Signature Cocktails

Program 1 Signature Cocktail
Ryo Yanagitani's "The Q & A"

1 part Absinthe

1 part Green Tea (sweetened)

2 parts Tonic Water

Pour and stir generously the first 2 ingredients in a tall glass with ice. Add the Tonic water last, and give it a light stir so as to not release too much of the carbonation.

Program 2 Signature Cocktail
Jeffrey Sykes's "Corpse Reviver No. 2"

Gin (use your favorite)

Cointreau (triple sec if on a budget)

Cocchi Americano (or Lillet Blanc)

Fresh-squeezed lemon juice
Absinthe

In an ice-filled cocktail shaker, combine equal parts of the three liquors, lemon juice to taste and a dash of absinthe. Shake vigorously. Strain into a chilled glass (I prefer a coupe).
Garnish with orange zest.

Program 3 Signature Cocktail
Stephanie Sant'Ambrogio's
"Ginger Pear Pianissimo"

4 oz organic pear juice, chilled

2 oz ginger liquor (Domaine de Canton French Ginger Liqueur or similar)

1 oz Tito’s Handmade Vodka (or more)

A generous squeeze of lime

Add ice, give it a light stir, strain and fill your favorite martini or coupe glass.

Mako's pairs this with
PORTOFINO POACHED PEARS

Program 4 Signature Cocktail
Molly Carr's "Margarita"

2 oz Tequila

1 oz Triple Sec

1 oz Lime juice

1 oz Simple syrup

Add all ingredients in a shaker with ice and shake thoroughly. Strain and pour into a salted-rim glass filled with ice-cubes.

Mako's pairs this with
SHRIMP CAMPECHANA

Program 4 Signature Cocktail
Oded Hadar's "Negroni"

1 oz Gin

1 oz Campari

1 oz Sweet Vermouth

Orange peel

Add the gin, Campari and sweet vermouth to a mixing glass filled with ice and stir until well-chilled. Strain into a rocks glass filled with large ice cubes. Garnish with an orange peel.

Mako's pairs this with
DEEP FRIED BRUSSEL SPROUTS

Program 5 Signature Cocktail
Stephanie Sant'Ambrogio's
"Cosmopolitan alla Blues"

4 oz Tito’s Vodka

6 oz pomegranate blueberry juice

2 oz fresh lime juice

2 oz simple syrup

1/2 cup blueberries, plus 8 blueberries
for garnish

10 fresh mint leaves, plus 2 small sprigs or leaves for garnish

Muddle mint, blueberries, lime juice and simple syrup together in a shaker. Add vodka, pomegranate blueberry juice and ice to the shaker, cap and shake for 30 seconds. Strain into martini or coupe glasses of your choice. Garnish with four blueberries each on a cocktail stick and a sprig of fresh mint.

Mako's pairs this with
CHOCOLATE CHEESECAKE
TOPPED WITH BLUEBERRIES

Program 6 Signature Cocktail
Evan Kahn's "Honeyed Frenchie Negroni"

Gin (Barr Hill is his personal favorite)

St. Germain Elderflower Liqueur 

Vermouth (Volume Primo)

Stir together equal parts—usually 1 oz—in a chilled glass of choice, garnish with fresh honeycomb.

Mako's pairs this with
GRILLED SPANISH OCTOPUS

Program 7 Signature Cocktail
Timothy Jones's "Vieux Carré"

1 oz Rittenhouse 100 Rye

1 oz Pierre Ferrand Ambre Cognac

1 oz Carpano Antica Formula Vermouth

1 teaspoon Bénédictine

1 dash Angostura Bitters

1 dash House Peychaud’s Bitters

Garnish with a lemon twist

Stir all the ingredients over ice, then strain into a double rocks glass. Garnish with the lemon twist.

Program 8 Signature Cocktail
Jeff Garza's "Turn the Beet Around"

1 3/4 oz Mezcal or Tequila
3/4 oz Maple beet shrub
(Tait Farm Beet Shrub can be purchased on Amazon or look online to make your own)
1/4 oz. lime juice, plus lime wheel garnish
1 tbsp Maple syrup
1 tsp Kosher salt
1 tsp Freshly cracked pepper
Garnish with a lime wheel

Add the mezcal or tequila, beet shrub, lime juice and ice to a cocktail shaker and shake well. On one plate, pour the maple syrup. On another plate, mix the salt and pepper. Dip the rocks glass in the maple syrup and gently shake to remove excess before dipping into the salt and pepper mixture. Strain the drink into the prepared glass, and garnish with a lime wheel.

Mako's pairs this with
BEET CURED SALMON

For Mako's Cibolo location, reservations, or to see the menu for brunch or dinner, click the image above.

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