Oh What A Tea It Is!

As the season of summer draws to a close, I tend to be struck by both the desire to continue to bask in the warm sunshine, and a renewed yearning for chilly fall evenings.  I still love utilizing summer flavors, such as melons and berries, but I also want to begin playing with the cozy, earthy spiced flavors of autumn.  Fortunately, tea is a fabulous, versatile beverage that covers both options. Brewed or steeped, it's great hot or cold, and the amount of varietals and variations are innumerable.

One of my absolute favorites at this time of year is Pumpkin Spiced Tea.  It's versatile, delicious, and, as an added bonus, the place smells amazing every time I brew it!  Recently, I've been experimenting with both hot and cold 'tea-tails' using the pumpkin spiced.  I'm thrilled by the idea that a single pot of any tea, can create fantastic cocktails of both cozy warm, and refreshing iced varieties. Below are two of my newest creations using this autumn inspired option:

September Days

• 1.75 oz Orange Vodka
• 1.25 oz. Basil Ginger Syrup
• 10 oz. Pumpkin Spice Tea (brewed & chilled)
• Fresh Basil Leaves

Sparsely line a tall glass with the Basil Leaves.
Fill glass with Ice.
Pour the Orange Vodka, Basil Ginger Syrup, and Pumpkin Spice Tea into a Shaker with ice and Stir.
Strain into the glass over the ice.

Cozy Night In

• 1.5 oz Bourbon 
• 1 oz Toasted Coriander Spice Syrup
• 8 oz Pumpkin Spice Tea (steeped hot)

Pour Bourbon, Toasted Coriander Spice Syrup, and Pumpkin Spice Tea into a mug. Stir lightly.

I'm looking forward to continuing to play with teas as the base for cocktails.  Chai, Roobios, White tea or Green tea, even good old fashioned Black tea .... the alternatives are innumberable, as are the flavor possibilities.

Happy Cocktailing!

Preparing for a Masterpiece

Recently, a bar I work at issued me a directive that I choose to think of as a challenge. Since I began there, evening business has increased dramatically, and management has decided that, in the interest of providing the swiftest service possible, all specialty cocktails should take no more than two minutes to create when ordered. As a bartender, I completely understood this objective of getting the customer the drink quickly, but as a mixologist, I wanted to ensure that all creations still upheld the highest levels of freshness and creativity.  As I pondered my directive for new cocktail pairings, I thought about something a wise mentor once said to me, "things are only as good as the base level." In the case of cocktails, that means preparation. The creation and pairing of flavors is an art that can take as long or as short of a time as necessary, as long as you intentionally and effectively prepare your ingredients so that, when the time comes to combine them, it appears swift and effortless. Monet didn't just wake up one morning and think, "today I shall paint for the first time and create a masterpiece!" He studied and practiced for decades before creating his most seminal works. He put in the preparation so that, when inspired, he could simply paint. 

I usually start my flavor play for cocktails with the non-alcoholic side of the equation. While the play of the flavors within the alcohol component is crucial, to me, if you don't have the optimum combination of fruit, juices, herbs, and spices going in, the drink isn't truly going to hit the mark of what you intend to achieve. I began thinking through the possibilities of purees, syrups, and infused waters for simplicity in the final creation process. Not to say muddling was completely off the table, but it does eat up a bit more time than stirring or shaking. I started with a puree. In this instance, I wanted to create a light, fruity but not too sweet drink, perfect for spring or summer patio sipping. I also wanted the flavors of the fruits to stand alone without the help of additional sugar. In an effort to small batch test, I muddled 2 cubes of honeydew melon in water until it was puree consistency, then added a pinch of coriander to brighten the flavor and add a bit of spice to compliment the cool sweetness of the honeydew. Once I got the amounts correct for the flavor I wanted, I added a splash of soda water to ensure the flavors didn't disappear with the introduction of a thinning component, then, after a couple of flavor tests, decided that raspberry vodka & ginger liqueur would be the optimal combination for my cocktail in this case. And so, The Spring Fling was born!

1 oz. honeydew coriander puree
1.5 oz. raspberry vodka
.5 oz. ginger liqueur
Shake, pour over rocks or crushed ice, and top with a splash of soda water

Syrups are also an area where the combination of flavors can make or break a cocktail. Personally, I'm a fan of approaching syrups much like creating a cooking stock. The sugar is substantially reduced, and the flavors of your other ingredients are allowed to shine through. It takes longer to prepare than simply dissolving sugar in water, but the result is wonderful flavor play that can be used much more creatively. One of my new favorites I created is a rosemary thyme syrup. For this particular woodsy fragrant concoction, I used light brown sugar instead of refined, and reduced the amount to 1/2 pint of sugar per quart of water, then slow simmered it at 200 degrees for about 30 minutes to really let the flavors of the rosemary and thyme come to the forefront. The result is now a location favorite addition that gets requested in everything from basic vodka sodas to martinis. Here's one of my favorite combinations for it:

Flora & Fauna
1.5 oz. orange vodka
1 oz. elderflower liqueur
.5 oz. rosemary thyme syrup
1 slice of fresh lemon
Shake all ingredients, and strain over ice

Water and soda water infusions are an area that, in my opinion, many bars don't utilize to their potential. While it does take time and constant upkeep to ensure enough is on hand for a popular cocktail, the result is a fresh, fantastic flavor that health conscious patrons love. Cucumber lime, strawberry basil, and pineapple orange are some common favorites, but what about cilantro lime, or ginger lemongrass, or jalapeno grapefruit! The possibilities are truly only as limited as your imagination!

Summer Spice Margarita
2 slices of lime
1 slice of lemon
2 slices of orange
1.5 oz. reposado tequila
1 oz. orange liqueur
1 tsp. jalapeno syrup
Shake and pour over rocks
Top with cilantro lime infused soda water

I am actually excited for the new possibilities this challenge brings! While the effort on the backside does require extra thought and planning, the results on the front end will be happy customers with delicious drinks swiftly in hand!

Happy Cocktailing!

A Mule By Any Other Name ....

The cocktail known as the Moscow Mule dates its origins back to the early 1940s.  The deliciousness of this spicy-sweet and citrusy drink appeals to hordes of people from every walk of life.  Over the years, multitudes of variations have been created by bartenders worldwide.  From Spanish Mules that use tequila, to Kentucky and Tennessee Mules that utilize bourbon, to Scottish Mules that (you guessed it!) use scotch, to simple flavor variations via infused vodkas, the varieties of options for this liquor+lime+ginger beer combination are as endless as there are flavor possibilities!

Personally, I love mules.  As a bartender, I enjoy the opportunity to tweak the basic recipe to appeal to the unique, individual tastes of my guests.  No matter whether I use flavored vodka, or employ juice additions, or even change the presentation to a crush-style drink, or, serve it up instead of on the rocks, the combination of flavors in a mule-style cocktail are always sure to please!  Read on for a few of my favorite recipes, and, as always, feel free to add your own twists and share your results!

The Spanish Burro (a fruity, sweet, and spicy version of a spanish mule)
  What You'll Need (tools and ingredients):
- 2 oz. of spicy sweet tequila
- 5 wedges of lime (4 for mixing the drink, 1 for garnish)
- .5 oz. of pineapple juice
- 3 to 4 oz. of ginger beer
- Crushed Ice
- Fresh pineapple (for garnishing)
  Creation Directions:
  Pour the tequila and pineapple juice in a copper mug or frosted pint glass.  Squeeze and drop in 4 lime wedges.  Add crushed ice to the top, and fill with ginger beer.  Garnish with a pineapple chunk and a lime wedge.

The Pearlicious Mule (a holidaylicious twist on the classic)
  What You'll Need (tools and ingredients):
- Shaker set
- Cocktail spoon
- 2 oz. of Pear vodka
- 1 oz. of cinnamon clove syrup*
- 3 slices of lime
- 3 to 4 oz. of ginger beer
- Ice cubes
- Fresh pear (for garnishing)
  Creation Directions:
  Pour the pear vodka and cinnamon clove syrup into a shaker, then squeeze and drop in the limes.  Add ice and shake.  Pour into copper mug or frosted pint glass, add a bit more ice, and fill with ginger beer. Stir until frothy and garnish with a fresh pear slice.
  * To make Cinnamon Clove Syrup, dissolve 1 pint of sugar in 2 pints hot water. Place in a deep saucepan on the stove, add 3 to 4 cinnamon sticks and 1 to 1.5 tablespoons of whole cloves. Bring to a slow boil (tiny bubbles) and simmer for 15 to 20 minutes. Strain into a separate container to cool.

Caribbean Kicker (a cosmopolitan meets caribbean mule cocktail)
  What You'll Need (tools and ingredients):
- Shaker set
- Cocktail spoon
- 1.5 oz. of Coconut rum
- .5 oz of orange liqueur
- Splash of orange juice
- Splash of pineapple juice
- 1 oz. of ginger beer
- 1 circle of lime
- ice cubes (for chilling)
  Creation Directions:
  Pour the rum, orange liqueur, orange juice, and pineapple juice into a shaker with ice and Stir.  Place the lime circle into a martini glass or wide-mouthed wine goblet and strain the cocktail mixture on top of it in the glass. Top with the ginger beer.

If you try out any of my recipes, let me know how it goes and send pics!  If any of my directions confuse, let me know that too ... I'm always happy to help!
Happy Cocktailing!

Clovers and Whiskeys and Leprechauns ... Irish Cocktails for St. Patrick's Day!

Saint Patrick's Day is approaching!  Being part Irish, I feel a special connection with this holiday, not to mention that, as a bartender, I get the opportunity to have all sorts of fun with cocktails and customers alike!  Keeping with all of the beverage fun and frivolity, here are a few twists on the standards that I've tested out and thought I'd share ....

The Redheaded Lass
This one is my twist on the standard Irish Mule.  It's a bit sweet, a bit tart, and the spice of the ginger beer creates a beautiful even out effect with the fruit and whiskey flavors.

• 2 ounces of Irish Whiskey
• 1 ounce of Strawberry Puree (recipe below)
• Fresh Lime
• Ginger Beer

In a pint glass, pour the Irish Whiskey and Strawberry Puree, squeeze and drop in the fresh lime, add ice to the top, pour in the Ginger Beer to fill the glass, then Stir.

Strawberry Puree:
In a blender combine 1 quart of fresh strawberries with 1 1/2 pints of water until liquid


Lucky Clover Cider
I get asked for this cider recipe year round, but it's perfect for the St. Patrick's Day holiday!  It can be served with the whiskey or without it, and I like to garnish it with a green sugar and cinnamon rim, but feel free to get creative with cookies, apples, or rock candy in fun colors and flavors!

• 1 quart of fresh Apple Cider
• 3-4 whole Cinnamon Sticks
• 2 tablespoons of whole Cloves
• 8 ounces of Irish Whiskey

Place the Apple Cider, Cinnamon Sticks, and Cloves in a saucepan on the stove. Heat until you achieve a slow boil, then simmer for 10 to 15 minutes.  Strain into a seperate container to cool.  Add the Irish Whiskey.  Garnish glasses, pour and serve.

Leprechaun Gold

This is my twist on the standard Pot of Gold cocktail.  The rosemary and thyme in the syrup give it a wonderful earthy twist, and the fresh ginger is a sweet spicy kick.

• 1.5 ounces of Irish Whiskey
• 1 ounce of Rosemary Thyme Syrup (recipe below)
• 2 slices of fresh Lemon
• 1 slice of fresh Ginger Root

Muddle the Lemon and Ginger Root in the Rosemary Thyme Syrup, add ice and the Irish Whiskey, then Shake and serve!

Rosemary Thyme Syrup:

• 16 grams of fresh rosemary
• 6 grams of fresh thyme
• 107 grams of light brown sugar
• 4 grams of cinnamon sticks (approximately 1 small stick)
• .08 grams of lemon zest (basically the zest of 1 slice of lemon)
• 882 grams of  hot water

Throw it all in a saucepan, stir to dissolve the sugar, bring to a slow boil, then simmer for 45 minutes to an hour. Strain into a seperate container to cool.

Regardless of whether you're preparing one of these Irish-inspired cocktails, or enjoying a pint of Guinness, Happy Saint Patrick's Day!  Send me pics of your cocktail creations and may the luck of the Irish be with you! 🍀

Happy Cocktailing!!