Tag Archives: cocktail

A Rosé Cocktail For The Derby

Derby Day is almost upon us which means diehard fans are dusting off their julep tins, fancy hats, and lyric sheets to My Old Kentucky Home. Though we don’t have anything against the classic Mint Julep – the unofficial cocktail of The Kentucky Derby – we’re mixing things up a bit this year and will be drinking a julep-inspired cocktail that uses two of our favorite seasonal beverages: rosé and cider.

We stumbled upon this version a few weeks back when we joined our pals at The East End for a private tour of Boston Beer Company. It’s made from Angry Orchard’s Rosé Cider (new this year and flying off the shelves) and is simple and beautiful and delicious:
Rosé Julep
(makes 1 julep tin full)

.5 oz bourbon
.5 oz creme de cassis
.5 oz simple syrup
6-8 mint leaves
4-5 oz Angry Orchard Rosé Cider
crushed ice

Muddle the mint in the bottom of a julep tin. Add the remaining ingredients, then fill the tin with crushed ice. Garnish with a lavish mint bouquet, and you’re off!

Happy Derby Day from all of us at Bottles + The East End!

Team Bottles + The East End at Boston Beer Company in March 2018

El Diablo – An Easy Late-Summer Cocktail

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We’re not entirely sure why this iconic tequila-based cocktail isn’t more popular among the general drinks-lovin’ public. After all, it’s easy to make, distinctive, delicious and a perennial bartender favorite.

To right that wrong we’ve teamed up with our friends at The East End to concoct an updated spicy take on the classic El Diablo. Bar Manager Kayleigh Speck swapped out tequila for mezcal, and amp’d up the spice with the addition of a habanero shrub. She shakes it with creme de cassis, and lime juice, adds ginger beer and presto: the  iconic cocktail gets the attention it deserves.

More on that mezcal: We’ve chosen the Mezcales de Leyenda given its superior taste and its commitment to quality and the environment: its business practices are responsible straight through farming to bottling. For this recipe we’re using the Oaxaca Blanco for its lemongrass aromas and flavors of lemons, herbs and cooked agave.

Head to the store to pick up your bottle — $5 off through August 2017 — for this cocktail (or just for sipping – it’s that good) then head to The East End to taste their El Diablo on tap!

The East End’s El Diablo

1½ oz Mezcales de Leyenda Oaxaca
½ oz Merlet Creme de Cassis
½ oz Fresh Lime Juice
2 Dashes Habanero Shrub (Bittermens Hellfire is a good one)
Approx. 4oz Ginger Beer
Lime wedge for garnish

Combine all ingredients, except ginger beer, to a shaker with ice and shake. Fine-strain into highball or Collins glass with fresh ice, top with ginger beer and garnish.

Cheers!

How To Make Simple Cocktails That Taste Anything But

No muss no fuss.

That’s our mantra in these torrid times, which is why we’re crushing hard on locally-owned and operated Bootblack Brand’s line of all natural cocktail/soda syrups. They’re made by Paul Kubiski out of Hope & Main, the culinary incubator in Warren. His roster currently consists of two killer flavors, both of which are deeply layered with sweet, savory and citrus ingredients that meld into one complex cocktail or mocktail when mixed with a beverage of your choice.
bootblack

Paul launched Bootblack Brand with the super popular Ginger, Cardamom & Lime syrup, which is great when mixed with bourbon or rum. With vodka it’s a heady Moscow Mule. When splashed into tequila it makes a spicy riff on the basic margarita. We also love it plainly mixed with iced-tea, and with selzer, it makes an outrageous ginger ale.

He recently released his second flavor: Cranberry, Jalapeno & Lime, which is a true treat with tequila and/or mezcal. It also sings beautifully with whiskey, vodka and gin. At its most simple, we love splashing it into a tall glass of ice-cold lemonade.

Both make quick work of a Monday night cocktail at home, and really shine when used in a welcome/signature cocktail for gatherings of a handful or more of friends.

For a truly simple, one-minute cocktail/mocktail, Paul suggests mixing 3 parts spirit or seltzer to 1 part syrup, and adjusting amounts to suit your taste.

And for the days when you have a touch more ambition, Paul recommends the following two recipes (both of which are included on their respective bottles).

3 Compadres
2oz bourbon
.75oz Ginger Cardamom Lime syrup
.5oz Ferent-Branca
3 dashes orange bitters
3 dashes Angostura bitters
Orange twist

Add bourbon, syrup & Fernet to a shaker with ice and shake well. Strain into a double old fashioned glass over a large cube. Float with the bitters and the twist.

Smokey Summer
1.5oz Tequila Reposado
.5oz Mezcal
1oz Cranberry Jalapeno Lime syrup
.5oz Lime Juice
Splash of seltzer
Salted lime wheel

Add tequila, mezcal, syrup and lime juice to a shaker filled with ice and shake well. Strain into a double old fashioned glass filled with ice. Add seltzer, stir gently, then add lime wheel.

Cheers to another local Rhody success story!

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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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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!

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!

Party Math: A Guide to Buying – and Serving – Booze

The good news is the party’s a raging success and your guests are having the time of their lives. The bad news is the party’s a raging success and you’re about to run out of booze. Here’s how to never let that happen again.

party_web

Now that you have that down, ensure your party’s a smash by following these 8 Tips for Entertaining from team Bottles:

1. Don’t forget mixers & garnishes. Figure 1 liter of soda water/tonic/juice for every 3 guests; plan on 1 lemon/lime/orange for every 3 guests as well.

2. Have on hand at least 1 lb. of ice per person for storage & drink-making purposes. Which means your ice trays aren’t enough. Just go buy ice already, and put it in a cooler on the back porch. Trust us.

3. White wine is to be served chilled, not ice cold. Take your whites out of the fridge 10 minutes before serving. Most red wine is to be served a touch cooler than room temp. So don’t store it in direct sunlight, or, gasp, near the oven.

4. Worried about temperature fluctuations when buying cold beer? Fear not. Too much light and extreme heat (think noon heat in an un-airconditioned-car in August) are what will damage your brews. Subtle temperature changes are fine.

5. Always serve food alongside alcoholic beverages.

6. Place pitchers of water near the bar – and keep them filled.

7. Have a designated driver – or your Uber account – queued up for over-indulgers.

8. Reduce party stress by ordering your bottles in advance either in-store or via phone, and Bottles will deliver to your door day of!

Cheers!

 

 

Masko’s Manhattan Recipe

Masko's Manhattan - Cocktail Recipe

Looking for a magical Manhattan cocktail recipe? John Masko (a friend of Bottles) has concocted this special drink that features White Ginger Infused Simple Syrup from Sonoma Syrup Company.

To make their White Ginger Simple Syrup, Sonoma Syrup Co. infuses fresh white ginger in pure cane syrup, resulting in a peppery, sweet taste. It can enhance loads of cocktails, but is especially ideal for Masko’s Manhattan, a combination of Knob Creek Bourbon, Ramazzotti Amaro, and the amazingly delicious Luxardo cherry.

MASKO’S MANHATTAN

Ingredients:
— 3 oz Knob Creek Bourbon
— 3/4 oz Ramazzotti Amaro
— 1 1/2 teaspoons (1/4 oz) White Ginger Infused Simple Syrup from Sonoma Syrup Company (shake the syrup well before dispensing)
— Luxardo cherries

Directions:
Add the three liquid ingredients to a shaker 2/3 full of ice.  Shake longer than usual with ice (I shake to a slow count of 40) and strain into a chilled cocktail glass; because of the intense flavors of all of the ingredients, prolonged shaking is necessary.  Garnish with one or two Luxardo cherries and lightly pull a Luxardo-syrup-coated fork through the cocktail after you place the cherry, leaving a fading swirl of syrup.

 (The measurement of Bourbon and Ramazzotti is not as critical as that of the ginger syrup: under or over-measuring the syrup can give a very different character to the cocktail.)

Recipe by John Masko

Cocktail Recipe: How to Make a Caipirinha

Need a different drink idea, yet something still simple and summery? Try cachaça, a popular spirit in Brazil that is made from distilled sugarcane juice.

Well, what should you do with cachaça, you say? Make a caipirinha! It’s a refreshing combination of limes, sugar, and cachaça.

caipirinha-600w

Pick up a bottle of Boca Loca Cachaça for $19.99 (reg. $24.99) for the month of June! One bottle of Boca Loca Cachaça makes around 12 cocktails.

Caipirinha Cocktail Recipe

Ingredients
– 2 oz. Cachaça (we recommend Boca Loca)
– 1 lime
– 2 tsp. sugar

Directions
Cut a lime into 8 wedges. Place the lime and sugar into a rocks glass and muddle the ingredients together. Fill your glass with ice; then add the Boca Loca Cachaça. Stir vigorously to mix the sugar well before adding a lime wheel to garnish.

Download & Print Caipirinha Cocktail Recipe Card > 

 

bocaloca-takeaways

caipirinha-wide

Cheers!

Plant Your Cocktails! Herbal Infusions with Southside Community Land Trust

Bottles is pairing up with Southside Community Land Trust to help you create garden-fresh cocktails!

If you’re in the midst of planning this year’s garden, don’t forget to incorporate herbs to infuse your vodka, whiskey, tequila or gin. It’s a great way to add a personalized twist to classic cocktails, like a vodka martini or vodka tonic.

Learn how to infuse your booze here, and keep a look out during the SCLT Annual Plant Sale for the free cocktail recipe cards!

Download & Print Cocktail Recipe Cards >

sclt-basilrecipecard

Make a Batch of Basil Infused Vodka:
– 1/2 750ml bottle of Prairie vodka
– 1 cup lightly packed basil leaves, rinsed and towel dried
Infusing directions >

Thai Basil Vodka Martini
– 2 oz Thai Basil Infused Vodka
– 1 oz Dry Vermouth
– Splash of lime juice
– Lime Wedge

Directions: Pour vodka, vermouth, lime juice over ice in a cocktail shaker, shake and strain into glass. Garnish with lime wedge.

 

sclt-lavenderrecipecard

Make a Batch of Lavender Infused Vodka:
– 1 750ml bottle of Prairie vodkavodka
– 1 tablespoon lavender buds
Infusing directions >

Lavender Vodka Tonic
– 2 oz Lavender Infused Vodka
– 3 oz Tonic
– Splash of lemon juice
– Lemon Wedge for garnish

Directions: Fill half of glass with ice, pour vodka, tonic and lemon juice into glass. Garnish with lemon wedge.

Cheers!
– Joanna