Driscoll’s Berries Inspire Fresh Cocktails

Posted on April 22, 2013 | 2 Comments

Driscoll's Berry Tour 113 - Driscoll's Strawberry

Driscoll’s strawberry picked fresh from Driscoll’s strawberry field. Driscoll’s berries are touched one time, picked ripe, placed in clamshell package and shipped fresh.

My recent “field to fork” berry education and taste excursion with Driscoll’s berries inspired one of my recent fresh berry cocktails. If you follow me on Twitter you may have caught several berry tweets straight from Driscoll’s offices and berry fields a few weeks ago. So you already know Driscoll’s invited me and a few others out to tour the Driscoll’s facilities and attend the Pebble Beach Food & Wine 2013 Grand Tasting event. Yum!

This isn’t just a photographic berry tour, though. There is a fresh berry cocktail with Driscoll’s berries at the end of the post, so stay tuned for a few seconds.

In no particular order: Ani Phyo, Kathy Casey, Tess Masters, Allison Kociuruba, Amy Roskelley, Natalie Monson, Dede Wilson, Maria and Josh Lichty, Jaden and Scott Hair, Cheri Loughlin, Kim Allen, Driscoll’s representatives

Driscoll’s strawberries in clamshell packaging. Driscoll’s introduced clamshell packaging to the marketplace in the early 1990’s.

When the Driscoll’s representative invited me on this tour I was psyched. I was already familiar with the product. Driscoll’s berries have occupied space in my fridge (and family’s bellies) for years. I could go on and on about the nutrient factor and how good Driscoll’s berries are for your health, but honestly I just know they taste good.

Driscoll’s blackberries are known as the “Cabernet of Berries” for their wine-like, earthy taste.

My favorite Driscoll’s berries by far are the blackberries. The blackberries I sampled while touring were incredibly juicy and HUGE! Definitely the Season’s Finest. I learned that berries should be Oslo Iced Tea Fresh Blackberry Cocktail stored optimally at 32 degrees to preserve freshness. But berries should be eaten at room temperature for optimum flavor.

I’ll be honest, I also love fresh blackberries ice cold, muddled and served liquid… as in fresh blackberry cocktails like Take Me to the Tropics Sangria, Berrily a Mojito and Oslo Iced Tea.

Driscoll's Berry Tour 113

Driscoll’s strives to grow the most amazing and sensory delightful berries an individual could possibly desire. Their commitment to consumer delight begins in a germ-free lab where technicians meticulously handle precious tiny seedlings with tweezers.

Driscoll's Berry Tour 087

Seedlings move to nurseries. Once these plants are ready, they are prepared for planting to other facilities.

Driscoll's Berry Tour 087

Driscoll's Berry Tour 138

The strawberry fields’ tour was spectacular with beautiful mountains in the distance.

Driscoll's Berry Tour 087

And yes, strawberries straight from the vine are indeed delicious! You can get that same picked-from-the-vine taste right at home. Remember, Driscoll’s berries are picked, packed and shipped while handling the berries one time only. Cold chain management is the key to preserving the integrity of their fruit.

About that cocktail I promised you…

Strawberry Fields Forever Cocktail 230

Strawberry Fields Forever – created by Cheri Loughlin

7 Fresh Driscoll’s Strawberries Strawberry Fields Forever Cocktail 254

1 ounce Fresh Lemon Juice

1-1/2 ounce Gin

3/4 ounce Elderflower Liqueur

1/2 ounce Simple Syrup

1 ounce Club Soda

Sugar & Lemon Slice

Fresh Strawberry Garnish

Swirl lemon slice around lip of rocks glass. Roll lip of glass in sugar. Refrigerate glass until use. Muddle strawberries in bottom of cocktail shaker. Add lemon juice, gin, liqueur and simple syrup with ice. Shake vigorously to blend. Strain into sugar rimmed rocks glass over fresh ice. Top with club soda. Garnish with fresh strawberry.

Strawberry Fields Forever tastes fresh, delicately sweet with hint of lemonade freshness with the slightest suggestion of tart.

FTC disclosure: This learning opportunity was paid for in full by Driscoll’s, but all post content, photography, commentary and opinion is completely mine.

Special thank you to Driscoll’s for inviting me along on this amazing journey. Follow Driscoll’s on Facebook and Twitter @driscollsberry.

Cheri Loughlin Beverage Consultant & Photography Services

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Posted in Cocktails, Driscoll's Berry

Tagged Blackberries, Club Soda, Driscoll's, Elderflower Liqueur, Fresh Berry Cocktail, Fresh Lemon, Gin, Pebble Beach Food & Wine 2013, Simple Syrup, St-Germain, Strawberries, Sugar

Take Me to the Tropics Sangria Recipe

Posted on April 19, 2013 | Leave a comment

A good Sangria recipe is one of the most adaptable drinks recipes one can make. It can be made light and refreshing for summer sipping. Or vary the ingredients for a lush, cozy drink during cooler months. Sangrias also make hosting duties fairly easy when entertaining since they can be made ahead of time in pitcher form for batch serve. Better yet, guests will be impressed with your awesome bartending skills. What’s not to love?!

The Take Me to the Tropics Sangria recipe is fruity with light coconut flavor. The color is pale pink so the whole fruits take center stage as edible garnish. This is summery fresh Sangria ideal for outdoor entertaining. The color lends itself to bridal parties and baby showers due to the color.

Take Me to the Tropics Sangria – created by Cheri Loughlin

1-750ml Bottle Riesling Wine

12 ounces Fresh Blueberries – cut small slit in side or cut in half

15 whole Fresh Blackberries

3/4 cup Fresh Mango – cut into 3/4 inch pieces

1/2 Orange – Quartered & Sliced

3 ounces Coconut Rum

3 ounces Coconut Juice

1 Tablespoon Simple Syrup

3 Sprigs Fresh Rosemary – Smack on hand to release aroma

Grated Coconut Garnish – optional

Place all ingredients, except optional grated coconut garnish, in pitcher. Stir. Cover. Refrigerate overnight. Serve over ice. Garnish with grated coconut if desired.

Why do people love Sangria so much? It’s fairly inexpensive and easy to make. It’s delicious and not overly sweet. A good Sangria recipe is fairly flexible to fruits and juices one has on hand. Alcohol content is usually less than single serve cocktails.

Find a few more Spanish inspired drinks and Sangria recipes in the post Wine, Sangrias & Spanish Inspired Cocktails. Learn a little about The History of Sangria and sample one of the original red wine punches, the 1800s Claret Cup Recipe found at Wine Intro.

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Posted in Cocktails, Wine Cocktails

Tagged Blackberries, Blueberries, Coconut, Coconut Juice, Coconut Rum, Mango, Orange, Riesling Wine, Rosemary, Sangria, Simple Syrup, Wine

Jello Shots Become Bite-Sized Desserts

Posted on April 17, 2013 | Leave a comment

Jello shots have been around since 1955 so the story goes. They are the go-to college party shot, Halloween candy shot and (admit it) mom’s little secret treat hiding in the back of the fridge for book club night. Just as classic cocktails and mixology have evolved through the years, Jello shots have gone from amateur night throw back shot to sophisticated connoisseur finger food. Forget the plastic cup. Bring on the tiny appetizer plates. Seriously, in the long, short and wiggly of it all, it’s still alcohol wrapped up in gelatin. Slam it, sip it or nosh it. Any way you bite it there’s alcohol content, so user beware. This isn’t kiddie candy, but Jello shots are still loaded with fun!

These Mexican Truffles are little bite-sized packages of dark chocolate goodness. So good, they are difficult to put down. The whipped cream and cinnamon garnish balance out the tasty morsel with creamy smoothness. Instead of the usual Jello shots that come to mind, these decadent small bite desserts are ideal for cocktail parties, hosting a girls night out game night or wrapping up your own Valentine’s Day box of chocolates.

Mexican Truffle – created by Cheri Loughlin

1/3 cup Chocolate Milk

1 teaspoon Grenadine

2 Knox Unflavored Gelatin Packets

1/3 cup Reposado Tequila

1/3 cup Hazelnut Liqueur

2 tablespoons Coffee Liqueur

Whipped Cream & Cinnamon Sprinkle Garnish

Place milk, grenadine and gelatin in saucepan. Stir gently. Heat over low heat until gelatin is completely dissolved (approximately 7 to 8 minutes). Remove from heat. Add tequila and liqueurs. Stir. Pour into small shallow glass dish. Chill until gelatin is completely set. Cut into approximately 20 to 24 squares or use simple cookie cutter for decorative shapes just before serving. Garnish with dollop of whipped cream and dust with cinnamon powder just before serving.

If you love playing with your food and drink then you’ll love the Jelly Shot Test Kitchen. They have a terrific book with more gelatin style Jello cocktail shot recipes. The Cucumber-Lime Margarita sounds delicious! Check out a few cute gelatin shot ideas on my Pinterest board. There are some amazingly creative people out there!

Cheri Loughlin Beverage Consultant & Photography Services

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Posted in Cocktails

Tagged Chocolate Milk, Cinco de Mayo, Cinnamon, Coffee Liqueur, Gelatin, Gelatin Shot, Grenadine, Hazelnut Liqueur, Jello, Jello Shot, Jelly Shot Test Kitchen, Mexican Independence Day, Mexican Truffle, Shot-tails, Tequila, Whipped Cream

Pebble Beach Food & Wine 2013 Grand Tasting

Posted on April 15, 2013 | Leave a comment

It was recently my pleasure to have been invited to attend the Pebble Beach Food & Wine 2013 (PBFW) event in Pebble Beach, California. Driscoll’s berry growers invited me to join a group of talented food and cocktail writers for a weekend of education that included Driscoll’s University “field to fork” learning event and the Pebble Beach Food & Wine 2013 Grand Tasting event with additional classes. Driscoll’s was also a sponsor of the PBFW event.

Driscoll’s Lounge

The Driscoll’s Lounge featured berry-licious foods with amazingly fresh berries as the centerpiece. There was even a fresh berry cocktail with non-alcoholic mocktail provided for those interested in a liquid treat that wasn’t of the wine variety.

Stay tuned for future post detailing just how serious Driscoll’s is about providing you and me with the finest berries nature has to offer. Two Peas and Their Pod has already written a post covering the Driscoll’s University tour and Pebble Beach Food & Wine 2013 tasting event through her eyes. Tess Masters of The Blender Girl created a wonderful fresh Strawberry Smoothie that everyone in our group raved about while on the Driscoll’s Tour. You might want to try it too. By the way, Tess is amazing! She and others will be writing about Driscoll’s and the Pebble Beach Food & Wine event soon, too.

Chocolates by Jacques Torres

I’m not sure how Chef Jacques Torres had so much energy this far into the Pebble Beach Food & Wine event, but this is an amazingly generous and gregarious gentleman. Chef Torres entertained with his incredible smile and of course, plentiful chocolates.

Though there was much to choose from and “Mr. Chocolate” encouraged me to sample a little of everything, I chose the 60% dark chocolate sheets with crunchy potato chips layered in the chocolate. They were thin, crisp and melt in your mouth good. I took a quick look at Mr. Chocolate online and found some really cute Champagne Truffles (with real champagne) in the shape of champagne corks of course! I think they are a must have!! Be sure to keep up with Jacques Torres on Twitter (@JacquesTorres) and Facebook.

The Gold Rush Cocktail

The Gold Rush Cocktail is a 3 ingredient drink consisting of bourbon, honey and lemon juice. The booth’s menu board said as much, but all I saw on the back table was Bushmill’s Irish Whiskey. So, I asked which bourbon was used in The Gold Rush cocktail. The bartender said it actually contained Bushmills Irish Whiskey and some sort of liqueur to mimic the flavor of bourbon.

I’m wondering why the menu board said bourbon rather than Irish Whiskey? Aren’t we trying to educate consumers rather than keep people confused?

Gold Rush Cocktail

2 ounces Bourbon

1 ounce Honey Syrup*

3/4 ounce Lemon Juice

Combine liquids in cocktail shaker with ice. Shake to blend. Strain into rocks glass over fresh ice. *Honey Syrup: 1 part Honey to 1/2 part Water – Mix honey with heated water. Stir. Allow to cool.

Church & State Bistro rolled out their new summer 2012 cocktail menu last year which included a variation on the Gold Rush Cocktail called Elope containing Bushmills Irish Whiskey, cantaloupe, lemon and honey syrup. It is also served on the rocks. Find it and several other tasty sounding cocktails in the link provided. Another variation can be made with ginger liqueur served martini style found on the Two Tarts blog.

Champagne Delamotte Brut

Champagne Delamotte Brut NV: 50% Chardonnay, 30% Pinot Noir, 20% Pinot Meunier.

“Champagne Delamotte expresses to perfection the characteristics of this noble variety. Light, gossamer-textured, impertinent, more complex with aging, discreet, yet present, heady but not heavy. Champagne at any time, for any occasion.” – Salon Delamotte

Domaine Carneros Taittinger

Can I just say I love champagne?! Bubbly in general. I think it’s just spectacular.

I sampled the Domaine Carneros Taittinger Brut 2008. It was quite busy in front of this particular sampling area, so I was fortunate just to get a taste and a photograph. Unfortunately I don’t have sampling notes. What I can say is that it was so delicious I really did want to go back for seconds or thirds even, but hardly thought that was the point in sampling a wide variety of spirits. I stuck to one sample only.

Brut-style champagnes are traditionally comprised of chardonnay and pinot noir. Brut refers to the level of sugar content in the wine. Domaine Carneros has received high acclaim through the years for its Brut Cuvée. It has been recognized for its consistent quality and affordable price. It has been described as having a mousse-like creamy texture, with hints of citrus, apple and pear with some sweet berry fruit.

In a word; luscious!

Caricature Wine

To be perfectly honest the label is what caught my eye and I’m glad it did. Caricature wine is indeed easy to sip just as it is described. It is an 84% Cabernet and 16% Zinfandel blend, estate grown by the LangeTwins Family. Certified sustainable. The wine is currently sold in Texas and California. It can also be purchased online for $15. Extremely reasonable! Ideal for everyday sipping and a perfect bottle to give as a hostess gift.

“The wine is full of rich aromas and flavors of plums, blackberries and dark cherries. It’s jammy and indulgent with a stroke of oak bestowing a poised spice.” Caricature Wine

Nose to Tail Tamale

Nose to Tail Tamale by Chef Ray Garcia, Fig Restaurant, Santa Monica. Delicious! Spicy good! This scrumptious small bite could have easily become an entire meal with more bites of course. It was so good!

Hypothesis Cabernet Sauvignon

Hypothesis Cabernet Sauvignon comes from the Roots Run Deep Winery. It is considered the FIRST wine of its kind due to a winemaking technique called flash détente or “instant relaxation.” This technique was created in Europe in the 1990s and introduced to the United States in 2009. It involves quickly heating and cooling the skins of the fruit before the fermentation process. This results in vibrant color, flavor and positive tannin extraction. This is a natural, organic process.

In my opinion the taste results are incredible. According to the presenter, Hypothesis Cabernet Sauvignon received 92 points from Wine Enthusiasts, December 2012. It is priced in the $35 range.

Pork Terrine Glazed Eel & Pickled Mustard Seed

The presentation was spectacular. Who can resist rows of small plates flawlessly presented with foods we don’t usually whip up in the kitchen every day? Glazed eel?! I was of course intrigued. It was beautiful and delicious. Chef Angie Berry created a lovely dish.

I’ll admit one other thing here and now. I love food. I love savoring flavors. The best way I could describe this particular small dish is it tasted like an extremely extravagant tuna sandwich one would eat with a fork. Neither my tuna salad recipes or tuna sandwiches ever turn out so delectable, but the texture, pickling and tangy kick reminded me just a little of that familiar flavor. My apologies for a less than sophisticated description to this enchanting small dish.

Special thank you to Driscoll’s for inviting me along on this amazing journey. Follow Driscoll’s on Facebook and Twitter @driscollsberry.

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Posted in Cocktails, Driscoll's Berry, Pebble Beach Food & Wine 2013, Sponsored Posts, Whiskey Cocktails, Winery

Tagged Angie Berry, Bourbon, Bushmills Irish Whiskey, Caricature Wine, Champagne, Champagne Delamotte, Domaine Carneros Taittinger, Driscoll's, Fresh Lemon, Gold Rush Cocktail, Honey, Honey Syrup, Hypothesis Wine, Jacques Torres, Mr. Chocolate, PBFW, Pebble Beach, Pebble Beach Food & Wine 2013, Ray Garcia, Roots Run Deep Winery, Salon Delamotte, Sponsored Post, Tess Masters, The Blender Girl, Two Peas and Their Pod, Wine

Single Malt Scotch Cocktail: Cameron’s Kick

Posted on April 11, 2013 | Comments Off

We have quality single malt scotch for your enjoyment.

In the world of single malt scotches, you’re more likely to see an old fashioned glass with glistening scotch resting neatly or nestled snuggly within a few chilly rocks than served in a chilled martini glass cocktail style. But in the world of mixed drinks, scotch cocktails are seeing an increase in popularity. There are diehard scotch enthusiasts who believe the spirit shouldn’t be tainted with more than a bit or air, water or possibly a cube of ice. But adventurous consumers demand more. They’ve tasted and sampled the scotch. Now they want to explore and experiment with scotch cocktails.

Cameron’s Kick Scotch Cocktail

Like so many classic cocktails, Cameron’s Kick can be found with numerous recipe variations. I prefer this particular recipe with a Speyside single malt scotch for deeper, richer flavor. The one I used means “Valley of the Deer” in case you’re curious. I also cut the Orgeat syrup to 1/2 ounce for a little less sweet. Orange bitters are a nice addition. Garnish is not called for in the original recipe, but I think this scotch cocktail lends itself rather nicely to a thin orange peel twisted over the top to glean the essential oils and then discarded.

Cameron’s Kick

1-1/2 ounce Scotch

1-1/2 ounce Irish Whiskey

3/4 ounce Fresh Lemon Juice

3/4 ounce Orgeat (Almond) Syrup

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass.

Wine Chateau carries a large selection of quality Scotch for your enjoyment including Single Malt Scotch. The scotch meaning “Valley of the Deer” that I used is in there too! Psst…It’s in a green bottle.

The Cocktail Data Base lists the Cameron’s Kick Cocktail with 1 ounce Scotch, 1/2 ounce Irish Whiskey, 3/4 ounce Lemon Juice and 2 dashes Orange Bitters. There’s no almond syrup, so this recipe might come across a wee bit pungent.

Many other writers, such as Jake Lahne of Smile Politely, use the recipe of 1 ounce each Scotch and Irish Whiskey and 1/2 ounce each Lemon Juice and Orgeat Syrup. Like others, Jake calls for blended scotch rather than single malt scotch. Single malt verses blended is all a matter of preference. Bill’s comment over at Cocktails at the Cove regarding the way the lemon juice disguises the taste of the scotch and whiskey is the reason I prefer a heartier single malt scotch for this particular drink.

It’s a Scotch cocktail after all. I want to taste the scotch!

Post sponsored by Wine Chateau. All commentary and opinions are my own.

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Posted in Sponsored Posts, Whiskey Cocktails

Tagged Almond Syrup, Cameron's Kick, Classic Cocktail, Fresh Lemon, Irish Whiskey, Orange Bitters, Orgeat Syrup, Scotch, Single Malt Scotch, Sponsored Post, Whisky, Wine Chateau

Get Bikini Ready with Low Calorie Cocktails

Posted on April 10, 2013 | Comments Off

You know spring is in the air when scraps of fabric (ie: bathing suits) begin appearing on the sleek and slender mannequins that line our favorite retailers. Just the thought of spring and eventual summer brings warmth to my ice cold toes. But slipping into a bikini at the first sign of sunshine season sends a chill up my spine. If I want to enjoy Happy Hour, beach body means mixing low calorie cocktails at the bar.

There are several low calorie cocktails on the market in ready to serve bottled or prepackaged form. If you’ve already found a product you like that keeps you on track counting calories to keep your girlish figure, then definitely keep doing what works for you. I get bored with the same cocktail over and over. I refer to the low calorie cocktails I’ve created through the years for variety as well as the Counting Calories chart when I want to look up calorie count on various spirits.

Now grab your bikini and let’s head to the beach!

Tropical Beach – created by Cheri Loughlin

1 ounce Coconut Rum or Vodka

1/2 ounce Peach Schnapps

1-1/2 ounce Light Cranberry Juice

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass.

Tropical Beach contains lovely coconut back. It is a light, fruity low calorie cocktail worthy of a tropical vacation. Slip into your bikini and relax. Tropical Beach is simple to make and flavorful without blowing your calorie budget.

Approximately 110.5 Calories

Many of the drinks in the low calorie cocktail category on this site fall within the 100 to 150 calorie range. They are full sized cocktails with full bodied flavor. If you get the munchies while sipping, Greatist has 88 snacks to nosh without the guilt. They’re all under 100 calories! I’m totally into rocking the beach bod by moving and shaking. Women’s Health Magazine has a plan to get you bikini body ready in no time!

Bring on the sunshine, bikinis and cocktails… low calorie cocktails that is!

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Posted in Low Calorie

Tagged Coconut Rum, Coconut Vodka, Cranberry Juice, Low Calorie Cocktail, Lower Calorie, Peach Schnapps, Tropical Beach

Classic Cocktails at The Peninsula Chicago

Posted on April 9, 2013 | Comments Off

One of the drawbacks of working with cocktails and spirits on a daily basis is deciding what to order from cocktail menus when I go out for drinks. I know; sounds like a horrid problem. But it really is difficult. Often the same handful of classic cocktails appear on the menu with a variety of either way too sweet or way too outlandish signature drink recipes on the opposite side.

Two weekends ago I was fortunate enough to visit one of my favorite Chicago hotel bars; The Bar at The Peninsula Chicago. The Bar is a chosen favorite due to the superior quality of service, its intimate, yet dynamic atmosphere and the attention to detail that goes into the cocktails offered on the menu as well as the manner in which they are served. The Bar’s staff is superb for their cocktail knowledge, skill and the manner in which they regard every guest with special attention.

Though I’ve enjoyed the Vieux Carré cocktail before, I usually enjoy this classic cocktail served up in a martini glass. The Bar serves the Vieux Carré on the rocks as it was originally intended. This 1930’s classic cocktail was the creation of Walter Bergeron and named after an old French term in relation to New Orleans’ French Quarter (le Vieux Carré) meaning, “the Old Square.”

Vieux Carré Cocktail

3/4 ounce Rye Whiskey

3/4 ounce Cognac

3/4 ounce Sweet Vermouth

1 Barspoon / 1 teaspoon Benedictine

2 dashes Angostura Bitters

2 dashes Peychaud’s Bitters

Lemon Twist

Combine liquids in cocktail shaker with ice. Stir or shake to chill. Strain into rocks glass over fresh ice. Garnish with lemon twist.

How appropriate the Vieux Carré cocktail continues to make an appearance on hotel bar cocktail menus as it was originally created at what now is the Hotel Monteleone in New Orleans. Its hotel bar, Carousel Bar, sometimes substitutes dry vermouth for sweet vermouth. Try the Vieux Carré drink recipe both ways to see how you prefer it.

Though the Martinez cocktail comes up often in social media chatter, I rarely see this particular drink recipe on cocktail menus. It’s also a cocktail recipe I’ve never personally stirred up and poured for myself. When I saw it on The Bar cocktail menu it was an immediate must-try.

The Martinez

2 ounces Carpano Antica Formula (Sweet Vermouth)

1 ounce Ransom Gin

1 Tablespoon Luxardo Maraschino Cherry Liqueur

Dash Angostura Bitters

Lemon Peel Garnish

Combine liquids in cocktail shaker with ice. Stir to chill. Strain into chilled martini glass. Garnish with fresh lemon twist.

The Martinez is fairly sweet with a unique flavor combination achieved with the inclusion of the Luxardo Maraschino Cherry Liqueur. This classic cocktail is a predecessor to the classic Martini. Once dry vermouth became plentiful, the Martinez took a back seat to the Martini and bar goers hardly looked back from their Gin Martinis. They just began adding a wider variety of garnish. If you take a closer look at the ingredients you’ll see the Manhattan in its early stages.

Ironically I just talked about the inclusion of the Champs Elysées classic cocktail on another restaurant’s bar menu last week. This is another cocktail I’ve sipped martini style, but The Bar serves on the rocks. I sampled this drink recipe martini style and on the rocks at The Bar in Chicago to test a theory; would it taste differently if it were made exactly the same, yet served differently? The answer; yes it did and I will most likely sip this one on the rocks from here on out. It was that much better in my opinion.

Champs Elysées

1-1/2 ounce Cognac

1/2 ounce Green Chartreuse

3/4 ounce Lemon Juice

1/2 ounce Simple Syrup

1 dash Angostura Bitters

Lemon Twist – Optional

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass. Garnish with lemon twist.

The Champs Elysées recipe I posted last week is a little different than the one here. Last week I modified the classic to my taste preference. This week the recipe appears as it is most often referenced by authorities in classic mixology. This version produces a bit sweeter cocktail than my adjusted variation.

The Bar at The Peninsula Chicago also served another favorite; the Corpse Reviver. This cocktail is often thought of around Halloween time due to its name, but the Corpse Reviver is a refreshing cocktail ideal for leisurely summertime sipping. It’s lightly tart with an almost sparkling lilt to it with its faint absinthe inclusion. It’s a drink recipe that should make every classic cocktail enthusiasts “must-try” list.

There really is something for everyone at The Bar at The Peninsula Chicago. Scotch flights for the whisky enthusiast, signature cocktails for the adventurous cocktail lover, wine and champagne and of course an array of delicious menu items from the hotel’s wonderful restaurants. Be sure to stop in at The Peninsula Chicago whether it’s for an evening’s stay, dinner or for a drink before evening plans. You’ll be treated well.

Thank you to The Bar’s manager, James, and bartenders, Erik, Tim and Loran for magnificent service, entertaining conversation and delicious cocktails while dining and sipping at The Bar at The Peninsula Chicago.

Cheri Loughlin Beverage Consultant & Photography Services

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Posted in Classic Cocktails, Corporate Mixology, Whiskey Cocktails

Tagged Angostura Bitters, Bartender, Benedictine, Carpano Antica Formula, Champs Elysees Cocktail, Chartreuse, Classic Bitters, Classic Cocktails, Cognac, Corpse Reviver, Fresh Lemon, Gin, Luxardo Maraschino Liqueur, Manhattan, Martini, Mixology, Peychaud's Bitters, Ransom Gin, Rye, Simple Syrup, Sweet Vermouth, The Bar, The Bar at The Peninsula Chicago, The Martinez, The Peninsula Chicago, Vieux Carre, Whiskey

Mixology Monday: Essential Bartender Skills

Posted on April 8, 2013 | Comments Off

Bar 071 photo copyright Cheri Loughlin

My date and I sat at a bar a couple of weeks ago. He ordered his usual Martini and I looked over the cocktail menu. It’s always a little difficult to decide what to order. Are the cocktails too sweet, will they be the same five drinks on every bar menu and what kind of bartender is behind the bar? My drink decision usually has less to do with what’s on the menu and more with who is behind the bar. I watch the bartender make my date’s Martini and decide.

Mixology Monday Question ~ As a bar patron, what knowledge and/or skills do you consider essential in a good bartender?

Bartender Chicago 047 photo copyright Cheri Loughlin

When I put the question above to Facebook and Twitter, people chimed in. Even though bartending is a drink oriented job, the expertise many talked about were people skills and being a good listener. It’s a customer service profession. No one wants a rude or condescending bartender slinging drinks. Nor do they want to be ignored.

Dominic P. – Friendliness and approachability make a good bartender, being standoffish and superior are really unappealing. But really listening to the customer’s desires and creating something suitable is the best skill.

Patrick G. – A personality!

Doug C. – People skills… We get caught up into thinking we’re in the drink making business. While this is obviously important, I really feel like we need to remember that this is, first and foremost, a people business.

Kevin M. – Listening along with good service. I hate being ignored more than anything.

Mischieve Hornitos 134

But patrons do want a good drink! Too many cocktails are way too sweet, watered down, topped with soda pop, and yes I will say this… over-poured. Sometimes too much alcohol ruins a cocktail, too. Flavor balance really is a good thing.

Armin – Good taste!

Dominic P. – Too many cocktails are drowned with sweet and sours. Yes it tastes nice but there’s no skill in smothering the flavors.

Matt D. – The ability to make a proper Old Fashioned!

Alan – I don’t do mixed drinks often, so for me it’s about being knowledgeable about the products you serve and being personable.

Randy – Skill: “Know your product.” I hate a bar with a nice whisky list and NO ONE knows what a “Speyside” is. It’s a dram shame.

Phil H. – Beer knowledge.

Mischieve Hornitos 132

There are certain actions that clue you in right away about a bartender. Watching for just a few minutes can tell you quite a bit about the kind of experience you’ll have sitting at the bar.

Dean M. – It all starts with acknowledgement and customer service!!!

Mitch – Charisma. Speed. Quality.

Cynthia H. – Actually like people in general. Skills in communicating with them. Really, truly knowledgeable around the bar, spirits and potion making.

MuseOfDoom – When to stir and when to shake.

I ordered a Negroni on the rocks that evening, though I was really feeling like enjoying something served in a martini glass. After watching the bartender shake my date’s Martini I knew it wouldn’t matter what cocktail I ordered, it wouldn’t be enjoyable.

Bartender Shaking Cocktail - photo copyright Cheri Loughlin

I’ll be perfectly honest and say, it usually makes no difference to me whether a bartender shakes or stirs a martini. If he stirs, I know he’s done the homework and probably has more cocktail knowledge under his hat. I value that. But what I do watch for before I order is how a bartender shakes any cocktail. If a bartender has a lazy shake I won’t order anything served in a cocktail glass. Moving a cocktail shaker back and forth three or four times is not shaking a cocktail. It barely even cools the tin. It’s bad form. It’s bad service. It’s bad bartending. It also lost business. We didn’t finish our drinks and went elsewhere to eat and have a better round of cocktails.

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Posted in Bar Basics

Tagged Bartender, Basics, Mixology Monday, Shaking Cocktails

Champs Elysées Classic Cocktail

Posted on April 5, 2013 | Comments Off

Champs Elysees Cocktail 008 photo copyright Cheri Loughlin

The Champs Elysées Cocktail is a classic cocktail that is beginning to make a comeback on more bar menus. It tucks in rather nicely with other classic cocktails such as the Sazerac, Blue Moon, Last Word, Blood & Sand and Aviation. When time is taken to measure and blend these classic cocktails correctly, they are superb!

I was pleasantly surprised to find the Champs Elysées Cocktail recently on the I.O. Speak cocktail menu at Indian Oven. It reminds me a little of a Sidecar without the obvious sugared rim. Chartreuse is an interesting diversion from the Sidecar’s usual Cointreau inclusion. I’ve altered the drink recipe below just slightly to my taste. The cocktail recipe I found calls for 1/2 ounce simple syrup and 1 dash Angostura bitters. I preferred a little less sweet and the peach bitters complemented the flavors in this cocktail perfectly in my opinion.

Champs Elysées Cocktail

1-1/2 ounce Cognac

1/2 ounce Green Chartreuse

3/4 ounce Lemon Juice

1/4 ounce Simple Syrup

2 dashes Peach Bitters

Lemon Twist

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass. Garnish with lemon twist.

Some recipes include an optional 1/2 egg white in the drink recipe for texture. If adding egg white, include egg white with other liquids to shaker before ice. Dry shake to blend. Add ice and then shake again vigorously to blend and chill. Strain into chilled martini glass. Garnish with lemon twist.

The Champs Elysées cocktail is named after the touristy northwestern Parisian boulevard; Avenue des Champs-Elysées. This classic cocktail is an ideal cocktail to celebrate Bastille Day, July 14, or the world famous bicycle race, Le Tour de France.

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Posted in Classic Cocktails, Daily Holidays

Tagged Angostura Bitters, Bastille Day, Champs Elysees Cocktail, Chartreuse, Classic Cocktail, Cognac, Fresh Lemon, Le Tour de France, Peach Bitters, Simple Syrup

Review: Adult Chocolate Milk Liqueur

Posted on April 4, 2013 | Leave a comment

Adult Chocolate Milk 038 photo copyright Cheri Loughlin

The first few times I passed Adult Chocolate Milk Liqueur on liquor store shelves I kind of ranked it right along with the multi-flavored vodkas that seem to be flooding the market. I mean really, what has the spirits industry come to? Why not pour a glass of Adult Chocolate Milk and top it with Whipped Vodka?!? (You know someone’s done it!) But then again, the Brown Cow (essentially a vamped up chocolate milk) has been around for ages. Why not a ready to pour-and-serve Adult Chocolate Milk? Why not a few Adult Chocolate Milk recipes to go with that pile of cookies your stashing behind the bread basket?

Especial Brown Cow - photo and recipe adaption by Mixologist Cheri Loughlin, The Intoxicologist

Especial Brown Cow is essentially a vamped up chocolate milk & it’s been around for ages! – photo & recipe adaption by Mixologist Cheri Loughlin, The Intoxicologist

So really, what the spirits industry has come to is giving a broad spectrum of consumers what they want. The broad spectrum is looking for the same thing in a bottle of spirits as they are in their bar experience; fun. It isn’t always about the freshest farm to table ingredients, stirring rather than shaking, carved ice or ice balls or using the proper garnish. Sometimes it’s just about pouring a drink that makes us say, YUM! Just that.

Mudslide Shot 140 photo copyright Cheri Loughlin

Mudslide Shot – Adult Chocolate Milk would make a great variation on this particular shot. – photo by Cheri Loughlin, The Intoxicologist

Adult Chocolate Milk is a blend of shelf-stable milk and vodka. It’s best served chilled, just like you remember regular chocolate milk from childhood. Like most liqueurs, Adult Chocolate Milk also suggests on the rocks serve and says there are fabulous cocktails to mix and shake. Did someone say shake? I’m thinking an adult milkshake would suit this particular spirit just fine. Perhaps a variation on the Mudslide. Yes. Ice cream and a blender.

What People Are Saying About Adult Chocolate Milk

I asked Intoxicologist Facebook friends what they thought of Adult Chocolate Milk…

ACM is perfect chilled (room temp is not the way to go). Great straight. Has enough chocolate, so that it is not watered down and the alcohol is not so ramped up that it is fun to share with friends. ~ Kevin H.

ACM – Meh. It wasn’t bad, but I was hoping for something richer & more chocolate-y. ~ Angie R.

Adult Chocolate Milk Recipe

Chocolate Dipped Raspberry

3/4 ounce Adult Chocolate Milk

1 ounce Vanilla Rum

1 ounce Rum

1/4 ounce Black Raspberry Liqueur

Combine Adult Chocolate Milk and rums in cocktail shaker with ice. Shake to blend and chill. Strain into martini glass. Float black raspberry liqueur on top.

40 Proof / 20% alcohol

Suggested Retail Price: $17.99 to $19.99

Availability: Launched in 2009. Product distribution has grown from four states to 40 states. Adult Chocolate Milk is available at local liquor stores and major retailers throughout the United States including select Costco, Kroger and Sam’s Clubs.

Adult Chocolate Milk is considered the “wherever, whenever, however” spirit due to its versatility and accessibility.

Review sample courtesy representatives of Adult Chocolate Milk – Adult Chocolate Milk on Facebook – @AdultBeverageCo on Twitter

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Posted in Cocktails, Reviews

Tagged Adult Chocolate Milk, Black Raspberry Liqueur, Brown Cow, Chocolate Dipped Strawberry, Chocolate Milk, Especial Brown Cow, Mudslide, Rum, Vanilla Rum

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