Join us via Zoom for what’s sure to be a fun virtual networking event. The format is a round-robin where four GAHE board members will share their favorite mixed drink recipes and participants can choose which drink they want to mix and follow along. Webinar information will be emailed to you once you register.
Each moderator will walk through two drink recipes, shown below. Be sure to have ingredients for drinks you want to mix on hand.
Moderator 1: Doug Gregory
Perfect Gin Martini
1 dash orange bitters
1 ounce Dolin dry vermouth
2 1/2 ounces Plymouth gin
Place a mixing glass and a coupe in the freezer to chill at least thirty minutes ahead of time.
In the chilled mixing glass, combine orange bitters, dry vermouth, and gin. Add ice to fill the mixing glass and stir quickly until well chilled, about 20 seconds.
Strain into the chilled coupe and garnish with the lemon twist.
Tom Collins Cocktail
1 1/2 cups ice
2 fluid ounces gin
3/4 fluid ounce lemon juice
1/2 fluid ounce simple syrup
1 cup ice
2 fluid ounces club soda
1 lemon wedge
Fill a Collins glass with 1 1/2 cups ice, set aside in the freezer. Combine gin, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled Collins glass.
Top with club soda and garnish with a lemon wedge.
Moderator 2: Sonja McClendon
Blackberry Mojito (makes 2)
½ cup blackberries
A handful of fresh mint leaves
Juice of 2 limes
1 tsp sugar
½ cup light rum
Extra blackberries & mint for garnish
Place mint leaves in the bottom of glasses.
In a small bowl, muddle blackberries. Spoon on top of mint leaves.
Stir rum, sugar, & lime juice together. Add crushed ice and club soda. Pour over blackberries and mint. Garnish with blackberries and mint leaves.
Cuba Libre (makes 2)
3 oz spiced rum
8 oz Coke
Juice of 1 lime
Lime wedges for garnish
Stir rum, Coke, & lime juice together. Pour over ice. Garnish with lime wedges.
Moderator 3: John Kueven
Modified Old Fashioned
1 Sugar Cube (white) or one spoonful of simple sugar
2 Dash Bitters
1 bourbon soaked cherry (available at most liquor stores) if you can’t find then use orange peel for garnish
1.5 ounce of bourbon
Muddle the sugar cube, bitters, and cherry in a rock glass (sometimes called a low ball or whisky glass)
Fill with Ice Cubes
2 ounces of bourbon
½ ounce fresh lime juice
Mint leaf top garnish
Mix bourbon and fresh squeezed lime juice in copper cup
Top with Ginger Beer
Place Mint leaf on top to garnish
Concluding Moderator: Larry Tyler
Nelson’s Blood Cocktail #1
1 1/2 fl oz Cognac VSOP
1 1/2 fl oz Ruby Port
Lemon zest twist
Stir all ingredients with ice and strain into a chilled Coupe glass.
Nelson’s Blood Cocktail #2
1 1/2 fl oz Navy rum
1 1/2 fl oz Cranberry juice
3/4 fl oz Freshly squeezed orange juice
3/4 fl oz Freshly squeezed lime juice
2/5 fl oz Giffard Sugar Cane Syrup
2 dash Angostura or other aromatic bitters
Shake all ingredients with ice and strain into iced-filled Collins glass.
Nelson’s Blood Cocktail #3
1 fl oz of Tawny Port
5 fl oz of Champagne
Pour the champagne and port into a champagne flute. Stir well, and serve.
Trent Lind, FACHE
Chief Executive Officer
Eastside Medical Center
GAHE Board Members/Mixologists:
John Kueven, FACHE, MHA, RN
GAHE Vice President
WellStar Paulding Hospital
Doug Gregory, FACHE
GAHE Board Member at Large and
Membership Growth and Satisfaction Committee Chair
Executive Director of Cardiology
Wellstar Kennestone Hospital
Sonja McLendon, FACHE
GAHE Career Development Committee Chair
Chief of Operational Excellence
Northeast Georgia Health System
J. Larry Tyler, FACHE, FHFMA, CMPE
GAHE Board Advisor
Chairman & CEO
Practical Governance Group
Chairman Emeritus, Tyler & Company