Share what you mix up with #CCTrend or @Kimpton.
MEDITERRANEAN
Constituent Cup
Urbana (Washington, D.C.) – Lead Bartender Andrea Tateosian
For the cocktail:
- 1 oz. Tagliatella
- 0.5 oz. Finochietto (Andrea uses Don Ciccio)
- 0.5 oz. lemon
- 0.5 oz. simple syrup
- Splash of club soda
Directions:
- Combine the ingredients in a white wine glass.
- Add ice and top with club soda.
- Garnish with mint sprigs and a lemon wedge, and serve with a straw.
SOUTH AMERICAN
Zika Repellant
Red Star Tavern (Portland, OR) – Head Bartender Brandon Lockman
For the cocktail:
- 0.75 oz. jalapeño-infused cachaça
- 1 oz. lime juice
- 0.5 oz. pineapple shrub
- 0.5 oz. allspice-Demerara syrup
- 1 teaspoon mezcal
- Cinnamon-dusted apple slice, for garnish
Directions:
- Combine all ingredients in a cocktail shaker. Shake and strain into a rocks glass over ice.
- Garnish with a cinnamon dusted apple slice.
