13 June 2015 Bloodhound Shake

Bloodhound Shake

June 13, 2015 By
Photo Credit - Liz Clayman

Photo Credit – Liz Clayman

June 13th is World Gin Day and to help celebrate, I’m sharing an inventive cocktail recipe by Allison Kave, Butter & Scotch, Brooklyn, NYC. 

This drink is made using Caorunn, the small-batch Scottish gin made with foraged Celtic botanicals.

Ingredients:

  • 1 ounce Caorunn Gin
  • 1/2 ounce sweet vermouth
  • 1/2 ounce dry vermouth
  • 2 scoops vanilla ice cream
  • 1 scoop strawberry ice cream

Directions:

  1. Combine all ingredients in a blender until blended.
  2. Pour into a parfait or pint glass.
  3. Top with whipped cream and a slice of fresh strawberry.

Makes one cocktail.

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24 March 2015 I’ll Have What She’s Having

I’ll Have What She’s Having

March 24, 2015 By

I'll Have What She's HavingCraft cocktails are all the rage and I’ve been experimenting with small batch liquors and various aromatics for a couple years now. Last week, I was approached about publishing some cocktail recipes and this one seemed to be tailor-made for me! The drink was created by Ian Hardie of Huckleberry Bar in Brooklyn.

Caorunn is handcrafted and small batch Scottish gin that is infused with handpicked botanicals, inspired by Celtic tradition.

Ingredients:

  • 1 1/2 parts Caoruun
  • 1/2 parts St. Germain
  • 1/2 parts Aperol
  • 3/4 parts lemon juice
  • 2 dashes Peychaud’s bitters

Directions:

  1. Shake all ingredients and add to a coupe glass.
  2. Garnish with a grapefruit twist.

Makes one drink.

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12 October 2014 Bloody Caesar

Bloody Caesar

October 12, 2014 By

Bloody CaesarsLast week, while I was away on business in Toronto, a friend I had lunch with talked me into a Bloody Caesar. I hadn’t had this drink in ages and now I’m puzzled as to why not – it’s delish!

For those who’ve not had a Caesar, it’s basically a Bloody Mary with Clamato instead of tomato juice. What’s Clamato you might ask? A blend of tomato juice and clam broth sold in Canada. Sounds gross? I guess I could see that UNTIL you’ve had the pleasure of enjoying one.

The cocktail was invented in 1969 in Calgary by Walter Chell, a restaurateur looking to create a new cocktail for the opening of a new Italian restaurant.

The cocktail is so popular within Canada that it’s estimated over 350 million Caesars are drunk every year.

Here’s a basic recipe I’ve adapted from one of my Bloody Mary recipes.

Ingredients:

  • 1 ounce good quality Vodka
  • 6 ounces Clamato Juice
  • 4 dashes Worcestershire sauce
  • 2 dashes hot sauce
  • Lime wedge
  • Celery salt
  • 1 crisp celery stalk
  • Freshly ground pepper

Directions:

  1. In a mixing container or shaker, add the Vodka, Clamato, Worcestershire and hot sauce and mix vigorously.
  2. Rim the edge of a highball glass with the lime then coat the rim in celery salt.
  3. Add ice cubes to the glass to fill halfway then pour the tomato/Vodka liquid over the ice.
  4. Add a celery stalk to the glass and sprinkle with pepper.

Makes 1 drink.

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27 July 2014 Muddled Raspberry Mocktail

Muddled Raspberry Mocktail

July 27, 2014 By

Raspberry-MocktailChef Bryan Gregg of Escape in Montclair shared this tasty Mocktail (cocktail without the booze) recipe that’s perfect for a brunch or a summer BBQ where your guests may not want to imbibe.

I tried it with an ounce of Vodka and it was also fab.

Ingredients:

  • 6 ounces ginger beer
  • 2 Tbsp. muddled raspberries
  • 1 tsp. chopped cilantro
  • Juice of half a lime, about 1 tablespoon

Directions:

  1. Combine all the ingredients in a tall glass.
  2. Pour mixture over ice in a separate tall glass

Makes one mocktail.

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17 July 2014 Summer Cocktails Using Herbs

Summer Cocktails Using Herbs

July 17, 2014 By

LimesParlor is a private members only social club in downtown Manhattan, Parlor specializes in upscale cocktails, crafting unique and seasonal menus. This summer at Parlor, traditional fruity drinks are taking a back seat to a new cocktail trend – cocktails incorporating fresh herbs.

Here are two delicious-sounding cocktails designed by Jarom Kubik to enjoy on a warm summer day

Formula 22

  • 2 oz Don Amado Reposado Mezcal
  • 1 oz Triple Sec
  • 1 oz lime juice
  • 1 oz chamomile simple syrup

Shake and strain over ice into a rocks glass rimmed with a mix of salt and chili powder. Garnish with a lime.

Paper Tiger

  • 2 oz Domaine Canton Ginger Liqueur
  • 0.5 oz Ketel One Citroen
  • 0.5 oz lemon juice
  • 0.5 oz simple syrup
  • 2 pinches of dill
  • 1 dash celery bitters

Shake and strain with a fine strainer over fresh ice in a rocks glass. Top with soda. Garnish with a skewered ginger candy.

Cheers,

Veronique

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2 April 2014 Cocktailing at the New Jersey Wine & Food Festival

Cocktailing at the New Jersey Wine & Food Festival

April 2, 2014 By
Christopher James

Christopher James

Last weekend’s New Jersey Wine & Food Festival at Crystal Springs was THE event to attend for all things…well, wine and food-related. While I enjoyed partaking in the various food and wine activities, one session I truly appreciated was the Local Craft Cocktails session conducted by Mixologist Extraordinaire Christopher James of The Ryland Inn.

The 2013 winner of The Iron Shaker competition created five craft cocktails that were simply outstanding. For those of you who’ve not had the pleasure of enjoying a Chris James-created cocktail, make a point to go visit him at The Ryland Inn in Whitehouse Station. Chris serves up the very best drinks I’ve ever had and puts a great deal of thought into the ingredients he uses including juices, bitters and even the ice. The locally-made booze Chris used in the cocktails was:

  • Dutch’s Sugar Wash Moonshine from Pine Plans, NY
  • Brooklyn Gin from Warwick, NY
  • Laird’s AppleJack from Scobeyville, NJ
  • Widow Jane Bourbon from Brooklyn, NY
  • Bootleggers 21 Vodka from Roscoe, NY
Spring Sparkler in Flute

Spring Sparkler in Flute

While all five drinks were stellar, here’s one you’ll enjoy as the weather warms up a bit:

Spring Sparkler

Ingredients:

  • 2 ounces Brooklyn Gin
  • ½ ounce Campari
  • ¾ ounce lemon juice
  • ¾ ounce simple syrup
  • 1 dash Dutch’s Prohi-bitter

Directions:

  1. Shake all the ingredients and strain into a chilled flute.
  2. Top with 1½ ounces brut Champagne.
  3. Garnish with a horse’s neck of lemon peel.

Cheers to well-made cocktails and artisan mixologists like Chris.

Veronique

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11 March 2014 Signature Drink – Transatlantic Fizz

Signature Drink – Transatlantic Fizz

March 11, 2014 By

Porto DrinkThe warm breezes of Spring are right around the corner and with them, come thoughts of cool, refreshing cocktails. Jonathan Pogash, The Cocktail Guru, has created just the right spring cocktail using Sandeman Porto that I’m sharing to brighten your nearby spring.

Ingredients:

  • 2 oz. Sandeman Founder’s Reserve Porto 
  • 1 oz. Avión Blanco tequila 
  • 3/4 oz. almond syrup 
  • 1 oz. G.H.MUMM Cordon Rouge 
  • 2 strawberries, chopped

Directions:

  1. Muddle the strawberries in the fresh lime and almond syrup. Add the tequila and Sandeman with ice and shake well. Strain over ice into highball glass (or other tall glass of choice). Top with champagne and stir briefly.
  2. Garnish with a slice of strawberry on rim of glass. Serve with traditional Portuguese toasted almonds.
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31 October 2013 The Tim Burton Sour

The Tim Burton Sour

October 31, 2013 By
Photo by The Ryland Inn

Photo by The Ryland Inn

I’m enjoying the resurgence of the sexy cocktail across the country. Pretty glass, craft ice and pristine ingredients pair up with artistic techniques from talented mixologists. One such fellow is Christopher James of The Ryland Inn in New Jersey. Chris has mixed me my favorite drink of 2013 – the Reposado Crusta made with Herradura Reposado Tequila, pomegranate, lime, agave and Cava, a Spanish sparkling wine.

Christopher James

Christopher James

For Halloween, Chris was kind enough to share his festive recipe for The Tim Burton and I’m sharing it with you so you can try it tonight after the sugar-rush kiddies go to bed and you need a little…pick me up.

Ingredients:

  • 2.0 ounces Deaths Door white whisky
  • 0.75 ounce agar-agar clarified lemon juice
  • 0.75 ounce 2:1 simple syrup

Directions:

  1. Stir ingredients with ice cubes for 30 seconds and strain into a chilled coupe.
  2. Garnish with a slice of dehydrated lemon wheel.

Cheers,

Veronique

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13 August 2013 Summer Cocktails by Brancott Estate

Summer Cocktails by Brancott Estate

August 13, 2013 By
Brancott Berry

Brancott Berry

I know the summer’s coming to a close soon but there are still some beautiful weather to come and what best way to celebrate what’s left of the summer than with a fun and delicious cocktail?

These two wine-based cocktails would be perfect for your upcoming Labor Day get-togethers.

Brancott Berry

Ingredients:

  • 3 parts Brancott Estate Sauvignon Blanc (or Chardonnay or Pinot Gris)
  • 3 strawberries, chopped
  • 1 part Gin (like Beefeater or Beefeater 24)
  • Agave nectar to taste
  • juice of ¼ of a lemon
Brancott Minty Peach Sangria

Brancott Minty Peach Sangria

Directions:

  1. In the bottom of a mixing glass, muddle the strawberries in the lemon and agave nectar.
  2. Add remaining ingredients and shake well with ice.
  3. Strain over ice into a wine glass and garnish with a strawberry slice on rim of glass.

Minty Peach Sangria

Ingredients:

  • 3 parts Brancott Estate Sauvignon Blanc (or Chardonnay or Pinot Gris)
  • 3 parts peach nectar
  • 1 part orange-flavored vodka
  • Several mint leaves (for every one serving, use 8-10 mint leaves)

Directions:

  1. Slap the mint leaves between your palms to release oils, then drop into glass.
  2. Add ice and remaining ingredients and stir.
  3. Garnish with a mint sprig and fresh peaches.

Cheers,

Veronique

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Founder’s Fizz

April 22, 2013 By

It’s Springtime and it makes me want to start fixing cocktails to celebrate the nice weather. I just came across a delicious-sounding drink that I thought I’d share with you. It’s main ingredient is Sandeman Founders Reserve Porto. For those of you who aren’t familiar with Sandeman, it’s the world’s leading port and sherry company.

Sandeman is also encouraging Facebook fans to enter their own carbonated concoctions in the Sandeman CO2 Cocktail Challenge for the chance to win a trip for two to Tales of the Cocktail 2013. How neat a trip would that be!?

Ingredients:

  • 2 oz. Sandeman Founders Reserve
  • 1/2 oz. Ballentine’s Blended Scotch Whisky
  • 3/4 oz. blood orange juice
  • 3/4 oz. sweet honey-cucumber water (honey that has been diluted with water that has cucumber slices marinating in it)
  • Cucumber slice for garnish

Directions:

  1. Add ingredients to your carbonator of choice and carbonate. Then pour over ice into a tall glass.

Cheers,

Veronique

 

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