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

Book Review: How to Drink French Fluently — A Drinker’s Guide to Joie De Vivre

How to Drink French Fluently—A Drinker’s Guide to Joie De Vivre.

How to Drink French Fluently, a book sponsored by St. Germain (aka St-Germain), is gorgeous. The photos interspersed throughout are lush and beautiful, making this a perfect coffee table book.

This book is a drinker’s guide, but it has so much more to offer than just cocktail recipes. Of course there are plenty of those from acclaimed bartenders, and each centers around St. Germain. For the elderflower liqueur lover, these thirty cocktails are sent from heaven.

The book is divided into five times of the day when a cocktail is considered appropriate—brunch, daytime, aperitif, dinner, and as a nightcap. Each section contains an explanation of the history of cocktail traditions for that time of the day and what to serve with each of the drinks during those occasions. Then come the wonderful cocktails included in each section. We have to fess up to trying nearly all of them, except for two which contain fruits not yet in season.

There is one small section near the back of the book which is particularly impressive. These pages explain how to make the unique ingredients called for in the book’s recipes. Among those ingredients are Gewürztraminer syrup, strawberry shrub, lemon cordial, St. Germain sorbet, smoked tomato-infused St. Germain, and even ice cubes made with St. Germain. We loved the ice cubes so much, we tossed a few into a tall glass of iced tea for a new take on sweet tea.

Here are a few of our favorite cocktails from the book. Once you try them, you’ll want to try the rest.

Rivington PunchRivington Punch
1 oz. dry rosé wine
½ oz. St. Germain
1 ½ oz. Aperol
¼ oz. Combier Framboise
1 oz. soda water
1 strawberry
1 grapefruit crescent

Stir all of the ingredients in a wine glass over ice. Garnish with a strawberry and a grapefruit crescent.

Voodoo Down
2 dashes orange bitters
¼ oz. ginger syrup
¼ oz. honey syrup
¾ oz. lemon juice
½ oz. St. Germain
½ oz. Trinidadian Rum
1 oz. 12-year-old Elijah Craig bourbon

Put all ingredients into a shaker and shake with ice. Strain over ice into a double rocks glass and serve. No garnish is needed.

Voodoo DownMidnight Bouquet
1 dash grapefruit bitters (We used orange bitters instead)
½ oz. St. Germain
¾ oz. Amaro Averna
¼ oz. San Andres Alipus mezcal
1 ½ oz. añejo tequila
1 grapefruit twist

Stir all ingredients into a mixing glass with ice. Then strain into a coupe glass. Next, express the oils from the grapefruit twist over the surface before using it as a garnish.

A /$20 / [BUY IT NOW FROM AMAZON]

How Patrón Turns Technology into Tequila

High-tech has finally made its way to the agave fields of Jalisco, where Patrón is working to leverage tech to bring drinkers around the world closer to the brand.

The first technology involves VR, in which Patrón showcases the company,and production facilities in virtual reality. Using a Samsung Gear VR Virtual Reality Headset with a Samsung Note 4, we were able to visually walk the paths through their agave fields, watch an enormous wheel made from volcanic rock crush the roasted piñas, and look down rows of the aging barrels stacked high. The VR technology lets you look  left and right…even turn back and look where you’ve been or up at the sunny sky above. The music adds to the experience, and we liked the little honey bee who guided us in. It was fun and, of course, we had to watch it several times to take it all in. Kudos to Patron for producing a marketing video that’s actually fun to watch.

Up next is the Patrón Cocktail Lab, which uses Amazon Alexa (Amazon’s virtual assistant web app which interacts and responds to voice commands) and powers the Amazon Echo. Patron uses Alexa to help you narrow down the thousands of cocktail possibilities into something that fits that evening’s mood. By answering a few basic questions about what you like, Alexa recommends, and provides recipes for, drinks tailored just for you. You can save them for future reference if you like. It’s a fun way to interact with your guests at a party by letting them tell Alexa their likes and selecting the perfect cocktail, though you may have to try it more than once if you’re missing ingredients. If you don’t have any devices with Alexa, you can still access the Patrón Cocktail Lab from their website.

Recipes: 2017 Grammy Awards Cocktails and Food Ideas

Raspberry Tea Tini

This year’s Grammy Awards show is sure to bring out some of our favorite musicians in style and give us plenty of tunes to please our ears. Whether you’re couch dancing or cutting a rug on the living room floor, these cocktails and snack suggestions will rock the party.

To go with the anticipated tribute to Prince at this year’s show, we offer this cocktail inspired by him.

Cream
Courtesy of Coolhunting.com
2 parts Sailor Jerry rum
1 tsp. fig paste
1 tsp. condensed milk
4 parts cold brewed coffee

In a shaker tin, combine all ingredients. Hard shake and double strain over fresh ice. Serve immediately.

Maravillas
1.5 oz. Casa Noble Anejo tequilaMaravillas
.5 oz. Branca Mentha (We used crème de menthe for our version in the photo, which gave the cocktail a taste similar to a chocolate cherry mint candy.)
.5 oz. cherry liqueur (Luxardo works well)
.5 oz. Orgeat (Almond Syrup)
.5 oz. milk or cream chocolate bitters (Fee Brothers Is Good) Luxardo Preserved Maraschino Cherries

Combine all the ingredients in a shaker with ice and shake well. Pour into a tall glass and place a cherry or two on top.

Pair a Cream or a Maravillas with blue cheese or brie on toast.

Ruffino’s Bubbles Over Bass
3 parts chilled Ruffino Prosecco
1 ½ part apple cider
1 part ginger liqueur

Combine ingredients into a flute. Lightly stir and garnish with a lemon peel.

Ruffino's Bubbles Over BassPair this cocktail with Mexican Wedding cookies or Russian Teacake cookies.

Betty Crocker Russian Teacakes
1 cup butter or margarine, softened
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups all-purpose flour
¾ cup finely chopped nuts
¼ teaspoon salt
Powdered sugar

Heat oven to 400 degrees. Mix butter, 1/2 cup powdered sugar, and the vanilla in large bowl. Stir in flour, nuts, and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on a wire rack. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Svedka’s Sweet SongSvedka's Sweet Song
1½ parts Svedka Vodka
1 part coffee liqueur
¼ cup vanilla ice cream
½ cup crushed ice
dollop whipped cream
melted chocolate

Combine ingredients except whipped cream and melted chocolate in a blender and blend for 20 seconds. Treat a sundae glass with melted chocolate drizzle, and dump blend in glass. Garnish and dust with whipped cream and chocolate shavings. Striped straw optional.

It would be a fun touch to serve Svedka’s Sweet Touch with pieces of waffle cones dipped in chocolate.

Raspberry Tea Tini
1 ¾ oz. Van Gogh Raspberry Vodka
1 oz. sweet iced tea
¼ oz. fresh lemon juice

Pour the ingredients into a cocktail shaker over ice. Shake well and strain into a chilled martini glass. Garnish with a lemon wedge.Dutch Caramel Vodka Bites

Dutch Caramel Vodka Bites
Created by Dawn Belisle, Delights by Dawn
1 12 oz. package of vanilla wafers
3/4 cup confectioners’ sugar
2 1/2 Tbsp. light corn syrup
1/2 cup Van Gogh Dutch Caramel vodka
7 oz. melting chocolate (dark or milk)

Put wafers in a food processor and process until fine. If you don’t have a food processor put wafers in a sealable gallon food bag and use a rolling pin to crush until fine. Place wafer crumbs in a bowl and add confectioners’ sugar, corn syrup and Van Gogh Dutch Caramel Vodka. Mix until well until combined. Using a small cookie scoop or a heaping tablespoon, scoop the dough and roll into a 1 inch bite-sized ball.

Melt the chocolate and then dip the bites into the chocolate until covered entirely. Place dipped bites on a wax sheet of paper to harden. To decorate, add sprinkles or colored sugar before the chocolate coating hardens. Store the Dutch Caramel Vodka Bites in an airtight container. Bites are best when made ahead of time and stored for 1 to 3 days to allow all the flavors to meld before serving.

Kim Crawford’s Perfect PitchKim Crawford's Perfect Pitch
1.5 oz. Kim Crawford Sauvignon Blanc
1 oz. Svedka Vanilla
1 oz. matcha tea syrup (1 part brewed matcha tea combine with 1 part white sugar until dissolved. Cool before using and store refrigerated.)
1/2 oz. lemon juice
1/2 oz. lime juice
1 oz. egg white
1 oz. cream Soda

Combine all ingredients in a shaker without ice and shake dry. Then add ice and shake again. Strain into a highball glass and pour soda in a careful stream toward the center of the glass. The head of the drink will rise above the glass lip just slightly when it is ready.

Something savory fits best with the Perfect Pitch so toast up a pan of breaded mozzarella sticks and jalapeño poppers. Serve them with your favorite dipping sauce like ranch dressing or marinara sauce.

Best Super Bowl Recipes and Our Favorite Cocktail Pairings

Game Day Dishes

Who better to bring you football fan approved dishes than six of America’s top chefs? Some of these recipes are geared up for a full house, so you can serve them up to the entire crowd; trim quantities to fit the size of your Super Bowl party. As a bonus, we’ve paired each with a cocktail to complete your game-watching menu.

Play Maker Buffalo Chicken Dip
Joshua Johnston, sous chef, 1000 Islands Harbor Hotel (Clayton, N.Y.)
2 lb. chicken breast
8 oz. cream cheese
1 lb. shredded cheddar blend
8 oz. hot sauce/buffalo sauce
10 oz. extra chunky blue cheese dressing
Garnish: diced tomato and scallion

Preheat oven to 350 degrees. Place chicken in a medium to large sauce pot and cover with water just enough to fully submerge the chicken. Bring to a simmer for about 8-10 minutes. When the chicken is done, it should pull apart very easily. While chicken is simmering, prepare the cheese. In a microwave-safe bowl, cube the cream cheese and toss with half of the shredded cheese. Cover the bowl and microwave for about a minute. Assemble the dip: in a large mixing bowl, shred the chicken, preferably with a set of forks. Fold in the melted cheese blend, hot sauce, and blue cheese until fully blended. (Note: Dip can be prepared a day in advance up until this point and refrigerated.) Place dip in oven-safe dish and top with remaining shredded cheese. Bake towards the top of the oven to allow for better browning. Bake for 10 minutes, garnish, and serve hot.

Serve this with an Effen Beast cocktail.

Effen BeastEffen Beast
1 part Effen Black Cherry Vodka
1 part cranberry juice (white or red)
½ part vanilla simple syrup
½ part fresh lemon juice

Build over fresh ice in a rocks glass and garnish with brandied cherries and a lemon twist.

Rock Shrimp & Manchego Fondue
Eric Kaszubinski, executive chef at McCoy’s Oceanfront, Fort Lauderdale Marriott Pompano Beach Resort & Spa (Pompano Beach, Fla.)
2 shallots (minced)
1 lb. rock shrimp
4 oz. butter
4 oz. flour
1 bunch cilantro (chopped)
4 oz. white wine
1 qt. heavy cream
½ lb. Manchego cheese (grated)
½ tsp. Old Bay Seasoning
½ tsp. Tabasco
1 tsp. salt
¼ tsp. white pepper

Place butter in a non-stick pot and melt over medium heat. Add shallots and sauté for two minutes. Add shrimp and cook for three minutes. Place flour in pot and stir to allow it to absorb the butter and cook for two minutes. Whisk in heavy cream and add cilantro and the spices. Once liquid has thickened, add the Manchego cheese and finish with white wine. Serve in individual portions along with pita and plantain chips.

Serve this with a Blue Cowboy Margarita.

Blue Cowboy MargaritaBlue Cowboy Margarita
3 parts Jose Cuervo Gold tequila
3 parts frozen limeade concentrate
1 part orange juice
1 part blue curacao
2 parts beer (use a lager or Mexican beer)
colored salt for rim (see below)

Put all ingredients, except salt, into a blender. Blend on high until smooth and slushy. Rub lime along glass edge and then dip in blue colored salt. Add the liquid, garnish with a lime wedge and serve. The beer adds a frothiness to this cocktail.

To make the colored salt:
Put one cup of salt in a plastic baggie. Add four to five drops of food coloring and seal. Shake vigorously. If the color is not dark enough, add more food coloring one drop at a time. It’s best to then pour the salt onto a plate and spread it out to dry for a half hour before using.

Bacon-Infused Popcorn
Darren Sylvin, executive chef, Aloft Boston Seaport (Boston, Mass.)
1 lb. bacon
1 cup popcorn kernels
½ cup coconut oil
pinch of salt

Rough cut bacon into 1-inch cubes. In a deep and wide soup pot, render bacon under low flame until completely crispy (about 20 minutes). Once fully rendered, separate bacon and fat through a fine strainer. Reserve bacon pieces on the side for later. Clean out pot and return to medium flame with all of the reserved bacon fat and coconut oil. Add kernels and a pinch of salt and stir until kernels are fully coated with fat and oil. Put lid on pot and begin to vigorously shake pot back and forth over flame until kernels begin to pop. Continue to shake until the popping fades. (Not shaking will result in burnt popcorn.) Once popping has stopped or reduced significantly, remove from flame and stir in remaining bacon pieces. Place in bowl and serve.

Here’s another margarita using colored salt.Red Cuervo Margarita

The Red Cuervo Margarita
2 parts Jose Cuervo Silver tequila
1 part fresh lime juice
1 part triple sec
1 part grenadine
agave syrup to taste
lime for garnish
colored salt for rim (see recipe above)

In a cocktail shaker, add ice and all liquids. Shake well! Run a lime wedge around the glass edge and then dip the glass into red colored salt. Add ice and strain in liquids from the shaker. Garnish with a lime wedge and served.

Baby Back Ribs
The Newes from America Pub at Kelley House (Martha’s Vineyard, Mass.)
8 racks baby back ribs (about 10 lbs.)
2 Tbsp. paprika
½ Tbsp. brown sugar
½ Tbsp. granulated sugar
1 tsp. salt
½ tsp. celery salt
½ tsp. black pepper
1 tsp. cayenne
½ tsp. dry mustard
½ tsp. garlic powder
½ tsp. onion powder
1 ½ qt. beer (a lager or red ale works great)
1 cup of bourbon (this is our recommended addition)

Pre-heat oven to 225 degrees F. Place ribs on an unlined sheet pan and coat each slab liberally with rub made from all dry elements. Cover with aluminum foil, leaving an opening that you will close later. Place pan on bottom oven rack. Fill each pan with beer and bourbon through opening in foil; close opening. Cook for 5 ½ hrs. Ribs should have a good crust on top and be very tender. Let cool. Serves 15-20 people.

These ribs need a good whiskey cocktail to go with them. Try out The Upbeat.

The Upbeat
2 parts Hudson Maple Cask Rye
¾ part sweet vermouth
1 barspoon Amaro Montenegro
2 dashes Fee Bros. Black Walnut bitters
cocktail cherry

Add liquid ingredients to a mixing glass, then ice. Stir until well-chilled and strain into a pre-chilled cocktail coupe. Add the cherry for garnish and serve.

Super Bowl Beef Chili
Richard Doucette, executive chef, Lighthouse Grill at Harbor View Hotel (Martha’s Vineyard, Mass.)
28 oz. ground beef
4 Spanish onions (diced)
1 head of celery (diced)
8 red bell peppers (diced)
2 bunches cilantro (chopped)
2 jalapenos (seeded and diced)
2 Tbsp. Worcestershire sauce
1 cup red wine vinegar
½ bottle Cholula Hot Sauce
11 oz. can diced tomatoes
11 oz. ketchup
11 oz. canned red kidney beans (drained)
11 oz. canned black beans (drained)
12 oz. canned chipotle peppers in adobo
2 cups ground ancho peppers
1 Tbsp. granulated garlic
1 Tbsp. garlic powder
1 Tbsp. crushed red pepper flakes
8 Tbsp. whole cumin
2 Tbsp. black pepper
4 Tbsp. dried Mexican oregano
4 Tbsp. smoked paprika
kosher salt to taste
1 cup red wine (our addition)

Combine all liquids, set aside. In a large pot on medium-high heat, brown ground beef. Strain off excess fat. Add all vegetables and cook until tender. Add all spices and toast until fragrant. Add be
ans and all liquids. Reduce heat to low. Cook slowly for two hours. When serving, provide shredded cheese to garnish the top of each bowl.

The perfect cocktail for chili is a Smoky Paloma. The smoky flavor comes from the mezcal.

Smoky PalomaSmoky Paloma
1.5 oz. Sombra Mezcal
1 oz. fresh grapefruit (an orange can be substituted if necessary)
½ oz. fresh lime juice
½ oz. sugar (or simple syrup)
1 pinch of salt
1 lemon

Muddle fruit with the remaining ingredients. Strain into a glass with ice (it can be salt rimmed if you like) and garnish with a grapefruit or lemon slice.

New England Lobster Roll
Gustavo Calderon, executive chef, 3800 Ocean at Palm Beach Marriott Singer Island Beach Resort & Spa (Riviera Beach, Fla.)
1 ½ lb. lobster meat (if lobster meat isn’t available in your area, substitute crab meat)
½ cup mayonnaise
3 Tbsp. lemon juice
2 inner stalks of celery and leaves, finely chopped
1 Tbsp. parsley, finely chopped
1 Tbsp. tarragon, finely chopped
1 Tbsp. capers, finely chopped
2 tsp. Old Bay Seasoning
salt and black pepper to taste
4 rolls split, brushed with butter and lightly toasted
1 tsp. Old Bay (for garnish)

Chop lobster meat into bite size pieces and add to a bowl. Mix mayo, lemon juice, celery, herbs, capers, and seasonings; add to lobster and mix well. Chill the lobster salad in the refrigerator for at least 15 minutes to marinate. While lobster salad is resting, brush the four rolls with butter and toast slit side down in a pan until light golden brown. Fill toasted rolls with roughly one cup of the salad mixture and garnish with a light sprinkle of Old Bay. Best with some fresh kettle chips.

Gridrion HoneyPair the lobster roll with a Gridiron Honey.

Gridiron Honey
1 ½ parts Reyka Vodka
¾ part fresh lemon juice
¾ part honey
½ part Becherovka
club soda

Combine all ingredients, except the soda, into a shaker. Shake and then pour into a rocks glass. Top with the soda and serve.