Mixology

Mixology

  • Green Tea Lemongrass Mango

    green tea lemongrass mango yuki no bosha ‘junmai ginjo’ sake, yuzu, shiso

  • KYOTO CRUSH
  • INGREDIENTS: 2 shiso leaves, 2 ounces yuki no bosha ‘junmai ginjo’ sake, 1/4 ounce yuzu juice, 1/2 ounce agave nectar, 2 ounces onli™ green tea lemongrass mango, shiso leaf for garnish

  • PROCEDURE: In a cocktail shaker, muddle shiso leaves with agave nectar, and add sake and yuzu juice with ice. Shake well and strain into a rocks glass overfilled with crushed ice, and top with onli™ hibiscus pomegranate. Garnish with shiso leaf.

  • Huckleberry Pomegranate

    huckleberry pomegranate johnny drum bourbon, mint, lime

  • DERBY SWIZZLE
  • INGREDIENTS: 4 fresh mint leaves, 1 1/2 ounces johnny drum bourbon, 1/2 ounce lime juice, 1/2 ounce agave nectar, 2 ounces onli™ huckleberry pomegranate lime wheel large mint sprig

  • PROCEDURE: In a mixing glass, muddle mint with agave nectar and add johnny drum bourbon and lime juice . Stir well and add to a highball glass. Overfilled with crushed ice, and top with onli™ huckleberry pomegranate. With a martinique style swizzle stick, rub in between hands in the middle of glass back and forth until outside of glass is frosted. Garnish with lime wheel and mint sprig.

  • Hisbiscus Pomegranate Strawberry

    hibiscus strawberry le blon cachaca, basil, strawberry preserves

  • RIO FIZZ
  • INGREDIENTS: 4 fresh basil leaves, 1 1/2 ounces le blon cachaca, 1/2 ounce lemon juice, 1 ounce strawberry preserves, 1 1/2 ounces onli™ hibiscus strawberry, lemon peel, strawberry halve skewered

  • PROCEDURE: In a cocktail shaker, muddle basil with strawberry preserves and add le blon cachaca and lemon juice with ice. Shake well and strain into a chilled martini glass, and float onli™ hibiscus strawberry on top. Garnish with lemon peel and strawberry skewer.

  • Espresso Swiss Hazelnut

    espresso swiss hazelnut van gough espresso vodka, navan, godiva dark

  • LA MAISON
  • INGREDIENTS: 1 1/2 ounces van gough espresso vodka, 1/2 ounce navan vanilla cognac, 1 1/2 ounces godiva dark chocolate liqueur, 1 1/2 ounces onli™ espresso swiss hazelnut, dark chocolate straw, chocolate covered espresso beans

  • PROCEDURE: In a cocktail shaker, add van gough espresso vodka, navan vanilla cognac, godiva dark chocolate liqueur and onli™ espresso swiss hazelnut with ice. Shake well and strain into a chilled martini glass. Garnish with dark chocolate straw and chocolate covered espresso beans.

  • Lemon Mango Passion Mint

    lemon mango passion mint rhum j.m. blanco, kaffir lime syrup, domaine de canton

  • BANGKOK BREEZE
  • INGREDIENTS: 1 1/2 ounces rhum j.m. blanco, 1/2 ounce lime juice, 1/2 ounce kaffir lime syrup, 1 ounce domaine de canton ginger liqueur, 1 1/2 ounces onli™ lemon mango passion mint, kaffir lime leaf, candied ginger

  • PROCEDURE: In a cocktail shaker, add rhum j.m. blanco, lime juice, kaffir lime syrup and domaine de canton with ice. Shake well and strain into a chilled martini glass filled, and float onli™ lemon mango passion mint on top. Garnish with kaffir lime leaf and a skewered piece of candied ginger.

  • Lemon Watermelon

    lemon watermelon hendrick’s gin, meyer lemon marmalade, st. germain

  • SAINT PIERRE
  • INGREDIENTS: 4 fresh mint leaves, 2 each cucumber slices 1/4 inch thick, 1 1/2 ounces hendrick’s gin, 1/2 ounce meyer lemon marmalade, 1/2 ounce st. germain, 1 1/2 ounces onli™ lemon watermelon, cucumber slice, meyer lemon twist

  • PROCEDURE: In a cocktail shaker, muddle mint and cucumber, add gin, marmalade, st. germain and onli™ lemon watermelon with ice. Shake well and strain into a chilled martini glass. Garnish with cucumber slice and meyer lemon twist.

  • Hibiscus Pomegranate

    hibiscus pomegranate, don julio reposado, key lime, grand marnier

  • EL MAYOR
  • INGREDIENTS: 1 1/2 ounces don julio reposado tequila, 1/2 ounce key lime juice, 1/2 ounce grand marnier, 1/4 ounce agave nectar, 2 ounces onli™ hibiscus pomegranate, key lime wheel, edible orchid flower

  • PROCEDURE: In a mixing glass, add tequila, key lime juice, grand marnier and agave nectar with ice. Stir and strain into a highball glass filled with cubed ice, and top with onli™ hibiscus pomegranate. Garnish with key lime wheel and orchid flower.

  • Black Tea Tangerine & Ginger

    Chef Clay Conley’s Black Tea Tangerine & Ginger Cocktail

  • GINGER SNAP
  • INGREDIENTS: 1 tangerine 1 tsp. ginger puree .5 oz lemon juice .5 oz simple syrup 2.5 oz black-tea infused vodka A splash of onli Black Tea Tangerine Ginger Sparkling beverage Candied ginger

  • PROCEDURE: Tea infused vodka: Add 1 tbs. of loose black tea to a liter of vodka and let steep for three hours. Muddle 1 tangerine (quartered) into the ginger puree. In a cocktail shaker filled ¼ with ice add the lemon juice and simple syrup, tea infused vodka and along with the tangerine and ginger puree. Shake and serve in a tall glass filled with ice. Garnish with a slice of candied ginger.

  • Tahitian Vanilla Mint

    Tahitian Vanilla Mint Espresso, Vanilla Ice Cream, Frozen Yogurt, Mint

  • ESPRESSO FLOAT
  • INGREDIENTS: 5 oz Onli Tahitian Vanilla Mint Espresso 1 Scoop of Classic Vanilla Ice Cream or Frozen Yogurt Sprig of Mint *1 oz Baileys Irish Cream or 1 oz Vanilla Flavored Vodka

  • PROCEDURE: Pour 5 oz of Onli Tahitian Vanilla Mint Espresso in a sundae glass. Add 1 Scoop of Classic Vanilla Ice Cream or Frozen yogurt. Garnish with sprig of mint and colorful straw. *To add some adult sparkle to your float top with 1 oz. Baileys Irish Cream or leave a little space for 1oz of Vanilla Vodka

All Content © 2011- 2014 onli™ Beverages