September 4, 2020 – Just because this has been the weirdest year ever, the unofficial end-of-summer celebrations can still go on. Hanging on to traditions is helpful, even if everyone is saying “Cheers!” from six feet away. And trying something new and different keeps life interesting, even if there’s just you and the dog.
We’ve got nine brand new recipes using 13 different spirits plus wine so there’s something for everyone. We open with a Tropical Rum Punch that requires minimal effort and is the perfect cooler for a hot day. We close with one of our favorite products – Café Agave Spiked Cold Brew. If you haven’t tried Café Agave Spiked Cold Brew, put it at the top of your bucket list. This is one you can check off this weekend and there’s satisfaction in crossing things off a list. Coffee and wine doesn’t sound particularly appetizing but prepare to be delighted. No mixing required.
Speaking of wine, Dan Magro’s recipe for Widow’s Peak combining Sauvignon Blanc from Chile, Tequila and Blue Curacao sounds intriguing and it’s oh so pretty.
Check them all out and don’t be intimidated by the call for turbinado and demerara sugars. Mixologists are very…um….particular which is why they are admired and revered like great chefs, and their cocktails are amazing. But you can substitute brown sugar if that’s what you have on hand.
Have a wonderful and safe Labor Day. Cheers!
Tropical Rum Punch
Created by James Kiko, Bar Manager & Event Coordinator at Kona Brewing Co. Koko Pub
12oz Kona Spiked Island Seltzer, Tropical Punch flavor
1.5oz light rum
1.5oz fresh pineapple juice
Method: Combine ingredients in a tall glass filled with ice. Lightly stir and garnish with a pineapple wedge, cherry and cocktail umbrella.
Cocktail handcrafted exclusively for Casillero del Diablo by Dan Magro, mixologist and author of “Suck It Up: Extraordinary Cocktails for Everyday People.”
1 ½ ozs blanco tequila
2 oz Casillero del Diablo Sauvignon Blanc
1 oz lemon juice
1 ½ oz blue curacao
1 oz pineapple juice
Flower to garnish
Method: Combine all ingredients (except garnish) in a shaker filled with ice. Shake vigorously and strain into a coupe glass. Garnish with flower.
Courtesy of Monkey Shoulder Blended Malt Scotch Whisky
1 ½ parts Monkey Shoulder Scotch Whisky
½ part Drambuie
2 parts chamomile tea
¼ part vanilla syrup*
1 dash of orange blossom water
Lemon wedge & mint sprig garnish
Method: Build in highball glass over ice, lightly stir and garnish with a lemon wedge and mint sprig. *To make vanilla syrup boil 1 part water and 1 part sugar until sugar is dissolved. Remove from heat and add one teaspoon of vanilla extract. Store in tightly closed jar in fridge.
Guilty by Association
by Reyka Vodka National Ambassador Trevor Schneider
1.5 parts Reyka Vodka
.75 part Aperol
.75 part lime juice
.25 part turbinado simple syrup
lime slice for garnish
Method: Combine all ingredients in a rocks glass. Serve over crushed ice.
Grilled Apple and Pear Mojito
Courtesy of Sailor Jerry Spiced Rum
3 parts Sailor Jerry Spiced Rum
2 pieces of grilled apple and pear
2 parts fresh lime juice
2 parts simple syrup
10 loose mint leaves
4 parts soda water
Method: Place fruit in a mixing glass and muddle with simple syrup. Add other ingredients, except soda, and shake well. Strain over fresh ice, top with club soda.
Courtesy of Flor de Caña Rum
2 parts Flor de Caña 7 Year Rum
1 part coconut water
0.75 part pineapple juice
0.5 part fresh squeezed orange juice
0.5 part fresh lime juice
0.5 part simple syrup
Method: Pour all ingredients in a tall glass filled with ice. Stir briskly until well chilled. Top with grated nutmeg, garnish with a slice of pineapple.
Cucumber Watermelon Margarita
by Jaime Salas, Milagro Tequila National Ambassador
2 parts Milagro Silver Tequila
1 part fresh lime juice
¾ part agave nectar
4 watermelon chunks
2 slices cucumber
Method: Muddle watermelon and cucumber in a Boston shaker, add remaining ingredients. Shake and strain over fresh ice.
La Conga Blicoti
by Hannah Chamberlain of @SpiritedLA for Cognac Frapin (Daquiri Version)
2 oz Frapin 1270 Cognac
1 oz fresh lime
0.5 oz Giffard Banane du Brésil
0.5 oz demerara syrup
Garnish: banana chips and/or tropical flower.
Method: Shake all ingredients (other than the garnish) and double strain them into a coupe. Garnish.
Café Agave Spiked Cold Brew
Cold brew coffee is a unique blend of gourmet coffee, alcohol, real dairy cream, agave syrup and other natural flavors. It’s a complete cocktail all in one can!
12.5% Alc by Vol
Equivalent to a glass of wine & ½ cup of coffee
100% Arabica, dark roasted cold brew coffee
Available in the 4 top Coffee-House flavors: Espresso Shot (the most coffee forward), Caffe Mocha, Salted Caramel and Vanilla Cinnamon flavors
Method: Serve well chilled or over ice if you prefer.