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)

Picnic or Garden Party, 'The Picnic' Elderflower Pimm's Cup for Memorial Day

Picnic or Garden Party, serve this drink from The PicnicRecipes and Inspiration from Basket to Blanket (Artisan Books, April 2015) by Marnie Hanel, Andrea Slonecker, Jen Stevenson...

Elderflower Pimm’s Cup

Serves 1

Is there anything better than a summer sipper that contains a sizeable snack? You’ll like this light spirit just as much as its pretty accompaniments. Pack your cooler with individual cocktails for a delicious, cheerful refreshment.

2 ounces Pimm’s No. 1 Cup

1 ounce St. Germain liqueur

1 tablespoon fresh lemon juice

1 tablespoon Lemon Simple Syrup

1 strawberry, hulled and quartered

1 thin slice orange, quartered

3 thin slices cucumber

Club soda

1 mint sprig

11⁄2 strips lemon peel, from Lemon Simple Syrup

In the Basket:

Mint sprigs

Paper straws


Club soda

173_Elderflower Pimms Cup

1. Combine the booze, lemon juice, and simple syrup in a Mason jar. Add the strawberry, orange, and cucumber. Replace the lid and pack in a cooler filled with ice. At the picnic, add ice, top with club soda, garnish with a mint sprig and lemon peel strip, add a straw, and serve.

Lemon Simple Syrup

1/2 cup water

1/2 cup sugar

1 small lemon, zested with a peeler into ½ inch strips

1. Bring sugar and water to a gentle simmer in a small pot. Stir frequently until the sugar has dissolved and the syrup is clear. Remove from the heat and add the lemon peel. Let the syrup steep for 1 hour. Strain the syrup into a jar. Reserve the lemon peel for garnish.

(*Excerpted with permission from The Picnic by (Marnie Hanel, Andrea Slonecker, and Jen Stevenson -Artisan Books- Copyright (c) 2015. Illustrations by Emily Isabella

Bootstrap Your Cocktail on Siete de Mayo, Persimmon Margarita by Tipsy Texan

Bootstrap Your Cocktail on Siete de Mayo with this recipe from Tipsy Texan: Spirits and Cocktails from the Lone Star State (Andrews McMeel Publishing, June 2013) by David Alan, the Tipsy Texan .

Persimmon Margarita

Persimmons are one of the hallmarks of fall. From the time the temperature drops until the holidays, persimmons start making their way to the local farmers’ market.

The waiting game can be almost unbearable, but once they are finally ripe, the reward justifi es the wait. My favorite thing to do with persimmons is to press the ultra-ripe fruit through a fi ne-mesh strainer, discard the skin and seeds, and shake the resulting pulp into my fall Margaritas.

2 ounces reposado tequila

2 ounces Paula’s Texas Orange

2 ounces persimmon puree

1 ounce freshly squeezed lime juice

Cinnamon-Sugar-Cayenne rim

Persimmon margarita

Combine all the liquid ingredients in a mixing glass and shake vigorously with ice to chill and emulsify. Strain onto fresh ice in a pint glass rimmed with cinnamon-sugar-cayenne rim.

Since persimmons are not in season, maybe Alphonso mangoes might do the trick as a substitute? 

(* 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)

Aperol Fireworks in your Cocktail Line Up with Firecracker from 'Cocktails on Tap' by Jacob Grier

After Pink Zelda and Green Devil, 3rd and last excerpt from  Cocktails on TapThe Art of Mixing Spirits and Beer (Stewart, Tabori and Chang, March 2015) by Jacob Grier will add fireworks to your party.


1 and 1/2 oz. rye whiskey
3/4 oz. Aperol
1/2 oz. fresh lemon juice
1/2 oz. Rich Simple Syrup, see recipe below
2 dashes orange bitters
4 to 5 oz. (120 to 150 ml) hefeweizen
Lemon peel, for garnish


Combine the rye, Aperol, lemon juice, syrup, and bitters in a shaker and shake with ice. Strain the  drink into an ice-filled pint glass. Top it with the hefeweizen and garnish with the lemon peel.

Serves 1

Rich Simple Syrup

1 cup (200 g) sugar
1/2 cup (120 ml) water

Combine the sugar and water in a pot and heat, stirring, until the sugar has dissolved. Store the
syrup in a sealed bottle in the refrigerator. It will keep for several weeks.

Makes about 1 cup (240 ml)

(* Recipe reproduced with permission from 'Cocktails on Tap' by Jacob Grier - published by Stewart, Tabori and Chang, March 2015- Photographs: David L. Reamer)

Absinthe and Duvel turn into a Green Devil, from 'Cocktails on Tap' by Jacob Grier

We run all over the color spectrum from Raspberry Pink Zelda from  Cocktails on TapThe Art of Mixing Spirits and Beer (Stewart, Tabori and Chang, March 2015) by Jacob Grier to this second recipe where Absinthe and Duvel turn into a Green Devil...

Green Devil


1 oz. gin

About 11 oz. (330 ml) Duvel or other Belgian-style golden ale

Serves 1

Green Devil

Lightly rinse the inside of a Duvel chalice or other glass with absinthe, discarding the excess. Add the gin and then top it off with the Duvel, allowing a large head to form.

(* Recipe reproduced with permission from 'Cocktails on Tap' by Jacob Grier - Stewart, Tabori and Chang, March 2015- Photographs: David L. Reamer)

Raspberry Pink Zelda from 'Cocktails on Tap' by Jacob Grier, Ransom Gin Preferred

As author puts it 'Beer cocktails and pink drinks, who says they're mutually exclusive?' 

Pink Zelda from Cocktails on Tap, The Art of Mixing Spirits and Beer (Stewart, Tabori and Chang, March 2015) by Jacob Grier proves they can work it done.



1 egg white

2 oz. (60 ml) gin, preferably Small’s

3/4 oz. fresh lime juice

3/4 oz. Kriek Syrup, see recipe below

Raspberries, for garnish




Combine the ingredients in a shaker and shake without ice to aerate the egg white.

Add ice and shake again. Strain the drink into a chilled cocktail glass and garnish with the raspberries. Serves 1

Kriek Syrup

1 cup (240 ml) Kriek Lambic Reduction, see page 104

1 cup (200 g) sugar

Combine the kriek reduction and sugar in a pot and heat, stirring, until the sugar has dissolved. Store the syrup in a sealed bottle in the refrigerator. It will keep for several weeks. Makes about 1 3/4 cups (420 ml)

(* Recipe reproduced with permission from 'Cocktails on Tap' by Jacob Grier - Stewart, Tabori and Chang, March 2015- Photographs: David L. Reamer)

Sake Up Valentine's Day with Romantic Sake Cocktails Class, Japan Society, Feb.10

Sake Up your Valentine Day with Romantic Sake Cocktails Class at Japan Society in New York on February 10, 2015.

Creamy pink sake cocktail

"Stir your passion with this hands-on workshop led by certified sake sommelier Chris Johnson. Whether solo or with a date, you'll leave with the skills and recipes to shake up your Valentine's Day menu! Participants will learn about the varieties of sake that exist and how they can fit into any mixologists' cocktail-making repertoire, especially for this time of the year. Under Chris's guidance, each participant will mix and enjoy several Valentine's Day-themed sake cocktails and receive a cocktail-making kit to take home after the workshop."

Tickets: $69/$64 Japan Society members (ticket includes cocktails, snacks & cocktail-making kit)

Romance with Japanese Flair for Tokyo Thursdays #302

( * Illustration is Cloudy Cherry Sake from True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda Kefir & Kombucha at Home by Emma Christensen, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Paige Green © 2013)

Get full Cloudy Cherry Sake recipe Here...

Won't Break the Bank Roasted Orange Negroni Sbagliato from 'Downtown Italian'

Won't break the bank cocktail from Downtown ItalianRecipes Inspired by Italy, Created in New York's West Village (Andrews McMeel, October 2014) by Joe Campanale, Gabriel Thompson, Katherine Thompson.

Roasted-Orange Negroni Sbagliato

Serves 1

Rocks Glass

This cocktail was inspired by the sparkling bright-red drink I discovered while studying in Italy.

The Negroni Sbagliato (“broken” or “mistaken” Negroni, because it features sparkling wine instead of gin) was inexpensive, and it quickly became my favorite drink.

1 wedge roasted orange (see Notes)
1 ounce red vermouth (such as Carpano Antica Formula)
1¼ ounces Campari
1¼ ounces Lini Lambrusco Bianco, or other sparkling white wine
Orange peel, for garnish

Roasted Sbagliato

Place the orange wedge in a mixing glass and add the vermouth. Muddle the two so that the charred bits of the orange are released into the vermouth. Add the Campari and ice; cover and shake.

Fill a chilled rocks glass with ice. Strain the contents of the mixing glass into the rocks glass. Add the sparkling wine. Do not stir, as this will dissipate the bubbles. Garnish with the orange peel.

Notes: Roasted orange: To roast the orange, first cut it into 8 wedges and soak the wedges in red vermouth overnight. Roast them on a hot grill until they are charred and caramelized on both sides. You can keep them refrigerated, covered with red vermouth, for 1 week.

Preparation: This cocktail can also be made as a regular Roasted-Orange Negroni by using gin instead of sparkling wine (in the same proportions) and stirring with ice instead of shaking; strain into a chilled cocktail glass.

Never shake the drink with the sparkling wine; the mixing glass will “explode” like a can of soda after being shaken.

(* Recipe reproduced with permission from Downtown Italian: Recipes Inspired by Italy, Created in New York’s West Village by Joe Campanale, Gabriel Thompson, and Katherine Thompson, Andrews McMeel Publishing 2014)

Multiply to match Crowd and its Drinking Habits, Zetter Martini from 'A Boat, a Whale & a Walrus'

It's about right time for Sunday cocktail hour and here's Zetter Martini recipe from  A Boat, a Whale & a Walrus, Menus and Stories (Sasquatch Books, September 2014) by Renee Erickson.

Serve Boquerones Toasts with Grated Horseradish and Ikura Topping from same book as an amuse gueule.

Zetter Martini

Prep time: 5 minutes
Total time: 5 minutes

Makes 1

A few steps from the famed Zetter Hotel in London’s Clerkenwell neighborhood is the Zetter Townhouse, a quirky Georgian inn with a foyer cocktail bar that’s part antiques museum, part library, and wacky from top to bottom. It’s the only place I’ve ever seen a taxidermied cat gussied up in a blue frock, and perhaps the only place that serves icy vermouth- and sherry-tinged martinis in bulbous little cups with a pot of fried olives.

When I visited the Townhouse with Curtis Steiner, we knew instantly that the recipe needed to come home with us.

This is my kind of martini—and honestly, there aren’t many—but I have a weak spot for both sherry and vermouth. I also like a very cold, fresh martini; I think that’s best achieved mixing each drink individually, so this recipe makes just one. Multiply it to match your crowd (and its drinking habits).

2½ ounces gin, such as Voyager, Bombay Sapphire, or Big Gin; or vodka, such as Stoli
½ ounce Dolin dry vermouth
1 anchovy-stuffed olive
1 (2-by-½ -inch) strip preserved lemon peel
¼ ounce Manzanilla sherry

Zetter Martini

Fill a cocktail shaker with ice. Add the gin, vermouth, and sherry, and stir well with a long spoon. Strain into a chilled martini glass. Garnish with the olive and lemon peel.

(*(c)2014 By Renee Erickson with Jess Thomson. All rights reserved. Excerpted from Boat, a Whale & a Walrus: Menus and Stories by permission of Sasquatch Books. Photography by Jim Henkens)

Vintage 2008 Champagne Cocktail, Elder Fashion Royale, from Death and Co the Book

From Death and Co. the New York Lower East Side cocktail lounge comes Death and Co, the book (Ten Speed Press,  October 2014) with 500 cocktail recipes, a combination of classics and Death and Co own creations.

Elder Fashion Royale

Phil Ward, 2008

1 1⁄2 ounces plymouth gin

1 ⁄2 ounce st-germain

1 dash house orange bitters

Dry champagne  

Garnish: 1 grapefruit twist


Stir all the ingredients (except the champagne) over ice, then strain into a flute. Top with champagne. Garnish with the grapefruit twist.

(*Recipe reproduced with permission from Death & CoModern Classic Cocktails, with More than 500 Recipes by David Kaplan, Nick Fauchald, Alex Day- Published by Ten Speed Press- October 2014)