Happy Hour: November

partysugar — Fri, 26 Dec 2008 09:30:48 -0800

Although we are almost at the end of December, I highly recommend you wannabe mixologists make a cocktail entitled November. Created by Scott Baird, a dear friend, owner of 15 Romolo, and one of San Francisco's foremost bartenders, this concoction won the Nirvino Navan cocktail competition at Swig.

If you've never tried Navan, a natural vanilla liqueur, get your hands on a bottle stat! It's a great mixing liquor that can be used in both sweet and savory applications. This well-balanced, delicious cocktail balances out the Navan with a smoky scotch, while apple juice adds freshness.

To look at the recipe and check out a fabulous exclusive video of the bearded Baird making the cocktail, read more.

Nirvino Presents: The November from Nirvino on Vimeo.

November
From Scott Baird of 15 Romolo

Ingredients

3⁄4 oz. Navan Natural Vanilla Liqueur
1⁄2 oz. Benedictine
1 1⁄4 oz. cognac
1⁄2 oz. fresh lemon juice
1 oz. unsweetened apple juice
1/8 oz. Scotch (recommended: Laphroaig)
Dash of Fee Bitters
Dash of cinnamon tincture
1 1⁄2 oz. dry apple cider
Lemon Twist

Directions

Combine Navan, Benedictine, cognac, lemon juice, apple juice, scotch, bitters, tincture, and ice in a cocktail shaker.
Shake for 10 seconds and strain into a Collins glass.
Add apple cider and fill to the top with ice.
Finish it off with a twist of lemon.

Makes 1 drink.

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12 Days of Edible Gifts: Homemade Kahlua

partysugar — Thu, 18 Dec 2008 10:20:43 -0800

While it might be too late for you to make Kahlua and gift it next week on Christmas - it takes three weeks for the coffee beans to infuse the vodka and rum mixture - I highly recommend you make this and give it to someone as a hostess gift in early January.

People are always surprised that liquors can be homemade, so it makes for an unexpected gift. What most don't realize is that the best bartenders are busy mixing up everything from homemade Baileys to fresh grenadine. The techniques they use to make these superior mixers are easily adaptable for the home.

A few weeks ago when I decided to make this, I spoke with friend and master mixologist Scott Baird of 15 Romolo in San Francisco. Although most recipes call for simply a clear spirit like vodka or light rum, Baird insists on a mixture of vodka and dark rum for a rich flavor and thick syrup-like liquid. To look at his recipe, read more.

Homemade Kahlua
From Scott Baird of 15 Romolo

Ingredients

1 750 ml bottle vodka or white rum (I used Stoli)
1 1/4 cups dark rum (Scott recommended Pampero, but I couldn't find it)
1 1/2 cups sugar
3/4 pound whole coffee beans
1 tablespoon cocoa nib (optional)
1 vanilla bean
cinnamon stick, slice of orange peel (optional)

Directions

Combine all of the ingredients in a sealable container. Shake hard to combine.
Label with the date and let sit in a cool, dark place for three weeks. Shake or stir the mixture several times of week.
Strain through cheesecloth or a fine mesh strainer into a clean vessel. Use like you would Kahlua or any other coffee liquor.

Makes 1 bottle of Kahlua.

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Happy Hour: November

12 Days of Edible Gifts: Homemade Kahlua