November 16, 2012
This delightful beverage was concocted by Kristina and Alissa of Design Sponge. We’re loving their “Behind the Bar” articles. This one from Apothecary in Philly.
Ingredients:
- 1.5 oz of Hendrick’s gin (this is a rose & cucumber infused gin)
- .75 oz of Rose syrup (make at home with rose water and simple syrup or buy locally)
- .25 oz of Fresh lemon juice
- .75 oz of Fresh grapefruit juice (ruby red preferably)
- 2 dashes of Peychauds bitters (Peychaud is credited with first creating the cocktail)
- 1 Cardamom Pod
Methodology:
1) Lightly muddle 1 cardamom pod at the bottom of shaker (not too much muddling or it will overpower the drink)
2) Add the rest of the ingredients
3) Add ice
4) Shake for 20 seconds
5) Strain over fresh ice to remove the cardamom pod
6) Add a splash of seltzer water
7) Garnish with rose petals or fresh lemon wedge (use organic if possible)
{via Design Sponge}
Posted in friday at five |
1 Comment »
September 28, 2012
It’s Friday already? What a perfect way to end the week with a new spin on an old favorite — it not only looks beautiful, but tastes great!
Cucumber-Rosemary Gin and Tonic
- 1 cucumber
- 1 lime
- 3 sprigs rosemary
- 2 oz. Hendrick’s Gin
- 4 oz. tonic water (preferably Q or Fever-Tree)
- ice
Peel one half of a cucumber, and slice a lime into eight wedges. In a highball glass, add three slices of peeled cucumber, 1 sprig rosemary, juice from a lime wedge and 1 ounce gin. Muddle with the back of a spoon.
Strain through a mesh strainer into a second highball glass. Add several cubes of ice, and three slices of unpeeled cucumber. Top with remaining gin and tonic, and serve garnished with rosemary sprigs.
{via The Kitchn, image via Liz Vidyarthi; also, you might like The Kitchn’s version of the Gimlet, YUM!}
Posted in friday at five |
1 Comment »
September 21, 2012
FRIDAY AT FIVE | Basil and Grapefruit Cocktail
INGREDIENTS
- 2 basil leaves
- 1/2 grapefruit, juiced
- 1 1/2 ounce Hendricks Gin
- 1/4 ounce simple syrup
- club soda
- 1 thin slice grapefruit
PREPARATION
In a rocks glass, muddle 1 basil leaf with symple syrup. Fill the glass with ice. Add fresh squeezed grapefruit juice and gin. Stir and top with club soda. Garnish with basil leaf and sliced grapefruit.
{via Steamy Kitchen, recipe from Grove Park Inn, Asheville North Carolina}
Posted in friday at five |
1 Comment »
August 17, 2012
INGREDIENTS
- 2 oz Beefeater Gin
- 1 oz Fresh lemon juice
- .5 oz Simple syrup (one part sugar, one part water)
- Champagne
Garnish: Maraschino cherries
Glass: Flute
PREPARATION
Add all the ingredients except the Champagne to a shaker and fill with ice. Shake, and strain into a flute. Top with Champagne and garnish with Maraschino cherries.
{via Liquor, contributed by Beefeater Gin}
Posted in friday at five |
Leave a Comment »
February 10, 2012
Just in time for Valentine’s week.
INGREDIENTS:
- 3 dashes Angostura Bitters
- 2 oz Plymouth Navy Strength Gin (or regular Plymouth Gin)
- Glass: Cocktail
PREPARATION:
Add the bitters to a cocktail glass, roll to coat the inside and discard any excess. Add the gin, and fill with ice if desired.
{via Liquor, Contributed by Simon Ford}
Posted in friday at five |
Leave a Comment »
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
Posted in friday at five |
Leave a Comment »
October 7, 2011
- 4 Lemons
- .5 cup Superfine sugar
- 1 cup Fresh lemon juice, strained
- 1 (750-mL) bottle Gin
- 4 oz Luxardo Maraschino Liqueur or Grand Marnier
- 24 oz Seltzer water or club soda, chilled
Glass: Punch or highball
Peel the lemons with a vegetable peeler, avoiding the white pith. Muddle the peels with the sugar in a 3-quart pitcher or punch bowl and let stand for 30 minutes. Add the lemon juice and stir until the sugar has dissolved. Add the gin and Luxardo Maraschino Liqueur or Grand Marnier, and stir. Fill the pitcher or bowl halfway with ice and add the seltzer or club soda. Stir again and serve in individual punch or highball glasses.
Contributed by David Wondrich {via}
Posted in friday at five |
Leave a Comment »
August 26, 2011
I love blogs for foodies that are impeccably designed. I’ve gone completely bonkers over this newly found blog, spoon fork bacon.
Sweet Cherry Gin & Tonic
Serves 4 to 5
Ingredients:
cherry-lime simple syrup:
¼ cup plus 2 tablespoons sweet cherry juice
2 tablespoons fresh lime juice
½ cup granulated sugar
2 cups gin (“Tanqueray Rangpur” is my favorite for this)
¼ cup fresh lime juice
8 cups tonic water
fresh lime wedges
Directions:
1. Place the cherry juice, lime juice and sugar into a small sauce pan and simmer until the sugar dissolves.
2. Remove from heat and allow to cool completely.
3. In a pitcher stir together the cherry-lime syrup, gin, and lime juice.
4. When ready to serve fill glasses with ice and pour ¼ cup of the gin mixture into each glass.
5. Fill the glasses with tonic water, stir and serve with lime wedges.
{via}
Posted in friday at five |
Leave a Comment »
June 10, 2011
INGREDIENTS:
- 2 oz Gin
- 1 oz St-Germain Liqueur
- .75 oz Fresh lime juice
- 2 Cucumber pieces
- Pinch of mint
Garnish: Mint leaf
Glass: Highball or Martini
PREPARATION:
Muddle the mint and cucumber in a shaker. Add the rest of the ingredients and ice, shake and strain into a chilled Martini glass or a highball glass filled with fresh ice. Garnish the drink with a mint leaf.
{via}
Posted in friday at five |
Leave a Comment »
May 20, 2011
Keeping with today’s theme :: RED
INGREDIENTS:
- 2 oz Bulldog Gin
- 12 Fresh Concord grapes
- 2 Mint leaves
- Quarter inch slice of fresh ginger
- 3 Lemon wedges
- 1 Bar spoon raw sugar
- Club soda
Glass: Highball
Garnish: Mint leaf and a grape cluster
PREPARATION:
In a shaker, muddle 12 fresh Concord grapes. Then add all the other ingredients, except club soda. Shake well and double strain into a highball glass filled with fresh ice. Top with club soda and garnish with a mint leaf and a grape cluster.
{via}
Contributed by Michael Waterhouse
Posted in friday at five |
Leave a Comment »
