Cocktail Recipes to Celebrate the Tony Awards by SWEET HOSPITALITY GROUP

Celebrate Broadway's biggest night with friends and family by hosting a Tony Award's Viewing Party on June 12. Sweet Hospitality Group has some fantastic cocktail recipe ideas that we are sharing with our readers. Throw a party worthy of the Great White Way's top stars and your favorite shows.

NYC-based Sweet Hospitality Group is a full-service catering company dedicated to creating unforgettable events with memories that will last a lifetime. Supporting a team of over 100 employees, Sweet Hospitality Group has catered to numerous VIP clients and supported on the openings of Cabaret, Book of Mormon, Kinky Boots and The King and I. Providing a dramatic departure from ordinary, Sweet Hospitality Group curates a customer experience that inspires all the senses offering delectable fare, gorgeous presentations and flawless precision.

THE FATHER

ANDRE'S APERITIF

1 ½ oz. Bastille French Whisky

¾ oz. Art in the Age Rhubarb Liqueur

¾ oz. Domaine de Canton Ginger Liqueur

2 dashes 5 by 5 Barrel Aged Vanilla Bitters

Lemon peel garnish

· Combine all ingredients in a mixing glass filled with ice

· Stir until well chilled

· Strain into a chilled cocktail glass

· Twist lemon peel over drink to release oils and drop in drink

SHE LOVES ME

BUD OF LOVE

3 raspberries

¾ oz. fresh lemon

1 oz. rose-hibiscus syrup*

2 oz. Hendrick's Gin

Seltzer

hibiscus flower or rose petal for garnish (optional)

· In a mixing glass, muddle raspberries with lemon juice and syrup

· Add gin, ice and a splash of seltzer

· Shake until well chilled

· Strain into a cocktail glass and garnish

*Rose-Hibiscus Mix

(2 qt. batch)

2 cups boiling water

4 rose-hibiscus tea bags

4 cups sugar

· Steep tea bags in boiling water for 10-15 minutes

· Remove teabags and add sugar

· Stir until dissolved

LONG DAY'S JOURNEY INTO NIGHT

AN ORDINARY SUMMER'S DAY

1 sprig tarragon

1 sprig mint

2 slices cucumber

¾ oz lemon juice

½ oz simple syrup

1 ½ oz. Brooklyn Gin

½ oz dry vermouth

Seltzer

· Muddle herbs and cucumber with lemon juice and simple syrup

· Add gin, vermouth and ice

· Shake until well chilled

· Strain into a highball glass filled with ice

· Top with seltzer

· Garnish with additional herbs and cucumber slices

NOISES OFF

SELSDON'S STASH

1 sprig rosemary (plus additional for garnish)

½ oz blood orange juice

½ oz simple syrup

2 oz Bulleit Bourbon

2 dashes Woodford Reserve Spiced Cherry Bitters

· Muddle rosemary with juice and syrup in a mixing glass

· Add bourbon and ice and stir until well chilled

· Strain into a rocks glass with fresh ice

· Garnish with a rosemary sprig

THE CRUCIBLE

THE DEVILS LAST PRESERVE

1 oz. fresh lemon juice

1 tbsp. blackberry preserves (plus additional for garnish)

4-6 drops of Bittermen's Hellfire Habanero Shrub

1 ½ oz. The Kraken Black Spiced Rum

½ oz. Art in the Age Root Liqueur

2 oz. ginger ale

· Combine lemon juice, preserves and shrub in a mixing glass

· Dry shake (without ice) until preserves are broken down

· Add rum, liqueur and ice and stir until well chilled

· Strain into a rocks glass with fresh ice

· Top with ginger ale and stir to mix

· Garnish by placing a demitasse spoon filled with additional preserves across the top of the glass

For more information on Sweet Hospitality Group, you can go to their website at http://sweethospitalitygroup.com/ or check out their Facebook and Instagram pages.

You can also read our recent interview with Julie Rose of Sweet Hospitality Group here:

/bwwfood-wine/article/BWW-Interview-Julie-Rose-of-SWEET-HOSPITALITY-GROUP-20160403.

Photo Credit: Courtesy of Sweet Hospitality Group