The Seoul Sunshine (above)
¼ oz. fresh lime juice
¼ oz. Espolón tequila
¾ oz. Domaine de Canton ginger liqueur
1 oz. Tyku Soju vodka
2 bar spoons of fig preserves
Soda water
Lemon zest
Combine first five ingredients with ice and shake well to break up the fig preserves. Pour into a rocks glass. Add a splash of soda water. Garnish with lemon zest or a piece of fresh fig.
By Angela Dugan, cocktail program & bar manager, Kapow Noodle Bar, Boca Raton
The Autumnini
3 oz. Van Gogh Wild Appel vodka
¾ oz. gingerbread liqueur
¼ oz. Pama pomegranate liqueur
Prosecco
1 slice of apple
Gingerbread crumbs
Combine the first three ingredients in a cocktail shaker filled with ice. Stir well. Strain into a chilled martini glass rimmed with gingerbread crumbs. Pour the prosecco over the back of a spoon into the glass to achieve a light float. Garnish with a slice of apple.
By Adam Yazinka, Osteria Sapori, Deerfield Beach
The Campbeltown Sour
1¾ oz. Springbank 15 year single malt Scotch whisky
½ oz. Drambuie liqueur
½ oz. fresh lemon juice
½ oz. turbinado syrup (simple syrup made with turbinado sugar)
Egg white
Dr. Adam Elemgirabs Teapot Bitters
Fennel pollen
Combine all ingredients with ice and shake to chill. Remove ice and dry shake. Strain into a double rocks glass. Garnish with bitters and dust with fennel pollen.
By Leslie Ross, bar director of Treadsack, Houston, Texas
