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CAA travel program

Bar Exam

Ten Cornellian cocktails that more than make the grade.

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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
Cornell Catering (recipe by Margaret Bruns, beverage manager)

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2 oz. apple cider
1/2 oz. cider vinegar
2 oz. bourbon
Pinch of sugar
Fresh lemon juice
1 oz. ginger beer

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
The Cornell Club-New York (recipe by Jaeseon Lee, food and beverage manager)

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2 oz. vodka
4 oz. tomato juice
2 oz. carrot juice
1/2 oz. dill pickle juice
2 dashes Worcestershire sauce
5 dashes Tabasco
Juice of 1 lemon
Juice and zest of 1 lime
3/4 oz. fresh horseradish
Freshly ground black pepper
Celery salt

Serve in a tall glass with ice. Garnish with celery stalk, lemon wedge, and olives.

THE EZRA
Dave Schmier ’91, co-founder, Redemption Rye

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1-1/2 oz. rye
1/2 oz. allspice liqueur
2 dashes Angostura bitters
Ginger beer

Mix and serve in a Collins glass over ice; top off with ginger beer.

 

SENECA SOUR
James Kumm ’98, owner, Landmark Wine & Spirits, New York City

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3-3/4 cups Riesling or similar sweet wine
1/4 cup fresh orange juice
1 cup Campari

Mix and divide among three glasses, with or without ice.

 

DRAGON DAY
John Cooper ’97, president, Maurice Cooper and Co.

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1-1/2 parts bourbon
1-1/2 parts ginger liqueur
1/2 part fresh lemon juice

Shake on the rocks and serve up.

GLEN FALLS IMPERIAL FIZZ
Jack Mason ’11, master sommelier and wine director of Manhattan’s Marta restaurant

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1 oz. gin
1 oz. apple brandy
3/4 oz. lemon juice
3/4 oz. simple syrup
1 egg white
Blanc de Blanc Champagne
whiskey barrel-aged bitters

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
Kevin Denton ’01, MRP ’04, national mixologist for Pernod Ricard, USA

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2 oz. gin
1 oz. ruby red grapefruit juice
1 oz. Campari
1/2 oz. cranberry juice
Squeeze of a quarter lime
Soda water

Combine all ingredients; serve in a Collins glass with ice and top with soda. Garnish with a lime wedge.

BIG RED MANHATTAN
Jason Grizzanti ’00, master distiller, Black Dirt Distillery

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1 oz. applejack
1 oz. bourbon
1/2 oz. cherry liqueur
Dash of bitters

Mix and serve up.

SOPHISTICATED JUNGLE JUICE
Brian McKenzie ’99, co-founder, Finger Lakes Distilling

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2 oz. gin
2 oz. pineapple juice
1/2 oz. fresh orange juice
1/2 oz. fresh lemon juice
1 tsp. cassis

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)

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1 oz. Scotch
1 oz. Drambuie
3/4 oz. fresh lemon juice
1/2 oz. honey simple syrup
4-5 sage leaves
2-3 dashes black walnut bitters

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.

 
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