Our Manhattans are made with equal parts smooth whiskey and Dolin's sweet vermouth. Stirred with our special blend of bitters and topped with irresistible Luxardo cherries, you'll relive the glory days of the always classic Manhattan.
This is a drink for undercover gin lovers. The glowing purple in this cocktail comes from Giffard's Creme de Violet, whose rich floral notes are both brightened by fresh clarified lemon juice and tempered by herbaceous gin . Shaken and served on the rocks, a twist of lemon floats fresh citrus to the nose.
Once you've had a great margarita, you'll never be the same. We hand-make some triple-sec, then we juice and clarify fresh limes. We add these ingredients to a nice white 100% agave tequila and splash in a touch of fresh orange and a hint of salinity. We serve this beauty on the rocks, with or without salt, and offer a wheel of lime for the nose.
This cocktail is our answer to the Piña Colada. Batched for quick service, mercifully avoiding the noise of a blender, and full of fresh and organic tropical juices, this upscale rum punch sparkles with a topper of cold prosecco. We use both light and dark rums with clarified pineapple, orange, and lime juices and a touch of sweet almond orgeat poured over coconut ice and topped with prosecco.
The Blushing Bride was originally batched for Alicia, and is full of the essence of rose without tasting like perfume. This is a very simple, and very beautiful cocktail for any season where love blooms. When choosing a rose water, available at Indian or Asian groceries, go for something bottled in glass rather than plastic. Rose water is inexpensive in any case, so buy the best you can find or you run the risk of a perfume-y flavor.
6 parts champagne or sparkling white wine, chilled
1 part Cranberry juice, chilled
Rose water to taste
Large, fresh roses for garnish; thoroughly cleaned
In a large decanter or punch bowl, mix all ingredients just prior to serving. Do not mix this cocktail more than 15 minutes before serving, and try to mix it in small batches to avoid serving flat champagne. It is not difficult to refill on the fly- the main ingredients are stable and forgiving should you fudge your proportions somewhat; just be sparing with the rose water, adding it in dashes until the desired rose essence is achieved. Too much rose water can become cloying.
For the garnish: take care rinsing your roses. It is best to gently submerge them a few times in a cool water bath with a fruit and vegetable wash to ensure that they are clean enough to float atop your cocktail. Any time spent on this is well worth the visual reward.
When Brian and Abby told us that they were interested in a cool-weather cocktail, I couldn't resist the temptation to float my new sangria recipes. There is local honey and natural fruit for sweetness and a generous addition of brandy for an extra kick. They are ideal for a batch cocktail, because you can use very cheap wine and still get wonderful flavor. For this October wedding, we are serving the Red & White Sangria.