March 22, 2013
The Bellini was invented sometime between the late 1930′s and the mid 1940′s by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. Cipriani named the cocktail “Bellini” because of its unique pick color, which reminded Cipriani of the color of the toga of a saint in a painting by 15th century Venetian artist, Giovanni Bellini.
Another Italian artist, Livia Cives, was recently inspired by the Bellini’s rich Venetian history to create this beautiful interpretation of the cocktail. Livia used the island of Murano, just north of Venice, and the Murano glass for which it is so well known, as the inspiration for her color palette on this piece.
Bellini recipe:
2 oz. peach juice or peach purée
4 oz. Prosecco sparkling wine
Pour the peach juice or peach purée into a Champagne flute, slowly add the Prosecco, and enjoy!
{reblogged via The Art of Cocktails … Illustrated}
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June 22, 2012
INGREDIENTS
- 2 oz Leblon Cachaça
- .75 oz Guava puree
- 1.5 oz Rose syrup
- .75 oz Lime juice
- 1.5 scoops Ice
Garnish: Rose petal
Glass: Coupe
PREPARATION
Add all the ingredients to a blender and blend for about 30 seconds. Serve in a coupe glass. Garnish with a rose petal.
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June 15, 2012
INGREDIENTS
- 2 oz Grey Goose Cherry Noir Flavored Vodka
- .75 oz Fresh lemon juice
- .75 oz Simple syrup (one part sugar, one part water)
- Club soda
Garnish: Cherry
Glass: Highball
PREPARATION
Add the vodka, lemon juice and simple syrup to a highball glass filled with ice. Fill with club soda and garnish with a cherry.
{contributed by Grey Goose Vodka}
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April 20, 2012
Sweet and Savory
Here’s to a fun evening last night, ladies … tequila tasting and a fashion show. Don Julio was one of our favorites.
INGREDIENTS
- 1.5 oz Don Julio Reposado Tequila
- 7 to 8 dashes Angostura Bitters
- 4 to 5 twists Freshly ground black pepper
- 1 Lime wedge
Glass: Shot
PREPARATION
Pour the tequila into a shot glass. Stir together the bitters and pepper on a saucer until they form a paste and coat one side of the lime wedge with the mixture. Take a bite of the lime and then sip the spirit.
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March 9, 2012
INGREDIENTS
- 2 oz Michael Collins Blended Irish Whiskey
- .75 oz Orange Curaçao
- .25 oz La Ina Fino Sherry
- 1 dash Regans’ Orange Bitters
Garnish: Flamed orange peel
Glass: Martini
PREPARATION
Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled Martini glass. Garnish with a flamed orange peel.
{recipe and image via
Liquor, contributed by Dale DeGroff}
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November 18, 2011
TOM & JERRY = lots and lots of crazy delicious calories
Contributed by David Wondrich
INGREDIENTS:
- Boiling water
- 1 tbsp Tom & Jerry Batter*
- 1 oz Cognac
- 1 oz Dark rum
- Whole milk, hot
- Garnish: Nutmeg, clove and allspice
- Glass: Coffee mug or Tom & Jerry cup
PREPARATION:
Rinse a small coffee mug (or, indeed, a white ceramic Tom & Jerry cup) with boiling water to warm it and discard the water. Add the batter, cognac and rum to the cup and fill with hot milk. Garnish with a mixture of 2 parts freshly grated nutmeg to 1 part each ground clove and ground allspice.
*Tom & Jerry Batter
INGREDIENTS:
- 12 Eggs, separated
- 1 tsp Cream of tartar
- 2 lb Sugar
- 2 oz Dark Jamaican-style rum
- 1 tsp Vanilla extract (optional)
PREPARATION:
In a nonreactive bowl, whip the egg whites twith the cream of tartar until they form stiff peaks. In a separate bowl, beat the yolks with the sugar, rum and vanilla (if using). When the mixture is completely liquid, fold it into the whites.
David Wondrich is the author of Punch: The Delights (and Dangers) of the Flowing Bowl and Esquire magazine’s drinks correspondent. He is also a Liquor.com advisor.
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November 11, 2011
INGREDIENTS:
- Boiling water
- Half a baked Macintosh apple
- 1 heaping tsp Sugar
- 2 oz Bonded applejack (Laird’s), cognac (Martell VSOP) or bourbon (Woodford Reserve)
Garnish: Grated nutmeg
Glass: Mug
PREPARATION:
Fortunately, the labor-intensive part of this drink lies solely in baking the apples. Take half as many Macintosh apples as you’d like to make drinks, core them, peel them and wrap them in wet parchment paper. Bake them in a 350-degree oven for 30 to 45 minutes until completely soft. Set aside until cool. For each drink, warm a heatproof mug by rinsing it with boiling water. Put in half a baked apple and a heaping teaspoon of sugar and muddle them quickly together. Add 1 oz boiling water and stir. Add the applejack, cognac or bourbon and stir again. Add 1 oz boiling water. (The staggered addition of the water keeps the drink as hot as possible). Grate nutmeg over the top and serve.
Contributed by David Wondrich
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November 4, 2011
Blood Orange Margarita Recipe
*Makes one cocktail
INGREDIENTS
1 lime wedge
Coarse sea salt for rim
Ice
2 ounces of tequila, preferably Sauza Hornitos
1-1/2 ounce fresh lime juice
3/4 ounce orange liqueur
1/2 ounce simple syrup
3/4 ounce blood orange puree (see below)
1 lime wheel
1 blood orange wheel optional
- Moisten the outside edges of a rocks glass with a lime wedge.
- Sprinkle a little salt on a small plate and dip the moistened rim in the salt to coat it lightly.
- Fill the glass and a cocktail shaker with ice.
- Add the tequila, lime juice, orange liqueur, simple syrup and blood orange puree and shake vigorously.
- Strain into the glass, garnish with lime and blood orange wheels.
Blood Orange Puree
*Makes 3/4 cup
4 blood oranges, peeled, segmented and seeded
2 tablespoon simple syrup
1 teaspoon fresh lemon juice
- In a blender or food processor, combine orange segments, simple syrup and lemon juice. Puree until smooth.
- Taste and adjust amounts of simple syrup and lemon juice as needed.
Simple Syrup
*Makes 1-1/2 cups
1 cup sugar
1 cup water
- In a saucepan over medium-high heat, combine sugar and water and bring to a boil, stirring until sugar is dissolved.
- Remove from heat and let cool.
- Pour into a glass jar and cover, refrigerating until needed.
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October 21, 2011
I’m crazy about all the fantastic shades of purple this fall.
Try this on for size:
Lavender Bliss :: Passion Fruit Rum, Island Punch Pucker, Watermelon Syrup, neatly dressed with blueberries.
via {Jay’s Catering}
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October 14, 2011
Satan’s Whiskers
½ oz gin
½ oz dry vermouth
½ oz sweet vermouth
½ oz fresh-squeezed orange juice
2 tsp Grand Marnier
1 tsp orange bitters
Orange twist, for garnish
Add all ingredients to a cocktail shaker with ice. Shake well and strain into an iced cocktail glass. Garnish with an orange twist and serve. Cheers!
Brought to you by Kegworks
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