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Why is this the most important ingredient in a cocktail? #ad21+
You guys know how much of an ice nerd I am (hello #cleariceweek), so together with my friends over at luxieusa we’re going to show you how to elevate your cocktail game by simply using a clear ice sphere. Believe it or not, ice is arguably one of the most important ingredients in a cocktail, so what’s the big deal about clear ice?
It's here, folks! Today marks the first day of #NegroniWeek.
Read MoreNext up on the #NegroniWeek tour of Charleston with our #partners campariusa and imbibe is one of my favorite places in the city... @gin_joint!
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Their Negroni variant called 'The Shaman' figuratively and literally required them to PLAY WITH FIRE 🔥and left the bar patrons ooh-ing and ahh-ing at the process. Mixologist @james_b0lt used a table-top siphon (typically used for coffee) to heat the Campari enough to siphon into the upper chamber filled with a "Tropical Teapot" of various citrus and spices (ingredients below). The resulting infusion was then mixed with a floral vermouth, barrel aged gin and black lemon bitters, making for not only one of the most unique Negronis we've ever seen or tasted, but an amazing visual experience as well. Needless to say, multiple 'Shaman' Negronis were ordered that night.
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To top all of this off, the friendly folks at @gin_joint are supporting @lcfoodbank this week.
Just remember to pace yourself with this one 😏
How’s everyone’s #DryJanuary going? Or are yall still #TeamTinyCocktails?
Which tiny cocktail should I do next? 🍸
What do you know about Grappa?
I’ll be honest, up until a few days ago, I didn’t know much about either, but luckily, together with my friends at hellograppa, we’re here to get to know the spirit a bit better. We’ll be talking about how to taste it neat, but also provide you with an easy you can make it with using Italian ingredients.
So what is Grappa? The Short answer is: A spirit distilled from grape marcs grown exclusively in Italy (Reg. (EU) 787/2019). In fact, Grappa is not distilled from grapes, but from Marcs. There’s so much more to it though. Grappa can be flavored/aromatic and aged/unaged. The aged variety can be aged anywhere from 12 months to 18+ months in oak barrels imparting flavors of vanilla and fruit, while also mellowing the unaged spirit.
The Negroni Sbagliato - now there’s a drink fit for a 🐉 Queen…
What can I say, this cocktail is having its moment in the sun thanks to the @livkatecooke (Alicent Hightower) and emmaziadarcy (Rhaenyra Targaryen) interview for @hbomax and @gameofthrones.
This drink may be going ‘viral’ at the moment but this recipe has been around since 1972 and was created at Bar Basso in Milan by Mirko Stocchetto. I’m not mad about it though, I always said this was my go-to brunch drink and I’d take it over any mimosa any day of the week. Cheers y’all!
When your Negroni is as clear as the ice 🥶🧊
Happy Wednesday y’all! Here is that #BiancoNegroni created with Luxardo’s Bitter Bianco. If you’ve never had it, its has notes of bitter citrus and a bright/fruity finish. It’s the perfect accompaniment to a London dry gin like juniperogin. Hope y’all enjoy this recipe as much as I did. Cheers y’all!
Coffee + Jamaican Rum + #NegroniWeek seems like a winning combo, right?
I’ve been wanting to use this pour over stand from Farmhouse Pottery for a cocktail and just haven’t found the right occasion for it…. UNTIL NOW. If you haven’t had the combo of coffee + Campari, it's a match made in heaven so you gotta try this one out.
#ProTip : if you find this a little too bitter for your taste, add a pinch of salt and thank me later! Cheers y’all.
Consider this your rainy-day cocktail recipe ☔️🥃
A little backstory on this one, I received a unique ingredient from my friends at stgeorgespirits - an Umeshu liqueur. Traditionally Umeshu is created by steeping Japanese plums in shochu and sugar and it produces a fruity, sweet and slightly tart flavor that is just perfect for sipping or in a cocktail. Now, this bottle is discontinued so I’ve been savoring every last drop.
I wanted to make a recipe that would be as unique as the liqueur and had the idea to pair Saint George’s Baller Single Malt with a sweet soy syrup (this is more sweet with a touch of savory from soy), the cocktail is brightened up with a bit of calamansi just to round out the flavors, creating a drink that is a little sweet, fruity, savory with a hint of citrus tartness. I wish I could say this would be easy to recreate as I realize these ingredients are not something very common in one’s pantry, but if you get a chance, try this out one out.
Cheers y’all.
What can I say, I’m a sucker for olive brine in my bittersweet cocktails.
Read MoreI’ve made a couple variations of a white Negroni in the past but this was probably one of my favorites. I created this for an ‘En Blanc’ dinner over and it was crushed in no time. Simple to make and so good for these hot summer nights.
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