Saturday, May 27, 2023
HomeMixologyThe Chilled 100 Bartenders Create After-Dinner Cocktails Utilizing E11Even Vodka

The Chilled 100 Bartenders Create After-Dinner Cocktails Utilizing E11Even Vodka

E11Even Vodka companions with the Chilled 100 Bartenders Group. to create one-of-a-kind after-dinner recipes utilizing Miami-Impressed E11even Vodka.


After-dinner cocktails, or digestifs, are pleasant concoctions designed to be loved after a meal. The Chilled 100 Bartenders get a style of the Miami Spirit, utilizing E11even Vodka of their after-dinner recipes.



Uncle Luke Did It

Created by Kyle A. Wallace – Louisville

@Good_ryebrations @khaki_da_hustle



  • 1 1/2 oz E11Even vodka
  • 1/4 oz Lemon juice.
  • 1/4 oz Pineapple infused banana liqueur.
  • 1/2 oz Barenjager Honey liqueur.
  • 1/2 oz Bay leaf infused-Gallo’s dry vermouth.
  • Bruised bay leaf and sundried tomato (for garnish)

Preparation: Recent squeezed limes and lemons. Peel and Reduce Pineapple. Squeeze chunks into juice. Preserve the stays. Retailer in a quart cup. Add One cup of @dekuyper Banana Liqueur. 2 Cups of Coconut Water heated in a saucepan, then add 1 cup of turbinado sugar. Stir usually till sugars dissolve 3-4 minutes. Retailer in a quart cup. 
On low warmth in a separate pan, liquify 1 cup of coconut oil. Rating and chop lemongrass. Simmer in oil for 5-7 minutes. Retailer in a quart cup. Mix @11vodka with lemongrass coconut oil in a mason jar with lid. Retailer within the freezer for a number of hours till oil hardens. Use a strainer to filter vodka. Muddle 1/2 cup of bay leaves and relaxation in dry vermouth.



The E11Eventh Phrase

Created by Ben Finkelstein – Tampa




  • 1 oz E11Even Vodka
  • 1 oz Inexperienced Chartreuse
  • 1 oz Blueberry Syrup*
  • 1 oz Lime Juice
  • 2 dashes Grapefruit Bitters

Preparation: Nick and Nora glass, garnished with 3 blueberries and powdered sugar. Shake all elements with ice and pressure into chilled glass.


*Blueberry Syrup

Equal elements blueberries and turbinado sugar, blended and strained.



85 and sunny

Created by Kendall Hauer – Miami



  • 1 1/2 oz E11Even Vodka
  • 1/2 oz Grapefruit Juice
  • 1/2 oz Lime Juice
  • 1/4 oz Campari
  • 3/4 Raspberry Syrup*
  • Fancy Lemon twist (for garnish)

Preparation: Shake, double pressure.


*Raspberry Syrup

Mix 1 cup raspberries till easy. Add 1 cup water and 1 cup sugar to a pan and let simmer. Let cool then combine in raspberries.



Cafecito is for Closers

Alexa Delgado – Orlando




  • 2 oz E11even Vodka
  • 1 oz Espresso Liqueur
  • 3/4 oz Amaro
  • 1 oz Cafecito
  • Darkish chocolate bark
  • Pinch of salt (for garnish)

Preparation: Add elements to tin. Shake, pressure. Garnish with darkish chocolate bark and pink salt for garnish.



Swan Dive

Jon Mateer – St. Augustine




  • 1 1/4 oz E11EVEN Vodka
  • 1/2 oz Chinola Passionfruit Liqueur
  • 1/4 oz Campari
  • 1/2 oz Lime Juice
1/2 oz Cinnamon Syrup
  • 1/2 oz Pineapple

Preparation: Mix all elements right into a shaker tin and shake till diluted! Double pressure right into a coupe glass and garnish with a dehydrated lime wheel.



Roya1 F1ush

Matthew Chamberlain—Orlando




  • 2 1/2 oz E11even vodka
  • 1/2-1 oz Veggie Brine* (relying on desired saltiness)*
  • Skewered brined veggies or lemon twist (for garnish)

Preparation: Stir vodka and brine with ice to relax and dilute. Pressure into chilled coupe glass.


*Brined Veggie


  • 3/4 cup rice vinegar
  • 3/4 cup white vinegar
  • 1/2 cup sugar
  • 2 tsp salt
  • 1 cup water
  • 1 cup 5” slices bell pepper, cucumber slices, and onion

Preparation: Season the brine with an extra 10g dill, 2 garlic cloves, and 10g widespread pickling spice combine.  Deliver first 5 elements to a boil till sugar and salt dissolve. Take away from warmth. Pack the veggies right into a mason jar or different sealable storage container. Pour scorching brine over to cowl fully. Permit the jars to chill then cowl and refrigerate for a minimum of 6 hours.



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