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WHAT
Four cocktail recipes from Fred Dexheimer, master sommelier and cocktail consultant.
WHY
Mixing classic ingredients in a new way to create balanced, interesting cocktails.
WHO
Master sommelier and cocktail consultant.
WHY
One of only 105 Master Sommeliers in the US and now making a name in the cocktail world working as a consultant with hotels, restaurants, and corporate clients.
FRED DEXHEIMER - COCKTAIL RECIPES
FRED DEXHEIMER
MASTER SOMMELIER & MIXOLOGIST
September 23, 2010
Back In The Saddle
Recipe courtesy of Fred Dexheimer
Yield
1 drink
Ingredients
- 2oz Maker’s Mark Bourbon
- 1oz Punt e Mes
- 1oz Carpano Antica Sweet Vermouth
- Couple dashes Fee’s Peach Bitters
Directions
1. Pour ingredients over ice in a mixing glass.
2. Stir for 30 seconds.
3. Strain into a cocktail glass.
Out Of The Cellar
Recipe courtesy of Fred Dexheimer
Ingredients
- 2oz Bulleit Bourbon
- 1oz Benedectine
- 1oz Carpano Antica Sweet Vermouth
- 1 Tangerine freshly squeezed
- 2 dashes Fee’s Peach Bitters
Directions
1. Pour ingredients over ice in a mixing glass.
2. Shake.
3. Strain into a cocktail glass.
Simply Beautiful
Recipe courtesy of Fred Dexheimer
Ingredients
- 2oz Bombay Gin
- 1oz Cocchi Americano
- 1oz Dolin Dry Vermouth
- 2 dashes Angostura Bitters
- 2 dashes Fee’s Rhubarb Bitters
Directions
1. Pour ingredients over ice in a mixing glass.
2. Stir for 30 seconds.
3. Strain into a cocktail glass.
4. Garnish with long lemon peel.
The Ultimate Rum Punch
Recipe courtesy of Fred Dexheimer
Ingredients
- 1.5oz Pyrat XO rum
- 1.5oz Appleton Blanco Rum
- 3/4oz Combier Orange Liqueur
- 1/2oz Benedictine
- 1/2oz Fees Orgeat
- 1/2oz Fee Falernum
- Juice of one orange
- 1.5oz pineapple juice
- 1.5oz Ceres Medley of Fruit
- Couple dashes of Angostura Bitters
Directions
1. Pour ingredients over ice in a mixing glass.
2. Shake vigorously.
3. Strain over fresh ice.
Photo Courtesy of Fred Dexheimer
RECOMMENDATIONS
Fred Dexheimer’s recommendations on where to drink in Manhattan, Brooklyn, Washington DC, Atlanta, Chicago, San Francisco, and Seattle.
