Tony Beyer

Benton’s Prime Chop House, Kansas City

Drink: PeachCo Sour

1.75 oz pisco
Juice of half a lime
1 egg white
.75 oz peach shrub
.75 oz licor 43
Garnished with herb bitters

Dry shake first five ingredients. Then shake again over ice and strain into cocktail (or martini) glass. Top with herb bitters and swirl into the froth.

Back to Top

Jenn Tosatto

Manifesto/The Rieger, Kansas City

Drink: Everybody’s Girl

2 oz Grant’s blended scotch
1/2 oz Averna
1/2 oz Cream Sherry
1 1/2 barspoons cherry macerate liquid*
2 dashes Forbidden Bitters

Glassware & Garnish:
Old Fashioned glass
no garnish

Directions:
Combine ingredients in a glass and stir with ice. Strain into a warm old fashioned glass with no ice. Serve with a witty quip and repeat.

Back to Top

Valdez Campos

Manifesto/The Rieger, Kansas City

Drink: Rick’s Fizz

2 oz homemade coffee liqueur
1 oz Tullamore Dew
1 oz heavy cream
.5 oz Fernet-Branca

Shaken. Served in an old fashioned glass rimmed with ground cacao nibs. No ice. Topped with a splash of soda.

Back to Top

Shannon Ponche

Taste, St. Louis

Drink: PDA

1.5 oz Hendricks gin
0.5 oz house made mixed berry syrup
0.5 oz Theia Jasmin
0.5 oz Rothman and Winter Apricot
0.75 oz Lemon juice
cucumber slice
0.25 oz Gran Classico Bitter

Glassware & Garnish:
cocktail glass, cucumber garnish

Directions:
build ingredients over ice, add 1 slice of cucumber, shake and strain into a cocktail glass

Back to Top

Jon Yeager

Watanabe Asian Cuisine, Nashville

Drink: The Smoking Jacket

1 1/2 oz Balvenie 15yr
3/4 oz Broadbent Rainwater Madeira
1/2 oz Dolin French Vermouth
1/4 oz simple syrup
1/2 oz Laird’s 100 proof Applejack
1 dash Angostura

Glassware & Garnish:
coup
lightly zested orange peel

Directions:
Stir Belvanie, Madeira, Vermouth, simple syrup and 1 dash Angostura in roughly 15 rotations, let sit.

Pour 1/2 oz applejack into coup, rinse glass, light on fire. Do not discard any Applejack in this process.

After the Applejack “roasts” for about 6 or 7 seconds, pour stirred scotch cocktail directly into flaming coup. Lightly zest an orange peel as to not over power. An opened apple essence through the “roasting” process will mix wonderfully with all other nuances in the Smoking Jacket.

Back to Top

Paige Unger

M&S Grill, Kansas City

Drink: The Armistice

1 oz Lemon Juice
.75 oz Lavender Fennel Simple Syrup
Tablespoon Dried Tarragon
Large Handful Fresh Basil Leaves
2 oz Hendrick’s Gin
2 oz SODAVIE “Champagne Inspired” Soda

Glassware & Garnish:
Highball
Lemon Sliver with Chervil, Fennel Sprigs, and a Lavender Bud on a Prison Pick

Directions:
Muddle handful of basil, tablespoon of dried tarragon, lemon juice, lavender fennel simple syrup, and Hendrick’s gin. Shake vigorously and double strain over sieve first into a pint and then into a highball. Top with “Champagne Inspired” soda. Take lemon sliver and wrap around fennel, chervil, and lavender bud, stab with a prison pick, balance garnish over highball, and enjoy.

Back to Top

Matt Seiter

Sanctuaria, St. Louis

Drink: Der Achet Vund

1.5 oz Cucumber infused Hendrick’s Gin
.5 oz Honey-Lavendar Syrup (1:1)
.5 oz Kummel
.5 oz Lime Juice

Glassware & Garnish:
Glass: antique cocktail glass, any shape, 6 oz capacity

Garnish: Thin slice of honey dried cucumber and an edible flower

Directions:
Mix all ingredients in a tin. Add ice. Shake 15 seconds. Fine strain into a chilled antique glass. Garnish. Smile.

Back to Top

Berto Santoro

Extra Virgin/Michael Smith, Kansas City

Drink: The Bazegnole

1.5oz hendricks
3 drops house made ancho chili/ apricot bitters
1oz fresh squeezed grapefruit juice
1/2oz serrano pepper syrup
2 local basil leaves
2 thinly sliced cucumbers

Glassware & Garnish:
Martini glass
Basil sprig

Directions:
Muddle local basil leaves and cucumber with pepper syrup, grapefruit and bitters
Add hendricks. Shake and strain
Garnish with basil sprig

Back to Top

Chad George

Demun Oyster Bar, St. Louis

Photo Courtesy of: Kevin Roberts/St. Louis Magazine

Drink: The Standoff

1.5oz Solerno Blood Orange
.75 Milagro Silver
.50 Lillet Rouge
.25 Campari
.25 fresh lime juice
2 dashes Regans Orange Bitters

Glassware & Garnish:
Coupe/cocktail glass
Flamed Orange disc

Directions:
Combine all ingredients in a shaker tin. Shake vigorously for 10 seconds and strain into a cocktail glass. Garnish with a flamed orange disc.

Back to Top

Matthew Herman

Trezo Vino Wine Bistro, Leawood, KS

Drink: Republic of Fizz

1.5oz Hendrick’s gin
1oz Becherovka herbal liquor
3/4 oz fresh lemon juice
3/4 oz homemade ginger syrup
3 bar spoons of homemade Indian tonic
5 thinly sliced cucumber spears
isi syphon soda water

Glassware & Garnish:
highball glass, one slice of homemade candied ginger & cucumber spears

Directions:
Combine measured ingredients into a mixing glass. Add ice and stir lightly for ten seconds.

Transfer mixing glass ingredients to a highball glass. Top highball with soda water. Garnish with sliced candied ginger on bamboo pick.

Add a straw and enjoy!

Back to Top

Travis Stewart

Chaz on the Plaza, Kansas City

Drink: Passport 86

1 oz Del Maguey Vida Mezcal
1 oz Campari
1 oz Lillet Blanc
1/2 oz Solerno

Glassware & Garnish:
Old fashioned rocks glass or cordial vessel
Lemon twist

Directions:
Combine ingredients in a pint glass
Add ice and apply an elegant stir until well chilled
Strain into either a rocks glass or cordial vessel
Garnish with a lemon twist, releasing a spray of essential oil over the top and lining the rim of the glass before dropping in
Enjoy!

Back to Top

Justin Richardson

The American Restaurant

Drink: Hoodoo Tonic

1 Egg White
1 oz. Lime Juice
1 oz. Galangal Orgeat Syrup
2 oz. Hendrick’s Gin
Splash Cucumber Soda Vie

Glassware & Garnish:
Collins glass
Grated nutmeg

Directions:
Put 1 egg white, 1 oz. lime juice, 1 oz. galangal orgeat syrup, and 2 oz. Hendricks gin in a mixing glass. Give a good ‘dry shake’ to help emulsify the egg. Add ice and shake well. Strain into a collins glass, top with a splash of cucumber soda vie and grated nutmeg.

Back to Top

Jason Kimbrel

Nica’s 320 / Tannin Wine Bar, Kansas City, MO

Photo Courtesy of: Paul Ingold

Drink: Strange Holiday

1 1/2 oz Smith & Cross Jamaica Rum
1oz Laphroaig
1/2oz St. Elizabeth Allspice Dram
1/2oz Falernum Gum syrup
3/4oz smoked Lemon Juice

Glassware & Garnish:
Glass: Napoli Grande

Garnish: Smoked lemon wheel

Directions:
Combine all ingredients in shaker.
Add ice.
Give it the ol’ Beau Williams hard shake.
Strain into Glass over ice.
Garnish with lemon wheel.

Back to Top