Punch For The Late Summer Season

Punch is an easy way to show your appreciation to your guests and what better way than with the brightest and freshest of fruits of the season?

Warren Bobrow late summer punch

May I suggest first empowering your bar-backs. What? Aren’t they more concerned with making your fresh juices and polishing the glassware? Well, they should be doing that- and then some. When you truly want to raise the bar, and promote from the bottom up, the best way that I know how to find talented future bartenders is through the art of a late summer punch. 

It takes an understanding of the classics, starting with Jerry Thomas. Mr. Thomas for all intents and purposes is our inspiration for what we consider the classic cocktails. He was plying his craft a hundred or more years before you disappointed your grandparents by pitching that law degree in favor of slinging Ramos Gin Fizzes to thirsty hordes of newly minted revelers. 

Jerry Thomas wrote the famous book named the Bartenders Guide (also known as “how to mix drinks” and sometimes known as: The Bon-Vivant’s Companion).  His work is as relevant today as it was in the 1840’s and maybe even more so now- with the rediscovery of classic cocktails and nostalgic methodology.  But I’m getting ahead of myself.  I think the first thing a bar owner or restaurant owner should do is get a copy of “how to mix drinks” and start working out of it. 

 I think a good place to start is by explaining what a wise bartender named Chris James once taught me.  He said don’t throw it out. Don’t throw what out? The last ¼ inch of a bottle. Work with flavors- save it for punch- it’s liquid money and it doesn’t go down the drain. I never forgot this lesson- just like I never forgot the lessons that I learned when I worked as a cook.  There are things that we can do to save the house money, and other things that will get us fired.  I’d rather keep my job and make money for the house than have to search for another one because I was foolish and poured ‘that’ bottle down the drain.  Save it for Punch!

Jerry Thomas Brandy Punch

As interpreted by myself with seasonal embellishments… like Cognac over plain brandy and the use of Champagne instead of plain water.

Warren Bobrow late summer punch

Ingredients

  • 1-750ml bottle of Champagne   
  • 1-750ml bottle Camus XO
    Cognac
  • 375ml Jamaican Rum- find a natural one without added sugar or caramel color 
  • 2 cups Double Simple Syrup (2:1 Turbanado Sugar to boiling water) 
  • 10 oz. freshly squeezed lemon juice 
  • 4 oz. Grand Marnier or Cointreau
  • 3 oz. Grenadine 
  • Whole pineapple sliced and grilled until nicely caramelized 
  • 2 oranges sliced into rounds and grilled 
  • 1 package of organic raspberries

Prep:

  1. Mix all the ingredients in a large punch bowl
  2. Add a block of ice to dilute and add coolness to the punch
  3. Serve in tea cups with a smile

 

Another great Professor Jerry Thomas drink is known simply as the Gin Punch.  I think it’s a must do in your repertoire because gin is a very popular drink- there always is some left to use in punch.  Quite refreshing and thirst quenching during the hot months in the late Summer. 

Classic Gin Punch- influenced by Professor Jerry Thomas Gin Punch

Ingredients:

  • 1-750 ml bottle of Barr Hill “Tom Cat” Gin (distilled by hand from Raw Honey and local grain and aged in a whiskey cask) 
  • 375ml Champagne
  • 1 cup raspberries- pureed
  • ¼ cup freshly squeezed lemon juice- un-strained but seeded
  • 1-12 oz. bottle of cane sugar based Ginger Beer (like Q-Ginger Beer)

Prep:

  1. Shake with a Boston Shaker until frothy and serve with about a cup of fresh raspberries and orange/lemon pinwheels
  2. Serve in a large punch bowl with plenty of ice

 

The final cocktail of this series is made with a combination of rum and rye whiskey.  I’ve chosen to use the magnificently made Barrell Rye Whiskey #001 and their equally salubrious Whiskey Barrel aged Jamaican Rum.  Pretty amazing stuff together, the interplay of wood against smoke and char surrounding the dry coffee tinged sweetness of the rye whiskey. 

Rum and Whiskey Punch

Ingredients:

  • 1 750ml Bottle Barrell Rye Whiskey
  • ½ 750ml Bottle Barrell Rum (Jamaica)
  • 1 cup Double Simple Syrup (as above)
  • ¼ cup freshly squeezed lemon juice
  • 1 cup freshly squeezed lime juice
  • Crushed Ice
  • Grilled Orange Pinwheels

Prep:

  1. Fill Glasses with the Crushed Ice to cool
  2. Into a cocktail mixing glass, fill ¾ with bar ice
  3. Add the liquid ingredients
  4. Stir, stir, stir
  5. Strain over freshly crushed ice in the glasses and garnish with grilled orange pinwheels

5 Superb And Refreshing Summer Drinks Containing Grapefruit

5 Superb And Refreshing Summer Drinks Containing Grapefruit

And as an extra bonus, cannabis!

refreshing

Photo by Flickr user Wine Dharma

When the temperature rises above 90 degrees for what seems like days on end. When the swamp that is slowly running down your back makes a beeline for your brow- burning on the way down… you know that it is time for a refreshing little cocktail. One that smacks of tart and slightly acerbic flavor- a touch of smoke- a hint of sweet- the peel of citrus, the oil of grapefruit. I think I known what I love to drink is none other than the Hemingway Daiquiri. Here are five riffs on the classic Hemingway mind eraser. Two have medical grade Cannabis in the mix- I’ll suggest the strains too.

Decarbing is essential to my method of making cocktails that have the good stuff in them. THC. I don’t work with CBD, so please- don’t ask. I know nothing of it- and quite frankly think most of it is a shameless money grab. Hemp is rope, building materials, cosmetics- not carefully crafted cocktails made with non-commercial spirits. I’ve been pretty clear on this one from day one. I suggest looking at that snake-oil (CBD) being dripped into your gin and tonic then ask what exactly is this going to do? Absolutely nothing- because the product has nothing psycho-active in it. My late step-father was always dismayed when he couldn’t buy Hemp lines for his yacht. He’d say- cut a piece and smoke it.

6 Cocktail Recipes

This Fourth of July, we hope you’re inspired to invite some friends over to your apartment for a holiday celebration. It’s a perfect time to try out that new grill or mix up some festive cocktails. From spritzers to shooters to coolers, here are some of our favorite Fourth of July cocktail recipes.

cocktail-recipes-fourth-of-july_IG
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    Download the printable Cocktail Recipes for an Epic Fourth of July here!

     

    Star-Spangled Raspberry Spritzer

    Made in a highball glass, the spritzer is cool and refreshing. The lime pairs oh so smoothly with the gin, adding a cooling bite to your cocktail. The fresh raspberries give the drink a sweetness and a vibrant red color that’s perfect for a star-spangled holiday.

    Ingredients:

    • 1 ½ oz gin
    • 1 oz simple syrup
    • 1 oz fresh lime juice
    • Seltzer
    • Fresh raspberries
    • Lime slice

    Instructions:

    • Muddle 2 raspberries at the bottom of the glass
    • Add gin, simple syrup and lime juice
    • Fill each glass with ice and top with seltzer
    • Garnish with a raspberry and lime slice

     

    Red, White and Blue Shooters

    These tri-colored shooters are perfect for the Fourth of July. Unlike a red, white and blue jello shot, these shooters need no advance preparation. However, the key to getting three distinct color layers is a smooth, steady pour for each ingredient. If you pour too quickly, you’ll unfortunately end up with a purple shooter.

    Ingredients:

    • 4 oz coconut rum
    • 3 oz Kinky Blue liqueur
    • 1 oz grenadine

    Instructions:

    • Add grenadine to the bottom of the glass
    • Slowly add Kinky Blue so it forms a layer
    • Top by slowly adding coconut rum

     

    Firecracker Margaritas

    If you’re looking for something that will pop like a firecracker, these sizzling margaritas combine jalapeño, lime and honey. The recipe is an adaptation from a blended margarita recipe that was included in our Ultimate Guide to Summertime Drinks. If some of your guests aren’t too keen on a spicy cocktail, just cut back on the jalapeño to make a milder version.

    Ingredients (Makes 2):

    • 4 oz silver tequila
    • ½ cup fresh-squeezed lime juice
    • ½ of a large green jalapeño, sliced thin
    • 2 oz honey
    • 2 Tbsp sea salt
    • 2 lime wedges for garnish

    Instructions:

    • Muddle jalapeño slices and lime juice
    • Add tequila and honey, then stir to combine
    • Rim each glass with salt by dipping the glass into the margarita mixture and then in a small dish of salt
    • Fill each glass with ice and pour in margarita mixture
    • Garnish with lime wedge

     

    Blueberry Breeze Cooler

    If you’re looking for a summer cocktail that’s easy to make and easy to drink, this Blueberry Breeze Cooler is the perfect combination of summertime flavors. Starting with refreshing lemonade, the addition of fresh mint, blueberries and vodka make this cocktail a delicious way to enjoy Independence Day.

    Ingredients:

    • 1 oz blueberry vodka
    • 3 oz lemonade
    • Club soda
    • Blueberries
    • Fresh mint

    Instructions:

    • In a cocktail shaker, mix lemonade and blueberry vodka
    • Strain into an ice-filled highball glass
    • Top with a splash of club soda
    • Garnish with a mint leaf and a toothpick skewered with blueberries

     

    Lady Liberty

    What better way to celebrate Lady Liberty than with a glass of spiked iced tea. Combining bourbon with peach schnapps, this Southern classic instantly evokes the feeling of old Southern front porches, even if you’re sitting on the balcony of your two-bedroom apartment in the city. It’s an easy cocktail to make, and the recipe can easily be scaled for one glass or an entire pitcher.

    Ingredients:

    • 2 parts bourbon
    • 1 part peach schnapps
    • 3 parts sweetened iced tea
    • Lemon to garnish

    Instructions:

    • Combine ingredients and pour into an ice-filled tall highball glass
    • Garnish with a lemon slice

     

    Watermelon Ginger Sparkler

    Watermelon is a classic summertime flavor, and it pairs perfectly with the sharpness of ginger and the buzz of vodka. The key to this drink is picking the best watermelon. When choosing your melon, be sure to tap it and listen for that deep hollow thump so you know it will be ripe and juicy. And for a glimpse into what the insides of your melon might look like, check the store’s pre-cut fruit to make sure the cut watermelon looks red and juicy. It’s likely that chopped melon will be similar to the one you’re about to buy. Now mix up your ingredients and you’re set for a perfect Fourth of July with this tasty summer cocktail.

    Ingredients:

    • 2 oz Grey Goose vodka
    • 1 chunk watermelon
    • 1 slice peeled ginger
    • ½ oz simple syrup
    • ½ oz fresh lime juice
    • Ginger ale

    Instructions:

    • In a shaker, muddle watermelon, ginger and simple syrup
    • Add vodka and lime juice, then fill with ice and shake
    • Strain into an ice-filled glass
    • Top with ginger ale and garnish with a tiny watermelon wedge

     

    Sources:
    http://www.countryliving.com/food-drinks/recipes/a4552/raspberry-gin-rickey-recipe-clv0612/
    http://www.jimbeam.com/en-us/bourbon-drinks/kentucky-sweet-tea
    http://www.liquor.com/recipes/basil-watermelon-cooler/#gs.fzJQCN4
    https://growingupgabel.com/red-white-and-blue-shot/
    http://fedandfit.com/2015/05/28/fresh-lime-jalapeno-margarita/
    http://www.annsentitledlife.com/wine-and-liquor/blueberry-breeze-cooler/

https://www.forrent.com/blog/food-entertaining/cocktail-recipes-fourth-of-july/

Three Hot Weather Gin and Tonics Made With Real Cane Sugar

Gin and Tonic

With the last couple of heat waves, I’ve resigned myself to drinking lighter and more savory drinks for the foreseeable future. With that said, I’ve done a few mixology sessions in private homes recently and have found that the classic Gin and Tonic has made a comeback, and in a big way!

You see that Gin is a perennial favorite when the temperature ekes its way past ninety degrees. The refreshing element of the botanicals stimulate the taste buds and the crisp aromatics of the tonic water bring these liquids to a much higher level. Of course, your hot weather gin and tonic will be ruined if you are still using the old standby- the drink gun to supply the tonic water. Unless you’re pouring craft-style soda from your drink gun you’d better take your Gin and Tonic off your cocktail menu. Why?

Because your tonic water is not something that I want to praise. Far from. If it’s made from high fructose corn syrup you aren’t helping with the good health of your guests.  It’s not great stuff, packed with artificial ingredients and those I couldn’t even spell if I wanted to.

So, what is a bar or restaurant to do?  Stop serving Gin and Tonics altogether? 

NO, you should make this Summer relaxer, the G&T cocktail- the shining star of your bar program.  The one drink that screams Summer in a Glass.  Try these three fabulous Gins available in the New York, NJ and CT areas with these three different CANE SUGAR Tonic waters. One of which is a tonic syrup!

 May I suggest starting with Barr Hill Gin from ever-verdant Vermont?  This gin is unlike any other on the market because it is made with raw honey and locally grown grain. There is a subtle sweetness in Barr Hill that doesn’t go unnoticed against the bitter herbs inherent in the tonic water.

In this case, I’m leading with one of my perennial tonic water favorites. The one from Q-Drinks.  They make a delicious tonic water with all natural ingredients- including the most important one, the cane sugar! 

Q-Tonic is crisp, aromatic and highly refreshing.  There are notes of Peruvian quinine, agave syrup and a touch of citrus making for a flavor packed mouthful of dry and bitter. Each element cuts the inherent sweetness of the raw honey gin and truly raises the bar.

A Vermont Styled- Gin and Tonic

Ingredients:

  • 2 oz. Barr Hill Gin
  • 6 oz. Q-Tonic Water
  • Fresh ice (not smelling like garlic or anything like old eggs)

Prep:

  1. Add the fresh ice to a Collins glass
  2. Top with the Q-Tonic water
  3. POUR OVER the Barr Hill Gin- yes. over the tonic water
  4. Squeeze a quarter of fresh lime juice over the top
  5. Garnish with a fresh wedge of lime

 


The next gin that I chose is more London Dry style in demeanor.  It starts dry and finishes dry. (just like a stiff upper lip) It’s named Martin Miller’s Gin and it is made with water from Iceland, perhaps the purest and softest water in the world.  I’m a huge fan of their Pot Still gin for the rich depth of flavor.  I believe that it is the classic combination of crisp to aromatic to bodacious.  My choice of tonic water for Martin Miller’s namesake gin would be the Fever Tree Premium Indian Tonic Water.  This very European styled fizzy liquid speaks a different language than the one that most off the shelf tonic waters can never do.  It is not cloying, nor overly rich.  Fever Tree is dry on the finish and it stands up to the potent, pot-still gin with alacrity. 

Continental Gin and Tonic

Ingredients:

Prep:

  1. Add the ice to a Collins glass
  2. Add the Martin Miller’s Gin
  3. Top with the Fever Tree Tonic Water
  4. Add 1 tablespoon of Fresh Lime Juice
  5. Add 3-5 drops of the Angostura Bitters
  6. Garnish with a freshly cut lime wedge
  7. Serve!

 


The final gin that I chose for this cocktail primer is probably the most classic in the purely Botanical format.  Hendricks’s Gin is my choice for the final slurp.  This gin is bursting with flavors of cucumber and roses.  Quite remarkable really. 

The tonic water is no less rambunctious either because I picked one made right here in New Jersey named TomR’s Tonic.  Their handmade product is perfectly geared to the explosive aromatics of Hendricks’s gin because you can adjust the bitterness of the final drink just by adding more- or less of this amazing tonic syrup.  I love the 1,2,3, method described on their website.

Tomr’s Classic Tonic and Gin

Ingredients:

  • 1 oz. Tomr’s Tonic Syrup
  • 2 oz. Hendricks’s Gin
  • 3 oz. Seltzer Water
  • My addition of a pinch of sea salt

Prep:

  1. Add ice to a Collins Glass
  2. Top with the Tomr’s Tonic Syrup
  3. Add the Hendricks’s Gin over the syrup
  4. Top with the Seltzer Water
  5. Add a pinch of sea salt
  6. Serve!

Cocktails And Dreams

Turns out that nobody knows more about crafting the perfect cannabis cocktail than our good friend Warren Bobrow, author of the finest craft cocktail books, including the “Cannabis Cocktails, Mocktails and Tonics”. Bobrow has spent years experimenting with various drinks, tinctures and modifiers that give a little more buzz than your average alcoholic concoction.

Read the rest at; http://theruggedmale.com/cocktails-and-dreams/

On Our Bookshelf: Apothecary Cocktails

Written by KELSEY PARRIS

Usually when I pour myself a drink, I’m not thinking about the medicinal properties of my cocktail. That is, until I read Warren Bobrow’s new book, Apothecary Cocktails: Restorative Drinks from Yesterday and Today. In it, OKRA Magazine’s esteemed whiskey expert goes back to his family roots and gives us a fascinating new book exploring the healing powers of our favorite cocktails.

It is full of beautiful photos of delicious looking drinks, split into categories of the ailments that might plague you – weather that’s too cold or too hot, stomach troubles, hangovers, general pain, relaxants and mood enhancers. Having sectioned up the problems, Warren then offers an overview of the solutions one can find in the cocktail world. It seems like almost everything has a medical use, including bitters, herbs, teas, herbal liqueurs, fruits, vegetables, and seltzer. Many of the ingredients appear to be capable of handling many different afflictions, which speaks to the long history of apothecary research and development and the powers of the natural world.

Throughout the book there are fun little disclaimers, like “watch out for frostbite if you get too cozy with this drink!” and “as the Scottish proverb goes, ‘Whisky may not cure the common cold, but it fails more agreeably than most things’” which lighten the mood a bit and remind us that these are, in the end, drinks. Bobrow stays true to his mission and focuses on a wide variety of drinks that are chock full of healing prowess. In some rare cases, that means he includes a few ingredients that might be hard to acquire, like Centerba, or Krupnikas, but most products are easy to get.

There is a good mix of familiar, easier cocktails and more complicated, work intensive drinks. The majority of the recipes stick to the basics, keeping the ingredients simple and the techniques limited to stirring or shaking. A few, like the Rhubarb and Strawberry Swizzle, require several steps, from making a compote, to blending and swizzling until you finally get to enjoy the drink. Being a book for the more under the weather folks, it make sense to stick on the side of go-to drinks that are easy to concoct when you’re in the throes of a flu, while offering a few more experimental beverages you could create when the weather outside really is frightful and you don’t have anything else to do. It’s really lovely to see so many familiar drinks, like the Sazerac, and find out that not only do they taste good, but they settle your stomach with its characteristic combination of bitters and absinthe. Remember these descriptions and tips and you’ll have great tidbits to drop at your next cocktail party!

Sometimes the recipes and the descriptions of all of the various benefits you’re serving yourself appear a bit repetitive. Each recipe has it’s own explanation above it, and since there are plenty of similar ingredients you get a lot of this information over and over. If you’re just flipping through to the appropriate recipe or section, however, that shouldn’t be much of a nuisance.

My favorite drinks all seem to come in the hot weather and painkilling sections, mostly because they feature a lot of citrus, rum, and gin and seem a little more in line with my taste than the (quite powerful sounding) Scotch enhanced lamb stew. Maybe now that it is getting really cold I’ll change my mind. Bobrow himself seems to have really enjoyed getting all this information into one place. His family history with the pharmaceutical business brings a very personal note to the book, indicating that the early force fed tonics built up his immune system as well as his avid interest in the greater power of cocktails. I, for one, will be glad to have this book on hand the next time my head starts to ache or my bones get chilled.

The Hartley Dodge. This photo is from Apothecary Cocktails.

The Hartley Dodge Cocktail  (Bobrow’s Aspirin)

  • 3 slices fresh peach, plus extra slices for garnish
  • 3 ounces (90 ml) bonded100-proof bourbon whiskey
  • 1 ounce (30 ml) sweet vermouth
  • 4 dashes Fee Brothers
  • Whiskey Bitters
  • Ice cubes

Place the peach slices in a Boston shaker, and muddle them. Add the bourbon and vermouth, and continue to muddle so that the flavors are well combined. Add the bitters and a handful of ice cubes, and stir well. Strain into a Collins glass over a large chunk of ice (larger pieces of ice are less likely to dilute the drink). Garnish with an extra slice or two of fresh peach. It’s an analgesic that can’t help but take the edge off what ails you.

 

Jean Baptiste Philémon Lemaire Punch

If there is any liquor that makes me salivate, it would have to be Rhum Agricole.  Perhaps it’s the freshness of the core ingredient, the sugar cane itself.  The juicy-fruit quality of the mouthfeel, the creamy texture… the way it rolls around my mouth- for example… very intriguing.  There is life in Rhum Agricole, just like there is life on Martinique.  It’s vibrant and exciting.  Just imagine, not so long ago, in 1902- the town of Saint-Pierre and 30,000 residents ceased to exist because the local volcano decided that day was going to be the day that it just exploded!  You can almost feel this tension (terroir) of volcanic ash in the sugar cane that grows up the sides of the massive Mount Pelée.

Rhum Agricole is different in a few basic ways from the booze cruise rum that most Americans have to contend with when ordering their rum based drinks.  Without belaboring what is rum and what is not rum, let’s just assume for a moment that the difference between Agricole and Industrial is probably going to be the base spirit.  Industrial to me means sugar- molasses.  Whereas Agricole is fresh, agricultural, free-run juice.  You know, the good stuff.  I am constantly explaining that dark rum doesn’t necessarily mean old (it actually gets lighter as it ages, fooling most consumers who think their dark rum is old rum) and Agricole is pure because of its AOC.  The AOC or appellation d’origine contrôlée means that the Rhum (in this case spelled with an h) is pure according to laws of the French Government.  That is, without drilling down too far, good enough for my belly, and it should be good enough for yours too.

So, I beg your attention, if only for a quick glance while deciding which rabbit hole you are going down at this very moment, so my time is short indeed!

Neisson L’Esprit Blanc Rhum Agricole speaks to me in the quality of the ingredients, plus rolling in at 70% abv or 140 Proof, this is not a Rhum for the meek.  You will certainly control your own fate when making ‘ponch’ with this magical elixir, truly wrought out of what was blown to smithereens in 1902.

I’ve taken some oranges and limes and roasted them in the toaster oven, sliced in half, sprinkled with Demerara Sugar and light Balsamic vinegar.  Roasted at 350 for an hour, set to cool and then sliced into quarters.  The following is a take on the Ti-Punch (or ponch) as you can dream about and try by ordering your exceptional Neisson Rhum from DrinkupNY today!

Jean Baptiste Philémon Lemaire Punch
(Governor of Martinique in 1902)
Ingredients:
Quarters of your oven roasted limes and oranges
2 oz. Neisson L’Esprit
1 oz. Cane Sugar Syrup (preferably the stuff from Martinique, although you can make a dark simple with 1 cup of Demerara Sugar to one cup of boiling water, simmer and then let this cool, very slowly until quite dark, you can add a bit of vodka to the sugar syrup and it will last nearly indefinitely (pro-tip)
½ oz. White Balsamic Vinegar – for digestion of course!

Preparation:
Mash your oven roasted limes and oranges (the skins have all the oils in them!)
Add a portion of cane sugar simple
Add some white balsamic
Add some Neisson L’Esprit
Add a handful of ice
Continue until content

http://blog.drinkupny.com/2017/06/jean-baptiste-philemon-lemaire-punch.html?m=1

5 Delicious Whiskey Cocktails You Can Easily Make At Home

Whiskey is one of my favorite things. I’ll go to lengths to describe the way it makes me feel and especially the way it performs in craft cocktails. What? Whiskey cocktails? Don’t look away; it’s perfectly acceptable to mix cocktails with whiskey. By the way, if you’ve enjoyed a whiskey smash or a mint julep, you’ve had a whiskey cocktail. And if you’ve treated your glass of whiskey to a splash of soda or a muddle of fruit, that is a cocktail too.

 Yup, your world just got a bit bigger and you haven’t event gotten to the Manhattan’s or the Rob Roy Cocktails yet!
One such creative cocktail from my recently published book, The Craft Cocktail Compendium is named “A Pleasant Little Gentleman.” It takes a bit of rye whiskey, raw honey simple syrup and whiskey barrel aged bitters and twists them up a bit.
 A Pleasant Little Gentleman
  • 2 oz. Fernet Branca
  • 1 oz. rye whiskey
  • 1 oz. raw honey simple syrup (1 cup raw honey to 1 cup hot, but not boiling, water)
  • 2-4 shakes Barrel Aged Bitters
  • Boiling water for hot tea (Lapsang Souchong)

Boil tea. Add the liquors. Sweeten with raw honey to taste. Add the bitters. Serve

Another little taste of deliciousness is the “Late Summer Fizz.” It includes Pimm’s Cup. Now you know what to do with this cucumber-scented slice of heaven.

 Late Summer Fizz
  • 2 oz. rye
  • ½ oz. Pimm’s No.1. Cup
  • ½ oz. apple cider
  • ½ oz. sweet white vermouth (I used Carpano Antica Formula)
  • ¼ oz. allspice dram
  • Sprinkle of sea salt
  • Lemon bitters
  • Splash of club soda

To a Boston Shaker filled ¾ with ice: Add the liquors and the apple cider. Add the dram. Cap and shake hard for 15 seconds. Pour over fresh ice in a rocks glass. Splash club soda. Dot with lemon bitters. Sprinkle sea salt over the top. Serve.

Grilled Peach and Thai Basil Roast

  • 1 oz. roasted peaches (split, sprinkled with sugar and 1 tsp balsamic and roasted for 1 hour at 350 degrees until soft and charred)
  • 1 oz. roasted oranges (split, sprinkled with sugar and 1 tsp balsamic and roasted for 1 hour at 350 degrees until soft and charred
  • 4 oz. bourbon whiskey
  • 1-2 sprigs Thai basil

Muddle the roasted peaches and oranges with Thai basil very lightly, just to release the aromatics adding a bit of bourbon along the way, muddle some more and add more bourbon (I used Barrell Bourbon Batch 11). Strain the mixture into a rocks glass without ice or if you want, with one large cube of ice and a bit of the muddling mixture. Garnish with a sprig of Thai basil.

How can you go through summer without a take on the Moscow Mule, but with whiskey instead of vodka? This one takes a bit of a different tack. It involves making a very quick Shrub — no, not a shrubbery, but a little concoction that adds a bit of apple cider vinegar to the usual ginger beer. Kind of a ginger snap in your mouth!

Son In The Foreign Legion

  • ¼ oz. apple cider vinegar
  • 3 oz. ginger beer (cane sugar-based)
  • 2 oz. blended Scotch whiskey (Like Johnny Walker Red)
  • 4-6 drops Angostura bitters (or like)

To a cocktail mixing glass: Fill ¾ with ice. Add the whiskey. Add the ginger beer. Add the apple cider vinegar. Stir well to chill but not dilute. Pour into 2 coupe glasses. Dot with bitters and serve.

The last cocktail is also from my book The Craft Cocktail Compendium. It is simply named “Bill Monroe’s Country Cooler,” paying homage to the master mandolin player himself.

 Bill Monroe’s Country Cooler
  • 1 oz. peach nectar
  • 1 oz. apricot nectar
  • ½ oz. freshly squeezed lemon juice
  • 2 oz. sweet iced tea (sugar to your own taste of course!)
  • 2-4 oz. white (un-aged) whiskey
  • 2-5 dashes Angostura bitters
  • Fresh mint (picked in the shadow of the roots of an ancient oak tree, where sweet branch water bubbles forth in a belly laugh)

Add all the liquid ingredients to a cocktail mixing vessel filled ¾ with ice. Stir well to chill. Strain into ball jars. Dot with bitters. Slap the mint against your palm and garnish. Serve and quickly prepare more! They go down quick!

Read more at https://thefreshtoast.com/culture/5-delicious-whiskey-cocktails-you-can-easily-make-at-home/amp/

Fathers DecarbDay Gift!

One of Ardent’s latest customers and biggest fans, Warren Bobrow, also known as the “Cocktail Whisperer,” has been experimenting with cannabis tinctures and infusions for decades, and is one of the first to publish an elegant book on the subject detailing his recipes. We asked Warren to tell us about it and share one of his craft cocktail recipes to help cool you off this summer!“Before I discovered the NOVA Decarboxylation device, I was literally throwing money down the drain. Decarbing cannabis is not usually an easy task. There are dozens of methods shown on the web to decarb and none of them are perfect. If you are using your toaster oven or your regular oven to decarb, stop right now, you’re wasting hard-earned money! I wish I knew about the NOVA when I was writing my book; Cannabis Cocktails, Mocktails, & Tonics. Perhaps the recipes would have turned out more uniformly?! I believe so, having tested the Ardent several dozen times and in many different applications.To fully convert the Delta9-Tetrahydrocannabinol, heat must be used at a specific measure, for a specific period of time. If you mess up the heating part, this leads to wasted money, time and healing! Decarbing with the NOVA makes life easy. Everything you need to do is plug and play. Open up the top of the handsome device. Add cannabis to the metal container inside, replace the silicone lid, then place the hard-plastic top on and press start. That’s it! No dialing in temperatures and hoping that the thermostat on your toaster or regular oven is correct. This product makes it easy, and perfect.THC-Infused Vietnamese Ice Coffee is one of the easiest craft cocktail recipes that I make, and it has no alcohol in it. That’s not to say you can’t add a portion of rum to the mix; please use less of it because of the cannabis.

 

 

 

*Use code “ACTIVATE” for $30 off a  decarboxylator at www.ardentcannabis.com and make your own cannabis cocktails (or anything else you could possibly imagine!) Choose expedited shipping at checkout and receive it in time for Father’s Day!

Five Cocktails for a party!

I love cocktail parties. Especially ones that give me the opportunity to take my guest’s palates to another level.    This little cocktail party served notice that great mixed drinks don’t have Fireball or Tito’s in them.  Far from.  They take great parts and incredible craft spirits and bring these liquid driven adventures truly to a higher place.

I was given a bottle of Martinique Blue Cane Rhum Agricole recently and I couldn’t think of a nicer way to serve it than with Royal Rose- Simple Syrup of Cardamom and Clove and a bit of seltzer water.

Just over on Mt. Pelee’

Ingredients:

  • 3 oz. Clement Bleue Canne Rhum Agricole (100 Proof)
  • 1 oz. Royal Rose Simple Syrup of Cardamom and Clove
  • 2 oz. Seltzer
  • 2-5 drops Lemon Bitters (of your choice)

Prep:

To a cocktail mixing glass filled ¾ with ice

  • Add the Rhum Agricole
  • Add the Simple Syrup
  • Stir well to combine
  • Pour into a Collins Glass with ice
  • Top with the Seltzer
  • Dribble the bitters over the top and serve

The second cocktail took a simple drink known as the gin and tonic and quite literally, raised the bar with thirty different types of gin.  The crowd favorite?  A little gin in a gorgeous bottle from Scotland named Caorunn.  For some reason (well known to those of us who love artisanal gin) the Caorunn has a richer texture and ‘ginny’ character that worked so well with the multitude of tonic waters that I brought with me.  Amongst the gins were The Botanist, SW4, No.3., Martin Miller’s Pot Still, Hat Trick, FEW, Nolet, Beefeater, and many others.


 Not Just Another Gin and Tonic

Ingredients:

  • 3 oz. Gin of your choice (Caorunn was the crowd favorite)
  • Lemon Zest (no pith!)
  • 5 oz. Cane Sugar Tonic Water- the crowd favorite was Fever Tree Elderflower Tonic (Bed, Bath and Beyond)
  • Aromatic Bitters – like Angostura, often used in a “pink gin”

Prep:

  • Flavor the glass with the lemon zest then the Angostura Bitters
  • Add ice
  • Add the Gin
  • Top with the Tonic
  • Stir and Serve

I’m sure that the third drink is where you want to get going- and that would mean immediately!

The Soda and Cocktail Syrup named Fruitations is where this drink really takes off.  I used the brilliant Tangerine syrup and combined it with Mezcal and then finished it off with a Cane Sugar Ginger Beer from Australia named Bundaberg.  Brilliant stuff.  A wedge of fresh lime and lemon bitters sent this drink further than it has ever been prior.  Trust me.

Just up Near Mexico City

Ingredients:

  • 2 oz. Mezcal of your choice
  • Orange Zest
  • 1 oz. Fruitations Soda and Cocktail Syrup (Tangerine)
  • Splash Ginger Beer
  • Aromatic or Lemon Bitters

 

Prep:

  • Moisten the inside of a rocks glass with the orange zest
  • Add ice
  • Let cool
  • In a Boston Shaker add:
  • The Fruitations Syrup
  • The Mezcal
  • Cap and Shake hard to combine
  • Double Strain over the ice filled rocks glass
  • Splash of Ginger Beer
  • Dot with Lemon Bitters
  • Spray the lime wedge over the top
  • Serve with a smile

The next drink was my own take on the classic Old Fashioned, and it departs from the classic in one very determined way.  I chose to roast several different kinds of oranges in a bath of both Balsamic vinegar and Demerara sugar until caramelized and bubby- about 2.5 hours at 350 degrees covered.  The final ½ hour is uncovered to add a bit of darkness to the softly cooked fruits.  I then roasted some Luxardo cherries until warmed through and quite soft- about 30 minutes at 350 degrees.  Set to cool so you won’t break your expensive crystal with sizzling hot fruit, pricy whiskey and ice!

 

Not your typical Old Fashioned

Ingredients:

  • 2 tablespoons or so of the oven roasted citrus and cherries
  • 2 oz. Barrell Bourbon Whiskey- I used unreleased batch #012
  • bitters of your choice

Prep:

  • Muddle the roasted fruit
  • Add the whiskey
  • Stir gently
  • Dot with bitters
  • Serve

The final drink was the easiest to duplicate because once you are able to buy a good quality Absinthe, you’ll be more than ½ way there.  Any of the fine Absinthes made by Jade would work beautifully, as would the Lucid line.  There is one thing that I must stress.  The lack of color is far preferable to the ones with color added.  It’s just my preference.

 Just a Normal Louche

Ingredients:

  • Jade Absinthe
  • Drizzle of iced water
  • Great Conversation

Prep:

Release the chilled water from your Absinthe fountain slowly and gently into 2 oz. of Absinthe, sip and repeat until sated