This week’s drink of the week was invented at the Hilton Hawaiian Village in 1957 by it’s famed bartender, Harry Yee. Mr. Yee was also responsible for another tropical favorite, the Blue Hawaii. While Mr. Yee may have invented the Tropical Itch, and they are mighty fine over at the Hilton Hawaiian Village (this isn’t our first visit), they have perfected down the beach at the Halekulani. Sensing the onslaught of the cocktail craze, the Halekulani brought in the incomparable Dale DeGroff to perfect the Hawaiian classics and invent cocktails that will soon join the list of Hawaiian classics. …Read More
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Vieux Carre or “Old Square” is how the local French refer to the French Quarter. Created at the Hotel Monteleone in 1938 by bartender Walter Bergeron, the Vieux Carre has become one of the quintessential New Orleans cocktails.
This weekend is the Super Bowl. While we are bummed that our teams (the Packers and 49ers didn’t make the Super Bowl), we think that it will be a great game. …Read More
This week’s drink is a twist on the classic Negroni. Rather than using a London Dry Gin, this Negroni uses Genever, from which Gin originated.
1.5 oz Bols Genever
1 oz Campari
1 oz sweet vermouth
Stir all ingredients with ice, strain into a pre-chilled rocks glass. Garnish with a large orange zest.
Courtesy of Bols Genever.
Valentine’s Day is just around the corner, so why not make some rose petal syrup? It’s pretty easy and, well girls like roses. Who wouldn’t impressed with this rosey pisco cocktail from the folks at Pisco Portón.
2 parts Pisco Portón
1.25 parts limoncello
1 parts rose syrup
2 parts lychee juice
Top off with sparkling water
Combine all ingredients and fill with sparkling water. Garnish with an edible rose petal.
To make … Read more
Calling all peanut butter lovers! This is the perfect cocktail for you…
1 1/2 oz Frangelico Hazelnut Liqueur
3 oz cold milk
1 oz. crème de cacao
1/2 oz smooth peanut butter
3 oz lemon lime soda
Add all items into a shaker and shake well, strain over ice in a Collins glass. Add the soda, and serve.
Courtesy of Frangelico Hazelnut Liqueur.
Fresh for the New Year, Sandemam’s created this fragrant winter sangria. Great for a playoff party, for the non beer set. If you can’t find clemetines, it’s OK to substitute fresh oranges.
Winter Spice Sangria
1 bottle of Sandeman Founders Reserve Porto
4 oz cinnamon Schnapps
3 clementines, quartered
6 oz cranberries
18 oz sparkling clementine juice or soda
6 oz cranberry juice
4 cinnamon sticks
Ground allspice to taste
This Week’s Drink was created by Max Warner, Chivas brand ambassador and head mixologist. Warner cut his bartending chops at London’s famed Savoy Hotel, so he know his stuff. His Aberdeen Flip is a wonderfully rich cocktail with hints of spice and fruit that will warm any holiday gathering.
60ml / 2oz Chivas 18
30ml / 1oz Oloroso Sherry
1 Whole Egg
¼ oz Spiced Syrup
Dash Chocolate Bitters
Tsp Blackberry Jam
Grated Nutmeg… Read more
It’s time for Champagne! Add a little ginger kick to your sparkling wine to celebrate the holidays. This sparkler is festive yet simple, so it’s perfect for Christmas and New Year’s.
Happy Holidays from Drink of the Week!
1/2 oz ginger syrup*
4 to 6 oz sparkling wine
Pour ginger syrup in the bottom of a Champagne flute or coupe, the top off with sparkling wine to taste.
1/2 cup … Read more
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