Photography by Benoit Cortet

Lindsay Newman, Main Street Bistro

Rose Petal Martini

3 oz. Hendricks Gin
1 oz. St. Germaine
1/2 oz. pear puree
1/2 oz. litchi juice
2 drops rosewater
Served up in a martini glass
Garnish with litchi

Orange & Bergamont Cocktail

2 oz. Reyka Vodka
1 oz. Cointreau
2 oz. earl gray tea
1/2 oz. simple syrup
2 drops orange blossom water
Splash fresh lemon juice.
Served on the rocks in a highball glass.
Garnished with an orange and lemon twist.

Josean Rosado, The Peacock Inn

Stony Brook Manhattan

Rittenhouse Rye Whiskey – 2 oz.
Punt e Mes – 0.5 oz.
Luxardo Cherries – 3 cherries, 1 tsp. Luxardo cherry juice
House-Made Pimento Bitters – 7-10 drops
Stir all ingredients together, pour over compressed ice-ball into old fashioned glass.

Craig Holcombe, One 53

One 53 Martini

2 oz. Magellan gin
1/2 oz. St. Germain Elderflower liquer
3/4 oz. of lemon juice
Shake all ingredients and strain into a chilled martini glass.
Garnish with a lemon twist.

Armand Evers, Deanna’s

Cocktail St. Armand

1/2 oz. St. Germaine
1/2 oz. Domaine de Canton (Ginger Liquer)
3 oz. Makers Mark Bourbon
Straight up in a martini glass with lemon twist.
Not sweet, bourbon flavor without the bourbon burn.

Tony Crozier, Mediterra

Signature Cocktail

2 1/2 oz. of Vanilla Vodka (made at Mediterra)
1 oz. of white creme de cacao
1/2 oz. of Tia Maria
1 shot of espresso
Shake it very hard – helps to create froth on top.
A chilled martini glass, rim the glass with sugar or a combination of sugar and dark cacao.
Lemon twist as garnish.