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Bubbles make everything better @stnick411
There are certain drinks that have several recipes, and this is among the most interesting. The Hot Toddy is a hot whiskey drink. The original recipe calls for whiskey, a bar spoon of sugar and hot water…. that’s it. Not much in here and not much in taste.
When I first got introduced to it. The trend was southern comfort and tea. So that’s what we will go with today, for the masses.
The Hot Toddy
- 1/4 oz Lemon Juice (juice of 1/4 lemon)
- Tablespoon of honey
- 1 oz Liqour of choice (bourbon whisky or southern comfort is standard)
- Fill with Hot tea
That’s the easiest way to make it! Now if you want to get to my bar. I would do it a little differently again! I like to use flamed Grand Marnier some Four Roses Bourbon add a little hot water and lemon twist. And perfection!! I did a little bit on tv today to show it. Click on the link to watch!-Hot Toddy on fox 2 news
I like to make tea in a French Press
I feel as if you get more flavor out if it
Grand Marnier for an orange flavor
There is something about EggNog that I can never place. It’s almost like when you get a shake and you let it sit out for a while and keep stirring it of make sure is softens up and becomes easier to drink through a straw, or at least that’s what I did with mine. But it’s better.. it has more flavor.. and not only flavor it tastes like the holidays!!
Here are two recipes for ya. The first one is more traditional and resembles a custard pie, in shake form! And the best part it’s with whiskey although you can substitute any type of alcohol that you like. Whiskey is the most common. If you really want to try interesting things… use rumplemenitz and 151…. but be careful; this way will be double the amount of alcohol… so drink at home! 🙂
Egg Nog With Bourbon
- 1/3 cup white sugar
- 1 pint whole milk
- 1 cup whole milk
- 3 ounces of bourbon
- Teaspoon of nutmeg
- 4 large chicken eggs (Separate yolks from whites)
- Beat the yolks in high speed till they lighten up. That’s in color and texture
- That is the only sign that the proteins, fat, sauce, water have mixed
- Add 1/3 cup of sugar.
- Little bit at a time. Slowly
- Combine cream and milk and add in
- Combine whiskey
- Put in fridge ass you mix the egg whites
- Mix until you have stiff peaks.
- Now combine both and refrigerate. this can be used for up to 3 days.
For a dairy free option
- 2 cups almond milk
- 2 cups coconut milk
- 1/2 cup of pure maple syrup
- 1 tsp put vanilla extract
- 1 tsp ground cinnamon
- 1 tsp grated nutmeg
The Simple Bartender way we are going to do today on Fox 2 Now is a little different. We are going to make the egg nog and them add some St. Elizabeth Allspice Dram and top with Bacardi 151 and nutmeg and cinnamon!!! As the name would indicate, St. Elizabeth AllSpice Dram, is a allspice flavored liquor. Not to be drank by itself usually. But used and a spice ingredient in cocktails.
The crackling of fire, roasting of marshmallows. It’s one of the only things that I remember and look forward to about camping. Lord knows it wasn’t the spiders or the no showers. It was the marshmallows.
Burnt? Lightly toasted? Just a little warm? How do you like your marshmallows on the camp fire?
This cocktail is created by Josh Laney, at the time he was working at The Pepper Lounge downtown. He realized we were missing a dessert cocktail on our menu. Originally the marshmallow was doused in 151 rum and then lite on fire. Unfortunately it didn’t stay lite for very long. Then I remebered how I read about a Misto can sprayer with 151 rum being used like a blow torch. It was the only way we could get the charred effect and the smell. Oh, the smell of the cooking marshmallow is one thing that always stay with you.
The Pictures were taken by PixelTreePhoto at The Pepper Lounge
The S’mores Martini
- Vanilla vodka – 1.5 oz
- Baileys – .5 oz
- White Creme de Cacao – .5 oz
- 1/2 and 1/2 – .5 oz
- Rimmed with Graham Cracker
- Garnished with a toasted Marshmallow
To Be OR To Find
The Bee’s Knees
I get people all the time that tell me that they don’t like gin. Which I can understand… Most of the time the first interaction with liquor of beer is when you are at 21-23 and you only get the cheap stuff… Trust me, gin is one spirit that you shouldn’t be cheap with. The rail stuff is horrible. Mostly taste like rubbing alchol with some artificial flavoring to it. And in all honestly, it probably is.
But Plymouth gin is Different! And the Bee’s Knees is a cocktail for anyone who doesn’t like gin to start with.
Plymouth Gin is a Gin the is Produced in Plymouth, England. It’s does not have a big Juniper Or Herbal overpowering taste, so it goes well into cocktails and doesn’t take over. It’s my pick for the main ingredient in the classic cocktail The Bee’s Knees. We all should know how honey hand lemon go together. And let’s just say that Gin adds a depth and a spring element to the combination that is to be desired.
The Bee’s Knees
- 2 oz. Gin of your choice. (Clearly I used Plymouth)
- 3/4 oz Lemon Juice
- 3/4 oz Honey Syrup*
- Shake with ice and strain on new ice
(You may just make a batch of it and stir it but I would add a little bit of water to lighten up the tartness. Shaking with ice adds a little dilution to it)
*** Honey Simple Syrup***
Equal parts honey and filtered water. Just makes it easier to combine and mix into cocktails. Lasts around 7 – 10 days.
Last year, a fellow bartender and collaborator, Jason and I were talking about our favorite classic whisky drinks. His was a Manhattan and mine was an Midwestern Old Fashion and we got to thinking – what if we could mix the two together… Now we could have just added vermouth to an Old Fashion, but what’s the fun in that! So we decided that Flamed Grand Marnier would not only add the flavor of orange but also sweeten it up as well.
Trust me when I tell you that it is easly on of the most requested drinks we make. It’s well balanced and the showmanship is really good as well!
Thank you to Theresa Davinroy at Pixel Tree Photo for the great pictures!
Rosemary simple syrup
Rosemary Honey Simple Syrup
February 23, 2016
Rosemary / Honey Simple Syrup – Easy, Tasty, Simple
A whiff of rosemary and I’m teleported back to Colorado.
I had a friend there that would make pork chops with rosemary.
It was the first times I had been introduced to the herb.
It pairs well with food, tea, and cocktails, as long as you are willing to experement and try
With this syrup you can easily add a little bit of extra flavor to your drinks .
I used 3 stalks per cup for this. I brought the water to a boil. turned it to med-low and then added the rosemary. I let it sit for about 30 minutes.
Strain out the Rosemary after you think it is strong enough.
*remember that you are mixing it with other flavors so what might seem strong smelling and tasting right now will be dulled down when you mix it with other things.
Keep the strained rosemary and use for garnish if you choose
I use the same amount of honey that I put in water.
I try to start off with a 1:1 ratio.
give a good stir and then put it in whatever you like to store things in.
I fond this bottles here with a swing top lid at IKEA for less than $4. SO I use them for everything.
This mix is has no alchol in it to keep if from spoiling. put in fridge and use within 7-14 days.
You can always add in some vodka to lenthen the shelf life of this.