South of the Hi’ Way

I came up with this sherry-sangria cocktail on a road trip to spring training in Arizona. When I arrived in Scottsdale I was able to make this for my players and they loved it.

My road trip started out just like this cocktail, sweet fresh clean air, top down on the jeep wrangler going through the almond orchards heading south east down California’s central valley. Have you ever smelled an almond orchard in March? Well let me describe it to you, one deep breath is like a bouquet of flowers, light citrus notes blended with a suggestion of pepper. That reminded me of the beautiful bottle of Don Julio Reposado I had resting in the back seat. Next I drove though fields with perfect rows of emrend green leafy trees full of ripe oranges nesseled under the branches, almost begging for me to pull over and pick. My mind couldn’t help but wander to Benidictine with its wonderful spicy orange undertones.  I pulled over at a fruit stand to stretch my legs only to find the first peaches of season and homemade spiced nuts. This got me thinking, I liked the idea of Don Julio Reposado with Benedictine but by adding Lustau Sherry into the line up with it’s notes of brown sugar, peach, mixed nuts and honey a solid tasting profile began to warm up. Calling peach infused Hakushika Sake out of the bullpin, layered with juicy pears and peaches fufilled my other craving. By the time I arrived in Scottsdale I had stopped at a few other fruit stands and picked up apricots, peaches, nectarines, plums, and clementines that would allow their natural juices to work as a team to brighten up the cockatil. It was a sweet journey, ‘South of the Hi’Way’ is a delicious cocktail that ended with a night full of memories I will always savor.

  • 750 ml Don Julio Reposado
  • 1 cup Benedictine Liqueur
  • 1/2 cup Peach Infused Hakushika Sake
  • 1/2 cup Lustau Sherry Dry Amontillado Los Acros
  •  Apricots, Peaches, Nectarines, Plums, Clementine oranges cut into 1/4 inch wedges

Combine all ingredients into a punch bowl and stir. Refrigerate for at least an hour before serving. Serve over ice cubes and garnish with fruit.

Peach Infused Hakushika Sake

  • 2 ripe juicy clingstone yellow peaches
  • 1 750 bottle of Hakushika Sake

Cut peaches into eighths removing the pits but not the skins. Place them into a large glass pitches. Pour bottle of Hakushika Sake over the top of them and let sit for 24 hours, stirring occasionally. Strain out peaches with a cheese cloth and sake into another airtight container. Sake will keep for seven days in the refrigerator.

Llevarte al Cielo

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Llevarte al Cielo is a perfect balance of exciting, rich butterscotch Fortaleza Reposado that leads to undertones of malted vanilla then rounds out your palate through hints of herbal orange spice.

  • 1.5 oz Fortaleza Reposado Tequila
  • .5 oz Amber simple syrup
  • .5 oz Benedictine Liqueur
  • 2 dashes Fever Tree Orange Bitters

Combine all ingredients in a beaker with ice. Stir well. Fine strain into a chilled coupe glass. Garnish with an orange peel.

Amber Syrup

Makes one cup

For every bottle of Dos Equis Amber Ale add 1/3 cup brown derma sugar, a vanilla bean and a pinch of nutmeg. Combine all ingredients in a small saucepan. Bring up to a boil for one minute. Turn heat down and let simmer for ten minutes. Fine strain into an airtight container.

Sloane Square

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I put three of my favorite spirits together for this cocktail. Clenynlish 14 year old scotch with its zesty mandarin, fiery oak, long lingering finish pairs nicely with Fortaleza Reposado’s deep butterscotch and cinnamon spice. Benedictine offers a wealth of spices including cardamom, cloves, spicy toffee and orange notes. This cocktail should be sipped slowly and savored.

  • 2 oz Clenynlish 14 year old Single Malt Scotch
  • 3/4 oz Fortaleza Reposado
  • .5 Benedictine Liqueur
  • 2-3 dashs Regans orange bitters

Stir all ingredients in a beaker and strain into a chilled martini glass. Garnish with an orange twist.

Troubadour

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  •  1.5 oz Dickel Number 12
  • .5 oz Benedictine
  • 2 oz orange-cinnamon simple syrup
  • 3.5 oz Caramel Coffee
  • Garnish with whipped cream

Add Dickel Number 12, Benedictine, and orange-cinnamon syrup in the bottom of a warm Irish coffee glass. Add hot caramel coffee and stir well.

Orange-Cinnamon Simple Syrup

  •  2 cups water
  •  1 orange cut into round slices
  •  2 cinnamon sticks
  •  1 cup fresh squeezed orange juice
  •  ½  cup brown sugar
  •  ½ cup white sugar

Combine all ingredients in a saucepan. Let simmer for an hour. Making sure to stir occasionally. Fine strain into an airtight container.

* I prefer to add a 1/4 teaspoon cardamom and 1 teaspoon vanilla extract to my whipped cream

** Caramel Coffee can be found is Whole Foods Market.