- 2 oz Rum
- 1 oz Guava juice
- 3/4 oz Lemon juice
- 3/4 oz Honey
- Top with dash of Angostura bitters
I am pleased to report that today is officially ‘National Rum Day’, which just so happens to be my favorite genre of alcohol! Who knew?!
The above recipe is a wonderfully refreshing and summery concoction created by Greg Bryson and currently available for your tasting pleasure on the summer menu at Hostaria Del Piccolo in Santa Monica.
If you don’t live within reach of Hostaria then I highly suggest buying the ingredients and making this drink at home. I personally prefer Matusalem Rum in this drink, and that’s what they use at Hostaria. It is a tropical, sweet and really easy to make tiki style drink.
Have a Happy Rum Day Everyone!!!
The American Dream
Garnish: White fondant stars & blueberries on a stick
1 oz PAMA Pomegranate Liqueur
1 oz black cherry rum
1/2 oz fresh sour
1 1/2 oz POM Pomegranate cherry juice
Cut mini stars out of white fondant then gently wet the back of each star with water and press on to the inside of a cocktail glass. Let sit for 5 minutes so they stick firmly to the glass. Shake ingredients in ice and strain.
This recipe was created by award winning Mixologist Bridget Albert and was the signature cocktail for President Obama’s Inauguration. Bridget Albert is an advocate for seasonal, fresh recipes with bold flavor and is also the co-author of the book “Market Fresh Mixology”. She has had numerous honorable mentions in U.S.B.G, won several classic cocktail competitions and has tended bar at many notable places including The Bellagio in Las Vegas.
Not only does the drink look and taste delicious but is also a fitting choice for this weeks 4th of July celebrations. In fact, I believe that making this cocktail is a much better way of showing your patriotism this week, than say… spray painting your cat??!!
Either way this drink is not only fun and great to look at, but the pomegranate and cherry work really nicely together. The fondant stars (although a little gimmicky) actually add a nice extra sweetness to the drink. It is a great choice if you’re feeling patriotic and will be a guaranteed hit at any BBQ you throw this week!
I should mention to my UK followers that despite being British I am always more than happy to celebrate this holiday now that I live in America. Mainly because there are great parties and stunning firework displays everywhere but also because ‘Red, White and Blue’ are the colors of the Union Jack too so I don’t feel like a traitor wearing these colors on Wednesday
HAPPY 4TH OF JULY!!!
Miyabi (From Eclipse Bar)
1oz Spiced Sailor Jerry rum
1oz Xanté pear cognac (Pear Brandy works even better)
3/4oz Syrup d’Antilles
3/4oz Fresh apple and pear juice
Served tall over ice.
“Nothing brings the neighbours together like a Solar eclipse does!”
That’s what myself and many others discovered yesterday when standing out on our driveways looking up at our big bright star. My boyfriends father had so cleverly decided to purchase some welders glass for the event, making the view pretty spectacular without damaging our retinas! Sadly in Southern California we didn’t get to see the ‘Ring of Fire’ due to our positioning on the planet, but it was still a great sight to witness and one that won’t happen again in Los Angeles for another 59 years!
I felt inspired to look for a drink that would match this rare occasion. I found a couple of recipes that had Astronomical names, but decided to go with the above recipe as it was created at a bar, named appropriately, ‘Eclipse’ in London. This bar on Old Brompton Road (which I visited when I lived in the area) offers a range of cocktails from classics, like the Aviation and the Vesper, to a selection of modern options including the Miyabi (above) and the ‘Eclipse’ made with Vodka, Watermelon and Kaffir-lime.
I couldn’t get the exact measurements that they use at the bar itself, so my mixologist boyfriend FutureGreg played with ratios and the above recipe is the version that we feel works best. Ideally use a good Pear brandy in replacement of the Xante (a product neither of us particularly likes).
This is a sweet, refreshing and strong tasting drink that is great on a hot day… also an ideal beverage to sip on when watching the sun get covered by our moon
1 1/2 oz Gin
3/4oz Lemon Juice
3/4oz Simple Syrup
Muddle Strawberries then add the Gin, Lemon juice and Simple Syrup to tin, shake and double strain in to a Champagne flute (or in my case, a coupe)
Fill with Champagne
Garnish: A Strawberry half
Mothering Sunday has already been and gone for England and Ireland (back in March), but here in the USA it is finally Mothers Day today. Jeffrey Lee Clark a barman at Bar Chloe in Santa Monica came up with this concoction last night and I thought it was a fun and cute way to celebrate all the mums and moms out there!
It is a light, fruity and refreshing champagne drink, easy to make and a nice alternative to the classic Mimosa. Enjoy!
- 2oz Premium Vodka
- 1/2oz Chambord
- 1 1/2oz Pineapple juice
Garnish: Lemon twist
I really enjoy this drink, even though I don’t often like to promote Vodka as a base. It’s girly, sweet and fruity. It’s also really easy to order because almost every place can make it, be it a “Dive” Bar or Mixology Lounge. The above recipe was created by Dale Degroff (AKA King Cocktail). Degroff is the founder of ‘The Museum of the American Cocktail’, the first museum in the World dedicated to preserving the history of American Mixology, he is an author and was a notable bartender for ‘The Rainbow Room’ in NYC.
There is some debate as to the name of this drink, as many traditionalists say the drink is not a Martini at all. By definition (dating back to pre-prohibition) a Martini consists of ‘Gin and Vermouth’ with an olive or lemon twist for garnish. Nowadays, many drinks contain the name ‘Martini’ or have a ‘Tini’ suffix e.g.”Vodka-Tini’ and refer mainly to the conical stemmed glass (Martini glass) they’re served in.
Why Dale Degroff decided to call this a Martini i’m not sure and it’s a difficult debate to get involved in, so all i’m going to say is the drink itself is extremely tasty, goes down easy (sometimes a little too easy so be careful, you barely taste the alcohol) and is hard for anyone to mess up.
My boyfriend (FutureGreg) changes the recipe when making this drink for me and often uses Gin, and Creme de Cassis instead. The flavors are slightly more complex in his variation and I find the Creme de Cassis is not as sugary as Chambord, although to be honest either will work fine. Chambord is a French liqueur that dates back to the late 17th Century, it is made from red and black Raspberries, Vanilla, Moroccan citrus peel, Honey and Cognac. Creme de Cassis is made from black currants and is just as sweet as Chambord but has a slight tartness too.
Give this drink a try, if you have a sweet tooth like myself you’ll undoubtedly add it to your list of favorites.
Please Note: When I say ‘Purist’ or ‘Traditionalist’ on my blog I am referring to those who insist that a Cocktail or Martini should be made according to the first definition and deviant varieties should be referred to by different names.