Chacha, the native spirit of the country of Georgia, is the highlight at Tbilisi cocktail bar 41 Gradus. In the Nino, a riff on the Ninotchka from “The Fine Art Of Mixing Drinks” by David A. Embury, bar owner Roman Milostivy and his team sub in chacha in place of vodka, employing it alongside white creme de cacao and lemon juice for an equal-parts cocktail that& 39;s shaken and served up.
Most popular in western Europe, especially Germany, this two-ingredient beer cocktail is easy to make and refreshing.8 ounces lager beer8 ounces Sprite (or 7Up)In a pint glass, combine the lager and Sprite (or 7Up).Rate This RecipeI don& 39;t like this at all.It& 39;s not the worst.Sure, this will do.
The green juice used in this drink has been a staple since Las Vegas’ Honey Salt opened. “We wanted to offer a lighter cocktail option where you can get your nutrients and a buzz in one glass,” says Elizabeth Blau, the founder and CEO of restaurant planning and development company Blau + Associates.1 1/2 oz Tito’s Handmade vodka2 oz Green goodness juice*3/4 oz Agave nectar1 splash Fresh lemon juiceGarnish: Lemon wheelAdd all the ingredients into a shaker with ice, and shake until well-chilled.
The bright, fresh taste and warming herbal properties of this cocktail by bartender Liz Martinez at The Purple Pig bring to mind Christmas trees, cold snowy mornings and evenings spent by a crackling fire.2 oz Mezcal1/4 oz Cynar1/4 oz Green Chartreuse1/2 oz Freshly squeezed lemon juice1/2 oz Simple syrupEgg white foamGarnish: Cinnamon shavingsShake all of ingredients in a shaker with ice until chilled.
Entering Oklahoma City’s Power House is like stumbling onto an Old West adobe outpost—the Alamo meets New Mexican hacienda, complete with bleached animal skulls and a wide patio anchored by an outdoor fireplace. Except you’re smack in the middle of OKC Farmers Public Market in an up-and-coming neighborhood surrounded by Mexican produce vendors, artisanal food stalls and a ton of potential.