5 killer cocktail recipes taught by female bartenders from around the country

To wrap up this year’s Women’s History Month, we’re introducing six incredible cocktails created by five female bartenders and mixologists from across the country to showcase their diverse backgrounds and extraordinary talents.

Spanning the seasonal change from winter to spring, these cocktails will make an interesting addition to your home bar’s repertoire.

Summer Goff, head bartender at Death & Co. Denver

While studying biochemistry and fermentation science in Fort Collins, Summer Goff serendipitously began her path into hospitality while tossing beers at a local pizzeria. She embarked on her self-directed learning journey before joining the prestigious Death & Co. team in 2021. She is a SpeedRack Season 11 Southwest Finalist and holds BarSmarts, Bar 5-day, and her CSS Beverage Professional certifications.

“Time & Place is warm and spiritual, yet has a backbone of juicy dark stone fruits and berries. Tawny Port and Cocchi Rosa were the first combinations I created for this drink. I loved it when people came together and didn’t bully each other. We needed a cask strength spirit to balance the sweetness of these two fortifying ingredients, and that’s where our collaboration bourbon with the then-new Stellum came in. A touch of Lieset Bauer’s Carrot Eau de Vie adds a fun earthy note that really rounds out the drink. It’s a flavor you don’t really notice when you’re drinking a cocktail, but you definitely miss its absence.”

time and place

• 1.25oz Sterum Dark Matter Cask Strength Bourbon
• 1oz Taylor Tawny Port
• Kocchi Rosa 0.75 oz.
• Reisebauer carrot eau de vie 1 teaspoon
• 2 Dash Bitter Truth Aromatic Bitter

Stir and pour into a chilled Nick & Nora glass. Garnish with lemon twist.

Tiffany Nahm, bartender at Death & Co. East Village

Tiffany Nahm is an award-winning bartender based in Brooklyn, New York. She has been part of the Village team at Death and Company East since 2018 and has worked her way up through several roles. She takes a culinary approach to cocktails, often creating unexpected combinations.

“We wanted to turn the idea of ​​chocolate ganache into a nightcap. This riff on Adonis features a flavorful chocolate shochu base, brightened with rich fig notes and a touch of basil.”

firebird

• 1.5oz Lustau Rojo Vermouth
• Mugi Hokka Shochu 0.75 oz
• 0.25oz St. George Basil EDV
• 0.5 oz Lustau Pedro Jimenez Sherry

Stir and pour into a chilled Nick & Nora glass.

Marisela Dobson, bartender at Death & Co. East Village

Marisela Dobson, a Brooklyn native and bartender who has been in the industry for about 10 years, joined the Death & Co. team in March 2023.

“I created this drink to challenge myself to work outside of my comfort zone. We’ve combined bold ingredients to create a delicate yet flavorful flavor bomb. This drink tells the story of my journey as a bartender using ingredients I learned along the way. ”

pyramid crisis

• Quebranta Pisco 1 oz.
• 3/4 oz Tequila Tapatio Blanco 110
• 1/4 oz empirical ayuk
• 1/2 oz Dorin Dry Vermouth
• 1/2 oz Chicha Mora da Brine

Stir and strain into a chilled martini glass. Garnish with pickled apples or pears soaked in brine.

Pamela Wisnitzer

Pamela Wiznitzer, an award-winning New York City-based mixologist who has worked around the world to bring cocktail culture to life, has been named one of Food & Wine Magazine’s Top 10 Rising Star Mixologists. In 2015, she was inducted into the Women’s Hall of Fame. She is one of Wine Enthusiast magazine’s “40 Under 40” (now “Future 40”).

“Appletini is commonly known for its syrupy, sweet flavor and bright neon green hue, but each one accurately combines vodka as the cocktail’s base spirit and apple as its dynamic ingredient. It’s not about reflection. I like to let Ketel One Vodka be the star of the show and amp it up with apple cider, lemon, and cinnamon syrup so that every sip feels like I’m taking a bite of something delicious. , we wanted to reimagine (and rebalance) this drink: an apple dessert. This appletini has a tart taste, reminiscent of a crunchy apple bite, and the apple cider adds depth and texture to the drink. Overall, this is a delicious way to drink apples every day.”

Ketel One Vodka Appletini

• 1.5 oz Ketel One Vodka
• 0.25 oz fresh lemon juice
• 0.5 oz cinnamon syrup*
• 0.75 oz apple cider
• Garnish: Apple fan

Combine ingredients and ice in a shaker and shake vigorously for 7 to 10 seconds.Strain into a chilled martini glass and add green apple fan as garnish.

*Cinnamon syrup:

Boil 2 cups of water and 3 cinnamon sticks over high heat for 10 minutes. Simmer on low heat for another 15 minutes. While the water is still hot, measure 1 cup of cinnamon water and mix with 1 cup of brown sugar until dissolved.Stores in the refrigerator for up to 3 weeks

Erica Flowers, Compere Lapin Bar Leader

New Orleans-based bartender Erica Flowers has been named one of PUNCH’s “Best New Bartenders of 2023.” Her career in the beverage industry began when she introduced bottled cocktails to the “Taste of the Tropics” line of beverages and housewares that she sold at her pop-up market in NOLA. With no formal training, she began working as a bartender professionally through Turning Table, a local nonprofit organization run by Tooele Folks that promotes diversity in the hospitality industry.

This cocktail was created as part of a partnership with Ketel One for this year’s Sundance Film Festival and was inspired by one of the featured films.

“In contrast to the traditional Cosmopolitan, this variation is served in an old-fashioned glass over large ice. A blend of blood orange and lime juice adds complexity to the citrus element of this cocktail. , further depicting the family drama that takes place throughout the film that inspired this cocktail. This cocktail is inspired by fire, with burnt rosemary sprigs providing a beautiful aroma, and a wintery drink in a glass. It further emphasizes the flavor notes of.”

The Blaze

• Ketel One Vodka 1 1/2 oz.
• Cointreau 3/4 oz
• 3/4 oz Blood Orange & Lime Juice Blend*
• 3/4 oz spiced hibiscus tea**
• Garnish: charred rosemary sprigs

Combine Ketel One Vodka, Cointreau, citrus blend, and spiced hibiscus tea in a mixing can. Shake with ice cubes until cold. Strain twice into an Old Fashioned glass over large ice. Garnish with charred rosemary sprigs.

*Blood Orange & Lime Juice Blend

• 50% Natalie’s Blood Orange Juice
• 50% fresh lime juice

**Spice Hibiscus Tea

• 16 ounces of water
• 65g cane sugar
• 10g dried hibiscus flowers
• 1 cinnamon stick
• 3 whole cloves
• Pinch dried lavender buds

Place all ingredients except the cane sugar in a small pot and heat over low heat. Boil for 5 minutes and remove from heat. Stir in the cane sugar until completely dissolved and leave to cool. It can be stored in an airtight container and refrigerated for up to 5 days.