Drink Pink with these Do-Good Cocktails
Finally, pink cocktails with purpose. In honor of Breast Cancer Awareness Month this October, bars around the nation are mixing up pink-hued drinks with proceeds benefiting local breast cancer charities. These seven cocktails will help you sip for a good cause.
Recipe courtesy David Delaplaine, beer manager, Roofers Union, Washington, D.C.
Half of the proceeds from this easy-to-make grapefruit beer “hoptail” will benefit Men Against Breast Cancer, a Maryland-based organization that provides support services to educate and empower men to be effective caregivers to those diagnosed with cancer.
- ¾ ounce Campari
- 12 ounces Stiegl Radler grapefruit beer
Combine Campari and grapefruit beer in chilled highball glass. Stir and serve immediately.
Recipe courtesy Dale LoSasso, director of food and beverage at La Concha Key West, Key West, Florida.
This historic resort’s sleek hotel bar, 430 Duval, will donate $.50 from the sales of each Smell the Roses spritzer to the Zonta Club of Key West’s Awareness Breast Cancer Walk, which works to provide free mammograms to the Key West community.
- 1½ ounces Grey Goose Vodka
- ½ ounce St-Germain Elderflower Liqueur
- Château d’Esclans 2014 Whispering Angel Rosé, to top
- Edible flower, for garnish
In a shaking tin filled with ice, combine vodka and St. Germain liqueur. Pour into martini glass and top with the rosé. Garnish with an edible flower.
Recipe courtesy Lucinda Weed, bartender, Tujagues, New Orleans.
The legendary Big Easy bar and restaurant—purportedly the second oldest in the city—will donate $1 from the sales of each Sherry-based Glinda of the North drink to the American Cancer Society in October.
- 1 ounce Leblon Cachaça
- 1 ounce Valdespino Inocente Fino Sherry
- ¼ ounce Campari
- ¼ ounce Strega liqueur
- 1 dash Peychauds bitters
- Lemon twist, for garnish
Stir together caçhaca, Sherry, Campari, Strega and bitters in a mixing tin filled with ice. Strain into a cocktail glass and garnish with a lemon twist.
Recipe courtesy Jan Russell, craftologist, Lucy Restaurant & Bar at Bardessono Yountville, California.
Homemade strawberry-thyme syrup from the bar’s own garden gives the CBC cocktail its pink hue, and 100 percent of the proceeds will benefit the Sisters 5/K Run/Walk to Crush Breast Cancer.
- 1½ ounces Chopin Vodka
- ½ ounce Green Chartreuse
- ¾ ounce strawberry and lemon thyme syrup*
- ½ ounce pineapple gum
- ½ ounce lemon juice
- ½ strawberry, for garnish
- Strawberry and Lemon Thyme Syrup:
- ½ cup sugar
- 2 baskets of strawberries, washed and stems removed
- 8–10 sprigs thyme, washed
Combine vodka, Chartreuse, syrup, pineapple gum and lemon juice in a shaker tin filled with ice. Shake all ingredients and double strain into a coupe glass. Garnish with the strawberry.
Strawberry and Lemon Thyme Syrup:
Boil ½ cup water in a saucepot. Add sugar and thyme, allowing thyme to steep and sugar to dissolve, forming a syrup. Remove from heat and allow syrup to cool. Remove thyme sprigs. Transfer to a blender, add strawberries and purée. Recipe yields approximately 1 cup syrup.
Recipe courtesy Adam Jones, director of food and beverage at Silversmith Hotel, Chicago.
Most pink drinks skew sweet, so this smoky Mezcal-based Diva Cocktail is a refreshing respite. Bonus: $1 from each drink sold at the Silversmith Hotel’s Adamus bar will benefit the Chicagoland Susan G. Komen foundation.
- 2 dashes cranberry bitters
- ½ ounce simple syrup
- ½ ounce Combier Liqueur d’Orange
- 1½ ounces fresh grapefruit juice
- 1½ ounces Mezcal Vago
- Lemon peel, for garnish
Combine bitters, syrup, Combier Liqueur, grapefruit juice and Mezcal in a shaker tin filled with ice. Shake well, then strain into a martini glass and garnish with a lemon peel.
Recipe courtesy Mixologist John Jefferson, Azu California Tapas, Ojai, California.
Hibiscus flowers grow in abundance in Southern California in the fall and play a starring role in this Cosmo variation; $1 from each drink will be donated to City of Hope, an award-winning cancer and research hospital located in Duarte, California.
In a shaker tin filled with ice, combine vodka, hibiscus tea, triple sec and lime juice. Shake and strain into a chilled martini glass. Shake all ingredients with ice. Strain into chilled martini glass. Garnish with hibiscus flower petal.
Recipe courtesy Kachina Southwestern Grill, Westminster, Colorado.
This prickly-pear-spiked margarita variation helps serve the local community; $1 from each drink sold will be donated to Sense of Security, a local breast cancer charity that helps pay bills for Coloradans in active treatment for breast cancer.
- 1½ ounces Sauza Blue Reposado Tequila
- ¾ ounce lime juice
- ¾ ounce triple sec
- 1 ounce prickly pear juice
- Lime wedge, for garnish
- Sugar, to rim glass
Rim a margarita glass with sugar. Combine Tequila, lime juice, triple sec and pear juice in a cocktail shaker with ice. Shake well and pour into margarita glass and garnish with a lime wheel.
- 1Tear the Roof Off
- 2Smell the Roses
- 3Glinda of the North
- 4The CBC (Crush Breast Cancer)
- 5The Diva Cocktail
- 6Hibiscus Tea Cosmo
- 7Prickly Pixie