Flavor spectrum

Cheers, Sept, 2007

KAHLUA FRENCH VANILLA ICED LATTE

A new Kahlua flavor, French Vanilla, is the highlight of this cocktail.

[ILLUSTRATION OMITTED]

  3 oz. Kahlua French Vanilla
  1 oz. Stolichnaya Vodka
  1 oz. milk or cream
  2 oz. chilled coffee

Pour all ingredients over ice and garnish with chocolate shavings or a mint sprig.

99[degrees] IN THE SHADE

Bridget Albert, master mixologist of Southern Wine & Spirits of Illinois and director of the Academy of Spirits & Fine Service in Illinois, won the Bar Chef Competition during Tales of the Cocktail in New Orleans in July with this libation.

  2 oz. Absolut New Orleans
  3 spoonfuls ginger mango compote
  Splash of fresh lemon juice
  Splash of Fee Brothers Orgeat Syrup
  Egg white
  1/2 oz. Champagne

For Ginger Mango Compote: In a pan add 6 mango cubes, 2 ginger slices, 1/2 oz. fresh lime juice, 3 oz. Fee Brothers Orgeat Syrup. Let simmer for 15 minutes on high. Pepper to taste. Set aside to cool.

In a mixing glass muddle Absolut New Orleans, lemon juice, ginger mango compote and Fee Brothers Orgeat Syrup. Add egg white. Shake hard. Add 1/2 oz. Champagne. Rock gently. Strain into a Champagne glass rimmed with smoked salt, super fine sugar and black pepper. Garnish with a burnt lemon.

MARI BELLS PERUVIAN PISCO

Ken Lusar, mixologist at Villa Roma, an Argentine-Italian concept in Laguna Hills, Calif., serves this popular Pisco drink.

  1 1/2 oz. Pisco
  1 egg white
  1 fresh whole lime, squeezed
  3 oz. fruit cocktail
  1 tbsp. sugar

Blend all ingredients with a little ice until frothy and pour into a cocktail glass with a sugar rim.

BLACKBERRY & CABERNET CAIPIRINHA

Duggan McDonnell, owner and mixologst of Cantina in San Francisco, shakes this Latin-themed cocktail at his establishment.

  6 oz. Boca Loca Cachaca
  3 oz. Cabernet Sauvignon
  3 limes, hand-squeezed
  Half of an orange, hand-squeezed
  3 oz. simple syrup
  2 oz. orange Muscat
  2 oz. cranberry juice

Crush the blackberries in a cocktail shaker; add other ingredients. Add 1 scoop of crushed ice, cap and shake vigorously. Garnish with lime and orange wheels.

MACA MARTINI

Sagatiba Pura Cachaca puts a Brazilian spin on the Martini.

  2 oz. Sagatiba Pura Cachaca
  1/2 oz. elderflower liqueur
  1/2 oz. fresh pressed lime juice
  2 1/2 oz. apple cider

Shake all ingredients in a cocktail shaker and strain into a cocktail glass. Garnish with apple disk and mint sprig.

GREEN TEA COOLER

Kevin Gholami, head bartender/bar manager of The Beacon Martini Sky-Bar in Washington D.C., says green tea and mint inspired this drink.

  1 oz. Zen Green Tea Liqueur
  2 lemon wedges
  5 fresh mint leaves
  2 oz. Grey Goose La Poire Vodka
  3 oz. fresh brewed tea
  1/2 oz. Sprite

Muddle first three ingredients in Collins glass (squeeze in lemon wedges before dropping them in glass). Add ice, tea and vodka. Shake vigorously in shaker. Pour back in glass and top with more ice and Sprite.

Cheers welcomes original drink ideas! Send recipes to: Cheers Drinks Department, 17 High Street, 2nd Floor, Norwalk, CT 06851 or evansavage@m2media360.com.

RELATED ARTICLE: HONEY DEUCE

This cocktail from Grey Goose Vodka will be available in a souvenir cup at the 2007 U.S. Open Tennis Championships in September in Flushing Meadows, N.Y.

1 1/2 oz. Grey Goose
Original Vodka
2 oz. fresh lemonade
1/2 oz. Chambord Liqueur

Frozen honeydew melon balls Fill a highball or double Old Fashioned glass with crushed ice. Add vodka and fill the rest of the cup with lemonade to a half inch below the rim. Drizzle Chambord over the top. Garnish with frozen honeydew melon balls.