Archive for perfect holiday drink

Old-Time Whiskey Punch

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , on June 18, 2014 by cocktailvultures

OTWPOld-Time Whiskey Punch

This is an easy way to get a large party started; the only prep work is the homemade ginger syrup which can be made days in advance. It’s also simple to cut this recipe in half for a more intimate group of happy holiday drinkers. A few floating pineapple slices and a ton of mint would make a nice presentation.

To a large punch bowl, add:

6 cups (or a large block) of ice
2 750 ml bottles of Seagram’s Seven American whiskey
2 cups homemade ginger syrup
64 ounces orange-pineapple juice
2 liters of club soda or plain seltzer

Stir thoroughly and anticipate frolicking!

Always drink responsibly; always drink well.

Homemade Ginger Syrup

Take a generous “hand” of unpeeled fresh ginger and chop it thoroughly — alternately, hack it up and throw it in a food processor. Measure the result and add it to a saucepan along with 1.5 times the same amount of water (for example: if you wind up with 1 cup of ginger, use 1.5 cups of water). Bring to a boil then simmer for 30 minutes.

Let cool for a minute or two, then strain and measure the remaining water (I strain mine into a large heat-worthy measuring bowl). Add an equal amount of sugar (1 cup water gets 1 cup sugar) to the warm ginger-water and keep stirring until all the sugar is dissolved. If you’re not going to use it right away, add a jot of white rum or vodka as a preservative and refrigerate. Keeps for about a week.

(Quickie-Cheat: substitute ginger ale
for the club soda in the cocktail above and leave out the ginger syrup.)

End of the Rainbow

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , , on March 14, 2014 by cocktailvultures

end of rainbow copyEnd of the Rainbow

St. Paddy’s Day arrives just as Winter is loosening its grasp, and having survived it, we all look toward Spring, thinking a little luck may be in order. Here’s a gilded cocktail to raise in celebration; even if we didn’t get the whole pot of gold, at least we’ve got each other.

To an iced shaker, add:

3 ounces Irish whiskey (we prefer Bushmills – http://www.bushmills.com)
1/2 ounce Goldschläger
1 1/2 ounces freshly-squeezed grapefruit juice
1 dash Angostura bitters
Pinch edible gold powder

Shake vigorously and strain into a cocktail glass. Garnish with another pinch of edible gold powder on the surface of the drink.

Slàinte!

Always drink responsibly; always drink well.

Persephone’s Bouquet

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , , , , on February 14, 2014 by cocktailvultures

blood copyPersephone’s Bouquet

The Queen of the Underworld and the abducted bride of Hades, Persephone has had a lot of cocktails named for her. After all, this goddess not only represents Spring and rebirth, but she famously made the trip up from Hell while munching on a pomegranate. What cocktail creator doesn’t love a myth that starts with an ingredient?

We wanted to make a drink for Persephone that included her favorite fruit, along with fragrant jasmine and ripe blood oranges. It’s a bouquet worthy of honoring her return to the Earth, as a long winter gives way again to sweet fecundity.

To an iced shaker, add:

2 ounces Pomegranate juice
2 ounces freshly-squeezed Blood Orange juice
2.5 ounces Vodka
1 ounce Jasmine Syrup *

Shake vigorously and strain into a chilled cocktail glass. We think this cocktail’s brilliant color requires no garnish, but if you’d like to add a sliver of blood orange peel, it would give us no pain.

Always drink responsibly; always drink well.

* Jasmine Syrup:
Brew jasmine tea and add an equal amount of sugar. Stir until sugar is dissolved. Store in refrigerator for up to one week.

Gin Dilettante

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , , , on January 26, 2014 by cocktailvultures

dilletante copy 2Gin Dilettante
Vegetal and Refreshing, Crisp and Bright, perfectly blends with the more herbal and floral gins. We chose Hendricks for this drink. Sometimes the fresh ingredients in your kitchen just cry out to be made into a cocktail. Who are we to deny them?

To an empty shaker, add:

3-4 slices of cucumber
Sprig of dill leaves
1/2 ounce freshly-squeezed lime juice
1/2 ounce simple syrup

Muddle well. Add ice, then 2 ounces of Hendricks gin. Shake vigorously and strain into a chilled cocktail glass. Garnish with fresh dill.

Always drink responsibly; always drink well.

Fuzzy Wuzzy

Posted in Booze News and Events, Classic Cocktails, Girl Drink Drunk, What I'm Mixing with tags , , , , , , , , , , , , , , on January 13, 2014 by cocktailvultures

fwFuzzy Wuzzy

One evening in the lab, the Vultures were discussing trendy drinks of the past and just tossing some names around. When we got to the Fuzzy Navel, silence reigned and then one of us said:

“That was a damned good drink. Let’s make one now.”

There are a lot of products available lately with fake flavoring and hideous colors and your Vultures are happy to rake them over the coals. But peach schnapps and peach liqueur have always been reliable, inexpensive ingredients. Peach is one of those flavors that remains bright and fresh-tasting even when some artificiality is involved. Enjoy your peachy cocktails in their many variations, and try this pretty new one we’ve created for you.

To an iced shaker, add:

2 ounces vodka
3/4 ounce cranberry syrup
1 ounce freshly-squeezed orange juice
1/2 ounce peach schnapps or liqueur (our favorite: https://www.stirrings.com/real-products/liqueurs/peach)

Shake vigorously and pour unstrained into glass. Garnish with orange wedge and add a straw.

Cranberry Syrup

To a saucepan, add:

2 cups fresh cranberries
3/4 to 1 cup light brown sugar
Water to cover berries

Keep stirring over medium heat until the cranberries start popping their skins. Remove from heat and let stand to cool. Strain and bottle. Store in refrigerator up to 5 days.

The Ghosts of Manhattan

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , , , on January 8, 2014 by cocktailvultures

IMG_6815Ghosts of Manhattan

What to do with those interesting, un-oaked whiskeys hitting the market? They need taming if their flavors are to be enjoyed and not eliminated with an overabundance of sweet mixers. We took some Coppersea Raw Rye http://www.coppersea.com/blog/ and fashioned it into a dry, transparent Manhattan of sorts — cool and astringent, with an almost papery aftertaste. A couple of cocktail cherries won’t go amiss, as they add a touch of sweetness.

To an iced shaker, add:

2 ounces Coppersea Raw Rye
1 ounce Lillet Blanc
2 dashes lemon bitters

Shake vigorously and strain into a chilled cocktail glass. Garnish with a few cocktail cherries.

Widow Jane’s “Older Fashioned”

Posted in Booze News and Events, Classic Cocktails, Drink It Like a Man, Uncategorized, What I'm Mixing with tags , , , , , , , , , , , , , , , , , , on November 18, 2013 by cocktailvultures

older fashioned insta copy 2Widow Jane’s Older Fashioned

Today’s drinkers and distillers are changing their minds about rye, that very American booze formerly favored by older gentlemen with barroom tans and smelly sweaters. We recently sampled a great new rye with local provenance; Widow Jane Rye (http://widowjane.com/products/) is made with pure water from a limestone mine in nearby Rosendale, NY and distilled and aged in Brooklyn. An “Older Fashioned” seemed the best way to enjoy its smooth, dry flavor.  We call it an “Older” Fashioned due to the rich and robust flavor derived from the Cranberry and Plum compote which gives an elegant depth to the drink, as opposed to the candy counter sweetness of the standard maraschino cherries. This would be a great cocktail to hand around before or after the Big Holiday Dinner.  Cranberries aren’t just for turkey!

In a rocks glass:

Muddle an orange slice with a dash or two of Bitters (we used Whiskey Barrel Aged Bitters)  and a heaping  teaspoon of Cranberry Plum Compote (instructions to follow).

Add 3 ounces Widow Jane Rye. Stir, stir, stir.

Add your desired number of ice cubes. Stir, stir, stir.

Top up with an ounce or so of club soda. Stir, stir, stir.

Test for temperature — it should be very cold — and add a swizzle stick. Another pristine piece of orange peel may be used as garnish.

 

Cranberry Plum Compote

To a saucepan, add:

2 cups fresh cranberries
1/4 cup dried plums or other dried fruit
3/4 to 1 cup light brown sugar
Water to cover berries

Keep stirring over medium heat until the cranberries start popping their skins. Remove from heat and let stand to cool. Store in refrigerator up to 3-5 days.

The Haunted Orchard

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , , , , , , on October 21, 2013 by cocktailvultures

horchard copy 2Haunted Orchard

A flavorful cocktail that combines those seasonal elements — apples and cinnamon — and makes a perfect accompaniment to an evening of ghost stories and crackling logs.  Enjoy your stroll through the Haunted Orchard…

To an iced shaker, add:

2 ounces bourbon
1 ounce Fireball Whisky http://www.fireballwhisky.com
2 ounces apple cider
1/2 ounce freshly-squeezed lemon juice
2 dashes Peychaud’s Bitters

Shake vigorously and strain into a chilled cocktail glass. Garnish with a twisted strip of apple peel.

The Hudson Witch, a Strega based cocktail

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , , , , on October 21, 2013 by cocktailvultures

hudson witch workHudson Witch

Strega, that sweet, herbal liqueur from Italy, was an under-utilized ingredient until the Cocktail Vultures came along. We enjoy it not only for its witchy name and origins, but for the breath of spring meadows it lends to a drink, without the bitterness of other aperitifs and amaros. This is one of the first recipes the Cocktail Vultures concocted together, and so we gave it the name of the mighty river near our homes. It was a hit at a local charity event here in Poughkeepsie, and cast its spell over a hundred costumed revelers.

To an iced shaker, add:

2 ounces bourbon
3/4 ounce Strega
3/4 ounce lime juice
1-2 dashes bitters — we prefer aged, whisky-flavored varieties

Shake vigorously and strain into a chilled cocktail glass.

Garnish with some maraschino cherries speared on a contorted twig from a spooky hollow, or just a nice plastic sword pic.

Voodoo Volcano

Posted in Booze News and Events, Classic Cocktails, Girl Drink Drunk, What I'm Mixing with tags , , , , , , , , , , , , on August 6, 2013 by cocktailvultures

voodoo copy 2VooDoo Volcano Bowl

The original Volcano Bowl was featured at Don the Beachcomber’s — we added a little VooDoo with some Deadhead Rum and a Zombie formulation for an easy pour.

To a large shaker, add:

3 ounces Deadhead rum
3 ounces gold rum
3 ounces silver rum
3 ounces pineapple juice
3 ounces grapefruit juice
3 ounces freshly-squeezed lime juice
1 ounce maple syrup
3 dashes orange bitters
3 dashes allspice dram
A hearty scoop of crushed ice

Shake vigorously and pour unstrained into a volcano bowl filled with ice cubes. Garnish as desired; we enjoy a few pineapple slices and maraschino cherries. Add 151 proof rum to the volcano reservoir and light carefully.

Serves two to four — time to get out the loooooong straws!

Always drink responsibly; always drink well.