Recipes for National Gin and Tonic Day 2017

Spicy Tomato Gin and Tonic
When we were buying extra gin and tonic water to make the recipes below, the checkout clerk noticed our items and started singing. He said he belongs to a group that perform songs from the burlesque era and said many of them are about gin and tonic. So, in a way we celebrate a bit of musical history along with the cocktail on April 9th: National Gin and Tonic Day.

These six cocktail recipes are variations on the basic Gin and Tonic theme. We couldn’t resist adding two dessert recipes as well. All of them are perfect for a warm evening out on the porch, watching the sunset. We know you’ll love them as much as we do.

Pomegranate Gin & TonicPomegranate Gin and Tonic
courtesy of Distillery 209
2 oz. No. 209 gin
4 oz. Q Tonic
20 pomegranate seeds
2 sage leaves
2 whole cloves

Add ice cubes to a stemless wine glass. Add all ingredients and serve.

Spicy Tomato Gin and Tonic
courtesy of Sumptuous Living
2 oz. gin
2 oz. Q Tonic Water
½ cup yellow cherry tomatoes (halved)
¼ cup hothouse cucumber (wrapped in plastic at the market, sliced)
1 sprig fresh dill
1 thin slice jalapeño pepper
1 dash Tabasco sauce
1 dash Worcestershire sauce
3 dashes celery bitters
1 oz. fresh lime juice
steak seasoning
2 whole cherry tomatoes (for garnish)
2 cucumber slices (for garnish)

Wet the rim of a highball glass with cut lime; then dip it in steak seasoning. Place tomatoes, cucumber, dill, and lime juice in bottom of glass; muddle for one minute. Add Worcestershire sauce, Tabasco sauce, bitters, gin, jalapeño, and tonic water. Fill with ice and stir gently — be careful not to disturb rim. Garnish with cherry tomatoes and cucumber slices before serving.

Strawberry Gin and TonicStrawberry Gin and Tonic
by Alice Seuffert
2 oz. gin
3 oz. tonic water
2 Tbsp. strawberry syrup
2 sprigs of rosemary
¼ of a lime
1 strawberry

In a glass filled with ice add gin, tonic water, and strawberry syrup. Garnish with rosemary sprigs, a piece of quartered lime (squeeze in juice), and strawberry.

For Strawberry Syrup:
4 cups strawberries (32 ounces/2 lbs, stems removed, halved)
2 cups water
½ cup sugar (we used honey instead)
1 tsp. vanilla

Combine ingredients in a saucepan and bring to a boil. Cook 10-15 minutes until strawberries are completely cooked–soft and light pink in color. Remove from heat and let cool. Place a fine mesh strainer over a bowl (ensure fit so mixture and liquid does not leak out the sides) and place strawberry mixture in the strainer. Allow juice to drain into bowl and lightly press mixture into strainer until syrup has completely drained. Chill strawberry syrup until ready to use. Store in fridge for 1-2 weeks.

The 25 Pounder25 Pounder
created by Mikha Diaz of Two Sisters Bar and Books, San Francisco
1 1/2 oz. Burnett’s Gin infused with Earl Grey Tea (To infuse, place 3 tea bags into 750 ml. gin and allow to steep for at least 48 hours.)
3/4 oz. bergamot orange juice
3/4 oz. honey simple syrup (2 parts honey to 1 part boiling water–stir until combined)
sparkling wine or tonic water

Combine gin, juice, and honey simple syrup into a pint glass. Fill with ice and shake. Strain into a 6 oz. flute and top with tonic water. No garnish is needed.

Blood Orange Elderflower Gin Cocktail
courtesy of The Little Epicurean
1 oz. gin
3/4 oz. St. Germain elderflower liqueur
1/2 oz. lime juice
2 1/2 oz. ginger ale or tonic water (we used dry sparkling blood orange soda)
1 oz. blood orange juice (we couldn’t find just blood orange so used raspberry blood orange juice)

In a serving glass, combine gin, St. Germain, lime juice, and ginger ale. Top the glass with ice. Slowly pour in blood orange juice. Garnish with blood orange slices and fresh lemon thyme sprigs, if desired. Serve immediately.

Blackberry and Lemon Gin and TonicBlackberry Lemon Gin and Tonic
courtesy of RealHouseMoms.com
6 blackberries
8 mint leaves
2 Tbsp. lemon juice
2 Tbsp. simple syrup
6 oz. gin
tonic water
additional mint leaves and lemon wheels for garnish

Using two lowball glasses, place three blackberries in each glass. Add four mint leaves per glass, 1 Tbsp. lemon juice, and 1 Tbsp. of simple syrup per glass and muddle together. Fill each glass with ice, followed by 3 oz. gin. Top each drink with tonic water; then garnish with a lemon wheel and mint leaves.

Gin and Tonic Cake
by Jessica Merchant
3 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter, at room temperature
1 3/4 cup granulated sugar
4 large eggs
2 tsp. vanilla extract
1 1/2 Tbsp. freshly zested lime rind
1/4 cup gin
1/4 cup milk
juice of 1 lime

Gin and Tonic CakePreheat oven to 350 degrees F. Mix flour, baking powder, and salt together in a bowl and set aside. In the bowl of your electric mixer, beat butter on medium speed until creamy. Add in sugar and beat on medium-high speed until fluffy–about 5 minutes, scraping down the bowl if needed. Add in each egg one at a time, beating until fully incorporated before adding the next. Next add in vanilla and lime zest and mix. With the mixer on low speed, add in half of the dry ingredients. Then add in gin, milk, and lime juice, mixing until combined and scraping the bowl if necessary. Add remaining flour and beat until just combined.

Pour into a greased 9×13 baking dish, and bake for 35-40 minutes, until top is golden and center is not jiggly. Remove the cake from the oven and immediately poke holes across the top with a toothpick or fork. Pour gin glaze over; then let cake cool completely. While cake is cooling, mix up icing and once the cake has cooled, add the frosting. Note: you can sub tonic water in for the gin/milk portion of the recipe if desired.

For Gin Glaze
1 3/4 cups powdered sugar
5 Tbsp. gin
juice of 1 lime

Mix ingredients together until a glaze forms, then pour over cake immediately while it is still warm. Note: start with 1-2 tablespoons of gin, if more non-gin liquid is needed, use tonic water.

For Gin Icing
2 1/2 cups powdered sugar
2-3 Tbsp. gin
1 drop of vanilla extract

Mix ingredients together until a very thick but spreadable icing forms. Once cake has completely cooled, spread a thin layer of icing all over the cake. Note: start with 1-2 tablespoons of gin, if more non-gin liquid is needed, use tonic water.

Cucumber Gin and Tonic SorbetCucumber Lime Gin and Tonic Sorbet
by Kristen Olson
1 cup sugar
1 cup water
zest and juice from 2 medium limes
1 small cucumber, chopped (about 1 cup)
2 cups tonic water
3 oz. gin

In a small saucepan, combine the sugar and water. Heat over medium low, stirring frequently until the sugar is dissolved. Remove from the heat and cool completely. In a blender, mix together the simple syrup, zest, and juice from two limes, cucumber, 2 cups of the tonic water, and the gin. Blend until smooth. Strain the mixture into a baking pan or baking dish. Freeze for 2 to 3 hours or until slightly frozen. Break up and stir with a fork. Freeze another 2 to 3 hours or until almost solid. Spoon icy mixture into the blender and blend until lighter and smooth. Return the mixture to the baking pan and freeze until scoopable. Cover and store in the freezer for up to two months. When ready to serve, scoop the sorbet into glasses with an ice cream scoop; top with a lime slice and additional tonic water and gin if desired.

Recipes for National Tartan Day 2017

Highland Fling

Today, April 6, is National Tartan Day, which began in 1998 to celebrate people of Scottish and Scottish-Irish roots. With over 11 million members, the Scots are the eighth largest ethnic group in America. Rob Roys, Rusty Nails, and Drambuie Collins may be the go-to cocktails when thinking of Scottish cocktails — but try out these wonderful recipes instead. As a bonus, you know we had to include a traditional Scottish stew and a couple of wonderful desserts to round out this occasion.

Royal HighlanderRoyal Highlander
created by Glenfiddich Ambassador Allan Roth
2 parts Glenfiddich 12 Years Old
½ part sweet vermouth
½ part Cocchi Americano
1/2 oz. Benedictine
sparkling wine

Pour ½ ounce of Benedictine in a coupe; swirl and discard. Add the remaining ingredients, except the sparkling wine, to a mixing glass and stir with ice. Strain into the Benedictine rinsed coupe. Top with approximately an ounce of sparkling wine.

The Highland Fling
created by Hendrick’s Ambassador, Mattias Horseman
1 ½ parts Hendrick’s gin
1 ½ parts gunpowder green tea
¾ part small batch whiskey
½ part lime juice
½ part simple syrup

Muddle, shake, and strain all ingredients into a hurricane glass. Top with soda. Garnish with a cucumber and grated black pepper.

Tam O’ ShanterTam O Shanter
courtesy of GlasgowGuide.co.uk
3 parts whiskey
2 parts French vermouth
3 parts orange juice

Shake well, add a little nutmeg and serve with an olive.

The Catholic Guilt
Courtesy of Blackbook.com
2 oz. Black Grouse blended whisky
¾ oz. ginger syrup
¾ oz. lemon juice
dash orange bitters
dash fig bitters
Fernet Branca
lemon or orange twist

Shake the all ingredients except the Fernet Branca with ice. Next, strain into an ice-filled rocks glass and float the Fernet Branca on top. Garnish with a lemon or orange twist and serve.

Laphroaig Plaid and Peated
courtesy of SusiedrinksDallas.com
1 part Laphroaig Quarter Cask single malt scotch whiskey
1/2 part dry vermouth
1/2 part Cynar
1/2 part elderflower liqueur

Combine all ingredients in mixing glass with ice. Stir well and strain into a chilled cocktail glass.

The BrambleBramble
courtesy of bartender Ciarán Russell
1 ½ oz. dry gin
juice of one lemon
1 oz. simple syrup
blackberry liqueur crème de mure (or cream de cassis)

Build over a mound of crushed ice before blackberry liqueur crème de mure is trickled down the ice as a final touch. It is said to resemble that of a bramble bush, from where the cocktail is thought to have attained its name. (We used an absinthe glass, which is why the crème de mure gathered in the bottom reservoir.)

These next three recipes are from rampantscotland.com

Suitor
1/2 oz. Drambuie
1 oz. orange liqueur (such as Gran Marnier)
1 oz. Bailey’s Irish cream
2/3 oz. milk

Pour in order into a rocks glass and serve.

Umbrella Man Special
2 oz. vodka
2 oz. Kahlua
2 oz. Bailey’s Irish cream
2 oz. Grand Marnier
2 oz. DrambuieWarm Wooly Sheep

Mix all ingredients in a shaker. Serve with straw and ice cubes and put a cocktail umbrella beside the straw in the glass.

Don’t think warm milk is for old geezers. They just might have this one in their mug!

Warm Woolly Sheep
1 oz. Scotch whisky
1 1/2 oz. Drambuie
warm milk

Mix scotch and Drambuie. Top with warm milk; settle back and enjoy.

These two desserts are traditional Scottish recipes from rampantscotland.com

Dornoch Dreams BunsDornoch Dreams Buns
2 oz. butter
1 cup flour
6 oz. water
3 eggs
12 oz. raspberries (whole or lightly crushed—we used a package of frozen raspberries)
4 oz. honey
2 Tbsp. Drambuie
1/2 pint heavy cream
confectioners’ sugar for decoration

Place the butter and water in a saucepan and heat until the butter has melted. Remove from the heat and stir in the flour. Beat until the mixture forms a ball and leaves the edges of the pan cleanly. Beat the eggs and slowly add them, a little at a time, beating well between each addition.

Spoon the pastry mixture into a large piping bag with a plain nozzle and pipe 12 round cakes onto a lightly greased baking sheet. We used muffin tins in ours. Bake in the center of a preheated 400 degree oven for 20-30 minutes until golden brown. Remove from the oven. Pierce to allow the steam to escape and leave to cool.

Mix the raspberries and honey. Stir the Drambuie into the whipping cream and whip until firm. Split the buns and fill with the raspberries and cream. Dust with the confectioners’ sugar and serve. We added a walnut half on the top of ours.

Drunken CrumbleDrunken Crumble
1 1/2 pounds raw rhubarb (Rhubarb isn’t in season right now so we used frozen cranberries. You can also use apples.)
3 oz. whiskey
grated lemon and orange rind to taste
1 cup of light brown sugar
1 tsp. Allspice

Topping:
2 cups flour
3 oz. butter
1/2 cup sugar
zest of 1 lemon
1 tsp. ground coriander
1 tsp. allspice

Clean and chop the rhubarb into pieces and put in a deep pie dish. Add the other ingredients for the filling and stir well.

Sift the flour into a large mixing bowl and cut in the butter with a fork until the mixture looks like small breadcrumbs. Add the sugar, grated lemon rind, coriander, and Allspice; mix well. Sprinkle the topping over the rhubarb.

Bake in a pre-heated oven at 400 degrees until golden brown. Serve hot with custard or ice cream. You can also opt for the Drambuie Whipped Cream from the Dornoch Dreams Buns recipe above.

Highland Beef with pickled walnutsHighlander Beef Stew
courtesy of bbcgoodfood.com
1 package ready-rolled puff pastry
1 egg, beaten

For the stew:
3 ½ lbs. stewing beef, cut into ½ inch squares
2 garlic cloves, peeled and crushed
1 bay leaf
14 oz. of dark stout beer
3 oz. butter
3 Tbsp. olive oil
3 ½ oz. smoked bacon, roughly chopped
3 large red onions, finely chopped
2 Tbsp. flour
2 oz. port wine
1 ¾ cup jar pickled walnuts, halved (reserve 2 tbsp pickling vinegar)
3 Tbsp. chopped fresh parsley, plus extra for garnish.

First, make the pastry puffs. Preheat the oven to 200 degrees. On a lightly floured surface, roll out the pastry a little thinner and stamp out sixteen rounds. Note: you can also get pastry puffs in little bowl shapes to avoid cutting them out. Put the rounds on a baking sheet and brush with the egg. Sprinkle with salt and bake in the oven for 5-7 minutes or until puffed and golden brown. Cool on a wire rack until ready to serve.

Make the stew. Put the beef, garlic, and bay leaf in a large non-metallic bowl and pour in the stout. Cover and leave to marinate in the fridge for at least an hour.

Preheat the oven to 150 degrees. Drain the meat and pat dry on kitchen paper. Set aside the marinade liquid. Heat both half the butter and oil in a large lidded ovenproof casserole dish or an iron skillet/pot with a lid. Over a high heat, brown the beef in batches until each piece is sealed and dark brown. Remove the meat with a slotted spoon as you go. Set aside.

Wipe the dish with kitchen paper, melt the remaining butter and oil and fry the bacon and onions for 10-15 minutes until the onions are golden brown, very soft, and well reduced. Stir in the flour until blended, add the port, parsley, walnuts, vinegar, and reserved marinade ; then return the beef to the dish. Bring to the boil. Next, cover with a tight-fitting lid and cook in the oven for 2½ -3 hours or until the meat is very tender (no need to season). Ladle into bowls, top with a couple of pastry puffs, and sprinkle with a little chopped parsley.

How to Make a Perfect Old Fashioned Cocktail

So, you’ve mastered mixing the manhattan, and now you want to try your hand at another 19th-century classic cocktail? Another simple and delicious mixed drink with oodles of history behind it is the Old Fashioned, and for a drinker who has mixing manhattans down pat, an old fashioned is an excellent new recipe to try. The Old Fashioned was actually the first drink to ever carry the term ‘cocktail,’ which was coined when the drink was invented back in 1806. That means that the drink is only a few decades younger than the United States of America. Follow along, and let’s see how to best mix this storied, whiskey-based cocktail.

The main ingredients in an Old Fashioned are bourbon or rye whiskey, sugar or sugar syrup, bitters, and ice, served typically in a rocks or highball glass. There’s less of an argument over whether bourbon or rye is “proper” for the Old Fashioned than there is with a manhattan, so the choice of whiskey is more to each individual’s taste: Bourbon is going to be sweeter and rounder, rye is going to be spicier. Whichever you choose, however, because an Old Fashioned is typically served on the rocks, you’ll want to use a higher-proof whiskey that will resist becoming too watered down as the ice melts. For a bourbon, try something like Rowan’s Creek or J.T.S. Bottled-in-Bond, and if you’d rather use a rye, Knob Creek Rye or Cedar Ridge are good choices that crack 100 proof.

Angostura or a similar type of aromatic bitters are the typical go-to for an old fashioned, though Fee Brothers makes a chocolate bitters that could go well with a sweeter bourbon. For sugar, you have the choice between a sugar cube or sugar syrup; if you want the traditional 19th century experience, you can buy a package of sugar cubes and muddle one into your glass, but those pressed for time or less enchanted with the ritual of cocktail-making will be fine with just using a bottle of simple syrup. You also want ice cubes that won’t melt too fast since that can dilute your drink before you finish it. There are those who swear by Tovolo’s sphere ice molds because the large ice spheres melt very slowly, not to mention the aesthetic pleasure they offer. If the $16 asking price for Tovolo is too much for you, any reasonably large ice cube(s) will work as well.

Before you start mixing your drink, fill a mixing glass with ice and put it in the freezer for a half hour or so, which will keep the ingredients cold while you’re mixing them. For proportions, of course a lot of this is to personal taste, but a typical Old Fashioned uses 2 ounces of whiskey, 1/2 teaspoon of syrup (or a single sugar cube), and one or two dashes of bitters. If you’re using a sugar cube, before you add ice put the cube in the bottom of your mixing glass and muddle it into a paste, and then add a couple dashes of bitters before stirring in the whiskey and other ingredients; if you’re using the simple syrup, just mix the syrup, whiskey and bitters together in your mixing glass. Once you’ve mixed your ice, sugar, bitters, and whiskey in your mixing glass, strain the drink into your rocks glass over a fresh couple of ice cubes. The traditional garnish is a thin slice of orange or lemon peel, though many restaurants will use a slice of orange instead, which will add a more pronounced citrusy sweetness to the drink.

As you can see, the Old Fashioned is a simple drink that is another great way to practice your mixology. You can mix one up in just a few minutes, and its simplicity is what makes it such an easy-to-like cocktail. It also lends itself to countless variations, which usually involve swapping out the whiskey for something like brandy, or using tequila and agave nectar instead of whiskey and simple syrup. Let us know in the comments how you prefer your Old Fashioned!

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.

-->