E11Even Vodka partners with The Chilled 100 Bartenders to create one-of-a-kind recipes using Miami-Inspired E11even Vodka.
Exotic flavors of the tropics like fresh fruits, coconut, hibiscus and other typically bright and refreshing ingredients are perfect for tropical-inspired cocktails. The Chilled 100 Bartenders get a taste of the Miami Spirit, using E11even Vodka in their tropical cocktail recipes.
Tropic Like It’s Hot
Created by Rensel Cabrera – The Sylvester
@reselito
Ingredients:
- 1 oz E11even Vodka
- 1 oz Real Coconut Cream
- 2 oz Lime sour*
- 1 oz Chinola Passionfruit liqueur**
- 1 oz E11even Vodka
- 2 oz Lime Sour
- Large Collins glass Garnish with toasted coconut and passionfruit puree
*Lime Sour Recipe is equal parts fresh lime juice and simple syrup.
**Blend two different cocktails separately and layer.
Summer Loving
Kendall Hauer – Sexy Fish Miami
@Kendallmhauer_
Ingredients:
- 1 1/2 oz E11even vodka
- 3/4 oz coconut hot honey syrup*
- 3/4 oz Lime juice
- Mint
- Coconut water
- Soda Water
Preparation: Shake all ingredients except soda and strain into Collins glass over fresh ice. Top with soda water. Garnish with mint sprigs.
*Coconut hot honey syrup is 1 Cup coconut water, 1 cup Sugar, 1oz Honey, 1oz Mike’s Hot Honey, sprinkle of chipotle powder. Add all ingredients into pan and let simmer.
High Tide
Stephen Wheeler – Komodo, Miami
@run_the_gauntlett
Ingredients:
- 1 1/2 oz
- E11Even vodka
- 1/2 oz Giffard Li-Chi liquor
- 3/4 oz rectified coconut champagne cordial*
- 1/2 oz lemon juice ½ oz Blue Curacao
Preparation:
- Pour blue curacao in bottom of glass and fill with pebble ice.
- Shake vodka, liquor, cordial, and lemon with ice and strain over cocktail.
- Swizzle lightly to bring the curacao up into the cocktail for a layered effect in a Pilsner glass.
- Garnish coconut rim, pineapple frond, micro flowers.
*Rectified coconut cordial with champagne acid is equal parts malic, tartaric, citric acid 1 tsp in a quart of half coconut milk and coconut cream.
Mono11o Loves Gina
Created by Kyle A. Wallace, Louisville
@Good_ryebrations @khaki_da_hustle
Ingredients:
- 1/4 oz Coconut Demerara
- 1/4 oz Pineapple Juice
- 1/4 oz Lime juice
- 1/4 oz Orange Curacao
- 1/4 oz Pineapple infused banana liqueur
- 1 1/4 oz E11even Vodka infused with coconut oil and lemongrass (fat wash)
Preparation: Peel and cut pineapple. Squeeze chunks into juice. Keep the fruit. Store in a quart cup. Add one cup of @dekuyper Banana Liqueur. 2 Cups of coconut water heated in a saucepan, then add 1 cup of turbinado sugar. Stir often until sugars dissolve 3-4 minutes. Store in a quart cup. On low heat in a separate pan, liquify 1 cup of coconut oil. Score and chop lemongrass. Simmer in oil for 5-7 minutes. Store in a quart cup Combine @11vodka with lemongrass coconut oil in a mason jar with lid. Store in the freezer for several hours until oil hardens. Use a strainer to filter vodka. Shake all ingredients with ice and strain into chilled prepared glass. Garnish with minced coconut flake on rim and pineapple leaf and tostones chip.
Casa Paradiso
Created by Jon Mateer – TPC Sawgrass
@Vodkapaysmybills
Ingredients:
- 1 1/4 oz E11EVEN Vodka
- 1/2 oz Limoncello
- 1/4 oz Falernum
- 1 oz Pineapple Juice
- 1/2 oz Lemon Juice
- Angostura Bitters Float
Preparation: Combine all ingredients into a Collins class. Swizzle with pebble ice until chilled and properly diluted. Then, mound pebble ice to fill. Dash Ango bitters across the top (10-15 dashes). Garnish with mint and lime!
