Recipes
Cable Car
tools
ingredients
- 1 ½ ounce Captain Morgan Spiced Rum
- ¾ ounce Marie Brizard orange Curacao
- 1 ½ ounce fresh lemon sour *
directions
In an ice filled mixing glass add Captain Morgan, orange curacao and fresh sour; shake until well blended. Strain into a chilled sugar-cinnamon frosted cocktail glass* and garnish with an orange spiral – (Orange spirals can be easily cut fresh using a citrus zester, also known as a channel knife). Mixing 2 parts fresh squeezed lemon juice with one part simple syrup will easily make fresh lemon sour.
Hint:
To sugar-cinnamon frost a cocktail glass, first chill the glass, rub the rim’s circumference approximately ¾ inch in depth with a lemon wedge, then dip into a bowl of superfine sugar – (regular granulated sugar does not adhere as well).
Bloody Mary
tools
ingredients
- 1½ oz. Finlanda Vodka
- 4 oz. Campbell’s tomato juice
- 4 dashes Worcestershire sauce
- 2 dashes Tabasco sauce
- Pinch of kosher salt
- Pinch of coarse ground pepper
- Juice of ¼ lemon (freshly squeezed)
directions
Build in an ice filled mixing glass, roll contents between mixing glass and tin and strain into an ice filled goblet. Garnish with a lemon wedge.
Cosmopolitan
tools
ingredients
- 1½ oz. Belvedere Cytrus Vodka
- ¾ oz. Cointreau
- ½ oz. cranberry juice
- ½ lime, freshly squeezed
directions
Shake, strain into a chilled Cocktail Glass. Garnish with a spiral of lemon.
ingredients
- 8 jumbo eggs
- 1 ½ cups powdered sugar
- ½ teaspoon cream of tarter
- Freshly grated nutmeg
- Hot water
For each drink:
- ¾ ounce Appleton Jamaican Rum
- ¾ ounce Hennessey VS Cognac
directions
Separate egg whites and yolks. In a large mixer, beat yolks until thin, transfer to another bowl. Clean mixer and add the egg whites and cream of tarter, beat until stiff. Add powdered sugar and fold in yolks. Mix until batter is thick, but light.
In a pre-heated mug, add 1 heaping ladle of batter. Add rum and cognac. Top with hot water and dust with freshly grated nutmeg. Serve with a paddle or spoon.
Hint:
At home I use a Kitchen-Aid 4.5 Quart Capacity Tilt-Head Mixer for making the batter.
ingredients
- 1 pound light brown sugar
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 2 teaspoons cinnamon
- Freshly grated nutmeg
- 1 to 2 teaspoons allspice
- 2 teaspoons vanilla extract
For each drink:
- 1-1/2 ounces rum, preferably Mount Gay Eclipse
- Boiling water, as needed
directions
For the batter:
Beat together the brown sugar, butter, spices and vanilla extract until well combined. Refrigerate in an airtight resealable container until ready to use.
For Each drink:
Combine 2 heaping tablespoons of the batter and the rum in a warmed coffee mug. Add boiling water to fill to the top, and mix well. Serve with a spoon.
*Note:
This must be served steaming hot, not lukewarm. It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove the batter from the refrigerator at least 6 hours before serving to allow it to soften. The recipe for the batter makes enough for 10 to 12 servings; refrigerate in an airtight container for up to 1 month, or freeze for up to 2 months.
ingredients
- 1.5 oz. 10 Cane Rum
- 1 oz. simple syrup
- Juice of one whole lime freshly squeezed with a TAG Citrus Juicer
- 12-14 fresh spearmint leaves
- Chilled soda water
directions
In a Tall Highball glass, muddle simple syrup and mint leaves, using the TAG solid cherry wood muddler as the trick its to muddle just enough to release the oils from the mint leaves while leaving the mint leaves intact. Add ice to your TAG Lewis bag, crushing it with your TAG Muddler. Add crushed ice and rum. Stir until the outside of the glass begins to frost. Spritz with chilled soda water. Garnish with a powdered sugar dusted mint sprig.
MONKEY SHINE
tools
ingredients
- 1 ½ oz (45 ml) Vodka
- ½ oz (15 ml) Campari
- ½ oz (15 ml) Cointreau
- 1 oz (30 ml) freshly squeezed lemon juice
- 2 oz (60 ml) pink guava nectar
- ½ oz (15 ml) light agave nectar (simple syrup)
- Lemon slices and mint sprig garnish
directions
In a mixing glass add vodka, Campari, Cointreau, lemon juice, guava nectar and simple syrup; shake with ice until well mixed. Strain into an ice filled Collins glass. Garnish with mint sprig and lemon fan.
Negroni
tools
ingredients
- 1 oz. Bombay Sapphire Gin
- 1 oz. Campari
- 1 oz. Cinzano Rosso Sweet Vermouth
directions
In an ice filled mixing glass (Martini pitcher), add Bombay Sapphire gin, Campari and Cinzano Rosso. Stir until well blended. Strain into a chilled Cocktail Glass. Garnish with a burnt orange twist.
Primo Margarita
tools
ingredients
- 1.5 oz. 100% Agave Tequila (Silver, Reposado or Anejo)
- .75 oz. Cointreau
- 2 oz. fresh lemon sour
- Juice of a whole lime freshly squeezed with a TAG Citrus Juicer
directions
Shake, strain into an ice filled Goblet (salt optional) Garnish with a lime wedge.
Pure Joy
tools
ingredients
- 1.5 oz Belvedere Cytrus Vodka
- 1Â Â Â oz. freshly squeezed lemon juice
- 1Â Â Â oz. simple syrup
- 1  oz. Boiron Raspberry puree
- Chilled lemon-lime soda
directions
In an iced filled mixing glass, add Belvedere Cytrus vodka, lemon juice, simple syrup and raspberry puree ; shake until well blended. Strain into an iced filled 14 ounce goblet. Top with chilled lemon-lime soda, stir and garnish with a sprig of mint and a couple of fresh red raspberries dusted with powdered sugar.
The Wizard
tools
ingredients
-
2 oz (60 ml) vodka
-
1 oz (30 ml) Cinzano Bianco
-
1/2 oz (15 ml) Yellow Chartreuse
-
2 dashes orange bitters
directions
In an ice-filled mixing glass add vodka, Cinzano Bianco, Yellow Chartreuse, and orange bitters; stir until well chilled. Strain into a chilled, small (Nick and Nora–sized) cocktail glass. Garnish with a thin slice of orange peel.
ingredients
- 3 oz. Plymouth Gin
- 2 dashes Noilly Pratt Vermouth
directions
In an ice filled Cobbler shaker, season the ice with Noilly Pratt Vermouth and discard excess. Add Plymouth Gin and shake until will chilled (10 seconds to a Waltz). Strain into a chilled Cocktail glass and garnish with a blue cheese stuffed olive.
White Peach Bellini
tools
ingredients
- 2 oz. fresh white peach puree or Boiron fresh frozen puree
- 3 oz. Prosecco sparkling wine
directions
Selected very ripe white peaches. Blanch peaches in boiling water for approx. 1 minute and transfer to an ice bath. Peel peaches and remove stones. Transfer peach to a food processor adding ¼ oz. fresh lemon juice for each peach. Sample. Sweeten to taste if needed, approx. 1 oz. of sugar per pound of peaches. (Hint: Add a couple of red raspberries for color) In a 16 oz. mixing glass add ice, 2 oz. peach puree and 3 oz. chilled Prosecco, roll the drink between the mixing glass and a mixing tin to blend, do NOT shake. Strain into a chilled champagne flute.
ingredients
- 3 bottles chilled champagne
- 1 liter Absolut Mandarin vodka
- 16 oz (500 ml) Marie Brizard Cassis de Bordeaux
- 64 oz (2 liters) white grape juice
- 16 oz (500 ml) fresh lemon juice
- 16 oz (500 ml) freshly squeezed orange juice
- 8 oz (240) simple syrup
directions
Pre-mix vodka, cassis, white grape juice, fresh lemon juice, fresh orange juice and simple syrup in a large container, cover and refrigerate until ready to serve (at least 3 hours, preferably over night). Transfer to a large punch bowl, add one pint each frozen blackberries and raspberries, 2 to 3 small oranges and lemons thinly sliced and quartered, fruit ice mold and chilled champagne just prior to serving. Serve in punch cups. Makes 24 servings. To make fruit ice molds, I use a Bundt cake pan. I begin by filling it ¼ full of water and add red raspberries, blackberries, orange and lemon wheels. I allow it to freeze and add another layer, and so on, until it is full.