Premium Asian Wine & Spirits Company, TY KU, has just launched a Junmai Ginjo sake (less than 10% of all sakes) that has been specially brewed with no additives or preservatives. Like all of TY KU’s products their sake is calorie-conscious with packaging that simply can’t be beat.
Their sake works well on its owned (chilled) or in cocktails and utilizes –
- 60% polished specialty sake rice, milled on-site
-Pristine, iron-free, naturally filtered water
-Koji made by hand in the only cedar-lined koji room in the U.S.
The result is a smooth sake with a flavor profile described as “peach on the nose and a subtle hint of spice underneath. Soft and creamy with deep viscosity that coats the palate resulting in a long finish which ended delightfully crisp. Depth and body pairs well with lighter Western fare (grilled white meats and cooed fish), yet is delicate enough to complement Asian cuisine.”
September 22nd, 2009 by Beverage Blogger | Posted in Recipes, Reviews | Comments (0)
After a long day of work there’s no better way to relax than with some Bravo TV and a delicious cocktail. Luckily with the likes of PAMA Pomegranate Liqueur there’s no need for well-honed mixology skills to put together a tasty concoction in a short amount of time.
Just take 2 oz. PAMA Pomegranate Liqueur (17% alcohol), and 2 oz. Champagne. Pour PAMA into a champagne flute and top with Champagne. Garnish with pomegranate seeds and voila! Alternatively 1.5 oz. of PAMA, 3/4 oz. Sour Apple Schnapps, and 1/2 oz Cranberry juice make for a great PAMA Kiss!
PAMA is the world’s first true pomegranate liqueur and it’s made with all-natural pomegranate juice, vodka, and a touch of tequila so it can easily be enjoyed straight up. There’s a light sweet and tart-ness to it that makes it a very versatile liqueur. To boot, I’m loving the long slender bottle — great for showing off the crimson red color of the liqueur!
September 21st, 2009 by Beverage Blogger | Posted in Cocktail Tips, Recipes | Comments (0)
With summer in full swing here are some cocktail recipes to keep cool and refreshed!
Strawberry & Lavender Sapphire Collins
Created by Sapphire – Bombay Sapphire
- 1 ½ oz. Bombay Sapphire gin
- ¾ oz. fresh lemon juice
- ½ oz. lavender syrup
- 3 fresh strawberries muddled
- 3 oz. club soda
Squeeze half a lemon into a Collins glass, add lavender syrup and Bombay Sapphire. Stir and fill with ice. Top with club soda and garnish with a lemon wedge and strawberry slice.
Flor de Caña Papa Doble
Created by Ben Scorah of Beekman Bar and Books (NYC)
- 2 oz flor de cana 4 yr rum
- ¼ oz fresh lime juice
- ¼ oz Maraschino liqueur
- ½ oz. Grapefruit juice
- ¼ oz simple syrup
Shake all ingredients and serve in a chilled cocktail glass.
Lucid Wormwood Flip
Created by Ben Scorah of Beekman Bar and Books (NYC)
- 1 ½ oz. Lucid
- ½ oz. Agave Nectar/ Honey
- 1 small egg white
- 1 dash rose water
- 2 oz. heavy cream
Add all ingredients to a Boston Shaker, Dry Shake (i.e. with no ice). Fill with ice and Shake rigorously for 25 Seconds. Strain into a chilled cocktail glass. Garnish with a rose petal.
August 7th, 2009 by Beverage Blogger | Posted in Recipes | Comments (0)
Rouge Tomate’s mixologist Rainlove Lampariello was kind enough to share two of his fave cucumber cocktail recipes available at the Upper East Side restaurant. Check them out below! Rouge Tomate is a fabulously sleek new American restaurant that follows the principles of S.P.E. (sourcing, preparing, enhancing). The dishes are said to be light, but filling and all are health-conscious. The restaurant also has over 200 domestic and international wines.
Cucumber Cooler:
- Pinch Dill
- 3 Slices Cucumber
- 2 oz Lemonade
- 2 oz Cucumber Juice
- 2 oz Club soda
Add all ingredients except and mandolin slices soda in mixing glass. Shake and pour into highball with cucumbers and soda. Garnish with cucumber slice.
Spiked Cucumber Cooler:
- Pinch Dill
- 2 oz Vodka
- 2 oz Cucumber juice
- 2 oz Lemonade
Add all ingredients except and mandolin slices soda in mixing glass. Shake and pour into highball with cucumbers and soda. Garnish with cucumber slice.
July 13th, 2009 by Beverage Blogger | Posted in Recipes | Comments (0)
I have yet to try Atlantico Rum – a dark rum produced in the Dominican Republic — for myself, but I have heard that it’s absolutely fantastic. Here are some recipes that they have provided us with — enjoy!
Atlantico on the Rocks
To fully appreciate the depth and character of Atlantico simply pour over ice and enjoy.
Atlantico Daiquiri
- 2 oz Atlantico
- 1 oz Fresh Squeezed lime juice
- ½ oz Simple Syrup
Fill shaker with ice. Add ingredients and shake. Strain into cocktail or martini glass, top with Daiquiri foam (made with the same ingredients and egg whites) and then garnish with a lime.
* Can also be served on the rocks
Atlantico Sol
- 2 oz Atlantico
- ¾ oz Fresh Squeezed lime juice
- ¾ oz Simple Syrup
- 1 oz Pineapple Juice
- blood orange wedge
Muddle wedge of blood orange in shaker. Add ice and other ingredients. Shake and strain into rocks glass. Garnish with blood orange and mint.
Atlantico Highball
- 1 ¼ oz Atlantico
- ¼ oz Fresh Squeezed lime juice
- ¼ oz Orange Liqueur
- 1 dash bitters
- Splash of Ginger Ale
Serve in highball glass. Garnish with lime and orange.
Atlantico Mai Tai
- 2 oz Atlantico
- 1 oz fresh lime juice
- ¼ oz Orgeat
- ¼ oz Simple Syrup
- ½ oz Orange Curacao
- Tropical Flower
Add all ingredients (except flower) to shaker filled with ice. Shake and strain into rocks glass filled with ice. Garnish with flower
July 1st, 2009 by Beverage Blogger | Posted in Recipes | Comments (0)
I just received some wonderfully refreshing cocktail recipes perfect for anyone planning a 4th of July BBQ! First up is The American Collins.
The American Collins
- 1 ½ oz. Bombay Sapphire
- ¾ oz. Simple Syrup
- ½ oz. Fresh Lemon Juice
- 4 Bing Cherries, pitted
- 8 Blueberries
In a Collins glass, muddle the blueberries and cherries in the lemon juice and simple syrup. Add Sapphire and ice and stir briefly. Top with club soda. Garnish with a Bing Cherry and a Lemon Wheel.
Firecracker
- 3 ounces Flor de Caña 7 Year Grand Reserve Rum
- 1 ounce Triple Sec
- 1 ounce fresh lime juice
- 1 ounce simple syrup (boil and cool equal parts water and sugar)
- 4 watermelon chunks
- ½ teaspoon cayenne pepper
Whirl all ingredients together and pour into a glass. Garnish with a lime wheel.
Broad Stripes and Bright Stars
- 1/4oz Lucid Absinthe
- 1oz Blueberry Vodka
- 1/4oz Simple Syrup
- Splash of Lemon Juice
- Drizzle of Raspberry Liqueur
- Gingerbeer
- Fresh Blueberries
Muddle fresh blueberries and add syrup, Lucid juice and vodka. Add ice and shake and pour into highball glass. Drizzle Liqueur and top with Ginger Beer. Garnish with one sugar cube.
June 22nd, 2009 by Beverage Blogger | Posted in Recipes | Comments (0)
Refinery 29’s “Save Fashion” pop up store at Port Authority is the talk of the city this month. The event, which sells designer merchandise at steep discounts and runs through May 27th, also features a number of cocktails created especially for the event by Alizé liqueur.
Three fashion-themed cocktails were created with Alizé Gold and Red Passion, fresh fruit juice, and bubbly! The only drawback — the cocktails are served only on Thursdays when the pop-up store is closed to the public and hosts private shopping events.
Luckily you can check-out what goes into the cocktails below and make them yourself at home!
Refinery 29 “Save Fashion” Pop-up store
641 8th Avenue (NW Corner of 41st Street)@ The Port Authority Bus Terminal
Mon-Wed, Fri-Sat, 10-9pm
Sundays, 11-7pm
Closed Thursdays
May 22nd, 2009 by Beverage Blogger | Posted in News, Recipes | Comments (0)
A60, the private terrace (for guests and NYC insiders), of the 60 Thompson Hotel, will be open for the first time from 1pm to 1am on Saturdays and Sundays. The rooftop will be in soft opening (weather permitting) from May 15 until the official opening date of June 1. Weekday hours are 5PM to 1AM.
On the drink front, A60 is re-introducing the Plum Sake Sangria, a cocktail created exclusively for A60. Two other new seasonal cocktails on the menu are the Strawberry Limoncello Martini (4 muddled strawberries, 3 oz citus vodka, 1.5 oz limoncello, splash of simple syrup) and Cucumber Kiwi (2 spoons of chopped cucumber, 1/2 a kiwi (both muddled), 2 oz vodka, .5 oz simple syrup, 2 oz apple puree).
A60’s food menu starts Memorial Day Weekend, but it is set to include spicy Thai hors d’oeuvres (Thai beef salad and tuna tartare) from 60 Thompson’s Kittichai, bar bites (spring rolls and duck wraps) from 60 Thompson’s Thom Bar and some new additions (spicy tuna roll, edamame, pulled pork bruschetta and steamed wontons). For more information check-out the website!
May 15th, 2009 by Beverage Blogger | Posted in News, Recipes, Uncategorized | Comments (0)
Shobha, one of New York City’s most highly regarded hair removal salons, had a Cinco de Mayo celebration where guests were treated to Shobharitas. The fun take on a classic margarita is made with Shobha Syrup – Shobha’s Sugaring Gel (http://myshobha.com/myshobha/myshobha_pages/recipes.html) is so natural that you can eat it!
Here’s the complete recipe —
- 3 parts Shobha Syrup (sugar, lemon juice, water, and a touch of glycerin)
- 3 parts tequila
1 part triple sec
2 parts lime juice
4 parts water
Steps:
- Combine ingredients.
- Stir or shake (your preference).
- Pour over ice to serve freshly chilled.
- Optional: salt the rim of the glass &/or add a lime, umbrella or something else fun as a garnish.
Shobha Syrup is also great for sweetening hot or iced tea!
Sharon Feiereisen
Photo Credit: Shobha
May 5th, 2009 by Beverage Blogger | Posted in Recipes | Comments (0)
I just received what appears to be a delectable Nuvo Cocktail recipe from one of the vodka’s reps. Called “The Springtime Martini,” it was created by event planner David Tutera. It’s described as the perfect brunch cocktail and it’s made with —
2 oz Ciroc Vodka
½ peach nectar
Splash of fresh lime juice
Shake and strain
Top with 1oz of chilled Nuvo Sparkling Liqueur
Garnish with rose petal confetti rim
A premium vodka made with a small amount of French sparkling wine (Chardonnay with a touch of Pinot Noir), Nuvo is blended with natural fruit nectar and infused with palate-refreshing fruits ($10 for 200ml, $20 for 375ml and $30 for 750ml).
Sharon Feiereisen
Photo Credit: Nuvo
May 5th, 2009 by Beverage Blogger | Posted in Recipes | Comments (0)
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