#Citrus Gin Spritz with lemon and cucumber

[goodspiritsnewsat]

GSN Brews News: September 7th 2021 Edition

GSN Brews News: September 7th 2021 Edition

Corvallis, Oregon-based 2 Towns Ciderhouse is launching an array of ciders in 19-ounce cans. The first to market in the new format is Strawberade, a 6.5% abv pink lemonade cider made with California Meyer lemons along with strawberries and apples from the Pacific Northwest. Strawberade is joined in 19-ounce cans by OutCider, 2 Towns’ unfiltered release made with Jonagold apples and at 5% abv. The…

[crazyblondelife]

15 Best Summer Cocktail Recipes

We still have a few precious weeks of summer left and there is no better way to celebrate than with a delicious cocktail! My preference…not to sweet, very refreshing and most definitely by the pool!

You’ll love all of these delicious cocktail recipes, but you may have a hard time deciding which one to make first! Enjoy!

Aperol Spritz via Camille Styles

Cucumber Cooler Cocktails via The Minimalist Baker

French 75 Cocktail via Crazy Blonde Life

Balsamic Peach Spritz via Half Baked Harvest

Watermelon Margarita via The Minimalist Baker

Raspberry Lemon Froze via Inherited Salt

Golden Beet & Tomato Bloody Mary via The Forked Spoon

Crushed Blackberry Moscow Mules via What’s Gaby Cooking

Easy Rosé Spritzer via Salt & Lavender

Strawberry & Peach Rosé Sangria via What’s Gaby Cooking

Ginger Lime Spritzer via Crazy Blonde Life

Skinny Rosemary Paloma via The Defined Dish

Ginger Citrus Aperol Spritz via Camille Styles

Gin Basil Smash via A Couple Cooks

The Best Frozen Margarita via Crazy Blonde Life

What is your favorite cocktail for summer? Let me know in the comments below…

[delfinamaggiousa]

12 Aperol Spritz Recipe Riffs To Drink Year-Round

Traditionally made with Aperol, Prosecco, and club soda, the Aperol Spritz is a drink adored around the world. The Italian summer staple is sweet, bitter, and bubbly — light enough to cool you down, and tasty enough to please the palate with each sip.

Looking to update your beloved spritz? You’re in luck. These variations on Instagram’s favorite summer drink are easy enough to make at home. What are you waiting for? Check out our 12 favorite Aperol Spritz riffs below.

The Rosé Lillet Spritz Recipe

Looking for a mellow, easy-drinking spritz? With only two ingredients, this low-ABV cocktail is perfect for daytime sipping. Combine Lillet rosé and club soda to make this simple, easily customizable drink.

The Prickly Pear Spritz Recipe

For a drink that looks as pretty as it tastes, try out this recipe that combines tequila, prickly pear syrup, and lime juice. Shake, strain, top with Prosecco and club soda, and sip at sunset.

The Watermelon Spritz Recipe

This soothing, spa-inspired spritz is the perfect pre-dinner drink. To make one, combine watermelon juice, tequila, aloe liqueur, grenadine, sparkling rosé, and lemon juice in a wine glass over ice. A mint garnish complements the sweet and botanical flavors of this pink aperitif.

The Strawberry Aperol Spritz Recipe

Boozy brunch never tasted so sweet. This four-ingredient cocktail is the low-proof answer to your day-drinking needs, combining bitter Aperol with sweet strawberries, Prosecco, and soda water. Pair with an Italian cheese board or a pancake breakfast.

The Garden Spritz Recipe

Aperol Spritz meets Tom Collins in this vegetal take on sparkling refreshment developed by bartender Tyler Zielinski. Add gin, celery root, rosemary, and cucumber to a French press, and infuse. Then, add vermouth, lemon juice, and grenadine to the mixture. Strain, and top with tonic water. This cocktail’s garden-inspired taste makes for a cooling companion to warm-weather backyard drinking.

The Rosé Blackberry Spritz Recipe

This spritz combines two of summer’s favorite drinks: Rosé and Aperol Spritz. Rosé Aperitivo is swapped in for Aperol, and gin is added for an extra-boozy kick. Finally, lemon juice and blackberry soda add a fruity lift.

The Solar Spritz Recipe

This unique variation adds mezcal to the mix, making for an herbaceous flavor profile that’s complemented by sweet Pamplemousse liqueur, bubbly Prosecco, and grapefruit zest. A few drops of citric acid add a lemony freshness to this well-rounded spritz riff.

The Spicy Spritz Recipe

Add some spice to your life. The deliciously unexpected combination of chili peppers and strawberries makes for a refreshing sipper. Just add serrano peppers, strawberry syrup, tequila, and lime juice to a shaker, and strain into a wine glass with ice. Top with club soda for bubbly texture — it’s what makes a spritz, a spritz.

The Bitter Strawberry Spritz Recipe

Feeling bitter this summer? This drink might be your cure: gin, strawberry simple syrup, lemon juice, soda water, and bitters are combined for a berry tasty treat. Garnish with lemon peel and strawberries for a bright presentation (slash snack).

The Calabrian Spritz Recipe

The key to making this sessionable spritz is balance. Italicus, an Italian liqueur, brings in a floral flavor, while Giffard pineapple brings in a tropical feel. Mix these ingredients with dry vermouth, citric acid solution, root beer bitters, and tonic water for a flavorful, tart, and fizzy cocktail.

The Blue Lagoon Spritz Recipe

The Blue Lagoon served in spritz form, made with a combination of vodka, blue curaçao, and lemon soda water, is sure to cure your summer blues. Garnish with an edible flower for an extra festive poolside libation.

The Winter Citrus Spritz

Who said you had to wave goodbye to your winter spritz? This take on the Aperol Spritz combines lemon and tangelo juices, gin, and honey syrup for a citrusy flavor. Offset this drink’s acidity with a splash of Prosecco and a cherry garnish.

The article 12 Aperol Spritz Recipe Riffs To Drink Year-Round appeared first on VinePair.

source https://vinepair.com/articles/12-aperol-spritz-recipe-riffs/

source https://vinology1.wordpress.com/2020/08/06/12-aperol-spritz-recipe-riffs-to-drink-year-round/

[debbiehsullivan]

4 Summer Mocktail Recipes

These Summer Mocktails made with Vitality essential oils are so refreshing and invigorating. The essential oils add just the right amount of flavor, without overpowering the drink. Sip on one of these mocktail recipes poolside, on the beach, or anywhere the summer sun takes you. They are perfect for summer soirees with friends! 

I love making yummy drinks (cocktails and mocktails)! Long story short, I put myself through college working as a bartender in an oceanfront restaurant. It became a fun way to make extra money, even after I had a ‘real’ job. 

Not to brag or anything, but I was voted one of the top female bartenders in my hometown. Yes, that really happened! Anyways, these days my drinks lean more to the mocktail side of things, and I love to incorporate my Vitality essential oils into my recipes.

Vitality Essential Oils in Food and Beverages

The Vitality line of essential oils by Young Living is specifically labeled as a dietary supplement and safe for culinary use. Since its release in 2016, the Vitality line has transformed the way I cook and bake. 

There are 4 categories in the Vitality line including Herb, Spice, Citrus, and Supplement. From savory dishes to baked goods, the Vitality line can be used in almost all of your cooking recipes. Vitality oils are perfect for adding flavor to your favorite foods and beverages. They also have health benefits when taken internally. 

How to Make a Mocktail

A mocktail is a play on an alcoholic beverage, just without the booze. You can add alcohol to any of these recipes if you like. I am not a fan of overly sweet beverages, so these recipes have just the right balance of sugar and fruit. 

Seltzer water or fruit juice takes the place of the alcohol, without losing any flavor. Garnishing a beverage with a mint sprig or a lemon wedge makes it just a little bit fancier. Take a break from plain old citrus water this summer and mix up a mocktail! 

Drinks don’t need alcohol to be fun! Enjoy a Summer Mocktail at your next gathering. Here are 4 drink recipes that will liven up your summer, and make it more delicious: 

4 Summer Mocktail Recipes using Vitality Oils

Cucumber Lime Mojito 

Ingredients

1 oz fresh lime juice

1 tsp coconut sugar (or honey)

sparkling water

4-5 slices of cucumber, peeled and chopped

4-5 fresh mint leaves

2 drops Lime Vitality essential oil

1 drop Spearmint Vitality essential oil

Directions

Add lime juice, coconut sugar and mint leaves to the bottom of a tall glass. Gently crush the mint leaves with a muddle or the back of a spoon. Add lime and spearmint essential oils and cucumber slices. Fill with ice and sparkling water. Stir. Garnish with a mint sprig. 

Strawberry Basil Fizz

Ingredients

2-3 sliced fresh strawberries

fresh basil leaves

1 oz simple syrup

1 oz fresh lemon juice

sparkling water

2 drops Basil Vitality essential oil 

1 drop Jade Lemon Vitality essential oil 

Directions

In a low cocktail glass, add strawberries, basil leaves, and simple syrup. Gently crush the strawberries and basil leaves with a muddle or the back of a spoon. Add lemon juice and vitality essential oils. Stir. Fill with ice and sparkling water. Garnish with a strawberry and a sprig of basil. 

Pomegranate Orange Punch

2 ounces pomegranate juice

1-ounce orange juice

1 oz simple syrup 

ginger beer

1 orange, thinly sliced

pomegranate arils

2 drops Orange Vitality essential oil

1 drop Ginger Vitality essential oil

Directions

In a cocktail shaker, combine pomegranate juice, orange juice, essential oils, and simple syrup. Add ice and shake. Pour into a medium glass. Fill to the top with ginger beer and add sliced oranges. Top with pomegranate arils. 

Lemon Lavender Spritzer

1 lemon, juiced

1 tablespoon honey

lemon sparkling water (I used Spindrift Lemon) 

3 drops Lemon Vitality essential oil

1 toothpick swirl Lavender Vitality essential oil

lavender flowers (optional) 

lemon slices

Directions

Juice one lemon into the bottom of a tall glass. Mix in honey and essential oils. Add ice and stir. Fill with sparkling water. Garnish with a lemon slice and lavender flowers. 

Notes and Substitutions: 

You can use plain or flavored sparkling water like La Croix. Club soda contains added sugar. I did not provide the exact amount of sparkling water in the recipe since this will depend on the type of glass you use. Simply fill your glass to the top with sparkling water. 

Simple syrup is easy to make with sugar and water, or you can use storebought. 

If you would prefer to add alcohol, try the following options: 

Cucumber Lime Mojito – 1 ½ oz White Rum

Strawberry Basil Fizz – 1 ½ oz Gin

Pomegranate Orange Punch – 1 ½ oz Dark Rum

Lemon Lavender Spritz – 1 ½ oz Vodka 

For the Lavender Vitality, dip a clean, dry toothpick into the essential oil bottle. Remove the toothpick and swirl it around in the beverage. One full drop will be overpowering. 

More essential oil recipes you might enjoy: 

Lavender Lemonade

Lemon Iced Tea

NingXia Red Popsicles

Lemon Blueberry Frozen Yogurt

The post 4 Summer Mocktail Recipes appeared first on Recipes with Essential Oils.

[mysydneymemories-blog]

No longer do you have to feel left out or uncool for being sober

Anonymous? Hardly. No longer is the topic of sobriety confined to discreet meetings in church halls over plastic foam cups of lukewarm Maxwell House. For these New Abstainers, sobriety is a thing to be, yes, toasted over $15 artisanal mocktails at alcohol-free nights at chic bars around the country, or at "sober-curious" yoga retreats, or early-morning dance parties for those with no need to sleep off the previous night's bender. For these New Abstainers, sobriety is a thing to be, yes, toasted over $15 artisanal mocktails at alcohol-free nights at chic bars. Many will tell you they never had a drinking problem. They just had a problem with drinking. The 'Gray Area' The simple act of waving off wine at a dinner party used to be interpreted as a tacit signal that you were in recovery, "on the wagon," unless you were visibly pregnant or had known religious objections. That was fine if you identified as an alcoholic. But what about people like Ruby Warrington, 43, a British style journalist in New York who spent her early career quaffing gratis cocktails at industry events, only to regret the groggy mornings, stumbles and embarrassing texts that have long been considered part of the bargain with so-called normal drinking? Loading After moving to New York in 2012, Warrington tried 12-step programs briefly but decided that "Ruby, alcoholic" was not the person she saw in the mirror. Three years ago she started Club Soda NYC, an event series for other "sober curious," as she termed them: young professionals who were "kind-of-just-a-little-bit-addicted-to-booze." These gatherings featured panels on topics like "Sex, Lies, and Alcohol" as well as New Age icebreaker activities like "deep-eye gazing" and Kundalini disco. "It just felt to me like there was a huge gray area and a much wider acknowledgment now of the different categories of problem drinking," Warrington said. She wrote a book called Sober Curious that was published in 2018, started a podcast and has staged subsequent Sober Curious events for what she calls the "Soho House crowd" at places like the Kripalu wellness retreat in Massachusetts, where participants also engage in heart-baring, 12-step-style testimonials. Their fellow travelers band together at early-morning sober Daybreaker raves, held in 25 cities around the country. Loading Then there are the more than 18,000 Facebook followers of a nonprofit called Sober Movement, which promotes sobriety "as a lifestyle," who post smiling pictures of themselves cartwheeling in the surf or rocking ripped, beer-binge-free abs, appended with hashtags like #soberissexy, #partysober and #endthestigma. Online, sobriety has become "the new black," asserts a recovery site called, yes, Hip Sobriety. Some not willing to eschew liquor completely are trying what Rosamund Dean, Warrington's compatriot, called "Mindful Drinking" in a 2017 book: a half-measure approach to sobriety where you drink less and perhaps think about it more. "People invest so much of their identity in their lifestyle choices, and it's the same with drinking," Dean wrote in an email. "Everyone is either a wine-guzzling party animal or a clean-living health freak. Personally, I believe the middle ground is the healthiest place to be." 'Rules, No!' It started five years ago as a dare: go a month without drinking (a concept that has flourished in Britain and beyond, with Dry January). "As someone who doesn't really go on diets and cleanses, I didn't go into this challenge with the best attitude," said Lorelei Bandrovschi, 32, an erstwhile branding consultant in Brooklyn. "I was like, 'rules, no! Restrictions, no!'" A half-decade later, that challenge has become a second career. Bandrovschi runs Listen Bar, an alcohol-free bar open one night a month downstairs at Von, a bar in Manhattan. It's not that she is sober, exactly. "I do drink, but I also mostly don't drink," she said. Listen Bar promises a "rowdy" time, hard to imagine via an alcohol-free cocktail called a Ghost Me Maybe, consisting of grapefruit, rosemary and Thomas Henry slim tonic. Where is the buzz, to use that 1990s, Tina Brown, Manhattan-a-go-go word? People invest so much of their identity in their lifestyle choices, and it's the same with drinking. "'Buzz' is an interesting word, because we have so much buzz and hype from people being excited," Bandrovschi said. Anyway, Listen Bar tries to compensate for liquor-fueled abandon with activities like dominatrix lessons ($15) and a spinning "daredevil wheel" that prompts attendees to get out of their comfort zone by, say, trying a high-fashion catwalk around the room. On a recent night, the crowd skewed young and female, and the general vibe recalled an office holiday party, minus any leers from sloppy Sam in accounting. Dry Gets Juicy And while we're talking about today's options. ... It starts with a tingle of citrus, with notes of hibiscus and orange peel, then swells with a hint of syrupy bitterness, which, along with its blood-red color, calls to mind a negroni. In place of the familiar ethanol kick, though, High Rhode, the creation of a New York distiller called Kin, delivers licorice, gentian root and caffeine, along with Goop-ish additions like "nootropics" and "adaptogens" and a priceless mixture of sensuality and virtue. She calls her spirits "euphorics," and, in a sense, High Rhode is to liquor what CBD is to marijuana. "We weren't interested in making another bubbly water or a flavored 'mockery,' just as we weren't interested in drinking them at our favorite bars," said Jen Batchelor, 34, founder of Kin, issuing a subtle dig at the reviled term "mocktail.""We wanted to feel more, not less to wake up fresh and ready to take on the day, in full consciousness, clarity, peace of mind." She calls her spirits "euphorics," and, in a sense, High Rhode is to liquor what CBD is to marijuana: a buzz-free buzz, vaguely akin to a CBD "body high." (Imagine dropping an Advil with a mug of green tea in a warm bath.) Batchelor enjoys wine with a meal maybe once a month. "I'm pretty resolute in my decision to consume with intention or not at all," she said. But she is well cast to sell the idea of sobriety chic. An Ayurvedic herbologist and entrepreneur, Batchelor grew up in Saudi Arabia, where her father was a bootlegger who made his own sidiki (basically Gulf-style bathtub gin). These creators want to shatter the perception that alcohol-free booze alternatives are, by definition, "penalty-box in nature," said Bill Shufelt, a founder of Athletic Brewing, in Stratford, Connecticut. Started last year with a mission to create a nonalcoholic beer that would pass muster with actual beer snobs, Athletic features a head brewer and co-founder, John Walker, who won awards during his time with Second Street Brewing, a highly regarded craft-beer brand in Santa Fe, New Mexico. Shufelt said that three-quarters of Athletic's customers are not sober but rather belong to "a demographic we theorized was latent": light drinkers like athletes and harried parents who cannot spare the energy for hangovers. With beer sales sliding for five straight years, according to the Beverage Information Group, global beer brands are exploring alcohol-free as a potential growth area. This past winter Heineken unveiled 0.0, with a Now You Can advertising campaign showing responsible adults enjoying its no-buzz brews in work meetings or even while sitting behind the wheel. In January, Coca-Cola began test marketing a line of nonalcoholic cocktails, Bar None, with names like Bellini Spritz and Spiced Ginger Mule. And sober foodies need no longer feel left out for ordering a Diet Coke at critically lauded restaurants. Patrons at Cote, Daniel and French Laundry can order nonalcoholic substitutes for a negroni or a dark-and-stormy from Curious Elixirs, a new line of individually bottled alcohol-free craft cocktails. They are also available at nightclubs like House of Yes and Avant Gardner in Brooklyn (tagline: "shaken, not slurred"). "I've spent a lot of time in a lot of gin joints and been lucky enough to help start a few of them," said John Wiseman, a veteran of New York nightlife who started Curious Elixirs in 2016. "But it got to be that I was just drinking too damn much. So I cut back on booze dramatically and started tinkering in the kitchen." His Curious No. 3 blend is inspired by classic cocktails like the Bee's Knees and the Cucumber Collins but substitutes ashwagandha, the trendy plant-based Ayurvedic supposed stress reliever, for vodka or gin, along with mocktail staples like lemon or cucumber juice. Gin Is a Gendered Issue At a politically fraught time, clarity of the mind is a potent weapon, and the #MeToo movement has also helped give abstinence from alcohol an extra kick. We've come a long way from the early 2000s, when bawdy women of "Sex and the City" swilled rose-colored cosmopolitans as a symbol of female emancipation at last, the girls could party just as hard as the boys. Loading But these days, many women are citing sobriety as a pillar of their feminism. "The longer I am sober, the less patience I have with being a 24-hour woman the stranger who tells me to smile. The janitor who stares at my legs. The men on TV who want to annex my uterus," author Kristi Coulter wrote in a 2016 essay published on Medium. "I start to get angry at women, too," she added. "Not for being born wrong, or for failing to dismantle a thousand years of patriarchy on my personal timetable. But for being so easily mollified by a bottle. For thinking that the right to get as trashed as a man means anything but the right to be as useless." According to a federally sponsored 2017 study on alcohol use in the United States published by JAMA Psychiatry, high-risk drinking for women defined as consuming four or more drinks in a day on a weekly basis went from 5.7% to 9%, a rise of nearly 58%. For men, high-risk drinking went from 14.2% to 16.4%, a rise of 15.5%. (The study also observed a "generally much greater" increase in drinking among minorities and poor people, perhaps because of what they described as "increased stress and demoralization.") The #MeToo movement has created an opening for women to speak the truth, I see more being vocal about alcohol and substance-use issues. Beyond the health risks, the booze that flows freely at fraternity parties or holiday mixers has started to look to some women like a tool of oppression in the age of radical consent. ("Can drunk sex ever be consensual?" a recent CBS News article asked.) Students of history will note that women, like Carrie Nation, who famously smashed up taverns with a hatchet, led the temperance movement of the 19th century, which eventually set the stage for Prohibition in the 1920s. "Historically, women have been taught they can't express anger; we've been taught to internalize anger, pain, shame, because anger in a women has equated to crazy, has equated to being unlikable and undesirable," said Erin Khar, whose sobriety memoir involving heroin, "Strung Out: One Last Hit and Other Lies That Nearly Killed Me," will be published next year. Khar, whose has written about her mother's habitual drinking, has taken issue with the #MommyJuice memes that have proliferated on social media with harried women juggling the pressure of careers and family looking for salvation in goblets of chardonnay. To her, there is nothing funny about the idea that booze is somehow necessary to get through life, or one's due. "What the #MeToo movement has done is created an opening for women to speak the truth whatever that truth is," she said. "And I see more women being vocal about alcohol and substance-use issues." The New York Times Most Viewed in Lifestyle Loading https://www.smh.com.au/lifestyle/health-and-wellness/no-longer-do-you-have-to-feel-left-out-or-uncool-for-being-sober-20190617-p51ylf.html?ref=rss&utm_medium=rss&utm_source=rss_feed

[anachef]

Kabuki Japanese Restaurant at the Toyota Music Factory Introduces New Food and Beverage Menus

New Menu Items Exclusive to the Texas Market Along with a Newly Created Cocktail and Weekend Brunch Aperitifs Menu

Vegetarian & Gluten-Free Options Available

Irving, TX  (RestaurantNews.com)  Kabuki Japanese Restaurants expands its offerings with the launch of a new dining, cocktail, and brunch aperitifs menu. Located at the Toyota Music Factory, the Metroplex’s preeminent destination for food, live entertainment, and movies, Kabuki has conceived and created original items exclusive to this location. The new menu items encompass both modern and traditional contemporary Japanese cuisine that features a blend of Japanese fusion, offering an assortment of specialty rolls and signature dishes, along with intriguing raw and cooked non-sushi options, paired with an exciting array of Japanese-inspired libations, premium sakes, and signature cocktails.

Patrons can choose from new signature rolls ($8.50-$16.95) such as TEXAS BLUE, Real Blue Crab, Avocado, Cucumber, and Soy Paper; PUCKER UP, Shrimp, Cream Cheese, Oshinko, Cucumber, Salmon, Lemon-Soy Aioli, Ikura, and Tempura Crumbs; and KILLER SHRIMP, Avocado and Salsa Roll topped with Sautéed Shrimp in Creamy Cajun Spiced Sauce.

Guests can feast on new signature dishes ($11.95-$27.95), including FRIED CHICKEN, Miso Marinated, Gluten-Free Fried Chicken with Honey Wasabi Butter, and Asian Slaw; GRILLED BEEF YAKI, Beef, Spicy Garlic Soy Sauce, Green Beans, and Garlic Chips; ANGUS RIBEYE, Wasabi Butter, Brussels Sprouts, Tomato and Mushrooms; and TOKYO SEAFOOD PAELLA, Miso Black Cod, Shrimp, Jumbo Scallop, Soft Shell Crab, Sautéed Shiitake Mushrooms, and Vegetables.

For brunch, guests can select from a variety of flavorful aperitifs ($8.00), specifically created to pair with a number of menu items, including FOREVER YOUNG, Rose Champagne, Grand Poppy Amaro, Hibiscus, and Orange Bitters Mist; NEON MOON, St. Germain, Routin Blanc, Lemon Mist, and Prosecco; and PEACH SPRITZ, Peach de Vigne, Apple Bitters, and Prosecco; and a Sake Sampler ($10.00).

Kabuki’s new beverage menu ($10.00) includes a selection of classic and modern cocktails with a Japanese twist. From tropical to traditional, these newly created cocktails are specifically crafted to compliment the unique flavors found on Kabuki’s wide-ranging menu. LI’LANI features Japanese-Crafted Roku Gin, French Aloe Chareau, Refreshing Flavors of Lime, Pineapple, Almond and Rose Water, and pairs nicely with seafood entrée item like Miso Black Cod and Shrimp Krab Udon Pasta. WATER LILY is made with Haku Vodka infused with Lemongrass and Citrus with French Aloe Chareau, and compliments any type of sushi. ISLAND MULE is made with Grey Goose Vodka, Ginger Beer, and Candied Pineapple, and pairs with just about any dish on the menu including the new specialty sushi rolls. KABUKI OLD-FASHIONED uses House of Suntory’s Toki Whiskey, Japanese Black Sugar and Cherry Dark Bitters served with a super ice cube, and is a perfect start or end to any meal.

The menu at Kabuki caters to a range of different dining experiences with more than 150 items, including a wide variety of small plates, salads, sushi, sashimi, rolls, specialty rolls, entrees, signature dishes, and noodle and rice options. Vegetarian and gluten-free dishes are also available. The restaurant also offers an impressive beverage and happy hour program featuring classic cocktails, sake, wine, and beer, as well as Japanese-inspired drinks. Kabuki provides a casual and inviting setting that includes a large sake bar, spacious dining room, a private dining room as well as a wrap-around pet-friendly outdoor patio. The various restaurant spaces create a range of personalized experiences for its diners—from casual get-togethers before a movie or concert to an intimate private dinner.

Kabuki is open daily Monday-Thursday: 11.30 a.m. – 2.30 p.m., 5 p.m. – 10 p.m.; Friday: 11.30 a.m. – 2.30 p.m., 5 p.m. – 11 p.m.; Saturday: 11.30 a.m. – 11 p.m. and Sunday: 11.30 a.m. – 9 p.m. Late Nite Happy Hour is offered Sunday – Thursday:  8 p.m. to close. Ample free self-parking along with valet parking is available.

About Kabuki Japanese Restaurant

Kabuki Japanese Restaurant began in 1991 in Pasadena, CA. and has grown to 17 locations in Southern California, Arizona, Nevada and Texas. The restaurant showcases traditional and innovative Japanese cuisine, a full bar, and contemporary interior design, creating a welcoming environment for sushi novices, connoisseurs, families, and friends alike to gather and enjoy its diverse menu offerings. Kabuki boasts an impressive beverage program featuring specialty cocktails with a Japanese twist, wine, and beer, as well as a specially curated sake selection all meticulously curated to compliment Kabuki’s robust menu. Kabuki is located at 320 W. Colinas Blvd, Suite 110 Irving TX, 75039. For more information, please visit: www.kabukirestaurants.com.

Press Contact: Ashley E. Rodgers Rodgers PR ashley@rodgerspr.com 310-977-7683

source http://www.restaurantnews.com/kabuki-japanese-restaurant-at-the-toyota-music-factory-introduces-new-food-and-beverage-menus-031419/

[wineanddinosaur]

We Asked 12 Drinks Pros: What’s the Best Summer Cocktail to Make at Home?

When it’s hot and sticky outside, the last thing you want to do is spend a lot of time prepping a complicated drink or sipping an overly alcoholic cocktail. And while most cocktails are served cold, some ingredients are simply more simpatico with drinking during the balmy days of summer.

For inspiration on what to make at home to stay safe and sane in the heat, VinePair enlisted the expert advice of bartenders and beverage directors around the country. From the tried and true summer sippers, to creative riffs on the classics, these refreshments are sure to keep you cool on the hottest of days. Keep reading to find out which cocktails should be in your summer rotation.

As bars and restaurants continue to navigate the coronavirus pandemic and reopening phases, VinePair asked the bartenders and drinks professionals below to provide a virtual tip jar or fund of their choice. More resources for helping hospitality professionals are available here.

“Refreshing sangria is indisputably the best choice for the summer season. At Teleferic, we make ours with Tempranillo wine, brandy, triple sec, fresh fruits, and served iced cold. This could literally be your salvation when it’s boiling outside. Plus, you can easily prepare it in less than five minutes and impress your guests!” — Marc Pont, Bar Manager, Teleferic Barcelona, Palo Alto and Walnut Creek, Calif.

“For me, the trick to making cocktails at home is simplicity. Some people might like breaking out their juicers and microplanes, but after 11 years in the industry, I want [my drinks] to be simple without sacrificing flavor. One of my favorite home ‘bar hacks’ is batching a stirred drink and then keeping it in the fridge. A perfect example of a summer cocktail is the 50/50 Martini. Take one 750-milliliter bottle of dry vermouth, one 750-milliliter bottle of gin and combine them in any vessel [big] enough to hold them. Pour them back into the bottles they came in and stick them in the fridge. The gin will help to stabilize the vermouth so it doesn’t go bad. When you’re ready to have a cocktail, pour 3 ounces into a mixing glass and give it a quick stir. Strain into a coupe and garnish with a grapefruit twist.” — Theo Lieberman, Beverage Director, 232 Bleecker, NYC

Donate: 232 Bleecker Gift Cards

“My favorite non-frozen cocktail to make at home would be [the] Bee’s Knees. It requires very little to make at home: gin, honey, lime juice, sugar and water. I make a simple syrup and mix it with honey from whichever local purveyor we have in Savannah. The recipe is very simple: 2 ounces of gin (I prefer Bulrush), 1 ounce of simple syrup honey mixture, and 1 ounce of fresh-squeezed lime juice. Shake it and pour over fresh ice. Very easy and delicious.” — Bill Myers, Bartender, Kimpton Brice Hotel, Savannah, Ga.

“The best summer cocktail you can make at home is a Pimm’s Cup. It is refreshing and flexible depending on the ingredients you happen to have on hand. Plus, you can get some fruit into your daily diet if you go big with the garnishes. Strawberries, cucumber, mint, and oranges are the classic choices, but I find pretty much any fruit works. You can add gin or vodka if you want more of a punch, or go heavy on the ginger beer or lemon-lime soda for a lighter version.” — Kerry Lacy, Partner, Magazine Bar, Brooklyn

“The best summer cocktail to make from home is something light and refreshing – something like the ‘It’s the Basil Place to Be.’ With ingredients like fresh blackberries, lime juice, and gin, it makes any day feel like a beach day.” — Mikee Wilson, Bartender, The Don CeSar, St. Pete Beach, Fla.

“Peach Bellinis — light, crisp, and refreshing! The bubbles always give the day a bit of whimsy. The Aperol Spritz has also taken the world by storm over the past few years, and for good reason. It’s easy to make and easy to enjoy! We like to try substituting Aperol for other bitters like Luxardo Bitter Bianco or even Suze Saveur d’Autrefois for a more adventurous spin on a classic.” — Alex Pendergrass, Assistant Director of Food and Beverage, Hotel Viking, Newport, R.I.

“The Sicilian Soda is an easy and fast at-home summer cocktail. All you need is club soda, a bottle of Amaro Averna, and some citrus. Combine club soda with 2 ounces of Averna and top with ice. Garnish with lemon and orange twists with a touch of mint. If bitters are on hand, add some to adjust flavor. This cocktail is lightly sweet with a nice orange cola note. Surprise anyone who stops by your home with this elevated beverage.” — Kaitlyn Gibbs, Beverage Director, Louie, St. Louis

Donate: Kaitlyn Gibbs Venmo

“[The] Daiquiri. Its beauty is in its simplicity — it only needs three ingredients. It’s also extremely refreshing, light, and just tastes better on a hot day.” — Pete Stanton, Head Bartender, Ai Fiori at The Langham, NYC

“My go-to summer cocktail at home is a Strawberry Smash. I can use whatever base spirit I’m in the mood for, and strawberries are always delicious in the summer. Use this recipe: 2 ounces spirit, 3/4 ounce fresh juice (lemon or lime), 3/4 ounce simple syrup, muddled strawberries, and mint. Shake all the ingredients with ice and strain into a glass.” — Jessica Gonzalez, Beverage Director, Wonderbar, Beacon, N.Y.

“Spending my summers making drinks for others can make it difficult to get home and have the drive to whip one up for myself. That being said, there is one cocktail that I have no problem mixing for myself after a summer day behind the pine: The Painkiller. The Painkiller is a cousin of the Piña Colada, consisting mainly of rum, cream of coconut, pineapple juice, and orange juice. My favorite way to make one is with 1 ounce Smith & Cross Traditional Jamaican Rum, 0.75 ounce Clément Coconut Rum, 3 ounces pineapple juice, 1 ounce orange juice, and a heavy ounce of cream of coconut. Add all these ingredients into a shaker tin, fill the tin with ice, and really shake the hell out of it. There are some heavy ingredients in here (rum with bold flavors and the cream of coconut), so shaking it a little more than other shaken cocktails will result in a well-mixed and consistent drink. A little nutmeg grated over the top and an orange wedge really completes this drink and makes it a real crowd pleaser.” — Calder Wright, Bar Manager, Colter Bay, Buffalo, N.Y.

“My favorite summer cocktail is the Sherry Cobbler. It’s a drink that originated in the U.S. about 200 years ago. It’s [a] low-ABV [drink], so you can drink several of them in the hot summer sun, and it’s a great cocktail for parties. In the summer, we muddle some fresh raspberries and basil in with the simple syrup and citrus, top with amontillado or oloroso and fill with crushed ice. — Rob Wecker, Owner, Bushel and a Peck Kitchen & Bar, Clarksville, Md.

Donate: BARCS

“Taking into consideration [that] most home drinkers don’t have the tools or the time to shake a cocktail, I gotta go with a good Spanish style Gin & Tonic with some good botanicals, lemon, and the addition of manzanilla sherry. Very few drinks have the same crushability, you can have 10 of them before you know it, and because you’re splitting the base gin with low-ABV sherry, you’re not gonna wake up feeling like Nic Cage in ‘Leaving Las Vegas.'” — Chad Dutkowski, Beverage Director, Bad Trip, Brooklyn

Donate: Restaurant Workers’ Community Foundation

The article We Asked 12 Drinks Pros: What’s the Best Summer Cocktail to Make at Home? appeared first on VinePair.

source https://vinepair.com/articles/12-best-summer-cocktail-recipes/

[johnboothus]

We Asked 12 Drinks Pros: Whats the Best Summer Cocktail to Make at Home?

When it’s hot and sticky outside, the last thing you want to do is spend a lot of time prepping a complicated drink or sipping an overly alcoholic cocktail. And while most cocktails are served cold, some ingredients are simply more simpatico with drinking during the balmy days of summer.

For inspiration on what to make at home to stay safe and sane in the heat, VinePair enlisted the expert advice of bartenders and beverage directors around the country. From the tried and true summer sippers, to creative riffs on the classics, these refreshments are sure to keep you cool on the hottest of days. Keep reading to find out which cocktails should be in your summer rotation.

As bars and restaurants continue to navigate the coronavirus pandemic and reopening phases, VinePair asked the bartenders and drinks professionals below to provide a virtual tip jar or fund of their choice. More resources for helping hospitality professionals are available here.

“Refreshing sangria is indisputably the best choice for the summer season. At Teleferic, we make ours with Tempranillo wine, brandy, triple sec, fresh fruits, and served iced cold. This could literally be your salvation when it’s boiling outside. Plus, you can easily prepare it in less than five minutes and impress your guests!” — Marc Pont, Bar Manager, Teleferic Barcelona, Palo Alto and Walnut Creek, Calif.

“For me, the trick to making cocktails at home is simplicity. Some people might like breaking out their juicers and microplanes, but after 11 years in the industry, I want [my drinks] to be simple without sacrificing flavor. One of my favorite home ‘bar hacks’ is batching a stirred drink and then keeping it in the fridge. A perfect example of a summer cocktail is the 50/50 Martini. Take one 750-milliliter bottle of dry vermouth, one 750-milliliter bottle of gin and combine them in any vessel [big] enough to hold them. Pour them back into the bottles they came in and stick them in the fridge. The gin will help to stabilize the vermouth so it doesn’t go bad. When you’re ready to have a cocktail, pour 3 ounces into a mixing glass and give it a quick stir. Strain into a coupe and garnish with a grapefruit twist.” — Theo Lieberman, Beverage Director, 232 Bleecker, NYC

Donate: 232 Bleecker Gift Cards

“My favorite non-frozen cocktail to make at home would be [the] Bee’s Knees. It requires very little to make at home: gin, honey, lime juice, sugar and water. I make a simple syrup and mix it with honey from whichever local purveyor we have in Savannah. The recipe is very simple: 2 ounces of gin (I prefer Bulrush), 1 ounce of simple syrup honey mixture, and 1 ounce of fresh-squeezed lime juice. Shake it and pour over fresh ice. Very easy and delicious.” — Bill Myers, Bartender, Kimpton Brice Hotel, Savannah, Ga.

“The best summer cocktail you can make at home is a Pimm’s Cup. It is refreshing and flexible depending on the ingredients you happen to have on hand. Plus, you can get some fruit into your daily diet if you go big with the garnishes. Strawberries, cucumber, mint, and oranges are the classic choices, but I find pretty much any fruit works. You can add gin or vodka if you want more of a punch, or go heavy on the ginger beer or lemon-lime soda for a lighter version.” — Kerry Lacy, Partner, Magazine Bar, Brooklyn

“The best summer cocktail to make from home is something light and refreshing – something like the ‘It’s the Basil Place to Be.’ With ingredients like fresh blackberries, lime juice, and gin, it makes any day feel like a beach day.” — Mikee Wilson, Bartender, The Don CeSar, St. Pete Beach, Fla.

“Peach Bellinis — light, crisp, and refreshing! The bubbles always give the day a bit of whimsy. The Aperol Spritz has also taken the world by storm over the past few years, and for good reason. It’s easy to make and easy to enjoy! We like to try substituting Aperol for other bitters like Luxardo Bitter Bianco or even Suze Saveur d’Autrefois for a more adventurous spin on a classic.” — Alex Pendergrass, Assistant Director of Food and Beverage, Hotel Viking, Newport, R.I.

“The Sicilian Soda is an easy and fast at-home summer cocktail. All you need is club soda, a bottle of Amaro Averna, and some citrus. Combine club soda with 2 ounces of Averna and top with ice. Garnish with lemon and orange twists with a touch of mint. If bitters are on hand, add some to adjust flavor. This cocktail is lightly sweet with a nice orange cola note. Surprise anyone who stops by your home with this elevated beverage.” — Kaitlyn Gibbs, Beverage Director, Louie, St. Louis

Donate: Kaitlyn Gibbs Venmo

“[The] Daiquiri. Its beauty is in its simplicity — it only needs three ingredients. It’s also extremely refreshing, light, and just tastes better on a hot day.” — Pete Stanton, Head Bartender, Ai Fiori at The Langham, NYC

“My go-to summer cocktail at home is a Strawberry Smash. I can use whatever base spirit I’m in the mood for, and strawberries are always delicious in the summer. Use this recipe: 2 ounces spirit, 3/4 ounce fresh juice (lemon or lime), 3/4 ounce simple syrup, muddled strawberries, and mint. Shake all the ingredients with ice and strain into a glass.” — Jessica Gonzalez, Beverage Director, Wonderbar, Beacon, N.Y.

“Spending my summers making drinks for others can make it difficult to get home and have the drive to whip one up for myself. That being said, there is one cocktail that I have no problem mixing for myself after a summer day behind the pine: The Painkiller. The Painkiller is a cousin of the Piña Colada, consisting mainly of rum, cream of coconut, pineapple juice, and orange juice. My favorite way to make one is with 1 ounce Smith & Cross Traditional Jamaican Rum, 0.75 ounce Clément Coconut Rum, 3 ounces pineapple juice, 1 ounce orange juice, and a heavy ounce of cream of coconut. Add all these ingredients into a shaker tin, fill the tin with ice, and really shake the hell out of it. There are some heavy ingredients in here (rum with bold flavors and the cream of coconut), so shaking it a little more than other shaken cocktails will result in a well-mixed and consistent drink. A little nutmeg grated over the top and an orange wedge really completes this drink and makes it a real crowd pleaser.” — Calder Wright, Bar Manager, Colter Bay, Buffalo, N.Y.

“My favorite summer cocktail is the Sherry Cobbler. It’s a drink that originated in the U.S. about 200 years ago. It’s [a] low-ABV [drink], so you can drink several of them in the hot summer sun, and it’s a great cocktail for parties. In the summer, we muddle some fresh raspberries and basil in with the simple syrup and citrus, top with amontillado or oloroso and fill with crushed ice. — Rob Wecker, Owner, Bushel and a Peck Kitchen & Bar, Clarksville, Md.

Donate: BARCS

“Taking into consideration [that] most home drinkers don’t have the tools or the time to shake a cocktail, I gotta go with a good Spanish style Gin & Tonic with some good botanicals, lemon, and the addition of manzanilla sherry. Very few drinks have the same crushability, you can have 10 of them before you know it, and because you’re splitting the base gin with low-ABV sherry, you’re not gonna wake up feeling like Nic Cage in ‘Leaving Las Vegas.'” — Chad Dutkowski, Beverage Director, Bad Trip, Brooklyn

Donate: Restaurant Workers’ Community Foundation

The article We Asked 12 Drinks Pros: What’s the Best Summer Cocktail to Make at Home? appeared first on VinePair.

Via https://vinepair.com/articles/12-best-summer-cocktail-recipes/

source https://vinology1.weebly.com/blog/we-asked-12-drinks-pros-whats-the-best-summer-cocktail-to-make-at-home

[isaiahrippinus]

We Asked 12 Drinks Pros: What’s the Best Summer Cocktail to Make at Home?

When it’s hot and sticky outside, the last thing you want to do is spend a lot of time prepping a complicated drink or sipping an overly alcoholic cocktail. And while most cocktails are served cold, some ingredients are simply more simpatico with drinking during the balmy days of summer.

For inspiration on what to make at home to stay safe and sane in the heat, VinePair enlisted the expert advice of bartenders and beverage directors around the country. From the tried and true summer sippers, to creative riffs on the classics, these refreshments are sure to keep you cool on the hottest of days. Keep reading to find out which cocktails should be in your summer rotation.

As bars and restaurants continue to navigate the coronavirus pandemic and reopening phases, VinePair asked the bartenders and drinks professionals below to provide a virtual tip jar or fund of their choice. More resources for helping hospitality professionals are available here.

“Refreshing sangria is indisputably the best choice for the summer season. At Teleferic, we make ours with Tempranillo wine, brandy, triple sec, fresh fruits, and served iced cold. This could literally be your salvation when it’s boiling outside. Plus, you can easily prepare it in less than five minutes and impress your guests!” — Marc Pont, Bar Manager, Teleferic Barcelona, Palo Alto and Walnut Creek, Calif.

“For me, the trick to making cocktails at home is simplicity. Some people might like breaking out their juicers and microplanes, but after 11 years in the industry, I want [my drinks] to be simple without sacrificing flavor. One of my favorite home ‘bar hacks’ is batching a stirred drink and then keeping it in the fridge. A perfect example of a summer cocktail is the 50/50 Martini. Take one 750-milliliter bottle of dry vermouth, one 750-milliliter bottle of gin and combine them in any vessel [big] enough to hold them. Pour them back into the bottles they came in and stick them in the fridge. The gin will help to stabilize the vermouth so it doesn’t go bad. When you’re ready to have a cocktail, pour 3 ounces into a mixing glass and give it a quick stir. Strain into a coupe and garnish with a grapefruit twist.” — Theo Lieberman, Beverage Director, 232 Bleecker, NYC

Donate: 232 Bleecker Gift Cards

“My favorite non-frozen cocktail to make at home would be [the] Bee’s Knees. It requires very little to make at home: gin, honey, lime juice, sugar and water. I make a simple syrup and mix it with honey from whichever local purveyor we have in Savannah. The recipe is very simple: 2 ounces of gin (I prefer Bulrush), 1 ounce of simple syrup honey mixture, and 1 ounce of fresh-squeezed lime juice. Shake it and pour over fresh ice. Very easy and delicious.” — Bill Myers, Bartender, Kimpton Brice Hotel, Savannah, Ga.

“The best summer cocktail you can make at home is a Pimm’s Cup. It is refreshing and flexible depending on the ingredients you happen to have on hand. Plus, you can get some fruit into your daily diet if you go big with the garnishes. Strawberries, cucumber, mint, and oranges are the classic choices, but I find pretty much any fruit works. You can add gin or vodka if you want more of a punch, or go heavy on the ginger beer or lemon-lime soda for a lighter version.” — Kerry Lacy, Partner, Magazine Bar, Brooklyn

“The best summer cocktail to make from home is something light and refreshing – something like the ‘It’s the Basil Place to Be.’ With ingredients like fresh blackberries, lime juice, and gin, it makes any day feel like a beach day.” — Mikee Wilson, Bartender, The Don CeSar, St. Pete Beach, Fla.

“Peach Bellinis — light, crisp, and refreshing! The bubbles always give the day a bit of whimsy. The Aperol Spritz has also taken the world by storm over the past few years, and for good reason. It’s easy to make and easy to enjoy! We like to try substituting Aperol for other bitters like Luxardo Bitter Bianco or even Suze Saveur d’Autrefois for a more adventurous spin on a classic.” — Alex Pendergrass, Assistant Director of Food and Beverage, Hotel Viking, Newport, R.I.

“The Sicilian Soda is an easy and fast at-home summer cocktail. All you need is club soda, a bottle of Amaro Averna, and some citrus. Combine club soda with 2 ounces of Averna and top with ice. Garnish with lemon and orange twists with a touch of mint. If bitters are on hand, add some to adjust flavor. This cocktail is lightly sweet with a nice orange cola note. Surprise anyone who stops by your home with this elevated beverage.” — Kaitlyn Gibbs, Beverage Director, Louie, St. Louis

Donate: Kaitlyn Gibbs Venmo

“[The] Daiquiri. Its beauty is in its simplicity — it only needs three ingredients. It’s also extremely refreshing, light, and just tastes better on a hot day.” — Pete Stanton, Head Bartender, Ai Fiori at The Langham, NYC

“My go-to summer cocktail at home is a Strawberry Smash. I can use whatever base spirit I’m in the mood for, and strawberries are always delicious in the summer. Use this recipe: 2 ounces spirit, ¾ ounce fresh juice (lemon or lime), ¾ ounce simple syrup, muddled strawberries, and mint. Shake all the ingredients with ice and strain into a glass.” — Jessica Gonzalez, Beverage Director, Wonderbar, Beacon, N.Y.

“Spending my summers making drinks for others can make it difficult to get home and have the drive to whip one up for myself. That being said, there is one cocktail that I have no problem mixing for myself after a summer day behind the pine: The Painkiller. The Painkiller is a cousin of the Piña Colada, consisting mainly of rum, cream of coconut, pineapple juice, and orange juice. My favorite way to make one is with 1 ounce Smith & Cross Traditional Jamaican Rum, 0.75 ounce Clément Coconut Rum, 3 ounces pineapple juice, 1 ounce orange juice, and a heavy ounce of cream of coconut. Add all these ingredients into a shaker tin, fill the tin with ice, and really shake the hell out of it. There are some heavy ingredients in here (rum with bold flavors and the cream of coconut), so shaking it a little more than other shaken cocktails will result in a well-mixed and consistent drink. A little nutmeg grated over the top and an orange wedge really completes this drink and makes it a real crowd pleaser.” — Calder Wright, Bar Manager, Colter Bay, Buffalo, N.Y.

“My favorite summer cocktail is the Sherry Cobbler. It’s a drink that originated in the U.S. about 200 years ago. It’s [a] low-ABV [drink], so you can drink several of them in the hot summer sun, and it’s a great cocktail for parties. In the summer, we muddle some fresh raspberries and basil in with the simple syrup and citrus, top with amontillado or oloroso and fill with crushed ice. — Rob Wecker, Owner, Bushel and a Peck Kitchen & Bar, Clarksville, Md.

Donate: BARCS

“Taking into consideration [that] most home drinkers don’t have the tools or the time to shake a cocktail, I gotta go with a good Spanish style Gin & Tonic with some good botanicals, lemon, and the addition of manzanilla sherry. Very few drinks have the same crushability, you can have 10 of them before you know it, and because you’re splitting the base gin with low-ABV sherry, you’re not gonna wake up feeling like Nic Cage in ‘Leaving Las Vegas.‘” — Chad Dutkowski, Beverage Director, Bad Trip, Brooklyn

Donate: Restaurant Workers’ Community Foundation

The article We Asked 12 Drinks Pros: What’s the Best Summer Cocktail to Make at Home? appeared first on VinePair.

source https://vinepair.com/articles/12-best-summer-cocktail-recipes/ source https://vinology1.tumblr.com/post/623718613755592704

[wineanddinosaur]

8 of the Best Gin Mixers

A descendent of the Dutch malt barley wine genever, gin has evolved over the centuries into a sleeker spirit, shedding a good deal of genever’s funk — but not its juniper. When deciding what to mix with gin, therefore, one rule stands above all: must play well with juniper.

That said, these days there are numerous styles of gin, from London Dry to “New Western Dry,” with flavor profiles that run the gamut from traditional to floral to savory. Not every gin will pair perfectly with every mixer, so the best thing to do is to taste your gin straight and get a sense of its flavor profiles — or read our gin reviews — to decide for yourself which of the mixers below will match best with the flavor profiles of your favorite gin.

Here are eight of the best mixers for Gin:

Vermouth

The marriage of gin and dry vermouth in the Martini goes back at least a hundred years, but dry vermouths are far from interchangeable. These days, there is almost as much variety in dry vermouths as there is in gin. For example, Dolin’s light floral nose and subtle palate support a bolder gin like Sipsmith, while Martini & Rossi’s (relative) sweetness brings out the juniper in a textbook London Dry like Tanqueray No. Ten.

Tonic

Gin and Tonic is about as iconic a drinks pairing as there is, dating back to British colonial rule in India, when anti-malarial quinine tonics were mixed with gin to go down easier. Tonic’s bitter quinine backbone and touch of sweetener is the perfect foil for gin’s floral and spicy notes. These days, there is a range of tonics on the market to choose from, be they artisanal or mass-market. Check out our ranking of the best tonic waters.

Soda Water

As one VinePair staffer put it, “Soda is better than tonic and that’s just facts.” A debatable point, but there’s no denying the clean, faintly mineral fizz of soda allows a particularly flavorful gin to shine without overpowering it the way a tonic might. Go simple with some gin, a squeeze of lemon, and soda (a lighter take on the classic Tom Collins). Or, for those who take their Martinis bone-dry, get fancy with a savory gin (our picks: Gin Mare or Reisetbauer Blue Gin), and a sparkling mineral water with a high total dissolved solids content, like Gerolsteiner or Vichy Catalan.

Lime

Once again, we have the ingenuity of the historically gin-soaked British navy to thank for this pairing. The backbone of a Gimlet and a Gin Rickey, limes have been a natural companion to gin ever since the days of scurvy. Whenever possible, be sure to use fresh-squeezed lime juice for mixing, and remember that a little usually goes a long way — most cocktails use a 2:1 or even 3:1 gin-to-lime ratio, often with some simple syrup or liqueur for sweetness. For a truly nautical experience, choose a navy-strength gin for your next cocktail — the increase in ABV brings with it an intense flavor that can match even the sourest of limes. Just go easy on those strong cocktails, sailor.

Grapefruit

Grapefruit’s intensely concentrated acidity, and its faint bitterness, will pair especially well with any Western Dry Gin that already has grapefruit among its botanical notes. Try using Amass in a Salty Dog, the classic combination of 2 oz. gin, 1-2 oz. fresh-squeezed grapefruit juice, and a salted rim. (The salt helps tone down the grapefruit’s inherent bitterness, while boosting our perception of its sweetness.) For an even more advanced citrus pairing, one VinePair staffer recommends swapping grapefruit for yuzu juice — if you can find it. (The yuzu plant is banned in the United States, but most Asian groceries carry yuzu juice.)

Pineapple Juice

Sweet, acidic, and slightly funky, pineapple isn’t just for tiki drinks. A complex gin like Jaisalmer can stand up to, and complement, the fruit’s tropical flavors, while a splash of pineapple juice can liven up a simple gin and soda.

Flavored Seltzer

Gin and Juice, with a spritz? Now we’re talking. Grapefruit- and lemon-flavored seltzers are obvious go-tos, but experimenting with others can yield great results. Blackberry seltzer, for example, provides the perfect balance of sweetness and tannic complexity to show off a good gin’s flavor range, while Aviation gin and watermelon White Claw seems destined to become a garden party staple.

Cucumber

One of the two main botanicals in Hendrick’s Gin, this simple garden plant adds a hint of grassy sweetness that doesn’t cloy like some other fruit juices might. (Yes, cucumber is a fruit.) Cucumber is also a natural hydrator, which makes it a welcome addition to any long drink. Muddle a few slices in a (gin-based) Pimm’s Cup or a G&T for a refreshing hot-weather classic, or even just peel a long ribbon of cucumber and use it to garnish a Hendrick’s and soda.

The article 8 of the Best Gin Mixers appeared first on VinePair.

source https://vinepair.com/articles/8-best-gin-mixers/

[johnboothus]

8 of the Best Gin Mixers

A descendent of the Dutch malt barley wine genever, gin has evolved over the centuries into a sleeker spirit, shedding a good deal of genever’s funk — but not its juniper. When deciding what to mix with gin, therefore, one rule stands above all: must play well with juniper.

That said, these days there are numerous styles of gin, from London Dry to “New Western Dry,” with flavor profiles that run the gamut from traditional to floral to savory. Not every gin will pair perfectly with every mixer, so the best thing to do is to taste your gin straight and get a sense of its flavor profiles — or read our gin reviews — to decide for yourself which of the mixers below will match best with the flavor profiles of your favorite gin.

Here are eight of the best mixers for Gin:

Vermouth

The marriage of gin and dry vermouth in the Martini goes back at least a hundred years, but dry vermouths are far from interchangeable. These days, there is almost as much variety in dry vermouths as there is in gin. For example, Dolin’s light floral nose and subtle palate support a bolder gin like Sipsmith, while Martini & Rossi’s (relative) sweetness brings out the juniper in a textbook London Dry like Tanqueray No. Ten.

Tonic

Gin and Tonic is about as iconic a drinks pairing as there is, dating back to British colonial rule in India, when anti-malarial quinine tonics were mixed with gin to go down easier. Tonic’s bitter quinine backbone and touch of sweetener is the perfect foil for gin’s floral and spicy notes. These days, there is a range of tonics on the market to choose from, be they artisanal or mass-market. Check out our ranking of the best tonic waters.

Soda Water

As one VinePair staffer put it, “Soda is better than tonic and that’s just facts.” A debatable point, but there’s no denying the clean, faintly mineral fizz of soda allows a particularly flavorful gin to shine without overpowering it the way a tonic might. Go simple with some gin, a squeeze of lemon, and soda (a lighter take on the classic Tom Collins). Or, for those who take their Martinis bone-dry, get fancy with a savory gin (our picks: Gin Mare or Reisetbauer Blue Gin), and a sparkling mineral water with a high total dissolved solids content, like Gerolsteiner or Vichy Catalan.

Lime

Once again, we have the ingenuity of the historically gin-soaked British navy to thank for this pairing. The backbone of a Gimlet and a Gin Rickey, limes have been a natural companion to gin ever since the days of scurvy. Whenever possible, be sure to use fresh-squeezed lime juice for mixing, and remember that a little usually goes a long way — most cocktails use a 2:1 or even 3:1 gin-to-lime ratio, often with some simple syrup or liqueur for sweetness. For a truly nautical experience, choose a navy-strength gin for your next cocktail — the increase in ABV brings with it an intense flavor that can match even the sourest of limes. Just go easy on those strong cocktails, sailor.

Grapefruit

Grapefruit’s intensely concentrated acidity, and its faint bitterness, will pair especially well with any Western Dry Gin that already has grapefruit among its botanical notes. Try using Amass in a Salty Dog, the classic combination of 2 oz. gin, 1-2 oz. fresh-squeezed grapefruit juice, and a salted rim. (The salt helps tone down the grapefruit’s inherent bitterness, while boosting our perception of its sweetness.) For an even more advanced citrus pairing, one VinePair staffer recommends swapping grapefruit for yuzu juice — if you can find it. (The yuzu plant is banned in the United States, but most Asian groceries carry yuzu juice.)

Pineapple Juice

Sweet, acidic, and slightly funky, pineapple isn’t just for tiki drinks. A complex gin like Jaisalmer can stand up to, and complement, the fruit’s tropical flavors, while a splash of pineapple juice can liven up a simple gin and soda.

Flavored Seltzer

Gin and Juice, with a spritz? Now we’re talking. Grapefruit- and lemon-flavored seltzers are obvious go-tos, but experimenting with others can yield great results. Blackberry seltzer, for example, provides the perfect balance of sweetness and tannic complexity to show off a good gin’s flavor range, while Aviation gin and watermelon White Claw seems destined to become a garden party staple.

Cucumber

One of the two main botanicals in Hendrick’s Gin, this simple garden plant adds a hint of grassy sweetness that doesn’t cloy like some other fruit juices might. (Yes, cucumber is a fruit.) Cucumber is also a natural hydrator, which makes it a welcome addition to any long drink. Muddle a few slices in a (gin-based) Pimm’s Cup or a G&T for a refreshing hot-weather classic, or even just peel a long ribbon of cucumber and use it to garnish a Hendrick’s and soda.

The article 8 of the Best Gin Mixers appeared first on VinePair.

Via https://vinepair.com/articles/8-best-gin-mixers/

source https://vinology1.weebly.com/blog/8-of-the-best-gin-mixers

[wineanddinosaur]

12 Aperol Spritz Recipe Riffs To Drink Year-Round

Traditionally made with Aperol, Prosecco, and club soda, the Aperol Spritz is a drink adored around the world. The Italian summer staple is sweet, bitter, and bubbly — light enough to cool you down, and tasty enough to please the palate with each sip.

Looking to update your beloved spritz? You’re in luck. These variations on Instagram’s favorite summer drink are easy enough to make at home. What are you waiting for? Check out our 12 favorite Aperol Spritz riffs below.

The Rosé Lillet Spritz Recipe

Looking for a mellow, easy-drinking spritz? With only two ingredients, this low-ABV cocktail is perfect for daytime sipping. Combine Lillet rosé and club soda to make this simple, easily customizable drink.

The Prickly Pear Spritz Recipe

For a drink that looks as pretty as it tastes, try out this recipe that combines tequila, prickly pear syrup, and lime juice. Shake, strain, top with Prosecco and club soda, and sip at sunset.

The Watermelon Spritz Recipe

This soothing, spa-inspired spritz is the perfect pre-dinner drink. To make one, combine watermelon juice, tequila, aloe liqueur, grenadine, sparkling rosé, and lemon juice in a wine glass over ice. A mint garnish complements the sweet and botanical flavors of this pink aperitif.

The Strawberry Aperol Spritz Recipe

Boozy brunch never tasted so sweet. This four-ingredient cocktail is the low-proof answer to your day-drinking needs, combining bitter Aperol with sweet strawberries, Prosecco, and soda water. Pair with an Italian cheese board or a pancake breakfast.

The Garden Spritz Recipe

Aperol Spritz meets Tom Collins in this vegetal take on sparkling refreshment developed by bartender Tyler Zielinski. Add gin, celery root, rosemary, and cucumber to a French press, and infuse. Then, add vermouth, lemon juice, and grenadine to the mixture. Strain, and top with tonic water. This cocktail’s garden-inspired taste makes for a cooling companion to warm-weather backyard drinking.

The Rosé Blackberry Spritz Recipe

This spritz combines two of summer’s favorite drinks: Rosé and Aperol Spritz. Rosé Aperitivo is swapped in for Aperol, and gin is added for an extra-boozy kick. Finally, lemon juice and blackberry soda add a fruity lift.

The Solar Spritz Recipe

This unique variation adds mezcal to the mix, making for an herbaceous flavor profile that’s complemented by sweet Pamplemousse liqueur, bubbly Prosecco, and grapefruit zest. A few drops of citric acid add a lemony freshness to this well-rounded spritz riff.

The Spicy Spritz Recipe

Add some spice to your life. The deliciously unexpected combination of chili peppers and strawberries makes for a refreshing sipper. Just add serrano peppers, strawberry syrup, tequila, and lime juice to a shaker, and strain into a wine glass with ice. Top with club soda for bubbly texture — it’s what makes a spritz, a spritz.

The Bitter Strawberry Spritz Recipe

Feeling bitter this summer? This drink might be your cure: gin, strawberry simple syrup, lemon juice, soda water, and bitters are combined for a berry tasty treat. Garnish with lemon peel and strawberries for a bright presentation (slash snack).

The Calabrian Spritz Recipe

The key to making this sessionable spritz is balance. Italicus, an Italian liqueur, brings in a floral flavor, while Giffard pineapple brings in a tropical feel. Mix these ingredients with dry vermouth, citric acid solution, root beer bitters, and tonic water for a flavorful, tart, and fizzy cocktail.

The Blue Lagoon Spritz Recipe

The Blue Lagoon served in spritz form, made with a combination of vodka, blue curaçao, and lemon soda water, is sure to cure your summer blues. Garnish with an edible flower for an extra festive poolside libation.

The Winter Citrus Spritz

Who said you had to wave goodbye to your winter spritz? This take on the Aperol Spritz combines lemon and tangelo juices, gin, and honey syrup for a citrusy flavor. Offset this drink’s acidity with a splash of Prosecco and a cherry garnish.

The article 12 Aperol Spritz Recipe Riffs To Drink Year-Round appeared first on VinePair.

source https://vinepair.com/articles/12-aperol-spritz-recipe-riffs/

[isaiahrippinus]

12 Aperol Spritz Recipe Riffs To Drink Year-Round

Traditionally made with Aperol, Prosecco, and club soda, the Aperol Spritz is a drink adored around the world. The Italian summer staple is sweet, bitter, and bubbly — light enough to cool you down, and tasty enough to please the palate with each sip.

Looking to update your beloved spritz? You’re in luck. These variations on Instagram’s favorite summer drink are easy enough to make at home. What are you waiting for? Check out our 12 favorite Aperol Spritz riffs below.

The Rosé Lillet Spritz Recipe

Looking for a mellow, easy-drinking spritz? With only two ingredients, this low-ABV cocktail is perfect for daytime sipping. Combine Lillet rosé and club soda to make this simple, easily customizable drink.

The Prickly Pear Spritz Recipe

For a drink that looks as pretty as it tastes, try out this recipe that combines tequila, prickly pear syrup, and lime juice. Shake, strain, top with Prosecco and club soda, and sip at sunset.

The Watermelon Spritz Recipe

This soothing, spa-inspired spritz is the perfect pre-dinner drink. To make one, combine watermelon juice, tequila, aloe liqueur, grenadine, sparkling rosé, and lemon juice in a wine glass over ice. A mint garnish complements the sweet and botanical flavors of this pink aperitif.

The Strawberry Aperol Spritz Recipe

Boozy brunch never tasted so sweet. This four-ingredient cocktail is the low-proof answer to your day-drinking needs, combining bitter Aperol with sweet strawberries, Prosecco, and soda water. Pair with an Italian cheese board or a pancake breakfast.

The Garden Spritz Recipe

Aperol Spritz meets Tom Collins in this vegetal take on sparkling refreshment developed by bartender Tyler Zielinski. Add gin, celery root, rosemary, and cucumber to a French press, and infuse. Then, add vermouth, lemon juice, and grenadine to the mixture. Strain, and top with tonic water. This cocktail’s garden-inspired taste makes for a cooling companion to warm-weather backyard drinking.

The Rosé Blackberry Spritz Recipe

This spritz combines two of summer’s favorite drinks: Rosé and Aperol Spritz. Rosé Aperitivo is swapped in for Aperol, and gin is added for an extra-boozy kick. Finally, lemon juice and blackberry soda add a fruity lift.

The Solar Spritz Recipe

This unique variation adds mezcal to the mix, making for an herbaceous flavor profile that’s complemented by sweet Pamplemousse liqueur, bubbly Prosecco, and grapefruit zest. A few drops of citric acid add a lemony freshness to this well-rounded spritz riff.

The Spicy Spritz Recipe

Add some spice to your life. The deliciously unexpected combination of chili peppers and strawberries makes for a refreshing sipper. Just add serrano peppers, strawberry syrup, tequila, and lime juice to a shaker, and strain into a wine glass with ice. Top with club soda for bubbly texture — it’s what makes a spritz, a spritz.

The Bitter Strawberry Spritz Recipe

Feeling bitter this summer? This drink might be your cure: gin, strawberry simple syrup, lemon juice, soda water, and bitters are combined for a berry tasty treat. Garnish with lemon peel and strawberries for a bright presentation (slash snack).

The Calabrian Spritz Recipe

The key to making this sessionable spritz is balance. Italicus, an Italian liqueur, brings in a floral flavor, while Giffard pineapple brings in a tropical feel. Mix these ingredients with dry vermouth, citric acid solution, root beer bitters, and tonic water for a flavorful, tart, and fizzy cocktail.

The Blue Lagoon Spritz Recipe

The Blue Lagoon served in spritz form, made with a combination of vodka, blue curaçao, and lemon soda water, is sure to cure your summer blues. Garnish with an edible flower for an extra festive poolside libation.

The Winter Citrus Spritz

Who said you had to wave goodbye to your winter spritz? This take on the Aperol Spritz combines lemon and tangelo juices, gin, and honey syrup for a citrusy flavor. Offset this drink’s acidity with a splash of Prosecco and a cherry garnish.

The article 12 Aperol Spritz Recipe Riffs To Drink Year-Round appeared first on VinePair.

source https://vinepair.com/articles/12-aperol-spritz-recipe-riffs/ source https://vinology1.tumblr.com/post/625711766135095296

[johnboothus]

12 Aperol Spritz Recipe Riffs To Drink Year-Round

Traditionally made with Aperol, Prosecco, and club soda, the Aperol Spritz is a drink adored around the world. The Italian summer staple is sweet, bitter, and bubbly — light enough to cool you down, and tasty enough to please the palate with each sip.

Looking to update your beloved spritz? You’re in luck. These variations on Instagram’s favorite summer drink are easy enough to make at home. What are you waiting for? Check out our 12 favorite Aperol Spritz riffs below.

The Rosé Lillet Spritz Recipe

Looking for a mellow, easy-drinking spritz? With only two ingredients, this low-ABV cocktail is perfect for daytime sipping. Combine Lillet rosé and club soda to make this simple, easily customizable drink.

The Prickly Pear Spritz Recipe

For a drink that looks as pretty as it tastes, try out this recipe that combines tequila, prickly pear syrup, and lime juice. Shake, strain, top with Prosecco and club soda, and sip at sunset.

The Watermelon Spritz Recipe

This soothing, spa-inspired spritz is the perfect pre-dinner drink. To make one, combine watermelon juice, tequila, aloe liqueur, grenadine, sparkling rosé, and lemon juice in a wine glass over ice. A mint garnish complements the sweet and botanical flavors of this pink aperitif.

The Strawberry Aperol Spritz Recipe

Boozy brunch never tasted so sweet. This four-ingredient cocktail is the low-proof answer to your day-drinking needs, combining bitter Aperol with sweet strawberries, Prosecco, and soda water. Pair with an Italian cheese board or a pancake breakfast.

The Garden Spritz Recipe

Aperol Spritz meets Tom Collins in this vegetal take on sparkling refreshment developed by bartender Tyler Zielinski. Add gin, celery root, rosemary, and cucumber to a French press, and infuse. Then, add vermouth, lemon juice, and grenadine to the mixture. Strain, and top with tonic water. This cocktail’s garden-inspired taste makes for a cooling companion to warm-weather backyard drinking.

The Rosé Blackberry Spritz Recipe

This spritz combines two of summer’s favorite drinks: Rosé and Aperol Spritz. Rosé Aperitivo is swapped in for Aperol, and gin is added for an extra-boozy kick. Finally, lemon juice and blackberry soda add a fruity lift.

The Solar Spritz Recipe

This unique variation adds mezcal to the mix, making for an herbaceous flavor profile that’s complemented by sweet Pamplemousse liqueur, bubbly Prosecco, and grapefruit zest. A few drops of citric acid add a lemony freshness to this well-rounded spritz riff.

The Spicy Spritz Recipe

Add some spice to your life. The deliciously unexpected combination of chili peppers and strawberries makes for a refreshing sipper. Just add serrano peppers, strawberry syrup, tequila, and lime juice to a shaker, and strain into a wine glass with ice. Top with club soda for bubbly texture — it’s what makes a spritz, a spritz.

The Bitter Strawberry Spritz Recipe

Feeling bitter this summer? This drink might be your cure: gin, strawberry simple syrup, lemon juice, soda water, and bitters are combined for a berry tasty treat. Garnish with lemon peel and strawberries for a bright presentation (slash snack).

The Calabrian Spritz Recipe

The key to making this sessionable spritz is balance. Italicus, an Italian liqueur, brings in a floral flavor, while Giffard pineapple brings in a tropical feel. Mix these ingredients with dry vermouth, citric acid solution, root beer bitters, and tonic water for a flavorful, tart, and fizzy cocktail.

The Blue Lagoon Spritz Recipe

The Blue Lagoon served in spritz form, made with a combination of vodka, blue curaçao, and lemon soda water, is sure to cure your summer blues. Garnish with an edible flower for an extra festive poolside libation.

The Winter Citrus Spritz

Who said you had to wave goodbye to your winter spritz? This take on the Aperol Spritz combines lemon and tangelo juices, gin, and honey syrup for a citrusy flavor. Offset this drink’s acidity with a splash of Prosecco and a cherry garnish.

The article 12 Aperol Spritz Recipe Riffs To Drink Year-Round appeared first on VinePair.

Via https://vinepair.com/articles/12-aperol-spritz-recipe-riffs/

source https://vinology1.weebly.com/blog/12-aperol-spritz-recipe-riffs-to-drink-year-round

[wineanddinosaur]

The Ultimate Guide to French Press Cocktails (Plus Recipes)

Bartenders have been serving small batch cocktails with the French press for years. The coffee brewing tool is just one of the contemporary cocktail renaissance’s many contributions to drink culture. Now, home bartenders are also embracing this fashionable way of creating bespoke elixirs of spirits, juices, fruits, herbs, and whatever else they can scrounge up in their kitchens.

While the French press is conventionally used to separate coffee from the grounds, its use in cocktails serves a similar purpose and does so with an allure that makes it worth trying.

Why use a French press for cocktails?

The French press is a great tool to use when making cocktails for three main reasons: It has the ability to mix both hot and cold drinks; it can separate solid ingredients that were used to impart flavor into a spirit or mixture; and it does so in small batches, which is great for session drinking with others.

Its unique value proposition as it relates to mixing drinks is one that can’t be undermined, as it is pretty much the only tool that can accomplish these tasks. It’s the perfect marriage of practicality and style, and its efficiency and convenience are the forefront of its appealing attributes.

One thing to keep in mind when developing French press-friendly cocktails is that there needs to be a component of the mixture that needs to be strained (in other words, some solid ingredient or ingredients, like basil and strawberries used in a recipe below). Without some sort of fruit, nut, spice, herb, vegetable, or other ingredient that adds flavor or texture to the cocktail, serving the mix in a French press would only be for aesthetics.

Muddled cocktails

Muddled drinks are one style of cocktail that works well when applied to the French press technique, because muddling involves releasing flavor from herbs, or fruits, via agitation. Think about making a Mojito, for example: Simple syrup and mint are muddled together at the bottom of the glass, then some lime juice and rum are added, before it’s topped with ice and soda water.

The mint ends up floating in the drink — which isn’t a terrible thing — but if this cocktail were scaled up, and made in a French press, the mint would be pressed to the bottom and what would be left is a delicious mixture that still has the flavor of the mint, but with a cleaner texture. (Having solid particles in fizzy drinks also makes them lose their carbonation at a faster rate, so there is an actual benefit to maintaining the quality of the cocktail as well.)

Cocktail infusions

Infusions are an entire topic in and of themselves, but the main purpose of this technique is to use an ingredient (e.g. a pepper) to give new flavor, and texture, to a spirit. Some ingredients infuse spirits quicker than others — a good rule of thumb here is if it cooks down quicker, it likely infuses quicker as well.

The most important thing to remember as it relates to infusions in a French press is that alcohol is a solvent, and the higher the ABV of a mix, the quicker the spirit will pull flavor from whichever ingredient is being used. When using this method to infuse a spirit, the most crucial thing to remember to do is let the spirit and solid infuse by themselves without adding any components of the cocktail that may lower the ABV (juice, citrus, liqueurs, etc.). This will ensure that the cocktail yields the best concentration of flavor. When it comes to hot drinks, the heat will also help infuse the drink quicker, just like brewing hot coffee or tea. (Pro tip: Infusing a spirit separately ahead of time will cut down on the preparation of the French press cocktail.)

Below are three French press cocktail recipes to make at home.

If Pizza Were a Cocktail

Ingredients:

1 cup white wine

½ cup Aperol

½ cup Campari

½ cup lemon

¼ sugar syrup

Strawberries (quartered)

Basil

Mineral water

Directions:

Add the syrup, 4 strawberries cut in quarters, and a small handful of basil leaves to the French press.

Using a wooden spoon, or muddler, muddle the ingredients together until the juice from the strawberries is released and the mix is fragrant.

Add the rest of the ingredients to the French press, let the mix rest for 1 minute, then press and strain to separate the liquid from the solids.

To serve, strain into a glass over ice, and top with a splash of mineral water, and garnish with a basil leaf.

Serves: 4-6

Jamaican Rum Punch

Ingredients:

1 cup rum

¼ cup Grand Marnier

½ cup pineapple

⅓ cup lime

¼ cup simple syrup

Toasted coconut (chips or chunks)

Jalapeño (sliced)

Mint leaves

Cinnamon stick

Directions:

Add rum and toasted coconut to the French press and allow the mix to infuse for at least 20 minutes.

Then, add half of a sliced jalapeño, a halved cinnamon stick, and a handful of mint leaves to the French press before topping with the rest of the ingredients.

Let the mix rest for 10 minutes, then press to separate the solids from the liquids.

To serve, strain over ice in a double rocks glass and garnish with either mint or a pineapple leaf.

Serves: 4-6

Garden Spritz

Ingredients:

1 cup gin

½ cup blanc vermouth (like Cinzano)

½ lemon

¼ grenadine

Tonic water (preferably Fever-Tree)

Celery root

Rosemary sprigs

Cucumber

Directions:

Add the gin, ⅓ cup thinly sliced celery root, a few rosemary sprigs, and ¼ cup sliced cucumbers to the French press. Allow the mix to infuse for as long as possible (preferably 2 hours).

After the gin is infused, add the vermouth, lemon, and grenadine to the mix and let it rest for a few minutes.

Then, press the solids with the strainer to separate from the liquid, and strain over ice to serve.

Top the cocktail with tonic water and garnish with cucumber, rosemary, and lemon.

Serves: 4-6

The article The Ultimate Guide to French Press Cocktails (Plus Recipes) appeared first on VinePair.

source https://vinepair.com/articles/french-press-cocktail-recipes/

[johnboothus]

The Ultimate Guide to French Press Cocktails (Plus Recipes)

Bartenders have been serving small batch cocktails with the French press for years. The coffee brewing tool is just one of the contemporary cocktail renaissance’s many contributions to drink culture. Now, home bartenders are also embracing this fashionable way of creating bespoke elixirs of spirits, juices, fruits, herbs, and whatever else they can scrounge up in their kitchens.

While the French press is conventionally used to separate coffee from the grounds, its use in cocktails serves a similar purpose and does so with an allure that makes it worth trying.

Why use a French press for cocktails?

The French press is a great tool to use when making cocktails for three main reasons: It has the ability to mix both hot and cold drinks; it can separate solid ingredients that were used to impart flavor into a spirit or mixture; and it does so in small batches, which is great for session drinking with others.

Its unique value proposition as it relates to mixing drinks is one that can’t be undermined, as it is pretty much the only tool that can accomplish these tasks. It’s the perfect marriage of practicality and style, and its efficiency and convenience are the forefront of its appealing attributes.

One thing to keep in mind when developing French press-friendly cocktails is that there needs to be a component of the mixture that needs to be strained (in other words, some solid ingredient or ingredients, like basil and strawberries used in a recipe below). Without some sort of fruit, nut, spice, herb, vegetable, or other ingredient that adds flavor or texture to the cocktail, serving the mix in a French press would only be for aesthetics.

Muddled cocktails

Muddled drinks are one style of cocktail that works well when applied to the French press technique, because muddling involves releasing flavor from herbs, or fruits, via agitation. Think about making a Mojito, for example: Simple syrup and mint are muddled together at the bottom of the glass, then some lime juice and rum are added, before it’s topped with ice and soda water.

The mint ends up floating in the drink — which isn’t a terrible thing — but if this cocktail were scaled up, and made in a French press, the mint would be pressed to the bottom and what would be left is a delicious mixture that still has the flavor of the mint, but with a cleaner texture. (Having solid particles in fizzy drinks also makes them lose their carbonation at a faster rate, so there is an actual benefit to maintaining the quality of the cocktail as well.)

Cocktail infusions

Infusions are an entire topic in and of themselves, but the main purpose of this technique is to use an ingredient (e.g. a pepper) to give new flavor, and texture, to a spirit. Some ingredients infuse spirits quicker than others — a good rule of thumb here is if it cooks down quicker, it likely infuses quicker as well.

The most important thing to remember as it relates to infusions in a French press is that alcohol is a solvent, and the higher the ABV of a mix, the quicker the spirit will pull flavor from whichever ingredient is being used. When using this method to infuse a spirit, the most crucial thing to remember to do is let the spirit and solid infuse by themselves without adding any components of the cocktail that may lower the ABV (juice, citrus, liqueurs, etc.). This will ensure that the cocktail yields the best concentration of flavor. When it comes to hot drinks, the heat will also help infuse the drink quicker, just like brewing hot coffee or tea. (Pro tip: Infusing a spirit separately ahead of time will cut down on the preparation of the French press cocktail.)

Below are three French press cocktail recipes to make at home.

If Pizza Were a Cocktail

Ingredients:

1 cup white wine

½ cup Aperol

½ cup Campari

½ cup lemon

¼ sugar syrup

Strawberries (quartered)

Basil

Mineral water

Directions:

Add the syrup, 4 strawberries cut in quarters, and a small handful of basil leaves to the French press.

Using a wooden spoon, or muddler, muddle the ingredients together until the juice from the strawberries is released and the mix is fragrant.

Add the rest of the ingredients to the French press, let the mix rest for 1 minute, then press and strain to separate the liquid from the solids.

To serve, strain into a glass over ice, and top with a splash of mineral water, and garnish with a basil leaf.

Serves: 4-6

Jamaican Rum Punch

Ingredients:

1 cup rum

¼ cup Grand Marnier

½ cup pineapple

⅓ cup lime

¼ cup simple syrup

Toasted coconut (chips or chunks)

Jalapeño (sliced)

Mint leaves

Cinnamon stick

Directions:

Add rum and toasted coconut to the French press and allow the mix to infuse for at least 20 minutes.

Then, add half of a sliced jalapeño, a halved cinnamon stick, and a handful of mint leaves to the French press before topping with the rest of the ingredients.

Let the mix rest for 10 minutes, then press to separate the solids from the liquids.

To serve, strain over ice in a double rocks glass and garnish with either mint or a pineapple leaf.

Serves: 4-6

Garden Spritz

Ingredients:

1 cup gin

½ cup blanc vermouth (like Cinzano)

½ lemon

¼ grenadine

Tonic water (preferably Fever-Tree)

Celery root

Rosemary sprigs

Cucumber

Directions:

Add the gin, ⅓ cup thinly sliced celery root, a few rosemary sprigs, and ¼ cup sliced cucumbers to the French press. Allow the mix to infuse for as long as possible (preferably 2 hours).

After the gin is infused, add the vermouth, lemon, and grenadine to the mix and let it rest for a few minutes.

Then, press the solids with the strainer to separate from the liquid, and strain over ice to serve.

Top the cocktail with tonic water and garnish with cucumber, rosemary, and lemon.

Serves: 4-6

The article The Ultimate Guide to French Press Cocktails (Plus Recipes) appeared first on VinePair.

Via https://vinepair.com/articles/french-press-cocktail-recipes/

source https://vinology1.weebly.com/blog/the-ultimate-guide-to-french-press-cocktails-plus-recipes