Monday mood ✨
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It's here, folks! Today marks the first day of #NegroniWeek.
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🌈✨ It ain’t magic until you drink it…
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By now you are already familiar with the magical attributes of the Butterfly Pea Flower. While generally tasteless, the flowers are dried and made into tea. When brewed, turn into a dark blue hue - turns out letting it steep in room temperature gin does the same thing. The cool part about it is that anything acidic turns the liquid’s hue from a deep blue into a bright pink-ish purple.
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I had a lot of fun playing around with this one - feel free to get creative and try it for yourself!
Next 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.
Well’p, if y’all have been following along, you know that two of my favorite things are a stiff Boulevardier and coming up with twists on a classic. This one is no different, the herbal notes of Chartreuse with the addition of grapefruit bitters takes the place of Campari in a funky yet delicious variation. Give it a shot.
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I'm always inspired by a couple of you @instagram mixologists to create something a little more fun than the typical bourbon-centric cocktail y’all have been so used to seeing. A couple months ago, local kombucha maker, Jonathan Cox, over at @onelovekombucha invited me and my wife over to their ‘brewery’ to see the process and try a couple of flavors he had been working on. When I tried this hibiscus/ginger variety, I instantly knew it would be great in a bright summer cocktail. Combined with a butterfly pea flower ice sphere (ahem… thanks for the idea @shesmegnificent), here’s my attempt at a kombucha cocktail.
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Thanks to our good friends over at queencitycocktails, we've been doing a bit of tinkering with our @anovaculinary sous vide cooker. On the docket tonight is a homemade sage, ginger, blackberry and black pepper shrub. The sweetness of the berries and demerara balances perfectly with the spiciness of the ginger and black pepper, as well as the tartness of the apple cider vinegar. Check out the recipe below! 👇🏾👇🏾👇🏾
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Psssst... Wanna see a magic trick? Here's a play on a Gin Rickey.
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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? 🍸
Its a classic, but let’s elevate it, shall we? #ad21+
Together with my friends over at empress1908gin, we put together a spin on a traditional last word using Empress Gin with a slight Mezcal rinse it give it a touch of smokiness to compliment the herbaceous qualities of this cocktail. Hope y’all enjoy this one!
Together with my friends at millerhighlife, we’ve created a new cocktail to kick off the season. Combining the #ChampagneOfBeers with the flavors bourbon, maple, cinnamon and lemon to create a fall Radler that is perfect for the season. Give this recipe a try this season and let us know what you think below!
Cheers y’all!
A summer Negroni? This is the Enzoni 🍇
This cocktail was created in the early 2000s and way ahead of its time. Back in those days I was crushing Keystone Lights and Kentucky Gentleman + Diet Cokes… because college. This cocktail is so far removed from that, I think it would be like if a Negroni was a summer drink, this would be the recipe. Make sure to give this one a try, it’s fruity, sweet, bitter and sour. So, so good.
Cheers y’all.
MSG gets a bad rap, but don’t let it scare you from making this 🍸
MSG or Mono-sodium Glutamate has been widely used in cooking for centuries, but did you know it can be naturally derived as well? This compound is found in every day food such as mushrooms, tomatoes, meat and many other vegetables. There’s nothing scary or dangerous about this ingredient, just like anything else… when used in moderation. MSG is important in cooking since it provides that ‘5th’ flavor profile - UMAMI.
“What does umami taste like?” - you (probably)
Umami is the savory or meaty taste of foods. It comes from three compounds that are naturally found in plants and meat: glutamate, inosinate, and guanylate.
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!
At over 100 years old, the classic Aviation Cocktail is something any home bartender should have in their repertoire. Its sexy, sophisticated and elegant… but don’t let it fool you, it’ll kick your a** and take names.
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It’s a cold one tonight, get ready for Toddy szn with this easy recipe.
Together with bladeandbowwhiskey, I’ve created an easy, delicious take on a hot toddy. It combines the warming flavors of bourbon, ginger, honey and lemon and adds some fall spices to the mix - making for a drink that’s sure to warm you up tonight.
Looking for the perfect summer sipper? You can stop scrolling now.
Anyone else here salt their watermelons? No? Well you’re in for a treat, this recipe a call back to one of my favorite flavor combinations of sweet and salty gimlet riff that is incredibly refreshing. Make sure to make this one while its watermelon season. Cheers y’all.
Lets keep this real simple… I created a fresh take on a classic gin and tonic utilizing fresh juices and building layers of both flavors and colors. This one is built in the glass and is very easy to make! Cheers y’all!
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Here’s to my ongoing obsession with trying to make a clear Negroni using new ingredients. This is a cross between a Venetian Spritz (as seen in “Spritz!” by @taliabaiocchi / @lesliepariseau) and a traditional Negroni. Just that slight salinity from the brine really balances this cocktail out. Recipe below!
Anyone else feeling those travel withdrawals? My wife and I honeymooned in Cinque Terre almost five years ago and we are itching to get back so drinking bitter spritzes while staring out into the ocean. For now, I think this will have to do for back porch sipping and enjoying this beautiful weather. Cheers y’all.
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