Monday Booze News Negroni Week 2017 Edition!

Monday Booze News: Negroni Week 2017 excitement // stirandstrain.com

Negroni Cocktails: Past, Present & Future

Negroni Week Cocktails: Past, Present and Future // stirandstrain.com

This post is brought to you by Campari. Recipes and ideas are my own.

Your Instagram feed might be turning from #millennialpink to a cheery garnet red next week as we embark on the FIFTH year of Negroni Week!

If you’re not familiar with this wonderful time of year, or have only heard of it in passing, let me loop you guys in. From June 5 through 11 this year, bars, restaurants and vendors from around the world celebrate the Negroni cocktail – an iconic mix of Campari, gin, and sweet red vermouth – to raise money and awareness for great causes. What started as just 100 bars in the US, has now grown into an International event and this year will be bigger than ever.

Negroni Week Cocktails: Past, Present and Future // stirandstrain.comWhile you’ll see me out to help the cause next week at a few of my favorite bars (remember to follow us along on Instagram as we’ve planned a few surprises!!) there are other ways you can help a charity out. A portion of proceeds from the sales of nationally-available items such as a Campari-branded red bicycle from PUBLIC, a Negroni-red Baggu tote, and fire red-tinted sunglasses from Sunski, among other items, will be donated to charity. National partner Lyft will also offer coupon codes to new users to help riders safely get around during Negroni Week.

Campari, the star of the cocktail itself, is committed to supporting the trade community’s fundraising efforts as well. This year, Campari is teaming up with both the U.S. Bartenders’ Guild (USBG), as well as SHARE – a nationwide community that offers support to women diagnosed with breast and ovarian cancers – via SHARE’s partnership with Speed Rack, the all-female speed bartending competition benefitting breast cancer research, education and prevention. Multi-city events will be held with both the USBG and SHARE/Speed Rack to raise money for each charitable cause.

I am a staunch believer in volunteer and charity work and grew up in a community that placed a strong emphasis on these values. That’s why I’m participating once again to help spread the word. While going for a drink out may seem almost like a lay up to support a charity, the point is, it supports a charity. Everyone, and every bit (or drink), counts.

Because Negroni Week is also a celebration of the cocktail, I’ve teamed up with Campari to create 3 of my own variations on the cocktail to represent its Past, Present and Future (and have named them such).

Negroni Week Cocktails: Past, Present and Future // stirandstrain.comNegroni:Past (double vanilla Negroni float)

Representing the past, the Negroni: Past Cocktail harkens back to old timey soda fountain shops where ice cream floats were an indulgent treat for everyone. Here we’ve made this an “adult’s only” cocktail with double the vanilla. Vanilla infused gin, Campari, vanilla ice cream and sweet vermouth “sauce” is a refreshing, and super indulgent, treat for the summer. Optionally, if you can get your hands on some acid phosphate you can give your float extra tang just like the OG soda jerks did.

Negroni Week Cocktails: Past, Present and Future // stirandstrain.com1-1/2 ounces gin, such as Bulldog London Dry Gin, infused with vanilla (recipe follows)
1 ounce Campari
2-3 scoops vanilla ice cream
8 ounces sweet vermouth, such as Cinzano 1757
optional: 1/2 tsp acid phosphate

  1. Start by reducing the sweet vermouth. To do this, heat sweet vermouth in a small sauce pan over medium heat until it reduces to about 2 ounces. Set aside.
  2. In a pint glass, or soda fountain glass, add 2-3 scoops of vanilla ice cream. Then, in a mixing glass filled 2/3 with ice, add in vanilla infused gin and Campari (and acid phosphate if using). Stir to chill about 20 seconds. Strain mixture over the ice cream.
  3. Garnish your adult float with the sweet vermouth “sauce”.

Negroni Week Cocktails: Past, Present and Future // stirandstrain.comVanilla Infused Gin

8 ounces gin, such as Bulldog London Dry Gin
3 to 4 vanilla beans

  1. Chop vanilla beans into 1″ pieces. Add vanilla pieces and gin into an airtight container and seal. Leave in a cool, dark place for 3 to 4 days.
  2. Strain the mixture into a new container when desired taste has been reached.
  3. Vanilla infused gin will keep at optimal taste up to 6 months.

Negroni Week Cocktails: Past, Present and Future // stirandstrain.comNegroni:Present

Just because the original Negroni cocktail uses gin, does not mean that today’s has to. One of the biggest trends of the current cocktail era is to take a classic drink and swap out the main spirit. Mezcal has exploded onto the bar scene and you can find it popping up in most bar’s menus. And with good reason, it’s delicious. For this cocktail, we swap out the gin with mezcal, keep our friends Campari and sweet vermouth, and add a touch of green bell pepper syrup to highlight the vegetal nuances of the mezcal.

1 ounce mezcal
3/4 ounce sweet vermouth, such as Cinzano 1757
1 ounce Campari
1/2 ounce green bell pepper syrup (recipe follows)
large strip of orange zest for garnish

In a mixing glass 2/3 filled with ice, add in mezcal, sweet vermouth, Campari and bell pepper syrup. Stir for 20 seconds to chill and then strain over a large ice cube in a rocks glass. Garnish with orange zest.

Negroni Week Cocktails: Past, Present and Future // stirandstrain.comGreen Bell Pepper Syrup

1 cup sugar
1 cup water
1 green bell pepper, chopped

  1. In a medium sauce pan over medium-high heat, add to the pan the sugar and water. Stir to dissolve and add in green bell pepper. Stir and bring to a boil. Immediately remove from heat and cover.
  2. Let sit one hour, remove bell peppers, and let syrup finish cooling to room temperature.
  3. Store syrup in an airtight container in the refrigerator for up to one month.

Negroni Week Cocktails: Past, Present and Future // stirandstrain.comNegroni:Future

When you think of the future of cocktails, do you picture some mad scientists conducting experiments in a lab? I do. With the future in mind, I’m highlighting the sharp bitterness of the Negroni with gentian smoke for a take on the smoked cocktail. This cocktail requires a blow torch, so you know it’s fun.

Negroni Week Cocktails: Past, Present and Future // stirandstrain.com1 tablespoon dried gentian root
1 ounce gin, such as Bulldog London Dry Gin
1 ounce sweet vermouth, such as Cinzano 1757
3/4 ounce Campari
dehydrated orange slice for garnish

  1. Start by moving to a well ventilated room. Place gentian root in a shallow, heat proof dish (I also like mini disposable pie plates!). Get a kitchen torch or long fireplace lighter ready.
  2. Next, fill a mixing glass 2/3 with ice. Pour in gin, sweet vermouth and Campari. Stir to chill 20 seconds.
  3. Immediately begin smoking the gentian root by holding a flame to it until starts to smoke. As soon as it begins to smoke, place a glass upside down over the smoke to “catch” the smoke. When the glass is filled, slide a postcard or piece of cardstock over the hole to keep the smoke in.
  4. Turn the glass right side up, keeping the hole covered. When ready to serve, remove the card and strain the mixed cocktail into the smoke. Garnish with a dehydrated orange wheel.

Negroni Week Cocktails: Past, Present and Future // stirandstrain.com

For more information on Negroni Week, and for a list of bars participating, visit negroniweek.com and follow @CampariUS and @Imbibe on Facebook, @CampariUSA and @Imbibe on Instagram, @Campari and @Imbibe on Twitter, and engaging with the #NegroniWeek hashtag.

Monday Booze News 6 packs of champagne! Mezcal worms! Drinks to Instagram!

Monday Booze News: Memorial Day Edition 2017 // stirandstrain.com

Monday Booze News that's not a plant, that's a cocktail... and DAY DRINKING

Desert Rosé Punch

I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own.

This past week, Instagram was filled, filled, with weddings. It’s like half the internet decided this was the most auspicious week of their lives and if they were ever going to get married they might as well do it now. And I’m in no way hating on these people, in fact, I loved looking over how different they all were from each other; I’m a total sucker for weddings.

All of this celebrating tuned me in to the fact that we are about to hit summer party season. Already. One would say you can’t tell by the weather here in Southern California, but those of us in the know, know, that summer season starts about as gray and gloomy as they get before the awful heat kicks in.

So today we’ve got a fun punch you can throw together for a wedding or a graduation party or “hey look I’ve got a stoop we can sit on for a few hours let’s make a punch and call it a party” party. You’ll find a reason guys to make this punch. It’s also a lovely pink-hued punch for our SoCal June gloom, but it will work for sunny days too. Let’s just all agree not to call it a millennial pink punch. Ok? It was inspired by Turkish cuisine with pomegranates, pistachio and orange blossom water, otherwise known as “Essential Oil of Neroli”.

I’ll tell you upfront, it’s gin based, and I can already hear some of my pals whining about how they don’t drink gin. But trust me! It layers nicely in here and if you use a London dry, like I tell you to, then it won’t be an overpoweringly “gin” punch. Pairing it with a rich pomegranate reduction give a sharp sweetness with a nutty layer from some pistachio orgeat. The whole punch gets tied together with the amazing scent of Nielsen-Massey’s Orange Blossom Water.

There is a tiny amount of the orange blossom water in the pistachio orgeat, but adding in the aroma directly to the punch makes for a more prominent aroma. Also, if you opt not to make the orgeat then this guarantees that you’re still getting lots of orange blossom with every sip.

I’ve been using the Nielsen-Massey vanillas for over a decade now and have started using their extracts in cocktails these past few years. All Nielsen-Massey products are all-natural, certified gluten-free, certified Kosher, allergen-free and GMO-Free, and there is an expanding line of certified organic products (right up our alley!). Their orange blossom water is my go-to for my obsession with almond-alternative orgeats as well.

Are you ready to start your summer punch party? Let’s get mixing.

Desert Rosé Punch

Serves 5-7 guests

7-1/2 ounces London dry style gin, such as Beefeater
1-1/2 ounces pistachio orgeat (recipe here, or sub in orgeat of choice)
2-1/2 ounces pomegranate reduction (recipe follows)
2-1/2 ounces freshly squeezed lime juice
1-1/2 teaspoons Nielsen-Massey Orange Blossom Water, or to taste
1 bottle of sparkling rosé wine
orange slices and pomegranate seeds for ice block

  • The day before, freeze together the orange slices and pomegranate seeds with water in a container that will fit your punch bowl.
  • At least an hour before serving, combine the gin, pistachio orgeat, pomegranate reduction, lime juice and Nielsen-Massey Orange Blossom Water into your punch bowl. Refrigerate until ready to serve.
  • To serve, stir mixture and add ice block to the punch bowl. Top with sparkling rosé wine.

Pomegranate Reduction

1-1/2 cups all natural pomegranate juice

  • In a small saucepan over medium high heat, bring pomegranate juice to a boil. Lower heat to a simmer and let sit until juice reduces to a little over a quarter cup.
  • Remove from the heat, let cool and store in an airtight container in the refrigerator for up to one month.

For more info on Nielsen-Massey Orange Blossom Water and all their products, check them out at nielsenmassey.com or on Instagram, Facebook and Twitter!

Monday Booze News Drinking 40s of rosé, you still can't shake a cocktail right, and fernetaboutit

Gift Guide: Mother’s Day at the Beach and a Giveaway!

Mom wants to be sipping cocktails on a beach somewhere. She does not want to hear about this guy you met on Tinder (or maybe she does? Does he have a job?).

It’s always last minute with you kids. Did you forget it was Mother’s Day Sunday? I did too. Oops. Let’s take Mom on a mini vacay this year. Bring the unbreakable wine glasses, some fancy napkins and a giant sunhat, because…. rosé all day. Throw in some tasty cocktails and let her lounge around reading about beach cocktails, while at the beach.

To sweeten the deal, you can WIN a copy of Beach Cocktails AND score a $50 gift card to Mouth.com to buy Mom some chocolate, or some booze. Probably best to get the booze. Just head over to our Instagram and tag your mom, or a friend, in the comments. Winner will be announced Friday at 8pm PST.

1. You and Yours Sunday Gin 2. Rosé All Day hat 3. St. George Spirits California Citrus Vodka 4. Corkatoo Corkscrews 5. Beach Cocktails book 6. Bendiware Unbreakable Glasses 7. Fruitlab Orange Liqueur 8. Champagne Napkins

Catch up on all the gift guides here!

Monday Booze News: It’s Baaaaaaaaccckkkkkk

Due to popular demand, and by that I mean the handful of you who have expressed interest in this column, the Monday Booze News has returned on a semi-weekly…monthly… basis. I had struggled to keep this up due to not a lot of interesting booze news going on and had decided to put this column to sleep for awhile, but OH BOY, the news that happened in the meantime! So here you go folks, the booze news you’ve been missing. Starting with…

Make It: Pistachio Orgeat

I need to apologize upfront to the reader who had asked about making this recipe two… three (??) years ago. At this point they’ve probably moved on, but I, however, kept this on my “to make” list and am finally, FINALLY, getting around to posting this. Sorry reader.

This will mark the third variation on orgeat I’ve done on the site (OK, one wasn’t technically mine) and I think this shows how adaptable some of these tried and true cocktail ingredients are. Sometimes plain old orgeat isn’t going to cut it and we need to sub in another kind of nut. Today we’re subbing in pistachios.

Pistachios give a savory, earthiness to the orgeat that you might be familiar with if you eat pistachio ice cream. It’s sweet, but hey, there’s a lot of savoriness in there too. Use this pistachio orgeat to pair with sweet tart flavors like passion fruit or berries.

A few notes on this recipe before you venture forward:

  • If you can find pre-shelled pistachios you will save a lot of time. You might even save yourself some broken fingernails (ugh).
  • Use WHITE sugar if you want to keep your orgeat a pretty avocado green. Yes, I constantly advocate for the use of unprocessed cane sugar, but if you use the unprocessed stuff with this pistachio orgeat, your color is going to turn a murky brown. It will taste fine, but won’t look pretty. Trust me, I know this for a fact.
  • Get yourself a nut bag for straining. Cheesecloth is fine but if you like these kinds of projects then a reusable nut bag will not only catch more of the fine bits while straining, but you get to reuse the bag over and over again. I like this bag, but any bag you prefer will probably be fine.
  • To orange flower water or not to orange flower water? That is the question with orgeats! Most recipes say optional but I say put it in. However, as always, it’s up to you.

Ok, let’s make this!

Yields approximately 2-1/2 cups

2 cups shelled roasted pistachios
2 cups water
2 cups granulated white sugar (see note above)
1 ounce vodka
1 teaspoon orange flower water, such as Nielsen-Massey (see note above)

  1. Place nuts in a bowl and fill with water to just cover them. Soak them for 30 minutes. Drain, place them in a freezer or Lewis bag, and crush them with a meat tenderizer or mallet.
  2. Place the crushed nuts in a large bowl and add the 2 cups of water to it. Let stand for four hours. Strain the nuts and water into another large bowl through a layer of cheesecloth, squeezing the cloth to extract all liquid. Add the nuts back into the strained water and let stand for another hour. This removes the oils from the nuts.
  3. Strain the liquid into a sauce pan and set aside the nuts for another use (I still recommend making chocolate bark with the nuts). Add the sugar to the pan and stir over medium high heat until sugar is dissolved (scrape the bottom occasionally with a spoon to remove any sugar that sticks). Remove from heat and let cool 15 minutes, then add the vodka and orange flower water. Stir and store in a clean glass bottle or air-tight container.

Festival Ready Bar Cart Styling (it's a party for your booze)

If you’re anything like me, scrolling through endless Instagram photos of kids out at a festival, profusely sweating and pretending to smile at the camera, you’re SO happy you didn’t wait in line 45 minutes for a watered down margarita. You get to drink yours with 2 ounces of top shelf booze in front of the air conditioning. You win.

Still miss that 104° heat? Make your home bar into your own oasis. Here’s how…

Do they even serve alcohol at these festivals? Who cares! You have a well stocked bar cart at home. Throw up some cactus photos, maybe in #milleniumpink and match your glasses to that desert vibe. Crochet. There has to be lots of crochet things. A hanging chair to sip cocktails in? YES! And maybe some hanging crochet fruit baskets to match. Add in some tassels and some leather fringe. And if your festival look veers off in the electric art dream in the desert, might I suggest uranium glow-in-the-dark mixing glasses and colorful rainbow ice cubes? You can always use that glow stick to mix a few drinks with too.

1. Desert Distilling Vodka 2. Blush goblet 3. Cactus Print 4. Hanging Chair 5. Tassel Swizzle Sticks 6. Manila Bar Cart 7. Leather fringe flask 8. Cactus tumbler 9. Arette Tequila 10. Glow-in-the-dark mixing glass 11. Rainbow Ice Cubes

 

Catch up on all the gift guides here!