Cocktails with Brian Van Flandern

Images courtesy of My Mixologist

With Summer firmly upon us, this week we explore the world of mixology with Brian Van Flandern – otherwise known as ‘America’s Top Mixologist’ – and discover his recipe for success while tasting some Summer-inspired cocktails.

Using only locally sourced farm-to-table ingredients, innovation and creativity, Brian has earned Food Network’s title of America’s Top Mixologist. He worked as former Head Mixologist for Chef Thomas Keller at Per Se in New York where he began to apply the principle of ‘flavour profiling’ to create well-balanced, food-friendly cocktails.

In 2006 Brian was ranked no 2 bartender in the world at the BOLS 200 International Mix Masters in Amsterdam and since then he has collected numerous titles and prestigious awards.

He has also recently partnered with Seabourn Ultra Luxury Cruise Lines and redefined their onboard menu, bringing elegant mixology to the seas.


Paradigm Shift


1 oz Fresh Honey Dew-Melon Juice
¼ oz Fresh Lime Juice
¼ oz Vanilla-Bean-Infused Clover Honey Syrup
¼ oz Bärenjäger Honey Liqueur
1 ¼ oz Don Julio Añejo Claro Tequila
1 oz Moscato d’Asti

Garnish: Horse-head lime peel with wedge of honey dew melon or fresh honey suckle flower (when in season)


Place all ingredients expect Moscato d’Asti in a mixing glass. Add large ice cubes and shake vigorously. Double-strain directly into a glass over fresh ice. Add Moscato d’Asti. Tumble roll back and forth 1 time. Taste for balance. Garnish and serve.


Kropla Lemon


¾ oz Fresh Lemon Juice
1 oz Cane Sugar Simple Syrup
1 ¼ Belvedere Vodka
¼ oz Belvedere Citrus Vodka
¾ oz Sarraco Moscato d’Asti
1 tsp Sugar in the Raw

Garnish: Rim dish with lemon juice, then lightly dep in confectioner’s sugar, garnich with lemon peel.


Place all ingredients expect Moscato d’Asti and sugar in the raw in a mixing glass. Add large ice cubes and shake vigorously. Add Moscato d’Asti. Tumble roll back and forth once. Taste for balance. Rim dish, then double-strain. Add sugar, let it settle on the bottom. Garnish and serve.


Agavocado Daiquiri


1 ½ oz Blanco Tequila
1 ½ oz Fresh Lime Juice
¾ oz Simple Syrup
1 ¼ oz Avocado Puree (Muddled Rip Avocado)

Garnish: ½ Rim Himalayan Pink Salt, Avocado Stone, Avocado Slice
Glassware: Daiquiri (Margarita) Glass


Rim ½ of daiquiri or margarita glass with pink salt. Cut avocado in half, remove stone and place in the bottom of the glass. Add all ingredients to a mixing tin. Add large ice cubes and shake vigorously (or blend). Taste for balance. Strain into glass, garnish with avocado slice, and serve.

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