By Peg San Felippo

City & Shore Magazine 

Some classic spirits are finding new life in recipes from trendsetting establishments. Among the more spirited-examples:

Bourbon

Born in Kentucky, bourbon is America’s only indigenous spirit. By law it must be made with at least 51 percent corn and aged in new-charred oak barrels which can only be used once. (The used barrels are normally sent to Scotland where distilleries recycle them to age scotch.

SmokeD PHashion

The Diplomat Beach Resort, 3555 S. Ocean Drive, Hollywood

 2 oz Kentucky bourbon

1 tsp Brown sugar

Dash of orange bitters

Dash of Angostura bitters

Splash of cherry syrup

A burnt orange peel

Method: Put all ingredients into a mixing glass and stir vigorously. Pour into a cocktail glass and add one large ice cube.

Gin

A favored spirit of Winston Churchill and Alfred Hitchcock, gin is shortened from the Latin derivative of juniper, the berry the spirit gets most of its flavor from. It’s customary that the juniper berries in gin are wild picked, rarely cultivated. The Philippines has the highest gin consumption per-capita of anyplace in the world, with approximately 25 million cases sold annually.

Botanic Twist

Council Oak Steaks & Seafood, Seminole Hard Rock Hotel &Casino,1 Seminole Way, Hollywood

2 oz Hendrick’s Gin

2 oz Natalie’s Ruby Red Grapefruit Juice

1 oz Jalapeño simple syrup (aged at least one week)

½ oz Fresh lime juice

2 Slices of jalapeño garnish

Method: Add all ingredients to the mixing glass with ice, shake and strain into chilled martini glass.

Rum

George Washington was known for his Mount Vernon eggnog, made with Jamaican dark rum. North America’s first rum production actually began on Staten Island, N.Y., in 1664. Today, sugar-cane rich Puerto Rico makes 80 percent of the world’s supply.

Trouble In Paradise

Rebel House, 297 E. Palmetto Park Road, Boca Raton

1 ½ oz Papaya-infused rum

½ oz Orgeat almond liquor

½ oz Lime juice

2 oz Pineapple juice

Method: Serve over ice with a mint sprig garnish and a lime slice.

Tequila

Tequila – like champagne – has appellation-of-origin status, meaning its production is limited to five regions in Mexico. Most tequila, however, is produced in just one region, Jalisco, and is made from the blue agave plant. A university in Mexico has developed a way to turn tequila into synthetic diamonds. Although not large enough for jewelry, the “diamonds” are used in a variety of electronic equipment and industrial machinery.

The Floozy

HMF at The Breakers, One South County Road, Palm Beach

2 Jalapeño slices
1 Slice cucumber
1 oz Ginger syrup
1 oz Lime juice
1 oz Egg white
1½ oz Tequila

Method: Muddle one jalapeño slice, cucumber and ginger syrup in a shaker. Add tequila, fresh lime juice and egg white. Cover and shake vigorously for 10 seconds. Strain slowly in a coupe glass and garnish with remaining jalapeño.

 Vodka

Vodka is derived from the Russian word voda which means water. Want vodka but prefer a gluten-free spirit? While vodka is normally grain based, there are popular brands made from corn, potatoes or a blend of both. Fun fact: In a pinch, antiseptic vodka also can be used to sterilize wounds.

Sand Reed

Dune at the Auberge Beach Residence & Spa, 2200 N. Ocean Blvd., Fort Lauderdale

1 oz Apple juice

¾ oz Freshly squeezed lemon juice

1 oz Simple syrup

2 oz Organic vodka

1 tsp Freshly squeezed wheatgrass juice

Method: Muddle the first three ingredients. Add the vodka. Shake and then strain into a coupe. Garnish with an apple slice.

Peg San Felippo is a certified sommelier who has served as a judge on the annual American Fine Wine Competition, South Florida’s homegrown wine event; and THE Rosé Competition.