Recipes for National Cocktail Day 2017

Honey Sour

Today (March 24) isn’t just one of the first days of spring, it’s National Cocktail Day! As the weather warms up, try one of these recipe variations. And remember, it’s a national holiday.

Red Moon over Manhattan
2 oz. red wine
1/2 oz. bourbon
1/2 oz. simple syrup
1 large round ice sphere
3 gourmet maraschino cherries

Shake all of the ingredients together with ice for 20 seconds. Rub orange peel around the rim of the glass. Add in the ice sphere and strain the cocktail over the ice. Drop one cherry inside the drink and add two more on a twig or cocktail stirrer to garnish the glass!

New York ManhattanNew York Manhattan
2 parts Hudson Whiskey Manhattan rye
¾ part sweet vermouth
1 dash each of aromatic and orange bitters
orange peel

Add ingredients to a mixing glass and stir (don’t shake!) until well-chilled. Strain into a cocktail glass. Peel a silver dollar-sized twist of orange peel and express oils from the twist onto the surface of the drink and discard. Garnish with a cocktail cherry or two.

Honey Sour
1 ½ parts Drambuie
¾ parts Monkey Shoulder
¾ part Lemon juice
3 slices ginger
Angostura bitters
egg white

Muddle ginger with Drambuie, then add the other ingredients. Dry shake, then add ice and shake again. Fine strain out the ginger and garnish with Angostura bitters.

Tokyo MuleTokyo Mule
Courtesy of Sugar and Charm
1 ½ oz. Smirnoff vodka
1 oz. unfiltered sake
3/4 ounce spicy ginger syrup
4 oz. sparkling water
1/2 cucumber, juiced
1/2 lime

Add all of the ingredients except the cucumber and lime into a copper mug. Use a squeezer over the mug to get juice out of the cucumber and lime. Top with ice and stir.

Meat and Potatoes Martini
Courtesy of Blue Ice Vodka
2 ½ oz. Blue Ice vodka
1/2 oz. dry vermouth
1/4 oz. olive brine
1/2 tsp. Del Maguey Pechuga Mezcal

Stir all ingredients except the mescal with ice in mixing glass. Rinse martini glass with Del Maguey Pechuga mezcal. Strain the mixing glass concoction into the martini glass. Garnish with olives and a twist of lemon.

Reyka Southside
2 parts Reyka vodka
1 part fresh lime juice
¾ part simple syrup
4-6 Mint leaves

Combine all ingredients together in cocktail shaker except for one mint leaf. Shake and double strain into a coupe glass with a mint leaf garnish.

Guinness Wilde Oscar Old FashionedGuinness Wilde Oscar Old Fashioned
Courtesy of NYC Bartender, Anthony Malone and Arts Theatre Club
A dash of cherry or angostura bitters
1 ½ oz bourbon
1 oz. Guinness Extra Stout
½ oz. simple syrup
Orange peel

Pour ingredients into a shaker glass with ice. Stir and pour into a rocks glass. Squeeze orange oils from peel into the glass and then toss the orange peel slice in. Serve.

Sailor Jerry’s Ginger Apple Cooler
1 part Sailor Jerry Spiced rum
½ part ginger syrup
¾ part apple juice
¼ part fresh lemon juice
1 ½ parts Q Club Soda
candied ginger

In empty mixing glass, measure Sailor Jerry. Add ginger syrup, apple juice, and fresh lemon juice. Add ice and shake vigorously. Strain into a chilled highball glass and fill with ice. Top with soda water and garnish with candied ginger.

Chambord Margarita
Courtesy of Food 52
This recipe officially calls to be frozen ahead of time but we see no reason to wait! Serves 4.
32 oz. water
12 oz. can of frozen limeade
1 ½ Tbsp. lime juice
12 oz. good Tequila
6 oz. triple sec
8 oz. Chambord

In a large bowl, mix all ingredients, whisk together until completely combined. Give it a taste and adjust to your liking. Pour into margarita glasses and serve.

Smoke and Fire MargaritaSmoke and Fire Margarita
¾ part Montelobos Mezcal
¾ part Ancho Reyes Chile Liqueur
¾ part Milagro Silver Tequila
1 part fresh lime juice
½ part agave nectar
lime wedge

Using a lime wedge, wet the rim of an old fashioned glass, salt it, and set aside. Combine all ingredients in a cocktail shaker. Add ice, shake, and double strain over fresh ice into the glass. Garnish with a lime wedge.

Smoking Rose Paloma
Recipe by Ashley Conway
5 parts Q Drinks Grapefruit Soda
2 parts Montelobos mezcalSmoking Rose Paloma
¾ part fresh lime juice
½ part rose simple syrup

For the flower ice: fill a glass 1/4 the way full with water. Add rose petals. Prop on it’s side in the freezer, making sure it doesn’t spill. Let freeze completely before using. This is an optional step, if you are looking to make a drink ASAP (we all have those days), just add regular ice to the glass. But if you do take the time for this step, it makes one pretty cocktail!

Add all liquid ingredients except Grapefruit Soda into a shaker. Shake well to help dilute the cocktail a bit since the ice in the glass won’t melt as fast. Remove the glass from the freezer. Strain into the glass. Top with the Grapefruit Soda and stir. Garnish with grapefruit slice.

Cocktails for Saint Patrick’s Day 2017

Cromwell's Conquest
The Irish are some of the most celebrated of immigrants, along with their subsequent generations of American kin in the United States. Honor their heritage by skipping the green beer and goofy hats this year for these ten Saint Patrick’s Day cocktails. Hold your favorite up high and cheer, “Sláinte!”

Cromwell’s Conquest
courtesy of mixologist Matt Seigel @matt_seigel 
Oliver Cromwell was the Lord Protector of the Commonwealth of England, Scotland, and Ireland. He led the army during the invasion of Jamaica in 1655, hence the Jamaican rum and Irish beer.
1/4 oz. Crème de Menthe (Note: Less is more on the Crème de Menthe because it can quickly overpower the other flavors.)
½ oz. maple syrup
1 ½ oz. Hamilton Gold Jamaican rum
1 bottle of Guinness
mint
orange twist

Add first three ingredients to mixing glass, add ice, and stir. Next, strain into a double rocks glass; top with Guinness. Garnish with mint and an orange twist.

TrinityTrinity
from Zachary Blair, lead mixologist, KANU, Whiteface Lodge 
Ireland’s favorite three-leafed clover is the inspiration behind this cocktail with three distinct spirits.
2 1/2 oz. Irish whiskey (Westbrook)
1 oz. elderflower liqueur (Note: some folks may find the elderflower a bit strong so we recommend starting with ½ oz. and then adding to taste.)
1 oz. sweet vermouth
¼ oz. lime juice
lime twist

Combine all liquid ingredients in a glass with ice; stir, and strain into a coupe glass. Garnish with a lime twist.Gaelic Grasshopper

Gaelic Grasshopper
by Pamela Wiznitzer
1 ½ oz. Kerrygold Irish Cream liqueur
1 oz. Teeling Small Batch Irish whiskey
½ oz. Brancamenta
½ oz. Creme de Cacao
fresh mint
chocolate shavings

Add all ingredients except mint and chocolate shavings into a shaker. Shake lightly and strain over crushed ice. Garnish with mint and shaved chocolate.

Irish Slang
by Pamela Wiznitzer
1 ½ oz. Teeling Single Grain Irish whiskey
1 ½ oz. Kerrygold Irish Cream liqueur
¾ oz. Borghetti liqueur
½ oz. Grand Marnier
1 orange slice

Add all liquid ingredients to a shaker; shake and strain into a highball glass. Garnish with an orange slice and serve.

Saint CasaSaint Casa
1 1/2 oz. Casamigos Añejo tequila
1/2 oz. Crème de Mure
1/4 oz. agave nectar
Guinness beer
blackberries
green and gold edible glitter (Get this at cake decorator supplies or online.)

Combine first three ingredients into tin shaker except Guinness. Add ice. Shake vigorously for 8–10 seconds. Fine strain into coupe glass. Top off with Guinness. Garnish with 2 fresh blackberries through skewer with edible green and gold glitter over on top.

Luck of the IrishLuck of the Irish
by Eddie Garcia, lead mixologist and manager, jade bar, Sanctuary on Camelback Mountain Resort & Spa 
2 oz. Redbreast whiskey
¾ oz. Guinness simple syrup
¾ oz. lemon juice
½ oz. apple juice

Combine all ingredients in a shaker with ice. Shake and pour into a stemmed cocktail glass.

To make Guinness simple syrup: Heat 16 oz. Guinness in pan and cook down to 8 oz.; add 8 oz. raw sugar and stir to dissolve. Set aside to cool.

Laphroaig Last Laph
created by Austin mixologist Justin Lavenue
3/4 oz. Laphroaig Select
3/4 oz. part ginger liqueur
3/4 oz. pineapple juice
3/4 oz. lemon juice
3 dashes absinthe verte
sprig of mint (for garnish)

Combine all liquid ingredients in a cocktail shaker with ice and shake well. Strain into a coupe glass and garnish with a mint sprig.

Emerald on the RocksEmerald on the Rocks
2 oz. Svedka vodka
¾ oz. fresh lime juice
¾ oz. simple syrup
4 mint sprigs
green edible glitter

Muddle mint at bottom of a Pilsner glass. Add crushed ice and build the drink on top (except for glitter and mint). Agitate with a spoon (or swizzle), not disturbing the mint at the bottom. Top with ice, rim with green/white glitter. Garnish with mint.

Maria Verde
1 part Ancho Reyes Verde green chile liqueur
1 ½ parts Reyka Vodka
½ part Lime
5 parts Maria Verde mix (pickled carrot, pickled onion, and pickled jalapeño)

Add all ingredients to a shaker; add ice. Shake briefly to mix, then strain over fresh ice.

Leprechaun Lemonade
created by Masa Urushido of Saxon + Parole
1 oz. Ménage à Trois vodka
1 oz. lemonade
¾ oz. Crème Yvette liqueur
¾ oz. melon liqueur
2-3 mint leaves for garnish

Shake vodka and lemonade together; then set aside. Build the cocktail in a Collins glass over ice: first pour Crème Yvette liqueur, then vodka lemonade blend, topped off with melon liqueur. Garnish with mint.

Cocktail (and Pie) Recipes for National Pi Day 2017

Chocolate Silk Pie
National Pi Day is celebrated every March 14th. Pi, as in the mathematical constant, is celebrated by the eating of pie — because pi is the symbol used in mathematics to represent the ratio of the circumference of a circle to its diameter…which is approximately 3.14159. That’s where March 14th comes from? The generally circular nature of (edible) pie just makes it all the more appropriate.

We are doing pi the Drinkhacker way with ten pie-inspired cocktails and a pie recipe to boot.

Guy Fieri’s American Pie CocktailAmerican Pie Cocktail
Recipe courtesy of Guy Fieri
2 cups ice
4 oz. whiskey
4 oz. apple liqueur (brandy or schnapps)
8 oz. cranberry juice (apple cider works well too)
sliced apples, for garnish (optional)

Add to a shaker: ice, whiskey, apple liqueur, and cranberry juice. Shake and then pour into 2 rocks glasses. Garnish with a slice of apple and serve.

Bourbon Pecan Pie Cocktail
From Basil and Bubbly
1 oz. Maker’s Mark Bourbon
1½ oz. Evangeline Pecan Praline liqueur
½ oz. vodka of your choice

Pour all ingredients over ice and stir.

Caramel Apple Pie CocktailCaramel Apple Pie Cocktail
Courtesy of HGTV
1 1/2 oz. vodka or tequila
1 oz. Hiram Walker Butterscotch Schnapps
1 1/2 oz. apple cider
1 tsp. fresh lemon juice
apple slice for garnish
crushed graham crackers

First, rim the lip of a chilled cocktail glass with lemon and then your crushed graham crackers. Pour all the liquid ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass or a wine goblet and garnish with an apple slice.

Lemon Meringue Pie Cocktail
From Dini from Giramuk’s Kitchen, inspired by The Library
8 oz. lemon curd
2 oz. Lemoncello
6 oz. vodka
2 oz. freshly squeezed lemon juice
4 Lemon & Oat Lace CookiesLemon Meringue Pie Cocktail
1 recipe of Swiss Meringue (recipe below)
4 chilled serving glasses

Place the lemon curd, Lemoncello, vodka, and ice in a shaker and shake well to combine. Note: the lemon curd may require extra shaking to incorporate it into the other ingredients. Add lemon juice to taste. Shake once more to combine lemon juice. Strain this into 4 chilled serving glasses. Top with Swiss meringue. With a food grade blow torch, just brown the edges of the meringue (optional). Serve immediately with a lemon & oats lace cookie on the side.

Swiss Meringue
by Martha Stewart
4 large egg whites, at room temperature
1 cup sugar
1 pinch cream of tartar
1/2 tsp. pure vanilla extract

Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers. Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add
vanilla, and mix until combined. Use meringue immediately
.

Key Lime Pie CocktailKey Lime Pie Cocktail
Courtesy of Taste Cocktails
1 ¾ oz. Vodka
½ oz. lime cordial
½ oz. Licor 43
2 dash chocolate bitters
2 dash orange bitters
¾ oz. double crème

Stir all the ingredients except cream with ice in a mixing glass. Fine-strain into a chilled martini glass. Dip the circular end of a bar spoon below the surface of the drink and slowly pour double crème down the spiraled shaft of the spoon, so that it slowly floats and spreads out on the surface of the cocktail. Garnish with a dusting of chocolate powder.

Shut Your Pie Hole (aka Cherry Pie Cocktail)
Courtesy of One Sweet Mess
1 oz. cherry-infused whiskey (or cherry vodka)
1/2 oz. amaretto
1/4 oz. bourbon
2 oz. pineapple juice
1/4 teaspoon grenadine
2 oz. club soda

Combine whiskey, amaretto, bourbon, pineapple, and grenadine in the cup of a cocktail shaker. Add a scoop of ice and give the mixture a few vigorous shakes. Transfer the mixture to a rocks glass filled with ice. Top with club soda and garnish with a few maraschino cherries.

Pumpkin Pie CocktailTito’s Pumpkin Pie Martini
From Max Hinojosa from Austin, Texas
2 oz. Tito’s Handmade Vodka
1 Tbsp. canned pumpkin pie mix (make sure it’s canned pumpkin pie mix, and not just canned pumpkin)
1/2 oz. spiced syrup (see recipe)

Shake all ingredients and double strain into a coupe or martini glass. (Use a 3″ fine mesh strainer. Mixture will strain slowly, so use a spoon to agitate the mixture in the strainer to speed up the process.) If you like the pumpkin texture, then don’t worry about straining so severely. Garnish: A small amount of fresh, grated nutmeg.

For Spiced Syrup:
4 cinnamon sticks (3-inch size)
8 small slices of fresh ginger (skin on is fine)
1/2 of a vanilla bean (split open)
30 whole allspice berries
20-25 whole cloves (stems on)
6 whole star anise pods
2 cups of sugar
2 3/4 cups of water

Simmer all ingredients in a 2 quart saucepan on low heat for 30 minutes, stirring occasionally. Remove from heat and let steep for another 2-3 hours. Add a little water if the mixture is too viscous (resembling thickness of honey). Then, strain into a glass container and store in the refrigerator until needed.

Note: We showed you how to make infused ice recently. This recipe is one perfect for using those. For example: If you have star anise infused ice, then leave the anise out of the syrup and include the infused ice upon shaking; then top the drink with the infused ice cubes instead of a garnish.

Rivulet Kentucky Pie
Courtesy of Rivulet.com
1 part Rivulet Liqueur
1/2 part Godiva Chocolate Liqueur
splash vanilla vodka

Combine ingredients and serve over ice in rocks or a martini glass.

Banana Cream Pie Cocktail
Courtesy of CT Boom
1 oz. RumChata Cream Liqueur
1/4 oz. banana liqueur
crushed graham crackers

Rim a margarita glass with crushed graham crackers. Mix other ingredients in a separate glass and stir; then pour into the margarita glass and serve.

Blueberry Pie Cocktail
Courtesy of Ocean Spray
Blueberry Pie Cocktail
graham cracker crumbs, for glass rim
simple syrup, for glass rim
1 1/2 oz. spiced rum
1/4 oz. maple syrup
1 oz. whipping cream
2 oz. Ocean Spray Blueberry Juice Cocktail
whipped cream, garnish
fresh blueberries, garnish

Rim a martini glass with simple syrup and graham cracker crumbs. To a cocktail shaker filled with ice add spiced rum, maple syrup, whipping cream, and Blueberry Juice Cocktail. Shake and strain into rimmed martini glass. Garnish with a dollop of whipped cream and 3 blueberries.

And here’s a chocolatey pie to enjoy with your cocktails:

Chocolate Stout Silk Pie Recipe
by Marty Nachel and Steve Ettlinger
12 oz. semi-sweet chocolate chips (or chopped bitter chocolate)
24 large marshmallows
1 pinch of salt
2/3 cup stout (or porter) beer
1/3 cup heavy cream or evaporated or condensed skim milk
1 tsp. vanilla
1 Tbsp. quality bourbon or crème de cacao
1 ready-made butter-cookie-crumb or graham-cracker pie crust (We used the Oreo Chocolate crust.)
whipped cream (optional)
shaved chocolate and/or toasted crushed nuts for garnish (optional)

Place chocolate chips, marshmallows, and salt in a medium bowl. In two separate saucepans, heat beer and heavy cream until very hot but not boiling. (Don’t heat them together in one container or the cream will curdle.) Pour the beer and cream over the chocolate and marshmallows and let sit for 5 minutes. Gently whisk together to thoroughly blend. Add the vanilla and bourbon (if using), continuing to whisk until very smooth. Pour the mixture into the crust and refrigerate 4 to 6 hours or until firm. Garnish with whipped cream and shaved chocolate or toasted nuts.

Recipes: A Taste of New Orleans for Mardi Gras 2017

Can’t make it to New Orleans for Mardi Gras this week? Break up the end of winter blues with a good ol’ celebration featuring these seven cocktails. Don’t forget the bead strings, jazz music, and a big pot of jambalaya (Emeril’s recipe is after the drinks).

Smoke Stack SazeracSmoke Stack Sazerac
1 ½ parts Monkey Shoulder whiskey
1/5 part sugar syrup
dash Peychaud’s Bitters
dash absinthe
top with Peach Smoke

Add all ingredients to mixing glass. Add cold dry ice and stir. Once dilution is reached, strain into a glass. Top with Smoke and garnish with peach smoke.

Hudson Storm King
2 parts Hudson Baby Bourbon
1/2 part St. Agrestis amaro
5-6 parts Succession sparkling hard apple cider
2 dashes Fee Bros. barrel-aged aromatic bitters
nutmeg

Build over ample ice in rocks glass: first bitters, amaro, and Baby Bourbon, then top with apple cider. Finally, grate fresh nutmeg on top.

Lavender 75Reyka’s Lavender 75
1 ½ parts Reyka Vodka
1 part fresh lemon juice
¾ part lavender syrup (1/2 cup water; ½ cup sugar, 2 Tbsp. lavender; if you don’t have fresh then use the dried lavender from the spice aisle of the grocery store. Put in a small pan and boil for at least five minutes or until mixture becomes syrupy in texture. Strain out the lavender before using the syrup.)
dry champagne

Combine all ingredients in a shaker except the champagne. Shake and strain into a glass; then top with champagne. Note: you can add a dash of lavender bitters if you like for an additional lavender flavor.

Hop ‘til it Hurts
by Billy Armijo at Cafe Adelaide and the Swizzle Stick Bar
1 bottle IPA beer
1 1/4 oz. Alto del Carmen Pisco
¾ oz. grapefruit juice
1 dash rhubarb bitters
1 dash simple syrup

Put all ingredients except for the beer into a shaker. Shake all ingredients on ice for 7 seconds, strain into a chilled coupe glass. Top with the IPA. Garnish with expressed grapefruit twist.

Epiphany Milk PunchEpiphany Milk Punch
by Laura Belluci at SoBou
1 1/2 oz. King Cake Infused brandy
½ oz. Frangelico
½ oz. cardamom syrup
3 oz. milk
2 dash angostura bitters
candy sprinkles or colored sugar for garnish

Shake without ice and strain into a coup glass. Add sprinkles on top before serving.

Sailor Jerry’s Ginger Daiquiri
1 ½ parts Sailor Jerry Spiced Rum
¾ part homemade ginger syrup (1/2 cup water; ½ cup sugar, fresh ginger slices. Put in a small pan and boil for at least five minutes or until mixture becomes syrupy in texture. Remove ginger slices before using.)
½ part fresh lime juice

Add all ingredients to empty mixing glass then fill with ice. Shake vigorously. Double strain into chilled cocktail glass and garnish with candied ginger.

Spicy PalomaCitrus Aisle Party
by Apartment Bartender
2 oz. tequila
3/4 oz. lime juice
3/4 oz. cinnamon syrup
pinch of salt
Q Grapefruit soda

Shake all ingredients and strain into a glass filled with ice. Top with grapefruit soda. Garnish with a lime and grapefruit wheel.

What to pair with any of the above? Why, this of course:

Cajun Jambalaya
by Emeril Lagasse
24 medium peeled, deveined and chopped shrimp, about 1/2 pound
1/2 pound boneless, skinless chicken thighs, diced
1 Tbsp. Emeril’s Original Essence
1/4 cup olive oil
1/2 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
2 tsp. Worcestershire sauce
2 tsp. hot sauce
1 1/2 cups long grain rice
3 1/2 cups chicken stock
1/2 pound Andouille sausage, sliced
chopped green onion for garnish

Combine the shrimp, chicken and Essence in a bowl and toss to coat evenly. Set aside. Heat the oil over in a large, heavy pot over medium heat. Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes, until softened. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in the rice and slowly add the broth. Bring the rice to a simmer, cover and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. Stir in the shrimp and chicken mixture, and the sausage. Cover and cook for 10 minutes longer. Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving. Stir in the green onion.

Note: if you want to add to the party, we recommend adding a ½ cup of bourbon with the Worcestershire.

Emeril’s Original Essence
2 1/2 Tbsp. paprika
2 Tbsp. coarse salt
2 Tbsp. garlic powder
1 Tbsp. freshly ground black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried oregano
1 Tbsp. dried thyme

Combine all ingredients in a small bowl; stir until well combined. Transfer mixture to an airtight container and store in a cool, dark place.

Drinks and Dishes for the 2017 Oscars

Neo Fresco
The 89th Academy Awards are upon us (tomorrow night). Wolfgang Puck is heading up the menu at the Governor’s Ball, so we’re including some of his recipes for the dishes being served that you can adapt for your own Oscar party. Of course, this is Drinkhacker, so we’re also giving you five cocktails to round out your evening.

Smoky Deviled EggsDeviled Eggs
Courtesy of McCormick Spices
6 hard-boiled eggs, peeled
1/4 cup real mayonnaise
1/2 tsp. McCormick Mustard, Ground
1/4 tsp. McCormick Paprika, Smoked
1/4 tsp. Lawry’s Seasoned Salt
2 slices bacon, crisply cooked and crumbled

Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher. Stir in mayonnaise, mustard, smoked paprika and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. For piping, you don’t need to buy cake decorating supplies; just stuff the filling into a plastic sandwich bag, snip one corner, and squeeze out the mixture from the hole. Sprinkle with crumbled bacon. Refrigerate 1 hour or until ready to serve.

You can dust the tops with paprika if you wish. For a variation, add 1 Tbsp. of sweet pickle relish to the yolk mixture.

Roasted Nuts With Rosemary, Cayenne, Sea Salt, and Brown Sugar
Courtesy of Food Network
1 1/4 pounds cashew nuts
2 Tbsp. coarsely chopped fresh rosemary leaves
1/2 tsp. cayenne
2 tsp. dark brown sugar
Spiced Nuts2 tsp. kosher salt
1 Tbsp. melted butter

Preheat the oven to 375 degrees. Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt, and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm for a sweet and spicy treat.

Stir Fried Chicken In Lettuce Cup with Thai Basil and Pine nuts
From Wolfgang Puck
3 Tbsp. peanut oil
1 pound boneless, skinless chicken breasts cut into 1 1/2 inch cubes
salt to taste
freshly ground black pepper
1/4 cup plum wine or sherryWolfgang Puck's Stir Fried Chicken
1 Tbsp. minced garlic
2 tsp. chopped peeled ginger
1/2 tsp. crushed chili pepper flakes
1 1/4 cups chicken stock
2 tsp. Wolfgang’s Asian Rib Sauce (see recipe below)
1 cup sliced shiitake mushrooms
1/2 cup each 1-inch cubes of yellow and red bell pepper
2 scallions, cut into 1-inch slices
2 tbsp Thai basil (if you can not find Thai basil substitute 1 Tbsp. each mint and basil)
1/2 cup pine nuts
1 head of romaine lettuce, leaves separated
4 Tbsp. (2 ounces) unsalted butter

In a 10-inch skillet or wok, heat the peanut oil until smoking. Season the chicken lightly with salt and pepper and sear, about 1 minute on each side. Deglaze the pan with the plum wine or sherry and stir in the garlic, ginger and chili flakes. Pour in the stock and reduce by half (sauce will begin to thicken). Add the rib sauce, mushrooms, peppers, scallion, basil, and nuts, and cook 1 or 2 minutes longer, stirring occasionally, until chicken is done. Stir in the butter and correct seasoning to taste. Spoon the stir-fried chicken onto the lettuce leave, arranging all the ingredients evenly throughout.

Wolfgang’s Asian Rib Sauce
From Wolfgang Puck
1 1/4 cups rice wine vinegar
1 cup honey
3/4 cup soy sauce
3/4 cup mirin (rice cooking wine) or sweet sake
2 scallions, chopped
1 tsp. minced garlic
1 tsp. fresh ginger, finely chopped
3/4 tsp. crushed red pepper flakes

In a 4-cup enamel or stainless steel saucepan, combine all the ingredients and cook, over medium-high heat until syrupy, 50 to 60 minutes. Watch it carefully because it may burn soon after thickening. Strain into a clean container and cool. Refrigerate, covered, and use as needed. It makes a great base for barbecue sauce.

Simplified Apfelstrudel: Baked Apple Pouches with Cinnamon and Raisins
From Live, Love, Eat! by Wolfgang Puck
7 Tbsp. unsalted butter, plus 1/2 cup, melted unsalted butter
1 pound Fuji apples, peeled, cored, halved, and thinly sliced
1/4 cup sugar
1/4 cup golden raisins
juice of 1 lemon
1/2 tsp. ground cinnamon
3/4 cup coarse white bread crumbs
16 large egg roll skins
confectioner’s sugar, for garnish
vanilla ice cream

Preheat the oven to 350 degrees. To make the coarse bread crumbs, toast slices of white bread in the oven until crisp, about 10 minutes. Break into pieces and place in a food processor. Pulse the processor until the bread resembles large bread crumbs. In a sauté pan, over medium heat, sauté the bread crumbs in 1/4 cup of the melted butter until they are golden brown. Reserve the sautéed bread crumbs and the remaining melted butter separately. In a large sauté pan over medium heat, melt the butter; pour off 1/4 cup of melted butter adding it to the remaining melted butter and set it aside.

Add the apples, sugar, raisins, lemon juice, and cinnamon and sauté, stirring frequently, until the apples are tender, about 8 minutes. While the apples are cooking, line a baking sheet with parchment paper and cut 8 pieces of kitchen string, about 6-8 inches long each, and set aside.

In the sauté pan, divide the apple filling into eight roughly equal portions. Place an egg roll skin on a flat work surface with one of the points facing towards you. Place another skin on top, perfectly aligned with the first. Sprinkle dough with breadcrumbs. Spoon one portion of apple filling into the center of the wrappers and gather the corners up around the filling to create a pouch. Tie the pouch around the top with a piece of kitchen string. Don’t worry if some of the wrapper isn’t completely contained within the string. Don’t tie the string too tight. Transfer the pouch to the baking sheet. Repeat with the rest of the ingredients to make 8 pouches in all. Brush the pouches with the reserved melted butter. Put the baking sheet in the oven and bake the pouches until their wrappers are golden and crisp, 10 to 15 minutes. Transfer the pouches to individual serving plates and snip the strings off with kitchen shears. Dust each pouch with powdered sugar and and serve with a scoop of vanilla ice cream. Makes 8 pouches.

Note: There is a difference between egg roll wrappers and spring roll wrappers. If you use spring roll wrappers, you need to dampen them with warm water first to make them pliable. You will want to fry them in peanut oil, rather than bake because otherwise they won’t brown. They will taste just as good.

With your table set, serve up these cocktails to your guests.

Ciroc Cosmo
1.5 oz. Ciroc Red Berry
2 oz. cranberry juice
1 squeeze of lime
orange twist for garnishThe Seductress cocktail

Combine all ingredients in a shaker. Shake and then pour into a martini glass. Lightly squeeze orange twist and rub around the glass rim before adding it as a garnish.

The Seductress
Courtesy iPic Theatres
4 oz. Piper Heidsieck Cuvée Brut champagne
½ oz. chilled passion fruit purée
½ oz. chilled ginger syrup (Add a Tbsp. grated fresh ginger to 1 cup of water and 1 cup of sugar. Boil until thickened to a syrup consistency.)
1 oz. chilled Aperol
red rose petals for the garnish

Chill a champagne flute. Fill with 4 oz. champagne. Add chilled passion fruit purée, ginger syrup, and aperol. Gently stir. Top with a red rose petal before serving. 

Note: When you get the rose petals, be sure to ask the florist for edible ones. Yes, all rose petals are technically edible but you want to make sure the ones you use have not been treated with pesticides or other chemicals.

NEO FrescoZesty Pop
½ part Facundo NEO rum
½ part Chareau Aloe liqueur
¼ part St George Raspberry liqueur
¼ part simple syrup
½ part lime juice
Makrut Lime Leaf for garnish

Shake all ingredients with ice and strain into a coupe glass. Garnish with a Makrut lime leaf.

Rufino’s Zesty Pop
3 oz. Ruffino Lumina Pinot Grigio
8 raspberries
3/4 oz. fresh lemon juiceIn the Patch cocktail
1/4 oz. simple syrup
ginger beer

Add Ruffino Lumina Pinot Grigio to a cocktail shaker with ice. Add lemon juice, simple syrup, and 6 muddled raspberries. Shake well and strain in a glass over ice, before topping with Ginger Beer. Stir briefly and garnish with 2 remaining raspberries and a lemon slice.

Svedka’s Cocktail of the Year
1½ parts Svedka Cucumber Lime
¾ part simple syrup
¾ part fresh lime juice
1 strawberry (top removed)

Muddle strawberry in a cocktail shaker; add remaining ingredients and fill with ice. Shake well and fine strain into a Collins glass over fresh ice. Garnish with strawberries and a cucumber slice.

How to Use Infused Ice to Upgrade Your Cocktails

Anise Infused Ice

Infused ice is a fun way to add flavor to your drinks and add an eye-pleasing touch. To make infused ice, start by using distilled water to mitigate cloudiness. Add any fruit or spice (such as whole star anise, cardamom pods, or cinnamon stick pieces) to water in a pan and boil for a few minutes. This will infuse the ice with the flavor of the additive and also blanch fruits like strawberries, pineapples, and cranberries enough for them to be safely frozen. It’s the same process for preparing fruit to be put into gelatin. Cool the water. Then place a piece of the boiled fruit or a chunk of the spice used to flavor the water in each section of an ice tray. Fill the tray with the cooled water and freeze. Be aware that some spices like cloves, cinnamon, and anise may turn the water brown. The flavor is still packed inside.

Next use the ice in any beverage—alcoholic or not—in which you want to add that fruit or spice flavoring. For example: Throw a few strawberry or raspberry infused ice cubes in an iced tea for a nice fruit flavor which intensifies as the ice melts. Consider using a cinnamon, nutmeg, or anise cube in a rocks glass with your favorite whiskey. The trick is to not overdo the number or intensity of the ice cubes or the spices can become overwhelming.

Want to give it a try? Here are two professional cocktails from Stoli’s Elit Vodka that use infused ice which will give you an idea of how to be creative with the stuff.

Frozen TerrainFrozen Terrain
Created by Whitney Morrow, Beverage Director at Drumbar, Chicago
1 part Elit Vodka
½ part St. George Terroir Gin
¾ part Lillet Blanc
¼ part pear liqueur
1 cinnamon ice cube

Combine all ingredients in a mixing glass and stir. Strain into a rocks glass over a 2” x 2” cinnamon ice cube. To make the cinnamon ice cube: place 7 sticks of cinnamon into 3 cups of water and bring to a boil. Place into large format ice tray with one sprig of rosemary and a thinly sliced piece of pear. Freeze.

Tickled PinkTickled Pink
Created by Ashtin Berry, Bartender at Ace Hotel Nola, New Orleans
¾ part Elit Vodka
½ part cranberry syrup (equal parts cranberry juice and sugar, cooked on low to thicken into syrup)
¼ part lemon
2 dashes orange bitters
champagne or club soda

Shake all ingredients with cranberry infused ice (made from cranberry juice) and strain into a coupe or flute. Top with bubbles (either champagne or club soda) and add a couple of cranberries and an orange twist.

Recipes for National Margarita Day, 2017

 

Brighter, warmer days are coming our way — eventually — so this is a perfect time to celebrate National Margarita Day (February 22). Margaritas are crowd-pleasers because of their bright flavor and for us they are always reminiscent of warm evenings out with friends. Invite those friends over, cook up a pizza pan full of your favorite nachos, and enjoy these five margarita recipes — two using tequila and three with smoky mezcal.

DeLeón Platinum Tequila Margarita
1.5 oz. DeLeón Platinum tequila
3/4 oz. lime juice
1/2 oz. simple syrupTe Verde Margarita
salt

Pour all ingredients into a shaker with ice and shake well. Strain into a salt rimmed margarita glass and garnish with a lime wedge before serving.

Té Verde Margarita
1 1/4 parts Montelobos mezcal
¾ part Ancho Reyes Verde
3/4 part strong green tea syrup (brew green tea with equal parts of water and sugar until it thickens into a syrup)
1 part fresh lime juice
5 mint leaves

Add all ingredients to a shaker. Shake and serve over ice in a rocks glass. Garnish with a mint sprig and a lime wheel.

Juan to Juan
1 part Montelobos mezcal
1 part Ancho Reyes OriginalFrose Margarita
3/4 part fresh lemon juice
1/2 part simple syrup
2 dashes Angostura bitters

Shake all ingredients in a shaker with ice. Pour into a coupe glass, garnish with a lemon wheel, and serve.

Frosé Margarita
2 parts Montelobos mezcal
1 oz. rosé wine
3/4 part fresh lime juice
1 part Jamaica concentrate syrup (hibiscus)
2-3 medium strawberries

Combine all ingredients in a blender and blend with 1 1/2 cups ice. Garnish with half of a strawberry, a lime wheel,Rio Verde Margarita and grated Mexican chocolate on top.

Rio Verde Margarita
1 ½ oz. Milagro tequila
1 oz. Ancho Reyes Verde
1/2 oz. agave
3/4 oz. lime
fresh cilantro
tomatillo (grilled)

Muddle cilantro sprig and grilled tomatillo wedge with all ingredients and shake with ice. Strain into a salt rimmed glass. Garnish with spiked grilled tomatillo and cilantro sprig.

-->