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Watch 2013 Restaurant Awards Bartender of the Year, H, make all three cocktails at Video.vanmag.com
1 bottle Uno Mas blanco tequila 1 bottle Sombra mezcal 1 carton mango juice1 carton passionfruit juice300 ml lime juice200 ml Crème d’Abricot100 ml Crème de Cassishandful of mint leaves
Place all ingredients into a large punch bowl, mixing bowl, or pitcher, stir, and add one big block of ice. This recipe is perfect for groups of 5 to 20 people.
2 oz Absolut Elyx1 oz sudachi (available at The Modern Bartender)1 oz pressed apple juice1 oz honey syrup*1 teaspoon cinnamon-infused Ricard**egg whites
Place all ingredients into a mixing glass, add ice, and shake. Strain into a glass filled with ice. Garnish with an apple fan.
1.5 oz Four Roses single barrel bourbon 0.5 oz Belle de Brillet***1 teaspoon bourbon barrel aged maple syrup (available at Williams-Sonoma)2 dashes Bittered Sling Moondog bitters
Place all ingredients into a mixing glass and stir with ice. Strain into a rocks glass with ice. Garnish with rose petals.
*Honey syrup: Place 300 ml honey and 300 ml water in a pan. Heat and stir until honey is dissolved. Leave to cool.
**Cinnamon-infused Ricard: Pour half a bottle of Ricard into a glass-sealed container, add three sticks of cinnamon, and shake every few hours, then let it sit for a few days. Strain contents into a clean container.
*Belle de Brillet is a fantastic Poire William liqueur and it’s great to drink neat or over ice.