Spiked Everyday Favorites
Kelley McClain / June 2010
Drink fads may come and go, but some quaffs will remain forever fixed in America's potable pantheon. Here, we've tapped the creative resources of mixologists across the country to hoist coffee, tea, lemonade, beer, and cola to cocktail hour highground. Steve Monroe of Fanelli's Cafe in New York City masterfully executed the shaking and stirring.
Absinthe Brasserie & Bar and Comstock Saloon
• 2 oz. Back-Porch premix
• 2 oz. Citron vodka
• ginger ale to fill
- Fill a glass with ice and add 1 part mix and 1 part vodka. Top with ginger ale and stir. Garnish with lemon. Back-Porch premix: Combine equal parts ginger syrup (ginger, sugar, water, black peppercorns) and fresh lemon juice. Add cranberry juice until you get a nice shade of pink. Cover, shake, and refrigerate until ready to use; it will last for a couple of days.
New York City
• 1 1/2 oz. coffee bean infused grappa
• 1/2 oz. Nocello liqueur
• 1/2 oz. Licor 43
• 1/2 oz. agave nectar
• 1 double espresso
• 3 coffee beans
- Shake all ingredients except coffee beans with ice. Strain into cocktail glass. Float 3 coffee beans to garnish.
• 1 1/2 oz. Templeton rye whiskey
• 1/4 oz. lime syrup
• 1/4 oz. ginger syrup
• 4 oz. Goose Island 312 Urban Wheat Ale (or any good American wheat ale)
- Fill a tall glass halfway with ice. Add rye and syrups; top with beer. Garnish with lemon.
The Southern Cola
Holeman and Finch Public House
• 1 1/2 oz. Amaro Cio Ciaro
• 1 frozen cube lime juice
• 4 oz. Coca-Cola Classic
- Build ingredients in a stylish glass of your choice and serve.
Uncle Jerry's Log Cabin
• maple syrup
• 1/2 oz. Carpano Antica vermouth
• 3/4 oz. lemon juice
• 2 oz. Earl Grey–infused rye
• Morello cherry
- Build in shaker, shake 20 seconds, strain over fresh ice into a Collins glass, top with splash of soda water, and garnish a slice of orange and a Morello cherry.
Earl Grey–infused rye: Steep 1/2 oz. Earl Grey tea in 750 ml Pikesville rye whiskey for up to 1 hour or until fragrant.