Nata's Cocktails

Nata's Cocktails

The Cockney Cowboy 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. 

The NEW Seelbach
1 oz Dennings Point Distillery Whiskey
.5 oz Cointreau
7 dashes Angostura bitters
7 dashes Peychaud bitters
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
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!
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,

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 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!

Day 5 Champagne Cocktail Advent Calendar DESIRE

Into a flute or pitcher....
1.5 part homemade Grenadine
1 part Domaine de Canton Ginger Liqueur
1 part vanilla infused Pearl Vodka (having placed a vanilla bean in the Vodka bottle and let macerate)
Topped off with Chandon Blanc de Noirs and a few pomegranate aril in the glass for garnish.

Give your desire wings and let it fly!

Champagne Cocktail Advent Calendar Day 4 The Magic Gift w/Espolon & Gruet

Ahhhhhh, the Magic Gift
sent straight from the Heavens above!
Into a mixing glass
1.5 ounce of Espolon Tequila Reposada 
.5 ounce of fresh lime juice
.5 ounce of Agave Nectar
add ice, stir and if you can wait,
 put it in the refrigerator to chill some more.
Place the chilled potion, into a divine glass
and add Gruet Blanc de Blanc 25th Anniversary Sparkling Wine.
May the stars shine on you!  

Day 3 Rosemary's Pink Baby with Mionetto Brut DOC

Day 3 of the Champagne Cocktail Advent Calendar
brings us to Rosemary's Pink Baby, 
a shocking concoction of
2 T. Rosemary simple syrup
a simple syrup steeped with a several stalks of fresh rosemary
1 ounce of freshly squeezed Pink Grapefruit juice
and Mionetto Prosecco
Place the first 2 ingredients into a flute, give them a stir
and top up with Mionetto Brut DOC Prosecco 
Garnish with a rosemary sprig

Day 2 The French Kick w/Bluecoat Gin & Gloria Ferrer

Day 2 of the Champagne Cocktail Advent Calendar
is the FRENCH 75
It is named after a French 75mm howitzer artillery piece which,
 like the drink, was known for it's kick.
2 oz. BLUECOAT American Dry GIN
.5 oz fresh lemon juice
1 t. superfine sugar
Shake well with cracked ice in a chilled cocktail shaker
then strain into a Collins glass half-full of cracked ice
and top off with a domestic sparkling wine, Gloria Ferrer Sonoma Brut.


It's here! 
My annual Champagne Cocktail Advent Calendar for 2014
New and improved! 
And we start at the beginning with 
the Original Champagne Cocktail
 Click here to go to the Calendar ,
 once there, click on today's picture for the recipe!
 made with  Moet & Chandon Champagne Imperial
Place a sugar cube in a chilled Champagne flute.
Add several drops of Angostura Bitters on it.
Begin to fill the glass slowly with Moet & Chandon Imperial.
Garnish with a long lemon peel curly cue.


Chill your glasses!

It's almost time for the
 Champagne Cocktail Advent Calendar!
Not just Champagne but Spanish Cava, Italian Prosecco, and domestic Sparkling Wines.
Starts tomorrow December 1. 
Everyday a new Sparkling Cocktail to enjoy during the Holidays!

Happy Thanksgiving to you all!

Wishing you and yours a most Happy Thanksgiving.
 With love and thanks from all of us at 
Nata's Cocktails!

The Simple Truth

This is what I am going to drink tonight. While I normally do not like flavored Vodkas, there is one I do, Danska Grapefruit (hard to come by). I am shaking 3oz of the Danska over ice with several twists of floral pepper (black pepper, roses, and lavender) and a healthy dosing of Peychaud's Bitters. I strain it onto a glass that I spritzed with rosewater. 
 That's it! 
Simplicity personified!

Nicole's Dragon - A Dragonfruit & Vodka Cocktail

Because I know that most of the time who really gives a damn about the story behind the drink, I am posting the recipe first.
 If you want to read my blah blah blah, it's  below and you can scroll down.
Nicole's Dragon

What you need for a couple of drinks
1 Red Dragon Fruit
1 cup of Fresh Raspberries
a scant teaspoon of cane sugar
6 ounces of lime infused Vodka ( homemade please)
1 small can of San Pellegrino Blood Orange Soda or similar beverage
Now before we begin, is there anyone out there who still does not flavor their Vodka themselves? No excuses, it's too easy. A few peels sans pith or zesting your preferred citrus into some Vodka, waiting a few hours (or overnight) and there you have it.
Back to the recipe.
I mushed up the raspberries and dragon fruit in a bowl and added a light sprinkling of sugar to bring out the juices. I let it sit for about an hour or so.

 I removed my shaker from the freezer where I always keep it.; filled it with ice, added my puree, Vodka, and a good squeeze of lime.

Shook it all up and shared it between 2 red wine goblets filled with fresh rocks. (the little strainer on the shaker held back the old ice) Now if you do not want little bits and seeds in your drink, strain it through a tea strainer into the glass.
 I topped off each with the Blood Orange soda.
If you cannot find it, do not fret. Substitute, just nothing too overly sweet.
Garnish with Dragon Fruit slices and a lime wheel.

I am here in the tropics, visiting my one  and only sister.
  When we are together, we delight in our own private Happy Hour.
 Every night a different drink.
 We seek out local markets and gather fruits for our nightly delight. 
We ran across a fruit I don't often see up north, red dragon fruit. 
We snapped up a few, knowing we had found our flavor profile for the next round.
I do know from past experience that it is not a wildly flavorful fruit, but such a great color. Raspberries that we had on hand at home, seemed like a perfect match.

The High Tail - A Tropical Cocktail with Cachaca

Having had a whirlwind and fabulous trip to the Salone del Gusto sponsored 
I had to high tail it to domestic tropical shores for some consultations.
While here, I needless to say, did some research and a bit of mixing.
 The palm trees swaying and the lilting seas led me to mix up a cocktail or two of my own.
 The High Tail Cocktail

To begin
Take the peel and skin of approximately 1/4 of a pineapple and
cover it with 1 cup of Cachaca
Let sit overnight (or longer)
The spirit will take on a golden color as the flavor of the fruit is absorbed.
I use the old taste method to decide when I feel the flavor is right.
Strain off the flesh, throw out the solids, and reserve the liquid.
Next I take to making a ginger syrup with a one cup to one cup, sugar - water ratio and add about a a half an inch of ginger. I heat up the mixture until the sugar has disappeared, never quite bringing it to boil. Again strain off the solids and reserve the liquid.
For one Cocktail:
In a shaker filled with ice add 2 ounces of the Pineapple Cachaca
add about 1.5 ounces of freshly squeezed lemon juice (strained)
add about 4 T. of the ginger syrup, always adjusting the amount to your preferred level of sweetness.
and strain into a martini style glass.
Garnish with a piece of pineapple and a lemon peel (I like to squeeze the peel over the drink to express the oils from the peel before dropping it in.
Remember, taste it to adjust to your palate. 

Winding my way to Slow Food's Salone del Gusto

I have been one busy gal, working my way through Italy with the final destination of the Slow Food Salone del Gusto. 
A very strong cocktail culture exists here but very different than the US. The small batch distilleries we have popping up everywhere, the experimentaion of new flavors and products, the unusual combinations, is not anything I am seeing here. The classic and traditional spirits, especially of course Vermouth (invented in Torino)and Amaros, line very shelf. 
 I have happily gone the route of embracing the stalwarts of Italian cocktails, and pictured here are some of these endeavours. Beautiful and tasty all!