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www.cheersonline.com 58 • March/April 2017 DRINKS Cart Befor e the Hor se ½ oz. Oloroso sherry ¾ oz. 123 Añejo tequila ¾ oz. Neisson L'esprit 1 dash Angostura bitters 1 dash Absinthe ½ tsp. Luxardo Fernet 1 tsp. Brown sugar 2 ml. Acid phosphate 1 oz. Orange juice 1 ¼ oz. Carrot juice ½ oz. Root beer syrup Combine ingredients and shake with 3 cubes. Strain into large pilsner and top with crushed ice. Garnish with a carrot stem and licorice stick. Jim Kearns created this recipe for Slowly Shirley in New York. Teqtini 2 oz. Patron 1 oz. Kahula 2 oz. Cold-brewed coffee Combine ingredients in a shaker with ice, shake and strain into Martini glass. Brian Napiany, director of food and beverage for the Mohegan Sun casino in Uncasville, CT, created this recipe for the resort's new Bean and Vine Café & Wine Bar. The Wild Rumpus 1 ½ oz. Altos Blanco tequila ½ oz. Aperol ½ oz. Lime juice ¾ oz. Passion fruit puree ¾ oz. Agave syrup infused with spicy house "Death Relish" 4 drops Grapefruit bitters Combine ingredients, shake and strain into Collins glass half rimmed with citrus salt. Adam Rothstein, beverage director at Home Team BBQ in Charleston, SC, created this recipe. Tinstletown Like Hollywood 1 ½ oz. Casa Amigos Anejo tequila ½ oz. Mezcal Union Uno ½ oz. Blood orange juice ½ oz. Pineapple juice ¾ oz. Carpano Antica ¾ oz. Heering Cherry liqueur Egg white Combine ingredients, shake and strain into a coupe glass. Garnish with blood orange slice. Tom Siano, beverage director at Peaches Southern Pub and Juke Joint in Norwalk, CT, created this recipe. ½ oz. Lime juice 1 scant oz. Simple syrup Shake and strain into a chilled cocktail glass. Garnish with an orange twist. Dy Godsey, a mixologist in Delafi eld, WI, created this recipe. Bonjour Bonita ½ part Mandarine Napoléon liqueur ½ part Tequila blanco ½ part Lime juice ½ part Honey syrup Combine ingredients and shake. Strain into citrus-sugar-salt rimmed coupe. Garnish with fl ower. Brandi Boles, mixologist at Salazar in Los Angeles, created this recipe. Rosalita 1 ½ oz. Premium silver tequila ¾ oz. Aperol ¾ oz. Sweet vermouth ½ oz. Monin Yuzu Fruit puree Pour ingredients into mixing glass fi lled 2/3 with ice in the order listed. Cap and shake and strain into serving glass over large format orange peel ice cube. Garnish with a cherry. The mixologists at Monin created this recipe. That 's Good Business 2 oz. Añejo tequila ½ oz. Campari ½ oz. Grapefruit juice CALL FOR RECIPES! Cheers is looking for more innovative and original recipes using rum or gin. Please specify ingredient quantities (oz., tsp., etc.). Send recipes to Cheers Drinks Department, Melissa Dowling, 17 High St., 2nd fl .,Norwalk, CT 06851, or email mdowling@epgmediallc.com. Cocktails With Agave Spirit PHOTO CREDIT NICK VODERMAN