Cocktail Name: Airplane Mode
Created by: Irving Gonzalez
Company: Snake Oil Cocktail Company
Location: San Diego, CA

Recipe:
Ingredients:
2 oz Plantation Pineapple Rum
1 oz Sol Tarasco extra aged charanda hongos
1 oz Gardenia Mix
1 oz Banana Infused Vanilla Syrup
.75 oz Lemon Juice
.5 oz Tangerine Juice.

Add all the ingredients into a shaken tin with ice
Shake for 10 seconds
Strain over a Hurricane glass and top it off with pebble ice
Garnish with an edible orchid and a banana leaf

Cocktail story:
POV: The pilot announced the plane is ready for take-off, you close your laptop after setting your out-of-office email and let out a big exhale. We all know that feeling - the euphoric bliss that gets your heart fluttering - the moment we ALL are waiting for at least once a year: VACATION TIME.

Finally you’re ready to sit back and turn on AIRPLANE MODE. Shortly after dozing off, you land and step out of the plane. You can feel the stress of the emails slipping away as you head to the beach resort to set up under a cabana umbrella. Whirling with excitement and relaxation, you look down and realize your phone is still on airplane mode. You smile at the thought of keeping your phone on Airplane Mode the rest of the trip to enjoy the holiday and not be distracted by work. So that’s what you do. Ready to savor every moment, you toss your silly little phone in your beach bag, and run into the crystal blue waters in front of your cabana.

From the cabana-style garnishes to every flavor and aroma, this tropical cocktail will give you that Airplane Mode vacation we ALL need to get us ready for the warm season.

Cocktail name: Blackberry Margarita
Created by: Cristen Gros
Company: B&B Beverage Management | Happy Cocktail Company
Location: Auburn, AL

Recipe:
INGREDIENTS NEEDED: 4 Limes
Jalapeño Simple Syrup
Fresh Blackberries
Chili Lime Salt
Jalapeño Slices
Blanco Tequila

Bar Tools Needed:
Knife & Cutting Board
Strainer
Shaker Tin
Jigger
Juicer
Rimmer

Prep:
Jalapeno Simple Syrup:
Yields 2.5 quarts. Takes 24 hours.
Ingredients:
* 1QT Jalapeno Infused Water
* 2QT Sugar
* 5 Fresh Jalapeño

Directions:
* Cut 5 jalapeños into ~1/4” slices and place into quart container.
* Fill quart container with water and refrigerate for 24 hours
* Dump contents into a pot and bring to a boil.
* Add 2 quarts of sugar and return to boil until sugar has melted down.
*Remove from heat
* Strain out jalapeno slices

-Slice 1 Lime into wheels
-Cut 3 Limes in half & juice into a small container
-Pour Jalapeno Syrup onto Small Plate
-Pour Chili Lime Salt onto Small Plate or Rimmer
-Dip glass into Rimming Syrup and then Chili Lime Salt

BLACKBERRY MARGARITA
-Build in Shaker Tin
-1.25oz Blanco Tequila
-Add 6 -7 Blackberries & Muddle
-1oz Jalapeño Syrup
-2oz Lime Juice
-Add Ice & Shake
-Strain all contents in chili lime rimmed Rocks Glass with fresh ice
-Garnish with lime Wheel

Cocktail story:
In 2020, when the event industry came to a complete halt, our company had 9 days to do a complete 360 with our services and had to figure out how to bring the hospitality industry into peoples homes. With this need, we developed the Happy Cocktail Company brand where we send deconstructed cocktail boxes across the country for clients to learn how to be their own favorite bartender at home. Each Happy Cocktail Box included the ingredients to make 4, 8, or 12 cocktails, a recipe card on how to use the ingredients, and fun cocktail accessories like ice molds, glassware, and tools.

This cocktail helped launch this brand and kept us a float throughout COVID.

A Rose by Any Other Name
Created by: Jimmy Hibbard & Emily DeKanter
Company: Gage Hospitality Group (The Dawson)
Location: Chicago, IL

Recipe:
1 oz Grapefruit Zest Infused - Casa Noble Blanco Tequila**
1 oz Aperol
1 oz Dolin Blanc Vermouth
1.5 oz Topo Chico Soda Water
2 oz Dry Sparking Rosé (Preferably Italian or French)

**Zest 1 Grapefruit using a Vegetable Peeler and set on 1 L of Tequila for 24 Hours

Method:
Combine all ingredients in a Wine Glass
Fill with Ice
Stir to Chill
Garnish with Dehydrated Grapefruit, Edible Flowers and Festive Straw
Spritz with Rose Water

Cocktail story:
This cocktail was originally created as a riff on a tequila negroni, also known as a Rosita, as a transitionary cocktail between our winter and spring menus at The Dawson. While delicious in it's original construction, we began to notice a need for a spritz on the menu. We began playing around the a few different ideas but nothing stuck.
However, when a guest sent back the original cocktail saying they loved the flavor but wanted something 'not as boozy', we pivoted and the 'Rose by Any Other Name' was created. It ended up being the most popular selling cocktail during our 2021 patio season and the favorite from our Pride Menu, which benefited a non-profit organization supporting Chicago's LGBTQ+ youth.
Perfect for brunch through happy hour and into the evening, this refreshing cocktail has just a bit more kick than an Aperol Spritz, while serving the exact same function. 'A Rose by Any Other Name' is not only a reference to the famous Shakespeare quote but also to the cocktail's origin story. In taking a boozy and bitter creation, and turning it on it's head as the refreshing pink patio crusher, we kept the integrity of our original creation, while creating something incredibly approachable.
Cheers!

Cocktail Name: Garden of Eden
Created by: Danilo Costa
Company: Somewhere Nowhere
Location: New York, NY

Recipe:
2 oz Hendricks Gin
½ oz Cointreau
splash fresh lemon juice
½ peach nectar
½ passion fruit juice

Garnish: Black cherry/peach wedge
Glassware: Old fashioned glass
Method: Shake all ingredients with ice cubes, strain the drink into an old fashioned glass over ice cubes.

Cocktail story:
Danilo Costa: "I came across this recipe after searching for some cocktails that could potentially use passion fruit as the main flavor. My idea was to incorporate the passion fruit flavor as it is one of my favorite fruits in Brazil. In Brazil, we have a drink called Caipijá ( Caipirinha + maracuja {passion fruit in Brazilian Portuguese}) which uses the spirit cachaça (Brazilian rum), giving a Brazilian touch in this crafted cocktail.

I used Hendricks gin as a request per our partner brand, so I had to find the right ingredients to make this cocktail simple but at the same time well balanced between the gin's particular flavor, the acid, citrus, and sour from passion fruit. The name was suggested by our team. I believed that this drink would be one of our best sellers in the summer and that I couldn't have made it any better!”

Cocktail name: Ho’omaluhia Mai Tai
Created by: Rylen Komeiji
Company: Caviar Bar
Location: Las Vegas, NV

Recipe:
Ingredients:
Stonefruit infused Bacardi 10 year Rum
Cachaca
Pistachio and Almond Orgeat
Fresh Lime Juice
Spiced coconut water
Ohia Lehua Blossom Honey
Tiki and Burlesque Bitters
Salted Coconut Foam

Cocktail story:
The name Ho’omaluhia translates to make peace and tranquility. I created the cocktail for the Worlds Best Mai Tai Competition back in 2019. It was a time of turmoil in Hawaii as there was a big controversy over the building of the Thirty Meter Telescope. I used the differences between the two sides, the builders and scientists vs the Native Hawaiians who were concerned with the desecration of the mountain and their land. I wanted my cocktail to showcase numerous flavors from different places that come together to create a harmonious blend of flavors.

Cocktail name: Raspberry Limoncello Spritzer
Created by: Loraine Gould
Company: Willow Point Golf and Country Club
Location: Alexander City, AL

Recipe:
Start with a large wine glass with ice, Add 4 oz of Prosecco, 1 oz of lemon lime soda, 3/4 oz of Limoncello liqueur, and 1/2 oz of Raspberry puree. Garnish with a lemon wheel, a mint leaf, and 3 frozen whole raspberries.

Cocktail story:
I created this for spring banquets when you want an elegant yet delicious refreshing drink!

Cocktail name: Italian Margarita
Created by: Lara Jones
Company: Lettuce Entertain you
Location: Chicago, IL

Recipe:
Tequila
Grand Marnier
Guava Puree
Sour Mix
Aperol

Shake, add to a high ball with ice peach wedge garnish

Cocktail story:
I love tequila!

Cocktail name: Cocoloma
Created by: Whitney Roushey
Company: The Factory in Deep Ellum
Location: Dallas (Deep Ellum), TX

Recipe:
2 ounces 1800 Coconut Tequila
1/2 ounce Real Cream of Coconut
1/2 ounce Fresh Lime Juice
1/2 Fresh Grapefruit Juice topped w/ approx. 1.5 ounces Q Drinks Sparkling Grapefruit Juice.

Rim Collins glass with Tajin. Shake and strain into glass, add ice, top with sparkling grapefruit, thin grapefruit slice to garnish.

Cocktail story:
I like to describe this cocktail as if a Pina Colada and Paloma had a baby. I created this cocktail for Ebb & Flow - ebbandflowtx.com.

Cocktail name: Devil in a Red Dress
Created by: Carl Brown
Company: Kaiyo Rooftop
Location: San Francisco, CA

Recipe:
1.5 oz strawberry infused pisco
1 oz lemon sherbert
.5 oz pineapple juice
3 dashes orange bitters
Served over a big cube with a togarashi rim
Cocktail story:
Just wanted to create a fun, refreshing cocktail for spring and summer!

Cocktail name: Bitter Smoke
Created by: Jason McKinney
Company: The Brink Lounge
Location: Madison, WI
Recipe:

1.5oz Xicaru Mezcal
0.25oz Campari
1oz Fresh Lime Juice
0.5oz Agave Nectar
Half a Blood Orange, quartered
Flamed Lime Peel, to garnish

Begin by salting the rim of a martini glass. Put the agave nectar and half an orange in a shaker tin and muddle. Then add the remaining ingredients into the shaker and fill with ice. Shake for 15 seconds. Double strain into the martini glass. Garnish with flamed lime peel.

Cocktail story:
Created this cocktail for our Summer 2021 Specialty Cocktails. Was a massive hit!

Cocktail name: The Madison Fizz
Created by: Sara Markham
Company: Early Mountain Vineyards
Location: Madison, VA

Recipe:
2 oz. Hendrick's Gin
1.5 oz. Pomegranate Juice
.5 oz. Lemon Juice
.75 oz. Housemade Rosemary Simple Syrup
1 Egg White

Cocktail story:
Looking to produce a higher elevation cocktail for our events program, I turned to some bold flavors to compliment the excitement of a wedding day! The name is derived from our location, Madison County, Virginia, but also named in honor of our canine Director of Mental Health for team members, Madison.

Cocktail name: LaCentre's Refreshing Hibiscus Tea Lemonade (Non-Alcoholic)
Created by: Chef Ibrahim Alsharif and Anne Rusnak
Company: LaCentre Conference and Banquet Facility
Location: Westlake, OH
Recipe (serves ~ 25 guests):

1 Cup Dried Hibiscus Flowers, steeped and drained
12 Fresh Lemons – reamed and juiced
4 Cups Sugar (can substitute Honey, or Non-Sugar Sweeteners)
24 Cups of Water
Fresh Mint (optional), Lemon Wedge Garnish

Steep Hibiscus, drain.
Add Zest of 2 Lemons and Juice of 12 Lemons.
Add Sugar (or preferred Sweetener).
Add Water and stir until Sweetener is dissolved.
Add Fresh Mint Leaves if desired.
Refrigerate Overnight and/or Serve Over Ice.
Garnish with Lemon Wedge and Sprig of Mint.

Cocktail story:
We cater to a wide variety of clientele, many of whom prefer non-alcoholic beverages. We have recently re-opened (post Covid-19) and are delighted to share this awesome mocktail!

Additionally, here are some of the health benefits of Hibiscus Tea Lemonade:
• Protects with antioxidants. The hibiscus plant is rich in antioxidants such as beta-carotene, vitamin C and anthocyanin
• Fights inflammation
• Lowers blood pressure
• Lowers cholesterol
• Promotes weight loss
• Fights bacteria
• Supports liver health