Archive for the ‘drink recipes’ Category

My raspberry plants are producing a ton of fruit, and my mint plants are taking over the yard! It’s time to make mojitos!

Very often, I’ll use raspberries alone, but mojitos are even better when you combine the raspberries with blueberries. Though I have a few blueberry bushes in my yard, it seems that the birds get to them before I even get a chance. Fortunately, I have several neighbors that put little farm stands up in front of their homes, selling blueberries, so I stock up on them, rinsing them and placing them in plastic bags that go in the freezer until I’m ready to make my mojitos.

Store-bought frozen fruit works well, too, so if you don’t have a farm stand down the road, don’t feel like you can’t make this fabulous cocktail. Make mojitos by the pitcher and you’ll never have them any other way!

The ingredients

 

Make ahead of time…
1 1/2 cups fresh squeezed lime juice
1 1/3 cups turbinado sugar (Sugar in the Raw)

Mix both ingredients together, letting it stand at room temperature for a few minutes. I like to combine them in a Mason jar, then shake really hard until the sugar has dissolved. I keep it in the fridge, and it’s good for up to 3 weeks…ready to use any time. Shake it well again before using.

 

mojito pitcher

For the Mojitos…
1 cup sugar/lime mixture
1 cup mint leaves, packed
1/2 pint blueberries (fresh or frozen)
1/2 pint raspberries (fresh or frozen)
3 or 4 cups white rum (I use Don Q Cristal rum)
3 or 4 cups club soda

Combine the mint leaves and 1/2 cup of the sugar/lime mixture in bottom of a pitcher. Muddle the mint up very well to release mint oils. Add the blueberries and continue to muddle.

Add the remaining sugar/lime mixture, rum and raspberries. Mix well. Just before serving, add the club soda and ice. Stir. Pour into tall glasses.

Or…for drinks one at a time, don’t add the club soda to the pitcher. Instead, fill a tall glass with ice. Fill it one-third to halfway with club soda, then top with the mojito mix. Garnish it with a mint leaf.

 

Cheers!

Cheers!

Not only is this Saturday Cinco de Mayo, it’s also the 144th running of the Kentucky Derby! Margaritas and Mint Juleps are two drinks I don’t want to mix, so I’m sticking with the julep this Saturday.

The Mint Julep is such a perfect, classic and historic bourbon drink, it seems silly to wait until Derby day to have one. Of course, as any aficionado of spirits will tell you, there are as many right ways as wrong ways of making one.

The first step in my Mint Julep is making the simple syrup. I use the standard ratio of 1 cup of clean, filtered water to 1 cup of sugar, but I use an organic product like Woodstock Farms Organic Pure Cane Sugar. Place the sugar and water in a saucepan and heat until just boiling. I’ve found that it needs to reach this stage for the sugar to really dissolve. As soon as it starts to boil, remove the saucepan from the heat, and throw in a handful of freshly picked mint leaves. Stir to make sure the mint gets in there, and then leave the saucepan to cool to room temperature. Once it’s at room temp, strain the simple syrup into a bottle with a tight sealing lid, and place in the refrigerator to cool. It will keep for about a week.

The next step is the tough part: the battle of the bourbons! The recent explosion of choices on the bourbon market has made it all but impossible for the average imbiber to know which bourbon is best for their tastes. My suggestion for this is to go to a trusted bartender and explain that you’re new to the bourbon world, and could you have the tiniest of tastes and sniffs of what he’s got at his bar. Chances are, you’ll get a sampling of some of the better known brands: Maker’s Mark, Woodford Reserve, perhaps Buffalo Trace or Bulleit, and the standard Jim Beam. This is a very good start. If you have deeper pockets, go to the manager of a trusted higher end liquor store and explain that you’ve had all the rest, now what does he think is the best? Of course, hinting to wife and friends that “I’m trying new bourbons” around your birthday or Father’s Day inevitably gets you a few bottles as well!

My go-to bourbon for mint juleps is the very affordable Eagle Rare 10-year-old at $32.99 a bottle, or the classic Maker’s Mark.

Other ingredients for my perfect Mint Julep include crushed ice from clean, filtered water. Don’t even think of using tap water for any cocktail much less this one. Why ruin an expensive bottle of bourbon by going cheap on the ice? I make my own ice cubes, then put them in a canvas ice bag and bash them to the perfect crushed size.

And a Mint Julep needs a metal–not glass– Julep cup. Made of pewter or aluminum, it frosts on the outside as you stir your drink, keeping your beverage ice-cold on even the hottest of days. You simply need to have one to make the perfect Mint Julep.

 

So here’s my recipe…

 

 

3 oz. bourbon
1 oz. mint-infused simple syrup
crushed ice
Julep cup
Fresh mint for garnish

Crush the ice and pack it into the Julep cup, even letting it dome slightly over the top. Don’t worry…the alcohol will melt it.

I like to add 1.5 ounces of bourbon, then the ounce of simple syrup, then another 1.5 ounces of bourbon on top. Break off a few mint leaves from the stem and push into the ice. Using a long spoon, stir the drink well. A beautiful layer of frost will form on the outside of the cup. Add more ice, if necessary, and garnish with a sprig of mint.

 

This Saturday is Cinco de Mayo AND Derby Day! I don’t know about you, but I’m going to have to choose between a Mint Julep or this, my personal recipe for a margarita. Mixing is not an option!

I like a margarita that has a few, simple ingredients…and no sour mix. This is the one that hits the spot for me. My friends affectionately call it an “Algarita.”

 

3 oz. Patron silver tequila
1 oz. Cointreau orange liqueur
4 oz. pineapple juice
1/2 a fresh lime, squeezed

 

Place ice in a cocktail shaker and add Patron, Cointreau, pineapple juice and a good squeeze of lime juice from 1/2 a lime. Stir well, then pour it into a margarita glass (salt rim optional) and garnish with a lime wedge.

One tequila, two tequila, three tequila, FLOOR!

At first, it seemed almost silly to try to make one…but the classic James Bond martini has always fascinated me. I’m not talking about the clichéd Sean Connery “vodka martini, shaken, not stirred.”  I’m talking about the real James Bond martini, which appeared in Ian Fleming’s first 007 novel “Casino Royale” and only appeared in the most recent “Casino Royale” motion picture starring Daniel Craig.
Bondtini
To quote the novel:
‘A dry martini,’ he said. ‘One. In a deep champagne goblet.’ ‘Oui, monsieur.’ ‘Just a moment. Three measures of Gordon’s (gin), one of vodka, half a measure of Kina Lillet.  Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?’ ‘Certainly, monsieur.’ The barman seemed pleasant with the idea. ‘Gosh that’s certainly a drink,’ said Leiter. 
Bond laughed. ‘When I’m … er … concentrating.’ he explained, ‘I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink’s my own invention. I’m going to patent it when I can think of a good name.’ 
He watched carefully as the deep glass became frosted with the pale golden drink, slightly aerated by the bruising of the shaker. He reached for it and took a long sip. 
‘Excellent,’ he said to the barman, ‘but if you can get a vodka made with grain instead of potatoes, you will find it still better.’ 
Bond named this drink the Vesper martini, after the character Vesper Lynd, portrayed by Ursula Andress in the 1967 adaptation, and Eva Green in the 2006 adaptation of “Casino Royale.”
My version of this classic drink remains true to the original, though I’ve changed brands due to personal preference. In the novel, Bond just asks for “vodka.” (Of course, this was back in the 1950’s when we didn’t have 100 brands to choose from!) My choice for best-bang-for-the-buck grain vodka is Tito’s: it has just enough of an edge, which is what this drink needs.
Bond asks for Gordon’s gin. I’m partial to Hendrick’s for this application. Again, in the 50’s, what good British agent wouldn’t drink Gordon’s?
And the original Kina Lillet had its formula changed in the 1980’s to keep up with the times by reducing the quinine, which made it bitter. The French aperitif wine, Lillet, is today’s version: a blend of wine grapes, oranges, orange peels and quinine. Lillet is not a vermouth, though you’ll find it in the vermouth section of your favorite liquor store. Some aficionados claim the martini is just not the same without the original Kina Lillet formulation, but I find that the drink works just fine for me.
ingredients again
So…measurements true to Bond:
3 oz. Hendrick’s gin
1 oz. Tito’s vodka
1/2 oz. Lillet
I prefer combining these over ice in a cocktail shaker, and I stir, not shake. I strain it into a chilled martini glass and I skip the lemon peel. I prefer three olives instead…and stuffed with garlic, if my wife is away on a business trip!
Cheers!
Bondtini2
A side note: the correct pronunciation of Lillet is Lih-LAY. Grammatically in French, the double-l would make it sound like Lih-YAY. So to keep that from happening, they spelled it Lilet for a while until the French were used to the correct pronunciation, then they went back to Lillet on the bottle.

For me, no dining experience is complete without a great cocktail. If all they’ve got to offer is a martini straight-up with olives, I’ll drink it alright–but I’ll be disappointed there’s nothing more.

Coppa is a wonderful small enoteca in Boston’s South End, featuring small plates by award-winning chefs Ken Oringer and Jamie Bissonette. (They’re also the 2 creative forces behind Toro in Boston and NYC.)

The food was incredible, and this drink, called “Hey, Neon,” was inspired. The glass was rimmed with dehydrated and finely chopped kalamata olives. I tried to recreate that at home, and couldn’t get the texture or the size right. And I could never get it to stick to the glass, either! Ultimately, I simply skewered a few kalamatas and placed them on the glass!

The original “Hey Neon” at Coppa.

 

 

“HEY NEON”

1 1/2 oz. Aalborg aquavit
3/4 oz. Punt e Mes
1/2 oz. Cynar
1/2 oz. Green Chartreuse

Add ice to a cocktail shaker and then add the ingredients. Stir well, until very cold. Strain into a martini glass. Add the skewer of kalamata olives.

 

Aalborg is a brand of aquavit (or akvavit), a clear alcohol similar to vodka but usually infused with other flavors, mainly caraway or dill, popular in Scandinavia.

Punt e Mes is a sweet vermouth, the so-called “little brother” of the granddaddy of all sweet vermouths: Carpano Antica Formula.

Cynar is an Italian bitter and digestif made from herbs, plants and artichokes. Strong in flavor, but delicious!

Chartruese is a French liqueur made by Carthusian monks since 1737, using a recipe that dates back to 1605. It contains 130 herbs and plants. It’s also one of the few liqueurs that ages in the bottle, changing over time. Green Chartreuse is 110 proof, and naturally colored from the maceration of its ingredients. Yellow Chartreuse, at 80 proof, is a milder and sweeter version.

My version of the “Hey Neon.”

 

 

Every major city in the United states has a Capital Grille, and it’s a great place to grab a solid dinner if you’re traveling. Although the Capital Grille in my town of Providence, RI has recently moved from its original location, we can still boast that we had the very first one in the USA.

They don’t do crazy-fancy drinks at the Capital Grille. They keep a very well-stocked bar with high-end booze and make solid cocktails. But there is one signature drink you can find there, and that’s the Stoli Doli. A Stoli Doli is simply Stoli vodka that has been infused with fresh pineapple. If you sit at the bar at the Capital Grille, you won’t be able to miss the very large jar of freshly-cut pineapple pieces swimming in vodka. They literally pour it “from the tap,” and serve it straight up, like a martini, or on the rocks. It’s delicious, and I’ve certainly had my share of them over time.

I decided to make my own at home one day, to serve to my friends at an upcoming party. But to my disappointment, I didn’t have any Stoli vodka in the house. I found a bottle of Stoli Vanil, the vanilla-flavored vodka, and it was a real game-changer! I used that instead of regular Stoli and I came up with a sweeter, smoother drink that is legendary among my friends to this day. I called it…

VELVET ELVIS

2 pineapples, peeled, cored, and sliced
1.75ml Stoli Vanil

Find a gallon-sized glass jar with a lid. Peel, core and slice the pineapples and drop the pieces in the jar. Pour the vodka in, mix well, and seal the jar. Keep it at room temperature for a week, giving it a gentle shake every day.

After one week, strain it, squeezing the pineapple pieces to get every bit of liquid out. Keep the Velvet Elvis refrigerated. Serve over ice.

You’d think it would be Cinco de Mayo, but February 22nd is National Margarita Day.
My personal recipe uses no sour mix…just 4 basic ingredients. I still have a small stash of the HoneyBells mentioned here, but the original recipe, below, uses pineapple juice. Cheers!
Every year around January, we get a shipment of Cushman’s HoneyBells. They look like fiery red bell-shaped oranges, but they’re not really oranges at all, and their season is very limited.
 image
HoneyBells are a unique natural hybrid of Dancy Tangerine and Duncan Grapefruit. The plants are grafted to a sour orange root-stock, and when the tree reaches maturity, it looks just like a grapefruit tree…but with oranges growing on it.
I usually make my signature margarita, the Algarita, with pineapple juice. But when I get those HoneyBells in the mail, my recipe takes on a new twist:
 image
 
2 oz. Patron silver tequila (3 oz. is even better!)
1/2 oz. Cointreau orange liqueur
4 oz. pineapple juice (or fresh-squeezed HoneyBell juice, when in season)
1/2 oz. fresh-squeezed lime juice
Fill a cocktail shaker or tall glass with ice and add all the ingredients. Stir vigorously. Pour into a large margarita glass. Garnish with a lime wedge. Salt optional.
 image
 Either way: with HoneyBells or with pineapple juice, it’s a great way to celebrate National Margarita Day! Cheers!

This past weekend, I was at the annual Providence Art Club Founder’s Day celebration, raising a glass in their honor. And I was again asked to create the drink we toasted the evening with!

First, some history…

The Providence Art Club is the third-oldest art club in the United States. The Philadelphia Sketch Club was founded in 1860. New York’s Salmagundi Club, founded in 1871, came next. But they were both founded by an all-male board. The Providence Art Club is the oldest art club in the nation that also included women. And that was back in 1880! That’s especially huge when you see what’s going on in our country even today…and it’s even more special to me because my wife was elected president of the Providence Art Club  last year, making her only the second woman to hold that post in the club’s history!

 

 

1

 

Several years ago, they asked me to come up with a cocktail for their first Founders Day celebration. One hundred glasses were raised to honor the founding fathers of the Providence Art Club.

Silhouettes of past art club founders, influential members, and presidents line the walls of the Providence Art Club, so my wife came up with the name of the cocktail: The Silhouette. Little did she know that her own silhouette would grace the hallowed walls of the Providence Art Club this year!
In the past, I based my Silhouette cocktail on the Boulevardier, a delicious but strong drink that substitutes bourbon for gin in the classic Negroni. (See the recipe at the bottom of this page.)
But with my wife’s election as the new president at the art club, I thought a new Silhouette was in order, too…and it’s my own recipe for a cocktail I’ve made for many years. I call it Velvet Elvis. Keeping the silhouette theme, we decided to call it The Velvet Silhouette for this Founders’ Day celebration.
The Velvet Silhouette is my version of a fresh pineapple-infused vanilla vodka. (I use Stoli Vanil.) Here’s how it’s done…
Get a gallon-sized glass jar with a lid. Peel, core and slice the pineapple, and place all the pieces in the jar.
Pour in one 1.75l bottle of Stoli Vanil. Swirl to mix, then screw the lid on and keep the jar at room temperature for 3 weeks.
After 3 weeks, strain the liquid, making sure to squeeze out as much as you can from the pineapple pieces. Discard the pineapple and keep the Velvet Silhouette in the fridge until ready to serve. Serve it on the rocks, or as a martini, shaken in a cocktail shaker with ice.

Toasting at the Providence Art Club with the Velvet Silhouette.

 

The original Silhouette was mighty tasty, but a bit too strong for some of the senior art club members. Nonetheless, a favorite of mine. Here’s the recipe…
image
2 oz. Eagle Rare 10-year bourbon
1 oz. Antica Formula sweet vermouth
1/2 oz. Campari
2 shakes Regan’s orange bitters

In a cocktail shaker with ice, stir the ingredients and then strain into a rocks glass with one large ice-cube.

Garnish with an orange twist.

Cheers!

I’m always on the lookout for a great cocktail, and these days, a great restaurant very often requires a great mixologist at the bar…not someone who can simply whip up a Cosmo, but someone who puts as much creativity in his drinks as the chef does in their dishes.

Over the years, I’ve created a list of cocktail recipes that bartenders have been willing to share with me, scribbled on business cards and bar napkins. Here are some from my travels…

The classic negroni is made with gin, Campari, and sweet vermouth. I love negronis, and this cocktail is inspired by them. It comes from chef Tony Maws’ restaurant Craigie on Main in Cambridge, Massachusetts. (www.craigieonmain.com) It’s been a decade since we dined there but the drink remains a favorite of mine. When our server communicated to the bartender that I was willing to be his guinea pig for creative cocktails, I was served this one–so new at the time, they didn’t have a name for it. I took a sip and exclaimed: “Holy Shit!” and the server laughed and said: “That’s as good a name as any!”

I still call it the…

“HOLY SHIT!” COCKTAIL

1 1/2 oz. Bols Genever
1 oz. Gran Classico
1/2 oz. Punt e Mes

Add some ice to a cocktail shaker, and add the ingredients. Stir well. Strain into a rocks glass with one large ice cube.

Bols Genever is a Dutch spirit, the ancestor of gin, created from lightly distilled Dutch grains and a complex botanical mix. It is made according to the original 1820 Lucas Bols recipe which stood at the basis of the cocktail revolution in 19th century America.

Gran Classico is an alcoholic aperitif/digestif created following a recipe dating from the 1860s. It’s made by soaking a mixture of 25 aromatic herbs and roots in an alcohol/water solution to extract their flavors and aromas. The maceration creates a natural golden-amber color, although many other producers, like Campari and Cynar, dye their product red.

Punt e Mes is a pleasantly bitter, slightly sweet red vermouth, the “baby brother” of Carpano Formula Antica. The formula was developed in 1870 in Antonino Carpano’s bar in Piedmont, and the distinctive 15-herb recipe is still a family secret.

 

I sampled another negroni-inspired cocktail in Cleveland, Ohio, dining at chef Jonathon Sawyer’s The Greenhouse Tavern. (www.thegreenhousetavern.com) Crazy creative food, and this mind-blowing drink that inspired me to buy a small oak barrel and start cask-aging everything I could get my hands on at home. The OYO Stone Fruit Vodka, a key part of this cocktail, is not available here in Rhode Island. And my online source will no longer ship it! (www.thepartysource.com/oyo-stone-fruit-vodka) Store pick-up only.

 

OYO STONE FRUIT “NEGROSKI”

1 oz. OYO Stone Fruit Vodka
1 oz. Campari
1 oz. Cocchi Vermouth di Torino

 

If you’re doing it The Greenhouse Tavern way, combine large quantities of these ingredients in the right proportions and pour them into an oak cask, then let it age! Experience tells you that newer and smaller casks will mellow flavors faster than larger, older ones. But it’s all about experimentation. Having a taste every once in a while is must, because you don’t want to over-age it, either.

If you don’t have an oak cask lying around at home, it’s still delicious without it…

Combine all the ingredients in a rocks glass with ice. Stir gently, adding a splash of soda, and garnish with an orange peel.

 

OYO Stone Fruit Vodka gets its wonderful flavors from stone fruits: cherries, peaches, apricots and almonds. Terrific on its own, but amazing in this recipe.

Campari is a world-famous aperitif and bitters, and a must in any decent home bar.

Cocchi Vermouth di Torino is a sweet vermouth, made in Italy from the Moscato grape.

 

It’s cold here in New England, with about a foot of snow on the ground. Sometimes, only comfort food will do: a warm bowl of beef stew or chowder…Shepherds Pie with buttery mashed potatoes…a big bowl of pasta…you get the idea. But the same goes for cocktails. And nothing gets me warm and fuzzy like a classic Scorpion Bowl!
Most of the recipes for a Scorpion Bowl I found on-line don’t match the one that I’ve been using for many years. This recipe comes from a bartender (whose name I can’t remember–too many Scorpion Bowls, I guess) from a long-gone Chinese restaurant, China Garden, that was in Warwick, Rhode Island. A car dealership now stands in that spot. This is the best Scorpion Bowl I’ve ever had…and continue to have!
Make sure to use top shelf booze for this or you’ll be a “Suffering Bastard” the next morning! (A little Chinese restaurant drink humor…)

Look carefully, and you may see the flame coming out of the volcano! Hope I don’t need to tell you not to drink the 151 while it’s lit! And yes, it’s an old photo: Disaronno Originale hasn’t been called Amaretto di Saronno for a long time!

2 oz. light rum (I use Don Q silver)
2 oz. dark rum (I use Mount Gay)
1 oz. gin (I use Bombay Sapphire)
½ oz. brandy (I use good ol’ E&J)
½ oz. Disaronno Originale
½ oz. Cointreau
6 oz. Pineapple juice
6 oz. Orange juice
½ oz. Bacardi 151 rum for the little cup in the volcano

In a blender half-full of ice, add all the alcohol, except the 151 rum. Add the pineapple juice and the orange juice.  (Use less if you like it stronger.) Give the drink a quick 1-second pulse in the blender, and pour it with all the ice into Scorpion Bowl or a very large glass or bowl. If you do have a Scorpion Bowl with the volcano in it, add the 151 rum to the bowl in the volcano. If not, you can mix the 151 into your drink.

Don’t drive!


It takes a few weeks for this limoncello recipe to be ready, so plan ahead!

Many years ago, my wife and I visited the Amalfi coast, and we spent several nights on the beautiful island of Capri. On our last night, we dined at the legendary Grand Hotel Quisisana, and our incredible meal ended with a glass of the most delicious limoncello I ever had.

I asked the waiter if it was possible to get the recipe of the limoncello, and he made a big deal about the recipe being a “secret.” Though disappointed, I understood, and I left Capri thinking that I would never taste that limoncello again.

Two weeks later, now back at home, I was reading the latest issue of Conde Nast Traveler, and there in black and white, was the Quisisana limoncello recipe! WTF?

After making many batches of this limoncello, I started experimenting with other citrus, and the most successful by far was with grapefruit. Now I make a batch of each every year. Note: the recipe calls for 100-proof vodka. Most vodka is 80-proof, so you’ll need to go to a liquor store with a better selection to find it.

 

 

Four ingredients, easy to make. The toughest part is waiting for it to mellow a bit.

 

4 lbs. lemons, zest only
2 750-ml bottles 100 proof vodka (I prefer Absolut)
5 1/2 cups sugar
6 cups filtered water

Peel the zest off all the lemons, making sure you don’t get any of the white pith that could make the limoncello bitter. Place all the zest in the bottom of a glass jar with a lid that can hold all the vodka.

Pour the vodka on top of the lemon zest pieces, seal the container, and keep at room temperature for a week, swirling the jar around gently once a day.

On the sixth day, combine the sugar and water in a pot over medium-high heat, and stir until all the sugar completely dissolves. Remove from the heat, cover, and let it thoroughly cool to room temperature (overnight is best.)

On day seven, strain the lemon zest, pouring the infused vodka into a clean glass jar. Discard the lemon zest.

Pour the sugar/water mixture into the vodka and mix well.

At this point, you can pour the finished product into individual bottles, but let it mellow for about a month before drinking.

I keep my limoncello refrigerated.