Tag Archives: recipe

Derby Day Drinks, Events, and Recipes

This year I’ll be muddling juleps at Polo on the Lawn, benefiting Project Transformation   Join me for a good cause … I’ll make you your first cocktail.

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THE STANDARD POUR | May 4, 2-6pm
$5 juleps, $20 julep pitchers, long stem roses for every woman
$100 for biggest hat
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 YELP | May 19
The Village Country Club
RSVP: yelp.com Derby Listing
“food, bevies, and entertainment!”

SEERSUCKER AND SUNDRESSES at the MASON BAR | May 4, 11am
$3 Mint Juleps, $2 Miller Lights, $20 Derby Punch Pitchers
“Want to win a Derby hat? RSVP at http://www.themasonbar.com/forms/derby2013  to get $4 U Call Its & $4 Beer ALL NIGHT LONG!”

RECIPES

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THE EQUESTRIAN (available at Central 214 through May 4)
$1 will be donated to Project Transformation for each one of these drinks that is purchased.

THE MINT JULEP JOLT
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Ingredients

  • 2 oz Bourbon
  • 1 oz Sparkling ICE Lemonade
  • 4 Mint Leaves
  • 2 Sugar Cubes
  • Crushed Ice

Place the mint leaves at the bottom of a glass and crush (for real authenticity use a julep cup).  Pour in the Bourbon and Sparkling ICE Lemonade.  Add in the crushed ice and stir.  Garnish with mint sprig

WAGERING WHISKEY POP
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Ingredients

  • 1 Sugar Cube
  • 4 drops of angostura aromatic bitters
  • 1/2 shot of bourbon whisky
  • Top it off with VOGA Sparkling

Polish the sugar cube with bitters and drop it into the glass.  Pour bourbon whisky into a chilled glass.  Top it off with VOGA Sparkling

RACING RASPBERRY TEA
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Ingredients

Bring 4 cups of water to a boil.  Remove from heat and add 4 bags of mint tea. Steep for 10 minutes.  Chill in the refrigerator for about 3 hours.  Approximately 8 teaspoons of lime juice, also chilled.  Mix 1 cup of the chilled mint tea with 1 to 2 teaspoons of the lime juice in a chilled glass.  If you would like your tea extra sweet add in some honey, agava nectar, otherwise skip to the next step.  Add ¼ cup of chilled Black Raspberry Sparkling ICE to fill the glass.  Add crushed ice and stir.  Add a lime wedge and mint sprig for garnish

GIDDY UP
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Ingredients

  • 3-4 fresh figs, sliced (or 1 cup dried figs)
  • 1-2 fresh gala apples, sliced
  • 1 cup of cherries
  • 2-3 oranges, sliced (not peeled)
  • 1 lemon, sliced
  • 2 bottles VOGA Italia Merlot
  • 3 cups sparkling apple cider
  • 1 cup orange juice
  • ½ cup brandy
  • ½ cup dark spiced rum
  • 4 cinnamon sticks
  • 5 whole cloves

Slice apples and insert whole cloves directly into the fruit.  Combine all fruit slices in a glass pitcher and slowly pour in brandy and wine. Cover and chill from 2-24 hours (the longer, the better!).  Before serving, add sparkling cider and orange juice. Stir gently and serve over ice.  
Makes about 15 servings

DERBY DAIQUIRI
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Ingredients

  • 1.25 oz. Rum
  • 1.25 oz. Sparkling ICE Kiwi Strawberry
  • 3 oz. frozen strawberries
  • 1 cup crushed ice

Add Rum, Sparkling ICE Kiwi Strawberry, frozen strawberries, and crushed ice in a blender.  Blend until smooth and pour into glass.  Garnish with strawberry

Cinco de Drinko Events and Recipes

EVENTS

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CINCO IN THE CITY | May 4 at 2pm through 2am that night
FREE before 6:00PM; $5 after 6:00PM | El Fenix Downtown (parking lot)

Dos Equis, Red Bull, and ILiveInDallas.com are teaming up with the Infinite Agency to host the most epic Cinco De Mayo party you’ll go to this year!   

  • Live Bands: 6:00 pm -10:00 pm.
  • Food & Drink Tickets: $2.50 for each ticket
  • The official sponsor is Dos Equis, which there will be plenty of to drink.
  • Official Twitter Hashtag: #CincoInTheCity


SFUZZI | May 5
$3 Mexican beers, $3 tequila shots
DJ on the patio from 3-7pm.
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BOCA CHICA | May 3, 4, & 5
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MOCKINGBIRD TAPROOM | May 5
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SHERLOCK’S BAKER ST. PUB & GRILL | May 5th, 4 p.m. – close
$10 | 9100 N. Central Expressway
All-you-can-eat crawfish boil, music by DJ Gruve at 4 p.m. and live music by Anybody’s Guess at 9:45 p.m.
The pub will also feature happy hour drink prices all day.

URBAN TACO | May 4
Select margaritas and beers for $5, select tacos for $2, mariachi band/live DJ, random swag, paletas

VELVET TACO | May 4 & 5
$4 signature 16oz margaritas

COCKTAIL RECIPES

The Freshest Margarita
A margarita is the most traditional of all tequila cocktails and you cannot celebrate Cinco de Mayo without one.  

Ingredients: 

  • 2 parts Milagro Silver Tequila
  • ¾ parts Milagro Agave Nectar
  • 1 part Fresh Lime Juice

Combine all three ingredients in a shaker. Shake vigorously with ice and strain into a rocks glass over fresh ice. Garnish with a thin lime wheel. Salt optional.

 

imageVeracruzana
This cocktail is an ode to Mexico’s oldest and largest port, and is also home of the sweet Veracruz pineapple.

Ingredients:

  • 2 parts Milagro Reposado Tequila
  • ¾ parts Milagro Agave Nectar
  • 1 part Fresh Lime Juice
  • 4 Pineapple Chunks
  • 2 Basil Leaves 

Muddle pineapple and basil leaves in a Boston shaker glass. Add remaining ingredients and shake vigorously with ice. Strain into a rocks glass with fresh ice and garnish with pineapple and basil.

 

Carpe Dia
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This is an inspiration to “sieze the day” with this fruity and fresh cocktail.

Ingredients:

  • 2 parts Milagro Añejo Tequila
  • ¾ parts Milagro Agave Nectar
  • 1 part Fresh Lime Juice
  • 5 Blackberries
  • 2 Sage Leaves

Muddle fruit and herbs in a Boston shaker glass. Add other ingredients and shake vigorously with ice. Strain into a rocks glass with fresh ice and garnish with blackberry and a sprig of sage.

FORTY-THRITA FOR CINCO DE MAYO
This Cinco de Mayo don’t settle for a typical margarita with sweet and sour mix and a salted rim.  Try a Forty-Thrita with a smooth citrus and vanilla hint from Licor 43 that will make your toast to Mexico mas suave.

  • ¾ oz Licor 43
  • ¾ oz Tequila
  • 1 ½ oz fresh lemon juice
  • ¾ oz simple syrup

Shake and strain over ice and garnish with lime wheel.

Shellback, Tony, and Me.

I’ve always liked rum in a “I’m beside a body of water and it’s 80°+” kind of way.  However, the event I attended last week changed my tune a little.

Shellback kicked of its US tour of its “All Hands on Deck” mixology class in Dallas*.  Attendees were welcomed by a rum punch with a sprinkle of freshly-grated nutmeg and mingled while noshing on little bites.  After we were decently primed (and our bellies had a base for the deliciousness to come), we made our way into an immaculately laid-out room complete with bar tools, fresh fruit, and (of course) Shellback Rum … a lot of Shellback Rum.

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The author of The Modern Mixologist, Tony Abou-Ganim, walked us through three drinks, the aforementioned rum punch, and a couple other extra tidbits.  We learned the proper way to muddle mint to make the Milestone Mojito, just the right mix of citrus and ginger beer for the First Mate, and the real way a daiquiri is made while creating the Deck Hand Daiquiri (recipes below).  Tony was a blast to learn from, and you didn’t always know which meaning he was going for — the innocent or the risqué (it made it a bit more interesting).

I tried played with Vine, so my drinks took (way) longer to make, but I hope you enjoy the videos! (Linked above.)

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Milestone Mojito

  • 1.5 oz Shellback Spiced Rum
  • 1 oz ginger syrup
  • 1 oz lime juice
  • 12-14 mint leaves
  • 10-12 slices of kumquats or 4 slices of mandarin oranges or nectarines
  • soda water

Muddle lime juice, ginger syrup, kumquats, and mint in highball glass.  Add crushed ice and rum.  Stir with bar spoon until glass begins to frost.  Top with soda water.

First Mate
  • 1.5 oz Shellback Spiced Rum
  • 1 oz cinnamon simple syrup
  • 2 oz apple juice
  • 1 oz lemon juice
  • ginger beer

Shake rum, cinnamon syrup, apple juice, and lemon juice together with ice until blended.  Strain into chilled Collins glass and top with chilled ginger beer.

Deck Hand Daiquiri
  • 2 oz Shellback Silver Rum
  • 1 oz lime juice
  • 1 oz simple syrup
  • seasonal fruits and berries
Muddle fresh fruits with simple syrup.  Add lime juice and rum.  Shake with ice and double strain into  chilled glass.

**DISCLAIMER: I was invited to this event and attended free of charge.**

*Other dates include: San Francisco (April 10), Miami (May 2), Chicago (June 25), NY (July 9), and Los Angeles (August 16).  Tell your friends … bc this was fun!

Holiday Drink Recipes

Peppermint HINT Martini
2 ounces HINT Peppermint water
1.5 ounces vodka
1 ounce 100% cranberry juice
Approximately, 1 ounce seltzer water
Ice cubes
1 lime

Fresh fruit In a cocktail shaker, combine vodka, Peppermint HINT, cranberry juice, and ice; shake until well combined. Strain into chilled glass and top with seltzer water. Squeeze lime into mixture and use as a garnish, along with some fresh fruits!

imageTotal Calories: 122

Peppermint HINT Blueberry Blitzer Mocktail
3 ounces Peppermint HINT
2 ounces 100% cranberry juice
1 ounce seltzer water
Ice cubes
Approximately ¼ cup blueberries
1 mint leaf

Muddle blueberries and add to a chilled glass. In a cocktail shaker, combine Peppermint HINT, cranberry juice, seltzer water and ice; shake until well combined. Strain into chilled glass; serve immediately. Garnish with a mint leaf.

Total Calories: 46

imageBasil Hayden’s® Holiday Spice (Joaquín Simó)
2 parts Basil Hayden’s® Bourbon
3/4 parts Fresh Lemon Juice
1/2 part Maple Syrup
1/4 part Amaretto
3 dashes Angostura® bitters

Combine Basil Hayden¹s®, lemon juice, maple syrup, Amaretto and bitters in a mixing tin with ice and shake vigorously. Strain into a rocks glass over fresh ice. Grate a cinnamon stick over the top as garnish

Cali Wonderland
1 1/2 oz Caliche Rum
3/4 oz Lemon Juice
1 tsp Granulated Sugar
1 bar Spoon Maraschino Liqueur
1 dash Aromatic Bitters
1 Lemon slice for garnish
Additional lemon juice and granulated sugar for garnish

Rub the rim of a festive old-fashioned glass with lemon juice and then dip it into the sugar and set aside to dry. Stir all ingredients over ice in a mixing glass and strain into the crusted glass. Garnish with the lemon slice.

Cali Kiss
1 1/2 oz Caliche Rum
3/4 oz St Germaine elderflower liqueur
1/2 Lemon cut into quarters
1 oz chilled Prosecco (or any dry sparkling wine)

In a mixing glass muddle the lemon, Caliche and elderflower liqueur, fill with ice and shake until chilled. Strain into an ice-filled flute and top with sparkling wine.

Recipes from Bow & Truss restaurant in North Hollywood:

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Fall Drink Recipes

(Note: I have not made these myself so they are not SDD certified (yet) … but they do sound delicious!) Don’t forget about these great recipes that are SDD approved from last Fall … remember that time I was on TV?

If you’re looking to start your fall in th right way and leave a nice warm feeling in your belly, these cocktails might be perfect. Whether you want to have a cocktail with liquer in, one that’s heavy on the booze, or just something to keep you warm – there are some perfect options for you here:

CîROC Holiday Spice (pictured on right)
1.5 oz 1 oz CÎROC Coconut?.
0.5oz coconut cream
0.25oz pineapple juice
1 oz Whole Milk?
1 egg white
2 Dash cinnamon
2 Dash nutmeg
2 Dash all spice
Sprinkled with Coconut shavings

DRAMBUIE® Orange Crush Cosmo
In a mixing tin half-filled with ice, add:
½ oz. DRAMBUIE®
1 oz. GREY GOOSE® L’Orange Flavored Vodka
Juice of ½ Orange
Shake until tin is frosted, strain into a martini glass.


DRAMBUIE® Zombie
In a mixing tin half-filled with ice, add:
1 oz DRAMBUIE®
1 oz Bacardi Silver Light rum
½ oz Bacardi Gold rum
1 oz pineapple juice
1 oz orange juice
1 oz lime juice

Shake until frothy, strain into a hurricane glass over fresh ice, drizzle:
¼ oz Bacardi 151 rum
¼ oz grenadine

Serve with a straw.

The DramBOOie
1 part – Pumpkin Liquer
1 part – Apple Pucker
1 ¼ part – Drambuie
1 part – Pineapple Juice

Shake with ice and strained into martini glass garnished with cinnamon stick and whipped cream.


Ginger Brewsky
1 part Monkey Shoulder
0.75 parts Ginger syrup
0.75 parts Fresh lemon juice
Top with Beer

Add all ingredients other than beer to shaker, shake well with ice. Strain into beer glass and top with beer.


Maple Sage Bourbon (Recipe courtesy of Kim Haasarud, founder of Liquid Architecture LLC)
2 sage leaves, plus additional for garnish
0.75 parts. dark amber maple syrup
0.75 parts lemon juice
1 egg white
2.5 parts Hudson Baby Bourbon Whiskey

Muddle the two sage leaves with the maple syrup and lemon juice. Add the egg white. Dry shake (without ice) until the egg white is emulsified. Add the Bourbon. Top with ice and shake hard for 10 seconds. Strain the cocktail into a lowball glass filled with new ice. Garnish with the remaining sage.


Montelobos Mezcal Joven
2 parts Montelobos Mezcal Joven, served neat
1 orange wedge
Sal de Gusano (Available from The Meadow)

Coat orange slice with sal de gusano. Take a long sip of Montelobos, followed by a bite of the orange slice.

DEWAR’S ROB ROY
2 parts DEWAR’S WHITE LABEL Blended Scotch Whisky
1 part MARTINI Rosso
1 dashes bitters
1 cherry

Combine all ingredients in a mixing glass. Add ice and stir well. Strain into a chilled martini glass. Garnish with a cherry.

DEWAR’S SCOTCH & GINGER
1 part DEWAR’S WHITE LABEL Blended Scotch Whisky
3 parts ginger beer or ale
Orange wedge

Fill pint glass with ice and add DEWAR’S WHITE LABEL. Top with ginger and garnish with an orange wedge.


DEWAR’S Signature Neat
The best way to enjoy the superior quality and complex character of DEWAR’S Signature.


The Speyside Cocktail
2 parts Glenfiddich 12 Year Old
1/2 part Dolin blanc vermouth
4 dashes of peach bitters

Combine ingredients in an Old-Fashioned glass, add ice and stir. Garnish with a lemon peel, squeezed to express oils.

The Solerno & Sparkling

Every once-in-a-while, I get to do some pretty freaking awesome stuff.  Case in point: Craft Cocktail Texas.  Of all the badass events that CCTX brought to our fair city, I was only able to make it to the opening party at the Stoneleigh Hotel (womb), but that was enough fun to make up for the fact that I wasn’t able to enjoy more of the CCTX festivities.

The party was a multi-level mecca of all-things-booze at the historic hotel starting in the yard and making its way up to the penthouse and (yes, there’s more), then onto the gigantic balcony.  I remember the balcony most of all because it was the location of my favorite drink of the evening, the Solerno & Sparkling.  Blood orange liqueur and champagne?  Yup.  

The last time I had a similarly lethal (read: delicious) combination, was that the opening of Q de Cheval in Addison’s Intercontinental Hotel.  Yeah … after a few tequilas and champys, I told my boyfriend that I loved him for the first time (can’t say it was a bad move in retrospect).  Alas, my more recent encounter with a potent champagne mixture didn’t end with bold statements of love, though I was close to confessing my love to the drink slinger who kept serving them up.

See the recipe below of the Solerno & Sparking — enjoy, and try not to stutter when you say, “I love you, man.”

Solerno & Sparkling
1oz Solerno
4.5oz Prosecco
Orange slice (blood orange if available)

Build ingredients in a tall glass over ice.  Stir to incorporate and chill.  Garnish with an orange slice and a long straw.

Super Bowl Drink Recipes from William Grant & Sons

New England Tea Party

2 parts Bols Sweet Tea
1 part fresh lemon juice

Shake all ingredients with ice and strain into a chilled teacup. Garnish with a lemon wedge.

The Super Bowl

1 part Solerno Blood Orange Liqueur
1 part Tullamore Dew Irish Whiskey
1 part Earl Grey Tea
1 part simple syrup
¾ part fresh lemon juice1 part dry, sparkling white win

Combine ingredients in a large punch bowl over block ice.  Stir to chill and incorporate.  Garnish with lemon.

4th & 1

Peel 4 Lemons
1 part sugar in the raw 
2 part black currant tea 
1 part fresh lemon juice 
2.5 part Sailor Jerry Rum 
1.5 par Canadian blended whiskey

Add lemon peels, sugar in the raw, juice, tea and spirits slowly into punch bowl. Add ice and slowly stir ingredients. Keep punch chilled and serve over ice.

Bourbon Tea Set, Hut!

2 oz Hudson Baby Bourbon
3/4 oz spiced tea syrup*
3/4 oz fresh lemon juice 
Dash egg whites

Combine ingredients and shake well.  Serve over fresh ice; garnish with a thin lemon wheel.

This recipe is ah-mazing; it won me a prize at a cut-throat recipe exchange!  It takes no less than 5 hours so plan ahead!

(Recipe originally from Jelly Shot Test Kitchen)

Chambord layer:
– 1 packet of Knox unflavored gelatin
– 1 packet of Grape Jello
– 1 cup of hot water (not boiling)
– 6 oz. of Chambord (or blackberry liqueur)

Lemon layer:
– 4 packets of Knox unflavored gelatin
– 1/2 cup of sugar
– 1 cup of hot water (not boiling)
– 1 cup of gin (or vodka)
– 1/2 cup of fresh lemon juice (the recipe calls for 2/3 cup but it was quite sour so I’d recommend less)

PREPARE GIN: Add lemon juice (and some lemon rind) to gin and let sit for two hours or more at room temperature.

FLOAT:  In hot water, dissolve the Jello and Knox gelatin and stir for 5-7 minutes.  Let sit for another 5 minutes after dissolved.  Add Chambord and stir.  Pour into a LIGHTLY greased loaf pan (spray with oil and wipe out so only a THIN layer remains).  Let sit in fridge for at least two hours (or until solidified). 

LEMON LAYER:  In hot water, dissolve Knox gelatin until dissolved (SLOWLY sprinkle the gelatin in while stirring).  Add sugar and stir until completely dissolved.  Strain the infused gin into the gelatin mixture (removing lemon rind) and stir.

Pour lemon mixture over solidified float layer over a spoon to avoid a divot in the float layer.  Return to fridge for at least 2-1/2 more hours (or until completely solidified).

TO SERVE:  Run a knife around edges of pan and overturn on cutting board.  Either cut into squares (pictured above) or use cookie cutters.  If preferred, top with a blackberry and/or candied lemon wedge.