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.

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.

pumpkinspice2Pumpkin-Tini
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.