In this week’s paper I wrote about Kyle McHugh, who’s been holding “mixology labs” for top local bartenders through his company the Boozehound. During each lab, mixologists create recipes with one spirit–so far they’ve included Leblon cachaça, Kubler absinthe, Qino One vodka, and Hendrick’s gin. Here are a few of the recipes they’ve come up with. 

Spirit of Brasil
By Charles Joly – Three Headed Productions
1 ½  oz. Leblon cachaça
½  oz. St. Germain liqueur
1 oz. strawberry puree*
¾ oz. fresh lime juice
½ oz. pineapple juice
3-5 large basil leaves
white of one small egg
Garnish: Whole strawberry with basil leaves replacing top crown

Combine strawberry puree, lime juice, pineapple juice, and basil leaves in mixing glass. Muddle well to release oil from basil. Add Leblon, St. Germain, and egg white. “Mock shake” without ice to emulsify cocktail. (Adds extra froth when poured.) Add ice and shake thoroughly. Strain into chilled cocktail coupe. Place garnish upright on rim of glass.

Sit back, relax, and enjoy. Teach your friends the recipe so they can make you the second round.

*Strawberry puree: 1 pint strawberries. Wash and remove crowns. Combine in blender or Vitaprep with 75 ml lemon juice and 75 ml sugar. Adjust to taste.

La Vie en Rose
By Tim Lacey – The Drawing Room at Le Passage
1 egg white
1 ½ oz. gin
½ oz. Cointreau
1 ½ oz. lemon juice
½ oz. simple syrup
½ oz. Kubler Absinthe
¼ oz. rose water
Add all ingredients to a mixing glass, add ice, and shake the hell out of it.  Strain into a cocktail coupe.  Garnish with an edible rose petal.
Altiplano Verano
By Kyle McHugh – The Boozehound
1 ½ oz. Qino One vodka
1/2 oz. organic pineapple juice
1 wedge organic pineapple
one quarter organic lime
1 oz. organic raw agave nectar
1 small piece serrano pepper (about ¼ inch)
Muddle pineapple juice, lime, pepper, and agave nectar in mixing glass. Add all other ingredients and ice. Cover with tin and shake vigorously for ten seconds. Pour into rocks glass; garnish with pineapple wedge. 

Sweet William Frappe
By Lynn House – Graham Elliot
1 ½ oz. Hendrick’s gin
1 oz. clover honey
¾ oz. black currant juice
¾ oz. lime juice
½ oz. Framboise liqueur
4 blackberries
Marigold & Sweet William petals (edible flowers)
In a mixing glass, muddle blackberries and honey. Add all other ingredients. Vigorously shake. Double-strain into a rocks glass over crushed ice.  Garnish with more marigold and sweet William.