November 20, 2009
Like red cups at Starbucks and tinsel in Main Street shop windows, the Hiram Walker seasonal display in your local liquor store is a surefire sign that the holidays are on their way (though I personally refuse to speak of Santa until my Thanksgiving turkey is fully digested). Perhaps you’ve seen these Gingerbread and Pumpkin Spice bottles decked-out and prominently placed at your local retailer? Do yourself a favor and pick up a bottle or 10 for this season because I’m going to be hitting you with some great cocktails to share with friends and family.
For instance, several of you may be kicking back with a nice cocktail this evening (TGIF!) and may I suggest Cheri Loughlin’s Rocky Mountain Ginger Crisp? Spicy seasonal goodness! You’re welcome!
Rocky Mountain Ginger Crisp – created by Cheri Loughlin
1 part Premium Whiskey
1/2 part Hiram Walker Gingerbread Liqueur
1-1/2 part Apricot Nectar
1-1/2 part Sparkling Sake
Skewered Crystallized Ginger Round Garnish
Combine Whiskey, Hiram Walker Gingerbread Liqueur, and Apricot Nectar in a mixing glass. Stir. Pour into a highball glass over ice. Top with Sparkling Sake. Garnish with skewered crystallized ginger.
November 18, 2009
Beefeater 24 has added to its already impressive awards tally by winning Best New British-Made Product at the 2009 Class Bar Awards announced in London on November 10, reflecting the popularity of Beefeater 24 with leading mixologists.
The award recognizes innovation and excellence of a new product made in the UK and launched within the last 18 months. In the 13 months since its launch, Beefeater 24 has already been awarded the prestigious Greenalls Gin Trophy by the International Wine & Spirits Competition (IWSC) as well as gold medals at the International Spirits Challenge and Gin Masters.
November 18, 2009
Hal from A Muddled Thought has been busy with a bottle of Pernod, and he’s got the goods to prove it—four great new recipes. Below are a couple to get you started, but be sure to visit his site for the full post with drink photos and more wonderful cocktail recipes!
By the way, a new website is up and running for Pernod Absinthe (as of…like…right now!). It features history, art, and of course—cocktails! Learn more at www.pernodabsinthe.com
Anise Warm Toddy by Hal Wolin
¼ oz Pernod Absinthe
1 ¼ oz Laird’s Bonded Applejack
1 oz Buffalo Trace Bourbon
¾ Apple Cinnamon Syrup
2 Dash Peychaud Bitters
Add to 6 oz of Heated Strong Chai Tea in a Snifter or Toddy Glass. Garnish with Burnt Orange Zest.
Mad Dog’s Warming Winter Punch by Hal Wolin
½ oz Pernod Absinthe
¾ Batavia Arrack
1 Dash Bokers Bitters
2 oz Rhum JM
6 oz Blood Orange Tea
Barspoon Demerara Sugar
Serve in Snifter or Toddy Glass. Place one Barspoon of Demerara Sugar in bottom of snifter.
Combine all ingredients and Warmed Blood Orange Tea in Snifter and Stir.
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!
Like red cups at Starbucks and tinsel in Main Street shop windows, the Hiram Walker seasonal display in your local liquor store is a surefire sign that the holidays are on their way (though I personally refuse to speak of Santa until my Thanksgiving turkey is fully digested). Perhaps you’ve seen these Gingerbread and Pumpkin Spice bottles decked-out and prominently placed at your local retailer? Do yourself a favor and pick up a bottle or 10 for this season because I’m going to be hitting you with some great cocktails to share with friends and family.
