jalapeño-infused Cazadores blanco tequila*ħ50 ml. The drink is a beautiful bright yellow, which when can be enjoyed in spring-and prepares everyone for the summer months ahead!” - Nathan McCarley O’Neill, beverage director and master mixologist at Torrisi Bar and Restaurant, New York City, NYġ.5 oz. This helps the cocktail produce a beautiful texture, which is then poured directly into a Collins or highball glass over ice and garnished with a pineapple slice. This creates a beautiful foam once air is added to the pineapple. The drink is made very simply: We recommend building it in a large Boston shaker, then using a hand blender, immersion blender, or blender, you blend the ingredients for 15–20 seconds. We add pineapple and lemon juice to really bring the drink to life. We paired this with a jalapeño-infused tequila, a touch of Aperol (we always try to include a touch of bitterness in our Garibaldi recipes to keep it true to its origin), and it’s rounded out with Dimmi Liquore di Milano, which is a grappa infused with peach blossoms. So we researched the best juices available for it, and we found pineapple to be one of the freshest-well-balanced and when ripe, full of sweetness. At Torrisi we wanted to look at the Garibaldi as its own category of cocktail: something that should not be defined as a single cocktail. “Garibaldi originates as a drink from Italy-a combination of Campari and fresh OJ. Garibaldi Tropical Torrisi Bar & Restaurant Method: Combine ingredients and serve shaken in a coupe. A dash of fresh-squeezed lime with light bittersweet orange and rhubarb rounds up the cocktail just right.” - Milos Zica, beverage director and partner of Fandi Mata, Brooklyn, NY Germain) and to citrusy and tropical passionfruit purée flavors. At 40% ABV, its creamy and silky texture, off-dry and grainy taste, vodka is a perfect match to floral and fragrant elderflower liqueur (St. When the sun shines upon us with warmth and brightness we look forward to welcoming fresh, fruity, and floral flavors-and lighter, less intense spirits like vodka, gin, or tequila take over the lead role in cocktail menus. After a long and cold winter, our favorite time of the year is knocking at the door. “Voyageur Passionné is a true gem: a delicious vodka-based cocktail with bright and fruity flavors. Garnish with a lemon peel and sprig of fresh lavender. Fill with ice and top with premium tonic. Method: Combine The Botanist, elderflower liqueur, and lemon juice in a highball glass. Lemon peel and sprig of lavender to garnish Whether you prefer your gin and tonic with a slice of citrus, a sprig of rosemary, or a handful of berries, the Botanist is the perfect canvas for experimentation and creativity.” - Jason Cousins, national brand ambassador at The Botanist Its botanicals include herbs like mint, chamomile, thistle, and heather-as well as classic gin ingredients like juniper, coriander, and angelica root. Made with 22 hand-foraged botanicals from the Isle of Islay, The Botanist boasts a complex (yet delicate) aromatic flavor profile that perfectly balances with a high-quality tonic water. “The Botanist gin is the ideal spirit for creating unique and flavorful gin and tonic adaptations. Garnish with a dehydrated citrus wheel or dehydrated ginger garnish, then serve. Method: Combine all ingredients in a mixing tin and add ice. Hard shake and fine strain into a chilled rocks glass. The ingredients are all easy to find for most home bar enthusiasts, and it’s easy to scale up to a punch or batch application-perfect for entertaining and sharing with friends.” - Shannon Mustipher, mixology expert and author of Tiki: Modern Tropical CocktailsĢ dashes Bittermens ‘Elemakule Tiki Bitters The Lei’d Back is inspired by the Halekulani, which was one of the most popular drinks at the iconic House Without A Key in 1950s Waikiki. It was the first time I discovered how well bourbon stands up as a base for tropical cocktails, and I’ve since gone on to make a handful of recipes that are originals as well as riffs on existing classics such as this one. Enter the General Schley Punch, a bourbon serve that was popular in the 1860s. “While working on the opening menu at Glady’s Caribbean, I wanted to focus on tiki classics-in particular, those that are lesser-known or underappreciated, be they rum-based or otherwise.
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