And then George Washington took out his Margarita machine and said, “Let there be frozen drinks!”. Happy 4th folks!
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.
While 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: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.
1-1/2 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
- 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.
- 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.
- Garnish your adult float with the sweet vermouth “sauce”.
Vanilla Infused Gin
8 ounces gin, such as Bulldog London Dry Gin
3 to 4 vanilla beans
- 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.
- Strain the mixture into a new container when desired taste has been reached.
- Vanilla infused gin will keep at optimal taste up to 6 months.
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.
Green Bell Pepper Syrup
1 cup sugar
1 cup water
1 green bell pepper, chopped
- 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.
- Let sit one hour, remove bell peppers, and let syrup finish cooling to room temperature.
- Store syrup in an airtight container in the refrigerator for up to one month.
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.
- 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.
- Next, fill a mixing glass 2/3 with ice. Pour in gin, sweet vermouth and Campari. Stir to chill 20 seconds.
- 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.
- 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.
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.
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.
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.
We’ve teamed up with Shaker & Spoon this week to celebrate all things gin and offer one lucky Stir and Strain reader a free cocktail kit box! So, what’s in the box? Everything to make up to 12 cocktails from 3 recipes they provide (minus the booze). By letting you pick out your own booze, or to use what you have on hand, they’re able to send the box to EVERYONE in the U.S.
Here’s what Shaker & Spoon has to say about their Gincember Box:
Just in time for the glorious holiday season, it’s our Gincember Box! Modern gin is bright with lovely astringent qualities and pairs uncommonly well with fruits and herbs, which has allowed us to pack some bold flavors into this month’s recipes. Whether you’re a gin fanatic or have never really delved into the spirit before, this box will have something exciting to offer. We ask you to set those martinis and gin & tonics aside for the moment and allow us to introduce you to some new possibilities that really let gin’s character shine through.
There’s the Take Flight, by Kyle Zimmerman of The Hutch in Oklahoma City. Made with gin, cold brew (which Kyle says is “one of the best products to get me through long shifts behind the bar”), and our cherry demerara syrup, we can’t think of a better pick-me-up!
Next is Above a Persimmon by Tyler Hudgens of The Dabney in DC. The combination of gin, fresh lemon juice, our spiced persimmon cordial, and Angostura bitters is only made more seasonally delicious when we top it all off with fresh grated nutmeg.
Last on the menu is the Flaming Rosemary Gimlet by Keith Waldbauer of Rumba in Seattle. The perfect gimlet becomes just a touch more perfect (if that’s possible) when we take a fresh sprig of rosemary, douse it in Underberg, and light it on fire!
Coffee, persimmons, nutmeg, LIGHTING THINGS ON FIRE! It’s like the perfect holiday all wrapped up in a little box and delivered to your doorstep.
If that’s gotten you fired up, enter now! You’ll get up to 10 entries by selecting the options below. Giveaway ends at 11:59pm PST Monday November 21st, 2016. For more information on Shaker & Spoon, check out their website at shakerandspoon.com today! Good luck!
Forget the picnic basket. Break out your wooden 6 Pack Holder and head outside for Spring Entertaining.
Happy St. Patrick’s Day everyone! Let me help you pick out what you should be drinking and eating today. I am a 1/4 Irish after all…
And a few Green Drinks…
What’s mine is mine and what’s yours is yours but let’s not use a sharpie to personalize our cups anymore.
1. Custom Glitter Garland 2. LED Display Medea Vodka 3. Custom Flask 4. Monogrammed Leather Ice Bucket 5. Brine Hound Customized Wooden Muddler 6. Monogrammed Stemless Champagne Flutes 7. Custom Maps Rocks Glass 8. Personalized Credit Card Bottle Opener 9. Ginbrew Custom Gin Kit 10. Engraved DeLeón Platnum Tequila
Catch up on all the gift guides here.
Now, I’ll admit it, the whole “alternative sugars” thing was something I wrinkled my nose at. While I won’t touch any of those chemically created sugars (don’t they make you run to the bathroom??), I really couldn’t be bothered with all those other “natural” sweeteners. Agave, date syrup, rice syrup… why couldn’t I just have plain old natural cane sugar? That is until recently, when I realized how you could get some very unique flavors while not using plain old evaporated cane sugar.
It started with some baking, and then, naturally, into my cocktails. I recently started experimenting with date syrup since I had been making my way through 3 of Ottolenghi’s cookbooks and found that instead of dropping some cash on the pre-made stuff, I could make my own (also, we are spending a LOT more time out in the Palm Springs area with family making the move that way. There’s quite a lot of dates out here). Making your own date syrup results in a slightly lighter syrup than the store bought kind and while that wasn’t always what I wanted for my baked goods, the lighter syrup resulted in a nice substitute for simple syrup in a few cocktails. The one I bring to you today, that I originally posted on Serious Eats, is for a Date Martinez.
You have a choice here. You can make your own date syrup, and not only use it for this cocktail, but sweeten up your oatmeal, or bake with it, or I don’t know, make a face scrub. Or if you’re short on time and can pick up store bought, go do that. But keep in mind, you’ll need LESS of the store bought to sweeten the drink. If you do a 1:1 swap this will turn out too sweet.
1-1/2 ounces amontillado dry sherry, such as Lustau
1-1/2 ounces gin, such as Ford’s
3/4 ounce date syrup, homemade (recipe link here!)
2 dashes Peychaud’s bitters
Orange peel, for garnish
- Fill a mixing glass 2/3 with ice, then pour in sherry, gin and date syrup. Add the dashes of Peychaud’s and stir 20 seconds to chill. Strain into a chilled cocktail glass. Twist orange peel over top of drink to release oils and garnish drink with peel.
The syrup’s rich, deep date flavor pairs wonderfully with a nutty but dry amontillado sherry. Here, my fall-inspired riff on the Martinez mixes the sherry with equal parts gin to dry out the drink and lend some contrasting juniper and pine flavors. The cocktail gets a sweet and spicy kick from a few dashes of Peychaud’s bitter, and is brightened up with a twisted orange peel that doubles as a garnish.
I hope you’re enjoying this week’s posts on the site. Have you entered to win some summer reading? You can do that here if you’d like.
Have the fireworks died down in your neck of the woods? Where I live in Los Angeles, fireworks started popping off around mid-June… and they’re still going off almost a week after the 4th. After moving out here over 13 years ago the surprise has worn off and I’ve just accepted this as a natural part of summer out here. At all times of day. Like 10am (why even bother?!).
Since the weekend is just about here, I’d like to offer up a punch for you to bring to your next summer party. I’m sure you have a few on your calendar coming up, and maybe a few penciled in for tomorrow. While it may not produce multi-colored fireworks, it does have gunpowder! Well, gunpowder tea, which isn’t an actual explosive but sounds pretty darn close. (Apparently it gets its name from the way the tea is rolled… like the little pellets used in the old days)
At its base, there’s an oleo-saccharum (your fancy term for muddled citrus peels and sugar) and with the tea, it’s kinda like a boozy, refreshing Arnold Palmer. The kicker here is the addition of celery bitters (!!!). So the result is a sweet and savory punch that has unexpected flavors but it definitely a crowd pleaser.
Plus, people will be intrigued just by you saying ‘gunpowder’ in the title. But maybe sneak in a few sparklers one last time this weekend for good measure as well.
For the Oleo-Saccharum:
4 ounces granulated sugar
Peel zest from lemons and lime, trying to remove as little white pith as possible. Reserve peeled fruit for another use. Toss the peels with the sugar in a nonreactive bowl. Muddle gently until peels begin to express their oils, and let sit 6 hours or up to overnight, covered. Strain peels from the mixture, set liquid aside.
For the Gunpowder Tea:
3 teabags gunpowder green tea
16 ounces boiling water
Pour boiling water over tea in a heat-proof container. Let steep 4 minutes. Strain and set brewed tea aside. Let cool to room temperature before using.
For the Punch:
8 ounces gin, such as Aviation
16 ounces Gunpowder Tea at room temperature
8 dashes celery bitters, such as Scrappy’s
Lemon wheels and celery stalks for garnish
In a pitcher or punch bowl, combine gin, tea, bitters, and oleo-saccharum. Stir to combine and let sit for at least an hour at room temperature or up to overnight in the refrigerator. To serve, add ice to rocks glasses, pour in the punch and add a lemon wheel and celery stalk for garnish.
This recipe originally written for Serious eats.