NAWJ's 2021 Midyear Meeting Opening Interactive Reception on Thursday, April 15 will feature mixologist Adam Marans.  He will walk attendees through making specialty cocktails/mocktails for NAWJ.  Below are the tools you will need, as well as 3 recipes.  

Tools:

• Jigger, shot glass or other tool for measuring in fluid ounces
• Hand juicer or citrus reamer
• Muddler or wooden spoon
• Mixing glass (can be a pint glass, mason jar, any larger container that can be poured from)
• A tool for stirring (a regular spoon or knife will work just fine)
• Fine mesh strainer
• Shaker tin (or some sort of sturdy, sealable container - metal water bottles will work

Recipes:

The Sword

A variation on the Stiletto Manhattan, this spiced and stirred cocktail is for those who prefer more spirituous, slow-sipping drinks.

• 2.25 oz. Tennessee Whiskey
• 0.75 oz Sweet Vermouth
• 0.25 oz Amaretto
• 4 dashes Angostura bitters
• Coin slice of fresh ginger
• Slice of fresh Jalapeno pepper

Combine all ingredients in a large glass for stirring. Muddle the ginger and jalapeno slice with the rest of the drink, add ice, stir for 30 seconds. Double-strain into rocks glass, neat or over ice.Garnish with an orange twist.

The Scales

This versatile and bright cocktail utilizes winter citrus and spring produce, and can be built with your preferred clear spirit. 

• 2 oz Gin (or preferred clear spirit)
• 1 oz St. Germain elderflower liqueur (can be substituted for other citrus or ginger liqueur)
• 0.75 oz fresh lime juice
• 0.5 oz fresh grapefruit juice
• 4 slices cucumber
• Fresh mint

Combine all ingredients but the mint in a metal shaker with ice, shake vigorously for 14 seconds, double strain, serve up with a fresh mint garnish.

The Blindfold

A refreshing and herbaceous non-alcoholic option with a spicy bite.

• 3 oz fresh grapefruit juice
• 1 oz clementine juice
• 0.75 lime juice
• 0.75 oz honey
• Slice of fresh jalapeno
• 2 cucumber slices
• 2 basil leaves

Combine all ingredients in a shaker with ice and shake, double straining over rocks, garnish with cucumber slice.