I love it when a recipe takes interesting ingredients that you wouldn't normally put together and turns them into something fabulous. Case in point: this cocktail! It combines tequila with white wine and ginger liqueur. The drink is incredibly balanced, surprisingly refreshing, and downright delicious. If you don't have agave nectar, substitute simple syrup. Ready for the recipe? Seriously, you've got to try this libation — it's so good I begged the bartender for the recipe so I could share it with you! He wrote it on a napkin. The photo and method after the break.
Although there's no customary drink associated with Chinese New Year, I'm serving a potent signature cocktail at my singles-only dinner on Valentine's Day. The flavor profile of the drink? Ginger! It's a key component in a lot of traditional dishes and it highlights the clean flavors of Chinese cuisine. This beverage has a double dose of ginger thanks to an easy homemade ginger syrup and my favorite ginger liqueur, Canton. Vodka is the base spirit, and the resulting libation is smooth, easy to drink, and packs a spicy kick. To serve this at your Chinese New Year celebration get the recipe and read more
Although this cocktail recipe has a weird name, the ingredients are pretty ordinary and the flavor is absolutely sublime. It's similar to the classic bellini — because it combines peach puree with effervescence — but, thanks to the addition of vodka and Canton, it's much more potent. When blended together, the sweetness of the peach offsets the subtle heat of the ginger. The final cocktail is refreshing and easy to drink. For a rustic feel, serve in mason jars! If you can't find ginger beer, simply substitute sparkling water. Sound interesting? Get the recipe when you read more
Listen up, party people: Today is a big day in the world of drinking. It's the 75th anniversary of the repeal of the 18th amendment. On this day in 1933, the 21st amendment was ratified and the celebratory right of drinking was given back to Americans. To commemorate the occasion, I worked with my favorite drinking website, Nirvino, and one of San Francisco's most adorable bartenders, Buffalo, at the Alembic, to bring you this amazing cocktail recipe. Buffalo originally created the concoction for Nirvino's monthly cocktail competition, which I attended at Level III in San Francisco. The drink is made with Canton, apple brandy, and lavender honey. The honey adds subtle body without making it overly sweet. To get the recipe of the le coup de jarnac — which won the people's choice award at the contest — and check out a video of the beloved Buffalo making it, read more
When I heard the name of this cocktail, I assumed it would be a devilish drink that was either too spicy or super strong. I was pleasantly surprised when it was neither hot or potent, but rather a delightfully well-balanced, tasty cocktail.
Despite its blushing color, this mix of tequila, Canton, and lemon juice is not a typically girlie, sweet concoction.
Created by one of New York's top mixologists, Jim Meehan, the diablo is simple to make at home. Take the time to chill the glasses before hand, it will make a better drink.
The recipe calls for creme de cassis, but I made mine with Chambord, because that's what was in my liquor cabinet. To check out Jim's Diablo, read more
Now that Fall is here we can start to think about cold-weather cocktails, especially the warming toddy. With its burnt orange color, caramelized sugar rim, and creative name, this modern variation of the classic drink is not your grandmother's nightcap. Made with rum and Canton Ginger Liquor, it's delicious and surprisingly easy to drink. Created especially for my birthday party, by superstar bartender Aaron Smith, of 15 Romolo, the Sweeney (Hottie) Toddy is also a wonderful concoction for a Halloween party. Lighting the glass on fire to caramelize the rim makes for a fabulous party trick! Learn how it's done and read more
The other day I was at the farmers market when I noticed a sad sign saying, "last day for blueberries." I immediately purchased a pint with the intention of using them in a delectable drink. While the original recipe, from H. Joseph Ehrmann of San Francisco's Elixir, calls for kumquats, I couldn't find them, so I substituted fresh peaches.
The final concoction is refreshing, tangy, and light. The ginger liqueur stabilizes the natural bite of the gin resulting in a cocktail that is balanced and easy to drink. It would be great paired with food, but it's also lovely when sipped solo. To say cheers to the weekend with this recipe, read more