The Hot Rock Bar & Grill Recipes

Citrustini

1½ oz. Don Julio Blanco
½ oz. simple syrup
½ oz. lime juice
2 oz. grapefruit juice
Glass: martini
Garnish: grapefruit half wheel

Combine all ingredients in a mixing glass.  Add ice. Shake vigorously. Strain into martini glass. Garnish with grapefruit half wheel.

Calm Waters

1¼ oz. Tanqueray London Dry Gin
¾ oz. lime juice
¾ oz. simple syrup
3 cucumber slices
4-6 mint leaves
Glass: rocks
Ice: clear with mint, cucumber and lime

Muddle cucumber in a shaker tin. Add handclap of mint. Add lime juice, simple syrup and Tanqueray. Shake and strain into rocks glass. Add cucumber, lime and mint ice sphere.

The Rocks

1.33 oz. Bulleit Bourbon
3 dashes old fashioned bitters
¼ oz. simple syrup
Glass: rocks
Ice: clear with orange slice & cherry

Combine ingredients in Boston shaker. Add ice. Stir and strain into a rocks glass. Add orange slice & cherry ice sphere.

Hot Rock Sunset

1½ oz. Cìroc Pineapple
¾ oz. simple syrup
¾ oz. lemon juice
Glass: rocks
Ice: red fruit punch

Combine ingredients in Boston shaker. Add ice. Stir and strain into a rocks glass. Add red fruit punch ice sphere.

The Coconut Grove

1½ oz. Cìroc Coconut
¾ oz. simple syrup
2 lime wedges
6 basil leaves
Top with soda
Glass: Collins
Garnish: sprig of basil

Squeeze limes into mixing glass. Add handful of clapped basil. Add remaining ingredients and ice. Shake and strain into Collins glass over fresh ice. Top with soda. Garnish with sprig of basil.