If you want to drink well on Labor Day, take a tip from a drink-making champion. Like Ricky Gomez, the first bartender to represent the USA at the World Class Global Final, the largest international cocktail program on the planet. Gomez, who tends bar at Portland, Oregon’s Teardrop Lounge got there by beating out 19 other star mixologists with some stirring original drinks. So we asked him for recipes. Here are couple, plus a simple but fantastic beer treatment we picked up in Idaho. No joke. All three are sure to add a nice, spicy hazy to your day off…
1 ounce Tanqueray No. TEN
3/8 oz Apricot Liqueur
3/8 oz Fresh Lemon Juice
1/8 oz Fresh Gingery Syrup
Barspoon of Anise Liqueur
Pour all ingredients into a cocktail shaker with ice.
Shake vigorously and strain into a chilled coupe glass.
Garnish with a large orange peel.
Two Cities Skirmish
1/2 oz Tequila Don Julio Añejo
1/2 oz Tanqueray No. TEN
1/8 oz Triple Sec
3/8 oz Fresh Lime Juice
3/8 oz BG Reynolds Orgeat
Add all ingredients to a cocktail shaker filled with ice.
Shake vigorously and strain into a rocks glass filled with crushed ice.
Garnish with a lime shell and mint.
Ice-cold can of Tecate
Squeeze lime juice across top of can.
Salt and pepper liberally.
Lightly shake can so that it foams slightly when opened.
Pop top, rest lime wedge on top and enjoy.
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