1.5oz Ciroc Coconut
1/4oz Pineapple Juice
1/2oz Coconut cream
1 Egg White
1 dash Cinnamon
1 dash Nutmeg
1 dash Allspice
Combine all ingredients. Shake and strain in to a Collins Glass
Garnish: Coconut Shavings
I was totally craving a Pina Colada the other day (no doubt missing Hawaii) when I recieved an email from Ciroc telling me about their signature holiday drinks. As most of my readers know, I try not to advertise particular brands on this site (unless I think they are necessary for the drink) and I RARELY pick vodka as a base…however this one recipe spoke to me.
Minus the rum, it has all the makings of a Pina Colada but with all the spices and warmth of Fall. It is creamy, refreshing and tropical but with that wonderful seasonal twist. Quite simply, this is a great Holiday drink that works particularly well for those of us stuck (oh it’s so hard! ;))in warmer climates in the holiday season eg. Australia/Los Angeles/Singapore etc… it tastes like Summer and Autumn in one!
Ironically I don’t like Coconut shavings or cinnamon, yet I love coconut flavored drinks. This one calls for the shavings on top and the cinnamon is subtle enough so as not to overpower the drink. If you are totally against flavored vodkas (I totally understand!) you can always substitute the Ciroc Coconut for Rum, Gin, Malibu or just plain vodka. It’s quite a versatile little drink. At the end of the day, the coconut cream and pineapple kind of mask the base spirit. Seeing as this recipe was created by Cicoc, I felt it only fair to write it as they intended but as you know, switching it up is always an option.
If you want to try something a little different this Winter, I say give this recipe a go.
- 2oz CachaÇa Germana
- 3/4oz Lemon Juice
- 3/4oz Simple Syrup
- 4 Dashes Orange blossom water
- 1 Egg white
Garnish: Dash of Miracle Mile Charoset Bitters
Another day, another sour! haha I do love this style of drink if you haven’t already noticed. Sadly it is pretty unlikely you will be able to recreate this one completely at home, due to the use of Charoset bitters created by Louis Anderman and Miracle Mile Bitters, simply for friends and family.
For those of you who don’t know, Charoset is a sweet, dark-colored, paste made of fruits and nuts eaten at the Jewish Passover Seder. Its color and texture are meant to recall mortar (or mud used to make adobe bricks) which the Israelites used when they were enslaved in Ancient Egypt. The word “charoset” comes from the Hebrew word cheres — חרס — meaning “clay.” There are many recipes for charoset. Eastern European charoset is made from chopped walnuts and apples, spiced with cinnamon and sweet wine. Honey or sugar can be used as a sweetener and binder.
Miracle Miles Charoset bitters had a lovely cinnamon apple smell and worked beautifully on top of this sour. Seeing as Passover began last night at sundown, this Sour FutureGreg made for me seemed a fitting option for drink of the week.
Ramos Milk Punch
1 bottle of Gin (750ml)
200ml Fresh lemon juice
175ml Fresh Lime juice
375ml Simple Syrup
150ml Heavy Cream
1/2 oz Orange Blossom Water
1 tsp Vanilla extract
500ml Soda Water
Garnish: Grated nutmeg
Serve in a punch bowl over a large Ice Cube, and ladle in to punch cups.
When sitting out in the gorgeous Spring sunshine yesterday with friends and family, I asked my boyfriend (known in the alcohol World as FutureGreg) if he could make drinks for everyone. Having just booked our tickets to Tales of the Cocktail in Louisiana, we decided he should make a ‘New Orleans’ style drink, and The Ramos Gin Fizz was suggested. Seeing as there was a larger group of people over for Easter/Passover celebrations, he decided to make a punch bowl instead.
The Milk Punch he created was deliciously creamy and extremely refreshing, it had an ice cream soda/creamsicle flavor to it and was sweet but balanced. It is almost identical (minus the egg white) to the Ramos Gin Fizz recipe, which dates back to 1888 when Henry C. Ramos created the drink (originally referred to as the ‘New Orleans Fizz’) at Imperial Cabinet Saloon, NOLA. They both have a very similar taste however the lack of egg white in the Milk Punch makes it lighter in consistency and I think slightly easier to drink.
The above recipe is a great option for parties, as the quantity serves approximately 10 people. If you have an event coming up, this is a pretty easy punch to create and a great option for summer. Enjoy!
The Clover Club
- 2 oz Dry Gin (Martin Millers is my personal preference)
- 1 oz Fresh Lemon juice
- 3/4 oz Raspberry syrup (or Grenadine)
- Egg white
Dry shake ingredients, then shake with ice and serve up or in a sour glass.
Garnish: Original recipe calls for a Marasca cherry, but I like a Raspberry!
It’s VALENTINES week!! So why not enjoy this beautifully pink classic (and my personal favorite) alcoholic beverage. This is the drink I order the most when i’m not in the mood to try something new. It is fruity, sweet, sour and creamy. It is a member of the Sour genre and sometimes referred to as a ‘Gin Rose‘. As with the Whisk(e)y Sour the egg white is not added for the purpose of giving the drink flavor, but used as a thickening agent. When the drink is shaken a foamy head is formed and makes it taste fluffy and light. SO yummy! As with the Whisk(e)y Sour this drink should technically be served in a sour glass, but I do love it in a coupe, it is my favorite glass after all!
Make sure you go somewhere that uses fresh ingredients to order this drink, I am really picky about raw eggs in beverages but if you go to a good Mixology Bar you will be fine.
Go out with your love this week and order this pink beauty!
- 20z Whiskey (of choice)
- 10z Lemon juice
- 3/4oz Simple Syrup
- 3/4oz Egg White
Dry shake, then shake with ice, then strain in to a sour glass.
Garnish: None needed in my opinion, but a cherry and orange slice are typical.
PLEASE NOTE: This photo of a Whiskey Sour, although in my favorite coupe glass, is actually incorrect. It should technically be served in a Sour glass.
This drink is a classic sour. Sours belong to one of the old families of original cocktails and are described by Jerry Thomas in his 1862 book, How to Mix Drinks as mixed drinks containing a base liquor (bourbon or some other whiskey in this case of a whiskey sour), lemon or lime juice, egg white, and a sweetener.
To me a Whiskey sour, when done correctly, is utterly delicious. Sadly not all places will use egg, but if you go to one of the many mixology bars popping up around the city you can assume they will make it correctly. The egg white is really what makes the drink so good to me! It’s creamy, slightly sour, and utterly delicious in it’s simplicity.
I have tasted fantastic versions of this classic at Seven Grand and Bar|Kitchen in Downtown and Bar Chloe in Santa Monica, to name a few. There are of course hundreds of locations around the city that will make you a great one. Just be sure they use fresh ingredients and egg white in their recipe.
Go get one tonight and ENJOY!