GreenerU’s recommended cocktails

An ongoing tradition at GreenerU is the "cocktail du quartier," shared with team trivia winners at company all-hands meetings. Below are some of our recent favorites.

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Negroni Sbagliato (for a crowd)

      • 1 bottle (750ml) sweet vermouth
      • 1 bottle (750ml) Campari
      • 1 cup assorted seasonal fruit
      • 1 bottle (750ml) prosecco
      • Garnish (optional): grated cinnamon

Pour the vermouth and liqueur into a punch bowl and add large ice cubes or a large ice block. Add the fruit, and top with the prosecco while stirring gently. Garnish with freshly grated cinnamon if using.

 

Spring Fever

      • 6 medium-size strawberries, quartered
      • 3/4 ounce elderflower syrup
      • 3/4 ounce lemon juice, freshly squeezed
      • 4 dashes rhubarb bitters
      • 3 ounces sparkling rosé wine, chilled, to top
      • Garnish: lemon wheel

Put the strawberries, elderflower syrup, lemon juice and bitters into a shaker with ice and shake until well-chilled. Strain into a wine glass over ice, and top with sparkling rose.

 

Crimson King

      • 1 ounce rye whiskey
      • 3/4 ounce Campari
      • 1/2 ounce Punt e Mes
      • 1/4 ounce Heering cherry liqueur
      • 1 barspoon coffee liqueur
      • Garnish: grapefruit twist

Add all ingredients into a mixing glass with ice and stir until well-chilled. Strain into a Nick & Nora glass, and garnish with a grapefruit twist.

 

The French Redhead

      • 1.5 oz vodka
      • 1 oz Domaine du Canton ginger liqueur
      • 0.5 oz lemon juice
      • Large sprig of rosemary

Combine all ingredients in a cocktail shaker. Muddle rosemary for at least one minute. Shake with ice and strain into a chilled martini glass.

 

The Smoking Bean

      • 1 1/2 ounce vodka
      • 1 ounce coffee liqueur (e.g., GlenPharmer’s Bean, a coffee-infused vodka)
      • 1/2 ounce vanilla brandy
      • 1 tbsp half and half

Combine all ingredients in a cocktail shaker with ice and shake vigorously. Pour into a chilled rocks glass or lowball over ice. Using a smoking cloche, place drink on smoking platform and light hickory chips on fire, then cover with glass cloche to allow the smoke to infuse the drink. Serve immediately.

 

The Necromancer

      • 3/4 ounce absinthe
      • 3/4 ounce elderflower liqueur
      • 3/4 ounce Lillet blanc
      • 1 dash London-style dry gin
      • 3/4 ounce lemon juice, freshly squeezed

Combine all ingredients into a cocktail shaker with ice and shake vigorously. Pour into a chilled coupe glass and garnish with lemon peel.

 

The Sun Also Rises

      • 2 oz rum
      • 1/2 oz Luxardo Maraschino liqueur
      • 1 tsp absinthe
      • 3/4 oz lime juice
      • 1/2 oz grapefruit juice

Combine all ingredients into a cocktail shaker with ice and shake vigorously for 15-20 seconds. Pour into a chilled martini glass.

 

Devil’s Margarita Martini

      • 1.5 oz tequila blanca
      • 1 oz triple sec
      • .5 oz lime juice
      • .5 oz red wine

Combine tequila, triple sec, and lime juice in a cocktail shaker and shake with ice. Pour into a chilled martini glass. Using the back end of a spoon, slowly pour the red wine over the margarita to create a float.

 

Sassy Barbie

Combine ingredients and shake with ice. Pour into a chilled martini glass and garnish with lemon wedge.

*Rhubarb-infused vodka is a simple process of chopping a large stalk or two of rhubarb and combining with 16 ounces of a vodka of your choosing in a Mason jar. Shake vigorously once daily for a week, then strain out rhubarb. Store in refrigerator for the two days it will take for it to disappear, unless you have tremendous willpower.

 

The Gramophone

      • 1.5 oz vodka
      • 1 oz Wild Moon birch liqueur
      • 1 oz spiced pineapple shrub*

Combine ingredients and shake with ice. Pour into coupe glass and garnish with lavender.

* To make spiced pineapple shrub, heat 1/2 cup brown sugar with 1 cup sliced pineapple chunks with 1 tsp whole cloves and two cinnamon sticks over medium for 10-15 minutes until caramelized. Add 1 cup of water, bring to a boil, and reduce heat to simmer for 15 minutes. Remove from heat and allow to cool. Add 1/2–1 cup apple cider vinegar to taste, cover, and store in refrigerator for 48 hours. Strain solids.

 

Pass the Thyme, Honey

      • 2 oz tequila
      • 1 oz cointreau
      • 3/4 lime juice
      • 3/4 oz grapefruit juice
      • 1/2 oz honey thyme simple syrup*

Combine in cocktail shaker with ice. Serve in chilled margarita glass garnished with lime wheel.

* To make honey thyme simple syrup, bring 1 cup of water to a boil. Add a solid handful of fresh thyme and 1 cup of honey. Turn off heat and allow to steep for 10 minutes. Stir and strain.

 

Waltham Punch

      • 6 oz gin
      • 4 oz triple sec
      • 1 1/2 oz raspberry shrub
      • 1 1/2 oz green chartreuse
      • 1 1/2 oz lime juice
      • 1 tsp mint bitters

Shake with ice and serve in a chilled martini glass. Garnish with mint leaf or lime slice. Serves 3–4.


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