Category Archives: Cocktails

Sip a legendary spirit on National Absinthe Day

LucidAbsinthe – literally the stuff of legends. Many spirits have a day that PR people have named after them – but few have the right to own a day in the way that absinthe owns March 5 – the anniversary of the day that the 95-year ban on the spirit was repealed in the United States.  Whether you revere it or want to stay clear of it, absinthe has a place in cocktails, so why not raise a glass this Saturday.

According to Ted Breaux, creator of Lucid Absinthe – the first authentic absinthe to be legally sold in the US following the repeal in 2007 – there are many lingering misperceptions from the 95-year ban. So in honor of its day, let’s spread some truth… 

What exactly is absinthe?

Lucid IAbsinthe exploded in popularity in 19th century, heralded by admirers from Ernest Hemingway to Pablo Picasso.  A collection of natural herbs and botanicals, macerated and distilled, it has no added sugar which classifies absinthe  as a spirit rather than a liqueur – and therein lies the primary difference between authentic absinthes and the myriad of liquids which merely claim the name. 

Will it make me crazy?

By background, Breaux is a chemist.  He was attracted by absinthe’s mystique and was the first to conduct a complete chemical analysis of samples drawn from full, sealed antique bottles of absinthe. He found nothing that  proved the rumors true. He shared his findings with the US TTB, which led to the repeal of the ban in 2007.  

Can you buy real absinthes in the US?

Lucid IIIThe short answer is yes. Lucid, as well as the full portfolio of absinthes that Breaux makes for Hood River Distillers, are made according to traditional French methods from natural herbs and botanicals in 19th century copper pot stills, in a distillery designed by Gustave Eiffel (yes, Eiffel tower).  Nothing is automated. All are widely available in the US and all are real.

The confusion comes from the fact that there is no legal definition of absinthe.  As a result, you can put pretty much anything in a bottle add artificial dyes and colors and call it absinthe.

How can you tell if it’s real?

Read the label! Authentic absinthes never contain sugar and don’t contain artificial dyes or colors. Less expensive products typically contain sugar and are actually absinthe liqueurs.

How do I drink it?

Absinthe is too strong for most to sip neat. It needs to be mellowed with water or used in a cocktail, in fact the original ‘Savoy Cocktail Book’ (1930) lists more than 100 cocktails that call for absinthe. Moreover, as bartenders and mixologists look to natural ingredients and those that add complex flavors, authentic absinthe, which is distilled directly from whole botanicals, is a versatile option.

Below are some of our favorite recipes:

The Sazeric

  • Difficulty: Simple and Quick
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Ingredients

  • Sazerac¼ ounce Lucid Absinthe
  • 2 ounces rye – we like Pendleton 1910 Canadian Rye Whiskey
  • 3 dashes Peychaud’s Bitters
  • ½ ounce simple syrup
  • Lemon peel for garnish

Method

Add all liquid ingredients into a shaker with ice.  Shake and strain into a rocks glass with ice.  Rim the glass with the lemon peel, twist over the surface and garnish.

Bloody Fairy

  • Difficulty: Simple and Quick
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modern_bloodymaryIngredients

  • 1 ounce Lucid Absinthe
  • 4 ounces spicy Bloody Mary mix
  • 4 dashes of Worcestershire sauce, horseradish, ground pepper, garlic salt, celery salt

Method

In a pint glass add ice, Lucid Absinthe, Bloody Mary mix, Worcestershire sauce, and other spices. Shake and serve. Garnish with an olive, pepperoncini and lime wedge.

Hemingway's Sunrise

  • Difficulty: Simple and Quick
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IMG_9053Ingredients

  • ½ ounce Lucid Absinthe Supérieure
  • ¼ ounce Gin
  • ¼ ounce St. Germain
  • 1 ounce Pineapple juice
  • ¾ ounce Grapefruit juice
  • ½ ounce Strawberry syrup
  • Rosé

Method

Add all ingredients in shaker. Shake and strain into a martini or coupe glass. Top with rosé.

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content provided by Lucid Edited by K Engels

colorful cocktails inspired by mother nature

Small flowers are poking out of the ground, trees are beginning to bud and signs of spring are everywhere we look. Mother Nature’s palette is filled with vivid colors this time of year, inspiring us to find colorful additions for our cocktails.

From Arizona’s Sonoran desert, to the mountains of New York, historic city charms of Montreal and the seacoast splendor of Massachusetts and Florida, top-notch hotel bars share favorite spring-inspired cocktails to cheer the changing of the winter guard.

We have eleven cocktails to share with you throughout the week and our first three hail from all over the Northern Hemisphere. Happy sipping and bottoms up!

cantaloupe martini

  • Difficulty: Simple and Quick
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Cantaloupe Martini from jade bar at Sanctuary on Camelback Mountainfrom jade bar at Scottsdale’s fan favorite Sanctuary on Camelback Mountain (Ariz.)

ingredients

  • 5 ounces Titos Vodka
  • 2 ounces watermelon liqueur
  • splash orange juice, fresh
  • splash lime juice, fresh

method

Combine all ingredients with ice and shake. Strain into a chilled martini glass and garnish with a cantaloupe ball. 

 

east cocktail

  • Difficulty: Simple and Quick
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East Cocktail at Renaissance MontrealFrom the Renaissance Montreal, Canada’s hottest new hotel as of Jan. 2016

ingredients

  • 5 ounces Hennessy V.S.
  • 5 ounces sake
  • 1 ounce lime juice
  • 1 ounce lemongrass syrup
  • 1 ounce pomegranate juice
  • 5 ounce egg white

method

Combine all ingredients and shake vigorously. Filter the drink with a cocktail strainer into an old fashioned glass, already filled with ice.

painted house margarita

  • Difficulty: Simple and Quick
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Painted House Margarita at Henry’s Bar at the Harbor View HotelFrom Henry’s Bar at the 125-year-old Harbor View Hotel (Martha’s Vineyard)

ingredients

  • 2 ounces  Silver Tequila
  • 1 ounce triple sec
  • 2 ounces pomegranate juice

method

1 ounce homemade sour mix (mix two cups of simple syrup to one cup of lemon juice, one cup of lime juice, and 1/2 cup of grapefruit juice for an ample batch)

Combine tequila, triple sec, sour mix and pomegranate juice over ice in a pint glass and shake back and forth into a metal shaker. Rim the pint glass with salt, pour contents from shaker into the glass. Garnish with a lime wheel.



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Dazzling and Delicious Valentine’s Day Cocktails

Le Grand Courtage Brut Rose

If you didn’t plan early, making reservations at the restaurant of your choice can be quite a challenge.  Speaking from personal experience, even with a reservation, spending an hour waiting to be seated during the “night of love” is a common experience. Choosing to spend the “love fest” indoors is an excellent option. The two of you, a soft, low-burning fire, meats, fruits, cheeses and a selection of your favorite cocktails and sparkling wines is much more romantic than a room filled with strangers.  The possibilities are endless.

This year I am setting the scene for an unforgettable Valentine’s Evening, with Le Grand Courtâge, a new luxurious, yet affordable sparkling wine that offers a French cachet and elegance.  Since Valentine’s Day is on a Friday this year, I am adding a few delicious sparkling wine cocktails just in case you decide to spend the entire weekend “in”.

Frothy Lemon Sorbetto

Frothy Lemon Sorbetto
Frothy Lemon Sorbetto
  • 2 cups lemon sorbet, softened
  • 2 tablespoons vodka
  • 1/3 cup sparkling wine or Italian Prosecco wine, chilled
  • zest of one lemon
  1. Chill 4 champagne flutes.
  2. In a bowl, whisk lemon ice cream until smooth. Gradually whisk in the vodka and sparkling wine or Prosecco, by hand only.  Do not whisk until it becomes liquid.  Pour mixture into a pitcher and serve immediately in chilled champagne flutes, tall glasses, or goblets. Sprinkle lemon zest on top. Serve with small spoons.
French 75
French 75

The French 75

  • 1-1/2 ounces (3 tablespoons) gin
  • 1/2 ounce (1 tablespoon) triple sec (I used Cointreau)
  • 1/2 ounce (1 tablespoon) simple syrup (recipe follows)
  • 1/3 ounce (2 teaspoons) fresh lemon juice champagne (or dry sparkling wine or cava), chilled

In a cocktail shaker, mix 4 or 5 ice cubes and the gin, triple sec, simple syrup and lemon juice. Shake until thoroughly blended and chilled. Strain mixture into 2 champagne flutes. Top off with champagne

Pamplemousse Royal
Pamplemousse Royal

Pamplemousse Royal by Gooseberry Mooseberry

  • 1 bottle pink bubbly
  • Red grapefruit
  • 3 oz vodka
  • 1 oz agave syrup

Method and Instruction please visit Gooseberry Mosseberry

 

In addition to its distinctive taste, the appeal of Le Grand Courtâge lies in its philosophy, ‘Embrace Life. Dream Big. Accept all Invitations.’ The aim is to encourage people to find joy in life’s simple pleasures and change the luxury, special occasion mentality of ‘champagne’ by offering a product with an exceptional value which is sure to impress.

You can find additional recipes for romance at Le Grand Courtage

Sip Island Inspired Cocktails by Tommy Bahama’s in NYC

I can’t think of a tastier way to make it through mid February than with an island favorite – rum. The Rum Babalu makes for the perfect after-work happy hour, combining the sweet flavor of maple syrup with rum, ginger beer, lime juice and bitters. Round up your friends and open that tiki bar for this mouth-watering, signature cocktail.

Conveniently located in Midtown Manhattan on Fifth Avenue at 45th Street, Tommy Bahama Restaurant & Bar is the ideal location for lunch, dinner or Happy Hour. When the world opens, stop in and ask them to make you one. For now…here is the recipe, courtesy of Tommy Bahama.

Tommy Bahama's Rum Babalu

  • Difficulty: Simple and Quick
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  • Tommy Bahama Rum Babalu2 parts Kirk and Sweeney 12 Year Rum
  • ¾ part fresh lime juice
  • ½ part maple syrup
  • 1 part ginger beer
  • 1 dash of Angostura bitters

Glassware: Double Rocks

Ice: Cubes

Garnish: Orange peel

Instructions: Pour all ingredients into a mixing glass except the ginger beer. Add ice and shake with a Boston shaker. Strain over fresh ice. Top with ginger beer and garnish with an orange peel.

Tommy Bahama Restaurant & Bar – New York,  551 Fifth Avenue, New York, NY 10176 

 

 

 

Your game-day crowd will roar for more of Tilted Kilt’s famous tailgate cocktails

These delicious libations will have your thirsty football crew ready to cheer on their favorite team this season.

There is nothing like “Game-Day Fever” and making sure you guests, fam and crew are covered with great appetizers and cocktails is a must. 

Today we are sharing two of Tilted Kilt’s best cocktails and we hope you will stay tuned as we  bring you more wicked delicious recipes from the famous  Tilted Kilt pub. 

Tilted Kilt's Old Salty Dog

  • Difficulty: A simple cocktail you will love
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Tilted Kilt's Old Salty DogIngredients

  • 2 ounces Three Olives Naked Vodka
  • ½ ounce Monin Habenero Lime Syrup
  • 3 ounce Sun Orchard Grapefruit Juice
  1. Garnish with Lime Wedge on glass. on ½ Salt Rim Glass
  2. Build in Shaker Glass with ice. Shake vigorously. ½ Salt rim fresh glass. Strain into glass with fresh ice

Tilted Kilt's Black & Blue

  • Difficulty: A simple cocktail you will love
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Tilted Kilt's Black & BlueIngredients

  • Equal Parts Blue Moon Belgian White
  • Equal Parts Guinness Stout

Pour glass half full with Blue Moon, use a spoon to float Guinness gently on top until the glass is full.

 

 

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spirited holiday yule nog

As the temperature drops and with the holiday season in full swing, there is no better way to celebrate than with a traditional festive beverage. Eggnog, a spiked mixture of egg yolk and milk, has been around for centuries and is often enjoyed around Christmas time.

In the American North it is mixed with coffee or rum, a technique brought to the Northern coastal states of New England by merchants and pirates. The merchants would often trade spices for textiles like twine used for fishing nets. These spices, such as rum and coffee were mixed with the delicate smoothness of the creamy eggnog becoming a fan favorite. And of course we all know how the pirates handled their days and nights at port. ~ Wikipedia

This holiday season, Salt & Char located in Saratoga Springs, will be serving up a special eggnog cocktail—the Salt & Char Yule Nog. The cocktail includes real cream and eggs, along with, cognac, jagertee, sugar, cinnamon, and much more.  If you aren’t in the area to stop by Salt & Char and taste this dazzling delight in person, the mixologists have shared their recipe with us so you can sip this beauty at your next holiday cocktail party.

Salt & Char Yule Nog

Yields 12 glasses

yule-nog-3Ingredients

  • 6 eggs, separated
  • 1 cup milk
  • 1 cup cream
  • 1/2 cup brown sugar
  • 2 teaspoons white sugar
  • 2 teaspoons vanilla extract
  • Pinch cinnamon
  • Pinch kosher salt
  • 6 ounces cognac
  • 1 ounce jagertee
  • Orange and nutmeg to garnish

Directions

Mix egg yolks and brown sugar. Slowly add in milk and cream. Add vanilla, salt, white sugar, cinnamon, cognac and jagertee. Whip egg whites then fold into liquid mixture. Serve in chilled glass. Top with orange zest and nutmeg.

pomegranate basil martini

Although we are in the midst of the holiday party season, a night “in” is sometimes necessary for the soul. Christmas shopping, holiday decorating, nights on the town (where and when we can during Covid) and menu planning can take a toll on time with your partner or spouse.

Put the cell phones away, light the candles and create a simple evening for two with simple appetizers, a selection of cheeses, and a delicious martini or three.

“Fell in love with a beautiful blonde once. Drove me to drink. And I never had the decency to thank her.”
― W.C. Fields

Pomegranate Basil Martini

pomegranate-basil-martiniIngredients

  • 1 ½  cups cranberry or pomegranate juice, with seeds or “fruit” set aside for garnish
  • 2 ounces vodka
  • 1 ounce Cointreau liquor
  • Ice ~ for cocktail shaker
  • Splash of sparkling water (optional)
  • A bit of fresh lime juice
  • Fresh basil for garnish

Directions
Add top four ingredients to shaker with ice, shake and pour into chilled martini glasses. Top with a splash of sparkling water and lime juice if desired. Add pomegranate  fruit and basil as garnish.  How to de-seed a pomegranate


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Basil & Salt’s Holiday Moscow Mule

Pomegranates are in season October through February, making them both a  colorful and delicious addition to the holiday season. When choosing your pomegranate look for a deep color with a red to reddish-brown outer rind. If it’s ripe it will feel heavy for its size. It will keep chilled for 3 to 4 weeks if unopened.

PomegranateHow to de-seed your pomegranate

Using a paring knife, cut a circle at a shallow angle and remove the crown (blossom end) of the pomegranate. Toss away.

Use your paring knife to cut along the ridges on the outside of your pomegranate from blossom to stem. Make 6 gentle cuts careful not to go too deep, you don’t want to pierce the seeds.

Working over a bowl, use your fingers to gently pry open your pomegranate (see photo)  and pull the seeds away from the peel and white membrane.

Holiday Moscow Mule

Holiday Moscow MulesIngredients

  • 1 copper mug
  • Ice
  • Fresh orange wedges (for cocktail and garnish)
  • 2 ounces gin or vodka
  • 4-6 ounces ginger beer
  • 2 ounces cranberry juice
  • Pomegranate or frozen cranberries, for garnish
  • Rosemary sprig, for garnish

Directions

Squeeze orange wedge into copper mug and fill mug with ice. Pour gin, ginger beer and cranberry juice on ice. Garnish with pomegranate or frozen cranberries, rosemary sprig and drop an orange slice in for garnish.



We are now featuring online cooking courses and workshops!
Check out our first course, our pastry workshop with Chef Jason Palin.

Sinfully Delicious Autumn Shandy’s

Summer’s last kiss was sweet as Mother Nature ushered in autumn and these sinfully, delicious sips are perfect for the arrival of fall. Pull up a chair and enjoy!
Turning your favorite brew into an innovative “beer-tail” couldn’t be simpler with The Perfect Purée.  Manny’s Shandy, created by Manny Hinojosa with Magnolia beer, apple cider, The Perfect Purée White Peach Purée and nutmeg is a refreshing sip that blends distinct flavors of summer and fall in a light, citrusy drink

Bitter & Twisted by The Cocktail Guru, Jonathan Pogash also uses The Perfect Purée White Peach Purée in a completely different iteration, mixing ginger beer and IPA to beat the heat.  Lynnette Marrero’s Sun & Moon Shandy mixes The Perfect Purée Thai Basil & Black Pepper with Ginger Purée to make a base that can go light or dark depending on your mood, just add Hefeweizen or Porter.

Manny's Shandy

By Manny Hinojosa
mannys-shandyIngredients
  • 1 ounce The Perfect Purée White Peach Purée
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce simple syrup
  • 2 ounces Apple cider
  • 2 ounces Magnolia beer
  • Dash of nutmeg powder
Method:
  1. In a mixing glass combine all the ingredients with ice except beer. Shake and serve over the rocks, top with beer.
  2. Serve in a Collins glass. Garnish with lemon slice.

Bitter & Twisted

bitter-twistedBy Jonathan Pogash
Ingredients
  • 1 ounce The Perfect Purée White Peach Purée
  • 1/2 ounce Purely ginger syrup
  • 3 dashes Jerry Thomas decanter bitters
  • 2 ounce Free Will IPA
Method:
Shake first three ingredients with ice and strain over ice into rocks glass.  Top off with the IPA. Garnish with floating lime wheel.

Sun & Moon Shandy

by Lynnette Marrero
sun-moonIngredients
  • Porter or Hefeweizen
  • 2 1/4 ounces The Perfect Purée Thai Basil & Black Pepper
  • 1 tsp The Perfect Purée Ginger Purée
Method:
Combine ingredients. Shake with one ice cube and double strain into a highball glass over ice. Top with a Porter for a Moon version. Top with a light beer or Hefeweizen for a Sun version.

Since 1988, The Perfect Purée of Napa Valley has indulged the culinary passions of chefs and mixologists with season-less, effortless products. The flavor line-up boasts 40 premium flavors comprised of purées, concentrates, zests and blends.

Follow The Perfect Purée on Facebook, Twitter, Instagram or visit their site.

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