Category Archives: Recipes

Recipe: Sailor’s Punch

Posted on December 21, 2012 by Christopher Null| Leave a comment

sailors punch 224x300 Recipe: Sailors PunchWill you be at Drinkhacker HQ tonight? Here’s what you’re drinking… while supplies last!

Adapted from this recipe at Serious Eats. The bay leaves are what sucked me in!

Update: This punch was a huge hit and was gone in about an hour. There’s no way it serves 40. Maybe 20. I would at least double the recipe for any sizable party.

Sailor’s Punch
2 bottles Bourbon (I used Tennessee whiskey)
12 oz. apple cider
6 oz. spiced syrup (recipe below)
8 oz. simple syrup
10 oz. lime juice
20 bay leaves (dry)

Combine all ingredients in a punch bowl. Garnish with apple, lemon, and lime slices. Serves 40.

Spiced Syrup
6 oz. water
12 cinnamon sticks
10 cloves
12 allspice berries

Combine all ingredients, boil, then allow to cool. Strain. More like spiced water than syrup.

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Posted in Bourbon, Recipes, Whiskey

3 Amazing Halloween Cocktail Recipes

Posted on October 8, 2012 by Christopher Null| 1 Comment

These seasonally-appropriate concoctions, courtesy of celebrity caterer Andrea Correale, sounded (and look) too awesome not to post.

candy corn cocktail 255x300 3 Amazing Halloween Cocktail RecipesCandy Corn Cooler
2 oz. SKYY Infusions Pineapple vodka
1.5 oz. orange sherbet, softened
1 oz. pineapple juice
1 oz. milk
1 oz. simple syrup

Combine SKYY Infusions Pineapple and pineapple juice in cocktail shaker with ice. Strain over fresh ice into a clear Collins glass. Combine softened orange sherbet and ice in a cocktail shaker and shake vigorously. Strain, and pour over bar spoon to layer in the rocks glass. Then, combine simple syrup and milk in cocktail shaker and shake vigorously. Layer milk mixture on top of sorbet mixture.

Jack O Lantern Cocktail 3 Amazing Halloween Cocktail RecipesJack-o’-Lantern Cocktail
1 oz cognac
.5 oz Grand Marnier
1.5 oz orange juice
.5 oz ginger ale
orange wheel & lime twist for garnish

Combine all ingredients in a cocktail shaker. Shake well and strain into an ice-filled rocks glass. Garnish with an orange & lime “Pumpkin Top”.

“Pumpkin Top” Garnish
Fold a small piece of lime twist/peel in half and insert it into the center of an orange wheel.

bourbon milkshake 199x300 3 Amazing Halloween Cocktail RecipesBourbon Pumpkin Pie Milkshake (makes 2 shakes)
2 cups vanilla ice cream
1/2 cup milk
1/4 cup cream or half and half
1 tablespoon vanilla extract
2/3 cup pureed pumpkin
1/2 tablespoon pumpkin pie spice
1/3 cup graham cracker crumbs
2-3 ounces of bourbon
frosting + sprinkles (or cinnamon sugar) for glasses

Add all ingredients to a blender and mix until combined. Rim glasses with a light coating of frosting then dip in sprinkles. Pour in shake and sprinkle cinnamon on top. Top with whipped cream if desired. Serve!

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Posted in Recipes

Fall-Friendly Cocktails For 2012

Posted on October 7, 2012 by Christopher Null| Leave a comment

Speyside 195x300 Fall Friendly Cocktails For 2012Fall is upon us, and that means it’s time for more brooding, savory drinks. Here are a few autumnal libations, courtesy of our friends at William Grant & Sons.

Maple Sage Bourbon (Recipe courtesy of Kim Haasarud, founder of Liquid Architecture LLC)
2 sage leaves, plus additional for garnish
0.75 parts. dark amber maple syrup
0.75 parts lemon juice
1 egg white
2.5 parts Hudson Baby Bourbon Whiskey

Muddle the two sage leaves with the maple syrup and lemon juice. Add the egg white. Dry shake (without ice) until the egg white is emulsified. Add the Bourbon. Top with ice and shake hard for 10 seconds. Strain the cocktail into a lowball glass filled with new ice. Garnish with the remaining sage.

Ginger Brewsky                      
1 part Monkey Shoulder
.75 parts Ginger syrup
.75 parts Fresh lemon juice
Top with beer

Add all ingredients other than beer to shaker, shake well with ice. Strain into beer glass and top with beer.       

The Speyside Cocktail (pictured)
2 parts Glenfiddich 12 Year Old
1/2 part Dolin blanc vermouth
4 dashes of peach bitters

Combine ingredients in an Old-Fashioned glass, add ice and stir. Garnish with a lemon peel, squeezed to express oils.

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Posted in Recipes

Recipe: Gangnam Style Pony-rita

Posted on October 5, 2012 by Christopher Null| 2 Comments

If Avion hadn’t come up with this recipe, I would’ve had to.

Gangnam Style Pony rita 225x300 Recipe: Gangnam Style Pony ritaGangnam Style Pony-rita
Inspired by the bright, sassy suits and dance moves

2 ½ parts Tequila Avión Silver
½ part fresh lime juice
Sugar for rim
Lime slice garnish

Fill blender with ice and wet ingredients. Blend until frozen. Rub the rim of a margarita glass with a lime slice so that the sugar will stick, then rim the glass with sugar and add blended ingredients. Garnish with a lime slice.

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Posted in Recipes, Tequila

Cocktails for National Vodka Day

Posted on October 4, 2012 by Christopher Null| 2 Comments

Who knew that America would be interested in celebrating the national spirit of our former mortal enemy? Eh, times have changed. Enjoy these two libations, courtesy of Effen.

Cocktails for National Vodka DayEffen Couture
1 1/2 parts Effen Vodka
1/2 part Triple Sec
3/4 part Lime Juice
1/2 part Simple Syrup
3/4 part Pomegranate Purée
3/4 part Passion Fruit Purée

In a mixing glass, combine all ingredients over ice. Shake, and strain into a low tumbler over ice. Garnish with lime wheel.

Effen Bold Ginger
1 ½ parts Effen Vodka
¾ parts Lime Juice
¾ parts Ginger Syrup
1 dash Bitters
Ginger Beer
5 Mint leaves

In a mixing glass, muddle mint, lime juice and ginger syrup.  Add vodka and shake over ice.  Strain and pour into a tall glass with ice and ginger beer.  Garnish with mint sprig.

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Posted in Recipes, Vodka

White House Beer Recipes Are Finally Here

Posted on September 1, 2012 by Christopher Null| 4 Comments

Obama’s homebrew recipes are finally available to the public. And here they are!

White House Honey Porter

Ingredients

  • 2 (3.3 lb) cans light unhopped malt extract
  • 3/4 lb Munich Malt (cracked)
  • 1 lb crystal 20 malt (cracked)
  • 6 oz black malt (cracked)
  • 3 oz chocolate malt (cracked)
  • 1 lb White House Honey
  • 10 HBUs bittering hops
  • 1/2 oz Hallertaur Aroma hops
  • 1 pkg Nottingham dry yeast
  • 3/4 cup corn sugar for bottling

Directions

  1. In a 6 qt pot, add grains to 2.25 qts of 168? water. Mix well to bring temp down to 155?. Steep on stovetop at 155? for 45 minutes. Meanwhile, bring 2 gallons of water to 165? in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165? water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside.
  2. Add the 2 cans of malt extract and honey into the pot. Stir well.
  3. Boil for an hour. Add half of the bittering hops at the 15 minute mark, the other half at 30 minute mark, then the aroma hops at the 60 minute mark.
  4. Set aside and let stand for 15 minutes.
  5. Place 2 gallons of chilled water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons if necessary. Place into an ice bath to cool down to 70-80?.
  6. Activate dry yeast in 1 cup of sterilized water at 75-90? for fifteen minutes. Pitch yeast into the fermenter. Fill airlock halfway with water. Ferment at room temp (64-68?) for 3-4 days.
  7. Siphon over to a secondary glass fermenter for another 4-7 days.
  8. To bottle, make a priming syrup on the stove with 1 cup sterile water and 3/4 cup priming sugar, bring to a boil for five minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 1-2 weeks at 75?.

White House Honey Ale

Ingredients

  • 2 (3.3 lb) cans light malt extract
  • 1 lb light dried malt extract
  • 12 oz crushed amber crystal malt
  • 8 oz Bisquit Malt
  • 1 lb White House Honey
  • 1 1/2 oz Kent Goldings Hop Pellets
  • 1 1/2 oz Fuggles Hop pellets
  • 2 tsp gypsum
  • 1 pkg Windsor dry ale yeast
  • 3/4 cup corn sugar for priming

Directions

  1. In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of sterile water at 155 degrees for half an hour. Remove the grains.
  2. Add the 2 cans of the malt extract and the dried extract and bring to a boil.
  3. For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
  4. For the second flavoring, add the 1/2 oz Fuggles hop pellets at the last minute of the boil.
  5. Add the honey and boil for 5 more minutes.
  6. Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain.
  7. Pitch yeast when wort temperature is between 70-80?. Fill airlock halfway with water.
  8. Ferment at 68-72? for about seven days.
  9. Rack to a secondary fermenter after five days and ferment for 14 more days.
  10. To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 2 to 3 weeks at 75?.

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Posted in Beer, Recipes

Recipe: Wild Turkey Whiskey Sour 101

Posted on August 25, 2012 by Christopher Null| Leave a comment

whiskey sour 159x300 Recipe: Wild Turkey Whiskey Sour 101National Whiskey Sour Day (no, really!) is today, and in honor of the occasion, Wild Turkey offers this concoction, a high-test spin on the classic drink.

Wild Turkey Whiskey Sour 101 (or The Sergeant Whiskey Sowers)
1 1/2 ounces Wild Turkey 101 Bourbon
1/2 ounce fresh squeezed grapefruit juice
1/2 ounce fresh squeezed lime juice
1/2 ounce honey
1 fresh cherry
1 ounce Wild Turkey American Honey
Dollop of egg white

Slice cherry from top to bottom five times around pit, and soak in a cup of Wild Turkey American Honey. Combine Wild Turkey Bourbon, grapefruit juice, lime juice and honey in a cocktail shaker. Froth egg white and add a dollop to the mixture. Shake and serve over ice. Garnish with Wild Turkey American Honey-soaked cherry.

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Posted in Bourbon, Recipes, Whiskey

Fall Tequila Cocktails

Posted on August 24, 2012 by Christopher Null| Leave a comment

Cocktail recipes for fall courtesy Hornitos and Sauza. This first one had me at the chocolate bitters.

El Catrin 2 300x300 Fall Tequila CocktailsEl Catrin
Created by Steven Calabro, Head Mixologist, Red O, BartendingBootcamp.com, Los Angeles, CA

2 parts Hornitos Anejo Tequila
2 dashes Mexican Chocolate Bitters
1 part Sweet Vermouth
1/4 part fresh orange

Stirred and served up in Martini glass. Garnished with burnt orange peel disc flamed at presentation.

Pumpkin Spice 300x220 Fall Tequila CocktailsPumpkin Spice Tequila Margarita
Serves 2

1/4 cup Sauza Blue Silver Tequila
1/2 cup cream
2 tablespoons pumpkin spice syrup
2 tablespoons sugar
1 tablespoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 1/2 cups freshly brewed hot coffee
Whipped Cream

In a saucepan, combine cream with pumpkin syrup, sugar, vanilla and spice. Brew your coffee and divide it between two mugs. To each mug add half of the Sauza Blue Tequila and the cream mixture and stir. Top with whipped cream and cinnamon.

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Posted in Recipes, Tequila

Tailgate Cocktails for End of Summer

Posted on August 20, 2012 by Christopher Null| Leave a comment

It’s a bounty of new recipes, fit for the tailgate, from our sports-obsessed friends at Campari America. Check these out and let us know what you think!

take me out to the ballgame 218x300 Tailgate Cocktails for End of SummerTake Me Out To The Ballgame Cocktail
(The Peanuts & Cracker Jack Cocktail)

2 oz. Wild Turkey 101
1 oz. Frangelico
1 oz. Amaretto
.25 oz. squeezed lemon juice
1 pinch salt
4 oz. soda water
Handful of Cracker Jack, finely crushed

Rub half a lemon around the rim of a glass and place into crushed Cracker Jack to coat the rim. Combine Wild Turkey, Frangelico, Amaretto, lemon juice and salt in a shaker. Mix and strain into a glass with rocks and top with soda water.

Hail Bloody Mary

3 oz. tomato juice
1 1/2 oz. SKYY Vodka
1/2 oz. fresh lemon juice
1/4 oz. horseradish
Dash of Worcestershire sauce
Dash of celery salt
A liberal dash of fresh ground pepper
Tabasco or other hot pepper sauce to taste

Combine the liquid and seasonings in a highball glass and mix well. Strain into another highball glass filled with large ice cubes. Garnish with super hot Fresno chilies and cool celery stick.

carajo 225x300 Tailgate Cocktails for End of Summer¡CARAJO!
2 oz Cabo Blanco Tequila
1 oz Pacifico Beer
Fill with Lemon Lime Soda
Splash of freshly squeezed Lemon Juice

In the order above, add all ingredients to an ice-filled highball glass.  Stir and garnish with a Lemon Wheel.

Wild Honey Buck
Created by Tinika Green at Blue Smoke

1 ½ oz Wild Turkey American Honey
Dash of Angostura bitters
6 oz Ginger Beer

Combine all ingredients in a shaker with ice. Stir and pour over fresh ice.

Girlie NFL

1 oz. of X-Rated Fusion Liqueur
1 oz. of Pineapple Juice
3 oz. Woodchuck Cider

Combine ingredients in a Collins glass. Garnish with a lemon wheel.

SKYY Team Tea

1 ¼ oz. SKYY Infusions Coconut
¾ oz. SKYY Infusions Pineapple
1 oz. Unsweetened tea
½ oz. Lemon juice
Splash soda water

Mix all ingredients over ice in a highball glass.

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Posted in Recipes

Book Review: Never Cook Sober Cookbook

Posted on August 7, 2012 by Christopher Null| Leave a comment

never cook sober cookbook Book Review: Never Cook Sober CookbookI’m the first one to agree with the concept of using alcohol — beer, wine, spirits — in your cooking, but a standalone cookbook devoted to boozing up otherwise average recipes is just a mistake from the start.

This slim volume goes for kitsch, with dishes like “Sassy Salmon in Champagne Sauce,” “Vini Vidi Vici Vodka Caesar Salad,” and — ahem — “Mix Drinks Like a Pro Whiskey Steak and Cheese Sandwich.” The bar in your cookbook isn’t exactly high when it includes a PB&J sandwich with flavored vodka mixed into it and, seriously, jello shots. The latter are included in the “breakfast” section. The book’s recipe for a pulled pork sandwich calls for prepackaged pulled pork and barbecue sauce. (And bourbon.)

Interspersed with banal facts about alcohol and tired quotes on the same topic, the book isn’t just unfunny, it’s also a little wrongheaded when it comes to how alcohol gets used in most recipes. The book includes icons to indicate the “alcohol content” of each dish. From one jug (one shot or less) to six (five shots or more), the ratings bizarrely don’t take into account whether the recipe is cooked or not — thus removing most of the alcohol from the dish. Come on, people.

D / $11 / [BUY IT HERE]

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Posted in Books, Rated D/F, Recipes

Recipe for the Mars Landing: Red Planet Curiosity

Posted on August 6, 2012 by Christopher Null| Leave a comment

Our friends at Campari sent us this cocktail recipe in honor of today’s Mars landing. Enjoy with your beanie on!

Red Planet Curiosity
0.75 oz Campari
0.75 oz Skyy Infusions Citrus
0.5 oz Cointreau
0.5 oz Fresh Blood Orange Puree
1 oz Fresh Lemon Sour (2 parts Freshly Squeezed Lemon Juice and 1 part Simple Syrup)
1 teaspoon Egg White
Chilled Soda Water

Shake all ingredients, except soda water, until well blended. Strain into a chilled 7 oz. Fizz glass and top with chilled soda water.

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Posted in Flavored Vodka, Recipes, Vodka

Batman Cocktails for “The Dark Knight Rises”

Posted on July 16, 2012 by Christopher Null| Leave a comment

I always figured Bruce Wayne would be a martini or single malt kinda guy. Numerous distillers, looking to get in on Batman fever, are hoping otherwise. If you make and drink the first of these, please send us a picture of the face you make afterwards!

Drambuie Catnip
1 1/2 part Drambuie
1/2 part Egg Beaters
Pinch Cinnamon

Shake with ice to froth, then add 1 part Half-and-Half. Stir and strain into a snifter glass. Garnish with fresh-grated nutmeg.

Drambuie Bale Out
1 part Drambuie
1 part Bacardi 8 Rum
1/2 part Maraschino Liqueur
Juice of 1 Lime

Shake with ice and strain into a martini glass. Garnish with a lime wedge on the rim.

Drambuie Caped Vigilante
1 part Drambuie
1 part Bacardi Solera Rum

Shake with ice and strain into a double old fashioned glass filled with fresh ice. Add 2 dashes Angostura Bitters and garnish with a pitted Bing cherry.

Gotham Chill
1 oz Campari
1 oz Wild Turkey 101
¾ oz Ruby Port
5 drops of Orange Blossom Water
2 dashes of Orange Bitters

Stir all ingredients, except orange blossom water, in a mixing glass briefly. Add 5 drops orange blossom water over ice in rocks glass. Strain liquid in mixing glass into rocks glass. Garnish with ground cinnamon and an orange half-wheel.

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Posted in Recipes

4th of July Cocktails from Bagatelle LA

Posted on June 27, 2012 by Christopher Null| Leave a comment

These cocktails come to us from Bagatelle LA, a French bistro in West Hollywood that proves you don’t have to be a BBQ joint to be patriotic on Independence Day. Give them a try!

Le Bajan Groove 199x300 4th of July Cocktails from Bagatelle LALe Bajan Groove                                                              

1 ½ oz. Grey Goose La Poire
½ oz. falernum
½ oz. coconut water
3 cucumber slices
3 mint leaves
1 large basil leaf

Muddle cucumber, basil, and mint in a shaker tin. Add remaining ingredients and fill shaker tin with ice. Shake hard and strain over fresh ice. Shake hard and strain over fresh ice into a Collins glass. Garnish with cucumber.

Bloody Mary Bagatelle LA 199x300 4th of July Cocktails from Bagatelle LABagatelle Bloody Mary

Batch of fresh Roma Tomatoes
Worcestershire Sauce (amount dependent on taste)
3-6oz Lemon Juice
3-6oz Dirty Sue Olive Juice
1-2 spoonfuls of Horseradish
Tabasco to hit desired spice level
Several nice pinches of Espelette Pepper and Sea Salt
1-2 spoon fulls of pink and black peppercorn
Belevedere Vodka
Burgundy Wine

Puree fresh tomatoes until smooth. Add in ingredients in order except Belvedere and Burgundy Wine, blending as you add in ingredients. Pour 2 oz of Belvedere vodka to every 5 oz of mix over ice to mix everything together. Garnish with lemon wheel, a single olive and top with 1oz. of Burgundy Wine to float on top.

Pantanal Punch 199x300 4th of July Cocktails from Bagatelle LAPantanal Punch

1 Bottle Moet & Chandon
1 bottle Veev Cucumber
Sliced cucumber
Lime
Mint
Blackberries

Combine ingredients in a large punch bowl and mix to taste, adding in additional fruit if needed. Let guests self serve.

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Posted in Recipes

Review: Grey Goose Cherry Noir Vodka

Posted on June 23, 2012 by Christopher Null| Leave a comment

Grey Goose‘s newest expression turns to a classic flavoring agent: the cherry.

This flavored vodka , known as Cherry Noir, is a bit boozy, at a stout 80 proof, which keeps many of those cherry notes on the back burner. Flavored vodka makers normally bottle at 70 proof or less, because that 5% lower alcohol level gives the flavoring agent a much bigger chance to shine.

In Cherry Noir the fruit is far stronger on the nose — bright Bing cherry aromas — than on the tongue. Here, rougher alcohol flavors dominate and the actual cherry flavor, as is common in fruit-flavored vodkas, turns bitter on the finish.

Use as a mixer. One potential recipe, courtesy of Grey Goose, follows.

B- / $27 / greygoose.com

Grey Goose Cherry Lane

1.5 Parts Grey Goose Cherry Noir
0.75 part Benedictine Liqueur
0.5 part lemon juice
0.75 part simple syrup
1 dash bitters

Mix all ingredients into a cocktail shaker filled with ice and shake vigorously. Strain into a martini cocktail glass and garnish with cherries on a cocktail pick.

Grey Goose Cherry Noir Review: Grey Goose Cherry Noir Vodka

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Posted in Flavored Vodka, Rated B-, Recipes, Reviews, Vodka

Ice Cream Sandwich Recipes with Flor de Cana Rum and Frangelico

Posted on June 20, 2012 by Christopher Null| Leave a comment

Now you can have your rum and eat it too! Recipes courtesy chef Eddy Van Damme, in honor of July being National Ice Cream Month.

Flor de cana ice cream sandwich 300x199 Ice Cream Sandwich Recipes with Flor de Cana Rum and FrangelicoFlor de Caña Rum Soaked Raisin Ice Cream Sandwich

½ cup Flor de Caña 7 Year Grand Reserve rum
¾ cup raisins
2 cups milk
2 cups heavy cream
¾ cup + 2 tablespoon granulated sugar
1 tablespoon vanilla extract
2 tablespoon Flor de Caña 7 Year Grand Reserve rum

1. In a saucepan heat first-listed Flor de Caña until hot but not boiling. Pour onto raisins and ensure raisins are well covered. Seal with plastic food wrap and allow raisins to absorb Flor de Caña overnight at room temperature. Toss the mixture occasionally to ensure that raisins absorb all Rum.

2. Bring milk, cream and sugar to a full boil and remove from heat. Add vanilla extract and second listed Flor de Caña and cover with plastic food wrap. Place in refrigerator overnight.

3. If using an ice cream machine that uses a bowl which needs to be frozen place in freezer and set freezer on lowest setting.

4. Following day: Drain raisins and add any non absorbed Rum to ice cream mixture. Place raisins in freezer.

5. Churn ice cream mixture, when ice cream becomes thick and is nearly done add frozen raisins. Place ice cream in freezer.

6. Sandwich ice cream between your favorite two cookies.

*For best results soak raisins and prepare ice cream a day ahead of churning.

Frangelico ice cream sandwiches 1 300x199 Ice Cream Sandwich Recipes with Flor de Cana Rum and FrangelicoFrangelico Ice Cream Sandwich

1 ¾ cups milk
2 cups heavy cream
¾ cup + 2 tablespoon light brown sugar
Pinch salt
½ cup + 2 tablespoon Frangelico Hazelnut Liqueur

1. In saucepan whisk milk, cream, sugar and salt to a full boil and remove from heat. Place saucepan into bowl filled with ice to chill ice cream mixture.

2. Once cold add Frangelico and add a cup or more additional salt to ice bowl (salt in ice will make the ice cream mixture super cold and make churning more effective).

3. Churn ice cream according to ice cream machine manufacturer’s directions. Once churned, place ice cream in a very cold bowl and freeze.

4. Sandwich ice cream between your favorite two cookies.

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Posted in Liqueurs, Recipes, Rum

Cocktail Recipes for National Donut Day

Posted on June 1, 2012 by Christopher Null| 1 Comment

Who knew? Apparently Americans need an extra reason to consume donuts, thanks to a 1938 proclamation by the Salvation Army that declared the first Friday in June to be National Donut Day.

A trip to Krispy Kreme is not required, though, to get your fix. Thanks to 360 Vodka, you can drink your donuts and get a buzz at the same time with its 360 Glazed Donut Vodka.

We’ve yet to try this concoction, but while we’re waiting for our sample, check out these cocktail ideas to celebrate this “holey” breakfast classic.

Boston Cream Donut
1 1/2 oz. 360 Glazed Donut Vodka
2 scoops vanilla ice cream

Blend with ice in a blender until smooth. Serve in a rocks glass, topped with whipped cream and chocolate sprinkles.

Apple Fritter Martini
1 1/2 oz. 360 Glazed Donut Vodka
3 oz. apple juice
1 tsp. maple syrup

Shake with ice and strain into a martini glass rimmed with sugar and cinnamon. Garnish with an apple slice.

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Posted in Flavored Vodka, Recipes, Vodka

Original Recipe: The Noodle & Boo Cocktail

Posted on May 25, 2012 by Christopher Null| Leave a comment

The cocktail I designed for this evening’s festivities. Designed to be simple enough for for-hire bar service and the ability to be prepared in punchbowl quantities, if needed.

The Noodle & Boo Cocktail

1 1/2 oz. 80-proof Bourbon
3/4 oz. St. Germain liqueur
scant dash orange flower water

Shake with ice and strain into a cocktail glass.

 

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Posted in Bourbon, Recipes, Whiskey

Beefeater Gin Punches for the Queen’s Diamond Jubilee

Posted on May 24, 2012 by Christopher Null| Leave a comment

Queen Elizabeth II has been the monarch of England for a whopping 60 years as of June 3 this year, and Britain will be celebrating in Jolly Old Style all summer long, and not just with demure waving to each other.

Our friends at Beefeater sent these delicious-sounding punch recipes all designed to celebrate the occasion. (Substitutions may well be required for many listed ingredients, but you’ll manage.) All hail the Queen!

JubileePunch 210x300 Beefeater Gin Punches for the Queens Diamond JubileeNick Strangeway’s Jubilee Punch

2 parts Beefeater London Dry Gin
1 part Dubonnet
1 part Hawkers Sloe Gin
½ par Grants Morella Cherry Liqueur
½ part Jo Hilditch British Cassis
½ part Jo Hilditch British Framboise
A splash of Kings Ginger Liqueur
3 dashes of Angostura Bitters
1 part Lemon Juice
4 parts Earl Grey Tea (chilled)
4 parts Mumm champagne

Glass: Punch glasses or highball glasses. Punch to be served from a punch bowl or large jug

Garnish: Fresh seasonal berries and currants, lemon wheels and borage flowers

Method: Build the ingredients in a punch bowl or jug and top with ice

RoyalJamboreePunch 204x300 Beefeater Gin Punches for the Queens Diamond JubileeDre Masso’s Royal Jamboree Punch

300ml Beefeater London Dry Gin
5 tablespoons Strawberry Jam
5 tablespoons Lemon Juice
100ml Dubonnet
300ml Red Grape Juice
Lemonade

Glass: Highball glasses, punch to be served in a punch bowl or large jug

Garnish: Lemon wheels, fresh strawberries sliced in half and sliced red grapes

Method: Pour all ingredients except lemonade into a punch bowl or jug and stir well, making sure the jam is mixed thoroughly. Add ice and garnish. Top with lemonade.

BeefeaterGardenPartyPunch 204x300 Beefeater Gin Punches for the Queens Diamond JubileeBeefeater Garden Party Punch

3 parts Beefeater London Dry Gin
3 parts Sparkling English Wine
2 parts Good Quality Pressed Pear or Apple Juice
1 part Fresh Lemon Juice
1 part Elderflower Cordial
½ part Sugar Syrup

Glass: Highball glasses, punch to be served in a punch bowl or large jug

Garnish: Pear and apple slices

Method: Stir all ingredients with a large ice block and serve

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Posted in Gin, Recipes

Review: Tuaca Liqueur

Posted on March 17, 2012 by Christopher Null| 1 Comment

Did you know: You can put Tuaca in a margarita to give it a sweeter, more dessert-like kick? To celebrate National Margarita Day (February 22, yeah, we’re late…) Tuaca sent us a bottle of this Italian vanilla/citrus spirit, the recipe of which dates back 500 years.

But Tuaca isn’t the only vanilla liqueur on the market, so I took the opportunity to compare it head to head with Navan and Licor 43, two of the other big vanilla liqueurs that are around. Thoughts follow.

Tuaca – Very sweet, distinct orange undertones. Big body, mouth-filling, and a bit cloying on the finish. 70 proof; Italy. B / $25

Navan – More of a pure vanilla character (complete with a bigger alcoholic burn), and with a woody, whiskey-like finish. A good choice for when you want more of a simple, uncomplicated vanilla character. 80 proof; France. B+ / $NA (discontinued, about $50 if you can find older bottles)

Licor 43 – Exotic on the nose, with citrus, herbal notes, and lots of sweetness. Less vanilla here than the other two, but more complexity, even some interesting berry character on the finish. My favorite of the bunch. 62 proof; Spain. A- / $26

Want to add Tuaca to a tequila-based cocktail? Try one of these…

Tuacarita
1 oz Tuaca
1 oz Herradura Silver Tequila
1/4 oz triple sec
3 oz sweet and sour
lemon wedge, squeezed
salt
lemon twist

Mix ingredients, including squeezed lemon wedge, in a shaker filled with ice. Shake vigorously and strain into a salt-rimmed glass. Garnish with a lemon twist.

Tuaca Tropical Margarita
2 oz Tuaca
1 oz part Tequila Herradura Reposado
½ oz simple syrup (or Agave Nectar)
¼ oz fresh-squeezed lemon juice
4 one-inch squares fresh pineapple

Muddle the pineapple squares well in a cocktail shaker (be sure to get all of the juice out) and then add the remaining ingredients and fill shaker 2/3 full with ice. Shake enthusiastically and strain over fresh ice into a pre-chilled Old Fashioned glass. Garnish with a pineapple wedge and (since it’s a tropical drink) a neon red cherry.

tuaca.com

Tuaca Review: Tuaca Liqueur

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Posted in Liqueurs, Rated B, Recipes, Reviews

Recipe: Shamrock Sour

Posted on March 11, 2012 by Christopher Null| 4 Comments

Most St. Patrick’s Day cocktails are nasty concoctions of Midori and other mystery liqueurs. This recipe from Julie Reiner has nothing remotely Irish in it, but it actually sounds good.

Shamrock Sour
2 parts Basil Hayden’s Bourbon
1/2 part Green Chartreuse
1/2 part Lemon Juice
1/2 part Grapefruit Juice
1/2 part Agave Syrup (to make, combine equal parts of water with Agave Syrup)
1/4 part Egg White

Combine all ingredients in a mixing tin and shake without ice to blend. Add ice and shake. Strain over fresh ice in a double rocks glass and garnish with a mint sprig and a lemon wheel.

shamrock sour 525x597 Recipe: Shamrock Sour

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Posted in Bourbon, Recipes, Whiskey