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Posted by on Oct 1, 2014 in infused | 0 comments

cinnarum cider

cinnarum cider

Autumn is when we start to crave apple and cinnamon more than other times of the year. Infusing apple cider with mulling spices (e.g., cinnamon, cloves, allspice, and nutmeg) gives it that fall feel that we relish when the weather gets cooler. To make mulled cider, you can either purchase a mulling spice mix (available in most supermarkets and at Penzey’s Spices – my personal preference) or make your own using one of the many recipes available online. You also can use mulling spices in wine to create a cocktail similar to that Christmas classic called wassail. This cinnarum cider is a particularly perfect party cocktail, so ratios are provided to make it easy to mix up any size pitcher. This is a cold cocktail, but if you prefer to serve something warm in a cup, omit the ginger ale and make up the difference with more mulled cider – or more rum! cinnarum cider 1 part dark rum 2-3 parts cold mulled apple cider 2-3 parts cold ginger ale cinnamon sticks...

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Posted by on Jan 6, 2014 in muddled | 0 comments

rosemary – st. germain slinger

rosemary – st. germain slinger

When I visited Copenhagen, Denmark, I fell in love with the flavor of elderflower (my first taste was in Ricola cough drops, and I was hooked). When I realized there was an elderflower liqueur, I knew I had to buy some and start experimenting. I quickly found that it’s great with gin and lemon (together or separately), but I knew it could be even better with a little touch of brightness from a fresh muddled herb. The savory evergreen aroma of rosemary makes it a great winter cocktail ingredient, and a great companion for the beautifully sweet and floral flavor of St. Germain. Because St. Germain is very sweet, the acidic tartness of the fresh lemon juice, as well as the briskness of the gin, both keep this beverage refreshingly balanced. two sprigs rosemary juice from 1/2 a lemon one shot St. Germain two shots of gin one can lemon-lime soda Since it’s easier to juice a half rather than a quarter of a lemon, you might as well make two cocktails....

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Posted by on Dec 16, 2013 in infused | 0 comments

calimocho con canela

calimocho con canela

  The classic calimocho – cheap, red wine and Coke – originated in the Basque region of Spain, where it is popular among young drinkers because of its simplicity and low cost. My semester in Pamplona (which sits just outside of the Basque region) while I was in college afforded me plenty of opportunities to familiarize myself with cheap Spanish red wine, and this concoction definitely makes it more appealing. But could it be elevated to a party-worth cocktail you’d serve your friends? Almost no calimocho recipe will specify the type of red wine, except in a few instances, where it may say “the cheaper the better.” It makes sense that you would not want to use that $70 bottle of fine wine for an application like this. That is not how I would elevate a cocktail whose popularity is a direct result of its low cost and humble contents, and whose primary purpose is to get young Spaniards drunk. But could we give it a little more complexity and sophistication?...

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