E11Even Vodka companions with The Chilled 100 Bartenders to create one-of-a-kind recipes utilizing Miami-Impressed E11even Vodka.
Unique flavors of the tropics like contemporary fruits, coconut, hibiscus and different sometimes brilliant and refreshing elements are good for tropical-inspired cocktails. The Chilled 100 Bartenders get a style of the Miami Spirit, utilizing E11even Vodka of their tropical cocktail recipes.
Tropic Like It’s Sizzling
Created by Rensel Cabrera – The Sylvester
@reselito
Elements:
- 1 oz E11even Vodka
- 1 oz Actual Coconut Cream
- 2 oz Lime bitter*
- 1 oz Chinola Passionfruit liqueur**
- 1 oz E11even Vodka
- 2 oz Lime Bitter
- Giant Collins glass Garnish with toasted coconut and passionfruit puree
*Lime Bitter Recipe is equal components contemporary lime juice and easy syrup.
**Mix two totally different cocktails individually and layer.
Summer season Loving
Kendall Hauer – Attractive Fish Miami
@Kendallmhauer_
Elements:
- 1 1/2 oz E11even vodka
- 3/4 oz coconut scorching honey syrup*
- 3/4 oz Lime juice
- Mint
- Coconut water
- Soda Water
Preparation: Shake all elements besides soda and pressure into Collins glass over contemporary ice. High with soda water. Garnish with mint sprigs.
*Coconut scorching honey syrup is 1 Cup coconut water, 1 cup Sugar, 1oz Honey, 1oz Mike’s Sizzling Honey, sprinkle of chipotle powder. Add all elements into pan and let simmer.
Excessive Tide
Stephen Wheeler – Komodo, Miami
@run_the_gauntlett
Elements:
- 1 1/2 oz
- E11Even vodka
- 1/2 oz Giffard Li-Chi liquor
- 3/4 oz rectified coconut champagne cordial*
- 1/2 oz lemon juice ½ oz Blue Curacao
Preparation:
- Pour blue curacao in backside of glass and fill with pebble ice.
- Shake vodka, liquor, cordial, and lemon with ice and pressure over cocktail.
- Swizzle flippantly to convey the curacao up into the cocktail for a layered impact in a Pilsner glass.
- Garnish coconut rim, pineapple frond, micro flowers.
*Rectified coconut cordial with champagne acid is equal components malic, tartaric, citric acid 1 tsp in a quart of half coconut milk and coconut cream.
Mono11o Loves Gina
Created by Kyle A. Wallace, Louisville
@Good_ryebrations @khaki_da_hustle
Elements:
- 1/4 oz Coconut Demerara
- 1/4 oz Pineapple Juice
- 1/4 oz Lime juice
- 1/4 oz Orange Curacao
- 1/4 oz Pineapple infused banana liqueur
- 1 1/4 oz E11even Vodka infused with coconut oil and lemongrass (fats wash)
Preparation: Peel and reduce pineapple. Squeeze chunks into juice. Hold the fruit. 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 typically 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. Shake all elements with ice and pressure into chilled ready glass. Garnish with minced coconut flake on rim and pineapple leaf and tostones chip.
Casa Paradiso
Created by Jon Mateer – TPC Sawgrass
@Vodkapaysmybills
Elements:
- 1 1/4 oz E11EVEN Vodka
- 1/2 oz Limoncello
- 1/4 oz Falernum
- 1 oz Pineapple Juice
- 1/2 oz Lemon Juice
- Angostura Bitters Float
Preparation: Mix all elements right into a Collins class. Swizzle with pebble ice till chilled and correctly diluted. Then, mound pebble ice to fill. Sprint Ango bitters throughout the highest (10-15 dashes). Garnish with mint and lime!
