just cocktails Archives

Wee & Wry: Rye and Jasmine Unite in this Mini Cocktail

Posted on: March 1st, 2015 by Ellen Swandiak

In this issue’s mini cocktail, the rye and jasmine liqueur complement each other like a match made in heaven. Lime tones down the sweet factor, and the touch of lavender in the bitters add a touch of complexity.

I developed this cocktail as part of my party plan which features everything mini, as in mini ingredients. Stay with the mini theme with your choice of glass: either a mini wine glass, mini martini glass, or cordial glass. Here are the details on the ingredients:

[1] Templeton Rye

Get ready to experience an exceptional spirit, born during the time when spirits were banned. Inspired by stories told by his uncle and grandfather, Scott Bush sought to resurrect the rye that his family was famous for making during prohibition time. Though the recipe was lost among his kin, he was able to track down a nearly 100-year-old recipe, handwritten on a small scrap of paper, through the Kerkhoffs, a rival bootlegging family. They joined forces and found a distiller who would honor the independent methods that created the legendary rye, and eventually built a distillery in the original town of Templeton, Iowa.

Today the Templeton Archive Project is currently documenting the lore of their product with interviews of the area’s oldest residents, preserving unique memories of the Prohibition era and the role it played in this small town. TASTING NOTES: hint of caramel, butterscotch, toffee and allspice. About $40. templetonrye.com

[2] Fruitlab Organic Jasmine Liqueur

Floral and exotic, this rich liqueur does a number with the rye, almost as if they were designed to be a couple. This liqueur is brought to you by the Greenbar Craft Distillery, who represent the world’s largest portfolio of organic spirits. Husband-and-wife team Melkon Khosrovian and Litty Mathew began making spirits in 2004, and hooked up with local organic farmers, leading to award-winning spirits. They consider the environment with the packaging as well, with lightweight bottles and 100% recycled labels. A tree is planted for every bottle sold. About $30. greenbar.biz

[3] Junior Merino Cachaça Intesive Bitters Yuzu & Lavender

Just a couple of drops of this intense bitters will do the trick. Made with a base of cachaça it adds a light citrus with floral notes of French lavender. Keep it on hand to add not only to cocktails, but food—salad dressings, marinades, ceviche, soup, stew, desserts or seafood. $17. Junior Merino

[4] Fresh Squeezed Lime Juice

Get out your juicer and a big batch of limes. If you don’t already have one, I highly recommend the Cuisinart Pulp Control Citrus Juicer. This baby gets every drop out of lemons, limes, oranges, grapefruits, and cleans up with just a rinse. Turning the top allow you to control how much pulp you want in your juice—none to every bit of pulp. About $30. amazon.com

[5] San Pellegrino Mineral Water

This cocktail gets an addition of water spawned from the earth. San Pellegrino flows from the foothills of the Italian Alps and surfaces as perfectly sparkling and naturally enriched with mineral salts. TASTING NOTES: The immediate impression on the taste buds is one of tingling freshness, followed by moderate acidity that stimulates salivation, while the high mineral content leaves a pleasant aftertaste. sanpellegrino.com

Shannon Stiggins of Cosme Treats Us to a Potent Dessert Cocktail

Posted on: March 1st, 2015 by Ellen Swandiak

Our guest mixologist this month is a breath of fresh air behind the bar at NYC hotspot Cosme. This Mexican City -influenced restaurant is featuring a large selection of unique, artisanal tequilas, rums, and mezcals—which find their way into her refreshing cocktails, including this fab dessert cocktail.

Stiggins started bartending in college and worked the country club scene around Long Island before landing in Manhattan at Vero Uptown and Downtown, STK, and American Whiskey. I asked her to come up with a cocktail for our party with a Mini theme, which features ingredients that are all miniaturized.

Her cocktail, Montegato Coke Float is born out of a dilemma of a couple of guests with conflicting interests: one wanting coffee and dessert, the other a cocktail. She pleased them both with this intense ensemble. Be forewarned, though, the espresso and ice cream will keep you awake for hours—or maybe that’s what you already planned.

Stay tuned for Stiggins’ take on the new cocktail menu at Dylan’s Candy.

Behind the bar, a breathtaking selection of unique, artisanal tequilas, rums, and mezcals beckon.

Aphrodisiac Recipe from Fork Me, Spoon Me: The Sensual Cookbook By Amy Reiley

Posted on: February 1st, 2015 by Ellen Swandiak

Learn the basics of seduction in this informative cookbook. Amy shares an aphrodisiac recipe for Chocolate Smothered Brie to get things started.

Use the power of aphrodisiacs to seduce your loved one with this cookbook by leading aphrodisiac authority Amy Reiley. She’ll show you how to incorporate twelve ingredients for amorousness—almonds, vanilla, rosemary, mint, chocolate, chile, ginger, mango, peaches, saffron, and figs—to turn the night into a magical one.

Enjoy this recipe from the book for Chocolate Smothered Brie, and plan to serve for your next date. lifeofreiley.com

•

featured recipe

CHOCOLATE SMOTHERED BRIE

SERVES 2

2 cloves garlic, thinly sliced
1 1/2 tsp butter
—
6 oz wedge of ripe brie
1 pint strawberries, washed with stems on
—
1 1/2 CUP dark chocolate chips
1/2 CUP heavy cream
—
1/2 French baguette
—
Put garlic on a baking tray and sprinkle chunks of butter on top. Toast under the broiler until just brown. (Adult supervision recommended.) Remove from broiler and toss the hard, golden chips in the melted butter and set aside to rest.

Arrange the brie and strawberries on a serving platter.

In a double boiler or a metal mixing bowl fitted onto a small pot of simmering water, gently melt the chocolate chips with the cream over low heat, stirring steadily with a gentle motion. When chocolate reaches a smooth, creamy texture, remove from heat and fold in the hard garlic chips.

Smother the cheese with the hot chocolate and allow the sweet topping to drench a few berries. Serve immediately with a hunk of French bread and a total lack of inhibition.

—from Fork Me, Spoon Me: The Sensual Cookbook by Amy Reiley

A Cocktail with Aphrodisiacs from Micaela Piccolo of Distilled NY

Posted on: February 1st, 2015 by Ellen Swandiak

Let Micaela treat you to a special potion. With her knowledge of technique, cocktail history, fresh ingredients, and seasonality, she will come up with the perfect concoction, like this special cocktail with aphrodisiacs.

To tie in with my Valentine’s Day party plan, Micaela came up with a winning number, which has not one but a duet of aphrodisiacs in it. Hope this will do much to add to the celebration, wink, wink.

She tends at Distilled NY, a New American Public House that serves iconic American dishes updated with modern techniques and global flavors. At the bar you can experience four types of Mead, lagers and hard ciders, the daily cocktail special, or one of their infamous “Moon & Back” shots—moonshine, followed by house-made pickle backs.

For this party, she shares her recipe for the Ambrosia Fizz—which includes a couple of aphrodisiacs.

“In Ancient Greek mythology, ambrosia, the food or drink of the Greek Gods, gave immortality or lastingness upon whoever consumed it. I wanted to combine some of my favorite and exotic aphrodisiacs into one enticing and desirable form. With the mystical elixir mezcal, one of Mexico’s oldest stimulant beverages, combined with the libido lifting ingredients of basil, this drink will leave you ambitious and eager for more.”

distilledny.com

Dark, Sweet & Mysterious Comfort Cocktail: The Mad Herbal

Posted on: January 1st, 2015 by Ellen Swandiak

This sweetly intense comfort cocktail is pretty potent, and somewhat mysterious with its dark color. Serve it as a welcoming drink as guests arrive, or wait till after dinner, and offer it with dessert.

Dense flavors mix in this issue’s comfort cocktail, designed to go with my party plan for Comfort, which includes a pasta bar setup. The deep brown color of the mix adds to its presence, and totally qualifies it as being in the comfort zone.

DETAILS ON THE INGREDIENTS:

[1] BLANDY’S 5-year-old Bual Madiera This wonderfully aged madeira, starts with the fermentating of Bual grapes in temperature controlled stainless steel tanks. After about three days, it gets fortified with grape brandy, then the the traditional Canteiro System of aging begins. The wine is placed in American oak casks and gently heated up in lofts. Over the years the wine is transferred down floor to floor to the ground floor where it is cooler. The flavors that develop make for a wonderful after-dinner drink, matching perfectly with fruit, milk chocolate, cakes and hard cheeses.

Blandy’s does not require decanting, and will keep for several months after opening. TASTING NOTES: Clear, amber color with tinges of gold; a bouquet of dried fruit, vanilla, wood and toffee with a smooth, medium-sweet finish and an excellent balance between the fruit and acidity. blandys.com

[2] Fentiman’s Dandelion & Burdock This traditional English soda is an herbal sensation made with infusions of dandelion leaves and burdock root, sweetened with pear juice and spiced with a touch of ginger and anise. In the cocktail it balances the sweet notes of the madeira. fentimans.com

[3] Fee Brothers Plum Bitters is a fruity blend of plum and spices, reminiscent of the flavor of British plum pudding. feebrothers.com

Daniel Rutkowski of Middle Branch Offers a Comfort Cocktail

Posted on: January 1st, 2015 by Ellen Swandiak

Bitter flavors mix with tequila in a comfort cocktail especially nice for snuggling up and basking in herbal splendor. Serve this cocktail as a late-night nightcap to sip, relax, and review.

For this party’s theme of comfort and coziness, we asked a guy to design something for us that would fit the bill. As a lover of all things bitter and intense, Daniel Rutkowski delivered with an intense mix of tequila, Punt e Mes vermouth—a sweet/bitter combo from the 1800s, and Cynar, an herbal liqueur which also includes artichoke. That last ingredient is a tough one to incorporate, but in this drink it works perfectly.

Although Daniel has but few years mixing under his belt, he has solid plans to make a career out of his trade. He’s already off to a good start, after convincing the managing partner of Middle Branch, Lucinda Sterling, to train him in Sasha Petraske methodology and style. Daniel is overjoyed to call Middle Branch his home. We got the inside scoop on his line of thinking.

Do you have a comfort go-to?
An amaro adds bitterness and sweetness, but beyond that provides a warmth and a vast herbal complexity that no one other spirit offers.

Middle Branch offers bespoke cocktails that cater to guests’ mood. What’s been your most unusual request?
One is ingrained in my memory forever: gin, lemon juice, cucumber, egg white, no sugar. After a few misfires of sneaking a bar spoon of simple syrup in just to make the drink palatable, we learned to accept that this particular guest simply loves frothy and unbelievably tart concoctions.

Describe the scene at Middle Branch
At times, the downstairs can be a tad overwhelming with a sea of thirsty millenials. Monday through Wednesday, we have live jazz trios and a bluegrass band downstairs, so it’s rare to see the room not filled. We try to keep the upstairs a serene and romantic safe haven, but even that becomes impossible on the weekends.

Any new spirits catch your eye?
I’ve been obsessed with Cynar since I tasted it, so I’m always playing around with it, and lately I’ve been fascinated with Black Strap Rum. It is an aged, molasses-driven, extremely rich spirit that pairs with anything bitter and anything in the cacao family—the perfect bottle for the frigid months ahead.

Middle Branch, 154 e 33 St (btw Third/Lexington) NYC

A Sparkling Rosé Cocktail from Lynnette Marrero

Posted on: December 1st, 2014 by Ellen Swandiak

A rosé cocktail that mixes wonderful notes of honey, and an aged rum with a lovely pink champagne, Read on to get the elegant recipe from Lynette Marrero.

Our guest mixologist has a long history in the cocktail realm, starting with Flatiron Lounge working alongside cocktail savant Julie Reiner. She now runs her own consulting company Drinks at 6, and is known for her knowledge and use of rum in cocktails. I thought this cocktail would make a great addition to my party plan, which mimics the idea of a hosting a proper ball, and features food in the shape of a ball, to make it cheeky.

I caught up with Marrero at Mother’s Ruin in Soho, NYC, where she concocted this special cocktail for HOBNOB. For ingredients, Marrero recommends using Ron Zacapa Solera 23 Rum or Flor de Cana 7 Year Old Grand Reserve Rum for the best results in balancing this cocktail. El Dorado 12-Year Rum is also a fantastic choice in the aged rum category.

You have a unique sense of style, what inspires your fashion choices?

I love retro with a modern twist. I think that describes me.

Name the ingredient that everyone should stock for the holidays for cocktail making

Besides lovely champagne, I love hard ciders like Doc’s hard cider or cider from Normandie.

Where can we find you nowadays?

I pick up a shift a week at a private corporate bar. It is literally a private cocktail bar in a spirit companies New York headquarters. It is a great place to experiment with products and techniques. I am also consulting on a new project called Tijuana Picnic opening on the lower east side very soon! lynnettemarrero.com

We’ve got more recipes for throwing a funky ball in our HAVE A BALL issue.

Celebrate Fall’s Flavors in Cocktails from Bryan Schneider of Park Avenue (Autumn)

Posted on: November 1st, 2014 by Ellen Swandiak

This cocktail blends the taste of fresh pears with a heart-warming cognac, making this drink ideal for fall’s dropping temperatures. It’s a wonderful way to infuse fall’s flavors in cocktails at your next gathering,

Having studied film photography in college got Bryan Schneider used to the idea of mixing concoctions, and inspired a mad-scientist penchant for creative cocktail making. He created the seasonal cocktail list at Park Avenue—the restaurant known for not only creating seasonal menus, but for changing the entire decor in the restaurant to match with the season.

Creativity is his middle name and Schneider is inspired not only by ingredients, but by topical issues. He recalls, “Back when the Occupy Movement hit New York I had a cocktail called ‘The 99%’, which you could make ‘The 1%’ by adding a teaspoon floater of 100 year old cognac at a sizable price increase.” You have my attention!

This season you can try the Mai Chai cocktail which comes housed in a delicata squash and features chai-infused rum and pumpkin seed syrup or The Road To Jericho made with Vodka, Pomegranate Molasses and a heap of pomegranates and candied ginger slice.

For Hobnob’s party theme, which is focused on including some alcohol in every bite, Schneider shares the recipe for a Pear Sangria with pear, cloves, and cinnamon stick to celebrate the fall. parkavenyc.com

It’s a Date: A Creamy Cocktail to Savor

Posted on: October 1st, 2014 by Ellen Swandiak

This creamy cocktail gets its unusual appearance from almond milk and sweetness from date molasses. It may look like a milkshake, but believe me, this concoction is pretty potent. One per customer.

This cocktail is designed to be a part of the hosting strategy for serving upscale, modern Indian-inspired cuisine. See the recipes at this link, and enjoy this potent libation alongside.

DETAILS ON THE INGREDIENTS:

[1] Breuckelen Glorious Gin A gin with New York based ingredients and distilled entirely in Brooklyn, NY—incorporating juniper, lemon, rosemary, ginger, and grapefruit. No coloring, additives, extracts, or fancy filtering are used. The gin’s flavor is the result of the natural process. About $40. brkdistilling.com

[2] Bulleit Bourbon Thomas E. Bulleit, Jr’s great-great-grandfather Augustus Bulleit, made a high-rye whiskey between 1830-1860, and inspired Thomas Bulleit to carry on the tradition. Bulleit Bourbon is distilled and aged in small batches. Its high rye content gives it a spicy character with a smooth finish. Kentucky limestone-filtered water starts the process, which ends in charred American oak barrels for a smoky finish. Smooth with tones of maple, oak, and nutmeg—and a light toffee flavor. bulleit.com

[3] Silk Unsweetened Original Almondmilk starts with Non-GMO verified almonds grown in California. Only nuts that match stringent standards make the cut. The nuts are shelled, toasted and ground before being blended with pure filtered water along with vitamins and minerals. Make sure to get the unsweetened version. There’s also an unsweetened vanilla version that is quite nice. About $5.

[4] Alwadi date molasses Created from sweet, sweet dates, this syrup adds an additional complexity to the sugary aspect of the cocktail—think maple syrup with a slightly citrus leaning. About $12.

Sachin Hasan of the Pierre Hotel 2e Bar/Lounge Makes Garam Masala Infused Rum

Posted on: October 1st, 2014 by Ellen Swandiak

I have had the pleasure of experiencing Sachin Hasan’s cocktails many a night at the 2E Bar/Lounge. This gorgeous spot inside the Pierre Hotel harks back to grand days with an art deco gold bar, high ceilings, a muted-metallic color scheme, and plush seating. See Hasan’s Indian-inspired infused rum cocktail.

Sachin has been doing wonders for the bar menu with Indian-spiced ingredients, barrel-aged spirits, and other delights—in the photo, Hasan lights an absinthe mix, for dramatic effect.

Hasan has since changed jobs at the Pierre, but you can still taste and learn the secrets behind amazing seasonal cocktails. Head to 2E Bar/Lounge for Mixology Wednesdays. From 6:30 to 9:30, Paul Johnson, the newest mixologist, shows you how make the cocktails on the seasonal menu. While you are there be sure to order one of the items from the bar menu, like the angus sliders, hummus platter, or The Pierre Salad, with poached lobster, to complete the experience.

One of my favorite sips featured a house-made Garam Masala rum infusion with fresh lime juice, grapefruit bitters. Perfect for fall. twoeny.com

See more recipes for creating cool, mod, Indian-inspired bites in our Indi-Mod party plan.

How to Make a Caipirinha: Brazil’s Sophisticated Twist on the Margarita

Posted on: September 1st, 2014 by Ellen Swandiak

HOBNOB shows you how to make a caipirinha with step-by-step photos and knowledge gleaned from Brazilian tutors. This should be your go-to summer sensation.

My Brazilian friend Shirlei introduced me to caipirinhas, (pronounced ky-per-EEN-ya) and I have to say it is one of my favorite cocktails. I say this because I have never experienced even a hint of a hangover after a night of enjoying them. My theory: the use of whole fresh limes, including the peels which are muddled and then soak in the drink, have some sort of beneficial effect. Perhaps the dose of vitamin C counteracts alcohol’s negative effects? Who knows! Regardless, these cocktails offer up super flavor, resulting in an enlivened and uplifted state. Think of it as “the happy drink.”

Finding a lot of inexpensive limes can be a challenge. When I hosted this party a few years back, I was trekking Manhattan groceries and fruit stands to no avail, then ended up at an Asian market—and somehow convinced the owner to order a case of limes for me for the party, which completely filled my kitchen sink, and added to the super-festive tropical vibe.

I have been schooled properly, by many Brazilian teachers on the making of this lively cocktail. See the recipe, with this post for the steps to creating the perfect caipirinha. And get hooked on them! Also, try using passion fruit instead of limes in the caipirinha for a super tart/sweet combo. I included this recipe as part of my party theme featuring super Latin cuisine.

DETAILS ON THE INGREDIENTS:

[1] Novo Fogo Organic Cachaça This aged cachaça can be described in one word: smooth. It blends so perfectly in the caipirinha that you might think there was no alcohol in the drink. Warn your guests when serving these!

Novo Fogo, which means “new fire” in Portuguese, is made in the coastal mountains of Southern Brazil, bordering a protected rainforest. Each process of creating this spirit is done by hand, from the harvesting of the sugarcane to the small-batch copper pot still distillation. Glass removed from city streets gets cleaned, pulverized, and reshaped into the bottle’s sexy silhouette, by artisans who sign and label each batch. About $34. novofogo.com

[2] Santa Cruz Organic Limeade When you are making lots and lots of caipirinhas, it’s OK to cheat a little. Add a splash limeade to each drink to stretch them.

[3] Teak Stirrer Set Made from discarded pieces from the logging industry, these teak stirrers would look adorable in your tropical cocktails. 6.5 inches long. $25 for set of 4. Available online at abchome.com

[4] Modern Mixologist Muddler This hand-crafted, solid cherry wood muddler does the job. Available online at themodernmixologist.com, Tony Abou-Ganim’s website. $18.

Aragua: A Hot Toddy, Venezuelan-Style

Posted on: September 1st, 2014 by Ellen Swandiak

Maxime Belfand created this Hot Toddy for the Cocktail Cabinet Program, which he runs with Masa Urushido at Saxon + Parole in NYC. This program gives new meaning to “I’ll have the usual.”

SAXON + PAROLE has come up with a fun way to discover new tastes in cocktails, and make you feel like one of the family. Here’s how it works. Each month you’ll be invited to try a new cocktail at a tasting, then the surplus is housed for you until you re-visit. Rare and barrel-aged spirits and specialty house-made ingredients are highlighted.

Joining the club is $75 a month, which includes about eight cocktails and also gets you preferential reservations at Saxon + Parole. Featured January 2014, The Aragua was a warm sip, artfully housed, featuring exquisite Santa Teresa rum, house-made falernum, and lime and ginger accents. saxonandparole.com

Jim Romdall of Rumba Shares a Tropical Cocktail Recipe

Posted on: September 1st, 2014 by Ellen Swandiak

If you are into rum, the way I am, then Rumba Seattle should be on your bucket-list destinations. Jim Romdall has quite the collection, and bar menu. He’s shared a super pretty cocktail recipe that will make a big splash at your next gathering.

After a stint at owning Seattle’s supreme destination cocktail bar Vessel, Jim Romdall has moved his talent for creating cocktails to Rumba, a bar with over 250 rum selections.

The cocktail menu’s main focus is daiquiris at the most sophisticated level, plus an array of island drinks including prohibition-era Havana drinks, and fresh-ingredient tiki cocktails, punches and Caribbean classics—perfect for summer cooling.

Go for the cocktails, or for sipping exclusive rums from around the world. Try one of the flights on the menu, like the Cigar Not Included, a trio of spirits from Haiti, Nicaragua and Puerto Rico. One of my favorite styles of rum is Rhum Agricole, made from sugar cane instead of molasses. So, Jim created an Agricole Swizzle for me. rumbaonpike.com

See more recipes for a hot and steamy Latin dance party in our Tropicalia issue.

A Gin Cocktail from Xavier Herit of Wallflower: Sour and Sweet with Hints of Fresh Lavender

Posted on: August 1st, 2014 by Ellen Swandiak

HOBNOB reviews Wallflower, where we sampled some spectacular libations—including a gin cocktail with lavender accent— while listening to an innovative playlist. The West Village has another charmer in the ‘hood.

On a charming street in the West Village is the even more charming Wallflower, where Xavier Herit (former head bartender at Daniel) is delighting guests with his exemplary cocktail creations. His seasonal cocktail menu offers something for everyone. Want something bold? Try the Mamasita, with reposado tequila, smoked grapefruit cordial and a tasty cinnamon rim. Rum lovers will dig the Caught Inside, named after the surfing term for being caught inside a wave. This drink looks like a milk-shake with its mountain of crushed ice, and is a combination of Hamilton Jamaican Black Rum, Pierre Ferrand 1840 Cognac, Orgeat syrup, and Angostura bitters.

Everything about this place makes guests feel at ease, the cozy space and the attention of the staff give it a true village feel. Even the music here is spectacular, again courtesy of Herit, who is also a DJ in his spare time. As for the menu, go for the generous prix fixe dinner, perfect for sharing. For the table, three dishes arrive in each category: Raw Bar, Charcuterie, and Cheese, followed by a choice of entree, and dessert—all for $68.

The Arlay Sour, our featured cocktail, has the right amount of sour and sweet—and the subtle scent of lavender with evey sip is a heavenly detail. The inspiration for this cocktail comes from Wallflower’s dessert wine from the town of Arlais (Chateau d’Arlais in Jura, France)—whose flavors work beautifully with honey, gin, and chamomile. Wow your guests with this cocktail at the gin tasting. wallflowernyc.com

Hip Refresher: A Low Alcohol Cocktail

Posted on: July 1st, 2014 by Ellen Swandiak

When wanting to serve a drink on the healthier end of the spectrum, try this low alcohol cocktail made with rose hips—and top with either prosecco or a sparkling water, depending on guest’s preferences.

The organic mode starts at the bar with the only finest ingredients. Rose hip liqueur mixes with sparkling additions—choose between Hip Refresher 1 or 2, depending on the percentage of alcohol you desire. One tops with sparkling wine, the other with sparkling water. This cocktail is part of the party menu featuring Super Foods in every bite.

DETAILS ON THE INGREDIENTS:

[1] Koval Organic Rose Hip Liqueur Rose hips, that little bulb that comes after roses lose their bloom, are amazingly beneficial. They are loaded with vitamin C, antioxidants, beta carotene, and lycopene. Koval uses a white whiskey base and organic rose hips to create this special small batch liqueur. The first distillery in Chicago since the mid 1800s, founders Robert and Sonat Birnecker honored their Austrian ancestors’ methods for production, and the results really shine. Around $30. koval-distillery.com

[2] Mionetto’s Organic Prosecco Stick with organic. Founded in 1887, Minonetto grows certified organic glera grapes in the heart of the Prosecco region in the small town of Vazzola. No synthetic chemicals or fertilizers are used. It adds delicate bubbles, a vibrant yellow color and the subtle fragrance of elderflower and green apple to your cocktail. About $14 a bottle. mionettoproseccousa.com

[3] Garnish: Thyme is packed with health benefiting phyto-nutrients, minerals, and vitamins. Fresh thyme has one of the highest antioxidant levels among herbs. It has a botanical presence floating in a glass or frozen in ice cubes. Lemon thyme has beautiful variegated leaves.

[4] Ice Cubes with Herbs Your drinks will not only be healthy, they will look healthy when you freeze herbs into your ice cubes. Herbs are packed with vitamins, so you should make a point to add them anywhere you can. The method: In a ice cube tray, fill each section about 1/3 full of water, and place one herb. Put in freezer. After an hour or so, it should be frozen. Add water to almost the top, and allow to freeze again. This process centers the herbs in the cube.

Orson Salicetti’s Sweet ‘n’ Sexy Vodka Cocktail with Vanilla

Posted on: July 1st, 2014 by Ellen Swandiak

Orson Salicetti is as delightful as the cocktails he makes. We talked after the opening of a Russian-backed vodka cocktail bar, where he explored all the possibilities of vodka with…—fill in the blank. Here, he shares a healthy and enticing vodka cocktail with vanilla.

A trip to the Russian-themed Ariana Restaurant will leave your taste buds and mind happy as you savor interesting flavors mixed with Russia’s top spirit: vodka. With a focus on over forty different varieties, this newcomer SoHo spot offers an impressive cocktail list crafted by Salicetti, who won the prestigious Rising Star Award from StarChef in 2009.

Salicetti’s Craft Vodka Bar’s menu has many sections. First off are the specialty, seasonal cocktails, like the T&T (tarragon-infused vodka, fresh tangerine, fino sherry, lime, agave, and soda) or the Spicy Beauty (spiced blood orange liqueur, vodka, habanero elixir, and sparkling wine). Move onto the aged vodkas, stored in oak barrels for a minimum of six weeks to give them a soft finish. The Ariana Soho Aged Martini (vodka, Benedictine liqueur, Atsby vermouth, and decanter bitters) is a popular offering, and it’s as flavorful as it is potent.

The last bit of the menu pushes the stalwart patrons of those who stick to the order of “vodka with soda” to try a conglomeration of things, like one with infusions of fig, lavender, and fresh herbs.

The only real dilemma here is choosing what to order, which Salicetti is more than happy to help you with. And, even though trying one of their extensive vodka offerings is encouraged, Salicetti promises that if you want an Old Fashioned, he’ll make it for you. [ANNOUNCEMENT: THIS PLACE HAS CLOSED, BUT I HOPE YOU WILL LOVE THE RECIPE AND THE MEMORIES]

Party Batch Cocktail by St. John Frizell of Fort Defiance Cafe & Bar

Posted on: June 1st, 2014 by Ellen Swandiak

With entertaining in mind, I’ve colluded with St. John Frizell to honor his party batch cocktail made with various lemon and tea notes highlighting a vodka- Benedictine base. See this party-pleasing recipe from a Brooklyn Red Hook enclave.

St. John Frizell was in the business of covering food and drink as a writer long before serving it. He’s since picked up the cocktail shaker himself, and become a restauranteur. Fort Defiance (named for a Revolutionary-era stronghold), is a bastion of coziness and class in Red Hook, Brooklyn. I can really tell that he knows his stuff. Frizell’s cocktail menu is liquid, changing with the seasons and their ingredients. Hobnob interviewed him to see what lies behind his restaurant’s cocktail strategy.

How would you describe the style behind Fort Defiance’s cocktail menu?

Our menu always includes some original drinks, but it’s very important to us to include drinks on the menu that everyone recognizes, like a Tom Collins or an Irish Coffee. Those are not only great drinks, they’re also lifelines to any guest who might still be a little bewildered by the whole fancy-cocktail thing.

Do you have a personal favorite ingredient or liquor when it comes to cocktails?

So difficult to answer, but I’ll say apple brandy. It’s so misunderstood—when I put it on a menu, people automatically think green apple Pucker. But it’s a locally made spirit with a long, distinguished tradition in America, especially in the Northeast, and it works great in both stirred and shaken cocktails.

Tell us more about the King Bee cocktail.

We make this drink with Comb Vodka, made in Port Chester, NY, from pure honey—hence the name. Benedictine is expensive—look for a liquor store that sells smaller bottles (unless you really like to drink Benedictine). You can make this recipe without it, but it’s the ingredient that really makes this drink great. fortdefiancebrooklyn.com

Photos by JP Bonin

Zero° A Mysteriously Low-Cal Cocktail

Posted on: April 1st, 2014 by Ellen Swandiak

Here’s an idea for a low-cal cocktail that also exudes an unusual glowing tone. It’s a super lemon-y taste sensation.

This cocktail is an antidote to holiday excess, and is designed to tie-in with my Chill Party theme, showcasing a menu of all-white food. Its futuristic glow comes from a lemonade-based low-cal mixer and japanese pop. Pair it with a super botanical gin to keep the party alive and kickin’. For garnish, add a wheel of kumquat. Chill the mixture in pitchers and serve straight up in a coupe glass.

DETAILS ON THE INGREDIENTS:

[1] The Botanist is artisanally distilled in small batches in the land that whisky made famous. Twenty-two foraged botanicals from the island of Islay are combined to create the special flavor of this gin. Creates a lively complexity, needing only simple mixers to create a satisfying cocktail. About $34. thebotanist.com

[2] Vitamin Water Zero Squeezed Lemonade has a citrus-y taste and zero calories. Added vitamins (C, B5, B6, A, E) minerals and electrolytes can come in handy during the party season. $1.89 a bottle or $45 for 24 bottles online at beverageuniverse.com

[3] Calpico, a Japanese soft drink, gives this cocktail its futuristic luminosity. Made with sugar, milk, and the bacteria normally found in yogurt, the taste is similar to a lemon-lime soda. I got this at the Japanese market in the east village, NYC. Sunrise Mart, 298 Third Avenue near 10th Street. $1.89.

[4] Sliced kumquats do a nice job of sitting on the rim of a glass without getting in the way. Also adorable set out in small bowls for decorative purposes or snacking. It bears a wonderfully sweet, tangy taste—eat the skin and all.

Meaghan Dorman of Raines Law Room’s Simple Champagne Cocktail

Posted on: April 1st, 2014 by Ellen Swandiak

Fresh fruit and pisco flavors dance in this lovely champagne cocktail—in my opinion the most elegant of cocktails. Learn the secrets to balancing flavors from an expert.

For the CHILL party plan that features an all-white menu, Meaghan shared her champagne cocktail, Andean Dusk. Her inspiration: make a cocktail that highlights the elegant floral notes in the pisco. This is part of our bar suggestions for the party.

Meaghan brought upscale, speakeasy cocktail-ing to NYC with the opening of Raines Law Room, the perfect spot for a rendezvous with a group, or that special someone. She shares her ideas for creating perfectly balanced cocktails.

Describe your cocktailing style
My style in based on a classic “Golden Era” approach to bartending, which means balancing 3-5 ingredients to make a cocktail that is greater than the sum of its parts. I love to create cocktails that others can replicate, so I don’t go overboard with infusions, foams, etc.

What’s the best way to balance a cocktail?
Make sure citrus is fresh, you have a touch of sweet, and a high-quality spirit to work with.

What’s the most popular drink at Raines?
Currently, it’s a scotch cocktail called the Wildest Redhead, which is perfect for the season. Along with blended scotch, it has lemon, honey, Allspice Dram and cherry Heering.

Tell me about your latest concoction at Grace
My inspiration for the The Gallow Glass at Grace (gracebarnyc.com) came from her time traveling through Scotland, so I created a strong and smoky cocktail that would fortify one trooping through the country. It’s a Negroni meets Rob Roy.

What’s your latest ingredient discovery?
I love pisco, which is a grape spirit from Peru & Chile. Its grape-based, so has lovely floral and citrus notes like we find in wine.

raineslawroom.com

Heartfelt and Witty Toasts To Add Cheer to a Gathering

Posted on: April 1st, 2014 by Ellen Swandiak

When it comes to your turn to make a toast, use that opportunity to add some cheer and get a laugh with one of these witty toasts. One of these is sure to represent something from the heart.

‘Tis the season for toasting! I thought that these toasts would come in handy at your holiday gathering. Choose to come armed with an extra special bottle of champagne for your host—along with one of these witty toasts. I really got a kick out of this! Choose from:

—Ladies and gentlemen, start your livers.

—May we be happy and our enemies know it.

—Here’s to play days, heydays, and pay days!

—Nothing but the best for our hostess. That’s why she has us as friends.

—It is better to spend money like there’s no tomorrow, than to spend tonight like there’s no money.

—May you live as long as you like, and have all you like as long as you live.

—Drink with impunity—or anyone who happens to invite you!

—Here’s to those who wish us well, and all the rest can go to Hell. (in memory of Veronica)

—True friends are always together in spirit.

—May we live to learn well, and learn to live well.

—Na zdravie! (what they say at my house, Slovak for “to your health”)

—May we look forward with happiness, and backward without regret.

—May your neighbors respect you, trouble neglect you, the angels protect you, and heaven accept you.

—In the words of Spock, “Live long and prosper.”

Posts Tagged ‘just cocktails’

[1] Templeton Rye

[2] Fruitlab Organic Jasmine Liqueur

[3] Junior Merino Cachaça Intesive Bitters Yuzu & Lavender

[4] Fresh Squeezed Lime Juice

[5] San Pellegrino Mineral Water

featured recipe

CHOCOLATE SMOTHERED BRIE

SERVES 2

Subscriber