Here are four unique cocktails created by mixologist Charles Steadman.
- 1 oz. Mount Gay Eclipse rum
- 1 oz. Captain Morgan rum
- 1 oz. Domaine de Canton ginger liqueur
- 1 oz. fresh lime juice
- 1 1/2 oz. blood orange juice
- 1 1/2 oz. water
Garnish: Orange peel lined glass with pinch of grated nutmeg on top, edible orchid, sprig of mint and coconut dust rim*
Preparation: Combine ingredients into a mixing tin with ice. Stir and strain into a collins glass or tumbler over ice.
*Take 8 oz. of dried, unsweetened coconut flakes. Place on a baking pan in an oven at 300 degrees. Allow to brown. Remove from oven and place in blender with 1 cup of baking sugar. Give a quick blend to mix and break up the coconut flakes.
- 1 1/2 oz. Tito’s vodka
- 1 oz. Creme de Violette liqueur
- 1 oz. fresh lemon juice
- 1/2 oz. Jasmine Tea syrup*
- 6-8 mint leaves
Garnish: Candied violet flower petals**
Preparation: Press the mint in the bottom of a mixing tin to release the oils. Add the remaining ingredients and ice. Shake well and strain into a teacup. Optional to not add the Creme de Violette into the mixing tin and instead pour it in separately after straining the cocktail into a teacup. This will give a layered effect.
*Take 1 ounce of loose jasmine tea and combine with 1 liter of water and 1 liter of baking sugar in a pot. Bring to a boil then let simmer for 10 minutes to allow the sugar to dissolve and the tea to steep. Remove from heat and allow to cool before serving.
**Easily found online
- (Casino Night)
- 1 1/2 oz. Tobacco infused Maker’s Mark bourbon*
- 1 oz. Cointreau
- 2 dashes of Regan’s No. 6 Orange Bitters
- 1 oz. Champagne
Garnish: Flamed orange peel
Combine Maker’s Mark, Cointreau and orange bitters into a mixing tin with ice. Stir and strain into a coupe glass and top with Champagne.
*While I use a sous vide for infusing you can easily do this at home by taking 3/4 ounce of unflavored pipe tobacco (easily purchased at a local cigar shop) and 1 liter of Maker’s Mark and putting both in a pot on low heat for 45 minutes. Secret is not to bring to a boil or simmer as alcohol cooks off at 172 degrees. Once it is done steeping, run the bourbon through a strainer to remove the tobacco. Allow to chill before serving.
- 2 oz. Belvedere vodka
- ½ oz. Grand Marnier
- 1 oz. Fresh Lemon Juice
- ¼ oz. Honey
- ¾ oz. Agave Nectar
Pinch Edible gold luster
Garnish: Gold dust sugar rim*
Combine ingredients into mixing tin with ice. Shake well and strain into a martini glass.
*Combine 1 teaspoon of edible gold luster with 1 cup of baking sugar. Mix well.