Ryan Magarian Cocktail and Beverage Concepts

Pilsner vs. Aperol Original

Ingredients:
1 oz. Aperol Italian Bitters
1 oz. freshly pressed grapefruit juice
½ tsp. house blended clover honey syrup (combine and completely integrate two parts syrup to one part warm water)
2 oz. Bitburger German Pilsner
3 oz. club soda        
1 dash Bitterman’s Hopped Grapefruit Bitters

Creation:
In a highball glass measure lin spirit, juice, syrup, bitters, beer, and soda, stir to integrate, fill glass with ice, and garnish with a sprinkling of fresh hop buds.

Pepper Smash #2 Original

Ingredients:
12 to 15 mint leaves
2 oz.  Krogstad Aquavit
¾ oz. freshly pressed lime juice
¾ oz. freshly extracted yellow bell pepper juice
¾ oz. house blended Grade A maple syrup (see Pilsner vs. Aperol recipe)

Creation:
In a shaker or mixing glass, add mint and carefully measure in spirit, juices, and syrup.  Next, press the combination together three times with a muddler, fill with ice, and shake vigorously for 8 seconds.  Finally, double fine strain into a chilled old fashioned glass over fresh ice and garnish with a large double mint sprig.

Corleone Original

Ingredients:
5 green grapes
1 ½ oz. Aviation American Gin
½ oz. Clear Creek Distillery Grappa di Sangiovese
½ oz. freshly pressed lemon juice
½ oz. simple syrup (combine and completely integrate equal parts superfine sugar and hot water)
2 dashes Regan’s No.6 Orange Bitters

Creation:
In a shaker or mixing glass, add grapes and hand press them with a muddler. Next, carefully measure in spirits, juice, syrup, and bitters, fill with ice, and shake vigorously for 8 seconds.  Finally, double fine strain into a chilled cocktail glass and garnish with a single green grape, sliced at its tip, and rested on the rim of the glass.

Walnut Midnight Original

Ingredients:
7 fresh blackberries
2 oz. Espolon Blanco Tequila
¼ oz. Green Walnut Liqueur
½ oz. freshly pressed lemon juice
¾ oz. simple syrup (see Corleone recipe)
2 oz. club soda

Creation:
In a shaker or mixing glass, add blackberries and hand press them  with a muddler. Next, measure in spirits, juice, and syrup, fill with ice, and shake vigorously for 8 seconds.  Finally, add soda water to the shaker or mixing glass and stir to integrate, strain into a chilled highball glass over fresh ice, and garnish with a blackberry, lemon wedge, and toasted walnut.

Self Starter Vintage

Ingredients:
2 oz. Aviation American Gin
½ oz. Cocchi Americano Quinquina
½ tsp. Rothman and Winter Apricot Liqueur

Creation:
In a shaker or mixing glass, measure in spirits, fill with ice, and stir swiftly for 20 seconds.  Strain into a chilled cocktail glass and garnish with a wide lemon peel or disc.

Caribbean Snowflake Original

Ingredients:
2 oz. Cruzan Single Barrel Rum
¼ oz. St. Elizabeth Allspice Dram
½ oz. freshly pressed lime juice
1 oz. freshly pressed grapefruit juice
½ oz. simple syrup (see Corleone recipe)
1 small egg white

Creation:
In a shaker or mixing glass, measure in spirits, juices, syrup, and egg white and “dry shake” without ice for 20 seconds.  Next, fill with ice and re-shake vigorously for 8 seconds.  Finally, strain into a chilled cocktail glass and garnish with a light dusting of edible silver flake (available at www.easyleaf.com)

Imperial Campari Daisy Original

Ingredients
2 oz. Aviation American Gin
½ oz. Campari Italian Bitters
¾ oz. freshly pressed lemon juice
½ oz. simple syrup (see Corleone recipe)
1 oz. dry sparkling wine

Creation:
In a shaker or mixing glass, measure in spirits, juice, and syrup, fill with ice, and shake vigorously for 8 seconds.  Next, add sparkling wine to the shaker or mixing glass and stir to integrate.  Finally, strain into a chilled cocktail glass and garnish with a lemon wedge.

Anejo Manhattan Original

Ingredients:
2 oz. El Tesoro Anejo Tequila
½ oz. Martini and Rossi Sweet Vermouth
¼ oz. Licor 43
1 dash Angostura Bitters
1 dash Regan’s No.6 Orange Bitters

Creation:
In a shaker or mixing glass, measure in spirits and bitters, fill with ice, and stir swiftly for 20 seconds.  Strain into a chilled cocktail glass and garnish with a mole’ salami wrapped cherry.

Adagio Original

Ingredients
2 oz. Vodka
¾ oz. Zirbenz Stone Pine Liqueur
¼ oz. Dolin Dry Vermouth
½ tsp. house blended clover honey syrup (combine and completely integrate 2 parts clover honey with 1 part hot water.)
1 dash Peychaud Bitters

Creation:
In a shaker or mixing glass, measure in spirits, syrup, and bitters, fill with ice, and stir swiftly for 20 seconds.  Strain into a chilled cocktail glass and garnish with a wide lemon disc or peel.

Tennessee Vintage

Ingredients:
2 oz. George Dickel 12 yr. Tennessee Whiskey
½ oz. Luxardo Maraschino Liqueur
¾ oz. freshly pressed lemon juice

Creation:
In a shaker or mixing glass, measure in spirits and juice, fill with ice, and shake vigorously for 8 seconds.  Strain into a chilled cocktail glass and garnish with a lemon wedge.

Widows Kiss Vintage

Ingredients:
2 oz. Laird’s Bonded Apple Brandy
½ oz. Yellow Chartreuse
¼ oz. Benedictine 
1 dash Peychaud Bitters

Creation:
In a shaker or mixing glass, measure in spirits and bitters, fill with ice, and stir swiftly for 20 seconds.  Strain into a chilled cocktail glass and garnish with a wide lemon disc or peel.

A Nap for Sasquatch Original

Ingredients:
1 oz. Cynar Italian Bitters
¾ oz. freshly pressed grapefruit juice
¼ tspn house blended Grade A maple syrup ((combine and completely integrate two parts syrup to one part warm water)
2 oz. Boneyard Diablo Rojo Red Ale
3 oz. club soda        

Creation:
In a highball glass measure in spirits, juices, syrups, bitters, beer, and soda, stir to integrate, fill with ice, and garnish with a wide grapefruit disc or peel.

April Shower Fizz Vintage

Ingredients:
1 ½ oz. Hardy VS
½ oz. Benedictine
½ oz. freshly pressed lemon juice
½ oz. freshly pressed orange juice
1 dash Peychaud Bitters
3 oz. club soda

Creation:
In a highball glass measure in spirits, juices, syrup, and soda, stir to integrate, fill with ice, and garnish with a sprig of thyme.

Aviation Classic

Ingredients:
2 oz. Aviation American Gin
¼ oz. Rothman and Winter Crème de Violette
¾ oz. Luxardo Maraschino Liqueur
¾ oz. freshly pressed lemon juice

Creation:
In a shaker or mixing glass, measure in spirits and juice, fill with ice, and shake vigorously for 8 seconds.  Strain into a chilled cocktail glass and garnish with a cherry on a pick.

Coffee Daiquiri Original

Ingredients:
2 oz. Flor de Cana 4 yr. Dry Light Rum
¾ oz. House Spirits Distillery “Stumptown” Coffee Liqueur
¾ oz. freshly pressed lime juice
½ oz. simple syrup (see Corleone recipe)

Creation:
In a shaker or mixing glass, measure in spirit juice, and syrup, fill with ice, and shake vigorously for 8 seconds.  Strain into a chilled cocktail glass and garnish with 3 floating coffee beans.

Blinker Vintage

Ingredients:
7 fresh raspberries
2 oz. Rittenhouse Bonded Rye Whiskey
1 ½ oz. freshly pressed grapefruit juice
¼ oz. simple syrup (see Corleone recipe)

Creation:
In a shaker or mixing glass, add raspberries and hand press them with a muddler, measure in spirit juice, and syrup, fill with ice, and shake vigorously for 8 seconds. Finally, double fine  strain into a chilled cocktail glass and garnish with a raspberry on a pick

Boulevardier Vintage

Ingredients:
2 oz. Old Overholt Rye Whiskey
¾ oz. Campari Italian Bitters
¾ oz. Martini and Rossi Sweet Vermouth

Creation:
In a shaker or mixing glass, measure in spirits, fill with ice, and stir swiftly for 20 seconds.  Strain into a chilled cocktail glass and garnish with a wide orange peel or disc.

Kumquat Sundance Original

Ingredients:
4 kumquats (halved)
1 ½  oz. Shochu
½ oz. house blended clover honey syrup (see Adagio recipe)
3 oz. dry sparkling wine

Creation:
In a shaker or mixing glass, add halved kumquats and hand pressed with a muddler.  Next, measure in spirits and syrup, fill with ice, and shake vigorously for 8 seconds.  Finally, add sparkling wine to the shaker or mixing glass and stir to integrate, and strain into a chilled cocktail glass.

Tequila Sunrise Classic

Ingredients:
2 oz.  Luza Azul Blanco Tequila
½ oz. freshly pressed lime juice
½ oz. Clear Creek Distillery Crème de Cassis Liqueur
4 oz. club soda

Creation:
In a highball glass measure in spirits, juices, and soda, fill glass with ice, and garnish with a lime wedge.

Trident Modern by Robert Hess

Ingredients:
1 oz. Krogstad Aquavit
1 oz. Cynar Italian Bitters
1 oz. Manzanilla Sherry
1 dash Fee Brothers Peach Bitters

Creation:
In a shaker or mixing glass, measure in spirits and bitters, fill with ice, and stir swiftly for 20 seconds. Strain into a chilled cocktail glass and garnish with a wide lemon peel or disc.

Pamploma Modern by Steve Sirok

Ingredients:
1 ½ oz. Cruzan Single Barrel Rum
¼ oz. Freshly pressed lemon juice
1 oz. Freshly pressed grapefruit juice
¼ oz. simple syrup (see Corleone recipe)
2 oz. Rioja
2 oz. club soda

Creation:
In a highball glass measure in spirits, juices, syrup, wine, and soda, stir to integrate, fill glass with ice, and garnish with a with a red grape, sliced at it’s tip, and rested on the rim of the glass.

Chicago Fizz Vintage

Ingredients:
1 oz. Appleton V/X
1 oz. Ruby Port
½ oz. Freshly pressed lemon juice
½ oz. simple syrup (see Corleone recipe)
1 small egg white
2 oz. Club soda

Creation:
In a shaker or mixing glass, measure in spirit, port, juice, syrup, and egg white and “dry shake” for 20 seconds.  Next, fill with ice, and re-shake vigorously for 8 seconds.  Finally, add soda to the shaker or mixing glass and stir to integrate, strain into a chilled highball glass over fresh ice and garnish with a dusting of fresh nutmeg.