Infuse Your Nightcap with Negroni Bianco Bergamotto from Negroni More than 30 Classics by David T. Smith and Keli Rivers

Infuse Your Nightcap with Negroni Bianco Bergamotto from Negroni: More than 30 Classic and Modern Recipes for Italy’s iconic Cocktail (Ryland Peters & Small, 2021) by David T. Smith and Keli Rivers. 

NEGRONI BIANCO BERGAMOTTO

Italy is the home of the Negroni and this variation includes a few extra ingredients from the bel paese. The Italicus Bergamotto liqueur not only comes in a bottle that is itself a work of art, but it is flavored with botanicals such as yellow rose, gentian, chamomile and bergamot orange. The sparkling prosecco adds a bright zing and liveliness to this drink.

Negroni Bianco

Ingredients:

25 ml/3⁄4 oz. Seven Hills Gin (or Twisted Nose Gin)

25 ml/3⁄4 oz. Suze

25 ml/3⁄4 oz. Dolin Bianco

25 ml/3⁄4 oz. Italicus Rosolio di Bergamotto Liqueur prosecco, to top up 

GARNISH

orange wheel

SERVES 1

Directions:

Add the ingredients (except the prosecco) to a large, ice-filled wine glass and gently stir. Top up with chilled prosecco and garnish with an orange wheel to serve.

Negroni cover

(*From Negroni: More than 30 Classic and Modern Recipes for Italy’s iconic Cocktail by David T. Smith and Keli Rivers, Ryland Peters & Small/ Photos are by Alex Luck © Ryland Peters & Small 2021)


Spread Holiday Cheer with this Merry Evergreen Sparkler from Very Merry Cocktails by Jessica Strand

Spread holiday cheer with this merry Evergreen Sparker recipe from 'Very Merry Cocktails' by Jessica Strand (Chronicle Books, September 2020).

EVERGREEN SPARKLER

This pleasingly piney drink will be a satisfying way to spread cheer after a day of decorating or a walk in a wintery forest.

MAKES 1 DRINK

Merry evergreen sparkler

Ingredients and Directions:

    • 2 oz [60 ml] gin
    • 2 oz [60 ml] Rosemary Syrup (BELOW)
    • 2 oz [60 ml] fresh lemon juice
    • Club soda, for topping off
    • Rosemary sprig, for garnish

Fill a tumbler glass with ice. Pour the gin, rosemary syrup, and lemon juice into an ice filled shaker. Shake vigorously. Strain into the glass, leaving about 1 in [2.5 cm] of space at the top. Top off with club soda and garnish with a rosemary sprig.

    • ROSEMARY SYRUP
    • 1 cup [200 g] sugar
    • 8 oz [240 ml] water
    • 3 rosemary sprigs

Combine the sugar, water, and rose­mary sprigs in a medium saucepan over medium-high heat. Bring the mixture to a rapid boil, stirring to dissolve the sugar. Remove from the heat and let cool. Strain the syrup and store in an airtight container in the refrigerator for up to 1 week. Makes 12 oz [355 ml].

(* Reprinted from 'Very Merry Cocktails' by Jessica Strand with permission by Chronicle Books, 2020 -Photography by Ren Fuller)


Tantalize Your Happy Hour with Cranberry Shrub Cocktail from Very Merry Cocktails by Jessica Strand

Tantalize your happy hour with this Cranberry Shrub Cocktail recipe from 'Very Merry Cocktails' by Jessica Strand (Chronicle Books, September 2020).

CRANBERRY SHRUB COCKTAIL

This drink takes a couple of extra steps due to the tantalizingly tart shrub (a mixture of sugar, apple cider, and fruit), but the effort is all worth it for this delicious, healthy-ish cocktail.

MAKES 1 DRINK

Cranberry-shrub-cocktail

Ingredients and Directions:

Cranberry Shrub (BELOW)

3½ oz [100 ml] vodka

Ginger ale, for topping off

3 fresh cranberries, skewered, for garnish

    • Fill a highball glass halfway with crushed ice. Pour in 2 oz [60 ml] of the cranberry shrub, add the vodka, and stir. Top off with ginger ale and garnish with the cranberry skewer.

CRANBERRY SHRUB

8 oz [240 ml] apple cider vinegar

1 cup [200 g] sugar

1 cup [120 g] cranberries

Heat the apple cider vinegar and sugar in a small saucepan over medium heat. Stir the mixture until the sugar fully dissolves. Add the cranberries and bring to a simmer, mashing the cranberries into the mixture as they soften. Simmer for 2 minutes and then remove from the heat. Let cool. Strain the shrub into an airtight glass container. The shrub can be stored in the refrigerator for up to 5 days. Makes 12 oz [355 ml].

Very merry cover

(* Reprinted from 'Very Merry Cocktails' by Jessica Strand with permission by Chronicle Books, 2020 -Photography by Ren Fuller)


Olive Not, Turn a Green Leaf on your Martini, Shiso Martini from 'Japanese Cocktails' by Leigh Clarke

Olive not, turn a green (and purple leaf) with this Shiso Martini from 'Japanese Cocktails' (Over 40 highballs, Spritzes and other refreshing low-alcohol drinks) by Leigh Clarke (Ryland Peters & Small, 2019), photography by Alex Luck.

Shiso Martini

Shiso is a beautiful green and purple leaf used throughout Japanese cuisine. Its delicate flavour combines well with vermouth in this martini. The measure is kept small so that the drink doesn’t warm too much in the glass.

Ingredients:

50 ml/1 2⁄3 fl oz. Shiso Vodka*

10 ml/2 teaspoons dry vermouth

Small shiso leaf, to garnish

ShisoVodkaSoda+ShisoMartini

Directions:

Place a small coupe glass in the freezer. Pour the vodka and vermouth into a mixing glass full of ice. Stir well, then strain into the frosted coupe glass. Garnish with a small shiso leaf.

Shiso Vodka Soda

Shiso is part of the mint family and has a unique grassy, peppery flavour. It gives a perfect little twist on this classically ‘clean’ drink.

40 ml/1 1⁄3 fl oz. Shiso Vodka*

5 ml/1 teaspoon Acidulated Sugar Syrup**

soda water, to top up

edible flower, to garnish

Combine the shiso vodka and acidulated syrup over ice in a highball glass. Briefly stir, then top up with soda. Garnish with an edible flower.

*Shiso Vodka

300 ml/1 1⁄4 cups vodka

3 g fresh shiso leaves

Add the shiso leaves to the vodka and then leave to steep for 2 hours at room temperature. Bottle and keep in the refrigerator for up to 1 month.

** Acidulated Sugar Syrup

This syrup is used as a brightener in some drinks, as you would use a squeeze of lime in a highball. Simply stir in 6.4 g citric acid and 3.2 g malic acid to 150 g/5 1⁄2 oz. sugar syrup (with a 2:1 sugar to water ratio) off the heat until dissolved. Let the syrup cool before bottling. It will keep for up to 3 weeks refrigerated.

This is Tokyo Thursdays # 315

(* 'Shiso Martini' recipe reproduced with permission from 'Japanese Cocktails' Over 40 highballs, Spritzes and other refreshing low-alcohol drinks by Leigh Clarke with photography published by Ryland Peters & Small, 2019).


Italian Summer Favorite meets Tangy Melon Sorbet with Sparkling Sake Sgroppino from 'Japanese Cocktails'

Italian Summer meets Tangy Melon Ice with Sparkling Sake Sgroppino from 'Japanese Cocktails' (Over 40 highballs, Spritzes and other refreshing low-alcohol drinks) by Leigh Clarke (Ryland Peters & Small, 2019), photography by Alex Luck.

Sparkling Sake Sgroppino

A popular summer dink in Italy, this version of Sgroppino swaps the usual lemon sorbet for a tangy melon ice, which works in harmony with the delicate sparkling sake.

Sake Sgroppino

Ingredients:

2 scoops Melon Sorbet*

15 ml...half fl oz. vodka or gin (as preferred)

Sparkling Sake, to top up

Lime zest, to garnish

Directions:

Remove the sorbet from the freezer 10 minutes before you want to serve.

Place two scoops of melon sorbet into a mug or glass and pur your chosen spirit over.

Gently pour the sparking Sake down the side of the vessel to stop it over-foaming, until you reach about 2cm...3/4 inch from the top.

Garnish with a strip of lime zest.

*Melon sorbet: 1 honeydew melon, peeled, seeds removed and chopped, 100g...1/2 cup caster/granulated sugar, 100ml...1/3 cup lime juice.

Place the ingredients in a blender and blend until smooth. Transfer to a freezer proof container and freeze. Stir the sorbet mixture every 3 hours, using a fork to break up any ice crystals, until smooth and frozen.

This is Tokyo Thursdays # 314

Previous One (April 25, 2019):

Invisible Mending, Meet Director of Kimono Restoration Koshiro Tatematsu at Japan Society, NY, May 21

(* Sparkling Sake Sgroppino recipe reproduced with permission from 'Japanese Cocktails' Over 40 highballs, Spritzes and other refreshing low-alcohol drinks by Leigh Clarke with photography published by Ryland Peters & Small, 2019).


Oregon Beer and Cherry meets Texas Fig Daiquiri, Who Will Beat the Summer Heat?

On July 15, 2013, I Lifted a Leaf on Fig Daiquiri , a fresh alternative to strawberry version from Tipsy Texan: Spirits and Cocktails from the Lone Star State (Andrews McMeel Publishing, June 2013) by David Alan, the Tipsy Texan .

Fig daiquiri

(* Fig Daiquiri Recipe from Tipsy Texan: Spirits and Cocktails from the Lone Star State by David Alan- Andrews McMeel Publishing, June 2013- reproduced with permission of publisher)

Beer and Cherries: As in Spiked and Sensible, Cherry Lambic Sorbet Recipe from  The Sugar Cube (Chronicle Books, April 2012) by Kir Jensen with Danielle Centoni. 

Cherry lambic sorbet

3 years after book was published, Kir closed The Sugar Cube and since November 2015 has become the pastry chef at Renata's 

(* Recipe from The Sugar Cube by Kir Jensen with Danielle Centoni-Chronicle Books, April 2012- photography by Lisa Warninger- reproduced with permission of publisher, all rights reserved)


Marocha Papaya Cocktail and or Tortas de Carnitas, Cinco de Mayo 2016

Night is still young for Cinco de Mayo 2016

Toast it with Marocha Papaya Cocktail  from Hartwood 'Bright, Wild Flavors from the Edge of the Yucatan' (Artisan Books, Fall 2015) by Eric Werner and Mya Henry.

Marocha cocktail

The party girl drink!

Keep your stomach and your appetite in check with Torta de Carnitas recipe by Roberto Santibanez from  Bread, 'Over 60 Breads, Rolls and Cakes Plus Delicious Recipes Using Them' (Kyle Books, October 2012) by Nick Malgieri...

Tortas de carnitas

Boldly seasoned on Telera roll!


One for the Party Girls, Marocha Papaya Cocktail from 'Hartwood' Cookbook

Not every American will go for their 'Fish Head Soup' recipe yet I am sure every one of them will find something to be awed by in Hartwood 'Bright, Wild Flavors from the Edge of the Yucatan' (Artisan Books, Fall 2015) by Eric Werner and Mya Henry.

The couple decided to leave their New York restaurant jobs and pack up their bags for Tulum (Yucatan, Mexico) to build their dream restaurant open to the skies.

Here's a cocktail from the book to make you thirsty for more.

Marocha

Makes 1 drink

A marocha is a woman with dark hair and smoky coloring; it’s also slang for a party girl, the one who’s always going out and hitting the dance floor. This drink tastes how a marocha looks: earthy papaya (which becomes buttery when pureed) paired with smoky mezcal and brightened with orange juice. It’s also what a marocha might drink to get the night going. 

2 shots papaya puree

1 shot smoky mezcal

¼ cup fresh orange juice

269_Marocha

Pour the papaya puree into a glass, then fill the glass with ice. Add the mezcal and orange juice and stir well.

(*Excerpted from Hartwood by Eric Werner and Mya Henry -Artisan Books- Copyright © 2015. Photographs by Gentl & Hyers)


Mesoamerican Cocktail, Spice and Chocolate 'Aztec Margarita' from 'Boozy Shakes'

After sailing 4th of July waters with Dark and Stormy Float, here's a Mesoamerican Cocktail, Spice and Chocolate 'Aztec Margarita' from Boozy Shakes (Ryland Peters & Small, ) by Victoria Glass.

Aztec Margarita

This sophisticated shake makes the most of chocolate and spice
– a classic flavor combination since pre-Columbian Mesoamerica.

6 scoops Chocolate Ice Cream

15 cardamom pods
1 cinnamon stick

45 ml/3 tablespoons whole milk

45 ml/3 tablespoons double/heavy cream
120 ml/4 oz. gold tequila

60 ml/2 oz. chilli/hot pepper vodka

60 ml/2 oz. triple sec

3 tablespoons Chocolate Fudge Sauce 

3–4 drops of Tabasco

Aztec_margarita[1]

Cinnamon Sugar-rimmed Glasses


25 g/2 tablespoons caster/granulated sugar

1 teaspoon ground cinnamon

1  ⁄2 lime, cut into wedges

4 margarita glasses

Makes 800 ml/28 oz. and serves 4

Begin by making the Chocolate Ice Cream, or use a good-quality store-bought ice cream.

Place the glasses in the freezer to chill for a few minutes.

For the shake, lightly crush the cardamom pods using a pestle and mortar, and break up the cinnamon stick. Put the milk and cream in a small saucepan, add the spices and simmer until the cream begins to boil. Remove the pan from the heat and set aside until cold, to allow the spices to infuse with the milk and cream. Pass the cold cream through a fine mesh sieve/strainer set over a bowl. Discard the spices and chill the cream until needed.

Next, decorate the glasses. Mix together the sugar and cinnamon and place in a shallow bowl wide enough to fit the margarita glasses. Rub a lime wedge around the edge of each chilled glass before upturning them into the cinnamon sugar. Twist to coat the edge, then set aside. 

To make the shake, put the chilled infused cream, tequila, vodka, triple sec, Chocolate Ice Cream and Chocolate Fudge Sauce in a blender with 2 drops of Tabasco. Pulse until smooth and frothy. Taste and add more Tabasco if desired. Blitz again and pour into the prepared glasses. 

( * Recipe from 'Boozy Shakes' by Victoria Glass- Ryland Peters & Small, $16.95; www.rylandpeters.com
, Photography by Gareth Morgans)


Sail 4th of July Cocktail Party Waters with Dark and Stormy Float from 'Boozy Shakes'

Happy 4th of July, 2015...

Sail 4th of July cocktail party waters successfully with Dark and Stormy Float from Boozy Shakes (Ryland Peters & Small, March 2015) by Victoria Glass...

Dark & Stormy Float

A Dark & Stormy is the perfect summer cocktail. With an added few scoops of Ginger and Lime Ice Cream, summer just got cooler.

2–3 scoops Ginger and Lime Ice Cream (see below)
50 ml/13⁄4 oz. dark rum
275 ml/1 cup and 1 tablespoon fiery and aromatic ginger beer, such as Fentimans
Ginger and Lime Ice Cream
1 pint Vanilla Ice Cream made without the vanilla pod/bean
2 teaspoons ground ginger
2 balls stem ginger in syrup, finely chopped, plus extra to decorate
4 tablespoons syrup from the jar of stem ginger
the grated zest and freshly squeezed juice of 4 limes, plus extra to decorate
1 milkshake glass

Makes 400 ml/14 oz. and serves 1

Dark and stormy float

Begin by making the Ginger and Lime Ice Cream or use a good- quality store-bought ice cream. For homemade ice cream, make Vanilla Ice Cream, omitting the vanilla pod/bean and whisking the ground ginger into the cream in the saucepan instead. Add the chopped stem ginger, ginger syrup and the zest and juice of the limes to the custard before chilling.

Place the glasses in the freezer to chill for a few minutes.

For the shake, place a scoop of ice cream at the bottom of the glass before adding the rum and half of the ginger beer. Once the foam stops rising, add another scoop of ice cream before adding the remaining ginger beer. Top with an extra scoop of ice cream if you want to, and decorate with chopped stem ginger and lime zest.

(* Recipe reproduced with permission from 'Boozy Shakes' by Victoria Glass- Published by Ryland Peters & Small, March 2015- Photography by Gareth Morgans)