Cocktail Recipes for Fall 2017

Thunderstruck

With the changing weather and all the busy things going on in our lives during the fall, we wanted to share with you a few cocktails to settle down with when your day is finally done. We’ve also included a punch recipe for when you have friends over, and to finish it up, check out a barbecue ribs recipe — because ribs aren’t just for summertime cookouts.

Thunder Struck
courtesy of SOCIAL Costa Mesa, CA
1 oz. Novo Fogo Silver Cachaça
½ oz. Atlantico Reserve rum
1 ½ oz. smoked butternut squash purée
1 oz. Thunderking Chai cold brew
½ oz. cinnamon syrup
2 dashes Scrappy’s Bitters
1 egg white

Hard shake all ingredients, and double fine strain into large snifter over a big ice rock. Garnish with grated fresh cinnamon and one fresh sage leaf.

Bold and smokey

The Bold and Smokey
by Gabriel Rieben, Dullboy Bar
1 oz. Paul John Bold Whisky
1 oz. Stolen Smoked Rum
½ oz. Gran Classico bitter liqueur
½ oz. St. George Spiced Pear Liqueur

Stir all ingredients in a mixing glass with ice. Strain into a Nick and Nora glass, then serve.

Autumn Alexander
created by April Wachtel, CEO/Founder, Swig and Swallow
1 part Amarula
1 part bourbon
coffee dust
orange zest

Build ingredients in a mixing glass. Add ice, stir 20-30 seconds and strain over crushed ice. Grate coffee dust and orange zest over the cocktail as a garnish.

Cruzan Hot Buttered Rum
1 part Cruzan Single Barrel Rum
2 heaping spoonfuls batter
steaming hot water

Fill coffee mug 1/2 full with hot water. Stir in batter until dissolved. Add rum and top with steaming hot water. Serve with a cinnamon stick as a stir stick.

To make the batter:
1 lb. brown sugar
1/2 lb. salted butter
4 tsp. pumpkin spice seasoning
1 tsp. vanilla extract

Mix together in a pan and heat on medium, stirring until all the sugar is dissolved and you have a syrup consistency. Keep unused portions in the refrigerator for other cocktails or more of this one.

Orchard Hour

Orchard Hour
created by Allan Roth, Glenfiddich Ambassador
2 parts Glenfiddich 15 Year Solera Reserve
½ part Montenegro
¼ part Calvados
¼ part Amontillado Sherry
lemon twist, to garnish

Stir all ingredients except the lemon twist over ice. Strain into a coup glass or over one large ice cube in a rocks glass. Express a lemon twist over the drink and discard before serving.

Golden Pineapple
by Miguel Aranda of The Black Lodge

2 oz. BenRiach 10 Year Old Peated Curiositas
3/4 oz. lime juice
1/2 oz. walnut liqueur
1/2 oz. orgeat
1 oz. pineapple juice

Mix all ingredients and serve over crushed ice in a copper cup. Garnish with mint and a lemon peel.

Mai Tai Saga

Mai Tai Saga
by Chris Zulueta of Sylvain, New Orleans
2 oz. Mizu Shochu
1/4 oz. Orgeat
1/4 oz. Maraschino Liqueur
1/2 oz. Rothman and Winter Pear Liqueur
1 oz. lime juice
1 dash Bittermen’s Tiki Bitters
1 sprig of fresh mint for garnish

Combine all ingredients into a shaker with ice. Shake and strain over ice in a rocks glass. Garnish with the mint sprig and enjoy.

Solera Sidecar
by Joaquín Simó of Pouring Ribbons, New York
1 1/2 oz. cognac V.S.O.P.
1/2 oz. Lustau East India Solera Sherry
1/2 oz. fresh lemon juice
1/4 oz. Pierre Ferrand Dry Curaçao
1/4 oz. Lazzaronni Amaretto
1/4 oz. simple syrup

Combine all ingredients into a shaker with ice. Strain into a coupe glass. No garnish is needed.

Honey and Smoke

Honey and Smoke
1 part honey simple syrup
2 parts Miel de Tierra mescal
2 parts ginger beer
juice from ½ lime

Combine simple syrup, mescal, and lime juice in tumbler. Shake for 10 seconds. Pour over ice and top off with ginger beer. Garnish with lime slice. Optional glass garnish: salt rim of glass with Jalapeño salt or sea salt.

To make the honey simple syrup:
1 part honey
1 part water

Boil water and pour over honey in a bowl. Whisk to combine.

“PSL” Smirnoff Caramel Punch
12 oz. Smirnoff Caramel Vodka
8 cups cream soda
pumpkin spice syrup
espresso syrup

Combine Caramel Smirnoff and cream soda in a larger pitcher or punch bowl. Add pumpkin spice syrup and espresso syrup to taste. Stir and add ice (if serving immediately). Garnish individual servings with a dash of cinnamon or a cinnamon stick.

If you prefer to make your own syrups:

Espresso Syrup
from Martha Stewart
½ cup brewed espresso coffee
¼ cup sugar
¼ cup water

Boil until the sugar is dissolved and you have a syrup consistency.

Pumpkin Spice Syrup
from OneSweetMess.com
1 1/2 cups water
3/4 cup light or dark brown sugar
1 cup granulated sugar
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 cup pumpkin puree
1 1/2 Tbsp. vanilla extract

Add water and both sugars in a medium saucepan. Simmer on medium-low heat until the sugar dissolves, about 4 minutes. Turn the heat down to low and whisk in cinnamon, ginger, cloves, nutmeg, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil. Remove from the heat and strain through a mesh strainer lined with cheese cloth or a very thin, clean tea towel.

Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar or airtight container. The syrup will last for 1 month at room-temperature or 3 months in the refrigerator.

Strongbow Gold Apple Smoked, Sauced and Spiked Ribs

Strongbow Gold Apple Smoked, Sauced and Spiked Ribs

Ribs
1 rack baby back pork ribs, 3 lbs. or less
1/2 cup BBQ spice mix
2 cups Applewood chips

Mop
1 cup apple cider vinegar
6 oz. Strongbow Gold Apple Cider
2 Tbsp. Dijon mustard
1 apple, thinly sliced
red pepper flakes

Strongbow Apple BBQ Sauce
6 oz. Strongbow Gold Apple Cider
5.5 oz. can tomato paste
1/2 sweet onion, finely diced
1/2 apple, finely diced
1/4 cup BBQ spice mix
1/2 cup applesauce
1/2 cup honey
1/2 cup red wine vinegar
1/4 tsp. cayenne pepper
Kosher salt to taste

To prepare the ribs, rub them all over with the BBQ seasoning mix (available in the grocery market spice aisle). Wrap the ribs in plastic wrap and let set in the refrigerator for at least an hour, up to overnight.

Make the mop sauce by combining all ingredients in a glass jar. Place by the grill. (You can use the oven for this recipe as well but a grill works best.)

Prepare a charcoal or gas fire. If using charcoal, bank all the charcoal on one side of the grill. Arrange the grates so that you can add more charcoal without removing the cooking grate, if possible. Form a tray out of aluminum foil large enough to hold the wood chips. Sprinkle water over the chips. Place the chips by the coals or over a lit burner if using gas. The ideal temperature is 250 degrees. This is easier to achieve with gas, but with practice and patience can be achieved with charcoal.

When the chips are smoking and the grill has reached around 250 degrees, place the ribs on the coolest part of the grill (farthest from coals or burner), bone side down. Close lid. Monitor the temperature and the smoking chips, and apply the mop sauce every 15 minutes. If the chips get too hot and start burning, sprinkle them with water. Check on doneness after 90 minutes. The rib bones should be sticking out, and if the rack is held by tongs on one end they should bend, but not break. If unsure, smoke for another 30 minutes.

While the ribs are smoking, make the Strongbow Gold Apple BBQ sauce. Mix all the ingredients together in a saucepan and simmer on low for 15-30 minutes, depending on preference of thickness.

Let the ribs rest a minimum of 30 minutes, then cut the bones individually from the rack. Serve with the sauce and enjoy.

Cocktail Recipes for Thanksgiving 2017

Pumpkin spice mule

Here at Drinkhacker, we are thankful for you—our drinking readers! Among the other things we’re thankful for are good food, good friends, and good cocktails. May these cocktails and snack recipes be among them on your holiday table.

Baileys pumpkin caramel apple

Caramel Apple
created by NYC mixologist Allison Kave of Butter and Scotch
2 oz. Baileys Pumpkin Spice Irish Cream
1 oz. Dickel Rye
1 cup apple cider
apple cider doughnut holes for garnish
caramel apple slices for garnish
whipped cream for garnish
caramel drizzle for garnish

In a saucepan, combine Baileys Pumpkin Spice, Dickel Rye, and apple cider over medium heat for ten minutes. Stir well. Pour contents into a coffee mug. Top with skewer of apple cider doughnut holes alternating with caramel apple slices. Garnish with whipped cream and caramel drizzle. This makes 2 servings.

‘Tis The Spritzer
created by Cody Goldstein, Founder of Muddling Memories
2 parts Tres Agaves Reposado Tequila
1 part blood orange juice
1/2 part Aperol
1/2 part cranberry juice
champagne, to fill
cranberries, to garnish

Add all the ingredients into a shaking tin and fill with a handful of ice. Shake for 5 seconds and strain into a Collins glass. Top with champagne and garnish with a few cranberries.

Hot buttered cachaca

Hot Buttered Cachaça
courtesy of Amanda Platt of The Public House by Evans Brewing Co.
2 oz. Novo Fogo Silver Cachaça
pureed real butter
1/8 cup brown sugar
cinnamon sticks
star anise
apple cider (we used Strongbow)

In a small pan, bring the apple cider, cinnamon sticks, and star anise to a boil. Mix the pumpkin, butter, and brown sugar. In a mug or hot coffee glass pour the Cachaça and whisk in a tablespoon of the roasted pumpkin mix. Top off with the spiced cider and serve hot.

Brockmans Berry Fresh
2 oz. Brockmans gin
1 oz. Lejay Lagoute Triple Sec
3/4 oz. lemon juice
1 oz. cranberry juice
1 bar spoon of Allspice Dram
frozen cranberries

Shake all ingredients together in an ice-filled cocktail shaker; strain into a tumbler of crushed ice layered with frozen winter berries (note: use cranberries or other edible berries because true Winter Berries are poisonous); then top with a little more crushed ice. Garnish with a few more frozen cranberries.

Pilgrims punch

Pilgrim’s Punch
created by Pamela Wiznitzer of Seamstress NYC
1 oz. Kerrygold Irish Cream Liqueur
1 oz. aged rum
4-5 oz. boiling hot chai tea
6 oz. fresh heavy cream

Mix the Kerrygold and fresh heavy cream. Stir in the hot chai. Top with the rum and serve hot.

Americano in Appennino
by Jacopo Misiano of Alchimista Pistoia
1 oz. Bitter Tuvè
1 oz. Vermouth Drapò Rosso
½ oz. bourbon
½ oz. honey
4 smashed blueberries
chopped chestnut
sparkling soda

Stir all ingredients except the soda, chestnut, and blueberries. Strain in a low tumbler; top with the soda and garnish with the chestnut and blueberries before serving.

Full Harvest

Full Harvest
created by Shaun Meglen of Péché, Austin, TX
2 oz. Basil Hayden bourbon
3/4 oz. limoncello
1/2 oz. orange juice
1/4 oz. lemon juice
1/4 oz. cinnamon simple syrup
1 dash of cranberry bitters
1 egg white

Shake all ingredients hard with ice. Strain into and serve up in coupe glass.

Pumpkin Spiced Mule
3 oz. Smirnoff No. 21 Vodka
1 1/2 oz. cinnamon pumpkin maple puree
1 oz. lemon juice
4 oz. ginger beer
4-6 cinnamon sticks
1 qt. simple syrup
2 Tbsp. real maple syrup.

Take 1 ½ oz. of cinnamon pumpkin maple puree and mix with Smirnoff and lemon juice. Stir to combine, then pour into copper Moscow Mule mugs filled with ice. Top with ginger beer; garnish with a lemon wheel and grated cinnamon. This recipe makes two.

To make the cinnamon pumpkin maple puree:
Toast 4-6 cinnamon sticks in a 2 qt. sauce pan until aromatic. Add 1 qt. simple syrup; heat until boiling. Remove from heat and let stand for 10 minutes. Blend on high for about 20 seconds; then filter through a fine sieve. Add 1/4 cup pumpkin puree and 2 Tbsp. maple syrup. Whisk until smooth.

Evening in the Empire
by Meaghan Levy of Rose Hill Bar & Lounge, HGU Hotel
1 1/2 oz. BenRiach 10 Year Old Peated Curiositas
3/4 oz. Neversink pear liqueur
1/2 oz. Cinnamon and cacao nib infused Laird’s Applejack
1/4 oz. Del Professor sweet vermouth

Combine all ingredients in a mixing glass, stir. Serve in a tulip glass and top with hazelnuts.

Winter Hill Punch
8 parts toasted hazelnut-infused Drambuie
4 parts Glenfiddich 12 Years Old
1½ parts Cardamaro
4 parts pomegranate syrup
4 parts fresh lemon
8 dashes Angostura Bitters
16 parts club soda
20 parts Brut sparkling wine

In a punch bowl add all ingredients and slowly stir with large ice block. Add garnishes and serve well chilled. Garnish with Lemons wheels and 1 inch rosemary sprigs. Serve in punch cup.

To make toasted hazelnut-infused Drambuie:
Toast nuts over medium heat until browned and you can easily smell toasted aroma. For every 1 part of Drambuie, add ½ part of toasted nuts. Let infuse in airtight container for 24 hours. Strain and reserve for use.

Because everyone has their traditional recipes for the turkey or ham Thanksgiving dinner, we decided to give you a couple of recipes for things you can use for a party or just parked in front of the television watching football or a movie. Pumpkin Cheesecake Dip and Sweet Potato Chips are both easy to make and very yummy.

Pumpkin cheesecake dip

Pumpkin Cheesecake Dip
courtesy of Melissa Russo at thefarmgirlgabs.com
8 ounce package of cream cheese, softened
2 cups powdered sugar
15 oz. can of Libby’s pumpkin
2 Tbsp. pumpkin pie spice
1 tsp. pure vanilla (we used 1 Tbsp. of bourbon instead!)

Add softened cream cheese and sugar to a mixing bowl. Mix until smooth. Add pumpkin, vanilla, and pumpkin pie spice; then mix well. Transfer to serving bowl; cover and chill for 4 hours. Serve with apple slices, pear slices, ginger snaps, or graham crackers. (We used salted caramel Biscotti, pictured.)

Marigold Sweet Potato ChipsSweet potato chips
courtesy of wearecocina.com
2 sweet potatoes
2 Tbsp. plus 1 Tbsp. olive oil, divided
1/4 tsp. sea salt
1 package edible gold glitter (optional)

Preheat oven to 450 degrees. Wash your sweet potatoes and slice very thin using a mandolin (We made ours thicker because we just like them that way; they did take longer to bake.) In a large mixing bowl, add your sweet potato slices, olive oil, and salt. Mix well to coat all sides of the potato slices. Place onto large sheet pan in a single layer. Bake for about 10 minutes or until crisp. Remove from the oven and let cool for 5 minutes. In a large mixing bowl, toss the chips in 1 Tbsp. of olive oil and glitter. Serve right away with salsa, guacamole, or sour cream and enjoy the magic!

Cocktail Recipes for Halloween 2017

Whether you celebrate Halloween, All Saint’s Day, or Day of the Dead, you need a solid cocktail to go along with it. Here’s a selection of our favorites from the year, along with a recipe for Caramel Pumpkin Monkey Bread. It’s quick and yummy for any celebration you have planned.

First we start off with two wine cocktails, both of which come from Apothic.

Apothic Midnight Blossom
2 oz. Apothic Dark red blend wine
1/2 oz. crème de violette
¼ oz. elderflower liqueur
2 blackberries, muddled
3 oz. champagne

In a cocktail shaker, pour Apothic Dark first, followed by liqueurs and muddled berries. Strain and serve into a champagne flute. Top with champagne and a lemon twist. (If you want to be fancy, take a lemon peel slice–cut into a round–and then cut out a Jack O’ Lantern face in it; a cut at the bottom will allow you to slide it onto the glass rim.)

Dash of Fire

Dash of Fire
1 ½ oz. rye whiskey
1 ½ oz. Apothic Inferno whiskey barrel aged red wine
1/4 oz. sweet vermouth
4 cherries, muddled
dash of bitters (we used Critter Bitters from Seven Stills)

In a cocktail shaker, muddle cherries, bitters, and sweet vermouth. Add ice and shake until chilled. Strain and serve into a martini glass. Top with a cherry and splash of cherry juice.

Dia de los Muertes Blood Orange Sour
courtesy of the Tuck Room, NYC
2 oz. infused Pelotón de la Muerte Artisan Mezcal
1 oz. blood orange juice (or ½ oz. blood orange puree)
½ oz. black lime juice
½ oz. agave syrup

Shake and strain into a black-salt-rimmed, ice-filled rocks glass.

Note: Infuse 750 ml. bottle of Mezcal overnight with the zest of 7 limes of 3 crushed black limes. Black Salt is a black lava Salt from Hawaii, which tastes like a beautiful mineral salt.

Pumpkin Spice Negroni

Pumpkin Spice Negroni
created by Mia Mastroianni, Soho H
ouse West Hollywood and Bar Rescue
1 oz. Campari
1 oz. Bulldog Gin
3/4 oz Frangelico
1/2 oz. pumpkin puree infused syrup
egg white

Combine all ingredients and dry shake. Re-shake with ice and strain into a small pumpkin (or coupe). Garnish with a light dusting of cinnamon and pumpkin seeds before serving.

Reyka’s Passion Fruit Potion
courtesy of Reyka Vodka
¾ part Reyka Vodka
¾ part gin
¾ part passion fruit syrup
½ part Peychaud’s bitters
¼ part lime

Combine all ingredients together in a cocktail shaker. Shake, strain, and garnish with a grilled peach slice.

To make passion fruit syrup
3/4 cup Goya passion fruit juice
1/4 cup lime juice
1 cup sugar

Combine and stir until sugar is dissolved.

Blood Bath

Blood Bath
by SakéOne
3 oz. Tombo Saké
6 black raspberries (fresh or frozen)
1/2 oz. simple syrup
1/4 oz. lemon/lime juice

Pour Tombo over ice in a shaker, then add berries and remaining ingredients. Shake vigorously. Serve in sugar rimmed martini glass.

The Angry Spell
courtesy of Angry Orchard

4 oz. Angry Orchard Crisp Apple (or the new Pear) Hard Cider
1 oz. white rum
3/4 oz. lime juice
1/2 oz. ginger syrup
1/2 oz. Creme de Cassis or Creme de Mure

Add white rum, lime juice and ginger syrup to shaker. Strain into Collins glass with ice. Top with Angry Orchard Crisp Apple and Crème de Cassis. Garnish with a lime wheel and blackberries.

To make ginger syrupAngry Spell
1 cup finely chopped fresh ginger
2 cups sugar
2 cups water

Combine in a small sauce pan. Heat and stir until the sugar is dissolved. Allow to cool before using and strain out any ginger bits.

The Velvet Vampire
courtesy of Kelly Fell, The Duke and Elephant Food and Spirits
2 oz. Old Overholt Rye Whiskey
2 tsp. St-Germain Elderflower Liqueur
1 1/2 oz. pumpkin juice
1 tsp. house made hibiscus juice (infused with lemon and orange)
1/2 oz. fresh lime juice
1/2 oz. simple syrup
1/2 oz. ginger juice

Combine all ingredients in shaker with ice. Shake. Serve in chilled glass with ice.

Pumpkin Spice Shotte

Pumpkin Spice Shotte
courtesy of Captain Morgan
1 oz. Captain Morgan Jack-O’Blast pumpkin spiced rum
1 oz. Captain Morgan LocoNut coconut rum
2 oz. cold brew (We used coffee but you could also use a stout beer.)
whipped cream
cinnamon
caramel sauce

Combine Jack-O’Blast, LocoNut, and cold brew in a shaker with ice. Pour into 2.5 oz. shot glass and top with whipped cream, cinnamon, and a caramel drizzle.

Nightmare
courtesy of Cakewolf.com
1 part absinthe
1 part coffee flavored liqueur
1 part crème de cacao

Build in a mug and top with strong coffee.

Brockmans Black and Gold
courtesy of Brockmans Gin
2 oz. Brockmans Gin
1/2 oz. Drambuie
1 oz. lemon juice
.75 oz. honey and heather syrup
2.5 oz. pineapple juice
3 drops of black food coloring
gold edible glitter

Shake all liquid ingredients and serve over cubed ice in a Hurricane Glass. Apply one spray of edible gold glitter to the top half of the glass to stand out against the black food coloring. Garnish with a lemon wedge fan.

Caramel Pumpkin Monkey Bread

Pumpkin Caramel Monkey Bread
courtesy of Pillsbury.com
½ cup granulated sugar
2 Tbsp. pumpkin pie spice
4 cans (16.3 oz. each) Pillsbury Grands! Flaky Layers refrigerated Original biscuits
1 cup packed brown sugar
¾ cup butter
¼ cup canned pumpkin (not pumpkin pie mix)

Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.

In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.

In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. (We added a tablespoon of brandy.) When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan.

Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm. This is great with a scoop of vanilla ice cream on top!

Recipes with Dry Sparkling Sodas

DRY Watermelon

Dry is an increasingly popular brand of sparkling water/soda — recently revamped and now focused heavily on using as a mixer in cocktails. Here are some recipes to try out with Dry, some twists on classics, some new inventions — and all easy and refreshing for summertime.

The L&L
4½ oz. Lavender DRY
1½ oz. vodka
¼ oz. St-Germain
lemon peel for garnish

Shake vodka, ice and St-Germain in a cocktail shaker. Pour into a large martini glass. Top with Lavender DRY and garnish with a slice of lemon peel.

Southern Belle

Southern Belle
4 oz. Ginger DRY
1½ oz. bourbon
¾ oz. peach liquor
½ oz. lemon juice
lemon peel for garnish

Add bourbon, peach liquor and lemon juice to an ice filled cocktail shaker. Shake, shake, shake. Strain into glass half-filled with ice and add Ginger DRY. Stir once and garnish with lemon peel.

Midwestern Sunset
6 oz. Rhubarb DRY
¾ oz. Chambord
1 oz. raspberry vodka
clementine

Pour all ingredients over ice into a bucket glass. Stir and garnish with a paper thin slice of clementine or tangerine.

Apple Old Fashioned

Apple Old Fashioned
2½ oz. Fuji Apple DRY
2 dashes Angustora bitters
1½ oz. bourbon
a touch of brown sugar
orange slice and peel
fresh apple slice for garnish

Swipe the orange around the inside and rim of an old fashioned glass, then discard the orange. Add bourbon, bitters, a sprinkle of brown sugar, and mix until the sugar dissolves. Stir in the Fuji Apple DRY, then fill the glass with ice. Garnish with fresh orange peel and an apple slice.

Pomme Island
3 oz. Fuji Apple DRY
2 oz. pineapple juice
1½ oz. tequila
2 dashes citrus bitters
fresh lime
thinly sliced lime and pineapple

Add pineapple juice, tequila, and bitters to a cocktail shaker with ice and shake for 15 seconds. Pour into a chimney glass over fresh ice, then stir in Fuji Apple DRY. Garnish with a lime wheel or a fresh slice of pineapple…both if you’re feeling adventurous.

Whistler WonderlandWonderland
3 oz. Vanilla Bean DRY
1 oz. Irish whisky
1 oz. Irish cream
1 oz. Kahlua

Add whisky, Irish Cream, Kahlua, and ice to a cocktail shaker and shake well. Rim a chimney glass with sugar, then add a few small cubes of ice. Strain mixture into glass, add Vanilla Bean DRY and stir lightly.

Cherry Biscotti
1½ oz. Rainier Cherry DRY
2 oz. Disaronno
Luxardo cherry liqueur
maraschino cherry for garnish

In a cocktail shaker, combine Disaronno and ice; shake to chill. Strain into a short rocks glass with a few fresh cubes of ice. Top with Rainier Cherry DRY and garnish with a maraschino cherry…don’t dare use an old school waxy maraschino cherry or this cocktail tool may cease to work entirely for you.

Stage Kiss
3 oz. Blood Orange DRY
1½ oz. Don Julio Tequila
1 tbsp. date-agave jam with cayenne (or your favorite jam)
1 oz. blood orange juice
blood orange wedge

Add tequila, blood orange juice, and jam to a mixing glass. Shake extra well with ice and pour into old fashioned glass. Top with Blood Orange DRY and stir. Garnish with blood orange wedge.

DRY red sangria
2 bottles of Blood Orange DRY (12 oz. each)
1 bottle red wine (750 ml.)
2 oz. brandy
1 oz. orange flavored liqueur (recommended: triple sec or Grand Marnier)
¾ oz. fresh lime juice
¾ oz. fresh orange juice
2 oz. simple syrup
½ orange, thinly sliced
½ lemon, thinly sliced
1 apple or pear, cored and cut into thin wedges

Combine everything but the DRY in a large plastic container or glass pitchers. Cover and chill completely, 1 to 2 hours. When ready to serve, add the Blood Orange DRY. Pour into poco grande glasses or highball glasses and serve.

Maçã e Hortelã
4 oz. Cucumber DRY
2 oz. Cabana Cachaca
2 dashes of Angostura bitters
½ oz. simple syrup
3 slices of Granny Smith apple
4 fresh mint leaves
apple slice

In a mixing glass, muddle apple, mint and simple syrup until apples are well crushed. Add cachaca, bitters, and ice. Shake well and double strain into iced Collins glass. Top with Cucumber DRY and garnish with an apple slice.

Greek Goddess

Greek Goddess
4 oz. Cucumber DRY
1 oz. freshly squeeze white grape juice
2 oz. citrus vodka
½ oz. fresh lemon juice
Finely sliced cucumber spears (We had to change this up and use white grapes brushed with honey and rolled in sugar.)

Stir vodka and grape juice together in a chimney glass. Add ice. Top with Cucumber DRY and mix lightly. Garnish with finely sliced cucumber spears.

Strawberry Mojito
created by Traci York

For the Mint Simple Syrup (Yields enough for 2-3 Servings):
1/2 cup sugar or evaporated cane juice
1/2 cup water
2 mint leaves

For the Mojito (yields one drink):
1/2 in Lime cut into 4 wedges 3 wedges cut 1/2, save the last wedge for garnish.
4-8 whole mint leaves Whole Mint
4 large strawberries (3 cut in quarters for muddling; 1 for garnish)
1 1/2 oz. mint simple syrup cooled
2 oz. light rum
Watermelon DRY

To make the Mint Simple Syrup:
Pour the sugar and water in a two-quart saucepan, then add the mint and bring to a boil. Stir. Boil until all the sugar is dissolved. Set aside to steep for 10 minutes and allow the syrup to cool. Remove the mint leaves and pour into a lidded container for storage in the refrigerator until ready to use.

For the Mojito:
In a 16 oz. highball glass, layer the cut lime wedges, mint leaves, and three quartered strawberries. Pour in the simple syrup and use a muddler to muddle the mixture for about 30 seconds. The goal is to squeeze out the lime juice, mash the berries and to allow the mint to release its oils. There should be bits of strawberries left when muddling is complete. Add the light rum to the muddled mixture, then add crushed ice. Top off with Watermelon DRY. Stir well. Garnish with a lime wedge, medium strawberry, and mint stem.

drysparkling.com

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

Memorial Day Cocktails, 2017

Spiked Cherry Lemonade Slushies
If you’re like us, this long Memorial Day holiday weekend is much anticipated. We want to kick off this holiday of remembrance and thankfulness with a set of cocktails to serve your veterans and those who honor them. What are cocktails without food to serve alongside? We’re sharing a chicken and chorizo dish you can cook indoors or out. Now, on with the drinks!

Playa Fortuna
created by Ryan Wainwright
1 1/2 parts Bacardi Superior
3/4 part lime juice
3/4 part coconut cordial (equal parts of coconut water and sugar)
1/4 part Falernum
4 drops tartaric acid (1 part cream of tartar and 5 parts water)
edible flower for garnish

Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously. Strain into a Nick & Nora glass. Garnish with an edible flower and serve.

Rose Basil MartiniRose Basil Seed Martini
The original Strawberry Basil Martini recipe came from foodandwine.com. However, we discovered a rose basil seed drink at a convenience store which also sells Indian food items and decided to give it a shot. The drink is sweetened so the simple syrup is intentionally omitted.
3 strawberries plus one slice to use as a garnish
3 fresh basil leaves
1 oz. gin (We used Brockman’s)
1 oz. vodka
2 oz. Rose Basil Seed beverage (you can add more if you want a stronger rose taste)
½ oz. fresh lemon juice

Put the strawberries and basil leaves in a cocktail shaker and muddle them. Add ice, gin, vodka, and lemon juice; then shake well. Strain into a chilled martini glass. Top with the Rose Basil beverage, garnish with the strawberry slice, and serve.

Spiked Cherry Lemonade Slushies
2 oz. Blue Ice Vodka
1 tsp. Crystal Light Lemonade mix
1/2 tsp cherry syrup
3/4 cups water
1 cup ice
maraschino cherries

Add all ingredients , except the cherries, into a blender and blend until the drink has a smooth and slushy texture. Pour into 2 glasses. Garnish with maraschino cherries.

Auchentoshan Berry White
1 1/2 parts Auchentoshan American Oak Single Malt Scotch Whisky
1/4 part fresh lemon juice
2 1/2 parts Shrub & Co. Strawberry w/ Meyer Lemon Shrub
3 1.2 parts Belgian witbier (wheat beer)
4 dashes rhubarb bitters

Build the drink in tall glass with ice. Then fill the remaining space with Belgian wheat beer. Garnish with a lemon peel before serving.

Laphroaig Back Yard CollinsLaphroaig® Back Yard Collins
recipe by Ivy Mix, NYC
1 1/2 parts Laphroaig Select
3/4 part Cherry Heering Liqueur
3/4 part lemon juice
1/2 part orange juice
1/2 part vanilla syrup (1 cup water, 1 cup sugar, 1 vanilla bean split open; boil together and cool before using)
1 dash Angostura Bitters
light lager beer
lemon wheel (for garnish)

Combine all ingredients except the lager in a cocktail shaker; shake and strain into a Collins glass with fresh ice. Next, top with the beer and garnish with a lemon wheel.

Banana Beach
created by mixologist, Jane Danger
3 oz. Baileys Almande
2 oz. coconut puree
1/2 oz. agave syrup
1 1/2 ripe bananas
banana slices and grated nutmeg for garnish

Combine Baileys Almande, coconut puree, agave syrup, bananas, and ice into a blender. Blend until smooth. Pour the contents into a tall glass. Garnish with banana slices and freshly grated nutmeg.

Svedka's Imperial BlueSvedka’s Imperial Blue
1 1/2 parts Svedka Blue Raspberry Vodka
1 1/2 parts black tea
3/4 part fresh lime juice
3/4 part simple syrup
1 part sparkling wine
3 raspberries

In a cocktail shaker, muddle the raspberries. Then combine with the remaining ingredients, except for the sparkling wine. Shake and strain into a rocks glass over fresh ice. Top with sparkling wine and stir. Garnish with raspberries and loose black tea.

Modelo Summer Crusher
cocktail by Betsy Maher and Austin Hartman, New York
12 oz. Modelo Especial
1 1/2 oz. strawberry chipotle syrup (recipe below)
1 oz. blanco tequila
3/4 oz. fresh lime juice
Modelo Summer Crushersalt
ground chipotle
1 strawberry for garnish

Rim a mason jar with salt and ground chipotle pepper mixture about half an inch down the jar. Fill the jar to the top with crushed ice. Combine tequila, strawberry chipotle syrup, and fresh lime juice into a shaker with ice. Shake 18-20 times. Strain over the crushed ice and top with Modelo Especial. Garnish with a strawberry.

To make Strawberry Chipotle Syrup
12-15 medium to large strawberries
3 cups of water
1 cup sugar
1 tsp. ground chipotle

Boil the water and add ground chipotle. Blend strawberries in a blender. Lower the water temperature and add the strawberry mixture. Let simmer for 5 minutes, stirring constantly. Turn off heat, add sugar and stir until completely dissolved. Let cool before using.

Cool Mule
1.5 parts Three Olives Cucumber Lime Vodka
.75 parts lime juice
.75 parts simple syrup
3 cucumber slices
10 mint sprigs
ginger beer

In a mule mug, muddle cucumber and mint. Add the remaining ingredients to a shaker and shake well. Pour into the mug and top with ginger beer. Use a cucumber slice or lime wheel to garnish. Serve!

Sweet and Smoky
We took a typical mezcal cocktail and changed it up.
3 oz. mezcal
1/2 oz. agave nectar
3 dashes Orleans bitters
2 maraschino cherries plus 1 Tbsp. syrup from the jar.
ginger ale

Place the two cherries inside a rocks glass. Then combine all remaining ingredients except the ginger ale in a shaker glass with ice. Shake well to thoroughly mix in the agave nectar. Strain into the glass and top with ginger ale. Note: if this is too sweet for your tastes, add a squeeze of fresh lemon or lime juice.

Many of us fire up the grill for the first time of the year on Memorial Day weekend. Use an iron skillet with a lid or an iron Dutch Oven to roast this chicken dish on the grill. If your grill has three burners, light the outer two and place the skillet on the unlit center portion. Then you can sit back and enjoy your cocktails while it cooks.

Basque Roast ChickenBasque Roast Chicken
original recipe courtesy of Canadian Living.com; of course we put our own spin on it.
3 sweet red peppers, halved and cored
1 sweet onion, thickly sliced
1 28 oz. can of stewed tomatoes, drained (use whole tomatoes if you like your meal chunky)
5 oz. cured chorizo sausages, cut in chunks (We had problems finding chorizo in sausage form so used what was available. It worked but the chorizo blended in with the tomato sauce more than it should have; the taste certainly didn’t suffer.)
10 cloves garlic
¼ cup mezcal
8 small chicken breast pieces (half-breasts, thighs or drumsticks)
2 Tbsp. olive oil
3/4 tsp. chopped fresh thyme
1/2 tsp. sea salt
1/2 tsp. sweet paprika
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper

On the grill, roast the red peppers, cut side down, until blackened. Let cool enough to handle. Peel off blackened skins and slice into strips. Then put the peppers, onion, tomatoes, chorizo, garlic, and mezcal into the skillet.

Toss chicken with oil to coat. Combine thyme, salt, sweet and smoked paprika, and cayenne pepper; rub all over chicken. Place on top of the vegetable mixture in the pan.

Cover with the lid and roast for about 45 minutes. If you prefer to cook this in an oven, then bake for the same amount of time at 450°F. Serve with flour tortillas.

Calling All Geeks: Cocktails for National Star Wars Day 2017

May 4th is here, and Star Wars fans are breaking out the lightsabers… and their booze bottles.

To celebrate “May the fourth,” we asked fans and a popular fan podcast for cocktail suggestions and then put our own spin on them. Many of the photos don’t do the drinks justice because some elements like smoke and edible pearl dust don’t show up well in the pictures — but trust us that they make a fantastic presentation in person, particularly under the right party light conditions. The Star Wars ice molds (which can also be used for chocolate) and light saber skewers can be found on Amazon. The edible stars and pearl dust are available where cake-making supplies are sold.

May the fourth be with you… and the hangovers not.

Pink NebulaPink Nebula
Courtesy of One Shot Podcast
1/2 oz. gin
1 oz. lemon
½ oz. grenadine
1/2 oz. strawberry syrup
1 dash peach bitters
1 small scoop silver or pink edible pearl powder
¼ tsp. edible star shaped glitter

Mix gin, lemon, grenadine, and strawberry syrup in a shaker and shake. Add the pearl powder to the glass and then pour the shaker contents into a martini glass. Dash with bitters and serve with lemon peel garnish.

Note: you can turn this into a “Black Nebula” with Mr. Black liqueur or black vodka; however, both of those are difficult to get in the U.S.

Greedo’s Last DrinkGreedos Last Drink
To be served over a discussion about whether Greedo or Han shot first. Original recipe by Sugarspunrun.com
1 oz. Midori
1 oz. whiskey
2 oz. tonic water
½ oz. simple syrup
½ oz. lime juice

Combine all ingredients in a shaker with ice. Shake and strain into a rocks glass and serve.

Princess Leia
courtesy of Daily Dot
1 ½ oz. pear vodka (raspberry vodka is also nice)
3 oz. cranberry juice
1 oz. pineapple juice
edible gold glitter or pearl dust

Mix all liquid ingredients in a shaker with ice. Shake and strain into a champagne flute. Sprinkle glitter/dust over the top of the drink and serve.

Jedi Mind Control
original recipe from completecocktails.com
¾ oz. Pama pomegranate liqueur
1 oz. vodka
1 ½ oz. Hpnotiq liqueur
½ oz. Falernum tropical syrup (any syrup made for tiki cocktails works fine)
2 oz. cranberry juice

Mix together and served in a chilled cocktail glass.

Kylo RenKylo Ren
original recipe by allmommywants.com
1 1/2 oz. cherry vodka
1 oz. silver tequila
1 oz. Fireball whiskey
1 Tbsp. Grenadine
1 Tbsp. ginger syrup

In a bar shaker add 3-4 pieces of ice, vodka, tequila, fireball, ginger syrup, and grenadine. Shake well to combine; then add to a 9 oz. glass and serve.

Darth Vader
Fan inspired and also called a Black Jesus
2 oz. Johnny Walker Black Label whisky
1 oz. Jagermeister

Pour Jagermeister into the glass; then float the Johnny Walker Black Label on top and serve.

Yoda
1 ½ oz. vodka
1 ½ oz. Midori
3 oz. hard apple cider

Add vodka and Midori in a rocks glass with ice and stir. Top with the hard apple cider and serve.

Rey-tini
courtesy of Partida Tequila
2 oz. añejo tequila
3/4 oz. freshly squeezed lime juice
1/2 oz. agave nectar
1 oz. Champagne

Build all ingredients except the champagne into a shaker with ice. Shake and strain into a martini glass. Top with one ounce of champagne and garnish with a long lime twist.

Dagoba Swamp SodaDagoba Swamp Soda
courtesy of GeekGirlBrunch
2 oz. rum
1/2 oz. peppermint schnapps
1/2 oz citrus vodka
1/2 lime
12 fresh mint leaves
3 oz. club soda (lemon-lime soda also works wonderfully as a substitute)
2 tsp. sugar

Muddle half the mint leaves in a shaker. Add all the remaining ingredients except the soda in a shaker with ice. Pour into a glass or canning jar glass; top with soda. Garnish with mint leaves and serve.

We included this next cocktail last because it requires some advanced skill, or
at least some patience with learning the presentation process.

Death Star
cocktail inspired by GeekyHostess
1 oz. Jagermeister
1 oz. triple sec
1 oz. vodka
1 oz. whiskey
2 oz. sweet and sour mix (or mix simple syrup and lemon juice to make your own)

Place all ingredients into a glass with a Death Star ice sphere in it. Stir to mix theingredients and enjoy.

Smoking Death StarTo make the smoking Death Star ice sphere:
1 Death Star ice ball mold
1 stainless steel cooking funnel (make sure the hole isn’t too large or you will have problems with the cherry plug falling in)
Maraschino cherries (we used a small lime wheel because our hole in the ice ball was too large for a cherry)
drink skewer
stainless steel seasoning injector (with a solid needle, not the one with holes on the sides)
cooking foil
wood chips (cedar and oak work great but use what you have access too; you want to be sure the chips are not from wood treated with chemicals)
lighter
ice pick or soldering iron

Create a hollow Death Star ice sphere by filling the ice mold and putting it in the freezer. How long can vary depending upon the type of mold you have and your freezer temperature. We used a silicon mold and put it in for two hours, then flipped it over for another two.

Next, use a pick or a clean soldering iron to create a hole, large enough for the funnel spout to fit in, on the top and return the sphere to the freezer. Insert the skewer through the cherry and set aside. Lay out the foil on a heat resistant surface and pile the wood chips in the center. Use the lighter to burn the wood chips and place the funnel over top to capture the smoke. Pull the ice ball out of the freezer and place over the funnel, inserting the spout into the hole in the ice ball. You may need to tilt one side of the funnel to encourage the smoke to enter the sphere. Once filled with smoke, quickly plug up the hole in the ice sphere with the skewered cherry to trap the smoke inside. Then return the ball to the freezer while you mix up the Death Star cocktail.

When ready, carefully place the Death Star ice ball filled with smoke into a cocktail glass. Pour the cocktail over the ball. Then give the cocktail to your guest, along with a knife or small hammer so they can “destroy’ the Death Star, releasing the smoke. We used the information in a video on how to fill a hollow ice ball with smoke, and then used a Death Star Silicon Mold. The video from Cocktail Chemistry is here.

-->