Muddle Grapes (Use about 8 or 10; More if you plan to make a few drinks)
1 part simple syrup;
1 or 2 part Double Chocolate Vodka or Rum
Stir
Shake
Serve!
You can make your own simple syrup at home! woohoo
You need a 2:1 ratio of sugar and water. Boil water, then add sugar. Stir until it dissolves. Let the mix cool, then refrigerate! Very simple.
Products Used:
Vodka 360 is a eco-friendly distilled spirit. It was quadruple distilled and five times filtered, placed in a 85% recycled bottle! This particular flavor has sweet white chocolate and rich dark chocolate. Definitely check it out!
If you are more like me, you may prefer a rum choice for this drink. I went with a 10CANE Rum. This great rum uses the first pressing of virgin Trinidadian sugar cane... And I love me some sugar cane! You definitely need to try this out.
Recently, I had the chance to attend the launch of Chambord Flavored Vodka at Whiskey Blue in New Orleans. Great event with food and drinks! I have to say I absolutely enjoyed this Chambord Flavored Vodka, so tasty and definitely great for cocktail recipes. Being the black raspberry lover that I am, I enjoyed this liqueur. It was smooth and just the right everything.
The flavor consists of raspberries and French vodka, with an inclusion from hibiscus flower, vanilla and white chocolate. Doesn't that sound great! The taste is mild and I can definitely taste a hint of the hibiscus and vanilla.
I tried a cocktail that incorporated cotton candy surprisingly. This drink consisted of Chambord, Vodka, soda water, blackberries, cotton candy and lemon! It was a refreshing treat and I think the cotton candy was perfect!
6 pieces of muddled arugula1 block of parmesan cheese
Muddle arugula and Cynar in mixing glass. Build by adding ABSOLUT, fresh lemon, tomato juice, Worcestershire and Tobasco. Roll with ice to mix and serve in a high ball glass. Grate parmesan on top.
So I recently had a chance to visit Luke Restaurant in New Orleans. What a pleasant restaurant, I'm a big fan of Chef John Besh so it was truly a cool place with some yummy eats. I tried out one of their specialty drinks called a St. Charles Streetcar. This great drink consisted of St. Germaine, Pear Vodka, and Champagne. It was wonderful! Although I truly think anything that includes St. Germaine is fantastic.
So I created a cocktail based off of a recipe called "Godmother". This recipe calls for 2 oz. vodka and 1oz. amaretto. I did something a little different. I wanted to take a flavored vodka and try it out. Van Gogh has numerous yummy flavors, but my favorite has to be Dutch Caramel Vodka. It's just the right taste and smooth. I mixed it with Sence a great rose nectar juice. The flavors together give a unique taste, not too sweet. Then I added Amaretto, not too much just enough to give it just the right extra flavor.
Mix the ingredients. Add Ice To Shaker. Shake ingredients with ice for 1.5 minutes. Serve
Sence 101
Sence is a rare European Rose Nectar from Kazanlak rose petals harvest in central Bulgaria. The concentrate is pink rose petals, natural preservative sugar and water. This product Not only can be served alone as a juice, but can be used with spirited beverages of vodka, tequila, cognac, run, gin, sake and champagne.
Sence Recipe
Petrushka
2 ½ oz SENCE Rose Nectar
1 ½ oz Orange flavored vodka
¾ oz Cointreau
Splash of fresh lime juice
Shake with ice and strain into a martini glass. Garnish: fresh lemon twist
I did a spin on the cocktail "Aster", which is a yummy gin cocktail. This cocktail calls for 3 oz. gin, dash of fresh orange juice, dash of fresh lemon juice and orange zest as garnish. I decided to stick with the gin and orange juice, but instead of lemon juice I did a dash of dutch caramel vodka (yes its a bit extreme but not strong). Here goes my recipe!
Stir all the ingredients together. Pour Ice in Shaker. Connect Shake to cup with ingredients and shake for at least 1.5 minutes. Serve
What I love about this recipe is that its simple! Simple yet good. The splash of vodka gave the orange juice a little more flavor, almost like the presence of bitters would.