With summer right around the corner, now is the time to dive into some cool, refreshing cocktails. Here’s a list of the Black mixologists to keep an eye on and some of their summer-ready drinks:
- Tiffanie Barriere
Tiffanie Barriere is Atlanta’s drink queen! She’s known as “the Drinking Coach,” and she’s on the hotlist from working with brands like Four Roses and Avion. Tiffanie is on a mission to show the world how drinks should mixed, and she currently has a workshop at the Atlanta Food and Wine Festival. Check out one of her summer cocktail recipes to take girls night to the next level:
- 2 oz Vodka
- 1 oz Lemon juice or freshly squeezed juice from half a lemon
- 5 oz Strawberry simple syrup
- Top with bubbles like champagne, Prosecco, or sparkling wine
- Sadiyyah Iddeen
Sadiyyah Ideen is an award winning mixologist who actually had her beginning bartending for a little extra money on the side, and she is now named one of the top Black Female Bartenders in Atlanta by Tales of the Cocktail. Sadiyyah now works with Cocktail Artist where she has partnered to create a simple syrup for cocktails. Her signature drink is sure to beat that summer heat, so try it out soon:
The Side Show:
- 2 oz of Spirits (Whiskey, Vodka or Tequila)
- 1 oz Cocktail Artist™ Simple Syrup
- 1/4 oz Cocktail Artist™ Lemon Juice
- 1/4 oz Cocktail Artist™ Lime Juice
- Lemon Wedge (or wheel)
- Lime Wedge (or wheel)
- Cocktail shaker
- Rocks glass
- Combine ingredients in a shaker with cubed ice and shake.
- Pour contents from the shaker into a rocks glass.
- Garnish with a lemon wedge and lime wedge.
This iconic duo met in college, and after becoming fast friends, they embarked on a journey to make drinking more fun. They founded The Cocktail Bandits blog, and they strive to empower women through advocacy in the realms of food and drink. They’ve been featured by NBC, Cuisine Noir, and Metro UK, so check out one of their upcoming events. One of their most famous drinks is featured in their new book Holy Spirits!: Charleston Culture through Cocktails:
- 30 ml Bristow Gin
- 15 ml Grand Marnier Raspberry Peach
- 15 ml Tippleman’s Falernum Syrup
- 30 ml orange juice
- Tonic floater
- Orange peel garnish
- Add gin, syrup, juice, ice, and Grand Marnier to cocktail shaker.
- Close and shake passionately.
- Strain contents into ice filled rocks glass.
- Add tonic floater. Place orange peel garnish.
Shannon Mustipher began gaining her fame after college at Rhode Island School of Design where she hosted speakeasy parties that became all the rage. Her love of mixing drinks and bringing people together has only grown more since, and now she is the beverage director of Glady’s Caribbean in Brooklyn. Shannon recently released her first cocktail recipe book, Tiki: Modern Tropical Cocktails (what could be more perfect for summer?) She is also well known as the founder of Women Who Tiki, a collaboration that works to bring together female bartenders for pop-up events where the proceeds are often donated to institutions such as the Cleveland Rape Crisis Center. Shannon’s story is inspiring, and she wants nothing more than happy people enjoying delicious drinks, so try out her recipe.
- 1½ ounces overproof bourbon
- ½ ounce Demerara syrup (see below) 1 barspoon grenadine
- ½ ounce pineapple juice
- ½ ounce fresh orange juice
- ½ ounce fresh lemon juice
- 1 dash Angostura bitters
- Garnish: dehydrated pineapple wedge (see below) and dehydrated citrus wheel (see below)
Demerara syrup has an earthy flavor and more vibrant body, making it ideal for drinks with a dark spirit base. Since the golden brown grains of Demerara sugar are larger than granulated sugar crystals, the syrup, while flavorful, is actually less sweet than simple syrup. Keep in the refrigerator for 3 to 4 weeks.
Dehydrated pineapple wedge:
Arguably, the noncitrus fruit best suited to garnish Tiki cocktails has to be pineapple. With a sharp chef ’s knife, slice thin slices or rounds from a ripe pineapple, leaving peel and core intact; known as a pineapple chip, these are usually pliable enough to fit into a round glass and will add a subtle sweetness to the cocktail. Peel and cut wedges from thicker slices to garnish the edge of a glass or mug. To dehydrate pineapple, preheat oven to 225°. Peel and remove eyes from 1 ripe pineapple, then thinly slice crosswise and cut into desired shape. Place fruit in a single layer on a wire rack set in a baking sheet and bake, turning once, until dried to the touch and lightly golden brown, about 1 hour.
Dehydrated citrus wheels:
Dehydrated citrus wheels add a striking visual element as well as a subtler, more concentrated flavor to drinks and punches, especially as the liquid starts to rehydrate the dried fruit. Preheat your oven to 200° and slice fruit into ¼-inch-thick wheels. Arrange slices in a single layer on a wire rack set on a baking sheet and bake until dry to the touch, turning occasionally, about 2 to 3 hours for lemon, lime, blood oranges, and up to 4 hours for larger fruit.
Reprinted from: Tiki: Modern Tropical Cocktails
- Elliott Clark
Elliott Clark is the bee’s knees of booze mixers. He grew to prominence after starting his blog, Apartment Bartender, where he lists his cocktail recipes and lifestyle tips that will have all you need to master the art and impress your dinner guests. Elliot now works with Earn Your Booze, an organization that strives to align fancy drinks with an all-around healthy lifestyle. (Because who doesn’t wanna live longer to try more cocktails?) Elliott is an artist in drink and in photography, so check out his insta for that cocktail-makin’ inspiration, and try his summer drink.
Fresh Start Sangria:
- 1 Bottle of White Wine (e.g. Pinot Grigio)
- 1.5 oz Elderflower Liqueur
- 2.5 oz Gin
- 1/2 Cup of Raspberries
- 3-4 Lemon Slices
- 2-3 Sprigs of Rosemary
- In a glass pitcher, drop in the 1/2 cup of raspberries, 2-3 rosemary sprigs, and 3-4 lemon slices. Pour in your bottle of white wine, elderflower liqueur, gin, and gently stir to combine the liquids.
- Let the glass pitcher chill in the refrigerator for 3-4 hours to release all the flavors of the fruit and rosemary. (If you don’t have time to wait 3-4 hours, you can definitely serve immediately. Still tastes amazing, just know it won’t have the full infusion of the fruit and rosemary flavor).
- After 3-4 hours, remove from the refrigerator and stir gently.
- Serve in a wine glass filled with ice, 4-5 raspberries, lemon wedge, sprig of rosemary and a lemon wheel garnish.
Reprinted from: Apartment Bartender
- Franky Marshall
Franky Marshall, like many on this list, got her start as a bartender when she needed a little extra cash on the side. However, she fell in love with the craft, and now her work impresses even the best. She has worked at Clover Club, Dead Rabbit, Monkey Bar, the Holiday Cocktail Lounge, and she has now obtained the position of beverage director at Le Boudoir, a Marie-Antionette themed bar in Brooklyn. It’s needless to say that she’s quite the expert, so try her drink for a classy summer treat.
- 1/4 ounce honey syrup (1-1 ratio of honey to water)
- 1/4 ounce banana liqueur
- 3/4 ounce blended scotch
- 1 ounce mezcal
Add all ingredients to mixing glass. Stir with ice. Strain
into snifter over two ice cubes. Express and discard a lemon twist.
Original article source: http://aurn.com/6-must-know-black-mixologists-and-their-summer-recipes/ | Article may or may not reflect the views of KLEK 102.5 FM or The Voice of Arkansas Minority Advocacy Council