Manhattan
By Mark Brand, Boneta

2 oz Makers Mark bourbon
.5 oz Cinzano Rosso sweet vermouth
4 drops Fee Bros Whiskey Barrel-Aged Bitters (available at specialty liquor stores)

Chill a martini glass in the freezer. Pour ingredients into a Boston glass (half of a glass and stainless cocktail shaker) filled with ice and stir for approximately 45 seconds, adding ice as it reduces. (Never, ever shake.) Splash chilled glass with vermouth and swirl glass until sides are coated. Discard excess. Double-strain cocktail into chilled, vermouth-coated glass.

Garnish with a flared orange peel: carve a silver-dollar sized piece of orange peel (avoid white pith) with a thin knife and hold it between thumb and forefinger over glass. Hold lighter flame just below peel, squeezing it over flame as it flares to ensure orange oil coats top of drink. Rub flared peel around rim of glass. Makes 1 drink.

Chai Pear Cocktail
By Daniela Cubelic, Silk Road Tea
2 tbsp loose chai or herbal chai tea
2 tbsp hot water
2 tbsp chilled pear juice
4 oz bourbon (Woodford Reserve or Knob Creek)

Pour 2 cups of boiling water over loose tea and steep 5 to 10 minutes (longer for herbal tea). Strain tea leaves and refrigerate until cold. Combine chilled tea with pear juice and bourbon. Stir to combine. Serve in tumblers or highball glasses over plenty of ice. Makes 4 drinks.

Four O’clock
By David Wolowidnyk, West
1oz Makers Mark Bourbon
1oz Grand Marnier Cordon Rouge
1 small sugar cube
1/2 oz Water
3 dashes Fee Brothers Whisky Barrel Aged Bitters
1/2 oz fresh lemon juice

Chill a martini glass. Place sugar cube in a mixing glass and add bitters and water to dissolve. Add bourbon, Grand Marnier, lemon juice and ice to and stir until well chilled. Strain into a chilled martini glass and top with vanilla citrus foam (recipe follows).

Vanilla Citrus Foam
5 oz Navan vanilla cognac
5 oz fresh-squeezed orange juice
4 oz fresh-squeezed lemon juice
10 oz simple syrup
2 tsp orange blossom water
5 1/2 sheets gelatin

Place all of the liquid ingredients into a mixing bowl. Soak the gelatin in cold water to soften. Warm about 4 oz of the liquid mixture and dissolve the bloomed gelatin; combine with the entire liquid mixture. Place in the refrigerator for a couple of hours until it becomes loosely gelatinous.

An hour before serving, spoon the gelatin mixture into a whipped cream dispenser and charge with two charges of nitrous oxide. Chill the dispenser for one hour, shake well and dispense.

Tip: As the drink warms up the foam “falls” into a liquid form, adding another dimension to the cocktail. On a warm day use another half sheet of gelatin for a stiffer consistency.

Drunken Carrot
By Graham Warner, Raw Bar

2 oz freshly pressed carrot juice
1 oz gin
1 oz Cointreau

Put all ingredients into a shaker with ice and give it a vigorous shake. Pass it through a strainer to remove all the ice and pour into a chilled martini glass. Garnish with a sprig of fresh parsley. Makes 1 drink.