By Gotham Bar & Grill, New York NY
1 oz STRAWBERRY/ROSEMARY SHRUB
.75 oz LEMON JUICE
4 oz TÖST
Add shrub and lemon juice to a mixing tin.
Shake and strain into a champagne flute.
Top with TÖST.
TÖSTED GRAPEFRUIT FIZZ
2 oz fresh grapefruit juice
1 tbsp simple syrup
2 oz TÖST
Combine in shaker.
Pour over ice into highball glass.
Garnish with rosemary sprig and grapefruit peel.
(Spike with vodka if preferred!)
2 oz. apple cider, chilled
1 oz. cranberry juice cocktail, chilled
2 oz. Tost, chilled
1 oz. fresh-squeezed orange juice, chilled
Crisp, thin-sliced apple slices for garnish
Frozen cranberries (optional for garnish)
Rosemary sprig, for individual garnish, as shown in image
Method: In a shaker glass, combine the chilled juices; apple cider, cranberry juice, and orange juice.
Pour over ice in a Double Old-Fashioned glass (14 oz.) Just before serving, add chilled Tost and stir, gently. Garnish with crisp apple slice & rosemary-cranberry skewer. Serve with drink straw.
CLASSIC TÖST BELLINI
By Tom Cook
2 parts TÖST
1 part Peach Puree (can use Pear)
Pour puree into champagne flute, top with TÖST
TÖST CRANBERRY-POMEGRANATE BELLINI WITH LIME
By Tom Cook
1 oz. chilled pomegranate puree
1 oz. simple syrup
1.5 oz. chilled cranberry cocktail juice
Fill flute with chilled TÖST
Garnish with cranberries
By Bykenhulle House, Hopewell Junction, NY
1 cup (8oz) TÖST
1/8 cup of no pulp Orange Juice
Garnish with circle slice of mandarin on rim (Halos or Cuties)