lemon juice

Cocktail Advent 13: Toasted White Cranberry

Sips

This is another one of those “skinny” aka low-calorie (under 200) cocktails. Do with that what you will, I say enjoy one at full strength without the funny business of artificial sweeteners and be happy rather than saving a few calories and sacrificing flavor.

But that’s me.

EFFEN® Vodka Toasted White Cranberry

1 ½ parts EFFEN® Salted Caramel Vodka
1 ¾ parts Ocean Spray White Cranberry Juice
¼ part Fresh Lemon Juice
¼ part South Beach Zero Calorie Simple Syrup
Garnish: Toasted Coconut Flakes

Method:In a mixing glass, combine all ingredients and shake with ice.  Strain into a rocks glass over ice.  Garnish with toasted coconut flakes.

Even though I never fully boarded the salted caramel train, this combination certainly sounds tasty!

***This recipe was submitted by a representative of EFFEN Vodka. I am not affiliated with the brand nor have I received any compensation for sharing this recipe, not even by review samples. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

Cocktail Advent 11: Gingerbread Crunch

Sips

I was craving gingerbread just the other day, pondering how one would make a gingerbread syrup, perhaps, to add to their morning coffee. I’ll let you know if I actually give it a whirl. Until then, here’s a beverage more suited to winding down the day than beginning it!

Image via Kilbeggan

Image via Kilbeggan

Kilbeggan® Gingerbread Crunch
Recipe by Gillian Boyle of Fade Street Social in Dublin, Ireland.    
Ingredients:

• 1 3/4 parts Kilbeggan® Irish Whiskey
• 1 3/4 parts Freshly Pressed Apple Juice
• 2/3 part Cinnamon Syrup
• 1/3 part Lemon Juice
• 1/4 part Brown Sugar Syrup

Method:
For Cocktail:
Add all ingredients into a cocktail shaker. Shake and double strain into a cocktail glass. Garnish rim with crushed gingerbread biscuit and brown sugar.
For Garnish:
Place gingerbread cookies/biscuits in a bag and use a rolling pin to crush. When fine, add brown sugar into mix.

Yup, that outta ’bout do it, don’t you think?

***This recipe was submitted by a representative of Kilbeggan Irish Whiskey. While I was not compensated for this post, I have reviewed Kilbeggan in the past. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

Cocktail Advent 8: Spiced Apple Brew

Sips

Sure, this recipe was actually sent to me for a Halloween promotion, but a good apple cider(ish) drink can carry you through the entire winter season in fine form and I think this one would work well cold, as presented, or sans ice and on the warm side.

Image via Basil Hayden

Image via Basil Hayden

Basil Hayden’s® Spiced Apple Brew
Created by Thomas Waugh (New York, NY)

Ingredients:

  • 1 ½ parts Basil Hayden’s® Bourbon
  • 1 ½ parts cool Lapsang Souchong Black Tea
  • 1 part Apple Juice
  • ½ part Lemon Juice
  • ½ part Simple Syrup
  • 1 dash Angostura® Bitters
  • 1 slice of Ginger
  • 1 Apple
  • 2-3 sprigs of Mint

Method:

1. Muddle small slice of fresh ginger in a cocktail shaker.
2. Add Basil Hayden’s® Bourbon, black tea, apple juice, lemon juice, simple syrup and bitters over ice and shake.
3. Strain into a tall highball glass over fresh ice.
4. Garnish with a fan of apple slices and mint sprigs.

***This recipe was submitted by a representative of Basil Hayden. I am not affiliated with the brand nor was I compensated for this post, not even with review samples. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunk monkeys, please!***

Cocktail Advent 2: Cranberry Celebration

Sips

One good cranberry deserves another, yes?

Well, maybe not, but if you over-bought on the whole berries and are looking for something to do with them other than make garland, here’s an idea.

Image via Ketel One

Image via Ketel One

CRANBERRY CELEBRATION

  • 1 ½ oz. Ketel One® Citroen
  • 1 tablespoon of cranberry reduction
  • ½ oz. fresh lemon juice
  • ½ oz. simple syrup
  • Club soda

Combine first four ingredients in a mixing glass. Vigorously shake with ice and pour contents into a rocks glass (fine strain over new ice if you prefer no chunks). Top with a splash of club soda. Garnish with a cranberry and mint sprig.

****To make a cranberry reduction, take a 12 oz. bag of cranberries, rinse and add 4 oz. of orange juice and 4 oz. of simple syrup. Bring it to a boil, and let simmer for 5-7 minutes. Stir occasionally while it is simmering. Place the reduction into the freezer for 30 minutes and allow the reduction to thicken.

I like that this one seems fairly low-alcohol (all depends on how much club soda you add, I suppose–that splash could be extended to a good pour without too much trouble) and a good possibility for sipping throughout an evening.

***This recipe was submitted by a representative of Ketel One®. I have no affiliation with them nor was I compensated for posting this recipe, not even with review samples. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

Review | KAPPA Pisco

Sips
KAPPA Sour

KAPPA Sour

If you are a cocktail enthusiast (which you must be if you’re hanging around here, right?) you’ve probably at least heard of that classic drink, the Pisco Sour. You may have even browsed the recipe, thinking it was something you’d like to try, only to pull up sort when you saw it requires a raw egg white.

Before you think me cavalier on the subject, I consider food-born illness pretty high on the list of things to avoid. Memories of my Safety & Sanitation class are still vividly imprinted on my brain, even though it’s been almost 15 years! Salmonella is the bacterial baddie that could be in a raw egg, but the chances of that happening with a properly processed and stored egg is about 1 in 20,000 or 30,000. Hence, I have no issue at all eating the occasional raw egg white.

Granted, it’s usually in something like Caesar dressing, mayonnaise, or the occasional scoop of raw cookie dough (quality control, I assure you), but shaking one into a cocktail isn’t really that alien of a concept to me.

But plenty of classic cocktails make use of an egg white, what else is it about the Pisco Sour that makes it one of those drinks so many of the cocktail curious set skip?

Namely, the Pisco.

What is it and, more importantly, what does it taste like?

Pisco is a grape-based brandy from Peru or Chile, possibly named for the port city of the former. I was fortunate enough to receive a bottle of KAPPA Pisco from the same house that makes the fabulous Grand Marnier, Marnier-Lapostolle.

Before I get into tasting notes, can we just take a moment to admire that gorgeous bottle?! I fully admit that I’ve been known to purchase spirits for the beauty of the bottle alone, and this one is just a feast for the eyes. Apparently it’s designed by Ora-Ito (I might just have a new design crush) and at first I though the silvery sides were mirrored or some trick of a bottle within a bottle–then I realize it was just sections of clear glass letting the clear, crisp liquor shine through. It’s still a sexy as hell bottle.

When I opened said bottle I was reminded of tequila–that warm, enveloping sense of comfort that tequila evoke–but the taste is nothing like tequila. I found KAPPA Pisco both sweet and tart with a decided flavor of rosewater, like the perfumed French candies from the import stores. Todd found the flavors way too strong on its own, but I was pleasantly surprised by just how palatable it was neat.

Of course I had to try the classic sour with the KAPPA twist:

KAPPA Sour

2 oz KAPPA Pisco
1 oz fresh lemon juice
1 oz simple syrup
1 egg white

Combine KAPPA Pisco and rest of the ingredients into a mixing glass filled with ice.  Shake vigorously and strain into a small champagne flute.  Top with tree drops, or half dashes, of Angostura bitters (to create the shape of the Southern Cross).

And how was it?

Amazing. The lemon juice amplifies the refreshing tartness of the KAPPA and the heady floral notes are toned down–though whether from the additional citrus or the egg white I’m not sure. As for the egg white, shaking it creates a head for the cocktail somewhere between a beer’s foam and a meringue and the texture it adds to the cocktail is just wonderful. Overall, the KAPPA Sour might just become my new favorite summer cocktail!

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I received a bottle of KAPPA Pisco for purpose of review. All opinions expressed are my own.