Archive for the ‘drink recipes’ Category

HONEYBELL MARGARITAS

Posted: December 29, 2014 in Cocktails, drink recipes, Drinks, margarita, mixology
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One last cocktail before we move into 2015. Thanks for reading this blog and please tell your friends about it! I hope 2015 brings you many eating and drinking adventures…that is, after we all diet for the first month or so and then give up!
My wife’s aunt in Florida sends us an awesome gift every year. It’s a box of Cushman’s HoneyBells. They look like fiery red bell-shaped oranges, and they are the sweetest and juiciest fruit you will ever have! But they’re not really oranges at all.
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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.
HoneyBells are available for a very short time every winter…and that time is NOW. So if you’re at all interested, check out www.honeybell.com. Cushman’s was bought out by the fruit giant Harry & David some years ago, but the excellent quality of the product and their fine service has not changed.
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:
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HONEYBELL ALGARITAS
2 oz. Patron silver tequila
1/2 oz. Cointreau orange liqueur
4 oz. fresh squeezed HoneyBell juice
1/2 oz. fresh squeezed lime juice
Fill a tall glass with ice and add all the ingredients. Stir vigorously. Pour into a large margarita glass. Garnish with lime wedge. Salt optional.
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The HoneyBell clock is ticking…get ‘em soon or you’ll need to wait a year!
Any other time of the year, substitute pineapple juice, orange juice or a combination of both for the Honey Bells.

KILLER HOLIDAY EGGNOG

Posted: December 13, 2014 in Cocktails, drink recipes, Drinks, Food, mixology, Uncategorized
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Let’s face it: there’s no such thing as healthy eggnog. This recipe kicks ass but is also a heart attack in a glass.

My buddy, Rick Sammarco, a former bartender at Mill’s Tavern in Providence, RI, credits his father, Al, for this eggnog. The original recipe calls for a lot more of everything. I’ve cut it down to a “more reasonable” size. It’s been so long since I bought ice cream, that I didn’t even know that the standard half-gallon size was replaced by a 1.5 quart size!

A word about salmonella: most cases are caused by raw chicken, not raw eggs. Eggs you get in the supermarket are washed so the chance of salmonella, found on the exterior, is minimal. (The inside of the egg is sterile.) Plus, you’re dumping a lot of booze into this drink and that will kill bacteria. In fact, some recipes say to make your eggnog weeks in advance to “sterilize” the drink.

 

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Ingredients:

 

1.5 quarts vanilla ice cream (I use Breyer’s)

1 pint half and half

15 whole eggs (raw)

½ teaspoon vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

 

At least 3/8 cup of each:

spiced rum (I use Capt. Morgan)

whiskey (I use Crown Royal)

brandy (I use E&J)

 

Let the ice cream soften 1 day in the fridge. Mix ice cream, eggs, vanilla, half and half in a blender.

Add spices and liquor. Blend until it’s frothy.

Taste, and add more cinnamon and nutmeg if you like.

After fully blended, let sit in fridge 12-24 hours for flavors to blend. Even longer is better.

 

 

WHISKEY SLUSH FOR THE HOLIDAZE

Posted: November 25, 2014 in Cocktails, drink recipes, Drinks, Food, mixology, Uncategorized
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This is my version of a holiday drink I was introduced to by my mother-in-law from the Upper Peninsula of Michigan. I knew I was marrying into the right family after one sip!

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Ingredients:

9 cups water
2 cups sugar
4 “Constant Comment” tea bags
12 oz frozen OJ concentrate, thawed
12 oz frozen lemonade concentrate, thawed
2 cups whiskey (I use Crown Royal)
7Up or Sprite

Boil water and sugar, making sure sugar dissolves. Turn off heat and steep tea bags in liquid for 10 minutes. Discard tea bags.
Add thawed OJ and lemonade concentrates and the whiskey. Mix well, and pour into a freezeable container with a lid. Freeze overnight.

To serve: Scoop the slush out of the container (it doesn’t freeze solid) and mix in a tall glass with 7 Up.

There’s a lot of sugar in this recipe, but there are many places to use substitutes if you like: Splenda instead of sugar, low-sugar concentrates, and diet soda. Then again, there’s a lot to be said for just pouring the whiskey into a rocks glass and relaxing! Cheers!

A “SECRET” LIMONCELLO RECIPE

Posted: November 15, 2014 in Capri, Cocktails, drink recipes, Drinks, Food, mixology, Recipes, travel, Uncategorized
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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 Grand Hotel Quisisana, and our meal ended with a glass of the most delicious limoncello I’d 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?

My twist on the recipe: instead of lemons, I use grapefruit. I’ve tried other citrus, too, like oranges, but grapefruit-cello is fantastic!

Four ingredients. As Tom Petty said: "The waiting is the hardest part!"

Four ingredients. As Tom Petty said: “The waiting is the hardest part!”

 

Ingredients:

4 lbs lemons or grapefruit, zest only

2 750-ml bottles 100 proof vodka (I prefer Absolut)

5 1/2 cups sugar

6 cups filtered water

 

Using a vegetable peeler, gently peel the zest off all the lemons (or grapefruit), 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 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 dissolves completely. Remove from the heat, cover, and let it thoroughly cool to room temperature (overnight is best.)

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

KICKIN’ CUCUMBER COCKTAIL

Posted: September 15, 2014 in Cocktails, Cucumbers, drink recipes, Drinks, Food, garden, mixology, Uncategorized
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If you think cucumbers are boring, this drink will change your mind. Garden-fresh cukes are always best.

This drink requires a little prep. If you have a juicer, use that instead of pureeing in a food processor. Just peel the cukes and juice.

 

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Ingredients:

4 fresh cucumbers, peeled and seeded

Small ice cubes

1 cup loosely packed fresh mint leaves

2 teaspoons granulated organic cane sugar

3 tablespoons fresh lime juice

1/2 cup top shelf vodka, like Chopin

1 oz (2 tablespoons) Cointreau

 

Peel and seed cucumbers. Coarsely chop them and then purée in a food processor until smooth. Strain through a fine sieve, pressing solids to extract as much liquid as possible. Set cucumber juice aside.

To a large glass pitcher, add mint leaves, sugar and lime juice. Muddle ingredients so that mint leaves release their oils. Add 3/4 cup (at least) of the cucumber juice. Add the vodka and Cointreau. Muddle again briefly.

Fill tall drinking glasses with ice cubes. Strain cocktail into glasses. Garnish with cucumber spear or mint.

THE BEST MOJITOS ARE BY THE PITCHER

Posted: August 13, 2014 in Cocktails, drink recipes, Drinks, mixology, Recipes, Uncategorized
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I love me my Mojitos, and they’re even better when I have fresh organic blueberries and raspberries to add to the mix. Frozen fruit works well, too. Make it by the pitcher and you’ll never make it any other way again!

The ingredients

The ingredients

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 and let stand at room temp. Shake until dissolved. The mixture can be covered and refrigerated for several weeks and ready to use any time. Shake well 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, preferably Don Q Cristal rum
3 or 4 cups club soda

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

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

Or…for drinks one at a time, fill a tall glass with ice. Fill one-third to halfway with club soda. Top with Mojito mix. Garnish with mint leaf.

 

Cheers!

Cheers!

WITH A CHERRY ON TOP

Posted: August 9, 2014 in drink recipes, Drinks, mixology, restaurants, Rhode Island, travel
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The original maraschino cherries were a variety called marasca from Croatia, and that’s where the name comes from. But today’s maraschino cherry is a completely different animal. The modern American supermarket maraschino cherry (usually a variety called Queen Anne) is soaked in a salt brine to remove its natural color and flavoring…then pitted and soaked in a sweetener for around a month. The final step of dipping in artificial coloring gives the modern maraschino its neon red color (or any other color desired).

So why would any self-respecting bar that takes pride in its cocktails serve you these vile, rancid cherries? Especially when there are some incredibly amazing alternatives?

If you pride yourself in the quality spirits you drink…if you understand that every ingredient counts–from the mixers down to the quality of the ice cubes–then you need to get the right cherries for the job!

Luxardo cherries have always been the standard by which other cherries are ranked, and for good reason. Sip a Manhattan made with Luxardo cherries, and you will never go back to what you had before. It’s why they go for about $25 a jar and they are worth every penny. These are made with a recipe that dates back to 1821 in Italy, using genuine marasca cherries and their syrup.

cherry2

 

A recent trip to what has become my new favorite restaurant in Providence, RI, a tiny 20-seat restaurant called birch, opened my eyes to yet another fantastic cherry:

My Amarena Fabbri cherry awaiting my Manhattan at birch in Providence, RI

My Amarena Fabbri cherry awaiting my Manhattan at birch in Providence, RI

Amarena Fabbri wild cherries: made in Bologna, Italy since 1905, these are wild cherries that are carefully harvested and stoned, then preserved in amarena syrup. (The amarena cherry is a small, dark, bitter cherry grown in the Bologna and Modena regions of Italy.) Packaged in beautiful blue and white Opaline jars, I can’t think of a better gift for the avid mixologist. Also about $25 a jar.

Both the Luxardo and the Amarena Fabbri cherries are avilable at Amazon.

 

THE TASTIEST 2-INGREDIENT DRINK YOU’LL EVER MAKE

Posted: July 24, 2014 in Cocktails, drink recipes, Drinks, Food, MARTINI, mixology, Recipes
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Inspired by the Stoli Doli cocktails at the Capital Grille, I tried to recreate that fabulous drink. But when I substituted Stoli Vanil for regular Stoli, I created something amazing. I call it Velvet Elvis.

Making my Velvet Elvis is incredibly easy and rewarding…

Velvet Elvis

Ingredients:

1.75 liter bottle Stoli Vanil

2 fresh pineapples, peeled, cored and sliced

 

Place pineapple slices in a glass 1-gallon container. Pour in the vanilla vodka, making sure it covers the pineapple. Seal the lid tightly, and swirl around for a few seconds.

Place the container away from light on a shelf at room temperature for 3 weeks.

At the end of the weeks, strain the liquid, and squeeze out as much as you can from the pineapple slices as well. Discard the used pineapple slices.

Enjoy Velvet Elvis on the rocks.

I’LL HAVE WHAT JAMES BOND IS HAVING.

Posted: July 15, 2014 in Cocktails, drink recipes, Drinks, Food, MARTINI, mixology, Recipes
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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” movie 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.’ 

To quote the movie: http://youtu.be/Vc7n7yyXWsU

Bond named this drink the Vesper martini, after a female agent in the story.
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, and it’s half the price of other grain vodkas, like Grey Goose.
Bond asks for Gordon’s gin. I’m partial to Hendrick’s, which adds wonderful floral notes to the drink.
And the original Kina Lillet has 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
1 oz Tito’s
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…stuffed with garlic, if my wife is away on a business trip!
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.

JUST WHEN YOU LEARNED ALL ABOUT BITTERS…

Posted: July 1, 2014 in Cocktails, drink recipes, Drinks, Food, mixology, Recipes, Uncategorized
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Bitters have been around forever, but the recent resurgence in the art of mixology has made bitters a real buzzword among bartenders and cocktail enthusiasts alike. Ten years ago, I almost never would have asked for a cocktail that included bitters. Now, I almost always do.

But bitters aren’t the only way to spice up your libations. Other tinctures have been around for centuries as well, many of which are finding their way to the forefront of mixology. Two of those are falernum and shrub.

Despite that falernum and shrub sound like the name of a bad law firm, they are welcome additions to many simple spirits we enjoy.

Falernum is a sweet syrup used in Caribbean and tropical drinks. It often has flavors of almond, ginger, cloves, lime and sometimes vanilla or allspice. Some people drink falernum by itself on the rocks, but most often it is mixed in a cocktail. The bottle below is falernum made by my friend Roy, who used ginger, cloves and lime juice in an alcohol base.

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Shrub, meanwhile, can be several different kinds of drinks. It was a fruit liqueur popular in 17th and 18th England, made with rum or brandy mixed with sugar or the juice or rinds of citrus fruit. A shrub was also a drink popular in American colonial times, featuring a mix of vinegared syrup mixed with spirits or water. But most times, today’s version of shrub is the sweetened vinegar-based syrup itself. If you’re curious about shrub, there’s a great source for a variety of shrub flavors: http://www.shrubandco.com.

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