Recipes

Punch it up with oleo saccharum

October 30, 2019 No Comments

This ancient ingredient adds zest to your party drinks

Before you start, assemble your ingredients. Dan Toulgoet photo

Holiday entertaining is right around the corner and having a couple of easy, bold and delicious punch recipes on hand will really help set any party off on the right foot. It all starts with oleo saccharum.

Now, you might be wondering: What the heck is oleo saccharum? It is the Latin term for “oil sugar,” an ingredient that will change your home bartending.

Bar Bites, Recipes

Graveyard Flip

October 24, 2019 No Comments

Created by Wyeth Maiers, bar manager at UVA Wine & Cocktail Bar.

Meringue:
• 3 egg whites
• 1 oz crème de cassis

Cocktail:
• 0.75 oz Evan Williams bourbon
• 0.25 oz Fernet Branca
• 2 tsp Laphroaig 10 Year Old single malt whisky
• 0.75 oz lemon juice
• 0.5 oz maple syrup
• 1 dash Angostura bitters
• 1 egg yolk
• Garnish: Grated chocolate, granulated sugar, (optional) brandied cherries

Recipes

Lost Horizon

October 19, 2019 No Comments

Recipe by Gianluigi Bosco, head bartender at MARKET at the Shangri-la Hotel in Vancouver. Lost Horizon, of course, was the book and movie that introduced the world to the magical land of Shangri-la.

• 1.5 oz O5 Time Traveller tea-infused Sons of Vancouver vodka (see note)
• 1 oz semi-clarified fresh orange juice (see note)
• 0.5 oz Citrus Wine (recipe below)
• 0.5 oz Kopan Masala Syrup (recipe below)
• 5 dashes citric acid (available from gourmet shops)
• 1 egg white
• Angostura bitters, for garnish

Recipes

Bitter Berry Babble

October 17, 2019 No Comments

• 1.5 oz blueberry-infused Beefeater Pink (see note)
• 0.5 oz Alvear Medium Sherry
• 1 oz Campari
• 0.75 oz Martini sweet vermouth
• 2 drops saline solution
• 1 lemon zest

Recipes

Myrtille Julep

October 16, 2019 No Comments

• 5 mint leaves
• 5 blueberries
• 2 oz Rémy Martin VSOP Cognac
• 0.5 oz Demerera syrup (see note)

Recipes

Cuban Blues (including a zero-proof version)

October 15, 2019 No Comments

Cuban Blues by Cam Brown can also be made as a zero-proof cocktail. Dan Toulgoet photo

REGULAR VERSION:
• 1.5 oz Havana Club 3 rum
• 0.5 oz Cointreau
• 0.25 oz Green Chartreuse
• 0.75 oz blueberry, banana, basil orgeat (see note)
• 0.75 oz lime juice

ZERO-PROOF VERSION:
• 2 oz Seedlip Grove
• 0.25 oz Seedlip Garden
• 2 dashes non-alcoholic orange bitters
• 2 drops saline solution
• 0.75 oz blueberry, banana, basil orgeat (see note)
• 0.75 oz lime juice

Recipes

Purple rain

October 14, 2019 No Comments

• 1.5 oz Beefeater London Dry Gin
• 0.75 oz blueberry and black pepper milk syrup (see note below)
• 0.75 oz lemon juice
• 0.25 oz Noe Pedro Ximenez Sherry
• 1 oz egg white
• Topped with soda

Features, Recipes

Blue Rose Sour

October 13, 2019 No Comments

This aquafaba-based fizz-style cocktail was created by mixologist James Grant at Black Lodge.

• 1.5 oz gin
• 0.75 oz Bols Blue liqueur
• 1 oz lemon juice concentrate
• 0.5 oz simple syrup
• 1.5 oz aquafaba (chickpea water)
• 1 to 2 oz soda water

Features, Recipes

Vegan Irish Cream

October 12, 2019 No Comments

This recipe by Well Seasoned owner Angie Quaale is a tasty, low-carb vegan treat.

• 1 can (13.5 oz) coconut cream
• 0.5 can (about 6.75 oz) coconut milk
• 1 cup unsweetened chocolate almond milk
• 0.5 cup Lakanto Golden Monk Fruit Sweetener or coconut sugar
• 1 Tbsp espresso powder
• Pinch of salt
• 1 cup Irish whiskey (or to taste)

Recipes

Limoncello

October 10, 2019 No Comments

This simple liqueur from Justin Taylor is a great after-dinner sipper, but also makes a thoughtful host gift.

• 1 cup oleo saccharum
• 1 cup vodka