Fresh Mango Margarita (Rocks)

March 4th, 2015 § 0 comments § permalink

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Makes a few cocktails….

Ingredients

3 ripe mangoes, peeled, deseeded and chopped
Zest of 1 lime
Juice of 2 limes
Juice of 1 orange
1/2 cup honey
1/2 cup hot water 
tequila Blanco
Coarse salt
Limes for garnish and taste

Directions

Mix together in a blender ( or with a hand held emulsifier) mangoes, lime zest and juice, orange juice, honey and hot water, cilantro leaves and lime juice  until very smooth. Refrigerate mango syrup until completely chilled.

To assemble the cocktails fill a low ball or shallow glass with ice, place 1 -1 1/2 shots of tequila in the glass and top with 2-3 ounces of the mango syrup (depneding on how sweet you like it).  Squeeze in a half of a lime, stir well and add a pinch of flake salt to the top. ( optional.)


Mexican Samurai

August 22nd, 2014 § 0 comments § permalink

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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 Holy Basil Rose Summer Sparkler

July 19th, 2013 § 0 comments § permalink

Ingredients

½ cup blackberries
½ cup water
2 tablespoons honey
1 teaspoon lemon zest
3 tablespoons lemon juice
2 tablespoons holy basil laves
¼ cup elderflower liquor
Sparkling Rose
Lemony Basil Sugar*

Directions

Make a simple syrup but thicker like a puree syrup with the blackberries water and honey, let cool.  Blend with fresh basil, lemon juice and zest, strain and chill.  In a champagne flute add ½ ounce elderflower liquor and ½ ounce blackberry stuff, fill with a dry sprakling rose. Garnish with a fresh blackberry rolled in the sugar

*Lemony Sage Sugar- combine  1tablespoon turbinado sugar, 2 teaspoons lemon zest and 2 teaspoons finely chopped fresh sage and moisten with lemon bitters or lemon juice.  Mix well

Blackberry Sage Agua Fresca Sparkler ( Spiked with Elderflower Liquor and Linoncello)

July 19th, 2013 § 0 comments § permalink

Makes  1 small mason jar of mix

Ingredients

¼  cup blackberry puree
¼ cup blackberry sage syrup*
½ cup lemon juice
¼  cup limoncello
¼ cup elderflower liquor
Sparkling RoseLemony Sage Sugar*
Sage Leaf

Directions

Place all the ingredients except sparking rose and sugar in a blender and blend until smooth.  Strain and chill.  Place ½ ounce of the puree in a champagne flute and fill with sparkling rose.  Garnish with a blackberry rolled in the Lemony Sage Sugar in the glass and a floating sage leaf.

*Blackberry Sage Syrup- combine ½ cup sugar. ½ cup water, 3 blackberries smashed, 4 sage leaves, ripped,1 teaspoon  lemon zest.  Bring to a boil and simmer for 5 minutes. Strain and chill.

*Lemony Sage Sugar- combine  1 tablespoon turbinado sugar, 2 teaspoons lemon zest and 2 teaspoons finely chopped fresh sage and moisten with lemon bitters or lemon juice.  Mix well.

Watermelon Agua Fresca Slushy (Spiked with Tequila)

July 19th, 2013 § 0 comments § permalink

Makes 1 pitcher

1 ½ cup  jalapeño Infused Tequila*
1/2  cup  Sweet Cilantro Syrup*
2 cups  frozen watermelon chunks
1 cup water
½  cup fresh lime juice
Sugared Jalapenos*

Place all the  ingredients except the Sugared Jalapenos in a blender and blend until smooth and slushy.  Pour into a glass and garnish with a Sugared Jalapeno

*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.

*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, gently shaking the jar every 30 minutes or so.

Cucumber Mint Agua Fresca (Spiked with Gin)

July 19th, 2013 § 0 comments § permalink

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Makes 1 pitcher

Ingredients

1 cup Serrano simple syrup*
2 cup waters
3 cucumbers, peeled and chopped
1/2  cup lime juice
2 tablespoons mint
Zest of 2 limes
Pinch of salt
Ice
1 ½ -2 cups Farmers Organic Gin
Cucumber Slice Garnish
Minted Lime Salt Garnish ( optional)*

Directions

Place the simple syrup, cucumbers, zest, mint, water and pinch of salt in a blender and blend until smooth. Strain and chill.  Pour into a pitcher filled with ice and add gin. Stir.  Pour into glasses ( with or without Minted Lime Salt rims and garnish with a cucumber slice.

*Serrano Simple Syrup- combine 3/4  cup sugar with 1 cup of  hot water  in a blender, add the zest of 1 lime and 2 chopped Serrano peppers. Blend the mixture and chill.

*Minted Lime Salt– combine 1 tablespoon of maldon salt with 1 tablespoon fresh, finely chopped mint and 1 teaspoon of lime zest, moisten with a little lemon bitters or lime juice and mix well.

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.

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


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

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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.

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.

Holiday Cocktails!

December 11th, 2011 § 0 comments § 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!

drink

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

Brown Sugar Ginger Rum Kumquat Mojito

May 13th, 2011 § 0 comments § permalink

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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.

Yellow Gazpacho Cocktails with Grilled Cilantro Pesto Shrimp & Avocadoes

October 11th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

15 medium yellow tomatoes cut into little pieces, making sure to retain liquid
1 teaspoon lemon zest
2 tablespoons fresh cilantro, finely chopped
2 medium cucumbers, peeled
¼ cup olive oil
1 teaspoon salt
1 red bell pepper, finely chopped
1 teaspoon cracked pepper
1 medium red onion, finely chopped
15 shrimp, tail on and cleaned
2 cloves garlic, finely chopped
¼ cup cilantro pesto, recipe below
¼ cup white wine vinegar
Avocado, for garnish

PREPARATION

Mix all ingredients except shrimp, cilantro pesto and avocado in a large mixing bowl. Take 1 cup of mixture and blend in a food processor or blender, pulsing until semi-smooth. Alternatively grind up with a mortar and pestle until desired consistency. Pour liquid back into mixing bowl and stir well. Refrigerate for at least 2 hours before serving.

Grill shrimp, brushing occasionally with cilantro pesto. Serve in martini glasses with 2 grilled shrimp and avocado for garnish.

Cilantro Pesto

INGREDIENTS

1 bunch fresh cilantro (approx. 1½ cups)
Juice of 4 limes
3-4 cloves fresh garlic
Juice of 1 lemon
Zest of 2 limes
1 tablespoon cumin
1 jalapeño pepper, chopped and seeded (optional)
½ cup walnut oil or olive oil
Salt, to taste

PREPARATION

In a blender, or with a handheld food processor, combine all ingredients with salt and blend until smooth.

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