6 Cocktail Recipes From Our Favorite Bartenders

Dust off your bartending skills and make these six great drinks.

For our 2019 spirit guide, we asked Speed Rack co-founder, mixologist, and consultant Lynnette Marrero to share a few of her favorite cocktail recipes from women across the country.

Sugar and Spice

By Lauren Paylor of Dos Mamis; Washington, D.C.

  • 1 1/2 ounces rum
  • 5 ounces spiced nonalcoholic tepache*

Directions: Build in a highball glass with crushed ice. Garnish with a pineapple slice. (For a nonalcoholic version, replace rum with 4 ounces water and top with club soda.)

*Take 1 ripe pineapple, cut the peel, and slice or chop the pulp. Place the rinds and pulp into a container. Add 1 crushed cinnamon stick, 150 grams of sugar, and 100 grams of raw honey. Let sit for 4 hours, stirring occasionally. Add water, mix, and strain.

Gunmetal Fix

By Mary Palac of Paper Plane; San Jose, California

  • 1 3/4 ounces Del Maguey Vida mezcal
  • 3/4 ounce lemon juice
  • 3/4 ounce Small Hand Foods pineapple gum syrup
  • 2 dashes Fee Brothers rhubarb bitters
  • 1/2 ounce Bitter Truth Violet Liqueur

Directions: Build all ingredients, except the violet liqueur, in a rocks glass. Fill with crushed ice, then stir. Float the violet liqueur and garnish with a lemon wheel.

Sweet and Sour Sour

By Caer Maiko Ferguson of Daijoubu Pop-Up; Austin, Texas

  • 1 egg white
  • 1 pinch of salt
  • 4 dashes Peychaud’s bitters
  • 1/4 ounce lemon juice
  • 1/2 ounce Plantation Pineapple rum
  • 1 ounce Ford’s gin
  • 1 1/4 ounces sweet and sour syrup*

Directions: Add all ingredients to a shaker. Shake, add ice, then shake again. Strain into a coupe glass. Garnish with a fried wonton roll and sesame seeds.

*In a saucepan, combine 1 cup pineapple juice, 1 garlic clove, ¾ cup brown sugar, ¾ cup granulated sugar, ⅓ cup rice wine vinegar, 5 tablespoons ketchup, and 3 tablespoons low-sodium soy sauce. Bring to a boil and let simmer for 5 minutes. Take off heat and cool slightly. Mash the garlic in a fine strainer, then strain the syrup. Add 4 ounces pineapple gum syrup and 8 ounces hibiscus tea.

Quizas, Quizas, Quizas

By Lynnette Marrero and Natasha Bermudez of Llama San; New York City

  • 1 1/2 ounces coconut-infused Macchu Pisco*
  • 1/2 ounce Gyokuro Tea shōchū
  • 1/4 ounce yuzu juice
  • 1/2 ounce lime juice
  • 1/4 tablespoon matcha tea powder
  • 1 egg white

Directions: Add all ingredients to a shaker, keeping the egg white to one side. Quickly whip the shaker, then add ice and shake vigorously. Strain into a chilled coupe or martini glass. Garnish with shiso.

*Use about 1 ounce of toasted coconut per 750 ml bottle of Macchu Pisco. Preheat a water bath in the oven to 145 F. Add coconut and pisco to a sous vide bag and place in water bath for 90 minutes. Then, place the bag in an ice bath until it cools down. Strain with a cheesecloth and transfer to a bottle.

Beach Blanket Bebidas

By Jen Ackrill of SKY Waikiki; Honolulu

  • 1 1/2ounces Tromba Blanco tequila
  • 3/4 ounce Carpano Bianco vermouth
  • 1/2 ounce Cointreau liqueur
  • 1/2 ounce passion fruit puree
  • 1/4 ounce calamansi juice
  • 3 dashes Scrappy’s black lemon bitters

Directions: Combine all ingredients into a mixing tin and shake. Pour over a large ice cube in a wine glass and garnish with a blood orange wheel.

Ritmo Tropical

By Nicole Fas of Bottega; San Juan, Puerto Rico

  • 1 1/2ounces Bacardi Anejo Cuatro rum
  • 1 ounce pineapple juice
  • 1/2 ounce lime juice
  • 1/2 ounce Martini Bianco vermouth
  • 1/2 ounce simple syrup
  • 3 dashes Peychaud’s bitters

Directions: In a shaker, add all ingredients. Shake, then strain into a coupe or cocktail glass. Add a spritz of absinthe and garnish with an orange peel.

Originally Published December 2019