Category Archives: Recipes

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.

National Vodka Day Recipes

October 4th is National Vodka Day, a celebration of one of the world’s biggest selling spirits. Why October 4th? According to the official website:

While October 4th seems well documented as National Vodka Day, we have not found the origins of why, but it works for us. No harm celebrating responsibly on other days as well. October 4, 2013 is a Friday!

And there you have it. Here are a few recipes sent to us courtesy of Skyy to help you celebrate this weekend.

LiveMule“Live” Mule
1.5 oz. SKYY vodka
3 oz. ginger beer

In a rocks glass full of ice, pour SKYY Vodka and Ginger Beer. Stir and finish with sliced lime wedge and 4-5 drops of bitters.

The Savoy
2 oz. vodka
2 red grapes
2 white grapes
SaltyKitten1 oz. lemon juice
½ oz. agave syrup

In a rocks glass, muddle two red grapes and two white grapes. Shake vodka, lemon juice and agave together with ice and strain over muddled grapes. Garnish with a skewer of four to five grapes.

Salty Kitten
1.5 oz. SKYY vodka
.5 oz. Campari
2 oz. grapefruit juice
.5 oz. honey simple syrup
2 oz. Cava sparkling Rosé

In an empty shaker glass, pour SKYY Vodka, Campari, Grapefruit Juice and Honey Simple Syrup. Add ice to shaker and shake. Open shaker and add Cava Rosé. Strain over fresh ice in a Collins glass. Finish with sliced grapefruit and a pinch of hibiscus & rosemary infused Himalayan Pink Salt.

Recipe: Chicago’s Signature Room Cocktails

Located atop the Hancock building overlooking the metropolis of Chicago, the Signature Room at 95th has been serving up fine dining for two decades. We were lucky enough to snatch the recipes from some of their classy, signature drinks to present for your enjoyment.

martiniIsland Waters Martini
(created by Jesse Bivens)
2 parts Pinnacle Whipped vodka
½ part Malibu rum
½ Amaretto
1 part Blue Curacao
Splash of pineapple juice
Orange slice (for garnish)

Shake and serve in a cocktail glass.

hollyberry

Frozen Holly Berry
1 part Remy Martin
1 parts Pinnacle Red Berry vodka
1 part Amaretto
1 part strawberry puree
Splash of Sprite

Serve in a tall glass.

sidecarThe Signature Room at the 95th Chicago Sidecar
(created by James Kuehner)
1 ½ ounces Hennessy VSOP
¾ ounce Grand Marnier
½ lime

Mix Hennessy and Grand Marnier into a shaker with ice. Shake and pour into a martini glass with a sugar rim. Squeeze lime into the martini. Garnish with a lime wedge.

Recipe: Fall Cocktails from Courvoisier

We’re well into the autumn months at this point, and the good folks at Courvoisier have offered us their fall collection of recipe ideas for your consideration. Of special note, the Blackberry Beret went over like wildfire at a recent football tailgating affair. Not exactly a standard offering associated with tailgating, but the supply went dry long before kick off.

goldlifeGold Life
2 parts Courvoisier Gold liqueur
1/2 part dry vermouth
1/2 part sweet vermouth
1 part apple juice

Combine ingredients in a shaker over ice. Strain into a martini glass and garnish with an apple peel.

blackberryBlackberry Beret
1 part C by Courvoisier
Splash orange liqueur
1 dash Mole Spicy Chocolate Bitters
Muddled blackberries

Shake well and strain into an ice-filled rocks glass. Garnish with fresh blackberries.

image003C2
1 part Courvoisier Rosé
1.5 parts Courvoisier VSOP
.25 parts agave nectar
.5 parts fresh lime juice
Splash of aromatic bitters
Flamed orange peel garnish

Shake well and strain into a stemless wine glass. Garnish with a flamed orange peel or orange slice.

Recipes for National Punch Day

September 20th marks National Punch Day. Soon calendars will be filled with so many different alcohol-based, marketing-invented holidays that everyone will be celebrating a different drink every day. That alone could be a utopian ideal for some drinkers. But for now? We have punch. Here are a few recipes from mixologist/author David Wondrich to celebrate the imminent arrival of autumn in good taste:

Punch1Elements of Nature Punch (serves 20)
1 bottle of Sobieski Toasted Coconut Vodka (750 ml)
17 oz. apple cider
8 ½ oz. lemon juice
6 dashes Lucid Absinthe

Combine all ingredients in a punch bowl.  Give a quick stir.  Garnish with apple slice and grated cinnamon.

Punch2The Livin’s Easy Punch (serves 20)
1 bottle of Sobieski Vodka (750 ml)
12 ¾  oz. crème de cassis
16 oz. cold water
17 oz. orange juice
8 ½  oz. fresh lime juice
25.4 oz. (3/4 of a 1-liter bottle) ginger ale

Funnel all ingredients except ginger ale into a large sealable plastic container. Shake to incorporate all ingredients. Allow to chill in fridge for 30 minutes, or make it up to one day in advance. Serve in 5 oz. cups.

Punch_3Classic Camus Punch (serves 20)
750ml CAMUS VS Cognac
6 oz. sugar
3 lemons, peel only (no pith)
6 oz. lemon juice
1 liter water
nutmeg, freshly grated

Muddle sugar and lemon peel, wait 1 hour. Muddle again, then add lemon juice. Stir to dissolve sugar. Add spirit, stir and taste for balance.  Add water & nutmeg before serving. Garnish with lemon slices if you wish.  Ladle into a cocktail glass or holiday mug.

Trafalgar_PunchTrafalgar Punch (serves 16)
12 oz. Taylor Fladgate 10 year-old Tawny Port
8 oz. Laressingle VSOP Armagnac
4 oz. Wray & Nephew White Overproof rum
The peel of 3 lemons, cut in wide spirals with a vegetable peeler
¾ cup sugar
6 oz. fresh-squeezed lemon juice
24 oz. water
1 whole nutmeg

In a 3-quart punch bowl, muddle the lemon peels with sugar and let it sit for at least an hour. Then stir in the lemon juice.

Review: Crop Organic Meyer Lemon Vodka

crop meyer lemonCrop is a big name in the organic vodka space, and the latest release — Meyer Lemon — from the Princeton, Minnesota-based company is a standout.

The nose is clean, with that unmistakable mix of orange and lemon notes that can only be the elusive Meyer lemon. Intense and fruity, it masks any sense of alcohol on the nose.

On the tongue, it’s somehow even better: Very crisp Meyer lemon character, tinged just so with pineapple and marshmallow sweetness, with a modest to light medicinal underpinning to remind you you’re drinking vodka and not liquid candy. Loaded with mixing possibilities, it also drinks wonderfully well on its own. If you’re looking for a lemon-fueled vodka to add to the back bar, you’ve found it.

A / $26 / cropvodka.com

Cocktails follow…

California Cosmo
1 ½ parts Crop Organic Meyer Lemon Vodka
¾ part imported triple sec
¾ part cranberry juice
½ part fresh lime juice

Combine all ingredients in an ice-filled cocktail shaker. Shake and strain into a chilled martini glass.

Lemon Blossom
2 parts Crop Organic Meyer Lemon Vodka
3/4 part lemon juice
3/4 part simple syrup
1/2 part elderflower liqueur
Chilled club soda

In an ice-filled collins or highball glass, combine everything except the club soda. Stir until mixed, top with club soda, and garnish with lemon wheels.

Citrus Cobbler
2 parts Crop Organic Meyer Lemon Vodka
1 1/2 parts freshly squeezed and strained orange juice
1/2 part simple syrup
1 dash lime juice
Orange bitters

In a cocktail shaker combine all ingredients except for the bitters, fill with ice, and shake until well chilled. Strain into an ice-filled rocks glass, garnish with a dash of bitters, and decorate with mixed citrus fruits.

Lemon Meringue Cocktail
1 teaspoon superfine sugar
1 egg white
2 parts Crop Organic Meyer Lemon Vodka
1/2 part fresh lemon juice
1/2 part French aperitif wine

Shake first two ingredients in a cocktail shaker. Add ice and rest of the ingredients. Shake vigorously for twenty seconds and strain into a martini glass.

Recipe: Labor Day Cocktails 2013

For most Americans, the extended Labor Day weekend is a way to salute those who work tirelessly throughout the year with one last extended weekend before fall hits us, and it’s a great way to celebrate the end of the summer season. We’ve selected a few of the more interesting submissions we’ve received and compiled them for your consideration. Enjoy and be safe!

bgtBlack & Ginger Tea
3 oz. ginger tisane (tea base)
1 oz. Captain Morgan Black Spiced Rum
1 tablespoon agave nectar (or sweetener of choice)
1/4 oz. lemon juice
Brew tea base or tea bag in 6-8 oz. of water. Brew hot for four minutes and flash-chill, or cool for one hour. Shake with Captain Morgan Black Spiced Rum, sweetener and lemon juice, and pour into rocks glass over ice.

prpPort Royal Punch (Serves 25)
2 46-oz. cans of pineapple juice
3 cups mango juice
1 750 ml bottle of Captain Morgan Original Spiced Rum
4.5 oz. grenadine
3 oranges sliced thinly and quartered
3 cans of Sprite for fizz
In a punch bowl or large serving vessel, add the above ingredients and stir. Serve over ice in a punch glass – or glass of your choosing.

Highland Dress
Created by Chris Marty, Untitled (Chicago)
2 oz. The Black Grouse whisky
.5 oz. Combier Peche de Vigne
.5 oz. fresh lemon juice
1 oz. simple syrup
1 egg white
Dry shake to emulsify egg white, then shake all ingredients together with ice to chill. Double strain and serve in an Old Fashioned glass, half-rimmed with Applewood Smoked Sea Salt.

Hold the Umbrella
1 1/2 oz. Bacardi Rock Coconut
2 oz. The Perfect Purée Yuzu Luxe Sour blend
1 sprig fresh mint
½ oz. fresh lime juice
2 oz. club soda
In a mixing glass add all the ingredients except club soda over ice. Shake vigorously and strain over the rocks, and top with soda. Garnish with slice of lime and sprig of fresh mint.

Prickly Pear & Chile Piquin Margarita
1 oz. Cazadores Blanco Tequila
1 oz. Delirio Joven Mezcal
1 oz. The Perfect Purée Prickly Pear Puree
1 oz. agave nectar
1 oz. lime juice
Pinch of chile piquin
Chile piquin salt rim optional, but recommended
In a mixing glass combine all the ingredients with ice, except chile piquin. Shake vigorously and strain over the rocks. Add the chile and garnish with lime wheel.