Photos by Lisa Banlaki Frank
In search of the ultimate Big Red happy hour, CAM challenged Cornellians in mixology and the spirits industry to contribute original cocktail recipes that channel the East Hill experience. During a festive photo shoot at the Statler Hotel’s Regent Lounge in April, manager Jillian Ray and bartender Emily Turner whipped up the ten drinks–and our staffers happily volunteered as taste testers. (Note: in some cases where a garnish wasn’t specified, Ray and Turner created their own.)
BIG RED APPLE SHRUB 2 oz. apple cider Combine apple cider, vinegar, bourbon, and sugar in a cocktail shaker with ice and shake well. Strain into a rocks glass with fresh ice; top with a splash of lemon juice and ginger beer. (A “shrub” is a classic drink base, made by blending vinegar with a fruit mash to form a tart syrup, historically used to make flavored sodas or cordials.) |
BIG RED BEAR 2 oz. vodka Serve in a tall glass with ice. Garnish with celery stalk, lemon wedge, and olives. |
THE EZRA 1-1/2 oz. rye Mix and serve in a Collins glass over ice; top off with ginger beer.
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SENECA SOUR 3-3/4 cups Riesling or similar sweet wine Mix and divide among three glasses, with or without ice.
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DRAGON DAY 1-1/2 parts bourbon Shake on the rocks and serve up. |
GLEN FALLS IMPERIAL FIZZ 1 oz. gin Shake all ingredients except Champagne and bitters, then shake with ice and strain into a chilled fizz glass or a highball glass with ice. Top with Champagne and garnish with dashes of bitters. |
GO BIG RED 2 oz. gin Combine all ingredients; serve in a Collins glass with ice and top with soda. Garnish with a lime wedge. |
BIG RED MANHATTAN 1 oz. applejack Mix and serve up. |
SOPHISTICATED JUNGLE JUICE
2 oz. gin Mix and garnish with a pineapple wedge. |
SAGE SCHOLAR The Statler Hotel (recipe by Kathleen Davin ’15, former student manager at the Regent Lounge, now service manager at Blue Smoke in New York City) 1 oz. Scotch In the bottom of a shaker, gently muddle sage leaves. Add all other ingredients, then add ice. Shake vigorously and pour over ice into a rocks glass. Garnish with a fresh sage leaf. |