L.A. Mixologists Elevate Absinthe at the Lucid Cocktail Classique

It was hot in the Seventy7 Lounge in Culver City that day. Maybe it was the blazing sun outside or the close quarters inside, filled with contestents and onlookers. Maybe it was the absinthe. Maybe it was the goat. I can’t say for sure.

It’s been a few weeks since we — Drinkhacker and Hood River Distillers, the importer of Lucid Absinthe — asked L.A. bartenders to come up with new cocktails that showcased absinthe in a fresh and exciting way. As we saw in Austin earlier this year, “absinthe forward” turned out a ton of variations, from tiki drinks to glowing-green refreshers.

A week ago Lucid narrowed down the finalists to 11, and all were on hand last Monday to prepare their cocktails and submit them for judging.

Our big winner: Austin Doner, GM of the Seventy7, whose Chai Tea of the High Seas brought back fond memories of a similarly-inspired libation, Chris Morris’s Sogni D’Oro from Austin. A truly delightful spin on chai, the cocktail is at once unusual and beautifully balanced. Here it is:

Chai Tea of the High Seas
1 oz Vanilla Chai black tea infused Lucid Absinthe
3/4 oz Zaya 12yr dark rum
3/4 oz whole milk
1/2 oz R. JelÍnek Amaro
1/2 oz Wildflower honey water
1 dash Angostura Orange bitters

Served shaken, up, with cinnamon dust on top

That’s a cool $1000 for Austin, and our fan favorite from Danny Natali earned $500. That prize was selected by the attendees, and the roar of the crowd when Danny won the prize is something I’ll never forget. Here’s his cocktail, a spin on a Trinidad Sour that uses, gulp, a whole ounce of Angostura bitters in the mix. You’d never know — and this was one of my personal favorites of the day.

Lost in Trinidad
1 oz. Angostura bitters
1 oz. Giffards Orgeat syrup
3/4 oz. fresh lemon juice
1/2 oz. Lucid Absinthe
1/4 oz. Combier
1 egg white
mint sprig garnish

Dry shake, then shake with ice. Served up.

And boy was it hard to pick a winner. The judges voted for nearly all 11 of the contestants, and the debate was intense. Some of my own personal picks included this bunch of bevs:

My Blue Heaven
from Christopher Barragan
1 1/2 oz Maison Rouge VSOP Cognac
1/2 oz Rothman Winter Creme de Violette
1/2 oz Lucid Absinthe
1/2 oz Blueberry Gomme Syrup
1/2 oz Meyer Lemon Juice
Garnished with three Blueberries and a zest of Meyer Lemon (discarded)

Blueberry Gomme Syrup is a homemade syrup with Farmers Market fresh blueberries, sugar and Gum Arabic. Shake with ice and serve in a coupe.

Lune Du Miel
from Adam George Fournier
.5 oz Lucid Absinthe
1 oz Bar Hill Tom Cat Barrel Aged Gin
.5 oz Honey Syrup (3:1 honey to water)
.25 oz unsweetened coconut cream (like Thai Kitchen Coconut Cream)
.25 oz fresh lime juice
1/2  bar spoon organic matcha (green tea) powder
1 egg white

Combine all ingredients in cocktail shaker. Dry shake without ice. Add ice and shake hard. Strain into a Nick and Nora glass. Sprinkle mukhwas (Indian spiced fennel candy) on the top for garnish.

Two of these and you’re done for the night…

Shibboleth
from Reid Joseph
1 oz Ardbeg 10 Years Old scotch
.75 oz Green Chartreuse
.66 oz Letherbee Fernet
.5 oz Lucid Absinthe
.25 oz raw sugar simple syrup
1 dash Angostura bitters

Stir with cracked ice for approximately 30 seconds, strain into a chilled coupe glass. Garnish with lemon zest & bruised rosemary sprig.

I would say that things got weird once this next contestant made his drink… but he was first, so I guess things got weird immediately. Not only is the syrup in the drink made with goat brains, but a live goat was brought into the bar as a sort of unofficial mascot. Probably one you won’t be trying at home.

The Crazy Goat
from Ramon Aguirre
.5 oz Lucid Absinthe
.25 oz Yellow Chartreuse
homemade passion fruit bitters
Jarabe De Cerebro De Cabra house made simple syrup (made with sugar and goat brains)

Shaken, served up.

How about some straight-up tiki?

Head Shop Yard Sale
from Michael Whiteley
.75oz Coconut Chai infused Four Roses Bourbon
.75oz Leblon Cachaca
.5oz Zaya rum
.5oz Lucid Absinthe
.5oz Suze
.5oz Liquid Alchemist Orgeat Syrup
.5oz Freshly Squeezed Lime Juice
1oz Passion Fruit Juice
2 Dash Angostura Bitters

Whip all ingredients with one ice cube and pour into a Pilsner glass, fill with crushed ice. Garnish with large mint bouquet and a garnish pick with a raspberry, blackberry and orange slice.

Tiki drinks made with gin aren’t terribly common, but this entry worked really well.

Surfer on Absinthe
from Chad Austin
1.5 oz Fords gin
.75 oz lime juice
.75 oz pineapple juice
.5 oz Lucid absinthe
.5 oz coconut cream

Shake and fine strain into a coupe, garnish with a star anise.

Good Housekeeping’s Lauren Pool was our only female finalist, and her drink was sure enough the most feminine of the bunch.

None of Your Hibiscus
from Lauren Pool
1 oz Lucid Absinthe infused with toasted almonds and hibiscus flowers
1 egg white
3/4 oz grapefruit juice
3/4 oz honey
1/2 oz Kerns guava soda
2 dashes Rhubarb bitters

Shaken, served up. Garnish with a hibiscus flower.

Lucid Dreamer
from Sherwood Souzankari
1.25 oz Lucid Absinthe
.75 oz pineapple juice
.75 oz lemon juice
.5 oz dry white rum
.5 oz Demerara rum
.25 oz Simple Syrup
muddled cucumber skins + 1 slice
Garnish: Cucumber skins + cucumber ribbon

Muddle cucumber and add other ingredients. Shake, fine strain, serve over fresh ice in a Collins glass.

And finally, every cocktail competition needs a true wild card. This one is it, inspired by the bubbling green acid pools found in cartoons and comic books.

The Acid Bath
from Alex Hoyt-Heydon
.5 oz Lucid Absinthe
1.5 oz Absolute Vanilla Vodka
.5 oz Green Creme de Menthe
.5 oz Small Hands Foods Pineapple Gum Syrup
.5 oz Fresh Lime Juice
2 dashes Fee Brothers Rhubarb Bitters
Garnish: Swath of Lemon Peel

Add all ingredients to a cocktail shaker, and shake with ice. Double strain and carbonate with either a Soda Stream or iSi siphon. Serve in a champagne flute neat or over ice in a rocks glass. Garnish with a swath of lemon peel.

Thanks to all of our competitors and to my co-judge Jason Horn. That’s it for the 2017 Lucid Cocktail Classique. Hope to see you all again in 2018!

All photos courtesy Eugene Shoots.

Recipe: Brown Butter Old Fashioned

Want to experience one of the best Old Fashioneds you’ve ever had? Check out this recipe from DTB (Down the Bayou) in New Orleans.

Brown Butter Old Fashioned
courtesy DTB cocktail director Lu Brow
2 oz brown butter washed bourbon (see below)
¼ oz brown sugar syrup
4 drops Angostura Bitters
Luxardo cherry
swath of orange peel
Garnish: Roll a second Luxardo cherry inside a second orange peel swath like a rose

In a rocks glass muddle orange peel, Luxardo cherry, Angostura bitters, and brown sugar syrup. Add bourbon and place large ice cube in glass. Garnish with orange peel & cherry rose.

To make brown butter washed bourbon:
1 bottle Benchmark Bourbon
½ cup brown butter

Slowly brown unsalted butter in a sauce pan until well toasted. Aroma should be nutty. Allow brown butter to cool before using. Pour bottle of Benchmark bourbon into plastic container. Gently stir in one half cup of brown butter into bourbon; stir well. Leave uncovered until mixture is completely cool and butter has become firm and risen to the top of the container. Cover with lid, label and date.

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.

Review: Seagram’s Juicy Watermelon Vodka

As summer wanes here in the Northeast, and local watermelon is long gone, a watermelon vodka represents a little bit of summer year round.  One sip of watermelon vodka and you are transported to sun, surf, and summer in a single sip.

Introduced earlier this year, Seagram’s watermelon vodka certainly fits the bill as a vessel for transporting you from the chilly winter to warm thoughts of summer. Upon opening the bottle, the watermelon aroma is not overpowering but is just right. A neat shot of the Seagram’s starts sweet and is quite fiery, but a bit bitter in the finish, which diminishes the watermelon flavor slightly. A nice fruity aftertaste emerges once the burn fades away.

The real joy of this vodka is as a mixer.  Add this vodka to lemonade or iced tea and you have a refreshing summer cocktail. It can also be added to a nice fruity beer like a summer shandy to make an excellent beer cocktail.  Basil pairs nicely with watermelon, so a little basil muddled in the bottom of the glass with lemonade makes a great cocktail that can’t be beaten on a hot summer day (see recipe below). All in all, this vodka is an excellent addition to anyone’s liquor cabinet whether it’s winter or summer.

70 proof.

A- / $11 / seagramsvodka.com

And a recipe…

Pesto Punch
5 oz lemonade
2 oz watermelon vodka
2 basil leaves

Muddle the basil into the bottom of the glass.  Fill glass with ice.  Shake the lemonade and the vodka together and pour over ice and enjoy.

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.

-->