Category Archives: Recipes

Blood Orange Liqueur Recipes from Jackie Patterson

Jackie Patterson is a friend, a San Francisco bartender, and the ambassador for Solerno Blood Orange liqueur. She created all of these recipes to show off this exotic ingredient. They all sound delightful.

Star Ruby 1 300x234 Blood Orange Liqueur Recipes from Jackie PattersonStar Ruby
1 oz Solerno
1 oz fresh blood orange juice
1 oz Lillet Rouge
1 oz Hendrick’s Gin
Shake ingredients with ice and fine strain into a chilled coupe glass.  Garnish with an orange twist.

Blood Orange Fizz
1 oz Solerno
1 oz Hendrick’s Gin
½  oz fresh blood orange juice
¾ oz fresh lemon juice
½ oz simple syrup
½ oz egg white
1 oz soda water
2 drops orange flower water
Dry shake all ingredients except soda.  Hard shake with ice and fine strain into a chilled fizz glass that already has the 1 oz of soda water in the bottom of the glass.  Garnish with 2 drops of orange flower water.

Blood Orange Zinger
1 oz Stoli O
1 oz Solerno Blood Orange Liqueur
1 oz fresh blood orange juice
½ oz simple syrup
½ oz fresh lemon juice
4 oz ginger beer
Shake ingredients except ginger beer with ice.  Strain into a tall glass over fresh ice, fill with Ginger Beer and stir to incorporate.  Garnish with a blood orange slice and a chunk of candied ginger.

1 ½ oz Solerno Blood Orange Liqueur
½ oz Aperol
1 oz fresh orange juice (or blood orange juice!)
1 ¾ oz Prosecco
Build ingredients over ice and stir to incorporate and chill. Garnish with a blood orange slice.

Blood Orange Bellini
1 oz blood orange juice
2 oz Solerno Blood Orange Liqueur
3 oz Prosecco
Shake the Solerno and blood orange juice in a cocktail shaker with ice. Fine strain into a Champagne flute and fill with Prosecco.

Three Tequila + Sage Cocktails

jalisco daisy 300x199 Three Tequila + Sage CocktailsQuick, name a green herb popular in cocktails. If you said mint, sorry, you’re wrong. We’re talking about sage!

Our friends at Tequila Partida put together these oddball libations all revolving around that staple of turkey stuffing.

Partida Sagerac, by Jacques Bezuidenhout, Tequila Partida Bartender Ambassador

1.5 oz Partida Reposado
1.5 oz Partida Anejo
5 to 8 Sage leaves (depending on the strength of the leaves)
Herbsaint Pastis
3 bar spoons simple syrup
4 dashes Peychauds Bitters
1 dash of Angostura Bitters

Chill a cocktail glass with ice and coat ice with Pastis. Leave to chill. In a mixing glass, add Bitters, simple syrup and sage leaves. Lightly muddle to release the oils from the sage. Add ice and Tequila and stir. Discard the ice and Pastis from the cocktail glass. Strain cocktail into chilled Pastis-coated cocktail glass. Garnish with sage leaves.

Autumn Woods, by Mike Ryan, Sable Kitchen & Bar

2 oz Partida Reposado
1/8 oz Partida 100% Organic Agave Nectar
3 Sage leaves
3 dashes Regan’s Orange Bitters
Walnut Liqueur

In first glass, rinse with Walnut Liqueur, fill with crushed ice. In second glass, muddle sage leaves. Add all other ingredients. Stir with ice. Dump out ice in 1st glass and strain ingredients into it. Drop a sage leaf in.

Jalisco Daisy, by Mike Ryan, Sable Kitchen & Bar (pictured)

2 oz Partida Blanco
3/4 oz fresh lime juice
3/4 oz Partida 100% Organic Agave Nectar (cut with 1/4 oz water)
2 Sage leaves

Shake all ingredients. Fine strain. Serve up.

Recipe: Drinkhacker Zombie Punch

The people have spoken!

This year, my holiday punch is based on rum, the results of a vote of attending guests that found the Caribbean favorite chosen 2 to 1 over everything else. My last punch didn’t work out so well, so I’ve spent the afternoon experimenting and tweaking this recipe to get it just right. And so here we go, with a punch inspired by the famous Zombie cocktail.

Drinkhacker Zombie Punch

2 cups orange juice
2 cups pineapple juice
2 cups triple sec (I actually used Royal Combier)
1 cup fresh lime juice
1 cup fresh lemon juice
1 oz. grenadine
4 cups dark rum (I used a variety of rums from all over Latin America)
2 cups white rum (I used Brugal)
1 cup overproof rum (I used 155-proof Da’Bomb)
1 cup Velvet Falernum

Add all ingredients to a punch bowl, stir, and add a block of ice. Garnish with cinnamon sticks (optional, they sink anyway). Serves about 30.

Serve with a bottle of high-quality absinthe on the side: Invite guests to spike their punch with it to taste. A splash — which the real Zombie has in it — takes the punch in a fun and exciting direction.

Update: This was a fantastic success, and most drinkers were sold on the absinthe float after a little encouragement. Within a couple of hours the bowl was utterly drained, to many compliments. Give it a whirl!

zombie punch Recipe: Drinkhacker Zombie Punch

Holiday Rum Drink Recipes

The weather outside is frightful, so cozy up with one of these rum-centric drinks from our pals at DonQ Rum.

Snowy Day Punch

Esteban Ordoñez, DonQ’s Corporate Mixologist and Brand Ambassador
1 liter DonQ Coco Rum
16 oz. DonQ Cristal Rum
16 oz. Coconut water
16 oz. Coconut milk
4 oz. Simple syrup
Pinch freshly grated nutmeg
3 tbsp. dry unsweetened coconut flakes

Add rums, coconut water, coconut milk, simple syrup and nutmeg to a large pitcher or punch bowl. Whisk until completely mixed. Refrigerate for at least 2 hours before serving. Dip the rim of the rocks glass in simple syrup, and then dip in coconut flakes. Serve punch in rocks glass over ice. Yields approximately 2 ½ liters.

Spiced Vanilla Daiquiri

2 oz BlackBeard Spiced Rum
¾ oz lime juice
½ oz simple syrup
3 drops pure vanilla extract
lime zest for garnish

Combine all ingredients in a cocktail shaker over ice, shake until well chilled, strain into a chilled cocktail glass, zest lime over the glass to scent and garnish.

Cohasset Punch #2

Mathias Simonis, Mixologist at Distil Milwaukee, Milwaukee, WI
1 ½ oz. DonQ Añejo Rum
1 ½ oz. Sweet vermouth
¾ oz. Cinnamon syrup (simple syrup with cinnamon added)
2 Dashes orange bitters
1 Lemon peel twist

Shake rum, vermouth, lemon juice, cinnamon syrup, orange bitters and ice. Double strain into a chilled martini glass. Garnish with lemon peel twist.

El Yunque Cocktail

Julio Cabrera, Mixologist at Viceroy Hotel, Miami, FL
3 oz. DonQ Añejo Rum
½ oz. Grand Marnier liqueur
10-12 Fresh raspberries
1 oz. Fresh limejuice
1 oz. Simple syrup
1 Orange peel twist

Muddle raspberries gently until puréed. Add rum, liqueur, limejuice, simple syrup and ice. Shake vigorously. Strain into a martini glass. Garnish with orange peel twist. Yields 2 drinks.

Coquito (Puerto Rican Eggnog)

16 oz. DonQ Cristal Rum
2 Cans coconut cream (30 oz.)
1 Can sweetened condensed milk (14 oz.)
1 Can evaporated milk (12 oz.)
1 tsp. Vanilla extract
¼ tbsp. Ground cinnamon
1/8 tbsp. Ground nutmeg

Mix all ingredients in a blender at high speed. Refrigerate for a couple of hours. Shake well before serving. Serve cold in a small glass. Garnish with cinnamon sticks.

Holiday Recipe: Cockspur Silver Belle

Cockspur Silver Belle 199x300 Holiday Recipe: Cockspur Silver BelleThis recipe comes to us from our friends at Cockspur, who promise it will provide a “Caribbean Christmas.” My fingers are already chilly. Sounds good to me.

Silver Belle

1.5 oz Cockspur Aged Rum
.25 oz maraschino liqueur
.75 oz earl grey tea
.75 oz hibiscus grenadine
.75 oz pineapple juice

Shake well with ice and strain into a chilled cocktail glass. Garnish with a maraschino cherry. Optional: sugar coat rim.


Thanksgiving Cocktails from Skyy Spirits

This Thursday you can stuff your face the old-fashioned way, or you can go boozy. These five concoctions come from our friends at Skyy Spirits — I’m not sure if you want to try for all five this Thursday, but a couple of alcoholic twists on the Thanksgiving feast aren’t going to kill anyone…

Cocktail Hour: We start things off with a classic for cocktail hour. This year, we are thankful for the Negroni and all its variations. The Boulevardier, an American twist of Italian classic, prepares the palate for the Thanksgiving feast ahead.

The Boulevardier

3/4 oz. Campari
3/4 oz. Sweet Vermouth
1 1/2 oz. Wild Turkey 81 Bourbon

Stir with ice, and strain into a chilled 5 1/2 oz. coupe. Garnish with an orange (or lemon) twist.

Sides: No Thanksgiving is complete without the sides! Cranberry and sweet potatoes are particularly suited to cocktail versions. Aren’t you glad we didn’t try to make a cocktail with stuffing or green bean casserole? We might be creative, but we’re not crazy. For mashed potatoes, we direct you to the classic Old Potato Cocktail, which is 1 oz Apple Jack (another American classic), 1 oz Dry Vermouth, 2 oz Irish Whiskey.

Turkey’s Best Friend

Created by Master Sommelier Fred Dexheimer
1.5 oz Wild Turkey 81
2 oz apple cider
1 Tbsp cranberry jelly
1 sprig fresh sage
1 sprig fresh thyme

Muddle sage and thyme with apple cider. Add ice, top with Wild Turkey and cranberry jelly. Shake well, strain over ice in a glass rimmed with turkey jus and breadcrumbs.

Sweet Potato Pie Eyed 237x300 Thanksgiving Cocktails from Skyy SpiritsSweet Potato Pie-Eyed

1 ½ oz Skyy Infusions Blood Orange Vodka
½ oz Irish Mist
1 oz fresh lime juice
¼ oz maple syrup
¼ oz molasses
1 tbsp roasted or mashed sweet potato

In a cocktail shaker, combine syrup, molasses and sweet potato. Muddle gently. Add ice and the remaining ingredients. Shake vigorously and strain into a glass. Garnish with a sage leaf and garnish.

The Bird: We promise this bird won’t be dry! Thanksgiving 101 is the quintessential classic American cocktail that ridiculously easy to prepare. All you need is a bottle of Wild Turkey 101 and a punch bowl. We provide mixers, such as cola, ginger ale, and soda water for guests to customize their own drinks. Thanksgiving-seasonal garnishes, such as cranberries, rosemary, sage, and cinnamon sticks help add that festive touch. A no-fuss salute to the “American spirit.”

Thanksgiving 101 (a bit of a punt on this one, folks!)

Wild Turkey 101 Bourbon
Punch Bowl

Dessert: Finishing off our Thanksgiving feast is a pumpkin pie, of course. Thankfully, there is no word yet of a pumpkin pie filling shortage this year. Where would we be without pie? Guess we’d all be eating cake.

Pumpkin Smash 223x300 Thanksgiving Cocktails from Skyy SpiritsPumpkin Smash

1 ¼ oz Frangelico
1 ¼ oz Flor de Caña 7 Year Grand Reserve
¾ oz pumpkin purée

Shake hard with ice and strain out into a semi martini glass or small rocks glass. Garnish sprinkle of ground clove or nutmeg. Serve in a martini glass.

Review: Firefly Sweet Tea Bourbon

Firefly’s Sweet Tea Vodka was a pioneer in the tea-flavored vodka space. The South Carolina-based company has since expanded with multiple varieties (peach, mint, lemon, low-cal)… and now there’s this: Firefly Sweet Tea Bourbon.

This category already exists (Jeremiah Weed has a stellar one), so the company has competition. Firefly’s version blend’s Buffalo Trace whiskey with real sweet tea (no vodka in this one, apparently), but bottles it at a mere 60 proof instead of 70, like regular Firefly. The result is, frankly, on the weak side, and a bit out of balance. The tea could be stronger, the Bourbon could be punchier, the combo a little more interesting. Instead, I get a kind of sugary wood character that doesn’t really taste like either of these great flavors. But I think the very heavy sugar finish is what undoes it the most.

Still, not an unpalatable quaff, and the nose is actually pretty spot-on, heavy with tea notes and a touch of Bourbon’s vanilla and wood character. It’s just too bad it doesn’t follow-through perhaps the way it could when it actually comes time to drink it.

B+ / $18 /

Cocktail ideas from Firefly…

The Sweet Shot

1 part Firefly Sweet Tea Flavored Bourbon
½ part Firefly Raspberry Sweet Tea Flavored Vodka

Shake with ice and strain into a shot glass

Igniter Martini

In a shaker with ice mix:

2 parts Firefly Sweet Tea Flavored Bourbon
1/2 part cinnamon schnapps
Splash of cherry juice

Pour into chilled martini glass, sprinkle with cinnamon, add cherry garnish

Firefly Sunrise 

Fill a tall rocks glass with ice. Add:

1 part Firefly Sweet Tea Flavored Bourbon
½ part triple sec
Splash or orange juice
Splash of cranberry juice

Add orange wedge and a cherry garnish

Firefly Sweet Tea Bourbon Review: Firefly Sweet Tea Bourbon

Halloween Cocktail Recipes

The time of year is upon us for cauldron’s full of bubbly and foul-looking stuff… designed to woo the grown-ups at the Halloween party instead of the kiddoes.

These cocktail (the term is used loosely here) recipes come variously to us courtesy of Kanon Vodka and Shindigz.

witches brew 225x300 Halloween Cocktail RecipesKanon Vodka Witches Brew

2 parts Kanon Vodka
1 part blood orange juice
½ part aperol
½ part lime juice
½ part simple syrup

Combine ingredients and shake vigorously. Strain into a Martini or Antoinette champagne glass. Created by Demetrios Saites at The Fat Radish.

The (Other) Witch’s Brew – wow, this sounds incredibly bad

2 oz Yellow Chartreuse
1 1/2 oz Blue Curacao
1/2 oz Brandy
1/4 tsp cloves
1 dash nutmeg
1 dash allspice

Mix Yellow Chartreuse, Blue Curacao, brandy and the rest in a shaker. Shake well and serve in a chilled glass. Serve in a Highball glass.

Vampire Juice

1 oz Coconut Rum
1 oz Blue Curacao
1 oz Bacardi Rum
8 oz orange juice

Mix rums and Blue Curacao in shaker over ice. Fill up with orange juice, shake well and strain into a glass. Serve in an Old-fashioned glass.

Pumpkin Pie Cocktail

1 oz Malibu Rum
1/2 oz Kahlua
3/4 oz canned pumpkin pie filling
2 oz cold milk

Mix rum, Kahlua, milk and pumpkin pie filling in a blender with ice and blend well. Pour into graham cracker-rimmed highball glass and garnish with a sprinkle of cinnamon.

Gates of Hell

1 1/2 oz Cuervo Tequila
2 tsp lime juice
2 tsp lemon juice
1 tsp Cherry Brandy

Mix tequila, lemon and lime juice in a shaker over ice. Shake well. Strain into a cocktail glass with crushed ice. Pour cherry brandy over top. Serve in a Cocktail glass.

Review: PAMA Pomegranate Liqueur

PAMA’s a brand that’s been around for years, but to my knowledge it is the only pomegranate liqueur on the market.

Why no competition? Because the popular way to get pomegranate into a drink — overwhelmingly — is via that classic bar standby: Grenadine.

Now the catch is this: Rose’s Grenadine, by far the most common brand of the stuff, is little more than red corn syrup. So purists started looking for something legitimate, with real pomegranate flavor, and “authentic” grenadines were born. (Stirrings is just fine.)

PAMA ups the ante with real pomegranate juice, and mixes in vodka and a touch of tequila to come up with a largely winning liqueur recipe. While it is perhaps the stickiest substance in my liquor cabinet, I have to say I’m a fan. The pomegranate taste is deep, and while PAMA is very sweet, it’s certainly not intended for consumption straight. Rather, use it to make an amped-up Cosmopolitan, pink-ify a Margarita, or add fruit notes to just about anything… without weakening your alcohol level (for better or for worse).

Heck, sip enough of it straight and maybe you can drink it this way….

34 proof.

A- / $25 /

And here’s a PAMA cocktail to try…

Fruit Cobbler

1 oz. PAMA liqueur
1 oz. blueberry vodka
1 oz. lemon juice
1/2 oz. simple syrup
club soda

Combine all ingredients except club soda in a shaker. Add ice and shake vigorously. Strain into emptyhighball  glass, fill glass with ice and top with soda. Garnish with kiwi, strawberry, and blueberry on a spear.



PAMA pomegranate liqueur Review: PAMA Pomegranate Liqueur

Recipes: Autumn Cocktails from Grey Goose

Some interesting-sounding seasonal concoctions in this list, courtesy of our friends at Grey Goose Vodka and mixologist Nick Mautone. Ah, fall!

grey goose cocktails Recipes: Autumn Cocktails from Grey GooseGrey Goose Balsamique

1 1/2 parts Grey Goose Vodka
3/4 part Crème Yvette
1/4 part balsamic vinegar
1 part pomegranate juice
3/4 part agave nectar
1 to 2 parts seltzer water

In a cocktail shaker filled with ice, add first five ingredients. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into a highball glass filled with fresh ice. Top with seltzer and garnish with a fresh orange slice.

Grey Goose L’Orange Autumn Sage

1 1/4 parts Grey Goose Le Citron Flavored Vodka
1/2 part Green Chartreuse
2 one-inch pieces of fennel, diced
3 sage leaves
3/4 part agave nectar
1 part lemon juice
2 parts seltzer water

In a cocktail shaker, place the fennel, sage and agave nectar, muddle well. Add ice and the remaining ingredients and shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into a glass filled with fresh ice and garnish with fennel fronds.

Grey Goose La Poire Golden Harvest

1 1/2 parts Grey Goose La Poire Flavored Vodka
1/2 part St. Germain Elderflower Cordial
1 part lemon juice
1/2 ounce agave nectar
1 tablespoon freshly shucked or leftover roasted corn

In a cocktail shaker, place the corn and agave nectar, muddle well. Add ice and the remaining ingredients and shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into a martini glass and garnish with freshly grated nutmeg and chili powder.

Recipes: Falling Satellite Cocktails

This weekend a NASA satellite will come crashing to earth… and no one knows where. (The odds of someone, somewhere getting hit by a piece are about 1 in 3,200.) In honor of the event, the Cellar Bar at the Bryant Park Hotel in Manhattan has three cocktails on offer for the rest of the month. Try them in your bomb shelter.

Lonely Satellite (adapted Russian Satellite cocktail)
1 oz. of Raspberry vodka
½ oz. of Raspberry liqueur
1 oz. of Milk
1 oz. of Crème de Cacao
1 oz. of Raspberry Puree

Method: Shake all ingredients well then pour it into glass. Garnish: Raspberry Floating in the middle. Glass: Martini

Duck and Cover
1 ½ oz of Beefeater Gin
1 tsp. of brown sugar
½ oz. fresh lime juice
1 egg white
1 oz of strawberry puree

Method: Shake every ingredient inside the shaker. Then pour the concoction into glass. Garnish: mint leaf floating on top. Glass: Martini

Mir Space Station
2 oz. vodka
1 oz. Crème de Cassis
2 fresh squeezes of lemon juice
1 dash of simple syrup
Top with club soda

Build it. Garnish: Orchid on a rim. Glass: Highball

Jagermeister Cocktails for Metalheads

Next week, the “Big Four” of Metal (Metallica, Slayer, Anthrax, and Megadeth) play Yankee Stadium. Our buddies at Jagermeister (with help from mixologists Fred Dexheimer and Todd Richman) whipped up these cocktails in their honor, all featuring that devilish herbal liqueur. They were too amusing not to post here. I’d post pictures but I am sure they are all pretty much jet black.

(By the way my first ever original recipe — invented in college, of course — was a Jager shooter with 151 and Raspberry Liqueur called the Warhammer (equal parts, ice cold). It will kill all of these!)

Angel of Death – Slayer

1.5oz Old Overholt Rye
1oz Jägermeister
1oz Averna
3 dashes Jerry Thomas Decanter Bitters
Brandied Cherries

Build, stir with ice and garnish with a cherry.

Reign in Blood – Slayer

2oz Jägermeister
.75oz Beefeater 24 Gin
.5oz Raspberry Simple Syrup
.5oz Iced Tea

Combine all ingredients in a mixing glass. Add Ice and Stir. Strain into a Double Old Fashioned Glass. Lemon Twist for garnish.

Bring The Noise – Anthrax

1.5oz Jägermeister
1.5oz Grapefruit Juice
.5oz Don Q Anejo rum
.5oz Velvet Falernum

Combine all ingredients with Ice. Shake and strain into a tall glass.

Devil’s Island – Megadeth

1.5oz Don Q Anejo Rum
1oz Jägermeister
.5oz Velvet Falernum
1oz Fresh Orange Juice
1oz Pineapple Juice
2 dashes angostura bitters

Combine all ingredients in a tall glass, swizzle with crushed ice. Add more crushed ice and float with Jägermeister on top. Garnish with a pineapple leaf.

Five Magics – Megadeth

1oz Jägermeister
1oz Plymouth Gin
1oz Gekkeikan Plum Sake
.5oz Fresh Orange Juice

Shake all ingredients with ice and strain into a glass with ice. Top with Ginger Beer and a piece of crystallized ginger.

Anarchy in the UK – Megadeth

1.5oz Jägermeister
1.5oz Plymouth Gin
1oz unsweetened iced tea
1 sugar cube
3 lemon slices

Muddle the lemon and sugar, add the iced tea and spirits and add ice. Stir and garnish with a lemon wheel. 

Metal Thrashing Mad – Anthrax

1.5oz Jägermeister
.5oz Appleton Estate Reserve
.5oz Domaine de Canton
.5oz Fresh Lime Juice
.5oz Fresh Orange Juice
.5oz Pineapple Juice
.5oz Raspberry Simple Syrup

Dry Shake and pour over crushed ice in a tall glass. Garnish with a mint leaf and float 2 barspoons of Jägermeister over the top.

Armed and Dangerous – Anthrax

1oz Rye
1oz Jägermeister

In an rocks glass, add the spirits, add the ice and top with Cola. Garnish with a lime.

Fade to Black – Metallica

In a mixing glass with ice stir the following:

1.5oz of Jägermeister
.5oz of Green Chartreuse

Pour into a shot glass.

Trapped Under Ice – Metallica

1.5oz Plymouth Gin
1oz Jägermeister

Top with Fever Tree Tonic and a Lime Wedge.

Master of Puppets - Metallica

1oz Rye
1oz Jägermeister
1 tsp Demarara syrup
2 dashes Jerry Thomas Bitters
Lemon Twist

Build, stir with ice, strain into cocktail glass serve with Lemon Twist.

Recipe: Knob Creek Sour Ginger

In honor of Bourbon Heritage Month (you’re soaking in it, by the way), our pals at Knob Creek sent us this enticing recipe, courtesy of chef Mike Isabella. Sounds like a fun one!

Knob Creek Sour Ginger

2 parts Fresh Squeezed Ruby Grapefruit Juice
1¼ parts Knob Creek Bourbon
¾ part Domaine de Canton Ginger Liqueur
½ part Lemon Juice
Garnish: Lime Wedge, stuffed with Candied Ginger

Combine all ingredients in a Boston shaker. Add Ice and shake. Strain over ice in a rocks glass. Squeeze the lime wedge to disperse the candied ginger into the drink.

Knob Creek Sour Ginger Cocktail 2 525x787 Recipe: Knob Creek Sour Ginger

Recipe: Canadian Punch

Being served at my birthday party. From The Punch Bowl, via Jerry Thomas’ Bartenders Guide: How to Mix Drinks (1862).

UPDATE: This punch may have flown in 1862, but today it’s too weak and flavorless (the pineapples did nothing). I ultimately doctored it up by cutting the water back to about 1 1/2 quarts, and added a cup of triple sec and a cup of cherry liqueur. Much better punch.

Canadian Punch

1 fresh pineapple, peeled, cored, and cut into rings (not canned!)
6 lemons, thinly sliced
4 quarts water
2 750ml bottles rye whiskey (I’m using one bottle of Canadian, one of a lighter Bourbon)
2 cups dark Jamaican rum

Place everything gently into a punch bowl and add a large block of ice. Serves 35 to 50.

canadian punch Recipe: Canadian Punch

Recipe: Herradura Smoked Peach Iced Tea

smoked peach iced tea Recipe: Herradura Smoked Peach Iced TeaOur pals at Herradura Tequila sent in this delicious-sounding recipe in honor of the end of summer. Get to your local farmer’s market: Peaches are tasting great right now.

Herradura Smoked Peach Iced Tea

1 ½ oz Herradura Reposado
½ oz Lemon Juice
1 ½ oz Peach Juice
1 ½ oz Earl Grey  tea
¼ oz Simple Syrup
¼ oz Mezcal
1 Lemon Twist for garnish
1 Peach Slice for garnish

Fill a highball with good quality cubed ice. Add all ingredients and stir thoroughly with a bar spoon. Garnish with a long lemon twist and/or a peach slice.

Recipe: La Mela Cocktail

la mela cocktail 199x300 Recipe: La Mela CocktailWhile I am not sure I have the patience to wait for the cider/syrup mix to set — just to use a “dash” of it — this recipe, courtesy of Maker’s Mark, sounds quite delightful.

La Mela

Recipe by Eben Freeman, Master Mixologist

¼ part St. Elizabeth Allspice Dram
¾ part Amaretto
1 part Maker’s Mark Bourbon
1 ½ parts Rosemary Apple Cider
Dash Rosemary Cider Vinegar/ Maple Syrup Mix

Combine all ingredients in a shaker over ice and shake vigorously. Serve over ice in a rocks glass. Garnish with sprig of rosemary.

To make rosemary apple cider: Place 6 sprigs of fresh rosemary in 1 quart of apple cider and steep for 48 hours.

To make cider/maple mix: Combine equal parts maple syrup and rosemary apple cider vinegar.

Review: Small Hand Foods Gum Syrups

The thing about gomme (awesome word) is that when you’re perusing cocktail recipe books, everything seems to call for it. But when you actually get some gomme, you can’t find a thing to make with the stuff.

I’ve had Small Hand Foods’ line of gommes, or gum syrups, sitting on the counter of Drinkhacker HQ for months, with nothing to do with them. Finally I made, you know, an effort, and cooked up a variety of cocktails with the stuff so I could review them before they, you know, expired. (Recipes follow, courtesy of Small Hand Foods.)

Gum syrup is a lot like it sounds: Syrup that is thickened considerably by the addition of gum arabic. Unlike regular sugar syrup, gum syrup adds viscosity to a drink, and on its own it is noticeably more mouth-filling. The catch: Who has gum arabic handy when you need it?

Small Hand Foods comes to the rescue with pre-bottled gommes: an unflavored version, and the more intriguing pineapple gum syrup and raspberry gum syrup. The company also makes orgeat (almond syrup) and grenadine, neither in “gum” versions (and neither reviewed here).

As for the three gum syrups, all are impressive and work well in the cocktails that call for them. I tried them alone and in recipes. They’re wholly as intended: Thick, viscous, and quite flavorful. The flavors are all more aged than I’d expected: The standard gum syrup has a rich, caramel character to it, and that translates through to your drink, like it or not. Huge, authentic pineapple and raspberry notes are found in the flavored versions, though clearly neither is quite as tasty as fresh fruit macerated in syrup would be. They also bear the same aged sugar character as the standard gum syrup, which is unusual, but adds an interesting spin to a cocktail.

All told these are excellent cocktail ingredients. Shortcuts, to be sure, but when a recipe calls for gomme, who else are ya gonna call?

Refrigerate after opening.

all varieties: A- / $12 per 250ml bottle /

Hotel Nacionale Speciale
Adapted from the Hotel Nacionale, Havana, Cuba

1½ oz rum (white or aged)
¾ oz fresh lime juice
¾ oz Pineapple Gum Syrup
½ oz apricot brandy

Shake vigorously and strain into a chilled coupe glass. Garnish with a lime twist.

Clover Club
Adapted from Harry Craddock, The Savoy Cocktail Book, 1930

1½ oz gin
¾ oz fresh lemon juice
½ oz Raspberry Gum Syrup
½ oz dry vermouth
½ oz egg white

Add all ingredients to mixing tin and shake vigorously without adding ice. Then add ice and shake again. Double-strain into a chilled coupe glass.

small hand foods gommes Review: Small Hand Foods Gum Syrups

Recipe: Drinkhacker’s Sangrita

My secret sangrita recipe on Food Republic. Dig in!

Sandeman Launches Port-Based Cocktail Contest

Now you’re cooking… with Port!

Our friends at Sandeman are throwing a contest to see who can devise the best-tasting cocktail using Port as part of the recipe. Don’t grimace: Port has historically been a major cocktail ingredient, and only in recent years has it fallen out of favor as harder spirits have reigned. Yet, Port often makes for a really delicious part of a mixed drink. A resurgence is long overdue.

Got an idea for a Port-tail of your own? Head on over to Sandeman’s Facebook page and submit it. You could win a five-day trip to Portugal for you and a guest! Contest ends June 15, so get mixin’!


Recipe: Take Me Out To the Ballgame

This bizarre recipe comes to us from our pals at Wild Turkey in celebration of baseball’s opening day today. Now you can buy your pals some peanuts (well, hazelnuts and almonds, anyway) and Cracker Jack, and have a good time doing it.

Take Me Out To The Ballgame
(The Peanuts & Cracker Jack Cocktail)

2 oz. Wild Turkey 101
1 oz. Frangelico
1 oz. Amaretto
.25 oz. squeezed lemon juice
1 pinch salt
4 oz. soda water
handful of Cracker Jack, finely crushed

Rub half a lemon around the rim of a glass and place into crushed Cracker Jack to coat the rim. Combine Wild Turkey, Frangelico, Amaretto, lemon juice and salt in a shaker. Mix and strain into a glass with rocks and top with soda water.

take me out to the ballgame cocktail Recipe: Take Me Out To the Ballgame