drink recipes

Clove and Oak

Wed, 30 Dec 2009 13:32:21 -0500

It's not so bad to be the catcher in the rye.

Clove and Oak
Serves one

Ingredients
1 1/2 oz. (ri)1 rye whiskey
1/2 oz. Allspice Dram
1/2 oz. freshly squeezed lemon juice
1 1/2 oz. cloudy apple cider
1/2 oz. simple syrup

1. In a cocktail shaker, add spirits, juice, and syrup.
2. Fill tin with ice and shake vigorously for at least six seconds.
3. Strain into a chilled cocktail glass.
4. Garnish with apple slices.

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Amada’s Spiced Cranberry Sangria

Wed, 30 Dec 2009 13:35:00 -0500

It’s not the spirit of ’76. More like a modern sangria spiked with a heavy shot of 2010.

Amada’s Spiced Cranberry Sangria
Serves five

Ingredients
Spiced Simple Syrup
2 c. water
2 c. sugar
3 cinnamon sticks
8 allspice berries
6 cloves
3 whole star anise

Macerated Cranberries
2 c. fresh cranberries
2 Granny Smith apples, cubed
6 oz. spiced simple syrup
6 oz. triple sec
4 oz. ruby port wine

Cocktail
1 750-ml bottle Rose Tempranillo
4 oz. spiced simple syrup
3 oz. ruby port wine
3 oz. Torres Gran Torres orange liqueur or Cointreau
3 oz. cranberry juice
Apple chips (optional garnish)

1. Make simple syrup by bringing all ingredients to a boil while stirring constantly. Strain solids from liquid and discard spices, then set aside to cool completely.
2. Macerate fruit in syrup, triple sec, and port wine at least four hours (preferably overnight, mixture should be soupy). Keep covered and refrigerated until ready to serve.
3. For the base of the sangria, mix wine, simple syrup, port wine, orange liqueur, and cranberry juice. Keep refrigerated until ready to serve.
4. To serve, add macerated fruit to wine mixture. Gently stir. Fill glasses with ice. Scoop 2 tbsp. of the fruit mixture and its juices over the ice. Pour wine mixture into glasses and garnish with an apple chip.

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Old Sydney-Town Punch

Wed, 30 Dec 2009 13:36:43 -0500

Drunk Punch Love: 10 Cocktails to Raise a Glass To1 of 10 Next » Mixologist H. Joseph Ehrmann named this punch for the area of San Francisco that eventually became known as the Barbary Coast and the Australian 49er settlers who set the standard for depravity and debauchery back in the nabe.

Old Sydney-Town Punch
Makes one batch

Ingredients
1 l Bols Genever
11 oz. St. Elizabeth’s Allspice Dram
11 oz. orange juice
16 oz. lemon juice
11 oz. pineapple gum syrup

1. Add all ingredients to punch bowl.
2. Place a large piece of block ice in the bowl and let rest.
3. Stir before serving.

Variations: To make a hot batch, use above recipe and add 32 oz. water and heat in a pot, Crock-Pot, or soup tureen. In winter, substitute 27 oz. Meyer lemon juice for the orange and lemon juices and add a splash of Regan’s orange bitters to each glass before serving.

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Honey Spiced Punch

Wed, 30 Dec 2009 13:37:35 -0500

San Francisco mixologist Erick Castro makes drinks all night long.

Honey Spiced Punch
Makes one batch

Ingredients
1 c. Leblon cachaça
1/2 c. Appleton V/X rum
1/2 c. Velvet Falernum
1 c. fresh lemon juice
1/4 c. honey (organic wild flower honey preferred)
1/4 c. simple syrup
8 dashes Angostura bitters
10 oz. sparkling water
Cinnamon and sliced apples for garnish

1. Combine everything in a large bowl.
2. Add a large piece of block ice to the bowl.
3. Stir before serving.

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Apples and Ale

Wed, 30 Dec 2009 13:48:27 -0500

To quote the venerable Martin Lawrence: Daaaamn, Gina! He must have been talking about D.C. mixologist Gina Chersevani.

Apples and Ale
Serves 16-20

Ingredients
12 apples (Pink Ladies preferred)
3 cinnamon sticks
7 cardamom pods
2 star anise
3 qts. Dales Pale Ale
3 c. raw honey
15-16 oz. bourbon whiskey
15-16 oz. Domaine de Canton

1. Peel and quarter the apples.
2. Place all the spices in some cheesecloth; tie up the cloth. (A tea infuser works just as well.)
3. In a pot, pour the beer, then add the spice ball, honey, and apples. Simmer for about twenty minutes, until just before it boils. (Low and slow!) Remove the ale mixture from the heat.
4. To serve, pour 1/2 oz. whiskey and 1/2 oz. Domaine de Canton into a glass mug and fill with the ale mixture.

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Sparkling Pear

Wed, 30 Dec 2009 13:49:59 -0500

Natalie Bovis-Nelsen, a.k.a. The Liquid Muse, knows how to bring a sparkle to our eye.

Sparkling Pear
Serves one

Ingredients
1 oz. Pinky Vodka
1/2 oz. elderflower liqueur
1/2 oz. peach nectar
1/4 oz. fresh lemon juice
Pinch of nutmeg
Splash of sparkling wine

1. Shake all ingredients in a cocktail shaker with ice.
2. Pour straight into a champagne flute.
3. Garnish with a lemon twist.

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The Private Pyle

Wed, 30 Dec 2009 13:51:46 -0500

Liquid Relations man Ryan Magarian is in the pilot seat with this gem. Once they are wowed by the pinot noir reduction, guests will be gunning for more.

The Private Pyle
Serves one

Ingredients
1 1/2 oz. vodka
1/4 oz. freshly squeezed lime juice
1 1/2 oz. freshly squeezed grapefruit juice
1/2 oz. pinot noir reduction*
1 grapefruit, sliced into wide discs
Kosher salt

1. In a pint mixing glass, add spirits and mixers.
2. Fill glass with ice, cap with shaker tin, and shake vigorously for six seconds.
3. Strain over fresh ice into a Kosher salt-rimmed old-fashioned glass.
4. Garnish with grapefruit disc.

*For pinot noir reduction: Add 24 oz. wine to pot and cook over high heat until reduced to 12 oz.; add 8 oz. superfine sugar and stir to integrate. Allow to cool and pour into a squeeze bottle. Refrigerate at least two hours before using.

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Cucumber-Mint Creole

Wed, 30 Dec 2009 13:52:52 -0500

How Audrey Saunders wound up in Lalaland, we’ll never know. Our guess is that she was lured out by chef Mark Peel and the promise of their new venture, The Tar Pit. (But we wouldn’t be surprised to find out one too many of these snazzy aperitifs had something to do with it.)

Cucumber-Mint Creole
Serves one

Ingredients
1/2 oz. fresh lemon juice
1/2 oz. simple syrup
1/2 oz. Linie aquavit
1/2 oz. Dry Sack sherry
1 1/2 oz. Plymouth gin
4 slices cucumber (3 for muddling, 1 for garnish)
2 mint sprigs (1 for muddling, 1 for garnish)

1. Measure lemon juice and simple syrup into a cocktail shaker along with 3 slices of cucumber and 1 mint sprig. Muddle well to crush cucumber and mint.
2. Add the rest of the ingredients, along with ice, cover, and shake well.
3. Using a fine strainer (in order to trap crushed mint and cucumber), pour into a chilled cocktail glass. Garnish with cucumber wheel and mint sprig attached together by a cocktail pick.

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The Cranberry Garland

Wed, 30 Dec 2009 13:54:49 -0500

Way down in Miami, they request their yuletide booze be chilled.

The Cranberry Garland
Serves one

Ingredients
2-3 sticks cinnamon
1 c. water
1 c. brown sugar
10-15 fresh cranberries
2 oz. Plymouth gin
1/2 oz. Yellow Chartreuse
Champagne

1. Crush cinnamon in a pot and lightly cook until toasted. Add water and simmer.
2. Add a cup of brown sugar. Stir until sugar dissolves. Strain through a tea strainer.
3. Muddle cranberries in a pint glass.
4. Add gin, Chartreuse, and ice to cinnamon syrup. Shake vigorously.
5. Double strain into a flute glass.
6. Top with champagne and garnish with a cranberry.
7. Drink until merry.

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Holiday Eggnog Recipe

Wed, 30 Dec 2009 14:04:20 -0500

Toss that carton. You’ve never tried eggnog until you’ve sipped this frothy brew courtesy of Sun Liquor bartender Erik Chapman. It’s thisclose to drinking marshmallows.

Holiday Eggnog
Serves two

Ingredients
2 large eggs
3½ oz. granulated sugar
4 oz. heavy cream
2 oz. bourbon (Erik suggests Bulleit)
2 oz. aged rum (try Cruzan Single Barrel)
5 oz. whole milk
Fresh ground nutmeg

1. Separate egg whites and yolks into separate bowls.
2. Beat whites until soft peaks appear, then slowly add 3 oz. sugar using a stand mixer or egg beater.
3. In the other bowl, whip heavy cream with yolks until thick.
4. Add bourbon and rum to cream and yolks.
5. Combine the two mixtures.
6. Mix remaining ingredients and beat until soft peaks appear.
7. Serve chilled with a sprinkle with nutmeg.
8. Enjoy immediately (or store at 40° for up to four weeks).

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Smoked Horchata

Tue, 16 Jun 2009 11:36:19 -0400

Smoked Horchata
Recipe from Joaquin Simo
Makes 1 drink

Ice
1 ounce reposado tequila
1 ounce Del Maguey Crema de Mezcal
2 ounces horchata (recipe follows)
¼ ounce cinnamon-bark syrup (recipe follows)
Dash of Angostura bitters
Cinnamon stick, for garnish

Fill a rocks glass with ice. Combine all of the ingredients except the cinnamon stick in a cocktail shaker and fill the shaker with ice. Shake vigorously and strain into the rocks glass. Garnish with the cinnamon stick.

Horchata
In a skillet, lightly toast 1 cup shredded unsweetened coconut flakes and 1 cup almond flour. Add to a blender along with 6 cinnamon sticks broken into smll pieces. Add 1/4 cup light brown sugar, 2 cups rice milk, 1 cup almond milk and 1 cup coconut water. Blend on high for 30 to 40 seconds. Strain through a fine mesh strainer, pressing firmly on the solids. Refigerate for up to 1 week.

Cinnamon-Bark Syrup
Dissolve 1 cup of sugar in 1 cup simmering water. Add a small handful of cinnamon bark or smashed cinnamon sticks and bring to boil. Let the syrup cool for several hours, then strain through a fine mesh strainer. Refrigerate in an airtight container for up to 2 weeks.

http://tastingtable.com/ecs/783.htm?sid=138761

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Raines Law Room

Wed, 10 Jun 2009 11:43:43 -0400

When this post-modern speakeasy thing fades (possibly sooner than expected, thanks to the Gray Lady), we expect its replacement will be a breed of bar that feels less like a secret society and more like a cocktail party. Raines Law Room, it seems, straddles both of these sensibilities.

Though the front half of this four-month-old Flatiron bar whispers "Prohibition" with its absent signage, discreet doorman and anteroom filled with tufted-chairs and dimmed antique lights, the back kitchenlike area says "civilized house party."

Here, patrons gather around the oval marble island, where drinks are mixed by bartenders who act more like congenial hosts than shakers-from-on-high. Interaction here is encouraged, and if the kitchen gets too crowded, as with any house party, guests can easily find a breath of fresh air in the newly opened courtyard.

Though the cocktail menu has stuck mostly to pre-Prohibition recipes until now, Raines's latest list includes seasonal drinks and new concoctions. And, like the bar itself, this recipe--an update of a classic drink called the Charlie Chaplin--is a bridge to a post-speakeasy society.

The Tramp
Recipe from Jeremy James Thompson
Makes 1 drink

Ice
1 ounce gin, preferably Plymouth
1 ounce sloe gin, preferably Plymouth
1 ounce apricot brandy, preferably Marie Brizard
1 lime wedge
Soda water

Fill a cocktail shaker and a Collins glass with ice. Add the gin, sloe gin and apricot brandy to the shaker. Squeeze the lime wedge over the drink, then drop it in. Shake vigorously for 10 seconds and strain into the Collins glass. Top with soda water and serve.

Raines Law Room
48 W. 17th St.
(between Fifth and Sixth aves.)
no phone

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Creole Cocktail

Wed, 20 May 2009 11:56:58 -0400

Creole Cocktail
Recipe from Cure, New Orleans
Makes 1 drink

Ice
1 1/2 ounces rye, preferably Sazerac 6-year-old
1 ounce sweet vermouth, preferably Cinzano Rosso Vermouth
1/4 ounce Luxardo Amaro Abano
1/4 ounce Benedictine
Lemon twist, for garnish

Fill a pint glass with ice. Add the rye, vermouth, amaro and Benedictine and stir until chilled. Strain into a cocktail glass and garnish with the lemon twist.

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Bourbon Cherry Lemonade? Heck Yeah! - A Mighty Appetite

Mon, 18 May 2009 09:48:19 -0400

http://voices.washingtonpos...

Comments

I made this for a bbq as the feature drink. Was fabulous. I soaked (pitted) cherries in the bourbon for a few days prior and those cherries had quicte the little kick.

over 2 years ago by Patricia

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Classic Whiskey Sour

Fri, 15 May 2009 09:27:59 -0400

If it's not made from scratch, it ain't a Whiskey Sour. For a cleaner, classier looking drink, strain the lemon juice to remove seeds and pulp."

Makes 3 drinks

1 fluid ounce simple syrup
2 fluid ounces fresh lemon juice
5 fluid ounces whiskey
ice cubes
3 maraschino cherries for garnish

Combine the simple syrup, lemon juice and whiskey in a shaker. Fill with ice. Cover and shake for about 30 seconds, until the shaker is frosty. Strain into martini glasses and garnish with a maraschino cherry. This can also be served in tumblers full of ice.

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Lemon Whiskey Slush

Fri, 15 May 2009 09:26:01 -0400

"Slushy, lemony and deceptively strong, this refreshing whiskey cocktail is great for a summer evening."

1/2 cup Irish whiskey
3 tablespoons white sugar
1/2 cup fresh lemon juice
4 cups ice cubes

In the container of a blender, combine the Irish whiskey, sugar, lemon juice and ice cubes. Cover and blend until slushy, 15 to 30 seconds. Pour into glasses and serve.

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Danny Meyer picks his favorite cocktail: Mortoni

Mon, 11 May 2009 11:51:30 -0400

These days, Meyer says, people are hitting the bottle not with pricey magnums of wine but nostalgic classics and concoctions like Blue Smoke's Dirty Pete, an explosive riff on a martini that replaces vermouth with olive brine and hot-pepper sauce ("It'll light your tongue on fire," he says).

The cocktail hour of Meyer's St. Louis childhood meant a vodka Negroni for his father, Morton, accompanied by a plate of Triskets and Boursin cheese. Today, Meyer prefers snacking on fried green olives and devilled eggs (both recipes are in the book), but his dad's go-to drink has become his own, with one additional tweak.

Named the Mortoni in loving tribute, it swaps gin for vodka and vermouth for tonic water. Make one tonight: It might become your own family favorite.

Mortoni
Recipe from Mix Shake Stir (Little, Brown)
Makes 1 drink

Ice
1 ounce vodka, preferably Ketel One
1 ounce Campari
1 ounce tonic water, preferably Q Tonic
1 lime wedge
1 orange wedge
2 lemon wedges
Fill a rocks glass and a cocktail shaker with ice. Add the vodka and Campari to the shaker and shake vigorously. Strain into the glass, top with the tonic water, and squeeze the juice from the lime and orange wedges and 1 of the lemon wedges into the drink. Garnish with the remaining lemon wedge and serve.

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Mom's Famous White Sangria

Mon, 15 Jun 2009 09:34:15 -0400

Mom’s White Sangria

Red & green grapes 2 lbs- wash, halved, put in bottom
On top slice 5 peaches
Optional blood oranges for color
On top poured 1 bottle vodka (high quality & peach flavored)
3 bottles savingnon blanc (could be from trader joe's)
1 large can of frozen lemonade
½ cup sugar
1 cup white grape juice

let sit overnight at least

serve over ice

if too strong add white grape juice

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Summer Camp - Marshmallow infused scotch

Fri, 12 Jun 2009 21:34:52 -0400

Summer Camp definitely lies at the more involved end of the cocktail spectrum. But it has a burnt marshmallow floating in it which makes it worthwhile, wouldn't you agree?

2 oz. Marshmallow-infused Scotch*
1 oz of "Smoked" Vermouth**
2 Dashes Fee Brothers Whiskey Barrel Bitters

Combine ingredients and shake with ice. Strain in to chilled cocktail glass. Garnish with toasted Marshmallow on a skewer.

* Melt one cup of marshmallows and add to one 750 ml. bottle of blended scotch. Allow to sit for 48 hours. Strain out marshmallows through cheesecloth or coffee filters and use.

** Add one serving of Lapsang Souchong smoked tea to one 750 ml. bottle of sweet vermouth. Allow to cold steep for 45 minutes. Strain through colander and serve.

Comments

you need to have the full recipe
http://www.better-drinking....

over 2 years ago by tim

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Biarritz Monk Buck

Tue, 07 Apr 2009 12:19:05 -0400

Biarritz Monk Buck
Recipe from Erik Adkins, Heaven's Dog
Makes 1 drink

Ice
2 ounces Armagnac
1 ounce fresh lemon juice
¾ ounce simple syrup (1 part sugar dissolved in 1 part simmering water)
½ ounce yellow Chartreuse
½ ounce ginger solution*
1 ounce soda water
Lemon wheel, for garnish

Fill a shaker with ice. Add the Armagnac, lemon juice, simple syrup, Chartreuse and ginger solution and shake for 10 seconds. Strain into an ice-filled Collins glass and top with the soda water. Garnish with a lemon wheel.
*To make ginger solution, stir 1 part sugar into 1 part ginger juice made by squeezing freshly grated ginger through a paper towel.

Heaven's Dog
1148 Mission St.
San Francisco
415-863-6008

http://heavensdog.com

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Hot Vanilla with Rum and Sassafras Marshmallows

Sun, 22 Feb 2009 22:58:24 -0500

My friend, Tim, sent me this recipe.

Hot Vanilla with Rum
1 C heavy cream
1.5 C whole milk
1/2 C rum
3 vanilla beans
1/8 C sugar

If you want the flavor of the rum without the alcohol content, set the rum on fire in a metal pot and let it burn out. (Remember to practice kitchen safety—have a lid on hand!) Otherwise, omit this step. Add the other ingredients. Simmer for ten minutes.

Strain and serve hot with sassafras marshmallows (recipe below) melting in.

Sassafras Marshmallows
2 1/2 tbsp unflavored gelatin
1 1/2 C granulated sugar
1 C light corn syrup
1/4 tsp salt
2 tbsp vanilla extract
1/4 tsp sassafras oil
Confectioners’ sugar, for dusting

1. Combine the gelatin and 1/2 C cold water in the bowl of an electric mixer with a whisk attachment. Let stand 30 minutes.

2. In a separate small bowl, combine the vanilla extract and sassafras oil and mix until vaguely homogenous.

3. In the meantime, combine the granulated sugar, corn syrup, salt, and 1/2 C water in a small heavy saucepan. Place the saucepan place over low heat and stir until sugar has dissolved. Once the sugar has dissolved, raise the heat to high and clip on a candy thermometer. Cook the syrup without stirring until it reaches 241° (firm-ball stage). Immediately remove pan from heat.

4. With your mixer on low speed, slowly pour the syrup into the softened gelatin. Increase the speed to high and beat until the mixture is very thick and white and has almost tripled in volume, which ought to take about 15 minutes. Add the vanilla/sassafras blend and beat to incorporate.

5. Generously dust an 8-by-12-inch glass baking pan with confectioners’ sugar. You want a nice coating of sugar on the bottom of the pan. Don’t worry too much about the sides - it’s hard to get the sugar to stick to the sides, and it won’t matter if you can’t manage to coat them. Pour the marshmallow mixture into pan. Dust the top with another generous layer of confectioners’ sugar.

6. Let stand overnight (or as long as you can bear to wait - a few hours is enough if you are impatient or in a rush), uncovered, to dry out.

7. The next day (or later that same evening), cut the marshmallow sheet off the sides of the pan and turn it out onto a board. Cut marshmallow sheet into 1″ strips, and then cut the strips into 1″ cubes. Dust with more confectioners’ sugar as you go. Make sure that your marshmallows are coated with confectioner’s sugar in the end, as this is the only way to rescue them from being tacky.

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A Bloody Mary Recipe for JoDee

Mon, 26 Jan 2009 10:30:32 -0500

Recipe
Ingredients

2 oz tomato juice
1 oz vodka
1 dash lemon juice
3 dashes of Worcestershire sauce
2 dashes black pepper
2 dashes cayenne pepper
a pinch of salt

Instructions
Combine ingredients in a cocktail shaker and shake vigorously. No shaker? No problem. Mix up a batch in a pitcher. Pour over ice cubes in a highball glass and garnish with lemon wedge.

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Maple Fireside Nightcap

Mon, 20 Oct 2008 14:29:12 -0400

Maple Fireside Nightcap

4 shots scotch whiskey
2 shots pure maple syrup
1/4 tsp. Nocino (Walnut Liqueur)
ice

Add ingredients together in a shaker, give it a good shake and pour/strain into a glass. Enjoy.

Makes 1 cocktail.

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Flying Scotchman Cocktail

Mon, 20 Oct 2008 14:56:19 -0400

Flying Scotchman Cocktail
(6 People)

2 1/2 Glasses Italian Vermouth
(1 oz Martini & Rossi Rosso)
3 Glasses Scotch Whisky. (1 1/2 oz Compass Box Asyla Scotch)
1 Tablespoonful Bitters. (Generous couple dashes Angostura Bitters)
1 Tablespoonful Sugar Syrup. (1/2 teaspoon Depaz Cane Syrup)

Shake (stir, please) well and strain into cocktail glass.

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Bourbon Slush

Mon, 20 Oct 2008 14:58:14 -0400

Ingredients:

1 (6 ounce) can frozen orange juice concentrate
1 (12 ounce) can frozen lemonade concentrate
1 (46 fluid ounce) can pineapple juice
1 1/2 cups white sugar
2 cups strong brewed black tea
2 cups bourbon whiskey
1 (2 liter) bottle lemon-lime flavored carbonated beverage

Directions:

In a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. Transfer to shallow bowls or dishes, and freeze overnight.

Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda.

Note: This version can be a bit sweet for some people. Remove the pinapple juice if that's the case.

Cheers

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Cabernet Crusta

Mon, 06 Jul 2009 09:35:54 -0400

Recipe adapted from Wine Cocktails (Harvard Common Press)
Makes 2 drinks

3 orange slices (one for rimming, two for garnish)
Sugar
1 orange
Ice
3 ounces Cabernet Sauvignon
1 ounce orange Curaçao
1/2 ounce fresh orange juice
2 ounces simple syrup
4 dashes Angostura bitters

1. Chill two red-wine glasses. Wet the rim of each glass with an orange slice and roll it in sugar to coat only the outside of the rim.
2. Using a sharp paring knife or peeler, carefully peel the rind off the orange in one long spiral strip, avoiding the pith as much as possible. Cut it in half and carefully place a spiral in each wine glass.
3. Fill a cocktail shaker halfway full with ice. Add the Cabernet, Curaçao, orange juice, simple syrup and bitters. Shake vigorously. Add a few ice cubes to each glass. Strain the cocktail into the glasses, garnish with the remaining orange slices and serve.

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Sangria Winter Cocktail Recipes

Tue, 10 Nov 2009 10:25:43 -0500

Proper planning makes for perfect punch.
Try saying that three times fast. With a Catalan lisp. When you’re lit.
We’ve been feeling all Spanish lately, because we just discovered Savida Sangria, a new handmade tipple sold only locally. The red and white are great straight, but we know what you’re like, so we got tips for making thome thuper thimple cool-weather cocktails. Thalud!
Ingredients
1 bottle red Sangria Savida
1 bottle white Sangria Savida
Cloves
Cinnamon sticks
1 pear
1 green apple
Red Sangria
1. Add 2-5 cloves to sangria bottle.
2. Reseal and chill for 1-5 hours.
3. Serve on the rocks and garnish with a pear slice.
White Sangria
1. Add 1-2 cinnamon sticks to sangria bottle.
2. Reseal and chill for 1-5 hours.
3. Serve on the rocks and garnish with a green apple slice.

Comments

This look really good. The cinnamon, apple, pear combo sounds delicious. Might need to try this one this weekend!

about 2 years ago by Michael DelGaudio

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Purple Basil Mojito

Sun, 06 Sep 2009 20:33:36 -0400

Purple basil is also called opal basil

2 lime wedges (each 3/4 inch thick)
2 sprigs fresh purple basil
ice cubes
2 tbsp light Rum
1 tbsp Simple Syrup
club soda

In a tumbler, muddle 1 lime wedge and basil. Fill tumbler with ice. Add rum and syrup. Top with club soda. Stir well. Garnish with remaining lime wedge. Serve.

Makes 1 drink

Recipe from Martha Stewart.

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Dark 'n Stormy

Mon, 06 Jul 2009 09:30:18 -0400

Ingredients
2 oz Gosling's Black Seal Rum
Gosling's Stormy Ginger Beer

In a tall glass filled with ice add 2 oz Gosling's Black Seal Rum and top with Gosling's Stormy Ginger Beer. Garnish with lemon or lime wedge (optional).

http://www.goslingsrum.com/recipe_detail.asp?RecipeID=192

Comments

Umm we should have some of those when you're up here, or permutations of anything with rum

over 2 years ago by KP

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Cabernet Crusta

Fri, 05 Jun 2009 13:18:32 -0400

Cabernet Crusta
Recipe adapted from Wine Cocktails (Harvard Common Press)
Makes 2 drinks

3 orange slices (one for rimming, two for garnish)
Sugar
1 orange
Ice
3 ounces Cabernet Sauvignon
1 ounce orange Curaçao
1/2 ounce fresh orange juice
2 ounces simple syrup
4 dashes Angostura bitters

1. Chill two red-wine glasses. Wet the rim of each glass with an orange slice and roll it in sugar to coat only the outside of the rim.

2. Using a sharp paring knife or peeler, carefully peel the rind off the orange in one long spiral strip, avoiding the pith as much as possible. Cut it in half and carefully place a spiral in each wine glass.

3. Fill a cocktail shaker halfway full with ice. Add the Cabernet, Curaçao, orange juice, simple syrup and bitters. Shake vigorously. Add a few ice cubes to each glass. Strain the cocktail into the glasses, garnish with the remaining orange slices and serve.

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The Shirley Temple, All Grown Up

Thu, 31 Dec 2009 11:54:23 -0500

This recipe makes 1 Shirley Temple, All Grown Up. Two bottles of Champagne should yield 10 to 12.

Ingredients
1 1/2 tablespoons sweet cherry brandy (recommended: Leroux)
Champagne, chilled
Sugar, for garnish
Whole red cherries (not Maraschino), for garnish

Procedure
1. Slice one of the whole cherries, and rub the cut cherry around the rims of the champagne flutes. Pour the sugar into a saucer, and dip the wet glass rims into the sugar.

2. Careful to avoid ruining the rim, pour first the sweet cherry brandy into the champagne flute, and then top with champagne. Pour the champagne slowly, or it will fizz over the top of the glass and ruin the sugar rim. Drop a whole cherry with its stem into the cocktail.

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Champagne Julep

Thu, 31 Dec 2009 11:56:26 -0500

Ingredients
10-12 leaves of fresh mint, removed from the stems
1 teaspoon sugar (or 1-2 tsp simple syrup, to taste)
2 ounces cognac
Chilled brut Champagne or other brut sparkling wine
Plenty of crushed ice

Procedure
1. Place the mint leaves in the bottom of a julep cup or tall glass and gently bruise with a muddler or wooden spoon, taking care to coat the sides of the glass with the aromatic oils; crushing or grinding the mint will lend an unpleasant bitter taste to the drink.

2. Add the simple syrup or sugar (stir it with a few drops of water to help it dissolve) and a splash of cognac, then lightly stir. Fill the glass with crushed ice.

3. Add the remainder of the cognac, then top with crushed ice and briskly stir the mixture until the glass frosts, adding more crushed ice as needed. Slowly add chilled Champagne or other brut sparkling wine to fill and give a light stir (watch out for foam!).

4. Garnish with a mint sprig and spear with a straw. Let the drink sit for a minute or two before indulging. Aaaah.

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Champs Elysees

Thu, 31 Dec 2009 11:58:25 -0500

Ingredients
1 1/2 ounces cognac
1/2 ounce green Chartreuse
1/4 ounce fresh lemon juice
1/8 ounce simple syrup
2 dashes Angostura bitters

Procedure
Combine ingredients in a cocktail shaker and fill with ice. Shake well and strain into chilled cocktail glass.

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Fernet Old Fashioned

Thu, 31 Dec 2009 11:57:15 -0500

Ingredients
2 ounces Fernet Branca
1/4 to 1/2 ounce simple syrup (to taste)
2 to 3 dashes Angostura orange bitters

Procedure
Combine ingredients in an old-fashioned glass and fill with ice. Give a light stir, then let the drink work its medicine.

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Zombie Punch

Thu, 31 Dec 2009 12:02:45 -0500

Ingredients
1 1/2 ounces Jamaican rum (Appleton V/X)
1 1/2 ounces gold Puerto Rican rum (Bacardi 8)
1 ounce 151-proof Demerara rum (Lemon Hart)
3/4 ounce fresh lime juice
1/2 ounce Don's mix *
1/2 ounce Falernum (Fee Brothers is a recommended brand, or make your own)
1 dash Angostura bitters
6 drops Herbsaint or Pernod
1 teaspoon grenadine
3/4 cup crushed ice

Procedure
Combine ingredients in a blender, adding the ice last. Blend at high for a maximum of 5 seconds. Pour into a tall chimney glass and add ice cubes until full. Garnish with fresh mint.

* Don's mix: 2 parts grapefruit juice to 1 part cinnamon syrup. To make cinnamon syrup: combine 1 cup sugar and 1 cup water in a saucepan over medium heat. Add 3 crushed cinnamon sticks and stir until sugar is dissolved and mixture comes to a boil. Reduce heat, cover, and simmer for 2 minutes. Remove from heat and let cool, keeping the pan covered, for at least 2 hours before straining and bottling.

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Morris Kitchen Ginger Syrup Cocktail

Wed, 03 Mar 2010 09:52:23 -0500

Morris Kitchen Ginger Syrup Cocktail
Makes one drink

Ingredients
1 oz. bourbon
½ oz. Morris Kitchen ginger syrup
Half a juiced lemon
1 tsp. pure maple syrup
1. Fill a cocktail shaker with ice. Add the bourbon, ginger syrup, lemon juice, and maple syrup.
2. Shake well. Strain into a chilled martini glass and garnish with a lemon twist.

Morris Kitchen ginger syrup (eight ounces for $10) is available at Marlow & Daughters, 95 Broadway, between Bedford Avenue and Berry Street, Williamsburg (718-388-5700 or marlowanddaughters.com).

http://www.morriskitchennyc.com

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Ilegal Mezcal

Tue, 30 Mar 2010 13:08:35 -0400

His product, Ilegal Mezcal, has finally arrived in the U.S. (in three expressions: blanco, reposado and añejo ) and has already become a bartender's favorite on both coasts.

Pick up a bottle at Chelsea Wine Vault (Inside Chelsea Market
75 Ninth Avenue at 16th Street) and try this vibrant cocktail

http://tastingtable.com/recipe/zorrito_dorado_cocktail_re...

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the Matriarch, with Freixenet Cordon Negro Brut

Fri, 23 Apr 2010 12:40:22 -0400

Ingredients
• 6 raspberries, plus 2 raspberries for garnish
• 1 slice lemon
• 1 slice orange
• 1/2 ounce simple syrup
• 3/4 ounce fresh lemon juice
• Ice
• Freixenet Cordon Negro Brut cava

Directions
1. In a cocktail shaker, muddle
the raspberries with the lemon
and orange slices and the
simple syrup.
2. Add the lemon juice and fill the
shaker with ice.
3. Shake well and strain through
fine-mesh sieve into a flute.
4. Top with the cava, garnish with
the remaining raspberries and
serve.

Makes 1 cocktail

http://tastingtable.com/ecs/2718.htm?sid=138761

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Apricot Cardamom

Wed, 29 Sep 2010 11:26:15 -0400

Makes 1 drink

For the drink:
• Ice
• 2 ounces apricot nectar or puree
• 3 ounces bourbon
• 2 ounces cardamom syrup (recipe fo$ows)
• Mint sprigs, for garnish

For the cardamom syrup:
• 3 tablespoons cardamom pods
• 1 cup water
• 1 cup sugar

1. Make the cardamom syrup: Place the cardamom pods in
a heat-proof container. In a saucepan, bring the water
and sugar to a boil. Pour the liquid over the cardamom
pods, then let the mixture steep overnight before
straining and discarding the pods.

2. Make the drink: Fill a mixing glass with ice. Add the
apricot nectar, bourbon and cardamom syrup and stir
well. Strain into an ice-filled rocks glass, garnish with the
mint sprigs and serve.

Recipe adapted from Richard Leach

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Yes please! Sweet and Sour Mai Tai

Fri, 18 Mar 2011 10:04:09 -0400

Sweet and Sour Mai Tai
Serves one

Ingredients
1 oz. Thai chile-infused dark rum (recipe below)
1 oz. sweet soy-infused white rum (recipe below)
½ oz. orgeat (homemade preferred)
½ oz. Midori
Club soda

1. Combine all ingredients and shake.
2. Pour over ice into an old-fashioned glass and splash with club soda.
3. Garnish with a half-wheel of charred pineapple and a cocktail umbrella, of course.

For the Thai chile-infused dark rum
4 crushed Thai chiles
1 bottle dark rum

1. Soak chiles in the bottle of dark rum for up to 10 minutes. (Wash hands immediately, as the chiles are hot.)
2. Let sit for several hours and stir vigorously before use.

For the sweet soy-infused white rum
½ c. sweet soy sauce
1 bottle white rum

1. Put the sweet soy sauce in the bottle of white rum.
2. Let sit for about a day and stir vigorously before use. The longer it sits, the better it tastes.

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a little pina colada

Fri, 18 Mar 2011 10:09:54 -0400

No. 17
Serves one

Ingredients

For the drink
2 oz. spiced rum
4 oz. pineapple, lemongrass, and coconut mixer (recipe below)
Cocoa nib bitters
2 fresh kaffir lime leaves
½ oz. lime juice

1. Pour all ingredients into a shaker with ice. Shake and transfer to a tall glass.

2. Garnish with pineapple or other tropical fruit, mint, and flowers.

For the mixer
2 oz. pineapple juice
½ tbsp. fresh lemongrass, chopped
Zest of 1 lemon
2 oz. coconut milk
½ oz. water

1. Combine juice, lemongrass, and zest. Microwave for 90 seconds.

2. Cover and let sit 30 minutes.

3. Add milk and water.

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Cucumber Cooler

Wed, 29 Jun 2011 12:29:46 -0400

Makes one large pitcher

Ingredients
1 cucumber (10 oz.), partially peeled (lemon cucumbers are best, but English cucumbers are fine, too)
½ c. cold water
3 c. ice cubes (about 1½ trays)
⅓ c. mild honey
Juice of ½ lime or more to taste
¼ tsp. fine-grain sea salt

1. Combine all the ingredients in a blender. Pulse until smooth, frosty, and free of ice chunks and honey globs.

2. Taste and add more lime juice, if you like.

3. Serve in a large glass pitcher or individual glasses.

Adapted from Super Natural Every Day

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Portonic

Fri, 08 Jul 2011 13:34:11 -0400

Makes one drink

Ice
2 ounces white port (Dow's Extra Dry White Port)
Dash of lime juice
2 ounces tonic water
1 slice cucumber or bitter melon
2 slices seedless green grapes

In a wineglass filled with ice, combine the white port and lime juice. Top with tonic water and garnish with the fruit.

Recipe adapted from Dushan Zaric of Macao Trading Co., New York

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