Tag Archives: drinks of summer

Friday’s Feature Cocktail – Cinn & Pom Iced Tea

I’m on top of my game! For two weeks in a row I’ve got back-to-back Friday’s Feature Cocktail posts. It also appears that I’ve got back-to-back fabulous Iced Tea recipes. I wish I could say that I had planned for this Iced Tea duo, but fate (and Iced Tea Day) would rather have acted on its own.

A refreshing follow up to last week’s Peach Iced Tea is this crisp Cinn & Pom Iced Tea. Featuring the delicious combination of freshly brewed green tea, pomegranate juice and Hiram Walker’s Original Cinn cinnamon schnapps (direct off earning a Silver Medal at the San Francisco World Spirits Competition), this drink blends together some of the best flavors of both summer and autumn. Here’s the recipe:

Cinn & Pom Iced Tea

Brew tea a package indicates. Chill tea and build in a Collins glass over ice.

Enjoy this Iced Tea recipe all month long or, conversely, make this drink in a coffee mug and serve warm with your freshly brewed hot tea.

Cheers!
SJ

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Prep for Rum Day: Beachcomber

Photo from Hawaiiangatherings.com

You can’t talk about rum and its post-prohibition popularity without mentioning the name Ernest Beaumont-Gantt.

“Ummm…Who?” you may ask.

Gantt, better known as Donn Beach, was one of the pioneers of the Tiki phenomenon of the 1940s and 50s. He opened a successful Hollywood restaurant, Don the Beachcomber, and concocted such famed drinks as the Zombie.

It seemed more than appropriate to dedicate a post today to Donn Beach as today is National Rum Day; Beach’s cocktails turned the rum category from the foreign and exotic to something of a staple. So today, I’m offering up the Beachcomber cocktail as a fitting Tiki tribute to Donn Beach.

Beachcomber (from our friend Robert Plotkin’s recipe database at AmericanCocktails.com)
1 ½ oz. Light Rum
¾ oz. Raspberry Liqueur
½ oz. Triple Sec (I use Hiram Walker)
½ oz. Rose’s Lime Juice
1 ½ oz. lemon sour mix
Pour the ingredients into an iced mixing glass. Shake and strain into a specialty glass with ice. Garnish with a limed wedge.

Cheers!
SJ

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Prep for Rum Day: Between the Sheets

Cocktail Culture is bringing you a slew of rum-based recipes in preparation of National Rum Day on August 16. This first post is a reprint of a previous CC entry, as it is one of the most widely read posts on our site.

Google “Between the Sheets” and you’ll probably find an ad from Bed Bath & Beyond, a lingerie fashion show article, and a few NSFW sites. Learn from the mistake I made and google “Between the Sheets cocktail” instead if you’re looking to find a few great articles on this tasty tipple.

I first read about Between the Sheets on the White On Rice Couple blog. It sounded delicious, yet simple, and their wonderful photography made it look all the more appealing. A variation on the Sidecar, this cocktail was created at Harry’s New York Bar in Paris during the 1930’s (according to Jay over at Oh Gosh! And trust me, he knows what he’s talking about). Here it is—

Between the Sheets

¾ oz. Cognac (I like Colleen’s suggestion to use Apricot Brandy instead!)

¾ oz. Light Rum (Appleton Estate White)

¾ oz. Triple Sec (Hiram Walker)

½ oz. Lemon Juice

Shake ingredients well in a cocktail shaker filled with ice. Strain into a chilled cocktail glass and garnish with a lemon twist.

Cheers!
SJ

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Drinks of Summer: The Bloodhound Cocktail

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

Is there any flavor that says “summer” quite like strawberry? Not for me. I love using fresh strawberries in my cocktails—especially with gin. It’s light, it’s sweet, a little bit tart, it’s summertime perfection.

The Bloodhound cocktail, is an easy-breezy drink that employs three bar staples: dry vermouth, sweet vermouth, and gin. Throw in some fresh strawberries when you have them on hand and you’ve got yourself one fine drink. I found this little lovely while thumbing through The Savoy Cocktail Book, then immediately checked out Underhill Lounge to see if Eric Ellestad had covered it yet. Sure enough, he did, and the recipe I include below is actually adapted from his modernized take on it. Enjoy!

The Bloodhound Cocktail

¾ oz. Dry Vermouth (Dolin)

¾ oz. Sweet Vermouth (Martini & Rossi)

1 ½ oz. Beefeater Gin

2-3 crushed strawberries

Shake ingredients in a cocktail shaker and strain into a chilled cocktail glass.

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Drinks of Summer: Between the Sheets

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

Google “Between the Sheets” and you’ll probably find an ad from Bed Bath & Beyond, a lingerie fashion show article, and a few NSFW sites. Learn from the mistake I made and google “Between the Sheets cocktail” instead if you’re looking to find a few great articles on this tasty tipple.

I first read about Between the Sheets on the White On Rice Couple blog. It sounded delicious, yet simple, and their wonderful photography made it look all the more appealing. A variation on the Sidecar, this cocktail was created at Harry’s New York Bar in Paris during the 1930’s (according to Jay over at Oh Gosh! And trust me, he knows what he’s talking about). Here it is—

Between the Sheets

¾ oz. Cognac (I like Colleen’s suggestion to use Apricot Brandy instead!)

¾ oz. Light Rum (Appleton Estate White)

¾ oz. Triple Sec (Hiram Walker)

½ oz. Lemon Juice

Shake ingredients well in a cocktail shaker filled with ice. Strain into a chilled cocktail glass and garnish with a lemon twist.

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Drinks of Summer: English Afterthought

imbibe2This post is part of Cocktail Culture’s Drinks of Summer series, in which we will feature light & refreshing warm-weather cocktails.

I’m just now getting around to reading Imbibe’s Summer Drink Guide & I love the sound of this new cocktail from Michael Geist at The Edison in Los Angeles. Haven’t had the chance to try it yet but it sounds delicious. Adding ginger beer to the grocery list this weekend! Cheers!

English Afterthought by Michael Geist

2 oz. Gin

1/2 oz. St. Germain

1 Tbsp. fresh blueberries

1 Tbsp. fresh ginger, peeled and finely chopped

Ginger beer

Ice cubes

Muddle blueberries and ginger in glass. Fill glass with ice, then add gin and St. Germain. Stir, top with ginger beer and garnish.

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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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Drinks of Summer: Simple Sangria

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

Summer is the season for outdoor entertaining—I can hardly keep count of all the picnics, BBQ, and backyard shin-digs I’ve been invited to this year!

If you’re playing host or hostess to a group this weekend (or any other this summer, for that matter) you’re probably wondering how to stock your bar. Sure, beer & wine are great but a cocktail would be fantastic. Trouble is, you don’t want to be standing in your kitchen all night, shaking them up one at a time. That’s why pitcher or punch bowl drinks are ideal for your next party! Here’s a delicious and simple Sangria recipe. For ice, try freezing water in a bundt cake pan, so it melts slowly and doesn’t water down the whole bowl too quickly. Cheers!

Blushing White Peach Sangria

1 bottle White Zinfandel
1 ¼ cups Hiram Walker White Peach Schnapps
1 ¼ cups fresh Pineapple Juice
1 ½ cups fresh Sour Mix
1 cup Club Soda
10 Fresh Peach slices
20 Fresh Pineapple Chunks

Combine ingredients in a Punch Bowl & stir well. Add ice (from the bundt cake pan) till the bowl is ¾ full.

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Drinks of Summer: To Top It Off

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

I’m going to pretend for a moment that I feel at all in the “summer” mood. It’s been tough around here lately—lots of rain and no sign of an end! But here’s the thing—you know we’re going to have to pay for all this rain later (and balance it all out) with a severe heat wave and drought conditions in July. And when that time comes….you’ll have the perfect drink in hand.

Once the warm weather hits, you can always count on finding a bottle of champagne in my fridge. And it’s not because I love to drink it as is (which, by the way, I sure do). I love topping off summer cocktails with a little bubbly to make it light and refreshing!

Here are a few from Beefeater. A brand-spanking-new Beefeater 24 cocktail by Dan Warner, and an old classic I will surely be partaking in while in New Orleans (French 75 bar @ Arnaud’s…here I come!). Keep these recipes on hand, and a bottle of bubbly chilled for when the clouds subside at last. Cheers!

Montford Spritz

1 oz. Beefeater 24 gin

1 oz. Noilly Ambre

1 oz. Aperol

2 dash peychauds bitters

2 oz. champagne

Build first four ingredients in a wine glass. Add ice & stir. Top with champagne and garnish with a grapefruit twist.

French 75

1 oz. Beefeater gin

½ oz. Lemon Juice

½ oz. Hiram Walker Triple Sec

Top with Champagne

Combine the first three ingredients in a cocktail shaker filled with ice. Shake thoroughly and strain into a chilled champagne flute. Garnish with a lemon twist.

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Drinks of Summer: The Margarita

MargaritaEtchPalmThis post was written by our wonderful new intern Kayla Joyce, as part of the Drinks of Summer series on Cocktail Culture.

With the first day of summer only 13 days away, and the warm weather soon to come (I hope!), it’s time to start thinking about those refreshing summer cocktails that bring us a taste of paradise.  A personal favorite of mine, also one of the most popular cocktails in the U.S., is the margarita.

I’m sure you’ve all heard the various tales of the origins of the margarita. I’m not going to pretend to know which story to believe, but the most common piece of information I found was that it was created around the 1940’s, making the margarita over 50 years old. Whether it was Margarita Sames in 1948 creating her own favorite concoction, or a bartender creating it for some girl named Margarita, I appreciate their work!

One of the great things about the margarita is that the possibilities seem endless. You can drink your margarita frozen, straight up, or on the rocks, and add any fruit flavor you desire.  If you’re looking for something new to shake up your old margarita (no pun intended), some common flavors are: Strawberry, Mango, Banana, Raspberry, Melon and Peach, but I give you permission to experiment further.

Classic Margarita: (This is where it all started folks)

1 ½ oz. Tequila

1 oz. Hiram Walker Triple Sec

¾ oz. fresh squeezed lime juice

¼ oz. simple syrup

Combine ingredients in a cocktail shaker filled with ice. Shake vigorously and strain into an iced margarita glass (you can salt the rim if you prefer). Garnish with a slice of lime.

There are some cocktail purists who scoff at the idea of tampering with the classic margarita recipe & claim there is no such thing as a “Mango Margarita.” While that may be true to some degree, I think we’re getting caught up in linguistics, here.  Perhaps it would be more correct to call the drink “A mango cocktail that’s a take on a margarita” but that’s a mouthful, especially when you’re parched and begging the bartender for a refreshing libation.

Another point of contention for cocktail enthusiasts is the use of blenders with summer drinks (especially Margaritas). While the classic Margarita doesn’t call for blending, I don’t see anything wrong with whipping up an icy frozen cocktail with fresh fruit and good booze! The blender’s just gotten a bad reputation because it’s been used to create sickly-sweet concoctions made with poor-quality ingredients. The blender is back, baby. Just ask Tony Abou-Ganim.

Frozen Hawaiian Margarita:

1 ½ oz. Tequila

½ oz. Hiram Walker Triple Sec

2 oz. fresh strawberries

2 oz. fresh pineapple

¼ oz. lime juice

¼ oz. simple syrup

Pour the ingredients into a blender with a cup of ice. Blend until smooth and pour into a chilled margarita glass. Garnish with a pineapple chunk & enjoy!

Triple Sec is obviously a main ingredient in most Margarita variations so if you don’t have any on hand, get out and grab some! Our triple sec has seen some wonderful reviews over past few months. Check them out!

Drink Hacker Review: Hiram Walker Triple Sec

Liquor Snob Review: Hiram Walker Triple Sec

Cocktail Hacker: Hiram Walker Triple Sec vs. Cointreau

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