Category Archives: Recipes

Cocktail Recipes for National Donut Day

Who knew? Apparently Americans need an extra reason to consume donuts, thanks to a 1938 proclamation by the Salvation Army that declared the first Friday in June to be National Donut Day.

A trip to Krispy Kreme is not required, though, to get your fix. Thanks to 360 Vodka, you can drink your donuts and get a buzz at the same time with its 360 Glazed Donut Vodka.

We’ve yet to try this concoction, but while we’re waiting for our sample, check out these cocktail ideas to celebrate this “holey” breakfast classic.

Boston Cream Donut
1 1/2 oz. 360 Glazed Donut Vodka
2 scoops vanilla ice cream

Blend with ice in a blender until smooth. Serve in a rocks glass, topped with whipped cream and chocolate sprinkles.

Apple Fritter Martini
1 1/2 oz. 360 Glazed Donut Vodka
3 oz. apple juice
1 tsp. maple syrup

Shake with ice and strain into a martini glass rimmed with sugar and cinnamon. Garnish with an apple slice.

Original Recipe: The Noodle & Boo Cocktail

The cocktail I designed for this evening’s festivities. Designed to be simple enough for for-hire bar service and the ability to be prepared in punchbowl quantities, if needed.

The Noodle & Boo Cocktail

1 1/2 oz. 80-proof Bourbon
3/4 oz. St. Germain liqueur
scant dash orange flower water

Shake with ice and strain into a cocktail glass.

 

Beefeater Gin Punches for the Queen’s Diamond Jubilee

Queen Elizabeth II has been the monarch of England for a whopping 60 years as of June 3 this year, and Britain will be celebrating in Jolly Old Style all summer long, and not just with demure waving to each other.

Our friends at Beefeater sent these delicious-sounding punch recipes all designed to celebrate the occasion. (Substitutions may well be required for many listed ingredients, but you’ll manage.) All hail the Queen!

JubileePunch 210x300 Beefeater Gin Punches for the Queens Diamond JubileeNick Strangeway’s Jubilee Punch

2 parts Beefeater London Dry Gin
1 part Dubonnet
1 part Hawkers Sloe Gin
½ par Grants Morella Cherry Liqueur
½ part Jo Hilditch British Cassis
½ part Jo Hilditch British Framboise
A splash of Kings Ginger Liqueur
3 dashes of Angostura Bitters
1 part Lemon Juice
4 parts Earl Grey Tea (chilled)
4 parts Mumm champagne

Glass: Punch glasses or highball glasses. Punch to be served from a punch bowl or large jug

Garnish: Fresh seasonal berries and currants, lemon wheels and borage flowers

Method: Build the ingredients in a punch bowl or jug and top with ice

RoyalJamboreePunch 204x300 Beefeater Gin Punches for the Queens Diamond JubileeDre Masso’s Royal Jamboree Punch

300ml Beefeater London Dry Gin
5 tablespoons Strawberry Jam
5 tablespoons Lemon Juice
100ml Dubonnet
300ml Red Grape Juice
Lemonade

Glass: Highball glasses, punch to be served in a punch bowl or large jug

Garnish: Lemon wheels, fresh strawberries sliced in half and sliced red grapes

Method: Pour all ingredients except lemonade into a punch bowl or jug and stir well, making sure the jam is mixed thoroughly. Add ice and garnish. Top with lemonade.

BeefeaterGardenPartyPunch 204x300 Beefeater Gin Punches for the Queens Diamond JubileeBeefeater Garden Party Punch

3 parts Beefeater London Dry Gin
3 parts Sparkling English Wine
2 parts Good Quality Pressed Pear or Apple Juice
1 part Fresh Lemon Juice
1 part Elderflower Cordial
½ part Sugar Syrup

Glass: Highball glasses, punch to be served in a punch bowl or large jug

Garnish: Pear and apple slices

Method: Stir all ingredients with a large ice block and serve

Review: Tuaca Liqueur

Did you know: You can put Tuaca in a margarita to give it a sweeter, more dessert-like kick? To celebrate National Margarita Day (February 22, yeah, we’re late…) Tuaca sent us a bottle of this Italian vanilla/citrus spirit, the recipe of which dates back 500 years.

But Tuaca isn’t the only vanilla liqueur on the market, so I took the opportunity to compare it head to head with Navan and Licor 43, two of the other big vanilla liqueurs that are around. Thoughts follow.

Tuaca – Very sweet, distinct orange undertones. Big body, mouth-filling, and a bit cloying on the finish. 70 proof; Italy. B / $25

Navan – More of a pure vanilla character (complete with a bigger alcoholic burn), and with a woody, whiskey-like finish. A good choice for when you want more of a simple, uncomplicated vanilla character. 80 proof; France. B+ / $NA (discontinued, about $50 if you can find older bottles)

Licor 43 – Exotic on the nose, with citrus, herbal notes, and lots of sweetness. Less vanilla here than the other two, but more complexity, even some interesting berry character on the finish. My favorite of the bunch. 62 proof; Spain. A- / $26

Want to add Tuaca to a tequila-based cocktail? Try one of these…

Tuacarita
1 oz Tuaca
1 oz Herradura Silver Tequila
1/4 oz triple sec
3 oz sweet and sour
lemon wedge, squeezed
salt
lemon twist

Mix ingredients, including squeezed lemon wedge, in a shaker filled with ice. Shake vigorously and strain into a salt-rimmed glass. Garnish with a lemon twist.

Tuaca Tropical Margarita
2 oz Tuaca
1 oz part Tequila Herradura Reposado
½ oz simple syrup (or Agave Nectar)
¼ oz fresh-squeezed lemon juice
4 one-inch squares fresh pineapple

Muddle the pineapple squares well in a cocktail shaker (be sure to get all of the juice out) and then add the remaining ingredients and fill shaker 2/3 full with ice. Shake enthusiastically and strain over fresh ice into a pre-chilled Old Fashioned glass. Garnish with a pineapple wedge and (since it’s a tropical drink) a neon red cherry.

tuaca.com

Tuaca Review: Tuaca Liqueur

Recipe: Shamrock Sour

Most St. Patrick’s Day cocktails are nasty concoctions of Midori and other mystery liqueurs. This recipe from Julie Reiner has nothing remotely Irish in it, but it actually sounds good.

Shamrock Sour
2 parts Basil Hayden’s Bourbon
1/2 part Green Chartreuse
1/2 part Lemon Juice
1/2 part Grapefruit Juice
1/2 part Agave Syrup (to make, combine equal parts of water with Agave Syrup)
1/4 part Egg White

Combine all ingredients in a mixing tin and shake without ice to blend. Add ice and shake. Strain over fresh ice in a double rocks glass and garnish with a mint sprig and a lemon wheel.

shamrock sour 525x597 Recipe: Shamrock Sour

Now That’s What I Call Dessert

Fernet Ginger Float at Park Tavern — Fernet Branca ice cream, shot of Fernet, Fever Tree Ginger Beer.

fernet float 525x702 Now Thats What I Call Dessert

Review: Liber & Co. Spiced Tonic Syrup

Austin-based Liber & Company trucks in a pretty narrow world: Artisinal, spiced tonic syrup.

Liber & Co. sent us samples of their new product and it’s certainly nothing like your bottle of Schweppes. A ruddy orange, and indeed a tonic syrup, not a tonic “water.” Made with crushed herbs, spices, and cinchona bark, it is filtered down to 25 microns, “the lower threshold that the human tongue can detect,” per the company, to remove particulates. Agave nectar is used for sweetening.

The results are impressive if overwhelming. Tasted alone the syrup is a gut-puncher, full of orange peel and clove character, sweet at first, then fading to bitter in the way you might expect tonic to taste. There’s a vague quinine aftertaste that reminds you what it is you’re drinking.

Naturally this is not meant to be drank solo, and I tried it in the Save the Countess cocktail recipe (below), with great results. Here the tonic syrup works well with its fellow spirits, creating a fun and balanced — if quite flavorful — cocktail. (Do not omit the grapefruit juice and shake it long and hard if you make one. A little melted ice is essential to get this down to the right booze level.)

Overall, this is a fun mixer that will make you think wildly differently about  what G&T night can be.

Currently available in Austin, Dallas, and Washington, D.C.

A- / $10 for 8 oz. bottle / liberandcompany.com

Save the Countess
3/4 oz. Spiced Tonic Syrup
1 1/4 oz. gin
1 1/4 oz. Lillet Blanc
splash grapefruit juice
2 dashes Peychaud bitters

Shake all ingredients with ice and strain into a cocktail glass. Garnish with a grapefruit twist.

liber and company spiced tonic syrup Review: Liber & Co. Spiced Tonic Syrup

Updated Port Punch Recipes from Sandeman

Sandeman sent us these delectible-sounding concoctions, all updates of old-school punch recipes involving Port. Yum!

wedding punch cocktail 199x300 Updated Port Punch Recipes from SandemanWedding Punch by Jonathan Pogash, The Cocktail Guru

Mixology Version – served warm (serves 8-10)

12 ½ parts Sandeman Founder’s Reserve Porto
8 parts spiced pineapple syrup*
4 parts fresh lemon juice
8 parts brandy or cognac
8 dashes Peychaud’s bitters
16 parts boiling water

Directions: Combine all ingredients (except for boiling water) in a separate container.  When ready to serve, add 2 parts of mixture to 4 parts boiling water.  Serve with freshly grated nutmeg, cinnamon stick, and a lemon peel.

*To make spiced pineapple syrup: In a large saucepan, combine cubes from a whole cut pineapple, along with ½ cup sugar in the raw, ½ cup water, 1 tsp. whole cloves, 1 tsp.  whole allspice, 2 vanilla beans (sliced in the middle), 2 cinnamon sticks, and allow to heat over medium, stirring often, for about 20 minutes.  Reduce heat to low and simmer for 15 minutes. Once pineapple chunks become soft, crush gently inside of saucepan and stir. When finished, remove from heat, strain out solids, chill and serve.

The at-home version substitutes pineapple juice and maple syrup for the spiced pineapple syrup, and skips the bitters, but like Pogash’s original recipe, it’s truly delicious.

Served warm or cold (serves 8-10)

12 ½ parts Sandeman Founder’s Reserve Porto
8 parts pineapple juice
2 parts maple syrup
4 parts brandy or cognac
4 parts fresh lemon juice

Directions to serve warm: Add the above ingredients to a container and stir or shake to blend. Pour 2 parts of mixture into a hot toddy mug and top off with boiling water. Garnish with freshly grated nutmeg and a lemon peel.

Directions to serve cold: Add the above ingredients to a large punch bowl with lots of ice and stir to chill and dilute. Add several lemon wheels to the bowl. Ladle out into punch glasses and top with freshly grated nutmeg and cinnamon stick.

+++

Ruby Sling by Adam Schuman, Fatty Crew

Mixology Version (serves 1)

1 ½ parts Sandman Ruby Port
1 part Batavia Arrack
1 ½ parts pineapple juice
¼ part yuzu juice
2 dashes angostura bitters
2 dashes allspice dram
2 dashes Pernod liqueur
1 ½ parts chilled ginger ale

Directions: Add all ingredients except ginger ale over ice in a highball glass, leaving room for about 1 ½ parts of ginger ale. Top off with ginger ale. Garnish with a skewered chunk of pineapple and a brandied cherry.

The at-home version is made in a punch-bowl style and substitutes lime juice for yuzu juice, and replaces the flavors of the Pernod and Batavia Arrack with spices that may already be in your cupboard for a drink that is just as tasty as the original.

Punch Bowl Version (serves 10-15)

25 parts Sandman Ruby Port
17 parts Jamaican white rum
25 parts pineapple juice
4 parts fresh lime juice
25 parts ginger ale
20 pieces allspice
10 pieces star anise
5 cinnamon sticks

Directions: Simmer 6 parts of port with 20 pieces of allspice, 10 pieces of star anise and 5 sticks of cinnamon. Allow the spiced port to cool and then add it to the rest of the punch. Before serving, add ice and ginger ale to the punch. Lastly, grate or sprinkle some nutmeg over the punch for additional spice. 

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.

Neroli
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
Ice
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 / fireflyvodka.com

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
cinnamon

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 / pamaliqueur.com

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.