Monday, November 14, 2011



Ok this drink comes right from New York's own Employees Only Bar. Jason Kosmas and Dushan Zaric are the master mixologists that have put together, in my opinion, one of the best menus I've ever seen. Everything that goes into the drinks at Employees Only is top of line, as well it should be. This is really a drink that anyone can enjoy, it’s not just for drink advocates or those of us brave enough to try something different, it really is a drink that anyone can sit down and enjoy.

Let’s start with the prep work as we usually do. For this one you’ll need to make a quick and easy blackberry puree and seriously this is easy. What you’ll need:

¼ pound fresh or frozen, thawed blackberries
2 tablespoons superfine sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons water

Combine all the ingredients in a blender and liquefy. Once complete strain the mixture through a coarse sieve.

That’s it you’re ready to go on this one.

1 ¾ oz Vodka (The guys at EO use Luksusowa potato vodka, if you can find it use it, if not use what you have.)
1 oz St-Germain Elderflower liqueur (This you must use, you won't regret it, buy this one)
¾ oz Blackberry puree
¾ oz freshly squeezed lemon juice
1 mint sprig, for garnish

Pour the vodka, liqueur, puree, and lemon juice into an iced shaker and shake vigorously for about ten seconds, strain into a chilled cocktail glass. Take the mint sprig and hold it by the stem with the thumb and fist two fingers of one hand. Open your other hand with your palm up and smack the mint sprig against your palm several times. This releases the natural oils and aromas of the mint. Gently place the mint sprig on the surface of the cocktail and serve.

The elderflower really gives this drink its herbal flavor and the sweetness of the blackberry mixes with the tart lemon are flavors that you’ll want more of. Jason Kosmas and Dushan Zaric have published some of their recipes in a book entitled Speakeasy, I highly recommend checking it out you’ll find it on

Classic Cocktails Reimagined, From New York's Employees Only Bar

Monday, November 7, 2011

Ice Ball Mold

Everyone needs to check this out and tell me what they think. This thing is amazing I'm not quite sure yet how is works, I know it has something to do with the compression process but still this is nuts. I love it but still crazy.

Strawberry Habanero Fizz

This drink is a twist on a similar drink that I've had in the past, I made a few changes of course and it turned out much better than I thought it would. There is a little bit of preparation that goes into this one before you can get started but once the leg work is done you're really in for a treat. 

First thing you really need to do is make the habanero simple syrup, make it first so it has time to cool and the flavors can really get infused. For the simple syrup put one cup of water and one cup of fine sugar into a saucepan, chop two habanero peppers in half and put them into the water. Leave the seeds and all in the peepers this is where a lot of the heat comes from. Bring the water to a boil stirring occasionally, once the water has boiled remove from heat and strain immediately. Allow the simple syrup to cool.

The next thing you'll need here is the strawberry, this part is far less time consuming. You'll need about a pint of strawberries here or more depending on how many drinks you'll be making. Thoroughly rinse the strawberries and pat dry on some paper towels. Cut the stem end off the strawberries and put them right into a food processor. Now here is where you really get to play with things, I like the natural sweetness and tart flavors the strawberries offer themselves but feel free to put additional sugar, lemon juice, or both in the food processor as well. Pulse the strawberries until they are very well blended and smooth. Once this is done you'll need to strain the strawberry puree to get the small seeds out, I find the a French press work very well. 

Ok you're ready to begin building your Strawberry Habanero Fizz!

First you’ll need to decide if a salted rim glass is what you want, if so start by rubbing a wedge of lime around the rim of the your rocks glass to wet it. Once the rim is wet gently dip the rim side of the glass into a plate of kosher salt.

1 ½ oz Blanco Tequila (I like Don Julio)
1 ½ oz Strawberry Puree
¾ oz Habanero Simple Syrup
½ oz Fresh Squeezed Lime Juice
½ oz Cointreau
1 oz of soda water

Place all ingredients, minus soda water into an iced shaker, shake vigorously for about ten seconds. Strain into prepared rocks glass with a large piece of ice. Garnish drink with a lime wedge. Top the drink off with a splash of soda water and you’re ready to go.
 Definitely play with the amount of simple syrup and strawberry puree you put into this one and see what you like best. You may find mine to be a bit too spicy for your liking or maybe even a bit too sweet.

Let me know what you think and if you have something that I need to try next time around.

Saturday, November 5, 2011

The Classic Martinez

This drink has become one of my absolute favorites recently, it’s a smooth blend of gin, vermouth, maraschino liqueur, and bitters. I first had one at an amazing little place in down town Charleston called The Gin Joint. If you’ve been good on you, if you haven’t you need to, it’s life changing. Now there are several versions of this drink floating around and all have really great qualities about them but this is the recipe that I like best and as with all the drinks and recipes I post feel free to tweak them to your liking and please let me know what could make it that much better. If you ask my wife I tell her that the drinks I make could always be better.

1 ¾ oz Gin (I use Plymouth you can’t go wrong here)
2 oz Martini and Rossi Rosso Vermouth
¼ oz Luxardo Maraschino Liqueur
2 dashes of Reagan’s No. 6 Orange Bitters

Put all ingredients into a mixing glass ans stir for about 40 rotations, I do 20 each direction. Strain into an iced rocks glass and garnish with a large orange peal.

Kentucky Autumn

Maker's Mark 46 works really well here.

Stud the orange with whole cloves for added flair and great aroma.

For my first post I decided to give you a drink that I recently put together. I figured the weather is getting a little colder and it’s time to make a drink that warms you up, and incorporates some seasonal flavors that we can all love and enjoy. Oh and by the way it wouldn't be right if I didn't mention that my Dad came up with the name for this one so thanks Dad.

1 ½ oz Kentucky Straight Bourbon Whiskey (I like Bulleit, also try Maker's Mark 46) 
½ oz Spiced Simple Syrup (see below)
½ oz fresh squeezed orange juice, also try clementine juice
2 dashes Fee Brothers Plum Bitters

For simple syrup place 1 cup of water and 1 cup of fine sugar in a small saucepan. Add 1 tbsp of whole all spice, 1 tbsp whole cloves and 2 cinnamon sticks.  Bring water to a boil, stirring occasionally. Allow simple syrup to cool and keep refrigerated. Will keep for up to a week.

Place all ingredients in an ice filled shakier and shake vigorously for 10 seconds. Strain into a chilled cocktail glass and garnish with a large piece of orange peel or try the studded orange wedge.