#louie de martinis

[defconprime]

[evilhorse]

Tron #1

[shadowwingtronix]

"Yesterday's" Comic> Tron (2.0) #2

BW's "Yesterday's" Comic> Tron (2.0) #2

“Hey buddy, do you see a good parking space?” Tron #2 SLG Publishing (April, 2006) WRITERS: Landry Walker & Eric Jones ARTIST: Louie De Martinis LETTERER?: Eleanor Lawson Yeah, I’m guessing on Lawson’s role. The back of the comic also gives a “speech & SFX” credit for David Hedgecock as missing from last issue and Lawson is given the credit this one. Apparently even the Grand Comics Database and…

[eliceislandent]

“In every conflict there are casualties. The question is what is gained and what is lost?”

-Hoffa

Directed by Danny DeVito, written by David Mamet, and starring Jack Nicholson, today’s Movie Life Lesson comes courtesy of “Hoffa.”

I am choosing this 1992 biopic for this week’s Movie Life Lesson because of the looming Hollywood writer's strike. The strike happening hinges on whether the screenwriters who write the movies and the TV shows watched by audiences all over the world can reach a deal with the AMPTP, the studios that produce those movies and television shows. The contract is for three years so it is time to return to the bargaining table in an attempt to hammer out a new deal.

The deadline for a deal is May 1. Next Monday.

Last week the WGA held what’s called a strike authorization vote. Contrary to what some believe this was not a call to strike that day. It was an authorization by the guild’s members to call for a strike if a deal can not be reached. The vote was 97.9% to 2.1%. In other words, there is overwhelming support among the writers for a strike. The idea is that this unification sends a message to the AMPTP that they will not be able to sew division among guild members to force the WGA to make a less favorable deal. What this authorization says is the deal points being negotiated are important enough that it is worth it to writers to strike.

Presumably, if a deal cannot be reached between the WGA and the AMPTP by the May 1st deadline then a strike will begin on May 2nd.

Subscribe now

For that reason I decided to re-watch the Danny DeVito-directed Hoffa (DeVito both directs and stars in the movie) seeking perhaps some wisdom, and a little inspiration if a strike does indeed occur.

Movie Life Lesson: In every conflict there are casualties. The question is what is gained and what is lost?

It is worth mentioning taking a moment here to mention what a stupendous career Danny DeVito has had in Hollywood. There are few people who can lay claim to so much success wearing so many different hats. To wit:

He starts off as an actor in One Flew Over the Cuckoo’s Nest playing patient, “Martini,” first in the off-Broadway production and then in the 1975 film directed by Milos Forman and based on the Ken Kesey novel.

In 1978, he stars in the hit television show, “Taxi” playing “Louie De Palma” which runs for five years

Over the next two decades he stars in more hit movies, among them Terms of Endearment, Romancing the Stone, Jewel of the Nile, War of the Roses (which he also directs), Ruthless People, Throw Momma From The Train (which he also directs), Twins, Other People’s Money, Batman Returns, and Get Shorty (which he also produces).

His company Jersey Films, in addition to producing Get Shorty, also produces Pulp Fiction, Gattaca, Man on the Moon (which he also stars in), and Garden State. He also produces the tv show Reno 911.

Then he returns to television as both actor and producer in the hit FX comedy series, “It’s Always Sunny in Philadelphia” playing “Frank Reynolds.”

Wow.

In the middle of this stunning career, he directs and produces “Hoffa.”

So, let’s get into the movie and take a look at the Movie Life Lesson.

Quick disclaimer: Jimmy Hoffa’s actual life is far more complex than any movie can capture. This series is called MOVIE Life Lessons. My focus are the lessons we can take from the themes and performances in our favorite movies, which in the case of biopics like “Hoffa,” are distillations of a person’s life into a story. It is not the entirety of their life. Thus this post is not meant as a referendum or endorsement of Hoffa the man, but only as a recognition of the lessons we can take from Hoffa, the movie.

The movie is written by David Mamet, in his trademark tough-talking, straightforward, streetwise staccato, dialogue, so it is perhaps not surprising that today’s Movie Life Lesson is distinctly Mametian.

During a truckers' labor strike that is about to turn into a riot, a reporter asks Nicholson’s “Jimmy Hoffa” if he could have anticipated the violence that is about to occur prior to organizing the labor strike.

Hoffa cuts him off and says

“In every conflict there are casualties, the question is what is gained and what is lost?”

Too often we try to sanitize the world, to minimize life’s inherent risks. We claim to do it for our kids. We claim to do it for the good of society. This is not to discount those feelings or some of the good that undoubtedly comes from rethinking our world and the risks take living in it. (I like seat belts for example).

Share

However, the degree to which we engage in self-censorship in order to shield ourselves from the ugliness of the world, from inflicting emotional harm as much or more than physical harm, and from generally making ourselves feel bad about things, is, I suspect, very high.

Unfortunately, too often what ends up happening is reality comes along and smacks us in our faces.

Now, that’s life. It’s bound to happen. What really hurts is when you’re unprepared for it.

There is a funny episode of the show "Friends" that begins with the gang sitting around watching the movie "Old Yeller." Lisa Kudrow's “Phoebe” enters the apartment right before the end of the movie which she knows, sees all of her friends teary-eyed, and naively asks them why they’re so sad. It’s the end of Old Yeller, they explain. Like duh.

Phoebe has no idea what they’re talking about.

The joke it turns out is that Phoebe has never seen the end of Old Yeller . It seems her mother, never wanting to upset young Phoebe, always turned sad movies off before she saw the endings. Like when Travis has to put Old Yeller down. The teaser to the episode ends when Phoebe sees the ending of the movie for the first time and is horrified.

Cue the Big Laughs.

Cut to The Rembrandt’s irritatingly catchy, “I’ll Be There For You.”

Leave a comment

It’s a funny joke in a tv comedy, precisely because avoidance of reality leads to reality only leads to reality biting us in the ass. Often unexpectedly.

This brings us back to “Hoffa,” the WGA-AMPTP contract negotiations, the possibility of a writers' strike, and today’s Movie Life Lesson.

The question is what is gained and what is lost?”

This lesson is applicable in more than just conflict scenarios. Forget for a moment that much of life is conflict in one sense or another, what about just as a question of measuring our own success.

A good way to determine success is by measuring what is gained and what is lost. Did you come out ahead or behind? Also, because no success comes without sacrifice.

Success lies in the answers to the questions:

1.What is your goal?

2.What did it cost you?

3. What did you gain?

4. Was it worth it?

Leave a comment

Subscribe now

The thing to remember about Hoffa’s Movie Life Lesson is that you want to try and applied that calculation before the fact, not after.

After the fact is what’s called simply a life lesson. That’s when we get smacked in the face. After which, hopefully, we learn our lessons.

The point of this blog is to try and learn the lessons from the movies we love so we can incorporate those lessons into our lives to be more successful. In this case, it is probably best to ask ourselves the question, “what is lost and what is gained” before we take on various challenges and accept responsibilities in life. Precisely so we don’t get smacked in the face when we do.

How do we do that? How do we measure what is gained and what is lost before we undertake an endeavor?

The answer perhaps lies in the question asked of Hoffa by the reporter in the movie… “Could this have been prevented?”

When you seek to accomplish something in your life — be it professional, personal, mental, physical, or spiritual — if it is a worthwhile pursuit, it will require of you certain sacrifices.

This is the “what is lost” part of the Movie Life Lesson.

The takeaway from this Movie Life Lesson is that it is best to try and anticipate what that might be beforehand.

This brings to mind a similar Movie Life Lesson from the movie “Spy Game” in which Robert Redford teaches:

When Is It Time To Build The Ark? Before the rain.

Point being, part of success is determined by preparation.

So, do what you can to understand the risks of something before it occurs. Even if it means facing uncomfortable truths. That way you can take steps to avoid or limit that risk, as well as your potential losses), and to increase your chances of success as well as what you stand to gain. As opposed to jumping in prematurely or going off half-cocked.

If the loss is unavoidable, then it is best to know that beforehand so you can choose whether you’re willing to suffer that loss to achieve your end goal. If the answer is yes, then best to steel yourself ahead of time.

So, how do we measure what will be gained versus what will be lost beforehand?

Make a Pro vs Con list.

Sounds funny, I know. But often life’s best tools are the simplest ones. I have a very successful friend who rarely makes a big decision without first making a pro vs con list.

Are you someone who makes pro vs con lists? If not, how do you weigh your success? Both before and after the endeavor.

Leave a comment

One of the things which is fascinating about the internet is that when the question of a conflict or a disagreement (or a disagreement about a conflict; see Ukraine-Russia War) is posed online, the responses for and against are a kind of real-time pro vs con argument weighing whether said action/conflict/endeavor is worth it. That’s not to say that online opinions should be the guiding force, only that as a discussion of what might be gained versus what might be lost is illuminating. Especially interns of what people value.

This brings us back to the looming Hollywood writer’s strike.

Based on the strike authorization vote it seems clear that the writers have considered what we stand to lose if we do not negotiate what we consider to be fair gains contractually to compensate us for our work. And it has been deemed worthy of striking over it if those asks are not met on key issues.

The question that remains now is whether the tactics taken thus far, including the possibility of a strike, will be worth it in the end?

The way that will be measured will be in terms of what is lost versus what is gained, in terms of people’s careers, and in terms of lives.

Which is pretty much always true in life.

Here endeth the lesson.

Subscribe now

**A quick note: I intend to discuss the specifics of the strike leading up it, should it occur. But I will be doing so in separate posts.

Thanks for following along.

Elice Island is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

[graphicpolicy]

Preview: Star Trek: The Next Generation - Best of Captain Picard

Star Trek: The Next Generation - Best of Captain Picard preview. Revisit some of the best adventures of Captain Picard in this extra-long collection! #COmics #ComicBooks #StarTrek #StarTrekTNG #Picard

[artverso]

Louie de Martinis - Penny Dreadfull

[pastramination]

The new Penny Dreadful comic continues after the groundbreaking TV series

By Staff Reports

Titan Comics are excited to share the covers from PENNY DREADFUL #1 – a brand-new ongoing series, entitled “The Awaking“, set six months after the shocking events of Season Three from Showtime original series Penny Dreadful!

Written by Penny Dreadful TV series Co-Executive Producer Chris King, with interior art from Jesús Hervás (Sons of Anarchy), this new comic sees Ethan Chandler (Josh Hartnett) unable to move on. As he searches desperately for meaning in a world without Vanessa, ancient words echo across the centuries, and he is called on once again to take up arms against the creatures crawling out of the night!

The BAFTA Award-winning  TV show — created, written and executive produced by three-time Oscar® nominee John Logan (Hugo, Gladiator, Skyfall, Spectre) — features classic characters from Victorian gothic literature and a host of brand-new characters including: Vanessa Ives, Sir Malcolm Murray, Frankenstein’s Monster, Sembene and Mina Harker.

Titan Comics’ Penny Dreadful #1: The Awaking comes with six fantastic covers to collect from artists including; Stephen Mooney (Half Past Danger), Rob Davis (The Motherless Oven), Shane Pierce (Judge Dredd, Vikings), Louie De Martinis (Penny Dreadful prequel mini-series) and also two incredible connecting photo variant covers!

Penny Dreadful #1: The Awaking hits comic stores and digital platforms on April 5, 2017 and is available to order from the upcoming February edition of Diamond PREVIEWS. For more information on how to order, visit: http://titan-comics.com/faqs/how-to-order/

#gallery-0-5 { margin: auto; } #gallery-0-5 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 33%; } #gallery-0-5 img { border: 2px solid #cfcfcf; } #gallery-0-5 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

PENNY_DREADFUL_#1_COVER_D_ROB_DAVIS

PENNY_DREADFUL_#1_COVER_A_STEPHEN_MOONEY

PENNY_DREADFUL_#1_COVER_B_PHOTO

PENNY_DREADFUL_#1_COVER_C_PHOTO

PENNY_DREADFUL_#1_COVER_E_SHANE_PIERCE

PENNY_DREADFUL_#1_COVER_F_LOUIE-DE-MARTINIS

PENNY DREADFUL #1

(ONGOING: ‘THE AWAKING’, PART 1 OF 4)

Writer: Chris King

Artist: Jesús Hervás

Colorist: Jason Wordie

FC • 40pp • $4.99 On Sale April 5, 2017

Ethan Chandler finds himself unable to move on. As he searches desperately for meaning in a world without Vanessa, ancient words echo across the centuries, and he is called on once again to take up arms against the creatures crawling

out of the night!

COVER A: STEPHEN MOONEY

COVER B: PHOTO – Connecting variant

COVER C: PHOTO – Connecting variant

COVER D: ROB DAVIS

COVER E: SHANE PIERCE

COVER F: LOUIE DE MARTINIS

Penny Dreadful #1: Covers revealed! Set six months after the smash hit TV series finale! @comicstitan @showtime @sho_penny #pennydreadful The new Penny Dreadful comic continues after the groundbreaking TV series By Staff Reports Titan Comics are excited to share the covers from…

[jet-bradley]

posting this here so i remember to include it in a longpost one day but fun fact: before red jet shows up at the mcp scene, normal jet turns red? and his dialogue bubble isn't surrounded by red like red's is, it's blue and red

which is similar to how before he meets clarence, he briefly flashes green before passing out in the recognizer rubble! (you can see he was blue above)

... and at the very start of the comic he's red, but only slightly- and slowly transitions from blue to red, indicated by his circuits & speech bubbles!

(louie de martinis gitm art my beloved)

this has been your latest tron: ghost in the machine propaganda post

[trulydisturbing]

Penny Dreadful #1 Comic Covers Revealed

Penny Dreadful #1 Comic Covers Revealed

If you are missing Penny Dreadful, today we may have some good news for you, or at least some good artwork. Below are the new covers from Titan Comics’ Penny Dreadful #1 and I have to admit, the first one by Stephen Mooney may be my favourite. They are all pretty cool and ghoulish though, and well worth your viewing pleasure. A brand-new ongoing series, entitled “The Awaking“, Penny Dreadful is…

[defconprime]

[perfectirishgifts]

Easy Cocktail Recipes: 16 Festive Drinks To Enjoy All Winter

New Post has been published on https://perfectirishgifts.com/easy-cocktail-recipes-16-festive-drinks-to-enjoy-all-winter-2/

Easy Cocktail Recipes: 16 Festive Drinks To Enjoy All Winter

When the weather outside is frightful, I like to drink something delightful. Some days call for a warm cocktail that will keep me cozy all night. On nights I’m feeling homesick, I may want a rum-based concoction that reminds me of my tropical upbringing in the Philippines.

This being the (objectively awful) year that it is, I needed all the help and inspiration I could get. Here, fifteen spirits professionals shared their winter drinking strategies—and of course, favorite cocktail recipes. And there’s something for every palate—from a Cognac-based old fashioned to ginger highball and beyond.

Easy-to-Make Cocktail Recipes for the Winter

THE HARPER CAROL

“I love American whiskey—so this cocktail was a no-brainer. The Harper Carol is a cold season variation on a ‘Junglebird.’ Kentucky meets tiki, contrasting this base spirit with Italian red bitter liqueur. Then, a cinnamon-date syrup deepens the beverage with notes of soft spices and dried fruit. Pineapple and fresh lemon juice add a sharp tropical acidity to the drink. This libation is a wonderful aperitif sour, best indulged during the holidays. Please enjoy responsibly.” —Adrian Alvarez, bar captain at Cecconi’s, New York City  

Ingredients:

1 oz. I.W. Harper whiskey

0.50 oz. Italian red bitters

0.75 oz. pineapple juice

0.75 oz. lemon juice

0.25 oz. cinnamon-date syrup

Method: Combine all ingredients in a shaker tin, shake, double strain into a coupe. Garnish with dehydrated lemon wheel and grated nutmeg.

10 GENERATIONS OLD FASHIONED

“There’s nothing I enjoy more on a cool fall day than an Old Fashioned, which transports me to the vineyards of Cognac during grape harvest. With its high proof and fully round profile, Ferrand 10 Générations acts as the perfect replacement for bourbon in this cocktail—a welcom twist on the classic cocktail.” —Nico de Soto, beverage consultant and owner of Danico (Paris) and Mace (New York City)

Ingredients:

2 oz. Ferrand 10 Générations Cognac

0.25 oz. simple syrup

Orange twist, for garnish

Method: Stir all ingredients with ice in mixing glass. Strain and pour over large clear ice cube in double old-fashioned glass. Express the orange peel and place into glass.

BOURBON ‘N’ BERRIES 

“We had a significant amount of bourbon in our liquor room when we reopened. Obviously, we wanted to find creative ways to use our inventory since reopening was so costly after the quarantine closure. I wanted something that was approachable, crushable, refreshing, and pretty. I used a whiskey buck as a template, which is basically whiskey and ginger. I amplified that with fresh raspberries, fresh lemon, cracked pepper, and a bit of spiciness from the ginger beer. And I wanted to name it something that was simple and straightforward that really tells it like it is. We’re not looking for any ambiguity these days. Do you like bourbon? Do you like berries? If the answer is yes, you will definitely like this drink.” —Naren Young, bar director at The Fat Radish Popup at The Orchard Townhouse, New York City

Ingredients:

1.5 oz. Woodford Reserve bourbon

0.25 oz. Frangelico

0.50 oz. raspberry purée

0.50 oz. lemon juice

0.50 oz. simple syrup

3 dashes saline solution

Barspoon of raspberry vinegar 

10 grinds of black pepper in shaker

Method: Shake ingredients and pour on highball glass. Garnish with lemon wheel and 3 skewered raspberries.

HAI TEA

“Tea calms me down. And 2020 has been a year where I had to practice a lot of flexibility and roll with the punches—and drinking tea has helped keep me centered and focused. So yes, as you can imagine, I drank a lot of tea these past six months. I also spent time thinking about tea and how so many different cultures and people use tea to bring balance into their lives. For example, the English and Japanese have a high appreciation for tea—along with the peace and tranquility both can bring. Gin has typically been associated with England but Roku breaks the mold and celebrates Japanese botanicals like sencha tea, yuzu peel, and sakura. The Hai Tea is a nod to the English tradition of high tea, where one unwinds after a long workday with a cup of tea, while highlighting Roku’s Japanese flavor profile. After this long year, I think we all deserve to enjoy to unwind and have a Hai Tea with the hope it can bring peace and tranquility for just a moment in our new normal.” —Amanda Carto, bar manager at Nickel City, Austin, TX

Ingredients:

1 part Roku gin

0.50 part Giffard Carribbean Pineapple liqueur

1 barspoon honey

1 dash Scrappy’s Cardamom Bitters

1.50 parts hot ginger green tea (Tazo green ginger tea recommended)

Dried pineapple (optional)

Method: Add all ingredients to a heat-safe teacup. Stir 3 to 4 seconds with a small spoon to incorporate ingredients. Drink is intended to be served warm. Garnish with dried pineapple, if desired.

AUTUMN EQUINOX

“My inspiration for this pairing was familiar because of my love for Latin culture and the multiple layers of flavor, sight, and sound. Tanqueray London Dry pairs perfectly with the cocktail’s delicate balance of citrus and herbaceous notes.” —Danny Louie, bartender and founder at Gāmsāān Cocktail Co.

Ingredients:

1.50 oz. Tanqueray London Dry Gin

0.75 oz. almond syrup

0.75 oz. lime juice

0.25 oz. passionfruit juice

Method: Build all ingredients in a shaker and shake. Fine strain into a punch glass. Garnish with grated nutmeg.

FIRE ESCAPE

“I’ve found myself avoiding crowds during this period of uncertainty, while still perpetually seeking the sun. From the beginning of quarantine to the recent fall equinox, I’ve enjoyed most of my moments of imbibition on the steps of my classically Chicago wooden fire escape. I will absolutely be enjoying this seasonal sipper on my fire escape to capture all the cherished, yet rare bursts of vitamin D that the skies will allow.” —Brittany Simons, cocktail consultant and former head bartender at Bad Hunter

Ingredients:

1.25 parts Suntory Whisky Toki

0.75 part Basque cider

0.50 part Contratto Bianco Vermouth

0.50 part apricot simple syrup

0.25 part Bragg organic apple cider vinegar

Method: Gently stir all ingredients on a lemon twist, strain, pour into chilled Nick and Nora glass. Garnish with a manicured lemon twist.

JAMAICAN GOLD

“Those who know me best know that my two favorite classic cocktails are the daiquiri and the sidecar. With the Jamaican Gold I wanted to build a bridge between the two. And I knew Plantation Xaymaca, with its traditional Jamaican esters and Cognac influence, would be the perfect composer to lead the symphony. The flavors from the sour apple liqueur always remind me of my first visit to the apple orchards in northern California during harvest. The marriage between the rum and the apple liqueur influence thoughts of homemade apple pie. Lemon juice adds the perfect balance and brightness; while cinnamon syrup provides subtle warming spice. The perfect cocktail for chilly winter nights.” —Benjamin Jeffers, bartender at ABV, San Francisco

Ingredients:

1.50 oz. Plantation Xaymaca Special Dry Rum

0.75 oz. Leopold Bros. Sour Apple Liqueur

0.75 oz. Lemon Juice

0.25 oz. Cinnamon Simple Syrup**

**Cinnamon Simple Syrup: Bring 250 ml. water to boil and add 15 grams toasted cinnamon. Steep for 10 minutes, strain out cinnamon, and combine equal parts sugar and hot cinnamon tea until dissolved into a syrup. Cool and store in the refrigerator. 

Method: Shake with ice, strain, serve up in coupe.

JOHNNIE WALKER GINGER HIGHBALL

“Scotch and ginger is a delicious and refreshing highball that allows some simple twists to elevate it to new heights. Johnnie Walker Black Label has loads of fall fruit flavors, coming from the selection of Speyside malts in the blend. The ginger ale pairs perfectly with the Scotch and the lime garnish freshens up the finish and aroma.” —Aidan Bowie, mixologist

Ingredients:

1.5 oz. Johnnie Walker Black Label

4.5 oz. Fever-Tree ginger ale

Method: Combine ingredients in a highball glass over ice and stir. Garnish with a lime wheel or wedge.

CÎROC CRANBERRY MARTINI

“When creating the Cîroc cranberry martini, the first thing that sparked inspiration was the ripe and crisp notes from the white grape in the vodka. Keeping winter in mind, we felt that the presence of cranberry (more specifically, cranberry bitters) would balance these notes while imbuing a palate ideal for the season. The dryness of the Fino Sherry adds additional luxuriousness to the drink and results in a cocktail that should warm up even the coldest night.” —Matt Landes, founder at Cocktail Academy

Ingredients:

1.50 oz. Cîroc White Grape vodka

0.75 oz. Fino Sherry

3 dashes cranberry bitters

Method: Add all ingredients to a mixing glass. Fill with ice and stir 20 to 25 times. Strain into a chilled coupe. Garnish with 3 cranberries on a cocktail pick.

SINGLETON & SPICE

“This is a perfect cocktail for the season. This hot toddy variation is one of my favorites. The honey, hot water, and lemon combination is a great remedy that’s long been known—and pairs with the Singleton 12, which brings spice and smoky notes to the mix. Garnish is important as well—to finish the recipe for more complexity and layers.” —Eric Ribeiro, mixologist and bar manager

Ingredients:

1.50 oz. The Singleton of Glendullan 12 Year whisky

4 oz. hot water

0.50 oz. honey

0.25 oz. lemon juice

**add cinnamon and apple slice for a flavor twist

Method: Add all ingredients in a mug glass and garnish with a lemon wheel spiked with 4 cloves and a cinnamon stick.

FIGGY PUDDING

“We wish you a merry Christmas and here is some Figgy Pudding. This cocktail is inspired by the flavors of a Christmas pud with fig- and date-infused whiskey and OM Dark Chocolate and Sea Salt Liqueur. It’s topped with a coconut-lychee whipped cream too. Have a wonderful Christmas!” —Claire Mallett, bartender at Catch One, Los Angeles

Ingredients:

2 oz. fig- and date-infused Jack Daniel’s apple whiskey**

0.75 oz. OM Dark Chocolate and Sea Salt Liqueur

0.50 oz. Becherovka

0.50 oz. Frangelico

Coconut-Lychee whipped cream**

**Infused Whiskey: Add 2 figs (sliced) and 6 dates to a mason jar of Jack Daniel’s Apple. Leave for 7 days. Remove the fruit and the whiskey is ready to use.

**Coconut-Lychee Whipped Cream: Add 2 oz. of OM Coconut and Lychee Liqueur to whipping cream and whisk.

Method: Pour ingredients into mixing glass with ice and stir. Pour the mixture into your glass and top with coconut-lychee whipped cream.

TOKI HOT RINGO

“I don’t know about you but I need all the squishy and comforting feelings this winter. This warm cocktail filled with local bright apples and baking spices brings back memories of going to orchards with my family, witnessing the leaves change, and taking a bite of the first apple I picked off a tree. It urges you to relax and sit by a crackling fire to enjoy the subtle vanilla and ginger notes of the Suntory Toki paired with fresh cider and local honey. Get yourself some apple cider donuts and you will be wrapped up in heaven.” —Meredith Barry, beverage development consultant at Niche Food Group

Ingredients (Serves Two):

4 parts Suntory Whisky Toki

1 part local honey

4 parts fresh-pressed apple cider

1 cinnamon stick

1 clove

Small pinch of salt (optional)

Fresh sliced Fuji apple, candied ginger, and honeysuckle flowers (for garnish)

Method: Rough chop cinnamon stick. Place cinnamon pieces and clove in a saucepan and toast until fragrant on medium­­–high heat. Add cider and salt. Lower heat to medium. Bring cider up to desired temperature. (Do not boil.) Take mixture off heat, then add honey and Suntory Toki. Stir until honey is dissolved. Remove pieces of spices. Pour into a teacup or mug. Garnish with fresh apple slices and candied ginger.

PUNCHING 2020 (FOR A PAIR OR A POD)

“The drink is a semi-modern reiteration of what probably would have been drunk at a New Year’s Eve celebration in the 1920s with the Fitzgerald. The ideal way to enjoy it would be in the once-omnipresent communal punch bowl with fresh raspberries and orange slices floating around. But since we’re still living through this pandemic and safety is a must, it’s as easy to shake a single serving. The citruses and the raspberry syrup are complementary to the aromatic Pomp & Whimsy flavor profile—with a little kick from the absinthe and a touch of complexity from the cognac-based triple sec.” —Giuseppe Santochirico, libations curator for Halftone Spirits at Finback Brooklyn, New York City

Ingredients (Single Serving): 

2 dashes absinthe

0.25 oz. Benedectine

0.50 oz. Pierre Ferrand Dry Curaçao

0.50 oz. lime juice

0.50 oz. lemon juice

0.75 oz. raspberry syrup

2 oz. Pomp and Whimsy Gin Liqueur

4 oz. Champagne (or dry sparkling wine)

Ingredients (6 Servings):

12 dashes absinthe

2 oz. Benedectine

3 oz. Pierre Ferrand Dry Curaçao

3 oz. lime juice

3 oz. lemon juice

4.5 oz. raspberry syrup

12 oz. Pomp and Whimsy Gin Liqueur

1 750 ml. bottle of Champagne (or dry sparkling wine)

Method (Single): Pour all the ingredients in the shaker but the sparkling wine, shake, top with wine in the shaker, serve over ice in a small wine glass or a cocktail glass. Garnish with fresh raspberries and orange slices.

Method (Batched): Pour all the ingredient in a large punch bowl, add ice and stir to adequately mixing the punch. Garnish with fresh raspberries and orange slices.

JILO OLD FASHIONED 

“The Jilo Old Fashioned is perfect for any occasion but it especially soothes the soul on a cold day. Let the robust and toasted notes of corn (unlike you have ever had) warm your body—while the light hint of chamomile, honey, and cocoa rounds everything out with a long finish. This gives you a small taste of Mexico in the comfort of your own home!” —Cesar Sandoval, national ambassador at Abasolo 

Ingredients:

2 oz. Abasolo Ancestral Corn Whisky

0.50 parts Nixta Licor de Elote

3 dashes Angostura bitters

Lemon and orange twists, for garnish

Method: Add Abasolo, Nixta, and bitters to a mixing glass, then add ice and stir until cold and diluted. Zest citrus over rocks glass and add fresh ice. Strain drink into glass, roll zest into attractive curls and lay garnish atop the ice.

2020 TRAINWRECK  

“Twenty–twenty was a weary trainwreck of a year, but this tropical tepache tipple is refreshingly balanced.”  

Ingredients:

1.5 oz. rum  

2 oz. Big Easy Pineapple Tepache   

0.75 oz. ginger syrup, such as The Ginger People organic ginger syrup 

0.5 oz. fresh lemon juice (Natalie’s brand preferred)

2 dashes bitters, such as Angostura  

Pineapple leaf, for garnish  

Sparkling water, such as Topo Chico, to top 

Method: Combine rum, ginger syrup, lemon juice, and bitters in a shaker tin filled with ice. Shake and strain over fresh ice cubes into a cocktail glass. Top with tepache and sparkling water and garnish.

FESTIVE FIZZ 

“This cocktail really brings out the different flavors of the holidays with the cranberry, pomegranate, and rosemary. The fruity, citrus notes that you get from the fresh juices complements the fresh agave and oak notes from the Patrón Reposado, which makes for a truly refreshing cocktail. It also doesn’t hurt that the cocktail is a beautiful red color making it perfect for any holiday celebration.” —Stephen Halpin, manager of mixology and trade at Patrón Tequila

Ingredients:

1.5 oz. Patrón Reposado tequila

0.75 oz.rosemary simple syrup

0.75 oz. lemon juice

1 oz. pomegranate juice

1 oz. cranberry juice

2 oz. club soda

Method: Combine all ingredients except soda water in a shaker with ice. Shake to chill and combine. Strain into a highball glass filled with ice, top with club soda and garnish with a rosemary sprig.

More from Dining in Perfectirishgifts

[shadowwingtronix]

"Yesterday's" Comic> Tron #1 (based on Tron 2.0)

BW's "Yesterday's" Comic> Tron #1 (based Tron 2.0)

“You can’t rez a simple goalpost?” Tron #1 SLG Publishing (April, 2006) “Ghost In The Machine” WRITERS: Landry Walker & Eric Jones ARTIST: Louie De Martinis EDITOR: Dan Vado Please note a few things before the review starts. This is based, or rather continues, the video game Tron 2.0, which came out well before Tron: Legacy and the game, despite being a direct sequel, may not be considered canon…

[isaiahrippinus]

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

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.

There’s nothing quite like a frosty beverage to help cure your cabin fever. As long as you have a blender and ice on hand, there’s a world of frozen cocktails that can help soothe your summer wanderlust.

VinePair asked beverage professionals around the country to provide blender inspiration and tips for frozen cocktails at home. Their answers below prove that slushy drinks don’t have to be overly sweet rail drinks, but instead can be sophisticated creations of artistry. Don’t forget the cocktail umbrella.

“The best frozen cocktail you can make at home is the famous frozen Margarita. It is extremely easy to make: Grab a few limes, add triple sec, your favorite tequila, some salt, and blend with ice! As simple as that.” — Marc Pont, Bar Manager, Teleferic Barcelona, Palo Alto and Walnut Creek, Calif.

“A Daiquiri! Freeze chunks of your favorite fruit (watermelon, pineapple, strawberries) and blend with rum and equal parts lime juice and simple syrup. So easy and delicious!” — Lucy Watkins, F&B Outlet Manager, The Don CeSar, St. Pete Beach, Fla.

“When I think ‘frozen,’ I think Piña Colada. It’s a classic that has been done time and time again, but the secret is in the ingredients. [Combine] a good white rum, like Appleton or Havana Club, with fresh pineapple juice and coconut cream. It makes all the difference” — Alex Pendergrass, Assistant Director of Food and Beverage, Hotel Viking, Newport, R.I.

“The best frozen summer cocktail to make at home is one with the least amount of cleanup. At Elvie’s, we love making ‘snow cones’ by throwing booze and juices in the freezer and coming back to them the next day. Our go-to is a combination of Del Maguey Vida Crema de Mezcal, Mississippi muscadine juice, and lemon.” — Brandi Carter, Beverage Director, Elvie’s, Jackson, Miss.

“Frozen drinks can be tricky. I like drinks with bold flavors, because the amount of ice you need to freeze a cocktail can dilute the flavors. I have been enjoying a frozen Jungle Bird recently (1.5 ounces fresh pineapple juice, 1.5 ounces Black Strap Rum, 0.75 ounce Campari, 0.5 ounce fresh lime juice, 0.5 ounce simple syrup). Combine all ingredients into a blender, and blend with ice. Garnish with some leftover pieces of pineapple you have from juicing!” — Theo Lieberman, Beverage Director, 232 Bleecker, NYC

Donate: 232 Bleecker Gift Cards

“A frozen Mojito is just the beverage to make any summer memorable. Combine 4 ounces white rum, 2 ounces lime juice, 4 to 6 teaspoons granulated sugar, and a handful of fresh mint leaves into a blender. Add a splash of club soda and ice, and blend until smooth. This minty and refreshing drink will cool you down on the hottest summer day. (Serves 2).” — Kaitlyn Gibbs, Beverage Director, Louie, St. Louis

Donate: Kaitlyn Gibbs Venmo

“Nu Tropic: Made with fresh juices and tropical liquor flavors. It includes Tempus Fugit Crème de Banane, Chinola Passion Fruit Liqueur, [and] Cana Brava 7-year Rum, as well as fresh-squeezed lime and orange juices, ginger syrup, and some Bitter Truth Cherry Bark-Vanilla Bitters. Mix, blend, and serve in a Collins glass. I mean, it’s everything that summer needs, served fresh and refreshing for a hot summer day.” — Adam Rowe, Bar Manager, Leon’s Full Service, Atlanta

“[A frozen Painkiller]: In the absence of a proper shaker tin, and if you desire a little more summer flare, you can put 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 into a blender, and add ice. Blend until all the bigger chunks of ice are broken up into sand-like pieces, pour into a glass of your choice, garnish, and enjoy! This one is a real summer stunner and will have you thinking of the tropics, wherever you might be.” — Calder Wright, Bar Manager, Colter Bay, Buffalo, N.Y.

“Considering the fact that we’ve done a new frozen drink every week for two months, this is right up my alley! To be honest, every cocktail can be made into a frozen drink at home — you just up the sweetness. My secret trick is to use crushed ice (you can get this at Sonic for $2.50) and then immersion-blend: The texture is unbeatable. For the frozen Pornstar Martini we did this week, combine 2 ounces of vodka (I like Tito’s), a scant 1 ounce fresh lime juice, a scant 1 ounce passionfruit syrup, a scant 1.5 ounces vanilla syrup, and a scant 1.25 ounces sparkling rosé in a blender with approximately ¾ cup crushed ice. Blend until smooth and garnish with a dehydrated lime wheel.” — Laura Newman, Owner, Queen’s Park, Birmingham, Ala.

Donate: Laura Newman Venmo

“The best frozen cocktail you can make at home is a blended strawberry Daiquiri. Be careful with your ice-to-booze ratio! I like this drink because it’s a little easier to get the texture right. When there is too much alcohol, it becomes more difficult to get that perfect blended texture. If you’re in Oregon like I am, definitely take advantage of Oregon’s famed Mount Hood strawberries in this mixture.” — Lydia McLuen, Bar Manager, Dóttir, Portland, Ore.

Donate: Don’t Shoot PDX, Another Round, Another Rally

“My favorite frozen cocktail is the Southside. I blend ice, 2 ounces Tod & Vixen’s Dry Gin 1651 from The Vale Fox Distillery in New York, 1 ounce of fresh lime juice, then instead of simple syrup, I use an elderflower syrup. It’s simple and delicious!” — Ektoras Binikos, Beverage Director/Co-Owner, Sugar Monk, NYC

“The Doña Colada, made with Doña Vega Mezcal, is my absolute favorite frozen cocktail to make at home. When I think of frozen drinks, I immediately think of Piña Coladas and getting caught in the rain. However, while extremely refreshing if you’re laying on a beach in the tropics, they’re incredibly sweet. … The Doña Colada is a much better option in so many ways. Coconut water is used instead of [coconut cream], which lessens the amount of sugar and richness. Pineapple is replaced with banana, which also mellows out the sweetness and gives it a nice density. Then on top of that, you have layers of spice, warmth, and subtle smoke, which really take the drink to the next level. (Recipe: 1.5 ounces Doña Vega mezcal, 0.5 ounce Ancho Reyes, 1 ounce coconut water, half a banana, 0.25 ounce agave syrup, 1/8 teaspoon ground cinnamon. Blend all ingredients with 1 cup of ice until pureed).” — Deena Sayers, Bar and Beverage Consultant, Drinks by Deena

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

source https://vinepair.com/articles/12-best-frozen-cocktails-bartenders/ source https://vinology1.tumblr.com/post/624364134015926272

[graphicpolicy]

Preview: Star Trek #400

Star Trek #400 preview. Celebrate IDW's 400th issue of Star Trek comics with this monumental issue highlighting fan-favorite eras of the acclaimed series #comics #comicbooks #startrek #startrekday

[johnboothus]

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

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.

There’s nothing quite like a frosty beverage to help cure your cabin fever. As long as you have a blender and ice on hand, there’s a world of frozen cocktails that can help soothe your summer wanderlust.

VinePair asked beverage professionals around the country to provide blender inspiration and tips for frozen cocktails at home. Their answers below prove that slushy drinks don’t have to be overly sweet rail drinks, but instead can be sophisticated creations of artistry. Don’t forget the cocktail umbrella.

“The best frozen cocktail you can make at home is the famous frozen Margarita. It is extremely easy to make: Grab a few limes, add triple sec, your favorite tequila, some salt, and blend with ice! As simple as that.” — Marc Pont, Bar Manager, Teleferic Barcelona, Palo Alto and Walnut Creek, Calif.

“A Daiquiri! Freeze chunks of your favorite fruit (watermelon, pineapple, strawberries) and blend with rum and equal parts lime juice and simple syrup. So easy and delicious!” — Lucy Watkins, F&B Outlet Manager, The Don CeSar, St. Pete Beach, Fla.

“When I think ‘frozen,’ I think Piña Colada. It’s a classic that has been done time and time again, but the secret is in the ingredients. [Combine] a good white rum, like Appleton or Havana Club, with fresh pineapple juice and coconut cream. It makes all the difference” — Alex Pendergrass, Assistant Director of Food and Beverage, Hotel Viking, Newport, R.I.

“The best frozen summer cocktail to make at home is one with the least amount of cleanup. At Elvie’s, we love making ‘snow cones’ by throwing booze and juices in the freezer and coming back to them the next day. Our go-to is a combination of Del Maguey Vida Crema de Mezcal, Mississippi muscadine juice, and lemon.” — Brandi Carter, Beverage Director, Elvie’s, Jackson, Miss.

“Frozen drinks can be tricky. I like drinks with bold flavors, because the amount of ice you need to freeze a cocktail can dilute the flavors. I have been enjoying a frozen Jungle Bird recently (1.5 ounces fresh pineapple juice, 1.5 ounces Black Strap Rum, 0.75 ounce Campari, 0.5 ounce fresh lime juice, 0.5 ounce simple syrup). Combine all ingredients into a blender, and blend with ice. Garnish with some leftover pieces of pineapple you have from juicing!” — Theo Lieberman, Beverage Director, 232 Bleecker, NYC

Donate: 232 Bleecker Gift Cards

“A frozen Mojito is just the beverage to make any summer memorable. Combine 4 ounces white rum, 2 ounces lime juice, 4 to 6 teaspoons granulated sugar, and a handful of fresh mint leaves into a blender. Add a splash of club soda and ice, and blend until smooth. This minty and refreshing drink will cool you down on the hottest summer day. (Serves 2).” — Kaitlyn Gibbs, Beverage Director, Louie, St. Louis

Donate: Kaitlyn Gibbs Venmo

“Nu Tropic: Made with fresh juices and tropical liquor flavors. It includes Tempus Fugit Crème de Banane, Chinola Passion Fruit Liqueur, [and] Cana Brava 7-year Rum, as well as fresh-squeezed lime and orange juices, ginger syrup, and some Bitter Truth Cherry Bark-Vanilla Bitters. Mix, blend, and serve in a Collins glass. I mean, it’s everything that summer needs, served fresh and refreshing for a hot summer day.” — Adam Rowe, Bar Manager, Leon’s Full Service, Atlanta

“[A frozen Painkiller]: In the absence of a proper shaker tin, and if you desire a little more summer flare, you can put 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 into a blender, and add ice. Blend until all the bigger chunks of ice are broken up into sand-like pieces, pour into a glass of your choice, garnish, and enjoy! This one is a real summer stunner and will have you thinking of the tropics, wherever you might be.” — Calder Wright, Bar Manager, Colter Bay, Buffalo, N.Y.

“Considering the fact that we’ve done a new frozen drink every week for two months, this is right up my alley! To be honest, every cocktail can be made into a frozen drink at home — you just up the sweetness. My secret trick is to use crushed ice (you can get this at Sonic for $2.50) and then immersion-blend: The texture is unbeatable. For the frozen Pornstar Martini we did this week, combine 2 ounces of vodka (I like Tito’s), a scant 1 ounce fresh lime juice, a scant 1 ounce passionfruit syrup, a scant 1.5 ounces vanilla syrup, and a scant 1.25 ounces sparkling rosé in a blender with approximately 3/4 cup crushed ice. Blend until smooth and garnish with a dehydrated lime wheel.” — Laura Newman, Owner, Queen’s Park, Birmingham, Ala.

Donate: Laura Newman Venmo

“The best frozen cocktail you can make at home is a blended strawberry Daiquiri. Be careful with your ice-to-booze ratio! I like this drink because it’s a little easier to get the texture right. When there is too much alcohol, it becomes more difficult to get that perfect blended texture. If you’re in Oregon like I am, definitely take advantage of Oregon’s famed Mount Hood strawberries in this mixture.” — Lydia McLuen, Bar Manager, Dóttir, Portland, Ore.

Donate: Don’t Shoot PDX, Another Round, Another Rally

“My favorite frozen cocktail is the Southside. I blend ice, 2 ounces Tod & Vixen’s Dry Gin 1651 from The Vale Fox Distillery in New York, 1 ounce of fresh lime juice, then instead of simple syrup, I use an elderflower syrup. It’s simple and delicious!” — Ektoras Binikos, Beverage Director/Co-Owner, Sugar Monk, NYC

“The Doña Colada, made with Doña Vega Mezcal, is my absolute favorite frozen cocktail to make at home. When I think of frozen drinks, I immediately think of Piña Coladas and getting caught in the rain. However, while extremely refreshing if you’re laying on a beach in the tropics, they’re incredibly sweet. … The Doña Colada is a much better option in so many ways. Coconut water is used instead of [coconut cream], which lessens the amount of sugar and richness. Pineapple is replaced with banana, which also mellows out the sweetness and gives it a nice density. Then on top of that, you have layers of spice, warmth, and subtle smoke, which really take the drink to the next level. (Recipe: 1.5 ounces Doña Vega mezcal, 0.5 ounce Ancho Reyes, 1 ounce coconut water, half a banana, 0.25 ounce agave syrup, 1/8 teaspoon ground cinnamon. Blend all ingredients with 1 cup of ice until pureed).” — Deena Sayers, Bar and Beverage Consultant, Drinks by Deena

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

Via https://vinepair.com/articles/12-best-frozen-cocktails-bartenders/

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

[wineanddinosaur]

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

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.

There’s nothing quite like a frosty beverage to help cure your cabin fever. As long as you have a blender and ice on hand, there’s a world of frozen cocktails that can help soothe your summer wanderlust.

VinePair asked beverage professionals around the country to provide blender inspiration and tips for frozen cocktails at home. Their answers below prove that slushy drinks don’t have to be overly sweet rail drinks, but instead can be sophisticated creations of artistry. Don’t forget the cocktail umbrella.

“The best frozen cocktail you can make at home is the famous frozen Margarita. It is extremely easy to make: Grab a few limes, add triple sec, your favorite tequila, some salt, and blend with ice! As simple as that.” — Marc Pont, Bar Manager, Teleferic Barcelona, Palo Alto and Walnut Creek, Calif.

“A Daiquiri! Freeze chunks of your favorite fruit (watermelon, pineapple, strawberries) and blend with rum and equal parts lime juice and simple syrup. So easy and delicious!” — Lucy Watkins, F&B Outlet Manager, The Don CeSar, St. Pete Beach, Fla.

“When I think ‘frozen,’ I think Piña Colada. It’s a classic that has been done time and time again, but the secret is in the ingredients. [Combine] a good white rum, like Appleton or Havana Club, with fresh pineapple juice and coconut cream. It makes all the difference” — Alex Pendergrass, Assistant Director of Food and Beverage, Hotel Viking, Newport, R.I.

“The best frozen summer cocktail to make at home is one with the least amount of cleanup. At Elvie’s, we love making ‘snow cones’ by throwing booze and juices in the freezer and coming back to them the next day. Our go-to is a combination of Del Maguey Vida Crema de Mezcal, Mississippi muscadine juice, and lemon.” — Brandi Carter, Beverage Director, Elvie’s, Jackson, Miss.

“Frozen drinks can be tricky. I like drinks with bold flavors, because the amount of ice you need to freeze a cocktail can dilute the flavors. I have been enjoying a frozen Jungle Bird recently (1.5 ounces fresh pineapple juice, 1.5 ounces Black Strap Rum, 0.75 ounce Campari, 0.5 ounce fresh lime juice, 0.5 ounce simple syrup). Combine all ingredients into a blender, and blend with ice. Garnish with some leftover pieces of pineapple you have from juicing!” — Theo Lieberman, Beverage Director, 232 Bleecker, NYC

Donate: 232 Bleecker Gift Cards

“A frozen Mojito is just the beverage to make any summer memorable. Combine 4 ounces white rum, 2 ounces lime juice, 4 to 6 teaspoons granulated sugar, and a handful of fresh mint leaves into a blender. Add a splash of club soda and ice, and blend until smooth. This minty and refreshing drink will cool you down on the hottest summer day. (Serves 2).” — Kaitlyn Gibbs, Beverage Director, Louie, St. Louis

Donate: Kaitlyn Gibbs Venmo

“Nu Tropic: Made with fresh juices and tropical liquor flavors. It includes Tempus Fugit Crème de Banane, Chinola Passion Fruit Liqueur, [and] Cana Brava 7-year Rum, as well as fresh-squeezed lime and orange juices, ginger syrup, and some Bitter Truth Cherry Bark-Vanilla Bitters. Mix, blend, and serve in a Collins glass. I mean, it’s everything that summer needs, served fresh and refreshing for a hot summer day.” — Adam Rowe, Bar Manager, Leon’s Full Service, Atlanta

“[A frozen Painkiller]: In the absence of a proper shaker tin, and if you desire a little more summer flare, you can put 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 into a blender, and add ice. Blend until all the bigger chunks of ice are broken up into sand-like pieces, pour into a glass of your choice, garnish, and enjoy! This one is a real summer stunner and will have you thinking of the tropics, wherever you might be.” — Calder Wright, Bar Manager, Colter Bay, Buffalo, N.Y.

“Considering the fact that we’ve done a new frozen drink every week for two months, this is right up my alley! To be honest, every cocktail can be made into a frozen drink at home — you just up the sweetness. My secret trick is to use crushed ice (you can get this at Sonic for $2.50) and then immersion-blend: The texture is unbeatable. For the frozen Pornstar Martini we did this week, combine 2 ounces of vodka (I like Tito’s), a scant 1 ounce fresh lime juice, a scant 1 ounce passionfruit syrup, a scant 1.5 ounces vanilla syrup, and a scant 1.25 ounces sparkling rosé in a blender with approximately 3/4 cup crushed ice. Blend until smooth and garnish with a dehydrated lime wheel.” — Laura Newman, Owner, Queen’s Park, Birmingham, Ala.

Donate: Laura Newman Venmo

“The best frozen cocktail you can make at home is a blended strawberry Daiquiri. Be careful with your ice-to-booze ratio! I like this drink because it’s a little easier to get the texture right. When there is too much alcohol, it becomes more difficult to get that perfect blended texture. If you’re in Oregon like I am, definitely take advantage of Oregon’s famed Mount Hood strawberries in this mixture.” — Lydia McLuen, Bar Manager, Dóttir, Portland, Ore.

Donate: Don’t Shoot PDX, Another Round, Another Rally

“My favorite frozen cocktail is the Southside. I blend ice, 2 ounces Tod & Vixen’s Dry Gin 1651 from The Vale Fox Distillery in New York, 1 ounce of fresh lime juice, then instead of simple syrup, I use an elderflower syrup. It’s simple and delicious!” — Ektoras Binikos, Beverage Director/Co-Owner, Sugar Monk, NYC

“The Doña Colada, made with Doña Vega Mezcal, is my absolute favorite frozen cocktail to make at home. When I think of frozen drinks, I immediately think of Piña Coladas and getting caught in the rain. However, while extremely refreshing if you’re laying on a beach in the tropics, they’re incredibly sweet. … The Doña Colada is a much better option in so many ways. Coconut water is used instead of [coconut cream], which lessens the amount of sugar and richness. Pineapple is replaced with banana, which also mellows out the sweetness and gives it a nice density. Then on top of that, you have layers of spice, warmth, and subtle smoke, which really take the drink to the next level. (Recipe: 1.5 ounces Doña Vega mezcal, 0.5 ounce Ancho Reyes, 1 ounce coconut water, half a banana, 0.25 ounce agave syrup, 1/8 teaspoon ground cinnamon. Blend all ingredients with 1 cup of ice until pureed).” — Deena Sayers, Bar and Beverage Consultant, Drinks by Deena

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

source https://vinepair.com/articles/12-best-frozen-cocktails-bartenders/