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…

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.

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.

(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.

Recipes: 2014 Spring Cocktails

For a least some of the nation (sorry New England and Midwest!), the brutal, crushing cold of winter has passed and things are starting to warm up and become tolerable once again. With that we’ve had a plethora of cocktail recipes heading our way over the last few weeks, and we’ve culled and tested the best of the best for your consideration:

image003 (1)Mayan Mule
1 part Milagro Reposado tequila
½ part fresh lime juice
2 dashes Angostura Bitters
3 parts Ginger Beer

Place 2-3 ice cubes in a Collins glass. Add fresh squeezed lime juice, Milagro, ginger beer and bitters. Stir. Garnish with mint sprigs and a lime wheel.

Presbyterian Revenge
(Created by John McCarthy of Bathtub Gin)
1.5 oz. Black Grouse Scotch
.75 oz. Cynar liqueur
.25 oz. lemon juice
.25 oz. simple syrup
1 dash grapefruit bitters

Shake and strain into a rocks glass with ice. Top with a splash of soda, garnish with a grapefruit twist.

BlossomMuleBlossom Mule
(Created by Mulberry Project)
3/4 oz. fresh lime juice
3/4 oz. Maraschino liqueur
2 oz. sake
4 oz ginger beer
4 dashes of Pechaud’s Bitters
cherry blossom for garnish

Pour the lime juice/Maraschino/sake into a cocktail shaker with ice cubes. Shake well. Strain contents over fresh ice, into a tall glass. Add the ginger beer followed by the the Pechaud’s Bitters, stir and garnish with cherry blossom flower.

ChandonChandon Lavender
1 oz. lavender simple syrup (1 cup water, 1 cup sugar, 1 tablespoon lavender florets)
2 oz. fresh lime juice
3 oz. Chandon Brut Classic

Simple syrup: Combine all ingredients in a small saucepan. Bring to a boil. Remove from heat and let sit 30 minutes. Strain the syrup into a clean container and refrigerate. Discard the lavender.

Cocktail: Pour the simple syrup and lime juice in a decorative glass and stir to mix. Add Chandon Brut Classic and serve.

6 fresh mint leaves
3 fresh lime wedges
4 ounces Amy & Brian’s coconut juice
2 ounces rum
splash of club soda

For a fresh take on a refreshing mojito, muddle together mint, fresh lime, and rum in a martini shaker. Pour in the coconut juice and a splash of club soda; shake well. Strain and pour into a rocks glass filled with fresh ice and garnish with a mint leaf.

Original Recipe: Hot Buttered Holiday

hot buttered holidayHiram Walker recently sent out to a bunch of drink writers and other industry types a package of three mystery products. The goal: Make a cocktail out of whatever you get, and see which one gets the most “likes” on the company’s Facebook page.

This turned out to be tougher than I thought. I received a bottle of Wiser’s Spiced Vanilla Whiskey, a bottle of triple sec, and a bottle of pumpkin spice flavored liqueur. What did I come up with? This festive, Thanksgiving-esque hot cocktail, adapted from my favorite hot buttered rum recipe. Not very seasonally appropriate, but what the heck else am I supposed to do with pumpkin liqueur???

But this is delicious:

Hot Buttered Holiday
for the batter (serves 10-12)
1 stick unsalted butter, softened
2 cups light brown sugar
1 1/2 teaspoons ground cinnamon
pinch salt

for each cocktail
2 oz. Wiser’s Spiced Whiskey Vanilla No. 5
3/4 oz. Hiram Walker pumpkin spice liqueur
1/4 oz. Hiram Walker triple sec
boiling water

In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. For each drink, spoon about 2 tablespoons of the butter mixture into a small mug. Pour the whiskey, pumpkin liqueur, and triple sec into the mug. Top with boiling water to fill the remainder of the mug, stir well, and serve immediately. Garnish with a cinnamon stick and a shake of ground nutmeg.

Recipes for National Iced Coffee Day

April 21st has been designated by those who designate such things as National Iced Coffee Day. One of these days we’ll design a calendar with all of these holidays for reference (unless someone already has, in which case please point us in that direction). As an alternative to the usual Frapuccino, we present a couple of boozy recipes to try out during your next lazy weekend.

Iced CoffeeGuatemalan Iced Coffee
1 1/2 oz. Zacapa Rum 23
3 1/2 oz. Guatemalan coffee
1/2 oz. Demerara sugar syrup
cream (optional)

Pour coffee into a highball glass filled with ice. Add Zacapa Rum 23 and Demerara sugar syrup and stir well. Add cream if desired.

Boozy Biscotti Iced Coffee
(by Lisa Lavery at Yummly)

For the coffee:
4 1/2 oz coarsely ground coffee (about 1 3/4 cups)
3 1/2 oz cold water

For the cocktails:
2 cups cold water
8 ounces amaretto, chilled
2 ounces Pernod, chilled
ice and milk (for serving)

Place the coffee grounds in a 2-quart pitcher, add the water, and stir to combine. Cover with plastic wrap and let steep at room temperature for at least 12 hours and up to 1 day. Line a fine-mesh strainer with a standard coffee filter and fit it over a medium bowl. Working in batches, slowly pour the coffee into the filter until all of the liquid has passed through the strainer (the coffee will pass through in a slow stream; don’t force it through); stop when you reach the solids at the bottom of the pitcher (don’t pour them in). Discard the grounds and the contents of the strainer.Wash and dry the pitcher. Transfer the strained coffee into the pitcher. Cover and refrigerate until completely chilled, at least 2 hours or up to 5 days.

When ready to serve, add the water, amaretto, and Pernod to the strained coffee and stir to combine. Serve over ice, passing milk on the side.

(NOTE: This has been a staple in our household for quite some time now. We’ve tried to keep it around to see how long it will last in the fridge and still remain fresh, but it doesn’t last long enough. For the coffee, last week we used Gachatha AB from George Howell, but I’m certain any coffee of reasonable pedigree will serve the job well.)

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.

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.