cinnamon bark syrup

Picante Chocolate

/ Dani DeLuna / 1 Comment

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Back 1999, I went to Northern Italy for my high school graduation/birthday present. The first thing I noticed was that everyone was better dressed than anyone I’d ever seen in the San Francisco Bay Area. Sensational fashion, such effortless elegance. I went shopping.

The second thing I noticed was the food. Even though California is renowned for its fresh and delicious cooking, real Italian food was actually more fresh and flavours more supreme. At some point during my trip I had Cioccolata Densa, the very thick Italian version of French Chocolat Chaud both of which are SO MUCH BETTER THAN AMERICAN HOT CHOCOLATE.

European drinking chocolate is thick, delicious and served in smaller cups, not watery, gross, underflavoured and served in giant styrofoam mugs. When I returned to California, I started making my Chocolate Chaud with: Whole Milk, Dark Chocolate chips, a bit of Hot Cocoa Mix and Salt. Later, I added Cinnamon and Chillies cause the Latina in me wanted a lil’ spice.

Once again, this Patrón XO Cafe Incendio is perfect in hot drinks. The Chocolate and Chili really turn this drinking chocolate into a Mexican Mouth-Party. Yep, I did just say that: Mexican Mouth-Party.

Picante Chocolate

  • 6 oz Organic Whole Milk
  • 2 tbsp Dark Chocolate Chips (add more for increased thickness)
  • 1 tbsp Hot Cocoa Mix
  • 1/2 oz Cinnamon Bark Syrup
  • Pinch of Salt
  • 1 1/2 oz Patrón XO Cafe Incendio
  • 1 oz Corallejo Añejo Tequila
  • 2 dashes Scrappy’s Chocolate Bitters
  • Finely Ground Cinnamon
  1. Combine Hot Chocolate ingredients in sauce pot and heat on LOW until chocolate has dissolved and ingredients have mixed well
  2. Just as liquids begin to boil, turn heat off
  3. Add Café Incendio, Añejo Tequila, Chocolate Bitters and stir
  4. Serve in Espresso cups or similarly sized cups, dust with ground Cinnamon

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Boots & Flannel

/ Dani DeLuna / Leave a comment

Boots-&-Flannel-1

It’s Friday, it’s Wintry out and it’s time for Boots & Flannel. Winter Uniform is here y’all: I’ve been wearing some J. Crew lady flannel and Mono black Dr. Martens 1460s with black Jeggings. I feel cozy and ready for this chilly weather.

I was in debate about which bitters to use and nearly went with Orange bitters. However, Peychaud’s works really well here because it adds another level of flavour to this cocktail. Also, you can’t stop the Santa Maria. It cannot be stopped! It won’t let me stop! I’ve been taken over by Santa Maria!

Boots & Flannel

  • 1 1/2 oz Rye
  • 3/4 oz Santa Maria al Monte Amaro
  • 3/4 oz Carpano Antica
  • 1/4 oz Cinnamon Bark Syrup
  • 1 dash Peychaud’s Bitters
  • Orange peel
  • Freshly grated Nutmeg

In tin, combine Rye, Amaro, Carpano, Cinnamon bark Syrup and Peychaud’s over ice and stirrrrrr. Strain into Rocks glass over ice. Garnish with freshly grated Nutmeg and Orange peel.

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You’re So Kind: Cocktail Crate Ginger Bee

/ Dani DeLuna / Leave a comment

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Last weekend at the Brooklyn Winter Flea, I went to the Cocktail Crate booth to say hello to Alex Abbott Boyd and thank him for the very tasty Spiced Old Fashioned Mixer. In return, he gave me this bottle of Ginger Bee. Isn’t he kind? SUPREMELY KIND!

I love Ginger Bee! It tastes very much like my Honey Ginger Juice but also has a touch of Clove. Yummmm, perfect for the Holidaze. As you can see from the above photo, I’ve already used more than half of the bottle cause it’s just so versatile!

HINT: THIS WOULD BE A GREAT GIFT

And now, the cocktails:

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Since it’s Hot Toddy weather, we’ll start with a Ginger Bee Toddy.

Ginger Bee Toddy

  • 1 1/2 oz Flor de Caña 7 Aged Rum, Bourbon, Rye or Añjeo Tequila (but Aged Rum is SOOO good)
  • 1 1/2 oz Cocktail Crate Ginger Bee
  • 1/4 oz Lemon Juice
  • 1/8 oz or 1 Barspoon Cinnamon Bark Syrup
  • 3-4 oz Hot Water (depends on yer mug size)
  • Clove studded Lemon Wheel

In mug, combine ingredients, top with Hot Water and stir. Garnish with Clove studded Lemon Wheel. Sexy Lemon Wheel. 

Bobbies-&-Blockheads-1

This is another variation on my variation of the Police & Thieves from Gin Palace. RIP Gin Palace, I hope you didn’t sink too far into the ground. 😦

Bobbies & Blockheads

  • 2 oz Pineapple Plymouth Gin
  • 1/2 oz Cocktail Crate Ginger Bee
  • 1/2 oz Cinnamon Bark Syrup
  • 1/2 oz Lime Juice
  • 1/2 oz Grapefruit Juice
  • 2 dashes of Regans’ No 6 Orange Bitters
  • Pernod Pastis Rinse or Absinthe
  • Grapefruit Peel

Rinse Coupe with Pernod and chill. In tin, combine remaining ingredients over ice and shake. Express Grapefruit peel and garnish.

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This is a very tasty Gold Rush variation. Perfect for winter!

Gold Hunter

  • 2 oz Elijah Craig 12 Year Bourbon
  • 1 oz Cocktail Crate Ginger Bee
  • 3/4 oz Lemon Juice
  • Star Anise

In tin, combine Bourbon, Ginger Bee, Lemon Juice and shake over ice. Strain into double rocks glass with ice. Star Anise garnish.

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I mentioned this Punch recipe in my Punch for Two: Brugal Rum post. It’s too good not to mention here in this Ginger Bee review! Perfect way to showcase such a tasty mixer in a Punch format.

St Marks Punch

  • 1 1/2 oz Brugal Extra Dry Rum
  • 1 1/2 oz Flor de Caña 7 Aged Rum
  • 1/4 oz Santa Maria al Monte Amaro
  • 1 1/2 oz Cocktail Crate Ginger Bee (may need to add more Honey Syrup to taste)
  • 3/4 oz Fresh Mandarin Orange Juice
  • 1/2 oz Fresh Lemon Juice
  • 1 dash Hella Bitter Citrus bitters
  • 1 dash Scrappy’s Cardamom bitters
  • Club Soda
  • Lemon slice

In tin, combine ingredients over ice and shake. Strain into Punch cups, top with Soda, Lemon slice garnish.

Well, that’s it for now! Thanks again to Alex and be sure to get this mixer into your Home Bar. Totally worth it! This has been You’re So Kind, the post where someone nice gives me a bottle and I review it!