Recipes: A Duo of Belvedere Vodka Cocktails

These two cocktails from Belvedere Vodka are perfect for any party or get-together with friends. Both are easy to make and are very enjoyable.

We had trouble finding pear puree for this first Pear and Rosemary Cocktail. So many fruits and vegetables are seasonal, so don’t be afraid to adapt these recipes to what you have on hand or can currently purchase. We used peach puree and the orange simple syrup we made from scratch. The rosemary came from the garden but that one should be easy enough to find in the grocery store produce section.

The rosemary in this cocktail is a nice touch and makes this cocktail a great pairing for lamb or pork appetizers, which often have rosemary in their recipes. The lemon juice keeps the syrup and puree from tasting too sweet, creating a good balance.Pear and Rosemary Cocktail

Pear and Rosemary Cocktail
1.5 oz. Belvedere Vodka
3/4 oz. pear puree
1/4 oz. simple syrup
1/4 oz. fresh lemon juice
2 sprigs of fresh rosemary

Gently muddle rosemary in the base of a shaker. Add the remaining ingredients and ice; then shake. Strain into a chilled martini glass and garnish with a sprig of fresh rosemary.

The best thing about a Belvedere Polish Mule is the elderflower syrup. Although it is only a dash, the florals atop the ginger beer delight the nose and the tongue in a light way. One suggestion for changing it up is to use Burlesque bitters in place of the Angostura bitters. Overall, this is a wonderfully Belvedere Polish Mulerefreshing drink.

Belvedere Polish Mule
1.5 oz. Belvedere Intense Vodka
1/2 fresh lime (squeeze juice into the shaker – save the rest to use for the garnish)
1 dash elderflower syrup
2 dashes Angostura bitters
1 bottle of ginger beer

Shake all ingredients except for the ginger beer. Fine strain over cubed ice into a highball glass. Top with the ginger beer and garnish with a wedge of lime.

Recipe: Whiskey Barbecue Meatballs

Whiskey Barbecue Meatballs

Super Bowl time is upon us! Don’t watch the game with just any old snack food. Make it something special with these original Whiskey Barbecue Meatballs. (We’re using frozen meatballs here because it’s really about the sauce, but you can also make your own easily.) You can cook up the spicy sauce a couple of days early for game day convenience. It will only get better with a day or two in the refrigerator.

Barbecue Sauce

Whiskey Barbecue Meatballs
2 tablespoons olive oil
1/2 minced red onion
4 cloves minced garlic
3/4 cup whiskey
3 tablespoons dark brown sugar
3 tablespoons dark corn syrup
1/2 cup honey
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 cups ketchup
1/2 teaspoon freshly ground black pepper
1/2 tablespoon sea salt
1/3 teaspoon dried red pepper flakes
1 tablespoon ginger (freshly ground is best)
1 shot espresso
1 32-ounce package of frozen, cooked meatballs

In a blender or food processor combine the olive oil, onion, garlic, and whiskey. Puree the mixture and then pour the mixture into a large pan. Bring to a boil, then reduce heat to medium; simmer for 10 minutes. Mix in the remaining ingredients, except for meatballs, and bring to a boil again. Reduce heat to medium-low. Let it simmer for 20 minutes, stirring often.

Pour barbecue sauce into a large skillet and add meatballs. Bring to a boil again. Then reduce heat to medium-high and simmer for 20-25 minutes. Turn meatballs over after the 10 minute mark and spoon sauce over them every five minutes or so. The sauce will thicken. Serve with your favorite brew and enjoy.

Variations:

For the sample recipe, we used Jack Daniel’s Tennessee Honey was used to enhance the honey added. Substitute bourbon if you prefer.

In lieu of meatballs, try sliced kielbasa sausage.

Lastly, in place of the dried red pepper flakes, hot pepper sauce or ¼ teaspoon of cayenne pepper may be substituted.

6 Recipes for National Irish Coffee Day 2017

Tillamore Dew Irish Coffee

Why doesn’t National Irish Coffee Day (January 25) coincide with Saint Patrick’s Day? That’s because Irish coffee originated in San Francisco, not Ireland.

Want to try your hand at this classic cocktail? You can go with the traditional recipe or try out some yummy variations we’ve dug up for you, such as the Chocolate Irish Coffee which tastes like a mocha dream. Of course we tried them all out first! Consider all of these Drinkhacker approved!

Tullamore D.E.W. Irish Coffee
1 ½ parts Tullamore D.E.W. original Irish whiskey
1 ½ parts strong brewed coffee
½ parts white sugar
lightly whipped heavy cream
ground cinnamon or nutmeg

Pre-heat a clear-stemmed glass with very hot water. Add the sugar and brewed coffee and stir well. Once the sugar has melted, stir in the Irish whiskey. Gently whip the heavy cream by shaking it in a protein shaker with a blender ball—you want a still somewhat loose, not stiff, consistency. Pour the cream over the back of a hot teaspoon to top the drink (and prevent the cream from penetrating the top of the drink). Finally, garnish with grated nutmeg or cinnamon for a spicy finish.

Traditional Irish Coffee
1 cup heavy cream
3 tbsp Irish Cream liqueur
1/2 cup Irish whiskey
4 tbsp brown sugar
4 cups strong hot coffee

With an electric mixer, whip cream and Irish cream together until stiff. Set aside.

Into each of four large coffee mugs, add 2 tablespoons whiskey, 1 tablespoon of brown sugar, and 1 cup coffee. Top with a very generous layer of the Irish cream whipped cream. (Almost a third of the cup should be taken up by the whipped cream.)

To Make Irish Cream Whipped Cream
In a mixer bowl, add heavy cream, a splash of Irish cream, Whip until light and fluffy. In a mug, add strong coffee, 2-3 tablespoons whiskey, and a tablespoon of brown sugar.

Mint Irish Coffee
(from the Dutch Kills bar)
2 tbsp Demerara or turbinado sugar
3 oz. Irish whiskey
4 oz. freshly made espresso
4 oz. water
3 oz. heavy cream
2 fresh mint leaves for garnish

Place 4 teaspoons of the sugar, the whiskey, espresso, and water in a small saucepan and stir to combine. Set over low heat and stir occasionally until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.

Place the remaining 2 teaspoons sugar and the cream in a medium bowl and whisk until the cream thickens and the sugar has dissolved, about 2 minutes. Transfer the hot coffee mixture to two 8-ounce heatproof glasses or mugs, top with a heaping spoonful of the whipped cream, and garnish with the mint leaves. Serve immediately.

Chocolate Irish Coffee
2 oz. heavy creamChocolate Irish Coffee
1 1/2 oz. chocolate syrup, divided
2 tsp sugar
1 1/2 oz. Irish whiskey
6 oz. hot coffee

In a medium bowl, whisk cream vigorously until it begins to thicken. Cream should be thick, but still pourable. Whisk in 1/2 ounce chocolate syrup until completely combined. Set aside. In an Irish coffee glass, combine remaining chocolate syrup, sugar, whiskey, and hot coffee. Stir until sugar is dissolved. Top with a 3/4″ collar of chocolate whipped cream.

Maple Irish Coffee
2 oz. heavy cream
1 oz. maple syrup, divided
1 1/2 oz. Irish whisky
6 oz. hot coffee

In a medium bowl, whisk cream vigorously until it begins to thicken. Cream should be thick, but still pourable. Whisk in 1/4 ounce of the maple syrup. Set aside.

In a coffee glass, combine remaining maple syrup, whiskey and hot coffee. Stir until sugar is dissolved. Top with a ¾ inch collar of thickened whipped cream. Serve immediately.

Irish Coffee with Grand Marnier
4 oz. coffee
2 oz. Irish whiskey
1 oz. Grand Marnier
1 Demerara sugar cube

Mix all ingredients. Top with unsweetened whipped cream.
Note: Substitute hazelnut liqueur or amaretto for another variation.

Recipe: Homemade Orange Simple Syrup and Candied Oranges

Candied Oranges

When cooking, there is seldom a need to throw out leftover food items. The motto of the day is: Let nothing be wasted. Wort leftover from a homebrew session can be mixed with honey and boiled down into a nice glaze to use when cooking ham and pineapple. The same goes for making desserts. Today we’re going to show you how to make candied orange slices, which results in “leftover” orange flavored simple syrup. Imagine how impressed your guests and family will be when they get a sweet treat and a corresponding cocktail!

The base recipe for candied oranges comes from Tastemade. Lemons, tangerines, mandarin oranges, or grapefruit can also be used.

Candied Oranges
1-2 navel oranges (if the fruit you use isn’t seedless, take care that the seeds are carefully removed)
1 1/2 cups water
1 cup granulated sugar
4 oz. dark chocolate chips or 1/4 cup cocoa powder

First wash the oranges with a soft bristled brush. A toothbrush works, but it’s better to use a vegetable brush. The reason is to remove any wax residue on the skins. Next cut off both ends of each orange; then slice the rest into 1/4-inch thick slices.

The original recipe says to use a wide pot; however, a large deep skillet works nicely. Add the water and sugar into the skillet. Bring it to a boil while stirring constantly, to completely dissolve the sugar. Once it comes to a boil, lay out the orange slices so they do not overlap. Continue the boil for 15 minutes and then lower the heat to medium-low. Gently flip the orange slices over (tongs are recommended) and let them simmer for an additional 20-25 minutes. They are ready when the peels are translucent and the sugar water has thickened into a syrup.

Place a wire rack over a lined baking sheet. Gently transfer the candied slices to the rack to cool. Keep the remaining syrup for your cocktails. If it is too thick, simply add small amounts of water until it reached the desired consistency.

Once the candied oranges have cooled, dip them in melted dark chocolate or dust them with powdered cocoa. Chill until ready to use.

And here’s a great way to use your orange syrup…

Whiskey Plush CocktailWhiskey Plush Cocktail Recipe
From 1001 Cocktails
1 oz. whiskey
1 oz. Irish cream
1/2 oz. orange simple syrup
4 oz. heavy cream
4 dashes Campari
nutmeg

Pour all ingredients except nutmeg into a shaker and add ice. Shake well and strain into a chilled wine glass. Garnish with grated nutmeg, and serve.

This cocktail is sweet and creamy, with the texture of a milkshake. The nutmeg is a must, as it permeates the nose, preparing the tongue for the orange cream to follow.

Cocktail Recipes: Get Drunk for Inauguration Day!

Bacardi Old Fashioned

Whether you’re celebrating the inauguration of America’s new president, mourning the outgoing administration, or simply looking for something historical to drink, we have a few suggestions. Here are some cocktails preferred by Presidents past — or created in their honor. (With a nod to information provided by the New York Post.) By the way: In interviews, Donald Trump says he doesn’t drink.

Harry S. Truman
Old Fashioned
Ingredients:
2 parts Bacardi 8 Anos rum
2 dashes Angostura bitters
1 splash water
1-2 tsp sugar
1 orange peel

In an old fashioned glass, combine the sugar, water, and Angostura bitters with a bar spoon. Add half the rum along with 2-3 ice cubes, stirring repeatedly. Pour in the second half of the rum and 2-3 more ice cubes, continuing to stir. Cut a piece of orange peel; express the orange peel over the drink to release the citrus oils. Drop the peel into the drink to finish and serve.

William McKinley
McKinley’s Delight (This was popular during his election campaign)
3 oz. rye whiskey (shoot for at least 100 proof)
1 oz. sweet vermouth
2 dashes cherry brandy
1 dash absinthe (Pernod may be substituted)

Combine all ingredients over ice in a pint glass and stir thoroughly. Strain into a chilled cocktail coupe. No garnish is needed.

Teddy Roosevelt
Mint Julep
10 to 12 fresh mint leaves (the President used fresh mint from the White House garden)
a splash water
1 sugar cube
2 or 3 oz. rye whiskey
¼ oz. brandy

In a highball glass, gently muddle the mint, sugar, and water. Fill the glass with cracked ice, add whiskey, and stir well until the glass is well frosted. Garnish with a mint sprig.

Calvin Coolidge
The Coolidge Cooler (Created by Vermont Spirits for his birthday)
1.5 oz. Vermont White vodka
½ oz. American whiskey
2 oz. orange juice
club soda

In a collins glass, add ice and all other ingredients except the club soda. Top with club soda. Stir and enjoy.

Franklin D. Roosevelt
Bermuda Rum Swizzle
2 oz. dark rum
1 oz. lime juice
1 oz. orange juice
1 generous dash of Falernum or bitters

It is recommended that this cocktail be stirred with an actual drink stirrer. Pour into a double old-fashioned glass filled with ice; stir and serve.

Ronald Reagan
Vodka Orange Blossom Special
1 oz. vodka
1 oz. sweet vermouth
2 oz. fresh orange juice

Stir together in a barroom glass filled with ice. Use soda instead of vermouth for a lighter, fizzier cocktail.

William Clinton
Snakebite
8 oz. hard cider
8 oz. lager beer
¼ oz. creme de cassis

Mix in a standard pint glass with no ice and serve.

We also offer a cocktail for a small gathering of friends and a punch for a party, whichever your plans are.

Bankside PunchBankside Punch
1 oz. Banks 5 Island rum
1/2 oz. lemon juice
1/4 oz. honey-sweetened tea
3/4 oz. mango puree (or juice)
3/4 oz. chilled water

Combine and chill all ingredients. When ready to serve, add to a punch bowl filled with one large ice block, 1 split vanilla bean, along with lemon and lime wheels. Serve in punch cups filled with ice and a grapefruit twist garnish.

Photos courtesy Bacardi, Banks.

Recipe: Lavazza Coffeetail No. 51

Lavazza Coffetail No 51

Lavazza is an Italian coffee, and its producer came up with this concoction — which makes an unlikely pairing of cold brew coffee concentrate and ginger ale. Let’s give it a spin!

Lavazza Coffeetail No. 51
3 parts ginger ale
2 parts cold brew coffee concentrate
2/3 part vodka
Lavazza Coffeetail No 51 ingredientssplash of Grand Marnier
splash of simple syrup
sliced lemon or orange and cucumber
Maraschino cherries
fresh mint if desired

Fill a 12 oz. glass with ice. In a shaker, combine cold brew, Grand Marnier, vodka and syrup; pour over the ice. Top with ginger ale. Decorate with wheel or slices of orange and/or a lemon. Skewer cherries and cucumber wedge. Garnish with mint.

This cocktail is light and refreshing with an immediate coolness from the ginger ale fizziness and cucumber. It tastes similar to a sweetened iced tea, though the coffee notes from the espresso we used came through in the middle. While perfect for an evening of glitz and glamour (it was designed for the recent Golden Globes), it would make an equally lovely cocktail for a summertime outdoor barbecue.

Recipes: Two Cocktails from the Facundo Rum Collection’s ‘Art of Rum’

Facundo Rum comes from a long Bacardi tradition for distilling rum. However these rums in the Facundo Rum Collection are high quality sipping rums, rather than the kind thrown into a Piña Colada at the local tiki bar. The story goes that Don Facundo Bacardí Massó brought out premium rums from the family collection to inspire their creation.

Here are two of their signature cocktails featuring rums from the collection.

The rum in the Eximo Old Fashioned has a lovely and warm scent which translates nicely into the cocktail itself. It is sweet but not in a sugary way. Instead, the honey hovers over it like a layer of fog. The bitters adds an herbal scent and give the cocktail a slight tang.

Eximo Old Fashioned
2 parts Facundo Eximo Rum (a medium- to heavy-bodied rum aged 10 to 12 years)
1/4 part honey syrup
4 drops of Bittermens Burlesque Bitters
orange peel garnish

Pour ingredients into an old fashioned glass. Add ice and stir.

Note: To make honey syrup, pour equal parts of honey and water in a small pan. Bring to a boil, lower temperature to medium-high and simmer for five minutes. Allow the mixture to completely cool; a minimum of two hours is recommended.

The Neo White Negroni cocktail has a nice warming upon the first sip. In the center, the fruity spice of the Cocchi White Americano appears with the cherry flavor dancing across the top. The lemon twist is adds a bit of eye candy and does help bring out the aperitif.

Neo White Negroni
2 parts Facundo Neo Rum (a blonde blend of rums aged 8 years)
1 part Cocchi White Americano
dash of Maraschino liqueur
lemon twist

Mix all ingredients into a cocktail glass. Garnish with a twist of lemon and serve.

Facundo recommends pairing both of these cocktails with seafood, such as seared scallops or tuna steaks. They’re also a fine duo to sip on a cold night while relaxing after a long day.

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