3 January 2019 Maple White Russian

Maple White Russian

January 3, 2019 By

I just hosted a Christmas dinner for my family in Quebec and as a hostess gift, my uncle got me a bottle of Coureur des Bois. The liqueur is similar to Irish cream, but….it’s maple-flavored! I brought the bottle back home and created a festive drink using the maple cream for New Year’s Eve.

This cocktail can be made using Irish cream if you can’t find the maple version, just add a bit of maple syrup to give it that tasty flavor.

Ingredients:

  • 2 ounces good quality vodka
  • 2 ounces maple cream liqueur (I use Cabot Trail Coureur des Bois) or Irish cream liqueur
  • 2 ounces milk or light cream
  • 1 ounce maple syrup (if using Irish cream liqueur)
  • Piece of milk chocolate for grating, optional
  • Maple lollipop, optional (I bought these on Amazon)

Directions:

  1. Place ice, vodka, maple cream liqueur, milk/cream and maple syrup (if using) into a cocktail shaker and shake hard for about 15 seconds to ensure the liquids are very cold.
  2. Strain the cocktail into a glass filled with ice.
  3. Using a microplane or small grater, shave some of the chocolate over the drink, if using.
  4. Serve with maple lollipop, if using.

Makes one cocktail.

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16 July 2018 Watermelon and Basil Margarita

Watermelon and Basil Margarita

July 16, 2018 By

Watermelon and Basil Margarita anyone? Why yes! Once again, I have a ton of basil in my garden that I’m trying to be creative is using. I just hosted a party so decided to use basil in a signature cocktail. I try to always do a signature cocktail to greet my guests with, I just think it’s festive and sets the tone for the evening.

This tasty margarita features watermelon juice which I had fun making in my blender using fresh watermelon right from the farm. I made basil-infused simple syrup to add additional basil flavor – very good thing. I keep the simple syrup in a container with a tight lid in the fridge for a couple weeks.

Since I didn’t want to have to make individual cocktails during my party, I made a pitcher of margarita that I just poured over ice. I used, 4 cups watermelon juice, 3 cups tequila, 2 cups lime juice and a cup of simple syrup.

Basil Simple Syrup Ingredients:

  • 1 cup sugar
  • 1 cup water
  • ½ cup fresh basil leaves

Cocktail Ingredients:

  • 1 Tbsp. each granulated sugar and salt
  • 1 ½ ounces of tequila (any blanco is fine, I used Patron)
  • 1 ounce of fresh lime juice
  • 2 ounces of watermelon juice (place watermelon chunks in a blender and puree until mostly smooth, then pass the puree through a fine sieve to only be left with juice)
  • ½ ounce basil simple syrup
  • 1 cup of ice
  • Basil leaves and slices of limes for garnish (optional)

Basil Simple Syrup

Basil Simple Syrup Directions:

  1. Combine sugar, water and basil leaves in a small sauce pan over medium-high heat.
  2. Bring the mixture to a simmer and cook for about 2 minutes, until sugar is dissolved.
  3. Cool the simple syrup then strain into a jar, cover and refrigerate. Discard the basil leaves.

Cocktail Directions:

  1. Combine the sugar and salt on a small plate. Rub a piece of lime on the rim of a glass then dip the wet rim in the sugar/salt mixture.
  2. To a cocktail shaker, add the tequila, lime juice, watermelon juice, basil simple syrup, and ice. Shake the mixture then pour it into the glass with the sugar and salt rim.
  3. Garnish with a basil leaf and a slice of lime (optional).

Makes one cocktail.

Cheers, Veronique

 

Inspired by this recipe.

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19 June 2018 Cognac Cocktails to Rock Summer

Cognac Cocktails to Rock Summer

June 19, 2018 By

I love serving signature cocktails when guests come to my parties. During the summer months, I’m always looking for new drink ideas that aren’t being served everywhere, so when the fine folks at Bureau National Interprofessionnel du Cognac shared some interesting facts about the region and the spirit, along with cocktail recipes, I was thrilled.

About Cognac

The Cognac region is situated in southwestern France, about 75 miles north of Bordeaux. The region known for its  maritime climate and chalky soils, has been producing spirits since the 16th century, when the Dutch  introduced the process of distillation — which the French improved by the creation of the double distillation method. 

82.6 million bottles of Cognac were exported to the USA in 2017, making the United States Cognac’s largest export market.

Here are 3 Cognac Cocktails to Rock Summer:

Corny Alexander
Photo by: Stacie Grissom

CORNY ALEXANDER (Recipe by: Stacie Grissom)

Ingredients: 

  • 5 oz Cognac V.S.
  • 5 oz simple syrup
  • .75 oz lime juice
  • Handful of fresh sweet corn kernels cut off the cob (about 1/4 cup)
  • Basil for muddling and garnish

Directions:

  1. Blend the Cognac and corn together and strain through a fine mesh strainer into a cocktail shaker- tip: use the back of a spoon to push all the liquid out of the corn solids.
  2. Add simple syrup, lime juice, and basil to the shaker and muddle the basil.
  3. Shake with ice.
  4. Strain and serve in a coupe glass.
  5. Garnish with corn husk curl, corn kernels and a sprig of basil.

Casino Collins
Photo by: Jorge Gera

CASINO COLLINS (Recipe by: Bridget Albert, SGWS National Director of Education Beam Suntory)

Ingredients:   

  • 75 oz Cognac V.S.O.P.
  • .5 oz fresh lemon juice
  • .5 oz simple syrup
  • 4 oz Prosecco
  • .25 oz of Absinthe Float MetHOd

Directions: 

  1. Combine Cognac, fresh lemon juice and simple syrup in a Collins glass, add ice.
  2. Top with Prosecco.
  3. Add Absinthe.
  4. Garnish with a lemon twist.

Sur La Charante
Photo By: Geert Teuwen

SUR LA CHARENTE (Recipe by: Ezra Star, General Manager Drink, Boston)

Ingredients:

  • 5 oz Cognac V.S.O.P.
  • .5 oz lemon juice
  • .5 oz Amaro Montenegro
  • .5 cinnamon syrup
  • 2 dashes Angostura

Directions:  Shake the ingredients with ice and strain into a chilled coupe.

Cheers,

Veronique

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7 April 2018 Cognac Cocktails for Spring

Cognac Cocktails for Spring

April 7, 2018 By

It’s spring yet it still feels like winter for many of us. I love Cognac cocktails and pleased to have an opportunity to share spring-minded cocktails featuring this warm and cozy spirit.

Ophelia’s Drift, which uses chamomile tea, pineapple syrup and ginger liquor to enhance cognac’s layers of flavors, is a refreshing punch that can brighten any rainy day. Experiment with spring’s bounty to make a cognac cocktail that celebrates the season with the Rhubarb Daisy. And with the Kentucky Derby just around the corner, the Antebellum Mint Julep is a tried-and-true cognac cocktail to get you through the race.

No matter the reason, there is a cognac cocktail to get you through the changes of this season.

Antebellum Mint Julep

Recipe published in Saveur, 2011.

Antebellum Mint Julep

Antebellum Mint Julep. Photo by Jason Plummer

  • ¼ ounce simple syrup
  • 1 Tbsp. water
  • 6 mint leaves, plus 2 sprigs for garnish
  • 2 oz. VSOP cognac
  • 2-3 dashes Angostura Biters (optional)

Directions:

Add simple syrup and 1 tbsp. water in a highball glass or silver julep cup. Add mint leaves; gently crush with a spoon or muddler. Fill glass 3/4 full with cracked ice and pour in cognac; stir until chilled, about 15 seconds. Fill glass with more ice; garnish with mint sprigs and two straws. (Optional) Add 2-3 dashes angostura biters.

Ophelia’s Drift

Ophelia’s Drift

Ophelia’s Drift. Photo by komich.com

Recipe Credit: Kellie Thorn, Beverage Director, Empire State South, Atlanta

  • 2 ounce VS Cognac
  • .25 ounce Barrows Ginger Liqueur
  • .25 ounce Strongly chamomile tea
  • .25 ounce pineapple syrup
  • .5 ounce lemon juice
  • Dry sparkling wine
  • Simple syrup, to taste

Directions: Shake all ingredients except sparkling wine with ice. Straining over ice in a chilled rocks glass. Top with sparkling wine. Garnish with flowers and a lemon wheel. 

Rhubarb Daisy

Rhubarb Daisy

Rhubarb Daisy. Photo by Stacie Grissom

Recipe Credit: Stacie Grissom

  • 5 ounce VS cognac
  • 1 ounce chilled Rooibos tea
  • .75 ounce rhubarb simple syrup
  • .75 ounce fresh lemon juice
  • Edible flower and rhubarb ribbon for garnish

Directions:

Add cognac, rooibos tea, rhubarb simple syrup, and lemon juice to an ice-filled shaker. Shake, strain, and serve in an ice-filled Collins glass. Garnish with a flower and a rhubarb ribbon. (Tip: use a vegetable peeler to get beautiful, uniform rhubarb ribbons!)

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20 February 2018 The Shannon Rose Olympics Cocktail Until Feb 25

The Shannon Rose Olympics Cocktail Until Feb 25

February 20, 2018 By

The Clifton and Ramsey locations of The Shannon Rose Irish Pub are promoting festive and fun Olympics-worthy drink features through February 25. These include the Red, White & Mule, which puts a patriotic spin on the classic mule thanks to Stateside Urbancraft Vodka – handcrafted in Philadelphia – and muddled strawberries and mint syrup.

Red, White & Mule

Makes 1 cocktail

Ingredients:

  • 2 Strawberries
  • .25 oz. Mint Syrup
  • 1.5 oz. Stateside Vodka
  • 2 oz. Goslings Ginger Beer

Preparation:

  1. Muddle strawberries and mint syrup in a shaker.
  2. Add ice and vodka.
  3. Top with ginger beer.
  4. Mix all ingredients in and pour into a mule mug.
  5. Garnish with a strawberry. Enjoy!

http://theshannonrose.com

Cheers,

Veronique

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11 January 2018 Easy Maple Old Fashioned

Easy Maple Old Fashioned

January 11, 2018 By

Maple Old FashionedAt every party I host, I come up with a signature cocktail. I just find that super fun and it sets the mood for the rest of the evening. Being from Quebec originally, I’m predictably a big fan of maple syrup and love to incorporate it in cocktails because of its lack of sugar crystals and its….well, syrupy texture.

It’s winter here in New Jersey so the perfect drink for me includes Bourbon. With the Bourbon, I included my beloved maple syrup and some fantastic blood orange bitters – WOW! No worries if you can’t find blood orange bitters, any old bitters will work….I just loved the taste of them in this drink.

Ingredients:

  • 2 ounces bourbon (I used Bulleit)
  • ¾ ounce maple syrup (I like grade B for its extra flavor, but any kind is fine)
  • 4 dashes blood orange bitters
  • Orange peel for garnish

Directions:

  1. Add a large ice cube to a rocks glass.
  2. Pour the bourbon, maple syrup and bitters over the ice and stir until chilled and maple syrup is fully dissolved into the bourbon.
  3. Garnish with an orange peel.

 

Drink inspired by this recipe.

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27 October 2017 Fall Cocktails Recipes by Top NJ Mixologists

Fall Cocktails Recipes by Top NJ Mixologists

October 27, 2017 By

Liven up Halloween bashes and autumn get-togethers with handcrafted drinks featuring pumpkins, apples + seasonal spices.

The Velvet Vampire Courtesy of Kelly Fell – The Duke and Elephant Food + Spirits

  • 2 oz Old Overholt Rye
  • 2 tsp St. Germain
  • 1 1/2 oz pumpkin juice
  • 1 tsp house made hibiscus juice (infused with lemon and orange)
  • 1/2 oz fresh lime juice
  • 1/2 oz simple syrup
  • 1/2 oz ginger juice

Combine all ingredients in shaker with ice. Shake. Serve in chilled glass with ice.

 

The Autumn Leaves Courtesy of Francis Schott – Stage Left Steak

  • 2 oz Jack Daniels Single Barrel whiskey
  • 1/2 oz St. Elizabeth allspice dram
  • 1/2 oz fresh lemon juice
  • 1/2 oz honey syrup
  • 1/4 oz cinnamon syrup
  • grated cinnamon and nutmeg, for garnish

Combine ingredients in a mixing glass and shake with ice. Strain to a rocks glass over ice (or a single large ice ball or cube). Garnish with grated cinnamon and nutmeg.

Smashing Pumpkin Martini Courtesy of Caitlyn Ritz – Ho-Ho-Kus Inn & Tavern

 

  • 2 tsp pumpkin puree (recipe below)
  • 3/4 oz Nocello liqueur
  • 2 oz vanilla vodka
  • cinnamon sugar rim
  • cinnamon stick for garnish

Add pumpkin puree, Nocello liqueur and vanilla vodka to a cocktail shaker. Add ice and shake. In a small bowl, mix cinnamon with granulated sugar and place on a plate, wet the rim of the glass with any citrus slice available (or simply water). Pour shaker contents into martini glass. Garnish with cinnamon stick.

Homemade Sugar Pumpkin Puree

Slice off stem and top of sugar pumpkin. Place on cutting board sliced side down and cut in half. Scoop out insides and discard. Brush with olive oil and place on a lined cookie sheet. Bake at 350 degrees for 40 minutes until soft. When done, take off skin and reserve flesh in a bowl. Sprinkle 1 teaspoon of pumpkin pie spice over pumpkin flesh. Puree with a stick blender or food processor. Will keep for 2 days or place in ice cube trays and freeze for up to 6 months.

Stone Fence Courtesy of Nancy Laird – Restaurant Serenade

  • 2 oz Maker’s Mark bourbon
  • 5 oz fresh apple cider
  • 1/2 oz fresh lemon juice
  • 3 dashes simple syrup

Build in rocks glass filled with ice. Garnish with apple slice and bourbon cherries.

Happy autumn!

Veronique

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3 June 2017 Pink Prosecco Lemonade

Pink Prosecco Lemonade

June 3, 2017 By

There’s nothing like a refreshing glass of lemonade on a warm day. August in New York City serves up a bubbly version using a delightful prosecco. The perfect pairing to brunch … and simple enough to make at home this summer!

Ingredients:

  • 5 oz Homemade Infused Strawberry Vodka
  • 1 oz Hibiscus Syrup
  • .5 oz Lemon Juice
  • Prosecco
  • Lemon twist, for garnish

Directions:

Combine vodka, lemon juice and hibiscus syrup in a cocktail shaker with ice. Pour into a flute and top off with a splash of prosecco. Garnish with lemon twist.

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1 May 2017 Blueberry & Rosemary Greek Mule

Blueberry & Rosemary Greek Mule

May 1, 2017 By

I’m not one to turn down a Moscow Mule, a drink typically made using ginger beer and Vodka. Last summer, when I was to host a Greek-themed party, I opted to create a Greek Mule, simply replacing the Vodka with Ouzo, the famed licorice-flavored liquor of Greece. The drink was delicious and refreshing and my guests raved about it.

When the fine folks at Wish Farms announced that as part of the Food Wine Conference, they were running a berry-centric cocktail contest, I knew I had to enter with an exclusive drink: Blueberry & Rosemary Greek Mule.

This drink is very simple to make and looks amazing served in copper Mule cups. I use both Ouzo and Vodka instead of just Ouzo to tone down the licorice flavor for those who aren’t fans.

Ingredients

  • ¼ cup fresh Wish Farms blueberries, divided
  • 1 Tbsp. simple syrup
  • 1 Tbsp. fresh lime juice
  • 4 ounces ginger beer
  • 1 ounce good quality Vodka, I’m partial to Tito’s
  • 1 ounce Ouzo
  • Sprig of rosemary for garnish
  • Lime wedge for garnish, optional

Instructions

  1. In a tall glass or canning jar, muddle about 1 tablespoon of fresh blueberries with the simple syrup and the lime juice.
  2. Add the ginger beer, the Vodka and the Ouzo to the muddled berries and stir to combine.
  3. Add ice to a mule cup and the remaining blueberries then pour the drink over the ice.
  4. Garnish with a sprig of rosemary, and with a wedge of lime, if using.

Makes one cocktail.

Cheers,

Veronique

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29 April 2017 Rosé Blood Orange Lemonade

Rosé Blood Orange Lemonade

April 29, 2017 By

I love refreshing cocktails and am always looking for fun, easy-to-make recipes for summer parties. The nice folks at Bridge Lane Wine posted this neat recipe and photo on their Instagram account and agreed to let me share it with you. Blood orange and rosé wine – what’s not to love!?

Ingredients:

  • 3 Tbsp. lemon juice
  • 1 Tbsp. sugar
  • 1 cup water
  • ¼ cup Bridge Lane Rosé
  • ¼ cup blood orange juice
  • Orange slice for garnish

Directions:

  1. Stir together all the ingredients, except the orange slice, and pour into a tall glass then top with crushed ice.
  2. Garnish with orange slice.

Cheers,

Veronique

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