Cocktails and Cake Recipes for Labor Day 2017

Where has the summer gone? It’s time for our last ditch grilling, hanging out, and partying weekend: Labor Day. After all, you have to love a holiday where people take the day off of work to celebrate work. Here are some great cocktails you’ll enjoy and an easy cake recipe to boot. Cheers!

Angry Cider Slushy

Angry Cider Slushy
courtesy of Angry Orchard
1/2 oz. Angry Orchard Crisp Apple
1 oz. white rum
3/4 oz. lime juice
2 ½ Tbsp. white sugar
4 strawberries (or any other seasonal berries that are available)
2 cups ice

Add all ingredients to a blender and blend until smooth. Serve in rocks glass and garnish with a strawberry.

Junior Buffalo “GDE”
by Clayton MacGregor, Pig & Pickle in Phoenix, AZ
1 ½ oz. Bulldog Gin
1 ½ oz. fresh squeezed grapefruit juice
1 dash Orange Cream Citrate from Bittermen’s Bitters
1 ½ oz. house-made orange blossom soda

Fill a tall rocks glass with ice, koozie on glass is optional. Measure gin with a jigger and add to glass. Add fresh grapefruit juice and Orange Cream Citrate. Garnish with an orange slice, a hug, and a high five.

To make orange blossom soda, mix together the following:
2 oz. orange blossom water
6 oz. orange simple syrup
24 oz. water

Place in an iSi container (i.e. Soda Stream) and carbonate.

Kelimutu
courtesy of By the Dutch from the Netherlands
1 ½ oz By the Dutch Batavia Arrack
¾ oz. lime juice
½ oz. passion fruit syrup
1 tsp. cinnamon syrup
1 dash By the Dutch Classic Bitters

Shake all ingredients with ice and pour into a chilled cocktail glass.

Over the Moon

Over the Moon
created by Mixologist Ben Scorah
1 1/2 oz. Tequila Don Julio Blanco
3 oz. fresh coconut
3 oz. coconut water
2 oz. fresh pineapple juice
1/2 tsp. activated charcoal
coconut flakes for garnish

Combine Tequila Don Julio Blanco, coconut, coconut water, fresh pineapple juice, and charcoal in a blender with ice. Blend for 30 seconds. Then pour contents into a highball glass and garnish with coconut flakes on top.

Note: activated charcoal is the element which turns this drink black and is currently a craze in foods and beverages around the world — most notably black ice cream and black lemonade. However, it is the same ingredient used in emergency rooms to help overdose victims because it absorbs the alcohols and other chemicals in the stomach. This means it can interfere with medications you are taking. If this is a problem, simply leave out the charcoal and enjoy the cocktail without it.

Rumosa Signature Cocktail
2 oz. Island Company Rum
2 oz. fresh orange juice
1 oz. club soda

Build in a champagne flute and garnish with an orange slice.

Bacardí Refresco Superior
2 parts Bacardí Superior rum
¾ part ginger syrup
1 part lime juice
1/4 part St-Germain
4 cilantro leaves

Shake all ingredients vigorously with plenty of ice. Double strain into a highball glass filled with ice. Garnish with a lime wheel and fresh cilantro.

Margo Flips
2 parts Auchentoshan Three Wood Single Malt Scotch Whisky
1 part Chocolate Stout (We used Samuel Smith’s Organic Chocolate Stout)
1 whole egg
4 dashes Peychauds Bitters
1/2 part brown sugar cayenne syrup

Add Auchentoshan Auchentoshan Three Wood Single Malt Scotch Whisky, Chocolate Stout, whole egg, Peychauds Bitters, and brown sugar cayenne syrup into a cocktail shaker. Shake until egg is broken down and drink is frothy. Strain into footed rock glass with fresh ice. Garnish with nutmeg.

To make the brown sugar cayenne syrup:
2 cups light brown sugar
1 cup water
2 teaspoons cayenne pepper

Bring to a boil over medium heat. Bring to boil. Let cool and keep in refrigerator. Note: if you don’t want that much syrup, cut the proportions respectively. We made ours with ¼ cup brown sugar, 1/8 cup water and ¼ tsp. cayenne. It made enough for two cocktails.

Almande Horchata
courtesy of Baileys
2 oz. Baileys Almande
3/4 cup almond milk
1/4 tbsp. honey
1/4 tbsp. ground cinnamon
1/4 tbsp. vanilla extract
fresh nutmeg for garnish

Combine Baileys Almande, almond milk, honey, ground cinnamon, and vanilla extract into a cocktail shaker with ice. Shake well. Strain contents into a coffee mug over fresh ice. Garnish with fresh nutmeg.

Labyrinthe
Signature cocktail for Maison St-Germain
1 oz. Cazadores Blanco Tequila
1 oz. Kaffir lime infused St-Germain French elderflower liqueur
3/4 oz. Noilly Dry vemouth
1/4 oz. of fresh lime juice
5 dashes chartreuse (You could probably use absinthe as well)

Combine all ingredients in a shaker and shake well, Pour into a coupette and garnish with kaffir lime leaf.

Rosé Affogato
created by Luis Hernandez at the Seamstress Rosé Bar
1/2 oz. strawberry-infused Campari
sparkling rosé
berry ice cream

Place one scoop of berry ice cream in a coupe glass. Pour in infused Campari and top with sparkling rosé.

To make Strawberry-Infused Campari, take 1 pound of strawberries sliced and cored per 750 ml bottle of Campari and let sit for 3 days to infuse.

Peachy Bear
from Kim Richards
2 oz. bourbon (we used Lost Republic, which is made in collaboration with Bear Republic)
2 oz. Van Gogh Cool Peach vodka
1 oz. amaretto
2 dashes orange bitters

Pour all ingredients in to a glass and stir with ice. No garnish is needed unless you just want to add a grilled peach slice.

Truly Italian Margarita

Truly Italian Margarita
created by Natasha David, Nitecap
1 oz. Casamigos Blanco Tequila
1/2 oz. Campari
1/2 oz. Grand Marnier
1/2 oz. Fresh Lime Juice
1/2 oz. Simple Syrup
4 oz. Truly Colima Lime

Combine all ingredients, except for Truly, in a shaker and shake with ice. Strain into a double rocks glass (14 oz.) and top with Truly Colima Lime. Garnish with a salt rim and lime wedge.

How about a nice dessert to finish off your holiday? At a recent visit to the Coppola Family Wineries, one of their employees mentioned this dessert as a family favorite.

Pound Cake with Grappa

Pound Cake with Grappa
1 slice of pound cake
2-3 blackberries (or raspberries)
Grappa

Place the berries on top of the cake slice. Use a pipette to drizzle the grappa all over the berries. We covered them twice. Dust with powdered sugar if you desire. Serve to your guest with a fork.

Momma’s Pound Cake Recipe
courtesy of Paula Deen
1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 tsp. fine salt
1/2 tsp. baking powder
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees. With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Cocktail Recipes for National Rum Day 2017

Pina Colada Old Fashioned

August 16th is the perfect time of year for National Rum Day. It is smack dab in the middle of the dog days of summer, where rum fits right in. Below you’ll find a number of cocktails for celebrating the occasion, some of which include a few unusual ingredients. You can find most on Amazon.

To round out our rum celebration, try out the Rum Curry Chicken at the bottom of the page. The chef recommends cooking up more than you think you’ll need because it is that good. Who wants to disappoint folks asking for seconds?

Bacolod Breeze

Bacolod Breeze
1 1/2 oz. Don Papa Rum
3 Tbsp. Nata de Coco (coconut jelly)
3 large ice cubes
1 dash of Calamansi juice (this typically used in Filipino cooking and is nice on grilled chicken or pork)
guava juice
mint leaves

Shake rum and Nata de Coco with ice cubes. Pour into a highball glass (including ice). Fill to the top with guava juice Add Calamansi on the rim of the glass and garnish with mint leaves.

Piña Colada Old-Fashioned
courtesy of Touro – a trendy bar and restaurant in San Juan
1 oz. Don Q Coco rum
¼ oz. spiced pineapple shrub
3 dashes Angostura bitters
dehydrated pineapple
shaved coconut
orange twist or peel, for garnish

Fill a mixing glass with ice. Add both rums, pineapple shrub, and Angostura bitters. Stir until well-chilled—about 15 seconds. Strain into a rocks glass filled with ice. Garnish with an orange peel or twist.

Spiced Pineapple Shrub
courtesy of MotherWouldKnow.com
1 pound fresh pineapple, cut into small pieces About 2 cups
1 cup granulated sugar
1 cup Demerara (raw) sugar
4 cloves, crushed
3 cinnamon sticks, crushed
20 allspice berries
1/2 tsp. grated nutmeg (preferably freshly grated)
¾ cup red wine vinegar

Pour the pineapple pieces, the granulated and Demerara sugar together. Mix them, cover, and let them sit overnight in the refrigerator. Add the spices and let the mixture steep an additional day. Mix in the wine vinegar and refrigerate for another 3 days. When the mixture is done steeping, strain it into a pitcher or other container with a lid, pressing the pineapple pieces to get out all the juices.

Masskara

Masskara
1/2 oz. Don Papa Rum
4 fresh blackberries
1/2 oz. St-Germain Elderflower liqueur
1/2 oz. lemon juice
1 egg white
grapefruit bitters
edible flowers

Shake all ingredients, except two of the blackberries, with ice. Garnish with blackberries and serve in a short stem wine glass.

Casa D’Aristi Banana Daiquiri
2 oz. Casa D’Aristi rum
½ oz. lemon juice
1 fresh banana
½ cup coconut milk
½ oz. simple syrup
3 cups of ice
Maraschino cherry

Shake all ingredients vigorously with the ice. Strain into a balloon glass filled with ice. Garnish with a maraschino cherry on top before serving.

Sailor Jerry Sangria
1 ½ parts Sailor Jerry Spiced rum
½ cup sugar
2 parts dry red wine
1 part orange juice
1 lemon, lime, and orange

Chill all ingredients. Slice citrus into thin rounds and place in a large pitcher with Sailor Jerry and sugar. Chill for 2 hours to develop flavors. When ready to serve, crush fruit with a wooden spoon; then stir in wine and orange juice. Serve topped with lemon-lime soda.

Cruzan Crush

Cruzan Crush
recipe by Teddy Collins, Miami
4 parts Cruzan Vanilla rum
4 parts Cruzan Aged dark rum
6 parts pineapple juice
3 parts lemon juice
3 parts apricot simple syrup
fresh mint and thyme

Combine lemon juice, apricot simple syrup,and pineapple juice into a cocktail bucket or punch bowl. Lightly smack 10 mint leaves and drop into the bucket along with 2 stems of thyme and muddle softly. Add rums, crushed ice, and stir. Garnish with fresh mint, thyme and 4-6 straws. Enjoy!

To Make Apricot Simple Syrup
Over medium heat, combine equal parts sugar and apricot juice. Stir until sugar has dissolved. Set aside and cool.

Peach and Chile

Rum and Peach Cocktail with Chile Syrup
courtesy of Nicky’s Kitchen Sanctuary
2 peaches, one chopped into small chunks, the other sliced into 6-8 wedges
¼ cup caster or superfine sugar
½ cup water
½ jalapeño chile
1 Tbsp. brown sugar
1/4 cup good quality rum
Fiery ginger beer (We used Cock and Bull Cherry Ginger Beer)
1 small slice of fresh ginger
1 tbsp caster or superfine sugar
crushed ice
½ red chile or jalapeño cut into small slices

Place the small chunks of chopped peach into a saucepan along with the sugar, water, and jalapeño. Bring to the boil; stir and simmer for 10 minutes, mushing the mixture with a fork every couple of minutes. Turn off the heat and leave to cool.

Meanwhile, dust the peach wedges in the brown sugar and grill/bbq or griddle each side on a high heat for 1-2 minutes until the sugar caramelizes. Remove from the heat and put to one side.

Take your two glasses and rub the rims of the glasses with a small slice of fresh ginger. Spread the one tbsp of caster sugar on a plate and dip the rims of the glasses in the sugar to coat. Fill each glass with crushed ice and pour 2 tbsp of rum into each glass. Sieve the peach-jalapeño mixture, squashing it down to get all the of the liquid out. Divide the liquid between the two glasses. Top with ginger beer and decorate the glasses with the caramelized peaches and chile slices before serving.

Flaming Volcano

The Flaming Volcano
courtesy of Thrillist.com
1 oz. Dixie Black Pepper vodka
1 oz. simple syrup
1 oz. falernum
lemon lime soda
¼ oz. blue curaçao
151-proof rum
½ fresh lime

In a hurricane glass, filled with crushed ice, add vodka, simple syrup, and falernum. Top off with lemon lime soda and blue curaçao. Using a manual juicer, hull out a lime half and fill it with 151-proof rum. Float it in the drink. When the tip is lit with a match, the top of the drink is engulfed in flames.

This cocktail is very simple but popular in times past. It was used in place of Navy grog by pirates in the Caribbean and was given to voters during election campaigns in colonial British America. Our own George Washington was reputed to “swill the planters” with bumbo.

Bumbo
2 ounces rum
1 ounce water
2 sugar cubes
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Mix rum, water, and sugar cubes in a rocks glass. Sprinkle the cinnamon and nutmeg on top and serve. Garnishes are optional. A related drink is the Traitor, made with orange juice, rum, honey, and nutmeg,

The Macua (The National Drink of Nicaragua)
courtesy of BarNoneDrinks.com
1 1/2 oz. Flor de Cana Gold Label rum
1 oz. guava juice
1 oz. orange juice
1/2 oz. lemon juice
1/3 oz. simple syrup

Fill 3/4 of a cocktail shaker with ice and add Flor de Cana rum, guava juice, orange juice, lemon juice, and simple sugar. Shake well for 30 seconds, serve in a Tom Collins glass with ice and decorate with an orange slice. Raise your glass, hike through the rain forest, or surf down a volcano and celebrate Nicaragua’s National Independence Day on September 15.

Tshunk

Tschunk (a German cocktail)
courtesy of Tshunk.org
1 Tbsp. brown sugar
2 oz. golden rum or dark rum
1 lime
Club-Maté

Dice limes, put them together with the brown sugar into a high glass and crush both. Add crushed ice and pour the rum over it. Top off with Club-Maté and add a straw.

Club Maté is a caffeinated drink from Germany. It is hard to find in the U.S. Here are instructions to make your own. You can skip the boiling the tea steps if you buy Yerba Maté already brewed in bottles or cans. We’re including the complete directions in case you prefer to make it from scratch.

Club Maté Copycat
courtesy of instructables.com
3 Tbsp. Yerba Maté
2 cups hot water
3 Tbsp. brown sugar
½ tsp. citric acid
Refrigerated carbonated water

Fill the yerba maté into tea filter, add hot water and let it sit for at least 7 minutes. Then remove the tea filter, add the sugar and citric acid; stir until dissolved. At this point, the “maté base” may get a little cloudy and will taste way too sweet and sour at the same time. Don’t worry about that, as it will get fixed in the next step. Let the “maté base” cool down (add ice cubes if you’re impatient) and put it in the fridge for some minutes. Shortly before drinking, combine carbonated water and the cold “maté base” in a 1:1 ratio. This makes sure you always have a fizzy drink.

Coquito

Coquito
courtesy of allrecipes.com
2 egg yolks, beaten
1 (12 fluid oz.) can evaporated milk
1 (14 oz.) can cream of coconut
1 (14 oz.) can sweetened condensed milk
1/2 cup white rum
1/2 cup water
1/4 tsp. ground cloves
1/2 tsp. ground cinnamon
1 tsp. real vanilla extract

In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees. The mixture should be thick enough to coat the back of a spoon. Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.
Note: This also makes a nice addition to coffee, in place of normal creamer.

Curry Rum Chicken
courtesy of cooks.com
1/4 cup light rum
1 clove garlic, minced
1 1/2 tsp. curry powder
1 tsp. chicken bouillon (granules or cubes)
4 chicken breasts
salt and pepper to taste
1 cup water

In a large frying pan, combine 1 cup of water, the rum, bouillon, garlic, curry powder, salt and pepper, and bring to a boil. Add chicken, reduce heat to medium/low, cover, and simmer 15 minutes. Turn over chicken and simmer for 15 minutes more. Serve on a bed of rice or noodles. (The “sauce” is great over cooked noodles and you can easily double the sauce ingredients initially and have lots to pour over noodles or rice).

Recipes with Dry Sparkling Sodas

DRY Watermelon

Dry is an increasingly popular brand of sparkling water/soda — recently revamped and now focused heavily on using as a mixer in cocktails. Here are some recipes to try out with Dry, some twists on classics, some new inventions — and all easy and refreshing for summertime.

The L&L
4½ oz. Lavender DRY
1½ oz. vodka
¼ oz. St-Germain
lemon peel for garnish

Shake vodka, ice and St-Germain in a cocktail shaker. Pour into a large martini glass. Top with Lavender DRY and garnish with a slice of lemon peel.

Southern Belle

Southern Belle
4 oz. Ginger DRY
1½ oz. bourbon
¾ oz. peach liquor
½ oz. lemon juice
lemon peel for garnish

Add bourbon, peach liquor and lemon juice to an ice filled cocktail shaker. Shake, shake, shake. Strain into glass half-filled with ice and add Ginger DRY. Stir once and garnish with lemon peel.

Midwestern Sunset
6 oz. Rhubarb DRY
¾ oz. Chambord
1 oz. raspberry vodka
clementine

Pour all ingredients over ice into a bucket glass. Stir and garnish with a paper thin slice of clementine or tangerine.

Apple Old Fashioned

Apple Old Fashioned
2½ oz. Fuji Apple DRY
2 dashes Angustora bitters
1½ oz. bourbon
a touch of brown sugar
orange slice and peel
fresh apple slice for garnish

Swipe the orange around the inside and rim of an old fashioned glass, then discard the orange. Add bourbon, bitters, a sprinkle of brown sugar, and mix until the sugar dissolves. Stir in the Fuji Apple DRY, then fill the glass with ice. Garnish with fresh orange peel and an apple slice.

Pomme Island
3 oz. Fuji Apple DRY
2 oz. pineapple juice
1½ oz. tequila
2 dashes citrus bitters
fresh lime
thinly sliced lime and pineapple

Add pineapple juice, tequila, and bitters to a cocktail shaker with ice and shake for 15 seconds. Pour into a chimney glass over fresh ice, then stir in Fuji Apple DRY. Garnish with a lime wheel or a fresh slice of pineapple…both if you’re feeling adventurous.

Whistler WonderlandWonderland
3 oz. Vanilla Bean DRY
1 oz. Irish whisky
1 oz. Irish cream
1 oz. Kahlua

Add whisky, Irish Cream, Kahlua, and ice to a cocktail shaker and shake well. Rim a chimney glass with sugar, then add a few small cubes of ice. Strain mixture into glass, add Vanilla Bean DRY and stir lightly.

Cherry Biscotti
1½ oz. Rainier Cherry DRY
2 oz. Disaronno
Luxardo cherry liqueur
maraschino cherry for garnish

In a cocktail shaker, combine Disaronno and ice; shake to chill. Strain into a short rocks glass with a few fresh cubes of ice. Top with Rainier Cherry DRY and garnish with a maraschino cherry…don’t dare use an old school waxy maraschino cherry or this cocktail tool may cease to work entirely for you.

Stage Kiss
3 oz. Blood Orange DRY
1½ oz. Don Julio Tequila
1 tbsp. date-agave jam with cayenne (or your favorite jam)
1 oz. blood orange juice
blood orange wedge

Add tequila, blood orange juice, and jam to a mixing glass. Shake extra well with ice and pour into old fashioned glass. Top with Blood Orange DRY and stir. Garnish with blood orange wedge.

DRY red sangria
2 bottles of Blood Orange DRY (12 oz. each)
1 bottle red wine (750 ml.)
2 oz. brandy
1 oz. orange flavored liqueur (recommended: triple sec or Grand Marnier)
¾ oz. fresh lime juice
¾ oz. fresh orange juice
2 oz. simple syrup
½ orange, thinly sliced
½ lemon, thinly sliced
1 apple or pear, cored and cut into thin wedges

Combine everything but the DRY in a large plastic container or glass pitchers. Cover and chill completely, 1 to 2 hours. When ready to serve, add the Blood Orange DRY. Pour into poco grande glasses or highball glasses and serve.

Maçã e Hortelã
4 oz. Cucumber DRY
2 oz. Cabana Cachaca
2 dashes of Angostura bitters
½ oz. simple syrup
3 slices of Granny Smith apple
4 fresh mint leaves
apple slice

In a mixing glass, muddle apple, mint and simple syrup until apples are well crushed. Add cachaca, bitters, and ice. Shake well and double strain into iced Collins glass. Top with Cucumber DRY and garnish with an apple slice.

Greek Goddess

Greek Goddess
4 oz. Cucumber DRY
1 oz. freshly squeeze white grape juice
2 oz. citrus vodka
½ oz. fresh lemon juice
Finely sliced cucumber spears (We had to change this up and use white grapes brushed with honey and rolled in sugar.)

Stir vodka and grape juice together in a chimney glass. Add ice. Top with Cucumber DRY and mix lightly. Garnish with finely sliced cucumber spears.

Strawberry Mojito
created by Traci York

For the Mint Simple Syrup (Yields enough for 2-3 Servings):
1/2 cup sugar or evaporated cane juice
1/2 cup water
2 mint leaves

For the Mojito (yields one drink):
1/2 in Lime cut into 4 wedges 3 wedges cut 1/2, save the last wedge for garnish.
4-8 whole mint leaves Whole Mint
4 large strawberries (3 cut in quarters for muddling; 1 for garnish)
1 1/2 oz. mint simple syrup cooled
2 oz. light rum
Watermelon DRY

To make the Mint Simple Syrup:
Pour the sugar and water in a two-quart saucepan, then add the mint and bring to a boil. Stir. Boil until all the sugar is dissolved. Set aside to steep for 10 minutes and allow the syrup to cool. Remove the mint leaves and pour into a lidded container for storage in the refrigerator until ready to use.

For the Mojito:
In a 16 oz. highball glass, layer the cut lime wedges, mint leaves, and three quartered strawberries. Pour in the simple syrup and use a muddler to muddle the mixture for about 30 seconds. The goal is to squeeze out the lime juice, mash the berries and to allow the mint to release its oils. There should be bits of strawberries left when muddling is complete. Add the light rum to the muddled mixture, then add crushed ice. Top off with Watermelon DRY. Stir well. Garnish with a lime wedge, medium strawberry, and mint stem.

drysparkling.com

Cocktail Recipes for National IPA Day 2017

National IPA Day

On August 3rd, we celebrate our love of hoppiness with National India Pale Ale Day. Rather than review a few, since we do that throughout the year, we decided to focus on cocktails using IPA as an ingredient. When beer is used in cocktails, it’s typically the bittering agent, particularly when it’s an IPA. You can also boil it down into a syrup if you don’t care about the alcohol content but do want the hops to come through.

We’re sharing a great lemon bar recipe which has an IPA ingredient as well. Cheers and enjoy!

Coupe de Ville
from Marie Claire online
6 oz. Hornitos Reposado tequila
6 oz. orange juice
3 oz. Triple Sec
2 oz. fresh lime juice
6 bottles of your favorite IPA

Mix together the tequila, orange juice, lime juice, and orange liqueur. After it’s mixed, pour in six cans of the beer and you are ready to share with friends.

Sidewalker

Sidewalker
courtesy of edamam.com
2 1/2 oz. Applejack or apple brandy
2 1/2 oz. fresh lemon juice
1 1/2 oz. real maple syrup
1 ½ tbsp. apple cider vinegar
1 cup chilled IPA beer
1 1/2 oz. chilled club soda (we used DRY Rhubarb soda)
1 lemon wedge

Dry shake all ingredients except the club soda and IPA. Pour into your glass and add the club soda. Gently stir. Top off with the IPA, garnish with the lemon wedge and enjoy.

Ca-IPA-irinha
courtesy of Craftedpours.com
IPA
Cachaca
Agave Nectar
Lemon
Lime
Mint for cocktail and garnish

Muddle mint and add the remaining ingredients except for the IPA to incorporate the agave nectar into the liquids. Pour into a beer glass; add the beer and garnish with a mint sprig.Albatross

Albatross
This is a fun recipe from bxbeerdepot.blogspot.com
1 oz. Brockman’s Gin
1/2 oz. fresh squeezed lemon juice
1/2 oz. hop muddled simple syrup
6 oz. Lagunitas IPA
rosemary sprig for garnish

To make the hop syrup:
1/4 oz. of dried aroma hops (such as Cascade, Citra, Simcoe—we used 007: Golden Hops)
1 oz. of simple syrup.

Muddle to combine and strain through a fine mesh filter.

For the cocktail:
Combine the gin, lemon juice, and simple syrup in a shaker and shake with ice. Strain into a tulip glass and top with the IPA. Garnish with a Rosemary sprig.

Deuces Juice

Easier than a Sunday morning, Deuce’s Juice is the kind of breakfast beer cocktail that sneaks up on you. Deceptively sweet and savory, this brew matches the peppery flavors of a Belgian-style pale ale with a peppercorn punch and a bit of champagne to smooth things out. Topped with a bit of Aperol for a hint of citrusy bitterness, this juice is far from loose. The folks at Extra Crispy.com recommend paring it with chicken and waffles.

Deuce’s Juice
Courtesy of extracrispy.com
1 oz. Aperol
1 oz. tangergine juice
1 oz. champagne
6 oz. Bear Republic’s Apex IPA
Orange twist
A pinch of black peppercorns

Fill pint glass with ice. Add the first three ingredients, then top off with beer. Gently stir. Garnish with orange twist and crushed black peppercorns to get fancy.

Campari IPA
courtesy of bbcgoodfood.com
12 oz. Campari
10 oz. IPA
sparkling orange juice
orange peel

Take two rocks glasses and put two to three ice cubes in each one. Divide the Campari between the glasses and top with the IPA. Add a splash of sparkling orange juice (we used San Pellegrino sparkling blood orange) and rub a piece of orange peel around the rim of each glass before dropping into the drink.

Rebel Rhumba

Rebel Rumba
courtesy of Sam Adams
¼ oz. orgeat
¾ oz. lime juice
½ oz. Dry Curaçao
½ oz. dark rum
½ oz. white rum
3 oz. Sam Adam’s Rebel Juiced IPA

Combine all ingredients into a shaker and shake. Strain into wine glass, add ice, and garnish with fresh mango or pineapple and mint.

Wassail

Wassail gets its name from the Old Norse “ves heill” and Old English “was hál,” meaning “be fortunate,” which is how we feel when we drink it. Wassail is typically served at Christmas time. However this is a great drink for around the campfire or on the beach in the evening. You can make it up ahead of time and then let each person warm theirs over the fire in metal cups (be sure to use pot holders).

Wassail
courtesy of saveur.com
6 apples, cored
2 1/2 tbsp. light brown sugar
15 allspice berries
15 cloves
6 sticks cinnamon
1 cup Madeira wine (we used Rainwater variety)
1 cup Angry Orchard Summer Honey cider
2 tsp. ground nutmeg
1 tbsp. ground ginger
3 bottles Deschutes Pinedrops IPA
3 ½ cups Angry Orchard Crisp Apple cider
peels of two oranges

Heat oven to 350°. Place apples in baking dish; place light brown sugar in center of each apple. Pour 1 cup water in dish; bake 1 hour. Toast allspice berries, cloves, and cinnamon sticks in an 8-qt. saucepan over medium-high, 2 minutes. Add Madeira, both ciders, nutmeg, ginger, ale, and orange peels; boil. Reduce to medium; simmer 1 hour. Add apples and any liquid; cook 10 minutes.

IPA Lemon Bars

IPA Lemon Bars
recipe from thebeeroness.com
Crust:
1 cup flour
1/3 cup powdered sugar
6 tbs unsalted butter
pinch salt

Filling:
3 large eggs
1 ½ cups sugar
¼ cup flour
2 tbsp. corn starch
1/3 cup freshly squeezed lemon juice
¼ cup IPA beer
powdered sugar for dusting

In a food processor add the flour, powdered sugar, butter, and salt. Process until well combined.
Press into the bottom of a greased 8 X 8 pan (for a 9 x 13 pan, double the entire recipe).Chill for 15 minutes.

Preheat oven to 350. Bake at 350 for 20 to 25 minutes or until golden brown. Remove from oven and allow to cool to about room temperature, about 15 minutes—this will help the crust and the filling to stay in two distinct layers.

In a large bowl whisk together the eggs, sugar, flour and corn starch. Add in the lemon juice and beer, stir until combined. Pour the filling over the cooled crust. Bake until the center has set, about 20 to 25 minutes. Allow to cool slightly before refrigerating. Chill for 2 to 3 hours before cutting. Dust with powdered sugar before serving.

Boozy Popsicles Put Some Chill Into Your Summer Fun

Most of us have enjoyed a popsicle or two in the summertime ever since we were young. They’re just a part of being a kid — and if you have children, they quickly become a staple in your freezer.

Who says we have to outgrow these treats? Instead, just give yours an adult twist by spiking them with your favorite spirit. Here are five great boozy popsicles to give a try. We loved all five of them.

One note of caution: Because of the alcohol in these, none of them will freeze to rock-hard-ice consistency. Measure all ingredients carefully; they matter a lot here. Also, if needed, to release the popsicles from the molds, run the molds under warm water for a few seconds and they should slide right out.

Beer Popsicle: Cherry Lambic and Cream Popsicle
from A Cozy Kitchen
2 cups (about 1/2 pound) chopped cherries
4 Tbsp. organic cane sugar
3/4 cup cherry lambic beer
1/4 cup plus 2 Tbsp. heavy cream

Add the chopped cherries and 2 tablespoons of the sugar inside a blender. Blend until completely smooth, about 1 minute. Pour in the cherry lambic and pulse for 10 seconds, just until combined. Set aside to allow the bubbles to go away.

In a small bowl, combine the heavy cream and remaining sugar. Fill the popsicle molds with the cherry lambic mixture about 1/4 of the way. Next, layer with a few tablespoons of heavy cream and then the rest of the cherry lambic mixture. Pour the rest of the heavy cream into each of the popsicles and transfer to the freezer. At the one-hour mark add the popsicle sticks to each popsicle. Freeze overnight.

Campari Citrus Popsicles
courtesy of Thekitchn.com
1 cup sugar
1 cup water
3 cups grapefruit juice or orange juice (add a squeeze of lemon if using orange)
1/2 cup Campari

Mix the water and sugar together in a small pan over low heat, and bring up to a boil until the sugar dissolves. Allow the simple syrup to boil for 4 minutes, remove from heat. and cool (makes a little over 1 cup of simple syrup).

Combine the citrus juice and Campari; then add 1 cup of the cooled syrup. Adjust to taste (for the grapefruit pops, you may want to add a tablespoon or two extra syrup if you prefer them less tart). Remember, the mixture will taste slightly sweeter in liquid form than it does when frozen. Pour into popsicle molds and freeze at least 8 hours or overnight.

Sex on the Beach Poptails
courtesy of Endless Simmer
12 oz. pineapple (about half of a large pineapple)
3 oz. raspberries (about 13 regular-size raspberries)
4 oz. vodka
2 oz. Pama Pomegrante liqueur

Place the pineapple and vodka in a food processor or a blender and process until pureed and well blended. Set aside. Next, place raspberry and Pama Liqueur in the food processor or a blender and process until pureed and well-blended.

Pour 1/2 oz. of pineapple mixture into each popsicle well, then pour 1 oz. of raspberry mixture on top of it. Fill remainder of the popsicle wells with pineapple mixture. Use the narrow handle of a spoon or fork to gently drag raspberry mixture through the pineapple mixture and against the walls of the mold for a soft swirling effect.

Place foil on top of popsicle form and cut a tiny hole in the center of each well. Stick popsicle stick through the hole. Freeze for at least 6 hours or until frozen solid.

Raspberry and Kumquat Caipirinha Popsicle
courtesy of Endless Simmer
1 pint raspberries
4 oz. kumquats (if you can’t find kumquats or don’t like them, just use orange juice)
10 oz. limeade
5 oz. cachaca

Place raspberries and kumquats in a food processor or blender and process or blend until pureed, about 1-2 minutes. (Push through a medium strainer for a less pulpy popsicle). Add cachaca and process or blend until fully combined. If you find the mixture is more tart in flavor than you prefer, add 2 oz. of simple syrup to offset that.

Pour mixture into popsicle forms and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight.

Strawberry Gin and Tonic Popsicles
from Donna Hay
6 strawberries, thinly sliced
1 small Lebanese cucumber, thinly sliced
¼ cup sloe gin
1 cup tonic water (We used DRY rhubarb flavored sparkling soda.)
¼ cup lime juice cordial

Divide the strawberry and cucumber between eight 1/3 cup capacity popsicle molds. Place the gin, tonic water, and cordial in a jug and stir to combine. Divide between molds, cover with aluminum foil, and insert popsicle sticks. Freeze for 3 to 4 hours or until frozen.

Cocktail Recipes for National Mojito Day 2017

Dry Sparkling Water Mojito Summertime is Mojito time for many people — and what better time to enjoy one than July 11th, National Mojito Day?

We’re celebrating with these eight great recipes and want to share them with you. These include some interesting variations, including chocolate, saké, and even a few recipes for folks who don’t care for the traditional mint. (What’s wrong with you? Don’t answer that.)

Blueberry Mojito Popsicles
from Sarah Fennel at bromabakery.com
½ cup sugar
½ cup water
35 mint leaves
¾ cup lime juice
6 Tbsp light rum
6 oz. blueberries
popsicle mold (for 10 popsicles)

In a small saucepan, combine sugar, water, and 25 mint leaves. Heat over medium heat until the  sugar is completely dissolved; then remove from heat and allow to cool to room temperature. Once cooled, strain out mint and pour syrup into a large bowl. Squeeze lime juice and rum into the bowl and mix until combined. Pour into 10 popsicle molds, filling a little more than ¾ of the way up. Toss one fresh mint leaf and about 12 blueberries into each mold. Fit with popsicle stick and freeze for at least 4 hours, preferably overnight.

Note: We had trouble with the popsicles freezing so recommend changing the ½ cup of water to ¾ cup.

Blackberry Plum Mojito

Blackberry-Plum Mojitos (Party Sized)
courtesy of Martha Stewart
1 1/4 cups sugar
2/3 cup fresh lemon juice (from about 3 lemons)
2 pounds plums, pitted and cut into wedges (We used Santa Rosa plums for their sweetness.)
18 oz. fresh blackberries
1 cup fresh basil leaves, plus more for serving
2 to 3 cups Beauregard Dixie Citrus vodka
6 cups DRY Rhubarb sparkling water

Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar is dissolved—3 minutes. Remove from heat; let cool 15 minutes. Syrup can be refrigerated for up to 1 month. Combine lemon juice, fruit, and basil in a bowl. Add syrup; mash lightly to release juices. Refrigerate at least 1 day and up to 4 days. Combine fruit mixture and vodka in a pitcher or punch bowl; ladle about 1/3 cup into each glass. Fill with ice. Top with sparkling water, garnish with more basil, and serve.

Here’s one for those who don’t care for mint. Basil is a related plant to mint but has a very different taste to it.

Basil Mojitos
by Stephanie Spencer at My Recipes and Sunset.com
10 large basil leaves, divided
1/4 cup plus 4 tsp. superfine sugar, divided
1/4 cup lime juice
1/2 cup white rum
about 1/2 cup cold club soda
lime wedges

Whirl 2 basil leaves and 1/4 cup sugar in a food processor until well blended; transfer to a plate and set aside. Put 6 to 8 remaining basil leaves in a large cocktail shaker with a few ice cubes, the remaining 4 tsp. sugar, and lime juice. Muddle the mixture with the back of a thick wooden spoon, keeping your hand over the top to prevent spilling, until basil has broken up. Add rum and a few more ice cubes to shaker, cover, and shake to blend. Rub a lime wedge along rim of 2 low-ball glasses and dip in basil sugar (reserve remaining sugar for more cocktails). Add a few ice cubes to each glass. Remove top from shaker (do not strain), and divide mixture between glasses. Top off each with club soda and stir. Garnish with a lime wedge.

Chocolate Mint Mojito

Chocolate, Mint, and Lime Mojito
courtesy of Foodal.com
For the cocoa syrup:

1/2 cup granulated Sugar
1/2 cup water
1 Tbsp. dark chocolate cocoa powder

For the drink:
8 chocolate mint leaves (substitute with regular mint if unavailable)
1 oz. lime juice
1 oz. cocoa syrup
2 oz. light rum
6 ice cubes
2 oz. club soda

Make the cocoa syrup:
Combine sugar, water, and cocoa in a small saucepot. Place on a burner over medium-high heat, stirring continuously. Allow the syrup to simmer for 3 minutes, until thickened slightly. Let cool, then store in a sealed jar.

Make the drink:
Muddle mint leaves and lime in the base of a highball glass. Stir in syrup and rum, then add the ice cubes. Top with club soda, garnish with a sprig of M. piperita (fresh peppermint), and enjoy!

Black and Blue Mojito

The Black and Blue Mojito Recipe
by Kim Haasarud at Redbook Magazine
3 blackberries
10 blueberries
7 mint leaves
1 oz. fresh lime juice
1 oz. simple syrup
2 oz. light rum
club soda

In a tall glass, muddle the berries and mint with the lime juice and simple syrup with the handle of a wooden spoon. Add the rum and some crushed ice; top with a splash of club soda and stir. Garnish with mint and more berries. Feel better!

Red, White and Blue Mojito
Island Company Rum and Food Network
12 to 15 fresh mint leaves, plus extra for topping
5 oz. simple syrup
3 oz. Island Company rum
1 1/2 oz. of club soda
4 oz. fresh lime juice
6 strawberries, sliced
1/2 cup blueberries (frozen or fresh)
lime wedges, for serving

In the bottom of the glasses, add 1 oz. of simple syrup each and a few of the mint leaves. Muddle with a muddler. Add a lime slice to each glass. Add strawberries to each glass, then fill with crushed ice three-quarters of the way full. Top with blueberries. Pour your rum, the rest of the syrup, lime juice and club soda over top. Mix with a long spoon or knife and serve with an additional sprig of mint.

Green Tea Saké Mosc-jito

Green Tea Saké Mosc-jito
by William Eccleston, GM/Wine Director of Ristorante Panorama in Philadelphia, Pennsylvania
1.5 oz. G Joy Saké
3/4 oz. Canton Ginger Liqueur
3/4 oz. green tea simple syrup
2 lime wedges
1 ½ oz. Sparkling Italian Moscato
candied ginger

Make the green tea syrup by boiling one green tea bag with ½ cup of water and ½ cup of sugar. Let cool before removing the tea bag.

Muddle with juice of 2 lime wedges and 8-10 mint leaves. Shake and pour into hi-ball glass. Float with the sparkling Italian Moscato. Garnish with candied ginger and lime wedge.

Irish Mojito
courtesy of Islands.com
½ lime, juiced
small handful of fresh mint leaves
1 ½ oz. Bacardi Limon
2 tsp. granulated sugar
a splash of club soda
a splash of Crème de Menthe (use green for more color)
lime wedge, for garnish

Squeeze half a lime into a cocktail shaker, add mint leaves and muddle. Add Bacardi, sugar, and a handful of ice and shake. Strain mixture into martini glass. Top off with a splash of club soda and a drizzle of Crème de Menthe, which will sink to the bottom. Add a lime wedge for garnish, and serve.

We’re wondering: Why not use an Irish whiskey? Give it a try and let us know how it turns out.

Recipes: Cocktails for July 4th, 2017

Margarita Watermelon

Independence Day is upon us. We know you plan to celebrate, so we’ve got cocktails for you: Two of them make large batches, which makes them perfect for a fireworks viewing party. To finish up, we have recipes for boozy watermelon and then a favorite American dish — corn pudding. Both are easy and will go great with whatever you are cooking up on the grill.

We want you to have plenty of great beverages — but of course we encourage you to be safe when driving… or when handling those firecrackers.

Jacked SangriaJacked Sangria
courtesy of Alcomar restaurant, Austin, TX
8 oz. Jack Daniel’s
3 oz. Créme de Cassis
2 cups fresh mango puree
2 750 ml bottles of cabernet
6 oz. hand-squeezed lime juice
32 oz. Sprite

Combine all ingredients in a pitcher with ice. Serve and enjoy! This makes a gallon so you will have plenty to share around.

Dixie Daly
2 oz. Dixie Citrus Vodka
2 oz. sweet tea
2 oz. lemonade
4 mint leaves
sparkling soda
juice of 1/4 lemon
1 dash of Angostura bitters

Shake all ingredients except the soda with ice; pour in ice-filled glass. Top with soda and serve. If desired, also garnish with mint leaves.

The Red Planet NegroniRed Planet Negroni
created by Leo Robitschek, The NoMad (NYC)
1 oz. Campari
1 1/2 oz. Cinzano 1757
2 oz. Bulldog Gin
clarified milk mixture (see below)

Follow instructions below to create clarified milk punch. Serve in a rocks glass filled with ice. Garnish with two star-shaped orange twists.

To make clarified milk mixture:
3 oz. milk
1 oz. lemon juice
1 1/2 oz. spice rooibos tea syrup
1 1/2 oz. pineapple juice

Heat up milk until just under a simmer. Take the pot off the heat and add the lemon juice. Stir slowly until the curds and the whey separate. Add the remaining ingredients and mix. Pour all of the ingredients slowly through a superbag or nut bag until the punch becomes clear, and the repeat the filtering process.

The Curious BlueCurious Blue
1 ¾ oz. Brockmans Gin
½ oz. blueberry liqueur
½ oz. lemon juice
2 oz. blueberry puree
ginger beer

Shake all ingredients but the ginger beer with ice. Strain into a tall Collins glass filled with ice.

Rose and Strawberry Vino
1 1/2 oz. Barefoot Summer red wine
1 oz. strawberry vodka
rose basil seed drink
2 ice cubes
rose petals to garnish

Mix wine and vodka in a glass, stir; then pour into a cocktail glass over 2 ice cubes. Top; off with rose basil seed drink. Garnish with rose petals and serve.

Belle of the (Summer) BallBelle of the Ballk
courtesy of NYC-based mixologist Jaime Rios
1 1/2 oz. Belle de Brillet Liqueur
1 oz. light rum
3/4 oz. lime juice
3 raspberries
club soda
sprig of rosemary

Add raspberries, ice, and alcohol ingredients into a shaker. Shake and strain into a highball with fresh ice. Top with club soda. Garnish with a rosemary sprig.

The Marked Man
courtesy of Kegworks
2½ oz. blueberry-infused bourbon
½ oz. dry vermouth
½ oz. Benedictine
2 dashes peach bitters
3 fresh blueberries, for garnish

Fill a mixing glass ¾ of the way with ice and add infused bourbon, vermouth, Benedictine, and bitters. Stir well, until cold. Strain into a chilled cocktail glass and garnish with 3 blueberries skewered onto a cocktail pick. Enjoy!

To infuse bourbon:
There are several variations of this…adding lemon, vanilla, ginger, or blueberry tea. We’re giving you the simplest method so you can tailor it to your own tastes.
1 liter bourbon
1 ½ pints fresh blueberries
¼ cup honey

Put all ingredients in a blender and pulse. Then pour everything into a sterile jar (wash well and then boil in water to sterilize the jar and lid). Let sit in a cool place for three days. Fine strain with cheese cloth or a nut bag. It should keep for a few weeks.

The Gimme
courtesy STICKS Bar & Grill at The Inn at Spanish Bay, Pebble Beach Resorts
2 oz. Absolut vodka
1 oz. fresh lime juice
1 oz. blueberry agave syrup
3 oz. ginger beer
1 oz. club soda
4 blueberries for garnish
1 mint sprig for garnish

Add vodka, blueberry agave nectar, fresh lime, and ice to a 16-oz. glass. Stir to incorporate and chill. Add ginger beer and club soda, then stir again–this time, make sure to bring the bottom of the glass contents up through the carbonated mixers. Garnish with blueberries. Remove the lower mint leaves from stem. Bruise mint sprig to allow the mint oils and aromatics to be expressed. Add as garnish.

Blueberry agave syrup:
6 oz. fresh blueberries
1 oz. granulated white sugar
juice of ½ lemon
2 oz. water
6 oz. agave nectar

In a small sauce pan, combine all ingredients, except agave, and heat on medium low until the blueberries start to soften. Remove from heat and place in blender. Add agave nectar and blend until mixture is thoroughly incorporated in agave nectar.

Samuel Adams Summer Ale SangriaSam Adams Sangria
4¼ bottles Samuel Adams Summer Ale
2 bottles of light white wine, like a sweet Riesling
2 oz. soda water
½ cup of cognac
½ cup of apple schnapps
½ cup of simple syrup
2 honeydew melons, peeled, sliced and diced (we used a melon baller tool)
4 oranges, cut in to wheels

Mix all ingredients except soda water together in a large bowl, and refrigerate overnight. Add 2 oz. of soda water, and serve. Serves approximately 40 three-ounce servings.

This next recipe isn’t a cocktail per se, but fitting nonetheless.

Margarita-Soaked Watermelon Slices
courtesy of Divas Can Cook
1 small seedless watermelon
1 cup sugar
¾ cup boiling water
¼ cup lime juice
½ cup Hornitos Reposado Tequila
¼ cup Cointreau/triple sec
lime slices from 6 limes
¼ cup margarita salt

Slice watermelon into small triangles and arrange them on a large cookie sheet in a single layer. In a medium size bowl add sugar and boiling water. Stir until sugar has dissolved and let cool. Add in lime juice, tequila, and Cointreau. Spoon mixture over each watermelon slice and then pour on what’s left. Cover and refrigerate for 12-24 hours—no longer than that or your watermelon will get rubbery. Serve slices cold on a platter with lime slices and a dish of margarita salt.

Many Americans consider corn one of our most important crops with its uses in spirits production, corn syrup, as a vegetable, and a grain. It’s only fitting that we share this corn pudding recipe with you. It is common in the Midwest, but we’re giving you a southwestern version. It’s great with any barbecue or to take to a pot luck. You can make the creamed corn from scratch; then roast, peel, and chop the green chiles by hand if you have the time and inclination. We’re going for a quick dish so are using the canned versions in this recipe. Trust us, it’s belly-pleasing either way.

Corn PuddingCorn Pudding
1 (15 ounce) can creamed corn
1 can of evaporated milk
¼ butter softened
½ cup chopped yellow onion
½ cup shredded cheddar cheese
1 can Ortega chopped green chiles
1 tsp each salt and pepper
2 Tbsp flour
2 tsp baking soda
3 eggs

Butter a casserole dish. Preheat oven to 350 degrees.

Mix well all ingredients, including the remaining butter; then pour into the casserole dish. Bake uncovered approximately 30 minutes. You can top with more shredded cheese or bread crumbs if desired.

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