6 June 2019 House Party Punch

House Party Punch

June 6, 2019 By

With so many summer parties happening in the next couple of months, fun cocktail ideas are always welcomed. For those of you, like me, who don’t want to be making individual cocktails for your guests all night, punch bowls and large format drinks are the way to go! Let your guests self-serve and you can enjoy your gathering.

Here’s a delicious punch recipe idea made using watermelon juice that’s going to be a favorite at your next party.

Recipe and photo courtesy of award-winning mixologist Christopher James of Felina (http://felinarestaurant.com) in Ridgewood, NJ.

Follow Chris on Instagram at @kingjamescocktails

Christopher James

Ingredients:

  • 1.5 parts tequila blanco, Chris recommends Tequila Espolon Blanco
  • 1.0 part watermelon juice
  • 0.5 part tangerine juice
  • 0.5 part lime juice
  • 0.5 part simple syrup (here’s a link to my easy recipe. Chris recommends doubling the sugar for a thicker simple syrup, known in the biz as 2:1)
  • 1.0 part chilled spring water
  • 1 bottle of Champagne, Chris recommends Perrier Jouet brut

Directions:

  1. Combine all ingredients (except Champagne) in a non-reactive container and briefly stir to integrate.
  2. Pour the cocktail mixture over a large hunk of clear ice in a punch bowl.
  3. Add ¼ of the bottle of Champagne to the mixture in the punch bowl, leaving the rest of the bubbly for guests to add to their cocktail to give it additional fizz.
  4. Garnish the punch with mint sprigs and citrus thyme flowers.

Cheers,

Veronique

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4 February 2016 Masters of Mixology Dinner at Crystal Springs Resort

Masters of Mixology Dinner at Crystal Springs Resort

February 4, 2016 By

On 2/21, Crystal Springs Resort will host a Masters of Mixology Dinner featuring author Warren Bobrow and cocktail expert Christopher James.

Chris JamesThis exclusive event will feature a five-course menu by Executive Chef Anthony Bucco paired with cocktails from two of New Jersey’s premier mixologists. Bobrow will demonstrate a cocktail from his popular series of books then dinner and cocktails will follow in the resort’s award-winning Wine Cellar.

The menu and pairings:

First Course

Amberjack – blood orange/grapefruit/meyer lemon

Le Premier – Reyka vodka, grapefruit, tangerine, Champagne

Second Course

Octopus Chili – parsnip/pumpkin seeds

Sweet River – Glenfiddich 12, cachaça, lime, demerara, Regan’s no. 6

Third Course

Pheasant – fennel/pomegranate/chicory

Monkey Gland – Hendricks gin, orange, grenadine, absinthe

Fourth Course

Lamb – heirloom carrots/honey/clove

The Corsa Cocktail – Monkey Shoulder whiskey, Drambuie, Angostura

Dessert Course

Yogurt – poppy seed/streusel/oro blanco

El Ultimo – Ancho Reyes, Sailor Jerry rum, tawny port

The Masters of Mixology Dinner is $150 per person, inclusive of the food and cocktails; tax and gratuity extra. The event begins with a cocktail reception at 5pm followed by dinner at 6pm in the Wine Cellar. Reservations are extremely limited and can be made by calling 844-207-3203.

Crystal Springs’ Wine Cellar is located at 1 Wild Turkey Way in Hamburg, NJ.

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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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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