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 rented.....so 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!
Friday, October 28, 2011
Tuesday, October 25, 2011
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 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: http://tktwb.tw/NiagaraWine
Toronto Grano Restaurant: November 23
Multi-Course Wine Dinner Tickets: 416-361-0032 or firstname.lastname@example.org
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: http://bit.ly/Unquenchable
For more information about the book and an amusing video trailer about it, please visit www.nataliemaclean.com/book
Sunday, October 16, 2011
From Spryte's Kitchen...
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 Spice Schnapps or Fulton's Harvest Pumpkin Pie Cream Liqueur
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!!
Thanks Spryte, for allowing us to reprint this delicious fall cocktail!
Wednesday, October 12, 2011
Thanks, Maker's Mark, for submitting this delicious Pomegranate Smash! Perfect fall cocktail.
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
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
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.