Tag Archives: Simple Syrup

Groovy Red Rock Colada Cocktail Recipe

Posted on May 21, 2013 | Leave a comment

Groovy Red Rock Colada Cocktail uses Bacardi flavored rums – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

Groovy Red Rock Colada Cocktail uses Bacardi coconut & peach flavored rums – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

Cocktails aren’t just about Pre-prohibition Era style drinks, molecular mixology, making our own signature bitters and who has bragging rights to the most expensive cocktail on the planet served with the largest sparkling gem in the well of the glass. Most often cocktails are purely for living in the moment. They are simplistic recipes for hectic days. Drink choices reveal a person’s mood, whimsical wants and ordinary needs. Cocktails are about pleasure, enjoyment and experiencing the moment.

So for a moment, let’s put the fun back into cocktails. Hide the vermouth, forget about fat washing, no waiting on infusions. Just pull out a couple of bottles, pour and enjoy. The ocean waits for you. Imagine the sound of waves splashing onto the sandy shore. Dip your feet into the water. Wriggle your toes in the sand. Yeah, that’s what I’m talking about. Whimsical wants. That’s the beach life baby!

Groovy Red Rock Colada Cocktail Recipe

The Groovy Red Rock Colada Cocktail is a no blender necessary style Pina Colada cocktail… EASY! – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

I LOVE the aroma in this cocktail! Photographing the Groovy Red Rock Colada was grueling. No exaggeration. I wanted to gulp it immediately, not take its picture. Its peachy coconut aroma kept wafting up taunting me.

The Groovy Red Rock Colada is peachy with subtle coconut. On a scale of 1 to 10 I’d say the sweetness factor is maybe a 5. Sweet, but it doesn’t go candy cocktail overboard. The balance is just right. The cocktail weighs in lightly. No heaviness here. Just fun. Nice layering of flavor. Coconut lingers a smidgen on the tongue.

Groovy Red Rock Colada – recipe by Cheri Loughlin, The Intoxicologist

1 ounce Bacardi Peach Red Rum

1 ounce Bacardi Rock Coconut Rum

1-1/4 ounce Pineapple Juice

1/4 ounce Fresh Lime Juice

1/4 ounce Simple Syrup

Peach Slice Garnish

Combine Bacardi rums, pineapple juice, lime juice and simple syrup in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass. Garnish with peach slice.

Garnishing Tip

Frozen peach slice as garnish keeps the cocktail cold and you don’t waste cutting into an entire peach for garnish. Score! – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

Why “waste” an entire fresh peach if you don’t plan on using it? Don’t skip the peach garnish. Purchase a bag of frozen unsweetened sliced peaches. Pull one frozen peach slice out of the bag before you gather your cocktail ingredients. Place the frozen peach slice on your prep cutting board or small plate as you assemble your cocktail. It will begin to thaw just slightly.

Pierce peach slice lengthwise with skewer just before shaking cocktail. Place skewered peach in chilled martini glass. Strain cocktail into martini glass over the peach slice garnish.

The peach slice is still partially frozen so it helps keep the cocktail cool while you sip. It finishes thawing while you sip. Nosh away! No wasted peaches here!

Add your comment: What garnishing tip do you use to keep fruit waste to a minimum?

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Posted in Cocktails

Tagged Bacardi Peach Red Rum, Bacardi Rock Coconut Rum, Coconut Rum, Fresh Lime, National Pina Colada Day, Peach Rum, Pina Colada, Pineapple Juice, Simple Syrup

Wild Strawberry Moscato White Wine Sangria

Posted on May 9, 2013 | Leave a comment

The best sangria recipe begins in the most basic form. A few simple ingredients; bottle of wine, small amount of liquor, fresh seasonal fruits and a little time. – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

Red Sangria is one of the most popular Spanish cocktails with White Wine Sangria (Sangria Blanca) running a close second. Sangria is a wine based punch most likely to have originated in Spain. Sangria first appeared in the United States in 1964. As its popularity has increased, so have the numerous ways the Sangria recipe has been adapted.

How to Make a Basic Red or White Wine Sangria Recipe

The best sangria recipe begins in the most basic form. One liter of wine (red or white), 1 cup of sliced fresh fruit (any combination of citrus, berries and tropical fruits), 2 to 4 ounces Liquor (usually Brandy or Cognac) and 1/2 to 1 ounce sweetener (sugar or simple syrup). Place all ingredients in sealed container for 4 hours minimum to overnight, allowing sliced fresh fruits to marinate. Serve in large rocks glass with club soda or sparkling wine topper. Garnish options include fresh herbs or additional fresh fruit slices and whole berries.

With the basic sangria recipe as starting point it is easy to adapt the recipe to seasonal ingredients and fresh fruits you already have on hand.

Wild Strawberry Sangria Recipe

Wild Strawberry Moscato White Wine Sangria recipe was created using an easy basic Sangria recipe to start and fresh quality ingredients from my kitchen – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

The Wild Strawberry Sangria recipe is perfect for spring and summer entertaining. The recipe uses Moscato White Wine as base with fresh strawberries, blackberries and cherries. It is lively and fresh, light and airy and beautiful in color. The taste is definitely spectacular! Almost too spectacular. The Wild Strawberry Sangria recipe is so easy to sip, it disappears as quickly and easily as it put together.

May 9, 2013 marks the second annual National Moscato Day. National Moscato Day was established by Gallo Family Vineyards. Make a fresh and easy Moscato White Wine Sangria to capture the excitement of National Moscato Day. Then sit back, relax and join Gallo Family Vineyards in a very special Moscato wine-themed Twitter party for hosting tips, wine and food pairing ideas and wine facts. Follow the hashtag #MoscatoDay and @GalloFamily on Twitter

Wild Strawberry Sangria – recipe by Cheri Loughlin, The Intoxicologist

1-750ml Bottle Moscato White Wine

4 ounces Brandy

1 ounce Simple Syrup

6 large Strawberries – hulled & quartered

15 Fresh Whole Blackberries

1/2 cup Fresh Cherries – pitted & cut in half

1/2 Fresh Lemon – cut in slices

Place cut fruit in bottom of pitcher. Add wine, brandy and simple syrup. Stir gently. Cover. Chill 4 hours or overnight. Serve over ice. Club soda or sparkling wine optional as topper optional.

What is the Best White Wine for Sangria Recipes?

There are many Moscato white wines that would work rather nicely with the Wild Strawberry Sangria recipe above. Use the one that you are most familiar with and prefer. I used a Moscato white wine I am familiar with it and thought it would pair nicely with the recipe I was developing due to the flavor profile. It is pleasantly sweet with sumptuous fruit aromas. Citrus fruit dances across the tongue with plump, juicy splashes of nectar fruit. The finish is lively and crisp making it ideal for a lovely spring to summer sangria.

An important point to remember when choosing any wine as Sangria recipe base is it should be a wine you already enjoy. If it doesn’t taste good in the glass by itself, it probably shouldn’t be the starter component in your Sangria recipe.

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Posted in Pichers & Punches

Tagged Barefoot Wine & Bubbly, Basic Sangria Recipe, Blackberries, Brandy, Cherries, Club Soda, Fresh Lemon, Moscato Spumante, National Moscato Day, Sangria, Simple Syrup, Spanish Cocktails, Sparkling Wine, Strawberries, Wild Strawberry Sangria

Ginger Vanilla Syrup

Posted on May 3, 2013 | Leave a comment

Demerara Ginger Vanilla Syrup 284

This Ginger Vanilla Syrup was created specifically for use while sampling the Penicillin Cocktail. However, it would be a terrific addition to dark rum Daiquiri’s. I could also see pairing the Ginger Vanilla Syrup with some of the more herbal liqueurs, lemon juice and then topping with brut champagne. This might also pair nicely with vanilla based liqueurs and citrus vodkas and rums. Just experiment. Cocktails are supposed to be fun!

The Ginger Vanilla Syrup I created is listed below and posted with the Penicillin Cocktail. This syrup is spicy sweet, caramel in color and delicious.

Garden Gourmet Ginger Paste 244

You can use fresh ginger if you choose, but I opted for Gourmet Garden Ginger Paste. You can find it in the fresh produce aisle. I like it because it’s quick and easy to use. There isn’t any peeling or chopping. It really is a no fuss, no muss product.

Garden Gourmet Ginger Paste 248

Just eyeball level tablespoons when measuring the ginger paste.

Demerara Ginger Vanilla Syrup 267

Your strainer is going to get a little heavy with ginger pulp. Take a spoon and pull some of the ginger away from one side of the strainer. Tilt the strainer so the syrup can flow through the section you’ve cleared. Then just be patient.

Demerara Ginger Vanilla Syrup 270

The syrup needs to cool, so just let it sit and finish dripping. Don’t press any of the solid ginger through the strainer.

Demerara Ginger Vanilla Syrup 286

Ginger Vanilla Syrup – created by Cheri Loughlin

3 Tablespoons Garden Gourmet Ginger Paste

1 cup Demerara Cane Sugar

2/3 cup Water

1 ounce Homemade Vanilla Extract

Place ginger, sugar and water in saucepan over low heat. Stir continuously until sugar has melted and mixture begins to lightly bubble. Remove from heat. Double strain into heat resistant measuring cup. Allow to cool for 10 to 15 minutes. Add vanilla. [store purchased Vanilla Extract may be substituted] Stir. Once syrup is completely cool, place in glass container with lid. Keep refrigerated until ready to use.

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Posted in Mixers & Garnishes

Tagged Basics, Daiquiri, Demerara Sugar, Ginger, Ginger Syrup, Ginger Vanilla Syrup, Gourmet Garden Ginger Paste, Homemade Vanilla, Mixer, Penicillin Cocktail, Simple Syrup, Syrup, Vanilla Extract

Mark Twain Classic Cocktail

Posted on May 1, 2013 | Leave a comment

The Mark Twain scotch cocktail apparently dates back well into the 1800’s making it a classic cocktail for sure. It is described by Mark Twain in a letter to his wife dated January, 1874. Twain had been traveling in London. While staying there he enjoyed a “cock-tail” before breakfast, dinner and just before bed containing Scotch, fresh lemon, crushed sugar and Angostura bitters.

This cocktail was recommended by Steve S. from comments on the Intoxicologist Facebook page. Thank you Steve!

Mark Twain

2 ounces Scotch

1-1/2 ounce Fresh Lemon Sour*

2 dashes Angostura Bitters

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass. *Fresh Lemon Sour: 2 parts Fresh Lemon Juice, 1 part Simple Syrup

I sampled the Mark Twain as suggested by Steve. I wasn’t thoroughly in love with it, but found great potential in it. The lemon overwhelmed the scotch entirely too much for my taste. It sort of flat lined into all acid lemon in my opinion. So I “tweaked” Mark Twain, so to speak. Don’t tell his wife!

“Tweaked” Mark Twain – adapted by Cheri Loughlin, The Intoxicologist

2 ounces Single Malt Scotch

1/2 ounce Fresh Lemon Juice

Slightly less than 1/2 ounce Simple Syrup

3 dashes Angostura Bitters

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

I think a flamed orange peel might go terrific with this cocktail, but I got a little carried away sipping it and comparing it to the first version to stop and flame a peel. I suppose that means more research is in order! This variation of the Mark Twain classic cocktail renders a bit of nut flavor, mocha notes and subtle orange. In a word; delicious!

Cocktailia.com uses less Scotch, and a combination of 3/4 ounce Lemon Juice with 1 ounce Simple Syrup in place of Fresh Lemon Sour. Photo of the cocktail leads me to believe they used a single malt scotch. Their comments also said the lemon slightly overwhelmed the scotch, so 2 ounces might be better. Their readers sampled the recipe with Scotch and Bourbon and made the suggestion to cut back on simple syrup if using bourbon.

A really contemporary version to this classic cocktail is on the Art in the Age website. It’s basically a ginger snap flavor variation using a smokier scotch in less proportion. I haven’t sampled it, so I couldn’t comment on the way it tastes. But worth checking out if it appeals to you.

By the way, if you’re interested in how Samuel Clemens began to use the pen name, Mark Twain, you can read one theory which has to do with John Piper’s Saloon on B Street and a pair of whiskeys.

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Posted in Cocktails

Tagged Angostura Bitters, Bourbon, Classic Bitters, Classic Cocktails, Fresh Lemon, Lemon Sour, Mark Twain, Scotch, Simple Syrup, Single Malt Scotch, Sugar, Whisky

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

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

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

Jacob’s Ghost White Whiskey Spring Drink Recipes

Posted on March 29, 2013 | Comments Off

You’ll notice Jacob’s Ghost White Whiskey doesn’t say “moonshine” on the label. It’s White Whiskey, not moonshine. It isn’t backwoods, bootleg liquor of the illicit sort. It isn’t unaged whiskey, otherwise known as white dog. This is one-of-a-kind, aged whiskey, made from the same mash bill Jacob Beam started with so long ago in 1795.

It’s white whiskey that could be consumed straight or on the rocks, but why do that when there are plenty of drink recipes with whiskey available to tweak with this spirit variation?

Jacob’s Ghost is aged for at least one year in charred, white oak barrels yielding a light-bodied 80-proof whiskey. It is clean and crisp on the nose with hints of light vanilla and sweet corn undertones. The aging process renders a smooth, sweet flavor with hints of smoke, rounded out by soft barrel notes on the finish. – Brand fact sheet information

Some like Jacob’s Ghost just the way it is, but it’s also fun to shake things up a bit with a few whiskey cocktail drink recipes. The whole speakeasy movement and throwback to Prohibition Era cocktails has brought new thought to reinventing the way classic cocktails are fashioned. The following are a few brand recommended drink recipes for spring sipping.

Southern Storm – created by Tony Devencenzi, San Francisco

1-1/2 ounce Jacob’s Ghost White Whiskey

1-1-2 ounce Pineapple Juice

1-1/2 ounce Ginger Beer

4 to 5 dashes Angostura Bitters

Pineapple Wedge Garnish

Combine whiskey and juice in cocktail shaker with ice. Shake to blend and chill. Strain into highball glass over fresh ice. Top with ginger beer. Add dashes of bitters. Garnish with pineapple wedge.

You thought you knew the easy 2 ingredient beer cocktails; Shandy and Shandy Gaff. Now get to know them a little better by adding some ghostly spirit to the cocktail.

Jacob’s Shandy – created by Lynn House, Chicago

1 ounce Jacob’s Ghost White Whiskey

2 ounces Lemonade

1 ounce Light Beer – chilled

Lemon Wheel Garnish

Combine whiskey and lemonade in cocktail shaker with ice. Shake to blend. Strain into chilled rocks glass – no ice. Top with chilled beer. Garnish with lemon wheel.

The Moscow Mule is a classic vodka drink recipe with simple two ingredients. Jacob’s Ghost sweetens the deal by making this a white whiskey drink recipe with dazzling ginger liqueur topped with the traditional ginger beer.

Clermont Mule – created by Larry Rice, Kentucky

1 ounce Jacob’s Ghost White Whiskey

1/2 ounce Lime Juice

1/2 ounce Simple Syrup

1/4 ounce DeKuyper Ginger Liqueur

Ginger Beer

Build liquids in rocks glass over fresh ice in order given, saving ginger beer until last. Stir gently. Top with ginger beer.

Jacob’s Ghost White Whiskey began selling nationwide February 2013 for suggested retail price of $21.99 for 750ml bottle.

Tasting notes & cocktail recipes sponsored by representatives of Beam Global – Jim Beam on Facebook – JimBeamOfficial on Twitter

Cheri Loughlin Beverage Consultant & Photography Services

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Posted in Cocktails, Sponsored Posts, Whiskey Cocktails

Tagged Angostura Bitters, Beer, Classic Bitters, Clermont Mule, DeKuyper Ginger Liqueur, Fresh Lime, Ginger Beer, Ginger Liqueur, Jacob's Ghost White Whiskey, Jacob's Shandy, Jim Beam, Larry Rice, Lemonade, Lynn House, Moonshine, Pineapple Juice, Simple Syrup, Southern Storm, Sponsored Post, Spring Cocktails, Spring Equinox, Tony Devencenzi, Whiskey, White Whiskey

Auchentoshan Classic Scotch Cocktail

Posted on March 27, 2013 | Comments Off

The premier destination to buy fine wine on the Internet.

Auchentoshan Single Malt Scotch Whisky Classic 002 photo copyright Cheri Loughlin

Many believe using a single malt Scotch in a mixed drink is a crime. Using a single malt can add a rich, through-the-line taste and aroma that can’t be beat. The following recipe shows just how great using a single malt can be. Plus, it’s the perfect way to introduce Scotch to the less initiated. – media materials

David Clelland, International Whisky Specialist, introduces Auchentoshan Classic in the video below. He also demonstrates the Glasgow Kiss.

Glasgow Kiss – created by Fat Radish Restaurant, NYC

1-1/2 ounce Auchentoshan Classic Auchentoshan Single Malt Scotch Whisky Classic 013 photo copyright Cheri Loughlin

1/2 Fresh Pear

1 teaspoon Pear Jam

5 Cardamom Pods

1/2 ounce Orange Curacao

1/2 ounce Lime Juice

1/2 ounce Simple Syrup

Triple Pear Fan Garnish

Muddle cardamom pods and fresh pear in bottom of cocktail shaker. Add remaining liquid ingredients with ice. Shake to blend. Double strain into an old fashioned glass over crushed ice. Garnish with triple fan garnish.

Wine Chateau carries many of the Auchentoshan expressions including the Auchentoshan Classic. Their site includes basic tasting notes, like the ones below provided by the brand, and lengthy technical notes concerning the process and the distillery.

Auchentoshan Single Malt Scotch Whisky Classic 008 photo copyright Cheri Loughlin

Triple distilled and matured solely in American bourbon casks. The result: a Lowland Single Malt Whisky with the sweet aromas of vanilla and coconut; along with the signature smooth, delicate, Auchentoshan taste. – media materials

Offical Auchentoshan Brand Tasting Notes

Color: Pale Gold

Aroma: Rich vanilla and coconut, hint of green apple and a tang of citrus zest

Taste: Sweet vanilla cream, fresh green apple skin and a little mint

Finish: Fresh, floral zestiness

80 Proof / 40% alcohol – $35 to $45 price range depending upon where you buy

Post sponsored by Wine Chateau. – Tasting notes and recipe courtesy representatives of Campari America and Auchentoshan. Auchentoshan on Facebook

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Posted in Cocktails, Sponsored Posts, Whiskey Cocktails

Tagged Auchentoshan, Campari America, Cardamom, Cocktail Video, David Clelland, Fresh Lime, Glasgow Kiss, Orange Curacao, Pear, Pear Jam, Scotch, Simple Syrup, Sponsored Post, Whisky, Wine Chateau

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