Tag: Cocktails

You Must Make This Blackberry-Passion Fruit Margarita!

Happy National Margarita Day! 

If you’ve followed me even a little, than you know that I love tequila! So today is kind of made for me!

So, let’s talk tequila for a quick moment… use whatever brand at whatever price point that you like! Just make sure that somewhere on the bottle says 100% Puro Agave (or Blue Agave).  If it doesn’t say that, please don’t buy it!  I highly recommend Patron, Tequila Ocho, and Espolon, but do some taste testing and find the brands you like the best.  If you want to learn more about tequila, tequila brands, or get some really great information from real tequila masters check out tequilamatchmaker.com

Now for the reason that you’re here, the Margarita.  You only need 3 things for a great Margarita- Tequila, Orange Liqueur, and Lime Juice (make sure it’s fresh squeezed! It really does make a difference!)- but we’re going to take it a step further by adding some Passion Fruit and Blackberries, because it’s a delicious flavor combination. 

If you don’t have blackberries you can use any berries you’d like, throw in a spoonful of your favorite jam, or if you’d prefer just stick to the classic.  One of the great things about Margaritas is how versatile they are, so make sure you make yours how you like it! (And don’t be afraid to (nicely!) get specific about your preferences with your  bartenders.) 

Remember that recipes are guidelines, measure with your heart!

Blackberry-Passion Fruit Margarita

  • 2oz Silver Tequila
  • .75oz Cointreau (or Triple Sec)
  • .75oz Lime Juice (fresh squeezed)
  • .5oz Agave Nectar
  • .75oz Re’Al Passion Fruit Puree
  • 4-5 Blackberries

In a shaker in muddle your blackberries well.  Add the rest of your ingredients and shake with ice.  If desired rim your glass with salt, sugar, or Tajin, and fill with ice.  Strain your Margarita into your glass and garnish with a lime wheel. 

Adjust the Lime Juice to Agave Nectar ratio to fit your liking.

If you like a frozen Margarita, place all the ingredients in the blender with ½-3/4 cup of ice and blend til smooth.

I found all of these ingredients at my grocery store or local liquor store, but if you can’t find the Re’Al brand near you should be able to find in on Amazon.

Tell me what you think!  Will you be making a Margarita soon?

The Best ‘Naughty or Spice Punch’ Full of Christmas Cheer!

I’m making a list.  I’m checking it twice.  We’re making a Christmas cocktail that’s Naughty & Spice!  It’s a little sweet, a little tart, with just enough spice to keep things interesting! 

Are you hosting a holiday gathering?  Do you want to serve a simple (and simply delicious) punch that is sure to please a crowd?  Then let’s get mixing because this is the cocktail for you! 

Naughty or Spice Punch

  • Patron Reposado ¾ cup
  • Cran-Apple Juice 1 ½ cup
  • Gran Marnier ¼ cup
  • Prophecy Pinot Grigio 1 Bottle
  • Lemon Juice ¼ cup
  • Ginger Liqueur ¼ cup
  • Club Soda to top
  • 1 Lemon, Sliced
  • 1 Orange, Sliced 
  • 1 Large Apple, Diced Fuji or Gala preferred
  • 1 Pear, Diced Bartlet or Bosc preferred
  • Cinnamon Sticks

In a large pitcher combine Patron Reposado, Cran-Apple Juice, Gran Marnier, Pinot Grigio, Lemon Juice, and Ginger Liqueur.  Mix well.  Add Lemon, Orange, Apple, and Pear.  Cover and refrigerate at least 4 hours, but overnight is even better. 

To Serve – Add ice to your pitcher.  Pour 4-6 oz into a wine glass over ice, be sure to add some of the delicious infused fruit to each glass.  Top with a splash of club soda.  Add a few cranberries and a cinnamon stick.  Enjoy!

Don’t let the ingredient list intimidate you- it’s long, but not complicated!  I bet you have many of the ingredients at home right now, and the rest you can find at your grocery store. 

As always, a recipe is just a suggestion- if you don’t like or don’t have tequila, use vodka.  If you don’t have pears, just double the apples.  Swap the Pinot Grigio for Sauvignon Blanc if you prefer, but I would avoid Chardonnay or White Zinfandel for this recipe.  And use Cinnamon Sticks, powdered Cinnamon won’t dissolve well and may make the cocktail feel a little gritty, and that will definitely land you on the naughty list! Happy Mixing!

Infused Vodka – A Special Gift to Give (and receive!)

It is officially mid-December!  Only 10 days left until Christmas!  Are you ready… or are you still looking for gifts for some hard to shop for folks? 

I’ve got a great gift idea for you – simple, thoughtful, and easily customizable!

Infused Vodka! 

All you need is a vodka (your brand of choice) and at least one flavor component – but get creative and make it personal! 

I’m going to share a few of my favorite flavor combos with you.  And it really is super easy.  You can infuse one large batch and then decant into individual bottles or jars to gift.  Or you can infuse in the same container that you’ll be using to gift – all you’ll need is a bow and a gift tag. 

Infused Vodka Suggestions-

  1. Apple, Cinnamon Stick, Candied Ginger
  2. Orange, Clove, Cardamom Pods, Star Anise
  3. Dried Cranberries, Orange Peel, Lemon Peel
  4. Rosemary and/or Lavender
  5. Green Tea and Honey

Now, let’s get a little wild.  You can infuse any liquor you like.  Some will be more successful than others, and I suggest starting with vodka because of its neutral flavor profile.  Silver Rum is another spirit that is incredibly versatile when it comes to infusions, but specifically lends itself to fruity flavors beautifully. 

Infused Rum Suggestions-

  1. Dried Mango and Coconut
  2. Lime Peel
  3. Pineapple and Ginger

A couple more tips… if you are using fresh ingredients, keep your infusion refrigerated!  I try to use dried ingredients more than fresh so that the infusions stay shelf stable.  Also, keep in mind that the longer the infusion sits the stronger it will become, and most of these need to infuse at least 4-5 days before they are ready to use.  I like to include a nice tag detailing what I used in each bottle and the date I bottled it, as well as any other information you want to pass along. 

Happy Infusing!  And don’t be afraid to reach out with any questions!

Make A Delicious, Sweet-Cinnamon Coffee Cocktail This Holiday Season!

The Holidays are here!  The days are speeding by and I still have so much to do!  Shopping, baking, gift wrapping, decorating… this is such a (wonderfully) busy time of the year!

I love coffee, period. But in December – with its short days and full calendar – I need an extra afternoon jolt to help get me through the day.  But it’s DECEMBER!  The HOLIDAY SEASON!  It can’t be just a regular coffee!  I want something special, with a holiday twist! 

The Cinnamon Dulce Café – is the perfect coffee (cocktail) for all of your December needs!  A Christmas or New Year Brunch – An afternoon of gift wrapping – Tree decorating – Card writing – Cookie making – and so much more! 

This cocktail is a favorite of mine and I’m sure you’ll love it too!  Remember that a recipe is just a guide – if you don’t like bourbon, use vodka!  If you’re not a coffee fan, you can use hot chocolate!  If you prefer real cream instead of oat milk creamer, do it!  So, without further ado, let’s get to the good part!

Cinnamon Dulce Café

  • 1.5oz Cincinnati Distilling Bourbon
  • .5oz Disaronna  (amaretto)
  • 2oz Coffee (cold brew, or strong brewed hot coffee cooled to room temp)
  • .75oz Cinnamon Syrup*
  • 1.5oz Oat Milk Coffee Cream
  • .5oz Maple Syrup
  1. In a cocktail shaker (mason jar, Tupperware with tight fitting lid) add your Bourbon, Disaronna, Coffee, and Cinnamon Syrup. 
  2. Add some ice and shake it up. 
  3. Strain it into a martini glass. 
  4. In a small pitcher add your Oat Milk Creamer and Maple Syrup, using a Milk Frother or Immersion blender, blend until it has doubled in volume (or use a clean shaker/mason jar/etc, and shake shake shake until doubled in volume). 
  5. Gently pour over the top of your cocktail. 
  6. Garnish with a sprinkle of cinnamon.  And enjoy!

Option 2 –

Serve it over ice!

Follow step 1, but add a little more coffee.  Shake it up, strain into a glass filled with ice.  Follow steps 4-6 and enjoy!

Option 3 –

Some Like it Hot!

In your favorite coffee mug, add Bourbon, Cinnamon Syrup, and Disaronna.  Top with hot Coffee (or Hot Chocolate), and give it a stir.  Follow steps 4-6 and enjoy!

*Cinnamon Syrup – it’s super easy to make – 1 cup sugar, 1 cup water, 1 cinnamon stick.  Bring to a boil stirring often to fully dissolve sugar.  Once a boil is reached, remove from heat and let cool.  Remove cinnamon stick, and store in a sealable container in the refrigerator. 

Or…. Go to the grocery store, Monin makes a very nice Cinnamon Syrup.  You can usually find it in the coffee section.

Best Prosecco Pomegranate Fizz that’s Perfect for the Holidays

The holidays are here again – and from Friendsgiving to New Year’s Eve we all deserve to sip something delicious.  Here is the only cocktail you need to celebrate every moment – big or small – this holiday season!

The Pomegranate Fizz – a bubbly, refreshing cocktail with a sweet, herbaceous finish.  And the best part is if you don’t already have the ingredients, you can easily find them at the grocery store or your local liquor store.   

I’m going to be using one of my favorite local vodkas from Northside Distillery here in Cincinnati, but use your favorite (or whatever you have on hand).  I have Gran Marnier, but use Cointreau, Triple Sec, or Orange Curaçao if you prefer.   I always keep a few splits of Prosecco in the fridge (you never know when you’ll need a glass of bubbles) but use your favorite dry sparkling wine.  And if you don’t have Orange Bitters, just skip them – this will still be a delicious cocktail!

Pomegranate Fizz

  • Vodka 1 ounce
  • Pomegranate Juice 1 ounce
  • Orange Liqueur .5 ounce
  • Orange Bitters 2-3
  • Prosecco

Rim your favorite champagne flute with gold sanding sugar.  In a shaker tin combine the Vodka, Pomegranate Juice, Orange Liqueur, and Orange Bitters.  Add ice and shake it up.  Strain into your flute.  Top with your sparkling wine – be careful not to overflow the glass!  But if you do, it’s ok.  Accidents happen to the best of us! And if you want to be extra, garnish with a sprig of rosemary.

What do you think?  Will you be trying the Pomegranate Fizz this holiday season?

Make Mother’s Day Great Again!

Mother’s Day is here!  And after weeks of lockdowns, quarantines, homeschooling, working from home, and more, the Mother’s in your life deserve something extra special.  I’m going to walk you through mixing up two very special cocktails that mom is sure to love!

When I was growing up my mom didn’t necessarily want gifts.  Don’t get me wrong, if we didn’t get her a card and something special to open, she would not have been happy.  But more than THINGS she wanted to make MEMORIES with us.  I don’t remember ever going to brunch or making breakfast in bed.  What I do remember is when my brother and I were little we would go to Kings Island, our local amusement park.  It was usually our first visit of the year and because it was Mother’s Day the park would be almost empty. 

When we got a little older my mom decided that she wanted to go to the horse track and bet on the ponies.  I remember perfect, warm spring days sitting the sunshine while watching the races all day.  And other years, we would go for just one or two races because of the cool, rainy spring days we can have.  We make $2 bets and have nachos and popcorn.  It is fun and silly.  And that is a tradition that we’ve carried through to this day. 

Well, not this day, technically.  See we’re still in lockdown, stay-at-home, social distancing, and whatever else you want to call it.  The racetrack isn’t open.  Restaurants aren’t open.  We’re still not allowed to gather together to celebrate.  Like so many of our celebrations, Mother’s Day is looking a little bit different this year.

One thing that I (and you) can do, is drop a gift, a meal, a treat, and (of course) a cocktail off to mom.  Do what you can to make this an extra special day.  Really celebrate HER and all the hard work she has done. 

Let’s start with the perfect brunch/breakfast in bed cocktail.  If you want to keep this drink alcohol free, just sub her favorite coffee creamer for the Bailey’s.  And if you don’t have Hot Chocolate Mix, you can substitute Chocolate Syrup or even Fudge topping for ice cream!

Mother’s Day Mocha

  • 1.5oz Bailey’s Irish Cream
  • 1tbsp Hot Chocolate Mix
  • A few drops of Vanilla Extract
  • Fresh Brewed Coffee
  • Whipped Cream
  • Chocolate Shavings, optional

In her favorite coffee mug combine Bailey’s, Hot Chocolate mix, and Vanilla.  Stir well to combine.  Add Coffee to an inch from top of mug.  Stir again, make sure everything is combined.  Top with Whipped Cream and Chocolate Shavings. 

*Tastes best served in bed. 

This cocktail is one of my favorites because it is super customizable!  It works beautifully with Vodka, Gin, Bourbon, Tequila, of Rum (but I would stick to white rum, like Bacardi).  So, grab a bottle of mom’s favorite spirit, a handful of her favorite berries, and her favorite mixer and let’s make this

Mother’s Day Smash

  • 1.5 oz Hendrick’s Gin Midsummer Solstice (or her favorite Spirit)
  • 2-3 Strawberries (and/or blueberries, blackberries, raspberries)
  • 2-3 Basil Leaves
  • .25-.5oz Honey (sweeten to taste)
  • Half a Lemon (more or less to taste)
  • Club Soda, Tonic, or Sparkling Wine

In a Mason Jar add berries, honey, and squeeze in the juice from the lemon.  Muddle to release juices and to combine ingredients.  Add Gin and ice.  Put on the lid and shake to combine.  Add a more ice to fill and top with Club Soda, Tonic, or Sparkling Wine.  Garnish with a lemon wheel, fresh berry, and basil leaf. 

*Best enjoyed with her feet up, in the sunshine, while someone else is preparing dinner.

Let’s Stir Up a Manhattan!

Swanning Around Manhattan

There are some classic cocktails that everyone has heard of.  The Martini.  The Old Fashioned.  Gimlet.  And, of course, the Manhattan. 

This year, for the 2020 Woodford Reserve Manhattan Experience Competition, I created MY version of the perfect Manhattan.  I was picked to go to the regionals in Columbus – and, like so many other events, it was postponed until the fall because of the Covid19. 

So, before I share my recipe with you, I want to talk Manhattan.  All in all, this is a simple cocktail.  Three ingredients.  You don’t even have to garnish it.  You can serve it in a beautiful martini glass.  Or in a double old fashioned glass over a giant ice cube.  Like so many of the “Classics” there are no hard and fast rules anymore.  You can experiment until you find exactly how you like it – just be sure to communicate clearly with your bartender if you want YOUR perfect Manhattan out at your favorite bar.

Whiskey.  Vermouth.  Bitters.  That’s all there is too it.  Traditionally – Rye Whiskey, Sweet Vermouth, and Angostura Bitters. 

Now, I’m not a huge fan of Rye, I prefer a rich, smooth Bourbon.  I used Woodford Reserve.  It mixes well, and holds up to the other strong flavors in the Manhattan.

Sweet Vermouth… I’ve liked it, in small quantities.  I tend to find it too heavy and overpowering in cocktails.  So I used a mix of Rosso and Bianco Vermouth.  Bianco Vermouth is a bit sweeter than Dry Vermouth, and has some beautiful floral, citrus notes that help to carry some brighter tasting notes to the front of the Manhattan.  If you haven’t found a Vermouth that you love yet, keep trying.  Go to a well-stocked liquor or wine store, and just peruse the many brands.  Each brand has a distinct flavor profile.  Do a little bit of research and pick one or two to try.  I like Martini & Rossi and Dolin.  (And PLEASE, once you open your vermouth PLEASE store it in the refrigerator!)

Angostura Bitters.  They’re great.  If those are the only bitters you have, use them!  Your Manhattan will still be delicious.  If you have other bitters (You can find some great bitters variety packs on Amazon.) play around with the ones you like the best.  Cherry Bitters would be great.  Or even Chocolate.  For my Manhattan I used both Orange and Lemon Bitters.  I like highlighting the citrus notes that appear throughout my ingredients in this cocktail.

So, without further ado –

Swanning Around Manhattan

  • 2 oz Woodford Reserve
  • .25 oz Martini & Rossi Rosso Vermouth
  • .25 oz Martini & Rossi Bianco Vernmout
  • 2-3 drops Orange Bitters
  • 2-3 drops Lemon Bitters

In a mixing glass combine all ingredients.  Add ice.  Stir to properly chill and dilute.  Approximately 10 seconds.  Strain into a Double Old-Fashioned glass over a large ice cube.  Garnish with an orange peel.  (If you have a Luxardo cherry, through it in there!  Those cherries are delicious!)  Enjoy!

How do you put your own personal touch on a classic cocktail?

St. Patrick’s Day: Corona Virus Edition

St. Patrick’s Day looked a little different this year.  It has taken me a full week now to try to wrap my mind around what is happening to our hospitality industry.  And I keep coming back to – St. Patrick’s Day looked a little different this year. 

For me, at O’Neal’s Tavern, St. Paddy’s is not just a big day, it is our BIGGEST day of the year.  We rely on it to cushion the slower summer months.  We spend weeks preparing for it.  Hours decorating, making jello shots, promotional material, scheduling staff/bands/food trucks, and so much more.  It’s a day for former employees to rejoin the ranks for an all-hands-on-deck, 20 hour work day. 

St. Patrick’s Day means, and for the past 10 years has meant – an adrenaline (and Tullamore D.E.W.) fueled day.  A sea of customers in head-to-toe green.  Live music pulsing through the air.  Green beer, Guinness, and jello shots everywhere you turn.  Wave after wave of people who came out to have a fantastic time with friends, new and old.

 This year, it looked a little different.  This year, on Sunday March 15, the governor of Ohio issued a mandate that all Bars and Restaurants would be closed for in house consumption, but could remain open for carry out sales. 

Monday March 16.  The owner (my Partner-in-Crime) and I made difficult calls to the bands, finalizing the cancelations.  We had even more difficult calls to staff, who over the years have become more like family, telling them that until further notice we are closed for business and encouraged them to apply for whatever relief they could.  Until further notice, and possibly forever, our family has been torn apart. 

This year, on March 17, St. Patrick’s Day 2020.  I got dressed in my “Irish Me Was A Little Bit Taller” green shirt, and went in to O’Neal’s.  We had a slow, but steady stream of regulars who came in to buy St. Patrick’s Day Bud Light, and to offer well wishes and condolences.  But mostly, I stood and stared at the decorations.  The hundreds of jello shots.  The bar, set up for the highest of high-volume days.  And fought back the sadness, anger, frustration, and desperation I felt.  Throughout the day I began gathering my personal bar tools- shakers, spoons, strainers, fancy competition glassware, my specialty bitters and teas and spices, my computers and notebooks.  I have to assume that I won’t be coming back- at least, not like it was before.  As a tipped employee, this is one of my most profitable days; instead of counting my St. Paddy’s Tips over a Waffle House All-Star breakfast (with grits not hash browns), I received an email with my Unemployment Claim Confirmation Number. 

In the long term, I don’t know what this closure means for O’Neal’s, or the Hospitality Industry as whole.  I do know that so many of us are finding ourselves in the midst of the very scary unknown.  I do know that it has been heartwarming to see individuals to Local and even International Brands come forward to try to find a way to support all of my service industry brothers and sisters.  I do know that we will, somehow, come through all of this.

More than anything, I know that next year St. Patrick’s Day is going to look a little bit different.

Clarified Milk Punch

I have been reading about Clarified Milk Punch.  Images of these crystal-clear punches have been popping up in my Insta-feed.  I keep reading recipes.  Searching for the best way to make one.  What they’re supposed to taste like.  The science behind it.  Well, I walked into O’Neal’s on Monday and I said to myself- “I can make that.”  And so, I did.  It was quite a process.  And I’m not sure if I did it correctly or not.  So, I tried it again today, this time with a different punch base and a better understanding of how the science behind it works. 

To explain this process as simply as possible, you make a delicious concoction of flavors- tea, sweeteners, fruit juices, spices, booze and lemon juice.  Then you add whole milk or heavy cream and let it all sit for about 30 minutes.  And then you start straining the liquid to remove the milk solids.  And you strain it again and again and again until the magic moment when the cloudy, murky liquid is suddenly translucent!  Then serve over ice and marvel in your creation. 

This finally strained into a golden-translucent liquid.  It has a very delicate, but decisively one-note flavor, which is: Lemon.  It’s smooth, with a slightly creamy mouthfeel and a definite lemon flavor (without the mouth-puckering tartness) and a hint of orange and bourbon. 

I’m absolutely not unhappy with how my first attempt turned out. 

  • Attempt #2-
  • -Churchill’s Fine Teas Hot Cincinnati Spice
  • -Simple Syrup
  • -Fresh Orange Juice
  • -Lemon Juice
  • -Jim Beam
  • – Cardenal Mendoza Angelus Liqueur
  • -Half and Half

I followed the same procedure of mixing everything (except the Half and Half) together in a large glass bowl.  Then I added the Half and Half, covered the bowl and let it sit 24 hours untouched.  Just like the first time the dairy immediately curdled.  It. Looked. Disgusting.  But hey, sometimes you gotta get ugly before your beauty can shine through.  And this, it was a SERIOUS glow-up!

  • Yup, it curdled
  • Pretty Gross.
  • Keep Straining
  • It’s almost clear!

This time when I strained the concoction, I did so into another large glass bowl with a large strainer lined with a coffee filter.  OMG, it was so much faster than my first attempt!  After the first strain it was SO clear.  2 more goes, once through my super fine tea strainer and it was good to go!   Let it chill and serve over a giant ice cube with an orange and lemon wedge and enjoy.

The science behind this Clarified Milk Punch is still blowing my mind… I’m looking forward to playing around with it more.  Maybe a Gingerbread Milk Punch.  Or a Candy Cane Milk Punch.  The possibilities are endless… keep an eye out for more #sippableexperiments

Cranberry, Spice, and Everything Nice

I know that I’m not alone when I say that I love the Holidays!  From Thanksgiving (ok, if I’m being honest with myself, from Halloween) through Christmas and New Year’s Eve I love the Holidays.  All of the decorations, the cool-to-cold weather, the first snow, and all of the amazing food!  This time of year, we make all of those special recipes that define Thanksgiving and Christmas to our taste buds.  The Cranberry Sauce simmering away on the stove.  The Snickerdoodles baking in the oven.  The Apple Pie cooling on the counter. 

I don’t know about you, but I always end up with some odds and ends left over from a flurry of holiday cooking and baking.  An apple or pear too bruised to use in a pie.  About half a bag of cranberries that I didn’t use.  I always over buy cinnamon sticks because I love cinnamon and I can always find someway to use it.  So I gathered all of my leftover Thanksgiving goodies and threw them in a pot and let it simmer away for an hour or so… the kitchen smelled amazing as the flavors mingled and the liquid reduced. 

Once cooled I mixed it with some Maker’s Mark and topped it with Fever Tree Ginger Beer.  Honestly, it would mix well with almost any liquor, it just depends on what your feeling and what you have on hand.  But your favorite vodka or rum (I would go with a Spiced Rum over a Silver Rum) or even a nice tequila would all be a nice addition to this reduction.  If you don’t have Ginger Beer, Ginger Ale, Club Soda, or even just Sprite would be good.  Or you could spike some Champagne or Sparkling Apple Juice to make a festive Mimosa.  This juice is incredibly versatile.  I was really tempted to reduce some of it down to a syrup to serve over pancakes- but that will have to wait for the next batch! 

Let me know what you think and how you use this concoction!

Cranberry-Pear-Cinnamon-Maple Reduction

  • In a 5 quart pot combine-
  • -6 cups water
  • -12oz fresh Cranberries
  • -2 Pears (or Apples or one of each) cored and chopped
  • -2 Cinnamon Sticks
  • -5oz Demerara Sugar
  • -4oz Pure Maple Syrup
  • -and if you have an orange lying around, throw a slice or two into the pot

Bring it all to a slow boil, stirring occasionally.  Reduce heat to low and simmer for about 45 minutes.  Taste test for desired sweetness/flavor concentration.  Either continue reducing or allow to cool and strain into a storage container and chill.

Spiked Cranberry and Spice

  • In a Collins glass, over ice combine
  • 1.5 oz Maker’s Mark (or your favorite spirit to get you in the Holiday Spirit)
  • 2 oz Cranberry-Pear Reduction
  • Stir to combine
  • Top with Fever Tree Ginger Beer
  • Garnish with an Orange Wedge, Cranberries, or nothing at all.

Enjoy!