Recipe: National Rum Day Recipes, 2014

This Saturday (August 16th) marks yet another turn in the calendar for National Rum Day. We’ve had several emails from distilleries come through our inbox over the past week, and here’s a sampling of some of the best of the bunch:

image001Guayaba Arabica
1 ½ parts Bacardi rum
1 part Goya guava nectar
¾ part fresh squeeze lime juice
¾ part coffee scented simple syrup
5 cilantro leaves
1 pinch of salt

To make the coffee scented simple syrup, bring 1 ½ cups of water to a boil, blanch 1 cup of espresso beans into the water for approximately 30 seconds, strain the espresso beans, add 1 cup of sugar and stir until the sugar dissolves. Place all of the ingredients into a cocktail shaker with plenty of ice and shake until the ingredients are well combined, then strain the mixture through a small mesh strainer or tea strainer into a cocktail glass. Garnish with freshly grated espresso bean.

Mosquito Coast
2 oz Flor de Cana 7 Years Old
1 oz pineapple juice
1 oz lemon juice
3/4 oz pistachio syrup
1/4 oz Luxardo Maraschino liqueur
Chile de Arbol Tincture to taste
A dash of Angostura bitters

Add all ingredients except for the bitters in a glass, stir add crushed ice, use a swizzle stick. Top off with angostura bitters.

Bright Eyed FizzBright Eyed Fizz
1 1/2 oz Zacapa Rum 23
2 oz sparkling water
3/4 oz fresh lemon juice
1/2 oz honey
1/4 oz fresh ginger extract
1/4 tsp ground cardamom
1/4 tsp ground turmeric

Combine Zacapa Rum 23, fresh lemon juice, honey, fresh ginger extract, ground cardamom and ground turmeric into a cocktail shaker. Shake well. Strain contents into a highball glass over ice. Top with sparkling water.

Recipe: Lavazza Coffee Cocktails, 2014

As I type this it’s an early Sunday morning and I’m currently hurting from a bit too much celebrating the night before. Thanks to a hyperactive child who is wired beyond reason, I am unable to sleep in. While I’m patiently waiting for my coffee to brew and some children’s show is blaring in the other room, I’m clicking through my inbox, where I found these recipes sent over from Lavazza. Right now, they’re looking pretty great. I have yet to try them, but will report back if I get the motivation and/or will to live any time soon.

Lavazza Grand Slam
1 oz. Lavazza espresso
1/2 oz. Kahlua
1 oz. Grand Marnier

Prepare in mixing glass, serve it topped with fresh cream in a Martini cocktail glass.

image001Lavazza Espresso Match Point Martini
1 oz. vodka
1/2 oz. Kahlúa
1 oz. Lavazza espresso
lightly whipped cream for topping
1 malted milk ball (instead of an olive, of course)

Fill mixing glass with ice cubes, add ingredients and stir quickly to chill, strain into a chilled Martini glass and top with layer of whipping cream and garnish with malted milk ball, if desired.

Recipes: 2014 Summer Cocktail Roundup

As w near the close of the summer season, we decided to publish a few cocktails worthy of consideration, but which didn’t necessarily fit into some other thematic concept.

image003Raspberry Ganache
2 oz. Sobieski Raspberry Vodka
2 oz. Coco Lopez Cream of Coconut
½ oz. cream
Splash of cherry juice
Rock candy and cherries for garnish

Add all ingredients into a blender with ice. Blend and pour into a tall glass. Garnish with rock candy and cherries.

Crimson Hero
(courtesy of Zachary Blair, mixologist at KANU Lounge at Whiteface Lodge, Lake Placid, New York)
3 oz Charbay Blood Orange
.5 oz Barenjager
.5 oz vermouth
Splash of lemon
Orange twist and sage leaf (for garnish)

Mix ingredients together, shake well and strain, pour over ice, add garnish and serve.

muleMexicue Mule
(courtesy of Mexicue Kitchen and Bar)
2 ounces bourbon
1 oz ginger syrup
1 tablespoon fresh lime juice
½ cup chilled ginger beer
Lime wedge (for garnish)

Fill tall glass with ice. Add bourbon and lime juice, then ginger beer; stir to mix. Pour into high ball. Garnish with lime wedge. (Note: Mexicue recommends Kings County bourbon, but we used Beam Double Black and it turned out just fine.)

image002Frozen Fairy
1 oz. Lucid Absinthe
1 oz. rum
4 oz. piña colada mix
1 oz. pineapple juice
1 oz. melon liqueur
Pineapple for garnish

In a blender add Lucid Absinthe, rum, piña colada mix, pineapple juice and ice. Blend until smooth. Pour the frozen mix in a tall glass and float the melon liqueur on top. Garnish with pineapple

Recipe: National Tequila Day, 2014 Edition

July 24th brings us another mid-week holiday we can all get together and celebrate: the 2014 edition of National Tequila Day. We offered some great tequila recipes last year, but here’s a few more that have come across our inbox you might want to check out.

Tequila thingThe Garden Fresh Skinny Summerita
Created by Travis London, celebrity chef
1 oz. X-Rated Fusion Liqueur
1 oz. Cabo Wabo Blanco
juice of half a lime
3 sprigs fresh cilantro
3 thin slices of fresh cucumber
3 thin slices of a fresh jalapeño pepper
cucumber wheel for garnish

(NOTE: We did not have any X-Rated Fusion Liqueur, nor did we have any of Sammy Hagar’s Cabo Wabo styled tequila around, but we did have some tequila and other stuff, and things worked out just fine)

Combine all ingredients in a cocktail shaker (except cucumber wheel) filled with ice and shake vigorously. Pour into a chilled glass and garnish with cucumber wheel.

summerzapBitter Summer Zapatista
Created by Borys Saciuk of 15 Romolo in San Francisco
1.5 oz. Cabo Wabo Reposado Tequila
0.75 oz. Campari
0.75 oz. fresh grapefruit juice
0.25 oz. fresh lemon juice
1 tbsp. agave nectar
Fresh Egg White
Pinch of Indonesian Pepper

Beginning with agave nectar and pepper, combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain over fresh ice into a tall glass. Garnish with long grapefruit peel.

Cherry Valance
1 ½ parts Hornitos Black Barrel Tequila
½ part applejack
½ part fresh lemon juice
1/3 part pomegranate syrup
Egg white

Combine all ingredients into a mixing glass, add ice and shake extremely vigorously until egg whites are mixed well. Serve in a coupe glass.

Este Lado
Created by Mixologists Ben Scorah and Marshall Altier
1 1/2 ounces Don Julio Blanco
1/2 ounce fresh lime juice
1/2 ounce simple syrup
Slice of English Cucumber
Mint sprig
Additional mint and cucumber (for garnish)

Muddle English Cucumber and mint sprig in simple syrup in a cocktail shaker. Add Don Julio Blanco, fresh lime juice and ice. Shake well. Strain Contents over ice into a rocks glass. Garnish with mint sprig and cucumber wheel.

rosemaryBlushing Rosemary Margarita
2 parts Milagro Silver Tequila
1 part fresh lime juice
¾ part agave nectar
4 watermelon chunks
1 rosemary sprig
1 lemon wheel
2 dashes Fee Brothers Lemon Bitters

In a cocktail shaker, muddle fruit and herbs. Add remaining ingredients. Shake and strain over fresh ice. Garnish with Rosemary Sprig and Lemon Wheel.

charroCharro Negro
2 oz. Trianon Blanco Tequila
1 ½ oz. cola
Fresh lime juice
Sea salt
Lime wheel for garnish

Rim a glass with salt and fill with ice. Add lime juice, cola and Trianon Blanco Tequila. Add a pinch of salt and stir. Garnish with a lime wheel and serve.

4th of July Cocktail Recipes, 2014 Edition

Once again we present a wide assortment of July 4th inspired cocktails for you to experiment with over the long holiday weekend. We received a ton for consideration of inclusion, but after sampling many of these over the previous week we felt the recipes below were at the top of the class. Everyone stay safe and enjoy the holidays!

Liberty LemonadeLady Liberty Lemonade
(created by Andrea Correale)
2 oz. triple sec
2 oz. limoncello
1 handful of raspberries
2 oz. mint leaves
A dash of grenadine for color
A pinch of raw sugar
Juice of two lemons
Club soda

Add raspberries and mint to the bottom of the glass and sprinkle raw sugar on tome. Muddle ingredients until it has the appearance of jam. Add the Triple Sec, Limoncello and lemon juice to your glass. Add a dash of grenadine for color, and then add the ice and top if off with club soda. Stir and serve with a sprig of fresh mint on top

FirecrackerThe Firecracker
1 oz. strawberry vodka
1 oz. NOHO Gold energy drink
½ oz. peach schnapps
Splash of cranberry juice

Shake all ingredients with ice and garnish with a lime wedge.

Strawberry Fireworks
3 oz. Hornitos Plata Tequila
Handful of fresh strawberries
Juice from 1 lime
2 teaspoons superfine sugar
Fresh pepper
6 oz. club soda

Put strawberries in a small pitcher and mash to your desired consistency. Add juice, club soda, tequila and combine along with 4 good grinds from the pepper mill. Fill 2 glasses halfway with ice and divide drink among glasses.

Red Berry Sangria
1 oz. Red Berry Ciroc vodka
1 oz. rose wine
.5 oz fresh lemon juice
.5 oz simple syrup
2 oz. berry tea

Combine ingredients, stir over ice in wine glass.

Yankee DoodleYankee Doodle
½ oz. Lucid absinthe
1 oz. Sobieski vodka
¼ oz. simple syrup
Splash of lemon juice
Drizzle of raspberry brandy
Ginger beer
Fresh blueberries and sugar cube for garnish

In a cocktail shaker, add fresh blueberries and simple syrup and muddle. Add absinthe, vodka, lemon juice and shake. Strain into a highball glass and top with raspberry brandy and ginger beer. Garnish with fresh blueberries and a sugar cube and serve.

Recipe: Father’s Day Cocktails 2014

On Father’s Day, most dads are just perfectly content with a glass of their favorite spirit, a can of their favorite beer or a glass of their favorite vintage. However, there are some fathers whose palate run a bit more refined. Here are a few recipes which show a bit more effort than just another tie or poorly designed ashtray.

image001Tart Daddy
1 part UV Vodka
3 parts grapefruit juice
1 dash of sour mix
Mix and serve over ice in a lowball glass.

Basil Hayden’s Dad’s Day Off
(Created by Zachary Brian Taylor, San Francisco)
1 ½ parts Basil Hayden’s bourbon
¾ parts Lemon Juice
½ part brown sugar syrup
1 sprig of Rosemary
Ginger Beer

Combine Basil Hayden’s Bourbon, lemon juice and brown sugar syrup into a cocktail shaker. Remove rosemary needles from the bottom 3/4 of the sprig and add to the shaker. Save the top of the sprig for use as a garnish. Add ice to shaker and shake. Double strain into a Collins glass filled with ice. Top with ginger beer. Garnish with the remaining rosemary sprig.

(Note: Didn’t have any Basil Hayden’s in the house, but tried this with Knob Creek Single Barrel and it worked just fine.)

image009Endless Days
1 ½ oz. Ketel One Oranje
1 oz. Aperol
½ oz. fresh orange juice
½ oz. fresh lemon juice
½ oz. simple syrup
3-4 dashes rhubarb bitters
Club soda

Combine first six ingredients in a mixing glass. Shake with ice and strain into a Collins glass filled with ice. Top with club soda. Garnish with a long orange twist.

Recipes for National Cognac Day 2014

June 4th marks the arrival of the holiday we’ve all been waiting for: National Cognac Day!

A quick primer on Cognac:

– It is a variety of brandy.
– It is produced in the wine growing region of Cognac in France.
– Like bourbon, it has certain requirements in its distillation process. It must be made from a specific varietal of grape, twice distilled in copper pot stills, and aged a minimum of two years in French oak barrels.
– There are numerous grades and distinctions into which Cognac may be classified, including by age and geography.

Without further ado, we present two cocktails involving Cognac for your consideration.

NegroniNegroni Française
1 ½ part Courvoisier VSOP
½ part Campari
½ part sweet vermouth
2 dashes Angostura Bitters

Combine the VSOP, Campari and Vermouth in a shaker over ice. Strain into a rocks glass over fresh ice and add bitters. Garnish with an orange slice.

PommesPommes et Raisins
2 parts Courvoisier VS
3/4 part fresh squeezed lime juice
½ part mint syrup
Top with hard cider

Shake and strained into a pilsner glass. Top with hard cider. Garnish with frozen white grapes.

Recipe: Memorial Day Cocktails 2014

In some circles, it’s the official start of summer. In others, it is a time to pay reverence and salute those who have dutifully served in our United States Armed Forces. Whatever your occasion, we’ve taken the liberty to try out all of the cocktails suggested below and present them for your celebratory consideration. May you have a safe and enjoyable holiday weekend!

Ungava NegroniUngava Negroni
1 ½ oz. Ungava Gin
1 ½ oz. Campari
1 oz. sweet vermouth
Orange twist for garnish

Add all the ingredients into a cocktail shaker with ice. Shake and strain into a cocktail glass. Garnish
with an orange twist and serve.

HighTechPunchHi-Teq Punch
3 parts Milagro Silver tequila
2 parts lemon juice
2 parts simple syrup
2 parts sparking water
5 parts Hibiscus Tea (1 tea bag per 16oz hot water)
1 part ginger juice
1 part Lillet Rose

Build ingredients in a punch bowl over a large ice block. Garnish with lemon wheels. Stir well for one minute to dilute. Serve to your guests in a rocks or punch glass and enjoy.

Spring Lemon Aide
(Created by Bobby “G” Gleason, Suntory-Beam Master Mixologist)
1 part Jim Beam Honey
2 parts fresh lemon sour
4-6 fresh blueberries
club soda
1 small (reasonable) splash of simple syrup
Lemon wheel for garnish

In a mixing glass, muddle the blueberries with a splash of simple syrup. Add the Jim Beam Honey, lemon sour and shake with ice then fine strain over fresh ice in a tall glass then top with club soda. Garnish with fresh blueberries and a lemon wheel on the rim.

MintMint Sparkler
1 oz. Lucid Absinthe
1 ½ oz. pear vodka
1 oz. peach schnapps
4 oz. lemon-lime soda
1 mint sprig

In a cocktail shaker, add Lucid Absinthe, pear vodka, peach schnapps, lemon-lime soda and ice. Shake
and strain into a highball glass. Garnish with a mint sprig and serve.

Recipe: 2014 Cinco De Mayo Cocktails

Whether you’re Mexican or not, it’s margarita time. Want something different? Try one of these…

Superfecta
Superfecta2 ½ oz. Camus VSOP Elegance Cognac
dash of water
7 mint sprigs
1 tsp. sugar

Muddle mint, sugar and dash of water in a shaker. Add cognac and ice and shake. Strain into rocks glass. Garnish with mint and serve.

PepinitaPepinita
1 ½ oz. Trianon Blanco Tequila
1 oz. agave nectar
1 oz. fresh squeezed lime juice
splash of orange liqueur
cucumber slices
chili powder

In a shaker, add ingredients and muddle cucumber slices. Add ice and shake. Strain into a chili powder rimmed glass. Garnish with more cucumber slices and serve.

ConquistadorConquistador
(created by Milagro Brand Ambassador Jaime Salas)
1 ½ parts Milagro Reposado
½ part Ancho Reyes
½ part crème de cacao
½ part Manzanilla sherry
1 dash Angostura Orange Bitters

Chill coupe glass with ice and water and set aside. Combine all ingredients in a mixing glass. Add ice and stir until well chilled and diluted. Discard chilling ice from the coupe. Strain ingredients into chilled coupe. Using a vegetable peeler, remove a long piece of orange peel. Express the oil over the cocktail, rub the peel around the rim of the glass, and place atop the cocktail.

AvionAvión (PO) Loma
1.5 oz. Avión Silver
½ oz. lime juice
¼ oz. lemon juice
3 oz. grapefruit juice
2 slivers muddled jalapeño
soda water
ancho chile salt, jalapeño, and grilled lemon wedge for garnish

Combine all ingredients and shake. Salt rim of glass with chile salt. Pour contents of shaker into glass and top with soda. Garnish with grilled lemon and jalapeño.

papaya smashPapaya Smash
1 slice of fresh papaya
¼ oz. agave nectar
1 ¼ oz. Avión Añejo
½ oz. Aperol
½ oz. orange juice
¾ oz. fresh lime juice
garnish with fresh papaya

Add a slice of fresh papaya and agave nectar to your mixing glass. Muddle to release the papaya flavor. Combine ingredients in shaker with ice and shake vigorously. Strain over ice, and garnish with a fresh slice of papaya.

Recipe: 2014 Kentucky Derby Cocktails

For Kentuckians, having horses take 2 minutes to fly around a track at great speed is reason enough to celebrate for roughly two weeks leading up to the main event. This of course, can lead to a large consumption of mint juleps. That can get tiresome, believe it or not, so here are some twists for your consideration. Of course, if you’re looking for the real deal Julep, we’ve got you covered there, too.

BlackberryBlackberry Mint Julep Margarita
2 parts Milagro Anejo tequila
1 part lime juice
1 part honey syrup
5 blackberries
6 mint leaves

Muddle berries and mint. Add rest, shake and strain over ice in julep glass. Garnish with blackberries and mint sprig.

ReviverSpring Reviver
1 oz. rhubarb tea
1 oz. Solerno Blood Orange Liqueur
1 oz. Lillet Rosé
.75 oz. fresh lemon juice
3 dashes absinthe
1 strawberry slice, mint sprig or edible flower (for garnish)

Shake ingredients with ice and fine strain into a chilled coupe glass, garnish with a strawberry slice and a mint sprig or an edible flower.

DewlepThe Tullamore Dewlep
2 oz Tullamore D.E.W. Original
½ oz vanilla sugar syrup
dash peach bitters
12 mint leaves

Pour all ingredients into a cup. Gently muddle mint, fill with crushed ice and stir gently to combine garnish with a sprig of mint and straw.

BaileyMajor Bailey
(by Jon Santer)
2 oz Hendrick’s Gin
1 sugar cube
¼ oz simple syrup
8 mint leaves
1 spear cucumber (for garnish)

Muddle in julep glass. Top with crushed ice until a mountain peak of ice forms above the glass. Garnish with copious amounts of mint and a cucumber spear.