November 12, 2009
The last time I talked Scotch, I was mixing it with Pear—a flavor that’s fantastic for Fall. I enjoyed it so much, I’m continuing the theme with the Pearfect Serve and a Spiced Pear Bellini. Yum!
Pearfect Serve
1 ½ oz. Chivas Regal 12yo
1 tsp. Brown Sugar
1 Pear Slice
1 drop vanilla extract
Warm Chivas in a saucepan with sugar, pear, and vanilla. Pour into a rocks glass or mug and garnish with a slice of pear.
Spiced Pear Bellini by Ben Davidson
1 part Chivas Regal
1/3 part Spiced Syrup (Vanilla, Cinnamon, Cardamom)
2 parts Pear Puree
1/3 part Fresh Lime Juice
6 parts Champagne
Shake the first four ingredients in a cocktail shaker filled with ice. Strain into a flute and Add champagne.
November 4, 2009
There’s nothing more perfect for holiday entertaining than a great big bowl o’ punch. You can basically have the whole thing prepared before guests arrive and it’s always a crowd-pleaser. The Burroughs Punch is no different—I will definitely be serving this one at Thanksgiving (though I may need to do a few small substitutions based on what I can get my hands on). Give it a try for your next party!
Burroughs Punch
1 part Beefeater 24 Gin
1 part Sloe Gin
1 ½ parts lemon juice
½ part orange juice
¼ part simple syrup
1/8 part marmalade
1 ½ parts Belvoir spiced berry cordial
3 parts chilled Earl Grey tea
2 parts Prosecco
Mix first 8 ingredients in a punch bowl and chill with ice. Add Prosecco and garnish with berries, citrus wheels, plums, and grated nutmeg.
October 29, 2009
Pumpkin cocktails are a no-brainer for a Halloween party or Fall get-together. One easy way to get that pumpkin flavor is with Hiram Walker Pumpkin Spice. Here’s a couple of tasty drinks that call for the seasonal liqueur:
Pumpkin Eater:
3/4 oz. vodka
3/4 oz. Hiram Walker Pumpkin Spice
1/2 oz. Amaretto
3/4 oz. Irish Cream Liqueur
Fill a highball glass with ice. Pour ingredients as listed and stir.
Hot Pumpkin:
1 oz. Hiram Walker Pumpkin Spice
1/2 oz. Kahlua Coffee Cream
Fill with hot coffee
Preheat mug. Pour ingredients as listed. Garnish with a dollop of whipped cream and sprinkle with pumpkin pie spice (you know you’ve got some lying around!). Enjoy!
October 28, 2009
I just had to squeeze this one in before the month’s end. I love using pears in cocktails, especially during Autumn. This one’ s from Max Warner, and could work great for groups this Halloween. Just pre-make a large batch (save the Champagne topping till it’s serving time of course) and keep ‘em comin’! Cheers!
October Cocktail
1 ½ oz. Chivas Regal 12 yo
¾ oz. Pear Puree
½ oz. Passionfruit Puree
¼ oz. Passionfruit Syrup
Brut Champagne to top
Combine ingredients in a cocktail shaker filled with ice and shake thoroughly. Strain into an ice-filled Old Fashioned or Punch glass. Top with Champagne and garnish with a pear slice. Enjoy!
October 27, 2009
There’s something about Absinthe that just fits with Halloween. It’s mysterious, it’s romantic, it seems dangerous. Of course, if you drink the stuff properly (traditional ritual or quality cocktails) there’s nothing scary about it. But it’s still fun to play it up for the holiday. Here are a few Halloween-appropriate cocktail recipes from Pernod Absinthe. Enjoy!
Obituary Cocktail
• 2 parts Plymouth Gin
• ¼ part Dry Vermouth
• ¼ part Pernod Absinthe
Combine in iced tumbler. Stir well; strain into chilled cocktail glass; garnish.
Death in the Afternoon
• 3 parts GH Mumm Brut Champagne
• ½ part Pernod Absinthe
Add Pernod Absinthe into a chilled champagne flute. Add iced champagne until absinthe attains proper opaqueness.
Mad Mimosa
• 2 parts GH Mumm Brut Champagne
• 1 part Orange Juice
• ¼ part Pernod® Absinthe
Add ingredients to champagne glass.
Root of All Evil
• 1 part Pernod Absinthe
• 3 parts Root Beer
Fill cocktail glass with ice. Pour in Pernod Absinthe and top with a quality Root Beer
October 20, 2009
If you haven’t already, check out the contest Michael Dietsch is running over on A Dash of Bitters. He’s giving away a bottle of those rare Beefeater 24 bitters and this time any one with a blog can participate. The rules are simple & entering won’t take you that long! Click through here to read the contest announcement & rules.
Good Luck!
October 20, 2009
That’s right, folks. I’m officially back in the saddle and ready for another tasty tipple. This one calls for a new client of mine—Pernod Absinthe. I discovered it while perusing the internet & found it comes from mixologist Stephen Cole of the Violet Hour in Chicago. I’ve heard such great things about the Violet Hour—it’s definitely a can’t-miss bar in Chi-town. I haven’t had a chance to try this one yet but I’m truly intrigued.
Rimbaud’s Left Hand by Stephen Cole of The Violet Hour
1 part Pernod Absinthe
1 part Benedictine
1 part Aperol
1 part lemon juice
1 part pineapple juice
1 egg white
Rose water
Combine ingredients in a mixing glass, shake first without ice. Shake with ice and strain into a coupe glass with sidecar. Garnish with drops of rose water in the center.
Cheers!
October 9, 2009
Fall is upon us here in the Northeast, and that makes me yearn for a hot cup of coffee, cider, or tea…with a little something extra thrown in. Who doesn’t love a nice Irish Coffee (with a bit of Jameson) when the weather turns cool?
If you’re in a similar mood, check out Kahlua Coffee Cream. It’s only on shelves for a limited time and it’s absolutely, rock-your-face-off, delicious in coffee. You can fancy-it-up with a dollop of whipped cream and chocolate shavings or just throw an ounce into your travel mug of coffee to have while enjoying a walk in the park, apple-picking, corn mazes, football games and other autumn activities. I do not condone taking your travel mug of booze to, say, the office, but then again that’s your business. 
Enjoy!
October 6, 2009
Yep…I’m still on vacay, folks. Miss me? I’ll be back soon.
But in the meantime, check out this post by Doug Winship over at the Pegu Blog. Doug’s from Ohio and his careful eye discovered that Kahlua Coffee Cream’s bottle says it’s sold at a higher proof in Ohio than it is elsewhere. Why? Well, click through and read up to find out!
