January 5th, 2013 § § permalink
Ingredients
1 ounce Seneca Drums Gin (Finger Lakes Distilling Co.)
1 ounce Cynar
½ ounce *Salsify Orange Syrup
½ ounce Amberthorn Dry Vermouth (New York Astby Co)
Oven Dried Salsify Stick Garnish
For the Salsify Orange Syrup:
2 salsify roots, chopped
1 cup water
Juice of 1 orange
Zest of 1 orange
½ cup sugar
Directions
In an old fashioned glass filled with ice place the gin and the cynar, add the syrup and vermouth and stir, garnish with a dried salsify stick.
*Salsify Orange Syrup- Combine two chopped salsify roots in a medium saucepan with 1 cup of water, the juice of 1 orange, the zest of 1 orange and ½ cup of sugar. Bring to a boil and reduce heat and simmer for about 8-10 minutes. Take off heat and cool. Chill.
January 5th, 2013 § § permalink
Ingredients
1 lemon, halved and sliced thin
1 lime, halved and sliced thin
1 orange, halved and sliced thin
1 mandarin, halved and sliced thin
8 kumquats, halved
1 medium celery root, peeled and cubed small
2-3 kaffir lime leaves
1 bottle Dorothy Parker Gin (New York Distilling Co.)
*Rosemary Sugar Salt
*Rosemary Syrup
Fresh pink grapefruit juice
Aperol
For the Rosemary Sugar Salt:
1 tablespoon turbinado sugar
2 tablespoons pink Himalayan salt
1 tablespoon fresh rosemary leaves
For the Rosemary Syrup:
1 large handful fresh rosemary leaves
½ cup water
½ cup sugar
Directions
In a large mixing bowl mix together the citrus slices, kumquats, celery root, and kaffir lime leaves. Distribute the mixture equally into two large mason jars and fill with gin. Let stand in an ambient temperature dark place for about a week to infuse the flavors.
Rub the rim of a tall glass with a citrus segment and dip into the *Rosemary Sugar-Salt. Place 2 ounces of the infused gin in the glass and add ½ ounce *Rosemary Syrup. Fill with fresh pink grapefruit juice and add a splash of aperol.
*Rosemary Sugar Salt– Mix together 1 tablespoon turbinado sugar with 2 tablespoons pink Himalayan salt. Place the salt and sugar mixture on a cutting board and add 1 tablespoon fresh rosemary leaves. Chop the rosemary together with the salt until a fine, granular mixture comes together.
*Rosemary Syrup-Combine 1 large handful of fresh rosemary leaves together with ½ cup water and ½ cup sugar and bring to a boil. Reduce heat and simmer for about 6-9 minutes. Take off heat, cool and strain. Chill.
January 5th, 2013 § § permalink
Ingredients
1 sweet potato, peeled and cubed small
1 vanilla bean
1 cinnamon stick
1 bottle Basil Hayden’s Bourbon Whiskey
*Balsamic Syrup
*Black Pepper Sugared Pecans
For the Balsamic Syrup:
½ cup balsamic vinegar (high quality)
For the Black Pepper Sugared Pecans:
1 tablespoon butter
½ cup pecans
1 tablespoon raw or turbinado sugar
2 teaspoons black pepper, cracked
Directions
In a large mason jar, place the sweet potato, vanilla bean and the cinnamon stick, fill with the bourbon. Let stand in an ambient temperature dark place for about a week to infuse the flavors into the bourbon.
In a rocks glass pour 2 ounces of the infused bourbon and a tiny drizzle of the balsamic syrup. Garnish by adding a black pepper sugared pecan.
*Balsamic Syrup-Place the balsamic vinegar in a small sauce pan on medium high heat. Reduce by about half until a thick syrup is created, about 6-8 minutes. Set aside and allow to cool to room temperature.
*Black Pepper Sugared Pecans-In a small sauté pan on medium heat, melt the butter, add the pecans and sauté about a minute. Sprinkle the sugar and black pepper over the buttered pecans and continue to stir and sauté for another minute. Place on a plate and allow the sugar to harden and the pecans to cool completely.
January 5th, 2013 § § permalink
Ingredients
3 ounces gin
½ ounce dry vermouth
½ ounce pickled turnip brine
Pickled Turnip Wheels
Cilantro leaves for garnish
Directions
In a glass filled with ice, add the gin and vermouth and stir. Add the turnip brine liquid and strain into a martini glass. Place one pickled turnip wheel to float on the top with a cilantro leaf on top of the wheel.
January 5th, 2013 § § permalink
Ingredients
2 orange beets, peeled and chopped
1 sprig of fresh tarragon, a few leaves reserved
Juice of 1 orange
1 tablespoon of orange zest
¼ cup sugar
½ cup water
Champagne or sparkling wine
1 navel orange for garnish
Directions
Combine the beets, tarragon, orange juice, zest, sugar, and water in a medium saucepan and bring to a boil. Reduce the heat and simmer for about 8-10 minutes. Take off the heat and allow to cool. Strain and refrigerate the syrup until ice cold. Place ½ an ounce of the syrup in the bottom of a champagne flute and fill with champagne. Garnish with one tarragon leaf and an orange-peel twist, releasing the oils over the flute while twisting.
April 9th, 2012 § § permalink
©Nissa Pierson, Ger-Nis Culinary & Herb Center, Gowanus Brooklyn
Ingredients
1 cup simple syrup
½ cup fresh mint leaves
2 tablespoons fresh parsley leaves
3 fresh strawberries, de-stemmed and chopped
2 teaspoons lemon zest
Juice of one lemon
Directions
Combine all the ingredients in a blender and blend until a smooth pesto-like sauce is created. Add about a half of a tablespoon of the sweet pesto to the top of 1 ounce of New York Distilling Company Gin. Gently Swirl the elixir down.
April 9th, 2012 § § permalink
©Nissa Pierson, Ger-Nis Culinary & Herb Center, Gowanus Brooklyn
Ingredients
1 cup turbinado sugar simple syrup*
½ cup fresh lemon thyme leaves
1 tablespoon mint leaves
1 tablespoon freshly grated ginger
2 tablespoons lemon zest
Juice of one lemon
1 ounce New York Distilling Company Rye
Directions
Combine all the ingredients in a blender and blend until a smooth pesto-like sauce is created. Add about a half of a tablespoon of the sweet pesto to the top of 1 ounce of New York Distilling Company Rye. Gently swirl the elixir down.
April 9th, 2012 § § permalink
©Nissa Pierson, Ger-Nis Culinary & Herb Center, Gowanus Brooklyn
Ingredients
1 bunch fresh mint
1 bunch fresh parsley
1 teaspoon lemon zest
2 ounces gin (New York Distilling Company – Dorothy Parker)
½ ounce Gran Classico
1 ounce Rhubarb Pink Peppercorn Honey Nectar*
½ ounce lemon juice
Lemon wheel garnish
Pink Peppercorn Parsley Sugar*
Brooklyn Hemispherical Rhubarb Bitters
Directions
Gently muddle about 10 mint and 10 parsley leaves along with lemon zest in a mixing glass until all the oils from the herbs are released, about 5-8 seconds. Add the gin, Gran Classico, Rhubarb Pink Peppercorn Honey Nectar and lemon juice. Fill the shaker with ice and shake vigorously for about 10 seconds. Strain into a chilled coupe or martini style class. Float the lemon wheel on top of the drink and sprinkle a tiny bit of the Pink Peppercorn Parsley Sugar on the wheel. Drop three to four drops of Brooklyn Hemispherical Rhubarb Bitters onto the lemon wheel.
*Rhubarb Pink Peppercorn Honey Nectar – In a sauce pan combine 2 pounds fresh rhubarb (chopped) with ½ cup sugar, 1 tablespoon lemon zest, 2 cups water, 1 tablespoon pink peppercorns (crushed), small hand full fresh mint leaves and large handful of fresh parsley leaves and bring to a boil. Reduce and let simmer for 10-12 minutes. Take off heat and strain. Add the honey to the warm mixture and mix well. Cool completely.
*Pink Peppercorn Parsley Sugar – Mix together 1 tablespoon fresh parsley chopped superfine, 1 teaspoon pink peppercorns (crushed) and 1 tablespoon turbinado sugar. Squeeze two drops of rhubarb bitters to sugar mixture to moisten.
April 9th, 2012 § § permalink
©Zachary Sharaga, Louis 649, Alphabet City Manhattan
Ingredients
2 ounces white rum
1 ounce lime juice
1 ounce fresh sorrel simple syrup*
Directions
Shake all ingredients together in a shaker. Strain into a chilled flure glass. Garnish by inserting a blade of sorrel vertically into flute. (Break stem off of sorrel blade so that an approximately 1-inch tip sticks out above the washline.)
*Fresh Sorrel Simple Syrup – Combine 1 cup of water, 1 cup of sugar and 1 teaspoon of lemon zest in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool completely. Add 2 handfuls of fresh sorrel (about 20 Â leaves – leaves only, no stems). Blend the mixture in a blender until ultra smooth and strain through a fine mesh strainer or cheese cloth. Use immediately in order to keep the bright green color.
April 9th, 2012 § § permalink
©Brendan Casey, Quarter Bar, South Slope Brooklyn
Ingredients
1½ ounce gin (New York Distilling Company-Dorothy Parker)
½ ounce Carpano Antica Vermouth
2 drops of lavender infused green chartreuse*
½ ounce lemon thyme
½ ounce lemon thyme brown sugar syrup*
Lemon peel
Directions
Add all the ingredients into a shaker filled with ice and double strain into a chilled coupe or martini style glass. Garnish with a large lemon peel, releasing the oils over the cocktail before submerging it into the glass.
*Lavender Infused Green Chartreuse – Combine in a small mason jar 2 ounces of green chartreuse with 1 teaspoon of dried lavender flowers. Seal the jar and let infuse for 3 days, shaking once per day. Strain out the lavender flowers prior to use.
*Lemon Thyme Brown Sugar Syrup – Combine 1 part organic brown sugar, 1 part water and a large handful or bunch of lemon thyme in medium sauce pan and bring to a boil while stirring. Let boil for about 5 minutes in total taking it on and off the heat the entire time. Cool, strain and bottle.
April 9th, 2012 § § permalink
©Justin Briggs, Barbes, Park Slope Brooklyn
Ingredients
5-8 fresh Thai basil leaves
.25 ounces demerara-ginger syrup*
2 ounces Martinique Rum Agricole or Smith & Cross
.5 ounces Madeira Meio Doce (medium sweet)
1 ounce lime juice
Ginger beer
Candied Ginger
Directions
Muddle together in a mixing tin Thai basil leaves and demerara-ginger syrup. Add the rum, Madeira and lime juice and shake with vigor. Strain over ice into a collins or highball glass. Top with ginger beer and garnish with a piece of candied ginger and Thai basil leaf.
*Demerara-Ginger Syrup – Combine 8 ounces fresh ginger juice, 16 ounces demerara sugar, 8 ounces water, 1 star of anise and 1 teaspoon vanilla extract. Bring to a boil and simmer for about 10 minutes. Strain, cool and chill.
*Regular basil leaves can be substituted for Thai basil in a pinch!
April 9th, 2012 § § permalink
©Rafael Hasid, Wolf & Deer, Park Slope Brooklyn
Ingredients
6-8 fresh mint leaves
2 ounces vodka
1 ounce wiki-dandelion puree*
1 ounce lemon thyme & mint syrup*
1 ounce lime juice
Lemon peel
Meyer Lemon Brooklyn Hemispherical Bitters
Directions
Muddle the mint leaves in a shaker until all the oils are released from the mint. Fill the shaker with ice, kiwi-dandelion puree, vodka, lemon thyme & mint syrup, and lime juice and shake vigorously. Strain into a chilled coupe or martini style glass and serve garnished with a lemon peel, after releasing the oils over the glass. Place a few drops of Meyer Lemon Brooklyn Hemispherical Bitters over the top.
*Kiwi-Dandelion Puree – In a blender mix 1 cup dandelion greens (no stems), one kiwi (peeled), one handful of mint leaves and ½ cup water. Blend until totally smooth. Strain with a fine mesh strainer and chill.
*Lemon Thyme & Mint Syrup – Combine 1 cup sugar and 1 cup water in a saucce pan and bring to a boil. Add a small handful of fresh lemon thyme and a handful of fresh mint and allow the syrup to simmer for about 8 minutes. Take off heat and strain. Allow the syrup to cool completely before use.
April 9th, 2012 § § permalink
©Regina Christiansen, Blueprint, Park Slope Brooklyn
Ingredients
25 ounces honey syrup*
Brooklyn Hemispherical Icelandic Bitters
2 small fresh tarragon sprigs
2 ounces gin (New York Distilling Company-Dorothy Parker)
Directions
In a mixing glass combine honey syrup, 1 full dropper of Brooklyn Hemispherical Icelandic Bitters and 1 sprig of fresh tarragon. Muddle gently in order to release the oils from the herb, making sure not to pulverize the herb. Add the gin and ice and stir slowly to chill. Fine strain into a chilled rocks glass (without ice) and garnish with another small sprig of fresh tarragon, making sure to slap it between your hands before placing it into the glass in order to release the oils from the herb.
*Honey Syrup – Whisk together 1 cup honey with ¼ cup hot water until emulsified. Cool.
January 13th, 2012 § § permalink
Serves 6
Ingredients
2 pears, peeled, seeded and chopped
½ cup fresh cranberries
2 tablespoons brown sugar
Prosecco
Directions
In a small saucepan over medium heat, add pears and cranberries and cook until soft; 10 to 15 minutes. Remove from heat and allow to cool, then add to blender. Blend until smooth and strain through a fine mesh strainer. Pour a small amount of strained pear/cranberry mixture into champagne glasses and top with Prosecco.
January 13th, 2012 § § permalink
Makes 1 liter
The toffe, praline, vanilla and dried fruit tones in the initial rush of tasting bourbon elixir and charred oak barrels give the Bourbon and spicy firmness that blends in well with this Middle Eastern inspired elixir!
Ingredients
1 tablespoon, coriander seeds, cracked fine
1 teaspoon black pepper, cracked fine
1½ cups bourbon, Makers Mark 46 preferred
½ cup dark chocolate, semi sweet, chopped fine
½ cup honey
2 cups sweetened condensed milk
1 cup heavy cream
½ cup whole milk
½ cup tahini
½ vanilla bean, seeds scraping
½ teaspoon almond extract
Directions
Place the coriander and the black pepper in a small mason jar of bourbon (about ½ cup) and let infuse for about 4 days in a dark cool place. In a double broiler place the chocolate, honey, coriander & black pepper bourbon infusion and slowly melt the chocolate, storing until smooth. Set aside to cool. In a blender place the remainder of the bourbon, condensed milk, heavy cream, milk, tahini, vanilla bean and the almond extract and blend until smooth. (The blending part may need to be done in two batches) Bottle and refrigerate!
January 4th, 2012 § § permalink
Ingredients
3 ounces Kraken rum
½ ounce lemon juice
½ ounce orange juice
2-3 mint leaves
1 ounce orange peel black pepper syrup (recipe follows)
2 ounces homemade ginger ale
Sparkling wine
“Moroccan” Spiced Candied Kumquats (recipe follows)
Directions
Mix together the kraken, lemon juice, orange juice, mint leaves, ginger ale and syrup and pour into an old fashioned or short class. Fill the glass with extra ice if needed and top with sparkling wine. Garnish with the candied kumquats and a mint leaf.
Orange Peel Black Pepper Syrup
Makes 2 cups
Ingredients
1 cup turbinado sugar
1 cup water
1 tablespoon black peppercorns, cracked
Peels of 1 orange
3-4 kumquats halved
1 cinnamon stick
Directions
Place all the ingredients in a medium sauce pan and bring to a boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5 minutes. Take off heat and let stand for 15 minutes, strain.
Moroccan Spiced Candied Kumquats
Makes 2 cups
Ingredients
1½ cups kumquats, halved
½ cup orange liquor
½ cup turbinado sugar
½ cup honey
¼ cup water
2 star anise
2 cloves
3 all spice berries
10 black peppercorns
1 cinnamon stick
1 teaspoon nutmeg, freshly grated
1 vanilla bean, split and seeds removed
Directions
Place all the ingredients in a medium saucepan and bring to a boil, stirring to make sure sugar dissolves. Reduce the heat to a low simmer and continue to cook for about 15-20 minutes. Making sure to stir often while the liquid thickens and the kumquats shrivel up. Cook until most the liquid is cooked down. Take off heat and allow to cool, making sure to discard the anise, cloves, allspice, peppercorns, cinnamon stick and vanilla bean shell. Store in a glass jar or container in the refrigerator for up to 2 months. Take out of the refrigerator and bring to room temperature before serving.
January 4th, 2012 § § permalink
Ingredients
2 ounces prune infused gin (recipe follows)
2 ounces hum liquor
1 ounce lemon juice
1 ounce cardamom ginger black pepper syrup (recipe follows)
Sparkling Wine
“Moroccan” Spiced Brown Sugar (recipe follows)
Gin Infused Prunes
Directions
In a shaker filled with ice, place the gin, hum liquor, lemon juice, and syrup and shake vigorously. Strain into an old fashioned martini style glass and top with sparkling wine. Garnish with a gin infused prune rubbed with Moroccan Spiced Brown Sugar on a toothpick.
Prune Infused Gin
Ingredients
1 liter of gin
12 prunes, halved
Directions
Place the prunes and the gin in a large mason or glass jar. Allow to infuse for about 3-4 days in a cool dark place. Remove the prunes and reserve for cocktail.
Cardamom Black Pepper Syrup
Makes 2 cups
Ingredients
1 cup turbinado sugar
1 cup water
1 tablespoon black peppercorns, cracked
5 cardamom pods, crushed (whole pod)
Directions
Place all the ingredients in a medium sauce pan and bring to a boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5 minutes. Take off heat and let stand for 15 minutes, strain.
“Moroccan” Spiced Brown Sugar
Makes 1 cup
Ingredients
1 tablespoon Rad El Hanout (traditional recipe follows)
½ cup turbinado sugar
¼ cup brown sugar
Directions
Place all the ingredients in a bowl and mix well.
Ras El Hanout (Traditional)
Makes approx 10 ounces
Ingredients
1 nutmeg ball, crushed
1 cinnamon stick, crushed
½ tablespoon black peppercorns
1 tablepsoon white peppercorns
1 tablepsoon poppy seeds
1 tablespoon rose bud petals, dried
1 tablespoon lavender buds, dried
½ teaspoon anise seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon allspice berries
6 green cardamom pods
3 whole cloves
1 teaspoon black mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon saffron
1 tablespoon turmeric, ground
1 tablespoon mace, ground
1 teaspoon red chili peppers, crushed
½ teaspoon cayenne pepper
1 tablepsoon ginger, ground
1 tablespoon dried galangal root pieces (optional)
1 tablespoon dried orris root pieces (optional)
Directions
In a ziplock bag or plastic, crush the nutmeg and cinnamon sticks with a mallet, hammering and pounding until small chunks are formed. Take all of the seeds and non powder items and grind in a spice grinder or coffee grinder, until pulverized. You may have to do this in batches if your grinder is small. Place the ground items in a medium mixing bowl. Take the remainig powdered items as well as the root pieces and mix into the ground items until totally mixed. Store in an airtight container in a cool dark and dry place, will keep for about 4-5 months.
January 4th, 2012 § § permalink
Ingredients
3 ounces bourbon
½ ounce lemon juice
1 ounce cinnamon stick black pepper syrup (recipe follows)
1 ounce sweet cinnamon vinegar (recipe follows)
1 tablespoon fig compote (recipe follows)
Directions
Place all the ingredients in a shaker filled with ice and shake vigorously. Strain into an old fashioned martini glass and garnish with a lemon peel.
Cinnamon Black Pepper Syrup
Makes 2 cups
Ingredients
1 cup turbinado sugar
1 cup water
1 tablespoon black peppercorns, cracked
2 cinnamon sticks, smashed
Directions
Place all the ingredients in a medium sauce pan and bring to a boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5 minutes. Take off heat and let stand for 15 minutes, strain.
Sweet Cinnamon Vinegar
Makes 1 cup
Ingredients
1 cup apple cider vinegar
2 cinnamon stick, smashed
½ cup dark brown sugar
Directions
Place the apple cider vinegar and cinnamon in a small saucepan and bring to a boil. Turn the heat down to a rolling low boil and let reduce by half. Add the brown sugar and stir well. Bring to a boil again and then again reduce heat but this time to a slow simmer. Allow to simmer for about 10 minutes until the mixture is thick. Take off heat and let stand to cool for 5-10 minutes and then strain. Store in the refrigerator for up to five weeks.
Fig Compote
Makes 2 cups compote
Ingredients
1 pound fresh black figs, ripe & sweet, de-stemmed & chopped
1 cup simple syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped fine (optional)
Directions
Place all ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer uncovered, stirring often for about 1 hour. Remove from heat and discard the cinnamon stick. Store in a covered jar in the refrigerator for up to three weeks.
January 4th, 2012 § § permalink
Ingredients
3 ounces gin
½ ounce mint infused dry vermouth (recipe follows)
½ ounce preserved lemon liquid (recipe follows)
2-3 drops harissa (recipe follows)
Preserved lemon garnish
Mint leaf garnish
Directions
In a glass filled with ice place the gin and the vermouth and stir. Add the lemon preserved liquid and strain into a martini glass. Place one preserved lemon segment and a mint leaf in for garnish and drop 2-3 drops harissa in the center.
Quick Preserved Lemons
Makes 3 cups
Ingredients
10 lemons, scrubbed of any wax or residue
3 tablespoon kosher salt
3 tablespoons sugar
½ cup lemon juice
Directions
Slice lemons, including peel, removing as many seeds as possible. Put the lemons and their juice in a bowl, and sprinkle with the salt and sugar. Toss well, and transfer to a jar. Let the mixture sit for at least 3 hours at room temperature, shaking the jar periodically. It can be served at that point or refrigerated for up to a week.
Ger-Nis Harissa
Makes 2 cups
Ingredients
8 dried guajillo chilies, stems removed, broken
5 dried red chilies, stems removed, broken
1 dired chili de arbol
1 cup boiling water
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon caraway seeds, toasted
4 garlic cloves
1 bell pepper, roasted & peeled
1 tablespoon lemon zest
3 tablespoons lemon juice
1 tablespoon salt
2 tablespoons olive oil
2 tablespoons fresh mint leaves (optional)
Directions
Place the dried chilies in a medium bowl and cover with the boiling water, let stand for about 15 minutes, allowing the chilies to soften. Grind the toasted seeds until a powder is formed. Transfer the softened chilies, the spices, the garlic, the red pepper, the lemon zest and juice, the salt and the olive oil into a food processor and process until smooth. At this stage add the fresh mint leaves and process until all the mint is chopped and incorporated. Season with salt to taste. Store in the refrigerator for up to 1 month.
Mint Infused Vermouth
Ingredients
1 bottle dry vermouth
20 fresh mint leaves, torn in half
Directions
In a mason jar or large jar combine the vermouth and the mint and allow to infuse, turning upside down periodically, for 2 days. Strain.
January 4th, 2012 § § permalink
Ingredients
1 ounce Spicy Bourbon Fig Honey (recipe follows)
Sparkling wine
Black Peppercorn Garnish
Directions
In a champagne glass place 1 ounce of the syrup and fill with sparkling wine. Garnish with freshly grated nutmeg dust and a dried fig.
Spicy Bourbon Figs Honey
Makes 2 cups
Ingredients
½ cup bourbon
½ cup dried figs, chopped
1 cinnamon stick
2 teaspoons black peppercorns, cracked
1 teaspoon freshly grated nutmeg
½ cup simple syrup
1 cup honey
Directions
In a mason jar or other container, combine bourbon, dried figs, cinnamon stick and black peppercorns and allow to infuse for about 1 week. After the concoction has infused combine all remaining ingredients as well as the infusion in a sauce pan and bring to a boil. Reduce heat and allow to simmer for about 8-10 minutes. Cool and strain.
January 4th, 2012 § § permalink
Ingredients
1 ounce orange juice
1 ounce fennel seed syrup (recipe follows)
Cava
Cinnamon dusting
Directions
Place one ounce of the orange juice and one ounce of the fennel seed syrup in a champagne glass and fill with cava. Garnish with a dusting of freshly grated cinnamon.
Fennel Seed Syrup
Makes 2 cups of syrup
Ingredients
¾ cup sugar
1½ cups water
¼ cup orange juice
1 tablespoon orange zest
1 tablespoon fennel seed, crushed
Directions
Place all the ingredients in a saucepan and bring to a boil, stirring to dissolve sugar. Reduce heat and simmer for about 5 minutes. Cool and strain.
January 4th, 2012 § § permalink
Ingredients
Pomegranate Black Pepper Molasses (recipe follows)
Sparkling wine
Pomegranate seeds for garnish
Directions
Pour one ounce of pomegranate black pepper molasses in a champagne glass and fill with champagne. Garnish with a few pomegranate seeds.
Pomegranate Black Pepper Molasses
Makes 2 cups
Ingredients
5 cups pomegranate juice
1 cup sugar
¼ cup lemon juice
1 teaspoon lemon zest
1 tablespoon cracked black pepper
Directions
Place all the ingredients in a saucepan and bring to a boil. Reduce to a simmer and allow to reduce by half or about 45 minutes. Allow to cool and strain.
December 16th, 2011 § § permalink
Ingredients
1 cup brown sugar
1 cup water
¼ cup dried cherries, chopped
¼ cup dried blueberries, chopped
Sparkling wine
Directions
In a small saucepan over medium heat, add cranberries, apples, water and sugar. Bring to a boil and then reduce heat. Let simmer gently for about 5 times. Cool, blend and strain. Place 1-2 ounces in a champagne class and add some bubbly!
December 16th, 2011 § § permalink
Ingredients
1 cup brown sugar
1 cup water
¼ cup frozen cranberries, chopped
1 apple, cored and chopped fine
Directions
In a small saucepan over medium heat, add cranberries, apples, water and sugar. Bring to a boil and then reduce heat. Let simmer gently for about 5 minutes. Cool, blend and strain. Place 1-2 ounces in a champagne glass and add some bubbly!
December 15th, 2011 § § permalink
Don’t worry I would never leave you without options for drinking your dates! This one is not the prettiest drink but is quite deliciously sweet and special! First make some date & honey puree, chopped dates boiled with some honey and pureed into a puree. Place about 1 ounce of date puree in a high ball glass filled with ice, and 2 ounces of high end orange liquor, add about 2 ounces of gin stir and fill the glass with champagne. Garnish with a zest of an orange!
December 11th, 2011 § § permalink
The holidays are a time for celebrating and getting all snazzed up while we mix and mingle with family & friends. As with everything in the Ger-Nis kitchen, we want creativity to soar while keeping our work minimal and flavor maximized. Here are some of our favorite cocktail recipes, some are indeed a bit weird but all delicious as well as simple to prepare, and of course in true Ger-Nis style fresh herbs abound! So get out your shaker and bring together friends and family and start celebrating the holidays, its time!

Cranberry Pear Thyme Cocktails
Pomegranate Sage Manhattan
Tarragon Beetini
Whiskey Citrus Basil Smash
Brown sugar Rum Kumquat Mojito
Agua de Valencia
Fume Y Flor
Apple Thyme Side Car
Bell Pepper spicy & Dirty Martini
Blood Orange Margarita
Ger-Nis Herbal Pisco Sour
The Gingy
Honey & Lavender Champagne
Negro Modelo Cocktail
Rosemary Cardamom Plum Coolers
The Sweet Delicate Friday
Sweet Herbal Mimosas
The Bollywood
December 9th, 2011 § § permalink
Ingredients
2 tablespoons fresh rosemary leaves
1/4 cup sugar
1 cup water
1 cinnamon stick
1 ripe plum, deseeded and chopped
1 bottle sparkling rose
Directions
Combine the rosemary leaves, sugar, water, cinnamon stick and plums in a medium saucepan, stir well and bring to a boil. Reduce the heat and allow to simmer for about 5-7 minutes. Discard cinnamon stick and allow to cool. Blend until smooth and pour through a fine mesh strainer. Chill. Place about 1-2 ounces of the chilled syrup in the bottom of a champagne glass and fill with sparkling rose and stir.
Garnish with a sprinkle of fresh cinnamon.
November 4th, 2011 § § permalink
Makes 1 drink
Ingredients
2 ounces apple pie syrup (recipe follows)
Prosecco
Directions
Place about 2 ounces of the apple pie syrup in a champagne flute (less for less sweet) and fill with Prosecco, garnish with a bit of grated fresh cinnamon, stir and enjoy!
Apple Pie Syrup
Makes 2 cups
Ingredients
1 cup apple cider
1 cup sugar
Juice of ½ lemon
2 cinnamon sticks
Directions
Place all ingredients in a medium saucepan and stir. Heat to a boil and then reduce to a simmer for about 4-5 minutes or until mixture is thick. Set the cinnamon sticks aside. Allow to cool.
September 12th, 2011 § § permalink
Makes 1 sparkler
Ingredients
½ ounce concord grape puree
Sparkling Rose
Directions
Place ½ ounce of concord grape puree in a champagne class and fill with sparkling rose. Stir.
September 12th, 2011 § § permalink
Makes one cocktail
Ingredients
½ ounce apply honey syrup
Cava
Directions
Place the honey syrup in the bottom of a champagne glass and fill with cava. Stir and garnish with a teaspoon of apple pre soaked in honey syrup, chopped fine.
**apple honey syrup: place ½ cup honey, 1 apple, chopped fine and ½ cup of water in a sauce pan and bring to a boil. Reduce heat to low and simmer for 5 minutes. Strain.
September 12th, 2011 § § permalink
Makes 1 cocktail
Using a sweeter fuller bodied gin similar to the Old Tom style is perfect for this cocktail highlighting spicy, black pepper and vanilla note. This cocktail is delicate and complex at the same time, like a true Gingy is.
Ingredients
2 ounces pear infused old tom gin
1 ounce Canton ginger liquor
½ ounce lemon juice
1 ounce of ginger spiced simple syrup
Dry sparkling wine
Asian Pear Slices for garnish
Cinnamon
Directions
In a shaker filled with ice, combine the gin canton liquor, lemon juice and simple syrup and shake vigorously. Strain into a martini style class and fill with sparkling wine. Garnish with a sliced pear float and a pinch of cinnamon.
**Pear infused gin: place 1 Asian pear sliced thin in a quart of gin and let stand in a cool dark place for 3 days.
**Ginger spiced syrup: place 1⁄3 cup honey, ½ cup light brown sugar, ½ cup water, 2 tablespoons fresh ginger, 2 teaspoons freshly grated cinnamon, 1 teaspoon cracked black peppercorns, and a sliced open vanilla bean. Stir, bring to a boil and let simmer on low for 8-10 minutes. Cool and strain.
September 12th, 2011 § § permalink
Makes 1 cooler
Ingredients
2 ounces cardamom infused bourbon
1 ounce lemon juice
2 ounces honey plum syrup
Seltzer
Rosemary Sugar
Ice
Cardamom garnish
Directions
Place the gin, lemon juice and plum syrup in a shaker filled with ice and shake. Pour entire contents into a tall glass rimmed with rosemary sugar and fill with seltzer. Garnish with a cardamom pod.
**Cardamom infused gin: place the crushed seeds 15 cardamom pods into a quart of bourbon and let infused for at least 5 days and up to 8.
**Honey plum syrup: place 1 cup brown sugar, 1 cup plum puree, peeled and chopped, 1 cup water, 2 tablespoons fresh rosemary and ½ cup honey in a sauce pan and bring to a boil. Reduce heat and simmer for about 10 minutes. Strain.
**Rosemary sugar: Mix together 1 cup turbinado sugar with 3 tablespoons rosemary chopped super fine.
August 6th, 2011 § § permalink
Serves 4-5
Ingredients
1 teaspoon fresh lavender flowers
½ cup wildflower honey
Peach syrup
Lavender wands
Cold sparkling wine
Directions
In a small sauce pan combine the lavender flowers with the honey and heat on low. Let infuse warmly for about 10 minutes. Let stand for another 10 minutes and then scoop out the flowers and discard. Let the lavender infused honey stand at room temperature, do not place it in the refrigerator. In a champagne class pour one ounce of the peach syrup and fill with cold bubbly. Drizzle a little of the lavender honey with a honey want into the class of COLD champagne. Garnish with a lavender wand with the flower part sticking up out of the glass!
August 6th, 2011 § § permalink
Serves 4-5
Ingredients
1 teaspoon fresh lavender flowers
½ cup wildflower honey
Lavender wands
Champagne, Prosecco or Cava, cold
Directions
In a small sauce pan combine the lavender flowers with the honey and heat on low. Let infuse warmly for about 10 minutes. Let stand for another 10 minutes and then scoop out the flowers and discard. Let the lavender infused honey stand at room temperature, do not place it in the refrigerator. In a champagne class filled with cold bubbly drizzle a little of the lavender honey with a honey wand into the glass of COLD champagne. Garnish with a lavender wand with the flower part sticking up out of the glass!
August 3rd, 2011 § § permalink
Makes one gallon of non alcoholic mixer
Ingredients
Zest of 5 limes
Zest of 4 lemons
Juice of 10 limes
Juice of 10 lemons
2 cups mint simple syrup
1 cup cucumber puree (cucumbers pureed)
1 cup strawberry puree (strawberries pureed)
4 cups water
4 cups seltzer water
Ice
Cucumber slices, strawberry sliced, lemon slices and mint leaves
Cucumber infused gin for the alcoholic drinks (cucumber slices infused in gin for 2 days)
Directions
In a big jug mix all ingredients and stir well. Pour in ice. For alcoholic drink place 2 ounces of cucumber gin in a glass and fill with mutton holler swamp cooler juice!
July 7th, 2011 § § permalink
Makes 1 pitcher
Ingredients
3 ripe mangoes, peeled, deseeded and chopped
Zest of 2 limes
1⁄3 cup fresh cilantro leaves, chopped
Juice of 15 limes
1½ cups Cointreau Triple Sec
2 cups tequila blanco
Coarse salt
Limes for garnish and taste
Directions
Puree the mangoes, lime zest, cilantro leaves and lime juice in a blender or with a hand held food processor until very smooth. Refrigerate mango puree until just before serving. When ready to serve, combine the puree with the triple sec and tequila blanco and mix very well. It can also be blended with ice at this stage for a frozen drink. Garnish salt-rimmed glasses with limes. Of course, some folks may prefer a little more tequila!
Recipe Property of Roberto Santibañez, from Contemporary Flavors of Mexico
July 5th, 2011 § § permalink
Makes 1 pitcher
Ingredients
1 cup basil leaves
1 cup parsley leaves
1 cup sugar
2 cups water
½ cup lemon juice
1 tablespoon lemon zest
1 lemon sliced in rings
1 bottle prosecco
Directions
In a medium sauce pan add basil, parsley, sugar and water and bring to a boil. Reduce heat and simmer for about 8 minutes. Turn off heat, cool and blend, strain. Add the lemon zest and juice and refrigerate for at least 2 hours. Mix with a bottle or two of prosecco.
June 27th, 2011 § § permalink
Makes several bubbly drinks
Ingredients
½ cup fresh blueberries (smashed) or fresh apricots (chopped)
3 tablespoons fresh tarragon leaves
½ cup raw or unprocessed sugar
½ cup water
Cava, champagne or prosecco
Blueberries for garnish
Directions
In a medium saucepan combine the apricots or blueberries, tarragon, sugar and water and bring to a boil. Reduce heat and simmer for about 15 minutes. Take off heat and let stand for about 3-4 minutes. Strain and set in the refrigerator to cool. In a champagne class, pour 1-2 ounces of the herbal fruit syrup and fill with bubbly.
June 27th, 2011 § § permalink
Makes 1 pitcher
Ingredients
1 cup honeydew melon, balled
1 cup cantaloupe, balled
½ cup galia melon, balled
½ cup basil, chopped
½ cup mint, chopped
¼ cup honey
Juice and zest of one lemon, lime and orange
2 bottles cava or an effervescent white wine
Directions
Muddle basil, mint, honey, zest and juice and combine with wine and melons. Let stand in the refrigerator for about 30 minutes until cold before serving.
June 27th, 2011 § § permalink
Serves 6-9
Ingredients
1 cup red basil peach syrup (recipe follows)
2 bottles white wine, sauvignon blanc or chenin blanc or white table wine
1 cup Cointreau
1 peach, sliced
1 apricot, sliced
1 plum, sliced
1 nectarine, sliced
¼ cup raspberries
2 cups soda water
Directions
Combine the red basil peach syrup, wine, and cointreau in a large pitcher and stir well. Add the fruit and let stand unrefrigerated for about 1-2 hours. Add soda water just before serving and serve either tepid or over ice, but do not refrigerate.
Red Basil Peach Syrup
Makes 1 cup
Ingredients
½ cup red basil leaves
½ cup sugar
½ cup water
1 ripe peach, chopped
Directions
Combine the basil, sugar, water and peaches in a medium saucepan and bring to a boil. Reduce heat to simmer and cook for about five minutes. Take off heat, cool and blend until smooth.
June 26th, 2011 § § permalink

Makes 1 margarita
Perfectly simple and delicious, a fresh strawberry margarita says summer like few other things do. With eh addition of the strawberry lime salted rim this drink becomes exquisite
Ingredients
2 ounces tequila (white or pink is best)
1 ounce orange liquor (triple sec or grand marinier type)
Pinch of lime zest
Juice of 2 limes
1 ounce strawberry puree (more for a sweeter version)
Strawberry Lime Salt for inside and the rim (recipe follows)
Directions
In a shaker filled with ice, place the tequila, orange liquor, pinch of lime zest, juice or 2 limes and the strawberry puree. Add a pinch of the strawberry salt and shake vigorously. Pour the mixture, ice and all, into a low ball glass rimmed with the strawberry salt. Garnish with a strawberry or a lime wedge.
Dried Strawberry Lime Salt
Makes ½ cup
An amazing little salt garnish for a plethora of desires, most importantly making the rim of you margaritas a tasty treat.
Ingredients
1 tablespoon lime zest
1 tablespoon dried strawberries, crushed into dust
½ cup pink Himalayan coarse sea salt (maldon salt ok as well)
Juice of 1 lime
Directions
In a mixing bowl mix together all ingredients until combined well and semi moist and clumpy like margarita salt. Depending on the juice amount of the lime you may need another one. Store in airtight container in the refrigerator for about a month.
June 12th, 2011 § § permalink
Makes one drink
Ingredients
2½ ounces Pisco
½ ounce herbal simple syrup
Juice of 2-3 limes
1 egg white
Bitters
Directions
In a shaker filled with ice, combine all ingredients. Shake vigorously for about 20 seconds. Strain into a 6 ounce glass and drop a few drops of bitters on the top of the frothed egg whites.
April 26th, 2011 § § permalink
Makes one cocktail
INGREDIENTS
2 ounces gin
1 ounce dry vermouth
½ ounce pickled ramp juice
Ice
Pickled ramps (recipe follows)
DIRECTIONS
Shaken: In a shaker combine the gin, vermouth, and ramp juice and ice, shake vigorously. Strain into a martini glass and garnish with pickled ramp.
Stirred: In a large glass filled with ice, combine the gin, vermouth, and ramp juice stir gently. Strain into a martini glass and garnish with pickled ramps.
Pickled Ramps
Makes 1 pound of pickled ramps
INGREDIENTS
1 cup white vinegar
1 cup dry white wine
½ tablespoon Dijon mustard
½ cup sugar
1 tablespoon salt
1 teaspoon of each of the following: mustard seeds, coriander, peppercorns, fennel seeds
½ teaspoon chili flakes
1 bay leaf
1 spring of thyme
¼ cup fresh parsley leaves
1 pound ramps, cleaned and trimmed (white/reddish parts only-with a hint of green tops)
DIRECTIONS
In a large mixing bowl whisk together vinegar, wine, salt, mustard, sugar, and spices. Add the fresh herbs. Blanch the ramps in boiling salted water for one minute. Place in an ice bath and cool and drain and place in the brine. Place the ramps and the brine in a jar or a plastic container refrigerated for 3-5 days.
April 24th, 2011 § § permalink
Makes 1 cocktail
INGREDIENTS
1½ ounce tequila blanca
1½ ounce Grand Marnier
1 ounce cactus fruit syrup (recipe follows)
1 ounce agave syrup
1 ounce lime syrup (recipe follows)
DIRECTIONS
Add all ingredients into a strainer filled with ice, shake vigorously. Strain through fine mesh strainer. Serve over ice garnish with a lime wedge and cilantro leaves.
Cactus Fruit Syrup
Makes approximately 2 cups
INGREDIENTS
1-2 cactus fruit, peeled and chopped
1 cup water
1 cup sugar
DIRECTIONS
In a small saucepan over medium heat, add cactus fruit, water and sugar. Bring to a boil and then reduce heat. Let simmer gently for about 5 minutes. Cool, blend and strain.
Cilantro Lime Syrup
INGREDIENTS
1 cup lime juice
¼ cup fresh cilantro
1 cup sugar-in-the-raw
2 tablespoons lime zest
DIRECTIONS
In a medium saucepan over medium low-heat, add lime juice, sugar in the raw and lime zest. Warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.
February 23rd, 2011 § § permalink
Serves 12
INGREDIENTS
For the cake
2 cups Guinness
2 cups (4 sticks) unsalted butter
1½ cups unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1½ teaspoon salt
4 large eggs
11⁄3 cups sour cream
For the icing
2 cups cream cheese, softened
½ cup (1 stick) butter, softened
¼ cup Irish Cream liqueur
4 cups powdered sugar
DIRECTIONS
For the cake
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups Guinness and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda and 1½ teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add Guinness-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
For the icing
In a large bowl, mix the cream cheese, butter, and Irish Cream. Slowly add the powdered sugar while mixing.
Place 1 cake layer on a plate. Spread 2⁄3 cup icing over. Top with second cake layer. Spread 2⁄3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.
February 23rd, 2011 § § permalink
Serves 8-10
INGREDIENTS
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon fresh thyme, chopped
2 tablespoons all purpose flour
2 pounds beef chuck, cubed into 1-inch pieces
2 tablespoons canola oil
3 cloves garlic, chopped fine
1 medium yellow onion, chopped medium
3 carrots, peeled and chopped fine
¼ cup fresh parsley, chopped
1 medium tomato, chopped
1 cup brown mushrooms, sliced
2 cups beef stock
1 cup Guinness
Salt and pepper
1 package puff pastry
DIRECTIONS
In a small bowl, mix the salt, pepper, thyme, and flour. Rub the spice mixture onto the beef. Heat the oil in a pan over med-high heat. Sauté the beef for 5 minutes, then add garlic and yellow onion. When onions are translucent, add carrots and sauté for 3 minutes. Next, add parsley, tomato, and mushrooms and cook for another 3 minutes. Add stock, Guinness, and season with salt and pepper. Bring to a boil, then simmer for 20 minutes. Meanwhile, preheat the oven to 350°F. In 8 (6 oz) ramekins or one large baking dish, fill with beef stew and cover with puff pastry. Bake 10 minutes or until browned.
February 22nd, 2011 § § permalink
Makes 1 cocktail
INGREDIENTS
1½ ounce tequila blanca
1½ ounce Grand Marnier
1 ounce cactus fruit syrup (recipe follows)
1 ounce agave syrup
1 ounce lime syrup (recipe follows)
DIRECTIONS
Add all ingredients into a strainer filled with ice, shake vigorously. Strain through fine mesh strainer.
Serve over ice garnish with a lime wedge.
Cactus Fruit Syrup
Makes approximately 2 cups
INGREDIENTS
1-2 cactus fruit, peeled and chopped
1 cup water
1 cup sugar
DIRECTIONS
In a small saucepan over medium heat add cactus fruit, water and sugar. Bring to a boil and then reduce heat and let simmer gently for about 5 minutes. Cool, blend and strain.
Lime Syrup
INGREDIENTS
1 cup lime juice
1 cup sugar-in-the-raw
2 tablespoons lime zest
DIRECTIONS
In a medium saucepan, over medium-low heat, add lime juice, sugar-in-the-raw and lime zest and warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.
February 2nd, 2011 § § permalink
Makes 1 cocktail
INGREDIENTS
1 cup pomegranate juice
1 tablespoon fresh ginger, peeled and chopped fine
4 tablespoons light brown sugar or sugar in the raw
Prosecco, Cava or Champagne
DIRECTIONS
In a small saucepan, combine pomegranate juice, ginger, and sugar. Bring to a boil, making sure that all sugar is dissolved. Reduce heat, and simmer for about 10 minutes or until liquid has reduced and syrupy. Remove from heat, and allow to cool. Strain through fine mesh strainer. Pour about 1 ounce of the pomegranate mixture in champagne glasses, and top with 2 ounces of Prosecco, Cava or Champagne.
February 2nd, 2011 § § permalink
Makes 1 cocktail
INGREDIENTS
For cocktail
2 sage leaves
1 ounce rye or bourbon
½ ounce sweet vermouth
Dash of angostura bitters
1 pomegranate bourbon dried cherries, for garnish
For the pomegranate bourbon dried cherries
1 cup pomegranate juice
½ cup sugar-in-the-raw
½ cup rye or bourbon
1 cup dried cherries
DIRECTIONS
Rub and crinkle one sage leaf (to release the oils) and rub it around the inside of the martini glass, making sure to get the edges of the glass well. In a large glass filled with ice, add the rye/bourbon, vermouth and bitters, stir well. Strain into a martini glass. Garnish with one pomegranate bourbon cherry and a sage leaf.
For the pomegranate bourbon dried cherries
In a small saucepan over medium high heat add pomegranate and sugar-in-the-raw. Bring to a boil, making sure to stir until sugar is dissolved, reduce heat and allow to simmer for about 5 minutes until mixture becomes thick. Take off heat, pour in ½ cup rye or bourbon (the same brand you are using to make the cocktails), stir and add dried cherries. Place in a jar and let sit for at least 2 days in a dark cool place.
January 18th, 2011 § § 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.
January 18th, 2011 § § 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.
January 18th, 2011 § § 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.
January 18th, 2011 § § 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.
January 18th, 2011 § § 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.
January 18th, 2011 § § 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.
January 18th, 2011 § § 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.
December 16th, 2010 § § permalink
Makes 1 drink
INGREDIENTS
1 oz apple brandy or apple jack
1 oz lemon juice
1 ounce Cointreau (triple sec, orange Curacao or Grand Marnier)
1 oz apple cider
1 dash cinnamon
Apple slices, for garnish
PREPARATION
Place first 5 ingredients in a shaker filled with ice. Shake vigorously for about 10 seconds. Strain into a chilled martini style glass or glass where the hand will not warm the drink. Garnish with apple slices.
November 30th, 2010 § § permalink
Makes 1½ liters of mulled wine
INGREDIENTS
2 bottles dark red wine (Syrah, Zinfandel or Cabernet Franc)
1 cup pear brandy
1 medium Valencia orange, sliced
1 inch piece of ginger, peeled and sliced thin
2 whole cloves
1 cinnamon stick
¼ cup brown sugar
PREPARATION
Place all ingredients in a large pot and simmer for about 20-30 minutes. Serve warm.
November 30th, 2010 § § permalink
Makes one gallon
INGREDIENTS
1 gallon fresh apple cider
1 tart apple, sliced horizontally
1 cinnamon stick
1 star anise
1 teaspoon freshly ground nutmeg
2 whole cloves
1 tablespoon brown sugar
1-2 cups dark rum (can be omitted for non-alcoholic version)
PREPARATION
Place all ingredients in a large pot and simmer for about 15 minutes. Serve warm.
November 30th, 2010 § § permalink
Makes one drink
INGREDIENTS
1 lime wedge
4-5 cranberries, fresh or frozen
1 teaspoon sugar
2 ounces gin
Tonic water
PREPARATION
Lightly crush the lime wedge, sugar and cranberries in a 10 to 12-ounce glass with a muddler or the end of a wooden spoon. Next, add gin. Fill the glass with ice and top off with tonic water. Stir and serve.
November 22nd, 2010 § § permalink
Makes 1 Drink
This Cava cocktail, straight out of the Valencia region of Spain, showcases the fresh sweet oranges of the region and makes a terrific addition to any Sunday brunch.
INGREDIENTS
3 ounces cava (super cold)
2 ounces Grand Marnier (or other orange liqueur)
1 ounce orange juice, freshly squeezed
1 teaspoon white sugar
PREPARATION
Place all ingredients in a shaker filled with ice, and shake lightly. Strain, and serve in a champagne glass.
November 19th, 2010 § § permalink
Serves 6
INGREDIENTS
2 pears, peeled, seeded and chopped
½ cup fresh cranberries
2 tablespoons brown sugar
Prosecco
PREPARATION
In a small saucepan, add pears and cranberries and cook until soft, 10 to 15 minutes. Remove from heat and allow to cool, then add to blender. Blend until smooth and strain through fine mesh strainer. Pour a small amount of strained pear/cranberry mixture into champagne glasses and top with Prosecco.
October 14th, 2010 § § permalink
Makes one drink.
INGREDIENTS
2½ ounces Pisco
½ ounce simple syrup
Juice of 2-3 limes
1 egg white
Bitters
PREPARATION
In a shaker filled with ice, combine all ingredients. Shake vigorously for about 20 seconds. Strain into a 6 ounce glass and drop a few drops of bitters on the top of the frothed egg whites.

October 13th, 2010 § § permalink
Makes 3 cups
INGREDIENTS
1 ripe mango peeled, pitted and cubed
½ cup sugar in the raw
1 cup cava
½ cup fresh mint
1 cup blackberries
PREPARATION
In a blender or food prosecco mix mango, sugar and cava until pureed smooth. Pour into a metal baking pan (shallow) and freeze, scarping with a fork every 10 minutes. Scrape with fork to serve with fresh blackberries on top and garnish with mint leaf.
October 13th, 2010 § § permalink
Makes 1
INGREDIENTS
2 ounces gin
1 ounce of fresh squeezed organce juice
1 ounce of fresh squeezed lemon juice
1 tablespoon basil leaves
1 tablespoon lemon verbena leaves
1 ounce seltzer water
1 teaspoon sugar in the raw
½ cup cava
PREPARATION
Place all ingredients in a mixer glass and muddle leaves for about a minute. Fill glass with ice and cover and shake vigorously. Strain into a lowball glass filled with ice and add cava. Garnish with a basil and verbena leaf.
October 13th, 2010 § § permalink
Makes 1
INGREDIENTS
Sage leaves
Frozen Raspberries
Prosecco
PREPARATION
Rub Sage leaves over the rim of the champagne class, fill with prosecco, garnish with sage leaves and a frozen raspberry.
October 13th, 2010 § § permalink
Makes 1
INGREDIENTS
Peach Tarragon Syrup
Prosecco or Cava
PREPARATION
Place one ounce of peach tarragon syrup in a chilled champagne glass and fill with prosecco or cava.
For the syrup place 1 fresh peach sliced thin & ½ cup fresh tarragon in a saucepan with ½ cup water and ½ cup sugar. Bring to a boil and let simmer for 3-4 minutes, cool and strain.
October 13th, 2010 § § permalink
Makes 1
INGREDIENTS
Ginger beet syrup
Prosecco
PREPARATION
Place one ounce of ginger beet syrup in a chilled champagne glass and fill with prosecco.
For the ginger beet syrup place 2 tablespoon grated & peeled fresh ginger & 2 medium peeled red beets cut into cubes in a saucepan with ½ cup water and ½ cup sugar. Bring to a boil and let simmer for 3-4 minutes, cool and strain.
October 13th, 2010 § § permalink
Makes 1
INGREDIENTS
2 ounces vodka
¼ cup fresh blueberries
1 tablespoon ripped mint leaves
1 ounce cava
PREPARATION
Place vodka, blueberries and mint in a shaker, muddle blueberries until smashed well. Add cava and fill with ice, shake vigorously and strain into a martini glass. Garnish with a blueberry and mint leaf.
October 13th, 2010 § § permalink
INGREDIENTS
Cilantro
¼” strip of fresh jalapeño pepper
¾ oz lemon juice
¼ oz agave nectar
3 oz jalapeño-infused tequila
PREPARATION
Muddle the cilantro in your mixing glass with jalapeño pepper, lemon juice and agave nectar. Fill glass with ice. Add tequila. Shake vigorously. Strain over ice into rocks glass. Garnish with a sprig of cilantro and serve.
© Recipe courtesy of Justin Briggs
October 13th, 2010 § § permalink
INGREDIENTS
3 leaves of fresh sage
2 oz bonded rye
¾ oz aperol
½ oz Curacao
Angostura bitters
PREPARATION
Rub sage leaf around the rim of a cocktail glass and muddle that same sage in your mixing glass. Next, add the first 3 ingredients and ice, stir for 30 seconds and strain using julep strainer into chilled cocktail glass with sage rim. To finish, drop bitters across the top and serve.
© Recipe courtesy of Justin Briggs
October 8th, 2010 § § permalink
Makes 1 drink
INGREDIENTS
1 lime wedge
1 3-inch fresh sprig of rosemary
2 ounces gin
Tonic water
PREPARATION
Lightly crush the lime wedge and rosemary in a 10 to 12-ounce glass with a muddler or the end of a wooden spoon. Next, add gin. Fill the glass with ice and top off with tonic water. Stir and serve.
