Archives for June 2018

Bar Convent Brooklyn with ANGOSTURA BITTERS

June 22, 2018 by Natalie 35 Comments

Last week I had the pleasure of spending the day with ANGOSTURA bitters at Bar Convent Brooklyn (BCB). The Bar Convent started as a small industry meeting in Berlin and quickly became one of the most important international bar & beverage trade shows. This year the show expanded to Brooklyn, NY and I was so happy I got to experience it alongside a brand that I truly love.

The House of Angostura, based in Trinidad and Tobago, has been blending bitters for more than 190 years. They also have been producing fine rums for 130 years, mastering the art of aging and blending. ANGOSTURA bitters are made with the same secret recipe that was developed in 1824 by Dr. Johann Sieger. They are an essential ingredient in so many classic cocktails, which is why they’re so crucial to the beverage industry. ANGOSTURA bitters are recognized as the world’s first and best-selling cocktail bitters.

At the door, I was greeted by the ANGOSTURA welcome cart and a delicious sample of the Trinidad Sour. This drink was created in 2009 by NYC bartender Guiseppe Gonzalez at the one and only Clover Club in Brooklyn, NY.

Alex Kirles, the House of Angostura US Brand Ambassador, was shaking this little concoction up. A mix of ANGOSTURA aromatic bitters, rye whiskey, orgeat, and lemon juice. This drink packs a punch because it contains over an ounce of the bitters! The Trinidad Sour is a great way to start or end a meal, or in my case, start the day!

At the ANGOSTURA booth they were mixing up one of my favorite drinks of all time; the Queen’s Park Swizzle. This is a drink I’m quite familiar with as I used to crank these out behind the bar when I worked at PKNY. I also still make a ton of these at Dutch Kills. The best way to describe this drink is a fancy mojito, but in my opinion, way better. The Queen’s Park Swizzle got its name from the Trinidadian hotel where it was first concocted in the 1920s. It includes ANGOSTURA 7-year-old Rum, demerara syrup, lime juice, mint, and the essential ANGOSTURA aromatic bitters.

I really enjoyed my time getting to know Martin Tummino, who is the House of Angostura Cocktail Ambassador, and self-proclaimed “Swizzologist.” “The Queens Park Swizzle is not just the National Cocktail of Trinidad & Tobago, it represents a technique, a tool, — and a cocktail structure that belongs to the Caribbean and all of Latin America.”

The last cocktail of the day was the Amaroni. This cocktail included Amaro di Angostura, gin, sweet vermouth, and ANGOSTURA orange bitters. I loved this one because it’s a variation on one of my favorite classics, the Negroni. Amaro di Angostura launched in 2014, to celebrate the company’s 190-year anniversary. I love the use of ANGOSTURA orange bitters in this cocktail because it adds zesty tropical orange notes and spices.

I really enjoyed my time at Bar Convent Brooklyn and I can’t wait to go again next year. It was nice to see so many premium brands and explore the newest trends and products. Not to mention network, share knowledge, and learn! I think my favorite Angostura fact that I learned was hearing about the legend of the oversized label. Which I have to say, I’ve always wondered about! Apparently, Angostura bitters’ too-big label came into being when the Siegert brothers divided tasks. One brother was responsible for labeling, and the other was responsible for bottle sourcing. The two miscommunicated, resulting in a mistakenly oversized label that to this day remains the brand’s signature.

It’s been so nice to share a behind-the-scenes look at my BCB experience with Angostura. What is your favorite cocktail with Angostura bitters? Would you think about going to Bar Convent Brooklyn next year? If you do, I will definitely be seeing you there because I would not miss this event for the world. Cheers everyone! If you haven’t tried Angostura bitters you can purchase at liquor retailers nationwide and learn more here.

Summer Solstice Sparkling Chamomile Sangria

June 21, 2018 by Natalie 2 Comments

The Summer solstice marks the official start of Summer. With it brings the longest day and shortest night of the year. You might need sangria for the longest day of the year, correct? In light of Summer solstice, I made Sparkling Chamomile Sangria with Santa Margherita Prosecco Superiore D.O.C.G. just for the occasion. After all, I do wait all year for the first day of Summer — every year. A delicious bubbly wine together with chamomile tea, elderflower liqueur, lemon, and strawberry seems like the perfect combination to ring in the first day of Summer.

Today also marks my 2nd blogiversary. I can not believe it! We’re going to need more prosecco!

Sparkling Chamomile Sangria, serves 4-6

1 bottle Santa Margherita Prosecco Superiore D.O.C.G

2 cups chamomile tea

3/4 cup lemon juice

1/2 cup gin

1/2 cup sugar

1/4 cup elderflower liqueur

lemon wheels

strawberries

First, bring 2 cups of water to a boil in a saucepan. Add 2 chamomile tea bags and let steep 5 minutes. Remove bags and discard. While tea is still hot add your 1/2 cup of sugar and stir until fully dissolved.

Next, cut up the fruit and then add it to your pitcher or large serving vessel. Pour tea, lemon juice, gin, and elderflower liqueur into the vessel and let sit in the refrigerator for at least 3-4 hours. The longer you let the fruit steep the better!

Just before serving your Sparkling Chamomile Sangria, add ice and finally top with a bottle of Santa Margherita Prosecco Superiore D.O.C.G. In this recipe, I only used 1 bottle of prosecco, but if you want to make a boozier sangria I suggest using 2 bottles instead.

I love adding an iced tea element to cocktails in the Summer. Especially in sangria and punches! Tea adds a lot of fruity, floral, and herbal elements that can compliment wine and spirits nicely. In this case, the chamomile adds floral notes that are a perfect match to the aromatic, fresh, fruity, and sweet floral aspects ofSanta Margherita Prosecco Superiore D.O.C.G. Santa Margherita grows luscious, aromatic Glera grapes in the gentle hills of Valdobbiadene, a town synonymous with the finest Prosecco Superiore, and DOCG status – the highest and most distinctive classification possible.

Please sip and enjoy this delicious Sparkling Chamomile Sangria. I’ve been waiting a long time to say this — happy first official day of Summer everyone!

Summer Mocktails with Red Bull

June 20, 2018 by Natalie

Recently I teamed up with Red Bull to make some Summer mocktails to celebrate the release of their Red Bull Summer Edition Coconut Berry. The Coconut Berry might be my favorite flavor yet but I’ve also put together mocktails using Red Bull Green Editon and the Yellow Edition (my other two favorite flavors). The Green Edition tastes like kiwi and apples and the Yellow Edition tastes like a mix of tropical fruits with passionfruit shining through the most.

I was pleasantly surprised at how easy Red Bull was to mix with. These flavors are fruity and absolutely perfect for topping off your drinks with for Summer. Because who doesn’t love a little energy boost in their drinks? I certainly need all the energy I can get! I loved how these mocktails turned out which is why I decided to share them with you here.

In Love with the Coco, makes 1 serving

4 oz. Red Bull Summer Edition Coconut Berry

1 oz. coconut milk

1 1/2 oz. pineapple juice

1/2 oz. orange juice

4 strawberry halves

First add pineapple, orange, and strawberries to a cocktail shaker and muddle. Next, add coconut milk and then shake with ice and pour into your serving vessel over ice. Finally, top with Red Bull Coconut Berry. Garnish with coconut flakes, freshly grated nutmeg, and a strawberry wedge.

Lime So Fine, makes 1 serving

4 oz. Red Bull Green Edition

1 oz. lime juice

1 oz. cucumber juice

Splash Red Bull Lime Edition

mint, green grapes, green apple slices, for muddling

First add lime and cucumber juice to a cocktail shaker with a handful of mint, 5 green grapes, and 2 apple slices. Next, muddle and then add ice and shake. Strain into your serving vessel over ice and top with Red Bull Green Edition and a splash of Red Bull Lime Edition. Garnish with 2 cucumber slices and a mint sprig.

Hello Sunshine, makes 1 serving

4 oz. Red Bull Yellow Edition

1 oz. lime juice

3/4 oz. ginger syrup

club soda

5 mango chunks

First add lime, ginger, and mango to a cocktail shaker and muddle. Next, add ice, shake, and then strain into your serving vessel over ice. Top with Red Bull Yellow Edition and a splash of club soda. Garnish with a lime wheel and ginger candy.

I’m totally in love with all of these Summer mocktails that it’s hard to pick a favorite! I hope you’ll be giving these Summer mocktails with Red Bull a try at home. I’ll be enjoying quite a few myself. xo

Chill Out with these Iced Coffee Recipes for Summer

June 19, 2018 by Natalie 1 Comment

Happy Tuesday everyone! Who needs a coffee? Definitely me! Is anyone else addicted to iced coffee in the Summer? Luckily I’m working with Nespresso for this next post and sharing two delicious iced coffee recipes. This Summer Nespresso is releasing a new line of iced espressos for their Vertuo System. The limited edition espressos are more concentrated and have been specifically designed to be poured over ice to deliver a refreshing beverage.

Mint + Vanilla Cafè Shakerato, makes 1 serving

1 Inspirazione Shakerato capsule

4 Nespresso ice cubes

1 tsp. mint/vanilla syrup*

*First, make your mint/vanilla syrup. Add 1 cup of water, 1 cup of sugar, 1 big bunch of mint, and 1 vanilla bean (scrape the inside) to a saucepan. Heat over medium heat, whisking constantly until the sugar dissolves. Simmer for about 10 minutes and then remove from heat and let completely cool. Strain out the mint and vanilla bean and store in a jar or bottle.

Extract 1.35 oz. coffee into a 12 0z. glass over Nespresso ice cubes. Add 1 tsp. (or more if desired) of mint vanilla syrup and shake or stir the drink. Garnish with a mint sprig. Adding Irish whiskey to this iced coffee is perfect for a summery Irish Coffee variation.

I was inspired by a classic Irish Coffee for the Mint + Vanilla Cafè Shakerato. Incorporating mint into this iced coffee by making a mint syrup turned out delicious and super refreshing. The vanilla adds a hint of sweetness and flavor that compliments the coffee perfectly. Making coffee cubes is easy. Just brew some coffee, pour it into an ice cube mold, and send it to the freezer. Coffee ice cubes keep your iced coffee cold and add more coffee instead of watering it down!

Island Coffee, makes 1 serving

1 Inspirazione Salentina capsule

4 Nespresso ice cubes

1 oz. dark rum

1 oz. coffee liqueur

2 tbsp. condensed coconut milk

Add Nespresso ice cubes to a glass and pour in the dark rum and coffee liqueur. Extract 1.35 oz. coffee on top. Next, add your condensed coconut cream and stir until incorporated. Garnish with coconut flakes and freshly grated nutmeg. For a booze-free version omit the rum and coffee liqueur.

Have you ever had a Vietnamese Iced Coffee before? They are delicious and are kind of my guilty pleasure. Usually, I’m strictly a black coffee drinker but adding condensed milk to iced coffee is so tasty! Instead of using regular sweetened condensed milk I bought condensed coconut milk. Using condensed coconut milk is the perfect way to add sweetness and a tropical element that makes this iced coffee super Summery. Bonus that it is also dairy-free which makes this iced coffee vegan as well!

The Vertuo System makes mornings so much easier when you can brew a cup for a quick fix. Before the VertuoPlus, I was making pour-over coffee — which I love — but it requires a lot of effort and time. Sometimes in the morning, I need a fast cup of coffee that still taste good so I can start tackling my emails and get to work! I’m honestly so impressed with the quality and flavor of the coffee and how this system brews. The possibilities are endless and it keeps stress levels low (which I need).

I love iced coffee and I’m so happy to be able to make it at home now. The great thing about both of these recipes is you can serve them with or without booze. That makes them appropriate for morning and if you need a pick me up at happy hour or after dinner, then add some spirit! I hope you will give both of these recipes a try and don’t forget to check out the VertuoLine system and you can purchase all your espressos here. Happy brewing!

This post is sponsored by Nespresso. All opinions expressed in the post are my own and not those of Nespresso. Thank you for reading the sponsored content that makes Arsenic-Lace possible!

Mango Kombucha Margarita + Bistec Mango Tacos

June 15, 2018 by Natalie 4 Comments

Did you think I would get sick of margaritas and tacos after my trip to Mexico? NEVER! Honestly, as a result of my trip, it’s all I want to eat and drink! I’m so happy to be teaming up with Exotico Tequila for this next post. I’m sharing recipes for my Mango Kombucha Margarita + Bistec Mango Tacos. After all, what is a margarita without a taco? It’s certainly my favorite cocktail and food pairing in this whole wide world!

Mango Kombucha Margarita, serves 1

2 oz. Exotico Blanco Tequila

3/4 oz. fresh lime juice

1/2 oz. agave

4-5 pieces fresh mango, muddled

top with mango kombucha (I used GT’s)

First, add mango, lime juice, and agave to your cocktail shaker and then muddle. Fill your cocktail shaker with ice, shake, and strain into a salt-rimmed glass. Finally, top with mango kombucha and garnish with a lime wheel and cilantro.

Bistec Mango Tacos, makes 6 tacos

1 lb. chuck steak, sliced into 1-inch strips

2 tbsp. olive oil

salt

tequila cayenne sauce

mango salsa

cilantro

corn tortillas

For the tequila cayenne sauce:

1/3 cup Exotico Tequila

2 tbsp. Worcestershire sauce

1 tbsp. cayenne pepper

1 tbsp. pickled jalapeño juice

1 tbsp. brown sugar

salt

For the mango salsa:

1 whole mango

1/4 cup white onion

1 tomato

1 tbsp. pickles jalapeño

salt

pepper

lime juice

Slice the steak into 1-inch strips and then cook in a pan with olive oil and salt. To make the tequila cayenne sauce combine all ingredients in a saucepan and heat until slightly boiling. Then prepare the mango salsa by chopping mango, onion, and tomato. Next, put your chopped ingredients in a bowl, then add remaining ingredients and toss. Finally to assemble tacos place your steak in a corn tortilla, drizzle with tequila cayenne sauce, top with mango salsa and a sprinkle of cilantro.

Exotico Tequila is handcrafted with tradition by the Gonzalez Distillery which is a family distillery spanning three generations and one of Mexico’s most respected makers of tequila. The tequila is made from 100% Blue Weber agave grown in the Highlands of Jalisco. The red clay soil in Jalisco produces a larger, sweeter agave heart thus gives Exotico its floral, well-rounded taste. The Exotico Blanco has notes of roasted agave and pepper which make it delightful to sip on its own but also perfect for mixing in drinks like the margarita!

I was inspired by a Tommy’s Margarita (tequila, lime, agave) when developing this Mango Kombucha Margarita. A few months back I made Kombucha Sangria on A Beautiful Mess and instantly fell in love with this ingredient in cocktails. It adds flavor, tang, and effervescence to drinks that yields such flavorful and interesting results. Once I knew what margarita I wanted to make, I based my taco recipe around it using similar ingredients.

I hope you will try my Mango Kombucha Margarita + Mango Bistec Tacos this Summer! They go absolutely perfect together and not to mention, are a winning combination. I love that both the margarita and tacos are savory but are also sweet and summery from using fresh mango. I think planning a taco night is in order!

Celebrate Negroni Week with the Rosita

June 4, 2018 by Natalie 2 Comments

Well hello there. I’m popping in to say Happy Negroni Week everyone! I’m celebrating with one of my favorite variations on the classic Negroni — The Rosita. The Rosita cocktail is basically a tequila Negroni and I’ve picked it to kick off Negroni Week because I’m currently on a plane to Mexico. That’s right, MEXICO!

A last-minute trip to Hacienda Patron came my way and there was no way I was letting that opportunity pass me by. Going to Mexico, especially Jalisco — where a majority of tequila is made, has always been a dream of mine. And you know me… always checking those dreams right off my list. Can you blame me? YOLO.

Anyways, back to The Rosita cocktail. I had to do some investigating about the spec of this drink because there are a few recipes and the origins of this cocktail are somewhat non-existent. The problem I was having is that some recipes call for Angostura Bitters and some do not. To ango or not to ango? That is the question!

My boss and friend, Richard Boccato, helped me by reaching out to Robert Hess who helped popularize this drink. Hess got The Rosita recipe from an article by Terry Sullivan in the August 1999 issue of GQ Magazine. Sullivan got it from Gary Regan’s Bartender’s Bible. And Regan got it from Mr. Boston’s 1979 edition. I’m not sure if I really got my question answered because again, each of those recipes is different, but I’m deciding to ango!

The Rosita, serves 1 drink

1 1/2 oz. reposado tequila

1/2 oz. Campari

1/2 oz. dry vermouth

1/2 oz. sweet vermouth

1-2 dash Angostura Bitters

lemon twist, for garnish

First, add all your ingredients to a double rocks glass. Add ice, I used a large format cube, and stir. Garnish with a lemon twist by pressing the peel gently and expressing the oils on top of the drink. Wipe the rim of the glass with the peel and then place in the drink. Alternatively, this drink can also be served up if you prefer. You will need to add all ingredients to a mixing glass with ice, stir, and then strain into a coupe glass. Same rules apply for the lemon twist.

The Rosita might just be my favorite Negroni variation. I love tequila so much, and this is a much drier and complex spin on the classic. Using the ango adds a lot of depth, slight spice, bitterness and I can see why it is needed. A Negroni is equal parts making it a much more bitter drink because of the amount of Campari in it. The Rosita only has a 1/2 oz. of Campari so the dashes of Angostura really help the bitter element of this drink stand out.

If you’re not familiar with Negroni Week (June 4-10), Imbibe Magazine and Campari presents it in efforts to raise money for charities around the world. Participating bars donate a portion of their Negroni sales to a charity of their choice. So find a local bar near you that are celebrating and order a Negroni or whatever variation they’re serving up. The only thing better than drinking is drinking with a cause!

I hope you’ll give the Rosita a try as well. If you’re looking for some other fun ideas to celebrate Negroni Week with I have these Negroni Tarts, a Frozen Strawberry Negroni, Negroni Mini Cupcakes, and these Strawberry Negroni Popsicles. Make sure you keep an eye on my stories over on Instagram to see what I’m up to in Mexico and I will be updating the blog when I get back! Cheers and Happy Negroni Week!

Archives for June 2018

Sparkling Chamomile Sangria, serves 4-6

In Love with the Coco, makes 1 serving

Lime So Fine, makes 1 serving

Hello Sunshine, makes 1 serving

Mint + Vanilla Cafè Shakerato, makes 1 serving

Island Coffee, makes 1 serving

Mango Kombucha Margarita, serves 1

Bistec Mango Tacos, makes 6 tacos

For the tequila cayenne sauce:

For the mango salsa:

The Rosita, serves 1 drink

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