Seasonality serves as inspiration in many cocktail recipes and no drink sings the praises of summertime more than the mojito.Taking inspiration from this classic rum cocktail recipe, the folks at Hiram Walker have toned down the number of ingredients, but amped up the flavor with their creative summer recipe, Mini Mojito.
The MiniMo or Mojo, as I have fondly started calling this short drink, truly is a fun summer treat. Plus, it is beyond simple (and easy on the wallet!) to serve up for a group of friends. Here is your grocery list to get you started:
- Hiram Walker Peppermint Schnapps
And to prepare a round of Mini Mojitos, follow these three easy steps:
- Shake one part Hiram Walker Peppermint Schnapps in ice and strain into a rocks glass.
- Cut your lime into wedges and coat one side in your sugar.
- Enjoy the schnapps and immediately bite into the sugar-dipped lime wedge.
I know. But don’t raise that eyebrow just yet. Not after all those Jameson pickle backs you’ve downed once upon a Thursday night at the watering hole…
Try it for yourself and leave me your feedback. The Mini Mojtio is refreshingly tasty.
On the heels of the summer solstice occurring this week, Beefeater Summer Edition gin is sponsoring tonight’s session of Thursday Drink Night. TDN is the brainchild of The Mixoloseum, home to a group of the most admired cocktail and spirits bloggers in the industry. Bloggers, aficionados, and home enthusiasts alike will gather in the chat room to discuss the limited edition gin and sample it in a variety of original drink recipes.
Never been to the Mixoloseum chat room before? Well, Thursday Drink Night is the perfect opportunity to check it out! And, new members are always welcomed. Just proceed to the web site, create a user name and password and – voila! – you’re logged on. The event gets underway around 7:00 p.m. (Eastern time) and lasts into the wee hours of the morning. If you’re not around for the chat, you can also follow the action in the Mixoloseum via Twitter. I’m sure I’ll be tweeting up a storm as well.
Join us early in the evening, if possible, to catch Pernod Ricard’s Director of the Gin Portfolio, Clare Kanter, as she shares with us her insights and admiration for the Beefeater line of gins. It’s an evening not to be missed!
We hope to see you in the chat room!
You know those old sayings that everyone told you while you were in college? Those “Enjoy it now, before it’s all over” kind of sayings? I wish I had paid more attention to them.
It’s been quite the action-packed year for me in the 13 months since earning my degree, but never has it hit me as hard as it is right now. You see, most of my friends here in Connecticut are graduate students. And, while I am not at all envious of the tiresome amounts of work they have day and day out, I am incredibly jealous of them all for one reason and one reason only: summer vacation.
So while all of my friends will be departing on cruises, visiting with family, or laying at the beach ON A WEDNESDAY, I get to work and make myself a cocktail (even though this recipe is portioned for two – don’t judge, enjoy responsibly). The Glitter Island cocktail is a frozen treat full of flavor reminiscent of those (long-gone) days of summer vacation. Get exotic with the garnish – pineapple is a good start, but think of adding ingredients such as kiwi, papaya, guava, mango or fruity sorbet.
Glitter Island (2 servings)
1 cup frozen sliced peaches – unsweetened
2 parts Malibu Island Melon Flavor Caribbean Rum
2 parts Hiram Walker Peach Flavored Schnapps
2½ parts Pineapple Juice
1½ parts Apricot Juice
Skewered Pineapple Garnish
Place all ingredients in blender except champagne and garnish. Blend until mixture is completely smooth. Divide between two decorative glasses. Top each glass with Brut Champagne. Garnish with skewered pineapple.
Who’s jealous of whom now?
Stephanie (Glitter Island) – 1
Friends in Grad School (Did somebody say dissertation?) – 0
Cocktail Culture’s going to keep the gin drinks coming with “24 drinks with Beefeater 24,” a warm-weather series that’ll stretch through summer and provide you with some delectably light cocktails.
Man, I’m a sucker for an egg white cocktail. Last week I shared the Sea Fizz cocktail, and now I’ve got another foam-topped summer treat to share. Bonus—the ingredients should all be relatively easy to get your hands on. Just make sure to shake the daylights out of this one with plenty of ice (so the egg white doesn’t deflate in your drink). It’s a keeper, for sure!
2 oz. Beefeater 24 Gin
1 oz. fresh-squeezed lemon juice
1/2 oz. Benedictine
1/2 oz Simple Syrup
2 dashes Angostura Bitters
1 egg white
Shake all ingredients vigorously with ice and strain into a chilled glass. Garnish with an orange wedge and cherry.
This time of year, New England is blessed with some pretty gorgeous weather days (in fact…today is one and it’s a bit of a struggle to keep myself from looking longingly out the window). But I was spoiled earlier this week, when, on a rare day-off, I spent some time in Watch Hill, Rhode Island. Such a gorgeous, charming little village by the sea! Or a summertime playground for rich, WASP-y types (depending on your perspective). But there’s no denying it’s lovely. I even contemplated spending an evening at the stunning Ocean House (pictured here)…until I found out it’s $750/night! YIKES!
I was surprised to find a local watering hole carrying Pernod Absinthe (not a likely find in these parts) and it got me thinking that the ambiance was just right for the Sea Fizz cocktail. Too bad they weren’t carrying eggs behind the bar (again, not at all a surprise around here). Still, the trip inspired me to fix one up at home to enjoy, and that I did! It’s simple, light, and refreshing-much like the name suggests. And since I’m in a good mood-I’ll share 😉
The Sea Fizz
1 part Pernod Abisnthe
1 part Simple Syrup
1 part Fresh Lemon Juice
1 egg white
Shake ingredients (sans egg white) in a cocktial shaker filled with ice. Add the egg white and shake vigorously. Fine strain into a rocks glass filled with ice. Enjoy!
My friend Mary makes a mean mudslide. (Yup, try saying that one five times fast…)
It’s true though. Mary is a friend of mine who – while not slaving away in graduate school – is a bartender part-time at The Counter, a California-inspired burger joint transplanted in New England. On a recent outing for dinner, my beau and I visited Mary and were (shockingly) surprised when I still somehow had room to imbibe in a milkshake for dessert.
I was giddy at the Kahlúa-spiked delight Mary presented to me. When I asked about her creation, she gave me this recipe: 1 oz. Kahlúa, 2 oz. Vodka, 1 oz. Bailey’s, then “ Add ice cream and milk, maybe some chocolate (syrup) to darken things up a bit and you’re set to go!” Then, of course, there is the whipped cream, which I can do with or without. Simple enough. “Mary’s Mudslide”, as we have since dubbed it, was a tremendous winner in my eyes (or, rather, stomach).
And then I started thinking of other variations to the mudslide that would taste just as scrumptious in the warm-weather months. I think this Hiram Walker goodie will do just the trick:
1 part Kahlúa
1 part Absolut Vodka
1 part Irish Cream Liqueur
½ part Hiram Walker Crème de Banana
1 part milk
Combine with ice (or ICE CREAM!!) in a blender and blend until smooth. Serve with a straw (I think a pint glass is your best bet, but a hurricane glass works as well).
Have you grabbed your bottle of Limited Edition Beefeater Summer Gin, yet? Of course you have—you’re a smart little cocktailian. Wondering what to do with it now? Give classic gin cocktails a seasonal twist by subbing in Beefeater Summer, for starters. Then, try out some signature cocktails with the new product.
The Summer Flower was served up at a recent Beefeater Summer Gin bash in New York, where even the mad hatters got festive for summer and donned some pretty spiffy summer chapeaus. The cocktail calls for Hibiscus syrup, which kicks-up the floral notes that are already present in Beefeater Summer Gin. It’s light and delicious-here’s the recipe:
Summer Flower by Jamie Gordon
2 parts Beefeater Summer Edition
1/2 part Hibiscus Syrup
3/4 part fresh lemon juice
1 dash orange bitters
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with lemon zest.
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