Home Bar

Apple-etto Fizz

November 22, 2017 No Comments

INGREDIENTS:
1 whole Honey Crisp apple, core removed*
Egg white separated from 1 large egg
1 oz amaretto
1 oz calvados
1 oz lemon juice
2 oz soda water
4 1-inch ice cubes
apple fan (for garnish)

METHOD:
Place first five ingredients plus ice into a blender and blend on a low setting, gradually increasing speed until the ice has dissolved. Put soda water into a tall glass, then add the blender contents slowly to mix through the soda—done right, a frothy head that rises above the rim of the glass should form. Garnish with an apple fan.

Home Bar, The Alchemist

39 bits of booze lingo every cocktail lover should know

October 27, 2017 No Comments

Your primer for the the lexicon of liquor

istockphoto.com/jacoblund photo

Cocktails have their own vocabulary, a richly evocative lingo that has evolved over the years from the barkeeps who sling the drinks, the customers who swill ’em and the scribes who take note of it all.

Here are some of the most useful expressions to know.

Home Bar, The Alchemist

Drink in some education with fall’s best cocktail books

September 8, 2017 No Comments

School days, school days, dear old golden rule days – nope, don’t miss ’em.

But there’s still something about September that makes you want to learn something new. It’s even better if that something new has a boozy kick to it. So why not pick up one of the season’s new cocktail books and drink in some liquid education? Start with these spirited volumes.

Home Bar, Recipes

Peach Bellini

July 14, 2017 No Comments

INGREDIENTS:
1 oz peach liqueur
1 oz prosecco
1 fresh pitted peach (leave skin on for added colour and texture)
OR 3 oz white peach puree
2 cups of cubed ice

METHOD:
Add all ingredients to a blender, leaving the cubed ice until last. Put the lid on and blend on the lowest setting. Slowly increase the speed until the desired texture is reached. Pour into coupe glasses. Garnish with fresh mint and peach slices. Serves 2.

Home Bar, Recipes

Ramos Gin Fizz

July 14, 2017 No Comments

INGREDIENTS:
4 oz London dry gin
1 oz simple syrup*
0.5 oz freshly squeezed lemon juice
0.5 oz freshly squeezed lime juice
2 oz heavy cream
1 tsp orange flower water
2 oz club soda
1 oz liquid egg white (white of one large egg)
1 cup of cubed ice

METHOD:
Add all ingredients to a blender, leaving the cubed ice until last. Put the lid on and blend on the lowest setting. Slowly increase the speed until the ice has melted and cocktail has become light and frothy. Pour into Highball glasses. Garnish with grated nutmeg and perhaps an umbrella. Serves 2.

Home Bar, Recipes

Blood Orange Negroni

July 14, 2017 No Comments

INGREDIENTS:
1 oz London dry gin
1 oz Campari
1 oz sweet vermouth
3 oz freshly squeezed blood orange
2 cups of cubed ice

METHOD:
Add all ingredients to a blender, leaving the cubed ice until last. Put the lid on and blend on the lowest setting. Slowly increase the speed until the desired texture is reached. Pour into double Old Fashioned glasses. Garnish with a fresh rosemary and a straw, or maybe even a spoon. Serves 2.

Home Bar, Recipes

Hemingway Daiquiri

July 14, 2017 No Comments

INGREDIENTS:
4 oz light cuban rum
1 oz maraschino liqueur
1.5 oz freshly squeezed ruby red grapefruit juice
1.5 oz freshly squeezed lime juice
0.5 oz simple syrup*
2 cups of cubed ice

METHOD:
Add all ingredients to a blender, leaving the cubed ice until last. Put the lid on and blend on the lowest setting. Slowly increase the speed until the desired texture is reached. Pour into Martini glasses. Garnish with fresh mint and a grapefruit wedge. Serves 2.

Home Bar, Recipes, The Alchemist

Rainier Cherry & Kirsch Preserves

July 14, 2017 No Comments

Use these preserved cherries to garnish a wide range of cocktails, such as the Negroni. Recipe from The Preservatory by Lee Murphy (Appetite by Random House). Note that you will have to start this a day ahead.

Home Bar, The Alchemist

Summer herbs and preserves make a splash in cocktails

July 14, 2017 No Comments

Rainier Cherry & Kirsch preserves from the Preservatory cookbook by Lee Murphy (Appetite by Random House). Photograph By APPETITE BY RANDOM HOUSE

Right now our gardens and markets are bursting with seasonal produce that we just can’t wait to transform into cocktails. But don’t you wish you could enjoy those garden-fresh flavours year round?

Home Bar

Return to blender

July 14, 2017 No Comments

The cacophony of spinning blades is usually the sign of an inferior cocktail — but bartenders are now seeing the gadget’s potential

Once a derided device of the past, the blender is slowly finding its way back into cocktail bars around the globe.