Category Archives: Cocktails

Shanghai-Inspired Liqueurs

Made by the couple who own Cranston’s popular Cha Bai ramen house, the Cheongsam Tea Liqueurs had us at hello.

oolong2The two versions – currently produced in China but available only in Rhode Island – are hand-crafted with natural extractions of exotic whole leaf teas. They’re captivating and nuanced. And they’re really delicious.

Named after the traditional “Cheongsam” dress that was created in Shanghai in the 1920s, the liqueurs are meant to evoke the mystery and elegance of that time and place.

The Jade Oolong, made from jade green Ti-Kuan Yin oolong tea, has delicate notes of honey and orchid, and tastes like a grown up, elegant version of the hot tea Chinese restaurants in America have been serving for decades.

The Smokey Mist’s proprietary blend of black teas produces a complex though delicate slightly-sweet liqueur that is redolent of smoked pine needles, plums and apricots.

Both are excellent additions to a well-stocked home bar given their affinity with most spirits: they play well with vodka, rum and tequila, as well as with sparkling wine or soda water. We also recommend serving them just as they are, at home, after a dinner from your favorite Asian take-out.

For our cocktails, our drinks guru Lily Rogers chose to pair the Cheongsam liqueurs with gin in a simple yet versatile recipe. The combination of the herbaceous Sons of Liberty True Born gin with the slightly sweet tea liqueur and tart & minty lemon lends these Shanghai-inspired cocktails the feel of a sultry summer evening.

The two drinks below are identical, save for the liqueurs. The simple base allows these magical liqueurs to take center stage.

oolong1Shanghai, RI

10 lemon balm leaves
1.5oz True Born Gin
1oz Cheongsam Jade Oolong liqueur
1oz simple syrup
.75oz freshly-squeezed lemon juice
Lemon balm leaf for garnish

Tear the 10 lemon balm leaves and add them to a shaker. Add liquid ingredients, fill with ice and shake. Double strain into a chilled coupe. Smack the remaining whole lemon balm leaf between palms to release oils and float on top of drink.

Shanghai Summer

10 lemon balm leaves
1.5oz True Born Gin
1oz Cheongsam Smokey Mist liqueur
1oz simple syrup
.75oz freshly-squeezed lemon juice
Lemon balm leaf for garnish

Tear the 10 lemon balm leaves and add them to a shaker. Add liquid ingredients, fill with ice and shake. Double strain into a chilled coupe. Smack the remaining whole lemon balm leaf between palms to release oils and float on top of drink.

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THE GRUMPY CUP

In our role as the Official Sommelier of Trinity Repertory Company we are reviving our very own “Grumpy Cup” cocktail to pair with theater’s world premier of Arnie Louis and Bob. The drink is a riff on the classic British “Pimm’s Cup” cocktail with the addition of Crabbie’s alcoholic ginger beer and St. Germain elderflower liqueur. Be sure to catch a performance of the show to see why we think the Grumpy Cup is the appropriate cocktail pairing.

grumpy-cup-600
THE GRUMPY CUP
Our own recipe!

Ingredients:
– 2 oz Pimm’s
– ½ btl. Crabbie’s Ginger Beer (or any other non-flavored, alcoholic ginger beer)
– Lemon Juice
Garnish: Lemon Wedge
Directions: Fill a glass with ice, pour over with Pimm’s, and top off with Crabbie’s. Stir. Squeeze lemon wedge.
*A bottle of Pimm’s makes about 15 Grumpy Cup servings.

Enjoy the show!

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The Irish Mountain Marma

We loved the Irish Whiskey-based cocktail that Lily created for us last week so much so we asked her to do another.

To complement the whiskey, Lily used a pantry staple – marmalade. The drink is sweet & tart, with wonderful aromatics from rosemary and a slightly bitter finish thanks to the addition of Montenegro amaro. It’s delightful anytime of the year, not just on St. Patty’s Day.

powers_lemon
The Irish Mountain Marma
makes 1 cocktail

2 oz Powers whiskey
3/4 oz lemon juice
1/2 oz Montenegro
1 tbsp marmalade*
1 small, 1″ sprig of rosemary
1 larger sprig (for garnish)

*For this recipe, orange marmalade was used but lemon grapefruit marmalade is also quite nice.

Place small sprig in shaker, add Montenegro and gently muddle once with a muddler or wooden spoon to release the rosemary flavor.
Add whiskey, lemon, and marmalade.
Fill shaker with ice and shake until frost forms on the outside of the tin.
Double-strain into a tumbler, garnish with remaining sprig of rosemary and ice.

Enjoy!

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The Irish Butter Cup (of Coffee)

This delicious recipe, reminiscent of the classic Irish Coffee drink, is the latest from Bottles’ in-house cocktail guru, Lily. It relies on iced coffee, rather than hot-from-the-pot joe, which means it’s not just for brunch or after dinner. The less conventional choices of butterscotch and sea salt combine to make a delightful iced Irish Coffee with a satisfying creamy texture.

powers_buttercup
The Irish Butter Cup (of Coffee)
makes 1 cocktail

1oz Powers whiskey
1 1/4 oz butterscotch schnapps
3 1/2 oz cold brew medium or dark roast iced coffee
3/4 oz light cream
1 small pinch of sea salt

Add ingredients into shaker, and top with ice.
Shake until frost forms on the outside of the shaker.
Pour over ice into a highball, and spoon the remaining whipped cream froth atop the ice.
Garnish with a straw and add a few additional grains of salt over the top if desired.

Enjoy!

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Mad River Distillers: Spirits With a Sense of Place

mad river barn

photo courtesy of Mad River Distillers

We’re mad about Mad River Distillers.

Maura Connolly, a co-founder of the Warren, Vermont-based craft distillery, visited Bottles on an unusually warm day in January to talk about and taste our team through the line of Mad River small-batch spirits.

Her distillery, a red-roofed, renovated horse barn, is cradled in the heart of the Green Mountains. In that quintessential New England structure, their craft Mueller still (designed specifically to make brandies, rums and whiskies) produces spirits that are distinctly of their place. That is, they are all made by hand and from scratch using raw materials from Vermont and neighboring regions. Nearly all ingredients — from the water drawn from a nearby mountain spring, to the corn in their bourbon and the apples in their brandy — are from local land, farms and orchards. And for those ingredients that aren’t indigenous, such as cane sugar, Mad River purchases from fair-trade certified, sustainable sources.
madriver_group
We started with their First Run Rum, which is distilled from fair-trade demerara sugar, and like their bourbon and rye, is aged in charred barrels. We all agreed that with its rich bourbon-like texture, and smooth, caramel finish, it was indeed how Maura described it: a rum for whiskey drinkers.

Next was the Mad River Maple Rum which is as good as it sounds. Like the First Run it has whiskey-like qualities. Its unmistakable maple flavor comes from a secondary aging in oak barrels that once held pure Vermont maple syrup. Maura suggested that it makes a terrific Old Fashioned on the rocks, and that it’s also great just out of the freezer, on ice.

The Mad River Bourbon is a four-grain wheated bourbon, made from a special strain of a non-GMO corn grown in VT just for the distillery, as well as wheat, oats and malted barley. We were all impressed with the strong though not overbearing corn flavor, and could imagine how great it would be served in front of a roaring fire with a bowl of popcorn.

The Mad River Rye made from 100% organic rye grown in nearby New York was a hit with the team as well. We all agreed it would make a great sipping rye, with classic pepper and winter baking spice flavors, all complemented by a surprising, subtle mocha note that we were told was from a dark chocolate roasted rye in the mash bill.

We ended our tasting with Malvados, Mad River’s flagship apple brandy. A wink and a nod to the classic French apple brandy Calvados, Mad River’s tart, sour and sweet version is made from eight varieties of Vermont-grown heirloom apples and cider. It recently won a highly coveted Good Food Award – we can see why.

Because Maura and her team are so focused on quality and small-batch production, their spirits are only available in three states. We’re so glad Rhode Island is one of them and are honored to currently be the state’s exclusive purveyor of the entire line of Mad River spirits.

Here are a few Mad River cocktail recipes that we love. Visit their website for others, and enjoy!

madriver_maple
Russell Warren Old Fashioned Created by Ashish at the Russell House Tavern, Boston
3 oz Mad River Maple Rum
.5 oz Honey Syrup
1 dash Fee Brothers Black Walnut Bitters
Optional: Club Soda
Stir all ingredients with a pinch of mint. Serve over ice. Garnish with Mint.

madriver_campari
1794
1.5 oz. Mad River Rye
1.5 oz. Campari
1.5 oz. Carpano Antica Sweet Vermouth
Stir Rye, Campari and vermouth over ice. Strain into a coupe glass and garnish with an orange swath.

madriver_lux
Fancy Pants
2 oz. Mad River Bourbon
1/2 oz. Luxardo Maraschino Liqueur
2 dash orange bitters
dash Angostura Bitters
orange twist
Combine all ingredients except orange twist in a pitcher and stir. Pour over ice into a rocks glass and garnish with the twist.

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The Comeback of Creme Yvette

creme
Don’t let this ornate, bell-shaped bottle filled with deep purple liqueur perplex you. It’s actually quite versatile, easy to serve and enjoy.

It’s a classic liqueur that’s making a comeback. Creme Yvette, first produced in the late 19th century, was a popular digestif and cocktail mixer until the late 1960s, when production stopped. Enter the booming cocktail craze of the 2000s, when it was rereleased to the applause of mixologists around the world who prize the dark purple liqueur for its versatility behind the bar. And its continuing popularity shows no sign of waning.

Creme Yvette is made from wild strawberries, black currant and blackberries that are grown in the Aquitaine region of France. Its subtle sweetness and distinctive flavors come from the addition of dried Provencal violet petals, honey and orange peel. It’s fruity and floral with a touch of a vanilla — all flavors that make it an adaptable cocktail ingredient with many uses for a home bar.

For an incredibly simple cocktail that packs a flavor punch, add 1 part Creme Yvette and a squeeze or two of lemon juice to 2 parts of any base spirit, be it vodka, gin, tequila, mezcal, bourbon or the like. Shake over ice, strain and serve.

Have a bottle of sparkling wine in the back of your fridge? Add it to a touch of Creme Yvette for the sophisticated “Stratosphere” cocktail (photo and recipe below).

Got Guinness? Make the “Black Velvet” by combining stout with Creme Yvette (photos and how tos below).

The possibilities are endless. Play around with a bottle and let us know your favorite way to serve.

cremechamp
The Stratosphere
Pour ½ oz of Creme Yvette into a flute. Top with chilled sparkling wine and garnish with a lemon twist.

creme_guiness
The Black Velvet
Pour 2 oz of Creme Yvette into a pub glass and top with Guinness.

Sante!

 

Drink Your Chocolate

Skip the chewable chocolate this Valentine’s Day and give your sweetie the sippable sort. We’re crushing on a few bottles made with real chocolate and genuine skill, those that are good enough to be enjoyed year-round.

Meletti Cioccolato
Thick, dark, creamy, this Italian liqueur is pure pourable decadence. It’s made in Italy with milk and Dutch chocolate, sugar and alcohol, and is intensely rich and smooth with a balanced sweetness. We’re crazy for the Cioccolato any way it’s served: cold & neat (think adult pudding pop), warmed, over ice cream, or as a mixer in any number of cocktails.
vday_meletti

 

Young’s Double Chocolate Stout
This full-flavored dark beer made with chocolate malt and real chocolate is luxurious without being overtly sweet. It’s certainly a satisfying treat on its own, but for something special, consider combining it in a frosty mug with vanilla ice cream and bourbon for the ultimate grown-up float.
vday_stout

 

Nickle Creek Decadence
A Rhody original, from Foster! This beautiful bottle, reminiscent of Port, has warm flavors of cherry and plum that make way for a dark, bittersweet chocolate finish. It’s a delicious way to end a romantic dinner.
vday_decadence

Cheers and Happy Valentine’s Day!

Bourbon 101

Whether we’re turning neophytes onto bourbon or introducing new finds to long-time aficionados, we at Bottles love talking about bourbon. We love talking about it, writing about it, sipping it, mixing it, discovering new distillers and re-discovering old distillers. We just flat out heart bourbon.

To spread the love to team members that are new to the store, we give them a crash course in the beloved brown spirit. A “Bourbon 101” to prime their palates for the joys ahead.

And given the sheer volume of questions we get in-store about bourbon we’re sharing our primer with you. What follows is meant to give you the basics on what it is and how it’s made. Once you’ve got that down, come in to the store or give us a call for the fun stuff: the flavor differences between styles and producers, which is sweetest, which is strongest, how best to enjoy bourbon and which makes the best Manhattan (just our opinion , of course).

Did we mention we love talking about bourbon?

Cheers!bourbon101_info-color

 

 

A Pair of Pear Cocktails

This time of year we’re always on the lookout for easy-drinking, flavorful cocktails that don’t pack a killer wallop, i.e., those that we can sip on all weekend long. This pair of pear cider cocktails make great companions for strenuous Sunday relaxation activities such as marathon sessions of book-reading, Netflix binge-watching, and backgammon-playing.

The following recipes were created by our newest team member, Lilian Rogers, a truly skilled cocktail-crafter whose passion for the culture of cocktails is infectious. Enjoy these, and stay tuned for more from Lily!

smokymule

The Smoking Mule (photo above)
This drink is earthy, smokey and creamy with tart pear notes. The ginger beer ice cubes take their time to melt, making it a great slow-sipper. Makes 1 cocktail.

4oz Sonoma Cider’s “The Pitchfork” Pear Cider (hard cider)
1oz mezcal
.5oz freshly-squeezed lime juice
.75oz vanilla simple syrup (or, regular simple syrup with 2 drops of vanilla extract)
4 – 6  ice cubes made from ginger beer
1 fresh pear, for garnish

Fill a high-ball glass with the ginger beer ice cubes. Pour in mezcal, lime juice, and vanilla simple syrup, and stir once gently to combine. Top with the pear cider, and garnish with a slice of ripe pear and a straw.

 

The Garden Trowel
Ethereal with beautiful, complex botanicals, this cocktail is creamy and balanced by crisp pear notes. Makes 1 cocktail.

4oz Sonoma Cider’s “The Pitchfork” Pear Cider (hard cider)
1oz botanical gin (such as Uncle Val’s Botanical, Hendrick’s, Farmer’s Organic Botanical)
.75oz freshly-squeezed lemon juice
.75oz vanilla simple syrup (or, regular simple syrup with 2 drops of vanilla extract)
1 fresh pear, for garnish

Combine gin, lemon juice, and vanilla simple syrup into a cocktail shaker. Add ice and shake until slight film of condensation forms on the outside of the shaker. Strain into a rocks glass (8oz or larger), top with 4 oz pear cider. Garnish with a slice of ripe pear.

Cheers and Enjoy!

The Bitter Peruvian

BITTER_PERUVIAN
The popularity of aperitif-based cocktails — those with Campari, Aperol, etc., such as the Negroni — shows no sign of abating anytime soon. And we’re good with that, as we very much like their balanced sweet/savory combination, and their grown-up (aka, bitter-ish) finish.

Our version here is modeled on these aperitif cocktails in that it has as its main ingredient “Baladin Ginger,” a bitters-based Italian soda that interestingly enough does not have ginger in it. (Oh those wacky Italians.) Rather, it’s made with natural brown sugar, lemon, herbs, bitters and orange zest – aromatics similar to those used in bitter liqueurs, minus the alcohol. We mix it with pisco – the Peruvian wine-based spirit – to create an easy-drinking, delightfully tart cocktail. It’s low in alcohol, and has a lovely bitter finish.
bitter_2

INGREDIENTS
1oz pisco
1oz fresh squeezed lemon juice
.5 oz simple syrup
1 bottle (100ml) of Baladin Ginger Italian soda
3 dashes Fee Brothers Rhubarb bitters

INSTRUCTIONS
Combine pisco, lemon, and simple syrup over ice in a pint glass and stir gently to combine.
Top with Ginger soda and 3 dashes of bitters.
Garnish with lemon slice.

Cheers!
-Lilian