Encanto Pisco’s floral, citrus spice notes say “Yellow” to Beringer Moscato’s notes of honeysuckle, showcaseing sweet flavors of juicy stone fruit, honeydew melon, Fuji apple and ripe pears. St Germain and Meyer lemon highlight each base spirit. This little pisco sour is then laced with a daring medley of Earl Gray spice, wild blackberry and lavender syrup that wakes up your senses to something new, different, and full of intrigue,”Why Hello There…”
- 1.5 oz Encanto Pisco
- 3/4 oz St. Germain
- 3/4 oz Beringer Moscato 2011
- 3/4 oz Lavender, Earl Gray, Blackberry Syrup
- 1 oz Meyer lemon Juice
- 1 oz egg white
Pour Beringer Moscato into a chilled coupe glass. Combine the rest of the ingredients into a shaker. Shake the bejesus out of it. Add ice then shake again. Fine strain into Riedel Ouverture glass. Garnish with a twist of lemon.
Lavender, Earl Gray, Blackberry Honey Syrup
Steep two earl gray tea bags in two cups of boiling water for five minutes. Remove tea bags and place tea in a sauce pan. Add one cup blackberry honey. Turn on heat and let simmer for five minutes. Add one teaspoon dried lavender and let the liquid simmer for another five minutes. Fine strain syrup, let cool and place in an airtight container.
Don’t be fooled this lively cocktail with cherry, berry, dried apple and ginger spiced toffee notes is a love affair all by itself.
- 1.5 Bulleit Bourbon
- 2 oz NV Cordon Brut Rosado
- .5 oz Cherry Heering
- .5 oz Ginger Citrus Blossom Syrup
- 2 dashes Fee Brothers Cherry Bitters
Combine all ingredients in a shaker with ice. Shake well, fine strain into a chilled coupe glass. Garnish with brandied cherries.
Ginger Citrus Blossom Syrup
Combine all ingredients into a saucepan. Let simmer for ten minutes. Allow syrup to cool and fine strain it into an airtight container.
Now that it is officially Spring I have been craving citrus such as lemons sprinkled with a touch of salt, frozen mangos in vanilla ice cream, and juicy candied kumquats. The idea for this cocktail came from my cravings and let me assure you, it begins with the engagement of ‘Citrus Meets Tropical Fruit’.
A proper engagement starts with the proposal of Saint Germain’s citrus and topical fruit. The best man Don Julio Reposado steps up exuding lush pear and apple notes. Pampero Blanco as a bridesmaid brings soft hints of vanilla and toffee. The finishing touches are put into place with kumquat juice, mango, and fresh squeezed lemon, making this cocktail ready to celebrate.
- 1 oz Don Julio Reposado
- .75 Pampero Blanco Rum
- .75 Saint Germain Elderflower Liquor
- 2.5 oz Kumquat-Lemongrass Syrup
- .5 oz Meyer lemon juice
- kumquats, halved for garnish
Place all ingredients in a cocktail shaker with ice. Shake well, fine strain into a chilled rocks glass with ice. Garnish with kumquats.
- 2 stalks lemongrass
- 3/4 cup kumquats, halved
- 1 half a small mango puree about 1/3 cup
- 2 cups water
- 1/2 cup clover honey
Trim ends of lemongrass and chop it into one inch pieces. Place lemongrass in a pint glass and lightly muddle to release the juices. Cut kumquats in half. Squeeze the juice out of all of them and place them into a saucepan. Add all other ingredients, cover, bring to a boil and let simmer for half an hour. Let cool completely, fine strain into an airtight container.
George Dickel No. 12 paired with flavors of lively, tangy apricot has always been one of my favorite combinations. This is the perfect Easter Flip whether it’s paired with sticky buns for breakfast, crumb crusted southern ham with a side of asparagus for lunch or a pleasant pick me up after a late afternoon Easter nap.
In a cocktail shaker, combine all of the ingredients except ice and shake the bejesus out of it. Add ice and shake again. Strain into a chilled collins glass. Garnish with half an eggshell filled with 1 oz Dickel No.12 and a brandied cherry.
Chambord liqueur hits your palate first with notes of bright raspberries, mixed with dark blackberries. Next comes a soft citrus spice flavor combined with bitter grapefruit found in Campari and finally glazed with malted caramel grapefruit juice. Then ‘Vroooommm’, Bulleit Rye’s honey rye spice livens up your palate. Fonseca Bin 27 Port balances out this ‘Guilty Pleasure’ with rich current velvety dark cherry flavors and Regan’s bitters adds a touch of orange zest.
- 1 oz Bulleit Rye
- 1 oz Campari
- .5 oz Fonseca Bin 27 Port
- .5 oz Chambord
- .5 oz Caramelized grapefruit juice
- .25 oz Fresh squeezed Meyer lemon Juice
- 2 dashes Regans Orange Bitters
Add all ingredients into a shaker with ice. Shake well. Fine strain into a chilled coupe glass. Garnish with a grapefruit twist.
Caramelized Grapefruit Juice
Cut two grapefruit in half. Place them upside down on a baking sheet so that the inside is facing up. Sprinkle each half with one tablespoon of brown sugar and half a teaspoon fresh ground cinnamon. Broil on high for 5-10 minutes, take the baking sheet out and let the grapefruit cool. Juice grapefruit then fine strain the juice into an airtight container.
Happy Sunday! I found myself in the park this afternoon, in my bikini, about to dive into my picnic lunch consisting of a baguette, extra gooey double cream Brie cheese, Humboldt fog cheese, greek olives and a stack of articles from the New York Times I have been meaning to read. A couple of friends came to join my picnic and I made this cocktail. Cozy warmth from the sun combined with a soft breeze told me Spring was in the air. Catching up on the latest cocktail, wine and fashion articles with this cocktail in our hands was a perfect way to spend my Sunday with friends.
Cardenal Mendoza Brandy is full bodied with tasting notes of apricot, peach, flan, and a suggestion of smoke. Plum Port Royal Syrup adds flavors of bold plum, cassis, fresh figs with a linering spice. Paired together with a hint of citrus is a day dream all on it’s own, leaving one with an oh so content smile where another person might be tempted to ask, ‘French Quarter for your thoughts?’
- 1.5 oz Cardenal Mendoza Brandy
- 1.5 oz Plum Port Royal Syrup
- 1 oz fresh squeezed Meyer lemon juice
Add all ingredients to a shaker with ice. Shake well. Fine strain over ice into a chilled rocks glass. Garnish with a cherry. Enjoy.
Plum Port Royal Syrup
- 1 cup Fonseca Ruby Port
- 1 ½ cups water
- ¾ sugar
- 1 vanilla bean split lengthwise
- 22 black peppercorns tied up in cheesecloth
- 1 cinnamon stick
- 10 plump dried Black Mission Figs steamed or one heaping table spoon of fig jam
- 2 two inch orange peels
- 2 deep purple plump plums
*If using dried figs, place them in a microwave-safe bowl and cover with one inch of water. Microwave for about ten minutes until figs are plump but not mushy.
Add water, sugar, vanilla bean, peppercorns, cinnamon stick, figs and plums into a saucepan. Bring to a boil for a minute, stir well to incorporate all ingredients. Turn down heat and let simmer stirring occasionally, adding more water as needed. Once all of the plums have broken down and a thick syrup has formed, about 45 minutes turn off the heat. Discard the cinnamon stick, vanilla bean, and peppercorns. Let cool. Place syrup into a blender and blend until smooth. Fine strain into an airtight container. Add Ruby Port. Stir to incorporate.
Pineapple, Apple, Mint, Mojito. Now try saying that five times fast. My baseball team is flying into Forth Worth, Texas today to settle down in Arlington and get ready for opening day. Setteling down also means getting ready for the Texas heat that is to come. I came up with a simple cocktail that they could make for themselves it is light and refreshing. Since one of my favorite players is from Venezuela, I used a Venezuelan rum. Pampero rum is rich in cinnamon, pepper, coconut, and vanilla spice notes. I paired it with crisp tart apples, sweet pineapple and fresh mint. Flying into Fort Worth to see my team play with a pineapple, apple, mint mojito in hand is always worth it.
- 1.5 oz Pampero Blanco Rum
- 1 oz Clear Creek Apple Brandy
- .5 oz fresh lime juice
- .75 oz pineapple syrup
- 12 mint leaves
- Club Soda
Lightly muddle mint leaves in the bottom of a shaker. Add all of other ingredients and fill with ice. Shake well. Pour into a chilled collins glass. Top with club soda. Garnish with a lime wedge, mint and pineapple.
Cut pineapple in half and remove the rind. Cut pineapple into one inch pieces. Add pineapple and one very hot cup of water into a blender and blend until it’s as smooth. Fine strain pineapple juice into a small saucepan. Add one half cup of clover honey. Let simmer just until syrup thickens enough to cover the back of a spoon. Let cool. Place in an airtight continer.