Happy Valentine’s Day!
Whether you have sweetie to impress or are single and need to drown your sorrows (responsibly, of course) we have a some amazing, creative cocktails for you!
Amore Appletini - a twist on the ever popular Appletini, made with Ginger Vodka, Apple Pucker and Apple Juice Flame of Love - a sex Vodka, Sherry combo. Heart-Shaped World - this is drink is a fruity vodka explosion with maple syrup for an extra sweet punch
Love and Roses - Made with Plymouth Gin, maraschino Liqueur, Proseco and rose petals, this one will keep your honey happy Love Machine - a tall cool drink of Absolut Ruby Red, DeKuyper Pomegranate liqueur and Orange Juice, need we say more Valentine’s Kiss - pucker up for this mix of gin, raspberry liqueur, Cranberry Juice and Sour
And for dessert - the Chocolate Soufletini a decadent cocktail made with vodka, chocolate liqueur and Frangelico hazelnut liqueur.
The people at Absolut have been very busy sending some great original cocktails. To celebrate Mardi Gras, they sent us recipe created by two French Quarter bartenders.
Enjoy!
King Cake Martini
1 ½ oz Absolut Citron
3 oz Pineapple Juice
¼ oz Agave Nectar
½ oz Chambord
Green Confectionery Sprinkles
Combine Absolut Citron, Pineapple Juice and Agave Nectar in an ice filled mixing glass. Shake and Strain into a cocktail glass rimmed with green sprinkles. Take a bar spoon and drizzle ½ oz Chambord so that it settles at the bottom of the cocktail glass.
Serve with a beaded necklace and a smile!
Created by Rachael Gray @ Storyville 125 Bourbon Street, New Orleans, LA
Carnival 76
½ oz Absolut Citron
½ oz Pamma Pomegranate Liqueur
¼ oz Chambord
Fresh Muddled Raspberries and Strawberries
Topped with Mumms Cordon Rouge champagne
Muddle the fresh raspberries and strawberries with ¼ oz Chambord in a mixing glass. Add the Absolut Citron, Pamma Pomegranate Liqueur and ice. Shake and strain into a Champagne Flute. Top with Mumms Cordon Rouge Champagne.
As we close the bar on 2007, I felt it appropriate to take a look back. Sure everyone does these lists, but it is fun to look at the year that was. I I figure, hey! why not?
So with out further ado, here are some of my favorites from 2007.
New York City’s Michelin-starred restaurant, Del Posto (owned by Mario Batali, Joe Bastianich and Lidia Bastianich), has put a new twist on an old favorite this holiday season with Del Posto’s Blood Orange Bellini. In keeping with its use of seasonal ingredients, Del Posto’s Blood Orange Bellini incorporates the sweet and tangy crimson fruit which originated in the southwest region of Italy.
Spruce up a traditional glass of champagne this New Year’s or enjoy with friends at a holiday gathering, with this simple recipe:
Del Posto’s Blood Orange Bellini
6 oz. Prosecco
1 1/2 oz. blood orange puree
Combine and serve in a champagne flute
Del Posto’s elegant Blood Orange Bellini is the perfect drink with which to welcome in a sweet new year in 2008.
It is almost New Years Eve, a holiday made for Champagne. What else are you going to toast the New Year with?
Champagne and Sparkling wines are best served chilled in a tall,
tapered champagne flute. Back in the day a wide rounded, almost bowl
like glass was the appropriate glass for severing bubbly. However,
this glass also helped the champagne go flat quickly. Enter the
champagne flute, the narrow opening keeps the bubbles in, while it’s
tall, slender shape highlights their accent to the top.
Champagne / Sparkling Wine Terms
Dry – refers to the sweetness of the Champagne or Sparkling Wine
Brut – a fully dry sparkling wine
Extra Brut - A style of Brut that is even drier
Extra Dry – Actually sweeter than Brut
Beads – The chains of bubbles as they rise to the top of a glass.
The size and shape are used to determine quality if the product.
2 750 ml bottles of chilled brut Champagne or sparkling wine
2 Liters Ginger Ale
16 oz. Lemonade
16 oz. Orange Juice
15 Sliced Strawberries
15 whole Strawberries
Combine the Champagne, ginger ale, lemonade and orange juice in a larger punch bowl (at least 6 quarts). Make sure all they are all well chilled. You can adjust strength by either adding Champagne to strengthen or OJ to cut it a bit. And the sliced strawberries to the punch and cut a slit in the whole one and place them around the edge of the bowl.
The punch is completed with an ice ring of lemonade and slice strawberries. To make the ice ring, use a gelatin mold that will fit inside the punch bowl. Fill the mold with lemonade and strawberries and freeze for at least 1 1/2 hours. Gently tap the ice ring out of the mold on a flat surface and float in the punch once you are ready to serve.
Stir up a delicious treat for your Mom this Mother’s Day. Our friends at Pernod Ricard whipped up a few recipes as a fun alternative to stalwart of the Mother’s Day Brunch - the Mimosa, not that I have anything against the classic combination of Champagne & Orange Juice.
Happy Valentine’s Day!
The people at Absolut have been very busy sending some great original cocktails. To celebrate Mardi Gras, they sent us recipe created by two French Quarter bartenders. 
As we close the bar on 2007, I felt it appropriate to take a look back. Sure everyone does these lists, but it is fun to look at the year that was. I I figure, hey! why not? 
New York City’s Michelin-starred restaurant, Del Posto (owned by Mario Batali, Joe Bastianich and Lidia Bastianich), has put a new twist on an old favorite this holiday season with Del Posto’s Blood Orange Bellini. 
In keeping with its use of seasonal ingredients, Del Posto’s Blood Orange Bellini incorporates the sweet and tangy crimson fruit which originated in the southwest region of Italy. 
It is almost New Years Eve, a holiday made for Champagne. What else are you going to toast the New Year with?
