Jay Schroeder

Pastorela
Rating: Unrated
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Jay Schroeder created this beer-and-tequila cocktail for Frontera Grill in Chicago. He sweetens it with a syrup made from panela, a dark, molasses-y Latin American sugar (known as piloncillo in Mexico). Schroeder spices the syrup with cloves and ginger—“flavors that remind me of baking with my mother at Christmastime,” he says. Slideshow: More Tequila Cocktail RecipesRecipe from Food & Wine Cocktails 2015 
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All Quiet
Rating: Unrated
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Inspired by perfumers, Chicago mixologist Jay Schroeder adds a drop of neroli oil to this cocktail. Extracted from bitter-orange blossoms, “it’s got that wonderful, bright, floral aroma that’s very welcoming and warming,” he says. The drink is fabulous without neroli oil, too. Slideshow: Tequila Cocktail RecipesRecipe from Food & Wine Cocktails 2015 
Magnetic Pole Reversal
Rating: Unrated
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"Sotol is my absolute favorite spirit in the world," says Jay Schroeder, about this mezcal relative made from an agave-like plant. To highlight sotol's "vegetal and superfunky" flavors, leave some of the cucumber peel in the drink's basil-cucumber puree, as Schroeder does. Slideshow: More Tequila Cocktail Recipes Recipe from Food & Wine Cocktails 2015