Turn Your Favorite Drink Emojis Into Real Cocktails
We encouraged some of the country's best mixologists to put their bar skills to an important use: Turning a simple drink emoji into an deliciously intoxicating concoction. And, boy, they did not disappoint.
TROPICAL DRINK EMOJI
Charles Joly, mixologist and founder of Crafthouse Cocktails, mixed a tropical-inspired cocktail that's a little sweet, a little sour and a lotta delicious.
The Jolly Roger
1 oz. aged rum
½ oz. reposado tequila
¾ sweet vermouth
¼ fernet branca
¾ lemon juice
½ oz. simple syrup
Combine all ingredients in shaker. Add ice and shake. Strain over fresh ice into Collins glass. Top with prosecco, cava or dry champagne. Mist with lemon oil and garnish with twist and sprigs of mint
FROZEN DRINK EMOJI
Chef Kelly Fields of Willa Jean bakery and restaurant in New Orleans took three simple ingredients and turned it into a sweet slushy we'll be dreaming of all summer long.
¾ cup chilled rosé
4 cups ice
¼ cup simple syrup
Add all ingredients into a blender, and blend until smooth. Pour into a glass of your choosing. And serve with a straw.
Sometimes, there's nothing better than the original. Martinis taste best when served in ice-cold glasses—some aficionados even keep a few in their freezer at all times should the mood strike.
Classic Gin Martini
3 oz. gin
1/2 oz. dry vermouth
1 lemon twist or 3 olives, for garnish
Pour gin and vermouth into a shaker filled with ice. Stir and strain into a martini glass. Garnish with lemon twist or olives.
On a sweltering day, there are few things better than drinking an ice cold beer. (Well, that and a fully-functioning air conditioner.) However, this Bloody Mary-inspired beer cocktail from master mixologist Mat Snapp from Culinary Dropout gastro pubs in Arizona, Texas and Las Vegas have us thinking there may be a new favorite way to beat the summer heat.
Tequila, Smashed Cucumber, Spiced Tomato, Chile Con Sal and Mexican Beer
3 slices cucumber
1/4 oz. simple syrup
1/2 oz. lime juice
1 oz. tequila
2 oz. Bloody Mary mix
Chile con sal (chile and salt) rim
Muddle the cucumber, simple syrup and lime juice. Then add the tequila and Bloody Mary mix. Give it a quick shake then top with Mexican beer, chile con sal rim and lime wedge.
This ought to get you buzzing. Ted Kilpatrick, director of beverage and service for Cushman Concepts—which includes Covina and o ya restaurants in New York City—has brought together two of our favorite things in one cocktail: a strong cup of coffee and a really good cocktail.
1.75 oz. vanilla bean-infused vodka
1/2 oz. coffee brandy
2/3 oz. fresh-brewed espresso
1/4 oz. vanilla bean heavy syrup (2:1 sugar:water steeped with vanilla bean)
1 whole egg
Add all ingredients to shaker, fill with ice, shake vigorously. Fine strain into a cocktail glass, garnish with three coffee beans
An intoxicating sangria takes your summer happy hour to a whole new level. This cocktail created by Sheldon Wiley of Union Fare in New York City gets its light, wine-colored hue from a splash of grenadine. Add your favorite berries into the mix before serving to get the full effect.
4 ltr Condenso Rose
2 cup Citrus vodka
4 cup Triple sec
4 cup Lillet Blanc
6 cups Gingerale
1 cup OJ
2 cup fresh lemon Juice
Glassware: Wine glass
Garnish: Mixed berries
Combine all ingredients directly into mixing glass. Stir thoroughly. Julep strain in a coupe glass.