Tony Abou-Ganim is a world-renowned mixologist and author. He grew up in the bar business, moving all around the country working as a bartender and learning how to craft the perfect cocktail. In 1998, Steve Wynn brought him to Las Vegas to implement his philosophy of bartending and drink preparation. He designed the bar menu along with several original cocktails for the Bellagio’s 22 bars. He has written two books, “Modern Mixology: Making Great Cocktails at Home” and “Vodka Distilled.”
- 1 1/2 oz Tito’s Handmade Vodka
- 3/4 oz. Cointreau
- 3 oz. fresh-pressed watermelon juice
- 2 oz. fresh homemade lemon sour (see below)
In an ice-filled mixing glass, add vodka, Cointreau, watermelon juice and fresh lemonade; shake until well blended, strain into an ice-filled tumbler. Garnish with a watermelon spear and mint sprig. It is best to press your watermelon just before the mixing of the drinks to assure the freshest quality juice.
To make homemade lemon sour, simply mix 2 parts fresh-squeezed and filtered lemon juice with 1 part simple syrup. Simple syrup is made by dissolving an equal amount of granulated sugar (2 cups) into the same amount of boiling water (2 cups) and allowing to cool. Bottle and refrigerate for up to a month.
- 2 oz Tito’s Handmade Vodka
- 1/2 lemon, sliced
- 1 oz ginger syrup (see below)
- 2 oz fresh apple-cucumber puree (see below)
In a mixing glass, muddle lemon slices with ginger syrup; add vodka and apple-cucumber puree. Shake with ice and strain over cracked ice in a tall highball glass. Garnish with apple, cucumber and lemon slices. Serve with straws.
To make ginger syrup, combine 2 cups each of water and sugar with 1 cup thinly sliced, peeled-fresh ginger in a 1 1/2-quart saucepan. Bring contents to a boil, stirring until sugar is dissolved. Simmer, uncovered, stirring occasionally, for 20 minutes, then remove from heat and steep for minutes. Pour syrup through a sieve into a bowl, discarding ginger.
- 2 pounds granny smith apples, unpeeled, cored and quartered
- 2 oz fresh lemon juice
- 1 cup water
- 1 1/2 cups sugar caster sugar
- 2 English cucumbers, peeled and diced
Place the apples, lemon juice, water and sugar in a medium saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook the apples until they are extremely soft, about 20 minutes. Remove from the heat and allow to cool to room temperature. Once the apples have cooled, transfer them to a blender with the diced cucumber and blend until the mixture becomes a smooth puree. Strain the mixture through a fine sieve. Refrigerate the apple mixture until cold.
This drink can also be made using fresh pressed green apple and cucumber juice. Use 3 parts fresh Granny Smith apple juice to 1 part English cucumber juice..
- 1 1/2 oz Tito’s Handmade Vodka
- 1/2 oz Campari
- 1/2 oz Cointreau
- 1 oz freshly squeezed lemon juice
- 2 oz fresh pink guava nectar (Kern’s Guava Nectar works well also)
- 1/2 oz light agave nectar (simple syrup from above)
- Lemon slices and mint sprig garnish
In a mixing glass, add vodka, Campari, Cointreau, lemon juice, guava nectar and simple syrup; shake with ice until well mixed. Strain into an ice-filled Collins glass. Garnish with mint sprig and lemon fan.
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