Joe Everett - Driftwood Boynton

Chupacabra 1.5oz Mezcal .5oz green chartreuse .75oz lemon juice .5oz simple syrup .25oz cucumber juice

Jenna Crum - Florie's

Macallan Penicillin: 2 oz Macallan 12 1 oz lemon juice 1 oz honey ginger syrup Top with Laurent Perrier Brut Citrus powder Rim

Chris Dziuba - Gallaghers Steakhouse Boca Raton

An homage to Gallaghers NYC location using an original recipe of whiskeys and stirring, no muddling cherries and oranges in this cocktail. • 2 oz. Old Grandad Bourbon • 1.5 oz. Old Overholt Bottled in Bond Rye • 0.5 oz. water • 0.5 oz. Demerera Syrup • 4-6 dashes each Angostura and Orange Bitters Stir and pour into dbl rocks glass over a single Large icecube…. Garnish with lemon and orange twist

Kelsey Beebe - Bar 25 in Delray Beach

The Florida Smash• Muddled mint leaves • 2oz Jefferson’s Bourbon • 0.5oz Aperol • 1oz fresh lime juice • 1oz passion fruit purée

Omar Vicuna - Avocado Grill

The Last Samurai• Tenjaku Gin • Juzu liqueur • Genepy • St Germain • Lime Juice • Saline Solution • And a bar spoon of Sotol • Garnish with a maraschino cherry

Samuel Stepney - Harry's

Salma (Spicy Margarita ) • Blanco tequila • Pineapple • Bell pepper • Fresno syrup • Clarified citrus • Orange bitters • Chili oil.Named after Salma Hayek from her Desperado/Dusk 'Til Dawn era.

Danijel Dusanic - Louie Bossi's in Boca Raton

Hibiscus Spiced Margarita

Natasa Smitran - Blackbird Modern Asian, Jupiter

The VSOP Sour is the perfect complement to any autumnal table. Apple brandy aged in oak barrels for nearly half a decade brings luscious aromas of juicy apricot, caramel, and spice while fresh lemon juice and amaretto add balance and a touch of "almond joy," respectively. VSOP Sour• 1 oz. VSOP Busnel Calvados • 1 oz. Disaronno Amaretto • 0.75 oz. lemon juice • 0.5 oz. Demerara syrup • 3-4 dashes of cocoa bitters • 0.5 oz. egg whites • Dehydrated orange slice for garnish In a shaker, combine all ingredients and dry shake for three seconds. Add ice and shake again. Pour into a rocks glass over a large ice cube. Garnish with a dehydrated orange slice.

Robin Smith - Jupiter Grill

Southern Thyme• Mezcal • Fresh peach • Lemon juice • Thyme • Vegan “egg white”

Gabrielle Tirillo - Ravish Off Ocean

Inspired by my Nana. She makes hot peppers that soak in oil that we put on everything. For years I've been wanting to create a cocktail with them and I thought this would be the perfect opportunity. . Nana's House• Nanas hot pepper oil fat washed tequila • Balsamic cherry tomato syrup • Lime • Aquafaba ricotta sweet foam • Garnish: dehydrated tomato, basil dust.Served in a chilled coup glass

Michael Murray - Treehouse at the Canopy Hilton West Palm Beach

The cocktail that Michael curated is called “Lost at Sea”. It is the love child of a red sangria and the classic rum cocktail, the Blue Hawaiian, subtracting crème de coconut. The base is comprised of white rum, blue curacao, and pineapple juice. The cocktail is topped with a red wine float using Luigi Bosca Malbec.Lost at Sea • White rum • Blue curacao • Pineapple juice • Red wine float with Luigi Bosca Malbec.

Nick Lanier - Lucky Shuck

Chimera #5 • Tiki Bitters • Lime Juice • "Nick's Mix" - spiced agave syrup and grapefruit juice • Velvet Falernum • "Fifty 3/50 Funk" Rum Blend - Jamaican Pot still rum and house infused pineapple rum • Hamilton 151 • Blackberry Syrup Sinker • Absinthe rinse • Orchid • Mint Bouquet

Michael deMahy - Red Pine

Ever since I first started studying craft cocktails I always loved the “tiki/tropical” cocktail culture. From the idea of escapism, to the tropical ingredients and spices these cocktails are rich in history. I invite you to step away from the present and into a world of mystery and excitement with my cocktail Life After Death.  1.25 oz Pa’lante Dark Rum1 oz Copalli white Rum.5 oz smith n cross overproof Jamaican rum.25 oz Cruzan black strap rum 1oz cold brew coffee .75 oz pineapple juice.75 oz lime juice* 1.25 oz dons mix .5 oz falurnum * .5 oz dons spice #22 dashes absinthe *dons mix- 2parts grapefruit juice to 1 part cinnamon syrup *dons spice #2 - 1part vanilla syrup 1 part allspice dram. Served over pebble ice and garnished with mint, orange twist, and an umbrella. 

Elizabeth Williams - Stage Kitchen.

Saturn Rose in Croatia • Rakia fat-washed with stone fruit roasted in coconut oil • Stone fruit gomme infused with green cardamom and rosewater (Utilizing leftover fruit from fat washing process) • Passionfruit juice • Lemon juice • Walnut falernum • Orgeat Served inside of a 20oz Pepsi bottle with label removed over crushed ice after being pitched. Garnished with palm frond, lemon/rose petal skewered "Saturn". My great-great-great grandma Rose migrated to the United States from Croatia and her great-grandson is my great grandpa Bob whom was an engineer on the Saturn 5 mission in Huntsville, AL. My career in the hospitality industry brought me to South FL where I met a friend from Croatia and he introduced me to Rakia. He gifted me a bottle from his family estate and it was inside of a 2 liter Pepsi bottle (label and all)! Come to find out, that is a very popular bottling method for homemade fruit brandies made in Eastern Europe. I was in bar brawls back in 2019 and was introduced to the classic tiki cocktail "Saturn" and just today found out that it was named after the Saturn booster engines that my great grandfather helped to redesign after finding major defaults after the first Apollo mission. My great grandma Anita, my grandpa Bob's wife, used to make a traditional Eastern European sweet treat called Kolache which has a walnut and brown sugar filling which inspired the walnut falernum.

Hauk Cornell - lead mixologist at Galley

Description: “Overture, is the beginning to a story, orchestra, or essentially something grand. In this case we see the Overture as an aperitif style cocktail. It is a light, refreshing way for our guests to start their dining experience. Lime and almond lead the ensemble in a tango of rich sweetness and bright acidity. The fresh strawberries and mint provide fruity and herbaceous crescendo finished with tart cranberry that leaves the mouth cleansed and ready to enjoy another sip. The overture is an intricately balanced cocktail that creates a symphony for your tastebuds.

Alyssa Good-Krzanowski - Maxwell's Plum

Valencia Spritz • St. Germain • Cold Pressed Lemon Juice • Butterfly Pea Flower Ice Spheres • Honey • Topped with Prosecco • Garnished with Dried florals

Jason Lakow - Juicy

Drinks like a sour with velvety rich foam, milk punchGuava Pastelito • Guava • Reposado Tequila • Thai Iced Tea

Scott Hart - Casa Cana Tequesta

Bumble Bee• Palo Santo rested Espolòn Blanco • Roasted pineapple • Burnt honey shrub • Iris elixir botanical • Calamansi • Habanero bitters • Bee Pollen

Camryn Brennan - Sweetwater

Castaway. Hibiscus tequila, pineapple, toasted coconut and caraway, tobacco bitters. Served with a coconut incense for a full sensory experience.