Bell Pepper Spicy & Dirty Martini

January 18th, 2011 § 0 comments § permalink

A spicy, dirty, yet fresh tasting variation of the dirty martini, alive and filled with a daily dose of vegetables!

Makes one drink

INGREDIENTS

Ice
2½ ounces bell pepper infused vodka, recipe below
1 ounce extra dry vermouth
1 ounce spicy pickled olives and pepper brine, recipe below
3 olives and 1 slice of pepper (from the brined goods), for garnish

DIRECTIONS

Fill a shaker with ice and add the vodka, vermouth and brine. Close and shake vigorously. Place the olive and the bell pepper in the bottom of a martini class and strain mixture from shaker into the glass.

Bell Pepper Infused Vodka

Makes 4 cups

INGREDIENTS

2 red bell peppers, deseeded and sliced
4 cups vodka

DIRECTIONS

Place all ingredients in a quart container and let infuse about 2 to 3 days.

Spicy Olive & Pepper Brine

Makes 1 cup

INGREDIENTS

1 (8 ounce) jar stuffed garlic olives
20 to 25 pieces of sliced red, yellow and orange peppers
1 jalapeño, chopped and wrapped in cheese cloth
½ cup water
1 tablespoon salt
Zest and juice of 1 lemon

DIRECTIONS

Place all ingredients in a large glass container. Let brine for about 3 days. Remove the cheesecloth wrapped jalapeño.

El Macau (Nicaragua)

January 18th, 2011 § 0 comments § permalink

The Macau is the Nicaraguan national drink, typically made with Flor De Cana white rum and guava juice. We decided to put our own ginger mango twist on ti in light of featuring our Organic Fair-trade products.

Makes one drink

INGREDIENTS

1½ ounces of ginger infused white rum, recipe below
1 ounce mango juice
½ ounce lime juice
½ ounce ginger syrup, recipe below
Lime peel, for garnish

DIRECTIONS

Shake together in a shaker filled with ice and strain into a lowball glass with ice. Garnish with a lime peel.

Ginger Infused White Rum

Makes 4 cups

INGREDIENTS

½ cup ginger, peeled and sliced
4 cups white rum

DIRECTIONS

Place peeled and sliced ginger (sliced thin but not too thin) in a quart jar, fill with white rum and let infuse about 5-7 days. 5 days for less spicy, 7 days for spicier.

Ginger Syrup

Makes 1 cup

INGREDIENTS

½ cup water
½ cup sugar
½ cup fresh ginger, sliced
3 cinnamon sticks

DIRECTIONS

In a medium saucepan, bring all ingredients to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.

Fume Y Flor (Mexico)

January 18th, 2011 § 0 comments § permalink

Sweet and Smoky is the jest of this one. An intoxicating and powerful drink, its silky and sultry texture with its sweet and smoky vibe, allows one to forget the intoxication factor.

Makes one drink

INGREDIENTS

1 ounce cilantro jalapeño infused tequila Blanco, recipe below
1 ounce mescal
1 ounce elderflower liquor
½ ounce hibiscus honey syrup, recipe below
½ ounce lime juice
½ ounce agaves syrup

DIRECTIONS

Shake in a shaker filled with ice and strain into a martini style glass and garnish with a dried hibiscus flower leaf.

Cilantro Jalapeño Infused Tequila

Makes 4 cups

INGREDIENTS

2 jalapeños, deseeded and sliced thin
½ cup cilantro leaves and stems
4 cups tequila Blanco

DIRECTIONS

Place all ingredients in a quart jar. Let stand about 4-6 days. Less days for less heat, 6 days for the hottest!

Hibiscus Honey Syrup

INGREDIENTS

½ cup water
½ cup honey
¼ cup dried hibiscus flowers

DIRECTIONS

In a medium sauce pan place all ingredients. Bring to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.

Ginger Blackberry Sparkling Wine (Argentina)

January 18th, 2011 § 0 comments § permalink

Our beautiful blackberries are paired with ginger in this sweet & spicy sparkling wine, it’s both exotic and colorful and the spiciness of the ginger balances nicely with the sweetness of the berries. In Argentina, berries and sparkling wine go hand in hand!

Makes one drink

INGREDIENTS

¼ cup sugar
¼ cup water
2 teaspoons ginger, peeled and chopped fine
8 ounces blackberries
4-5 ounces sparkling wine

DIRECTIONS

In a medium saucepan combine the sugar, water, ginger and blackberries, bring to a boil, reduce heat and turn low and let simmer for about 10 minutes. Allow to cool. Process the mixture in a blender and blend until smooth. Strain through a fine mesh strainer.

To assemble the drink, place 1 ounce of the blackberry ginger liquid on the bottom of the champagne flute and fill with sparkling wine. Garnish with a blackberry or a fresh ginger silver.

Gingito (Dominican Republic)

January 18th, 2011 § 0 comments § permalink

Another sweet and peppery addition to the mix. Ginger and basil combine well in this deep dark powerful vixen of a drink!

Makes one drink

INGREDIENTS

2 ounces ginger black pepper infused dark rum, recipe below
1 ounce ginger red basil cinnamon syrup, recipe below
1 ounce lime juice
Ginger, clove, black pepper bitters
Lime peel, for garnish

DIRECTIONS

Combine all items in a shaker and shake with ice. Strain into a martini style glass and place a few drops of the ginger, clove, black pepper bitters on top. Garnish with a lime peel.

Ginger, Black Pepper Rum

Makes 4 cups

INGREDIENTS

½ cup ginger, peeled and sliced
1 tablespoon cracked black peppercorns
4 cups Dark Rum

DIRECTIONS

Spice all ingredients in a quart container and let infuse about 5-7 days. 5 days for less spicy, 7 days for spicier.

Ginger Red Basil Cinnamon Syrup

Makes 1 cup

INGREDIENTS

½ cup water
½ cup sugar
½ cup ginger, sliced
½ cup red basil
3 cinnamon sticks

DIRECTIONS

In a medium sauce pan place all ingredients. Bring to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.

Negro Modelo Cocktail (Mexico)

January 18th, 2011 § 0 comments § permalink

For the beer drinkers who can’t decide between beer or a cocktail, we offer a house favorite, it’s like a heavy meal with a spicy and boozy kick! Highlighting our fresh cilantro and homemade Tabasco.

Makes one drink

INGREDIENTS

2 ounces cilantro jalapeño infused tequila Blanco, recipe below
½ ounce agave syrup
½ ounce lime juice
1 teaspoon house made cilantro, chipotle lime Tabasco, recipe below
Negro Modelo
Smoked salt
Lime wedge, for garnish

DIRECTIONS

Shake everything but the beer in a shaker and strain into a beer glass. Fill glass up with the Negro Modelo and garnish with a smoky salted lime wedge and a cilantro leaf.

Cilantro Jalapeño Infused Tequila

Makes 4 cups

INGREDIENTS

2 jalapeños, deseeded and sliced thin
½ cup cilantro leaves and stems
4 cups tequila Blanco

DIRECTIONS

Place all ingredients in a quart jar. Let stand about 4-6 days. Less days for less heat, 6 days for the hottest!

Cilantro Chipotle Lime Tabasco

INGREDIENTS

2 red bell peppers, deseeded and chopped
3 jalapeño peppers, roasted, peeled and chopped
1 can chipotle chilies in adobo, chopped
3 cloves garlic, roasted
1 tablespoon salt
1 cup citrus champagne vinegar
½ cup water
Zest of 2 limes
Juice of 3 limes
1 teaspoon smoked salt

DIRECTIONS

In a medium sauce pan, combine, red bell peppers, jalapeño, chipotles, garlic, salt, vinegar and water.
Bring to a boil and let simmer for about 5-7 minutes. Allow to cool. Place in a blender and add lime juice, lime zest and smoked salt. Blend. Add more salt as needed.

Peruvian Pisco Sour (Peru)

January 18th, 2011 § 0 comments § permalink

Many of our products this time of year are coming from Peru including the mangoes, in light of this we thought we would add a little mango & basil to our pisco sours and top it off with some ginger bitters!

Makes one drink

INGREDIENTS

1½ ounces pisco
½ ounce lemon juice
½ ounce lime juice
1 ounce mango puree, recipe below
½ ounce basil syrup, recipe below
1 egg white
Ginger, clove, black pepper bitters

DIRECTIONS

Shake all the ingredients in a shaker and strain into a martini style glass. Add a few dashes of ginger clove black pepper bitters.

Mango Puree

Makes 1 cup

INGREDIENTS

1 to 2 mangoes, peeled and chopped
Water

DIRECTIONS

Place mangoes in blender and blend until smooth. If too thick, add water to make a thinner consistency.

Basil Syrup

Makes 1 cup

INGREDIENTS

½ cup water
½ cup sugar
½ cup basil

DIRECTIONS

In a medium sauce pan place all ingredients. Bring to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.

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