Review: Gonzalez Byass Sherries – Leonor Palo Cortado and Gonzalez Byass Nectar

Sherry continues to attempt to muscle onto American wine menus but it’s having more success in cocktails, where it can stand in for spirits to create a lighter, less boozy cocktail. Here’s a look at two very different sherries from major producer Gonzalez Byass, and a cocktail idea on how to use one of them.

Gonzalez Byass Leonor Palo Cortado Palomino 12 Years Old – 100% palomino grapes, which comprise some 95 percent of the Jerez growing area. The color of strong tea. Nutty on the nose, with leather and notes of roasted vegetables. The palate is extremely dry, leathery again, with ample notes of dried savory spices — thyme and some sage — before moving to a very drying, almost bitter finish that echoes notes of old, wet wood, mushroom, and furniture polish. B / $21

Gonzalez Byass Nectar Pedro Ximenez Dulce – 100% Pedro Ximenez grapes. As the name implies, this is a sweet (very sweet) style of sherry. Much darker in color, close to coffee. The palate is fueled with notes of sweet dates, plump raisins, and figs. Some cola notes bubble up on the back end, but the sweetness is quite enduring, almost overwhelming at times. Sip in moderation (and slightly chilled), or mix liberally. B / $15

How about a sherry cocktail?

Palo Negro
5 oz Leonor Palo Cortado sherry
5 oz Cocchi Vermouth di Torino
2 dashes Angostura orange bitters

Serve on the rocks.

Boozy Popsicles Put Some Chill Into Your Summer Fun

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cocktail Recipes for National Mojito Day 2017

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

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

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

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

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

Blackberry Plum Mojito

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

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

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

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

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

Chocolate Mint Mojito

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

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

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

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

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

Black and Blue Mojito

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

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

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

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

Green Tea Saké Mosc-jito

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

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

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

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

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

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

Recipes: Cocktails for July 4th, 2017

Margarita Watermelon

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Butter a casserole dish. Preheat oven to 350 degrees.

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

Bar Review: Teleféric Barcelona Restaurant, Walnut Creek, California

Teleféric Barcelona
Teleféric has three bars/restaurants in Spain. The one we visited in Walnut Creek, California is their first venture in the United States, having opened in January 2017. Their menu is filled with dishes from Barcelona, created by chefs from Spain. The pricing is a bit high, but worth it for a special luxury meal such as an anniversary or birthday dinner. What first drew our attention to this restaurant is a peek at their signature sangrias. They graciously gave us a recipe to share with you.

Everything done at Teleféric Barcelona is done with flair, from the friendly and talkative staff to elaborate garnishes on food and drink abound. First we were offered appetizers from a cart. In Spain they are called pinchos, meaning ‘little bites.’ The best of these was a chorizo bite. It was sweet and paired with a nice crema-like cheese and a pepper which we expected to be hot but was pleasant instead.

Pisco cart

To go with our pinchos, drinks were in order. First up was a cocktail called a Cortez, Teleféric’s version of a Manhattan. It was surprising to find mezcal in it because we typically think of that with more Mexican dishes. The signature smokiness was there but not overwhelming. Other ingredients included Carpano Antica, maraschino liqueur, and flaming sweet orange. Very nice.

We also had a cocktail served alongside dessert called In Spanish Fashion. Its ingredients include Bulleit Rye whiskey, brandy, sweet vermouth, Benedictine, bitters, lemon, and hand cut ice. This was a pleasant combination of ingredients and a great end to a wonderful evening.

But sangria is really the main event here: Our host explained how every region of Spain has their own signature style of sangria. We decided to try Teleféric’s three sangrias with our meal. They were kind enough to bring us small tastes so we could try them all.

First was the white sangria called Sangria Ibiza. Its light bubbly and mild dry taste came from Verdejo Wine and Pisco from Peru. The slight sweetness is from the addition of elderflower liqueur, Licor 43, peaches, and pineapples.

Next up: A pink sangria called Barceloneta. Among its ingredients are prickly pear juice, lemonade, and a jumble of fresh fruits such as orange, blueberry, and raspberry. It came garnished with a small sprig of rosemary. Its taste was reminiscent of a Grenache wine.

The third, and our favorite, sangria was the Sangria Teleféric. Right off the mint from the garnish tickles the nose. This sangria was also garnished with a cinnamon stick, blueberries, and raspberries. The cinnamon gave the drink a nice spiciness to it.

We wanted to make it ourselves — here’s the recipe:Signature Sangrias

Sangria Teleféric
Spanish red wine
orange juice
apple juice
4 oranges (chunks)
4 ripe pears (chunks)
4 big cinnamon sticks
Brandy de Jerez “Solera”
Nolet’s gin

There aren’t measurements because you can make these in large or small batches and mix everything to taste. Mix all these ingredients , except the red wine. Then cover and refrigerate for 24 hours. The purpose is to obtain a balanced and unique flavor so neither the gin nor brandy will be overpowering. Throughout these 24 hours the pears and oranges release their flavors enhancing the fruity, but not too sweet flavors. Once the mix is ready, combine it with red wine. Let it rest for another 24 hours so the wine can absorb the sweetness and flavor of the fruits. Garnish with a cinnamon stick, berries, and fresh mint sprig.

telefericbarcelona.com

Cocktails for Father’s Day 2017 – Plus Bourbon Balls!

Diablito

Dads deserve to kick back with an action flick (or whatever their preferred genre) and a cocktail made just for them. Give him a break from the honey-do list this Father’s Day with these ten cocktail choices. And hey, we didn’t forget his sweet tooth either. Let’s say it together: “Bourbon Balls!”

Let’s start with a martini for the James Bond fans among our dads.

Golden Hour
created by Edwin Medina, No 8
2 parts elit Vodka
1 part Contratto Vermouth Bianco
¼ part Luxardo Maraschino liqueur
2 dashes of Angostura bitters
2 dashes of orange bitters
absinthe spray
edible gold flake garnish

Stir all ingredients with ice and strain into a martini glass that has been sprayed (or coated like a rinse) with absinthe. Garnish with edible gold flakes.

Diablito
courtesy of El Sapo, Austin, TX
1 1/2 oz. pineapple habanero infused El Jimador Reposado
1/2 oz. Juanita’s Homemade Chamoy (see below)
1 oz triple sec
1/4 oz. orange juice
1/2 oz. hand-squeezed lime juice
1/2 oz. agave simple syrup

Combine all ingredients in mixing tin with ice. Shake and strain over 2 X 2 inch ice cube into 8.5 oz mason jar rimmed with El Chile Group chile salt rim. Garnish with dried, chile spiced mango slices (horns) on either side of glass.

Homemade Chamoy
by Steve Cylka
2-3 morita or ancho chiles
1 cup apricot jam
1/2 cup lime juice
1/3 cup sugar
1/2 tsp salt

Soak the dried chile peppers in warm water for about 30 minutes. Once soft, remove the stems and the seeds. Place all the ingredients in a blender and process until very smooth. Serve as a dip for fruit and vegetables or as a glaze or barbecue sauce for meat.

Drambuie Elixir 
¾ part Drambuie
¾ part Milagro tequila
¾ part pink grapefruit
¾ part strong brewed coffee

Build into a rocks glass over ice. Garnish with a grapefruit twist and serve.

Man CandyMan Candy
from Cedar Grove bar in Dallas, TX
1 oz. Slow & Low Rock and Rye
1 oz. house brandy
1 oz. mint infused 1:1 simple syrup
Jamaican rum.

Add mint syrup, Slow and Low, and brandy, to a rocks glass with crushed ice. Give it a quick stir. Top off with additional crushed ice and spritz the top with several sprays of Jamaican rum. Garnish with a healthy sprig of mint.

Tequila and Absinthe Cocktail
courtesy of The Bone House in Guadalajara
2 oz. Herradura Ultra tequila
½ oz. agave nectar
½ oz. absinthe
lemon twist for garnish

Put all ingredients into a shaker with ice. Give it a good shake and then pour everything into a rocks glass. Garnish with the lemon twist before serving.

Nikolaschka
from Cocktail Recipe World
1 ½ oz. cognac
1 peeled lemon disk
1 tsp. powdered coffee sugar
1 tsp. powdered coffee

Pour the cognac in a brandy snifter or the short-stemmed glass and cover the top of the glass with the lemon disk. Place the powdered coffee on one half of the disk and the powdered sugar on the other half. No garnish is needed because of the lemon disk. The way to drink this is to eat the lemon disk—coffee an sugar included. Then drink the brandy. The flavor of the cognac will be enhanced by the sweet and sour combination of the lemon disk. This is recommended as an after dinner cocktail.

Lions TailLion’s Tale
recommended by CJ at Catelli’s
2 oz. bourbon
¾ oz. pimento (allspice) dram
½ oz. fresh lime juice
1 tsp. gomme syrup
2 dashes Angostura bitters

Shake with ice, and strain into a cocktail or coupe glass.

The Layover
courtesy of Cork and Plough restaurant
2 oz. Jameson Caskmates whiskey
¼ oz. Dubonnet
¼ oz. Agwa de Bolivia
2 dashes Angostura bitters
¼ oz. absinthe

Combine ingredients in an ice-filled cocktail shaker. Shake 20 seconds, then strain into a tumbler with ice. Garnish with a sprig of fresh mint.

Mai Tai UnigroniMai Tai Unigroni
created by Josh Campbell at Leyenda, NYC
3/4 oz. Campari
1 1/4 oz. Appleton Reserve
1/2 oz. Cinzano Bianco
1/2 oz. Cinzano 1757
1/2 oz. lime juice
1 oz. Bonita Biz (a mix of mango, coconut, vanilla, and yogurt)
¼ oz. red wine
Butterfly Pea tea glitter ice

Ahead of time, brew two bags of Butterfly Pea tea. Let cool; then add edible glitter and pour into ice cube trays.

Build ingredients in a shaker tin, and fill shaker with ice. Hard shake and double strain into a rocks glass filled with Butterfly Pea tea/glitter ice cubes. Float red wine on top and garnish with mint sprig.

Sugar East PistacioPistachio Cocktail
inspired by Sugar East Lounge
1 oz. Royal Elite vodka
1 shot pistachio orgeat (see below)
1 oz. matcha tea
lime wedge
nutmeg

Put all ingredients except the lime and nutmeg into a shaker. Shake well with ice. Strain into a chilled cocktail glass. Squeeze lime juice into the cocktail and then toss the lime wedge in. Grate fresh nutmeg over the top to garnish. Note: you can rim the glass with sugar if you like.

Pistachio Orgeat
recipe by Imbibe Magazine
3 cups near-boiling water
7 oz. shelled, unsalted pistachios
2¼ cups granulated sugar
xanthan gum (optional, see note)
Ticaloid 210s (optional, see note)

In a blender, combine the water and pistachios; blend on high for 2 full minutes—the longer you blend, the more refined your finished syrup will be. Turn on a food scale; place the quart jar on the scale and zero it out. Fine-strain the nut mixture through a nut-milk bag or a fine- mesh strainer lined with multiple layers of cheesecloth into the jar on the scale and record weight. For every 500 grams of liquid, add 1.75 grams of Ticaloid 210s and .2 grams xanthan gum (stabilizer) to the nut milk and blend on high for 30 seconds. Add the sugar and blend again for an additional minute. Pour into a glass jar, cap, and keep refrigerated for up to 1 month. Makes 1 quart.

Note about Xanthan and Ticaloid: Together, these two powders work to create a smooth emulsification that keeps solids suspended and the syrup from separating. That said, they’re completely optional. If you decide to omit them, just be sure to shake the orgeat before each use.

Most dads love bourbon and chocolate, don’t they? Here’s an easy to make bourbon ball that everyone will love. Make two batches, so Dad doesn’t have to share his.

Bourbon BallsClassic Vanilla Bourbon Balls
courtesy of Maker’s Mark
1/2 cup Maker’s Mark bourbon
9 oz. shortbread cookies
1/2 cup of pecans, toasted
1/2 cup confectioners sugar
1 cup white chocolate chips

In a food processor, finely grind the shortbread. You should have 2 cups of crumbs. Add the pecans and  confectioners sugar and pulse until the nuts are chopped. Transfer to a large bowl.

In a small sauce pan, bring the bourbon to a boil. Re move from the h at and add ¾ cup white chocolate chips. Stir until smooth. Pour into the pecan mixture and stir until well-combined. Form into sixteen 1 1/2-inch balls.

Place the remaining 1/4 cup chocolate chips in a resealable plastic bag. Microwave in 20-second increments until melted, squeezing the chocolate in the bag to evenly melt. Snip a small hole in one corner and drizzle the chocolate onto the balls. Refrigerate in an airtight container until firm, at least 2 hours. They will keep in the refrigerator for up to a week.

Making Cocktails with Fizzy Tickle Water

Tickle Water
We’ve all heard the jokes about wine being referred to as “Mommy’s juice.” Today, we’re bringing you a way to “adult” Tickle Water with cocktails to give your Mommy’s juice a sparkly spin.

Tickle Water is a carbonated beverage which is flavored naturally; it has no sugars or other preservatives. The label shows zero carbohydrates, calories, or sodium. It comes in five types: unflavored, green apple, watermelon, cola, and grape. The flavors are all very light, they don’t overpower your senses. We rate them all a B+. Cost is about $1.50 per 8 oz can.

Although Tickle Water is marketed as a kid’s beverage, don’t let that deter you from using it in adult cocktails. Right off it’s easy to say, “Hey, watermelon sounds like a margarita.” Or, “Unflavored makes as gin and tonic.” While those are true, we wanted something more. Here are several cocktail recipes we created with Tickle Water — with . But note, these are not sweet like a flavored soda. If you like your cocktails on the sweet side, then add simple syrup to give them more sweetness.

First is a Stengah, which comes from Britain and was popular in the early 20th century. Traditionally made from whiskey and soda water, we used the green apple Tickle Water for a nice effect. The recipe is pretty easy, too.

StengahStengah
2 oz. whiskey
2 oz. green apple Tickle Water

Pour both ingredients over ice in a highball glass.

This next cocktail is an original we’re calling a Watermelon Tickle.

Watermelon Tickle
3 oz. watermelon Tickle Water
1 ½ oz. pineapple rum
1 oz. coconut rum
3 oz. cranberry juice
½ oz. ginger simple syrup

Shake everything except the Tickle Water with ice. Pour into a tall glass with ice and serve. Who needs a garnish with something this yummy? If you really need one, then use a slice of candied ginger on a skewer.

Flowers and Fruits Refresher
4 oz. grape Tickle Water
2 oz. raspberry vodka
½ oz. crème de cassis
½ oz. crème de violet
3 dashes lavender bitters

Add all ingredients to a tea glass and gently stir. Add ice. Garnish with seedless red grapes.

Fluffy Duck
courtesy of 1001 Cocktails
1 oz. advocaat liqueur (see below)
1 oz. crème de cacao
1 oz. natural Tickle Water

Pour the crème de cacao into a chilled margarita glass one quarter filled with crushed ice. Next add the advocaat . Top off with the Tickle Water and serve. No garnish is necessary.

Note: We know advocaat is more commonly found around the winter holidays but don’t let that stop you. Here is the recipe we used to make our own.

Fluffy DuckAdvocaat
10 eggs
1 ½ cups brandy
1 1/3 cups sugar
½ tsp. salt
2 tsp. vanilla extract

Separate the egg yolks from the whites. You won’t use the whites so feel free to use them for something else. Add the vanilla, salt, and sugar in a medium sized pot. Whisk well and then add the brandy slowly. Cook on low heat, stirring constantly to prevent the eggs from forming clumps. Once the mixture coats the back of your spoon, then remove the pot from the heat.

Fill a large bowl half way with ice and water. Set the hot pot in the ice bath to let it cool. Once cool, strain out any lumps and pour the remaining liquid into a bottle. Refrigerate before use. It should keep for a couple of weeks.

The Dutch and Germans like to put advocaat atop their ice cream and on pancakes, as well as use it in cocktails.

drinkticklewater.com

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