May 10, 2010
Buffalo Trace bourbon
tangelo-meyer lemon syrup
Angostura bitters
Peychaud's bitters
sparkling wine
Shake all but the sparkling wine and fine-strain into a flute. Top with sparkling and garnish with an orange twist.
Taken from the pages of Mr. Boston's, this one was surprisingly balanced and complex.
Showing posts with label sparkling wine. Show all posts
Showing posts with label sparkling wine. Show all posts
Monday, May 17, 2010
Mama Mia
May 9, 2010
Tito's vodka
St. Germain elderflower liqueur
Campari
lemon juice
Shake and strain into a collins glass. Top with sparkling rose and garnish with a lemon ribbon.
Happy Mother's Day to all you moms out there. To everyone else: Did you remember to call your mom?
Tito's vodka
St. Germain elderflower liqueur
Campari
lemon juice
Shake and strain into a collins glass. Top with sparkling rose and garnish with a lemon ribbon.
Happy Mother's Day to all you moms out there. To everyone else: Did you remember to call your mom?
Friday, April 30, 2010
El Palomino
April 29, 2010
Oloroso sherry
209 gin
strawberry
sparkling white wine
Muddle a medium strawberry. Combine all but the sparkling wine, shake and fine-strain into a champagne flute. Top with sparkling wine. Garnish with a lemon twist.
This cocktail has a classic aperitif profile: Clean and crisp, but with enough intriguing herbal-fruit notes to really wake up your appetite. The name comes from the Palomino Fino grape from which sherry is made.
Oloroso sherry
209 gin
strawberry
sparkling white wine
Muddle a medium strawberry. Combine all but the sparkling wine, shake and fine-strain into a champagne flute. Top with sparkling wine. Garnish with a lemon twist.
This cocktail has a classic aperitif profile: Clean and crisp, but with enough intriguing herbal-fruit notes to really wake up your appetite. The name comes from the Palomino Fino grape from which sherry is made.
Saturday, April 17, 2010
Employees Only
April 13, 2010
Domaine Pichot Vouvray Brut (or any dry sparkling wine)
kumquat-allspice syrup
kumquat slices
Build in a champagne flute.
Sometimes all it takes to get us inspired is an ingredient given to us by our pastry department. In this case they handed over some delicious kumquat-allspice syrup, and it practically made itself.
Domaine Pichot Vouvray Brut (or any dry sparkling wine)
kumquat-allspice syrup
kumquat slices
Build in a champagne flute.
Sometimes all it takes to get us inspired is an ingredient given to us by our pastry department. In this case they handed over some delicious kumquat-allspice syrup, and it practically made itself.
Monday, March 15, 2010
La Lampara
March 8, 2010
Aniversario rum
Rothman & Winter Orchard Apricot Liqueur
lemon juice
agave nectar
chunk of orange (peel-on)
Muddle the orange chunk, shake ingredients and fine-strain into a champagne flute. Top with sparkling wine, and garnish with a lemon wedge.
Okay, the origin of this name is very convoluted: It started out as a variation of the Range classic Third Rail, so we wanted a name that somehow related. Since Aniversario rum is from Venezuela, we decided to use Spanish, and since one of our servers (Alejandra) is Venezuelan, we asked her for advice. She suggested "La Lampara" because it's a Venezuelan term which literally translates to "lamp" but is the equivalent of "third wheel" in English. Good enough!
Aniversario rum
Rothman & Winter Orchard Apricot Liqueur
lemon juice
agave nectar
chunk of orange (peel-on)
Muddle the orange chunk, shake ingredients and fine-strain into a champagne flute. Top with sparkling wine, and garnish with a lemon wedge.
Okay, the origin of this name is very convoluted: It started out as a variation of the Range classic Third Rail, so we wanted a name that somehow related. Since Aniversario rum is from Venezuela, we decided to use Spanish, and since one of our servers (Alejandra) is Venezuelan, we asked her for advice. She suggested "La Lampara" because it's a Venezuelan term which literally translates to "lamp" but is the equivalent of "third wheel" in English. Good enough!
Friday, March 5, 2010
Old Jamaican
March 2, 2010
Appleton Reserve rum
lime juice
mint
simple syrup
Abbot's bitters
sparkling wine
Gently muddle mint. Shake first five ingredients and fine-strain into a cocktail glass. Top with sparkling wine and garnish with a mint leaf.
This is a twist on the Old Cuban cocktail, which uses Cuban rum and Angostura bitters. So delicious that we put it on the menu.
Appleton Reserve rum
lime juice
mint
simple syrup
Abbot's bitters
sparkling wine
Gently muddle mint. Shake first five ingredients and fine-strain into a cocktail glass. Top with sparkling wine and garnish with a mint leaf.
This is a twist on the Old Cuban cocktail, which uses Cuban rum and Angostura bitters. So delicious that we put it on the menu.
Monday, March 1, 2010
Nick Of Time
February 27, 2010
Ron Pampero Aniversario rum
Carpano Antica sweet vermouth
mandarin orange wedges
lemon juice
simple syrup
Lightly muddle the mandarins, shake ingredients and dump the contents into a bucket. Top with sparkling wine. No garnish needed.
This was another one of Mike La Frenier's brilliant concoctions. Bright and refreshing, but with a nice depth and weight.
Ron Pampero Aniversario rum
Carpano Antica sweet vermouth
mandarin orange wedges
lemon juice
simple syrup
Lightly muddle the mandarins, shake ingredients and dump the contents into a bucket. Top with sparkling wine. No garnish needed.
This was another one of Mike La Frenier's brilliant concoctions. Bright and refreshing, but with a nice depth and weight.
Thursday, February 18, 2010
Heartthrob
Valentine's Day, 2010
Hangar One Mandarin Blossom vodka
Aperol
blood orange juice
simple syrup
Vouvray brut sparkling wine
Shake everything but the wine. Strain into a champagne flute and top with Vouvray. Garnish with a blood orange half-moon.
On that special day, what's better than something sweet, bitter, pink and bubbly?
Hangar One Mandarin Blossom vodka
Aperol
blood orange juice
simple syrup
Vouvray brut sparkling wine
Shake everything but the wine. Strain into a champagne flute and top with Vouvray. Garnish with a blood orange half-moon.
On that special day, what's better than something sweet, bitter, pink and bubbly?
Friday, January 15, 2010
The Resolution
New Years Eve, 2009!!
Siete Leguas silver tequila
prickly pear puree
meyers lemon juice
buddha's hand citrus syrup
Cremant sparkling rose
Shake everything but the Cremant, then strain into a bucket. Top with Cremant and garnish with a lime wheel.
Tart, refreshing and shockingly pink... what better way to say hello to 2010. HAPPY NEW YEAR EVERYONE!!!!!!!!!
Siete Leguas silver tequila
prickly pear puree
meyers lemon juice
buddha's hand citrus syrup
Cremant sparkling rose
Shake everything but the Cremant, then strain into a bucket. Top with Cremant and garnish with a lime wheel.
Tart, refreshing and shockingly pink... what better way to say hello to 2010. HAPPY NEW YEAR EVERYONE!!!!!!!!!
Sunday, November 8, 2009
French 76
November 7, 2009
209 gin
Saint Germain elderflower liqueur
lemon juice
sparkling brut rosé
Shake all but the sparkling wine and fine strain into a champagne flute. Top with brut rosé, and garnish with a brandied cherry.
You guessed it: A spin on the ol' French 75. A pink drink that's a perfect Saturday night aperitif.
209 gin
Saint Germain elderflower liqueur
lemon juice
sparkling brut rosé
Shake all but the sparkling wine and fine strain into a champagne flute. Top with brut rosé, and garnish with a brandied cherry.
You guessed it: A spin on the ol' French 75. A pink drink that's a perfect Saturday night aperitif.
Tuesday, August 18, 2009
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!
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!
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