Category Archives: Recipes

Recipe: Pumpkin Spice Flavored Cocktails

Maple. Spice. Moondust. It seems as if there are plenty of flavors and cosmic minerals “of the season” this autumn 2013, but none more dominant than the mighty pumpkin. Rearing its head in our lattes, candles, air fresheners, and everywhere else, it is seemingly inescapable this time of year. So of course, it makes perfect sense to join on in and present for your consideration some cocktail ideas which may further reinforce your love for all things pumpkin, or solidify your disgust and disdain for the seasonal squash:

pumpkinspice1Pumpkin Spice Margarita
2 parts Cruz Reposado Tequila
1 part Pumpkin Spice Liqueur
2 parts Half and Half
Cinnamon Sugar

Combine Cruz Reposado, pumpkin spice liqueur and half and half in shaker with ice. Shake and strain into a glass over ice cinnamon sugar rim.

3 parts pumpkin-infused Portón Pisco* (instructions below)
Apple Slice

Shake pumpkin-infused Portón over ice and strain into a coupe glass. Garnish with apple slice.

*Pumpkin-Infused Portón
2-750mL bottles of Portón Pisco
½ of a whole Nutmeg
1 cinnamon stick
20 whole cloves
½ of a whole vanilla bean
1 medium sized Sugar Pumpkin (also known as a cooking / baking pumpkin)

Cut off all outer skin of pumpkin and the cut the pumpkin into cubes and separate seeds and non-usable pieces. Take vanilla bean and cut in half horizontally. Place all ingredients into a large glass jar, and store warm. After 2 days, remove the cinnamon stick (as it will overpower infusion). After 4 days, remove ingredients, strain through a cheese cloth, and return to empty bottles or clean glass container.

National Vodka Day Recipes

October 4th is National Vodka Day, a celebration of one of the world’s biggest selling spirits. Why October 4th? According to the official website:

While October 4th seems well documented as National Vodka Day, we have not found the origins of why, but it works for us. No harm celebrating responsibly on other days as well. October 4, 2013 is a Friday!

And there you have it. Here are a few recipes sent to us courtesy of Skyy to help you celebrate this weekend.

LiveMule“Live” Mule
1.5 oz. SKYY vodka
3 oz. ginger beer

In a rocks glass full of ice, pour SKYY Vodka and Ginger Beer. Stir and finish with sliced lime wedge and 4-5 drops of bitters.

The Savoy
2 oz. vodka
2 red grapes
2 white grapes
SaltyKitten1 oz. lemon juice
½ oz. agave syrup

In a rocks glass, muddle two red grapes and two white grapes. Shake vodka, lemon juice and agave together with ice and strain over muddled grapes. Garnish with a skewer of four to five grapes.

Salty Kitten
1.5 oz. SKYY vodka
.5 oz. Campari
2 oz. grapefruit juice
.5 oz. honey simple syrup
2 oz. Cava sparkling Rosé

In an empty shaker glass, pour SKYY Vodka, Campari, Grapefruit Juice and Honey Simple Syrup. Add ice to shaker and shake. Open shaker and add Cava Rosé. Strain over fresh ice in a Collins glass. Finish with sliced grapefruit and a pinch of hibiscus & rosemary infused Himalayan Pink Salt.

Recipe: Chicago’s Signature Room Cocktails

Located atop the Hancock building overlooking the metropolis of Chicago, the Signature Room at 95th has been serving up fine dining for two decades. We were lucky enough to snatch the recipes from some of their classy, signature drinks to present for your enjoyment.

martiniIsland Waters Martini
(created by Jesse Bivens)
2 parts Pinnacle Whipped vodka
½ part Malibu rum
½ Amaretto
1 part Blue Curacao
Splash of pineapple juice
Orange slice (for garnish)

Shake and serve in a cocktail glass.


Frozen Holly Berry
1 part Remy Martin
1 parts Pinnacle Red Berry vodka
1 part Amaretto
1 part strawberry puree
Splash of Sprite

Serve in a tall glass.

sidecarThe Signature Room at the 95th Chicago Sidecar
(created by James Kuehner)
1 ½ ounces Hennessy VSOP
¾ ounce Grand Marnier
½ lime

Mix Hennessy and Grand Marnier into a shaker with ice. Shake and pour into a martini glass with a sugar rim. Squeeze lime into the martini. Garnish with a lime wedge.

Recipe: Fall Cocktails from Courvoisier

We’re well into the autumn months at this point, and the good folks at Courvoisier have offered us their fall collection of recipe ideas for your consideration. Of special note, the Blackberry Beret went over like wildfire at a recent football tailgating affair. Not exactly a standard offering associated with tailgating, but the supply went dry long before kick off.

goldlifeGold Life
2 parts Courvoisier Gold liqueur
1/2 part dry vermouth
1/2 part sweet vermouth
1 part apple juice

Combine ingredients in a shaker over ice. Strain into a martini glass and garnish with an apple peel.

blackberryBlackberry Beret
1 part C by Courvoisier
Splash orange liqueur
1 dash Mole Spicy Chocolate Bitters
Muddled blackberries

Shake well and strain into an ice-filled rocks glass. Garnish with fresh blackberries.

1 part Courvoisier Rosé
1.5 parts Courvoisier VSOP
.25 parts agave nectar
.5 parts fresh lime juice
Splash of aromatic bitters
Flamed orange peel garnish

Shake well and strain into a stemless wine glass. Garnish with a flamed orange peel or orange slice.

Recipes for National Punch Day

September 20th marks National Punch Day. Soon calendars will be filled with so many different alcohol-based, marketing-invented holidays that everyone will be celebrating a different drink every day. That alone could be a utopian ideal for some drinkers. But for now? We have punch. Here are a few recipes from mixologist/author David Wondrich to celebrate the imminent arrival of autumn in good taste:

Punch1Elements of Nature Punch (serves 20)
1 bottle of Sobieski Toasted Coconut Vodka (750 ml)
17 oz. apple cider
8 ½ oz. lemon juice
6 dashes Lucid Absinthe

Combine all ingredients in a punch bowl.  Give a quick stir.  Garnish with apple slice and grated cinnamon.

Punch2The Livin’s Easy Punch (serves 20)
1 bottle of Sobieski Vodka (750 ml)
12 ¾  oz. crème de cassis
16 oz. cold water
17 oz. orange juice
8 ½  oz. fresh lime juice
25.4 oz. (3/4 of a 1-liter bottle) ginger ale

Funnel all ingredients except ginger ale into a large sealable plastic container. Shake to incorporate all ingredients. Allow to chill in fridge for 30 minutes, or make it up to one day in advance. Serve in 5 oz. cups.

Punch_3Classic Camus Punch (serves 20)
750ml CAMUS VS Cognac
6 oz. sugar
3 lemons, peel only (no pith)
6 oz. lemon juice
1 liter water
nutmeg, freshly grated

Muddle sugar and lemon peel, wait 1 hour. Muddle again, then add lemon juice. Stir to dissolve sugar. Add spirit, stir and taste for balance.  Add water & nutmeg before serving. Garnish with lemon slices if you wish.  Ladle into a cocktail glass or holiday mug.

Trafalgar_PunchTrafalgar Punch (serves 16)
12 oz. Taylor Fladgate 10 year-old Tawny Port
8 oz. Laressingle VSOP Armagnac
4 oz. Wray & Nephew White Overproof rum
The peel of 3 lemons, cut in wide spirals with a vegetable peeler
¾ cup sugar
6 oz. fresh-squeezed lemon juice
24 oz. water
1 whole nutmeg

In a 3-quart punch bowl, muddle the lemon peels with sugar and let it sit for at least an hour. Then stir in the lemon juice.

Review: Crop Organic Meyer Lemon Vodka

crop meyer lemonCrop is a big name in the organic vodka space, and the latest release — Meyer Lemon — from the Princeton, Minnesota-based company is a standout.

The nose is clean, with that unmistakable mix of orange and lemon notes that can only be the elusive Meyer lemon. Intense and fruity, it masks any sense of alcohol on the nose.

On the tongue, it’s somehow even better: Very crisp Meyer lemon character, tinged just so with pineapple and marshmallow sweetness, with a modest to light medicinal underpinning to remind you you’re drinking vodka and not liquid candy. Loaded with mixing possibilities, it also drinks wonderfully well on its own. If you’re looking for a lemon-fueled vodka to add to the back bar, you’ve found it.

A / $26 /

Cocktails follow…

California Cosmo
1 ½ parts Crop Organic Meyer Lemon Vodka
¾ part imported triple sec
¾ part cranberry juice
½ part fresh lime juice

Combine all ingredients in an ice-filled cocktail shaker. Shake and strain into a chilled martini glass.

Lemon Blossom
2 parts Crop Organic Meyer Lemon Vodka
3/4 part lemon juice
3/4 part simple syrup
1/2 part elderflower liqueur
Chilled club soda

In an ice-filled collins or highball glass, combine everything except the club soda. Stir until mixed, top with club soda, and garnish with lemon wheels.

Citrus Cobbler
2 parts Crop Organic Meyer Lemon Vodka
1 1/2 parts freshly squeezed and strained orange juice
1/2 part simple syrup
1 dash lime juice
Orange bitters

In a cocktail shaker combine all ingredients except for the bitters, fill with ice, and shake until well chilled. Strain into an ice-filled rocks glass, garnish with a dash of bitters, and decorate with mixed citrus fruits.

Lemon Meringue Cocktail
1 teaspoon superfine sugar
1 egg white
2 parts Crop Organic Meyer Lemon Vodka
1/2 part fresh lemon juice
1/2 part French aperitif wine

Shake first two ingredients in a cocktail shaker. Add ice and rest of the ingredients. Shake vigorously for twenty seconds and strain into a martini glass.

Recipe: Labor Day Cocktails 2013

For most Americans, the extended Labor Day weekend is a way to salute those who work tirelessly throughout the year with one last extended weekend before fall hits us, and it’s a great way to celebrate the end of the summer season. We’ve selected a few of the more interesting submissions we’ve received and compiled them for your consideration. Enjoy and be safe!

bgtBlack & Ginger Tea
3 oz. ginger tisane (tea base)
1 oz. Captain Morgan Black Spiced Rum
1 tablespoon agave nectar (or sweetener of choice)
1/4 oz. lemon juice
Brew tea base or tea bag in 6-8 oz. of water. Brew hot for four minutes and flash-chill, or cool for one hour. Shake with Captain Morgan Black Spiced Rum, sweetener and lemon juice, and pour into rocks glass over ice.

prpPort Royal Punch (Serves 25)
2 46-oz. cans of pineapple juice
3 cups mango juice
1 750 ml bottle of Captain Morgan Original Spiced Rum
4.5 oz. grenadine
3 oranges sliced thinly and quartered
3 cans of Sprite for fizz
In a punch bowl or large serving vessel, add the above ingredients and stir. Serve over ice in a punch glass – or glass of your choosing.

Highland Dress
Created by Chris Marty, Untitled (Chicago)
2 oz. The Black Grouse whisky
.5 oz. Combier Peche de Vigne
.5 oz. fresh lemon juice
1 oz. simple syrup
1 egg white
Dry shake to emulsify egg white, then shake all ingredients together with ice to chill. Double strain and serve in an Old Fashioned glass, half-rimmed with Applewood Smoked Sea Salt.

Hold the Umbrella
1 1/2 oz. Bacardi Rock Coconut
2 oz. The Perfect Purée Yuzu Luxe Sour blend
1 sprig fresh mint
½ oz. fresh lime juice
2 oz. club soda
In a mixing glass add all the ingredients except club soda over ice. Shake vigorously and strain over the rocks, and top with soda. Garnish with slice of lime and sprig of fresh mint.

Prickly Pear & Chile Piquin Margarita
1 oz. Cazadores Blanco Tequila
1 oz. Delirio Joven Mezcal
1 oz. The Perfect Purée Prickly Pear Puree
1 oz. agave nectar
1 oz. lime juice
Pinch of chile piquin
Chile piquin salt rim optional, but recommended
In a mixing glass combine all the ingredients with ice, except chile piquin. Shake vigorously and strain over the rocks. Add the chile and garnish with lime wheel.

Recipe: Disaronno Summer 2013 Collection

Wish summer starting to slowly fade into the distance for parts of America, the good folks in the Disaronno cocktail labs offered us up these cocktails recipes ideal for soaking in the last few days of patio or porch sitting. Look for more cocktail recipes right before the Labor Day weekend!

Spiced Anejo DaiquiriSpiced Anejo Daiquiri
.75 oz Disaronno
1 oz Bacardi Oakheart
.75 oz lime juice
.5 oz simple syrup
3 ginger dials
Lime wheel (for garnish)

Muddle ginger. Add all ingredients into mixing glass. Shake for 10 seconds. Strain into cocktail glass. Garnish with lime wheel.

Caribbean SidecarCaribbean Sidecar
.75 oz Disaronno
1.5 oz Bacardi Oakheart, .75 oz lemon juice
Garnish: Sugar rim and orange peel

Add all ingredients into mixing glass. Shake for 10 seconds. Strain into cocktail glass. Garnish with orange peel and sugar rim.

Godfather RevisedGodfather Revised
1 oz Disaronno
1 oz Dewar’s 12
2 dashes cherry bitters
2 dashes walnut bitters
Lemon or cherry (for garnish)

Add all ingredients into mixing glass. Shake for 10 seconds. Strain into rocks with ice. Garnish with lemon and cherry.

Amarena SourAmarena Fix
1 oz Disaronno
1 oz Dewar’s 12
.5 oz lemon juice
1 egg white
3 Amarena cherries muddled with 1/4 oz syrup
Cherry (for garnish)

Muddle Cherries with syrup. Add all ingredients into Mixing glass. Shake for 10 seconds. Strain into cocktail glass. Garnish with cherries.

Recipe: Tabasco Cocktails

Looking to spice things up a bit? These cocktails, all involving Tabasco hot sauce, might be just the thing you’re looking for.

2 cups pomegranate juice
1/2 cup white wine
1 tablespoon lime juice
1/4 teaspoon Tabasco
Crushed ice
1/2 cup ginger ale, chilled
Lime peel twists (for garnish)

Combine pomegranate juice, white wine, lime juice and Tabasco Sauce. Place ice in two tall glasses; add juice mixture. Top with ginger ale; garnish with lime peel twists.

Dramatic RecoveryDramatic Recovery
1 ounce fresh squeezed lime juice
1/4 ounce Worcestershire sauce
1/5 ounce fresh squeezed orange juice
1/2 teaspoon Tabasco Green Jalapeño Pepper Sauce
12 ounces beer
Lime wheel (for garnish)

Spiced Salt:
1/4 teaspoon guajillo chile powder
1/4 teaspoon ancho chile powder
2 tablespoons sea salt

Combine all spiced salt ingredients; mix well. Fill a pint glass with ice and rim with spiced salt. Add remaining ingredients to rimmed, ice-filled pint glass; pour beer in last. Garnish with lime wheel. Serve remaining beer on side.

2 cups blood orange juice
1/4 cup brandy
1 teaspoon bitters
1/2 teaspoon Tabasco
Ice cubes
Orange and lime slices (for garnish)

Combine blood orange juice, brandy, bitters and Tabasco. Serve over ice; garnish with orange and lime slices.

Recipe: National Tequila Day, 2013 Edition

If there ever was a lobbyist-invented, industry-approved holiday we endorse wholeheartedly, it’s the arrival of July 24th as National Tequila Day, which should followed by July 25th’s much needed National Hangover Day, had it not already been placed on the calendar on January 1st. Perhaps a Hangover Solstice? (Furthermore, why would a holiday like this land in the middle of a week?) Anyway, here’s a few recipes from our pals at Milagro that take things beyond the traditional margaritas and shots.

image001Azoteas Verdes Margarita
2 parts Milagro Reposado tequila
1 part fresh lime juice
0.75 parts agave nectar
2 strips of green bell peppers
1 D’Avignon radish
2 kale leaves

Combine the pepper, radish and kale leaf in the mixing glass of a Boston shaker and muddle. Add remaining ingredients and ice and shake vigorously. Strain over fresh ice into a rocks glass and garnish with a kale leaf and lime wheel.

image003Getting Figgy with It
1.5 parts Milagro Anejo Tequila
2 parts lemon sour
2 teaspoons fig jam
.5 parts apple juice
5 parts egg whites

Shake all ingredients with ice and strain into rocks glass. Garnish with a lemon wheel.

image005The Freshest Sangrita
4 parts Milagro Silver Tequila
4 parts fresh lime juice
4 parts grapefruit juice
8 parts grenadine
3 red Serrano peppers

In four shooter glasses, pour Milagro Silver neat. Cut serrano peppers in half and remove and veins, seeds or stems. Blend the halves with remaining ingredients and allow pepper infusion to steep for 2-3 hours. Strain and pour into four separate shooter glasses.

Recipe: Bastille Day Cocktails

Bastille Day is coming up this Sunday. For those unfamiliar with the French holiday, one could liken it to our July 4th Independence Day celebrations here in the states (but with a different historical context). To celebrate the occasion, Lillet brand ambassador Amanda Boccato passed these tasty au Francais recipes on to us to share. Buvons!

2 parts Lillet Rouge
4 parts ginger beer (Baritts is recommended)
Lime wedge

Add spirit to Collins-style glass. Top with ice, then ginger beer. Garnish with lime wedge.

2 parts Lillet Blanc
1 part cooled fruit tea blend of your choice (recommended peach, raspberry, orange, etc.)
½ part honey syrup (honey and water equal parts)
2 parts soda water
Large wedge of fresh lemon
Small mint spring

Build spirit and cooled tea in Collins-styled glass. Add ice and top with soda water. Garnish with lemon wedge and small mint sprig.

2 parts Lillet Rosé
¾ part fresh squeezed grapefruit juice
½ part fresh squeeze lemon juice
¾ part simple syrup
2 dashes of Peychaud’s bitters
Soda water

Shake vigorously spirits, juices, and syrup in a cocktail shaker with ice. Strain into ice-filled Collins-style glass. Top with soda water. Add bitters and garnish with grapefruit wedge.

4th of July Cocktail Recipes – 2013

For reasons passing understanding, the inbox flows full for the Fourth of July (for everyone outside of the United States, that’s our Independence Day) with cocktail recipes galore. More than any other holiday, we get an influx of really good recipes to pass on. Here’s but a small sample of our good fortune, and we do hope you get to enjoy them over the upcoming holiday.

Red, Lemon & BlueRed, Lemon and Blue

1.5 oz. Devotion Black & Blue vodka
Dash of grenadine
Fill with lemonade
Blueberries (for garnish)

In an Old Fashioned glass filled with ice, add 1.5 oz. of Devotion Black & Blue Vodka, fill the remainder of the glass with lemonade, and add a dash of grenadine. Garnish with blueberries.
Malibu_AmerFlag_shotMalibu American Flag

1 oz. Blue Curacao
1 oz Malibu Coconut Rum
1 oz Campari

In a shot glass layer Blue Curacao, then Malibu and then Campari on the top for a very Patriotic-looking shooter or sipper.


Roman_CandleRoman Candle

3 oz. Three Olives Berry Vodka
1/2 oz. cranberry juice
Dash of Grenadine
½ oz. Blue Curacao

Shake vodka, cranberry juice and grenadine in a shaker with ice. Strain into a martini glass. Pour blue curacao gently down the side of the glass so it settles on the bottom. Garnish with lemon twist.

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Recipe: Father’s Day Cocktails

Father’s Day is just around the corner, and what better way to say thanks to the old guy who bailed you out of so much trouble when you were younger than with a nice relaxing drink? You know it’s the right thing to do! Here’s a few suggestions we tested out over the past several days which may cancel out that horrible tie you got him last year.
Sapphire Snake in the Glass
1.5 oz. Bombay Sapphire East
1/2 oz. Lemongrass infused Snake Shochu
3/4 oz. Cinnamon infused Martini Rosso
3/4 oz. fresh mandarin juice
Pinch of Mandarin spiced tea
Lemongrass stalk garnish

Sprinkle spiced tea over lit match or flame to toast onto cocktail. Shake and serve on the rocks.

The Thistle Whistle
2 oz. Brugal 1888 rum
.25 oz. Bittermans apricot brandy
2 dashes Angostura bitters
1 dash Regan’s orange bitters

Stir all ingredients in a cocktail tin until chilled. Strain into a rocks glass over large ice cubes. Garnish with a dried apricot and lemon peel.

Continue reading

Recipe: The Drinks of Summer – Cognac and Iced Tea Edition

The dog days of summer haven’t quite hit us yet, although with the rapidly changing global climate who knows exactly when they’ll be here. In honor of two drinking holidays (Today is National Cognac Day and June 10th is National Iced Tea day), we present two refreshing recipes to help you keep cool. Stay tuned throughout the summer as we present more heat-busting recipes. Of course, we always welcome your submissions as well!

2 oz Camus VSOP Elegance (note: you can use other cognacs as well)
1 oz lime juice
1 oz orange juice
1 oz Triple Sec

Shake all ingredients with ice and strain into glass, garnish with slice of lime. Also tasty when served on the rocks.

Sparklinteag Tea
makes one pitcher
4 cups water
8 red herbal tea bags (such as lemon zinger or hibiscus)
2 cups Wild Turkey 81 whiskey
splash of club soda
juice of one lemon
cherries for garnish

In a large saucepan, boil 2 cups water. Remove from heat. Add tea bags. Steep 10 minutes; discard tea bags. Add 2 cups cold water to tea. Stir in Wild Turkey 81. Transfer to pitcher and chill. Just before serving, add lemon juice and a splash of club soda for a touch of refreshing fizz. Serve over ice.

Recipes: Memorial Day 2013 Cocktails

For many folks, the arrival of Memorial Day signals the start of summer (for others it’s the premiere of the new season of Arrested Development on Netflix). In honor of both, we’ve pulled together some new recipes for your consideration/experimentation during the upcoming holiday weekend.

HerraKiwkidura Kiwi Cooler
2 oz. Herradura Silver Tequila
½ oz. lime juice
½ oz. agave nectar
1 oz. cucumber juice
½ kiwi

Place all ingredients into a shaker filled with cubed ice. Shake hard to break down the kiwi and chill the drink. Strain into a tall glass over cubed ice and garnish with kiwi discs.

La Nneige-russeeige Russe
2 parts vodka
1 part St. Germain
½ part freshly squeezed lemon juice
½ part white grape juice
4 dashes Angostura bitters

Combine all ingredients in a shaker, then add ice. Shake gently and strain into a chilled rocks glass over Fresh ice. Garnish with a sprig of rosemary and a lemon peel.

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Recipe: Mother’s Day Cocktail Ideas

lucille-bluthSunday brings us the time-honored tradition of celebrating everyone’s favorite person: Mom. Whether it was helping with algebra, forcing you to eat vegetables, or picking you up from school because you wore a Dead Kennedys “In God We Trust Inc.” t-shirt to class, Mom’s always been there to help out along the way. Here’s a few recipes we’ve encountered that you may want to mix up for your mom during Sunday brunch. It’s just a small way of saying “thanks” to a lady who put up so much for so long on your behalf.

image007Violet Femme
1 oz Lucid absinthe
1 oz raspberry liqueur
1 oz lemonade or sour mix
2 oz ginger ale
1 lemon wedge

Fill a tall glass with ice and add raspberry liqueur, Lucid absinthe and lemonade. Cover with cocktail shaker and shake vigorously. Top glass with ginger ale, add a lemon wedge and serve.

image015Fig Coffee
1/2 oz. fig preserves
1/2 tsp dark brown sugar
4 1/4 oz. French roast coffee
2 oz. Camus XO Elegance Cognac

Prepare hot; stir to melt/blend; can also be chilled and served over ice.

Continue reading

Recipes: The Great Gatsby’s Great Cocktails

“It’s a great advantage not to drink among hard drinking people.” – F. Scott Fitzgerald, The Great Gatsby

Ironic words from a writer who battled the demons of alcohol his entire life. Indeed, Fitzgerald would often take to introducing himself at parties as “one of the most notorious drinkers of the younger generation” or even better, as “F. Scott Fitzgerald, the well-known alcoholic.”

That said, Fitzgerald’s most accomplished and famous work has once again been adapted for the silver screen, with Leo DiCaprio and Toby Maguire replacing Robert Redford and Sam Waterston as Jay Gatsby and Nick Carraway. Never one to miss an opportunity for new drinks, the folks at Wild Turkey supplied us with a few new cocktail ideas inspired by one of America’s greatest novels.

Created by Dushan Zaric, Employees Only and Macao Trading Co.

1 oz. Campari
1 oz. Wild Turkey 81 Rye whiskey
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.

CampaCucumberri Cucumber Cocktail
Created by Eric Alperin

1 oz. Campari
1 oz. gin
½ oz. fresh lime juice
½ oz. simple syrup
2 bruised/cracked slices of English cucumber
1 cucumber wheel
seltzer water (to top)

Build all ingredients into a shaker tin. Crack or lightly bruise the two slices of cucumber into the tin. Lightly mix the ingredients with a piece of ice. Strain the ingredients into a Collins glass with ice. Top with seltzer, garnish with a cucumber wheel, and add a straw.

La Floriditafloradita No. 3
1 ½ oz. Flor de Caña 4 Year Old White Rum
½ oz. fresh lime juice
¾ oz. maraschino liqueur
1 oz. fresh grapefruit juice

Shake with ice, and strain into a chilled coupe glass. Garnish with a cherry.

Recipe: Cinco De Mayo Celebration Cocktails

In 1862, the great nation of Mexico held off Napoleon’s invading forces after a lengthy battle. What better way to celebrate the most festival of occasions than with a great drink? It’s the best holiday Mexico ever invented! Here’s a few recipe ideas for your consideration during this swell symbol of spring’s arrival!

Korbel Citrus ‘Rita
2 oz. Korbel brandy
1 oz. freshly squeezed lime juice
1 oz. freshly squeezed orange juice
1/2 oz. agave nectar
1/4 oz. triple sec
Coarse salt

Combine all ingredients and pour over ice in a salt-rimmed glass.
Garnish with orange slice and lime wedge.

KB_Sangria_lifestyleKorbel Brandy-Pear Sangria
1/2 cup Korbel brandy
1 750ml bottle Sauvignon Blanc
2 red bartlett pears, chopped
2 yellow bartlett pears, chopped
1 orange, sliced
1/2 lemon, sliced
1 lime, sliced
1 1/2 oz. triple sec
2 Tbsp. sugar
12 oz. of Sprite or 7-Up

Chop one red and one yellow pear into bite size pieces, and reserve the other pears for serving. Combine all ingredients except the Sprite into a pitcher, cover and store for a few hours. Stir once before serving to re-mix any remaining sugar. Serve chilled over ice with fresh pear, orange and lemon slices and add a splash of Sprite or 7-Up. Makes 6 – 8 cocktails.

(Author’s note: this was absolutely incredible, and went over very well at a pre-Cinco gathering this past weekend. Home run recipe!) Continue reading

Julep Recipe Variations for Derby Day

For one Saturday afternoon in May, the world looks away from other sporting events and focuses its eye on the commonwealth of Kentucky for a time-honored tradition: the Kentucky Derby. The 139th running of the roses will bring another packed Churchill Downs full of loud hats and high hopes that their lucky number will come in, bringing with it payday. It is also the only time of year A-list celebrities actually want to come to Kentucky, which brings in numerous galas and a weekend packed with festivities. And of course there’s always a healthy abundance of the drink du jour, the Mint Julep: Bourbon, sugar, mint. But why stop there? Here are a few new variations on this classic cocktail, supplied by some of Kentucky’s finest mixologists.

Ginger JulepThe Ginger Julep ’68 Fastback
1 .5 oz. Bulleit Bourbon
.5 oz. organic brown sugar
.25 oz. peeled minced fresh ginger
1.5 oz. soda water
1 lemon or lime twist

Muddle the ginger and brown sugar together until all of the sugar is moistened and nearly dissolved. Add a dash of soda to finish dissolving the sugar, stir in your Bourbon. Finish with ice, soda to taste and a lemon or lime twist.

Pineapple JulepKnob Creek Storyville Julep
(Created by Bobby “G” Gleason, Beam Master Mixologist)
1½ parts Knob Creek Bourbon
½ part thin honey syrup (3 parts honey, 2 parts water)
1½ parts fresh pressed pineapple juice
6 fresh mint leaves
club soda

Muddle pineapple, honey syrup and mint in an Old Fashioned glass. Fill with ice, add Knob Creek and stir. Top with club soda. Garnish with a pineapple clip and mint top.

Triple CrownBasil Hayden’s Triple Crown Julep
(Recipe by Joy Perrine – Louisville, KY)
4 parts Basil Hayden’s Bourbon (figure 2 oz.)
4 chopped strawberries
10 Kentucky Colonel or spearmint leaves
4 lemon wedges
1 part water (1/2 oz.)
2 tbsp. brown sugar

Muddle brown sugar and water in pint glass until sugar dissolves. Add chopped strawberries, lemon wedges and mint leaves and muddle well. Add Basil Hayden’s and shake. Add ice and shake once again. Strain cocktail over crushed ice and garnish with a mint sprig and strawberry.

Ole Smoky Moonshine Mint Julep
2 oz. Ole Smoky Original Moonshine
1 oz. simple syrup
Fresh muddled lime
2-3 sprigs of mint

In a mason jar or silver julep cup muddle two sprigs of mint with simple syrup and 1 ounce of Ole Smoky Original Moonshine, until mint leaves are crushed and give off their liquid. Add remaining moonshine and serve over ice and with a sprig of mint.

Recipe: 2013 St. Patrick’s Day Cocktail Ideas

Once again it is that festive time of year where folks, regardless of their ethnicity and cultural upbringing, can agree upon one thing: They’re Irish to the core, and always have been! Yes St. Patrick’s Day arrives on Sunday, a day for folks to wear all green clothing, consume mysterious looking green beer, and relish in a shot of their favorite Irish whiskey. But for those not fond of tossing back a pint of Guinness and a shot of Jameson, we’ve collected a few recipes to welcome you into the Irish fold.

GreenTeaThymeGreen Tea-ni Thyme
Created by Belvedere Vodka’s Head of Spirit Creation & Mixology, Claire Smith
2 oz  Belvedere Lemon Tea
¾ oz lemon juice
¾ oz green tea syrup
3 sprigs fresh thyme
Gentle press thyme in base of shaker. Add remaining ingredients and shake hard over ice. Fine strain into a chilled martini glass and garnish with a sprig of thyme.

Green LanternThe Green Lantern
2-3 muddled limes
1½  oz. Midori
1 oz. Lucid absinthe
ginger ale
Lime spiral (for garnish)

In a rocks glass, muddle 3 lime wedges, add ice, Midori and Lucid and transfer to a shaker.  Shake thoroughly and return into rocks glass.  Add ginger ale and lime spiral. Continue reading