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Archive for the ‘Original Cocktails’ Category

rsz_img_9893In honor of National Espresso Day, I was challenged to create an original and unique cocktail using Caffe Borghetti Espresso Liqueur.  Everyone who has tried this (even those who don’t like coffee drinks) has said it is absolutely delicious.  Celebrate with one today!

Roman Holiday
1 oz Caffe Borghetti Espresso Liqueur
0.75 oz 100 proof rye (I used James E. Pepper 1776)
0.5 oz fresh squeezed Meyer Lemon juice (if using regular lemons, adjust simple syrup to 1/2 ounce)
0.25 oz simple syrup
Rinse cocktail glass with absinthe and discard excess. Add all other ingredients to an ice-filled shaker and shake well. Strain into rinsed cocktail glass.

Garnish with a Meyer Lemon twist if desired.

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Now that the temperatures are dropping here in Central New York, it’s time to start thinking about warming drinks. Taking inspiration from the classic whiskey-based Hot Toddy, the Captain Grey uses spiced rum to add sweetness and complexity. This is the perfect after dinner drink to enjoy in front of a fireplace.

Captain Grey
4 oz piping hot organic Earl Grey tea
1.5 oz Captain Morgan Spiced Rum
0.25 oz fresh squeezed lemon juice
1/2 tsp organic honey

Pre-warm a cognac glass with warm to hot water. Steep Earl Grey tea for 3-5 minutes in a mug with water just off the boil. Empty cognac glass, then add tea, rum, lemon juice and honey. Gently stir and garnish with a lemon wheel if desired.

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1626
2.5 oz. Woodford Reserve Bourbon
0.75 oz. Hiram Walker Gingerbread Liqueur
1/2 tsp Cherry Heering
2 dashes Angostura Bitters

Pour ingredients into mixing glass, stir with cracked ice for 20 seconds, then strain into a chilled cocktail glass.  Garnish with a Luxardo cherry.

(1626 was the year the very first Manhattan was purchased, albeit about 250 years before the cocktail came to be. Prof. Jerry Thomas was the original king of cocktails during the golden era of the late 1800’s.  The first bar he opened was in the same building as P.T. Barnum’s American Museum in Manhattan  If you happened to go through the museum’s egress thinking it was another attraction, you could always console yourself with a cocktail made by the “Professor”.)

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Looking for a fantastic tiki-style rum drink to chill with this summer? The Powderkeg will blow your socks off!  Featuring three rums, Campari and bitters, this drink is an explosion in your mouth.

Crafted by Blair Frodelius (editor of Good Spirits News) as a tribute to the iconic Barrel O’ Rum served at the venerable Mai Kai restaurant in Fort Lauderdale, Florida, this drink hearkens back to the sultry and exotic days of 1950’s tiki culture.  Make one this week and enjoy a trip to the tropics, no matter where you are!

1 ounce fresh squeezed lemon juice
1/2 ounce fresh squeezed lime juice
1/4 ounce Campari
3/4 ounce Goya passion fruit cocktail
1/2 ounce rock candy syrup
2 ounces Montanya Platino Rum
1 1/4 ounces Montanya Oro Rum
3/4 ounce Cruzan Black Strap Rum
2 dashes Fee Brothers whiskey barrel aged bitters
1 ounce Orangina

Add all to barrel-shaped mug filled halfway with crushed ice. Top off with more crushed ice as needed and garnish with a straw and a lit candle (to represent a fuse).

Cocktail created by Blair Frodelius

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In this week’s episode we learn about an original cocktail based on the classic Cosmopolitan.  Ladies and gentlemen, The Inkwell…

Presented by Kieran Jerome Matthew

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Cinco_de_Mayo,_1901_posterMany people assume that Cinco de Mayo is the Mexican equivalent of the United States’ Independence Day.  Not so.  That originally happened on September 16, 1810.  Instead, Cinco de Mayo took place on May 5th in 1862 and is a day of remembrance for a key battle that took place in Puebla, Mexico.  For both Mexico and the U.S., it was a day that is significant for two reasons.  1) It was the first time that the French had been defeated in any battle in over 50 years, and by an army half its size, and 2) it was the last time a European country tried to invade North America.

Regardless of your nationality, any holiday is always a good time to have a drink or two.  So, in that spirit, GSN is happy to share a few non-Margarita recipes with you to mark the day in style.

Conquistador
Created by Milagro Brand Ambassador Jaime Salas
1 ½ parts Milagro Reposado
½ part Ancho Reyes
½ part Crème de Cacao
½ part Manzanilla Sherry
1 dash Angostura Orange Bitters

Chill coupe glass with ice and water and set aside. Combine all ingredients in a mixing glass. Add ice and stir until well chilled and diluted. Discard chilling ice from the coupe. Strain ingredients into chilled coupe. Using a vegetable peeler, remove a long piece of orange peel. Express the oil over the cocktail, rub the peel around the rim of the glass, and place atop the cocktail.


Berentzen Apple Guava Rita
1.5 ounces of Berentzen Apple
1 ounce tequila
3 ounces guava nectar
1 tbsp fresh lime juice
Garnish with lime wedge.  Salt or sugar rim to taste.

Combine all ingredients in a shaker and shake vigorously.  Pour into margarita glass.  Garnish with lime wedge.


Thunder & Spice
Created by Thor Messer (The Rumpus Room, Milwaukee)
1 1/4 oz St. George California Agricole Rum
1 oz Ancho Reyes Chile Liqueur
2/3 oz simple syrup
2/3 oz fresh lime juice
1 dash Bittercube Orange Bitters

Shake all ingredients well then double strain into a chilled coupe glass.


Destornillador
Created by Blair Frodelius (Good Spirits News)
1.5 oz. Hangar One Chipotle Vodka
1.5 oz. fresh squeezed orange juice
0.25 oz. Chartreuse Yellow
2 dashes Fee’s Aztec Chocolate Bitters

Add ingredients to mixing glass and shake with ice.  Strain into chilled cocktail glass.  Garnish with dried red chipotle pepper lengthwise on bamboo spear and laid across top of the glass.


Shangra-lita
Created by Blair Frodelius (Good Spirits News)
1.5 oz Pama Liqueur
1 oz fresh squeezed orange juice
0.75 oz fresh squeezed lime juice
1 tsp simple syrup
2 dashes Tabasco sauce
0.5 oz Club soda

Mix all ingredients except club soda in ice filled shaker and shake vigorously for 30 seconds.  Strain into a chilled cocktail glass and top off with club soda.  Stir gently and serve.

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69d0d254b7bc1eb5dc9af1b0782ea373The middle of February is a perfect time to be drinking Margaritas.  Why?  Because the flavor instantly conjures up the feeling of warmth, sunshine, and good times.  So, why not make some tacos, burritos or enchiladas and a mess of Margaritas this Sunday for dinner?

The Margarita has been around for about 85 years and although there are several legends as to its creation, I’m of the opinion that it is what was previously known as a Tequila Daisy.  The word “daisy” translates into “Margarita” in Spanish.  Why a daisy?  It was yet another of those old-school terms for cocktails along the lines of fizzes, eye-openers, flips, crustas, etc…

Anyway, the great folks at Casa Noble Tequila asked me to come up with an original take on the venerable Margarita using their Crystal Tequila.  So, in keeping with the summer weather theme, I decided to break out the grill and see what I could come up with.  This recipe makes enough for a party, so make sure to invite over some friends when putting this together.

Pina Margarita (makes six cocktails)
Ingredients
1 medium pineapple (about 3 pounds)
6 oz Crystal Casa Noble
3 oz Cointreau
3 oz fresh squeezed lime juice
House-made saline solution*

First, peel the pineapple and cut it in half lengthwise.  Then cut the halves into 1/2 inch thick pieces.  Put them on a grill that’s been heated to about 400°F.  Grill uncovered about four minutes per side.  Then remove and let cool for 15 minutes.

Take three pieces of pineapple and muddle in a mixing tin.  Add 1 ounce of tequila, 1/2 ounce Cointreau and 1/2 ounce lime juice.  Fill with ice and shake until well chilled.  Double strain into a chilled cocktail glass.  Add a dash (3-4 drops) of saline solution.  Garnish with a chunk of grilled pineapple and a lime wheel and serve.

Saline solution
Mix 1 tsp kosher salt and 1 tbl mineral water until dissolved.  Either use an eye-dropper to dispense or store in an empty bitters bottle.

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