It’s Mardi Gras! Let’s drink that Creole Sazerac!

Creole-Sazerac-1

It’s Mardi Gras y’all! Happy Fat Tuesday to all y’all and to all y’all about to get into that Lent Lyfe, I say, “good luck!”

I love Mardi Gras because my mom’s side of the family is from Mississippi, I lived in Alabama for 10 years and I love wild parties. I had a great decade living in the South, great food, great friends, many many huge parties. I was a fairly busy DJ while I lived in BHM, and so most anything Southern reminds me of the good times. Nostalgia!

If you read that post I wrote for a Negroniac, you know I have a THING for Sazeracs and their variations. For this Mardi Gras’ Sazerac, I was inspired by the 18.21 Spicy Creole Bitters. These bitters are straight Tony Chachere’s! Mamoo used to cook with these spices all the time growin’ up! If you don’t know what I’m talking about, the 18.21 Spicy Cajun Bitters are like a firey infusion of Cajun Spices in a bottle of bitters. Perfect for a bayou Sazerac variation.

Creole Sazerac

  • 2 oz Rye
  • 1/2 oz Campari
  • 1/4 oz St George Absinthe Verte
  • 2 dashes 18.21 Bitters Spicy Creole Bitters
  • 2 dashes Angostura Bitters
  • Barspoon Turbinado Sugar
  • 1/4 oz Water
  • Garnish: Orange Peel

Combine ingredients and stir until sugar has dissolved. Add ice and stir again until drink has chilled. Strain into chilled rocks glass. Express Orange Peel and garnish (or don’t garnish, it is a Sazerac and therefore up to you).

*Note: In this variation, I felt the Campari would play well with the Creole bitters. I also felt that Peychaud’s would not stand up to Campari quite like Angostura does. I did not follow the traditional Sazerac formula of two glass mixing and therefore the 1/4 oz of Water is crucial.

Creole-Sazerac-2

Thanks again to 18.21 for the Spicy Creole Bitters! 

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Bolla Prosecco Cocktails for NYE

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Here we go, here we go, here we GOOOOOO. That Xmas business was some kind of business right? I feel like half the reason we all party so hard on NYE is to shake that Xmas business right off our backs and/or lose some weight. WAAAAOOOOOOOOH! Let’s party!

So then we get to “what the hell am I gonna serve/bring/drink on NYE”? You’re gonna drink a Bolla Prosecco Cocktail and you’re gonna love it. Bolla Prosecco is just perfect for party time. It strikes a nice balance between dry and fruity, is perfectly crisp and I seriously love it. I want it in every bubbly cocktail ever. Legit. Super tasty. Party party Prosecco. Bolla Baile Booty.

Bolla-Prosecco-Cocktails-Promo

I’m a classy gal and I love a classy Prosecco + Bitters + Sweetness cocktail anytime but especially on NYE. Give me a coupe with bubbly sweetness and just let me dance baby. So to y’all, I present a bunch of options for Bolla Prosecco cocktails. May you have a fun, ridiculous, sloppy, festive NYE filled with your favourite people!

Classic-Prosecco-Cocktail

Let’s start with the basics. A Classic Prosecco cocktail = Sugar, Bitters and Prosecco.

Classic Prosecco Cocktail

  • 1 Barspoon Sugar or 1 Sugar Cube
  • 1 dash of Angostura Bitters and/or 1 dash Orange Bitters
  • Bolla Prosecco

Add Sugar and Bitters to coupe, top with Prosecco. Stir gently until everything is swimming together nicely.

St-G-Prosecco

Next comes St-Germain and some Lavender Bitters. Pretty much to-die-for right here. We’re talking as refined as Downton Abbey but with a nod to la Belle Epoque. Swoon.

Belle Epoque Prosecco Cocktail

  • 1/2 oz St-Germain
  • 1 dash Lavender Bitters
  • Bolla Prosecco
  • Lemon Peel

In coupe, add 1/2 oz St-Germain, Lavender bitters, top with Prosecco and gently stir until everything is mixed properly. Express Lemon Peel and garnish.

Apple-Brandy-Prosecco

Here’s one for the Eastern Seaboard. This might be the most American bubbly cocktail ever but don’t quote me on that. 🙂

Mid-Atlantic Prosecco Cocktail

  • 1/2 oz Laird’s Apple Brandy
  • 1 Barspoon Cinnamon Bark Syrup
  • 1 dash Angostura Bitters
  • Bolla Prosecco

In coupe, add Brandy, Cinnamon Syrup and Bitters. Top with Prosecco and stir gently until the drink looks really American.

Raspberry-&-Prosecco

Aaaaaand from the Mid-Atlantic down to the sweltering depths of the Durrrty South. NOLA inspired, which is really just saying that you love to mix french and american flavours together. Mhmm, don’t pretend. I know what you do.

Parish Prosecco Cocktail

  • 1/2 oz Raspberry Liqueur
  • 1 dash Pernod Pastis or Herbsaint
  • 1 dash Peychaud’s Bitters
  • Bolla Prosecco

In coupe, combine Raspberry Liqueur, Pastis/Herbsaint and Peychauds. Top with Prosecco and stir gently until the drink looks sensational.

Chartreuse-Jaune-Prosecco

Back to the “Continent” for this one. And y’all, I’m not going to lie, this is definitely my favourite. I’m sort of upset that I didn’t already create this recipe because I would have drink’d/drank/drunk this all summer. It’s literally sensational. I want to take this Cocktail to a fashion show and then to an opera afterwards.

Fashionably Late Prosecco Cocktail

  • 1/2 oz Chartreuse Jaune
  • 1 dash Celery Bitters
  • Lemon Peel
  • Bolla Prosecco

In coupe, combine Chartreuse, Celery Bitters and Prosecco. Gently stir until the drink is ready to go to a fashion show. Express lemon peel and garnish.

Bonus Round: add 1/4 oz St-Germain

Amari-Prosecco

For the last one we go full Italian. Pick your favourite Amaro + Prosecco + Lemon peel and go wild!

Amari Prosecco

  • 3/4 oz Santa Maria al Monte Amaro (or whatever your favourite Amaro may be)
  • Lemon Peel
  • Bolla Prosecco

In coupe combine Amaro and Prosecco. Stir until the drink is really speaking to your wild side. Express Lemon Peel and garnish.

Well, that’s it! Have a sensational NYE! Thanks again to the Kind people of MBooth marketing for sending me this delicious bottle of Bolla Prosecco.

Holiday Infusions

If you follow me on Instagram, you know that I recently received the Death & Co Book as a present from my fabulous girlfriend. THAT BOOK IS EVERYTHING. The Cocktail recipes are outrageous but what has really stuck with me are the infusions, syrups and batched ingredients. It reminded me that back in the spring/summer, I was infusing anything I could think to put together. Well, I’m back in the kitchen gettin’ busy with Holiday Infusions and Syrups.

Here we go!

Cacao-Infused-Campari

This one is from the Death & Co book but I adjusted the ratios a bit. I found their version to be underwhelming and I wanted MORE CACAO!

Cacao Nib Infused Campari

  • 500 ml Campari
  • 4 heaping tablespoons Cacao Nibs (like how I went from Metric to Imperial units?)
  1. In jar combine Campari and Cacao Nibs
  2.  Let sit for 4 hours, gently rolling or stirring if you have a wide-mouthed jar (you don’t really want air bubbles to happen, just to agitate the liquid)
  3. Double strain into container

Cranberry-Infused-Dolin-Rouge

I’m gonna use this one in ALL the Xmas Cocktails! Oh and eat the cranberries after you’re done infusing! They’re sooooooo delicious!

Cranberry Infused Dolin Rouge

  • 250 ml Dolin Rouge or other Sweet Vermouth. (But try to get Dolin Rouge, it’s so perfect with Cranberries.)
  • 250 ml dried Cranberries (by Volume). I don’t have a scale. Do you have a scale? Lucky you.
  1. In Jar combine dried Cranberries and Dolin Rouge
  2. Let sit for 48 hours gently rolling or stirring if you’ve got a wide-mouthed jar
  3. Double strain into container
  4. Eat the Cranberries or give them to a friend

Pineapple-Infused-Plymouth-Gin

Yep, it’s back. This is my favourite thing ever and I use it in a lot of summer cocktails. For winter, I’m gonna use it in Punch!

Pineapple infused Plymouth Gin

  • 500 ml Plymouth Gin
  • Two handfuls of Pineapple Chunks
  1. In jar, combine Gin and Pineapple Chunks
  2. Let sit for 24 hours occasionally shaking. Yep, get up at 4 am, shake it and go back to bed.
  3. Taste. If you would like it to be more Pineapple-y, discard used Pineapple and add more fresh Pineapple. Let sit for another 24 hours. Rinse, repeat.
  4. When it is to your liking, double strain into container.

Cinnamon-Bark-Syrup

This one I got straight from the Death & Co Book. It’s sensational. Hot damn! Back to Imperial measurements.

Cinnamon Bark Syrup

  • 1 oz or approx 0.06 lb Cinnamon Bark
  • 2 Cups of Water
  • 2 Cups of Sugar (Demerara used here)
  1. In sauce pan, muddle Cinnamon Bark until it is in shards
  2. Add Sugar and Water and slowly bring to a boil
  3. Reduce and simmer for 4 minutes
  4. Let sit overnight
  5. Double strain into container. Smell it. It’s so damn amazing.

Good luck to you and happy infusing/syruping! Holiday Cheers!

Hosting in the Holidaze: The Old Fashioned

Ok, so it’s Holiday times and you are probably wondering which cocktails to make for Thanksgiving, Xmas, Chanukah, Boxing Day and all those damn parties you’re going to have between now and New Years Eve. Don’t drive yourself crazy, just make some Old Fashioneds!

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I swear to you, the last three parties that I’ve made cocktails at have included variations on the Old Fashioned and everyone just loved them. It’s such an easy Cocktail to make and you can have so much fun with the ingredients! Plus, you can use any spirit you want in an Old Fashioned! Well, except for Vodka, yuck, don’t ever do that.

The best thing about an Old Fashioned is that no matter what you use in it, the Formula stays the same:

  • 2 oz Spirit
  • 1 barspoon Sweet/1 lump of sweet
  • 2 Dashes of Bitters
  • 1/4 oz Water
  • Garnish
  • Build-in-glass: Add Spirit, Sweet, Bitters, Water, and stir until Sweet is nearly dissolved. Add ice, stir until Cocktail is well chilled, and garnish. Drink. Repeat.

Here are five Old Fashioneds to keep your guests happy and praising your Home Bar Skills:

Rye-Old-Fashioned

Rye Old Fashioned: This is the Cocktail that started it all. No seriously, the Old Fashioned is actually the first drink that can be considered a cocktail. The drink got its name toward the end of the 19th Century when bar patrons were asking for a drink “the Old Fashioned way”. That Old Fashioned Cocktail was a drink consisting of Whiskey, Sugar and Bitters. Its modern equivalent is what you see above: Rye Whiskey, Angostura Bitters, Sugar, Orange Peel and/or Maraschino Cherry.

Rye Old Fashioned:

  • 2 oz Rye
  • 1 Barspoon Demerara/Turbinado Sugar
  • 2 dashes Angostura Bitters
  • 1/4 oz Water
  • Orange Peel and Cherry garnish

Build-in-glass: Add Rye, Sugar, Bitters, Water, and stir until Sugar is nearly dissolved. Add ice, stir until Cocktail is well chilled, and garnishes.

Bourbon-Old-Fashioned

Bourbon Old Fashioned

  • 2 oz Bourbon
  • 1 Barspoon Brown Sugar
  • 2 dashes Orange Bitters
  • 1/4 oz Water
  • Orange Peel garnish

Build-in-glass: Add Bourbon, Sugar, Bitters, Water, and stir until Sugar is nearly dissolved. Add ice, stir until Cocktail is well chilled, and garnish.

Apple-Brandy-Old-Fashioned

Apple Brandy Old Fashioned

  • 2 oz Apple Brandy
  • 1 Barspoon Maple Syrup
  • 1 dash Black Walnut Bitters
  • 1/4 oz Water
  • Maraschino Cherry garnish

Build-in-glass: Add Apple Brandy, Maple Syrup, Bitters, Water, and stir until Maple Syrup is nearly dissolved. Add ice, stir until Cocktail is well chilled, and garnish.

Añejo-Old-Fashioned

Añejo Tequila Old Fashioned

  • 2 oz Añejo Tequila
  • 1 Barspoon Agave Nectar
  • 2 Dashes Orange Bitters
  • 1/4 oz Water
  • Orange Peel garnish

Build-in-glass: Add Tequila, Agave, Bitters, Water and stir until Agave is nearly dissolved. Add ice, stir until Cocktail is well chilled, and garnish.

Rum-Old-Fashioned

Aged Rum Old Fashioned

  • 2 oz Aged Rum
  • 1 Barspoon Brown Sugar
  • 2 dashes Bittermens Elemakule Tiki bitters or Angostura Bitters (island spiced bitters)
  • 1/4 oz Water
  • Lime Wheel garnish

Build-in-glass: Add Rum, Sugar, Bitters, Water, and stir until Sugar is nearly dissolved. Add ice, stir until Cocktail is well chilled, and garnish.

*BONUS ROUND: Try to do a 50/50 split on the Spirit. I love to do Gin/Bourbon or Gin/Rye for the split. Apple Brandy/Bourbon also works really well together.

Good luck to you with all your Hosting in the Holidaze!