B&E Bloody Mary from Beauty & Essex
2 tbsp blended chipotle peppers with adobe
1 heaping tsp horseradish
1/2 heaping tsp Sriracha
1/2 heaping tsp celery salt
1/2 heaping tsp ground pepper
6 to 8 dashes Tabasco
6 oz tomato juice
1 oz chocolate stout
2 oz bacon-infused vodka
For the bacon-infused vodka: Cook four pieces of bacon, dab off fat onto a paper towel, then place bacon into a bottle of vodka for 48 hours. Filter infused vodka three times using coffee filters.
For the Bloody Mary: Mix all ingredients together. Shake and strain over ice.
Zandy Mangold
2 of 5
Bloody Lorcho from La Mar
1 oz fluke, diced small
1 oz Ecuadorian blue shrimp, diced small
4 little neck clams, steamed until just opened
1 oyster
salt
2 limes
1 oz red onion, diced small
1 oz celery, diced small
1 tsp habanero, minced
1 tsp cilantro, chopped
1 cup Aji Rocoto Leche de Tigre (see recipe below)
1 tbsp evaporated milk
1 shot Pisco Quebrante
In a bowl, mix seafood with a few pinches of salt and the juice of one lime. Throw in a few ice cubes and the veggies. Mix with the Aji Rocoto Leche de Tigre (should look like a seafood soup). Add evaporated milk to cut a bit of the heat (if you like things extra spicy, skip this step) and taste for flavor. You can add a little more lime or salt at this point if your ceviche doesn’t sing! Serve in a chilled goblet and garnish with a stick of celery and wedge of lime. We serve ours alongside one shot of Pisco Quebrante.
Rahav ‘Iggy’ Segev
3 of 5
The Goldie from Barrio 47
1 can pineapple juice
1 can roasted yellow peppers
1/2 quart of ginger root
3/4 tsp dijon mustard
lemon pepper to taste
2 tbsp white vinegar
6 oz coriander-infused vodka
Puree the roasted yellow peppers in a blender. Add the pineapple juice, finely chopped peeled raw ginger root, lemon pepper and white vinegar. Blend again. Adjust seasoning as necessary.
Mix a shot of coriander-infused vodka with the Goldie mix. Pour over ice and serve with a slice of cucumber, lime wedge and pineapple spear.
Rahav ‘Iggy’ Segev
4 of 5
Peach Pie Shake from AG Kitchen
1/4 cup milk
1 oz peach schnapps
1 oz Grand Marnier
3 oz slice of peach pie
2 scoops of vanilla ice cream
In a blender combine all ingredients except ice cream. Add ice cream and blend until smooth.
Zandy Mangold
5 of 5
Bacon and Eggs from Whisky Park
2 oz Woodford Reserve bourbon
3/4 oz maple syrup
1 1/2 oz whipped liquid egg whites
1/2 oz simple syrup
2 pieces of cooked, smoked bacon
lemon peel
Muddle one piece of bacon in shaker. Top with ice. Add bourbon and maple syrup, shake vigorously and strain into rocks glass with new ice. Whip egg whites and simple syrup together until frothy. Pour egg whites on top (they should float like the head of a beer). Place half slice of bacon and round lemon peel on top.
Noah Fecks
