Grilled Cocktails. Show Off Your Mixology Skills With Grilled Fruit Cocktails - Guys Gab. Labor Day’s right around the corner, which means it’s time to break out the grill for one last hurrah!
While the grill’s out, how about whipping up a grilled fruit cocktail to show off your skills? Just throw some fruit on the grill, muddle and serve! Denizen Rum’s brand mixologist Marshall Altier has created some great cocktails that bring the rum’s rich, full flavors to the forefront: Grilled Pineapple Crush Ingredients: 2 oz Denizen Rum 1 oz fresh lime juice ¾ oz simple syrup 3 wedges grilled pineapple 1/8 vanilla bean (or 2 dashes extract) Ground black pepper Preparation: Muddle 2 wedges of grilled pineapple and vanilla bean in simple syrup.
Georgia Summer Ingredients: 2 oz Denizen Rum ½ oz Demerara sugar syrup (2:1) ½ grilled peach, pitted and cut into 4 wedges ½ lemon cut into 4 wedges 3 large basil leaves Preparation: In a mixing tin, muddle lemon and peaches in Demerara syrup to a paste. Tags: Denizen Rum, Georgia Summer, Grilled Pineapple Crush. Grilled Caipirinha Recipe. Difficulty:Easy | Total Time: | Makes:4 drinks Known as the national cocktail of Brazil, the Caipirinha is a simple mix of muddled limes, sugar, ice, and cachaça, a rumlike Brazilian sugarcane spirit.
Tossing the limes in sugar and grilling them first makes them extra juicy and easy to muddle, plus adds a toasty caramel flavor. Since this refreshing drink requires no shaking or straining, it’s the ideal cocktail to make outdoors by the grill or campfire. What to buy: Cachaça, a sugarcane-derived spirit with a 500-year history, can be found at most well-stocked liquor stores. This recipe was featured as part of our Fun and Summery Grilled Fruit Cocktails. 4 medium limes, quartered1/4 cup granulated sugar8 ounces cachaçaIce Heat a grill pan or outdoor grill to medium-high (about 375°F to 425°F).
Grilled-Peach Old-Fashioned. Martha Stewart Living (July 2012) Look, we hate to complain about taking a vacation, but here goes anyway: Isn't the week back at work after a vacation the worst?
You're digging out of hundreds of emails, scrambling to get caught up at work and all the while thinking about how this time last week you were sitting on a beach. Doesn't it just make you...want a cocktail? Well, we certainly do. In the summer, we love grilling peaches. But the folks at Martha Stewart Living had an idea we wish we'd thought of years ago: Using a grilled peach in a cocktail. This drink is from the same little July feature that included the Chili-and-Cucumber Margarita we made recently. And while we still love the idea, the execution is, well, a bit lacking. Jello Shots. Molecular Mixology. Home » Blog » Molecular Mixology 4th of July Layered Cocktails With the CocktailMaster, making layered cocktails is a breeze regardless of the number of friends you have invited.
Even better, let your friends come up ... CONTINUE Cocktail IN an Ice Sphere Bored of serving your drinks on the rocks? White Russian Krispies Not your everyday breakfast! Pisco Sour Cocktail Marshmallow The trend of converting a classic cocktail into a marshmallow was started by molecular mixologist Eben Freeman with The Ramos Gin Fizz Marshmallow.This delicious cocktail ... The French 75 Cocktail Gel This hemispheric cocktail gel version of the classic French 75 will leave your guests asking for more! The Bramble Cocktail Gel The molecular mixology version of the classic The Bramble cocktail was crafted by noted cocktail expert/bartender/author Toby Cecchini.
Caramel Apple Shots. Photo: Michelle Oddis Once in a while, a party trick comes along that grabs our attention.
Food blogger Michelle Oddis of That's So Michelle loves making caramel apple shots we can't imagine anyone would turn down. Using, wait for it, real fruit and time-tested formulas for tasty, jiggly shots that stay put in their edible "shotglasses," Michelle's gotten Food Republic on the gimmicky Halloween bandwagon we've been resisting so fiercely.
Try out these irresistible boozy apple treats (and don't hold your breath for a candy corn cocktail on our end). Here's what you'll need: 10 small granny smith apples 1 envelope knox gelatin 1/2 cup water 1/2 cup coconut milk 2 drops yellow food coloring 1 envelope Land 'o Lakes caramel hot chocolate (regular would do just fine if you can't find caramel) 1/4 cup sugar 1/2 cup butterscotch schnapps lemon juice Halve and hollow out apples, cutting them from the stem down using a melon baller or spoon. Cut halves in quarters and those quarters in half again.