Tag Archives: Honey

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

Mexico’s Shamrock

Posted on March 12, 2013 | Leave a comment

Going lower calorie during St. Patrick’s Day is no problem. You can still shake your shamrocks with Mexico’s Shamrock.

Mexico’s Shamrock – created by Cheri Loughlin

1/2 measure Camarena Reposado Tequila

1/2 measure Irish Whiskey

1 measure Apple Juice

1/2 teaspoon Honey

1 measure Ginger Beer

1/8 Lime Wedge – Squeezed

Combine liquids except ginger beer in cocktail shaker with ice. Shake to blend. Strain into rocks glass over fresh ice. Top with ginger beer. Garnish with lime wedge.

Ventures a little toward the sweet side due to both honey and ginger beer inclusion, but contains nice balance. Two lime wedges squeezed would make this a little less sweet while retaining proper balance with only one additional calorie.

Lower Calorie Cocktail: Approximately 106.17 calories based upon 1 measure = 1 ounce.

Cocktail Recipe commissioned by Camarena Tequila Representatives

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Posted in Corporate Mixology, Low Calorie

Tagged Apple Juice, Camarena Tequila, Cinco de Mayo, Corporate Mixology, Fresh Lime, Ginger Beer, Honey, Irish Whiskey, Lower Calorie, Mexican Independence Day, Mexico's Shamrock, St. Patrick's Day, Tequila

Down East Delight

Posted on July 9, 2012 | Leave a comment

Down East Delight

1 ounce Cranberry Juice

1 ounce Grapefruit Juice

2 ounces Orange Juice

1/2 ounce Honey – to taste

Maraschino Cherry & Orange Slice Garnish

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass. Garnish with maraschino cherry and orange slice.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2012 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.

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Posted in Mocktails

Tagged Cranberry Juice, Down East Delight, Grapefruit Juice, Honey, Non-Alcoholic Drinks, Orange Juice

Watermelon Slush

Posted on June 18, 2012 | Leave a comment

Watermelon Slush

2 cups Fresh Watermelon – seeded

Sugar or Honey to taste – optional

8 to 12 ounces Ice

Place all ingredients in blender. Blend until ice is completely smooth. Pour into decorative cocktail glass. Garnish with watermelon wedge.

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Posted in Mocktails

Tagged Honey, Non-Alcoholic Drinks, Watermelon, Watermelon Slush

Berry Breezer

Posted on May 21, 2012 | Leave a comment

Berry Breezer

2 ounces Cranberry Juice

2 ounces Apple Juice

2/3 ounce Honey – to taste

Maraschino Cherry Garnish

Combine liquids in cocktail shaker no ice. Shake to dissolve honey. Pour into highball glass over fresh ice. Garnish with maraschino cherry.

Cheri Loughlin is a leading cocktail and photography resource for beverage companies, event planners, businesses and individuals. High resolution cocktail and beverage stock photography images are available in downloadable digital format in the newly redesigned Stock Photography Gallery at www.cheriloughlin.com.

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Posted in Mocktails

Tagged Apple Juice, Berry Breezer, Cranberry Juice, Honey, Non-Alcoholic Drinks

Irish Mischief

Posted on March 1, 2012 | Leave a comment

A Toast: “May neighbors respect you, Trouble neglect you, The angels protect you, And heaven accept you.”

Irish Mischief – created by Philip Duff

1-1/2 ounces Irish Whiskey

2 barspoons Honey

Half Glass Lemon Triangles

Cut tops and tails off lemon triangles. Muddle in bottom cocktail shaker. Add whiskey and honey. Stir to dissolve. Add enough crushed ice to fill an Old Fashioned glass. Shake briefly to blend. Pour into Old Fashioned glass. Top off with additional ice if necessary.

March 17 is St. Patrick’s Day

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Posted in St. Patrick's Day, Whiskey Cocktails

Tagged Fresh Lemon, Honey, Irish Whiskey, St. Patrick's Day

Eye Opening Hot Holiday Coffees, Ciders & Tea Recipes

Posted on November 22, 2010 | 1 Comment

There is no rest for the weary on Thanksgiving morning. Cooks across the country will rise early and be thankful for the eye opening warmth of caffeine in their cups as baking and basting begin for Turkey Day. Find a few coffee, cider and tea recipes to warm your holiday spirit throughout the early morning hours or save these temptingly delicious treats for after dinner dessert by the fire.

Castries Coffee

2 ounces Castries Peanut Rum Creme

4 ounces Fresh Brewed Coffee

Nutmeg and/or Chocolate Shavings Garnish

Combine ingredients in a pre-heated mug, sprinkle with nutmeg or garnish with chocolate biscotti.

Official Site Tasting Notes: Warm, robust coffee flavor with a creamy peanut finish. Enjoy anytime, anywhere.

Mexican Coffee

1 ounce Agavero

Cup of fresh brewed coffee

Dollop of fresh cream

Place Agavero in heat resistant mug. Add fresh brewed coffee. Garnish with fresh cream.

Café Pacifico

1-1/2 ounce Partida Blanco Tequila

1/2 ounce Coffee Liqueur

4 ounces Freshly Brewed Hot Coffee

3 Bar Spoons Cinnamon & Sugar Mix

Heavy Cream

Prepare small warm wine glass. Add Tequila and Coffee. Mix in the cinnamon sugar. Float heavy cream on top of the coffee. Garnish with a sprinkle of cinnamon sugar mix on top and a cinnamon stick. Note: The cinnamon sugar mix is 4 parts granulated white sugar to 1 part ground cinnamon. Mix them together in a bowl.

Kentucky Coffee

1 part Maker’s Mark Bourbon

1 part Starbucks Cream Liqueur

1/4 part Frangelico

Fresh Brewed Coffee

Whipped Cream Garnish

Place spirits in large heat proof mug. Top with fresh brewed coffee. Top with dollop of whipped cream if desired.

Enjoy this classic winter warmer at just 96 calories by following the recipe below.

Irish Coffee

1-1/2 ounce Jameson Irish Whiskey

Fresh Brewed Black Coffee

Splenda (to sweeten if you feel you need it)

Stir ingredients in a preheated mug and enjoy! Notation: Irish Coffee is a weekend staple in my home. After the first pot of coffee is gone, the second pot is for sipping with Jameson Irish Whiskey; no sugar needed.

Hard Rocker Cider – makes 6 servings

1 cup Cabo Wabo Reposado Tequila

4 cups Apple Cider

1 cup Cranberry Juice Cocktail

1/4 cup Triple Sec

1 teaspoon Nutmeg

Cinnamon Sticks, for garnish

Heat cider, stirring continually. Add cranberry juice cocktail and nutmeg. If using a crock pot, simmer on low just until hot for 2 hours. Do not boil. When ready to serve, turn on high for 10 minutes and stir in tequila and liqueur. Serve in heat proof mugs. Garnish with a cinnamon stick. For quick serve, this may be prepared in the microwave.

King’s Cider

1-1/2 ounce Crown Royal

2 ounce Heated Cider

1/4 ounce Honey

1/2 ounce Fresh Lemon Juice

Cinnamon Sprinkle Garnish

Place all liquid ingredients in heat proof mug. Sprinkle with cinnamon. Stir with cinnamon stick. Serve.

Cozy PAMA Cider

2 ounces PAMA

3 ounces Hot Mulled Apple Cider

Cinnamon

Super Fine Sugar

Orange Spiral

Heat white wine glass with hot water. Empty. Rim with Cinnamon and Super Fine Sugar. Add PAMA and Hot Mulled Apple Cider. Garnish with Orange Spiral.

Heated Affair

2 ounces Partida Anejo Tequila

6 ounces Hot Spiced Apple Cider

Heavy Cream

In a small warm wine glass add Tequila and hot apple cider. Float heavy cream. Garnish: Grate fresh Nutmeg over cream.

Apple Cider Preparation:In a pot add Organic Apple Juice. Add winter spices like cloves, cinnamon stick, all spice and orange peel. Start off by adding a few cloves, one cinnamon stick, etc… so as to find the right spiced apple cider flavor. You can always add more spice later. Bring everything to a low heat for about 15 minutes. Taste for flavor. When the desired flavor is reached then take off stove. Strain out all the spices and orange peel. Serve warm and enjoy!

Basil Hayden Spice

1-1/2 ounce Basil Hayden’s Bourbon

1-1/2 ounce Apple Juice

1-1/2 ounce Cranberry Juice

Steaming Hot Water

Pour all ingredients in a pre-heated* glass coffee mug. Garnish with a cinnamon stick.

*To pre-heat a glass or mug, simply fill with hot water and empty just prior to filling with ingredients.

Passion Tea

1-1/2 ounce Leblon Cachaça

1/2 ounce Cointreau

1/2 ounce Monin Red Passion Fruit Syrup

5 ounces Hot Black Tea

Brew the black tea. Pour Leblon into heat proof cup followed by Cointreau and Monin Red Passion Fruit Syrup. Top with hot tea. Stir thoroughly.

The recipe below serves chilled, but opens the door to the holiday season ahead. Cheers!

Maker’s Mark’s Holiday Eggnog

1 liter Maker’s Mark

1 quart milk

1 quart heavy cream

2 dozen eggs

1 1/2 cups sugar

Nutmeg for garnish

Separate eggs and beat yolks until creamy. Whip sugar into yolks. Beat whites until they stand in peaks, adding 1/2 cup additional sugar, if desired. Beat yolks and Maker’s Mark together, add whites. Beat cream. Add cream and milk to mixture. Add nutmeg to taste and garnish each cup with nutmeg. Makes 2 1/2 gallons.

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Posted in Barista Cafe

Tagged Agavero, Apple Juice, Bourbon, Cachaca, Canadian Whiskey, Castries Peanut Rum Creme, Cider, Coffee, Coffee Cream Liqueur, Coffee Liqueur, Cranberry Juice, Eggnog, Fresh Lemon, Hazelnut Liqueur, Heavy Cream, Honey, Irish Whiskey, Passion Fruit Syrup, Pomegranate Liqueur, Premium Orange Liqueur, Tea, Tequila, Tequila Liqueur, Triple Sec, Whipped Cream, Winter Warmer

Welcome National Whiskey Sour Day with the Essential Basic Sour Recipe

Posted on August 25, 2010 | Leave a comment

Sours are one of the most challenging cocktails to nail down in proper proportion. Too much sour in the cocktail recipe and facial features distort as lips pucker to the distinct mouth watering bite in the tart flavor experience. Adding too much sweet to the mix makes the sour drink something new altogether. Though August 25 is earmarked as National Whiskey Sour Day it is possible to substitute a favorite base spirit for whiskey in a basic sour recipe.

Basic Sour Recipe

2 ounces Base Spirit

3/4 ounce Sour (Fresh Lemon or Lime Juice)

1 ounce Sugar or Simple Syrup

Combine ingredients in cocktail shaker with ice. Shake hard to chill completely and create frothy texture. Strain into an Old Fashioned glass over fresh ice. Garnish with lemon twist or orange slice with maraschino cherry. When shaken properly, sour and sugar combination create fizzy top to the drink without the need for added egg white.

There are stories that circulate as to how the Whiskey Sour came into play within history. According to some, the Whiskey Sour’s creation was in direct correlation to sailors fighting scurvy due to vitamin deficiency. Preservation of the fruit due to long periods at sea made the creation of sour drinks part of natural progression. Another tale weaves the story of an English steward who opened a bar in a Peruvian city. His signature drink creation became known as the sour for its tart taste. No matter the historical record of the Whiskey Sour or how sours in general came to be established in the saga of cocktails, there are always variations to the basic sour recipe for the sheer enjoyment of flavor delight.

Whiskey Sour – The Flowing Bowl, William Schmidt 1892

Place juice from half a lemon or lime in bottom of mixing glass.

Squirt of Seltzer

Sugar to Taste

Drink of Whiskey

Ice

Mix well. Strain and serve.

Big Fellow Apricot Sour – Stephen Siebert, Philadelphia, PA

1-1/2 parts Michael Collins Single Malt

3/4 part Honey Syrup

3/4 part fresh Lemon Juice

1/2 part fresh Orange Juice

1 bar spoon Apricot Jam

1 small Egg White

3 dashes Angostura Bitters

Wide Orange Twist Garnish

Combine all ingredients (except bitters and garnish) in cocktail shaker with ice. Shake vigorously to blend and chill. Double strain into rocks glass over fresh ice. Garnish with bitters and orange twist.

New York Sour

2 ounces Rye Whiskey or Bourbon

Juice of half a lemon

1/4 Simple Syrup to Taste

1/2 ounce Red Wine

Egg white Optional

Lemon Slice & Fresh Cherry Garnish

Combine whiskey, lemon juice and simple syrup (egg white optional) in cocktail shaker with ice. Shake vigorously. Strain into rocks glass over fresh ice. Float red wine over top. Garnish with lemon slice and fresh cherry.

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Posted in Classic Cocktails, Daily Holidays, Whiskey Cocktails

Tagged Apricot Jam, Basics, Bourbon, Classic Bitters, Classic Cocktail, Egg White, Fresh Lemon, Fresh Lime, Honey, Irish Whiskey, Orange Juice, Rye, Simple Syrup, Sour Mix, Whiskey, Wine

Jingle My Bells Christmas Cocktails

Posted on December 1, 2009 | 1 Comment

The holiday spirit abounds from the time Thanksgiving weekend begins to the time New Year counts down. Cocktail parties for the office, friends and neighbors provide occasions for gatherings with differing needs. One might need punches and coffees for neighbors stopping in for a moment or two with greetings. Family and friend type holiday parties require classic cocktails and specifically chosen martinis to suit particular palates since the gathering means hours of nibbling finger food and chatting over good times. Office parties might suggest simpler martinis and cocktail recipes with fewer ingredients that still keep within the classic style yet appeal to a broader audience.

Put a little Holiday Cheer into your season with a few of the seasonal drink recipes below. Stay tuned to The Intoxicologist site for more festive cocktail recipes for all your party needs.

Christmas Fizz

2 ounces Right Gin

2 teaspoon Cranberry Jam

1 ounce Sweet Vermouth

1 ounce Fresh Lemon Juice

1/2 ounce Simple Syrup

1 Egg White

1 dash Peychaud’s Bitters

2 ounces Sparkling Water

Lemon Wedge and Cranberry Garnish

Place all liquid ingredients except sparkling water in mixing glass with ice. Shake vigorously until frothy. Add sparkling water to highball glass over fresh ice. Top with strained cocktail shaker mixture. Garnish with lemon wedge and cranberry.

Jack Frost

2 ounces Jack Daniel’s Tennessee Whiskey

2 Tablespoons Cherry Juice or Grenadine

1/4 cup Orange Juice

1/4 cup Sour Mix

Maraschino Cherries Garnish

Combine all liquid ingredients in cocktail shaker with ice. Shake to chill. Strain into rocks glass over fresh ice. Garnish with maraschino cherries.

p.i.n.k. Christmas Cocktail

1-1/2 ounce p.i.n.k. Vodka

1-1/2 ounce Godiva White Chocolate Liqueur

1 ounce Half & Half Cream

Splash of Frangelico

Splash of Chambord

Red Raspberries Garnish

Combine liquids in a cocktail shaker with ice. Shake vigorously until frothy. Pour into a chilled martini glass. Garnish with skewered red raspberries.

Holiday Sangria – created by Chef Ryan Scott

1 bottle Dry Red Wine

1/4 cup Brown Sugar

1 cup Orange Juice

1 Orange, thinly sliced

1 Lemon, thinly sliced

2 whole Pink Grapefruit, peeled, seeded and segmented

1 Papaya, diced

1 Mango, diced

3/4 cup Red Grapes, halved

2 bottles Zipang Sparkling Sake

4 cups Ice cubes

Place wine and brown sugar in large pitcher. Stir until sugar is completely dissolved. Add in orange juice and fruits. Let mixture stand for 30 minutes. Divide between 8 serving glasses. Pour over fresh ice. Top with sake.

Corzo Holly

1-1/2 parts Corzo Reposado Tequila

3/4 part Fresh Lime Juice

1 part Simple Syrup

3 Fresh Strawberries – Quartered

3 Fresh Basil Leaves

1/8 part Balsamic Vinegar

Fresh Strawberry Garnish

Muddle strawberries, basil leaves and vinegar in mixing glass. Add remaining liquid ingredients with ice. Shake to blend and chill. Strain into chilled martini glass. Garnish with fresh sliced strawberry.

Cazadorez Mistletoe Margarita

1-1/2 parts Tequila Cazadores Reposado

2 parts Pomegranate Juice

1/2 part Sour Mix

1/2 part Triple Sec

1/2 part Grenadine

Splash Fresh Lime Juice

Lime Wedge Garnish

Salt for Rim

Rim edge of rocks glass with salt if desired. Set aside. Combine all liquid ingredients in cocktail shaker with ice. Shake to blend and chill. Strain into rocks glass over fresh ice. Garnish with lime wedge.

Silent Dos Lunas Night

1 ounce Dos Lunas Silver Tequila

1 ounce Pomegranate Juice

Chilled Champagne

Place tequila and pomegranate juice in cocktail shaker with ice. Shake to chill. Strain into chilled champagne flute. Top with champagne. Stir gently.

42Below Holiday Punch

1-1/2 parts 42Below Passionfruit

1 part Fresh Lime Juice

1/2 part Martini Rosso

1/2 part Benedictine

1 part Red Wine

1 part Spiced Syrup* (cinnamon, nutmeg, vanilla, orange peel, clove and star anise)

2 part Pink Grapefruit Juice

Garnish with fruits of choice.

*Spiced Syrup – 2 parts Sugar, 1 part water: Dissolve over low heat with cinnamon, nutmeg, vanilla, orange peel, clove and star anise spices added in. Allow to cool.

Place all ingredients in large pitcher. Stir. Add large block of ice. Serve immediately.

G’ingle Bell

1 ounce G’vine Nouaison

1/4 ounce Lillet Blanc

1/2 ounce Apple Liqueur

1/2 ounce Simple syrup

1/4 ounce Lime Juice

Place ingredients in cocktail shaker with ice. Shake to blend and chill. Strain into cocktail glass.

Sleigh Ride

4 ounces Hot Apple Cider

1 ounce Averna

2 ounces Whiskey

1/2 teaspoon Honey

Cinnamon Stick

Place Averna and whiskey in heat proof mug. Add hot cider and honey. Stir with cinnamon stick. Allow cinnamon stick to infuse into drink for a few minutes before serving.

Christmas Snowball

1/4 ounce Anisette or Pernod Absinthe

1/4 ounce Crème de Violette

1/4 ounce Heavy Cream

1/4 ounce White Crème de Menthe

1 ounce Plymouth Gin

Place all ingredients in cocktail shaker with ice. Shake thoroughly to blend and chill. Strain into chilled champagne flute.

Tinsel Bellini

2 ounces HPNOTIQ

1 ounce Limoncello

1 ounce Champagne

Splash of lime juice

Sugar for Rim

Rim chilled champagne flute with sugar. Set aside. Place Hpnotiq, limoncello and lime juice in mixing glass with ice. Stir or shake to chill. Strain into sugar rimmed champagne flute. Top with champagne.

White Christmas

1 ounce Right Gin

1 ounce Baileys Irish Cream

1/2 ounce Bénédictine

1/2 ounce Half & Half

Fresh Grated Nutmeg and Cinnamon Garnish

Place all liquid ingredients in mixing glass with ice. Shake to blend and chill. Strain into cocktail glass or dessert wine glass. Dust with nutmeg and cinnamon.

Candy Cane Swirl

1 ounce SKYY Infusions Raspberry

3 ounces Cranberry Juice

1/2 ounce Grenadine

1/2 ounce Peppermint Schnapps

Sprite or 7Up

Candy Canes

Rim chilled martini glass with crushed candy cane. Combine SKYY Vodka, Peppermint Schnapps, Cranberry Juice and Grenadine into a cocktail shaker with ice. Shake vigorously to chill. Strain into candy cane rimmed martini glass. Top with splash of Sprite. Garnish with small peppermint candy cane.

Berry Merry Christmas

1-1/4 ounce Right Gin

3/4 ounce Pomegranate Liqueur

2 ounce Pomegranate Blueberry Juice

1/4 ounce Blueberry Syrup

3 dashes Blood Orange Bitters

2 wedges Lime (squeezed)

1 ounce Sparkling Wine

Fresh Strawberries and Blueberries Garnish

Place all liquids except sparkling wine into cocktail shaker with ice. Shake to chill. Strain into highball glass over fresh ice. Top with sparkling wine. Garnish with sliced strawberries and blueberries.

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Posted in Christmas Cocktails

Tagged Absinthe, Amaro, Apple Liqueur, Balsamic Vinegar, Benedictine, Bitters, Blueberry Juice, Champagne, Chocolate Liqueur, Cider, Creme de Menthe, Creme de Violette, Egg White, Fresh Lemon, Fresh Lime, Gin, Grapefruit Juice, Grapes, Grenadine, Half & Half, Hazelnut Liqueur, Heavy Cream, Honey, Hpnotiq, Irish Cream, Lemon Lime Soda, Lillet Blanc, Limoncello, Orange Bitters, Orange Juice, Passion Fruit Vodka, Peppermint Schnapps, Pomegranate Juice, Raspberry Liqueur, Raspberry Vodka, Sake, Simple Syrup, Sour Mix, Strawberries, Tequila, Triple Sec, Vodka, Whiskey, Wine

Taste the Luck of the Irish: Michael Collins Irish Whiskey Cocktail Recipes

Posted on March 15, 2009 | Leave a comment

Though St. Patrick’s Day celebrates the most recognized patron saint of Ireland and is a national holiday of Ireland, the well-known holiday is celebrated in many countries. Often referred to as ‘amateur night’ by seasoned drinkers, St. Patrick’s Day brings out the young and old touring pubs, watering holes and night clubs with Irish themes of green beer, cocktails and every sort of Jello shot or drinking game one could possibly imagine. With cocktails and shots flowing freely on such a festive occasions, please keep in mind the need to consume responsibly and designate responsible drivers so everyone arrives home safely.

March 17 is St. Patrick’s Day

Beginning shot for St. Patrick’s Day:

Collins Cream

1 part Michael Collins Blend First Down Shot created by Cheri Loughlin photo copyright Cheri Loughlin

1 part Irish Cream Liqueur

Combine all liquid ingredients in a cocktail shaker with ice. Shake well. Strain into a shot glass. Enjoy with a glass of stout. You might also like the Irish Car Bomb.

“Michael Collins is the dawning of a new age of Irish Whiskey; combining the best of Ireland’s long history of distilling with today’s demand for premium quality and unique style. Distilled at the last Irish independently owned distillery, Cooley, Michael Collins Irish Whiskeys are double distilled to retain the flavor characteristics of their premium ingredients. Aged in small bourbon seasoned casks, they are refined, flavorful and well-balanced. Michael Collins Single Malt is bold with a distinctive and unexpected lightly peated style. Aged for a minimum of eight to over twelve years, it has aromas of chocolate malt with light citrus and honeysuckle notes. Well-rounded and complex with rich maltiness, it finishes long with a hint of chocolate and a wonderfully settled smoke that lingers on the palate.” – Michael Collins Media Release Notation

Irish Smash

2 parts Michael Collins Blend

3/4 part Simple Syrup

3 lemon wheels

6 – 8 mint leaves

Muddle 3 mint leaves, simple syrup and two of the lemon wheels in a cocktail shaker. Add Michael Collins Blend and shake well with ice. Strain into a rocks glass filled with fresh ice. Garnish with the remaining lemon wheel and a sprig of fresh mint.

Frisky Whisky

1 part Michael Collins

1 part Honey Liqueur

1 part Orange Juice

1/4 part Simple Syrup

2 Dashes Classic Bitters

Lemon or Orange Spiral Garnish

Build over ice in a highball glass. Garnish with lemon or orange spiral.

Irish Mint Julep

2 parts Michael Collins Blend

1/2 part Simple Syrup

6 – 8 mint leaves

Dash of Classic Bitters

Place the simple syrup and three mint leaves in a cocktail shaker with the Angostura bitters. Using a back of a bar spoon, bruise the mint leaves. Add Michael Collins Blend and stir gently. Strain into a tall glass filled with crushed ice. Garnish with a sprig of fresh mint.

Irish fizz

2 parts Michael Collins Blend

1 part Lemon Juice

1/2 part Premium Orange Liqueur

1/2 part Simple Syrup

2 parts Club Soda

Lemon Wedge Garnish

Shake the Michael Collins Blend, fresh lemon juice, orange liqueur and simple syrup well over ice in a cocktail shaker. Strain into a Collins glass filled with ice. Top with soda water. Garnish with a lemon wedge.

Irish Blond– created by Dale de Groff

2 ounces Michael Collins Irish Whiskey

3/4 ounce Orange Curacao

1/4 ounce Fino sherry

Dash of Orange Bitters

Flamed Orange Peel Garnish

Stir all the ingredients in a bar glass with ice. Strain into a chilled martini glass. Garnish with a flamed orange peel.

Michael Collins Honeysuckle

1-1/2 parts Michael Collins Blend

2 teaspoons Honey

1-1/4 parts Sauvignon Blanc wine

1-1/2 parts Apple Juice

1/4 part Passion Fruit Syrup

1/4 part Lemon Juice

Apple Slice Garnish

Combine liquid ingredients in a cocktail shaker with ice. Shake to blend and chill. Strain into chilled glass. Garnish with thin apple slice.

Collins Royale

2 parts Michael Collins Blend

1 part Sour Apple Schnapps

1/2 part Lemon Juice

1 part Brut Champagne

Green Apple Slice Garnish

Combine Michael Collins Blend, sour apple schnapps and fresh lemon juice in a cocktail shaker with ice. Shake to chill. Strain into champagne flute. Top with dry sparkling wine. Garnish with a green apple slice.

Michael Collins Old-fashioned

2 parts Michael Collins Blend

2 dashes of Classic Bitters

1/2 part Simple Syrup

1/2 part Club Soda

2 Orange Slices

2 Maraschino Cherries

Muddle the simple syrup, bitters, one orange slice and one cherry in an old fashioned glass. Fill with ice and add Michael Collins Blend. Top with club soda. Garnish with remaining orange slice and maraschino cherry.

Michael Collins Manhattan

2 parts Michael Collins Blend

1 part Sweet Vermouth

2 dashes Classic Bitters

Maraschino Cherry Garnish

Combine liquid ingredients in a cocktail shaker with ice. Stir to blend and chill. Strain into chilled martini glass. Garnish with a maraschino cherry.

Michael Collins Irish Ale

2 parts Michael Collins Blend

3 Lime Wedges

3 parts Ginger Ale

Pour Michael Collins Blend and two of the lime wedges over ice in a highball glass. Top with ginger ale. Garnish with remaining lime wedge. Try with fresh ginger beer for a spicier alternative!

Collins Apple-tini

2 parts Michael Collins Blend

1 part Peach Liqueur

1 part Pressed Apple Juice

Squeeze of Fresh Lemon Juice

Green Apple Slice Garnish

Combine all liquid ingredients in a cocktail shaker with ice. Shake well. Strain into a chilled martini glass. Garnish with slice of green apple.

Irish Sunrise

2 parts Michael Collins Blend

3 parts Orange Juice

Splash of Grenadine

Squeeze of Lemon Juice

Orange Twist & Maraschino Cherry Garnish

Pour the Michael Collins Blend over ice in a rocks glass. Top with fresh orange juice and a squeeze of fresh lemon juice. Add a splash of grenadine and garnish with an orange twist and a maraschino cherry.

Irish Rose

2 parts Michael Collins Blend

1 part Simple Syrup

3/4 part Lemon Juice

2 dashes Grenadine

Lemon Twist Garnish

Pour ingredients into a cocktail shaker with ice. Shake well. Strain into a chilled martini glass. Garnish with a lemon zest twist.

Cocktail recipes sponsored by representatives of Michael Collins Irish Whiskey.

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Posted in Cocktails, Sponsored Posts, Whiskey Cocktails

Tagged Apple Juice, Champagne, Classic Bitters, Club Soda, Collins Apple-tini, Collins Cream, Collins Royale, Fresh Lemon, Fresh Lime, Frisky Whisky, Ginger Ale, Grenadine, Honey, Honey Liqueur, Irish Blond, Irish Cream, Irish Fizz, Irish Mint Julep, Irish Rose, Irish Smash, Irish Sunrise, Irish Whiskey, Manhattan, Michael Collins Honeysuckle, Michael Collins Irish Ale, Michael Collins Manhattan, Michael Collins Old Fashioned, Mint Julep, Mint Leaves, Old Fashioned, Orange Bitters, Orange Curacao, Orange Juice, Passion Fruit Syrup, Peach Liqueur, Premium Orange Liqueur, Shot-tails, Simple Syrup, Sour Apple Schnapps, St. Patrick's Day, Sweet Vermouth, Wine

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