Bartenders Bash Beauties By Danny Seigel, Josh Gates & Justin Callinan during the Bartenders Bash Series www.barwars.info Photos by Anthony Raimerez

SUMMER HEAT

2 oz 360 Sorrento Lemon Vodka
1 oz Finest Call Lemon Sour
1 oz Finest Call Peach Puree
1 dash of Tabasco
1 dash of lemon bitters
2 oz ginger beer
Method: In a mixing tin with ice combine 2oz 360 Sorrento Lemon Vodka, 1oz Finest Call Lemon Sour, 1oz Finest Call Peach Purée, 1 dash of Tabasco and 1 dash of lemon bitters. Shake and Top with Ginger beer, strain over cracked ice in a collins glass.

*Candied peaches rolled in turban ado sugar and caramelized with a butane torch.
Garnish: Candied Peach, lemon wheel and ginger lime skewer.

MENAGE A TROIS CHERRY

3/4 oz 360 Bing Cherry Vodka
1/2 oz 360 Madagascar Vanilla Vodka
3/4 oz Finest Call Lime Sour
1/2 oz Finest Call Coco Real
Method: In a mixing tin with ice combine 3/4oz 360 Bing Cherry Vodka, 1/2oz 360 Madagascar Vanilla Vodka, 3/4oz Finest Call Lime Sour and 1/2oz Finest Call Coco Real. Shake and strain into a mini collins glass.

*in an anispuner combine 6oz half&half, 2oz maraschino juice and 1oz sugar. Then add NO2.

**Deep fry a maraschino cherry dredged in batter, carbonated coconut water, flour, sugar and salt.
Garnish: Maraschino whip* cream and deep fried cherry**.

BREAKFAST IN PARADISE

2 oz 360 Madagascar Vanilla Vodka
1 oz Finest Call Citrus Sour
Splash of ginger beer
Tapitio Hot Sauce
Chipotle candied bacon
Method: In a tall glass glass, muddle chipotle candied bacon and 2oz 360 Madagascar Vanilla Vodka. Fill with ice and add 1oz Finest Call Citrus Sour and Tapitio Hot Sauce. Shake and strain into a rocks glass, allowing some bacon to enter the mix, and top with ginger beer.
Garnish: Chipotle Candied Bacon.