Monthly Archives: September 2008

New Fall Flavors!

It’s that time of year again…my favorite. The air is crisp, the leaves are turning, there’s apple-picking, pumpkin-carving, and more. I love fall—I just wish it would last longer in New England. Usually we get about 3-4 nice autumn weeks and then— BAM!— it’s absolutely freezing. Enjoy it while you can! Hiram Walker has these great new flavors that are perfect for fall cocktails. Here’s a few that taste fantastic!

 

Pumpkin Chai

 

1 oz. Hiram Walker Pumpkin Spice

1 oz. Kahlua

3 oz. Cream

 

Combine ingredients in a shaker with ice. Shake vigorously & strain into an Old Fashioned glass filled with ice. Garnish with a lil’ dollop of whipped cream and you’ve got a spicy, tasty treat!

 

Gingerbread Cider

 

1 ½ parts Gin

1 ½ parts Hiram Walker Gingerbread Liqueur

1 part fresh sour mix

1 part unfiltered Apple Cider

1 part Cranberry Juice

 

Preheat mug. Pour ingredients as listed and stir. Heat it up in the microwave for 45-60 seconds until nice & hot. Garnish with a cinnamon stick and an orange corkscrew. Warm and delish!

 

Gingerbread Java

 

1 part Spiced Rum

1 ½ parts Hiram Walker Gingerbread Liqueur

4 parts Hot Coffee

 

Preheat mug. Pour ingredients as listed and stir (if you’re ridiculous like me, add some sugar). Top with whipped cream and a sprinkle of nutmeg. Sip on this while you’re serving up candy to those trick-or-treaters. Yum!

 

Check out the HW recipe database for more and keep these on-hand for the holiday season. By the way, there’s a little Gingerbread Liqueur cocktail recipe contest that’s underway among cocktail bloggers so I’ll keep you posted on what fabulous concoctions they create. Cheers!

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Show and Tell…

 

There’s a new site up called The Purveyor and you’ve got to check it out. It was created by a couple of mixologists in the UK with an awesome passion for cocktails. The site features a bar guide, where you can search bars in London and New York and get details and photos of the establishment. Great for city-visitors and even greater for those fortunate city-dwellers, who will learn they are always mere blocks from some of the greatest watering holes in the world. They’ve also got a pretty great recipe database which includes this little quickie—a Mai Tai you can make in less than a minute, perfect for when you’ve got thirsty party guests panting for more. Enjoy this tiki drink…it might be the last for awhile—Fall begins Monday!

 

The Purveyor’s Quick Mai Tai:

 

50ml Rum (They use Havana Club 7 yr old)

25ml Fresh Lime Juice

10ml Orange Curacao (You know I’d use Hiram Walker)

10ml Almond Syrup

5ml Gomme Syrup

 

Pour Rum and Lime Juice into a cocktail shaker filled with ice. Add Orange Curacao, Almond Syrup, and Gomme Syrup. Shake for 1 second and strain into an Old Fashioned Glass. Garnish with a sprig of mint and a lime wedge.

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Tokyo Rose

This one popped up in my email the other day and sounded delicious— couldn’t help but share. It’s one of those beautiful, froth-topped cocktails with an egg white in it.

Recipes calling for egg whites (from the Absinthe Suissessessessess to the Ramos Fizz) are everywhere these days, no doubt a result of the classic cocktail renaissance led by America’s best mixologists. But until I tried one for myself at Tales of the Cocktail (The Fraser River Sour) I have to admit I didn’t get it. I hate eggs. Why would I want them in my drink? And if I get in trouble for eating raw cookie dough (I do it anyway!) how is this ok?

            I’m here to tell you it’s ok to drink that frothy wonderfulness—and not just because I’ve been eating raw cookie dough for twenty years and haven’t died yet. No, I’ve done a little online research and found that although the FDA does not recommend it, you’re four times more likely to die choking on bar nuts (according to Jason Wilson of the Washington Post) than to die of salmonella contracted from drinking cocktails containing raw egg whites. The chances of getting salmonella are slim and slimmer still when you factor in the addition of alcohol. So drink up, friends—this egg’s on me!

 

The Tokyo Rose by Terence Miller

 

 3 muddled strawberries

1 oz. Hiram Walker Crème de Cacao (Dark)

1 oz. Vodka

½ oz. Absinthe

1 small egg white

 

Muddle strawberries in a cocktail shaker. Combine remaining ingredients and shake thoroughly. Strain into a chilled cocktail glass and garnish with skewered strawberry slices.

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