Mixed Drink Recipes


The menu is an exciting blend of modern American cuisine with splash of Asian flavor.

3455 Peachtree Rd.
Atlanta GA. 30326


Executive Chef: Ian Winslade

Born in Waltham Chase, England, Ian Winslade searched for a line of work that would challenge his energy. Upon working in the kitchen of an upscale English country inn as a young man, he found his niche. He then devoted himself to learning in a more formal way and earned his degree in Culinary Arts at Highbury College, Portsmouth in 1980 with the highest of academic honors.

Chef Ian apprenticed at Café Royal under chef Yves Farouz in London, recognized by the Michelin Guide as one of Europe’s finest. Next, he worked at 90 Park Lane in London with the celebrated Three-Star French Chef Louis Outhier. Chef Ian later moved to Bermuda where he served as Chef de Partie at the Four Ways Inn, during which he was invited to work at New York’s Four-Star Le Bernardin, where he began as sous chef and ultimately was responsible for the total operation of the kitchen. His next role was as Executive Chef of Opus in Santa Monica, California. It is there that he blended his classic, European background with contemporary creativity embedded in California Pacific Rim cuisine.

The unique combination of Chef Ian’s experience along with his disciplined kitchen style attracted renowned restaurateur Pano Karatassos of the Buckhead Life Restaurant Group (BLRG) to bring him into his Atlanta company. Specifically, he was chosen to serve as Executive Chef of a new modern concept, Bluepointe, which provides sleek, futuristic environs with an American menu rich in Asian influences and bold flavors. Chef Ian explains, “My style of cooking at Bluepointe is true to the fundamentals of food. Consistency, simplicity and first class ingredients keep our guests coming back.”

In its first year, which commenced in 1999, Bluepointe won impressive accolades from Esquire magazine’s choice for “One of the Top 20 New Restaurants in the United States” to “Bon Appetit, Gourmet, and Atlanta magazine’s Best New Restaurant,” and Zagat Survey’s top echelon as “Top Newcomer,” “Top Room,” “In Places”, and “Power Scene.” Bluepointe and Chef Ian have been featured in USA Today, The New York Times, Nation’s Restaurant News, and numerous regional and local publications and broadcast programs. Chef Ian also was selected as the “2000 Chef of the Year” by Atlanta’s Creative Loafing, was named “Rising Star of America Cuisine” by the James Beard Foundation and cooked at the Beard House in February 2001.

Chef Ian oversees a kitchen staff of 25, and is the lead point chef in the Buckhead Life Restaurant Group’s new “Classy Cooking” program — a year-round series of cooking classes, conducted by various BLRG executive chefs. Additionally, he is very generous in a number of charitable and civic events. Chef Ian resides in Atlanta’s Buckhead area with is wife, Gypsie and son, William. In his leisure time, he enjoys keeping in shape by golfing and cycling.

Sommelier/Beverage Manager: Stevenson Rosslow

Originally from Vero Beach, Florida, Stevenson Rosslow has worked in restaurants since he was a young teenager. Starting out as a server’s assistant at Ocean Village Inn restaurant, Stevenson moved up the ranks, eventually working as both a waiter and a bartender. He earned his Bachelor of Science from the University of Florida, where he studied Mechanical Engineering. After college, Stevenson went on to work at Motorola as an engineer. He soon found himself a bored with the daily corporate grind and looking for something more varied and exciting.

After leaving Motorola, Stevenson traveled the country for six months looking for a fulfilling vocation. Settling in Atlanta, he found his way to Buckhead Life Restaurant Group with a job at Buckhead Diner. There he spent two years as a server, bartender and assistant manager. Stevenson then took his first full time management position at Nava, spending 9 months as beverage manager. In 2000, Stevenson joined the staff at Bluepointe as beverage manager and now says he looks forward to coming to work every day. With no formal bar training, Stevenson is a self-taught expert in wine and spirits, making tasting a top priority in training his tastebuds. He has completed the first tier of the sommelier exam and travels extensively to learn more about his craft. Napa, California, France and Oregon are included on his extensive list of travels, and he plans to continue by touring Italy this year. Stevenson says that need always inspires him to create a particular drink, and he stays current on the pulse of what patrons want. Stevenson has created many of Bluepointe’s highly demanded cocktails, including the Pink Lemonade, Mango and Pineapple Martinis and well as the Green Apple Martini, one of Bluepointe’s signature drinks. His libations have been featured in a variety of publications, including In Style.

Bluepointe’s wine cellar and cooler combined hold between 2,500 and 3,000 bottles of wine in over 500 different varieties. In addition, he has over 150 types of liquor and other mixers at his disposal when creating new concoctions. Stevenson is responsible for giving every guest the chance to try inventive cocktails or wine that pairs perfectly with Bluepointe’s fusion cuisine. In the end, Stevenson maintains that the purpose of dining out is, quite simply, enjoyment. “We have to eat to live,” he says, “so we might as well enjoy it.” He takes it very seriously that each guest have that type of experience at Bluepointe.

Stevenson resides in Buckhead and, in his limited spare time, enjoys building things, cooking and entertaining friends at home. He also likes trying other restaurants and reading non-fiction, particularly books about wine.

Chef Ian prepared:

  • Roasted Duck Steak on Savoy Cabbage with Panang Curry

Stevenson Rosslow prepared:

  • Sour Mix
  • Classic Martini
  • Apple Martini
  • Margarita
  • Mojito
  • Irish Coffee
  • Cosmopolitan


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Roasted Duck Steak on Savoy Cabbage with Panang Curry

(Serves 4)


  • 4 Plump Duck Breasts
  • ½ cup Soy Sauce
  • 4 tsp. Panang Curry Paste
  • ¼ tsp. Vegetable Oil
  • 2 cups Coconut Milk
  • 1 Tbs. Palm Sugar
  • 1 Tbs. Fish Sauce
  • 2 Kaffir Lime Leaves(sliced very thin length-wise)


Score the skin of the duck breast with a sharp knife and marinate in the soy sauce overnight.

Sweat the curry paste in vegetable oil; remove from heat and whisk in coconut milk a little at a time and simmer for about 15 minutes. Add equal parts palm sugar and fish sauce, cook slowly for 10 minutes.

Begin roasting the duck breasts in a cool pan, skin side up on top of the stove. When the skin begins to brown, remove the excess fat from the pan and put the pan into a hot oven (425 degrees). Cook the breasts for 6 — 8 minutes, until medium rare, and place on a cooling wire.


4 cups Blanched Savoy Cabbage 2 each Shredded Confit of Duck Leg 2 each Shredded Lime Leaves ¾ oz. Butter Method:

Warm the cabbage in the butter and add the shredded duck meat. Season with salt and pepper and arrange in the center of the plate. Place duck on top of the cabbage; sauce with the panang curry and garnish with the shredded lime leaf.

Sour Mix

  • 1 lemon (to yield 3 ounces of juice)
  • 1 lime (to yield 3 ounces of juice)
  • 2 ounces simple syrup

Roll the citrus to extract the juice before slicing. Juice the lemon and lime into a container, and then add 2 ounces of simple syrup. Store in the refrigerator.

Simple syrup is made with 1 part sugar and 1 part water. Bring the mixture to a boil, and allow to cool.

Classic Martini

Start with a shaker full of ice. Fill the serving glass with ice and soda water to chill it. To the shaker, add:

  • 3 ounces of gin
  • a splash of dry vermouth

Shake the mixture. Then strain it into your chilled martini glass. Garnish with an olive or a lemon twist.

Apple Martini

Start with a shaker full of ice. Fill the serving glass with ice and soda water to chill it. To the shaker, add:

  • 2 ounces of vodka
  • 2 ounces of green apple liqueur
  • a splash of sour mix

Shake the mixture. Then strain it into your chilled martini glass. Garnish with a slice of apple.


Start with a shaker full of ice. Add:

  • 2 ounces white tequila
  • 2 ounces Gran Marnier
  • a splash of sour mix
  • a splash of orange juice

Shake well and strain into an ice-filled serving glass. Garnish with a slice of lime.


Break mint leaves from 3 or 4 sprigs into a container. Squeeze in a wedge of lime, and use a wooden spoon to crush the leaves and juice together. Add 2 ounces of white rum and a splash of simple syrup. Add the juice from another lime wedge. Add ice and then shake the mixture together.

Fill a large glass with crushed ice, and strain the mixture into the glass. Top off with soda water and garnish with a mint sprig and a lime wedge.

Irish Coffee

This simple drink is a combination of 2 ounces of Irish whiskey and hot coffee. Top the drink off with whipped cream. The drink can be sweetened with simple syrup or sugar, and can be garnished with green crème de menthe.


Start with a shaker full of ice. Fill the serving glass with ice and soda water to chill it. To the shaker, add:

  • 2 ounces of citrus-flavored vodka
  • 1 ounce of orange-flavored liqueur (Cuantro) (Triple Sec is acceptable)
  • 1 lime wedge (to yield 1 oz. of lime juice)
  • A splash of cranberry juice for color and a little sweetness

Shake the mixture. Remove ice and soda water from martini glass. Then strain contents from shaker into your chilled martini glass.


Score the outside of a lemon with a sharp knife a peel rind away from lemon and twist a piece to extract the oils. With skin-side down, rub around the rim of the glass to add more flavor. Serve immediately.