Tag Archives: Beefeater Gin

Fight Slow Mondays with a Sloe Gin Fizz

The weekend is over and another work week is here. Sometimes those Monday blues creep up, intimidating and hard to shake, but the good news is, you have survived the week day and are one day closer to a holiday weekend (yay)! So rather than sulking at home after work, celebrate the little victories of today and combat your Slow Monday Blues with a bubbly and refreshing Sloe Gin Fizz.

Refreshing Hiram Walker Sloe Gin Fizz

Refreshing Hiram Walker Sloe Gin Fizz

Sloe Gin Fizz

  • 1 part Hiram Walker Sloe Gin
  • 1 part Beefeater Gin
  • 1 part Fresh Lemon Juice
  • 1 part Simple Syrup
  • 5 parts Soda Water

Combine ingredients and serve on ice in a highball glass. 

Enjoy!

-KJ

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…Winter’s Not Over Yet

As to be expected for New England weather, the end of February does not mean the end of the cold. Just as we have experienced with the beginning of the previous few months, March is expected to begin with another round of snow. With the pavement finally showing again in my driveway, but the green grass still a distant memory, I have decided to get my fix of green through cocktails (which will also be a great prep for the lovely holiday of St. Paddy’s Day just a couple short weeks away).

Here are a couple green cocktails to chase away my winter blues…

Emerald City Martini

  • 1 part Hiram Walker® Melon Liqueur
  • 1 part Malibu®
  • ½ part Hiram Walker® Black Raspberry

Shake and serve straight up over the Black Raspberry at the bottom of the glass. Garnish with fresh mint leaves.

Minty Sangria

(can be served as a pitcher)

  • 3 parts Brancott Estate Sauvignon Blanc
  • 3 parts peach nectar
  • 1 part Absolut Mandrin
  • Several mint leaves (for every one serving, use 8-10 mint leaves)

Directions: Slap the mint leaves between your palms to release oils, then drop into glass.  Add ice and remaining ingredients and stir.

Green Delight

  • 1½ parts Hiram Walker® Melon Liqueur
  • 1 part Beefeater® Gin
  • 1 part Hiram Walker® Triple Sec

Shake all the ingredients together in a cocktail shaker with ice. Strain into Martini glass. Garnish with orange wheel.

Green Delight

Enjoy and if you’re in New England, stay warm!

-KJ

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Super Bowl Sippers

It’s that time again! Time for you to pile onto your friend’s couch and load up on all of the best chips/dips/apps/finger foods/etc. you possibly can. Since all of the salty, greasy, delicious food will most likely leave you thirsty, here are some delicious and festive cocktails to help you wash down your feast with:

Seahawk  Celebration
•    4 cups ABSOLUT vodka
•    2 cups Hiram Walker Triple Sec
•    2 liters ginger ale
•    1/2 cup fresh cranberries (whole)
•    3.5 liters cranberry juice
•    2 cups orange juice
•    2 limes (sliced)
•    2 oranges (sliced)
Mix ingredients in a large serving bowl. Serve over ice in a rock glass. (multiple servings)

 
Berry Bronco
•    3 Parts Brancott Estate Sauvignon Blanc
•    3 Strawberries, Chopped
•    1 Part Beefeater Gin
•    Agave Nectar To Taste
•    Juice Of ¼ Of A Lemon
In the bottom of a mixing glass, muddle the strawberries in the lemon and agave nectar. Add remaining ingredients and shake well with ice. Strain over ice into a wine glass.

Enjoy and happy watching!

-KJ

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TOTC: Juniperlooza!!!

The view walking in!

Sorry for the delay, but I would be remiss not to share with you the last, but certainly not least, event that we attended while down in New Orleans for Tales of the Cocktail. After countless tastings and events from Wednesday afternoon through Saturday, I began to feel the exhaustion kicking in, and I questioned whether or not I would be able to make it to the Juniperlooza party Saturday night, sponsored by the Pernod Ricard Gin Portfolio. Luckily, I had my Tales Veteran counterpart, Stephanie, with me, giving me pep talks that yes, I could make it, and no, this was not a party I wanted to miss!

Juniperlooza Guide description of Live Talent

As we pulled up to the venue I saw food and drink trucks lining the perimeter of an outdoor patio, and I could hear the live music blasting from inside the venue (do we have any fans of Aloe Blacc out there, I can tell you he was AMAZING)! As I walked around I expected the same 3 or 4 cocktails to be served at each of the drink carts, but I was extremely wrong! There were 25 different cocktails, each made with one of the gins in the Pernod portfolio (Beefeater, Beefeater 24, and Plymouth) mixed up fresh, on site by 42 incredible bartenders (get ready for some name dropping folks) such as Jim Meehan, Tony Abou-Ganim, Lynnette Marrero, Erick Castro, Jason Littrell, Kenta Goto and many more!

I tried my best to sample each of the drinks, (keyword being sample), but have to report that I did not make it through all 25. I can tell you that some of my favorites included the Clover Shrub, created by Jim Meehan, the French 75 ‘Tony Style’, created by Tony Abou-Ganim, and of course, a classic Tom Collins.

Delicious Pernod Gins served at Juniperlooza

Tom Collins

  • 2 Parts Plymouth Gin
  • .75 Part Fresh Lemon Juice
  • .75 Part Simple Syrup
  • Cub Soda

Shake all ingredients with ice, except club soda. Pour over fresh ice into a highball glass. Top witih club soda. Garnish with a lemon wedge.

This was such an all around memorable event, from the performances, to the atmosphere of the venue, to the amazing cocktails themselves, and I cannot wait for next year 🙂  -KJ

Mr. Aloe Blacc performing live!

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Cawffee Tawlk

Dear Cocktail Culture Reader,

My name is Stephanie and, as the newest contributor to the Cocktail Culture blog, I wanted to take a moment to introduce myself in hopes that you get to know me a bit better.  Here are three things that you must absolutely know about me:

  1. I am a sports nut! Talk to me about football, tennis, basketball, soccer, baseball, college sports – I promise, I’m all ears!
  2. My music preferences are wide and varied, but I always love myself a bit of good ol’ 80s metal (a la Van Halen, Bon Jovi, Mötley Crüe)
  3. I am addicted to coffee. Hands down, cannot last through the morning (or afternoon) without it. I need more than a cup to get my daily ‘jolt’. I drink only black. I have invested a small fortune into Starbucks. You get the picture, right?

So while I could write an entire novel on how David Lee Roth is a better front man 1000x more than Sammy Hagar, I’ll dabble into something more relevant: coffee cocktails. So toss the energy drink aside and try one of these enticing java drinks instead.

Hazelnut Coffee

  • 1 part Hiram Walker® Hazelnut Liqueur
  • ½ part Kahlua®
  • 4 parts hot coffee
  • Splash of cream

Combine ingredients and serve in a coffee mug.

Black Bomber

  • 1 shot espresso
  • ½ part Hiram Walker® Anisette
  • 1½ parts Beefeater® Gin
  • Dash orange bitters (optional)

Pour the espresso into an empty shaker. Add Anisette, gin & optional bitters. Fill with ice, shake and strain into a chilled martini glass. Garnish with 3 espresso beans.

Triple Shot Café Latte – created by Cheri Loughlin

  • 3/4 part Hiram Walker® Coffee Flavored Brandy
  • 1/2 part Hiram Walker® Amaretto Liqueur
  • 3/4 part Hiram Walker® Blackberry Flavored Schnapps
  • 3 parts Half & Half

Combine liquids in a cocktail shaker with ice. Shake to blend and chill.  Strain into a goblet over fresh ice.

I also hope to get to know you better as well. Shoot me an email or add me on Twitter @stephaniejerzy. I look forward to connecting and chatting cocktails in the near future.

– SJ

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Drinks of Summer: Ramos Gin Yum

Ramos Gin FizzThis post is part of Cocktail Culture’s Drinks of Summer series, in which we will feature light & refreshing warm-weather cocktails.

My latest drink obsession—I love a Ramos Gin Fizz! Now, the TOTC session with Audrey Saunders was not the first time I’ve tried a Ramos Gin Fizz but it was the first time I realized how fantastically awesome they are. I haven’t been able to get them off my mind since. It is, by far, my favorite gin drink at the moment. Reese, over at Cocktail Hacker did a great write-up of the RG Fizz recently, with delicious-looking photos, so check him out.

Here’s the recipe I prefer:

Ramos Gin Fizz

1 tbsp. superfine sugar

3-4 drops orange flower water

Juice of ½ lemon

Juice of ½ lime

1 ½ oz. Beefeater gin

1 egg white

2 tablespoons heavy cream

Seltzer

Combine all ingredients (except seltzer) in a cocktail shaker with ice. Shake very well (like…you better shake your arm off and freeze your hands) and strain into a Collins glass. Top with Seltzer and stir. I also like it garnished with an orange slice like Reese used in his.

This is not an easy drink to make but, as an occasional treat, I think it’s well worth the time and effort. It’s a great-tasting cocktail with a wonderful history (read Paul Clarke’s article from way back when to read up on all that and more). So if you’re feeling ambitious this weekend and can get your hands on some orange flower water, you’ve absolutely got to try this!

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Friday on the Fly

CIMG3633First of all, apologies for the break in writing here. I know I’ve got plenty more to cover as far as Tales of the Cocktail is concerned, but things have been a little crazy. It’s been non-stop for 11 days straight now, and for at least two weeks I haven’t gone grocery shopping, done any laundry, or even washed any dishes. My life is in temporary disarray, but have no fear—I’m back and ready to spill more Tales details!

The Cocktails that Made Gin Famous

Let me tell you what I love about working with gin brands—the accents. I’m just a sucker for a British accent. It’s smart, it’s sexy, it’s hilarious & charming! No one ever says that about “American accents.” Anyway, the accents were a huge plus in The Cocktails that Made Gin Famous session, but the content was also key. The panel featured Tal Nadori of Genever, Angus Winchester of Tanqueray, Dan Warner of Beefeater, and Simon Ford of Plymouth.

One after another, they presented the history and progression of the gin category (starting with Tal and Genever, of course) and the cocktails that made the spirit shine along the way. My personal favorite was the White Lady, presented by Dan. He mentioned there’s a “perfect” version of the cocktail that subs Peach Brandy in for Cointreau. Sounds delish!

On the Fly Competition

What a great idea for a competition! The brainchild of Jeffrey Morgenthaler,  this event pulled together great mixologists and spirits writers from across the country and challenged them to make the best cocktail they could using the ingredients from their Swag Bag! CIMG3643Ingredients included everything from Tea Forte to BBQ sauce, and the only other catch was that they had to use ½ oz. of either Grand Marnier or Navan. They had thirty minutes to do their work, which left some of the audience wishing Alton Brown was there to give us the play-by-play and show different camera angles of the bartenders in action.

I need more details on the winning cocktail, but I can say it was crafted by Giuseppe Gonzales of New York City. Other participants included:

Todd Thrasher-Washington, DC

Eric Alperin-Los Angeles (see Mohawk above)

Dave Wondrich-NYC

Neyah White-San Fran

Misty Kalkofen-Boston

Paul Clarke-Seattle

Ricky Gomez-New Orleans

CIMG3645 Caipirinha Competition

After the On The Fly competition, Steve & I headed over the Leblon Caipirinha Competition, which was really more of a party than a competition. The venue featured approx. 25 booths with USBG bartenders fixing up their “Caipirinha” submissions. I never got a clear read on who the winner was, but I think it might have me—because I love Cachaça & every cocktail I tried was fabulous.

One favorite of the night was Chris Stanley’s Ipanema Beachcomber. You’ll have to go bug him on his blog for the details, but I know it had Leblon, Herbsaint, Cinnamon Syrup, Angostura bitters, pineapple, and grapefruit. Yum!

We finished up the night with a Pimm’s Cup and a Sazerac at Napoleon House, a famous and historical watering hole that eluded us half a dozen times last year at Tales. Success!

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