Cocktail Recipes

Benjamin Franklin’s Milk Punch Recipe

September 17th, 2015|

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Benjamin Franklin’s Milk Punch

By: Steven Rodia

In 1763, after returning from his diplomat duties in Europe, Benjamin Franklin penned a letter to his friend, James Bowdoin, and enclosed a recipe for milk punch.  The recipe called for brandy, citrus juice, water, and sugar combined with boiling milk, then strained of the milk’s curd.  The milk washing clarifies the alcohol mixture and yields a much smoother and clear drink.  It may sound strange, but it is quite a refreshing concoction.

 

Milk Punch Recipe:

As with many cooking tasks, there [...]

Plum Cocktail Shrub Recipe

June 30th, 2015|

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Pear Shrub Recipe

By: Steven Rodia

Many of my food and drink experiments are driven from reading about new or exciting recipes.  When I started reading Amy Stewart’s The Drunken Botanist, I became interested in the history of shrubs.  The shrubs I’m referring to here are acidulated beverages made of fruit, sugar, and other ingredients that became popular in America’s colonial era.  Long before refrigeration, shrubs were an effective way to keep fruit from spoiling and also allow for easy transportation of the [...]

Kentucky Derby Prep: Mint Bitters & Sous Vide Mint Infused Bourbon

April 22nd, 2015|

Kentucky Derby Prep: Mint Bitters & Sous Vide Mint Infused Bourbon

By: Steven Rodia

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With the Kentucky Derby coming up in the first week of May, it’s time to get your seersucker dry cleaned and to sharpen your cocktail game.  Since 1875, no drink is more synonymous with the Derby than the Mint Julep.  That was my inspiration for the very, very simple infusion detailed below and I hope you enjoy.  Of course, this infusion could find a home in several warm weather cocktails, particularly the [...]

Homemade Tonic Water Recipe

March 8th, 2015|

Homemade Tonic with a Sous Vide Twist

By: Steven Rodia

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Some of the new boutique tonics on the market are very tasty, but they can also be very expensive.  One of my favorites happens to be a concentrate that you need to dilute with club soda.  What I’ve included below is an adapted version of a recipe that I first read about on Jeffrey Morgenthaler’s blog.  I lowered the level of cinchona bark in a effort to avoid any toxicity concerns.  The end result is [...]

Nomiku Sous Vide Bitters Recipes

January 20th, 2015|

Sous Vide Bitters

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By: Steven Rodia

 

Last year, I discovered the Nomiku immersion circulator while reading a story from Chef Chris Consentino.  The simple-to-use device cooks food sous vide, or under vacuum, in a sealed bag at a controlled temperature.  One of the big benefits is that you can cook meats, vegetables, and even things like cocktail additives without losing any of the moisture associated with traditional cooking methods.  Because this method surrounds the food with a water bath at a constant temperature, you’re able to cook items consistently [...]

Pumpkin Old Fashioned Cocktail Recipe

September 24th, 2013|

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Pumpkin Old Fashioned Cocktail Recipe

By: Fork & Stave

Fall is upon us and what better way to get in the Autumn spirit than with a unique cocktail?  For this play on the Old Fashioned cocktail, I infused some W.L. Weller bourbon with Libby’s pure pumpkin mash.  Pumpkin blends very well with the caramel and vanilla flavors of the Weller.  I wanted to incorporate brown sugar as well, so I made some brown sugar cubes.  I included that recipe below, but you [...]

The BLT – Bourbon, Lemon, and Tonic Cocktail Recipe

August 25th, 2013|

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Bourbon, Lemon, and Tonic (BLT) Cocktail Recipe

By: Fork & Stave

I’m not a big fan of cocktails using tonic, but I recently tried the wonderful stuff from Brooks Reitz and I was hooked.  It’s so delicious that I began looking for ways to incorporate it into a cocktail with my favorite spirit, bourbon.  One of my favorite cocktails of this Summer was the BLT.  The fresh citrus flavors from the lemon and tonic paired with the toffee, caramel, and vanilla flavors from the [...]

Blackberry Bourbon Tonic Cocktail Recipe

August 25th, 2013|

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Blackberry Bourbon Tonic

By: Fork & Stave

With Summer comes a bounty of fresh fruits that can be used to bring delicious flavors to your cocktails.  One of my favorites fruits to use in mid-to-late Summer is fresh blackberries.  I picked up a bin of them yesterday from a local market in Avondale called Freshfully.  When I’m making a cocktail where muddled fruit is required, I like to mix the main liquid ingredients separately to keep the fruit from being stirred [...]