Liquid Sunshine

Brad Stanton’s Liquid Sunshine. Dan Toulgoet photo

Recipe by Brad Stanton, head bartender at Prohibition in the Rosewood Hotel Georgia.

• 2 oz (60 mL) pisco, preferably Encanto
• ¾ oz (20 mL) cantaloupe juice
• 2 tsp (10 mL) lemon juice
• 2 tsp (10 mL) orange juice
• 4 to 5 fresh mint leaves
• 1/2 oz (15 mL) maple syrup

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Van Isle Iced Tea

Van Isle Iced Tea—created by Brad Stanton and Robyn Gray, head bartenders at Prohibition—taps into several of the top cocktail trends of 2017. Viranlly Liemena photo (courtesy of Prohibition).

This drink – created by Robyn Gray and Brad Stanton, head bartenders at Prohibition in the Rosewood Hotel Georgia – taps into several of 2017’s cocktail trends: infusions, new white spirits, and mixing multiple spirits together. Note that you can purchase jars of hibiscus flowers in syrup at stores like Gourmet Warehouse, or make your own using the recipe below.

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Five top cocktail trends for 2017

Van Isle Iced Tea—created by Brad Stanton and Robyn Gray, head bartenders at Prohibition—taps into several of the top cocktail trends of 2017. Viranlly Liemena photo (courtesy of Prohibition).

Well, thank goodness that’s over. This past year was enough to drive a person to drink. Luckily, the city’s best bartenders know just what we’re craving right now and in the year ahead. Here are the top-five cocktail trends they say we’ll be enjoying in 2017. Cheers!

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