tag:blogger.com,1999:blog-53532889961595429832024-03-01T02:48:53.332-05:00Alcohol Alchemy MixologyA blog dedicated to Lindsay's cocktails and their inspirations.Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-5353288996159542983.post-64221770342001196862013-12-17T11:25:00.000-05:002013-12-17T11:25:10.993-05:00Curar la resaca: aka Hangover Cure<span style="font-family: Arial, Helvetica, sans-serif;">For those of you who have been following both of my blogs, you may remember that in <a href="http://aahospitality.blogspot.com/2013/12/cocktail-menus-and-brand-cohesiveness.html" target="_blank">my post last week</a> I made an aside about Italian amari in a tequila bar, and this cocktail was one I had in mind. Liqueurs and liquors are absolutely able to cross the regional lines of cuisine (such is one of the truly great aspects of globalization in commerce), but it's important to keep the spirit of your brand at the core of your creations when building a cocktail list.</span><br />
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<span style="font-family: Arial;">This cocktail was created for the brunch menu of a tequila bar with Mexican cuisine. I will be the first to admit that I'm one of those bartenders who love Fernet-Branca, and because of the growing popularity of amari I was determined to find a reason to carry it on this shelf. Fernet-Branca is one of those post-dinner liqueurs that helps stimulate digestion, and the heavy mint overtones immediately brought it to mind as something to soothe a stomach still reeling from last night's festivities--a real "hair of the dog" concoction. To anchor it to the concept of the bar, I used a reposado tequila for the base and xocolatl molé bitters for the balance, sweetened it with agave nectar syrup, and rounded it out with ruby grapefruit juice and the nausea-soothing properties of ginger ale.</span><br />
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<span style="font-family: Arial; font-size: large;"><strong><u>Curar la Resaca</u></strong></span></div>
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<strong><span style="font-family: Arial;"></span></strong> </div>
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<span style="font-family: Arial;"><strong>Glass: </strong>Collins/Highball<br /><strong>Method: </strong>Shake and Strain</span></div>
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<span style="font-family: Arial;"><strong>Garnish:</strong> Orange Twist</span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: Arial;">1oz Milagro Reposado tequila</span></div>
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<span style="font-family: Arial;">.5oz Fernet-Branca</span></div>
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<span style="font-family: Arial;">.5oz Agave syrup</span></div>
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<span style="font-family: Arial;">.25oz Fresh ruby grapefruit juice</span></div>
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<span style="font-family: Arial;">1 dash Bitter Truth Xocolatl Molé bitters</span></div>
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<span style="font-family: Arial;">2 dashes Regan's Orange bitters</span></div>
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<span style="font-family: Arial;">2oz Ginger Ale (I use Canada Dry or White Rock)</span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: Arial;">Shake all ingredients (yes...including the ginger ale) with ice and strain into</span></div>
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<span style="font-family: Arial;">10-12oz </span><span style="font-family: Arial;">Collins glass filled with ice. Garnish with an orange twist.</span></div>
Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com4tag:blogger.com,1999:blog-5353288996159542983.post-67042057791279634852013-12-03T01:46:00.001-05:002013-12-03T01:52:47.416-05:00Persephone's Descent<span style="font-family: Arial, Helvetica, sans-serif;">Happy holidays to all! With the cold weather having set in, I thought it was time to share one of my newer recipes--perfect to curl up with next to a fire. This is also a perfect use for that spiceberry dram <a href="http://mixitupcincinnati.blogspot.com/2013/08/queen-city-paloma.html" target="_blank">I wrote about in a previous entry</a>. If you don't have the dram ready to go, any commercially available ones would work well enough--though there are a couple of adjustments I'd recommend. If you are using The Bitter Truth Pimento Dram, I might recommend using a simple syrup made with dark brown sugar instead of regular sugar, and a few drops of vanilla extract. If you are using St. Elizabeth's Allspice Dram you might want to shake in a few whole allspice berries and cloves, and cut the simple syrup to .25oz.</span><br />
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<span style="font-family: Arial;">Now...onto the recipe, accompanied by a fantastic photo grid of me making the cocktail...courtesy of our social media coordinator at work.</span><br />
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<strong><u><span style="font-family: Arial; font-size: large;">Persephone's Descent</span></u></strong></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Glass: </strong>Large coupe</span></div>
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<span style="font-family: Arial;"><strong>Method: </strong>Shake and Strain</span></div>
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<span style="font-family: Arial;"><strong>Garnish: </strong>Flamed orange peel</span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: Arial;">1oz Four Roses Yellow Label bourbon</span></div>
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<span style="font-family: Arial;">1oz Ruby Port</span></div>
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<span style="font-family: Arial;">.5oz Spiceberry Dram</span></div>
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<span style="font-family: Arial;">.5oz Simple syrup (1:1 ratio)</span></div>
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<span style="font-family: Arial;">.25oz Fresh Orange juice</span></div>
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<span style="font-family: Arial;">1 dash Bitter Truth Xocolatl Mole bitters</span><br />
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<span style="font-family: Arial;">Shake ingredients with ice and strain into a large coupe. Flame a freshly peeled piece of orange peel over the cocktail to add aromatics and spectacle.</span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: Arial;">The name for this cocktail is another one of my tributes to the gods and goddesses of classical Greece. Persephone is the daughter of Demeter (goddess of the grain and harvest), and ultimately the queen of the Underworld. Persephone was kidnapped by Hades (the ruler of the Underworld) after Zeus (the ruler of the gods and goddesses) promised her for his bride. Her mother searched the world for her and fell into such despair searching that she neglected her duties and let the fields die. When Demeter finally found Persephone, Persephone had eaten some pomegranate seeds in her time with Hades. Zeus ruled that since she had partaken of food in the Underworld that she must return for that many months every year to rule alongside Hades. Every year, upon her return to the Underworld, Demeter mourns and lets the earth die. When Persephone returns, Demeter rejoices and the fields flourish. This is the story of the changing of the seasons in Greek mythology and the background of the name for this beautiful and </span><span style="font-family: Arial;">lush fall/winter cocktail.</span></div>
Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com1tag:blogger.com,1999:blog-5353288996159542983.post-28067960099449740412013-10-16T01:53:00.002-04:002013-10-16T12:40:28.540-04:00Life in Tune<div style="text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b> </b></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">If there's one thing I love doing, it's being challenged with new products. Absolut recently released a new product called Tune, and it's Absolut vodka blended with a New Zealand Sauvignon Blanc that has been carbonated. It's a little bit higher in alcohol than a wine, but not even as strong as a liqueur or cordial. We held a release party back in August at Igby's downtown and then wanted to find a way to feature it for a Cocktail of the Month. We also had bottles of Fruitlab's Jasmine left from a previous cocktail, and I thought this would be a perfect opportunity to deplete the stock. W</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">hat I came up with was the Life in Tune. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>A note on glassware:</b> When I was first working on this cocktail I tried it in a champagne flute. The flavors were absolutely buried, and I was really unsure if I actually liked the drink. Others insisted they really enjoyed it, and when we put it in the more open coupe-style glass the aroma and flavor exploded and the cocktail gained so many layers and so much complexity. This really just goes to show how critical the right glassware can be for the success of a cocktail.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u><b>Life in Tune</b></u></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiBPjCsXolkYcrmcFuLYpp248WeW-kOAF_AQwj7JbOBxEpQPNBAyBbHJOQP7PSKcZZoDj-Q51rJy1z9NRpvHa4sY_FvNQO0Q05FljgVvhFeRuLqnalc2QOAV-_01EDa7-N5ZPixMJHABH/s1600/Life+in+Tune.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiBPjCsXolkYcrmcFuLYpp248WeW-kOAF_AQwj7JbOBxEpQPNBAyBbHJOQP7PSKcZZoDj-Q51rJy1z9NRpvHa4sY_FvNQO0Q05FljgVvhFeRuLqnalc2QOAV-_01EDa7-N5ZPixMJHABH/s320/Life+in+Tune.jpg" height="320" width="305" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b> Glass: </b>Large Coupe</span>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Method: </b>Shake and Strain</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Garnish:</b> Long orange spiral</span><span style="font-size: small;"><b> </b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Build:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">.5 oz Fruitlab Jasmine liqueur</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">.25 oz PAMA Pomegranate liqueur</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">.25 oz Fresh Lime juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">.5 oz Simple syrup (1:1)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 dash Fee Brothers Orange bitters </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Shake all ingredients well with ice and strain into a large coupe. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Top with 3oz Absolut Tune and garnish with a long orange spiral.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Also!: </b>Earlier this summer, I was featured in one of our local publications! I'm very pleased with the fantastic spread from CityBeat. If you aren't a friend on Facebook and missed it when it was released back in August, here's the link to check it out: <a href="http://www.citybeat.com/cincinnati/article-28378-local_mixologist_makes_waves_in_cocktail_culture.html" target="_blank">Local Mixologist Makes Waves in Cocktail Culture</a>. </span></div>
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Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-76397924062104396482013-08-21T16:13:00.000-04:002013-12-03T00:59:04.320-05:00Queen City Paloma<span style="font-family: Arial,Helvetica,sans-serif;">I just realized this week that I never posted my Don Julio entry from March's competition! The competition was "Local Legends," and asked for a local twist on a classic tequila cocktail.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Shortly before the competition was announced, a local chef on my Facebook had decided he wanted to make a local variation on an allspice dram with locally grown spiceberries. I loved the idea so much, I jumped on the bandwagon myself. I bought the spiceberries from <a href="http://www.carriagehousefarmllc.com/" target="_blank">Carriage House Farm</a>, here in the greater Cincinnati area, and (majorly) adapted </span><span style="font-family: Arial,Helvetica,sans-serif;">a <a href="http://www.seriouseats.com/recipes/2012/02/diy-allspice-dram-make-your-own-st-elizabeths-pimento-dram-recipe.html" target="_blank">recipe I found </a></span><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://www.seriouseats.com/recipes/2012/02/diy-allspice-dram-make-your-own-st-elizabeths-pimento-dram-recipe.html" target="_blank">through Google</a>. I'd never made my own liqueur/cordial/dram/etc. before, so this was a great chance to learn something new and expand my skills.</span><br />
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<span style="font-size: large;"><u><span style="font-family: Arial,Helvetica,sans-serif;"><b>The Spiceberry Dram</b></span></u></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">First, I knew from the get-go I wanted something more similar to St. Elizabeth's Allspice Dram...which is very sweet, and very very good. The recipe above called for light rum, but I knew that wouldn't ultimately give me what I was going for, so I used Cruzan's Blackstrap rum for my base, to take advantage of the sweetness and richness of the molasses used.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1 cup Cruzan Blackstrap rum</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup Local Spiceberries or Allspice berries (ground; a good mortar and pestle is essential for infusions)</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1/8 cup Whole Clove (ground) </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cinnamon stick</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 whole Nutmeg (ground)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 Vanilla bean </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Infuse the spiceberries in the rum for 5-7 days. Add remaining ingredients and infuse for another 10-12 days. Strain solids
from infusion (I use a large strainer and cheesecloth for an initial strain, and the large strainer and coffee filters for a more fine strain). Dissolve 2/3 cup brown sugar (I've used light previously</span><span style="font-family: Arial,Helvetica,sans-serif;">, but dark would probably complement the blackstrap well) with 1.5 cups water
in a sauce pan. Let cool and add to infusion. Let settle for two
days before use. Sediment will settle on the bottom of the bottle over time, so be sure to shake a bit before use to reintegrate.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><u>Queen City Paloma</u></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcUY9n86lVWZv6TxxnYxJLVJu-dWqxkjkLJKtGoSnoFYrEkV8AZuyPriUPH04wBIMGerDk1KKk2xWN-1ii4ZGh52JM2QYbdl28AHnSuBgae148M19Gd0zyWzOV-lew0Zz7GZAr9R5axsQ/s1600/QCP2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPcUY9n86lVWZv6TxxnYxJLVJu-dWqxkjkLJKtGoSnoFYrEkV8AZuyPriUPH04wBIMGerDk1KKk2xWN-1ii4ZGh52JM2QYbdl28AHnSuBgae148M19Gd0zyWzOV-lew0Zz7GZAr9R5axsQ/s1600/QCP2.jpg" width="212" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b><span style="font-size: small;"> Glass: </span></b><span style="font-size: small;">Highball/Collins glass</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>Metho<span style="font-size: small;">d: </span></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Build and Box</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>Garnish:</b> </span></span><span style="font-size: small;">Grapefruit wedge</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><b><span style="font-size: small;"> </span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b><span style="font-size: small;">Build</span>:</b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1.5 oz Don Julio Blanco<span style="font-size: small;"></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1.25<span style="font-size: small;"> oz <span style="font-size: small;">Spiceberry dram</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 oz<span style="font-size: small;"> <span style="font-size: small;">Fresh grapefruit juice<span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">.5 oz Fresh lime juice </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Pinch Kosher salt </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1.5 oz Club soda</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Build ingredients with ice and box between mixing glass and tin three times</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">to incorporate all ingredients. Garnish with a grapefruit wedge dipped</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">in a mix of sea salt, ground clove, and ground ancho chile. </span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-79110060783937511722013-04-23T00:54:00.000-04:002013-04-23T01:09:34.049-04:00MxMo LXXII: Drink Your Veggies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTMlO-p1Ljqba7UxKLu-uf5F-9l7w5dqQUeceIF25N0aQEy2bjlxPfi_OYQ1eWqu_IDdsvJ-fPA3luEXAV0txsohfKkRX-f3ek5OkbKoghEp3Bl4eaA8sr3Z5L10AmwEykNacHuhB-6MVF/s1600/mxmologo.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="94" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTMlO-p1Ljqba7UxKLu-uf5F-9l7w5dqQUeceIF25N0aQEy2bjlxPfi_OYQ1eWqu_IDdsvJ-fPA3luEXAV0txsohfKkRX-f3ek5OkbKoghEp3Bl4eaA8sr3Z5L10AmwEykNacHuhB-6MVF/s200/mxmologo.gif" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Hello again! Long time no see (again). I'm in the midst of a new bar opening, so I've been quite on the "not around" side of things. The new bar opening, however, is the perfect excuse to participate in this month's <a href="http://mixologymonday.com/" target="_blank">Mixology Monday</a>: <a href="http://foggedinlounge.blogspot.com/2013/04/mixology-monday-announcement.html" target="_blank">Drink Your Veggies!</a> As Rowan at <a href="http://foggedinlounge.blogspot.com/" target="_blank">Fogged in Lounge</a> described, "</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><i>Want to get more vegetables but you’re always eating on the run? Maybe
you hate vegetables but feel you should get more of them? Well then, how
about a vegetable cocktail?</i>" </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">This recipe comes straight from the new place: <a href="http://www.facebook.com/BarrioTequileria" target="_blank">Barrio Tequileria</a> in the Northside area of Cincinnati. Come in and let me and my (really incredibly awesome) bartenders feed you tequila and tacos and sangrita! Okay...end advertising *grins*</span><br />
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<span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: x-small;"><span style="font-size: small;">Sangrita</span><span style="font-size: x-small;"><span style="font-size: small;"> is</span><span style="font-size: x-small;"><span style="font-size: small;"> a tr</span><span style="font-size: x-small;"><span style="font-size: small;">aditional sipper alongside tequila. I think the best ones are a little bit sweet, a little bit savory, and a little bit spicy. I've found some sources that say "traditional" san</span><span style="font-size: x-small;"><span style="font-size: small;">grita doesn't use tomato</span><span style="font-size: x-small;"><span style="font-size: small;"> juice, but I've also read about bars in Mexico that do use tomato juice</span><span style="font-size: x-small;"><span style="font-size: small;"> in theirs, so</span><span style="font-size: x-small;"><span style="font-size: small;">...</span><span style="font-size: x-small;"><span style="font-size: small;">I just followed m</span><span style="font-size: x-small;"><span style="font-size: small;">y own instin</span><span style="font-size: x-small;"><span style="font-size: small;">cts </span><span style="font-size: x-small;"><span style="font-size: small;">for this rec</span><span style="font-size: x-small;"><span style="font-size: small;">ip</span><span style="font-size: x-small;"><span style="font-size: small;">e. I know that tomatoes and peppers are really officially fruits, but we do typically consider them vegetables, so...details details, right?</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLsQXS3NqyMD9yxQHy4PwrYGhS8sc3AwTWlVKu3BSxFiS0ReG6B2SZgYbZomLHkOYMQguLBTwxbJqHsDhXfD6ueYBBJk3xXJ3bpYVJQM516l2L6gjJPMUHptBKqtMMzyLMj5cMZ2ZLUWo/s1600/Sangrita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLsQXS3NqyMD9yxQHy4PwrYGhS8sc3AwTWlVKu3BSxFiS0ReG6B2SZgYbZomLHkOYMQguLBTwxbJqHsDhXfD6ueYBBJk3xXJ3bpYVJQM516l2L6gjJPMUHptBKqtMMzyLMj5cMZ2ZLUWo/s320/Sangrita.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;"><i>Sampling sangritas befor<span style="font-size: x-small;">e our opening; <a href="http://www.arcotequila.com/" target="_blank">el Arco</a> Blanco tequila featured</span></i></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Barrio Tequileria's Housemade Sangrita</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1/4 cup Cilantro </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 cup Tomato juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1/4 cup Orange juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1/4 cup Lime juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 T Pomegranate grenadine</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">2 T Goya Chipotle Salsita</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1/4 tsp Powdered ancho</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1/4 tsp Kosher salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 Serrano pepper, sliced (including seeds)</span></div>
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<br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Personally, I put the cilantro in first, then add the tomato juice and muddle the cilantro a little bit. I add the pepper last, and let it infuse for about five minutes (just for a little extra heat--I like my sangrita a touch on the spicy side) before I strain everything out. Pour a shot of the sangrita and a shot of blanco tequila, and enjoy!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">I use fresh juices and a standard recipe for my grenadine (1:1 POM juice and sugar). </span>I like to think I did a pretty decent job with it, and just the other day a lady from Mexico complimented me on how authentic my sangrita was, and asked where I got the recipe, so...hooray :-D </span><span style="font-size: small;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com1tag:blogger.com,1999:blog-5353288996159542983.post-86116831514640663692013-04-09T00:41:00.000-04:002013-04-09T00:41:01.917-04:00La boda perfecta<div style="text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I've always liked the idea of dessert drinks, but I've always felt that the typical vodka "chocolate martini" was too easy. This isn't the first time I've tried to expand on the formula (see: <a href="http://mixitupcincinnati.blogspot.com/2011/01/lady-godivas-stand.html" target="_blank">Lady Godiva's Stand</a>). I've also always liked the idea of showpieces and talking points. For ages I've wanted to do a cocktail with really high-end ingredients, and I was thrilled to finally have the chance with the new bar I'm managing for. The new bar is tequila-centric, so I'm learning quite a lot of new things, and loving the chance to expand my knowledge base. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">The inspirations behind this cocktail were multiple. First, the 70th anniversary expression from Don Julio has some really nice notes of chocolate in it; second, Anejo tequilas are often compared to aged brandies and Cognacs: all are wonderful for after-dinner sipping and tend to have some similar flavor profiles. The price tag on this cocktail is more than double my other listings on our menu, but with about $200 worth of bottles of liquor used in the cocktail it's quite a wonderful opportunity to try something new. I hear so many people talk about what a crime it is to use r<span style="font-size: small;">eally fine in<span style="font-size: small;">gredients <span style="font-size: small;">to mix with others in cocktails, but I feel just the opposite: truly wonderful ingredients can <span style="font-size: small;">create <span style="font-size: small;">a<span style="font-size: small;">n absolutely transcendental cocktail experienc<span style="font-size: small;">e...and that's something I tried to convey with this<span style="font-size: small;"> one.</span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><u>La boda perfecta</u></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktWx0TIkS3HrLqJVkc2hOj9k08bgRiCmk_1zajtsXHFrW2_jqzTNvzizSVdBjcUi6FRbxqxu0Dup1YnKU2QUnqQfUyrHoMtn_OIF537c17uSTcQb9w58ONpGUw_oK5n_2MrsSSlpvQjtm/s1600/La+Boda+Perfecta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktWx0TIkS3HrLqJVkc2hOj9k08bgRiCmk_1zajtsXHFrW2_jqzTNvzizSVdBjcUi6FRbxqxu0Dup1YnKU2QUnqQfUyrHoMtn_OIF537c17uSTcQb9w58ONpGUw_oK5n_2MrsSSlpvQjtm/s320/La+Boda+Perfecta.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b><span style="font-size: small;"> </span></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b><span style="font-size: small;"> Glass: </span></b><span style="font-size: small;">Brandy snifter</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>Metho<span style="font-size: small;">d: </span></b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Shake and Strain</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>Garnish:</b> </span></span><span style="font-size: small;">Mexican chocolate and cinnamon</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><b><span style="font-size: small;"> </span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b><span style="font-size: small;">Build</span>:</b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1.25 oz Don Julio 70<span style="font-size: small;"> Anejo Claro</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">.75<span style="font-size: small;"> oz <span style="font-size: small;">Grand Marnier Cuvee du Cent<span style="font-size: small;">enaire</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">.5 oz<span style="font-size: small;"> Godi<span style="font-size: small;">va dark <span style="font-size: small;">chocolate liqueur</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 generous<span style="font-size: small;"> dash Bitter Truth's <span style="font-size: small;">Xocolatl Mole bitters</span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">.25 oz <span style="font-size: small;">Rich simple syru<span style="font-size: small;">p</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 oz Heavy cream </span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Shake all ingredients well with ice and strain into a brandy snifter. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Garnish with a ligh<span style="font-size: small;">t grating of Mexican chocolate and cin<span style="font-size: small;">namon</span>.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
<br />Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-81840601430882514282012-10-14T11:21:00.000-04:002012-10-14T11:30:32.048-04:00Endless Summer (a.k.a) MxMo LXVI: Bein' Green<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Oh...h<span style="font-size: small;">ey there, everyone! <span style="font-size: small;">It's b<span style="font-size: small;">een a little while, hasn't it? I've been off having all sort<span style="font-size: small;">s of incredible adventures this summer<span style="font-size: small;">. We <span style="font-size: small;">had dinner at</span> Alinea in Chicago for my 30th birthda<span style="font-size: small;">y, I went to Tales of the Cocktail in New Orlean<span style="font-size: small;">s, <span style="font-size: small;"><span style="font-size: small;">I went on a trip with the<span style="font-size: small;"> S. Ohio USBG to some stops along the Bourbon Trail<span style="font-size: small;">, </span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">we went to a <span style="font-size: small;">family wedding that ended up in (started out with?) a little trip onto Wrigley F<span style="font-size: small;">ield<span style="font-size: small;">:</span></span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzn32cI7k0iWTQJI82DOTvdYakJ9gFegRiurzqvVNOQI4P45KGGxnywP4CR1yxFdCpXwo20ele2QFg8Zw8qkHD5coP8jv60olFR1ngI0HhyrpKR3SeP9HxwI1laEqFiP9iXbA_pJRNS-BM/s1600/WP_001655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzn32cI7k0iWTQJI82DOTvdYakJ9gFegRiurzqvVNOQI4P45KGGxnywP4CR1yxFdCpXwo20ele2QFg8Zw8qkHD5coP8jv60olFR1ngI0HhyrpKR3SeP9HxwI1laEqFiP9iXbA_pJRNS-BM/s320/WP_001655.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">...<span style="font-size: small;">well...you get the idea. Basically, I <span style="font-size: small;">spent <span style="font-size: small;">all my spare income this <span style="font-size: small;">summer drinking cocktail<span style="font-size: small;">s rather than concocting them, so I've been a little off the radar. <span style="font-size: small;">I'd say I'm sorry, but...just look at that photo! <span style="font-size: small;">I figured the<span style="font-size: small;"><span style="font-size: small;"> <a href="http://mixologymonday.com/" target="_blank">October Mixology Monday</a>, hosted by Ed over at <a href="http://www.wordsmithingpantagruel.com/" target="_blank">Wordsmithing Pantagruel</a> would be a perfect <span style="font-size: small;">time to jump back in the gam<span style="font-size: small;">e. <span style="font-size: small;"><a href="http://www.wordsmithingpantagruel.com/2012/10/mixology-monday-announcement-mxmo-lxvi.html" target="_blank">In his own words</a>: </span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="clear: left; float: left; font-size: x-small; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="93" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3o-twUfF8HNU6plKn504ahSc3UWOr-m4KpS2wSIFGBXPZNAiSC5Yz0Y7cI1C6jGY_8kUyWrpaOTninCq0YS1nG535Gl3dD5JxpEmQXDRCk3zLBuT354xbxGKkC1uv3QDeXKZm9UbNIK1Q/s200/mxmologo+green.gif" width="200" /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>With the warm days of summer now fading off into the distance in our rear view mirrors, let's pay one last tribute to the greens of summer before the frosts come and our outdoor herb gardens give up the ghost for the winter. [...</i></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>] Limes are green. So is green tea. Don't forget the herb garden: mint, basil, cilantro, you name it - all fair game. There's also the veritable cornucopia from the farmers market: green apples, grapes, peppers, olives, celery, cucumbers...you get the idea. Like I said, wide berth. Base, mixer, and or garnish; if it's green it's good. Surprise me. Use at least one, but the more the merrier. </i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: small;">When I read that, I was a little disappointed I ha<span style="font-size: small;">d already posted</span></span> my Bombay Sapphire cocktail, The Garden Pa<span style="font-size: small;">th (cilantro, red <span style="font-size: small;">bell pepper, pineapple...perfect!)<i>, </i><span style="font-size: small;">but then I realized I hadn't yet posted my finalized <span style="font-size: small;">recipe <span style="font-size: small;"><span style="font-size: small;">for another<span style="font-size: small;">, previously unnamed, summer cocktail<span style="font-size: small;">...so...here <span style="font-size: small;">we go</span>!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> <u><b>Endless Summer</b></u></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnlKv1QIOkiJSHcbKQpfc7Mj6tN1M-_nPRhjvLdhJs3Oj_Qa-flYd2xxpX3fZRkWjSOzj52Psq831g9pCEzIAqCHGZoeNvQ9ySaAL9JKJlq7GevmIF94m3TiP4ZsuPcD20iRLhglTx1rcn/s1600/Endless+Summer+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnlKv1QIOkiJSHcbKQpfc7Mj6tN1M-_nPRhjvLdhJs3Oj_Qa-flYd2xxpX3fZRkWjSOzj52Psq831g9pCEzIAqCHGZoeNvQ9ySaAL9JKJlq7GevmIF94m3TiP4ZsuPcD20iRLhglTx1rcn/s320/Endless+Summer+2.jpg" width="272" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b><span style="font-size: small;">Glass: </span></b><span style="font-size: small;">Large Cocktail</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>Metho<span style="font-size: small;">d: </span></b><span style="font-size: small;">Muddle<span style="font-size: small;">,<span style="font-size: small;"> Shake and Strain</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>Garnish:</b> </span></span>Cucumber and Watermelon pick</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><b><span style="font-size: small;"> </span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b><span style="font-size: small;">Muddle:</span></b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">6 cubes Fresh<span style="font-size: small;"> Watermelon</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">3 leaves <span style="font-size: small;">Fresh Basil</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 tsp Balsamic <span style="font-size: small;">syrup</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><b>Add:</b></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 oz Effen Cucumber vodka</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">.5 oz Fresh Lime juice</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">.5 oz Rich Simple syrup</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Shake all ingredients well with ice and strain into a large cocktail glass. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><b><span style="font-size: small;"></span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Garnish with a light<span style="font-size: small;"> sprinkling of freshly cra<span style="font-size: small;">cked sea<span style="font-size: small;"> sal<span style="font-size: small;">t</span></span></span>.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">P.S. <span style="font-size: small;">My husband has also decided this summer that Effen Cucumber and Pimm's is a tasty com<span style="font-size: small;">b<span style="font-size: small;">ination. Maybe something to play with later<span style="font-size: small;">...</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </div>
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Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-23111905603704987732012-08-30T22:43:00.000-04:002012-08-30T22:43:52.082-04:00Bombay Sapphire Most Inspired Bartender Entry<div class="separator" style="clear: both; text-align: center;">
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Every year, GQ and Bombay Sapphire team up for the annual Most Inspired Bartender competition. This year, there were two events in Ohio--one in Cleveland and one in Columbus. I competed in Columbus, at the Franklin Botanical Center, and had a fantastic time! I didn't win, but had an amazing amount of positive feedback from the attendees ("I've had at least three people tell me I had to come outside and try the one with red pepper!" and "Yours was definitely the best one in there!" and "One of the bartenders over there told me I needed to come try this one," and even an "I'm so glad that yours is the last one I've tried and that I have in my mouth right now."), so I consider the night a tremendous success. Even more-so of a success for those that were unsure that they actually wanted to try it ("Cilantro? Really?"), had a friend convince them to, and then went back for a second sample.</div>
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<span style="font-family: Arial,Helvetica,sans-serif;">I really wanted to play off the rich, peppery notes from the Grains of Paradise (one of the botanicals present in Sapphire)</span><span style="font-family: Arial, Helvetica, sans-serif;">, and the citrus notes from the lemon peel (also a botanical). Bombay Sapphire is a very intense gin, and I wanted intense flavor profiles to match and balance. I'm very pleased with the final result. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">As for the name, I chose to reference "garden path" sentences. The mind processes and develops visuals one word at a time. In garden path sentences, the structure leads you start constructing one meaning of the sentence, and then a word comes along that forces you to reconfigure the meaning. This cocktail, prior to being named, had many people say just those sorts of things about it. We eat and drink with our eyes first, our nose second, and our mouths third. On first glance, you see a pink drink in a "martini" glass. Next, you see pineapple and red pepper in the garnish. As you go to drink you smell the aromatic cilantro. Once you drink, all of those elements come together into something unexpected and lovely.</span><br />
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<u><b>The Garden Path</b></u></div>
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<b>Glass:</b> Medium Cocktail</div>
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<b>Method:</b> Muddle, Shake and Fine Strain</div>
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<b>Garnish:</b> Pineapple, Red pepper, Cilantro</div>
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<b>Muddle:</b></div>
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 large cube Fresh Pineapple</span></span></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">5 large pieces Red Bell Pepper</span></span></span><br />
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<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">10 leaves Fresh Cilantro</span></span></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">.25 oz Fresh Lime juice</span></span></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1.5 oz Bombay Sapphire<b> </b> </span></span></span><br />
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Make sure to muddle the red pepper very well to get maximum flavor (we're not worried about bruising or breaking mint here, guys!). Shake ingredients well with ice. Double-strain into a medium-sized cocktail glass (around 6oz) and garnish.</div>
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Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com3tag:blogger.com,1999:blog-5353288996159542983.post-13865725798522856982012-05-25T09:49:00.001-04:002012-05-25T09:49:27.102-04:00Cincinnati Area Bartenders' Guild Meetup/Informational<div style="font-family: Arial,Helvetica,sans-serif;">
Just wanted to take a minute to post about the informal meetup/informational the Cincinnati area of the United States Bartenders' Guild is going to be hosting on June 4th at Milton's, from 4p-6p. </div>
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Stop by for a few drinks and to learn more about how you can be a part of the great things we want to do! More information below on our blog:</div>
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http://cincinnatiusbg.blogspot.com/2012/05/cincinnati-area-meetup-and.html</div>Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-75284945671103326952012-05-12T08:54:00.000-04:002012-05-12T08:54:59.177-04:00The Glass Project: The Burning Heart<span style="font-family: Arial,Helvetica,sans-serif;">The recent Drambuie contest got me working with Drambuie for my first time, and as this drink has some heat to it I started thinking of names that invoked that. Dante's <i>Inferno </i>came to mind, which led to thoughts of <i>La Vita Nuova</i>, and thus <i>Il Cuore Ardente </i>(The Burning Heart) was born.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjkyRTgE53JOMElo7H_Uv4XhAgO2le1dEez1B1PXU5DL1WfijOzr64j-JeM0OLBa4U98cmgFnOdGUm31VwJLQNpKVju7sVwDY0mv2oYh7p6NK1zEiHrVV6JLf1b0Mgfdts93sMcuDZVZ2/s1600/Il+Cuore+Ardente.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjkyRTgE53JOMElo7H_Uv4XhAgO2le1dEez1B1PXU5DL1WfijOzr64j-JeM0OLBa4U98cmgFnOdGUm31VwJLQNpKVju7sVwDY0mv2oYh7p6NK1zEiHrVV6JLf1b0Mgfdts93sMcuDZVZ2/s320/Il+Cuore+Ardente.jpg" width="302" /></a></div>
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<u><b><span style="font-family: Arial,Helvetica,sans-serif;">Il Cuore Ardente (aka The Burning Heart)</span></b></u></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Glass: </span></b><span style="font-family: Arial,Helvetica,sans-serif;">Small Cocktail</span></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Method: </span></b><span style="font-family: Arial,Helvetica,sans-serif;">Stir and Fine Strain</span></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Garnish: </span></b><span style="font-family: Arial,Helvetica,sans-serif;">Flamed orange twist</span></div>
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></b></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1 oz Appleton Estate Reserve rum</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">.75 oz Drambuie</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">3 heavy dashes Fee Brothers Black Walnut bitters</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Build ingredients in glass with ice and stir well to incorporate the cayenne pepper. Strain depending on heat preference (normal strain for higher heat, fine/double strain for lower heat). Garnish with a flamed orange twist and enjoy!</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"> </span></div>Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com2tag:blogger.com,1999:blog-5353288996159542983.post-24264380928334466352012-05-03T14:36:00.001-04:002013-08-12T23:47:05.540-04:00The Glass Project: Myrrah's Passion<span style="font-family: Arial,Helvetica,sans-serif;">So on Tuesday I drove the 4+ hours up to Cleveland to volunteer at/attend the first annual Ohio Tequila Festival. I had a lovely time pouring Don Julio samples and sampling various other tequilas that were sponsoring. I thought this was an excellent first-year event, and I look forward to seeing it grow in the future! One other thing I finally saw for the first time while there were the Tequilador booklets with our recipes (although on the image they wrote lemon instead of lime...oops...lol)! The QR codes were in the beginning of the booklet:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU56o-xIUsmdyYVI1T3O8KReRK_pBtPr1gq5nGj4yOlbWxVXjvnq13e6hfDSdzrviJdu7rTNq4D16BGZMKfiPNGowydgVe-RqIzZJnUHWR_dQ9DjMW9i2PhyphenhyphensruUvQP_qyk6vzGHTd92xI/s1600/tequiladorbook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU56o-xIUsmdyYVI1T3O8KReRK_pBtPr1gq5nGj4yOlbWxVXjvnq13e6hfDSdzrviJdu7rTNq4D16BGZMKfiPNGowydgVe-RqIzZJnUHWR_dQ9DjMW9i2PhyphenhyphensruUvQP_qyk6vzGHTd92xI/s320/tequiladorbook.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">That night I stayed with my friend Emily (also in the booklet!) in Columbus. I wanted to purchase a specific gin I hadn't been able to find around here, but I knew they had up there, so I went to Weiland's Gourmet Grocery in the morning to pick it up. While waiting for the store to open I grudgingly stopped into the neighboring thrift store that Emily had told me about and picked up these ten little treasures for less than $6 (this is why I don't allow myself to go to thrift stores. I would overwhelm my apt with bar tools and glassware that I don't actually have room for):</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5d2ZlZtWqoAgXU1DTG2JQvIcKE6sXriieazgeGys_Rh3Jkt__PUMNWqyfr4yOSyJOkHfHBZgMhL_FinFJvhdavw0thUZnvXAIiIJzTsNi2juKx8cxQbyk2IxDKaKWt1Je_Pc0KiLRlOpn/s1600/glasses.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5d2ZlZtWqoAgXU1DTG2JQvIcKE6sXriieazgeGys_Rh3Jkt__PUMNWqyfr4yOSyJOkHfHBZgMhL_FinFJvhdavw0thUZnvXAIiIJzTsNi2juKx8cxQbyk2IxDKaKWt1Je_Pc0KiLRlOpn/s320/glasses.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"> When I got home I decided that I needed to come up with a recipe specifically for each glass, and decided to make that my goal this summer. This will also force me to work with some different proportions (more classic ones) than I've been used to at the places I've been working. First up was the pretty little one second from the left in the back. That glass insisted on Creme de Violette and the fantastic new <a href="http://bokersbitters.co.uk/aphrodite_ver2.html" target="_blank">Aphrodite Bitters</a> (from the makers of Bokers Bitters, and crafted from aphrodisiac spices and herbs) that I had also just scored at Weiland's (phenominal little bitters selection, and you can even sample most of them!)...and out came Myrrah's Passion (name story after the recipe):</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMyC1ZIFqAXww3oU7OpEJsezqVmO3doYhHQNN8-hnWoUBhj3-Umg9mevhlABArIjxp3LWhY1bPm-E5oMeFpd8cqGYA3SQbCZ2eZZOZkPd2y3J0ncK9eOppe6qXX3veclVh3VL77ij3KjqE/s1600/Myrrahs+Passion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMyC1ZIFqAXww3oU7OpEJsezqVmO3doYhHQNN8-hnWoUBhj3-Umg9mevhlABArIjxp3LWhY1bPm-E5oMeFpd8cqGYA3SQbCZ2eZZOZkPd2y3J0ncK9eOppe6qXX3veclVh3VL77ij3KjqE/s320/Myrrahs+Passion.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Myrrah's Passion</b></u></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Glassware: </b>Small cocktail glass</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Method: </b>Shake and Strain</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Garnish: </b>Egg white foam* and dash of Aphrodite Bitters</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1.25 oz Buffalo Trace bourbon</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">.5 oz Creme de violette</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">.75 oz Fresh lemon juice</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">.25 oz Rich simple syrup (or just a dash, if you prefer more sour cocktails)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 dashes Aphrodite Bitters </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Shake with ice and strain into small cocktail glass. Top with foam and a few drops of Aphrodite Bitters for aromatics.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>* Egg White Foam:</b></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Separate the egg white from yolk, and discard yolk. In a clean shaker, dry shake egg white (i.e. without ice)<b> </b>until a bit frothy. Add 1/2 tsp granulated or superfine sugar to shaker and continue to dry shake until desired density.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>On the Name:</b></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Greek mythology tends to color a lot of what I do, and likes to find its way into some of my cocktails--call it the spiritual aspect of the "Alcohol Alchemy" title, if you will. Myrrah's story is a prime example of the wrath the gods could inflict when provoked. The story varies depending on the source, but I have to say I'm rather enamoured with Mary Zimmerman's retelling of Ovid's <i>Metamorphoses</i>. Ovid gives no reason as to why Aphrodite inflicted a passion for her father on Myrrah--just that she had lines of suitors and no apparent interest in any of them<b></b>, and Powell later says it was to punish her mother for hubris (ego and arrogance) against the goddess in saying that her daughter was more beautiful than Aphrodite Herself. Mary Zimmerman expounded on the original as that it went further than no interest--that she wouldn't fall in love and was insistent against marriage and love, etc. Aphrodite took offense to this (of course, since She's the goddess of sexual love and passion) and cursed her with a passion for her father:</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><i>You can shut yourself in a room, bolt the door,</i></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><i>but love will come through the window.</i></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><i>Draw the curtains, lock the casement,</i></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><i>but love will seep through the walls.</i></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><i>Never think, never think that you can be safe from love.</i></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><i>--</i>Aphrodite in Mary Zimmerman's <i>Metamorphoses: a play</i></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">The story goes from there, and essentially ends in Myrrah fleeing and the gods taking pity on her when she asks to neither live nor die, and she transforms into a Myrrh tree. After the transformation she also gave birth to Adonis, and eventually the sap from the tree was offered at the altars of Aphrodite.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><i><b>P.S. If you're on Facebook and want to keep up with my blog updates, </b></i></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><i><b>please like my blog page! <a href="http://facebook.com/AlcoholAlchemy">http://facebook.com/AlcoholAlchemy</a></b></i></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>ETA, 1/28/2013: </b>I submitted this recipe for consideration to the 101 Best New Cocktails 2013 about a week ago, and I got notification today that it's made it to Round Two for taste testing. </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>ETA, 8/4/2013: </b>And Myrrah's Passion has officially made Gaz Regan's 2013 list of 101 Best New Cocktails! Hooray! I'm so honored to be featured with such a fan</span>tastic collection of bartenders and cocktails!</span><br />
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Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-63732673050226241392012-04-20T22:02:00.000-04:002012-04-20T22:03:26.444-04:00Playing with the Classics: Aperol 75<span style="font-family: Arial,Helvetica,sans-serif;">One key thing those of us who create cocktails like to tell new bartenders who are just starting to learn how to mix is to start with the classics and modify. Classics are classic for a reason, of course, and it's a great way to get a feel for ratios and balance. One of my personal favorite classics is the French 75. In preparation for Mother's Day brunch at work, I thought I'd work out some potential cocktails to feature, and anything with sparkling wine is a natural choice.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Since I work at an Italian restaurant I've been using that as an excuse to familiarize myself with Italian liqueurs/amaros/etc. that I've never had much reason to learn before. Aperol, though an amaro, is pretty tame and I thought it might have great potential to introduce to people who might otherwise be frightened of something new. The best way to introduce people to something new? Blend it with something old and familiar...in my case, the lovely French 75.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"> </span><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Pretty, no? The cocktail glass was actually a lovely gift from </span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">one of my sisters-in-law and her husband for Christmas :-) </span></span></div>
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<u><b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Aperol 75</span></span></b></u></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Glassware: </b>Large cocktail glass or large champagne flute</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Garnish: </b>Lemon twist</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Method: </b>Shake and Strain</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 oz Plymouth gin</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">.5 oz Aperol</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1.5 oz Fresh lemon juice </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">.75 oz Rich simple syrup</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Shake with ice and strain into glass. Top with prosecco (about three ounces) and garnish. </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">This cocktail came from a restaurant guest who had heard from her daughter about a black cherry cocktail with bourbon. I was lost for a second, as we'd never had anything like that before, but then I realized that she was probably talking about Jim Beam's Red Stag, which is a black cherry bourbon. She asked how people usually enjoyed it, and I asked her a few questions, and bounced off to create a cocktail for her. I enjoyed the outcome so much that I tweaked it just a touch and eventually added it as a staple to the menu.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDP92SktK25IX-QgZkf_gKNALRvRXszZ-njPzBWR60cCFTkxla8-alJJPWX6wOOV7ehsAel_HyiC_Ck7X7uqJX4Rl-8ZBG-t6uKHvjVb18ER_eXfwhCK6XInv3X3k2pBmPz6MaCzXqZOdZ/s1600/Stagger+Lee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDP92SktK25IX-QgZkf_gKNALRvRXszZ-njPzBWR60cCFTkxla8-alJJPWX6wOOV7ehsAel_HyiC_Ck7X7uqJX4Rl-8ZBG-t6uKHvjVb18ER_eXfwhCK6XInv3X3k2pBmPz6MaCzXqZOdZ/s320/Stagger+Lee.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b><u>Stagger Lee</u></b></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Glass: </b>Large cocktail</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Garnish: </b>Long lemon twist</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Method: </b>Shake and Strain </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">2 oz Jim Beam Red Stag bourbon</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">.5 oz Cointreau</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">.5 oz Rich simple syrup (this can honestly range anywhere from .25oz-.75oz depending on your personal taste and how sweet you like things)</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1 oz Fresh lemon juice</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">2 dashes Regan's orange bitters</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Shake with ice and strain into a large cocktail glass. Garnish with a long twist of lemon.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Note on the Name: </b>I struggled hard to name this one, as I wanted something very appropriate to a restaurant that focused on southern cuisine and assorted styles of barbecue. Ultimately, think I had listened to Nick Cave's "Henry Lee" recently before naming the cocktail, and that put me in mind of his version of "Stagger Lee" (my brain works in bizarre ways). For those who are unfamiliar with the song (or the story behind any of the variations of the song), <a href="http://en.wikipedia.org/wiki/Stagger_Lee_%28song%29" target="_blank">here is the Wikipedia entry</a> for the song. At its core, it is a folk song written about the murder of a specific person by <a href="http://en.wikipedia.org/wiki/Stagger_Lee_Shelton" target="_blank">a man from St. Louis</a>. Red Stag, St. Louis...I realized I'd found my name. While St. Louis isn't really known for a style of barbecue, they do have a cut style of ribs named after them (pork spare ribs cut into a more uniform rack-style), and they were named "America's Top Grilling City" in an annual list by Kingston charcoal last year.</span></div>
<br />Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-10059677989718262072012-04-10T16:15:00.000-04:002012-04-11T09:19:13.824-04:00Lavender Honeybee<span style="font-family: Arial,Helvetica,sans-serif;">I don't really have any entertaining stories behind this cocktail--just the thought that I wanted to do a lavender and honey cocktail, and I thought rosemary would be a nice accent to the mix. This is honestly probably in my top five favorite recipes of my own...the balance of flavors is really beautiful.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Also, while I have your attention: I know some of you follow my personal Facebook, but I've started a page to move much of my bar rambling away from that. If you're interested in keeping up with my blog updates, contests and events I'm involved with (or you might like to be involved with), and just interesting news in the bar world in general, you should head over and "Like" the <a href="http://facebook.com/AlcoholAlchemy" target="_blank">Alcohol Alchemy Facebook page</a>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGGKBfwJf6ZdMovoKXna_GO0LGh0470oZApjteoOjD2YXVFyzNnbs6enqeCx1rUF-Y6NOiWELrXnIj-LGrDB9xJhjaWmuPLCu4dB2X9eZTEf4_eXC36Sy2LFzajI9vvCpVFJgf4zPYccG/s1600/lavender+honeybee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGGKBfwJf6ZdMovoKXna_GO0LGh0470oZApjteoOjD2YXVFyzNnbs6enqeCx1rUF-Y6NOiWELrXnIj-LGrDB9xJhjaWmuPLCu4dB2X9eZTEf4_eXC36Sy2LFzajI9vvCpVFJgf4zPYccG/s320/lavender+honeybee.jpg" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Glassware: </b>Large cocktail glass</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Garnish: </b>Burned rosemary sprig</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Method: </b>Shake and Strain</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">2 oz Plymouth gin</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">.25 oz Simple syrup</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">.5 oz Lavender syrup</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">2 oz Fresh lemon juice</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">2 sprigs Fresh rosemary</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">.5 oz Smoked honey */**</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Add ingredients in a mixing glass with ice. Shake well and strain into glass. Garnish with a burned rosemary sprig.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">* I smoked the honey for around an hour using hickory wood. If you're using a smoking gun you'll probably want to have the honey spread out as thinly as possible on a baking sheet or something to make sure all the honey gets the chance to catch the smoke since it's so viscous.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">** I generally add the honey as the final ingredient, and give it a little stir before I add the ice so that it doesn't end up A) stuck to the bottom of the glass or B) as a cold clump attached to the ice in the tin after shaking. </span></div>Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-21027395836529168742012-04-03T11:41:00.001-04:002012-04-03T11:57:54.458-04:00Herbal Summer Lemonade<span style="font-family: Arial,Helvetica,sans-serif;">This lemonade recipe is actually not one of my own. Someone I know tried it last spring at a food show up in Cleveland, and I had a lot of fun adding an alcoholic twist to it. I haven't attempted to figure out the ratios of liquor to make a large batch, but it's delicious with or without, and leaving it non-alcoholic makes it appropriate for gatherings with kids, too.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJu1Bahs485msJ2-UshACT1ToZEWD9p9qayhDASit39qcwRKjkLxWA9hJ67DRbNoaXaTRTLkafB1jBkV5BxfyVXi0NrNyc1k0h4c-6RzAj9L_3lQtBnrZm8yvvYgXAp-gJBoie8AAbSPJE/s1600/Summer+Lemonade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJu1Bahs485msJ2-UshACT1ToZEWD9p9qayhDASit39qcwRKjkLxWA9hJ67DRbNoaXaTRTLkafB1jBkV5BxfyVXi0NrNyc1k0h4c-6RzAj9L_3lQtBnrZm8yvvYgXAp-gJBoie8AAbSPJE/s320/Summer+Lemonade.jpg" width="221" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><u><b>To make the lemonade</b></u></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Yield: </b>About 2.5 gallons</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Build:</b> </span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">24 oz Fresh squeezed lemon juice</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">24 oz POM Wonderful pomegranate juice</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">4 cups sugar*</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">144 oz Cold water</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Add:</b></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">4 oz Fresh Dill</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">4 oz Fresh Mint</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">4 oz Fresh Basil</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">2 oz Fresh Rosemary </span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">Let steep to desired strength**.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">* I've discovered that dissolving the sugar in the lemon and pomegranate juices before adding the water seems to work best to dissolve it as entirely as possible. After that, I add the water, stir to blend, and add the herbs.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">** Personally, I think about 24 hours is perfect, though you can generally start serving it after just a few hours of steeping, and you're not going to want the herbs in there much past a day and a half or so. </span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Alcoholic Version:</b></u></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Method: </b>Build</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Glassware: </b>10oz Collins</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Garnish: </b>Edible orchid bloom</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1 oz Hendricks gin</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">.5 oz St-Germain elderflower liqueur</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">Add ice, fill with steeped herbal lemonade, and garnish.<b> </b><b> </b><b> </b> </span></div>Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-49292167339002872422012-03-30T15:58:00.002-04:002012-03-30T16:11:00.178-04:00Tiki! Kiwi Mango Colada<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">So I recently met the blogger of <a href="http://www.killingtime.com/Pegu/" target="_blank">The Pegu Blog</a>, Doug, at the Don Q competition in Columbus this past weekend. Looking at his blog reminded me that I sadly missed the <a href="http://www.killingtime.com/Pegu/2012/02/21/mixology-monday-roundup-tiki/" target="_blank">February MxMo: Tiki! roundup</a>. I've not been super into Tiki previously, but last summer I had a bit of fun exploring, and while I'm spending way too much time in front of my computer with a broken ankle I thought I'd pour through some old photos and post recipes I hadn't yet had a chance to. With the glorious temperatures around here lately, and my sadness at missing out on that last MxMo, I felt this entry quite apropos.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">A bit of a sidetrack for a moment: this recipe is, I suppose, officially a Swizzle. It uses crushed ice and a baton lele to froth and mix everything together. My baton lele is a plastic tool that I procured as a giveaway at Tales two summers ago from St. Croix rum. It is sadly missing a leg (this is what I get for taking my tools into work...ha). They are IMPOSSIBLE to find. If you happen to know where I can procure a wooden or metal one, I would be terribly indebted to you...or even if you're from St. Croix rum and could send a few of the plastic ones my way ;-) I have attached a link to an excellent description of how to swizzle from <a href="http://summitsips.com/" target="_blank">Summit Sips</a> in my recipe.</span></span><br />
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<u><b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Kiwi-Mango Colada</span></span></b></u><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Glassware: </b>I used a pint glass. It's tiki...there are <a href="http://www.ebay.com/itm/Set-of-5-Antique-Vintage-SIESTA-WARE-TIKI-WOOD-w-AMBER-GLASS-BAR-GLASSES-/270943486648?pt=LH_DefaultDomain_0&hash=item3f157d82b8" target="_blank">many</a> <a href="http://www.amazon.com/Tumblers-Ceramic-Hawaiian-Party-Glasses/dp/B0002NY7HM" target="_blank">awesome</a> <a href="http://www.newschoolbeer.com/2011/07/brewing-up-cocktails-tiki-style-1-year.html" target="_blank">options</a>.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Garnish: </b>Cherry/Pineapple/Orange on a pick. Pineapple leaf to finish.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Method: </b>Muddle and <a href="http://summitsips.com/2010/08/cocktail-on-a-stick" target="_blank">Swizzle</a> (crushed ice and baton lele)</span></span><br />
<br />
<b><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Ingredients:</span></span></b><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Muddle:</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 chunks Fresh Mango</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 slice Fresh Kiwi</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">6 chunks Fresh Pineapple</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 oz Coco Real (my preference for creamy coconut goodness)</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Add:</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">.75 oz Gosling's Black Seal rum</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">.75 oz Cruzan Coconut rum</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 oz Pineapple juice</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Swizzle to mix, add crushed ice, and then swizzle to dilute and chill. Top with more crushed ice and garnish. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span>Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-69609568478481781432012-03-23T17:35:00.001-04:002012-04-04T10:42:47.055-04:00Don Q: Flor de Encanto<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Don Q annually hosts a cocktail competition in conjunction with the USBG, and this is my first year participating (I joined too late to participate last year). Our competition is on Sunday, and so I thought I'd share my entry. Don Q rum is from Puerto Rico, and they ask competitors to showcase the spirit of the island in their cocktail in some way. The state flower of Puerto Rico is a type of hibiscus, so I used that as my base idea. Once I nailed down the recipe, I was lost on a name. I thought a great idea might be to look into some of the folklore, and I came across the <a href="http://www.hartford-hwp.com/archives/41/292.html" target="_blank">legend of Guanina</a>--a star-crossed lovers sort of story. I decided on "The Enchanted Flower" (also fitting, as the nickname of Puerto Rico is "Isle of Enchantment"). Then, seeing as how I work with a girl from Puerto Rico, she helped me translate the name. The dash of cinnamon is a nod to the Spanish history linked with the island, as the Spanish were (of course) quite into the spice trade.</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJ1pXlIdN52AEczdSOy-_9L1561HOboMYIHoIu2PaQzk04EsyRian-tsbDtXESBtGsELYnQafWSoGkKP9e9Q94GrdXxmNhwMD3qMeNDdI-YxV0Gwqb66l8kR76DhuMIskxndHaQcax6qm/s1600/Flor+de+Encanto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJ1pXlIdN52AEczdSOy-_9L1561HOboMYIHoIu2PaQzk04EsyRian-tsbDtXESBtGsELYnQafWSoGkKP9e9Q94GrdXxmNhwMD3qMeNDdI-YxV0Gwqb66l8kR76DhuMIskxndHaQcax6qm/s320/Flor+de+Encanto.jpg" width="306" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><u><b><span style="font-family: Arial,Helvetica,sans-serif;">Flor de Encanto</span></b></u></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Glass: </b>Large cocktail</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Garnish: </b>Dash of ground cinnamon</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Method: </b>Shake and Strain</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients</b></span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1.5 oz Don Q Gold rum</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">.25 oz Fruitlab Organic Hibiscus liqueur</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">1.5 oz Fresh Orange juice</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">.25 oz Fresh Lime juice</span></div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">.75 oz Simple Syrup (1:1 ratio)</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif;">Shake with ice and strain into a large cocktail glass. Garnish with a dash of cinnamon over top and enjoy! </span><br />
<br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">And, as a little bonus, some photos from the competition:</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc48rAARbdSy75WZWqwKsKrlMuxYtFgPfMY1ESbM93Ft2bkLL82tTzIPsJSYaSLNwksIEzWeZDNYkTWyNfusfJikoyaYAbpQv2_c6Cqi5Irn9KRYt0RAiME8O-1BGhPXXa2EiGx-uqiuox/s1600/DQ+Competition.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc48rAARbdSy75WZWqwKsKrlMuxYtFgPfMY1ESbM93Ft2bkLL82tTzIPsJSYaSLNwksIEzWeZDNYkTWyNfusfJikoyaYAbpQv2_c6Cqi5Irn9KRYt0RAiME8O-1BGhPXXa2EiGx-uqiuox/s320/DQ+Competition.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAViKP_5EY9pUiGGxTW-oltGzc6XlYWoKxHdsPhpiNkwDiOXoi_V-wrrXRRK-BBfjsbu54k4yIL-Y00sRQn4nGS_PRxGGQG0QKf-121CQN8OebeuQ30Q5J9DSz79pnhwenKxHVabOL5gIk/s1600/DonQ1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAViKP_5EY9pUiGGxTW-oltGzc6XlYWoKxHdsPhpiNkwDiOXoi_V-wrrXRRK-BBfjsbu54k4yIL-Y00sRQn4nGS_PRxGGQG0QKf-121CQN8OebeuQ30Q5J9DSz79pnhwenKxHVabOL5gIk/s320/DonQ1.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYduALVqIgKpYo1-hj1DDWFNwkyqrzdErcZQEGPVliVgF_2BZWIn-RR7cj7BzBlP1K4mqDRZd2dP6-D2IJGK5qAxWTxID1JIc49G92WjcvQuxukhOkS2bEIdc75BDltxD-HJIaJg519BbW/s1600/DonQ2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYduALVqIgKpYo1-hj1DDWFNwkyqrzdErcZQEGPVliVgF_2BZWIn-RR7cj7BzBlP1K4mqDRZd2dP6-D2IJGK5qAxWTxID1JIc49G92WjcvQuxukhOkS2bEIdc75BDltxD-HJIaJg519BbW/s320/DonQ2.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></div></div>Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-35341497643276373422012-03-21T09:43:00.001-04:002012-03-21T09:45:25.359-04:00Campari: Stars In Our Eyes<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">This past Monday I helped put together the Campari/USBG Cincinnati regional event for their national Best Campari Aperitivo competition. I also created the passing cocktail. The passing cocktails don't generally need to follow the competition rules, so mine involved homemade ingredients while the competitors' did not.</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Aperitivos are are liquors/liqueurs/cocktails designed to stimulate the appetite and get your tastebuds working. To break my cocktail down, Campari is an aperitivo liqueur, anise is a spice that is known to be an appetite stimulant, and prosecco is commonly a first-ordered drink before dinner. I tried to make this as textbook aperitivo as possible. I also tried to make it as light as possible, and not use the full ounce of Campari that the competitors were using, as I didn't want to overwhelm anybody's palates before the main show.</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I thought the name thoroughly appropriate, as the phrase generally refers to beginnings of many kinds (relationships, business endeavors, etc.), and the use of garnish, and the cocktail's style as a "beginning" before a meal...very multifaceted meaning.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwS3TpRZTqvsFGNRELreJFXj0yemruhDcOyFLmRN4LBU5httCYmIaceLSB0ZFimiEVgXfKbhXD3_ofX8tss9zOq70-tkeHFh6EHa2G_k00dts0zFS_953NaVqb0t430KVzJzWFG4Mbu8Q/s1600/Stars+in+Our+Eyes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwS3TpRZTqvsFGNRELreJFXj0yemruhDcOyFLmRN4LBU5httCYmIaceLSB0ZFimiEVgXfKbhXD3_ofX8tss9zOq70-tkeHFh6EHa2G_k00dts0zFS_953NaVqb0t430KVzJzWFG4Mbu8Q/s320/Stars+in+Our+Eyes.jpg" width="320" /></a></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="text-decoration: underline;"><span style="font-weight: bold;"></span></span></span></span></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><u><b>Stars in Our Eyes</b></u></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Glass: </b>Champagne Flute</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Garnish: </b>Long twist of blood orange and Star Anise</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Method: </b>Shake and Double Strain</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Ingredients:</b></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">.5 oz Campari</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">.25 oz Fresh blood orange juice (I used Moro blood oranges) </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">.5 oz Anise simple syrup (2 parts sugar, 1 part water, 1 tsp anise seeds)</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/4 tsp Anise seeds</span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Shake well with ice, double strain into champagne flute, and top with 3-4oz of Brut Prosecco. Garnish with long blood orange twist and star anise. </span></span>Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-90608182493949950712012-02-08T08:33:00.002-05:002012-02-08T09:11:53.296-05:00On Mixology and Mixologists<span style="font-family: Arial,Helvetica,sans-serif;">Sorry for the severe lack of posts the past monthish. I've got recipes, and I've tried new liquors...I just have been slacking on posting them.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">On to the post: My amazing 13-year-old cousin goes to this really cool arts and sciences school--I imagine kind of like the high school we visited while I was in the Gifted/Talented program when I lived in Oklahoma and wished I could someday attend. Anyway, they did a project where they chose a profession and interviewed somebody about said profession. Her choice was Mixologist, and while those of you who know me know my general distaste for the term "mixologist" I am all for the movement to view bartending as a viable career path and option once again, and if putting a label like that on it helps, well...I'll suck up my distaste. Bottom line, I was thrilled to get to answer her questions. I had a great time answering, and I'd love to give insight to some others who might wonder just what it is people like me do, and why we do it. I've altered the question re: pay. I feel awkward putting hard numbers out on the web like that, so instead of exploring potential pay rates of various potential mixological careers, I'll just mention the various potential careers.</span><br />
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<div style="margin-bottom: 0in;"><span style="font-family: Tahoma,sans-serif; font-size: small;"><b>1. What is your favorite part of your job?</b></span></div><div style="margin-bottom: 0in;"><span style="font-family: Tahoma,sans-serif; font-size: small;">Every day is different than the one before—I meet different people, create different drinks and menus, and do different things. I also get to take care of people—welcome them into my “home” and hopefully make their days something more than they otherwise might have been. I get to introduce people and watch friendships develop. I get to make bad days better for people. I get to compete in competitions and be creative, and there are a number of different roads I could take within my profession if I wanted to.</span></div><div style="margin-bottom: 0in;"><span style="font-family: Tahoma,sans-serif; font-size: small;"><br />
</span><span style="font-family: Tahoma,sans-serif; font-size: small;"><b>2. How much do people in your profession usually make?</b></span></div><div style="margin-bottom: 0in;"><span style="font-family: Tahoma,sans-serif; font-size: small;">That can vary quite a lot. There are many different roads that mixologists can take, and that leads to different salaries. You have the ones who bartend and/or manage in cocktail bars or restaurants. If you work in a corporate restaurant environment you could become a corporate mixologist/Beverage Director for a company like TGI Friday, or Applebee's, or Outback, or something along those lines. You could decide to do consulting work on the side—or even open your own consulting firm (helping create menus for other bars/restaurants, helping others with cost-controls and systems like inventory and ordering and training, etc.). If you're VERY talented, and like the idea of lots of travel and publicity, you could get the opportunity as a Brand Ambassador/Global Brand Ambassador for a big liquor brand like Tanqueray or Absolut, or any other number of brands. You could also choose to open your own cocktail bar/restaurant. That salary, of course, will vary depending on how successful your venture is.</span></div><div style="margin-bottom: 0in;"><span style="font-family: Tahoma,sans-serif; font-size: small;"><br />
</span><span style="font-family: Tahoma,sans-serif; font-size: small;"><b>3. Do you like your job?</b></span><span style="font-family: Tahoma,sans-serif; font-size: small;"><br />
I love my job. I never stop learning, and creating, and there are so many things I can do with it throughout my lifetime if I so choose. I never get bored.</span></div><div style="margin-bottom: 0in;"><span style="font-size: small;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: Tahoma,sans-serif; font-size: small;"><b>4. What led you to become a mixologist?</b></span><span style="font-family: Tahoma,sans-serif; font-size: small;"><br />
I went to school initially for theatre performance. The plan was, all stage actors move to New York and wait tables or bartend until they get their break, so my best bet was to get some restaurant experience before I made a move like that. I started serving, and ended up falling in love with hospitality—and getting my degree in Anthropology with a focus on Archaeology—nothing even close to what I do now. I started working for a company where I got the chance to learn every position in the restaurant—paperwork, kitchen, management, bar, etc. I also helped open other restaurants in other cities. The restaurant I managed for had subscriptions to various industry magazines, and I started learning that there was more to the bar world than just making drinks—there was a whole creative and imaginative process, and so many technical aspects—how to shake cocktails properly, how to muddle fruits and herbs properly so the drink isn't bitter, how to balance flavors...I also started learning the different profiles and production styles of various liquors and beers and wines. I became obsessed, and after a lot of books and magazines and websites, I eventually started trying it out myself. I made (and sometimes still do) some SPECTACULARLY terrible combinations in the beginning. I learned, though, and now I can usually come up with a rough recipe for a drink before I even touch the ingredients I want to use.</span></div><div style="margin-bottom: 0in;"><span style="font-size: small;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: Tahoma,sans-serif; font-size: small;"><b>5. How many years have you done this profession?</b></span><span style="font-family: Tahoma,sans-serif; font-size: small;"><br />
I've been in hospitality for about ten years now. The bar side, about four.</span></div><div style="margin-bottom: 0in;"><span style="font-size: small;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: Tahoma,sans-serif; font-size: small;"><b>6. What exactly do you do?</b></span><span style="font-family: Tahoma,sans-serif; font-size: small;"><br />
I think the shorter answer might be what DON'T I do? I create recipes, I study wines and beers (and am studying to take the tests to gain my Levels I and II Sommelier certification—certified wine professional—and Levels 1 and 2 Cicerone certification—certified beer professional), I try to keep up with laws and regulations and potential legal issues affecting my profession, I follow and work to predict trends for liquors and flavors and bar “stuff” in general, I try to keep abreast of new liquor releases, I work on training and education programs for my restaurants and my bartenders, I study restaurant marketing and try to work out relevant promotions for the restaurants/bars I work for, and much more. As far as daily, I keep inventory of and do orders for the liquor/beer/wine I stock, I work out the cost of products and drinks I order and create, I come up with ideas for new menus and promotions, I make flavored syrups from fresh ingredients to use in my cocktails, I mix drinks for people, pour beers and wines, and I play what we jokingly refer to as the “typical” bartender roles—hostess, therapist, friend, alchemist/mad scientist, entertainer, babysitter, matchmaker, mind-reader, and others depending on what any given individual sitting at my bar needs. Different people come to bars and restaurants looking for different reasons and experiences. My job is to help accommodate what they are looking for, within possibility and within reason.</span></div><div style="margin-bottom: 0in;"><span style="font-size: small;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: Tahoma,sans-serif; font-size: small;"><b>7. What is a bad day for your profession?</b></span><span style="font-family: Tahoma,sans-serif; font-size: small;"><br />
Having to cut people off or throw them out. Fights are not actually common, but I've witnessed a few. Computer systems going out due to weather or faulty equipment, forgetting to order something really important...or when you're just having an off day and feel like you can't remember any recipes or keep dropping your equipment, etc. Oh! And when something goes screwy in the computer, or an employee typed a number in wrong and it throws off your paperwork and takes a lot longer to finish your evening because you have to figure out where the problem happened.</span></div><div style="margin-bottom: 0in;"><span style="font-size: small;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: Tahoma,sans-serif; font-size: small;"><b>8. What kind of benefits do you receive?</b></span><span style="font-family: Tahoma,sans-serif; font-size: small;"><br />
Benefits depend on where you work. Some companies offer excellent medical benefits and things like retirement funds (especially corporate restaurants and hotels), and some offer nothing besides food discounts and the like. I am a member of the United States Bartenders' Guild (the US branch of the International Bartenders' Guild—an internationally recognized group of cocktail enthusiasts and bar professionals), and we recently gained access to some very nice health benefits and rates since we're such a large organization. We also have many special educational opportunities to learn more about various aspects of our field. If you choose to involve yourself in the competition circuits, the payoffs can also be incredible at the top levels.</span></div><div style="margin-bottom: 0in;"><span style="font-size: small;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: Tahoma,sans-serif; font-size: small;"><b>9. What is a good day for your job?</b></span></div><div style="margin-bottom: 0in;"><span style="font-family: Tahoma,sans-serif; font-size: small;">Creating a new drink, discovering a delicious new product, running great numbers on inventory, making people happy, discovering/mastering a new technique.</span></div><div style="margin-bottom: 0in;"><span style="font-size: small;"><br />
</span></div><div style="margin-bottom: 0in;"><span style="font-family: Tahoma,sans-serif; font-size: small;"><b>10. How long do you have to stay in this in this profession before you can retire? </b></span> </div><div style="margin-bottom: 0in;"><span style="font-family: Tahoma,sans-serif; font-size: small;">Depends on who you are. Most of us don't keep retirement funds, but I think that's because many of us don't ever see ourselves retiring, per se. I aim to always be involved in some way—even if it means just as an owner and no longer a manager, or running a consulting company and not being as physical as I once was. I don't see myself ever wanting to stop because what I do can be so richly rewarding. I live, eat, drink, and breathe what I do. The hospitality industry is more than just a profession—it's really a way of life. If you do find yourself wanting to retire and you've had some jobs like outlined above and have been smart about stashing money in your own private retirement fund, I don't see why you couldn't retire in the same amount of time that a lot of more “traditional” 30-year types of jobs do.</span></div>Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-54921806912913189632011-12-30T14:51:00.001-05:002011-12-30T14:52:17.602-05:00Christmas Treats: The Chocolate Orange<span style="font-family: Arial,Helvetica,sans-serif;">I was planning on posting this one in the days leading up to Christmas, but things got hectic, and I missed the window. Ah well. On the plus side, we spent the holiday in Michigan with my husband's family, and we had a great visit.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">This was another cocktail created for the Buckeye vodka event I hosted. When my brother and I were young our mom would put those <a href="http://www.amazon.com/Terrys-Chocolate-Orange-6-17-Ounce-Boxes/dp/B001LN2QU2" target="_blank">chocolate orange balls</a> in our stockings on Christmas morning. This was my take on those candies.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjev_HktA0lNGn1bWFgdogLDYyz4ENC_IyCi0Zc38JHXmk-aoO1y_0yYiyWyayAIRFoK-BYakiU183BhvrABTiS_9DdDIG_obYSmzaWw_eXTnyJNCrvGQLLYmvioyZvsDieQcx7XOVhUrXU/s1600/Chocolate+Orange.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjev_HktA0lNGn1bWFgdogLDYyz4ENC_IyCi0Zc38JHXmk-aoO1y_0yYiyWyayAIRFoK-BYakiU183BhvrABTiS_9DdDIG_obYSmzaWw_eXTnyJNCrvGQLLYmvioyZvsDieQcx7XOVhUrXU/s320/Chocolate+Orange.jpg" width="260" /></a></div><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>The Chocolate Orange</b></u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Glass: </b>Large cocktail</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Method: </b>Shake and double strain</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Garnish: </b>Long orange twist</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 oz Buckeye vodka</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b> </b>.5 oz Cointreau</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">.5 oz Dark Creme de Cocoa</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 barspoons Orange marmalade</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 oz Heavy cream</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Shake with ice and double strain into glass. Garnish with long orange twist and enjoy!</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br />
</span>Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-25491985001331133912011-12-21T15:20:00.003-05:002011-12-21T15:21:45.938-05:00Peppermint Truffle<span style="font-family: Arial,Helvetica,sans-serif;">First and foremost...Merry Yule! Tonight is the longest night of the year. From here on out our days grow longer through the Summer Solstice. I love more hours of daylight!</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Next...I did an event with Buckeye vodka back in October and came up with a bunch of seasonal fall and winter cocktails. This was one of them, and with just a few days left until Christmas I figured now would be a great time to post this one.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72kZLRki3E2BYPoKhig5M1nGOmRayHakZdwtp4-TxN_MTIjh8vmdyn9UpL_z3xQmXvFOeHKKLXtIBSnVQiJ_VVZo2K0iZ79BfENpO34cgxlyHVHB-tP79ugNImtZ5gJztTBL3BODk0DEF/s1600/Peppermint+Truffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72kZLRki3E2BYPoKhig5M1nGOmRayHakZdwtp4-TxN_MTIjh8vmdyn9UpL_z3xQmXvFOeHKKLXtIBSnVQiJ_VVZo2K0iZ79BfENpO34cgxlyHVHB-tP79ugNImtZ5gJztTBL3BODk0DEF/s320/Peppermint+Truffle.jpg" width="320" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;"><u><b> </b></u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><u><b> </b></u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Peppermint Truffle</b></u> (aka Buckeye Truffle)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Glass: </b>Large Cocktail</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Method: </b>Shake and Strain</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Garnish: </b>Crushed peppermint rim</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 oz Buckeye vodka</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">.75 oz Chambord</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">.5 oz Dark Creme de Cocoa</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">.25 oz Monin Frosted Mint syrup</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">.25 oz Simple syrup</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 oz Heavy cream<b> </b></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Build ingredients and shake with ice. Strain into a large cocktail glass that's been rimmed with chocolate syrup and crushed peppermint candies.</span>Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-37671803710242742011-12-17T14:12:00.001-05:002011-12-17T14:14:05.088-05:00More Tequilador: Jalisco Mule<span style="font-family: Arial,Helvetica,sans-serif;">When I was working on the Tequilador recipe competition I actually came up with three recipes and debated between which to submit. This one is a twist on the Moscow Mule...the name of course coming from the region of tequila.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrU3fPYWtKAbjsfmjA6uqHAJuYzQ3OXKWmhiKpckqwL1BKZieVBe5ydt42Duz3QHpCRo80BuD4LTEFRl7ANwCVkaQZ11Exl1b6I5QniwubqybOP_Fumc6km7srRd1Fk75JGYjLljv4oTl/s1600/Jalisco+Mule.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrU3fPYWtKAbjsfmjA6uqHAJuYzQ3OXKWmhiKpckqwL1BKZieVBe5ydt42Duz3QHpCRo80BuD4LTEFRl7ANwCVkaQZ11Exl1b6I5QniwubqybOP_Fumc6km7srRd1Fk75JGYjLljv4oTl/s320/Jalisco+Mule.jpg" width="253" /></a></div><span style="font-family: Arial,Helvetica,sans-serif;"> </span><u><b><span style="font-family: Arial,Helvetica,sans-serif;">Jalisco Mule</span></b></u><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Glass: </b>Pint glass</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Method: </b>Shake and Strain</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Garnish: </b>Juiced half-lime shell</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b> </b>1.5 oz Tequilador Silver tequila</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">.5 oz St-Germain liqueur</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">.5 oz Ginger syrup (I used Monin's)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">.25 oz Simple syrup</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 oz Fresh-squeezed lime juice</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Build ingredients in mixing glass and shake with ice. Strain into a pint glass filled with clean ice, top with club soda, and garnish with a juiced half-lime shell. </span>Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-57000869269768938812011-12-16T18:25:00.003-05:002011-12-16T18:39:22.184-05:00Bourbon and Blues<span style="font-family: Arial,Helvetica,sans-serif;">You may recall me talking about some delicious blueberry preserves my mother-in-law made earlier this past summer during blueberry-picking season up in Michigan. They featured prominently in my Death's Lady cocktail. This is another recipe that came from that batch of deliciousness. I had some extra Bulleit hanging around, and wanted to figure out a way to use it up. This was quite the successful way of doing that. I think I went through nearly four bottles the few days I featured this. It's very simple to execute and very refreshing.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOP5TBnkYbSUSSYjnJkU2RY5Ld3fPg0geoCjCGKQKntynUV4z8CCgCNHzbugSTm-_i7UXYSK55DHY4Cjqd1ETNqeWX5twqUUjaKO7fV3bUI56MuU49lq8bnLRPPFTQ-Qn7RhCAVAqQei3f/s1600/Bourbon+and+Blues.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOP5TBnkYbSUSSYjnJkU2RY5Ld3fPg0geoCjCGKQKntynUV4z8CCgCNHzbugSTm-_i7UXYSK55DHY4Cjqd1ETNqeWX5twqUUjaKO7fV3bUI56MuU49lq8bnLRPPFTQ-Qn7RhCAVAqQei3f/s320/Bourbon+and+Blues.jpg" width="320" /></a></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Bourbon and Blues</b></u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Glass: </b>12oz rocks/Old-Fashioned glass</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Method: </b>Shake and Strain</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Garnish:</b> Orange twist</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 oz Bulleit bourbon</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 oz Fresh-squeezed lemon juice</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 oz Simple syrup (refresher: I use a 2:1 sugar:water ratio)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 barspoon Blueberry preserves</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Build ingredients and shake with ice. Strain into glass filled with clean ice. Garnish and enjoy.</span>Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-71034887988405182362011-11-24T20:05:00.004-05:002012-04-04T10:40:42.562-04:00Athena's Council<span style="font-family: Arial,Helvetica,sans-serif;">There's no real back story to this cocktail...just that I got something in my head that I wanted to do a drink with sage. Blackberry is a natural companion to sage, and I went from there. The name started as "Wise Council" (which "sage advice" means, of course), and with all the goddess names in my cocktails, it seems as though Athena decided She wanted this one ;-) I can't blame Her, as it's pretty delicious.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCgTM8zqLWqRq1PurD0Z4mMzxt-DnuUMFCP-LP_hru9L-Qj7smW6HFQL06nVG513laKmpS9ruuahcGbHvLLmMrxZ8xS96Hp6rzNxE26Gv8RsNUEZg2lPdERzIIC1-p1jStJzToUfmhFfP/s1600/Sage+Advice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCgTM8zqLWqRq1PurD0Z4mMzxt-DnuUMFCP-LP_hru9L-Qj7smW6HFQL06nVG513laKmpS9ruuahcGbHvLLmMrxZ8xS96Hp6rzNxE26Gv8RsNUEZg2lPdERzIIC1-p1jStJzToUfmhFfP/s320/Sage+Advice.jpg" width="320" /></a></div><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Athena's Council</b></u> (a.k.a. Sage Advice) </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Glass: </b>Large Cocktail</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Method: </b>Muddle, Shake and Double Strain</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Garnish: </b>Burned sage leaf</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Muddle:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 ea Blackberries</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 ea Sage leaves</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">.75 oz Agave Nectar (I used Monin's)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Add:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1.5 oz Sauza Hornitos Plata tequila</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b> </b>.5 oz St-Germain liqueur</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 oz Fresh Lemon juice</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Shake with ice and double strain into cocktail glass.<b> </b>Burn a sage leaf to garnish. </span>Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com0tag:blogger.com,1999:blog-5353288996159542983.post-54507203364064615802011-11-14T22:34:00.000-05:002011-11-14T22:34:17.934-05:00Alcohol Alchemy on a Road Trip!<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">This past weekend my husband Dan and I went on a road trip to Kennett Square, PA to co-host an evening of decadent indulgences for a special project we're working on with a friend and former regular of mine who moved out to that area. He did the food, I did the cocktails, and we had a fantastic time in the process! We loved the area</span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> and the people we met, and</span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> we can't wait to get out there again (particularly to hit up some of the excellent cocktail bars in downtown Philadelphia). I wish we would have taken photos to share, but sadly we did not. I can, however, show off the menus for the fantastic food and cocktails we served up Saturday evening. Some of the drinks already have posted recipes in here, and some are yet to come. I also served up a non-alcoholic mocktail not on the menu for the kids that was .75oz Pumpkin Spice syrup (similar to the pumpkin spice recipe for the Autumn Blaze, but I did 2 cups brown sugar and 4 cups water), 1oz Apple Cider, shake with ice, and top with 2oz of Ginger Ale. It seemed to go over quite well :-) I'll make sure I get an entry up for that one, too.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">So...first, the drinks. I did a mix of classics and originals, and the crowd favorites seemed to be Aphrodite's Kiss and Spellbound. If you were at the party we'd love to hear what you thought:</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_RpJwgTOTaI5C47kuMAY7j-Z358FUPDPPwkgNxXbbzdPeNEDIHBVu7lE-oOaDStXTB7SkJwFpm9azybz7ixZoWAaCflZTUMvvwTSRoJRsvMauHbtT4lCuWEx59OVfo7Zaq1kmrQsSsHNe/s1600/novdrink.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_RpJwgTOTaI5C47kuMAY7j-Z358FUPDPPwkgNxXbbzdPeNEDIHBVu7lE-oOaDStXTB7SkJwFpm9azybz7ixZoWAaCflZTUMvvwTSRoJRsvMauHbtT4lCuWEx59OVfo7Zaq1kmrQsSsHNe/s1600/novdrink.jpg" /></a></div><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Now, the food. My husband really does some incredible things with food, and I think the oyster mushroom sliders, parsnip chips, and churros were my absolute favorites on this menu (onion jam and fresh figs make me insane amounts of happy). Kennett Square is often referred to as the mushroom capital of the United States, and the mushrooms are really unbelievable. One of the attendees hosted a small gathering at her home the night before the party, and we were lucky enough that she pulled out some absolutely incredible crimini mushrooms. From being not much of a mushroom fan before this trip, I'm now obsessed with fresh mushrooms (keyword "fresh"...like...picked in the last couple of days fresh):</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpNVm2iFSp2ap67V7PvDEjfiaYai6ALR7EHdIC3H4zTJhhVtQYfclDgd_8IPjV8UQ6uzQPNlDe6kGm826Hc6v90f2Z-Ujc1mrvVMcz4UjP0HzqzR7Ae2FmwQdZo9tqyDfkiy11vxtA9eD/s1600/novfood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpNVm2iFSp2ap67V7PvDEjfiaYai6ALR7EHdIC3H4zTJhhVtQYfclDgd_8IPjV8UQ6uzQPNlDe6kGm826Hc6v90f2Z-Ujc1mrvVMcz4UjP0HzqzR7Ae2FmwQdZo9tqyDfkiy11vxtA9eD/s1600/novfood.jpg" /></a></div><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span>Anonymoushttp://www.blogger.com/profile/15646981976728500738noreply@blogger.com4