Tropicalia! Tropical Cocktails

I have been lucky enough to escape the Northeastern US 
Winter of Discontent.
I have spent some weeks in the warmth of sunshine doing some private events
and rejoicing in my good fortune! 
Here are some snaps of various potations and pick me ups I have concocted or partaken of.












The North Pohl - A Rum, Pineapple, Fennel and Key Lime Daiquiri

I am in warm climates these days,
 thank goodness not in the North, where winter has clenched its icy grip.

I am in the land of Rum, pineapples, and key limes!
I am not reinventing the wheel with this recipe
 but giving you a recipe that I think everyone can follow,
to make a delicious, well crafted cocktail at home.
Tonight I am drinking my creation I have dubbed,
The North Pohl
A slightly more evolved Daiquiri

Recipe is for one cocktail
2 ounces of white Rum
I went with  Panamanian 
1 ounce of FRESH pineapple juice ( a must!)
1 ounce of key lime juice 
.5 ounce of pineapple fennel syrup* 
several dashes of Peychaud's Bitters
Please begin by chilling your glass. Either place it in the freezer or fill with ice and water, while you prepare the cocktail.
Place the rum, juices, and syrup  in a shaker with ice.
Shake well and strain into your chilled glass.

*To make the pineapple fennel syrup
As I made fresh pineapple juice, I used a large piece of the pineapple skin.
If you do not have any peel, place several chunks of fresh pineapple
 into a small sauce pan with 
1/4 teaspoon of toasted fennel seeds,
1 cup of organic whole cane sugar
and 1 cup of water
Place on medium low heat until the sugar is completely dissolved.
Remove from heat and let it cool.
Strain off and discard the skin and seeds.
Pictured above is the fresh pineapple juice with the bitters.






 

And Another Thing - The 1st Cocktail of the New Year - Genepy and Gin

My first cocktail to ring in the new year.
"And Another Thing" involves the spirit that everyone is talking about, Genepì or Genepy, from the Savoy region (French/Italian Alps) 
an herbal liqueur with similarities  to Chartreuse.
 A heady and herbal taste.

I mixed
 2 oz. of Warwick Gin ( a Christmas gift) from the Hudson Valley
.75 of Genepì from Valle Soana procured in Torino, Italy (NA in USA)
.75 of Meyer lemon juice
A splash of Luxardo Maraschino liqueur
A couple of barspoons of Vanilla infused simple syrup 
All into the shaker filled with ice.
 A good shaking until the frost appears on the outside and poured in a Martini vessel. 
The orb was strictly for fun!

My predictions and Ruminations on the Eve of the New Year 2015

As the New Year is rapidly approaching, (only a matter of a few hours) 
let me take this opportunity to thank each of you for your interest and lively support.
It has been a great year for Nata's Cocktails.
 Plenty of work, lots of new and interesting booze, and the amazing trip to Torino for the Slow Food Speakeasy.
I hope in my humble way, for those who are not professionals, that the recipes here
 inspire you to mix a few at home.

What trends do I see in 2015?
Well, I am biased but I do firmly believe that Cocktails in general, 
will keep getting slow (as in Slow Food).
The ingredients will continue on getting more and more locally sourced.
 The plethora of new distilleries everywhere will attest to that.
The fruits, sugars and spirits will speak to not only local, but fairly and sustainably produced (like sweet potato Vodka from North Carolina)
 All kinds of Organic Spirits.

All kinds of herbal based spirits will keep increasing in popularity, (i.e. Genepi),
 as well as 
the "discovery" , continuing exploration
 and development of spirits from
 around the World. Indigenous liquors.
 (i.e. Sake, Sochu, Mezcal, Sotol, etc)

 Whiskey, Whiskey, Whiskey.

Cocktails with lower ABV (alcohol content).

MORE WOMEN in the Industry!

 As for me you can look forward to my 
Cocktails inspired by Music Series coming in the next Month.
And who knows what else!

  Now I wish each and everyone of you  a 
Happy & Healthy New Year.
As we used to say in Spain,
Amor, Pesetas, y el tiempo para gustarlo!

PUBLIC SERVICE ANNOUNCEMENT

To help you decide what you may need for New Year's Eve,
 I am posting my annual Public Service Announcement.
 You can thank me with a Magnum, just kidding!
Did you know that bottle sizes are named after Biblical Kings?
If you want a history of Champagne, it's production, and bottle sizes,
Wikipedia does a great job.



The Grand Finale A punch for 50 Laetitia Vineyards, Appleton Estate, Harvest Spirits Farm, and E and J Brandy

The joy of any Holiday is being with those you love.
 So in this spirit, is a recipe for many, 
 to be shared and enjoyed by you and yours. 
Merry Christmas to those who celebrate it 
 and for the rest of us
 Peace, Love, and Bubbles!

Champagne Celebration Punch for 50
Into the bosom of a mammoth punch bowl put:
1 tumbler of simple syrup
1 tumbler of lime juice
Mix thoroughly and now add:
1 1/2 bottles of superior Appleton Estate Jamaican Rum
1 bottle of deluxe E and J Brandy XO    
1 tumbler of Harvest Spirits Farm Peach Brandy
3 quarts of Laetitia Brut Cuvee (cuveed within our shores)
Bergs of Ice
Sleeping accommodations for all who partake

Imbibe in a celebratory fashion.
CHEERS!

The Penultimate Baker Day 23 Novo Fogo Cachaca, Ty Ku Sake, & Cono Sur

Need to temporarily check out?

If you need some help, this will do the trick.

2 parts Novo Fogo Cachaca Silver


2 parts Lychee Juice

a good squeeze of lemon

Shaken over ice and strained into a highball glass with rocks

Finish off with Cono Sur Brut from Chile. 
Nodding to our neighbors in the Southern Hemisphere.

Garnish with a stalk of lemongrass

Lift it to your lips and get lost

Happy Birthday Chet .

Day 22 The Poinsettia - a respite to the bustle with Thienot Champagne & Combier

The final Days of the Champagne Cocktail Advent Calendar 

are here. Seemed apropos to do a real Holiday sparkler.

Simple, to keep down the stress level, yet in the spirit.

A perfect moment for the Poinsettia!



Always chill everything! The glass, the ingredients.

1/2 oz. of Combier Triple Sec
 with 3 or so ounces of Cranberry Juice,

and ultimately, the beloved Bubbles.
Tonight, Champagne Thienot.

What would life be without them!

Day 21 The MioNata - An Award winner! with Mionetto, Campari, & Strawberry Shrub

 
Ingredients
1 ½  oz. of Strawberry Black Pepper Shrub Syrup*
½  oz. of Campari
½  oz. of freshly squeezed Pink Grapefruit Juice
Fresh Ground Black Pepper
Preparation
Assemble the Strawberry Shrub Syrup, Campari, and juice in a cocktail shaker and shake well with ice.
Strain into a chilled Coupe glass (6 oz. glass).
Top up the glass with the Mionetto Prosecco D.o.c Treviso Brut.
Garnish with black pepper (2 turns of a pepper mill) and a skewered strawberry.
Lift glass to lips and drink (while thinking about how wonderful life is!)
*Strawberry Pepper Shrub Syrup
To be made several hours ahead (I know, but aren’t great things worth waiting for!)
Ingredients
1 cup of fresh strawberries – hulled and sliced
1 cup of pure cane sugar
2 teaspoons of coarsely ground fresh black peppercorns (I used Tellicherry
   Peppercorns)
2 tablespoons of the best Balsamic Vinegar from Modena you can afford (I used a 25 year old aged)
In a bowl, add the strawberries, sugar, and pepper together. Cover and let sit several hours or overnight
Stir once or twice to bring up the sugar from the bottom. Stir and strain, discard solids. Add vinegar and it is ready to use.

Day 20 The Ludwig Van Chandon Brut Classic & Canton Ginger

It had been a wonderful evening and what I needed now,
to give it the perfect ending,
was a little of the Ludwig Van.

 
1 spat of Domaine de Canton Ginger liqueur
1/2 bleep of of Pear Nectar
Into the glass and finish off with a globby of Bubbles,
Chandon Brut Classic (indeed!)
A bit of the Ol' bubbly to wish 'em a Happy B.!

Day 19 Isadora's Downfall created withh Mumm's, Remy Martin, & Luxardo


1 ounce of impossibly Delicious 

1/2 oz. each of Cointreau and Luxardo (Maraschino Liqueur)

1/4 of freshly squeezed lemon juice (nectar of the Gods!)

Shaking it all in a cocktail shaker with ice,

Poured into a coupe worthy of Kings!

Then filled to a frothy frenzy with  G.H. Mumm Champagne,

 throwing all caution to the breeze!

The Cockney Cowboy Day 18 involving Ridgeview and Los Siete Misterios Mezcal

Our little tale of the Cockney Cowboy involves Mexcal, a Brit named Mark, and a ranch deep in the heart of Texas.

Suffice it to say, the Texas Highway Patrol was involved!


So here is a recipe to get your bronco busted.
  Into your champagne glass


1/2 oz. of Cardamom simple syrup 

(cracked cardamom seeds infused into a 1:1 simple syrup made with agave) 

fill with a British (yes, British) bubbly,

And finish off with a dash or two of  Bitters (optional)


Imbibe and hang on to your horses!

The New Seelbach Day 17 with Denning's Point Whiskey and Lenz Cuvee

 The Seelbach Cocktail
named after and created in 1917 by the Seelbach Hotel in Louisville, Kentucky.
Later on it fell into obscurity during Prohibition.
Revived in 1995 and published for posterity (by Gary Reagan)
but I have decided to kick it up a notch 
and switch it off.
Whiskey instead of Bourbon from
Denning's Point Whiskey (104 proof!!),
 distilled locally in Beacon, NY. 
And the bubbles are from 
Lenz Winery on the North Fork of Long Island. 

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The NEW Seelbach
1 oz Dennings Point Distillery Whiskey
.5 oz Cointreau
7 dashes Angostura bitters
7 dashes Peychaud bitters
Champagne
Stir Whiskey, Cointreau and bitters briefly over ice.
  Strain into a Champagne flute
 and top with Lenz Winery Cuvee

 Garnish with an orange twist.

The Bellini Day 15 of the Champagne Cocktail Advent Calendar with Villa Sandi Brut

When in Venice, or anywhere else in the world,
 do as the Venetians do.
A classic the world over
the BELLINI
Simple, elegant, always in fashion (but not always in season) 
and always delicious!
Here is the simple version due to the lack of fresh white peaches.

Fill 1/3 of a chilled mixing glass with Peach Puree,
preferably white
and then slowly add Villa Sandi Brut Prosecco,
 give a good shake and into a flute.
Y basta
Chin Chin!

The Geminid Day 14 of the Champagne Cocktail Adevnt Calendar with Piper Sonoma Brut & Widow Jane Bourbon

While you are waiting for the Meteor Shower to begin you can pass the time by preparing a Geminid Sparkler.
You will need a Vanilla syrup for it
(Combine 1/2 cup of sugar with equal amount of water, and a 1/2 of a split vanilla pod in small pot. Bring to a boil over medium heat and cook until the sugar is dissolved. Let cool to room temperature, then discard the vanilla bean).
Once done, pour a healthy shot of Bourbon (we went local with Widow Jane 7 Year Straight Bourbon
one tablespoon of the Vanilla syrup and topped with
 Piper Heidsieck Champagne!
I guarantee you'll be seeing stars, lots of them.

The Pardon Punch - a real winner! Day 13 Nicolas Feuillatte & Campari

The Pardon Punch



Another Punch for your cache of Champagne Recipes
(are you getting tired of this yet?)
Well this one is a winner, really.
3/4 cup of Honey
3/4 cup of Campari
mix these two ingredients together
Add to them 2.5 cups of fresh Orange Juice
Place into a bowl with ice (preferably a block)
and finish off with 1 bottle of
 Nicolas Feuillate Rose Brut NV!

Day 12 The KNOCKOUT PUNCH Roederer Estate & Martin Miller's Gin

As we get hip deep into the Holiday season,
it never hurts to have a 
Champagne Punch recipe or two in your arsenal.


You will need
3 lemons
small bunch of fresh mint leaves chopped
1/2 cup of sugar
1 cup of excellent Gin,  like Martin Miller's
a lovely bottle of Roederer Sparkling Wine from California
To begin, zest the lemons (set aside) and then juice them.
Make a simple syrup with 1/2 c. sugar and 1/2 c. of water
Once boiled, into it place the zest and chopped mint
let it cool and strain.
Now pour into a bowl, the syrup, the lemon juice,
 the Gin and the sparkling wine.
 A Punch with a Punch.

The Dom Bomb! Day 11 Champagne Cocktail Advent Calendar

We are on a roll and how can you stop a good thing!
THE DOM BOMB
An explosive combination of 
2 ounces of Bombay Sapphire Gin 
and topped to the brim with 
Dom Perignon Champagne.

Day 10 STOLI BOLLI Champagne Cocktail Advent Calendar

Stoli Bolli
It's absolutely fabulous!
 Who can resist the simple pleasures life has to offer?
Pour 1 ounce of Stoli (Stolichnaya Vodka) 
into a Champagne flute
then slowly top with Bolli (Champagne Bollinger)
As Oscar Wilde said
"I have the simplest of tastes, I am always satisfied with the best."
Cheers Sweetie Darling!

Day 9 Champagne Cocktail Advent Calendar Bloody Buck's Bloody Fizz w/Domaine de Carneros

 Day 9 Bloody Buck's Bloody Fizz (an homage to Chip)
Only a slight variation on the classic Buck's Fizz
Bloody Buck's Bloody Fizz uses Blood Orange juice and Domaine Carneros.

Into your preferred vessel put .5 oz of Grenadine (strictly the homemade variety)
to this add 1ounce fresh Blood Orange juice
and top with Domaine Carneros Estate Brut Cuvee.
If you cannot or will not use blood oranges, with plain OJ,
it becomes Buck's Fizz
and if you cannot or will not use Grenadine, it is a Mimosa.
And if you cannot or will not use orange juice or grenadine, why are you reading this!!!
However you fix it,
ENJOY!

Lady Grey Day 8 of the Champagne Cocktail Advent Calendar Schramsberg Blanc de Blanc

You all know me well enough by now (I hope) to know how much I love simple syrups infused with teas. I love the complexity and layers it can lend to a recipe.
Tonight's base is a Lady Grey Tea base.
You know the drill.... 
bring one cup water to one cup sugar to a boil,
reduce heat and cook until the sugar dissolves.
Add one teaspoon of Lady Grey tea (or one teabag) and let steep for a few minutes. 
Strain and let cool to room temp.
Now you are ready to go!

Place 3 Tablespoons of the Earl Grey syrup into a glass and fill up with a well chilled Schramsberg Blanc de Blanc Bubbly. Finish off with a lemon twist.

The Black Velvet Day 7 No more pink drinks....Guinness & Freixinet

The Black Velvet
Champagne Cocktail Advent Calendar Day 7
No pink drinks tonight....
A Manly Drink!
 A beer Cocktail,
A rich blend of half Stout and half Cava

Fill a Collins glass halfway with Guinness Extra Stout
and carefully tilting glass, top with Freixenet Cordon Negro Brut Cava.
Click here to see the interactive calendar.
Come on..............you know you want to!

La Vie en Rosé with Ayala Rosé Majeur Champagne

Strictly for Rose Lovers!
Place a lump of sugar at the bottom a flute glass,
place a drop or two of
Nelsen Massey Rose Water on to it,
add several drops of Fee Brother's Orange Bitters 
(they produce two different kinds, your choice)
And now fill to the brim with  
Ayala Rosé Majeur Champagne


Garnish with a rose petal.
Start looking at the world through Rosé colored glasses!