Saturday, August 29, 2009

Raspberry Caipirina

August 27, 2009

Sagatiba Velha cachaca
lime & lemon chunks

Muddle lemon, lime, sugar and berries. Add cachaca and ice, shake, and dump contents into a bucket glass.

This cocktail screams SUMMER!!!!

The Valencian

August 26, 2009

Barsol Pisco
Yellow Chartreuse
nectarine wedge
lemon juice

Muddle nectarine, combine ingredients, shake, and fine strain into a cocktail glass. Garnish with a lemon chip.

Chartreuse always makes for interesting cocktails... and interesting evenings to follow. Woo hoo!!

Salty Elephant

August 25, 2009

Bols Genever
Canton ginger liqueur
lemon juice
housemade salted plum puree

Shake and fine strain into a cocktail glass. garnish with a lemon twist.

"Genever" (simply Dutch for juniper) has a slightly sweeter, rounder gin than London Dry style gins (Beefeater, for example), and is made by malting the grain before distilling. Genevers are also aged for a bit in oak, thus softening the potentially medicinal edge of the botanicals.

Strawberry Sour

August 24, 2009

Plymouth gin
St. Germain elderflower liqueur
strawberry puree
lemon juice
egg white

Dry shake. Fill a collins glass with ice and using an atomizer, spray a generous amount of absinthe over the ice . Shake the cocktail with ice, and fine strain into the glass. Garnish with a lemon wedge.

Who would've guessed that strawberries and absinthe are a match made in heaven. Frothy goodness!!!

Tipsy Elephant

August 23, 2009

Flor de Cana 7 year rum
Punt y Mes
Aberlour single malt scotch
lemon juice
housemade salted elephant plum puree

Shake and strain into a collins glass. Garnish with a plum wedge.

This is no simple fruit-n-rum concoction. The scotch adds a smoky-dry edge which is enhanced by the saltiness of the plum puree. It's all about balance!

Oaxaca Lemonade

August 20, 2009

Siete Leguas reposado tequila
Del Maguey creme de mescal
lemon juice
ginger-honey syrup
Fever Tree ginger beer

Shake everything but the ginger beer and strain into a pilsner glass. Top with ginger beer. Garnish with a lemon wedge.

This is a variation on one of Range's classic cocktails. Fever Tree makes a damn fine ginger beer, so we added it to the old recipe. Smoky, spicy and tart, this beverage is perfect for one of the nine hot days of the year.

The Dame

August 19, 2009

Miller's gin
Vin de Peche
Angostura bitters

Stir and serve up. Garnish with a lemon twist.

The Vin de Peche was made in house by infusing Cotes du Rhone with peach leaves, then fortifying with brandy and sugar. The resulting liqueur is velvety sweet with a faintly bitter finish. The cocktail? Think: Negroni.


August 18, 2009

Santa Teresa solera rum
Blandy's Madiera
housemade blackberry syrup
lime juice

Shake and serve in a collins glass. Garnish with an orange twist.

The solera process involves aging the rum in multiple oak casks, and results in a complex, smooth spirit. We love to use Santa Teresa in cocktails, but it's great for sipping neat.

Sloe Dance

August 17, 2009

Miller's gin
Plymouth sloe gin
lime juice
Small Hands Foods grenadine

Shake ingredients, strain into a collins glass, and top with soda water. Garnish with a mint sprig.

Plymouth sloe gin is nothing like the syrupy stuff some of us drank when we were kids. It is made in the traditional way... by infusing gin with sloe berries, which are plum-like fruit of the blackthorn tree. The result is a sweet, well-balanced plum, cassis flavor.

Tuesday, August 18, 2009

Peach Daiquiri

August 16, 2009

Gosling's Black Seal Rum
fresh peach
lime juice
Small Hand Foods gum syrup
Regan's orange bitters

Muddle 1/4 of a peach. Combine ingredients, shake, fine strain and serve up. Garnish with a lime ribbon.

Two words: Simple and delicious.

Lone Star

August 15, 2009

Tito's vodka
Canton ginger liqueur
grapefruit chunks
lemon juice
Fee's Brothers Grapefruit Bitters

Muddle grapefruit. Combine ingredients, shake, fine strain and serve up. Garnish with a grapefruit ribbon.

It was fairly hot today and we just wanted to do our part to cool y'all down.

Peche Royale

August 14, 2009

Vin de Peche
Andre et Michel Quenard Brut NV

Pour a little vin de peche in a champagne flute and top with sparkling wine. Garnish with a lemon twist.

This variation on the Kir Royale substitutes house-made vin de peche for creme de cassis. Brooke made the vin de peche using cotes du Rhone, peach leaves, sugar, and some other secret ingredients. Ask her what these are, and I bet she'll tell you!

Friday, August 14, 2009

Buck Fifty

August 13, 2009

Siete Leguas reposado tequila
Small Hand Foods Orgeat
lime juice
blackberry juice
pressed ginger juice
soda water

Combine everything (except the soda) water and shake. Strain into a collins glass and top with soda.

Remember: A "buck" is any ginger based cocktail.

Thursday, August 13, 2009


August 12, 2009

Flor de Caña 4 year
Gosling's Black Seal rum
house-made blackberry syrup
lime juice

Combine white rum, lime and blackberry syrup, and shake. Fine-strain into a collins glass filled with ice. Top with a splash of soda and float some Gosling's. No garnish.

Many of us at Range are obsessed with the show "Arrested Development". If you know the show you'll probably get the reference in the cocktail's name. If you don't know the show, then go to and watch all fifty-three episodes right now.

We're serious.

Blackberry Pisco Sour

August 11, 2009

Barsol Pisco
Blandy's Madeira
egg white
lime juice

Muggle the blackberry with the sugar. Combine ingredients and dry-shake. Add ice and shake for at least one minute. Fine strain into a cocktail glass. Dot surface with blackberry syrup.
(editor's note: "Muggle" should read "Muddle". For god's sake don't dare muggle the berry!)

What can we say? The Pisco Sour is delicious as is, but why not take advantage of the berry season? The dash of madeira keeps it from getting too sweet, and brings out the complexity of the Pisco.

Añejo Old Fashioned

August 10, 2009

El Tesoro Añejo tequila
agave nectar
Regan's orange bitters
cinnamon bitters
habañero tincture

Combine ingredients, stir, and serve on the rocks. Garnish with a lemon ribbon.

An "Old Fashioned" is a classic cocktail defined as a spirit, bitters, sugar and water. The typical old fashioned uses a whiskey of some sort, but since we had the house-made cinnamon bitters and the habañero tincture, it seemed only natural that we should introduce tequila to the old fashioned fold.

The Shrubbery

August 9, 2009

Flor de Caña 4 year
Blandy's madeira
strawberry-mint shrub

Muddle strawberry. Combine ingredients, shake, fine strain, and serve on the rocks. Garnish with a lime wedge.

"Shrub" is a cocktail ingredient made by macerating fruit in order to create a light vinegar. This can help increase the acid in a drink which makes it more refreshing and less sweet. We got this particular shrub recipe from Nopa bartender, Neyah White.

Sunday, August 9, 2009

Go Figure

August 8, 2009

Ketel One vodka
Bodegas Hidalgo manzanilla sherry
black mission fig
Small Hand Foods gum syrup

Muddle half a fig, combine ingredients, and shake. Serve up with no garnish.

The gum syrup boosted the fig's sweetness and viscosity, but we balanced it out with the acidity of the sherry. The result was pale pink and damn tasty.

Blackberry Sour

August 7, 2009

El Tesoro Añejo tequila
blackberry juice
grapefruit juice
lime juice
agave nectar
egg white

Combine ingredients and dry shake. Add ice and shake, shake, shake. Serve in a collins glass. Garnish with a grapefruit twist.

Tart, refreshing, and purple... how can you go wrong?

Saturday, August 8, 2009

Figure 8

August 6, 2009

Beefeater gin
Blandy's madiera
1/2 a black mission fig

Muddle the fig, lemon and sugar. Shake, fine strain and serve up. Garnish with a lemon ribbon.

Figs can be incredibly sweet, so make sure you taste a few before adding any sugar. Also, use 1/4 of a lemon so as not to mask the 'figiness' with citrus.

Sam's Negroni

August 5, 2009

Boodle's gin
Cinzano sweet vermouth

Stir. Serve up. Garnish with an orange ribbon.

Sam "Sammie Donuts" Imel loves a good Negroni, so in honor of his final night as a server at Range, we let him pick the cocktail of the day. The classic Negroni has equal parts gin, Campari, and sweet vermouth, but Sam likes it gin heavy, so that's how we made it. We're gonna miss you, Sam!


August 4, 2009

Bodegas Hidalgo Manzanilla sherry
Saint Germain elderflower liqueur
sunshine bitters

Stir. Serve in a chilled rocks glass, no rocks. Garnish with a lemon chip.

Sunshine bitters are primarily saffron and cardamom, and are made in house using a recipe created by Neyah White of Nopa. This cocktail is both refreshing and complex.

Aperol Fizz

August 3, 2009

Bluecoat gin
egg white

Shake, and serve in a collins glass. Top with soda and float some brandied cherry syrup. Garnish with a grapefruit ribbon.

Remember: The key to a good fizz is the shake. If your shaker isn't frosted, you're not finished shaking!

The Buffalo

August 2, 2009

Buffalo Trace bourbon
Punt e Mes sweet vermouth
Blandy's madiera
orange juice

Shake, fine strain and serve up. Garnish with a brandied cherry.

A delicious variation of the Manhattan.

Sunday, August 2, 2009

The Messenger

August 1, 2009

Siete Leguas silver tequila
Carpano Antica sweet vermouth
Amaro Nonino
lemon juice
grapefruit juice
meyer lemon syrup

Shake, fine strain and serve up. Garnish with a grapefruit twist.

This one shares some key ingredients with last night's "El Campo", but finishes completely different. Goes to show how a little variation can give surprisingly different results.

El Campo

July 31, 2009

Siete Leguas Silver tequila
Carpano Antica sweet vermouth
Small Hand Foods pineapple gum

Muddle ginger, combine ingredients, shake, fine strain. Served up with a burnt lemon chip.

To flame the lemon simply warm the chip (zest down) over a lit match for a moment. Hold the match between the chip and the cocktail, then squeeze. The citrus oil will shoot out in a mist over the flame and ignite, causing bar patrons to stop and say "ooooo!". Burning the lemon chip is more than just a nifty bar trick. The aroma of the burnt lemon oil coats the top of the drink and provides an inviting first impression, much like a fresh basil leaf on a caprese salad does.