The Chilled 100 Bartenders Create Fruity and Floral Cocktails Using E11Even Vodka

E11Even Vodka partners with the Chilled 100 Bartenders Group. to create one-of-a-kind fruity and floral recipes using Miami-Inspired E11even Vodka.

 

Fruity and floral cocktails are perfect for summer and sunny weather. The Chilled 100 Bartenders get a taste of the Miami Spirit, using E11even Vodka in their fruity and floral recipes.

 

 

E11eventh Street Collins

Created by Will Thompson, Miami

@WillOfSaints

Ingredients:

  • 2 oz E11even Vodka
  • 3/4 oz Pineapple Liqueur
  • 3/4 oz Lime Juice
  • 1/4 oz Simple
  • Soda Water

Preparation: Add the E11even Vodka, Pineapple Liqueur, Lime Simple in a tin. Add ice, Shake, strain into a Collins glass. Add fresh ice, top with Soda. Add mint and a slice of Pineapple, splash Peychaud Bitters on top for color. Pineapple and mint garnish.

 

 

 

South Beach Jams

Cliseria Padilla Flores, Sarasota/ Tampa

@te_cli_la

Ingredients:

  • 2 oz E11even Vodka
  • 3/4 oz Monin Blueberry Syrup
  • Half a lime, quartered
  • 5 Blackberries
  • 2 oz club soda

Preparation: Cut a half of a lime into quarters and add to a shaker tin with the Blackberries and Blueberry Syrup. Muddle all ingredients then add the vodka. Shake and fine strain into a tall glass filled with ice. Top with club soda. Garnish with a lime Wedge and 3 Blackberries on a skewer.

 

 

 

Bubbles in Bed

Evan Lewis, Miami

@liquid_lew

  • 1 1/2 oz E11even vodka
  • 1 oz peach nectar
  • 1/4 oz orgeat (almond syrup)
  • 1/2 oz lemon juice
  • 1/4 oz chickpea water or fresh egg white
  • 1/2 oz strawberry syrup*
  • 3-4 oz prosecco (dry)

Optional: garnish w/ marigold or other flower

Preparation: Combine first five ingredients in a Shaker tin with ice and shake hard until foamy. (10 – 15 seconds). Fine-strain cocktail into a large coupe glass. Gently pour strawberry syrup to the bottom of the glass. Slowly for Prosecco on top of the cocktail to fill the glass.

Optional: garnish with marigold or other flower

 

*Strawberry syrup

Ingredients:

  • 16 oz strawberry (fresh or frozen)
  • 12 oz white sugar
  • 3 oz water
  • 3-4 drops rose water

Preparation: Chop strawberries (remove tops if fresh). Combine strawberries and sugar in an airtight plastic bag and mix well. Allow strawberries and sugar to rest together overnight. After resting, open bag and add water. Gently mix the bag to dissolve any remaining sugar. Strain strawberry mixture and discard berries (or use for smoothies). Add rose water to collected strawberry syrup.

 

 

 

Goodnight Sweetheart

TJ Ghant, Louisville

Mztj_

Ingredients:

  • 2 oz E11even Vodka
  • 1 1/2 oz Blueberry Pomegranate Juice
  • 3/4 oz Lemon Juice
  • 1/2 oz Dem Raw Sugar Syrup
  • Topped with Tonic Water

Preparation: Shake all ingredients, except the tonic water, into a shaker tin. Pour over ice into a Collins glass. Topped with tonic water. Garnish with a teaspoon of blueberry preserves topped with pomegranate seeds.

 

 

 

One Eyed Jacks

Brandon McDonald, St. Augustine / Jacksonville

@_liquidsincups

Ingredients:

  • 2 oz E11even Vodka
  • 1/2 oz Blue Curacao
  • 1/4 oz Elderflower liqueur
  • 1/4 oz Vanilla liqueur
  • 1/4 oz Lemon juice
  • Splash of club soda

Preparation: Add vodka, liqueurs, and lemon into shaker. Add ice, shake well, strain over a large rock. Garnish with Jack of Spades and Jack of Hearts.

 

 

 

Spring Mix

Brennen Brainard, Tampa

@Brennenthebarkeep

Ingredients:

  • 2 oz E11even Vodka
  • 3/4 oz Lime Juice
  • 3/4 oz Strawberry cordial*
  • 5-6 basil leaves
  • Egg white

Preparation: Add all the ingredients to a cocktail shaker and dry shake for 5 seconds, add ice and shake until cold. Double strain into a chilled couple glass and garnish with fresh strawberry, basil sprig and balsamic vinegar.

Garnish: Fresh cut strawberry, Basil sprig, Balsamic vinegar.

 

*Strawberry cordial

Ingredients:

  • ½ Lb strawberries
  • 12 oz white sugar
  • 10 oz water

Preparation: Add sliced strawberries into a container and cover with sugar for 24hrs. Finally add the water and stir to combine. Strain and bottle.

 

 

 

Butterflies and Flowers

Daniel Keaveney, Owensboro / Louisville

@former.vegas.bartender

Ingredients:

  • 2 oz E11even Vodka l
  • 1/2 oz Elderflower liqueur
  • 1/2 oz Dolan Genepy
  • 1/2 oz volume butterfly pea tea
  • 3/4 oz Lemon
  • 1/2 oz Simple Syrup
  • Egg white
  • Spray of absinthe

Preparation: Add 2oz E11even Vodka,  1/2 oz Elderflower Liqueur, 1/2 oz Dolan Genepy, and Butterfly Pea Tea into an ISI whipped cream canister and double charge with nitrous for a quick infusion. (Quick infusion used due to time constraints). Release gas and fine strain into shaker.

Add Lemon juice and simple syrup along with 1 egg white and ice. Wet shake, then strain and dry shake. Spray Cocktail Coupe with absinthe and double strain into the coupes. Garnish with line of dried lavender. Garnish with dried lavender.

The post The Chilled 100 Bartenders Create Fruity and Floral Cocktails Using E11Even Vodka appeared first on Chilled Magazine.



from COCKTAILS Archives - Chilled Magazine https://ift.tt/xlmpFG1
via IFTTT

Comments

Post a Comment

Popular posts from this blog

You Can Eat Martha Stewart's Baked Goods (Without Baking a Thing)

It’s a new year, which means it’s time for a new project for Martha Stewart, who I can only assume never, ever sleeps (meanwhile I, a 26-year-old, get fussy after anything less than a rock solid eight and a half hours ). This time, it’s not a partnership with Snoop Dogg or a craft store or a CBD-company . Martha Stewart has teamed up with Goldbelly to bring her lifelong favorite baked recipes—everything from flaky, buttery French croissants to luxurious kouign amann to sticky-sweet apricot danishes to her Extraordinary Chocolate Chip Cookies —straight to your home. “I’m thrilled to partner with Goldbelly to bring my favorite baked cookies and pastries to their loyal customers," said Martha Stewart in a statement. "Thoughtfully packaged in my signature Martha blue, these cookies are baked using some of my life-long favorite recipes and they make the perfect gifts for your loved ones or for yourself.” Read More >> from Food52 https://ift.tt/9c4W8MLeB via IFTTT
Read more

29 Great American Diners

Image
Lille Allen/Eater America’s diners account for some of the oldest restaurants in the nation. Here are some of the most iconic. A diner is a mood. It’s the slosh of sharp, black coffee poured from a steel tank behind the counter into a heavy white mug. It’s the miniature packets of butter and strawberry jelly waiting for their foil to be peeled back. It’s the waitstaff who’ve been scribbling orders on blue-striped checks for 40 years and know how to balance eight plates of pancakes on one arm. It’s the assurance that your eggs will always come out just the way you like them — not too runny in the whites, with a soft orange yolk built to drag slices of crisp, buttery, industrial-grade toast through. The promise of feeling like a regular no matter how many times you’ve actually visited. America’s diners account for some of the oldest and most iconic restaurants in the nation. A dying breed by some accounts and a resurgent one by others, they’re shorthand for a vision of the Unite
Read more

Beyond Impossible: The Sanitarium and World War II Past of Meat Substitutes

Image
Photo by Tom Kelley/Getty Images We’ve come a long way from John Harvey Kellogg’s “protose cutlets” It’s no stretch to say that fake meat is having a moment . With the popularity of brands such as Impossible Foods and Beyond Meat joining fast-food menus and grocery store aisles alike, plant-based meats are no longer seen as a sad option for vegetarians long denied flavor with meat substitutes (though, as we know, plenty of vegetarian food is packed with flavor), but for anyone who enjoys a good burger, fried chicken, or nuggets. But are meat substitutes really the future of eating? Maybe by necessity as food resources run out, but not likely by choice. In fact, despite the big money raked in by Impossible and Beyond over the past few years, industrial meat consumption in America is actually on the rise. This week on Gastropod , Cynthia Graber and Nicola Twilley see how the not-sausage gets made, with visits to the Impossible Meat lab and Meati , a Colorado-based start-up that’
Read more