Mom wants a lot of Rosé, some frozen drinks by the pool, and a whole lot less whining from you.
This post is brought to you by House of Angostura. Recipe and ideas are my own.
May is teeming with twofer drinking holidays and this weekend is another. Is Mother’s Day a drinking holiday? (This lady says YES!)
It’s also World Cocktail Day on Sunday, so I thought we would offer up this cocktail that could work for both holidays. It’s called Siegert’s Sparkling Cocktail, a tea cocktail made with Angostura’s Amaro.
You might be asking yourself, “Mmm. I love amaro, but who is a Siegert and what does he have to do with this cocktail?” Well! In 1824, Dr. Johann Siegert produced his first aromatic bitters as a medicinal tincture designed to alleviate stomach ailments of soldiers while serving as the Surgeon General in Angostura, Venezuela. By 1850, Siegert was exporting This magical potion to England, the Caribbean, and United States. From there the manufacturing became a family business with his sons in Trinadad, and Angostura Bitters went on to win awards and become an integral part of cocktail culture to this day.
A fitting little tidbit as we celebrate World Cocktail Day with an ingredient that is as big a star in the cocktail world as the cocktails themselves. Now on to the drink!
Tea! Tea service! Mother’s Day! It’s also Mother’s Day on Sunday so we’re serving up a sparkling cocktail made with aromatic Earl Gray tea syrup. Combined with a little acidity from the lemon juice and the richly complex Amaro di Angostura, it’s layered with spices, subtle citrus and just a pop of effervescence from the tonic water. This cocktail would go great with brunch or listening to Mom tell you about how much better your other sibling is doing with their life. (OK, so maybe in that case you should have this drink.) Either way, it’s delicious. Enjoy!
Siegert’s Sparkling Cocktail
Earl Gray tea syrup:
1/2 cup sugar
1/2 cup water
2 bags earl gray tea
In a small saucepan over medium-high heat, combine sugar and water. Stir until sugar dissolves and bring sugar to a boil and then remove from heat. Immediately add tea bags to the simple syrup and let stand 15 minutes. Remove tea bags and discard. Let syrup cool and store in an airtight container for up to one month.
In a shaker ⅔ filled with ice, add in Angostura Amaro, Earl Gray Tea Syrup, and lemon juice. Shake 20 seconds and strain into a highball glass over fresh ice. Pour in tonic water and stir gently to combine. Garnish with lemon peel.
If you’d like to learn more about Angostura and their products, please visit them at www.angostura.com
I, like many of us (as the Mad Men phenomenon has us believe), am enamored with that mid-60’s Golden Age of flying. The luxury, the glamor, the booze! These colorful prints from Art & Hue highlight bits of architecture from modernist airports (like LAX’s iconic shapes), as well as pop art styled air hostesses and in-flight services.
These prints got the spirit of that era down. And the best part? You can order custom color combos to match your home bar’s decor. Me? I think I’m a big fan of the cobalt and blush.
Online at artandhue.com/jetset
This post is brought to you by El Mayor Tequila. Recipe and ideas are my own.
This weekend we’ve got a double dose of reasons to celebrate. Saturday marks the 144th Kentucky Derby and Cinco de Mayo, both happening on the same day. No need for a sad case of FOMO, we’ve got a drink that celebrates both: the Tequila Mint Julep.
For more information on El Mayor Tequila and their entire product line, please visit them at elmayor.com!
Giddy-up! ¡Olé! It’s a Cinco de Derby Cocktail Party brought to you by Master of Mixes!
Place your bets! Does your trifecta include Blood Orange Margaritas? Minty Mint Juleps? Three Sheets to the Wind? (I’m definitely putting all my money down on those three)
When Cinco de Mayo and the Kentucky Derby fall on the same day, everyone’s lucky. So, it’s time to throw a party of dueling cocktails! Mix up a giant punch bowl of Master of Mixes Blood Orange Margaritas, or make some ice cold batches of super minty Mint Juleps with a little help from Master of Mixes Mint Syrup (with extra mint garnishes please!). Stir it up with a pony or two, and tip back a festive cup to drink them all out of. And if you’re headed to the races later, slip a little into your lucky flask.
1. Party Banner 2. Cactus Cups 3. Tassel Napkins 4. Pony Cocktail Pick 5. Master of Mixes Blood Orange Margarita Mix 6. Master of Mixes Mint Syrup 7. Silver Punch Bowl 8. Opera Glasses 9. Horseshoe Flask
If you’d like to learn more about Master of Mixes and their naturally flavored, delicious mixers (and take a peek at their over 45! different flavors), please visit them at MixologyPro.com!
It’s the blue moon of cocktail events this week as the Kentucky Derby and Cinco de Mayo converge on Saturday.
- You’re going to need a horse piñata Saturday.
- Also, the ultimate Mint Julep (which is surprisingly simple).
- And lots of tequila. And tequila cocktails.
- But seriously, how DO bartenders remember all those drink recipes?
- I like coffee in my cocktails, and these folks are making it real easy for me.
- This kid knows how to dine and dash with a $1200 glass of whiskey (I’m not condoning it, I’m just saying he’s getting the most out of his delinquent behavior).
- What booze will pack on the pounds? I mean, do you really want to know…?
- So many new cocktail books, so little time (to drink).
- Got a bottle of Fernet Branca? Here’s a roundup of pretty drinks you can make with it.
- The weather’s getting warmer, are you ready to Tiki? Here’s a (brief) history… with drinks!
- And finally, WTF Canada?!? You can have a cocktail with a human toe garnish. *Insert vomit emoji*
It’s like one of those day to night outfits, except with a bar cart.
Earlier this year I saw the alarming trend that cocktail bar carts were going away! And instead, coffee carts were going to be the next big thing. Well, we’re all not about to throw away a $600 cart we bought just to get another cart and then have that trend flop on its face. If you’re on the fence about purchasing a cart, well, maybe this will inspire you! You can have it both ways by dressing your cart up for breakfast AND happy hour. Let me show you how your bar cart can do double duty as it transforms from coffee to cocktails.
- Utilize items that work for both coffee and cocktails: sugar cubes, spoons, containers, napkins, straws, etc…
- A french press will make a great cup of coffee AND you can use it to infuse flavors into booze.
- Double duty glasses for water and cocktails.
- Coffee and tonic is still a trend so keep a few bottles out for morning and then later for G&Ts.
- Have a house cocktail and keep just those items stocked on the cart.
- Flowers! Decorate with edible flowers like pansies or nasturtiums and your cart will look pretty all day, and your drinks will look pretty all night.
- Keep the whiskey, rum, liqueur, etc… out. Who says you can’t have coffee and cocktails?!
1. Edible Flowers 2. Canister 3. French Press 4. Ceramic and Wood Glasses 5. Leaf Napkins 6. Sugar Cubes 7. Bar (Coffee) Cart 8. Glasses 9. Containers 10. Tonic 11. Decanter 12. Gold Straws 13. Bitters 14. Bar Spoon
- Last month was Women’s History Month so we’re squeezing in this article on a few of the pioneering ladies behind the stick.
- To drink like at local at this Wisconsin bar, you need to throw back a shot of Angostura!
- We’ve loved adding vinegar to cocktails for awhile now. Here’s some other ways to add acid to drinks without citrus.
- The UK is doing grocery store rotisserie chicken right (and it involves Prosecco!).
- National Beer Day is April 7th (as we’ve been told by countless people online after we screwed up the date in one of our last posts. Thanks!), so here’s a list of the 25 most important American Craft Beers!
- Ok, ice. Is it fine for a bartender to touch with bare hands or not???
- Well, at least we know where the frozen margarita originated! Whew!
- Hey WhatsApp users, NO ONE IS GETTING FREE BEER.
- Need another primer on Amaro? Serious Eats has you covered!
- And finally, Wu-Tang (Vodka) Ain’t Nuthing ta F’Wit (in Australia).
We’ve got flowers, pastel colors and a few eggs. Here’s what you should be drinking on Easter this year!
Ok, so here’s some chocolate for you too…
This post was made in partnership with The House of Angostura. Recipe and ideas are my own.
My calendar of nonsense drink holidays tells me that tomorrow April 7th is National Beer Day! So what are we going to do here? Make a beer cocktail of course!
Beer can be a pretty versatile ingredient in cocktails (you can even substitute it for an egg white in a sour!) but sometimes you want to play up the beer part more and not break out the hard liquor. Today we’ve teamed up with Angostura to show how their bitters can make a bold new spin on one of those classic drinks a lot of people think of when they hear “beer cocktail”: the Michelada.
A Michelada can vary greatly depending on who’s making it, but mainly it consists of beer, lime juice, hot sauce, spices… lots of delicious bits. I decided to take that spicy base and mash it up with the idea of Sangrita (no, I spelled that right, it’s not sangria), the side shot that accompanies tequila and translates to “little blood”. Sangrita is usually, but not always, a tomato based drink. Here, instead of a tomato base, we’re using a good dose of Angostura. Sound crazy? Crazy delicious!
Beer cocktails are warm weather cocktails in my opinion, and this weekend it’s getting a little toasty around SoCal so I thought now is a good time to crack open a beer and mix up one of these. It’s another great way to use Angostura bitters in a drink other than adding an accent to a cocktail.
Have you guys made a drink that uses a lot of bitters? Let me know! And if you try this, tag us and let us see! Cheers!
For the Sangrita:
2 ounces freshly squeezed lime juice
2 ounces freshly squeezed orange juice
4 ounces freshly squeezed grapefruit juice
1-1/2 ounces Angostura Bitters
1-2 dashes hot sauce (more or less to taste)
For the Cocktail:
4 ounces beer
4 ounces Sangrita
Garnish: lime juice and spicy salt mix (equal parts salt, chili powder and black pepper)
In an airtight non-reactive container, pour in lime juice, orange juice, grapefruit juice, Angostura, hot sauce and the pinch of salt. Stir together and set aside until ready to use or refrigerate up to a week.
Rim a double rocks glass with lime juice and spicy salt mix. Add ice. Add sangrita mix to the glass and pour in beer. Stir gently to combine.
If you’d like to learn more about Angostura and their products, please visit them at www.angostura.com