Calling Card Cocktail Creations

Everyone should be known for something, and what better thing for a bar to be known for than a special drink? Signature cocktails can spice up a menu and get patrons to step up from their tried and true drinks to something more interesting, memorable and, of course, profitable. Need some inspiration? Check out these recipes from venues that have seen success with their signature libations.

On the menu at Ghostbar in The Palms, Las Vegas.
1 ½ ounces Russian Standard Vodka
1 ½ ounces Midori Melon Liqueur
1 ounce fresh sweet and sour

Ghostini from Ghostbar Las Vegas

In a mixing tin filled with ice, add Russian Standard, Midori and fresh sweet and sour mix. Shake well and strain into a chilled Martini glass. Garnish with a cherry.

The Belga
Created by Master Beer Sommelier Jens Pifereon for Washington, D.C.’s Belga Café.
1 ounce Hangar One Kaffir Lime vodka
1 ounce Massenez Crème de Pêche
1 dash Rose’s Sweetened Lime Juice
1 fresh lime wedge
Liberal pour of St. Louis Pêche beer
Foam (St. Louis Pêche beer & Xanthan gum)

Mix the vodka, Crème de Pêche and sweetened lime juice in a shaker with ice. Add a squeeze of fresh lime juice. Shake ingredients. Pour contents of shaker into a chilled Martini glass. Pour peach beer into the glass to top it off. Add foam as garnish.

Co Cojito
Signature creation on the menu at Co Co. Sala in Washington, D.C.
1 lime
6 mint leaves
½ ounce simple syrup
1 ½ ounces clear chocolate-infused vodka
Soda water
Dark chocolate shavings

Cut the lime in three pieces and combine with the mint leaves and simple syrup in a shaker; muddle. Add ice and the chocolate-infused vodka. Shake well and pour contents into a rocks glass. Add a splash of soda water and top with dark chocolate shavings.

Ginger Citrus Martini
On the menu at Soyka/News Lounge, Miami.
2 ounces Ketel One Citron
1 ounce Domaine de Canton Ginger Liqueur
½ ounce fresh lemon juice
Splash simple syrup

Mix all ingredients and pour into a chilled Martini glass. Garnish with fresh ginger.

The Govner
Developed by Greg Sider for The Summit, New York City.
2 parts Yamazaki 12 Year Old
¾ part cardamom-infused agave syrup*
½ part equal mix of yuzu and lime juices
½ parts fresh orange juice
Pour all ingredients into a metal shaker. Shake and pour over one large ice cube into a rocks glass.
*Cardamom-infused agave syrup: Take ground cardamom seeds steeped in water, strain, and mix with agave nectar.

Fountain of Youth
Created by mixologist Mike Vegas for Infusion Lounge, San Francisco.
1 ½ ounces VeeV Acai Liqueur
¼ ounce St-Germain Elderflower Liqueur
¼ lemon, squeezed by hand
Club soda, to top

Put VeeV, St-Germaine and lemon juice  into a cocktail shaker filled with ice and shake vigorously. Pour into a highball glass, top with club soda and garnish with a lemon twist.

Ojo Rojo
Courtesy of Brooke Williamson, chef/owner at Hudson House in Redondo Beach, Calif.
1 bottle of Tecate beer
Splash of Tabasco sauce
Splash of Worcestershire sauce
Juice of 1 lime
3 ounces Clamato juice

Pour all ingredients into a 16-ounce season-salt-rimmed Mason jar with ice. Garnish with a lime wheel and serve.

Ojo Rojo Hudson House


Suggested Articles

More than ever, we need Congress to help our independent restaurants which are proven to be a foundation of the U.S. economy.

The list has extended to several states and even more counties as COVID-19 cases rise.

The latest data shows U.S. jobless claims at 1.5 million, a small decrease from the previous week.