Bonjour everyone! If you’re reading this, I’m probably touching down in France right about now. To celebrate my trip to France with Pierre Ferrand, I’ve made a delicious variation on one of my favorite Cognac classics and have come up with a Fig + Vanilla Sidecar. Like most classic cocktails, the exact origin of this drink remains slightly unclear. The first recipe appeared in 1922, in Harry MacElhone’s “Harry’s ABC of Mixing Cocktails” and Robert Vermeire’s “Cocktails and How to Mix Them”. In MacElhone’s book, he cites the inventor as Pat MacGarry, a popular bartender at the Buck’s Club in London, but later cites himself. Vermiere states that it was MacGarry as well. I’m putting my money on Pat MacGarry!…
I’m holding on to Summer for dear life over here. I already see people posting fall cocktails, and drinking pumpkin spice lattes. While I love fall and all the delicious flavors it brings, I’m a summer girl, and it’s so hard to say goodbye. Luckily, this year I will be a bi-coastal blogger. When it’s cold and dreary here, I will still be creating warm weather appropriate drinks for Palm Springs Style, another blog that I contribute to. Dreaming of warm weather will be a little easier this Winter and hopefully, I can arrange a jaunt back to my favorite little city sometime in the new year. It’s Labor Day Weekend and I hope you have something fun planned. I’ve whipped up this fruity sangria recipe to make sure we send Summer off in style. Unlike classic sangria made with red wine, orange juice, and orange liqueur, this Tropical Rosé Sangria recipe is lighter, fruitier, with a tropical and sweet finish.
Tropical Rosé Sangria, serves 4-6
1 bottle of rosé
1/2 cup cognac or brandy
1/4 cup Giffard passionfruit liqueur
1 cup fresh pineapple juice
Slice your strawberries, kiwis, mango, lime wheels and pineapple, then place in a bowl or pitcher.
Add pineapple juice, cognac, passionfruit liqueur, and rosé. Stir and then cover, let steep in the refrigerator for at least 2 hours. When ready to serve, add ice and pour into glasses.
I think this is my favorite sangria recipe that I have ever had. Swapping the orange liqueur out for passionfruit liqueur was a last minute decision but a brilliant idea. I’m so happy I did it! If you’re not familiar with Giffard, they make a range of delicious liqueurs for using in cocktails. The Crème de Fruits de la Passion (Passionfruit) was released in the U.S this past Spring. I highly recommend picking up a bottle and trying some of their other varieties of liqueurs that are available. Using fresh pineapple juice instead of the classic orange in this sangria recipe really made the tropical element come to life and complemented the fresh fruit and rosé.
Sangria is so easy to make and that’s why it’s great for large parties or gatherings. This recipe is so good you might not want to share it though. Enjoy your last big weekend of Summer and if you decide to make this recipe, chime in on the comments and let me know how it turns out! Cheers everyone! xo
Hello Everyone, it has been quite awhile because of the move, but now that I’m settling in, I am super excited to share that I have teamed up with Patrón to bring you a variation on one of the most popular cocktails — the margarita! To celebrate this classic cocktail Patrón has crafted 7 artisanal recipes that showcase how versatile this drink can really be and is asking everyone to vote for their favorite. These special margaritas are being made at several bars and restaurants all over the country, but we can also make them at home! I’ve whipped up the High Plains Margarita which is a herbaceous spin on the margarita, incorporating muddled sage, smoky charred pineapple, yuzu and a spicy chipotle salt rim. YUM!
High Plains Margarita
1.5 oz Patrón Silver
.5 oz Patrón Citrónge Orange
2 Slices charred pineapple
.5 oz Fresh lime juice
.25 oz Yuzu juice
.25 oz Simple syrup
6 Sage leaves, 2 for garnish
2 dashes Lime bitters
Chipotle salt rim
Char 2 pineapple slices and reserve 1 slice. To make the drink combine 2 pieces pineapple, 4 sage leaves and simple syrup in shaker and muddle. Add remaining liquid ingredients and shake vigorously with ice to chill. Double strain onto fresh ice in a chipotle salt-rimmed rocks glass. Garnish with a slice of charred pineapple and 2 sage leaves. To make the chipotle salt, simply mix a 1/2 cup of salt with 3/4 tsp of dried chipotle powder.
The margarita is by far one of my favorite cocktails and this variation is no exception. It is well balanced, fruity — but not sweet, herbaceous, savory, smoky and with a kick of spice. This drink sure did the trick after the crazy month I just had, and I will most certainly be making these again in the future. These are perfect for those warm summer days when we will be grilling in the backyard. I can’t wait!
If you try the High Plains Margarita or another, don’t forget to vote for your favorite here or by using the hashtag – #highplainsmargarita – on Instagram/Twitter. And remember the perfect way to enjoy Patrón is responsibly!
This Sunday is National Pina Colada Day, and what better way to celebrate with some Rum, pineapple juice, and coconut cream.
It has been the official drink of Puerto Rico since 1978 but its origins are much older. The modern Pina Colada depends on coconut cream being used as an ingredient, which doesnt appear until 1948 when Don Ramon Lopez Irizarry creates the well-known Coco Lopez product. This is where, like most cocktails, the trail gets a little bit muddy. The Pina Colada has had its share of claimants and accounts of similar drinks that date back to the 17th century.
The first actual written instance of Pina Colada attached to a cocktail dates back to 1922 in Travel Magazine. It descibes a drink with fresh pineapple juice, lime, sugar, ice, and Bacardi Rum. This is what we now like to call a Pineapple Daiquiri, which I enjoy on my shifts at Dutch Kills quite frequently.
A few bartenders have quarreled over the rights to the drink:
- The Caribe Hilton in San Juan, Puerto Rico, where long-serving bartender, Ramón “Monchito” Marrero Perez claims to have created the drink on August 16, 1954, utilizing the recently released Coco López cream of coconut.
- Ricardo García, another bartender at the Caribe, who claims to have come up with the recipe as a work-around during the coconut cutters’ union strike of 1954. It sucks when a co-worker trys to take credit for your drink, doesnt it?
- Ramón Portas Mingot’s 1963 story stating that he came up with the drink while working at the Barrachina Restaurant in Old San Juan.
I want to thank all of them, as we may never know, just like the Mai Tai battle of Don the Beachcomber and Trader Vic (I vote for Don). Let’s celebrate the history of this drink in all of its frosty, fruity, deliciousness glory with a variation of our own. I’m celebraing with my cocktail the Summer Sandia which I created for Women & Whiskies. I know what you’re thinking, a whiskey colada? I’m here to change your mind with this American Whiskey spin on the classic Pina Colada.
1 ½ oz. Wild Turkey 101 Bourbon
½ oz. Absinthe
1 ½ oz. Pineapple Juice
1 ½ oz. Coconut Cream (equal parts coconut cream and coconut milk)
7 watermelon cubes
Add pineapple juice to your mixing tin with 5 watermelon cubes and a handful of mint leaves, and muddle. Add the rest of your ingredients, dry shake, and strain into your serving vessel. Add crushed ice and garnish with watermelon and a mint sprig.
Summer Cherry Fix with Rum, lemon, sugar, and cherries.
My favorite thing about the warm months is going to the local farmers market. I suffer all winter long moping down uninspiring dark grocery store aisles for lackluster produce, and then April comes. The sun starts to shine, my mouth waters at the site of plump fresh berries, stalks of rhubarb, and crunchy kale. At last! I grab my french market tote, run down to Grove Street and fill it with all the fresh herbs, fruit, and veggies it can carry.
Seasonality is SO important to me. It provides me with the inspiration I need when I’m developing cocktails for menus, or just having fun at home. This past Thursday I saw the most magnificent cherries: sweet, sour, dark, red. You name it, they had it. I had to have them all, and so the Summer Cherry Fix was born.
A fix is a sour served down on crushed ice. Any seasonal fruit can be muddled in glass before adding your undiluted, dry shaken cocktail. I made this with Rum but any spirit of your choice works too. This is super easy to make at home, and is refreshing, juicy, and tart!
Cherries from the Grove Street Farmers Market in Jersey City, NJ.
Summer Cherry Fix
2 oz. White Rum
3/4 oz. fresh lemon juice
3/4 oz. simple syrup (1:1)
About 6 cherries
Take about 5 cherries, pit and half them and place them in the bottom of your double rocks glass. In your tin build the rest of your ingredients, dry shake. Pour a splash of your mixed cocktail ontop of the cherries in your double rocks glass. Muddle the cherries, and fill the glass with crushed ice. After you have added the ice, pour the mixed cocktail in your tin right over it. This will give you the desired layered effect. Garnish with a lemon wedge, cherry, and a dusting of freshly ground nutmeg.
Sip and Enjoy. Cheers!