Recipes: Super Bowl Pre-Game Cocktails, 2016

Hailing from a city that hasn’t won a major professional football championship since Dwight Eisenhower was President, it can be difficult to get excited about this time of year. Drinking with friends certainly helps numb the pain during Super Bowl Sunday (with the exception of the trash talking and reminders of your home team), so here are a few cocktails we’ve selected for your consideration. Hopefully these will help you forget all of the painful attempts at doing the Dab your friends will no doubt be making.

BeertailKetel One Citroen Beertail
1 ½ oz. Ketel One Citroen
¾ oz. fresh lemon juice
½ oz. maple syrup
3 dashes Angostura bitters
Belgian-style white ale

Combine first four ingredients in a mixing glass. Shake with ice and strain into a highball glass filled with ice. Top with white ale. Garnish with a lemon wheel.

coin TossCoin Toss
1 oz. Twenty Boat Spiced Rum
1 whole egg
1/2 oz. simple syrup
3 oz. stout beer
In a cocktail shaker, dry shake (shake without ice) very well. Then add ice and shake again very well. Strain into a tall glass without ice. Optional: grated nutmeg and vanilla sugar for garnish.

blue pantherThe Blue Panther
2 parts Svedka Strawberry Lemonade
½ part blue curaçao
½ part pineapple juice
½ part fresh lemon juice

Pour ingredients into a blender, adding ½ cup crushed ice last, and blend at high speed. Pour into a Hurricane/Pilsner glass. Garnish with a lemon wedge.

PantherThe Panther Pounder
1.5 oz Dixie Southern Vodka
.5 oz Velvet Falernum
10 fresh blueberries
.5 oz blueberry syrup
.5 oz fresh lemon juice
Blenheim’s Spicy Ginger Ale

For the blueberry syrup: equal parts water, sugar and blueberries (make quantity as desired). Bring to a boil, reduce heat and simmer 3 minutes. Strain off blueberry skins. Store in glass jar. Will keep for a week in the refrigerator.

For each drink: Muddle 6 blueberries, add vodka, falernum, blueberry syrup, lemon juice, ice and shake. Pour into mason jar, add ice to top of glass and top with spicy ginger ale. Garnish with remaining fresh blueberries, skewered, and a lemon slice.

The Sheriff
1 oz. bourbon
2 oz. orange curacao
4 oz. Natalie’s Orchid Honey Tangerine Juice ginger beer
ice cubes
orange peel and blueberries for garnish

Fill a glass with ice cubes. Pour bourbon, orange curacao, and tangerine juice in the glass and stir. Top off the glass with a splash of ginger beer. Garnish with a generous piece of orange peel and a couple of blueberries.

Recipes for National Hot Toddy Day, 2016

With the majority of the country already in or about to enjoy the depths of yet another bone chilling winter, we felt it necessary to provide a classic recipe for a freezing season on National Hot Toddy Day (today, January 11). We start off with the basic recipe and swerve off into two variations worthy of your consideration. Take heart: Spring is only 70 days away!

The Basic
1 ½ oz bourbon (note: I often use Bulleit here, but to each their own)
1 tablespoon honey
½ oz lemon juice
1 cup hot water
1 lemon wedge

Combine all ingredients in coffee or tea mug. Stir. Drink. Feel better.

image002Milagro Hot Toddy
1 ½ parts Milagro Añejo tequila
1 part agave nectar
4 cloves
1 cinnamon stick
1 whole anise star
4 parts boiling water
1 lemon wheel

Combine agave nectar, spice and tequila in a heat-resistant snifter or mug. Add the boiling water. Squeeze the lemon, drop it in, and stir until agave nectar has melted.

The Kurobin Hot Toddy
(by Heidi Merino of The Liquid Chef)
1 oz Iichiko Kurobin shochu
½ oz Grand Marnier
1 bar spoon agave nectar
½ oz fresh squeeze lemon juice
4 oz boiling water
1 cinnamon stick

Combine ingredients in a glass coffee mug and stir with a cinnamon stick.

Recipe: New Year’s Eve Champagne Cocktails, 2015

Usually by the stroke of midnight, most partygoers are beyond being discriminiate in their choice of libation with which to ring in the new year. But not you, Drinkhacker reader. You value substance and style over slurred speech no matter what time it is. So here you go: some alternative cocktail ideas that go beyond champagne in a flute. May 2016 be most excellent to you and yours.

royalRoyal Buddha
1 oz. Hangar 1 Buddha’s Hand Vodka
0.5 oz. fresh lemon juice
0.5 oz. honey syrup
2 oz. California sparkling wine

Add ingredients except sparkling wine in shaker. Shake with ice and strain into a chilled Champagne Flute. Top cocktail with sparkling California wine. Garnish with an expressed long lemon peel.

Star Kiss
1 ounce Ciroc Apple vodka
.75 ounce pomegranate molasses
.75 ounce lemon juice
.5oz sparkling wine

Fill the cocktail shaker with ice, add all of the ingredients and shake vigorously. Strain into Coupe glass. Top with sparkling wine.

image001Day Break
1.5 oz. 1800 Reposado Tequila
1 oz. blood orange liqueur
0.5 oz. blood orange juice
2 dashes orange bitters
1 oz. Champagne

Add ingredients except champagne in shaker. Shake with ice and strain into a Champagne Flute. Top cocktail with Champagne. Garnish with grapefruit wedge.

 

Recipe: Holiday Cocktails, 2015

No holiday season is complete without the insufferable relatives and the libations that go along with numbing the rage you may feel at the family dinner table. Here are a few recipes to help get you through those rough moments. For everyone who doesn’t have holiday headaches, well, just serve and enjoy! Happy Holidays from the Drinkhacker crew!

Winter WonderWinter Wonder
1 oz vodka
2 oz eggnog
.25 oz Godiva White Chocolate Liqueur
.25 oz peppermint schnapps

Add Vodka, eggnog, Peppermint Schnapps and Godiva White Chocolate Liqueur. Shake with ice and strain into a martini glass.

Amaretto & Eve
1 oz. Laird’s Bonded Apple Brandy
0.5 oz. Foro Amaro
0.25 oz. Disarrono Amaretto
top with 6 oz. hot apple cider

Garnish with a cinnamon stick.

eggnogJack Honey Egg Nog
4 oz. Jack Daniel’s Tennessee Honey
12 oz. virgin eggnog
Garnish with Cinnamon Stick option

Laphroaig Ginger[Bread] Man
Created by Tyson Buhler (New York, NY)
1 1/2 parts Laphroaig 10 Year Old
3/4 parts cantaloupe juice
3/4 parts lemon juice
1/2 part ginger syrup

Combine ingredients in a cocktail shaker with ice. Shake and strain into coup glass.

coffeeCafé Maguey
1 oz. Milagro Tequila Reposado
1 oz. Del Maguey Crema
½ oz. agave nectar
2 oz. Lavazza Espresso Delicato

Stir with ice and strained into a double old-fashioned glass. (Note: ideal at breakfast with thick cut bacon)

Partridge and Pear Margarita
2 cups Sauza Signature Blue Silver 100% Agave Tequila
1 cup pear syrup
1 cup simple syrup
½ cup lemon juice
½ cup lime juice
Rosemary sprigs and pear slices for garnish (optional)

Combine the first five ingredients in a pitcher and stir. Chill in the refrigerator until ready to serve. Pour into margarita glasses and garnish each with a rosemary sprig and slice of pear. Serves 8. Enjoy! (Note: does not actually include Partridge)

unnamedPoinsettias In Pisticci
1.5 oz. Amaro Lucano
1 oz. lemon juice
.5 oz. honey syrup
rosemary sprig for garnish

Add all ingredients to a cocktail shaker filled with ice. Shake and strain into coupe glass and garnish with rosemary sprig.

The Peppermint Patty
(Courtesy of the 3800 Ocean at Palm Beach Marriott Singer Island Beach Resort & Spa)
1/2 oz. peppermint schnapps
1/2 oz. vanilla vodka
1/2 oz. cream
1/2 oz. Frangelico
1/2 oz. chocolate liqueur

Build in glass with a peppermint rim. Top with whip cream and cherry

Recipe: Thanksgiving Cocktails, 2015

Once again, the Thanksgiving holiday is here, and with it comes the assurance of a few things: the food will be good, the Lions will lose, and the drinks will be poured at a healthy and brisk pace. Here are a few recipes that we’ve received that we will be no doubt pouring in between the carving of the turkey and the fumbling of the football.

Winter_RespiteWinter Respite
2 parts Bacardi Gran Reserva Ocho Años
2½ parts ginger beer
1 part Carrot Eau de Vie
½ part lime juice
½ part smoked maple simple syrup*
grated coffee bean (for garnish)

Place all ingredients except coffee beans and ginger beer in a tumbler with ice. Stir and strain into a Collins glass with ice. Pour ginger beer over the top and finish with a bit of coffee beans grated on a microplane.

*Smoked Maple Simple Syrup – 1 cup Cold Smoked Maple Syrup and 1 cup water

Mix together and bring to a boil. To cold smoke the maple syrup, heat wood chips in a pie tin until they smoke, then put syrup in a bowl put them in a container and cover with foil for 35 to 45 minutes.

Sapphire_SpiceSapphire Spice
2 parts Bombay Sapphire gin
1 large heaping spoonful of pumpkin puree and/or pumpkin pie mix
1 tsb. dark brown sugar
dash of vanilla extract (7 drops)
2 dashes of Ground Cinnamon

Shake all ingredients vigorously with ice and strain into chilled martini glasses, then top with nutmeg.

Reserva Sparkler
1 oz. Jose Cuervo Reserva de la Familia Tequila
splash simple syrup
5 oz. Champagne
garnish with chocolate shavings

Add tequila and simple syrup in champagne flute. Top with Champagne and garnish with chocolate shavings.

Sauza-Harvest-DrinkThe Sauza Harvest (serves 8)
2 cups Sauza Signature Blue Silver 100% Agave Tequila
1 cup maple syrup
3/4 cup pumpkin puree

Combine ingredient in pitcher and stir until thoroughly mixed. Serve over ice in brown sugar-rimmed glasses. Finish cocktail with a star anise for a festive garnish (optional).

Cranberry_SaucedCranberry Sauced
2 parts Owl’s Brew Pink and Black (fresh brewed Darjeeling tea with hibiscus, strawberry and lemon peel)
1 part vodka
2 dashes Fee Brother’s Cranberry Bitters
rosemary

Combine Pink and Black, vodka and cranberry bitters in a shaker with ice and shake. Strain into a cocktail glass and garnish with a rosemary sprig.

Chai, Spice and Everything Nice
1-1/2 oz. Wild Turkey 81 (note: I upped it to Wild Turkey 101. Either one will do.)
1/2 oz. cinnamon syrup*
3/4 oz. chai infused sherry*
3/4 oz. fresh squeezed lemon juice
dash of cardamom bitters

Combine all ingredients in shaker with ice. Shake, and strain over ice into rocks glass. Garnish with grated cinnamon and orange slice.

*Chai Infused Sherry – Empty 1 bottle of sherry into a large bowl. Throw in 6 chai tea bags and squeeze to release oils. Steep for 3 hours. Give tea bags one last squeeze before discarding from the infused sherry.

*Cinnamon Syrup – Place equal parts sugar and water, plus crushed up cinnamon sticks (2-3 sticks per cup of sugar), into a pot and bring to a light boil. Reduce to a simmer and let sit for 5 minutes. Remove from heat, cool completely and strain.

Recipe: Halloween Cocktails, 2015

Aside from perhaps Christmas and St. Patrick’s Day, it seems that we receive the greatest number of cocktail recipe ideas for Halloween. Once again, we take the time to consider and test as many as possible (rough job, I know) in the comfort of our own test kitchen. Here are a few submissions that we’ve chosen as the best of the best this year. Hopefully one or more will find its way into your parties this year.

bloodBloodtini
Courtesy of The Sea Fire Grill
1.5 oz vodka
.5 oz triple sec
.5 oz lemon juice
.5 oz cherry brandy
3 drops of Chambord

Pumpkin Bourbon Cider
Created by Larry Piaskowy
2 parts Basil Hayden’s bourbon
¾ part lemon juicepumpkin cider
½ part sweet vermouth
¼ tsp. superfine sugar
¾ part pumpkin puree
6 dashes Angostura Bitters
2 parts Dry Hard Cider
1 piece of fresh nutmeg (for garnish)
1 cinnamon stick (for garnish)

Combine pumpkin puree, superfine sugar, sweet vermouth, bitters and lemon juice into a mixing glass. Stir until sugar is nearly dissolved. Add bourbon and ice. Stir well and strain into a cocktail glass. Top with dry hard cider. Garnish with grated nutmeg and a cinnamon stick.

Bloody Bellini
4 oz Prosecco DOC, chilled
0.5 oz Campari
1 oz white peach puree
0.5 oz grenadine

In a pint glass, gently stir all of the ingredients. Pour the drink into a chilled flute.

sparklerPorton Autumn Sparkler
2 oz. Pisco Portón
0.5 oz. fresh lemon juice
1.25 oz. fig preserves
2 oz. sparkling wine
Fresh rosemary sprig and orange peel

Combine Portón, lemon juice, and preserves in a shaker and shake with ice. Double strain over large ice in rocks glass. Top with sparkling wine. Garnish with rosemary sprig and orange peel.

The Black Widow
Created by Tad Carducci, The Tippling Bros.
2 oz Diplomatico Reserva rum
0.5 oz. Amaro Lucano
0.5 oz. honey syrup
2 dashes Angostura

For the honey syrup: in a small pot over medium heat, combine 1 cup honey and 1 cup water and stir lightly until dissolved. Stir all ingredients and strain into a chilled cocktail coupe. Garnish with an orange peel and grated allspice.

harvestThe Harvest Moon
1 1/2 oz Hangar 1 Mandarin Blossom Vodka
3/4 oz Amaro Montenegro
1/2 oz lemon juice
1/4 oz honey
2 dashes Grapefruit bitters
Orange zest (for garnish)

Combine ingredients with ice, shake and strain. Garnish with orange zest and orange peel.

Cocktail Recipes for Labor Day, 2015

So this week we’ve published our 4,000th post on the site, and this is our 230th recipe entry. So if you can’t find anything interesting to drink in 5.75% of our publishing history, I don’t know what to tell you.

But what I can tell you is that summer is coming to an end. While part of the nation is still enjoying temperatures in the 80-90 degree range, elsehwere things are starting to cool off and change colors. Soon the aroma of pumpkin-spiced everything will permeate and annoy us all. So until then, try some of these for a last gasp before autumn’s arrival.

cucumberCrisp Cucumber Cooler
1.5 oz Deleón Platinum Tequila
.75 oz fresh lemon juice
1 oz simple syrup
1 oz English cucumber (or domestic) puree
Small pinch of sea salt

Shake all ingredients together and strain over ice in old fashioned glass. Garnish with long cucumber slice.

zenlionZen Lion
2 oz Deleón Platinum Tequila
.5 oz honey syrup
.75-1 oz lemon juice
3-4 oz Chamomile tea
1-2 dashes of lemon bitters

Build all ingredients in collins/tall glass. Garnish with Chamomile flowers. (Note: The flowers are totally optional. It is perfectly okay if you don’t use them.)

highspireHighspire Smash
Courtesy Austin Hope, Paso Robles, California
3 blackberries, reserve 1 for garnish
3 raspberries, reserve 1 for garnish
1/4 oz simple syrup
1 1/2 oz Highspire Whiskey
1/2 oz Campari
1/4 oz lime juice

In a rocks glass, muddle berries with the simple syrup. Add the remaining liquid ingredients. Add crushed ice, and give the cocktail a quick stir. Garnish with berries. Makes 1 cocktail.

Clyde May’s Apples to Apples
2 orange slices
2 brandied cherries
½ oz honey
1 ½ oz Clyde May’s Whiskey
½ oz sweet vermouth
2 oz hard cider

Muddle orange slices and cherries with honey. Add ice, whiskey, sweet vermouth and cider. Stir all ingredients.

cavaCava Royal
1½ oz freshly squeezed lime juice, plus more for rims
2 oz gin
1/2 cup superfine sugar (or 2 teaspoons per shaker)
1 bottle brut cava
Grenadine

Mix lime juice, gin, and superfine sugar in a 2-quart pitcher; chill until ready to serve, several hours. Dip rims of glasses in lime juice, then sugar, to coat with 1-inch-wide band. Measure 4 ounces cava into cocktail shaker filled with ice. Add 3 1/2 ounces lime juice-and-gin mixture, and shake; strain into 2 glasses, and add 2 to 3 drops of grenadine to each. Makes 12.

Negroni Slushy
4 1/2 oz G’Vine gin
2 1/2 oz Campari
2 1/2 oz La Quintinye Vermouth Royal Rouge
3 cups ice
orange slices for garnish

Combine gin, Campari and sweet vermouth in airtight container. Place in freezer and freeze for at least 8 hours and up to 3 days. When ready to serve, add chilled alcohol and ice to blender. Blend on high speed until uniform and smooth. Garnish with orange slice and serve immediately.

Blueberry Collins
2 oz Cachaça 51
3/4 oz fresh lemon juice
3/4 simple syrup infused with hibiscus
3 to 4 blueberries

Add ingredients in a shaker tin and shake with ice well. Pour over ice in a Collins glass and top with cold seltzer water. Drop a few blueberries in the glass for garnish.