cocktails

Cocktails for Your Oscar Party

For those of you watching this year’s Academy Awards, here are a few cocktail recipes featuring Hilhaven Lodge Whiskey.   These same cocktails will be featured at this year’s Governors Ball after party.  You can now bring a little of Hollywood’s biggest night to your home, thanks to mixologist Charles Joly.

Hilhaven Lodge Whiskey is named after the famous Hollywood Estate now owned by director/producer Brett Ratner. Ratner helped develop this whiskey, which is a blend of bourbon, rye, and Tennessee whiskey.  

THE HILHAVEN LODGE OLD FASHIONED 


1.5 oz. The Hilhaven Lodge Blended Straight American Whiskey

0.5 oz. Demerara Simple Syrup

1 dash Angostura Aromatic Bitters

1 Orange Peel

Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into a rocks glass over fresh ice, mist with orange oil and place twist decoratively.

THE ROAD LESS TRAVELED


1.5 oz. The Hilhaven Lodge Blended Straight American Whiskey

0.75 oz. Fresh Lemon Juice

0.5 oz. Bourbon Vanilla Chai Tea Syrup

1 oz. Dandelion Burdock Root Soda

Combine The Hilhaven Lodge with tea syrup and lemon juice. Shake gently. Roll in dandelion and burdock soda. Pour into Collins glass over large cubes. Garnish with dehydrated lemon wheels.

THE LODGE


1.5 oz. The Hilhaven Lodge Blended Straight American Whiskey

0.3 oz. Punt e Mes Sweet Vermouth

0.3 oz. East India Sherry

3 drops Chocolate Bitters

 Combine The Hilhaven Lodge whiskey with vermouth, sherry and bitters. Stir to chill and dilute. Pour over large cube into an Old Fashioned glass. Mist with orange oil and garnish with fresh rosemary.

CÎROC FRENCH 75


1.5 oz. Cîroc Vodka

0.75 oz. Fresh Lemon Juice

0.5 oz. Simple Syrup

Splash of Champagne

 Combine Cîroc, lemon juice and simple syrup in cocktail shaker over ice. Shake gently. Roll in champagne and strain into a chilled coupe glass. Mist cocktail with lemon oil and garnish with a twist.

Photos courtesy of Diageo.

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A Couple of Burns Night Laphroaig Cocktails

Every January 25th, folks around the world (okay, mainly in Scotland) celebrate the great poet Robert Burns’ birthday with a big haggis and whisky dinner.  I’ve never had haggis, but would love to try it.  At this point it may be a goal for next year’s Burns Night.   This year, my celebration will be very small.  I’ll be making Scotch Eggs and the Ode To Whisky (Sour) cocktail (see below).

Our friends at Laphroaig shared a couple of cocktail ideas inspired by Burns Night.  In addition, they’ve also provided a neat infographic to help with your Burns Night planning.

Caitie McCabe Photography

Tam O’Shanter
By NYC mixologist Andrey Kalinin

Ingredients
1 1/2 parts Laphroaig® Select Scotch Whisky
1/2 part Drambuie® Liqueur
1 part Bordeaux Red Wine
3 dashes Orange Bitters
Orange Peel (for garnish)

Method
1. Add all ingredients together in a mixing glass and stir.
2. Strain into a chilled coupe or martini glass (served up).
3. Garnish with a flamed orange twist.

All trademarks are the property of their respective owners.

Caitie McCabe Photography
Ode to Whisky [Sour]
By NYC mixologist Andrey Kalinin
 
Ingredients
2 parts Laphroaig® Select Scotch Whisky
3/4 part Lemon Juice
3/4 part Heather Honey Syrup
3 dashes Cardamom Bitters
1 Egg White
Fresh Cardamom (for garnish)

Method
1. Combine all the ingredients in a cocktail shaker.
2. Dry shake (if using egg white).
3. Add ice and shake vigorously.
4. Pour into a coupe or martini glass (served up).
5. Garnish with cardamom flakes.

All trademarks are the property of their respective owners.

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Thanksgiving Cocktail Ideas

Turkey time is almost here.  To help celebrate my favorite holiday, I thought I’d share some cocktail ideas from Knob Creek, Basil Hayden, Laphroaig and Cruzan Rum.

KC_Old Fashoined Holiday

Photo courtesy Knob Creek

Knob Creek® Old Fashioned Holiday (recipe by Celebrity Chef Michael Symon)
Ingredients:
1 1/2 Parts Knob Creek® Rye Whiskey
1/2 Part Cinnamon Syrup
1/2 Part Lemon
1 Part Wild Ale (like Jolly Pumpkin Artisan Ales®)
1 Egg White
Nutmeg for Garnish

Method: Combine all ingredients in a bar tin without ice. Shake for 20 seconds. Add ice and shake for another 20 seconds. Double strain into chilled lowball glass and garnish with grated nutmeg.

Cruzan® Sparkling Honey Diamond

Photo courtesy Cruzan Rum

Cruzan® Sparkling Honey Diamond

Ingredients: 

1 1/2 parts Cruzan® Estate Diamond® Dark Rum 
3/4 part Lime Juice
3/4 part Honey Syrup
Sparkling Wine 
 
Method: Combine rum, juice and syrup over ice and shake for 15 seconds. Fine strain into a chilled champagne flute. Top with sparkling wine.
 
Laphroaig_Montgomerie Smoked Cider
Laphroaig® Montgomerie Smoked Cider
Ingredients:
1 1⁄2 parts Laphroaig® 10 Year Old Single Malt Scotch Whisky
3 parts apple cider
1 part fresh lemon sour

Method: Build over ice in order. Garnish with a lemon wedge.
 
Basil Hayden's Spiced Cocoa

Photo courtesy Basil Hayden

Basil Hayden’s® Spiced Cocoa
Ingredients:
2 parts Basil Hayden’s® Bourbon
1/4 part Nocello® Walnut Liqueur
2 parts Spicy Hot Cocoa* (see recipe below)
2 Chili Peppers (for garnish)

Method: Pre-heat mug by filling it with hot water – discard water after 30 seconds. Add Basil Hayden’s® Bourbon and Nocello® Walnut Liqueur to the heated mug. Add the spicy hot cocoa and gently mix together. Garnish with chili peppers.

 
Spicy Hot Cocoa*
Ingredients:
1/2 Tbsp. Unsweetened Cocoa Powder
1/2 Tbsp. Sugar
Pinch of Salt
Pinch of Cayenne Pepper
1/4 Cup Water

Method: Mix dry ingredients together, add hot water and stir until dissolved.