Friday, October 28, 2011

Little Bastard!

When you come across the name of a drink called Little Bastard, you just have to try it!

1 oz. Barcardi Rum (We used Myers)
1 oz. Orange Juice
1/2 oz. Pineapple Juice

Shake with ice and strain into a highball glass and fill with 7-Up.

That's the recipe. Simple stuff, right?! We enjoyed this on an island vacation last week. Didn't have a highball glass at the condo we we used a large glass in the cabinet. Worked fine!

Little Bastard - recipe courtesy of Mixology.

A fine vacation or Halloween toddy.

Bottoms up, Mates!

Tuesday, October 25, 2011

The Love Bison

Since I recently received a couple of bottles of Bison Grass Vodka to play with, I've been testing out all kinds of combinations.  This one is on the docket to make as soon as I pick up some pink peppercorns.  All dreamy and warm, wouldn't you agree?
The Love Bison
yield: 1 cocktail

½ spoon pink peppercorns
2 lemon wedges
½ oz honey

1 oz. pomegranate juice
2 oz. Bison Grass Vodka

Shake over ice and strain into a martini glass.

*photo & recipe courtesty Bison Grass Vodka

Monday, October 24, 2011

Meet Natalie MacLean!

Meet Bestselling Author Natalie MacLean in Toronto or Niagara for the Launch of her New Wine Book!  

Join Natalie MacLean for an unforgettable evening of wine, laughter and story-telling to celebrate the launch of her second wine book, Unquenchable: A Tipsy Quest for the World's Best Bargain Wines.

Natalie will be hosting a multi-course gourmet dinner and matching wines at Grano Restaurant in Toronto and hosting a wine tasting in Niagara:

Niagara-Grimsby: November 22

Author Series & Wine Tasting Tickets:

Toronto Grano Restaurant: November 23

Multi-Course Wine Dinner Tickets:             416-361-0032       or

Named the World’s Best Drink Writer at the World food Media Awards, the Canadian journalist and sommelier Natalie is just back from a whirlwind trip to uncover the world’s best bargain wines and share them with you.

She’ll also share stories about fascinating winemakers and gorgeous, remote vineyards with her quirky humour and insider smarts that made her first book, Red, White and Drunk All Over, the only wine book ever to get on the national bestseller list. The Globe & Mail also named it one of the best books of the year.

Space is limited for these exclusive events. Reserve your tickets online now. Your ticket price includes a personally signed copy of Natalie’s new book, Unquenchable: A Tipsy Quest for the World's Best Bargain Wine plus a multi-course meal with wine in Toronto or wine tasting in Niagara. Following the session, you can purchase additional copies of the book as holiday gifts and Natalie will sign them. Natalie's tour will include 14 cities across Canada:

For more information about the book and an amusing video trailer about it, please visit

Sunday, October 16, 2011

Pumpkin Mudslides

From Spryte's Kitchen...


Pumpkin Mudslide

It's finally fall! My favorite season! Hmmm... maybe my favorite season is winter... I'm not sure, I just know that I love fall! Gone are the hot humid sweaty sticky days of summer and they're replaced with cool days, cooler nights, leaves changing color and the smell of fireplaces burning in the evening.

It just makes me want to inhale deeply, close my eyes and say "ahhhhhhh".

My sister, Jeannie has a cocktail for every occasion. She made Pumpkin Mudslides this weekend... what sounds more perfect for fall than a Pumpkin Mudslide?

Pumpkin Mudslide

Equal parts:
Pumpkin Spice Schnapps or Fulton's Harvest Pumpkin Pie Cream Liqueur
Vanilla Vodka
Splash of milk (however much or little as you like)

Shake with ice and enjoy!!

The first one I tried had Pumpkin Spice Schnapps.


The second one had Fulton's Harvest Pumpkin Pie Cream Liqueur.


These are both wicked good!! But if you make it with Fulton's Harvest Pumpkin Pie Cream Liqueur, it really does taste just like pumpkin pie!

I highly recommend you give this a try in the very near future!!

Happy Fall!!

Thanks Spryte, for allowing us to reprint this delicious fall cocktail! 

Wednesday, October 12, 2011

Pomegranate Smash!

Thanks, Maker's Mark, for submitting this delicious Pomegranate Smash! Perfect fall cocktail.

Pomegranate Smash


2 parts Maker’s 46™
1 part POM Wonderful® Pomegranate Juice
½ part honey
½ part fresh squeezed lemon juice
Garnish with pomegranate seeds

Add all ingredients to a shaker filled with ice. Shake vigorously for 10 seconds. Pour over ice into a rocks glass.

For more delicious recipes from Maker's Mark, click here.

Wednesday, October 5, 2011

Blackberry-Bourbon Julep from Bobby Flay’s Bar Americain Cookbook

Bobby has included a few delicious cocktails in his much anticipated new cookbook, including his signature Blackberry-Bourbon Julep. Cheers!
Blackberry-Bourbon Julep
From Bobby Flay’s Bar Americain Cookbook

Each year on the first Saturday of May, you will find me at Churchill Downs, drink in hand, cheering the horses to victory at the Kentucky Derby. The derby is the first jewel in the Triple Crown of Thoroughbred horseracing and is a magical event steeped in tradition. One of those traditions and the drink in my hand mentioned above is the Mint Julep—bourbon, mint, and sugar served in an ice-frosted silver julep cup. My version of this drink may not be traditional, but it is definitely a winner. - Bobby Flay, Bar Americain

Serves 4
1 1⁄4 cups fresh blackberries, plus more for garnish
1⁄4 cup superfine sugar
1⁄2 teaspoon vanilla extract
1 cup plus 4 tablespoons bourbon
1 big bunch of fresh mint leaves, plus whole sprigs for garnish
Shaved or crushed ice
Club soda, chilled

1. Mash together the blackberries, sugar, and vanilla in a small bowl and let macerate at room temperature until juicy, about 20 minutes. Strain the mixture through a sieve into a bowl, pressing against the solids with a rubber spatula to extract as much juice as possible. Discard the seeds.

2. Put about 2 tablespoons of the blackberry liquid and 1 tablespoon of the bourbon into a silver mint julep cup, add 8 mint leaves, and muddle together.

3. Add shaved ice until the cup is half full. Insert a sprig of mint and then pack in more ice to about 1 inch over the top of the cup. Pour 1⁄4 cup of the bourbon over the ice, add a splash of club soda, and garnish with several big sprigs of mint. Garnish with whole blackberries, if desired.

4. Repeat steps 2 and 3 three times to make 4 drinks. Serve immediately.

Excerpted from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson Copyright © 2011 by Boy Meets Grill, Inc. Photographs Copyright © 2011 by Ben Fink. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.