As w near the close of the summer season, we decided to publish a few cocktails worthy of consideration, but which didn’t necessarily fit into some other thematic concept.

Raspberry Ganache
2 oz. Sobieski Raspberry Vodka
2 oz. Coco Lopez Cream of Coconut
½ oz. cream
Splash of cherry juice
Rock candy and cherries for garnish

Add all ingredients into a blender with ice. Blend and pour into a tall glass. Garnish with rock candy and cherries.

Crimson Hero
(courtesy of Zachary Blair, mixologist at KANU Lounge at Whiteface Lodge, Lake Placid, New York)
3 oz Charbay Blood Orange
.5 oz Barenjager
.5 oz vermouth
Splash of lemon
Orange twist and sage leaf (for garnish)

Mix ingredients together, shake well and strain, pour over ice, add garnish and serve.

Mexicue Mule
(courtesy of Mexicue Kitchen and Bar)
2 ounces bourbon
1 oz ginger syrup
1 tablespoon fresh lime juice
½ cup chilled ginger beer
Lime wedge (for garnish)

Fill tall glass with ice. Add bourbon and lime juice, then ginger beer; stir to mix. Pour into high ball. Garnish with lime wedge. (Note: Mexicue recommends Kings County bourbon, but we used Beam Double Black and it turned out just fine.)

Frozen Fairy
1 oz. Lucid Absinthe
1 oz. rum
4 oz. piña colada mix
1 oz. pineapple juice
1 oz. melon liqueur
Pineapple for garnish

In a blender add Lucid Absinthe, rum, piña colada mix, pineapple juice and ice. Blend until smooth. Pour the frozen mix in a tall glass and float the melon liqueur on top. Garnish with pineapple