COCKTAIL

AMERICANO – A Classic Campari Cocktails for a nice hot day.

 

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Trust me – This is not a espresso made with hot water for the coffee lover.

This is the story of the  cocktail Americano. A creation of Americans abroad and the bartenders who served them in Italy.  An Americano was first served in Gaspare Campari’s bar, Cafe Campari in The Campari region of Italy. It was the 1860s and there were plenty of American expatriates around. The drink was originally known as the “Milano-Torino” because Campari is from Milan, where Cafe Campari is located.

Campari creator Gaspare Campari was from Torino and he settled in Milan, where he created the startling orange Campari – the world’s top-selling bitters. He brought sweet vermouth with him from Torino and combined the two signature liquors into this drink, stirring them with soda water – hence the original name. The Italians soon noticed that many Americans enjoyed the cocktail. Eventually the cocktail became known as the “Americano”. The Americano is also a classic aperitif, often served before dinner to cleanse the palate and awaken the appetite.

We love the Americano too. It has a  low alcohol content, and we can easily adjust the bitterness. The bitter citrus flavor of the Campari is incredibly refreshing – a palate cleanser on a hot day. The sweet vermouth balances it out just enough with a sweet muskiness, and the soda water makes what could be a very strong and overwhelming drink into a tingling refresher for a hot evening. Serve with citrus slices.

The Americano

makes 1 cocktail

1 1/2 ounces Campari
1 1/2 ounces sweet vermouth
Club soda or seltzer
Orange slice for garnish

 

Fill up an old-fashioned tumbler with ice. You can also water this down a bit more and use a highball; we often do this when we want a long cool drink but not a lot of alcohol.

Pour the Campari and vermouth over the ice and top up with seltzer.

 

 

Grapefruit ina Coupe – A twist on the classic Gin & Tonic

The “Grapefruit in a Coupe” is a refreshing reprisal of the Gin and Tonic classic, using grapefruit and a splash of fresh lemon juice, without overpowering the subtleties in flavor of BOMBAY SAPPHIRE® Gin:

2 parts BOMBAY SAPPHIRE® Gin
1 part Grapefruit Infused Vermouth Syrup*
0.75 part Fresh Lemon Juice
1 part Egg White
Garnish with a twist of Grapefruit

*Grapefruit Infused Vermouth Syrup
1 part Dolin Dry Vermouth
0.5 part Sugar
4 twists Grapefruit
4 twists Lime

Mix Grapefruit Infused Vermouth Syrup ingredients together over low heat until flavors combine and sugar is dissolved. Strain mixture and let cool before using. Add Bombay Sapphire Gin, Grapefruit Infused Vermouth Syrup, Fresh Lemon Juice, and Egg White to mixing glass. Shake vigorously until mixture is frothy. Pour into chilled coupe glass. Garnish with grapefruit twist.Image

CHERRY COLLINS

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 Cherry Collins Cocktail

The classic Collins gets a black-cherry makeover.

 

Ingredients in the Cherry Collins Cocktail

Garnish: Cherry

Glass: Highball

 

How to make the Cherry Collins Cocktail

Add the vodka, lemon juice and simple syrup to a highball glass filled with ice. Fill with club soda and garnish with a cherry.

Bloody Mary – cure for hangover

ImageThe Bloody Mary is a hangover cure and a nutritious breakfast; what more could you want after an indulgent night of partying?

Ingredients in the Classic Bloody Mary Cocktail

  • Celery salt
  • 1 Lemon wedge
  • 1 Lime wedge
  • 2 oz Grey Goose Vodka
  • 4 oz Tomato juice
  • 2 dashes Tabasco Sauce
  • 2 tsp Prepared horseradish
  • 2 dashes Worcestershire sauce
  • 1 pinch Celery salt
  • 1 pinch Ground black pepper
  • 1 pinch Smoked paprika

Garnish: Celery stalk and lime wedge

Glass: Pint

How to make the Classic Bloody Mary Cocktail

Pour some celery salt onto a small plate. Rub the juicy side of the lemon or lime wedge along the lip of a pint glass. Roll the outer edge of the glass in celery salt until fully coated. Fill with ice and set aside. Squeeze the lemon and lime wedges into a shaker and drop them in. Add the remaining ingredients and fill with ice. Shake gently and strain into the prepared glass. Garnish with a celery stalk and a lime wedge.

BACON & BLOODY MARY

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Bacon isn’t really the first thing that comes to mind when someone starts talking about liquor, but it should be no surprise that the culinary masterpiece that is bacon also brings the awesomeness to drinking as well. So, today as we celebrate those glorious strips of meat, we reflect upon the wonderful ways that bacon has made drinking alcohol so much better: Three words for you: Bacon. Bloody. Mary. Bloody Marys are a classic brunch staple and so is bacon.  

No matter how you choose to incorporate bacon into your drinking schedule, it’s very unlikely that you’ll be disappointed in any way.

DO YOU NEED TO ORGANIZE YOUR LIQUOR CABINET

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Starting this year could mean a lot of different things to people, but for us, we love that it’s “Get Organized” month. If you ask us, spring is not the ideal time for cleaning and organizing because by that point, it’s so nice outside that you don’t want to sit in your house and clean out your junk drawer. January, however, is typically the crappiest month in every state. This is prime time to hide from the polar vortex and get your organizing on. 

After the holidays, one of the most disorganized parts of our house is the liquor cabinet. Between digging through it for last minute hostess gifts and trying to whip up impressive cocktails for our countless holiday parties, our liquor cabinet has certainly seen better days. 

If you are in the same boat as us, there is a light at the end of the tunnel. Try organizing your liquor cabinet using the following steps and it’ll be back in drinking shape in no time.

 

  • Don’t keep all of your glassware and bar tools in the same cabinet as your bottles. Yes, it’s fun to show off all of your fun drinking things in one location, but they’re just creating a lot of clutter and building a roadblock between you and drinking.

 

  • Remove every single bottle from that cabinet and create an inventory of what you have. Take note of any bottles that are especially low (or noticeably missing) and make a shopping list. Tape the inventory on the inside of the cabinet so when you’re looking for something, you can easily check the list and see if it’s in there and how much you have.

 

  • You know that inventory? You should also categorize by liquor type, and then put the brand names under each type.

 

  • Before you put anything back in the cabinet, just wipe each bottle down with a damp rag. Bottles can get sticky and/or dusty and there’s nothing worse than a gross bottle when you’re trying to make a cocktail.

 

  • Some people say to put the tallest bottles in the back row and the shortest bottles in the front – we say that probably looks better, but it’s not necessarily as practical. You know that there are just certain liquors you drink more than others…put them closer to the front so you don’t have to dig around any more than necessary.

 

  • Behind your favorite liquors on the front lines, group the remaining bottles all by their liquor types again. This just makes everything easier to find.

 

This is how we organize our liquor cabinet, but we know there are also other great ways to do it. How do you organize yours? Any tips or tricks?

Champagne drinks for New Year!

Champagne Cobbler

Champagne Cobbler

HOW to toast the new year? Perhaps some Champagne. Or maybe a cocktail. Then again, why choose when you can have them both in one glass?
Most people think nothing of popping a bottle of Champagne on New Year’s Eve. Yet after that first celebratory glass, few consider taking an extra step and using the wine as the foundation for a cocktail or two.

Champagne Cobbler
1/2 ounce simple syrup
1 lemon wheel
2 strawberries, halved
5 ounces Champagne
1. Pour syrup into wine glass, then gently muddle lemon wheel and one strawberry in bottom.
2. Fill glass halfway with crushed ice and add Champagne. Top off with more crushed ice and garnish with strawberry half.
Yield: 1 drink
Note: To make simple syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)