Fresh Carrot Margarita

April 20th, 2012 § 0 comments § permalink


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
Mole Bitters (Brooklyn Hemispherical Blackberry Mole)*


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.

Red Basil White Stone Fruit Sangria

June 27th, 2011 § 0 comments § permalink

Serves 6-9


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


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


½ cup red basil leaves
½ cup sugar
½ cup water
1 ripe peach, chopped


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.

Strawberry-Basil Galette

February 24th, 2011 § 0 comments § permalink

Makes 1 large galette


For the pastry
2½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon salt
¾ cups (1¾ sticks) unsalted butter, cold and cut into chunks
1 large egg yolk
½ teaspoon vanilla
2 tablespoons orange liqueur

For the filling:
6 cups strawberries, stems removed and cut in half
½ cup sugar
¼ cup Cointreau
Juice and zest of 1 orange
1 cup fresh basil leaves, sliced thin


Mix together flour, sugar, cinnamon, and salt in a large bowl until combined well. Using your hands (or a food processor), add butter, and crumble into the flour until the crust mixture resembles a coarse meal. Add the egg yolk and the tequila, and mix together gently until dough is moist. Form dough into a flat disc, wrap in plastic and chill for at least 1 hour.
Meanwhile mix together strawberries, sugar, Cointreau, orange juice and zest, and the basil leaves. Let soak for at least an hour. Strain and set aside, reserving liquid.

Preheat oven 375°F.

Roll out dough on a floured surface until it forms a large circle about 16-inches in diameter. Place rolled dough on a large, thick, greased cookie sheet with sides or, better yet, a large, greased cast iron pan. Place strained berries in a big pile in the center of the dough. Fold dough up all around the pile of berries leaving a big hole at the top like a shallow volcano. Pour a little of the reserved berry liquid in the hole and reserve a little for the end. Bake for about 30 minutes or until crust is golden brown and crispy. Drizzle finished tart with the remainder of the juice from the berries.

Apple Cider Sidecar

December 16th, 2010 § 0 comments § permalink

Makes 1 drink


1 oz apple brandy or apple jack
1 oz lemon juice
1 ounce Cointreau (triple sec, orange Curacao or Grand Marnier)
1 oz apple cider
1 dash cinnamon
Apple slices, for garnish


Place first 5 ingredients in a shaker filled with ice. Shake vigorously for about 10 seconds. Strain into a chilled martini style glass or glass where the hand will not warm the drink. Garnish with apple slices.

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