It was a fun week. The Oscars were on Sunday and leap day gave us an extra day to drink this year.  Here are a few news items from this past week:

  • High Tech Cocktails: Looking beyond shakers and muddlers, the most advanced mixologists are now using unusual tools like sous vide water baths, vacuum pots and even paint-can shakers to expand their repertoires of delicious cocktails.
  • United States Bartender Shingo Gokan is Winner in Second Annual BACARDI® Global Legacy Cocktail Competition
  • White vermouth is causing a stir: vermouth awareness is at its highest level since before Prohibition. Yet with all this vermouth love wafting through the air, a third member of the vermouth family still doesn’t get much attention. Everyone knows dry and sweet vermouths and their many uses. But still a big mystery to most drinkers is the vermouth known as bianco (if it’s Italian) or blanc (if it’s French): “white” vermouth.
  • Where to Drink Smoked Cocktails: One of the most intriguing fads sweeping through the world of craft cocktails is the addition of smoke to list of ordinary bartending ingredients.

Vodka infused gummy bears are like beautiful bearish gems.

Ok, I have a slight obsession with gummy bears.  I know I’m an adult and should probably just put aside my affinity for the wonderful Ursus Gummus (that’s the scientific name for Gummy Bears, I’m pretty sure).  Recently however, a friend of mine jokingly sent an article to me regarding the not-so-funny trend of teenagers sneaking alcohol into school by soaking gummy bears in vodka. Apparently, Anderson Cooper revealed this scandalous phenomenon on his show.  And apparently, we should be worried about our kids…  Lucky for me, I don’t have kids.

That being said, the main take-away I got from the article was, I love gummy bears.  I love vodka.  And now I know I want to combine them.  And so I did.

I’m not going to bother with a recipe here.  Basically, I soaked the gummy bears in vodka for several days.  And the results? Well, they were interesting.  In terms of appearance, they swell slightly and took on a more jelly-like consistency.  They still remained entirely whole which was a relief; I was afraid I’d open my container to find they fully dissolved, but that was not case.  As far as flavor, the gummy bears do absorb a nice amount of vodka.  I think that soaking them for several days was maybe a bit too long.  While they were a mildly fun treat, I couldn’t eat one without making a “cough syrup” face — and I tried many times. I’d be curious how kids eat this in class without doing an alcohol head-shimmy-shake.  These little bears were strong!  My friend even described them as “antiseptic in nature” (which then led us to classify them as a health food item… but that may have been the vodka talking).  In any case, I’m not sure that the gummy bear makes the vodka more palatable as the article would suggest.  In fact, the consensus of my taste testing group was that it really just made the alcohol flavor more pronounced. I wouldn’t call this an entire fail, but not necessarily something I’ll be brewing on a regular basis…

Gummy Bears seem to have a lot vodka storage capacity.

Oh, but wait.  There was a bit of vodka left over in the container that the bears were marinating in… And for me, this was where the magic happened.  Our gummy bear infused vodka was delicious, and even shoot-able (not that we did). The wheels in my head are now turning on ways to make a cocktail with this concoction.  Gummy cosmo perhaps?

As a side note, I recently learned that Pinnacle makes a gummy bear vodka.  I’m not big fan of the crazy flavored vodkas, but this one might be worth investigating.

And as a final note, I feel like I should just say that this is not an endorsement for anyone underage to use this method to sneak vodka into school.  That’s what a good ol’ fashioned flask is for.  No, but seriously… don’t drink, kids.  But thanks for the great idea!

This week the US observed Presidents’ Day, Mardi Gras was celebrated, and Oscar hype was in full force.  Here are some news bits from the week:

  • Wine-based cocktails turning heads – Hunter Valley winemakers may have raised their eyebrows when local bar manager Jamie Walker began using their wines in his cocktails, but he says the concept is taking off.
  • Vodka Boosts Creativity – A study found that men who have had enough vodka cranberries perform better on ‘verbal resourcefulness’ tests. (I knew there was a reason I get such good ideas when I drink!)
  • Tales of the Cocktail 2012 Official Cocktail Competition Announced – The theme will be The Old Fashioned Cocktail. Want to enter? The deadline for all cocktail submissions is March 12th which will then be judged by renowned cocktail experts Robert Hess, Chris McMillan and David Wondrich.
  • Monday was National Cherry Pie Day.  While I don’t like cherry pie very much, there’s always room for a cocktail, so here were some recipes.
  • Wednesday was National Margarita Day.  I do love margaritas.  Why not try our delicious Watermelon Margarita!

Here some cocktail news highlights from this past week:

Check out this video for a great recipe called the the Rising Dragon Martini. It’s a great cocktail to celebrate Chinese New Year and welcome in the Year of the Dragon! It also features some fun bar tending theatrics!

I’ve provided the recipe which is as follows:

Rising Dragon Martini

Ingredients:
½ ounce passion fruit liqueur (such as Alize)
1 ½ ounces vodka
¼ ounce lime juice
1 ounce cranberry juice

Directions:
Add all ingredients over ice in a shaker. Shake and strain into a chilled martini glass. Garnish with a lime wedge.

Kung Hee Fat Choy!

If you’re looking for some last minute gift ideas for that booze loving friend, bar-tending aficionado, or home mixologist on your list, then I offer up some simple suggestions below. I’m avoiding the obvious things like a martini set or bar set and the standard cocktail recipe book. By now, everyone has one.  Or should.  And if they don’t, you can probably stop reading right here and go get one of those things for them.

Books:  As I said, a recipe book is nice, but almost everyone interested in alcohol or bartending has at least one, if not several.  So instead, I suggest gifting something slightly different.


Vintage Cocktails

Laziz Hamani (Photographer)

This fun collection of recipes is more photographic art than cookbook.  Assouline’s Vintage Cocktails explores the lost art of mixing the perfect drink with elegance and simplicity. The vibrant and evocative photos of each drink were taken at the renowned Carlyle Hotel.

Perfect for: the artist/photogpraher-mixer in your life!


Burke’s Complete Cocktail And Tastybite Recipes 1936 Reprint

This is a complete reproduction of the 1936 Burke’s Complete Cocktail and Tastybite Recipes with a new introduction by Ross Bolton. It couldn’t have been said better than in the book itself, “The Art and Etiquette of Mixing, Serving, and Drinking Wines and Liquors.” At the cocktail hour it is more than just the beverage but the experience. This book has the drink recipes that were popular in the bar, as well as how to serve them, the equipment, the food snacks that should accompany them, and drink measurements. In it one will find the 15 most popular cocktails, and “Barney” Burke’s opinion on prohibitionists (of which this book came after their defeat). This nice volume contains over 250 drinks including Between the Sheets, the Honeymoon and Merry Widow (listed right after each other???), a Princeton, the Blood and Sand, a T.N.T. Cocktail, the Fedora, the Yale and a Valedictorian’s Assistant, a few Absinthe drinks, and a White Bear.

Perfect for: The Historian-Mixer in your life.

 Equipment:


ZACK Bolero Hip Flask

I’m a big fan of ZACK’s line of modern bartending tools and accessories (they also make dinnerware, home decor, and more).  This are a lot nicer than the flasks you find in those $9.99 gift areas of variety stores. I think they’re nice enough to leave out on the counter — no need to hide this flask shamefully inside your jacket.

Perfect for: Your hardcore boozer friend or your sophisticated whiskey swigger.

 

 

Two-in-One Citrus Juicer
A few years ago, I received a similar two-in-one citrus juicer from Williams Sonoma, and I have loved it ever since.  Being able to juice both lemons and limes with one, effective tool is great.  Unfortunately, it doesn’t look like Williams Sonoma still carries this particular tool, but I did find a similar one online and I’m sure there are others available at kitchen and home stores.  This tool is a great bartenders friend, and it helps with other non-alcohol related jobs in the kitchen too!

Perfect for: The mixer-kitchen gadget lover in your life.
A Pairing Knife
A good, sturdy pairing knife is an essential bartending tool, perfect for cutting fruit and making garnishes.  You don’t know how many times I’ve been to someone’s house, asked to assist at the bar, and either handed a giant chef’s knife, a steak knife, or even an incredibly dull utility knife to get the job done.  A small, dedicated pairing knife makes all the difference!

knife

Perfect for: Anyone (but not toddlers).

Music:

Music is tricky.  Everyone has specific tastes and there literally hundreds of CDs and boxes sets of “cocktail music.”  I’ve heard a few and find that these are great if you’re doing some sort of themed event based on a era, but can be otherwise fall rather flat. I will say that I do have an affection for Mondo Exotica – it’s a great sort of lounge/tiki sounds that fades well into the background, but again, there are tons of options out there. So rather than thrust my musical tastes on you any further, I’d simply recommend choosing something that you think your recipient would enjoy.  And it doesn’t have to be a cocktail album per se.  Anything that makes great background music (or a great conversation starter) can be a great gift for someone who throws cocktail parties.  You can even attach an album to small cocktail trinket, such as cocktail picks or paper umbrellas to convey the idea that it’s cocktail music.  Have fun with it!

Perfect for: The cocktail party host in your life.

Apps:
Why not give someone an app for this year. There are lots to choose from, and some are actually very useful.  Our top two choices are quite inexpensive and are featured below.  You can easily gift an app through iTunes, so just follow the steps.

Mixologist™ Drink Recipes By Digital Outcrop

 

 

 

8,500+ Drink & Cocktail Recipes Pro By Webworks and Applications

 

And if none of these will work, you can always make a trip to your liquor store and pick up a favorite spirit for a traditionalist or something new for someone adventurous!  And that’s it.  Happy Gift Giving and Cheers!

The holidays are a wonderful excuse to keep your bar equipment in frequent rotation. And now that Thanksgiving is out of the way, it’s time to really get the holiday cocktail arsenal flowing.  This week, I offer up our Ginger Pear Spritzer, which to me, oozes with holiday cheer.  It’s red, for one thing and full of ginger flavor for another.  And Bosc and Comice pears are in season, and Anjous will be here when Winter is in full force, so the additional pear flavor is totally seasonally appropriate.  This can easily be made as a punch/sangria as well, so it’s perfect for large scale entertaining.

Ginger Pear Spritzer

Spritz up your holiday party with a Ginger Pear Spritzer.

Ginger Pear Spritzer
Ingredients:
candied ginger chips, finely minced
1 lemon slice
⅓ cup Merlot
⅓ cup ginger beer
½ ounce pear brandy such as Poire Williams

Directions:
Rim a small Collins glass by running a sliced lemon around the lip to moisten it, and dipping it into the minced candied ginger.  Carefully fill the glass with cubed ice, careful to avoid knocking the ginger off the rim, using tongs if necessary.  Squeeze the lemon slice into the glass.  Add the Merlot, ginger beer and pear brandy and stir very gently to combine.

If making a punch, simply multiply the recipe but the number of servings you wish to create.  I recommend still using ginger rimmed glasses as the flavor melds well when sipped.

Additional Tip: You can also add a sprig of rosemary to create an even more festive look to your cocktail.

Cheers!

Thanksgiving is tomorrow.  As in, the day after today.  I still can’t believe how quickly November is flying by.  I also can’t believe how unseasonably warm it is here; it’s completely affecting my comprehension of Thanksgiving’s temporal proximity.  It’s also affecting my ability to think of appropriate cocktails to serve with tomorrow’s dinner.  75 degrees doesn’t really scream warm apple toddy to me.  So, this week’s cocktail of the week isn’t as Thanksgiving-y as I’d like, but it’s still seasonally inspired.

Those adorable Clementines are making their fall debut, and are a refreshing treat regardless of the weather, and form the base for our cocktail. We top our cocktail with some sparkling cranberry juice, to give our cocktail a little more Thanksgiving credence.  And spiced rum adds a bit of holiday essence with its cinnamon and rosemary aspects.  So stay cool this Thanksgiving and enjoy our Thanksgiving Cuban Screw. (A Cuban Screw is orange juice and rum – hence the name). And if anyone questions the Thanksgiving-ness of this cocktail, just put a bowl of clementines on the dinner table and point at it.

The Thanksgiving Cuban Screw: Gobble it up!

Thanksgiving Cuban Screw
Ingredients:
1 ½ ounces spiced rum
1 ounce Cointreau
2 ounces clementine-orange juice
sparkling cranberry juice

Directions:
Add rum, Cointreau, and clementine juice to a shaker filled with ice. Shake and strain into a martini glass.  Top with sparkling cranberry juice and garnish with an orange (Clementine) twist and a cranberry.

Alternatively, you can stir the first three ingredients with ice in a tumbler or highball glass, and top with sparking cranberry juice.

Happy Thanksgiving!

Just a few interesting tidbits this week:

  • Classic cocktails are making a comeback – According to Nation’s Restaurant News, spirit sales were expected to be up slightly this year, particularly in such categories as high-end gins and bourbons and in what the trade journal called “retro cocktails.” Whether it’s a Sidecar, a Sazerac, a Manhattan or a Monkey Gland, classic cocktails have made a comeback.
  • Twilight-Inspired Cocktails: Get the Recipes – Jumping on the Twilight bandwagon! People magazine provides a set of cocktails inspired by the Twilight film series, just in time for the release of Breaking Dawn Part One.

So drinkify.org has been making its rounds on the blogosphere and twittersphere.  If you haven’t already heard of it, it’s an interesting little engine that generates, as the site claims, “the perfect cocktail recipe to accompany any music” with the disclaimer that it may not actually be perfect. I must say, that disclaimer is probably an excellent idea as it tends to apply as the norm, not the exception.

Find the perfect* drink to accompnay your music. (*may not be perfect.)

Regardless of its dubious results, it’s fun to use, and at times does produce some appropriate suggestions.  I’m pretty curious as to what sort of algorithm the site uses to generate its cocktail recipes/suggestions. According to the home page, Drinkify was “created in twenty-four boozy hours by @leyink, @han, and @flaneur at Music Hack Day Boston 2011,” and is “powered by The Echo Nest, Last.fm, and what’s left of our livers.”

At times, the results aren’t really so much recipes or even cocktails. For example, a  “Nine Inch Nails” consists of 1 bottle Jack Daniel’s Tennessee Whiskey and “the Sade” is simply 8 oz. of Hennessy.  Sometimes they don’t even have alcohol –  “the Shiny Toy Guns”: 8 oz. Red Bull served neat and garnish with celery stalk.  And perhaps one of the oddest and seemingly very undrinkable is the Matt Alber: 8 oz. Whiskey, 8 oz. Grenadine, 1 oz. Nordic Mist served in a highball glass garnished with sugar (Seriously? 8 oz. of grenadine? I don’t think my highball glasses would hold the 17 ounces of liquid that make up this drink).  And I’ll let you find out what it suggests for “the Killers” on your own…

But to be fair, here are a couple results I thought seemed apt:

“The Adele”

  • 2 oz. Vodka
  • 2 oz. Coconut milk
  • 1 oz. Honey

Combine in highball glass and serve. Garnish with cucumber.

“The Everything but the Girl”

  • 2 oz. Gin
  • 2 oz. Honey
  • 8 oz. Iced tea

Combine in highball glass and serve. Garnish with sprig of mint.

Anyway, check it and have fun.  Let me know if the site produces any other interesting and worthy cocktail suggestions for you.  And if you can figure out the algorithm, please share! Oh, and here’s my disclaimer – Despite my usual rule of not posting any recipes that I haven’t tried myself, I haven’t tested any of the recipes in this post.

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