A Girl's Best Friend - Spicy Pineapple Margarita
A Girl’s Best Friend - Spicy Pineapple Margarita
Ingredientses:
3oz Reposado Tequila
1.5oz Pineapple Juice
.25oz Lime Juice
1oz Ancho Reyes Arbol Chili Liqueur
1oz Simple Syrup
Smoked Salt
Pineapple Leaves
Pineapple Wedges
Sliced Jalapeno
During the testing day for our Cinco de Mayo workshop, this drink was by far the crowd favorite. It is spicy and sweet with fresh citrus flavors. The smoked salt adds a nice touch which helps to bring forward the heat from the chili liqueur. It is also quite beautiful when complete!
Instructions:
Salt the rim of a rocks glass with smoked salt and set aside.
Put all liquid ingredients into a shaker tin, fill with ice, and shake.
Using a hawthorne strainer pour the cocktail into salted rocks glass and top with fresh ice.
Garnish with two pineapple leaves, a slice of pineapple, and a few slices of jalapeno.
The Pacific Islander - Paloma with Hibiscus Foam
The Pacific Islander - Paloma with Hibiscus Foam
Ingredients:
3oz Tequila
1.5oz Grapefruit Juice
1oz Triple Sec
1oz Thyme and Grapefruit Simple Syrup
4oz Hibiscus Tea
2oz Simple Syrup
2oz Lemon Juice
4 Droppers Wonder Foam (Or and egg white)
Makes 2 Servings
This cocktail brings together some of my absolute favorites! Tequila for one is some kind of special, but the bitter backbone of the grapefruit coupled with the earthy essence of thyme brings to life something truly delightful. Now, you may be wondering if this sunshine sipper is a little too down the earth; have no fear! This is where the hibiscus foam comes into fly. So light and flavorful! You taste buds pop with excitement and then they settle down with a pleasant sweetness. Served on the drink rather than in the drink, you will first experience these inviting flavors followed by the earthy paloma.
Before making the cocktail there is a little bit of prep:
First you will want to steep your hibiscus tea. Use 5 tea bags for 16oz of hot water. Let steep for at least an hour. I often let it sit overnight.
You will also need to prep your grapefruit and thyme simple syrup. First you want to use a peeler to take off the skin of one grapefruit. Put the peels into a 32oz mason jar.
Fill the mason jar halfway with granulated sugar.
Add 25 stems of thyme to the mason jar. Put the lid on the container and shake around so that the granulated sugar sticks to both sides of the grapefruit peel. Let sit overnight in the fridge. After about a day of sitting, fill the remainder of the container with boiling water and stir until all of the sugar is dissolved. Let sit until the syrup cools at which point the syrup will be ready to use.
Assembling the cocktail:
In a CO2 canister add hibiscus tea, simple syrup, wonder foam, and lemon juice.
Close the container, add the CO2 cartridge, shake and put in the fridge to keep cool.
In a shaker tin add all other ingredients and shake with ice. Using a hawthorne strainer, pour the drink into a rocks glass and add fresh ice.
Top with hibiscus foam and a candied hibiscus flower.
Gold on the Dance Floor
Gold on the Dance Floor
Cocktail Ingredients:
3 oz Vodka
4 oz Golden Falernum
Gold Leaf
Makes 2 Servings
Falernum Ingredients:
1 Whole Nutmeg
1/2 Cup Silver Rum
½ Cup Sliced Almonds
1 Teaspoon Whole Cloves
4 oz Honey Syrup (3 oz Honey + 1ish Oz hot water mixed till dissolved)
6 oz St. Elizabeth Allspice Dram
.75 Cup Simple Syrup
Zest of 8 Limes
Juice of 8 Limes
Falernum Instructions:
Wrap nutmeg in a towel and smash with a mallet. Add to a hot pan with cloves and toast for 3-5 minutes until the pan starts to lightly smoke. Take off heat and add to a blender.
Preheat oven to 390 degrees. Spread sliced almonds on a non stick sheet pan. Toast for about 5 minutes. Mix up and toast for another 3-4 minutes. You want golden brown. Add to the blender.
Zest and juice all limes. Add zest and juice in the blender.
Add honey syrup, simple syrup, rum and allspice dram to the blender and pulse for 3-5 seconds to lightly break up solid ingredients. You do not want to finely blend as we will be straining out the solid ingredients.
Refrigerate for 24 hours.
Remove from the refrigerator and strain through a fine mesh sieve lined with a cheesecloth and bottle.
Gold on the Dance Floor Build Instruction:
3 oz Vodka
4 oz Golden Falernum
Makes 2 Servings
Here’s how to make Golden on the Dance Floor:
Instructions:
Add vodka and falernum in a shaker tin and fill with ice. Shake for 15 seconds and double strain into a rocks glass with a large ice cube.
Top with gold leaf and enjoy!
Smoke in the Green Mountains
Smoke in the Green Mountains - Maple Rye Sazerac
Smoke in the Green Mountains - Maple Rye Sazerac
Ingredients:
2 oz Saxtons Maple Rye Whiskey
.25 oz Simple Syrup
Absinthe
Peychaud’s Bitters
Lemon Peel
Cocktail Smoker
Smooth, yet complex. Balanced, yet bold. Inspired and local, definitely. The Sazerac hails from New Orleans. It is a classic cocktail for a sophisticated gentleman or lady. It is a chilled sipper served neat and you will not find anything like it. We have taken a fun approach to the beverage with some slight modifications. The addition of Maple Rye whiskey as opposed to a traditional rye provides a Vermont flair insurmountable to any competitors. We are also smoking this cocktail with apple wood to give another nod of appreciation to the farmers and producers of this great GREEN state.
Here’s how to make, Smoke in the Green Mountains:
In a mixing glass (pint glass will do just fine) add the maple rye whiskey, simple syrup, and about two dashes of peychaud's bitters. If your first dash was generous you can stop there (no more than a quarter ounce). Fill the glass with ice and stir with a bar spoon for about 30 seconds. Pay attention to your ice. You want it to melt a little, but not a lot.
Using a spray bottle, spritz the absinthe in a chilled rocks glass. You can also pour about a quarter ounce in the glass and swirl it around. You want it to touch the entirety of the inside of the glass. The spray bottle works best as it allows the absinthe to hold onto the sides and not pool to the bottom into the drink. The majority of the absinthe experience in this drink comes from the smell of the spirit.
Strain the cocktail into the absinthe rinsed glass. Peel the rind of a lemon and express the oils into the beverage.
Top the cocktail with your smoking device and begin smoking. Allow some time for the smoke to settle into the beverage before enjoying.
Perc Up! Espresso Martini
Perc Up! - Nitrogen Infused Espresso Martini
Ingredients:
2oz Vodka
1.5oz Espresso
2oz Licor 43
2oz Perc Coffee Liqueur
Coffee beans
Nitrogen Infusion Canister
Nitrogen Cartridges
Makes 2 Servings
Everyone loves an espresso martini! Rich, creamy, and lightly sweet this brewed blunder packs a kick of caffeine needed for any night out! This is a variation of the classic version with a couple of my favorites, Licor 43 and Perc Coffee Liqueur!
Here’s how to make Perc Up!:
Instructions:
Add vodka, espresso, Licor 43, and Perc Coffee Liqueur in a shaker tin and fill with ice. Shake for 10 seconds.
Double strain and pour the mixture into a nitrogen infusion canister.
Dispense equally into two martini glasses. Top each with 3 coffee beans.
What is nitrogen and why is it in my cocktail?
Nitrogen is one of the most abundant elements on the planet. It is a gas that is odorless and tasteless. To add nitrogen to a liquid it requires pressure (provided by the steel canister) and cold temperatures (ice) to dissolve. When dispensed the infused gas first tries to escape the glass by rushing downward to the bottom. The nitrogen then travels upward releasing around the rim of the glass. The result is a light and creamy textured foam which forms on the top of the beverage.