Recipe File
By Emily Hanna Mayock | ehanna@questex.com
Calling Card Creations
Everyone should be known for something, and what better thing for a bar to be known for than a special drink? Signature cocktails can spice up a menu and get patrons to step up from their tried and true drinks to something more interest-
ing, memorable and, of course, profitable. Need some inspiration? Check out these
recipes from venues that have seen success with their signature libations.
Ghostini
On the menu at Ghostbar in The Palms,
Las Vegas.
1 ½ ounces Russian Standard Vodka
1 ½ ounces Midori Melon Liqueur
1 ounce fresh sweet and sour
In a mixing tin filled with ice, add Rus-
sian Standard, Midori and fresh sweet
and sour mix. Shake well and strain into
a chilled Martini glass. Garnish with a
cherry.
The Belga
Created by Master Beer Sommelier Jen
Pifereon for Washington, D.C.’s Belga
Café.
1 ounce Hangar One Kaffir Lime vodka
1 ounce Massenez Crème de Pêche
1 dash Rose’s Sweetened Lime Juice
1 fresh lime wedge
Liberal pour of St. Louis Pêche beer
8 Nightclub & Bar Magazine | DECEMBER 2009
Foam (St. Louis Pêche beer & Xanthan gum)
Mix the vodka, Crème de Pêche and
sweetened lime juice in a shaker with
ice. Add a squeeze of fresh lime juice.
Shake ingredients. Pour contents of
shaker into a chilled Martini glass. Pour
peach beer into the glass to top it off.
Add foam as garnish.
Co Cojito
Signature creation on the menu at Co Co.
Sala in Washington, D.C.
1 lime
6 mint leaves
½ ounce simple syrup
1 ½ ounces clear chocolate-infused vodka
Soda water
Dark chocolate shavings
Cut the lime in three pieces and combine
with the mint leaves and simple syrup
in a shaker; muddle. Add ice and the
chocolate-infused vodka. Shake well and
pour contents into a rocks glass. Add a
splash of soda water and top with dark
chocolate shavings.
Ginger Citrus Martini
On the menu at Soyka/News Lounge,
Miami.
2 ounces Ketel One Citron
1 ounce Domaine de Canton Ginger Liqueur
½ ounce fresh lemon juice
Splash simple syrup
Mix all ingredients and pour into a chilled
Martini glass. Garnish with fresh ginger.
The Govner
Developed by Greg Sider for The Sum-
mit, New York City.
2 parts Yamazaki 12 Year Old
¾ part cardamom-infused agave syrup*
½ part equal mix of yuzu and lime juices
½ parts fresh orange juice
Pour all ingredients into a metal shaker.
Fountain of Youth
Created by mixologist Mike Vegas for
Infusion Lounge, San Francisco.
1 ½ ounces VeeV Acai Liqueur
¼ ounce St-Germain Elderflower Liqueur
¼ lemon, squeezed by hand
Club soda, to top
Put VeeV, St-Germaine and lemon juice
into a cocktail shaker filled with ice and
shake vigorously. Pour into a highball
glass, top with club soda and garnish
with a lemon twist.
Ojo Rojo
Courtesy of Brooke Williamson, chef/
owner at Hudson House in Redondo
Beach, Calif.
1 bottle of Tecate beer
Splash of Tabasco sauce
Splash of Worcestershire
sauce
Juice of 1 lime
3 ounces Clamato juice
Pour all ingredients into a 16-ounce
season-salt-rimmed Mason jar with ice.
Garnish with a lime wheel and serve.
Thirsty for More?
Check out www.nightclub.com for more signature
creations from bars, nightclubs and restaurants.
