Mixed Cocktails: The Spicy and Stormy & Mint Garden

Jason Schwartz July 15, 2012

Mixed Cocktails: The Spicy and Stormy & Mint

Garden

Here are a couple more award winning mixed cocktails from Anchor Distilling’s phenomenal showing at the Manhattan Cocktail Classic. Anchor Distilling’s eclectic portfolio inspired Enzo Cangemi to create a few food-forward cocktails featuring summer fruits and vegetables like pineapple, mint, ginger, and grapefruit.

Spicy and Stormy By Enzo Cangemi

4 pieces of chopped pineapple

Few pieces of ginger root

½ oz simple syrup

½ oz lemon juice

½ oz Luxardo Bitters

1 oz Pink Pigeon rum

Top with ginger beer

Muddle pineapple and ginger root, lemon juice and simple syrup, and then add Luxardo Bitters and Pink Pigeon rum, shake and pour over ice into a rocks glass. Top off with a ginger beer.

Mint Garden By Enzo Cangemi

Chopped red bell pepper

Fresh mint leaves

½ oz lemon juice

½ oz simple syrup

¾ oz fresh squeezed grapefruit juice

½ oz Luxardo Triplum

1 oz Chinaco Reposado

Muddle bell pepper, mint, lemon juice, simple syrup, and grapefruit juice, then add Luxardo Triplum and Chinaco Reposado. Shake and strain into a martini glass. Garnish with a bell pepper slice.

About the Author: Jason Schwartz

Hailing from the far east i.e. Connecticut, this unlikely walking paradox of Eastern beliefs and cigar smoke has found himself a new home at Cigar Brief. Part Sun Tzu and part Confucius, Jason likes to say his little slice of Nirvana is smoking a good cigar and partaking in a fine whiskey. His real contributions and strengths lie in being a straight shooter and knowing his spirits-and-stick pairings. Follow Jason as he enlightens you about cigars, spirits, and does it all with a little Confucian wit!