If you are looking for methods for cutting sugar and calories out of your drinks, cocktail infusion is the way to go. See how to infuse fresh fruit into tequila, and add the flavor of chocolate mint into this low-cal sipper.

We all love a nice cocktail, but sometimes the ingredients add much in the way of extra calories. One of the easiest ways to cut back on sugar, yet maintain killer flavor, is to make cocktail infusions. For this simple cocktail recipe, I’ve chopped up a fresh pineapple and let it marinate in the fridge for a couple of days. Then I made some Caramel Vanilla tea to use as a mixer, which also provides nuances of flavor without the extra calories. OK, I did add a little sugar to the tea, but the most dramatic taste came from the addition of fresh chocolate mint that I had growing in my garden. If you’ve never tried chocolate mint, you would be surprised to discover that it smells exactly like the chocolate mint you might get on your pillow at a fine hotel. It’s super aromatic, yet the taste is a little milder than peppermint.

I demo’d this at a local WeWork, which seems to be the place to be nowadays. The cocktail was well received! Here are the super easy steps for creating this cocktail:

HOW TO CUT A FRESH PINEAPPLE:

1. Cut off top and bottom

2. Cut pineapple in half vertically, then cut the 2 halves in two.

3. Remove the hard core from the center.

4. With a small sharp knife, cut away the thick rind, then chop into bite-size pieces.

MAKE THE PINEAPPLE INFUSION:

1 bottle (750ml) tequila

empty bottle

—

Pour half the tequila in the empty bottle. Add pineapple to fill both bottles. Allow to sit in the refrigerator for 2 to 3 days. If serving immediately, let pineapple remain, remove if storing for longer periods.

recipe

DAZED + INFUSED

As before mentioned, notes of pineapple, caramel, vanilla, and chocolate mint play around in this low-cal, tasty cocktail. Just remember that the pineapple needs at least two days to infuse its flavor into the tequila. The mint only needs 15 minutes. And definitely start with a good tequila. I used Viva, which I just discovered at a recent tasting, and it is soooo smooth. (see a couple of spicy tequila cocktails at this link, if you enjoy a bit of heat in your sipping)

MAKE THE TEA MIXTURE:

48 oz water
4 teabags Republic of Tea Caramel Vanilla
—
2 TB Heilala Vanilla Bean Sugar
bunch of chocolate mint, tied in a bouquet
—
Boil water, steep tea for 5 min. Stir in vanilla sugar. Immerse a bouquet of mint into the tea, let sit for 15 min. Allow to cool. Refrigerate till ready to serve. This makes enough tea for 12 cocktails. (or a lovely tea mix to sip on its own.)

MAKE THE COCKTAIL:

2 oz infused Viva Tequila Joven
4 oz tea mix
—
Stir together with ice in an old-fashioned glass. Top with fresh garnish.

GARNISH: INGREDIENTS TO CONSIDER

• strawberries
• mini cucumbers
• clementines
• fresh mint
• fresh lemon verbena
• long bamboo picks

Spear the fresh herbs first, so that they are at the top, then their aromas will come into play while sipping. Then, cut strawberries and cucumbers into thick rings, so that they can be speared horizontally. Separate clementines into individual pieces. Do different assortments.

I love attending a good cocktail competition! I always come away with great ideas and discoveries in many categories—spirits, mixers, infusions, syrups, and clever garnishes. This one was no exception.

Hosted at Seamstress, on the upper east side of NYC, seven mixologists competed to see whose mix of exotic ingredients would please the judges. Blaine Ashley, the founder of New York Champagne week orchestrated the fantastic event (seen in the photo at the top of this post) showed up on the scene with the prototype of her new rosé wine). All in all, it was a great way to spend a late afternoon, with bottles of Cinzano Prosecco.

It was fun visiting each table and hearing a little bit about the mix and inspiration. Trish Rosienne reveals her cocktail secrets. Right: husband and wife competed: Nicole and McSon Salicetti.

Let these creative cocktails inspire you to create one of your own for your next get together. Or just visit the mixologists at their locale and have one specially mixed for you.

Four by Fire (the winning cocktail)

This one had a smoky twist to it.

• Cinzano Prosecco
• Wemyss Peat Chimney Scotch
• Williams & Humbert Manzanilla Sherry
• fresh lemon juice
• orange & angostura bitters
• pinch salt
• garnish: whole star anise + dehydrated apple

—by Nicole Salicetti of Railway Bar

La Ponderosa

Italian prosecco with a Mexican influence.

• Cinzano Prosecco
• Bribon Tequila
• Horchata
• Tamarind Syrup
• Q ginger ale
• garnish: cinnamon sticks + ginger candy

—by Stevie Gray of Cecconi’s Dumbo

Mela D’Amore

A foodie approach to cocktails.

• Cinzano Prosecco
• Dos Maderas Rum
• green tomato & celery juice
• Pamplemousse honey
• serrano pepper, pink & black peppercorns
• Cocchi Americano
• fresh lime zest strips
• orange & angostura bitters

—McSon Salicetti of Crimson & Rye

Fenice Fiama

A heady mix of strength and fire.

• Cinzano Prosecco
• Bauchant Orange Liqueur
• Williams & Humbert Manzanilla Sherry
• Blanche Armagnac
• black peppercorn tincture
• Peychaud’s bitters
• Absinthe
• Scrappy’s firewater bitters

—by Becca Pesce of The Dead Rabbit

Spa Water

On the lighter end of the spectrum.

• Cinzano Prosecco
• Ravo Vodka
• Yellow Chartreuse
• fresh lemon juice
• cucumber syrup
• fresh-pressed ginger
• garnish: cucumber + purple orchid

—by Meaghan Montagano

The British Tea Party

This was my favorite of the bunch, mixed with a fantastic gin.

• Cinzano Prosecco
• Drumshanbo Irish Gin
• Tea blend
• hibiscus syrup
• lemon juice

—by Craig Scheidlo of Ousia

Unconventional Lovers

Another foodie approach, with a bit of smokiness.

• Cinzano Prosecco
• Los Amantes Mezcal Reposado
• red pepper puree
• cucumber water
• caraway simple syrup
• rim: Tajin (a blend of chili peppers, salt, dehydrated lime juice)

—by Trish Rosienne of Monk McGinn’s

Judge Francine Cohen sits aside the line of contestants. Right: the crowd waits while the winner is announced.

Fresh jalapeños and a chili liqueur mix in with a new, smooth tequila in these spicy cocktails. These simple recipes need to be part of your summer repertoire.

I met Jonathan Lind at an event downtown where he was pouring a newly launched tequila. Viva, turns out, was one of the smoothest tequilas I have ever tasted… and that’s saying a lot! I am a huge fan of specialty tequilas, and have done many a tasting. (See another tasting.)

With this smooth spirit in mind, Jonathan created a couple of cocktails with a bit of a spicy twist. I caught up with him at  the Freehand Hotel, where he tends bar. The George Washington Bar is handsomely adorned and was actually the library when the hotel first opened in 1927. The bar itself dates back to that time frame as well, so the room emits a feeling of history, like it’s been around for a long time. The crown molding and woodwork in the room is original and quite handsome. This new venue is attracting a crowd of cocktail aficianados to its comfy space.

Enjoy these two cocktails, and make sure to serve them to your guests who enjoy a bit of a kick in their libation.

SPICY MARGARITA

Spicy Margaritas are the hottest (pun intended) cocktail in town, and they’re a pretty simple DIY for the home mixologist. Below are two recipes for similar style drinks, choose your favorite!

2 oz Viva Tequila, Joven works best
.75 oz Fresh Lime Juice
.5 oz Cointreau or other Orange Liqueur
.5 oz Ancho Reyes Verde Chili Liqueur
.25 oz Simple Syrup

Combine all ingredients in a shaker tin, shake, strain, and pour into a rocks glass filled with ice.

SPICY MARGARITA 2

2 oz Viva Tequila
.75 oz Fresh Lime Juice
1 oz Cointreau
.25 oz Simple Syrup
3 or 4 slices of jalapeno. (The more seeds, the spicier the drink.)

Combine all ingredients in a shaker tin, shake, double strain through a fine mesh strainer, and pour into a rocks glass filled with ice.

Both cocktails can also be served in a coupe, with or without a salt rim. Garnish as you see fit, though a fool-proof classic garnish is a lime wedge.

—Jonathan Lind

And if you like tequila as much as I do, check out my other posts for brands and cocktail ideas.

Host an Exotic Tequila Tasting, Featuring Easy Prickly Pear Margaritas

The Philter: A Tantalizing-Tricked Up-Tequila Love Potion

Whether hosting a chic Kentucky Derby party, or not, bourbon should be a staple on your bar. This bourbon party punch will keep the party rollicking.

When thinking of southern cuisine, tea, peaches, and bourbon definitely come to mind. Mixologist Mimi Burnham brings these flavors together in a punch she created for a party hosted by Four Roses. I was lucky to get an invitation to this elegant bash (see more on the menu here) and found this punch to be absolutely addictive.

In addition to the punch, and many Mint Juleps, Four Roses featured a tasting of their editions in honor of their 130th Anniversary. The tasting began with their original, Four Roses Bourbon, which has a smooth and light feel with sweet notes of vanilla and coconut. This was my favorite of the three. Then we moved onto the very rare editions: Single Barrel and Small Batch, which are deliciously designed to be sipped on their own.

As an antidote to all the booze, I loved the fact that there was a water dispenser on the scene filled with strawberries, which was a great way to cleanse the palate and hydrate in between cocktail-ing.

Here’s a recipe for the classic:

Mint Julep
2 oz Four Roses Bourbon
.25 oz demerara syrup
8 mint leaves

Derby Day Peach Punch

Something to keep in mind: the caffeine aspect of the tea. It definitely has an arousing effect.

Make the Lemon Oleo
4 lemons
8 oz sugar
—
juice of 4 lemons
—
Remove lemon peels with a vegetable peeler. Place in a bowl with sugar and toss together. Muddle the lemon peels with the sugar and allow to sit for at least a half hour, up to an hour. Add the juice from the peeled lemons.

Make the tea
3 black tea bags
—
Boil 32 oz of water and let tea steep for 10 minutes, then cool.

Make the punch
32 oz black tea
16 oz Four Roses Single Barrel Bourbon
32 oz Four Roses Bourbon
4 oz Peach Brandy
16 oz Perfect Puree White Peach
2 oz Angostura bitters
Lemon Oleo
—
Mix together in a few pitchers. Transfer to a punch bowl to serve.
—recipes by Mimi Burnham

Try these four tequila cocktails at your next Cinco de Mayo celebration, or just find another excuse! They feature a lively mix of fresh, fruity flavors.

After our tantalizing tequila tasting at Agave we were treated to some wonderful cocktails which featured Tequila Tromba Blanco.

EL DIABLO

1.5 oz Tequila Tromba Blanco

.5 oz Crème de Cassis

.5 oz fresh lime juice

—

ginger beer

—

Build ingredients over ice into a tall glass. Top with ginger beer.

LAVENDER MARGARITA

1.5 oz Tequila Tromba Blanco

1.5 oz agave syrup (mix agave nectar 50/50 with water)

1.5 oz lime juice

lavender bitters

dash of sea salt

—

garnish: rosemary sprig

—

Shake ingredients together, pour over ice into an old fashioned glass. Garnish with rosemary.

—cocktail courtesty Robin Kaufman of Byblos, Toronto

LA PALOMA

1.5 oz Tequila Tromba Blanco

.5 oz fresh lime juice

2 dashes grapefruit bitters

—

grapefruit soda

—

garnish: slice of ruby red grapefruit

—

Build ingredients over ice into a tall glass. Top with grapefruit soda and stir.

MEXICAN GIMLET

2 oz Tequila Tromba Blanco

2 barspoons Roses Lime Juice

1 oz fresh lime juice

1 barspoon simple syrup

—

Shake and double strain into a chilled martini glass, garnish with a lime twist.

An intimate space with touches of red is now serving nice cocktails on NYC’s lower-lower-east side. I visited with my friend Dave Phillips and we were treated to a couple of fab concoctions by the lovely Jane Elkins (who shared a recipe) and got to speak to some locals who have been drinking in the area for decades. They had some entertaining stories which made for a fun little escape on a Monday night.

In the space there’s a nice round red velvet banquette in the back to serve as a fun group rendezvous, plus a long narrow bar with some tables in front. Also available are bar snacks like smoked whitefish salad served with chips, chicken liver mousse on crostini, olives, nuts, and house-made popcorn. Happy Hour lasts until 8, the bar is open until 2.

The Dancer, 202 Clinton St (betw E Bway/Henry)

A peek inside the duo dens of inventive mixology: The Aviary and The Office bring new heights to the art of the cocktail at Columbus Circle. We even got a couple of cocktail recipes to share with you.

Who To Take: Someone who appreciates the ultimate in the art of mixology or to really wow a date

To kick-off my birthday in proper style I couldn’t think of a better place in NYC to sample cocktails than The Aviary. Using Grant Aschaz and co-owner Nick Kokonas’ philosophies from the original in Chicago, this spot mixes science, theater, gadgetry, and attentive service to really pull out all the stops in their delivery. First off, the location is prime, with great views over Columbus Circle and beyond. The lounge has a sleek, dark, zen design outfitted with sofas and coffee tables for low-key socializing. We were happy to get a seat right next to the window, but I would say anywhere in the space would feel  comfortable and offer up a view of the skyline.

Now to the cocktails. We started off with two classic-with-a-twist numbers from the 1 & 1 category, which both incorporated the ice into the cocktail flavoring strategy. The twist on The Aviary’s classic Gin and Tonic: it’s arrival as a tall, bright-green leaning tower with the addition of chartreuse, almond, green apple and cucumber. The cucumber was frozen onto the sides of the vessel to add flavor as it melts. Mmmm, quite refreshing. I chose to start with a Mimosa whose twist was that the ice cubes were made out of Harvey Wallbanger cocktail—adding vodka, OJ, and Galliano flavors as it melted down. Love this idea of melding two drinks into one. The Zombie Panda had the cutest round raspberry ice cubes that melted into pisco, lychee, and lemon for a fresh fruity mix, almost like a not-too-sweet adult ice pop.

The night was just getting started—with the idea of infusion taking over. What arrived next on the scene is a device made famous by The Aviary in Chicago. Called the Porthole Infuser, it takes fresh ingredients and permeates the flavors into the cocktail. In this case Lovely Bunch had french curry, ancho, chai, reposado, banana, and blood orange. Each bit poured gets more intense as time goes on, making for a different experience with each round. (Once you try this cocktail you will want to purchase one of these guys to infuse your own cocktails, oils, teas, dressings, etc. Get it here).

Even though this should have been enough, we did try one more cocktail which prompted a second device. Beam Me Up Toddy featured an open flame in which the base cocktail was heated, then shot into the top of the gadget with fresh ingredients—cranberry, brown butter, pear, and fresh herbs—then worked its way back down into the pot for pouring. A wonderful treat on a chilly night.

We did get one bite of food here, the Black Truffle Explosion, which did, indeed, explode in the mouth, and was so good we had to get another round. (To follow this grand experience and continue the birthday celebration, we headed a few block east to Bill’s Townhouse. Read about our dinner here).

This was truly a special experience which only whet my appetite to get into The Office, a speakeasy version of experimental cocktails styled in a more traditional, quirky environment, associated and located right next door. Luckily, Aidan Bowie, who I met at Dandelyon in London, was now behind the bar here, and offered to share a few of his cocktails. (see the recipes with this post)

The Dealer’s Choice was the ultimate in froth-iness, in a pretty light green color and vintage glass that could liven up any party scene. The micro herbs sitting atop make an artistic, natural statement. And if you are an Old Fashioned afficianado, the addition of banana liqueur and miso could be a nice way to end the night in a sweet and sultry way.

What’s best about The Office is that they are positioned for spontaneity and bespoke concoctions, meant to accommodate guests’ preferences. Say no more! And for those who aim to taste only the rarest spirits, their collection includes those priced at $500 an ounce. Ouch! What I love is the attention to detail, like the branding of an oversized ice cube with The Office logo and the personable service you will experience.

The Aviary and The Office, 80 Columbus Cir (Broadway & 59th St), enter on 60th Street and take the elevator up to 35, or take escalators up through the mall, and get the elevator on the 3rd floor to 35th floor

Enjoy this cocktail recipe from one of New York City’s splendid spaces, The National Arts Club, in Gramercy Park. Bartender Jonathan Schenk puts his spin on a gimlet.

The National Arts Club is a classic, historic part of New York City with a lived-in welcome feel. Originally founded in 1898 by Charles De Kay, the literary and art critic for The New York Times, the club moved to its present location in the Samuel Tilden Mansion in 1906.

There’s always a pleasant vibe in the space, with its view to Gramercy Park across the street. Cocktails taste even better in the space with its gorgeous stained glass and medley of art on the walls. Bartender Jonathan Schenk mixed up an attractive and tasty number with a citrus bent. The flavors are light and bright and so nice to clink with.

I am a big rum lover, and so appreciate the range that the spirit offers—from a fine cognac style to sweeter, more intense offerings. This prompted me to find fellow rum lovers and get some unique and complex cocktails with exotic and rare rums.

The mixologists in this story have a special affection for rum and have collected rare bottles in their travels. They shared some of their favorite cocktails, which you can link to below. Hobnob also offers a downloadable pdf of all the cocktails, for your bartending pleasure, scroll to the bottom.

Four Cocktails with Rare Rums by Francois Morisson

Dear Irving’s Tom Richter Mixes Up a Smooth Rum Cocktail for Sipping

Three Super Cocktails from Abdul Tabini and The Rum House

Shaun Dunn of The Nomad Hotel Mixes a Rum Cocktail with a Caffeine Kick

Raphael Reyes Adds a Culinary Touch to a Special Aged Rum Cocktail

Moses Laboy Treats Rum to Lemongrass and Candied Ginger in His Warming Cocktail

Jim Romdall of Rumba’s Pretty Tropical Rum Cocktail

Sachin Hasan of 2e Bar/Lounge Infuses Garam Masala Into Rum to Stunning Effect

Hobnob Mag’s Ellen Swandiak Mixes a Rum Cocktail with Coconut and Chocolate Overtones

Download the PDF:

HOBNOBMAG RHUM Cocktails

Our first mixologist, François Morisson is a feisty French national, and NYC original. His passion for rhum may be in the genes. Part of François’ family originates from Martinique which is known for its specific variety of rhum. François has developed a taste and expertise for the spirit, which he collects and features widely in his cocktails with rare rums.

With over 20 years in the biz, you may have run across Francois at Balthazar, Cherche Midi, or Minetta Tavern. He not only mixes extraordinary cocktails, but has been involved in the design and set up of many bars, including several of the McNally chain. François currently works as Head Bartender at Augustine.

When François has an opinion, do listen! This article naming him Top 5 Legendary Bartenders says it all. Please enjoy these four very different rum cocktails:

RECIPE

Dead Cousin

2 oz Clement Select Barrel
1 oz Aperol
.5 oz lemon juice
.25 oz Green Chartreuse
—
float of Mezcal Fidencio
—
Serve up with an orange twist.

RECIPE

Tituba’s Share

1.75 oz Mount Gay Black Barrel
.5 oz Bonal
.5 oz 1840 Pierre Ferrand Cognac
.75 oz lemon verbena tea
—
Serve on the rocks with a twist.

RECIPE

Good Thing

2 oz Damoiseau Blanc 55º
.5 oz Poire Williams
.25 oz Creme de Gingembre
.75 oz lemon juice
—
Serve up with brown sugar rim.

RECIPE

GuadAloupe

Muddled lime w brown sugar
2 oz Damoiseau Blanc 55º
.75 oz pomegranate molasses
—
garnish: dried rose bud
—
Serve up with dried rose bud and salt.

Tom Richter mixes up a very special rum cocktail using Barbancourt 8 year Haitian Rum as the base. Rum lovers rejoice! This is a twist on the classic old fashioned.

I have spent many a late night at Dear Irving, and was always happy to see Tom Richter behind the bar as I entered. He is all class and such a gentlemanly presence. He is also the man behind Tomr ‘s Tonic, an artisanal quinine syrup meant to replace the cheap tonic you get at the supermarket. He concocted a special recipe which comes in a small bottle as a concentrated brownish syrup, which then gets mixed with club soda. It is the real deal.

Try his cocktail, the Haitian Divorce, a riff on an old fashioned with Tom’s expert palate and twist. You won’t find him at Dear Irving any longer (sniff) but you can rely on his expertise as the Spirits and Sake portfolio manager with David Bowler Wine And Spirits.

RECIPE

Haitian Divorce

•

1.5 oz Barbancourt 8 year Haitian Rum

.75 oz Del Maguey Vida Mezcal

.5 oz Pedro Ximenez Sherry

2 dashes Angostura Bitters

—

Build in a double old fashioned glass and stir with a big rock. Garnish with lime twist and orange twist.

One place I thought of immediately when putting together this roundup of rum cocktails was, of course, The Rum House—which offers a true feeling of old New York right in the midst of Times Square.

The Rum House does provide a haven from the hustle and bustle and tourist traps in Times Square. Do come here to not only enjoy cocktails but also live jazz. To follow are 2 cocktails from Abdul Tabini and 1 from bartender Abel Rodriguez. Abdul Tabini gained local fame at his stint at The Odeon, and went on to open beloved Ward III and The Rum House.   

RECIPE

Estate Daquiri

•

1.5 oz Barbancourt 8 year

2 oz El Dorado Rum 8 year

.5 oz PX sherry

.5 oz honey syrup

.5 oz lime juice

1 dash orange bitters

—

lime wheel

—

Serve up in a coup glass, garnish with lime wheel.

RECIPE

Island Still

•

2 oz Brugal Añejo

.5 oz Cocchi Americano

.25 oz Amaro Montenegro

2 dashes orange bitters

—

orange peel

—

Stir ingredients together with ice in old fashion glass. Garnish with orange peel.

RECIPE

Abel Rodriguez Special

•

2 oz El Dorado Rum 8 year

1 oz Rhum J.M. White Rum Agricole

.5 oz lime juice

.5 oz simple syrup

.5 oz maraschino

—

Serve up in a coup glass. Garnish with Luxardo cherry and lemon wheel.

I do like to pop into the Nomad Hotel now and again. On one visit I was enchanted by the unpresuming Shaun Dunn, who whipped up a cocktail supreme upon my request for something in the rum category.

Please enjoy this one, especially if you are looking for a little extra in the energy department.

RECIPE

UNNAMED

•

1.5 oz Cognac

.75 oz Black Strap Rum

.75 oz Cold Brew

.75 oz Velvet Falernum

—

Green Chartreuse rinse

—

Grapefruit twist expressed over the glass.

At an event at the French Cheese Board in Soho, we attended a cheese and cocktail pairing, making for an extremely fun-filled afternoon. Learn the basics of pairing from our four examples.

This just goes to prove that it’s not only wine can that can accompany your cheese selections (see also our post on beer/cheese pairings). Tommy Flynn, mixologist from Drexler’s in the East Village, who is also developing the beverage program at the new Williamsburg Hotel, created the snazzy cocktails. Check out these four variations, all with very different flavor profiles, and one is sure to appeal.

The first couplet takes mimolette, a nutty hard cheese and marries it to a refreshing citrus cocktail. Number two fuses a special bourbon with tomme brulee, a manchego-style cheese. For those who love soft, oozing cheese, pairing number three introduces a smoky whisky with époisses. Blue cheese, bleu d’Auvergne,  finishes the scenario, with a partner bearing tropical attributes.

PAIRING #1: STRENGTH + STRENGTH

Mimolette A hard cheese that’s has a sharp, nutty taste with sweet hints of butterscotch. The flashy orange color comes from annatto seeds, which also lends a peppery/nutmeg essence. Mimolette comes aged six months or twelve months, the latter factored into this lovely pairing. A little history: This cheese started to be produced in France at the request of Louis XIV who wanted the French to produce something similar to Edam, which was very popular at the time. Not only will this baby look super on your cheese board, you can enhance the tasting experience with a gin cocktail. Lazy Susan’s ingredients are a wonderful play of bitter and citrus. Bluecoat gin (a HOBNOB fave) is a less juniper tasting gin, and the Giffard Pampelmousse, a grapefruit liqueur, both lend a hand in the citrus department, while the bitters and Suze contribute to the bitter aspects. Tommy Flynn, “This pairing blend strength with strength. Mimolette is sharp and the cocktail is pretty acidic. The  citric notes of the cocktail blended well with the cheese and had us wanting more.”

Lazy Suzan

1.5 oz Bluecoat Gin

.75 oz Giffard Pampelmousse

.25 oz Suze

.75 oz lemon juice

.25 oz simple syrup

3 dashes Boston Bittahs

—

garnish: orange slice

—

Shake with ice and pour into a highball glass, add a orange slice to garnish.

PAIRING #2: OPPOSITES ATTRACT

Tomme Brulee A hard cheese made from unpasteurized sheep’s milk, something like a manchego, but more creamy as it melts on your tongue. You can recognize it at the cheese counter by its scorched exterior, which is where the “brulee” comes in. The flavor is milky, salty, sweet with grassy notes. The matching cocktail features a medley of orange and lemon with an herbal twist. Tommy Flynn, “I wanted to brighten up the brûlée cheese by pairing it with a whiskey sour/mint julep variation. We pinned two very different flavor profiles against each other to help boost the individual flavors of each.“Heavenly!

Two by Four

2 oz Four Roses Small Batch Bourbon

.75 oz Pierre Ferrand Dry Curacao

.5 oz lemon juice

.5 oz lemon verbena/mint syrup

—

garnish: bouquet of mint

—

Shake with ice, strain into a old-fashioned glass. Garnish with mint.

PAIRING #3: COMFORT

Èpoisses Oozy and gooey, this orange-rinded cheese from Burgundy sounds the decadence alarm. It’s the type of cheese where the dipping of bread becomes irresistible. You may find the aroma slightly misleading, as the taste is milder than advertised, subtle and slightly salty. The rind gets its color from brine and a local brandy, which also adds to its suppleness. Look for it in its signature wooden case. The cocktail that brings out the best of this cheese starts with a smoky whisky, adds a sensual vermouth plus the complexity and sweetness of Benedictine to counteract the cheeses’ mildness. Try this one, you will love it. Tommy Flynn, “This cocktail reminded us of sitting at home in a wooden basement having a fire in the dead of winter. The warming sensation of the peaty Scotch was perfect with the strength of the cheese.”

Tip of the Ardberg

2 oz Ardberg 10 Year Old Whisky

.5 oz Dolin Rouge Vermouth

.25 oz Benedictine

2 dashes Peychauds bitters

1 dash absinthe for depth

—

lemon twist

—

Stir with ice, transfer to a Nick & Nora glass. Twist lemon to expel oils, then discard.

PAIRING #4: BITE VS TROPICAL

Bleu d’Auvergne As in any tasting scenario, leave the strongest for last. This is a blue cheese with a lot of veining, but its bite is less than you would expect. Grassy and floral notes mix with the usual blue cheese flavor profile, with a lush creaminess. A medley of tropical flavors went into the cocktail, that makes for an amazing pairing. The rum offers notes of citrus and vanilla, and the Giffard Banane de Brésil provides even more fruity deliciousness. Tommy Flynn, “Since blue cheese is incredibly strong on its own we needed a flavor that would allow it to shine while also making us want more. The pineapple jalapeño syrup proved to be the ultimate enhancer and the softness of the rum went great with blue cheese.”

High Tide

MAKE THE PINEAPPLE JALAPENO SYRUP:

1/2 pineapple, plus a few more chunks

1 CUP sugar

1 CUP water

1.5 jalapenos

—

Chop 1/2 pineapple and puree in a blender. Add all ingredients to a saucepan. Bring to a boil, then let simmer for 8-10 minutes. Remove any chunks left. Transfer to 14 oz squeeze bottle.   

MAKE THE COCKTAIL:

1.75 oz Atlantico Platino Rum

1 oz Jalapeno Pineapple syrup

.5 oz Giffard Banane de Brésil

.75 oz lime juice

—

garnish: mint bouquet, slice of orange

—

Shake with ice, transfer to an old fashioned glass with crushed ice preferably. Garnish with mint and orange.

A BIT OF FRANCE IN SOHO

Special thanks to Charles Duque, Director of the French Dairy Board for NA for his fantastic cheese histories. If you love French cheeses make sure to head over to purchase some or take one of their class. They also offer a litany of books on cheese, for those doing research.

SEE MORE Cheese Board inspiration on our Pinterest page, in the board: Cheese & Charcuterie Boards for Parties.

Which rosé cocktail will suit your fancy? These not only taste great, but will make a gorgeous color statement at your get together.—sure to entice oohs and ahhs from your attendees.

As temperatures warm, the desire for rosé enters the picture. HOBNOB attended the most fabulous rosé tasting on Avenue C, which was a crash course, so to speak, in learning more about all the different grape varietals and flavors. Here’s your chance to create a cocktail using the season’s favorite wine.

WEST COAST SPARKLER

1 oz Hangar1 Straight Vodka

2 oz sparkling rosé wine

3/4 oz lemon juice

3 slices English cucumber

3/4 oz spicy ginger syrup

1.5 oz seltzer

garnish: mint sprig

—

Combine ingredients over ice and garnish with mint sprig.

 

ROSÉ COOLER

2 oz Hangar1 Straight Vodka

1 oz rosé wine

1 tsp Elderflower syrup

1 1/2 tsp rose water

juice of 1/2 lemon

4 oz soda water

—

Pour vodka over ice in a glass. Add rosé wine, elderflower syrup, rose water and lemon juice. Top with soda water and stir.

 

 ROSÉ ROYAL

1 oz Boodles Mulberry Gin

1 1/2 oz rosé sparkling wine

garnish: lemon twist

—

Combine ingredients in a champagne flute and garnish with lemon twist.

Try this pretty gin cocktail, with hints of Aperol, strawberry, ginger—and black pepper. Doesn’t the sound of that just whet your tastebuds? We toast Earth Day with this drink made with a gin chock block with botanicals.

Tamworth Distilling has created a super gin with something extra—in this case, pretty botanicals. Beginning with a London Dry style, then infusing linden flower, red clover, elderflower, violet, and lemon verbena the result is a flavorful gin with spark.

Flora Gin, in its gorgeous bottle, can stand up in a cocktail, succeeding without a juniper-forward taste dominating. Try just adding water to release the  floral components from the liquor.

Tasting Notes: …bright citrus on the nose, which opens up into a delicate bouquet of floral notes on the palate. Notes of grapefruit, elderflower and lavender follow, culminating in a long finish with a touch of sweetness from local honey.

We love it in this refreshing cocktail which adds a touch of bitter and bright fruit, see the recipe with this post.