Tag Archives: cocktails
Tasty and refreshing, this delicious MOJO recipe is perfect for summer’s last hurrah.
Crystal Head Vodka’s version of the Mojito is pure deliciousness and perfect for the last 3-day weekend of summer. Raising a toast to all of you this Labor Day weekend with Crystal Head Vodka’s refreshing MOJO.
Crystal Head Vodka MOJO
- 2 ounces Crystal Head Vodka
- ¾ ounces fresh lime juice
- ¾ ounces simple syrup
- 8-10 mint leaves
- Add all ingredients in a cocktail shaker and gently muddle mint.
- Add ice and shake vigorously for 8-11 seconds.
- Double strain into a tall collins glass over ice.
- Add fresh mint crown and lime wheel for garnish.
Welcome to basil & salt’s first ever cocktail week!
I know what you’re thinking. How is this different than any other week?
This week is editor’s choice and I thought I would share my favorite cocktail recipes with readers, and I would really like to know what your favorite cocktail is!
If you would like to share, find the menu tab at the top of the page, poke ‘cocktail questionnaire’ and fill out the form. I look forward to reading your responses.
The Select Spritz
- 3 Parts La Marca Prosecco
- 2 Parts Select Aperitivo
- 1 Splash Soda Water
- Garnish: 1 Large Green Olive
- Pour Select, La Marca Prosecco, and soda water into a wine glass over ice.
- Top with a large green olive.
First Major Campaign for the Brand in the US Launches this Summer
Here at basil & salt we love all things beverage and culinary and when we spy imagery consistent with our theme, we love to share. Cocktail recipe below. Enjoy!
BOMBAY SAPPHIRE Gin®, the world’s leading premium gin brand by volume and value, announces the debut of its first campaign film dedicated to the BOMBAY & Tonic cocktail. Titled “Senses Stirred”, the film was brought to life by renowned director Alan Masferrer and shows viewers that the perfect gin and tonic goes far beyond being a cocktail – it is an experience for the senses. All five senses are awakened, manifesting the bright, fresh, botanical flavor profile of the heralded, vapor-infused London Dry Gin from BOMBAY SAPPHIRE combined with the precise balance of premium tonic water. From the clink of the ice cubes swirling in a prismatic dance, to the botanical garden enveloped in vapor at sunset, and buoyant balloons rising to burst with botanicals, each element of BOMBAY SAPPHIRE and its iconic serve, the BOMBAY & Tonic, is represented metaphorically through a collage of visually arresting, larger-than-life artistic installations.
As Director Alan Masferrar explains, “I have a particular affinity for the BOMBAY & Tonic as it was the drink my parents met over, so I was definitely excited to collaborate with BOMBAY SAPPHIRE on this campaign to illustrate this story of the ultimate sensory drink experience through our metaphorical installations of the bubbles, vapor mist, sparkling ice cube, citrus and botanical ingredients.”
For more information on BOMBAY SAPPHIRE and products please visit www.BombaySapphire.com. See cocktail recipe below.
G&Pea Cocktail courtesy BombaySapphire.com
- 25ml Bombay Sapphire
- 10ml St Germain Elderflower Liqueur
- 100ml Fever-Tree Elderflower Tonic (chilled & freshly opened)
- 1 heaped tablespoon of frozen garden peas
- 3 large watercress sprigs
- Large balloon or Burgundy red wine glass
- Measuring device
- Bottle opener for the tonic water
- Add the frozen peas & 2 sprigs of watercress to a balloon glass
- Pour in the Bombay Sapphire & the elderflower liqueur
- Swirl well to infuse
- Fill the glass with cubed ice then top with elderflower tonic
- Gently fold/stir to mix then garnish with the third sprig of watercress
Watercress works really well with Bombay Sapphire because it amplifies the gentle spicy tones of our gin, but don’t let this limit you. Why not try adding rocket salad, micro cress, long peels of carrot, even thinly sliced yellow, orange or red pepper make an amazing, colourful flavour combination.
If you’re like most of us, you won’t be traveling overseas to watch the Tokyo Olympics. Fortunately, you can toast to your favorite athletes or home town favorites with spirits from around the globe.
Check back daily for the Tokyo Olympics, 2021 Cocktail of the Day
Our second set of cocktails is for team Mexico with Tanteo Jalapeno Tequila, and team USA with Cutwater Spritis.
Tanteo Tequila Jalapeno spicy Watermelon Margarita
- 2 ounces Tanteo Jalapeño Tequila
- 1/2 ounces Domaine De Canton
- 1 ounce Fresh Watermelon
- 1/2 ounce Lime Juice
- 1/4 ounce Agave Nectar
Combine ingredients in a shaker with ice. Shake well and strain into an ice-filled rocks glass. Garnish with watermelon slice
Cutwater Spirits Oaxaca Old Fashioned
- 1.5oz Cutwater Reposado tequila
- .5oz Cutwater Mezcal
- .25oz agave syrup
- 1 dash angostura bitters
Combine ingredients in a shaker with ice. Shake well and strain into an ice-filled rocks glass. Garnish with an orange zest
Diageo reveals top trends set to make your drinks World Class
– Digital platforms set to predict your favourite cocktail: Pinterest launches first of its kind partnership with Diageo World Class, allowing people to use their interests to inspire their next cocktail
– Sustainable socialising will be a priority for cocktail enthusiasts: people are increasingly seeking out great tasting drinks which are also good for the planet
– At home mixologists are on the rise: lockdown-inspired at home bartenders set to continue honing their skills using new technology
As 50 of the world’s best bartenders battle it out to be crowned the world’s best bartender, global leader in beverage alcohol, Diageo, has brought together some of the leading industry figures to reveal the trends and experiences it believes will shape the future of drinks experiences worldwide.
From partnerships with Pinterest to inspire your next cocktail, to leveraging the latest AR technology to make world class drinks in the comfort of your own home, the future of socialising looks full of new ideas, aiming to inspire people to drink better around the world. To bring the trends to life Diageo has opened the virtual doors to a Taste of the Future experience: diageo.com/tasteofthefuture
Simon Earley, Head of Diageo World Class, said: “Each year we work with the world’s best bartenders and innovators to discover the future of world class drinks. The past year has seen extraordinary innovation and creativity within cocktail culture; we want to celebrate that and give everyone a taste of what’s next. A Taste of the Future is a fully interactive virtual space, allowing everyone to explore for themselves some of the near-future partnerships appearing at home or in a bar near them soon.”
Among other things, the virtual space sees visitors able to use Pinterest to answer a series of trend-based questions and as a result find a Pin board, including a cocktail match, completely personalised to their taste; explore how using advanced augmented reality technology via a phone or tablet can create a perfectly measured Johnnie Walker Highball and unlock the next generation of drinks personalisation on a Ketel One Espresso Martini with a unique selfie, using Ripples printed cocktail technology.
But don’t just take our word for it, drinks enthusiasts can also hear leading drinks innovators Ryan Chetiyawardana (Mr Lyan), Tim Philips-Johansson (World Class Winner 2012 /Johnnie Walker Global Brand Ambassador), Benni Lickfett (Diageo’s Global Head of Digital Innovation) and Anna Sudbury (Senior Partner Manager at Pinterest) discuss how elements such as tech and sustainability are central to the future of our drinks experiences in an exclusive Taste of the Future and Johnnie Walker panel ‘The Future of Social Culture’.
Benni Lickfett, Diageo’s Global Head of Digital Innovation, said: “There is a huge amount of passion in our industry, with a lot of the magic happening at the intersection of drinks, food, hospitality, tech and media. At Diageo we collaborate with different partners like Pinterest to really understand their insights and perspectives on how consumer behaviour is shifting, allowing us to focus on experimenting, getting things into market and to really be ahead of the curve.”
Discussing the role of sustainability in future bar experiences, Ryan Chetiyawardana, sustainability trailblazer and Johnnie Walker partner, added, “There has been a real moment of reflection for the trade over the past 18 months, be it connections to consumers; digital tools and sometimes purely operational shifts. The idea of human connection has become so important – people have been craving something new and exploring new horizons. It’s helped people reassess what’s important and fast-tracked concerns such as sustainability. With people increasingly wanting to find the balance between a luxury experience and protecting the planet – there’s a lot to be optimistic about.”
OVERVIEW OF WORLD CLASS ‘TASTE OF THE FUTURE’ VIRTUAL SPACE
A PINTEREST COCKTAIL PALATE
Diageo has turned to Pinterest, the visual discovery platform where people go for inspiration, to help users spark fresh ideas across their drinks choices. Visitors to a Pinterest Cocktail Palate can answer a series of trend-led questions, select their favourite aesthetics, and Pinterest will generate a Pin board, including a cocktail match, completely personalised to the user.
Anna Sudbury, senior partner manager at Pinterest, commented: “We’re thrilled to be teaming up with Diageo on this first-of-its-kind partnership. Pinterest is where people come for inspiration and to discover new ideas, and unsurprisingly people are super excited to play host this summer, reunite with friends in a safe way, and enjoy delicious food and drinks! We’ve seen an increase in the past few months of people searching for cocktail party ideas, so we know Pinners will love the ability to find personalised cocktail recommendations and recipes based on their individual tastes”
PERSONALISED COCKTAILS CONTINUES TO GROW
Personalisation continues to be a mega-trend in the drinks industry and Israeli innovators, Ripples, (the brains behind printed cocktails) return to World Class with their latest tech, the Ripples 2.0 platform. Amongst a series of updates, Ripples has launched a second-generation printer and a revised way to easily build customised web apps to maximise the experience. All of this is alongside food technology development of “Glow” prints using natural extract, providing a surprise element to any drink as it glows under UV light.
AR COCKTAILS CREATE WORLD CLASS HOME BARTENDERS
A partnership with Verizon and Yahoo Ryot Lab sees incredible augmented reality technology inspiring the next generation of mixologists. Use your phone or tablet’s camera and be guided step by step on how to make the perfect Johnnie Walker Highball cocktail – from adding the ice, to pouring the perfect measure of Johnnie Walker, the BETA AR tech ensures a final product of a perfect Highball.
GET INSIDE THE BOTTLE
ThreeDium’s forward-thinking technology provides the opportunity to view and explore bottles online of your favourite brands through immersive and interactive 3D technology – you can even place them into your own home – inspiring you to try something new.
DISCOVER YOUR FAVOURITE WHISKY
What’s Your Whisky?’ is an innovative digital experience using Artificial Intelligence (AI) to analyse your flavour preferences to match you with your perfect Whisky serve. Prepare to be inspired to try something new and learn a whole lot more about whisky along the way.
VOICE GUIDED TASTING
The Alexa/ Google Home-enabled immersive Talisker Tasting experience transports users to the Isle of Skye, inviting you to join the iconic tasting tour, all from the comfort of your own home.
Visit diageo.com/tasteofthefuture to explore the World Class Taste of the Future space and follow @WorldClass on Instagram for the latest drinks, trends, cocktail recipes and experiences.
SOURCE Diageo Reserve World Class
Absinthe – 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?
Absinthe 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?
The 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:
- ¼ 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
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.
- 1 ounce Lucid Absinthe
- 4 ounces spicy Bloody Mary mix
- 4 dashes of Worcestershire sauce, horseradish, ground pepper, garlic salt, celery salt
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.
- ½ ounce Lucid Absinthe Supérieure
- ¼ ounce Gin
- ¼ ounce St. Germain
- 1 ounce Pineapple juice
- ¾ ounce Grapefruit juice
- ½ ounce Strawberry syrup
Add all ingredients in shaker. Shake and strain into a martini or coupe glass. Top with rosé.
Follow Lucid on Facebook
content provided by Lucid Edited by K Engels
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
- 2 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
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
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
Tilted Kilt's Black & Blue
Shadows of a thousand years rise again unseen,
Voices whisper in the trees, “Tonight is Halloween!”
The countdown has begun to the ‘all-hallows’ night of tricks, treats and doorbells. Spooky fall decor is popping up all over the neighborhood and we can’t think of a better way to celebrate the coming night of little costumed ghouls and goblins than sipping on a pumpkin spice cocktail.
Jura Jack-o-Lantern Cocktail
Combine the following ingredients in a cocktail shaker
- 2oz Jura
- ¾ oz lemon
- ¾ oz pumpkin spiced dem syrup
- 1 dash angostura
- 1 whole egg white
Pour into a coupe glass and garnish with sprinkled pumpkin spice