Mexican Samurai

August 22nd, 2014 § 0 comments § permalink

6960438214_96db86fdf8_m

Makes 1 cocktail

2 ounces (really good quality) Anejo Tequila
½ ounce Domaine de Canton Ginger Liquor
1 ounce Ginger, Mango & Chili Syrup*
Juice of 1 Lime
Sake (ice cold and preferable a floral dry type)
Chili Pepper Cilantro – Lime Garnish*

In a shaker filled with ice, combine the tequila, ginger liquor, syrup and the lime juice and shake vigorously.  Strain into a coupe or martini style glass and top with a float of Sake.  Garnish with a lime wheel float and a chili pepper slice.


* Ginger, Mango & Chili Syrup – In a saucepan combine the pulp of two mangoes, 1 cup of water and 1 tablespoon chopped (superfine) ginger.  Bring to a boil, then reduce heat and simmer for about 10 minutes.  Add ½ cup coconut nectar and stir super well.  (Add more or less coconut nectar according to sweet preference) Take of the heat and cool.  Strain and chill liquid.  (Makes about 1 ½ cups of syrup)

*Chile Pepper Lime Garnish-in a tiny bowl combine the juice of half a lime, 1 tablespoon coconut nectar and ½ tablespoon cilantro, chopped super fine and mix well.  Place 3-4 thin lime wheels and 1 Serrano chili pepper sliced thin in the mixture, coating well and let stand  (chill) for about an hour before using.

Holy Basil Nectarine Sparkler

July 19th, 2013 § 0 comments § permalink

Ingredients

1 ripe nectarine
½ cup water
2 tablespoons honey
1 teaspoon lime zest
1 tablespoon lime juice
2 tablespoons holy basil laves
¼ cup elderflower liquor
Cava
Basil Sugared Nectarines*

Directions

Make a simple syrup but thicker like a puree syrup with the nectarines water and honey, let cool.  Blend with fresh basil, lime juice and zest, strain and chill.  In a champagne flute add ½ ounce elderflower liquor and ½ ounce nectarine stuff, fill with a cava. Garnish with a sugared nectarine wedge.

*Basil Sugared Nectarine Wedges- Mix 1 tablespoon turbinado sugar with 2 teaspoons holy basil, chopped superfine and a dash of lime juice.  Gently roll a few nectarine wedges in the sugar mixture until well coated.

Blackberry-Sage Fumé

June 16th, 2013 § 0 comments § permalink

601806_10201074248321132_1096362183_nSweet 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 while experiencing summer’s luscious blackberry offerings.

Makes one drink

Ingredients

1 ounce tequila  blanca (*Espolon)
1 ounce mescal (*Del Maguey Minero)
1 ounce elderflower liquor
1  ounce Blackberry-Sage Hibiscus Syrup (recipe follows)
½ ounce lemon juiceSweet Smoke Sage Salt (recipe follows)
Blackberry & sage leaf  garnish
2 drops of Bittermans Burlesque bitters

Directions

Shake in a shaker filled with ice and strain into a martini glass or coup.  Garnish with a floating, fresh blackberry rolled in the Sweet Smoke Sage Salt and a fresh sage leaf laid over the top of the glass.

Blackberry-Sage Hibiscus Syrup

Makes 2 cups of syrup

Ingredients

1   cup water
¾  cup honey
1 tablespoon dried hibiscus flowers
3 tablespoons fresh sage leaves
¼ cup fresh blackberries

Directions

Combine all ingredients in a medium saucepan, gently whisk to incorporate honey.  Bring to a boil and then reduce to a simmer and let infuse and cook for about 7-8 more minutes.  Take off heat and let cool completely.  Blend the mixture in a blender until smooth and strain so that a smooth and silky syrup is created.  Refrigerate.

Sweet Smoke Sage Salt

Makes about  ½ cup of salt

Ingredients

1 tablespoon fresh sage leaves
2 teaspoons lemon zest
2 tablespoons turbinado sugar
1 tablespoon smoked black salt ( coarse)
A few drops of Bittermans Burlesque Bitters


Directions

Using a mortar and pestle, grind the sage leaves, the lemon zest and the sugar until a granular powder is formed.  Add the salt and grind gently, only to incorporate the flavor and only to slightly grind up the salt.  Add the drops of bitters and mix well.  The final product should be a granular and wet sand like mixture.

*Espolon Tequila is a boutique brand of Tequila made in Arandas, Jalisco, Mexico.  It was started by an ex Herradura employee and has quickly become one of the best cocktail tequilas on the market, lesser known in the USA. This soft and silky tequila is a bit citrusy with some black pepper notes.

*Del Maguey is a brand that produces ORGANIC “single village” mescals in the Oaxaca region of Mexico. Each village produces their own sub brand that is unique to their lands and their techniques, using ancient practices that the indigenous people have been using since before the Spanish conquest.  A distinct character results from each village.  The Minero sub-brand has a nose of flower essence, vanilla and figs with a burnt honey flavor and a bit of lemon.  Its deep and warm and sweet all the way to the finish.


Grapefruit Fennel Salty Dog

February 2nd, 2013 § 0 comments § permalink

grapfruit fennel cocktail

Ingredients

Grapefruit Zest  Pink Rim Salt*
Ice3  ounces vodka
4 ounces fresh grapefruit fennel juice ( 1 grapefruit, ¼ cup fennel, handful of fennel fronds)

Directions

Place the zested salt on a small flat plate, moisten the entire circular rim of a highball glass and then gently dip the rim in the salt until the salt is lining the rim, shake off any excess.  Fill the glass with ice.   Pour in the vodka, then the grapefruit juice and stir!

*Grapefruit Zest Pink Rim Salt- Combine 2 teaspoons fresh grapefruit zest with 1/4 cup pink flak salt and stir well.

grapefruit

Carambola Cel-Star

February 2nd, 2013 § 0 comments § permalink

Ingredients

2 ½  ounces  fresh star fruit and celery juice ( 1 star fruit, 2 stalks celery, leaves and all)
2 ounces Titos vodka
½ ounce lime juice
½ ounce lovage and lemon thyme syrup*
Star Fruit Garnish
Brooklyn Hemispherical Lemon Bitters
The Bitter Truth Celery Bitters

Directions

In a large glass filled with ice, place the juice, vodka, lime juice and syrup and stir well.  Strain into a martini style glass.  Add two drops of lemon bitters and two drops of celery bitters, garnish with a thin slice of the star fruit.


*Lovage and Lemon Thyme Syrup- combine a handful of Lovage ( or celery leaves) and lemon thyme in  a sauce pan with 1 cup water and 1 cup white sugar and bring to a boil.  Reduce heat and simmer for about 5 minutes.  Take off heat, let cool completely.  Strain and refrigerate.

The (Grape) Pickled Pepper

February 2nd, 2013 § 0 comments § permalink

Ingredients

1 teaspoon black peppercorns, cracked
1 teaspoon black mustard seeds
1 cinnamon stick
2 teaspoons fresh rosemary leaves
¾ cup aged white balsamic vinegar
¼ cup water¾ cup turbinado sugar
½ teaspoon pink salt
1 ½ cups red or black grapes
1 ounce fresh red or black grape juice (juicer)
2 ounces Brueckelen Distilling Glorious Gin
1 tablespoon sweet vermouth
Rosemary Stick with Leaves ( garnish)

Directions

In a small and thin toasting pan, toast the spices; peppercorns, mustard seeds and cinnamon until they begin to char and smoke a little.  Remove from heat.  In a small sauce pan combine the spices, the rosemary leaves, vinegar, sugar, water and salt and bring to just before a boil. Whisk until all the sugar and salt is totally dissolved.  Allow mixture to cool completely.  In the meantime take the grapes and with a toothpick poke a tiny hole in where the grape was attached to the stem, allowing the toothpick to enter into the grape about ½ way.  Place the grapes in a large mason jar and put the brine over the top of the grapes.  Refrigerate overnight.

In a shaker filled with ice, combine 2 ounces of gin, 2 ounce of fresh grape juice, vermouth and about 2 tablespoons of the brine from the pickled grapes.  Double strain into a martini style glass and garnish with a rosemary stick with a few grapes skewered through it.



Salsify Orange Negroni

January 5th, 2013 § 0 comments § 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.

Oven Dried Salsify Sticks

January 5th, 2013 § 0 comments § permalink

Ingredients

2-3 salsify roots, scrubbed but not peeled
1 tablespoon cynar
1 tablespoon orange juice
2 teaspoons orange zest
½ tablespoon coarse sugar

Directions

Pre-heat oven to 225°F. With a vegetable peeler, peel off thin long layers of the salsify root. Mix the salsify root peels with the cynar, the orange juice, the orange zest and the sugar until all the salsify is coated. Arrange the salsify on a baking sheet and place in the oven for 2 ½ or 3 hours or until fully dried. Take out of the oven and let stand for at least half an hour to cool and harden.

El Romero- Italian Celery Root Citrus Coolers

January 5th, 2013 § 0 comments § 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.

Fresh Apple Shrub

January 5th, 2013 § 1 comment § permalink

Ingredients

2 tart apples, peeled and chopped
½ cup raw or turbinado sugar
2 tablespoons dark brown sugar
1 teaspoon caraway seeds
¾ cup apple cider vinegar

Directions

Mash together the apples, sugars, and caraway seeds until a rough applesauce has been formed. Place the mixture in a mason jar and let sit over night in the refrigerator. Add the apple cider vinegar, shake and keep refrigerated for another 5-7 days.

Swedish Apple-Rottabagge

January 5th, 2013 § 0 comments § permalink

Ingredients

1 bottle of aquavit
1 rutabaga, cubed (about 2 cups worth max)
Lemon juice
*Caraway Syrup
Fresh Apple Shrub
Soda Water
Apple Slice Garnish

For the Caraway Syrup:
2 tablespoons caraway seeds, toasted
1 piece lemon peel
½ cup water
½ cup sugar

Directions

In a large mason jar, combine the aquavit and the rutabaga. Let stand in an ambient temperature dark place for about a week to infuse the flavors.

In a shaker filled with ice, combine 2 ounces of the infused aquavit, ½ ounce of lemon juice, 1 ounce caraway syrup, 1 ounce of apple caraway shrub and 1 ½ ounce of soda water and shake vigorously. Strain into a highball glass filled with ice. Garnish with a slice of apple.

*Caraway Syrup- In a small sauce pan, combine 2 tablespoons toasted caraway seeds, a lemon peel, 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.

Sweet Potato Mash

January 5th, 2013 § 0 comments § 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.

Quick Pickled Turnips

January 5th, 2013 § 0 comments § permalink

Makes 3 cups

Ingredients

2 cups water
¾ cup white vinegar
3 tablespoon kosher salt
2 fresh bay leaves
1 tablespoon coriander seeds, cracked
3-4 turnips, peeled and chopped
1 turnip, peeled and sliced in wheels
1 red beet slice
3 cloves garlic, peeled and sliced thin

Directions

In a small sauce pan combine the water, vinegar, and salt and heat until the salt dissolves. To the salt brine add the bay leaves, coriander seeds, turnips, beet slice, and garlic. Bring to a boil and then reduce heat and simmer for 3- 5 minutes or until the turnips are just beginning to be tender. (The beet slice will give the pickled turnips a pink hue, in order to keep the hue white omit the beet slice.) Allow the mixture to cool, place in a large jar and refrigerate overnight. Shake the jar periodically.

The Dirty Turnip

January 5th, 2013 § 0 comments § 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.

Ginger-Beet Cava with Fresh Tarragon Orange Zest

January 5th, 2013 § 0 comments § 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.

Maple & Roasted Parsnip Champagne with Rosemary Dust

January 5th, 2013 § 0 comments § permalink

Ingredients

2 parsnips, chopped
¼ cup turbinado or raw sugar
3 tablespoons maple syrup
2 tablespoons fresh rosemary leaves
1 cup water
Champagne or sparkling wine

Directions

Pre-heat oven to 390°F. In a mixing bowl combine the parsnips, sugar, maple syrup and 1 tablespoon of rosemary leaves, then toss together until coated and mixed. Arrange the parsnips on a baking sheet and roast for about 10-12 minutes or until lightly browned. Scrape the baking sheet and all its remnants into a sauce pan and add water. Bring to a boil and then reduce heat and simmer for about 5-7 minutes. Take off heat, cool, strain and refrigerate until syrup is ice cold. Place ½ an ounce of the syrup in the bottom of a champagne flute and fill with champagne. Place a tiny pinch of *Rosemary Dust over the top of the glass.

*Rosemary Dust-In a spice grinder, coffee grinder or with a mortar and pestle, grind up 1 tablespoon fresh rosemary leaves and 2 tablespoons sugar until a fine powder is created.

Concord Grape Jack O’Lantern Punch

October 10th, 2012 § 0 comments § permalink

Makes 1 big pumpkin’s worth of punch

Ingredients

2 cups turbinado or raw sugar
2 cups water
2 cups fresh concord grapes, smashed
3 cardamom pods, crushed
2 cinnamon sticks, cracked
2 teaspoons nutmeg, freshly grated
1 inch piece of ginger, sliced thin
Large Jack O Lantern, seeds removed and cleaned but not carved ( just top)
1 -2 liter seltzer water
Concord Grapes for Garnish
*Concord Grape Balsamic Syrup and Vodka for the adult version

Directions

In a medium saucepan combine sugar, water, grapes, and spiced and stir. Bring to a boil and then reduce to a simmer for about 10 -15 minutes. Take off of heat and allow to cool. Push the liquid through a fine sieve strainer until all liquid moves through. Pour the liquid in the cleaned out pumpkin filled with ice and fill with seltzer water.  Garnish with fresh concord grapes.


*Concord Balsamic Vinegar- In a medium sauce pan, combine  ½ cup water, ½ cup sugar, 1 -2 handfuls of sage leaves, 1 tablespoon lemon zest, ½ cup concord grapes, 1 tablespoon black peppercorns (crushed coarsely) and 1 cup balsamic vinegar.  Bring the mixture to a boil and allow to boil gently for about 10 minutes. The mixture should reduce by about one fourth.  Turn off the heat and allow to cool completely.  Strain and chill.

Mango Negroni

July 6th, 2012 § 0 comments § permalink

2 ounces mango infused gin*
1 ounce campari
1/2  ounce sweet vermouth
Mango slice garnish

In a rocks glass stir together the gin, campari and sweet vermouth.  Fill with ice and garnish with a slice of mango.

*Mango infused Gin-Place one ripe mango (chopped)  in a mason jar and fill with gin and allow to infuse for 3-4 days.


Raspberry Mint Daquiri

July 6th, 2012 § 0 comments § permalink

2 ounces white rum
1 ounce lime juice
1 ounce fresh Raspberry Mint Syrup*

Shake all ingredients together in a shaker. Strain into a chilled rocks glass. Garnish with a fresh mint leaf and fresh raspberry.

* Fresh Raspberry Mint 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 raspberries and a handful of fresh mint leaves. Blend the mixture in a blender until ultra smooth.

Watermelon Singe

July 6th, 2012 § 0 comments § permalink

1.5  ounces Jalapeño Infused Tequila*
.75  ounce Sweet Cilantro Syrup*
1 ounce  ounces watermelon agua fresca*
.5 ounces fresh lime juice
Watermelon Slices (thin and round)
Sugared Jalapenos*

Place all the ingredients except the watermelon slices and sugared jalapenos in a shaker filled with ice and shake.  Strain into a coupe or martini style glass. Garnish with a watermelon slice float with a few sugared jalapenos on top of the watermelon float.

*Jalapeño Infused Tequila-place 3 sliced (round) jalapenos in a large mason jar filled with tequila repasado and let infuse for 4 days.

*Sweet Cilantro Syrup-Place 1 cup water and 1 cup white sugar in a sauce pan and bring to a boil. Let simmer for five minutes and take off heat and cool.  While cooling add the zest and juice of one lime.

*Watermelon Agua Fresca– Blend 2 cups watermelon with 2 cups of water until the mixture is totally smooth

*Sugared Jalapenos– Take the jalapenos that were soaking in the tequila an place in a jar with 1 cup of turbinado sugar.  Shake gently until totally covered.  Let macerate in the sugar for about 2 hours, genetly shaking the jar every 30 minutes or so.

singe


The Lavender Beet

May 1st, 2012 § 0 comments § permalink


Ingredients

1 ounces of vodka
½ ounce lillet blanc
1 ounce lavender beet syrup*
¼ ounce fresh orange juice
½ ounce lemon juice
Orange Peel
Lavender Flower

In a shaker filled with ice, combine the vodka, lillet, beet syrup and citrus juice and shake gently until the mixture gets cold.  Strain into a low ball glass with just a few ice cubes.  Garnish with an orange peel (releasing the oils around the rim of the glass first) and a few lavender petals.

*Lavender Beet Syrup-In a saucepan combine 1 cup sugar, 1 cup water, 1 beet (chopped fine) 2 tablespoons orange zest, 2 tablespoons lavender flowers and ¼ cup orange juice.  Bring the mixture to a boil and then reduce heat and simmer for about  7 minutes.  Take off heat and allow to cool completely, strain and chill.


Fresh Strawberry Black Pepper-Balsamic Cocktail

May 1st, 2012 § 0 comments § permalink

strawberry

Ingredients

1 ½ ounce gin
1 ounce fresh strawberry puree
1 ounce lemon juice
¼ ounce basil syrup*
1/2  ounce Sweet Strawberry Balsamic Vinegar*
Rose sparkling wine
Black Pepper Dried Strawberry (recipe follows)

Directions

Place the gin, strawberry puree, lemon juice, basil syrup and shrub in a cocktail shaker filled with ice and shake vigorously. Strain onto an old fashioned champagne glass or coupe and fill with rose.  Garnish the side of the glass with a Black Pepper Dried Strawberry.

*Basil Syrup- Combine 1 cup water, 1 cup sugar, 1 cup basil leaves and stems and 1 tablespoon 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 and strain.

*Sweet Strawberry Balsamic Vinegar- In a medium sauce pan, combine  ½ cup water, ½ cup sugar, 1 -2 handfuls of basil stems and  leaves, 1 tablespoon lemon zest, 2 smashed strawberries, 1 tablespoon black peppercorns (crushed coarsely) and 1 cup balsamic vinegar.  Bring the mixture to a boil and allow to boil gently for about 10 minutes. The mixture should reduce by about one fourth.  Turn off the heat and allow to cool completely.  Strain and chill.


Black Pepper Dried Strawberries
Makes 1 cup dried fruit

Ingredients

3 tablespoons sugar
2 teaspoons balsamic vinegar
1 tablespoon cracked black pepper
2 cups strawberries, de-stemmed and sliced thin

Directions

Preheat oven to 225°F. Mix sugar, vinegar and black pepper in a bowl .  Arrange strawberries on a lined baking sheet and sprinkle sugar mixture on the strawberries on both sides.  Place in oven for 2 ½ to 3 hours or until dried through. Store in an airtight container up to 4 weeks.

Ginger-Thai Rhubarb Tequila Spritzer

May 1st, 2012 § 0 comments § permalink


Ingredients

1 ½  ounces tequila
1 ounce Ginger Thai Basil Syrup*
1 ounce lime juice
Seltzer
Basil Sugar Lime Wheels*
Brooklyn Hemispherical Rhubarb Bitters

Directions

Place the tequila, ginger basil syrup and lime juice in a tall Collins glass filled with ice and stir.  Fill the glass with seltzer and stir again.  Garnish with a basil sugared lime wheel and a few drops of bitters.

*Ginger Thai Basil  Syrup – Combine 1 cup water, 1 cup sugar, 2 tablespoons grated ginger, 1 cup Thai basil leaves and stems and 1 tablespoon lime 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 and strain.

*Basil Sugar Lime Wheels – Combine  ½ cup turbinado sugar with 2 teaspoons lime zest and 2 tablespoons fresh basil (chopped fine) and mix well.  Moisten with a little lime juice.  In a little mixing bowl combine about 10-12 lime wheels and mix up with sugar mixture, making sure all wheels are completely covered in the sugar mixture.


Parsley- Mint Lemon Prosecco

May 1st, 2012 § 0 comments § permalink

Makes 1 pitcher

Ingredients

1 cup mint 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, mint, 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.

Rose Sparkler with Sweet Cilantro Syrup

May 1st, 2012 § 0 comments § permalink

Ingredients

1 ounce strawberry puree
Rose sparkling wine
Sweet Cilantro Syrup*

Directions

Place one ounce of pureed strawberries in a champagne flute and fill with rose sparkling wine.  Stir and squirt or spoon a little Sweet Cilantro syrup  on the top.

*Sweet Cilantro Syrup-In a blender blend ½ cup simple syrup, the juice and zest of 2 limes and 1 cup cilantro leaves to form a pesto-like, smooth substance.

Lemon & Bay Leaf Prosecco

May 1st, 2012 § 0 comments § permalink

prosecco bay leaf

Ingredients

1 ounce bay leaf simple syrup*
Prosecco
Bay Leaf

Directions

Place 1 ounce of bay leaf syrup in a champagne flute and fill with prosecco.  Stir and garnish with a bay leaf place inverted in the flute so that about 1 ½ inches sticks out of the top as it floats, stem side down.

*Fresh Bay Leaf Lemon Syrup – Combine 1 cup water, 1 cup sugar and 2 teaspoons lemon zest in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Add 2 bay leaves. Allow the mixture to cool and add ¼ cup lemon juice.

Fresh Carrot Margarita

April 20th, 2012 § 0 comments § permalink


Ingredients

½ tablespoon lime zest
2 tablespoons smoked alder salt
Lime wedge
1½ ounce tequila (Centenario Rosangel)
¾ ounce Cointreau
¾ ounce fresh lime juice
¾ ounce fresh carrot juice
Blackberries
Mole Bitters (Brooklyn Hemispherical Blackberry Mole)*

Directions

Mix together the lime zest and the alder salt and place on a small plate.  Rub the lime wedge on the rim of a rocks glass and dip the rim or a portion of the rim in the salt, making sure not to over salt. Combine tequila, Cointreau, lime juice and carrot juice in a cocktail shaker with ice. Shake vigorously and strain into the salt rimmed rocks glass filled with ice.  Garnish with a blackberry and a few drops of Mole Bitters.

 *I’m currently designing a Blackberry Mole Bitter with Brooklyn Hemispherical Bitters that should be available soon.  It’s perfect for this cocktail but regular mole bitters will also work.

The Bourbon Beet

April 20th, 2012 § 0 comments § permalink


Ingredients

2 ounces bourbon (Four Roses)
½ ounce crème de violet
½ ounce lemon juice
¼ ounce Lavender Beet Sweet Vinegar Syrup*
Brooklyn Hemispherical Blueberry Bitters (optional)
Edible Flower Garnish (violets or pansies)

Directions

Combine all ingredients (except edible flower garnish) in a cocktail shaker with ice. Shake vigorously and strain into a chilled cocktail or old fashioned champagne glass. Garnish with an edible flower floating on top.

Lavender Beet Sweet Vinegar Syrup

Ingredients

¼ cup beet juice
1 cup sugar
¾ cup water
¼ cup orange juice
1 tablespoon orange zest
1 tablespoon fresh lavender flowers (1-2 teaspoons dried)
½ cup black current vinegar

Directions

In a medium sauce pan, whisk together the beet juice, sugar, water, orange juice and zest and lavender flowers and bring to a boil.  Reduce temperature and add in vinegar.  Simmer for about 8 minutes and bring to a low boil for 3 minutes.  Take off heat and allow to cool completely.  Strain.

Sorrel French 75

April 20th, 2012 § 0 comments § permalink

Photo by Ed Lefkowicz

Photo by Ed Lefkowicz

Ingredients


2 ounces gin
1 ½ ounces Fresh Sorrel Lemon Syrup*
Sparkling wine
Lemon wheel

Directions

In a shaker combine the gin and the sorrel syrup and shake vigorously until cold about 15 seconds. Strain into an old fashioned champagne glass and fill with sparkling wine.  Garnish with a lemon wheel.

*Fresh Sorrel Lemon Syrup – Combine 1 cup water, 1 cup sugar and 2 teaspoons 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 and add ¼ cup lemon juice. Add 2 handfuls of fresh sorrel (about 20 leaves – leaves only, no stems). Blend the mixture in a blender until ultra smooth and strain through a fine mesh strainer or cheesecloth. Use immediately in order to maintain the bright green color.

Rhubarb Pink Peppercorn Tequila Cooler

April 20th, 2012 § 0 comments § permalink

211
Ingredients

2 ounces tequila reposado (Centenario Rosangel)
1 ounce Rhubarb Pink Peppercorn Syrup*
1 ounce lime juice
Seltzer
½ ounce Sweet Cilantro Syrup*
Lime wheel
Pink Peppercorn Cilantro Sugar*
Rhubarb Bitters

Directions

In a shaker filled with ice, combine the tequila, rhubarb syrup and lime juice and shake vigorously.  Strain into a highball glass filled with ice and fill with seltzer, leaving about ¼ inch of room at the top.  Pour the sweet cilantro syrup on the surface and a lime wheel on top.  Sprinkle a little Pink Peppercorn Sugar on top of the lime and add a few drops of rhubarb bitters on top.

*Rhubarb Pink Peppercorn Syrup- Combine 2 cups chopped rhubarb in a sauce pan with 1 cup sugar, 1½ cup water, 2 tablespoons crushed pink peppercorns, and a handful of cilantro stems.    Bring to a boil and simmer for about 10 minutes.  Take off heat, strain and cool completely.

*Sweet Cilantro Syrup-In a blender blend ½ cup simple syrup, the juice and zest of 2 limes and 1 cup cilantro leaves to form a pesto-like, smooth substance.

*Pink Peppercorn Cilantro Sugar-In a small bowl, mix 1 tablespoon pink peppercorns (crushed), 2 tablespoons cilantro leaves, and 2 teaspoons lime zest with ¼ cup turbinado sugar and mix well.  Incorporate a little rhubarb bitters or lime juice to slightly moisten the mixture.

Strawberry Mint Gin Mini Pesto Elixir

April 9th, 2012 § 0 comments § 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.

Ginger & Lemon Thyme Rye Mini Pesto Elixir

April 9th, 2012 § 0 comments § 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.

Russian Rhubard Grass

April 9th, 2012 § 0 comments § 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.

Herbal Zaiquiri

April 9th, 2012 § 0 comments § 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  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.

My Darling Lemon Thyme

April 9th, 2012 § 0 comments § 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.

Bangkok Buck #2

April 9th, 2012 § 0 comments § 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!

Spring-Thyme Detox

April 9th, 2012 § 0 comments § 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.

Dutch Tarrazerac

April 9th, 2012 § 0 comments § 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.

The Reformed Presbyterian

April 6th, 2012 § 0 comments § permalink

Makes 1 cocktail

photo (9)

Ingredients


A few fresh mint leaves
1½ ounces bourbon
¼ ounce Gran Classico
½ ounce lime juice
1 ounce fresh ginger syrup (turbinado sugar)
1 cup sugar
2 ounces seltzer
Lime peel & fresh ginger sliver garnish

Directions

Muddle a few mint leaves in a shaker. Add all other ingredients except for garnish into shaker, fill with ice and shake gently. Pour into a tall collins-style glass and garnish with a lime peel, releasing oils over the top of the cocktail, and a sliver of fresh ginger.

Cranberry & Thyme Sparkler

April 6th, 2012 § 0 comments § permalink

Serves 6

Ingredients

½ cup cranberries
½ cup sugar
½ cup water
1 few fresh thyme sprigs
1 cinnamon stick
Sparkling water or sparkling wine
Cranberries and thyme leaves for garnish

Directions

Combine the cranberries, sugar, water, fresh thyme and cinnamon stick in a small saucepan and heat to high heat. Stir until the sugar dissolved and bring the mixture to a boil. Once the mixture is at a boil reduce heat to a simmer and cook for about 5-8 minutes or until the liquid turns thick and syrupy; stirring occasionally throughout the process. Let the mixture cool and discard the thyme sprigs and cinnamon stick. Blend te mixture in a blender until smooth and strain.

Place about 1 ounce of the syrup in a champagne flute and fill with sparkling water or wine. Garnish with a cranberry and a few fresh thyme leaves.

Le Pruneau Homme

March 13th, 2012 § 0 comments § 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 Ras El Hanout (traditional recipe follows)
½ cup turbinado sugar
¼ cup brown sugar

Directions

Place all the ingredients in a bowl and mix well.

Pear & Cranberry Bellini

January 13th, 2012 § 0 comments § 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.

Moroccan “Krak” Tea

January 4th, 2012 § 0 comments § 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.

Le Pruneau Homme

January 4th, 2012 § 0 comments § 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.

The Cinnamon Fig

January 4th, 2012 § 0 comments § 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.

Harissa & Preserved Lemon Mint Martini

January 4th, 2012 § 0 comments § 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.

Spicy Figs & Honey Sparkling Wine

January 4th, 2012 § 0 comments § 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.

Orange Cinnamon Fennel Cava

January 4th, 2012 § 0 comments § 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.

Pomegranate Black Pepper Sparkler

January 4th, 2012 § 0 comments § 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.

Dried Cherry & Dried Blueberry Bubbly

December 16th, 2011 § 0 comments § 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!

Apple-Cranberry Bubbly

December 16th, 2011 § 0 comments § 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!

Orange Date Chmpagne Cocktail

December 15th, 2011 § 0 comments § 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!

The Pumpkin In the Rye

November 15th, 2011 § 0 comments § permalink

Makes a few drinks

This sweet and spicy cocktail is not for the meak and meager, bold flavors with a hint of sweetness showcases the hip comeback of ryes.  Unlike bourbon sweet disposition and scotch’s smoky temperament, rye is all about being bold and spicy, this drink is perfect for a crisp fall evening amongst friends, a bit extra special with a few steps, but well worth it!

Ingredients

½ cup fresh pumpkin or butternut squash, chopped fine
½  cup turbinado sugar
1 cup Newcastle brown ale or similar style beer
¼ cup sage leaves
Rittenhouse 100 Rye
Lemon juice
Angostura bitters
Ice
Maple Syrup
Sage leaves with about 2-3 inches of stem

Directions

In a sauce pan combine the pumpkin, sugar, beer and sage and bring to a boil, stirring well.  Reduce the heat to a simmer and let simmer for about 8 minutes.  Take off the heat and allow to cool completely.  Strain and set syrup aside.  In an old fashioned style glass filled with ice place about 1 ½ ounces of rye, 1 ounce of the pumpkin syrup and ¼ ounce of lemon juice and a dash of bitters, stir well.  Dip the stems of the sage leaves in maple syrup and place stem side down, in the glass for garnish.  The potent scent of the sage is the first magic to the drink!

Concord Grape Thyme Bandit

November 14th, 2011 § 1 comment § permalink

Makes a bunch of drinks

Ingredients

1 cup concord grapes
1 cup turbinado sugar
1 cup water
¼ cup fresh thyme leaves
2 teaspoons ginger, chopped fine
Pear infused vodka
ice
Fresh lime juice
Concord grapes and thyme leaves for garnish

Directions

In a sauce pan combine and mix together the concord grapes, sugar, water, thyme leaves and ginger and bring to a boil.  Reduce the heat and allow to simmer for about 8 minutes.  Take of the heat and cool.  Process in a blender until smooth and place in a squeeze bottle or jar with pouring spout.  In a shaker filled with ice place 3 ounces of pear vodka, 2 ounces of Concord grape syrup, and one ounce of lime juice. Shake vigorously and strain into a martini style or low ball glass.  Garnish with a whole concord grape and a few floating thyme leaves.


Concord Grape Sparkling Rose

September 12th, 2011 § 0 comments § 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.

Apple Honey Cava

September 12th, 2011 § 0 comments § 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.

Ginger Pear Asian Martini Cocktail (The Gingy)

September 12th, 2011 § 0 comments § 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 13 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.

Rosemary Cardamom Plus Coolers

September 12th, 2011 § 1 comment § 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.

Peach Honey & Lavender Champagne

August 6th, 2011 § 0 comments § 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!

Frozen Mango Margaritas

July 7th, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

3 ripe mangoes, peeled, deseeded and chopped
Zest of 2 limes
13 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

Lavender Lemon Sugar Syrup

July 7th, 2011 § 0 comments § permalink

Ingredients

1 cup sugar
1 cup water
2 tablespoons lemon zest
½ cup fresh lavender flowers or 2 tablespoons dried

Directions

In a medium saucepan, over medium-low heat, add sugar, water, lemon zest and lavender flowers warm through until sugar is dissolved. Take syrup off heat and let cool until ready to use.

*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

Honey & Lavender Champagne

July 7th, 2011 § 0 comments § permalink

Serves 4-5

Ingredients

1 teaspoon fresh lavender flowers
½ cup wildflower honey
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 filled with cold bubbly drizzle a little of the lavender honey with a honey wand into the class of COLD champagne.  Garnish with a lavender wand with the flower part sticking up out of the glass!

Tarragon Apricot Bubbly & Blueberry Tarragon Bubbly

June 27th, 2011 § 0 comments § 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.

Cava melon Sangria

June 27th, 2011 § 0 comments § 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.

Rose Berry Sangria

June 27th, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

½ cup raspberries
½ cup blackberries
½ cup blueberries
½ cup chopped strawberries
2 bottles of rose wine
1 bottle sparkling water
1 cup citrus herbal simple syrup

Directions

To make the herbal citrus simple syrup place a handful of herbs of choice, 1 lemon sliced, 1 orange sliced, ½ cup water and ½ cup sugar in a saucepan and boil until all the sugar dissolves. Take off heat and set aside for 10 minutes. Strain and cool. Mix all ingredients in a large pitcher and let stand for 2 hours. Serve room temperature over ice.

Red Basil White Stone Fruit Sangria

June 27th, 2011 § 0 comments § 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.

Ger-Nis Herbal Pisco Sour

June 12th, 2011 § 0 comments § 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.

Cucumber Infused Gin

May 16th, 2011 § 1 comment § permalink

Makes 4 cups

Ingredients

1 large cucumber, peeled and sliced
4 cups gin

Directions

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

Sweet Delicate Friday

May 13th, 2011 § 0 comments § permalink

Makes one drink
006

Ingredients

Ice
1 ounce gin
1 ounce elder flower liquor
1 ounce tarragon ginger syrup (recipe follows)
Grapefruit juice (fresh)
Fresh ginger slice

Directions

Fill a medium glass or a wide mouth low glass with ice, pour in the gin and the elderflower liquor. Next add the ginger syrup and fill the glass with the grapefruit juice. Stir and garnish with the ginger slice.

Tarragon Ginger Syrup

Makes ½ cup

Ingredients

¼ cup sugar
¼ cup water
1 tablespoon fresh ginger, chopped fine
1 tablespoon fresh tarragon, chopped

Directions

In a sauce pan combine all ingredients and stir. Bring to a boil and then allow the mixture to simmer until thick, making sure to stir. The entire process should take approximately 5-7 minutes. Strain out the ginger and tarragon and let syrup cool before using.

Fresh Ginger Infused Dark Rum

May 13th, 2011 § 0 comments § permalink

Makes 1 quart

Ingredients

1 cup fresh ginger, sliced thin (does not need to be peeled)
1 quart dark rum

Directions

In jar place the fresh ginger slices. Add the dark rum and let infuse for about 4 days. Remove the ginger and store in a dark place for up to 3 months.

Brown Sugar Ginger Rum Kumquat Mojito

May 13th, 2011 § 0 comments § permalink

055

Makes 5 cocktails

Ingredients

1 cup kumquats, sliced medium
½ cup brown sugar
½ cup fresh mint leaves
Ice
1 ¾ cups ginger infused dark rum (recipe follows)
Seltzer water

Directions

In a small bowl mix together kumquats and brown sugar until the sugar is all over the kumquats. Set the kumquats aside for at least 2 hours. In 5 large beer glasses or tall Collins glasses, divide up the kumquats and place at the bottom of the glasses. Next tear up all the mint leaves and divide them up amongst the glasses as well. Muddle the mint and the sugared kumquats in each glass until the kumquats begin to break apart. We want most of the kumquats to remain intact and just slightly muddled. Fill the glasses with ice and place about 3 ounces of ginger infused dark rum in them. Fill the glasses with seltzer water and mix well, keeping the kumquats towards the bottom and allow the mint to float to the top.

Fresh Ginger Infused Dark Rum

Makes 1 quart

Ingredients

1 cup fresh ginger, sliced thin (does not need to be peeled)
1 quart dark rum

Directions

In jar place the fresh ginger slices. Add the dark rum and let infuse for about 4 days. Remove the ginger and store in a dark place for up to 3 months.

Sweet Minty Raspberry Puree

May 12th, 2011 § 0 comments § permalink

Makes one cup

Ingredients

1 cup fresh raspberries
¼ cup fresh mint leaves
Juice of one lime
¼ cup herbal simple syrup (mint & parsley combo)

Directions

Place all the puree ingredients in a blender and blend until smooth.

Raspberry Tingle

May 12th, 2011 § 0 comments § permalink

photo

Makes one drink

This zippy little drink is sure to refresh and enliven the pallet. The freshness of the mint, parsley and fresh lime, combined with the tangy fresh raspberries, makes your mouth tingle with completeness!

Ingredients

Crushed ice
2 ounces cucumber infused gin
1 ounce lime juice
1 ounce herbal simple syrup (mint & parsley combo)
1 ounce sweet minty raspberry puree (recipe follows)

Directions

In a shaker filled with ice, combine all ingredients and shake vigorously. Strain into a martini style cocktail or dainty low ball glass. No garnish!

Sweet Minty Raspberry Puree

Makes one cup

Ingredients

1 cup fresh raspberries
¼ cup fresh mint leaves
Juice of one lime
¼ cup herbal simple syrup (mint & parsley combo)

Directions

Place all the puree ingredients in a blender and blend until smooth.

Strawberry Rhubarb Syrup

May 10th, 2011 § 1 comment § permalink

Ingredients

¼ cup fresh strawberries, mashed
¼ cup fresh rhubarb, chopped
½ cup sugar
¼ cup water

Directions

Combine all ingredients in a medium heavy bottom saucepan. Bring to a gentle boil, reduce heat and simmer for 5 minutes. Blend and cool until ready to use.

Spring Daisy

May 10th, 2011 § 0 comments § permalink

Makes 1 drink

Ingredients

Ice
2 ounces cucumber infused gin
1 ounce strawberry rhubarb syrup
1 ounce herbal syrup (parsley mint)
1 ounce lemon juice
1 teaspoon lemon zest
Lemon slices

Directions

In a shaker filled with ice, place all ingredients and shake vigorously. Pour into a low-ball glass and place a lemon slice like a lid over the drink.

The Beet Bloody Mary

May 5th, 2011 § 0 comments § permalink

Makes 1 pitcher of bloody mary mix

Ingredients

5 red beets, washed and scrubbed
3 carrots, washed and scrubbed
1 large bunch parsley
2 cups water
1½ tablespoons fresh horseradish, grated
1 teaspoon celery seeds
1 tablespoon lime zest
1 tablespoon lemon zest
1 tablespoon citrus champagne vinegar
Juice of 2 lemons
Juice of 2 limes
1 tablespoon salt
Smoky Salt
Vodka

Directions

Using a juicer, juice the beets, carrots and parsley. In a large pitcher, combine all ingredients and stir well. In a tall, smoky salt-rimmed glass filled with ice, pour 2-4 ounces of vodka and fill with bloody mary mix. Garnish with a lime or lemon wedge and pickled green bean, asparagus, or celery stick.

The Gentle Bloody Mary

May 5th, 2011 § 0 comments § permalink

Makes 1 pitcher of bloody mary mix

Ingredients

4 cups tomato juice
1 tablespoon fresh cilantro, chopped fine
1 tablespoon fresh dill, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon fresh horseradish, grated
1 teaspoon lemon zest
2 tablespoons worcestershire sauce
1 teaspoon celery salt
Juice of 2 lemons
1 teaspoon white pepper
Dash of citrus champagne vinegar
Smoky Salt
Vodka

Directions

In a large pitcher combine all ingredients and stir well. In a tall glass filled with ice, pour 2-4 ounces of vodka and fill with bloody mary mix. Garnish with a lime or lemon wedge and pickled green bean, asparagus, or celery stick.

The Spicy Bloody Mary

May 5th, 2011 § 0 comments § permalink

Makes 1 pitcher of bloody mary mix

Ingredients

4 cups tomato juice
2 tablespoons worcestershire sauce
1½ tablespoons fresh horseradish grated
2 cloves garlic, pressed through a garlic press (juiced)
2 tablespoons Ger-Nis Tabasco
1 teaspoon celery seeds
1 tablespoon lime zest
1 tablespoon lemon zest
1 tablespoon citrus champagne vinegar
Juice of 2 lemons
Juice of 2 limes
1 tablespoon salt
Smoky Salt
Vodka

Directions

In a large pitcher combine all ingredients and stir well. In a tall smoky salt-rimmed glass filled with ice, pour 2-4 ounces of vodka and fill with bloody mary mix. Garnish with a lime or lemon wedge and pickled green bean, asparagus, or celery stick.

Lemon-Mint Herbal Syrup

May 4th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

½ lemon sliced
½ cup fresh mint, chopped
½ cup light brown sugar
½ cup water

Directions

In a medium saucepan combine all ingredients and bring to a boil, turn down the heat to a simmer and simmer for about 5 minutes. Strain, and store syrup in the refrigerator for up to 3 weeks.

Lemon-Mint Brown Sugar

May 4th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 tablespoon lemon zest, finely grated
1 tablespoon mint, chopped superfine
¾ cup light brown sugar, fine

Directions

Mix the ingredients together and store in an airtight container in the fridge for up to a week!

Ger-Nis’ Herbal Mint Julep

May 4th, 2011 § 0 comments § permalink

Makes 1 drink

Ingredients

Lemon mint brown sugar (recipe follows)
4-5 fresh mint leaves
Crushed or shaved ice
½ ounce lemon mint herbal syrup (recipe follows)
2 ½ ounces bourbon (Makers Mark is our preferred choice)
Crushed or shaved ice

Directions

Wet the rim of a old fashioned or low wide mouth glass with a lemon wedge, dip in the lemon mint sugar to create a sugared rim. Place the mint and a pinch of the sugar in the glass and muddle with a muddler, releasing all the oils of the fresh mint. Filled the glass with shaved ice and pour in the bourbon and the lemon mint herbal syrup and stir! Enjoy while watching the races or on any spring day!

Lemon-Mint Brown Sugar

Makes 1 cup

Ingredients

1 tablespoon lemon zest, finely grated
1 tablespoon mint, chopped superfine
¾ cup light brown sugar, fine

Directions

Mix the ingredients together and store in an airtight container in the fridge for up to a week!

Lemon-Mint Herbal Syrup

Makes 1 cup

Ingredients

½ lemon sliced
½ cup fresh mint, chopped
½ cup light brown sugar
½ cup water

Directions

In a medium saucepan combine all ingredients and bring to a boil, turn down the heat to a simmer and simmer for about 5 minutes. Strain, and store syrup in the refrigerator for up to 3 weeks.

Herbal Simple Syrup

April 27th, 2011 § 3 comments § permalink

Makes 2 cups

Ingredients

1 cup sugar (any type of sugar will work)
1 cup water
1 cup fresh herbs leaves & stems

Directions

Place all ingredients in a medium saucepan and bring to a boil. Turn heat to low and simmer for approximately 5-10 minutes depending on how potent you wish the syrup to be.

Sweet Herbal Mimosas (Lemon Thyme Orange & Basil Tangerine)

April 27th, 2011 § 0 comments § permalink

Makes 1 mimosa

Ingredients

1 ounce herbal syrup (lemon thyme or basil), recipe follows
2 ounces fresh juice (orange or tangerine)
4-6 ounces champagne, prosecco or cava

Directions

In a champagne class combine the herbal syrup and the citrus juice and fill glass with champagne, cava or prosecco.

Herbal Simple Syrup

Makes 2 cups

Ingredients

1 cup sugar (any type of sugar will work)
1 cup water
1 cup fresh herbs leaves & stems

Directions

Place all ingredients in a medium saucepan and bring to a boil. Turn heat to low and simmer for approximately 5-10 minutes depending on how potent you wish the syrup to be.

Ramptini

April 26th, 2011 § 0 comments § 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.

Rampatini

April 19th, 2011 § 0 comments § 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 and stir gently. Strain into a martini glass and garnish with a pickled ramp.

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 sprig 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 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 then place in the brine. Store in a jar or a plastic container refrigerated for 3-5 days.

Apéritif de Lillet Cannelle Basilic

April 6th, 2011 § 0 comments § permalink

215955_10150182499482969_7332775_n

Makes 1 cocktail


Ingredients


1 ounce cucumber infused gin
2 ounces lillet blanc
½ ounce blood orange juice
½ ounce cinnamon basil syrup
Garnish with cucumbers marinated in cinnamon basil and lillet blanc
Cinnamon basil leaves for garnish



Directions


In a shaker filled with ice, combine gin, lillet, blood orange juice and cinamon basil syrup. Shake well and strain into a lowball glass filled with ice or a martini-style glass. Garnish with a lillet-soaked cucumber and cinnamon basil leaf.


Cinnamon Basil Syrup

Makes 1 cup syrup


Ingredients


½ cup to 2 cups sugar
½ cup to 2 cups water
½ cup fresh cinnamon basil leaves


Directions


Place water, sugar and cinnamon basil leaves in a medium saucepan over high heat. Bring to a boil. Reduce heat to simmer for a few more minutes. Take off heat and allow to cool. Strain out basil leaves. Bottle and refrigerate.

The Halle Berry with Lemon Zested Frozen Blueberry Garnish

April 5th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

For the raspberry infused vodka

1 cup fresh raspberries
1 tablespoon lemon zest
1 quart of vodka

For the lemon blueberries

½ cup vodka
¼ cup sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon fresh blueberries

For the cocktail

Ice
2 ounces raspberry infused vodka
1 ounce sweet vermouth
1 ounce blueberry juice

Directions

For the raspberry infused vodka

Combine the ingredients in a quart container and let infuse for 3-4 days.

For the lemon blueberries

In a bowl whisk together vodka, sugar, lemon zest and lemon juice. Add blueberries and mix well. Allow to soak for a few days and then strain blueberries (reserving liquid) and freeze blueberries on a sheet tray and then place in zip lock bag once frozen.

For the cocktail

In a shaker filled with ice, combine raspberry infused vodka, sweet vermouth and blueberry juice, shake vigorously and strain into a martini glass. Garnish with frozen floating blueberries.

The Bollywood with Star of Anise Vodka with Curried Grape Garnish

April 5th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

For the star of anise infused vodka

5 whole star anise
1 quart vodka

For the curried grapes

½ cup anise syrup (sugar, water and star anise into a simple syrup)
¼ cup vodka
1 teaspoon curry powder
1 tablespoon honey
1 cup of whole black or purple grapes

For the cocktail

Ice
2 ½ ounces anise infused vodka
1 ½ ounce curried grapes liquid
1 tablespoon lemon juice
Coarse sugar

Directions

For the star anise infused vodka

Combine star anise and vodka in a quart container and let infuse for 4-5 days.

For the curried grapes

In a bowl whisk together the anise syrup, vodka, curry and honey. Add the whole grapes and let soak for 3-4 days.

For the cocktail

In a shaker full of ice, combine star anise infused vodka, curried grapes liquid and lemon juice. Shake vigorously and strain into a martini glass. Roll a curried grape in coarse sugar and place on a toothpick and drop in the glass.

Gazpacho Spaniard with Lemon Cucumber Garnish

April 5th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

For the cucumber-tomato infused vodka

1 cucumber, peeled and sliced
1 tomato cut in half
1 quart vodka

For the lemon cucumbers

1 tablespoon lemon zest
1 tablespoon lemon juice
¼ cup vodka
½ teaspoon salt
½ teaspoon sugar
1 cucumber, sliced (skin on)

For the cocktail

Ice
2 ounces cucumber-tomato infused vodka
1 ounce dry vermouth
½ ounce pickled lemon cucumber juice

Directions

For the cucumber-tomato infused vodka

Combine the ingredients in a quart container and let infuse for 3-4 days.

For the lemon cucumbers

In a bowl combine the lemon zest, lemon juice, vodka, salt and sugar and mix well. Add the cucumbers and let soak for 1-2 days.

For the cocktail

In a shaker filled with ice add, the cucumber-tomato infused vodka, dry vermouth and lemon-cucumber pickle juice, shake vigorously and strain into a martini glass. Garnish with a lemon cucumber slice.

Dirty Texas Cowboy with Lime Pickled Jalapeno Garnish

April 5th, 2011 § 0 comments § permalink

Makes 1 cocktail

Ingredients

For the red bell pepper infused gin

2 red bell peppers, deseeded and sliced
1 quart gin

For the pickled jalapenos

Zest and juice of 1 lime
¼ cup water
¼ cup champagne citrus vinegar
Salt
2 jalapenos, seeds intact and sliced

For the cocktail

Ice
2 ounces bell pepper infused gin
1 ounce dry vermouth
½ ounce pickled lime jalapeno juice

Directions

For the infused gin

Place peppers and gin in a quart container and let infuse about 2 to 3 days.

For the pickled jalapenos

In a mixing bowl whisk together lime zest and juice, water, vinegar and salt. To the mixture add sliced jalapenos. Cover and marinate for about 3-4 days.

For the cocktail

In a shaker filled with ice combine the red bell pepper vodka, and jalapeno juice, shake vigorously and strain into a martini class. Garnish with 1 or 2 slices of pickled jalapenos.

The 007 with Herbed Olive Garnish

April 5th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

For the 007

2 ounces gin
1 ounce dry vermouth
½ ounce herbed olive juice
Ice
3 herbed olives, for garnish

For the herbed olives

Garlic stuffed olives
¼ cup champagne vinegar
¼ cup olive oil
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 teaspoon fresh oregano, chopped fine
1 teaspoon lemon zest
1 tablespoon lemon juice

Directions

For the 007

In a shaker combine the gin, vermouth, and olive juice and ice, shake vigorously. Strain into a martini glass and garnish with 3 herbed olives.

For the herbed olives

In a small container, combine the olives, vinegar, oil, parsley, chives, oregano, lemon zest, and lemon juice. Mix well, cover, and marinate in the refrigerator for 3-5 days.

Cactus Fruit (Prickly Pear) Lime Tequila Coolers

February 22nd, 2011 § 0 comments § 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.

Pomegranate Ginger Champagne Cocktail

February 2nd, 2011 § 0 comments § 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.

Pomegranate Sage Manhattan

February 2nd, 2011 § 0 comments § 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.

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.

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.

Pisco Sour

October 14th, 2010 § 0 comments § 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.

Pisco Sour

Blackberry Mango Mint Cava Granita

October 13th, 2010 § 0 comments § 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.

Lemon Verbena Basil Cava Cooler

October 13th, 2010 § 0 comments § 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.

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