Ginger Saketini
Helen Mackey, Director of Beverage Strategy, Ruth’s Hospitality Group, New Orleans

1½ oz Moonstone Asian pear sake
½ oz Domaine de Canton ginger liqueur
½ oz fresh lime juice
½ oz agave nectar
15 blueberries

Muddle blueberries with agave nectar. Add remaining ingredients to tin with ice. Shake and strain into glass.

Federal Park Swizzle
Xanthia Pink, Federal Bar, North Hollywood, Calif.

2 oz Bacardi
1 oz lime
¾ simple syrup
1 ice cube

Shake vigorously, then add:

1½ oz of soda
More ice
6 dashes of Peychaud’s bitters
6 dashes Angstrom bitters
Mint leaf garnish

My take on the Queen’s Park is all about the technique. When all contents are inside the glass jab at the north, south, east and west points with stir stick.

The Sweetheart
Carrie Cole, Craigie on Main, Boston, MA

1½ oz Bols Genever
1 oz St Germain elderflower liqueur
½ oz Averna
1 dash chocolate

Stir ingredients with ice in a mixing glass. Strain into a chilled cocktail glass.

Ristretto Martini
Nicole Lebedevitch, Eastern Standard, Boston, MA/LUPEC Boston

1½ oz Bols Genever
¾ oz Galliano Ristretto
¾ oz Lustau East India sherry
Dash of chocolate bitters

Stir ingredients with ice; strain into a chilled cocktail glass.

Vin de Violettes
Brooke Arthur, Prospect, San Francisco, Calif.

¼ oz Tempus Fugit liqueur de biolettes
1½ oz Tio Pepe Fino dry sherry
2¼ oz Dolin dry vermouth
¼ oz Maraschino liquor
1 t Vieux Pontarlier absinthe

Stir all ingredients in a mixing glass, strain into a fizz glass. Garnish with a lemon peel.

Mandarin Fusion
Judy Love Rondeau, Alberta, Canada

2 oz Ketel One vodka or Hendricks gin
10 oz V8 Fusion, peach mango flavour
2 cups mandarin oranges, in their own juice

Blend till smooth.

Napa Sunrise
Dana M. Bruner, The Perfect Purée

½ oz St Germaine
½ oz Perfect Purée Citrus Sensation concentrate, thawed
½ oz Perfect Purée Mandarin/Tangerine concentrate, thawed

Top with Domaine Chandon Blanc de Noir.
   In a Champagne flute, add the first three ingredients. Slowly top with sparkling wine. Stir gently, and serve.

Classic Peach Bellini
Dana M. Bruner, The Perfect Purée

1 oz Perfect Purée White Peach, thawed
5 oz Italian sparkling Wine

Add White Peach Puree to a wine glass, or champagne flute. Gently add sparkling wine, pouring carefully to avoid foam-up. Stir gently to combine.

Passion Añejo
Dana M. Bruner, The Perfect Purée

2½ oz Perfect Purée passion colada, thawed
1 oz Chinaco Tequila Añejo
½ t Perfect Purée Ginger, thawed
½ lime, juiced
½ oz Orgeat syrup

Combine all ingredients into a glass filled with ice. Shake vigorously in a Boston Shaker for 10 seconds. Strain into an ice-filled Collins glass.

The Stand Up
Kathy Jean Hubler, Elsewhere Restaurant, New York, NY

1 oz Beefeater gin
1 oz yllow chartreuse
1 oz agave syrup
1 oz lemon juice

Shake, double strain into a martini glass.

Atsuto Blanco
Kathy Jean Hubler, Elsewhere Restaurant, New York, NY

1½ oz Don Julio Blanco
½ oz Cocchi Americano
½ oz Dolin Blanc vermouth

Stir to chill, pour into a rocks glass with one cube.

Sport Boys (inspired by the soccer jerseys of a Peruvian soccer team in Callao)
Krystle Hicks and Meg McFarland, Founders Piscología Peruvian Pisco

1½ oz Piscología Pisco Acholado
1 oz strawberry puree
3 oz milk

Fill cocktail shaker halfway with ice. Add ingredients and shake until very cold. Strain ice and serve.

Krystle Hicks and Meg McFarland, Founders Piscología Peruvian Pisco

1½ oz Piscología Pisco Acholado
¾ oz simple syrup
3 oz Lucuma (Peruvian fruit) puree*

Fill cocktail shaker halfway with ice. Add ingredients and shake until very cold. Strain ice and serve in a martini glass.

* Available in powder form at www.nutritionfriend.com.

Midtown Plush
La Tanya White, Concept Creative Hospitality Group, Tallahassee, Fla.

1½ oz St Germaine elderflower liqueur
3 oz club soda
Lime wedge

Great for large parties on warm days! In a Collins glass, pour St Germaine
 elderflower liqueur. Fill with club soda. Drop lime wedge in and enjoy. •


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