Sukkah Hill Spirits: Etrog Cocktail

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Last week, I reviewed and created a recipe for the fabulously spiced Besamim Liqueur from Sukkah Hill Spirits. Today, I am just as excited to talk about their Etrog Liqueur. For Besamim, I was like, “Oh my god you need to get this right now!” For Etrog I’m like, “NO SERIOUSLY, YOU HAVE TO GET THIS RIGHT NOW!”

You may be thinking, “gurrrrrl, that’s a lot of enthusiasm for a Monday morning.” Whatever man, once you try these two liqueurs, you’ll understand.

Etrog-Liqueur

Sukkah Hill Spirits were started by the Witkins, a couple who live in Los Angeles. They were making batches of Liqueurs for friends and family, when a store put in a request for their amazing products. Now they have a 5000 sq ft facility and the rest is history.

You may be wondering, “what does the word Etrog mean?” Well, Etrog is actually a highly prized type of citrus from Israel. They are traditionally used during the holiday of Sukkot, a hebrew word meaning “Tabernacles”. If you think Sukkot sounds like Sukkah, you’re right, the first is the plural of the second.

Etrog Liqueur is made from a blend of Etrog citrus grown in the Sequoia foothills of California and pure cane sugar Spirit in small batches. It is gluten free, vegan, and Kosher for Passover.

Etrog Tasting Notes:

  • Nose: Something like a magical Meyer Lemon hits you first, with supporting notes of lemon verbena, citrine herbs, and floral notes.
  • Taste: Firstly candied Lemon, then loads of wonderfully complex herbal notes. Flowers, honey, and pepper all make entrances.
  • Finish: Excellent viscosity, really warming finish.
  • Overall: HOT DAMN. Etrog is so exciting! It is sweet but there is so much going on here that it’s not boring at all. For cocktails, my first thought was “GIN!” though I know it will go very well with Blanco Tequila. I would also drink this as an aperitif over ice or long with club soda.

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As with the Besamim post, I am going to feature one cocktail for the introductory Etrog post. This drink really lets the Etrog showcase all of its beautiful flavors in a stirred format.

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Here are your cast of characters: Etrog Liqueur, Plymouth Gin, dry Junmai Ginjo Saké.

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Ladies and gentlemen, get ready to taste something truly divine.

Etrog Cocktail

  • 3/4 oz Sukkah Hill Spirits Etrog Liqueur
  • 1 1/4 oz Plymouth Gin
  • 1 1/4 oz Junmai Ginjo Saké (sub: dry, floral Saké)
  • Garnish: Lemon peel

Combine ingredients over ice and stirrrrrrrrr. Strain into chilled coupe, express Lemon peel and garnish.

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Cheers. Sunny, floral, lemony, fabulous Cheers to you all! Thanks to Sukkah Hill Spirits for the bottle of Etrog Liqueur!

 

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The Pineapple Plymouth Gin is back!

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Just whipped up a fresh batch of Pineapple infused Plymouth Gin! Seriously though, “whipped up” might be stretching the truth a bit. This is literally the easiest recipe ever:

  1. Cut up a Pineapple. If it isn’t fresh, it isn’t going to work. No canned fruit allowed!
  2. Throw some of the Pineapple in a jar.
  3. Add some Plymouth Gin. You want to get about equal parts of each ingredient by volume.
  4. Let it sit for a few days, shaking several times per day.
  5. Taste it. Does it need more Pineapple? Add more Pineapple.
  6. When it tastes magnificently, Strain and keep it in the fridge.

I use this one in lots of Tropical cocktails such as:

Happy infusing to you all!

Rhubarb Express

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Y’all! Worlds have collided, tomorrow is World Gin Day and it’s also Rhubarb Season! Mercury Retrograde be dammed or whatever, this shit is happeniiiiiiing!

Now, obvi you need to read the post about Barb’s Rhubarb Cocktail & Syrup so you can make the Syrup (and read a blog post in a Victorian Era British Lady’s voice). Once you’ve done that, it’s time to make Rhubarb Express.

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You did read read the post, right? You made the Syrup, savoured the gloriousness of cooking Rhubarb and Sugar together and you’re all ready to go? Yes? Great!

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I chose Hella Bitter Citrus Bitters because they are made with four different citrus peels, gentian root, and spices. In fact I would say these bitters are as crucial to Rhubarb Express as Peychaud’s is to a Sazerac. This cocktail is super tart and complex from the herbes in the bitters and vegetal Rhubarb notes, with a shimmering quality from the Lemon Juice.

Rhubarb Express

  • 1 3/4 oz Plymouth Gin (sub Hayman’s Old Tom Gin, any smooth dry Gin)
  • 1 oz Rhubarb Syrup
  • 3/4 oz Lemon Juice
  • 1 dash Hella Bitter Citrus Bitters
  • No Garnish

Combine ingredients over ice and shake vigorously for around 15 seconds. Strain into coupe.

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Bonus: this drink is supremely awesome on the rocks with a splash of soda and a Mint sprig.

Cheers!

#NegroniWeek 2015 – Negroni-Apri

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Welcome to #NegroniWeek 2015! “Always and foreverrrrr, you will be my Negroni Babyyyyy.” (Excerpted from my upcoming hit single about the Negroni).  Negroni Week is put on by Campari and Imbibe Magazine as a charity drive for bars and restaurants to participate in. You can find out all about it here.

Now, if you’re like me, you may be running out of that Bottled Negroni that we discussed in a post from May 31st. That’s ok, we can make variations on Negroni without using Bottled Negroni, in fact, I’ve done so very many times.

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For the spectacular Negroni-Apri, I’m subbing Aperol + Apricot Liqueur for Campari, Carpano Dry Vermouth for Carpano Antica, and keeping the Plymouth Gin (never not Plymouth Gin). To this we add Orange Bitters, that lovely Orange Peel rose and BOOM, we’ve got a totally fabulous summery Negroni variation.

Negroni-Apri

  • 1 1/4 oz Plymouth Gin
  • 1 1/4 oz Carpano Dry
  • 3/4 oz Aperol
  • 1/4 oz Rothman & Winter Apricot Liqueur
  • 7 dashes of Regan’s Orange Bitters (yes, 7 dashes)
  • Garnish: Orange Peel rose

Combine ingredients over ice and stir. Strain into double rocks glass over ice. Garnish with Orange Peel rose.

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Practically perfect in every way. 

#NegroniWeek 2015 – Negroni Rosé

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Welcome to #NegroniWeek 2015! The week where we literally cannot drink anything other than a Negroni! (Jkjkjkjk) Negroni Week is put on by Campari and Imbibe Magazine as a charity drive for bars and restaurants to participate in. You can find out all about it here.

Now, if you haven’t read my post from May 31st about how I like to make and Bottle my Negroni, you should do that first, and then come back here. Did you read it? Word. Did you not? Ummmmmmm.

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Repeat after me, “Bottled Negroni is my best friend.” 

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Obsession comes in many colours, this time it’s in a light shade of pink. 

This fabulous Negroni variation was born from my love of Dry French Rosé. Pictured above is Saint Roch Rose Touraine, a very dry, lightly fruity (strawberries, citrus), and botanical Rosé from the Loire Valley. (Clearly I love this Rosé as I am nearly out of it.) Saint Roch Rose Touraine also pairs perfectly with Negroni, so that’s a glorious thing.

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The reason I’m suggesting a dry Rosé is that the Negroni is a bitterSWEET drink, emphasis on the sweet. If you used a sweet Rosé, well then you might have the sweetest drink on earth and that would be no good. Nope.

Negroni Rosé

  • 2 1/2 oz Bottled Negroni
  • 1 1/2 oz Saint Roch Rose Touraine (or any dry French Rosé, bonus points for sparkling)
  • Garnish: Red Grapefruit wedge

Combine ingredients over ice and give it a long stir. Strain into coupe and garnish.

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This is one of those drinks that takes you somewhere and it’s taking me right to the Mediterranean. Cheers to THAT!

#NegroniWeek 2015 – Negroniac

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Welcome to #NegroniWeek 2015! The week where all we talk about, drink, and post recipes of are the infamous Negroni! Negroni Week is put on by Campari and Imbibe Magazine as a charity drive for bars and restaurants to participate in. You can read all about it here.

Now, if you haven’t read my post from May 31st about how I like to make and Bottle my Negroni, you best do that first, mmmk? Did you read it? Fabulous Did you not? wellllllll…

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The Negroniac is one of my all time favourite recipes that I’ve ever come up with. It is literally a Sazerac + a Negroni and hoooo boy, does it pack a punch. Essentially, instead of Peychaud’s Bitters, you use a hefty amount of Bottled Negroni and keep the rest of the Sazerac formula intact. (Rye, Absinthe and a Lemon peel.)

Are you ready for this? The Negroniac is high octane madness.

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Keep in mind that this is a very exact recipe. Too much of anything and the drink is thrown way off.

Negroniac

  • 1 3/4 oz Negroni
  • 1 1/4 oz Rye
  • 2 Dashes of Regans’ Orange Bitters
  • St. George Absinthe Verte Rinse
  • Garnish: expressed and discarded Lemon Peel

Rinse a double Rocks glass with Absinthe and chill. Combine Negroni, Rye and Orange Bitters over cracked ice and give it a very looooooooong stir. Strain into chilled glass. Express and discard Lemon Peel. Santé!

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Hello powerful and tasty Negroniac! I will sip you slowly and relish every drop.

#NegroniWeek 2015 – Breakfast Negroni

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Hello Breakfast Kweens and welcome once again to #NegroniWeek! NEGRONIS ALL WEEK Y’ALL! All damn week! Negroni Week is put on by Campari and Imbibe Magazine as a charity drive for bars and restaurants to participate in. You can check it out here.

Now, if you haven’t read my post from May 31st about how I like to make and Bottle my Negroni, you best get to it! Did you read it? Yasssss Kween. Did you not? grrrrrrl, get on it!

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This Negroni is for those of us who, like myself, are 1. obsessed with Grapefruit Juice, 2. love a good Breakfast Cocktail, and obviously 3. can’t get enough Negroni in their life!

Breakfast Negroni

  • 2 1/2 oz Bottled Negroni
  • 1 oz Red Grapefruit Juice
  • 1 dash Orange Bitters
  • Garnish: Orange Peel rose

Combine ingredients over ice and shake. Strain into chilled Coupe and garnish with Orange Peel rose.

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I want to drink two of these right now. I shall control myself but goodness, self control is hard y’all! Cheers!