Cameron Bogue's Cocktail Trends
Smirnoff Vodka's resident mixologist mixes from coast to coast.
Cameron Bogue, Smirnoff Vodka's Cocktail Consultant and expert mixologist took a cross-country trip in search of the nation's latest cocktail trends. What a job!
If you read my recent blog posting, you’ll already know a little something about Cameron Bogue, Smirnoff Vodka’s own resident Cocktail Consultant and the latest cocktail trends he’s unearthed across the US. Travelling coast to coast must be a most tiring job, thirst-inducing no less, so it’s a good thing Cameron can quench that with a number of gorgeous libations that he’s been inspired to create.
Here are some of this thoughts and recipes, in the first part of Cameron’s Cocktail Trend Report. Let’s start off in Maui, as Cameron did and take a vicarious jaunt to the pacific splendour of this Hawaiian island. Cameron says, he “set out on a quest for exotic ingredients to use in my signature island cocktails. Besides fresh fruits, I experimented with fruit syrups, sugar cane, coffee and macadamia nuts- all indigenous to the island.”
What did he come up with? A little something he likes to call the Puka Shell. Here’s Cameron’s recipe for a little Hawaiian style heat, no matter what time of the year!
Puka Shell
1 ½ oz Kona coffee-infused Smirnoff Vodka (see below)
1 ½ oz Macadamia nut syrup
1 oz heavy cream
Method:
Shake all ingredients and strain into a martini glass Garnish with 3 Kona coffee beans.
Kona Coffee-Infused Vodka:
1 ½ oz Kona coffee beans
750 ml Smirnoff Vodka
Combine and let steep refrigerated for 20 days.
Next up, Cameron stopped in the land of Hollywood where as he says, even “basic cocktails are given the celebrity treatment in an effort to lure the Hollywood elite.” So, in keeping with the LA vibe, Cameron crafted a refreshing little number he calls the Stunt Double. “Knowing fresh, local ingredients would work best, I chose a combination of fresh-pressed carrot juice and fresh basil (bruised for optimal flavour). Adding a touch of Triple Sec, lemon juice and simple syrup created an ideal balance to the other flavours.”
Here’s his Stunt Double Recipe:
1 oz Smirnoff Vodka
½ oz Triple Sec
1 Large (2 small) Fresh basil leaves
½ oz lemon juice
¼ oz simple syrup
¼ oz fresh pressed carrot juice
Fine sugar
Method:
Bruise basil leaves in a mixing glass. Fill with ice and add remaining ingredients. Shake well and double strain into martini glass rimmed with fine sugar.
Who says you need to be an A-lister to get treated to the most elegant of cocktails? Join me next time as we take a peek into what New Orleans and New York have to offer and what Cameron took away from his time there. Cheers!
