Category Archives: Recipes

Recipe: St. Patrick’s Day Cocktail’s 2014

Without question, one of the busiest recipe holidays of the year for us is St. Patrick’s Day. For those content in drinking watered down beer with green food coloring or a straight shot of Jameson, the answer is simple: Keep doing what you’re doing. However, for those desiring a bit more in their festivities and libations, we’ve collected the best of the bunch for you to enjoy.

NOHO FrescaNOHO Fresca
2 oz. gin (Note: We used Russell Henry Dry for this, but any decent gin will do)
1 oz. elderflower liqueur
1 oz. cucumber water
1/2 oz. lime juice
Float 2 oz. NOHO

Shake all ingredients with ice. Serve in Collins glass. Garnish with a cucumber slice (optional).

Herradura Green Agaveimage001
1 ½ oz. Herradura Silver
1 oz. melon liqueur
fresh lime juice

Shake tequila, melon liqueur and lime juice with ice for 15 seconds. Strain into a chilled martini glass and garnish with a Shamrock carved lime (good luck!). Shake and pour into martini glass.


Honey SmashBushmills Irish Honey Smash
1.5 oz. of Bushmills Irish Honey
2-3 mint leaves
3/4 oz. simple syrup
2 pieces of lemon
1 oz water

Muddle the lemon, mint, water, and simple syrup in the bottom of a mixing glass. Add Bushmills, shake, and strain into a glass filled with crushed ice. Garnish with a sprig of mint and serve.

The Montserrat
(courtesy of Irish Whiskey historian Tim Herlihy)
2 parts Tullamore D.E.W.
1 part cloudy apple juice
1 brown sugar cube
1 dash Angostura Bitters
large orange ‘Horses Neck’ twist

Muddle brown sugar cube, bitters and small amount of Tullamore D.E.W. in bottom of rocks glass. Fill glass with cubed ice. Stir to dilute, adding Tullamore D.E.W. slowly. Add more ice as necessary. Afterwards, add apple juice and garnish with an orange twist.

BloodyMariaGreen Bloody Maria
2 oz Milagro Silver
1 tomatillo
1 oz lime juice
.5 oz agave nectar
4 cucumber slices
1 pinch cilantro
1 slice jalapeno
1 pinch minced garlic
1 pinch salt

Blend all ingredients without ice. Shake and strain into a tall glass with ice. Garnish with cucumber.

LepearchaunLepearchuan
1 oz Berentzen Pear
1.5 oz Irish whiskey
(Note: While the recipe doesn’t call for an exacting brand, we used Tullamore D.E.W in this instance)
.25 oz fresh lime juice
2 oz ginger ale

Combine Berentzen Pear, Irish Whiskey and lime juice over ice in an Old Fashioned glass. Top with ginger ale. Garnish with slice of pear.

CirocCÎROC St. Patty
3 basil leaves
1 jalapeño
1 oz lime juice
.75 oz agave nectar
1.5oz CÎROC Vodka

Build in shaker, muddle, add vodka and ice. Shake and fine strain over a couple glass garnish with basil leaf and jalapeño.

Recipe: Booker’s Bourbon Cocktails

BookersWhen we approached Beam for a few ideas for mixing Booker’s Bourbon in a cocktail, they were caught off guard. Apparently, no one’s really requested them before. So Beam got together with resident mixologist Bobby G, who hit up a few friends to contribute some ideas. All of these recipes aside, we’re going to side with Fred Noe, who believes the best way to drink Booker’s is “any damn way you please.”

Clermont Smash
Courtesy of Tony Abou-Ganim
1.50 oz. Booker’s Bourbon
.75 oz. falernum syrup
10-12 spearmint leaves
3 dashes Fee Brother’s Peach Bitters
1.50 oz. fresh lemon sour

In a mixing glass muddle the spearmint leaves with falernum syrup, add remaining ingredients and shake with ice. Strain into a double Old Fashioned glass filled with crushed ice and stir. Rub a wedge of pineapple around the rim of glass and garnish with pineapple wedge and a sprig of mint.

Dalton Cocktail
In honor of Jerry Dalton, Former Master Distiller Jim Beam
1.25 oz. Booker’s Bourbon
.50 oz. Laird’s Applejack
.25 oz Grand Marnier
1.50 oz. fresh sour
.25 oz. falernum syrup

Shake all ingredients with ice until well blended. Strain into a chilled cocktail glass, garnish with a burnt orange peel and drop a cherry into cocktail. Cut a small half dollar size piece of orange peel with as little pith as possible. Hold peel between thumb and forefinger about 4” above cocktail. Hold match between peel and cocktail squeeze peel sharply to release oils into flame.

The River Styx
1.50 oz Booker’s Bourbon
.50 oz Noilly Prat Dry Vermouth
4 1″ pieces of fresh pineapple
3” sprig of fresh rosemary (stripped of the bottom 2”)
.50 oz blood orange or pomegranate syrup

In a mixing glass muddle the pineapple and the rosemary. Add all remaining ingredients except the syrup and shake vigorously with ice. Double strain the cocktail over the ice in a double Old Fashioned glass. Garnish with a half moon slice of orange and the remaining 1” of the rosemary sprig.

Tangerine Julep
1.50 oz. Booker’s Bourbon
½ fresh tangerine cut and muddled with peel
6-10 fresh mint leaves
.50 oz simple syrup

Muddle the mint and tangerine with the simple syrup in a double Old Fashioned glass. Fill glass with cracked ice and add Booker’s Bourbon. Stir to combine, garnish with a mint sprig.

Kentucky Lemon Drop
1.25 oz. Booker’s Bourbon
.50 oz. limoncello
2.0 oz. fresh lemon sour
5-6 fresh spearmint leaves

Shake all ingredients with ice until well blended. Strain into a chilled cocktail glass with an optional sugared rim. Garnish with a lemon wheel. The little pieces of mint that should be floating around in the cocktail are little bursts of flavor that is considered good luck if you get one.

Booker’s Apple
1.5 oz. Booker’s Bourbon
2.0 oz. fresh pressed apple juice
1.0 oz. fresh lemon sour

Build over ice in a tall glass. Garnish with a lemon wedge.

Recipes: Mardi Gras Cocktails 2014

While a good portion of the United States is currently digging itself out from a rather harsh winter filled with ice, sleet, snow, power outages, and traffic accidents, the folks down in the Big Easy (where our intrepid Editor-In-Chief recently spent some time) are gearing up for Mardi Gras. We’ve collected a few recipes to help folks come in from the cold and celebrate the warmth that is Fat Tuesday. These drinks are best paired with your favorite flavored paczki — avoid the prune ones.

PurpleBasil

Purple Basil Gimlet
2 oz Hendrick’s Gin
½ oz fresh lime juice
½ oz simple syrup
4-6 leaves purple basil
(Note: if you can’t find purple basil, regular basil leaves will do nicely. The purple adds a nice effect though.)

Press purple basil leaves with simple syrup and fresh lime juice, add gin and shake well, strain up into a stemmed glass, garnish with a sprig of purple basil.

Ragin' CajunRagin’ Cajun
1 part Hornitos Plata Tequila
2 parts lemonade
3-4 dashes of green hot sauce
Salt/smoked paprika rim

Rim shot glass with salt and smoked paprika. Mix chilled lemonade, chilled Hornitos Plata and hot sauce in mixing glass and pour into shot glass.

Tequila TuesdayTequila Tuesday
1 part Hornitos Plata Tequila
1 part concord grape juice
½ part lemon juice

Build over ice in a tall glass.

Recipes: 2014 Oscar Night Cocktails

This year Ellen DeGeneres hosts the 2014 Oscars, and thankfully Seth MacFarlane lowered the bar so low in the expectations game that DeGeneres has nowhere to go but up. In fact, she did a great job in 2007 and presuming no disasters she’ll be great again this year.

Meanwhile, we’ve received a few recipe ideas for Oscar-themed cocktails, many of which will be served at several of the A-list after parties around town. Try them yourself tonight! (Meanwhile: Follow our sister site, Film Racket, with an evening-long live-tweeting of the entire affair @filmracket!)

Baileys Vanilla Cinnamon_Glamour ShotBaileys Glamour Shot
1 oz. Baileys Vanilla Cinnamon
1/2 oz. Goldschläger Cinnamon Schnapps
edible gold flakes for garnish

Add all ingredients to a cocktail shaker filled with ice. Shake well and strain into a chilled shot glass rimmed with edible gold flakes.
(Note: We don’t stock gold flakes in our arsenal, and this drink is just fine without them. You can also get creative like we did and crush up some Frosted Flakes.)

CÎROC Coco Light Martini
1 1/2 oz. CÎROC Coconut
1 1/2 oz. unsweetened coconut water
1 oz. pineapple juice
1/4 oz. fresh lime juice
lemon twist for garnish

Add all ingredients to a cocktail shaker filled with ice. Shake well and strain into a coupe glass. Garnish with lemon twist.

The Patrón Red Rose
1 ½ oz. Patrón Silver Tequila
1 ½ oz. Patrón Citrónge orange liqueur
2 oz. mango juice
1 oz. watermelon juice
red rose (for garnish)

The Ultimat Blue Orchard
1 ½ oz. Ultimat Vodka
¼ oz. Patrón Citrónge Orange Liqueur
2 oz. fresh blueberry juice
1 oz. fresh raspberry juice

(Note: along with the Patrón Red Rose, we are being told these two recipes are on the menu for Sir Elton John’s annual after party.)

Johnnie Walker Blood and Sand

Johnnie Walker Blood and Sand
3/4 oz. Johnnie Walker Black Label
3/4 oz. sweet vermouth
3/4 oz. cherry liqueur
Orange peel for garnish

Add all ingredients to a cocktail shaker filled with ice. Shake well and strain into a chilled coupe glass. Garnish with an orange peel.
(Note: this recipe was created in homage to the classic 1922 silent film Blood and Sand which can be viewed in its entirety online for free.)

Tasting the Classic Cocktails of New Orleans

Ah, New Orleans… it’s not just the home of some of the best food in the world, it’s also the birthplace — a spiritual birthplace in some cases — of some of the most classic cocktails ever invented.

I had the good fortune to travel through Louisiana, particularly New Orleans, on the eve of Mardi Gras recently, with a specific goal of seeing how these classics measure up to more modern fare. Whenever possible, I went straight to the source where the cocktail was first created.

Without further ado, here’s a rundown of some of NOLA’s biggest and most noteworthy cocktails… recipes included. (Note: I skipped the Grasshopper, reportedly invented here at Tujagues’. Next time, I promise.)

Sazerac047
1 tsp. Absinthe liqueur (preferably Herbsaint)
1 1/2 to 2 oz. Rye Whiskey (preferably Old Overholt)
1 sugar cube
several dashes Peychaud’s bitters

Coat the inside of a cocktail glass with the Herbsaint and pour out the excess. Shake the remaining ingredients in a cocktail shaker with lots of ice. Garnish with a lemon twist.

I’ve covered this classic before. It’s one of my favorite drinks. It’s also the official drink of New Orleans, invented here in the 1850s. The Sazerac at the Roosevelt Hotel’s Sazerac Bar — as iconic a place to order one as you can find — isn’t the best I’ve had. Sweet and spicy, it was way too warm and — more importantly — absent of nearly any absinthe flavor, the quintessential part of the cocktail, in my opinion. Today the Roosevelt is better known for its Ramos Gin Fizz, another NOLA classic.

040Vieux Carre
3/4 oz rye whiskey
3/4 oz Cognac
3/4 oz sweet vermouth
1 tsp Benedictine
2 dashes Peychaud’s Bitters
2 dashes Angostura Bitters

On the rocks with a lemon twist.

This is very close to the recipe that the Hotel Monteleone’s Carousel Bar — where this drink was invented — uses today. (Most others omit the Benedictine.) A powerful, bittersweet cocktail, the Vieux Carre (the French name for the French Quarter) makes for a near-perfect digestif, all the better while sitting at the Carousel… which actually rotates 4 times an hour as you sip your beverage.

032French 75
1.5 oz cognac
1 tsp lemon juice
1/4 tsp simple syrup
Champagne

Briefly hake the first three ingredients and strain into a tulip glass. Top with Champagne and a lemon twist.

This is the recipe used at Arnaud’s French 75 Bar. Arnaud’s didn’t invent the French 75 — but it’s become an iconic drink in NOLA either way. (It’s also one of the most refined, service-oriented bars in town.) I really love this cocktail, but there are myriad ways to make it… many of which use gin instead of cognac.

062Hurricane
2 oz light rum
2 oz dark rum
2 oz passion fruit juice
2 oz pineapple juice
2 tsp lime juice
1 tablespoon grenadine

Mix in a Hurricane glass (what else) and serve on the rocks with an orange slice and a cherry.

OK, that’s a legit Hurricane, and as with many Tiki-style drinks, recipes vary far and wide. Just reading that recipe makes my yearn for the beach. Sadly, you won’t get that cocktail anywhere in New Orleans, especially not at Pat O’Brien’s, where it was invented. Sadly, this bar, just steps from Bourbon Street, is now focused on pushing out huge quantities of crude, Frankenhurricanes in plastic cups (see photo), designed to get you sloshed on the cheap. Pat-O’s, as it’s known, doesn’t even pretend any more, listing the official recipe of this Kool-Aid-like concoction in the brochure it places on the bar here as such:

Pat O’Brien’s World Famous Hurricane
4 oz. Pat O’Brien’s Hurricane Rum
4 oz. Pat O’Brien’s Hurricane Mix

A souvenir glass is 3 bucks. Popcorn is free, though!

Fortunately you can still make a good Hurricane for yourself… at home.

071Doctor’s Orders
2 oz Woodford Reserve Bourbon
1/2 oz white creme de cacao
a few dashes Benedictine

Shake over ice and strain into a coupe.

And now for something new. Bartending legend Chris McMillan made me this cocktail at Kingfish on my last night in NOLA, asking what I liked to drink and whipping this up on a whim. (The measurements are estimates on my part.) This chocolatey-vanilla-honey drink hits on all cylinders, and it’s almost embarrassingly easy to make. Give it a go in your home bar and take the credit.

Review: Rekorderlig Swedish Hard Ciders

rekorderlig 3_Bottle_Lock up_USA_Blended

Rekorderlig, Sweden’s hard cider, is available in myriad flavors, all clocking in at a low 4.5% abv alcohol level. Rekorderlig, popular in Europe and just now making its way to the States, isn’t made just for sipping straight. The creator also wants you to try it out in cocktails. A suggested recipe appears below. Meanwhile, we tried out the three varieties now available in the U.S.; thoughts follow.

Rekorderlig Premium Pear Hard Cider – Very sweet, with a long finish. The distinct taste of pears, bathed in a sort of vanilla cream, is especially heavy up front. As the cider fades it leaves behind a fizzy, more vaguely citrus finish. Refreshing, but the sweetness makes it a bit cloying. 

Rekorderlig Premium Strawberry-Lime Hard Cider – Very strawberry soda-like, with a little less sweetness and a bit less fizz than the Pear expression. The strawberry character is candylike, but in a tasteful way. The finish is actually more reminiscent of  real strawberries than candy. Fragrant and fun. B+

Rekorderlig Premium Wild Berries Hard Cider – Predominantly raspberry on the tongue, with more of a club soda-style foaminess that tends to mute the fruit. This is the least sweet but also the least flavorful of the bunch. B-

Recipe: Winter Fire
250ml Rekorderlig Pear
5-6 thin slices of ginger
20ml lime juice
30ml honey water (3 parts honey 1 part hot water) or squeeze tube honey
3 dashes Angostura bitters

Heat it up and serve, keep the ginger floating in the glass.

about $5 per 500ml bottle / rekorderlig.com

Recipes: Valentine’s Day Cocktails 2014

Along with bone-chilling temperatures for most of the nation, love is indeed in the air. And as always, we present a nice assortment of cocktail recipes to keep you warm and well-served during this most festive of holidays.

image014Chandon Rosebud
4 raspberries
1/3 oz fresh lemon juice
3/4 oz gin
1/4 oz simple syrup
2 dashes rose water

Shake lemon juice, gin, simple syrup and rose water over ice. Pour into coupe and top with raspberries.

image008The Birds and the Bees
1 pt Solerno Blood Orange liqueur
.5 pt honey flavored vodka
2 pts plain almond milk
.5 pt fresh lemon juice
.5 pt fresh, organic egg whites
.25 pt honey syrup
1 bar spoon rose water

Combine all ingredients in a mixing tin and dry shake to emulsify the egg whites. Add ice and hard shake until frothy and chilled. Fine strain into a chilled coupe or martini glass and garnish with a single rose petal.

image002Carpe Dia
2 parts Milagro Anejo tequila
¾ part agave nectar
1 part fresh lime juice
5 blackberries
2 sage leaves

Muddle fruit and herbs in a Boston shaker. Add other ingredients and shake vigorously with ice. Strain into a rocks glass with fresh ice and garnish cocktail with a blackberry and sage sprig.

GM Raspberry Peach Cosmo
(Created by mixologist George Carney)
2 oz Grand Marnier Raspberry Peach
1 oz cranberry juice
1/2 oz fresh lime juice

Combine all ingredients in a shaker and shake. Strain into a cocktail glass and garnish with a twist.

Garden of Eden FIGarden Of Eden
.75 oz gin
.75 oz Berentzen Apple
.25 oz lemon juice
Champagne

Combine gin, Berentzen Apple, and lemon juice in mixing glass. Add ice and stir. Strain into a Champange flute and top with champagne.

OLYMPUS DIGITAL CAMERATruLuv
3 oz. Partida Reposado Tequila
1 1/2 oz grenadine
5 oz. sweet and sour
1 oz. orange flavored liqueur

Add two cubes of ice to 2 flutes and set aside. Mix all ingredients together in a shaker and shake over ice. Strain into flutes. Serves two people or one really thirsty person.

Rose Colored Glass multiple petalsRose Colored Glass
.25 oz. Angostura bitters
.75 oz. lemon juice
1 oz. simple syrup
Crémant d’Alsace Rosé
Lemon twist or rose petals for garnish

Shake bitters, lemon juice and simple syrup and strain over ice into a flute or coupe glass. Top off with three ounces Crémant d’Alsace Rose. Garnish with lemon twist or rose petal.

Epic Chocolate Covered Cherry Float
5 oz. Root Beer
1 oz. EPIC cherry vodka
½ oz. Chocolate Liqueur
1 scoop vanilla (bean) ice cream
Maraschino cherries for garnish

In a large sundae glass combine the root beer, vodka, and liqueur with ice. Stir to mix. Top with one scoop of vanilla bean ice cream and garnish with cherries.

Recipe: Super Bowl XLVIII Cocktails

In America, the Super Bowl isn’t just a game, it’s close to being a national holiday. This year, the Broncos and Seahawks are getting ready to battle it out in the sunny, balmy climate of East Rutherford, New Jersey. While people usually gravitate to more traditional fare for game time (hello, Pabst fans!), here are a few recipes we’ve tried out that we think might spice up your tailgate/home parties.

AllstarThe Allstar
2 parts Milagro Anejo tequila
1 part Italian amaro
½ part allspice liqueur
1-2 dashes Aztec Chocolate Bitters
Add all ingredients in mixing glass, stir with ice until well chilled. Strain into martini glass or coupe and garnish a flamed orange peel.

LimeofScrimmageLime of Scrimmage
2 oz Patrón Silver tequila
2 oz fresh lime-lemon sour
1 oz cranberry sauce
1 oz cranberry juice
1/2 oz grenadine
Shake all ingredients with ice and strain into a rock glass. Garnish lime slices/ dry cranberries.

EndZoneEnd Zone Rita
2 oz Patrón silver tequila
1 oz Monin watermelon syrup
1 oz fresh sweet & sour
1 oz fresh lime juice
6 thin sliced cucumber slices
Shake all ingredients with ice, pour over fresh ice in rocks glass. Garnish with a watermelon slice.

touchdownpalomaTouchdown Paloma
1 1/2 oz Patrón Silver Tequila
1 oz Elderflower liqueur
3 oz pink grapefruit juice
2 oz club soda
Pour ingredients in a Collins glass filled with ice, then stir well and serve. Garnish with grapefruit.

The Bronco Bulldog
2 oz Crater Lake Hazelnut Espresso Vodka
2 oz Crater Lake Vodka
1 oz cola (note: diet works, but makes it a bit sweeter)
1 splash of half & half
Combine all ingredients over ice in a rocks glass.

dimebackThe Dimeback
3/4 oz Ciroc Amaretto
3/4 oz Ciroc Coconut
1 oz simple syrup
1/4 oz lime juice
Combine all ingredients over ice, garnish with slice of lime.

Cocktail Recipes To Beat The Cold

Make no bones about it: it is very, very cold out for a good percentage of the nation. The high for today in my neck of the woods is 9 degrees Fahrenheit with a wind chill of -7, and that was at 10am this morning. If you’re in the same situation, here’s a few quick and easy recipes to try for yourself and stay warm!

vortexVortex Coffee
2 oz. Sobieski Vanilla Vodka (note: I just used regular old vodka and put a bit of vanilla bean extract in)
1 oz. Irish cream liqueur
2 oz. hot coffee
Whipped cream

Add all ingredients to a mug and top with whipped cream.

icepressoICE-Presso
1½ oz. Sobieski Espresso Vodka
2 oz. creamer
1 ½ oz. Marie Brizard Chocolat Royal (note: any chocolate liqueur will do)

Serve over ice and serve in a tall glass.

The recipe supplied for this also suggested for fun using snow in lieu of serving over ice. I’d like to take a second to advise caution with this method, especially if you live with dogs or in wooded areas. No need to get any extra additional surprises this way.

camusHot CAMUS-Late
1 ½ oz. CAMUS VS Elegance Cognac
3 oz. hot chocolate
2 oz. milk
½ oz. heavy cream
1 tsp. maple syrup

Add all ingredients to a mug and stir.

toddyHot-Tea Toddy
1 oz. CAMUS VS Elegance Cognac
4 oz. hot tea
1 tbsp. honey
Lemon slice for garnish

Add all ingredients to a mug and stir. Add a lemon slice and serve.

Recipes: Golden Globe Cocktails 2014

This Sunday two of the funniest women in the history of comedy, Tina Fey and Amy Poehler, will be hosting this year’s edition of the Golden Globes. A rundown and reviews of the best movies nominated this year can be found on our sister site, Film Racket. In the meantime, here are a few recipes inspired by some of the nominees in the Best Motion Picture Musical/Comedy category, courtesy of Belvedere Vodka.

HerCosmo

Her Cosmo
50 ml Belvedere Vodka Mango Passion
15 ml Domaine de Canton
10 ml fresh lime juice
20 ml cranberry juice

Combine all ingredients in a tin and shake with ice. Fine strain into a chilled coupe and garnish with an orange twist.

nebraskacrush

Nebraska Crush
40 ml Belvedere Vodka Pink Grapefruit
20 ml pink grapefruit juice
15 ml cinnamon syrup
Dash fresh lemon juice

Combine all ingredients in a tin and shake with ice. Fine strain over crushed ice into a rocks glass and garnish a pink grapefruit wedge.

LlewynDavisManhattan

Llewyn Manhattan
60 ml Belvedere Vodka
10 ml Dolin Rouge
2 dashes lavender bitters

Combine all ingredients in mixing glass and stir over ice until very cold. Strain into chilled martini glass and garnish with a cherry.

Recipes: 2013 New Year’s Eve Cocktail Ideas

While it’s already January 1st in some parts of the world, we’re still awaiting the stroke of midnight in our part of the world. Here are a few last minute cocktail recipe ideas for your gathering. Happy 2014, and may this coming year bring you every resolution accomplished!

ELECTRIC MIDNIGHT_ED_HRElectric Midnight
1 oz. Ciroc Red Berry
0.5 oz. simple syrup
0.5 oz. lemon juice
sparkling rose
1 Strawberry

Muddle fruit with Simple Syrup. Add remaining ingredients, shake and strain. Top with sparkling Rose. Garnish with strawberry slice.

CirocCoquito Ciroc
1.5 oz. Ciroc Coconut
0.25 oz. pineapple juice
0.5 oz. coconut cream
1 oz. milk
1 egg white
1 Dash cinnamon
1 Dash nutmeg
1 Dash allspice

Combine all ingredients. Shake, strain.

1942 Legendario
1 ounce Don Julio 1942 tequila
0.5 ounce Grand Marnier
Splash of lime juice
Splash of orange juice
Orange Peel for Garnish

Combine Tequila Don Julio 1942, Grand Marnier, fresh lime juice, fresh orange juice, and ice into a cocktail shaker. Shake well. Strain contents into a martini glass. Garnish with orange peel.

Recipe: Christmas Cocktails, 2013 – Part II

And now we present round two of our Christmas cocktail round up, starting things off with an incredible concoction!

IMG_4002Art In The Age Sage Cobbler
(via Art In The Age)
1 part SAGE liqueur
3 parts cranberry juice
1 part simple syrup

Combine ingredients and top with club soda and a wedge of lime.
(Author’s note: I realize full well that we’ve been showing lots of Art In The Age Sage love lately, but out of all the cocktail recipes I tried this season, this might very well be my favorite. I could do these up year-round and never tire!)

6522830331_9ef879e79b_bNcredible Mistletini
(Courtesy of Ingrid Hoffmann)
2 oz Skyy Infusions Blood Orange Vodka, chilled
1 oz frozen passion fruit pulp, thawed
1 oz orange liqueur
1 oz rosemary infused simple syrup, cooled
3 oz ginger ale, chilled
Rosemary sprigs and raspberries for garnish

For the rosemary simple syrup: In a small saucepan, boil the water, sugar, and 3 rosemary sprigs. Remove from heat and let rest until it cools. Remove the rosemary sprigs and strain. Refrigerate until ready to use. In a cocktail shaker, mix the vodka, passion fruit and rosemary infused simple syrup. Pour in a martini glass and top with ginger ale. Take a raspberry and skewer it with a 3-inch rosemary sprig and garnish drink with it.

Christmas Clementine Pomander
(courtesy of KTCHN Restaurant, NYC)
4 tsp clementine chopped
2 tsp brown sugar (muddled)
2 oz Mescal Vago Espadin
0.5 oz orange juice
0.5 oz lime mix
3 mint leaves
top with 1 oz. club soda

Muddle 4 tsp of chopped clementine and 2 tsp of brown sugar; then add 2 oz. of Mescal Vago Espadin, 0.5 oz. of orange juice, 0.5 oz. lime mix, 3 mint leaves, and top with club soda in a highball glass. Garnish with a clementine slice studded with cloves.

Knob Creek Ol’ Fashioned Holiday Maple
(Created by Chef Michael Symon)
1 pinch of raw sugar
1 orange peel
3 dashes Bitters
1 1/2 parts Knob Creek Smoked Maple bourbon
1 part Calvados Boulard apple brandy

Drop a pinch of raw sugar, orange peel, and 3 dashes bitters into a rocks glass and muddle. Add Knob Creek Smoked Maple and Calvados Boulard apple brandy. Stir with ice.

Recipe: Christmas Holiday Cocktails, 2013

The Christmas holiday season is once again upon us, and with that a flurry of places to go, people to do, things to see. We’ve received a bountiful number of recipes this year for your consideration, and we’ve taken great pains (and hangovers) to ensure that these are some of the best of the bunch. Ho ho ho!

Chocolate martiniMistletoe Martini
1.5 oz. Devotion Vodka Black & Blue
1 oz. Kahlua
1 oz. Bailey’s Irish Cream
1 oz. white crème de cacao

Pour all ingredients into a martini shaker filled with ice. Shake and strain mixture into a martini glass, and garnish with chocolate shavings.

Hemingway Hot Rum Punch
(Created by Phil Greene, author of To Have and Have Another: A Hemingway Cocktail Companion)
9 oz Pilar Blonde rum
6 oz Pilar Dark rum
6 oz Cognac Ferrand 1840
1 oz water (author’s note: totally optional)
4 1/2 oz lemon juice
3 oz lime juice
3 oz Depaz Cane Syrup or 1 oz brown sugar simple syrup

Directions: Add all ingredients to a pot, set on stove on low, allow to simmer for 30 minutes, stirring occasionally. Serve in punch cup, Irish coffee glass, sturdy wine glass, or rocks glass. Garnish with lemon peel. Optional: Add a dash of Angostura Bitters or Dale DeGroff’s Pimento Bitters to each serving. Serves 8.

image004More Precious than Gold
(Courtesy of Milagro Tequila)
1.5 oz. Milagro Anejo
0.5 oz. dark crème de cacao
4 saffron threads
1 pinch of chili flakes
0.5 oz. brown sugar syrup
3 dashes of chocolate bitters
.5 oz. of sweet potato puree
1.5 oz. of hot water

Add all ingredients in small pot and heat up till almost boiling. Pour into irish coffee cup or mug. Top with whipped cream and garnish with saffron. (Note: Because of the price of saffron, I’m making the call that this is totally optional. Your drink will not be ruined with its absence.)

image009Cranberry Collins
1 ½ parts Bacardi rum
¼ parts St. Germaine Elderflower liqueur
1 part fresh lemon juice
¾ parts simple syrup
2 bar spoons cranberry jam
Top with soda water

In a Boston glass, add all ingredients except for soda water. Fill glass with ice, top with shaker and gently shake to mix ingredients. Strain over ice-filled Collins glass, top with soda water, and garnish with fresh cranberries and sprig of rosemary.

pearrosemaryPear Rosemary Cocktail
(courtesy of celebrity caterer Andrea Correale)
1 bottle pear infused vodka
12 sprigs of fresh rosemary plus more for garnish
1 oz. pear nectar
2 oz. sparkling water
fresh cranberries for garnish

Add 12 sprigs of rosemary into a 48-ounce glass jar, then add pear vodka and seal the jar. Let it stand at room temperature overnight. Pour 3 oz pear rosemary vodka into glass, add the pear nectar and sparkling water. Garnish with fresh cranberries and sprig of rosemary.

The Gingerbread
1 oz vodka
1 oz Baileys Irish Cream
½ oz Kahlua
½ oz gingerbread syrup
Whipped Cream (garnish)
Gingerbread Cookie (garnish)

Combine all ingredients (except garnish) into a cocktail shaker and shake until well combined. Serve in a glass of your choice and garnish.

image001Winter Star Martini
2 oz. Skyy vodka
1 oz. fresh lemon juice
¼ oz. agave syrup (or simple syrup)
½ oz. raspberry compote (or jam)
½ ripe green pear
Raspberries (for garnish…. or snacking)

Chop the pear into small pieces. Muddle all ingredients together in a shaker and shake vigorously. Double strain into a martini glass. Garnish with three raspberries on a cocktail stick.

image015Midori’s Elf Kiss
1.5 parts Midori Melon Liqueur
1.5 parts sweet & sour mix
1 part Skyy Infusions Citrus
juice of 1/2 lemon
2 ½ inch squares of fresh ginger
Top with cranberry juice
A floater of orange liqueur

Fill tall glass with ice, pour Midori as the bottom layer. Muddle fresh ginger and juice of 1/2 a lemon. Add sweet & sour and SKYY Infusions Citrus. Shake with ice. Strain and pour over the bottom layer. Finally, carefully top with cranberry juice and a floater of Orange Liqueur. Garnish with candied ginger and a cranberry.

Recipe: La Merida Punch

la merida punchIt cures what ails ya. (An original recipe.)

La Merida Punch
1 1/4 cups orange juice (freshly squeezed is best)
3/4 cup pineapple juice
1/2 cup triple sec
1/4 cup Thatcher’s Prickly Pear liqueur
2 cups dark rum (more to taste)
2 bottles Prosecco

Add all ingredients, as cold as possible, to a punch bowl and chill well with ice blocks. Serve in Champagne flutes (not punch glasses), although pouring is a mess. Serves about 20.

Recipes: Last Minute Thanksgiving Cocktails, 2013

Running around the house panicked with no idea what to serve the more discriminating drinkers in your clan? Here are some quick and easy cocktail fixes to serve before or after that giant meal tomorrow.

Ellinge Autumn SkyEllinge Autumn Sky
3 ounces Purity Vodka
.5 ounce honey
Barspoon roasted pumpkin
Handful fresh cranberries

Add pumpkin, cranberry, and runny honey to a short tin. Add vodka and ice, shake hard. Garnish with whole cranberries.

Gondolier Blanco
1 oz white chocolate liqueur
1 oz white creme de menthe
1 oz white creme de cocoa
½ oz white chocolate syrup
½ oz cream

Shake and strain into candy cane rimmed martini glass.

Pom Prosecco
1 oz Pama liqueur
½ oz fresh lemon juice
Top with Prosecco

Served in a flute, garnished with Lemon Twist.

Smashed Pumpkin
1 oz Wild Turkey Spiced
1/4 oz almond liqueur
1/4 oz cinnamon schnapps
2 oz pumpkin pie filling
1/2 oz heavy cream
1 tsp pumpkin pie spice

Mix ingredients together. Garnish on top with freshly grated nutmeg.

Recipe: Thanksgiving Cocktails 2013

The time is almost here for us Americans to gorge ourselves on a feast of food, take long naps, and watch the national embarrassment that is the Detroit Lions lose yet again on national television. And so in lieu of the traditional beer, wine, and spirits sure to be served, we offer up these recipes as an alternative which may simultaneously spruce up your family gathering and potentially start an argument with a curmudgeonous relative demanding to know why there’s no Lowenbrau in the fridge.

karamelSalted Karamel Martini
(courtesy of Caterina Miltenberger)
1 ¼ oz. Sobieski Karamel vodka
¾ oz. coffee-flavored tequila
2 oz. half & half
½ oz. simple syrup
1 oz. caramel syrup (set aside 1/2 for topping/garnish)
Garnish: 1 dash of kosher salt
Garnish: Whipped cream

Add ingredients in a mixing glass with fresh ice. Shake vigorously & strain into a martini glass. Garnish with whipped cream, followed by a drizzle of caramel and kosher salt.

Maple Bacon Manhattan
2 parts Jim Beam Maple
1/2 part Sweet Vermouth
1 dash Angostura Bitters
bacon strips (NOTE: for vegetarians, MorningStar Farms bacon does NOT, repeat, NOT work)

Build ingredients in mixing glass with ice and stir together. Pour over ice into an old fashioned glass. Garnish with a bacon strip.

Turning Leaves
(courtesy of Jim Beam)
1 1/2 parts Jim Beam Black bourbon
1/2 part DeKuyper Orange curacao
2 parts fresh lemon sour
1 part Funkin Pear (note: entirely optional)
1/2 part DeKuyper Pomegranate

Shake all but the pomegranate with ice and strain over fresh ice in a hurricane style glass. Slowly pour the pomegranate so that it flows through the drink. Garnish with a pear slice on the rim.

Recipe: Tabasco Cocktails (Anchorman 2 Edition)

Everything has to have some sort of “spin”, and our first reaction upon opening the press release promoting the release of Anchorman 2 was that it would be flooded with Scotchtails. While there’s not a single malt to be found in this list, we have to give the marketing folks and mixologists who supplied us with these spicy recipes due credit: some of these are pretty tasty.

The BurgundyThe Burgundy
1 quart tomato juice
1 cup vodka
1 tablespoon worcestershire sauce
1 tablespoon fresh lime juice
1/2 teaspoon Tabasco
Lime slices or celery stalks

Combine tomato juice, vodka, Worcestershire sauce, lime juice, and Tabasco Sauce in a 2-quart pitcher; stir well. Serve over ice. Garnish with lime or celery. Serves 6

It's So Damn HotIt’s So Damn Hot
2 ounces quality vodka or gin
7 ounces tomato juice
1/2 ounce worcestershire sauce
1 teaspoon horseradish mustard
10-20 dashes Tabasco
1/2 teaspoon sea salt
1/8 teaspoon white pepper
1/8 teaspoon ground black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1 Pinch of cumin
1/2 lemon, juiced
1/2 lime, juiced
Garnish: 1 chicory leaf
Garnish: 1 cornichon

Spicy Seasoned Garlic Sea Salt
6 dashes Tabasco
1/8 cup sea salt
1/2 tablespoon toasted garlic

Combine all spicy seasoned garlic sea salt ingredients and mix well. Fill a pint glass with ice and rim with spicy seasoned garlic sea salt. Combine all other ingredients into mixing glass. “Roll” ingredients back and forth from mixing glass to shaker several times; mix well. Pour into ice-filled, salt-rimmed pint glass. Garnish with chicory leaf and a cornichon.

image001Brick’s Hand Grenade
2 tablespoons pineapple juice
2 tablespoons lemon-lime soda
1 tablespoon light rum
1 tablespoon tequila
1 tablespoon vodka
1 tablespoon gin
3 drops Tabasco

Combine all ingredients and pour into a 12-ounce highball glass filled with ice; stir. If desired, garnish glass with a wedge of pineapple or lime.

Drinkhacker Reads – 10.30.2013 – Miller and AnheuserInBev to $100 Billion Merge

In a surprise move to absolutely no one, there’s talk that the mega beer titans Miller and AB InBev could be forming one giant mega corporation set on dominating the beer world. The price for SAB/Miller would be right around $100 billion, which includes the lifetime stipend given to former spokesperson Bob Uecker. [Reuters]

Only a few days after its Buffalo Trace article, The Atlantic is buying into the “sky is falling” mentality that there’s a great global wine shortage afoot, and it will only get worse. Time to start stocking up! [The Atlantic]

The Buffalo Trace Experimental Collection adds to its Entry Proof and Heavy Char experiments of 2013 with a new line slated for release at the end of this month. This time around Harlan and company are focusing on barrel stave drying times; with one bottled at the standard Buffalo Trace stave drying time of six months, and the other with a 13 month stave drying time. Reviews forthcoming, stay tuned! [Buffalo Trace]

And finally today, Panagiotis Giovanis from the Venezia bar in Greece has been crowned the winner in the EU final of Angostura’s Global Cocktail Challenge. 12 competitors battled it out in Stockholm, but Giovanis’ cocktails, Scarlet Ibis and Safe House, were said to embody the versatility of Angostura. He will go on to compete in the global final in Trinidad & Tobago in March. Here’s the recipe for his award-winning Scarlet Ibis. It’s pretty elaborate and takes 40 days to make properly (………), so if anyone wants to take a stab and report back on the quality, let us know.

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Recipe: 2013 Halloween Cocktails

Halloween falls on a Thursday this year, meaning parties will be gearing up all over the place this weekend. We’ve had many, many recipe suggestions this year (and thank you for all of them). Here’s a sampling of some of the best we’ve tried over the past few weeks while getting into the spirit of things, multi-layered pun intended.

Bloody Ghost
(courtesy of Chris Ross of Jim Beam)
1 part Jim Beam Jacob’s Ghost whiskey
1 part tomato juice
Pinch salt
Pinch sugar
Dash of Tabasco sauce (to taste)
Dash of fresh lime juice (to taste)

Instructions: Combine Jacob’s Ghost with tomato juice, sugar, Tabasco hot sauce and lime. Shake over ice and pour into a salt-rimmed shot glass and garnish with a lime.

candy corn cocktailCandy Corn Cocktail
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.

beetlejuiceBeetle Juice
1 part Courvoisier Rosé
1/2 part DeKuyper Crème de Cassis
orange juice

Build cocktail in an ice filled highball glass. Garnish with a lime squeeze.

Heebie Jeebies
(courtesy of Zachary Henry, Next Door Lounge, Los Angeles)
1.75 oz. The Black Grouse
.25 oz. Velvet Falernum
.75 oz. lemon juice
.5 oz. simple syrup
.25 oz. egg white
Yellow Chartreuse rinse

Dry shake first five ingredients together, then shake with ice and strain into a Yellow Chartreuse rinsed-coupette glass. Garnish with an Angostura Bitters “branded” star.

Kilbeggan Masquerade Mixer
2 parts Kilbeggan Irish Whiskey
1/2 part ginger liqueur
1 part apple juice
1 part lemon sour
Red & orange sugar mix

Shake all ingredients with ice and strain into a sugar rimmed cocktail glass.

survivorCorpse Survivor No. 2
2/3 oz. Herradura Silver
2/3 oz. Lemon Juice
2/3 oz. Lillet Blanc
2/3 oz. Cointreau
Spray of absinthe

Spritz a little absinthe into a chilled coupe glass and set aside. Place all ingredients into a cocktail shaker filled with cubed ice. Shake hard, strain into the chilled coupe glass. Garnish with a twist of lemon zest.

ghostlyGhostly Captain
3 oz. tea, brewed
1 oz. Captain Morgan Black Spiced rum
1 tbsp. agave
Splash of cranberry juice
Splash of orange juice

Brew two teaspoons of tea (or two tea bags) in 6-8 ounces of water for four minutes and flash-chill. Combine 3 oz. of brewed tea with rum, a and sweeten with agave or sweetener of choice. Add a splash of cranberry juice and a splash of orange juice. Serve over ice in a rocks glass. Optional Halloween garnish: black cherry, and puree raspberries to “bleed” down the side of glass.

The Gandalf Elixir
3 parts Bacardi Superior
1 part Pedro Ximenez sherry
½ part apricot brandy
1 heaping spoon of sugar
3 dashes Fee Bros. Black Walnut bitters
Orange zest (for garnish)

Directions: In mixing glass add sugar and bitters. Gently mix the bitters and sugar using the end of a bar spoon. Add all other ingredients except for orange, allow sugar to dissolve then add cubed ice to your mixing glass. Gently stir and strain over fresh cubed ice. Garnish with an orange slice.

Recipe: Knob Creek Smoked Maple Cocktails

Recently, we ran a review of the Knob Creek Smoked Maple Bourbon which Beam has offered forth this fall. We were also lucky enough to receive a recipe for an Old Fashioned for the upcoming holiday season courtesy of Iron Chef Michael Symon. It’s quite the tasty cocktail. However, not one to shy away from making a cocktail worthy of an Iron Chef, we also decided to take a stab at creating our own in celebration of the arrival of the 2014 NHL season. We don’t have the luxury of three celebrity judges to determine a winner, but leave your thoughts… or your own ideas… in the comments field!

Knob Creek Ol’ Fashioned Holiday Maple
Created by Michael Symon

Pinch of raw sugar
Orange peel
3 dashes bitters
1 ½ parts Knob Creek Smoked Maple bourbon
1 part Apple brandy
Drop a pinch of raw sugar, orange peel, and 3 dashes bitters into a rocks glass and muddle. Add Knob Creek Smoked Maple bourbon and Apple brandy. Stir with ice.

The Hockey Puck
(a Drinkhacker original)

2 parts Knob Creek Smoked Maple bourbon
1 part Nocello walnut liqueur
1 dash bitters
Cinnamon Stick (for garnish)
Add bitters, then Knob Creek Smoked Maple bourbon and finally Nocello liqueur. Serve neat or on the rocks with a side of plain cake donuts.