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New Year’s Eve Shaken or Stirred Will Be Memorable

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December 16, 2016 – It’s time to start thinking about welcoming 2017 in style in just two weeks and we’ve rounded up some really special cocktails to make your celebration one to remember.

We’re starting out with a cocktail that will set the tone for the year to come – Think positive!  Expect the best!  Golden Hour, a martini that is garnished with edible gold flakes will be your signature drink!   Edible gold flakes are available from Amazon and other sources so get on it.

Anything with gold wins top spot but our second drink is our all time favorite cocktail:  The Old Cuban.  It’s delicious, elegant, light, pretty and has some bubbles.  It transforms any occasion from ordinary to extraordinary.  What could be more perfect.  This is one to keep in your repertoire for any occasion that calls for a celebration.

Six additional recipes follow, all selected for their appropriateness for New Year’s Eve.  For an even broader selection check out our Entertainment page for 24 cocktail recipes to see you through from Thanksgiving to Christmas.  The cocktails are organized into various categories including plenty that have four ingredients or less.

Golden Hour
Created by Edwin Medina, No 8 (New York City)

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Edwin is a bartender in NYC who was inspired to create this cocktail by the taste profile of the below ingredients – in particular elit and the bianco vermouth, which is complemented by maraschino liqueur and a couple dashes of bitters.

2 parts elit Vodka
1 part Contratto Vermouth Bianco
¼ part Luxardo Maraschino liqueur
2 dashes of Angostura bitters
2 dashes of Orange bitters
Absinthe spray
Edible Gold Flake garnish 

Method: Stir all ingredients with ice and strain into a martini glass that has been sprayed with absinthe. Garnish with edible gold flake.

Bacardi Old Cuban

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1 ½ parts Bacardi 8 Años Rum
2/3 part simple syrup
½ part fresh lime juice
6 mint leaves
2 dashes Angostura bitters
2 parts Martini & Rossi Prosecco

Method: In a cocktail shaker, combine mint leaves, lime juice and simple syrup; gently muddle the mixture. Next, pour in the Bacardi 8 Años rum, Angostura bitters and ice. Place the lid on the shaker and shake well. Strain the mix into a coupe glass and top up with prosecco. Garnish with mint leaves and serve.

Clean Slate
Created by Leo Robitschek and served at The NoMad (NYC)

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Leo is the beverage director at the NoMad, where he helped set the standard for modern mixology in NYC.

Two Servings

3/4 oz. Campari
3/4 oz. lemon Juice
3/4 oz. cinnamon syrup
1 oz. Amontillado Sherry
3 oz. Champagne or sparkling wine
3/4 oz. of water for dilution

Method:  Build all ingredients outside of Champagne in a mixing glass to combine, then funnel into cocktail bottle and chill. Slowly top with Champagne before serving and drop in a lemon twist.
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To make for a crowd, simply multiply components by six and serve in your six individual bottles, or pour into a decorative punch bowl or pitcher.

EXIMO Noir

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1 ½ parts Facundo EXIMO Rum
¼ part cold brew coffee syrup
¼part Amaro Montenegro
¼ part Combier orange liqueur
Orange peel for garnish

Method: To make the cold brew coffee syrup, combine equal parts cold brew coffee and Demerara sugar. In a mixing glass, stir all the ingredients with plenty of ice. Strain contents into a coupe glass. Garnish with an orange peel.

Cakewalk
Created by Pam Wiznitzer, Seamstress

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Two servings

1 ½ oz. Campari
1 ½ oz. Vanilla Syrup
1 oz. Strawberry Puree
1 ½ oz. Lemon Juice
3 oz. Cognac
4 dashes Orange Bitters

Method:  Build ingredients in a shaker with ice and shake generously. Funnel into cocktail bottle and enjoy with a side of Panettone!

Clara and the Prince

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Named for the characters in the Nutcracker

1 ½ parts Havana Club Añejo Blanco
2 parts Cranberry Juice
½ parts Hazelnut Syrup
½ parts fresh Lemon Juice
1 part Sparkling Apple Cider (Cold)

Method: Excluding the Cider, combine all other ingredients in a cocktail shaker with plenty of Ice. Shake vigorously. Add Cider to a serving glass with fresh ice. Pour and strain cocktail into glass. Garnish with a slice of dehydrated Apple or an apple wedge.

The 8th Day

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Can be served hot or cold

1 ½ parts HAVANA CLUB Añejo Clásico
3 parts Chai Tea
1 ¾ parts coconut milk
1 part simple syrup or 1tbs white sugar

Method:

Hot: Prepare Chai Tea. While the tea steeps, warm coconut milk over medium heat, do not boil. Combine ingredients in a high temperature resistant mixing glass, adding rum last and stir. Serve in an Irish Coffee Cup or preferred glass coffee cup, and garnish with a cinnamon stick.

Cold: Prepare Chai tea, removing tea bag after steeping, and allow to cool.  Combine ingredients in a cocktail shaker with crushed ice. Shake vigorously. Pour ingredients into an empty, chilled rocks glass. Garnish with grated cinnamon or toasted coconut shavings.

Spiced Plum Punch

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1 bottle of elit vodka
1 bottle of sparkling wine
1 cup of lemon juice
1 cup spiced plum simple syrup or to taste
1 cup of mixed pitted and whole plums
4 sprigs of rosemary
2 lemons sliced
1 bag of ice

Method:  1. Add lemon slices, ½ of the plums, and the rosemary to the punch dispenser.  Add elit, sparkling wine, lemon juice, and spiced plum simple syrup to the punch dispenser.  Add ice. Stir mixture then add the rest of the plum.

Garnish: Lemon slices and pitted plums
Yields: 15 servings (depending on glass)

Recipe and method for spiced plum simple syrup:
Combine in a small pan 1 cup of sugar, 1 cup of water, ½ cup pitted plums,
1 teaspoon of cloves, 1 teaspoon of allspice and 4 cinnamon sticks.  Bring to a boil until the sugar is dissolved then strain the mixture.

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