Cocktail Recipes: Get Drunk for Inauguration Day!

Bacardi Old Fashioned

Whether you’re celebrating the inauguration of America’s new president, mourning the outgoing administration, or simply looking for something historical to drink, we have a few suggestions. Here are some cocktails preferred by Presidents past — or created in their honor. (With a nod to information provided by the New York Post.) By the way: In interviews, Donald Trump says he doesn’t drink.

Harry S. Truman
Old Fashioned
Ingredients:
2 parts dark rum
2 dashes Angostura bitters
1 splash water
1-2 tsp sugar
1 orange peel

In an old fashioned glass, combine the sugar, water, and Angostura bitters with a bar spoon. Add half the rum along with 2-3 ice cubes, stirring repeatedly. Pour in the second half of the rum and 2-3 more ice cubes, continuing to stir. Cut a piece of orange peel; express the orange peel over the drink to release the citrus oils. Drop the peel into the drink to finish and serve.

William McKinley
McKinley’s Delight (This was popular during his election campaign)
3 oz. rye whiskey (shoot for at least 100 proof)
1 oz. sweet vermouth
2 dashes cherry brandy
1 dash absinthe (Pernod may be substituted)

Combine all ingredients over ice in a pint glass and stir thoroughly. Strain into a chilled cocktail coupe. No garnish is needed.

Teddy Roosevelt
Mint Julep
10 to 12 fresh mint leaves (the President used fresh mint from the White House garden)
a splash water
1 sugar cube
2 or 3 oz. rye whiskey
¼ oz. brandy

In a highball glass, gently muddle the mint, sugar, and water. Fill the glass with cracked ice, add whiskey, and stir well until the glass is well frosted. Garnish with a mint sprig.

Calvin Coolidge
The Coolidge Cooler (Created by Vermont Spirits for his birthday)
1.5 oz. Vermont White vodka
½ oz. American whiskey
2 oz. orange juice
club soda

In a collins glass, add ice and all other ingredients except the club soda. Top with club soda. Stir and enjoy.

Franklin D. Roosevelt
Bermuda Rum Swizzle
2 oz. dark rum
1 oz. lime juice
1 oz. orange juice
1 generous dash of Falernum or bitters

It is recommended that this cocktail be stirred with an actual drink stirrer. Pour into a double old-fashioned glass filled with ice; stir and serve.

Ronald Reagan
Vodka Orange Blossom Special
1 oz. vodka
1 oz. sweet vermouth
2 oz. fresh orange juice

Stir together in a barroom glass filled with ice. Use soda instead of vermouth for a lighter, fizzier cocktail.

Bankside PunchWilliam Clinton
Snakebite
8 oz. hard cider
8 oz. lager beer
¼ oz. creme de cassis

Mix in a standard pint glass with no ice and serve.

We also offer a cocktail for a small gathering of friends and a punch for a party, whichever your plans are.

Bankside Punch
1 oz. rum
1/2 oz. lemon juice
1/4 oz. honey-sweetened tea
3/4 oz. mango puree (or juice)
3/4 oz. chilled water

Combine and chill all ingredients. When ready to serve, add to a punch bowl filled with one large ice block, 1 split vanilla bean, along with lemon and lime wheels. Serve in punch cups filled with ice and a grapefruit twist garnish.

Recipe: Lavazza Coffeetail No. 51

Lavazza Coffetail No 51

Lavazza is an Italian coffee, and its producer came up with this concoction — which makes an unlikely pairing of cold brew coffee concentrate and ginger ale. Let’s give it a spin!

Lavazza Coffeetail No. 51
3 parts ginger ale
2 parts cold brew coffee concentrate
2/3 part vodka
Lavazza Coffeetail No 51 ingredientssplash of Grand Marnier
splash of simple syrup
sliced lemon or orange and cucumber
Maraschino cherries
fresh mint if desired

Fill a 12 oz. glass with ice. In a shaker, combine cold brew, Grand Marnier, vodka and syrup; pour over the ice. Top with ginger ale. Decorate with wheel or slices of orange and/or a lemon. Skewer cherries and cucumber wedge. Garnish with mint.

This cocktail is light and refreshing with an immediate coolness from the ginger ale fizziness and cucumber. It tastes similar to a sweetened iced tea, though the coffee notes from the espresso we used came through in the middle. While perfect for an evening of glitz and glamour (it was designed for the recent Golden Globes), it would make an equally lovely cocktail for a summertime outdoor barbecue.

Recipes: Two Cocktails from the Facundo Rum Collection’s ‘Art of Rum’

Facundo Rum comes from a long Bacardi tradition for distilling rum. However these rums in the Facundo Rum Collection are high quality sipping rums, rather than the kind thrown into a Piña Colada at the local tiki bar. The story goes that Don Facundo Bacardí Massó brought out premium rums from the family collection to inspire their creation.

Here are two of their signature cocktails featuring rums from the collection.

The rum in the Eximo Old Fashioned has a lovely and warm scent which translates nicely into the cocktail itself. It is sweet but not in a sugary way. Instead, the honey hovers over it like a layer of fog. The bitters adds an herbal scent and give the cocktail a slight tang.

Eximo Old Fashioned
2 parts Facundo Eximo Rum (a medium- to heavy-bodied rum aged 10 to 12 years)
1/4 part honey syrup
4 drops of Bittermens Burlesque Bitters
orange peel garnish

Pour ingredients into an old fashioned glass. Add ice and stir.

Note: To make honey syrup, pour equal parts of honey and water in a small pan. Bring to a boil, lower temperature to medium-high and simmer for five minutes. Allow the mixture to completely cool; a minimum of two hours is recommended.

The Neo White Negroni cocktail has a nice warming upon the first sip. In the center, the fruity spice of the Cocchi White Americano appears with the cherry flavor dancing across the top. The lemon twist is adds a bit of eye candy and does help bring out the aperitif.

Neo White Negroni
2 parts Facundo Neo Rum (a blonde blend of rums aged 8 years)
1 part Cocchi White Americano
dash of Maraschino liqueur
lemon twist

Mix all ingredients into a cocktail glass. Garnish with a twist of lemon and serve.

Facundo recommends pairing both of these cocktails with seafood, such as seared scallops or tuna steaks. They’re also a fine duo to sip on a cold night while relaxing after a long day.

Recipes: Dessert Drinks with Kerrygold Irish Cream

Macchiato Martini

Kerrygold Irish Cream is the latest Irish cream liqueur on the market, and these two cocktails presented by the company are both delightful and worth checking out.

The Macchiato Martini will please those chocolate lovers among us. We like the idea of chocolate syrup because you can customize the chocolate to the imbiber — milk chocolate versus dark chocolate and how heavy they prefer either. A nice touch would be to add a dessert-like stick as a stirrer, such as a Pepperidge Farm Creme Filled Pirouette Rolled Wafer instead of the cookie crumbles. If you want to kick it up a notch, add an ounce of vodka.

Macchiato Martini
1 oz. Kerrygold Irish Cream Liqueur
1 shot espresso
1/2 oz. chocolate syrup

Shake all ingredients with ice. Strain the ingredients into a martini glass with no ice. Garnish with chocolate cookie crumbles.

The Butter Me Up cocktail will certainly butter up any fan of ice cream. Sweet and creamy, all it needs is a slice of cake on the side to turn it into a perfect birthday style celebration.

Butter Me UpButter Me Up
From The Blind Pig Speakeasy, Dublin
1 oz. Kerrygold Irish Cream Liqueur
1/2 oz. vanilla liqueur
1/2 oz. butterscotch liqueur
1 oz. fresh cream
1 scoop vanilla ice cream

Shake all of the ingredients with ice. Strain into a highball glass filled with ice. Garnish with 1/2 of a strawberry. (Why a half? Heck, go ahead and toss the whole strawberry in there, then enjoy!)

Recipe: Two Cocktails with Patron XO Café Liqueur

Patron Tequila is a favorite of many drinkers, so we whipped up a pair of their recommended cocktails featuring two tequilas from the Patron XO Café collection:  Patron XO Café Coffee and Patron XO Café Dark Cocoa. Both are luscious and would fit in as an after dinner drink or served with dessert.

The first is called Baby Stout. It is a very simple drink but packs in the flavor. The coffee flavors are sweet and strong like dark coffee, tasting like a creamy Irish cream espresso. Take a sip, roll it across your tongue to warm up the mouth and you’ll be ready for more.

Baby Stout
1 oz. Patron XO Café Coffee Tequila
.5 oz. Irish cream liqueur

Pour the Patron XO Café Coffee into a shot glass and chill. (You can also chill the Patron on its own first.) Top off with Irish cream so that it resembles a miniature glass of stout beer and serve.

The second recipe is Jalisco Coffee Swizzle. It calls for the Patron XO Café Coffee. Instead, we used Patron XO Café Dark Cocoa. Wonderfully sweet, the coffee tones blend through to the finish as the underlying chocolate joins in the pleasure. This one is recommended for the mocha lovers of the world.

Jalisco Coffee Swizzle
1.75 oz. Patron XO Café Dark Cocoa Tequila
1 oz. spiced sugar syrup  (We made our own with equal parts of sugar and water, then added cinnamon, allspice, and nutmeg before boiling to dissolve the sugar. Be sure to let it cool before using.)

Add both ingredients to an old fashioned glass, add crushed ice, and stir with a cinnamon stick. You can also garnish it with orange peel before serving.

Recipes: Celebrate Sailor Jerry’s 106th Birthday with 3 Cocktails

You can’t have an anniversary without a special anniversary edition bottle — and this one is certainly special, with Norman Collins’ photo on the back. You may know him better by another name:

January 14th marks the 106th birthday of the undisputed father of old school tattooing, Norman “Sailor Jerry” Collins. Known for his unapologetic attitude and all-American values, Norman Collins was a tattoo legend, a musician, radio host, biker, and served in the U.S. Navy.

After his time in the Navy, Collins made Hawaii his home and opened a tattoo parlor where he showcased the innovative craftsmanship and artistry that made him famous. He was an inspiration for many modern day artists and creators such as tattoo artists Oliver Peck, Michael Malone and artist turned designer Ed Hardy. Collins’ iconic flash art work has lived on in tattoo designs and art across the world.

Sailor Jerry Spiced Rum was created to honor Norman “Sailor Jerry” Collins, and the brand celebrates all of his personal passions – from the military and the inked community, to motorcycles and rock n’ roll, and to those people and partners who live their lives according to their beliefs.

To celebrate, Sailor Jerry Spiced Rum has teamed up with The Field Museum in Chicago, to host a special birthday celebration. The Field Museum’s Tattoo Exhibit is currently home to some of Norman Collins’ original tattoo flash artwork, so to honor the legend on his birthday, Oliver Peck from Spike TV’s Ink Master’s will be providing complimentary Norman Collins flash tattoos to a select number of attendees.

In honor of Mr. Collins, here are three cocktails to celebrate the tattooed icon.

This cool, refreshing cocktail called a Cherry Jerry is delightful. When garnishing with the cherry, why not add a couple of spoons of syrup from the maraschino cherry jar? The spiced rum plays off of the lemon-lime soda for a drink fit for a backyard picnic or poolside. Save this recipe for the hot months to come. You’ll be pleased with it.

Cherry Jerry
1 part Sailor Jerry Spiced Rum
3 parts lemon-lime soda
grenadine or Cherry Heering floater
garnish with a Jerry’s Cherry (see below)

Add all ingredients into a cocktail glass, garnish and serve.

Jerry’s Cherries
Drain a 10 ounce jar of Maraschino Cherries of their liquid. Fill with Sailor Jerry Spiced Rum. Return the lid and refrigerate for at least 1 week.

The ginger and rum mingle together in the Jerry Loves Ginger cocktail to make a wonderful blend of zing and spices. Don’t substitute ginger ale; you want to do the rum justice. This might also make a nice hot toddy. Simply heat up the ginger beer with a bag of chamomile tea to brew the tea. Add to a mug with the rum and a tJerry Loves Gingerablespoon of honey.

Jerry Loves Ginger
1 part Sailor Jerry Spiced Rum
3 parts ginger beer

Add Sailor Jerry to an empty highball glass, then fill with ice. Top with ginger beer and garnish with candied ginger.

A Ginger Spiced Negroni is a spicy take on a Negroni. We found the Campari a little overpowering in this cocktail, though it did lighten up as the ice melted. Perhaps using a half part would be better. It is definitely to be enjoyed as a slow sipper. Some people like their Negroni as a before-dinner drink but we recommend this one for later in the evening.

Ginger Spiced NegroniGinger Spiced Negroni
1 part Sailor Jerry Spiced Rum
1 part Campari
1/2 part ginger liqueur
1/2 part sweet vermouth

In empty mixing glass, measure Sailor Jerry. Add Campari, ginger liqueur, and sweet vermouth. Add a few chunks of ice and stir to blend flavors and dilute. Add more ice and repeat. Strain into empty chilled old fashioned glass. Add fresh ice block and garnish with candied ginger.

Recipe: Bourbon and Barrel Aged Imperial Stout Pecan Pie with Bourbon Crust and Malted Whipped Cream

This incredible pecan pie recipe comes from Homebrewchef.com, which adapted it from a recipe in Beer Advocate magazine. I made this with Jim Beam Double Oak Twice Barreled Bourbon. For the Russian Imperial Stout, I used So Happens It’s Tuesday from The Bruery (A / $20 per 750ml bottle), which is aged in bourbon barrels. I was surprised to find the stout had a sour side to it and initially worried it would negatively impact the pie. However, I also used dark corn syrup instead of the light listed in the recipe ingredients. The two balanced one another nicely. The pie filling came out sweet, but not syrupy sweet.

Traditionally, cooks use vodka instead of water in their pie crusts. The reason for this is because the alcohol evaporates, leaving a flaky crust. This recipe calls for bourbon instead of vodka and it worked well for the same reasons. I also loved the use of barley flour in the crust for something truly unique. I found the flour at our local community market.

This recipe also needs dry malt extract (DME), which is not something normally found in the supermarket. I did get mine from the local The Beverage People shop. They do have a website to order from here. It is interesting to note that DME is used in the center of candy malted milk balls. No wonder they are so good! I also recommend the use of real maple syrup and not the imitation kind; a pie this good deserves the real thing.

With the whipped cream, the malt extract adds a malty sweetness to the bourbon and cream flavors. The recipe called for powdered milk. This is an important ingredient as it gives the whipped cream body. I used real heavy cream for mine. The taste is heavenly.

Most of the alcohol, except for the bourbon in the whipped cream, cooks off so there is no real alcohol content to speak of…only the wonderful, warm flavor.

This pie is a bit expensive to make because of the unusual ingredients, not found normally at the grocery store, and the alcohol. However, this is the best pecan pie I have ever tasted. Some things, like fine foods and good beer and spirits, are worth the money spent on them, particularly when they are for a special occasion. This pecan pie is no exception and I highly recommend it.

Here is the recipe. I should also note the crust is for two pies, while the filling is for one. I simply doubled the filling ingredients and baked two pies, which serves twelve slices. Preparation time is about 20 minutes. Cooking time is 60 minutes.

Bourbon Barley Pie Crust
• 1 1/2 cups flour, unbleached all purpose
• 1/2 cup flour, barley
• 1/2 cup flour, pastry
• 3 tablespoons Dry Malt Extract (DME)
• 1 teaspoon sea salt
• 8 ounces unsalted butter
• 4 – 5 tablespoons Bourbon, ice cold

Stout Pecan Filling
• 3 each eggs, jumbo at room temperature
• 3 each eggs, jumbo, yolks only, at room temperature
• 1/2 cup Dry Malt Extract (DME)
• 1/2 cup sugar, organic
• 1/2 cup Bourbon Barrel Aged Imperial Stout
• 1/2 cup light corn syrup
• 1/4 cup maple syrup
• 4 tablespoons unsalted butter
• 1/2 teaspoon salt, kosher
• 3 cups shelled pecan halves

Malted Whipping Cream
• 1 cup heavy cream
• 3 tablespoons Dry Malt Extract (DME)
• 1 tablespoon sugar
• 1 tablespoon milk powder
• 2 tablespoons Bourbon

Bourbon Barley Pie Crust Directions:
• In the bowl of a food processor, add the flours, DME, and salt. Pulse several times to mix the ingredients together. Add the cold butter cubes to the bowl and pulse a few times to cut the fat into the flour mixture.
• Keep pulsing until the mixture has small grain size chunks of fat evenly distributed throughout the mixture.
• With the motor running, quickly add the bourbon until the mixture just forms a ball. Since the alcohol mixed with flour cannot form gluten like water and flour can, over mixing isn’t as much of an issue with this crust. Plus the alcohol will evaporate (40% alcohol), resulting in a flaky crust. Form the dough into two equal size balls. Take plastic wrap and wrap each ball of dough, pressing down on each to create a disk. Place in the refrigerator for at least 30 minutes to re-chill, while fully hydrating the flour, making it easier to work with and helping the crust from shrinking as it cooks.
• Preheat the oven to 350°F | 177°C. Take one dough ball and roll it out to ¼ of an inch thick round on a lightly floured surface. If you don’t have a rolling pin, use a 22 oz bottle that is chilled will also work. Place it in your pie dish or tin. Crimp the edges of the crust and set aside. Use the second pie crust for another pie (try apple) or another application like turn overs.

Stout Pecan Filling Directions:
• In a large bowl, add the eggs and yolks (saving the whites for another recipe), whisking until light and frothy. Add the DME, sugar, Imperial Stout, corn syrup, maple syrup, melted butter, and salt; mix well. Add in the pecan halves and mix to coat. Pour this mixture into the prepared pie crust, smoothing out any pecans which are sticking out. Place into the center of the oven and bake for 50 to 60 minutes, until the custard is set. Remove from the oven and let cool completely before serving.

Malted Whipped Cream Directions:
• In a cold metal bowl, add the cold cream, DME, sugar, milk powder, and bourbon. Using a whisk, beat until soft peaks form. Top each slice of pie with a healthy dollop and serve.

Homebrewchef recommends pairing the pie with Parabola Russian Imperial Stout from Firestone Walker Brewing Company (A / $20 per 650ml bottle). This recommendation was spot on as the flavors of both the stout and the pie mingled well together on the tongue. I also recommend, for the wine folks reading, pairing this pie with a Kelley and Young Late Harvest Zinfandel, from Robert Young Vineyards (A+ / $36 per 375ml bottle).

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