With the announcement that Jim Beam’s Jacob’s Ghost is now available nationwide, we decided to reach out to Beam’s master mixologist Bobby Gleason to celebrate its release. He took Jacob’s Ghost for a spin to see how it fares in some old classics.
2 parts Jacob’s Ghost
1 part orange liqueur
1 part white cranberry juice
½ part fresh lime juice
Build all ingredients over ice in a mixing glass, shake and strain into a chilled glass. Garnish with cherries.
1 part Jacob’s Ghost ¼ part lemon juice
1 pinch of cane sugar
Molasses to taste
In a Collins glass, dissolve the sugar in a splash of water. Fill the glass with crushed ice and add Jacob’s Ghost. Stir in all remaining contents until the glass becomes frosty, adding more ice if necessary. (Don’t hold the glass in your hand while stirring.) Garnish the glass with sprigs of mint.
Jacob’s Old Fashioned
1 part Jacob’s Ghost ¼ part honey syrup
6 dashes Angostura bitters
6 dashes Fee Brothers Aztec bitters
In a mixing glass, combine Jacob’s Ghost, honey syrup, Angostura Bitters and Fee Brothers Aztec Bitters; shake and strain into an old fashioned glass with ice and finish with a lemon zest.
Sunday is the most wonderful time of year for movie stars (and fans). It’s the only time where the media world stops and lavishes the cinematic arts with attention and praise for the well-done, A+ job they’ve contributed to furthering the discourse of humanity over the previous 11 months. In other words, it is time for the 85th annual Academy Awards, or as most people call it “The Oscars.”
This year’s nominees for Best Picture is quite a diverse field, and no doubt our editor-in-chief, a former film critic, would agree with the above sentiment. Personally, I feel the academy didn’t do nearly enough research, as Mac & Devin was unarguably worthy of inclusion.
So while kicking back and watching red carpet specials with friends, perhaps try one of these cocktails, courtesy of The Florentine in Chicago.
Silver Limings Playbook
2 oz Cazadores Tequila Blanco
1/2 oz fresh squeezed lime juice
top with San Pellegrino Grapefruit
1.5 oz Grey Goose Cherry Noir
1/2 oz DiSaronno Amaretto
splash of lemon juice
splash of cinnamon simple syrup
Zero Dark Thirsty
1 oz Espresso
1 oz Mocha Liqueur (Kahlua)
top with a Pisa Cream Liqueur
We’ve also received a nominee from Smirnoff “for your consideration”:
This week in Valentine’s Day recipes just keeps on coming, this time courtesy of the folks over at Effen vodka. The following recipes were tried and tested in our own bar, and were received with approval and enthusiasm.
Effen Chocolate Covered Black Cherry
1 1/2 parts Effen Black Cherry Vodka
3/4 part DeKuyper Dark Crème de Cacao
3/4 part half and half
1 teaspoon cherry preserves
1 dash Angostura bitters
In a mixing glass, combine all ingredients and shake with ice. Strain into a cocktail glass. Garnish with lemon peel and brandied cherries.
With Valentine’s Day around the corner we felt it only appropriate to offer up a few suggestions for cocktails that might tickle the fancy of someone you love, or to enjoy by yourself. These recipes come to us courtesy of the folks at Skyy Vodka, which just launched a new strawberry vodka (review coming soon).
Wild Strawberry Seduction
2 oz. Skyy Infusions Wild Strawberry
1 oz. fresh lemon juice
1 oz. apple juice
½ oz. honey
2 medium basil leaves
2 medium strawberries
Muddle basil, strawberries and lemon juice. Add remaining ingredients. Shake and double strain in to coupe glass
2 oz. Skyy Infusions Wild Strawberry
1 oz. orange juice
½ oz. grapefruit Juice
½ oz. lime juice
½ oz. simple syrup
¼ oz. grenadine
Shake all ingredients except grenadine. Pour liquid over ice in a rocks glass. Drizzle in grenadine at the end.
Superstar cocktail creator Carlo Splendorini is no stranger to those familiar with the world of exotic drinks. He helped establish the Michelin-starred restaurant Michael Mina as a front-runner in San Francisco’s cocktail scene while racking up prizes in national and international competitions. For this Valentine’s Day, he offers up some twists using balsamic vinegar as an ingredient. Definitely some recipes for those looking for something out of the ordinary this Valentine’s holiday. Continue reading →
With the Super Bowl happening today, kitchens around the nation will be busy preparing food for the big game. This one’s a bit off the beaten path, but if you’re looking for another way to involve alcohol consumption during the game, Mark Bello from Pizza School offers up these recipes for your consideration:
This week our inbox has been inundated with a variety of delightful recipes for this weekend’s upcoming Super Bowl, and we here at Drinkhacker HQ feel grateful to be in a position to present a few of which we’ve tested and approve. This one comes to us courtesy of W Hotel in Austin. We pre-gamed with it last night during the Buffalo-Boston hockey match and although we couldn’t master the burnt lemon garnish, the combination of Laphroaig and Buffalo Trace was most unique. Definitely for those wishing for a more adventurous cocktail.
1.5 oz Buffalo Trace Bourbon
.5 oz St. Germain liqueur
.5 oz Canton ginger liqueur
.25 oz pineapple juice
Shake pour over new rocks in rocks glass. Then Spritz with Laphroaig Scotch and garnish with burnt lemon.
Drink through a straw, cocktail evolves as it’s drunk. The Scotch will come down into drink and infuse into drink, then you’re left with a Bourbon-Scotch marriage.
This Sunday marks the arrival of that time-honored worldwide tradition of sitting down and watching something called the Super Bowl in between commercials. For residents and supporters of San Francisco, it’s a time to redeem themselves after decades of disappointment following the glory years of Montana and Rice (and add to the city’s streak of championships following the Giants’ thrashing of the Tigers in the World Series). For the Ravens, it’s a time to establish themselves as a top-tier team in the NFL. For everyone else, it’s time to stuff their faces and figure out if Beyonce is lip-syncing again.
In the spirit (no pun intended) of such revelry, we present these two tasty treats courtesy of those bird flipping fanatics at Wild Turkey:
Fourth and Long
1 oz. Wild Turkey 101
1/4 oz. Wild Turkey 81
1/2 oz. lemon juice
1/2 oz. Aperol
1/2 oz. maple syrup
Combine all ingredients, shake vigorously and serve in a high ball glass. Garnish with a wedge of lemon.
Give em the Bird Blitz
1 tablespoon fig jam 1½ oz. Wild Turkey 81
¼ oz. orange liqueur
½ oz. fresh lemon juice
Combine all ingredients into a cocktail shaker with ice. Shake and strain into an old fashioned glass over fresh ice.
We attempted both of these drinks in the test kitchens of our southern outpost, and found the Bird Blitz to be the superior of the two, with a smooth taste and easy going finish. However, we’re not exactly sure how well it will pair with hoagies, pizza, Cheetos, or other fan favorites on this glorious day of sports.
Across this amber-waved grain filled nation of ours, waiting rooms of doctors offices and clinics are reaching maximum capacity, as physicians deal with the massive cold and flu outbreak. As a potential antidote, the folks at the Tommy Bahama restaurant chain have concocted this citrus-filled cocktail to make sure you get your daily dose of Vitamin C.
Be My Clementine
1 part Grey Goose L’Orange vodka
½ part Cointreau
1 part fresh lemon juice
1 part simple syrup
1 part muddled Clementine orange
1 ½ parts sparkling wine
1 mint sprig
Serve on the rocks.
(Of course, we also suggest you wash your hands, get plenty of rest, take vitamins and steer clear of ill people if you can.)
Whether you’re celebrating the re-election of President Obama, or need something to numb the pain of another 4 years of his administration, these Campari-concocted cocktails offer something up for a diverse array of palates.
1 oz. Campari 1 oz. Cinzano Rosso Vermouth
Splash of Club Soda
Pour Campari and Cinzano Rosso Vermouth over ice in a rocks or highball glass. Add a splash of club soda. Garnish with an orange twist.
(Note: According to Campari, this is allegedly President Obama’s favorite cocktail. While we have placed a call to the White House Social Secretary’s Office for confirmation, we’ve yet to receive a response. We’ll follow up and present information as it becomes available.)
Okay they’re really not disco-inspired cocktails, but it was tough to resist the whole rhyme scheme. Absolutely abysmal wordplay aside, Pisco is indeed a wonderful South American brandy that is sorely under-represented in the cocktail world. Here are a couple of recipes courtesy of our friends over at Portón that are worth checking out and warming up with during these frigid winter months.
2 parts Portón pisco
1 part pomegranate juice
1 part tangerine juice
Sugar to taste
Pomegranate seeds for garnish
Combine ingredients in a shaker with ice. Shake well and strain into a martini glass. Garnish with pomegranate seeds.
Sundance isn’t just about movies. All those stars have to eat and drink, too. And eat and drink well they do. The “Chefdance” dinner series gets underway when Sundance starts on Thursday of this week. Here are some of the cocktails the A-list will be consuming with their wagyu and foie gras. All cocktails courtesy Snake Oil Cocktail Co.
Homage To A Collins 1 1/2 ounces Ketel One Vodka
1 ounce Blood Orange Juice
1/2 ounce Cinnamon Simple Syrup
Dry Blood Orange Soda for Top
Blood Orange Wheel for Garnish
Cinnamon Stick for Garnish
Fill old-fashioned glass with ice. Add Ketel One vodka, blood orange juice and cinnamon simple syrup into old-fashioned glass. Top with dry blood orange soda and stir gently. Garnish with blood orange wheel on the rim of the glass speared by a cinnamon stick.
1 part St. Germain
2 parts spiced rum
1 part freshly squeezed lime juice
1 slice strawberry, lime, lemon, orange
1 pinch of mint
2 dashes Angostura Bitters
In a shaker, gently muddle fruit and mint. Add remaining ingredients and shake lightly. Pour mixture into a rocks glass, and garnish with a sprig of mint.
St. Germain Bohemian
1 part gin (Nolet Gin preferred, but any will do)
1 part St. Germain
¾ part freshly squeezed grapefruit juice
1 dash Peychaud’s Bitters
Shake all ingredients with ice and serve in a coupe or martini glass. Garnish with an orange twist.
UPDATE: While we were filing this post for deadline, we received word over the PR wire that St. Germain has been acquired by Bacardi for an undisclosed amount. Quite the coincidence. No word on whether or not the bikes will be staying around during this merger.
My sources tell me that Downton Abbey season three begins this weekend. Coincidentally, I developed this cocktail at an Abbey-themed New Year’s Eve party, in part trying to capture the spirit of the era (and using liquor common in 1910s England), in part trying to take advantage of spirits available on hand at our host’s house.
The result, a spin on an Old Fashioned, is actually quite delicious. See what you think. Get more Downton Abbey cocktails here from TheKitchn.
The Upton Abbey 3/4 oz. Irish whiskey
3/4 oz. dark rum
1/4 oz. sweet vermouth
2 dashes Fee Brothers Old Fashioned Bitters
Shake all with ice and strain into a coupe.Garnish with a generous Meyer lemon twist.
These seasonally-appropriate concoctions, courtesy of celebrity caterer Andrea Correale, sounded (and look) too awesome not to post.
Candy 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.
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 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!
Fall 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.
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.
If Avion hadn’t come up with this recipe, I would’ve had to.
Gangnam 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.
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.
Add the 2 cans of malt extract and honey into the pot. Stir well.
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.
Set aside and let stand for 15 minutes.
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?.
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.
Siphon over to a secondary glass fermenter for another 4-7 days.
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
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
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.
Add the 2 cans of the malt extract and the dried extract and bring to a boil.
For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
For the second flavoring, add the 1/2 oz Fuggles hop pellets at the last minute of the boil.
Add the honey and boil for 5 more minutes.
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.
Pitch yeast when wort temperature is between 70-80?. Fill airlock halfway with water.
Ferment at 68-72? for about seven days.
Rack to a secondary fermenter after five days and ferment for 14 more days.
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?.