We like to incorporate our syrups and juices when turning cocktail creations into “Zero Proof” drinks . Adults feel less conspicuous lowering their ABV and this makes the kids feel grownup. It also makes mixing drinks a little easier. This time we were featuring strawberry daiquiris and margaritas. Since I…
Good sipping rum, like any good sipping spirit, can make amazing cocktails as long as you’re careful not to bury those subtle qualities. An old fashioned, Manhattan or martini can be a vehicle to express and play with the flavors of fine spirits. This time I’m using Don Q Vermouth…
A zero proof substitute for falernum. Makes 1 Cup Time: 15 minutes 1 Cup Fresh lime juice 1 Cup thinly sliced peeled fresh ginger or 4 oz crushed ginger 2 Whole cloves 2 Allspice berries 1/4 tsp. Ground nutmeg 1 Cup Sugar Add all ingredients to a small sauce pan…
Kids love special drinks as much as adults. Especially if it’s made just for them. The carbonated coconut water is a bit over the top, but once again, with a little effort the kids feel really special. I used an an iSi Whipper and a CO2 charge since my siphon…
This is a rich, bittersweet version of an Irish coffee. I’ve used coffee syrup, which is easy to make and works much better than hot brewed coffee in cold cocktails. The flavors are coffee first with a background of bittersweet and a creamy texture. 2 oz. Cold brewed coffee syrup…
A Spritz is one of those perfect summer cocktails. We wanted to keep the light, clean taste of the classic while adding a little tang. After trying several liqueurs and even an amaro, we settled on Suze. The full-bodied citrus and herbs coupled with the long, spicy, bitter finish make…
This cocktail has all of the flavors of your favorite gin Martini with the added herbals of Kina al Avion d’Or. Plus, the botanicals in the vermouth are enhanced by creating the vermouth syrup. Curl My Toes has become one of “Doc’s Greatest Hits” at parties and Pop Ups. While…
I really like bitters forward old fashioneds. To me, bitters bring flavor and spice that you aren’t going to find elsewhere. One way to get a lot of bitters into a cocktail without making it, well, too bitter, is to make a syrup with bitters as all or part of…
I enjoy paring cocktails with food, especially if creating a new drink. We were serving salmon and asparagus the other day. Since asparagus does not pare with any wine, this seemed the perfect opportunity for a cocktail! Cue the Flavor Bible. (If you cook, and or make cocktails, you need…
When we host a party, my wife often tells me she wants a cocktail(s) that will pair with food “X” for which she can coordinate a name, even the colors she wants. This time she wanted a cocktail with tequila and pineapple. While there are a few delicious, classic pineapple/tequila…
