COCKTAILS – Stas Shlyahovy
PHOTOGRAPHY – Julia Latkins
THE PROCESS OF CREATING COCKTAILS has always looked truly mysterious and very creative to me. I have never in my life made cocktails at home. Yes, you heard that right, ladies and gentlemen! Homemade Orange Martini (orange juice plus martini) with my girlfriends does not count. And in my 30s I still have no clue how to properly make drinks, to be honest.
The ability to masterfully mix liquors, juices, syrups, spices is what I call the real magic. Mastery of all these beautiful shiny shakers, jiggers, stirrers, pourers, strainers and other little tools. And last but not least is a variety of choices of stemware and the garnish process with citrus, floral, nuts, etc. This is real magic!
If you are always down to try something new, then you are in for a treat. The Lokal team has compiled an expertly crafted list of essential beverages for the spring season. Courtesy of our friend Stas Shlyahovy, the bar manager at Cebu Chicago, these delightful drinks highlight the very best of spring flavors. During these times of social distancing, you can still arrange an online tasting with your friends or even create a little challenge: who will make a better-looking cocktail? Be sure to share your experiences below and let us know what you think!
Lucky Number One
INGREDIENTS:
- 2 oz. mint infused bourbon*
- 1.5 oz. blackberry syrup
- 0.5 oz. lemon juice
- Club soda on top
TASTING NOTES:
Jam-like and refreshing.
SERVING SUGGESTION:
Serve in a highball glass. Garnish with a lemon peel.
RECIPE PREPARATION:
Shake all of the ingredients for 30 seconds and roll into a highball.
Fill with ice if necessary and stir.
*To infuse bourbon add handful of mint to a jar and fill it up with bourbon. Insist for 72 hours (two days).
Rosemary’s Baby
INGREDIENTS:
- 2.25 oz. peppercorn vodka
- 0.5 oz. rosemary syrup
- 0.5 oz. lemon juice
- mineral water on top
TASTING NOTES:
Tea-like aroma with an explosive peppery finish.
SERVING SUGGESTION:
Serve in a Double Old-fashioned glass. Garnish with a rosemary sprig. Scorch the sprig for fragrancy.
RECIPE PREPARATION:
Shake all of the ingredients for 30 seconds with ice.
Roll into a double old-fashioned glass.
Fill the glass with more ice if necessary.
Breakfast
INGREDIENTS:
- 1 oz. coffee liqueur (Kahlua)
- 0.5 oz. cinnamon-infused bourbon
- 0.75 oz. ginger syrup
- 0.5 oz. lemon juice
- 1 egg white
- nutmeg for garnish
TASTING NOTES:
Dark chocolate, cooking spice and rich coffee notes. Full body with spicy finish.
SERVING SUGGESTION:
Serve in a coupe glass. Add grated nutmeg on the top.
RECIPE PREPARATION:
Shake all the ingredients without ice for 30 seconds.
Add ice and shake again.
Double strain into a coupe glass.
Drink Pink
INGREDIENTS:
- 2 oz. basil vodka*
- 0.5 oz. lime juice
- 0.75 oz. jasmine syrup**
- bar spoon of Peychauds bitters
TASTING NOTES:
Take on a classic gimlet with a twist. Earthy with a balance between sour and sweet. Floral and easy.
SERVING SUGGESTION:
Serve in a double old-fashioned glass with one large ice ball. Garnish with 2 skewered blueberries.
RECIPE PREPARATION:
Shake all of the ingredients for 30 seconds.
Double strain into a glass over an ice ball.
*To infuse vodka, add handful of basil leaves to a jar and fill it up with vodka. Insist it for 72 hours (2 days).
**Traditional Jasmine syrup is made the same way as a simple syrup for cocktails: from one part water to one part sugar (1:1). Use jasmine tea instead of water.
Mucho Gusto
INGREDIENTS:
- 1.5 oz. mezcal
- 0.5 oz. Kümmel (Combier is 76 proof)
- 0.5 oz. ginger syrup
- 0.5 oz. lemon juice
- Club soda on top
- Marigold flower for garnish
TASTING NOTES:
Smoky and grassy with notes of honey, ginger spice and bubbles on top.
SERVING SUGGESTION:
Serve in a highball glass. Garnish with a marigold flower.
RECIPE PREPARATION:
Shake all of the ingredients for 30 seconds and roll into a glass.
Fill with more ice if necessary and stir.
Editor – Nika Levando