This is a simple and elegant drink. The candied hibiscus flower adds the perfect touch to this dry cocktail. We used Kinsmen Rakia* and a very dry prosecco. The Kinsmen is a bone dry, apricot eau de vie. The nose on the Brandy Bubbly is mildly fruity. The flavors are…
We offered a number of libations this Christmas Season. A few were favorite cocktails that we rechristened with seasonal names, we added some new ones that we found, and we created a couple of original recipes. Some can be made Zero Proof so everyone can be in on the fun!…
Our daughter was gifted with a bottle of Ciroc Red Berry Vodka at a Christmas Party and asked me to use it to create a cocktail. I like champagne cocktails and ’tis the season. So this is a rif on the French 75.
This is from Chris Tunstall at abarabove. I am re-posting it here because making a syrup from jellied cranberry sauce is a great idea, (for other awesome ideas, you should check out their site). We used the cranberry syrup in their Bellini and I also used it to make a…
An Aperol Spritz is a popular and refreshing Italian cocktail that has gained widespread popularity, especially during the warm summer months. It is known for its vibrant orange color and light, bubbly taste. It dates back at least to the 1950’s, but became increasing popular in the 2000’s Ingredients: 4…
½ oz. Grand Marnier 5 oz. Champagne 1 sugar cube 4-5 dashes Angostura Bitters Add Grand Marnier to chilled champagne glass and top with champagne Place sugar cube on a bar spoon and saturate with bitters Drop sugar cube into glass Twist lemon zest over glass and discard
Champagne 2 oz. Orange Juice ½ oz. curacao Add OJ to chilled champagne flute Fill with Champagne Float curacao Garnish with an orange zest
¾ oz. vodka ¾ oz. Campari ½ oz. grenadine champagne Chill a champagne flute with ice and water Combine all ingredients, except champagne, in a mixing glass and stir with ice Strain into chilled champagne flute Top with Champagne Garnish with a lemon or orange twist
This cocktail was invented in 1915 at the New York Bar (later Harry’s Bar), in Paris to honor the soldiers fighting in WWI. It was named for the French 75mm canon which could be heard in Paris as they boomed away at the front.
1 oz. White Peach Purée – recipe below ¼ oz. grenadine ¼ oz. Campari 4 ½ oz. champagne Combine purée and grenadine in a mixing glass with ice. While stirring, slowly add champagne. Drizzle Campari into glass to reduce the foam Strain into chilled champagne flute. White Peach Purée 1…