Tag Archives: cranberry

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.

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!


Butternut Squash Recipe Paired with Chardonnay!


If you’re looking for an easy and yummy Thanksgiving side dish, look no further! We just love this Roasted Butternut Squash recipe by Chef Jonathan Dille at The Grange, featured in Edible Rhody Magazine. Prepare the day before, and warm it up when you’re ready to serve. Now, what wine to pair with this dish? It’s especially delicious with Aviary Chardonnay!

The Aviary Chardonnay is not the big oaky/buttery type, but more restrained with flavors of ripe apple and pear.  The rich body of the Chardonnay will stand up to the beautiful flavors of the squash and meld perfectly with the seed mixture.


Chef Jonathan Dille, The Grange, Providence

This is a quick, easy and delicious dish for Thanksgiving. You can prepare it the night before and simply warm it up the next day.

1 medium–large Butternut squash, washed, peeled and cut into ½-inch cubes
1 tablespoon safflower oil
2 teaspoons kosher or sea salt
1 cup fresh cranberries
¼ cup sunflower seeds, hulled
¼ cup sesame seeds
¼ cup poppy seeds
¼ cup pepita seeds
¼ cup maple syrup

Preheat oven to 400°.

Toss squash cubes with oil and salt. Place on a baking sheet in a single layer.

Bake for 25–30 minutes, stirring occasionally, until squash is soft and lightly browned. Remove from oven, add cranberries and let cool. Once cool, place squash into a baking dish for reheating the next day.

To reheat, preheat oven to 425°. Mix seeds together in a medium bowl. Sprinkle the seed mix evenly over the squash. Drizzle dish with ¼ cup maple syrup or to taste. Bake for 20 minutes, or until seeds are toasted. Serves 6.



The Bottles Team