Intelligent Bartender

A sweet twist on the classic Sidecar. Use Navan Vanilla Liqueur, as opposed to orange liqueur.

We wanted to title this one “April cocktails bring May ____,” but alas … nothing rhymes with cocktail.

Whatever the coming month will bring, with the last threats of winter’s snow storms hopefully behind us, it’s time to ponder a few cool drinks for the upcoming spring and summer (aka: patio) seasons.  Here are some recipes that have crossed my lips this month.  If you or your staff have recipes you think might be of interest to Behind Bars readers, please drop me a line!

Navan Sidecar
3 parts B&B

1 part Navan vanilla liquer

Juice of one whole, fresh lemon


Dash of simple syrup if needed
Combine all ingredients in Boston glass, top with ice, shake well.  Strain into chilled cocktail glass, garnish with orange zest.
From Chris Purdy at various Canyon Creek locations

Blood and Sand
This may sound like an odd combination, but it really works well!
¾ oz blended Scotch

¾ oz Peter Heering Cherry Heering

¾ oz sweet vermouth

¾ oz fresh squeezed orange juice

orange peel for garnish
Combine liquid ingredients over ice in Boston glass. Stir for 60 seconds.  Strain into chilled cocktail glass and garnish with orange peel.
From Dale Degroff, “King of Cocktails”

Kentucky Fried Mojito
A Southern take on the Cuban classic.
2 sprigs spearmint, plus one for garnish

1 oz simple syrup

Juice from one whole lime

2 dashes Angostura bitters

1.5oz Bulleit Bourbon

Club soda to top

Splash of Coke
In the bottom of a 500ml Mason jar muddle the mint sprigs with simple syrup and lime juice. Fill with ice, add Bulleit and top with soda and splash of Coke. Stir well to combine.  Garnish with reserved mint sprig. Serves one.
Rob Montgomery original

Stay thirsty,

 Rob Montgomery,
Bar Chef
 The Miller Tavern