Stephen Fries Online

 

116 Crown     Drink: Forth & Clyde

Bartender/Owner : John Ginnetti

 

1 oz. Hendrick’s Gin

1 oz. Maker’s Mark Bourbon

1 oz. Fresh Squeezed Lime Juice

1 oz. St. Germain Elderflower Liqueur

1 t. Fresh Local Honey

1 Pinch Salemme Red Pepper Flakes

 

Mix first 5 ingredients in a cocktail shaker and stir until honey dissolves.  

Add Salemme Pepper and top with ice.

Shake until shaker develops a frost.

Strain into a Stemmed Glass

 

Bar    Drink: Sweet Dreams

Bartender: Matt Lender

 

1 oz. Stoli Strawberry

3 oz. Gloria Ferrier Champagne

4 oz. Passion Fruit juice and puree

Crushed fresh Strawberries

 

Method

Combine Stoli Strawberry and Passion fruit juice in a mixing glass with crushed ice. Shake until cold

Serve in glass with crushed ice. Pour Champagne and Strawberries over crushed ice, 

Pour Stoli and juice over top and stir.

 

Bar 19 (Omni Hotel)  Drink:  Rocher inspired HOT CHOCOLATE    (The People’s Choice)

Bartender: Leviena Vasques

 

1 oz. Godiva

1 oz. Frangelico

Hot Latte syrup

Steamed Milk

Whipped Cream

Nutmeg

 

Method

Add steamed milk to liquors and syrup stir and garnish with whipped cream & nutmeg

 

Leon’s   Drink: “Sotto Bosco” : Fruit of the Forest

 Bartender: Shawn Ruggerio

 

6 Rasberries

2  sprigs Sage

2 oz. sliced Cucumber

1 oz. Fresh Orange Juice

4 oz. Bombay Sapphire Gin

1 oz. Cream de Casis

1 ½ oz. Ginger Beer

1 t simple syrup

 

Method

Muddle  cucumber, raspberry and sage

Add liquor & Ginger Beer

Shake, strain and Serve

           

 Bentara         Drink: Malaysian Star

 Bartender: Nicolai Hebert

 

3 oz.  Stoli “O”

½ oz.  Amaretto Di Saronno

½ oz. Simple Syrup

1 ½ oz.  Fresh Lime Juice

Pinch of Ground Ginger

Pinch Ground Star Anise

Whole Star Anise

 

Method

Shaken and Strained

Chilled Martini Glass dipped in

1t Sesame Seed Oil

1t Sugar

Pinch of Ground Star Anise and Whole Star Anise floating on top.

 

Bespoke    Drink:The Intermezzo     The WINNER of 1^st Annual Elm Signature Cocktail Competition   

 Bartender: Steve Bayusik

 

1 ½ ounces Right Gin

3-4 fresh ripe Strawberries

2 tablespoons Balsamic Vinegar

¾ teaspoon White Sugar

1 ¾ ounces Sour Mix

Mint Leaves, blackberries or strawberries for garnish

 

Method

Muddle strawberries with  sugar and  vinegar.

Put into shaker ,add ice, gin and sour mix. Shake and serve in a highball glass. Garnish

 

Dolci            Drink: Chocolate Covered Strawberry

 Bartender: Amanda Platt

 

½  oz. Stoli Strawberry

½ oz. Stoli Vanilla

¼ oz. Godiva Chocolate Liqueur

¼ oz. Llords Strawberry Liqueur

1/2 oz. Cool Swan Liqueur

Hershey Chocolate Syrup

 

Method

Mix all ingredients in a shaker filled with ice

Garnish Martini glass swirl chocolate on inside of entire glass

Pour mixture into glass

Draw a heart on top of drink  with syrup so it floats

Serve with chocolate covered Strawberry on a plate decorated with Chocolate syrup

 

 

Heirloom   Drink: Perfect Pear

 Bartender: Sean D’Addio

 

3 oz.Grey Goose Poire Vodka

1.5 oz. fresh pear puree

splash of fresh lime juice

splash of simple syrup

½ oz. egg whites

Fresh Pear

 

Method

Combine all ingredients in shaker and shake dry (no ice added). 

Add ice and shake vigorously. 

The egg whites will produce a frothy head on the cocktail. 

Serve up in a martini glass. 

Garnish with a thin slice of fresh pear

Ibiza   Drink: Otonal

 Bartender/ Owner: Juan Carlos

 

Cinnamon sugar for rim

Ice

1 ounce of Maker’s Mark Bourbon

3/4 ounce of Orchard Pear Fruit Liqueur

2 ounces of homemade spiced apple cider

Orange foam

Poached pear for decoration

 

Glassware

10 ounce martini glass

Boston Shaker

Procedure

Moisten the outside rim of martini glass and dip into a plate

with cinnamon sugar to make rim.

Fill cocktail shaker with ice.  Add the Bourbon, Orchard Pear Fruit Liqueur

and spiced cider and shake well.

Strain into prepared martini glass and garnish with orange foam and pear.

 

Recipe for spiced cider

 3/4  ounce unsweetened apple cider

1 orange

5 cloves

½ cinnamon stick

5 allspice berries

Bring to a boil all the ingredients, reduce heat and let it simmer for

20 minutes.

 

Orange foam recipe

3 gelatin leaves

3 cups of water

12 ounces of orange juice

1 demitasse spoon of orange extract

3 ounces of simple syrup

 

Combine the orange juice, water and simple syrup in medium heat

until it boils.

In  a separate bowl, bloom the gelatin leaves for 10 minutes.

Remove gelatin from water and squeeze out water.

Fill a bowl with ice place gelatin in bowl and mix with the juice mixture

slowly and beat until gelatin is frothy.  Allow mixture to cool down.

Pour mixture into a canister and place in refrigerator until is ready to be used.