Science of Cocktails 2018 Recipes

Galactic Infusion

Sponsor: Tanqueray

Mixologist: Devin Sheffey

Ingredients:
1 oz. Tanqueray Nº TEN
2–3 pieces of freeze-dried fruit/herbs
Soda water, tonic, or ginger ale

Instructions:
Add freeze dried fruit/herbs to Tanqueray Nº TEN. Seal jar, place in vacuum sealer, remove from sealer, shake, add ice and top with desired mixer.

Dr. Moreau

Sponsor: Ron Zacapa Centenario

Mixologist: Dave Arnold

Ingredients:
750 mL bottle of Zacapa Rum
3 ripe bananas
½ vanilla bean
2 gm Pectinex® Ultra SP-L
Coconut milk
Lime
Star anise

Instructions:
Combine rum, bananas, vanilla bean, and Pectinex. Blend and let rest 20 minutes. Spin at high speed for 15 minutes and strain through a chinois and then through a coffee filter. Freeze coconut milk into 1 oz. ice cubes. Place ice cubes in an old fashioned glass, pour banana rum over the ice, stir briefly, then squeeze a quarter lime into the glass and garnish with star anise.

Organic Hot Buttered Rum

Sponsor: Humboldt Distillery

Mixologist: Humboldt Distillery team

Ingredients:
45 mL Humboldt Distillery Organic Spiced Rum
15 mL brown sugar simple syrup
15 mL spiced buttercream
150 mL hot black tea

Instructions:
Combine spiced rum, simple syrup, and hot tea, then top with spiced buttercream.

Additional Notes:
1. Brown sugar simple syrup is prepared by mixing equal parts dark brown sugar and hot water.
2. Spiced buttercream is prepared by mixing 1 part salted butter with 2 parts powdered sugar and 1 part brown sugar, blending until smooth and adding a minor amount of heavy cream as needed for consistency; then adding vanilla and spices (cinnamon, allspice and nutmeg) to taste.
3. Metric Conversion: 30 mL = 1 oz.

Tommy’s Margarita

Sponsor: Don Julio

Mixologist: Originally created by Julio Bermejo; adapted by Jorge Raptis and Camper English.

Ingredients:
1.5 oz. Don Julio Blanco® Tequila
.75 oz. freshly squeezed lime juice
.5 oz. agave syrup (2 parts agave to one part water)

Instructions:
Combine ingredients in a mixing tin, add ice, shake. Serve on ice in a rocks glass. Salt rim optional.

Agave Skies

Sponsor: El Tesoro

Ingredients:
5 oz. El Tesoro Blanco
0.75 oz. fresh lime juice
0.25 oz. agave syrup
1 oz. puree of grilled pineapple
Pinch of cinnamon
Pinch of turmeric

Instructions:
Combine all ingredients in a shaker. Wash with 4 ounces of hot milk and let rest for 30 minutes. Strain through coffee filter. Serve over one large ice cube in an old-fashioned glass. Garnish with spicy mango dust and a pineapple leaf.

The Phuket Highball

Sponsor: Ketel One

Mixologist: Debora Fernandez and Scotty Holland from Account: Forgery

Ingredients:
1.5 oz. Ketel One® Vodka
2 oz. Thai cordial
0.5 oz. Luxardo® Bitter Bianco
Soda water
Dry ice cubes

Instructions:
Build in Collins mixing glass, and stir with spoon. Pour cocktail into a highball glass with ice and top with soda water.