From loading up the shaker with ice to pouring in the gin, sweet vermouth and Campari, TheDevil Wears Prada star walked followers through the entire process. He even told his fans which glass and garnish they should use for the drink.
While Tucci made the concoction for his wife Felicity Blunt, he didn’t hand it over to her right away.
“You want it, Felicity?” he teased his spouse, who handled the camerawork for the cocktail class. “That will never happen.”
It wasn’t long before the video went viral. READ MORE
This recipes not only turned my head but countless others when Demitri McDaniel posted his autumn concoction, he likes to call Caramel Apple Bottoms Up!. It screams of yesteryear, our childhood days of biting into a caramel covered apple yet this twist is clearly for the grown folks. September makes way for the cravings its signature flavors and colors of fall, the rustic reds and brown. This cocktail recipe is bound to be a scene stealer.
In McDaniel’s words:
This started from my love for the drink Washington Apple (Crown Royal Apple, cranberry juice and apple pucker)
As for this cocktail, I’m a little heavy handed because I like brown liquor (Whiskey/Bourbon).
-Crown Royal Caramel Apple a little sweet so only add 2 shots or 3 shots Crown Royal Caramel Apple.
– 1 shot simple syrup 3 parts Apple Juice/cider.
-Serve with crushed ice.
How do you Rim a glass with salt?
If you remember ahead of time, chill your glass. …
Get yourself a quarter of a lime. …
Run that notch all around the rim of the glass until the glass rim is really wet.
Put some salt in the dish. …
Tip the glass over into the salt.
Dress top of the glass with a red delicious apple slice and drizzle with caramel on the side glass and over crushed ice You’ll love it!
When sangria comes to mind often our first envisioning is a deep bugandy red wine contrasted with the color of oranges wedges. I remember my first sip of a white sangria experience came after perusing the choice on the menu while dining in Toronto one summer. There’s nothing quite like a chilled glass of sangria. How fun I thought, white sangria’s is a change and
how delicious was the experience. In later years I’d earn the reputation of the family sangria concocter at family gatherings. People always ask me how to make it. It’s fairly simple and doesn’t have to cost a lot money to make and serves quite a few. In a conversation with Chef Jay Bonilla, he once told me, “…the bottle of wine does not need to be expensive.” While making a glass of sangria for me, he used the famous inexpensive wine from Trader Joe’s Charles Shaw red wine, affectionately called Two Buck Chuck, Triple Sec and orange juice. There’s no one way to prepare a pitcher of sangria . Each color of wine deserves it’s own special treatment.
Red Sangria – In red sangria, citrus juices such as freshly squeezed orange, lemon or lime juice complement the sweetness of the wine and liqueur. However, cranberry juice cocktail can add a welcome tartness for those with less-sweet tastes. If you want a bit of fizz, choose a lemon-lime soda to finish or a soda water with a splash of lime and garnish with citrus wedges.
Photo by Crystal A. Johnson
White Sangria – Lemon juice always works in white sangria, but consider adding sweeter juices such as white grape juice or apple juice as well. Finishing white sangria with a sparkling cider instead of soda gives it additional sweetness and makes it the perfect complement to spicy sauces and appetizers.
Rose Sangria – Well Blush was cooler for our title. Use juice blends such as mango-peach or pineapple-orange to complement the sweetness of rose sangria without overpowering the delicate blush wine. Chop strawberries and fresh mangoes to soak in the cocktail, and finish with plain soda water if carbonation is desired.
The mint julep is a mixed alcoholic drink, or cocktail, consisting primarily of bourbon, sugar, water, crushed or shaved ice, and fresh mint. As a bourbon-based cocktail, it is associated with the American South and the cuisine of the Southern United States in general, and the Kentucky Derby in particular.
The martini is a cocktail made with gin and vermouth and garnished with an olive. Over the years, the martini has become one of the most well-known mixed alcoholic beverages. H. L. Mencken once called the martini “the only American invention as perfect as the sonnet”,and E. B. White called it “the elixir of quietude”.-(Wikepedia) For a splash of color for countries with Red, White and Blue as their color, add a cherry.
The blue martini with bite!
Blue Martini Recipe Ingredients
60ml (or approx 2 oz) Vodka
15ml (or approx � oz) Blue Curacao Liqueur
10ml (or approx � oz) lime juice
small wedge of lemon or lime
6 ice cubes
Blue Martini Recipe Directions
Into a cocktail shaker, pour the Gin and Curacao.
Rub the rim of the martini glass with the wedge of lemon/ lime.
Strain and pour the contents of the cocktail shaker into a martini glass.
Finish by arranging a twist of lemon on the rim of the martini glass.
A Mojito is traditionally made of five ingredients: white rum, sugar (traditionally sugar cane juice), lime, sparkling water and mint. The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular in the island.
3 teaspoons of sugar
Juice of 1/2 lime
Fresh yerbabuena (or mint) leaves
1 ounce white rum
Put sugar and lime juice in a glass. Crush a few fresh mint leaves into the sugar and the lime juice. Add one ounce of white rum and ice cubes. Fill with soda water and serve with a sprig of mint.
Cana de azucar marinadas en caipirinha Hondurena (aguardiente, limon y soda) y hielo frappe.
En Ingles: Marinated sugarcane Honduran caipirinha (aguardiente, lime and soda) and crushed ice. Aguardiente is a clear alcoholic drink that looks like vodka, but tastes so much better. It is made in Colombia, and means “sizzling or fire water”
Chef Bonilla says “I made it for Honduras Vanguardia event… was a total success. I took my costumer back to their childhood with this.”
The Bloody Mary is sometimes used to treat hangovers when it is served in the morning. In the United States, the Bloody Mary is a popular drink choice at restaurants that serve brunch.
While there is not much complexity in mixing vodka and tomato juice, more elaborate versions of the drink have become trademarks of the bartenders who make them. A common garnish is a celery stalk when served in a tall glass, often over ice.
This is theBloody Mary recipe as taught by the New York School of Bartending:
1 oz. to 1½ oz. (30-45 ml) vodka in a highball glass filled with ice.
Fill glass with tomato juice
1 dash celery salt
1 dash ground black pepper
1 dash Tabasco sauce
2-4 dashes Worcestershire sauce
1/8 tsp. horseradish (pure, never creamed)
Dash of lemon or lime juice
Garnish with celery stalk.
May be shaken vigorously or stirred lazily, as desired. Garnish with a celery stalk; a skewer of olives, pickles, carrots, mushrooms, or other vegetables; or even meat or fish (salami, shrimp, etc.) and cheese. Occasionally, pickled asparagus spears or pickled beans are also used.
Packaged Bloody Mary mixes that combine the spicy, non-alcoholic components of a Bloody Mary are commercially available.
¡Salud! [Photographs: María del Mar Sacasa] From seriouseats.com
Rompope is an eggnog-like drink made with eggs, milk, and vanilla flavouring. The egg yolks impart a yellow hue to the emulsified beverage. It is a traditional drink known as such in Costa Rica, El Salvador and particularly in Mexico, where, it is believed to have been originally made in the convents of the city of Puebla. The word rompope is a derivation of the word rompon, which is used to describe the Spanish version of eggnog that came to Mexico. The Spanish version utilizes rum as its main ingredient, hence the root of both words rom-pon and rom-pope, but in Central America, Guatemala,Honduras and El Salvador, there is also a similar beverage known as rompopo.
Seriouseats.com -The first rompope was brewed by nuns in the Santa Clara convent in Puebla, Mexico in the 17th century, a derivation of Spanish ponche de huevo. At the time, the Catholic Church was prominent in government and society, and convents often hosted visiting officials and religious dignitaries. As such, fine cuisine was developed in the cloisters with the Clarists garnering much acclaim for their confections and sweets.
Rompope is served chilled, often over ice, but, the drink is also popular in Nicaragua, where it is served warm as well. READ MORE