Cocktails

Bar Convent Brooklyn 2019 with Angostura Bitters

July 11, 2019 by Natalie Leave a Comment

A few weeks ago, I was very lucky to get to go to Bar Convent Brooklyn 2019 with ANGOSTURA ^® bitters. Bar Convent started as a small industry meeting in Berlin, and has quickly become one of the most important international bar and beverage trade shows. This is the second year they expanded the show to Brooklyn, NY and I was so happy to join the conference again alongside a brand I truly love, ANGOSTURA®.

THE HOUSE OF ANGOSTURA^®, based on the islands of Trinidad and Tobago, has been blending bitters for more than 190 years. They have also 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 Siegert. As the essential ingredient in so many classic and contemporary cocktails, ANGOSTURA bitters is a crucial brand that truly changes everything within the beverage industry. ANGOSTURA bitters is recognized as the world’s first and best-selling cocktail bitters, making their presence at Bar Convent Brooklyn (BCB) truly exciting.

THE HOUSE OF ANGOSTURA greeted guests on Day 1 with a complimentary welcome cocktail to kick off BCB. This time, I was handed a delicious Low-ABV cocktail, served by Chief Mixologist Raymond Edwards: the Amaro Highball, featuring Amaro Di ANGOSTURA^® and the newly-launched soda, ANGOSTURA^® Lemon, Lime & Bitters. Low-ABV drinks have been on the rise over the last few years, and Low-ABV was definitely a noticeable trend at BCB this year. In fact, Raymond shared a seminar at the conference emphasizing the need for bars and other on-premise operators to incorporate No- and Low-ABV beverages into their concepts to appeal to consumer demands.

Amaro Di ANGOSTURA is the latest innovation from THE HOUSE OF ANGOSTURA. It is a deep amber color, offering aromas of cinnamon, dark chocolate and ANGOSTURA^® aromatic bitters. ANGOSTURA Lemon, Lime & Bitters is a skillfully blended non-alcoholic sparkling drink made with natural lemon and lime flavors, and a few dashes of ANGOSTURA aromatic bitters, of course. Although the bitters are 44.7-percent alcohol by volume, using just a few dashes results in a negligible alcohol content, making it the perfect addition to spirit-free and Low-ABV drinks. I love ANGOSTURA Lemon, Lime & Bitters enjoyed as a soda on its own, or as a balancing ingredient within a range of cocktails. I can’t wait to play around with it more!

At THE HOUSE OF ANGOSTURA booth, bartenders from around the country mixed up quite a few delicious drinks featuring the brand’s iconic bitters. The menu included a Trinidad Sour, which ANGOSTURA also served last year, along with an Orange Daiquiri and a Bitter Clipper. There was something for everyone’s palate on this menu.

The Trinidad Sour is a potent little libation containing an ounce of ANGOSTURA bitters, rye whiskey, lemon juice and orgeat. It’s strong, bitter and citrusy.

The Orange Daiquiri was citrusy, bright and tart. It contains ANGOSTURA^® 5 Year Old Rum, ANGOSTURA^® orange bitters, orange juice, lime juice and simple syrup.

The Bitter Clipper was citrusy, strong and refreshing. It was reminiscent of a tiki cocktail and reminded me of a Queen’s Park Swizzle, a drink native to Trinidad and Tobago (just like THE HOUSE OF ANGOSTURA), which features dashes of ANGOSTURA aromatic bitters as a prominent ingredient.

I really enjoyed my second year at Bar Convent Brooklyn, and I hope I can 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! 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^® aromatic or orange bitters? If you haven’t tried ANGOSTURA bitters, you can purchase at grocers and liquor retailers nationwide and learn more here.

Watermelon Habanero Hibiscus Mezcalito

May 5, 2019 by Natalie 2 Comments

It doesn’t have to be a special day for me to indulge in a good margarita and some al pastor tacos. In fact, that’s pretty much my daily life. I was still so excited to team up with my friends at Bai to bring you this Watermelon Habanero Hibiscus Mezcalito for Cinco de Mayo.

A mezcalito is a margarita made with mezcal and perhaps my favorite way to enjoy this spirit other than sipping on it neat. I’ve touched on mezcal on the blog before but just in case you’re reading about it for the first time it is a spirit distilled from agave. A lot of people like to refer to mezcal as the “sister of tequila” but the truth is tequila is a type of mezcal, much like scotch and bourbon are types of whiskey. Mezcal is made from more than 30 varieties of agave. The most commonly used are tobalá, tobaziche, tepeztate, arroqueño and espadin. It is produced in nine different areas of Mexico including Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacán, Puebla and Oaxaca.

Mezcal is made from the harvested core of the agave plant, otherwise known as the piña. It is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots. This is the source of where mezcal gets its earthy and smoky flavor profile. The smokiness of mezcal seemed like a perfect match for the earthy nature of watermelon and using Bai Kula Watermelon made this mezcalito turn out delicious.

Frozen Watermelon Habanero Hibiscus Mezcalito, makes one serving

1 1/2 oz. Mezcal (I used Banhez Espadin)

1/2 oz. Cointreau or triple sec

1 oz. Bai Kula Watermelon

1/2 oz. fresh lime juice

3/4 oz. hibiscus habanero syrup

4 pieces fresh watermelon, cubed

watermelon slice, for garnish

smoked salt, for rimming

Hibiscus Habanero Syrup

1 cup sugar

1 cup water

1/2 cup dried hibiscus flowers

3 habanero peppers, cut lengthwise

First, make your syrup. Add sugar, water, dried hibiscus flowers, and habanero peppers to a saucepan and let simmer over low-medium heat for 10 minutes. Remove from heat and strain out the hibiscus flowers and peppers. Let completely cool and store in a bottle or jar in the refrigerator.

Next, rim your glassware with smoked salt by running a lime around the rim and then dipping it into the salt. To make your cocktail add Bai Kula Watermelon, fresh lime juice, hibiscus habanero syrup, Cointreau, mezcal, and cubed watermelon to your blender pitcher with 6-8 oz. of ice. Blend on high or smoothie setting if you have one, and then pour into your glassware. Garnish with a slice of watermelon. Drink umbrella optional but always encouraged. If you’re not in the mood for something frozen you can easily muddle the fresh watermelon and shake the drink and serve over ice instead.

If you’re thinking, these are a lot of flavors to combine, I promise it is not. I wanted to add a spicy element to this mezcalito but I also love watermelon and hibiscus together. Watermelon is earthy and sweet, while hibiscus is rich and floral, and habanero adds a delightful spice. The mezcal adds a hint of smoke and finishing the drink with salt adds a savory element.

I hope whatever you’re doing today that you’re celebrating Cinco de Mayo right. That is: with a margarita (or mezcalito) in hand accompanied by chips, guacamole, and your favorite taco. You know what I’ll be doing. Cheers to Cinco de Mayo! xo

Chocolate Easter Bunny Shots

April 20, 2019 by Natalie Leave a Comment

Ever since last year when my friend Ashley over at Craft & Cocktails posted her Easter on Easter Island cocktail (IN A HOLLOW CHOCOLATE BUNNY) I’ve been dying to recreate something similar. I spotted some mini chocolate Easter bunnies while shopping the other day and I knew what needed to be done. I needed to chop their little ears off and fill them with something delicious. Can you blame me? They’re hollow and they were asking for it!

Chocolate Easter Bunny Shots, makes 3 shots

1 1/2 oz. Kerry Gold Irish cream

1 1/2 oz. Coffee Liqueur

1 1/2 oz. Coconut Cream

3 mini hollow chocolate Easter bunnies

To make your serving vessels you will need 3 mini hollow chocolate Easter bunnies. Run a sharp knife under hot water and then cut at the base of the chocolate bunnies ears. Kinda morbid, I suppose, but I promise this is going to be delicious. An edible serving vessel that pairs perfectly with your drink is pure brilliance!

Next, mix all of your ingredients in a cocktail shaker with ice and shake. Strain into each bunny and serve immediately.

I love coconut, chocolate, and coffee all on their own, but these flavors also go so well together. These Chocolate Easter Bunny Shots are creamy and sweet and make the perfect boozy dessert option to serve your guests at Easter dinner. Not only is serving a shot in a little chocolate Easter bunny too damn adorable, but the best part is you get to eat the bunny after. I hope you’ll make these fun Chocolate Easter Bunny Shots and if you do chime in on the comments below. Cheers and Happy Easter everyone! xo

Boozy Chai Hot Chocolate

February 28, 2019 by Natalie 1 Comment

Since snow is in the forecast for this weekend I thought it would only be appropriate to make something warm. I recently made this Boozy Chai Hot Chocolate for Kerrygold Irish Cream and it was too good not to share on the blog. The warming spices from the chai mixed with the rich decadence of cocoa and Irish cream make this Boozy Chai Hot Chocolate the perfect snow day treat.

Boozy Chai Hot Chocolate, makes 2 servings

1 1/2 cups chai concentrate

1/2 cup milk

2 tbsp. unsweetened cocoa powder

4 oz. Kerrygold Irish Cream

whipped cream, for garnish

grated cinnamon, for garnish

cinnamon stick, for garnish

In a small saucepan, combine chai concentrate, milk, and cocoa powder over medium heat. Heat until steaming, about 5 minutes. Add 2 oz. of Kerrygold Irish Cream to two mugs and then pour the hot chai mixture on top. Stir to incorporate and then top with whipped cream, freshly grated cinnamon, and a cinnamon stick.

I love staying inside. Especially on a cold snowy day with a mug of hot chocolate. I don’t want to go out there!

But adding booze to your hot chocolate is just genius. I have another boozy hot chocolate recipe here and also how to set up a hot chocolate bar for a holiday/winter party here. What can I say? I think hot chocolate gets me through every winter. This one is thankfully almost over.

Tomorrow is officially March and Spring is so darn close. We’ve had mild parts of Winter and really cold parts too. It was 5°F and 60°F within the same week. Isn’t that just nuts? The weather wasn’t the thing making this Winter hard although it certainly didn’t help. Adjusting to my new life alone and dealing with the fallout has been a challenge, to say the least. I’m trying to rebuild, work on my self-love, and just allow myself to feel whatever it is that I’m feeling. Sometimes you have to do small things that make you happy even if it’s just enjoying a cup of hot chocolate. The sun is going to shine in my life again once more. I can feel it. xo

Blood Orange Sour

February 11, 2019 by Natalie 2 Comments

I think I’ve said this before but I’m a sucker for Valentine’s Day. I know, it’s a silly made-up holiday, but I LOVE love and sweets and can we be honest here? Anything in pink and red is A-OK with me! I’ve teamed up with my friends at KINKY Beverages for this post to bring you a delicious Blood Orange Sour cocktail for Valentine’s Day.

It’s funny how some things never change. Whether I’ve been single or in a relationship for this holiday you can always catch me binge-watching Sleepless in Seattle or You’ve Got Mail. Anyone else a fan of Meg Ryan and Tom Hanks romantic comedies? If you can remember back in the Myspace days (holy shit – Myspace?) there was a who I’d like to meet section in your profile. Sixteen year old me had a photo of Meg Ryan and Tom Hanks when they meet in the garden at the end of You’ve Got Mail. To be perfectly honest with you, that’s still who I’d like to meet. Here I am still looking for my Tom Hanks almost 16 years later but that will not make me hate a holiday meant to celebrate love. What it will do though is make me drink about it. 😉

Blood Orange Sour, makes 1 serving

1 oz. Spirit of your choice

1 oz. KINKY Pink

1 oz. fresh blood orange juice

1/2 oz. fresh lemon juice

1/2 oz. simple syrup

1 egg white

In a cocktail shaker combine spirit, KINKY Pink, juices, syrup, and egg white. Dry shake without ice for about 10 seconds to emulsify the egg and then shake again with ice. Strain into a coupe glass and garnish with a slice of blood orange.

I’ve shared a recipe previously on the blog with KINKY Pink. It’s definitely my favorite KINKY expression because it’s bursting with fresh flavors of mango, blood orange, and passionfruit and it pairs with so many other ingredients and spirits. What is really fun about this recipe is that I’ve left the base spirit up to your preference. I personally love it with something traditional like gin but it’s also great with white rum. Additionally, tequila or even a whiskey like a bourbon would be amazing options as well. I want you and whoever you’re sharing a drink with to have fun and get creative. Maybe try a few to see which one you like more.

I couldn’t resist using fresh blood oranges one last time in a recipe before they disappear until next Winter. Using fresh blood orange juice in this Blood Orange Sour really makes the blood orange notes in the KINKY Pink stand out even more. This drink is fruity, juicy, bittersweet, and silky on the palette. I hope you’ll enjoy one with me this Valentine’s Day. Have you found your Tom Hanks or are you still looking like me? What’s your favorite romcom? I want to hear all about it in the comments below. Cheers everyone. x

Bitter Blood Orange French 75

December 30, 2018 by Natalie Leave a Comment

Can 2018 get the hell out of town already? Sending this year off with something bitter and sparkling because it only seemed appropriate. I took a popular classic champagne cocktail, the French 75 (gin, lemon, simple, champagne), and changed it up a bit by adding fresh blood orange juice and Campari. My bitter blood orange riff on the French 75 is the perfect cocktail to send 2018 packing.

The original French 75 was created by Harry Macelhone at Harry’s New York Bar in Paris in 1915. The cocktail was said to have such a kick that it felt like being shelled with the powerful French 75mm Howitzer field gun. The cocktail was popularized in America at The Stork Club in NYC and with its publication in the Savoy Cocktail book in 1930. It also makes an appearance in one of my favorite Humphrey Bogart movies, Casablanca.

Bitter Blood Orange French 75, makes 1 serving

1 oz. gin

1/4 oz. campari

1/2 oz. blood orange juice

1/2 oz. simple syrup

Champagne or Prosecco

First add all ingredients (except champagne) to a cocktail shaker, fill completely with ice and then shake vigorously. Strain into a coupe glass and top with champagne. Garnish with a slice of blood orange.

The changes that I made to this classic cocktail were so simple yet made such a huge impact on the flavor. Blood oranges have deep red flesh and the flavor is much more intense than a normal orange. This fruit is sweet, bitter, and has a slight hint of raspberry flavor. They pair perfectly with Campari, which is also crimson red and has a bittersweet taste with distinct notes of cherry, cascarilla, clove, rhubarb, cinnamon, and orange peel. As a result of the color of both of these ingredients, and their delicious flavors we are left with a delicious and stunningly hued cocktail.

While many great and positive things happened in my life during 2018, unfortunately, it has come to a bittersweet ending. It only felt right to make a bubbly and bittersweet cocktail to coincide with that. I’m looking forward to the future, continuing to grow my business, and making some big life changes in 2019. But most of all I am most excited for a fresh start and a chance to be happy again. I’m raising my glass and wishing you all a very Happy New Year! xo

All I Want For Christmas is Gin: Peppermint Negroni

December 23, 2018 by Natalie 1 Comment

Hey everyone! Just thought I’d jump in here and squeeze in one Christmas post before it’s too late. I needed something easy to make for Christmas so I variated on one of my favorite classics and made a Peppermint Negroni. Sorry for being MIA the last few weeks but life has taken some crazy turns and I needed to step away and take care of myself. I will probably share more about that soon but let’s just say I’m more excited to start a new year than you could possibly know. So let’s have a drink, shall we?

Peppermint Negroni, makes 1 serving

1 oz. peppermint tea-infused gin (I used Brooklyn Gin)

1 oz. sweet vermouth

1 oz. Campari

Making a tea infusion is a super simple way to change up a classic. I decided to infuse the gin for this one because it is the highest ABV of the three ingredients so I know it would infuse pretty quickly. I used two peppermint tea bags and steeped half a bottle of gin for an hour and then removed the tea bags. That should suffice taste wise but give it a test and if you want it more peppermint forward add another tea bag or leave them in for longer.

To make the Peppermint Negroni add all of your ingredients to a mixing glass and stir on ice. Strain into a rocks glass over a large cube and garnish with an orange twist. Perhaps even a candy cane on the side. Not going to lie, I totally stirred this with a candy cane and then ate it. It’s Christmas, what can I say?

All I want for Christmas is Gin.

I love how a simple tweak can change a cocktail entirely plus make it more festive for the holidays. Enjoyed quite a few of these last night by the tree. I hope you’ll give this Peppermint Negroni a try for Christmas Eve or Christmas. As always I would love to hear your thoughts below and I hope everyone has a Merry Christmas. xo

Cranberry Mulled Wine for Fall Entertaining

November 19, 2018 by Natalie 1 Comment

Warm drinks are so cozy and soothing to the soul this time of year. To be perfectly honest, my soul has been feeling a little down lately so it needs all the soothing it can get. I’ve teamed up with Santa Margherita Wines to share a super easy mulled wine recipe that is perfect for Fall and holiday entertaining. The only thing better than indulging in a warm cozy cup of spiced wine is sharing it with the people you love.

I used Santa Margherita Chianti Classico Reserva for this Cranberry Mulled Wine recipe. An authentic Italian Chianti made from grapes grown in the heart of Tuscany’s Chianti Classico region. The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint which makes it a perfect pairing for the baking spices associated with mulled wine. In addition to using classic mulled wine ingredients, I also added cranberries to make it festive for Thanksgiving!

Cranberry Mulled Wine, makes 6 servings

1 bottle of Santa Margherita Chianti Classico Reserva
1/2 cup cranberries
1/4 cup honey
2 cinnamon sticks
1/2 tsp. fresh nutmeg
1 vanilla bean or 1 tsp. vanilla extract
2 small oranges
10 whole cloves
3 whole star anise

First slice one orange into wheels and juice the other orange. If you’re using a vanilla bean instead of extract, split the vanilla bean lengthwise and scrape the bean into the wine. Add your wine, spices, juice and fruit to a saucepan and turn the heat up to medium, until the wine is hot. Reduce heat to a very low simmer and keep warm until ready to serve. Before serving use a slotted spoon to remove all of the spices from the wine, and then ladle into mugs. Garnish with cranberries, a cinnamon stick, and a slice of orange.

Mulled wine has a distinct, spiced flavor brought out all the more by sipping it hot. If you prefer something boozier, you can add a few ounces of brandy, bourbon, rye or even rum! I love the tart and fruity finish that the cranberries added to this mulled wine recipe. Santa Margherita Chianti Reserva made the perfect base for the mulled wine because of it’s bright, round, warm, dry, earthy finish.

It’s been a little hard for me to get into the holiday spirit this year. Even just thinking about making this mulled wine has me more excited for Thanksgiving though! I hope you’ll try this Cranberry Mulled Wine recipe and please send some holiday cheer my way in the comments below. xo

Sparkling Rosé Paloma

November 7, 2018 by Natalie 3 Comments

It’s always rosé season in this house! So excited to team up with 90+ Cellars for this post to share my Sparkling Rosé Paloma recipe with you.

If you haven’t heard of 90+ Cellars, it’s a really cool wine brand that curates a portfolio of wines from all over the globe. They love great wine and their mission is to make drinking great wine easier and more affordable for everyone. They do this by buying wine at a discount from acclaimed wineries and vineyards — then they are able to sell great wine at a reduced price under their label. Thus bringing better wine to more people at a lower price. It’s a pretty brilliant concept!

I’ve used their Sparkling Rosé in this recipe which is lovely in a glass on its own but also works marvelously in cocktails. 90+ Cellars Sparkling Rosé is made with Pinot Noir grapes from Northern Italy. It is pale pink in color, dry, fruity, and has charming effervescence. It’s notes of strawberry, passionfruit, and rose petals make it perfect for complimenting spirits and adding a delightful flavor to cocktails.

Sparkling Rosé Paloma, serves 1

1 1/2 oz. blanco tequila

1 oz. fresh grapefruit juice

1/2 oz. fresh lime juice

1/2 oz. simple syrup (1:1)

top with 90+ Cellars Sparkling Rosé

sprigs of thyme, for shaking with and garnish

grapefruit wedges, for garnish

ancho chile salt, for rimming

First, make your ancho chile salt by combining equal parts salt and ancho chile powder. I also sprinkled in some crushed red pepper for extra texture. Rim the edge of your serving glass by running a lime wedge around it and then dipping it into a bowl of your prepared ancho chile salt.

Next, add tequila, grapefruit juice, lime juice, simple syrup and thyme to a cocktail shaker. Add ice, shake, and then strain into your salted glass filled with ice. Top with 90+ Cellars Sparkling Rosé and garnish with a sprig of thyme and grapefruit wedge.

Have I ever told you how much I love Palomas? I do. I do.

They’re citrusy and oh so refreshing. They’re like little fizzy effervescent grapefruit margaritas. Then I went ahead and added rosé to it and made it 100,000,000x better.

Traditionally a Paloma is made with tequila, lime, and grapefruit soda. I like to make mine with the fresh juice of lime and grapefruit and then I use club soda to add the carbonated element. Here I simply swapped out soda for 90+ Cellars Sparkling Rosé and it truly came out amazing! This Sparkling Rosé Paloma is fruity, juicy, fresh, clean, fizzy and herbaceous. Did I mention delicious? Why yes it is!

I hope you’ll be enjoying one this weekend. You can check out 90+ Cellars website here to view and purchase their entire wine collection online. Cheers everyone! xo

Trick or Treat: The Monster Fizz

October 26, 2018 by Natalie 1 Comment

I’m just here for the BOOS! That’s why I’ve teamed up with my friends at KINKY Beverages to bring you the perfect Halloween treat—the Monster Fizz.

I worked with KINKY Beverages over the Summer to develop this Tropical Mango Frosé that turned out so delicious! Ever since then I’ve really enjoyed using their liqueurs to compliment other spirits in cocktails. KINKY Green Liqueur is a fusion of super premium vodka distilled five times with flavors of crisp green apples and pears. Not only does KINKY Green give this drink its spooky green hue but it also adds delicious fall flavors to the Monster Fizz. I’ve added a monster candy skewer garnish to make this drink super fun for all your Halloween festivities!

Monster Fizz, serves 1

1 oz. KINKY Green Liqueur

1 oz. gin

3/4 oz. lemon juice

3/4 oz. simple syrup

1 egg white

club soda

assorted monster candy for garnish

First, make your monster candy skewer. This part is so easy and super fun. I bought all my candy at Party City and Target but I’m sure you could find some fun monster candy at a specialty candy store too. I just arranged the candy in a way that made them look like little faces. The only tricky part to these is getting the smaller thin pieces of candy onto the skewer. My tip is to thread a small portion of the back of the candy onto the skewer instead of sticking it through the middle of the entire piece of candy. I did a few skewers before I realized this method was easier. The other great thing about these monster candy skewers is that you can make them as favors for a Halloween party or even use them as cake toppers too.

Now let’s make a Monster Fizz! Add the KINKY Green, gin, lemon, simple syrup, and egg white to a cocktail shaker and dry shake to incorporate all ingredients. Next, add ice and shake again very vigorously. Strain into a highball glass and top with soda. Garnish with a monster candy skewer.

This Monster Fizz is just too adorable not to mention the perfect cocktail to serve at a Halloween party. It’s super fruity, fizzy, refreshing and tart which makes the sour candy the perfect accompaniment to the drink. If you’re not throwing a Halloween party that’s okay, there’s no better way to get yourself into the Halloween spirit than by whipping up a few spooky cocktails.

Have a great weekend and Happy Halloween! I hope you’ll be making a few of these Monster Fizzes. Thanks to KINKY Beverages for supplying a delicious and perfectly hued spirit to make festive Halloween drinks with. Don’t forget to eat, drink, and be scary everyone! xo

« Previous Page