A Toast to Style

The looks that strut down the runway determine the clothes we make room for in our closets, the lipsticks of the moment and the latest must-try hairstyle. Let抯 not stop there. We talked to bartenders across North America and challenged them to come up with a fashion- or beauty-inspired cocktail. Belly up to the bar and taste a fresh new way to interpret trends. Moira Lawler

Liz Samples
Nacional 27

Cocktail: La Whiskey Flor

This cocktail was inspired by the vintage/retro beauty trend. Many shows featured cat eyes, glamorous updos, faux bobs and voluminous hair reminiscent of the 50s and 60s. A cocktail that has stood the test of time and was a big hit during that time period was the Gin Daisy, consisting of liquor, sugar, citrus and carbonated water. This cocktail is feminine, pretty and dangerous... mimicking the retro beauty trend seen today.

2 oz. Buffalo Trace Whiskey
.5 oz. house-made orgeat syrup*
.5 oz. lime juice
2-3 hibiscus flowers soaked in agave
1 dash of Angostura orange bitters

*orgeat syrup includes: blanched whole almonds (chopped coarsely), almond flour, water, sugar, rose flower water, orange blossom water, almond extract

Mix the whiskey, orgeat syrup, limejuice and hibiscus flowers in a shaker with two scoops of crushed ice. Shake vigorously and pour (with crushed ice) into your preferred glassware. Top with soda water and a dash of Angostura orange bitters.

Ian Adams
15 Romolo
San Francisco

Cocktail: Pastels & Plaid

This is my scrumptious sipper梚nspired by colors and patterns of the undeniable influence of bi-coastal hipsterdom.

1.5 oz. Aquavit
.5 oz. Chartreuse
.5 oz. Cardamaro
.5 oz. pink pepper & pear compote
.5 oz. fresh lemon juice
3 dashes Peychaud's Bitters

Shake all ingredients together. Strain over ice.

Xochielt Hicks
Villains Tavern
Los Angeles

Cocktail: The Lolita

Honey梙oney blond, honey brown, what have you. All girls symbolize beauty and know how to have fun regardless of their hair color. This beauty-inspired cocktail symbolizes youth and playfulness. Therefore, I named it Lolita.

.5 oz. hibiscus flower/jasmine tea infused gin (1 liter of Plymouth gin soaked for 12 hours in Hibiscus flower and Jasmine Tea in a cold dark area)
.75 oz. honey
.5 oz. freshly squeezed lemon juice

Add all ingredients together and fill with your favorite champagne or rose.

LJ Hollins
New York City

Cocktail: What's My Name?

My inspiration was Rihanna's red hairstyle, and the cocktail takes the name of one of her songs.

1.75 oz. Clement Rhum Blanc
1 oz. hibiscus tea (unsweetened, brewed to point of sanguine texture)
.75 oz. passion fruit puree
1 oz. Sirop de rhum
3 dashes Angostura Bitters
Barritts Ginger Beer

Combine all of the ingredients, except for the ginger beer, in a large, ice-filled cocktail shaker. Pour contents into ice-filled highball glass. Top with ginger beer. Garnish with slice of passion fruit or rolled twist of lime.

Edgar Tamayo
San Francisco

Cocktail: The Mullet

When using moonshine, I immediately thought of the country bumpkins who were the first to produce the spirit in the South. I envisioned someone wearing denim overalls, sporting a mullet卆nd our "Mullet" was born!

1.5 oz. Georgia Moon "Moonshine"
.25 oz. Strega Liqueur
.25 oz. Noilly Prat Sweet Vermouth
3 dashes Peppercorn Tincture (house-made)

Add all ingredients into a shaker and add ice. Stir with a cocktail spoon for approximately 20 seconds. Strain with a cocktail strainer and pour into a chilled cocktail glass. Garnish with a lemon twist.

Monica Olive
Thirsty Crow
Los Angeles

Cocktail: Rougeur Joues (揻lushed cheeks)

I created this cocktail with the fashion of France in the 1920s in mind. I kept thinking of flappers with their rosy cheeks, gorgeous dresses and finger-waved bobs. This seemed like the perfect cocktail to complement that scene.

2 oz. Hendrick抯 Gin
.75 oz. St-Germain
.75 oz. dry vermouth
2 dashes grapefruit bitters

Stir all ingredients together and serve up in a coupe glass with a strawberry garnish.

Sergio Calderon
Guaycura Hotel
Todos Santos, Mexico

Cocktail: Baja Blush

I created a multicolor drink to resemble hair that is highlighted, so that the bottom is a darker richer color and the top fades to a much lighter color. Color is a big part of life in Todos Santos, as is local produce, so I was inspired to make this drink with bright colors and fresh local fruit.

2 oz. dark rum
6 oz. orange juice
Fresh mangos
Fresh strawberries
1 tbsp. liquid sugar

Mix ingredients together and pour into a martini class. Or, blend together and serve frozen.

Chael Clark
Josie Woods
New York City

Cocktail: Don抰 You Remember Martini

No one has a higher approval or is trending more right now than Adele, and she is a great example of a trend that focuses more on inner beauty. This drink is inspired by her梑orn from a London-distilled gin, this drink is a little sweet, a little bitter, but will definitely leave you feeling an inner warmth.

2 oz. Beefeater抯 London dry gin
.75 oz. Dry Vermouth
.5 oz. Triple Sec
Dash of simple syrup
Dash of bitters

Stir all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass.

Kismet Dursun
Roof on theWit

Cocktail: Second Chance

This cocktail is a sweet mash of fresh, seasonal ingredients with the complement of a wonderful spirit that most drinkers haven't had the pleasure of trying yet. I like to take what's hot or what's in season and play with it to make it my own. This cocktail should encourage vodka drinkers梐nd fashionistas梕verywhere to try something new単in!

1.5 oz. Hendrick抯 Gin
.5 oz. Domaine de Canton
.5 oz. lime
.25 oz. Agave
8 oz. club soda
Muddled strawberry, cucumber, and basil leaf

Shake and strain over new ice. Fill with soda. Garnish with cucumber.

Houston Eaves

Cocktail: The Shirley Templeton

Growing up it was always fun to sit at the bar and have a Shirley Temple. As a grown up there is no reason it shouldn't be more fun to sit at the bar and have a Shirley Templeton.

1.5 oz. Templeton Rye Whiskey
.5 oz. grenadine
1 oz. soda

Combine all ingredients and shake them together. Garnish with orange peel twirls from five oranges.

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