On Holiday: By Steve Schneider, Employees Only in New York City 1½ ounce Hendrick's gin ½ ounce simple syrup 1 ounce lemon juice ½ ounce Lillet blanc 1 pinch basil club soda Add ingredients (except soda) to a mixing glass. Add ice, shake, and fine‐strain over ice into a tall Tom Collins glass. Top with club soda, stir, and ornament with a basil leaf and a cucumber slice. Watermelon & Blood Orange Habanero Margarita: By Stephen Carpentieri, Dunville's Bar in Westport, CT 2 ounces Milagro Reposado tequila 1 ounce Solerno blood orange liqueur ¾ ounce fresh lime juice ½ ounce habanero infused simple syrup 4 cubes fresh watermelon For garnish, use 1 slice of jalapeno, 1 cube of watermelon, and 1 lime wedge. In a mixing glass, muddle watermelon, lime juice and simple syrup. Add Milagro reposado tequila and Solerno blood orange liqueur and ice. Hard shake and strain over fresh ice. Salted rim is optional. Simple syrup ‐ in a sauce pan bring 1 cup of water and 1 cup of sugar to a boil. Stirring occasionally. Reduce heat and add one habanero pepper cut it half. Simmer for approximately 15 minutes. Strain to remove pepper and chill. For a little less spice, simmer for approximately 7 minutes, remove pepper and continue to reduce for another 8 minutes. Rusty Grail: By Jim Meehan, PDT in New York City ½ ounce Balvenie 14‐Year‐Old Caribbean Cask Scotch whisky ¾ ounce fresh pineapple juice ½ ounce Smith & Cross Jamaican rum ½ ounce Drambuie ½ ounce fresh lemon juice 2 dashes Regans' orange bitters Shake with ice and strain into a Pernod‐and‐allspice‐dram‐rinsed old‐fashioned glass. Garnish with an orange peel spiked with three whole cloves. The Fitzgerald: By Dale DeGroff, “King Cocktail” 1½ ounce Hendrick's gin 1 ounce simple syrup ¾ ounce fresh lemon juice 2 dashes Dale DeGroff's pimento bitters Shake all ingredients with ice and strain into an old‐fashioned glass. Garnish with a lemon wedge. The Summer Cup: By Charlotte Voisey, Portfolio Ambassador, William Grant & Sons 1½ ounce Hendrick's gin ½ ounce Rhubarb Tea liqueur ¾ ounce fresh lemon juice ¾ ounce simple syrup 3 muddled strawberries 2 ounces ginger beer Shake. Strain over ice. Top with ginger beer. Garnish with cucumber and mint. Waterloo: By Dushan Zaric, Employees Only and Macao Trading Co. in New York City 4 watermelon pieces, one‐by‐two‐inch chunks ¾ ounce simple syrup 1½ ounce Hendrick's gin ½ ounce fresh‐squeezed lemon juice ½ ounce Campari Muddle the watermelon and simple syrup in the bottom of a mixing glass until all the fruit has turned into juice. Then add the rest of the ingredients and fill up glass with 5 large ice cubes. Shake briefly, and pour unstrained into a tall Tom Collins glass. Garnish with a piece of watermelon with rind Maria Sin Sangre: By Julie Reiner, Flatiron Lounge and Clover Club in New York City ½ ounce Lemon juice ½ ounce Dry Sack Sherry 2 ounces Milagro Silver Tequila Salt & Pepper (a pinch) Muddle 6 basil leaves and 5 small cherry tomatoes in ½ oz Simple syrup. Shake and fine strain into a coupe or martini glass. Garnish with cherry tomato and basil. Recipes features here were created by "Hey Bartender" mixologists and courtesy of 4th Row Productions.
More InformationWhat: Hey Bartender: Cocktail Battle, movie and cocktails
Where: Cinema Center, 437 E. Berry St.
When: 6:30 p.m. Friday
Other views of the movie: 8:30 p.m. Saturday, Tuesday; 2 p.m. Sunday; 6:30 p.m. Monday, Wednesday
Cost: (Before 5 p.m.) $6; $4.50 seniors/ students; $3 members; $2 senior/student members; (After 5 p.m.) $8; $6.50 students/seniors; $5 members; $4 senior/student members