Cultured Spirit - Rum and Yogurt Cocktail Drink Recipe. The Story Of: Mezcal. We at TheSpir.it want nothing more than to educate our readers about any and all spirits and cocktails that come our way. In order to show our appreciation for your need for a spirit-ual education, we welcome you to our several-month series dedicated to any and all spirits. Maybe you’ve heard of them, maybe you haven’t, but either way, you may learn something you never knew about your favorite spirit before!
Consider this the beginning of some much needed spirit-ual guidance. Cheers! Mezcal is often confused with tequila. However, they are two very different spirits and should not be confused with one another. 400 years ago, when the Spanish conquerors arrived in Mexico, they taught distillation techniques to the native inhabitants and the first distilled spirit in the Americas was born: Mezcal.Mezcal can be made from 11 different types of agave that are native to Oaxaca, which is where these are mostly made.
Source: Tequilasource.com. Sipping on a Sunset, Italy in Mind. First, several years ago, there was St. -Germain, the delicate elderflower liqueur. Early on, it entered a long-term relationship with prosecco: if you wanted to date the sparkling Italian refreshment, you were stuck with its French chaperon. Next up was Domaine de Canton, and every lounge drink began to taste vaguely of gingersnaps. Coming around the corner is Cynar; get ready to explain to your dinner guests why you are making them a martini that tastes of . But for the time being, we live in the world of Aperol, a slightly bitter, go-down-easy Italian aperitif that has found its way into bartenders’ flutes and highball glasses from Los Angeles to London.
The popularity of the century-old mixer stems from the marketing juggernaut that pumps up many spirits these days, as well as Aperol’s versatility. “People look at someone at the bar drinking one and they say, ‘Wow, what is that?’ Paul’s Wines and Spirits, in Washington, D.C., has found it hard to keep the drink in stock this summer. The Web’s Best Manly Margaritas. On the scale of manly drinks, margaritas aren’t exactly on the same level as ordering a whiskey neat. Of course, they aren’t Bahama breezes or strawberry daiquiris either. Floating in this middle ground somewhere, they are open to a lot of experimentation. Here are some recipes for awesome ones that fall on the manlier side of the divide. Spicy Margarita Muddled peppers and cilantro give this cocktail its apt title. If you’re in the market for a margarita that’s got the heat of a Taco Bell Fire packet, this is it.
Tamarind Margarita This drink is powered by tamarind puree and tequila. The Sweaty Hipster With the chile salt lined rim and the serrano infused simple syrup, this has a lot that could make any mustache-clad hipster sweat through his tank top. Roasted Grape Margarita Fruity flavors are usually reserved for screaming bachelorette parties, but this grape drink is perfectly suited for the man who eats raw steak with his bare hands. Smoky Watermelon-Jalapeno Margarita You want heat? 2862988menupopup.jpg (436×1161) The Sazerac-The Original Cocktail. In honor of July 4, a celebration of patriotism, freedom and a general sense of looking back and seeing “where it all began,” it seemed appropriate to write about something that is a true representation of seeing where it all began in the world of the cocktail. The Sazerac is what is known as the first “original” cocktail, and rightfully so.
As the story goes, in 1838 an apothecary owner in New Orleans by the name of Antoine Amedie Peychaud had a habit of making brandy toddies for his friends using his homemade “Peychaud’s Bitters,” made from a secret recipe. The toddies were made using a coquetier, which is a double-ended egg cup being used as a jigger. Coincidentally, this is where the word “cocktail” was derived from! So, the first cocktail came to be. By 1850, the Sazerac Cocktail was being made with Sazerac Brandy and Peychaud’s Bitters and was incredibly popular. Below you’ll find the recipe for the official Sazerac cocktail, as provided by The Sazerac Company. Ingredients: Cachaça and Caipirinha, From the Drink Lexicon of Brazil. Manhattan (cocktail) The Manhattan is one of six basic drinks listed in David A. Embury's classic The Fine Art of Mixing Drinks. A popular history suggests that the drink originated at the Manhattan Club in New York City in the early 1870s, where it was invented by Dr.
Iain Marshall for a banquet hosted by Jennie Jerome (Lady Randolph Churchill, Winston's mother) in honor of presidential candidate Samuel J. Tilden. The success of the banquet made the drink fashionable, later prompting several people to request the drink by referring to the name of the club where it originated—"the Manhattan cocktail".[4][5] However, Lady Randolph was in France at the time and pregnant, so the story is likely a fiction.[6] The original "Manhattan cocktail" was a mix of "American Whiskey, Italian Vermouth and Angostura bitters".[7][8] During Prohibition (1920–1933) Canadian whisky was primarily used because it was what was available.[9] The same cocktail appears listed as a "Tennessee Cocktail" in Shake 'em Up! A Manhattan. Polish Sidecar Cocktail a traditonal cocktail Recipe. Mixology/Bartending Basics 101.
A pitcher This is simply a container to hold and pour drinks that are made in large quantities. A spout aids in pouring, and it may include a cover to, well, uh... cover it. Assorted Glassware The Glassware found in a bar serves many other purposes than simply as a recepticle and a container for your drinks. In fact, many glasses are designed for a particular liquor. Shot (1) A squat glass that holds between 1 and 2 oz. of a single or mixed liquor. Frosting Glasses Frosting Glasses chills the glasses, and ultimatly, the drink. Prepwork- Before the Party Begins As a Bartender, your job is basically 20% content, and 80% appearance. Preparing Garnishes As I said before, garnishes are one of those items that demonstrate the importance of appearance in the drinks that you pour. Wheels Fruit Wheels are the easiest of the garnishes to prepare.
Place the fruit sideways. Slices Slices, simply put, are merely fruit wheels cut in half. Remove the ends of the fruit. Wedges Simple Syrup Sour Mix Highballs. Fine Sherry Wine From Small-Scale Spanish Production. IT was after 11 p.m., the usual dinner hour in the heart of sherry country. Olives, almonds and thin slices of ham glistening with oil had been served; platters of langoustines and thick steaks were to come. The attention of everyone around the long wooden table in this quiet restaurant was on the sherry, a fino that had been bottled five years ago. Conventional wisdom suggests that fino sherries must be consumed when they are young or they will lose their vitality and wither.
But this sherry, bottled by Equipo Navazos, a sort of high-end sherry négociant, was fresh, tangy, complex and deep; thoroughly delicious and a revelation no matter how you feel about sherry. “This is proof that we were right from the beginning, despite all those stories that sherry has to be consumed right away,” said Jesús Barquín, a criminal law professor at the University of Grenada who writes about wine and is a partner in Navazos with Eduardo Ojeda, a top sherry executive. “That’s my baby,” Mr. Tasting Notes: Knob Creek Rye Whiskey. Happy anniversary to the original small batch bourbon It’s been 20 years since Knob Creek shipped its first batch of bourbon.
Back in 1992, terms like “small batch bourbon” and “super-premium” didn’t exist. Knob Creek was instrumental in creating this category, which has since been embraced by numerous brands and millions of whiskey drinkers. And now, after 20 years of success and last year’s release of Knob Creek Single Barrel Bourbon, Knob Creek throws us a celebratory changeup in the form of a 100 proof rye whiskey. Knob Creek Rye ($35) is a blend of rye whiskeys aged up to nine years. Sacrifice Calories, Not Taste, With Skinnier Summer Cocktails : The Salt.
Hide caption Wanna make this 150-ish calorie Melon Margarita? Keep clicking ... Becky Lettenberger/NPR Becky Lettenberger/NPR Hide caption Rub half a lime around the rim of the glass. Dip the rim into the salt. For less salt: Make a lipstick-sized mark on the rim instead of coating the whole thing. Then, tap the outside of the glass in the salt. Becky Lettenberger/NPR Hide caption Muddle, or mash down, 4 or 5 cubes of watermelon. Becky Lettenberger/NPR Hide caption Add 1.5 ounces tequila, 1/2 ounce Cointreau and the juice of 1 lime, and shake. Becky Lettenberger/NPR Yes, we know the real start of summer is a month away. We've come in search of mixologist Gina Chersevani's tips on skinny cocktails, and we're not disappointed when she pours her "150-ish" calorie Marg & Melon (recipe below).
Her tips: Stay away from bottled Sweet & Sour Mix. When it comes to alcohol, there's no getting around the roughly 90-100 calories for a shot (1.5 oz) of tequila. Marg & Melon Berry Beauty. 10 Jello Shots Worth the Hangover. Mimosas and More. Every year, our calendars point us to one day where our mothers should get extra special treatment. And while they should get the same treatment the other 364 days of the year as well (love you mom!)
, this day is the most special of them all. So to pamper your mother in every possible way, we have provided you with some great Mother’s Day gift ideas, treat ideas, and a fabulous brunch menu. But, as the icing on the Mother’s Day cake, let’s throw in a few boozy ideas in mimosa form. The traditional mimosa made of Champagne and orange juice is the perfect accompaniment for a late morning brunch--this we know. But just as brunch menus can get creative and go beyond bacon, eggs and potatoes, the mimosa has seen the same upward movement. Today, we share with you some fantastic spins on the classic mimosa, to make this year’s Mother’s Day something truly memorable and delicious.
Photo courtesy of nerdling via Flickr/ccDo you have any fun variations on the classic mimosa? (From AllRecipes.com) The Daisy Cocktail. The Daisy cocktail is old school. It’s been documented in recipe books as early as the last quarter of the 19th century, and likely consumed way before that. Like many popular classic drinks, it’s essentially a gussied up sour. There are several different versions of it, but the general consensus is that the basic foundation is spirit (often brandy of some kind), lemon juice, some sort of sweet liquid and a fizzy top off. Then it got fancier, the sweet component became yellow Chartreuse.
Then the base switched to gin. Finally, the Chartreuse evolved to grenadine or raspberry syrup. Never mind the Blahniks, the Daisy can be a dang fine drink. I’m including two versions. The Daisy Ingredients 1 ½ oz base spirit (gin, tequila, rum, whiskey, brandy or vodka) ¾ oz orange or elderflower liqueur (for a sweet kick)* ¾ oz fresh lemon juice 2 barspoons of grenadine, raspberry jam or raspberry syrup* soda water optional garnishes: fresh mint sprig, fresh berries Preparation Daisy Italiano. Tequila Drinks, Tequila Cocktails, Tequila Drink Recipes. New Whiskies for Spring and Summer. One, Singular Spirits Sensation. The beginning of this century has seen a dramatic shift in bar trends. First there was the flair bartender, using pre-fab mixers to flip and toss sweet drinks that often tasted like the sun screen left behind at the tanning booth.
Then came the glorious return of fresh ingredients and pre-Prohibition nostalgia. But this sometimes resulted in be-vested barkeeps building cocktails with too many ingredients and enough tinctures to confuse a licensed pharmacist. It’s been fashionable for these to be consumed in hidden locations so exclusive they can make one forget that drinking is supposed to be fun. The latest shift is much more customer-oriented. As drinkers declare their allegiance to certain spirits, bars are opening with a single-category focus. New York City has been leading the trend. Smokehouse Cocktail at Dram Photo Courtesy Dram, Mountainbrook, Alabama In the gin category, the Dutch-influenced menu at Vandaag features a list of gin and aquavit cocktails.
Spring Break Cocktails. 5 tropical drinks to make at home As seen in yesterday's What's Cookin' article, we're honoring all things spring break this week at Snooth, just in time for this beautiful weather we've been granted on the East Coast. To accompany all of those perfect beach meals, we've put together our top five vacation-style cocktails and just how to make them.
Throw that pre-made daiquiri mix away and submit to the pleasure of a quality, homemade cocktail. Whether you are drinking with toes in the sand or simply stirring up a classic to sip on between home chores, take a load off with one of these perfect spring break-style tipplers, just in time for beach season. Read on for the classic cocktails and be sure to let us know your go-to getaway drink in the comments below!
Photo courtesy Kanaka Menehune via Flickr/CC Caipirinha Ingredients2 oz Cachaca2 tsp Sugar2 wedges Lime PreparationPlace lime and sugar in old fashioned glass and muddle. Mojito Daiquiri Preparation Add all ingredients with ice in shaker. Rum For All | Page 2. Tuesday, March 27, I had the pleasure of attending Rum For All, a lecture and tasting led by spirits authorities F. Paul Pacult and Sean Ludford at Keen’s steakhouse in Manhattan. This informative discussion explored the history and production of rum, as well as a chance to taste through a wide range of styles and origins.
In attendance were some of the top area bartenders, spirits professionals and writers, who were free to chime in and provide additional insights. The lecture began with Pacult wielding a large stick of sugar cane (procured with some finesse from Chelsea Market), explaining how stalks like this are the foundation of all rum production. Cane has ancient roots in Asia’s Indus Valley and was encountered in India by Alexander the Great, who remarked upon the “grass that gives honey without bees.” Rum also played an important role in British naval history.
Ludford pointed out that rum has “suffered” more than other spirits, losing its prestige by the mid-20th century. 1. 3. Cocktail Recipes - The Orient Express Cocktail - DailyCandy The Roundup. The Corpse Reviver. Easter has become one of my favorite drinking holidays over the past few years. It might sound a little sacrilegious to some, but I think celebrating the resurrection is an excellent excuse to dust off that fabulous classic cocktail, the Corpse Reviver. Much like Snakes on a Plane, the name holds very little subtlety about its purpose. It was popularized in the 1930s by Harry Craddock, head bartender at London’s Savoy Hotel and writer of the Savoy Cocktail Book, as a way to reanimate one’s self after a rough night. While hangover-reducing type drinks had long existed, this series of “morning glory” cocktails possessed a certain groundbreaking elegance. Photo courtesy Reese C Lloyd via Flickr/CCThe book lists two versions, both quite different from each other. The No. 2 has become one of my all time favorite spring and summer drinks, a balanced and refreshing adult lemonade when done right.
Corpse Reviver PreparationShake all ingredients except the fizzy with ice. Corpse Reviver No. 1. Gin Drinks - Cocktail Recipes. Jello shots: America’s spring break drink. Dry Curaçao. 8 Irish Whiskies for St. Patrick's Day. The Original Daiquiri. How to Infuse Your Own Cocktails. NOM-186 and the Continued Fight Over Agave. Sidecar (cocktail) Top 10 Spirits 2011 Ten Best Liquor. Oscar Night Cocktails. Have Craft Cocktails Hurt or Helped Wine Sales? 5 Presidential Cocktails. Top 5 Tequila Cocktails.
Valentine's Day Cocktail Ideas. 5 Top Whiskey Drinks. Understanding Mezcal.