grapefruit juice

Fruity Cocktails with Fino Sherry

/ Dani DeLuna / 1 Comment

Stafford-Cobbler-4

Edit: If you’re here for #SherryWeek, have an excellent time with these recipes!

Y’all, I have been waiting for this post ever since I got that bottle of Inocente Fino Sherry back in January. From the moment I put my lips on this Sherry, I knew, I knew it was going to go with fruit and I knew I was going to use it Long or Tiki style.

I’ve been biding my time.

Today on Instagram, I was challenged to make a Fog Cutter by @el_nova_1 (the person behind last week’s Navy Grog challenge who loves Tiki as much as many of us do) and make the drink immediately! It’s DAMN FABULOUS! LIKE DAAAAAAAYUM FABULOUS. Citrusy, dry, great flavour arc, deep. I’m in luv. With this challenge comes a great opportunity for me to post a couple of other Fruity Sherry drinks I’ve had sitting in my notebook.

Karl-the-Fog-Cutter-1

First things first about this Fog Cutter: I don’t have any Grape Brandy! I only have Calvados! The recipe also calls for Cream or Amontillado Sherry and I only have Fino Sherry. So, like any good Home Bar Gurrrrrrl, I’ve made some adjustments (ahem, Old Tom Gin) and named the variation “Karl the Fog Cutter” after my beloved San Francisco Bay Area’s archnemesis (or claim to fame), Karl the Fog.

Karl-the-Fog-Cutter-3

Karl the Fog Cutter

  • 2 oz Denizen Aged White Rum
  • 1 oz Calvados
  • 1/2 oz Hayman’s Old Tom Gin
  • 1/2 oz Inocente Fino Sherry (float)
  • 2 oz Lemon Juice
  • 1 oz Orange Juice
  • 3/4 oz Orgeat
  • Garnish: Sherry float, Orange wedge with Maraschino Cherry spear, Monkey

Combine ingredients over ice and short shake. Strain into Tiki Mug or Collins Glass over Cracked Ice. Float the Sherry, garnish with Orange wedge with Maraschino Cherry and Monkey.

Marley's-Map-2

This next one came from a flavour pairing obsession I currently have: Fino Sherry + Apricot Liqueur. It’s to die for. The nuttiness from the Orgeat & Fino go sooooo well with the Apricot. Literally the greatest thing since Smith & Cross Rum + Teeling Irish Whiskey. This one is straight up Tiki, so be sure you have a mint sprig and some Orgeat ready to go!

Marley’s Map

  • 1 1/2 oz Flor de Caña 7 Rum
  • 1/2 oz Denizen Aged White Rum
  • 1/2 oz Rothman & Winter Apricot Liqueur
  • 1/2 oz Inocente Fino Sherry
  • 1/2 oz Orgeat
  • 1 oz Grapefruit Juice
  • 2 dashes Angostura Bitters
  • Garnish: Mint sprig, two Pineapple chunks and a Maraschino Cherry

Combine ingredients over ice and short shake. Strain into double Rocks glass or short Tiki mug over ice. Garnish with Mint sprig, two Pineapple chunks and a Maraschino Cherry.

Stafford-Cobbler-1

Now back to that Cobbler. Goodness, I get such a thrill out of making and/or drinking a Cobbler! This one came to me in the night and I had to write it down before I fell asleep. Again, we’re using the glorious Apricot + FIno Sherry combo along with Carpano Antica Vermouth, Old Tom Gin, and Boker’s Bitters. I wanted this one to taste Old Skool/Pre-Prohibition.

I definitely Flavor Bible’d the Rosemary + Blueberry + Strawberry + Lemon + Orange flavours. If you don’t have the Flavor Bible yet…get to it!

Stafford-Cobbler-3

Stafford Cobbler

  • 1 1/2 oz Hayman’s Old Tom Gin
  • 1 1/4 oz Carpano Antica Sweet Vermouth
  • 3/4 oz Inocente Fino Sherry
  • 1/2 oz Rothman & Winter Apricot Liqueur
  • 3/4 oz Lemon juice
  • 1/4 oz Honey Syrup
  • 2 dashes Boker’s Bitters
  • Small handful of Blueberries, muddled
  • Garnish: Strawberry, Blueberry, Orange wheel, Rosemary sprig

In tin, combine Lemon Juice and Blueberries and muddle. Add remaining ingredients, ice and short shake. Strain into Stemmed glass filled with ice and fruit, Orange wedge and Rosemary Sprig on top. Serve with a straw and a spoon so your guests may eat the fruit!

Stafford-Cobbler-2

Yassssss gurrrrrrrl, Ms Stafford Cobbler, lemme get real close.

Thanks again to The Baddish Group for the fantastic bottle of Carpano Antica!

The Importance of Being Ernesto

/ Dani DeLuna / Leave a comment

The-Importance-of-Being-Ernesto-1

Recently, I did a post of recent acquisitons which included Amaro CioCiaro. In my initial few words about CioCiaro, I said that I was going to use it in Tiki. I totally still am and already have some Tiki recipes with it, but what I failed to mention was that I was going to use it with Tequila!

“Oh, sweet, beautiful Amaro CioCiaro, how Orange thou art!” -a short laudation by Home Bar Girl

When I get a new liqueur or any sort, I like to think how I can use it in lieu of something else. In the case of Tequila, I wanted to use it in lieu of Cointreau in the Tequila + Citrus + Orange Liqueur format. (Love you forever Cointreau, there will never be another!) I picked an Añejo Tequila (Corralejo is my jam!) as the richer notes would pair better with an Amaro than say, Blanco Tequila. It’s heavenly! You could probably use a good Reposado and it would work just as well.

CioCiaro & Santa Maria

Goodbye Piney, Alpiney Santa Maria, helloooooo CioCiaro!

The Importance of Being Ernesto

  • 1 3/4 oz Corralejo Añejo Tequila
  • 3/4 oz Amaro CioCiaro
  • 3/4 oz Grapefruit Juice
  • 1 dropper Brooklyn Hemispherical Sriracha Bitters or any other Chili Spiced bitters
  • Garnish: Orange peel and a Pinch of Salt

Combine ingredients over ice and shake until proper dilution and chilling have occurred. Double strain into coupe, express Orange peel and garnish. Drop a few bits of Salt into the glass.

Cheers!

The-Importance-of-Being-Ernesto-2

Don’t you want this right now? Like, right now/right now/right now!

Suspicious Behaviour

/ Dani DeLuna / Leave a comment

Suspicious-Behaviour-3

It was 50° F in Brooklyn today, YAAAAAAAS KWEEN. I feel like now that the snow is melting and Daylight Savings time is happening, I’ve got a new lease on life. I feel like a real woman, a woman who can go outside without fear. I also feel like a woman who’d like to drink something with Whiskey, Citrus, Bitter and Pernod on the rocks.

Suspicious Behaviour

  • 2 oz Rye
  • 1/2 oz Averna Amaro
  • 1/4 oz Campari
  • 1/2-3/4 oz Grapefruit Juice (depending on how sweet/bitter)*
  • Pernod Pastis Rinse

Rinse a rocks glass with Pernod Pastis and chill glass. Combine remaining ingredients and stir over ice until proper dilution has been achieved. Strain into rinsed rocks glass with ice. Cheers!

*I know drinks with citrus are usually shaken but I did not want to shake this drink. I wanted the smoothness of a stirred drink not the agitation of a shaken drink.

Suspicious-Behaviour-2

Spring is coming! I can feel it in my bones! 

National Margarita Day with Casa Noble Crystal

/ Dani DeLuna / 2 Comments

Casa-Noble-Margarita-1

February 22 is National Margarita Day and I have been #blessed y’all, #BLESSED with this fabulous bottle of Casa Noble Crystal to make Margaritas. I was totally blown away by how tasty this Blanco Tequila is and will try to describe it in a few words.

  • On the Nose: Pineapple, Strawberry, Grasses
  • On the Tongue: Banana, Citrus, Chocolate, Nutty, Agave
  • In the Mouth: Smooth and velvety, almost no “Tequila burn”

In other words, Casa Noble Crystal is a truly special Tequila. It’s definitely unlike any other Blanco Tequila I’ve ever tasted and therefore, the first thing I did was make a classic Margarita with it. I highly recommend taking this approach when testing a new Spirit. Like, when I get a new Rum, I always make a Daiquiri with it. This way I know how the Spirit is going to interact with Citrus, sweetness, etc.

Casa-Noble-Margarita-2

Casa Noble Crystal Margarita

  • 2 oz Casa Noble Crystal Blanco Tequila
  • 1/2 oz Cointreau (yes, that is Cointreau in a jar cause I live in a tiny apartment)
  • 1/2 oz Organic Agave Nectar
  • 1 oz Lime Juice
  • Garnish: Hawaiian Pink Salt and Lime Wheel

In tin, combine Tequila, Cointreau, Agave Nectar and Lime Juice over ice and shake it baby! Rim Rocks glass with Salt, add ice and strain drink into glass. Lime wheel at the end. Fabulous, classic, yum.

Pample-Menthe-Margarita-1

Once I knew how this beautiful Tequila interacted in a classic Margarita, I got fancy. Mint and Grapefruit fancy to be specific.

Pample-Menthe-Margarita-3

Pample-Menthe Margarita

  • 2 oz Casa Noble Crystal Blanco Tequila
  • 1/2 oz Cointreau
  • 1/2 oz Organic Agave Nectar
  • 3/4 oz Ruby Red Grapefuit Juice
  • 1/2 oz Lime Juice
  • 2 dashes Regan’s Orange Bitters
  • 5-6 Mint Leaves
  • Garnish: Hawaiian Pink Salt, Mint Bouquet

In tin, muddle Mint leaves, Grapefruit Juice, Lime juice and Agave Nectar. Dry shake to incorporate ingredients. Add Tequila, Cointreau, Orange Bitters, Ice and short shake again. Rim rocks glass with salt, add ice and double strain drink into glass. Lastly, add Mint Bouquet.

Island-Time-Margarita-1

Hello Pineapple Spear Bunny Ears. 

Then I decided I wanted to bring out the Banana and Pineapple notes from the Casa Noble Crystal Tequila. I recalled that whole month of #TikiTheSnowAway and said to myself, “I’m gonna do it, I’m gonna make a Tiki Margarita”. This is also the first drink that I consulted The Flavor Bible and learned Coconut Milk and Vanilla Bean syrup go very well together!

Island-Time-Margarita-2

Island Time Margarita*

  • 2 oz Casa Noble Crystal Blanco Tequila
  • 1/2 oz Cointreau
  • 1/2 oz Vanilla Bean Syrup
  • 1 oz Pineapple Juice
  • 1/2 oz Lime Juice
  • 3/4 oz Coconut Milk
  • 5-6 Banana Slices
  • 2 dashes Angostura Bitters
  • Garnish: Hawaiian Pink Salt, 2 Pineapple Spears

In tin, muddle Pineapple Juice, Lime Juice, Coconut Milk, Vanilla Bean Syrup and Banana slices. Dry shake until ingredients are incorporated. Add Tequila, Cointreau, Bitters and Ice and shake again. Rim rocks glass with salt and add ice. Double strain drink into glass and garnish with Pineapple Spears.

*Honestly, this is the best Margarita I’ve ever made. It might even be the best Tiki drink I’ve ever made.

Pample-Menthe-Margarita-2

Let’s just look at this again, shall we? Sooooo dreamy, so tasty. 

Thanks to Casa Noble for their magical Crystal Blanco Tequila and thanks to the Baddish Group for the opportunity to use it for National Margarita Day!

Garden Isle + the end of #TikiTheSnowAway

/ Dani DeLuna / Leave a comment

Beach-Banger-1

Well, this is the final #TikiTheSnowAway 2015 post! I’ve had a really tropical January and hope you have too! I figured I would save the best/most for last and this one is definitely the most. There are a billion ingredients in this drink because it’s Tiki and with Tiki all your dreams can come true! Even if your dreams are having a drink with at least 10 ingredients in it! Let Tiki live on in our hearts until the Summah time!

Garden Isle

  • 1 1/2 oz Denizen Aged White Rum
  • 1/2 oz Flor de Caña 7 Aged Rum
  • 1/2 oz Senior Blue Curaçao
  • 1/2 oz Lemongrass & Ginger infused 151 Vodka
  • 1/2 oz DD Mix
  • 1 oz Freshly squeezed Grapefruit Juice
  • 2 droppers Elemakule Tiki Bitters
  • Club Soda
  • Garnish: Pineapple Spear, 2 Pineapple Chunks and Orange Slice

In tin, combine ingredients over ice and shake. Strain into Collins glass or Tiki glass. Top with club soda, ice and garnish with Pineapple Spear, Pineapple Chunks and Orange Slice.

Beach-Banger-3

Garnishes, sweet, beautiful garnishes. 

Beach-Banger-2

Bye bye, #TikiTheSnowAway, luv u, miss u, see u l8tr.

Beach Blanket Bazonga

/ Dani DeLuna / Leave a comment

Beach-Blanket-Bazonga-1

I can’t believe January and #TikiTheSnowAway are nearly over! I never want it to end! At this point, I’m starting to wonder if I should just open a Tiki joint….This cocktail really reminded me of something I might order at NoMad Bar. Something about the combination of Coconut Milk, DD Mix and the two Citrus Juices gives Beach Blanket Bazonga a sultry flavor while still being totally Beach party ready.

Beach Blanket Bazonga

  • 1 oz Hayman’s Old Tom Gin
  • 1 oz Flor de Caña 7 Aged Rum
  • 1/2 oz DD Mix
  • 1 oz Coconut Milk
  • 3/4 oz Freshly squeezed Grapefruit Juice
  • 1/2 oz Freshly squeezed Orange Juice
  • 2 dashes Regans’ Orange Bitters
  • Garnish: Mint sprig

Combine ingredients in tin and shake it gurrrrrrl, shake!  Strain into double rocks glass and serve on one big rock or crushed ice if you have it. Spank the Mint and garnish.

*You may have to whip the coconut milk for a bit with a whisk if it’s chunky. Whip away!

Beach-Blanket-Bazonga-2

Ford Island

/ Dani DeLuna / Leave a comment

Ford-Island-1

Tiki, Tiki, Tiki, Tiki. It’s a song in my head, it’s a refrain said to the beat of drums. It’s monday morning and I just want some Tiki,Tiki, Tiki, Tiki. I had a friend over the other night just so we could have “blue drinks” cause January is DREARY y’all. We had loads of them (but split them in 1/2 so we wouldn’t get trashed) and then watched Troop Beverly Hills. It was fabulous, simply fabulous! When my friend left, I was inspired to make one last drink.

Remember, if you’ve got a Tiki or Tropical drink to post on Instagram during January, use the hashtag #TikiTheSnowAway!

Ford Island

  • 1 1/2 oz Denizen Aged White Rum
  • 1/2 oz Añejo Tequila
  • 1/2 oz Blue Curaçao
  • 1/2 oz Velvet Falernum
  • 1/4 oz Lemongrass Ginger infused 151 Vodka
  • 1 dash St George Absinthe
  • 3/4 oz Grapefruit Juice
  • 1/2 oz Lime Juice
  • 1/4 oz Vanilla Bean Syrup
  • Club Soda
  • Mint Sprig

Combine ingredients in tin and short shake. Strain into Collins glass over ice. Top with Club Soda. Spank the Mint sprig and garnish.

Ford-Island-2

Punch for Two: Fernandez Punch

/ Dani DeLuna / 1 Comment

Fernandez-Punch-1

Punch for Two continues with Fernandez Punch. Woo! The combination of the Pineapple infused Gin, Jalapeño infused Blanco Tequila and Brugal Extra Dry Rum makes for a VERY thrilling Punch! Perhaps I’ve found the best way to make a fake Margarita yet!

Remember, because this is Punch for Two and not Twenty, we’re gonna shake the Punch over Ice and serve into Punch Cups. If this was for Twenty, we’d put it in a punch bowl and stir it with one block of ice.

Fernandez Punch

  • 1 1/4 oz Brugal Extra Dry Rum
  • 1 1/4 oz Pineapple infused Plymouth Gin
  • 1/2 oz Jalapeño infused Espolón Blanco Tequila*
  • 1/2 oz St Elizabeth Allspice Dram
  • 1/2 oz Agave Nectar
  • 1/2 oz Lime Juice
  • 3/4 oz Grapefruit Juice
  • 2 dashes Elemakule Tiki Bitter
  • Lime Wheel
  • Club Soda

In tin, combine ingredients over ice and shake. Strain into Punch cups and top with Club soda. Lime wheel garnish.

Fernandez-Punch-3

*Jalapeño infused Blanco Tequila: Espolón is perfect for this and Jimador would be sensational.

  1. Cut one Jalapeño into chunks (including the seeds!) and place it into 1 750ml bottle of Blanco Tequila.
  2. Taste after one hour and see if you like the heat. If not, wait another hour and taste again.
  3. Strain and bottle Jalapeño infused Tequila.

May your Punch times be amazing and your holidays be filled with Punch!

You’re So Kind: Cocktail Crate Ginger Bee

/ Dani DeLuna / Leave a comment

Gold-Hunter-2

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:

Ginger-Bee-Toddy-3

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.

Gold-Hunter-3

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.

St-Marks-Punch-2

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!

Punch for Two: Brugal Rum

/ Dani DeLuna / 5 Comments

DKO-Punch-1

It’s Punch for Two! As previously stated, the very nice people from MBooth Marketing gave me a bottle of Brugal Especial Extra Dry, so we’ll be making the Punch with this Rum. This is a totally tasty dry Rum and such a bang for your buck! Toasted marshmellow, vanilla, coconut and citrus flavours abound.

Holiday times make me think of Punch more than any other time of the year. This may have to do with the fact that last winter I had the greatest Whiskey Punch ever at Dead Rabbit NYC. Woah, damn, I think about that Whiskey Punch all year round. Come to think of it, I may have to head over to Dead Rabbit this week.

Here at my Home Bar, I’m not batching Punch for 20 people, just myself and my girlfriend, aka Punch for Two! As these recipes are created with just two people in mind, some of the rules have changed. But first, before we can talk about the rules, let’s talk about what goes into *Punch.

According to the Death & Co book, Wikipedia and David Wondrich’s Book Punch: The Delights (and Dangers) of the Flowing Bowl, Punch contains: Spirits, sugar, citrus, water and spice. The spice is really what differentiates punch from say, a Gin Sour, Margarita or Daquiri. The other important component of Punch is that Punch is stirred and ice, soda/champagne are added after the ingredients have been properly mixed. This last rule is the one we’ll be breaking when serving Punch for Two. We aren’t going to be leaving the Punch in a bowl with ice, we’re going to shake it, serve it and top it with soda!

And now, the cocktails:

DKO-Punch-2

DKO Punch: I loosely based this one on a Planter’s Punch and the Mandarin Orange slices are so very nice.

DKO Punch

  • 1 3/4 oz Brugal Extra Dry Rum
  • 1/4 oz St. Elizabeth Allspice Dram
  • 1/2 oz Grenadine
  • 1/4 oz Simple Syrup
  • 1 oz Fresh Orange Juice
  • 1/2 oz Fresh Lime Juice
  • 2 dashes Angostura Bitters
  • Carbonated Lemon-aid or Lemon Soda
  • Mandarin Orange Slice

In tin, combine ingredients over ice and shake. Strain into punch cups and top with Carbonated Lemon-aid/Lemon Soda. Mandarin Orange Slice garnish.

St-Marks-Punch-2

St Marks Punch: The super nice Cocktail Crate man, Mr. Alex Abbott Boyd, gave me the Ginger Bee Craft Mixer at last weekend’s Brooklyn Flea. Isn’t he kind? He’s so kind. It’s similar to my Honey Ginger juice but also has hints of clove. So nice, so perfect for punch!

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 or Honey Ginger Juice (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.

DeLuna-Punch-3

DeLuna Punch: Yep, you knew it, you knew there would be Tequila and you knew I would name the punch after myself cause I’m so into Tequila! Narcissism!

DeLuna Punch

  • 2 oz Brugal Extra Dry Rum
  • 1/2 oz Espolón Blanco Tequila
  • 1/2 oz Cointreau Triple Sec
  • 1 oz Agave
  • 1 oz Fresh Grapefruit juice
  • 1/2 oz Fresh Lime juice
  • 2 dashes Elemakule Tiki Bitters (Orange bitters work but the Tiki ones have that Spice!)
  • Club Soda
  • Lime slice

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

DeLuna-Punch-2

*You know what really goes into Punch? A million ingredients and that’s why I love it so much! You can finally make a cocktail with at least eight ingredients and no one will call you silly!

Cheers