Create Your Own KC Cocktail
Unprohibited: Five artisanal KC cocktails you can make at home
An influx of cocktail lounges and mixologists has Kansas City buzzing. Less a service and more an artform, watching the people behind the bar is like witnessing Picasso paint or Rodin sculpt. Forget the hyperbole—KC’s cocktail scene is supremely cool and infinitely creative, which, not coincidentally, are two ingredients essential to any of the drinks these places serve.
Make your own KC-inspired drinks and raise a toast to the Paris of the Plains.
Combine gin, syrup and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into an iced coupe glass. Top up with port and prosecco. Stir gently.
Found at Tom's Town Distilling Company
First, smoke your bourbon. Pour an entire 1L bottle of bourbon into a glass jug, allowing enough space on top for smoke to circulate. Fill the bowl of a handheld food smoker with Applewood smoking chips and light. Insert hose into jug and fill with smoke, occasionally submerging hose in bourbon until chips are burned through, about 5 minutes. Seal and roll bourbon around in jug to further infuse. To make the cocktail, combine 2 oz. smoked bourbon, Cynar, maple syrup and bitters in a mixing glass. Fill ¾ with ice and stir until cold. Strain into chilled old-fashioned glass with ice. Garnish with orange twist.
Order it at Manifesto
Combine water, lime juice and agave nectar as a limeade base. Mix, cover and refrigerate until ready to use. Infuse your tequila: slice the hatch chile in half lengthwise and infuse the tequila until it's reached the desired spice level (two-four hours) then strain. To make the cocktail, add the hatch chile-infused tequila and orange liqueur to the pitcher of limeade. Using a lime wedge, rub the rims of six of your favorite glasses, dipping them in a dish of coarse salt. In a large shaker, combine half of the margarita mixture with half of the ice and shake 10 to 15 seconds, then strain (or don't strain) into the prepared glasses. Repeat with the rest of the mixture. Garnish with hatch chile rings and lime wedges.
Try at Port Fonda
Fill a highball glass with ice. Add rye, ginger beer and bitters. Squeeze lemon into drink and stir.
Found at The Phoenix
Combine juice, syrup, and liquor, in that order, into a mixing tin with 12 oz. of crushed ice and 4–6 agitator cubes. Flash blend for 3–4 seconds and open pour with a gated finish into a zombie Collins glass. Garnish with a lemon wedge, a "windswept" umbrella, and a long colored bendy straw. Pour overproof rum down inside of straw.
Order it at TikiCat