The City That Never Sleeps demands a Cocktail That Never Disappoints. The Manhattan- among the most classic of libations- has been enjoyed by elegant New Yorkers since it was first served at the Manhattan Club in 1870.
Like its namesake, the Manhattan has always been adaptable. Its popularity was undeterred even by Prohibition, when Canadian whiskey was substituted as the main ingredient (thanks, Canada!). Our version adds a hint of chocolate, which doesn’t break any laws… but does taste a bit racy.
*Rye (Canadian Whiskey) has been the mainstay of the Manhattan since the Prohibition era, but anything goes in this town! You can substitute Scotch (then it’s a Rob Roy) or bourbon (and then we want one).
Stir ingredients with ice. Serve as is or strain into chilled cocktail glass.
ENJOY IT, OLD SPORT!
This screwdriver is a sure to get you unhinged.
- 4 ounces tequila blanco
- 4 ounces fresh-squeezed orange juice
- 4 maraschino cherries
- Salt and orange twist for garnish
- Double shot glasses
Coat small dish with salt. Run lime around rim of glasses and invert over salt to coat rim. Drop cherry into the bottom of each glass. Pour tequila and orange juice into cocktail shaker filled with ice and shake vigorously. Strain into shot glasses. Place orange twist on rim. Serves 4.
Salt, tequila, thyme!
This refreshing tequila treat blends citrus, bubbles, and a hint of aromatic herbs.
- 1 1/2 ounces tequila
- 4 ounces fresh-squeezed grapefruit juice
- Juice of 1/2 lime
- Club soda
- 1 ounce Thyme Syrup
- Thyme sprig and lime wheel for garnish
Run lime wheel around edge of glass and invert over salt to coat rim. Fill glass with ice. Add tequila, grapefruit, lime , and syrup and stir. Top with soda, then garnish with lime wheel and thyme sprig.
This syrup is gluten-free, dairy-free, and contains no puns on the word thyme.
- 1/2 cup sugar
- 1 cup water
- 4 sprigs thyme
In a small saucepan, bring ingredients to a gentle boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Let cool and strain into a glass jar.
IN YOUR BAR
Tagged with: Herb
Posted in Recipes
In the 18th century, tonic contained much greater quantities of quinine, a fever-reducing, pain-relieving, malaria-fighting compound. The gin and tonic was first served to British soldiers in India, perhaps a product of thinking that a spoonful of gin would make the medicine go down.
Nowadays, the gin and tonic has gone from medicine to mainstay, a favorite complement to a sultry summer night. This G & T gets a little extra Oh! from a splash of blood oranges and faraway spices.
Pour gin over ice in lowball glass. Top with tonic water. Add 12 drops blood orange bitters (an eyedropper works best) and stir. Garnish with orange wedge.
Serves one, may attract others.
We created this hot spiced wine especially for the upcoming season of ”Game of Thrones.” We hear it’s gonna be a cold one!
- 1 750 mL bottle medium-bodied red wine such as Merlot or Shiraz
- 2-3 tablespoons local wildflower honey
- 3 whole black peppercorns
- 1 whole star anise
- 1 whole green cardamom pod
- 4 whole cloves
- 1/2 teaspoon cassia cinnamon chunks (can substitute 1 cinnamon stick)
- 1 tablespoon blood orange bitters
- 1/4 cup brandy
- orange slices, for garnish
Combine all ingredients (through brandy) in a large saucepan. Slowly bring to a gentle boil, then reduce heat and simmer for 10 minutes. Ladle into a mug or drinking horn. Garnish with orange slices.
Serves your house with honor.
Tagged with: Bitters
, Game of Thrones
, Star Anise
Posted in Cocktail
DM is “Drink Blog of the Day” on foodista.com, featuring the DM Mint Julep! Now that calls for a cocktail….
Licor 43 (also known as “Cuarenta y Tres”), is a cream and citrus liqueur that traces its roots to the Roman conquest of Spain. At 60 proof, it just might be the best non-dairy creamer in history!
Run the lemon wedge around the edge of a chilled martini glass. Pour vodka and Licor 43 into a cocktail shaker filled with ice. Shake and strain into glass. Drop in lemon twist.
*We received a free sample of Licor 43… and loved it!
Absinthe makes the heart grow fonder. This potent anise-flavored spirit blends with the citrus flavors of Lillet in a creamy, dreamy concoction.
Although absinthe’s reputation as a hallucinogenic is somewhat exaggerated and the formulations available in the United States are less potent than those of 1920′s Paris, be advised that absinthe should always be diluted and may result in creativity.
- 2 ounces Lillet
- 1 ounce gin
- 1 teaspoon absinthe
- Egg white
- Orange wedge for garnish
Pour Lillet, gin, absinthe and egg white into a cocktail shaker. Shake vigorously for at least 60 seconds. Add ice and shake for another 30 seconds. Strain liquids into glass, squeeze orange wedge over top and drop into glass.
Put some punch in your in your peach with spicy ginger and tangy citrus.
- 1.5 liters Pinot Grigio
- 1 cup ginger-lime syrup
- 1 cup peachtree schnapps (we use Dekuyper)
- 2 cups club soda
- 1 orange, washed, cut into quarters and sliced
- 2 green apples, washed, cored, cut into quarters and sliced
- Ice, for serving
Pour wine, syrup, schnapps and club soda into a large pitcher. Add sliced fruit and stir to combine. Refrigerate until ready to drink. To serve, place ice into wine glasses and ladle sangria over top, being sure to include several slices of fruit in each glass.
Tagged with: Apple
, Club Soda
, Pinot Grigio
Posted in Cocktail