#aperol sour recipe
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Aperol sour
#bruh this website has some bomb ass aperol recipes but I don’t really like aperol#maybe I’ll give it another go because this looks so fucking good#aperol sour#aperol sour recipe#aperol cocktail#cocktail recipe#aperol#cocktail
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@momjuicehtx photos in Houston, Texas, showed something that everyone knew: Sam linked his gin’s tour with the Outlander series, without this idea it would have had no effect on his fans, and the person who prepared cocktails was the bartender of Permission Whiskey& Service, not Sam. That was so sassy fun. 💁♀️
It should be noted that Sam changed the names of the cocktails and renamed them with Outlander names to attract attention, but each cocktail has its original name. He has already done it on other occasions.
“La Dame Blanche” is the classic Gin Martini 🍸created during the gold rush of the mid-19th century in the town of Martinez, California by a bartender named Jerry Thomas.
“Red Jamie” is an Aperol Sour invented in Padua, Italy in 1919 by the Luigi brothers and Silvio Barbieri after spending many years perfecting the recipe.
“Lallybroch on the Eastside” is Eastside Gimlet, created in 2004 by George Delgado in Libation, New York.
Scotch “neat” means that it's served at room temperature and without any mixers or anything that would dilute the serving, like ice or water.
I already mentioned it in a previous post and it is nothing new. I don’t know why it’s so important to post these photos weeks later, maybe they want to draw attention but they don’t contribute much.
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Summer Wedding Cocktails
Fresh Watermelon White Wine Spritzer
This drink is perfect for all couples who love a good glass of wine at the end of the day. Plus, it's pretty easy to make, so your wedding venue's bartenders won't have a long line all night long — it requires only white wine, club soda, lime slices, and frozen cubed watermelon.
Get the recipe: fresh watermelon white wine spritzer
Classic Aperol Spritz
You can't go wrong with the classic Aperol spritz. The popular cocktail tastes and looks like Summer in Italy, and only requires four ingredients: Aperol, Prosecco, club soda and a slice of fresh orange.
Get the recipe: classic Aperol spritz
Tequila Sunrise
This Summer cocktail is as beautiful as its name. Delicate and delicious, this drink is refreshing without being too strong. If you are having a beach wedding, this drink might just match the Summer sunset on your wedding night — or at least make for an amazing Instagram prop.
Get the recipe: tequila sunrise
Frozen Peach Sangria
It's frozen, it's fruity, and it's easy — the perfect Summer wedding cocktail trifecta! Your guests will feel transported to a tropical island, even if your wedding is nowhere near the beach.
Get the recipe: frozen peach sangria
The Hugo
The perfect Summer wedding drink doesn't exist . . . oh, wait, hold on. Mix together fresh mint, elderflower concentrate, Prosecco, and some lime, and you have this amazing cocktail everyone will love.
Get the recipe: the Hugo
Frozen Pineapple Margaritas
These tequila spiked pineapple margaritas are the perfect match for a Summer beach wedding, and are a definite crowd pleaser.
Get the recipe: frozen pineapple margaritas
The Gold Rush Cocktail
Are you and your partner bourbon lovers? This modern classic is a twist on a whisky sour made with honey syrup. This three-ingredient cocktail captures the feel and flavors of a hot Summer day.
Get the recipe: the gold rush cocktail
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May has been a long and winding month. As always happens when everything blooms at once, I ran out of time to do all of the things and, moreover, to write about all of the things. I’m feeling very behind (that may just be Mercury retrograde talking). I did manage to carve out some time for violets, my absolute favorite early spring edible. I’ve been working with violets for two years now – I’ve written in the past about my violet syrup experiments (which were relatively successful) and I also made a violet cordial, violet drinking vinegar, and violet sugar cookies (which were less successful – not inedible but not really what I wanted.)
As fate would have it, my perfect violet picking day was May Day proper. I had a number of helpers – friends who were all helping to collect dandelions for our May Day feast and a little bit extra (violets for me). My friends have all willingly signed up on my journey to eat all of the edible flowers so the promise of future violet edibles was all the encouragement they needed. With extra hands, picking enough to make violet syrup and then some was easy and so I set out to make violet jelly as well.
Both the violet jelly (featured here in the front) and the violet syrup (back pouring bottle) have been a smashing success. Violet jelly is what I have been missing in my life – the flavor is so deep and purple. (I know, descriptive, right?) The jelly has been great with a charcuterie plate (really good on salted meats and cheeses) and it makes a pretty great addition to a cheese danish, too! Truth be told, I like it BETTER than the violet syrup which I have found to be a bit finicky.
If you’ve been following along for a while, you’ll know that I have a serious thing for cocktail syrups. My go-to is to make them into a gin sour with a good solid juniper-forward gin and some freshly squeezed lemon juice. That is one of my staple cocktails so I know my recipe isn’t the problem but honestly, I haven’t particularly liked the violet syrup in that application. A lot of my others have so I’ve kept making the cocktail but up until last week, I wouldn’t have skipped the cocktail syrup for that jelly any day.
That all changed in a moment. I was staying at a hotel on the beach in Cape Cod with my partner, my coven mate, and her partner. We didn’t know what to make for a drink – it was hot. We knew that a tiki drink was in order. But what?
We surveyed our assets: aged rum with pineapple and lime juice sounds like a tiki drink, right? My partner used some Google magic and came up with an absolutely perfect summer cocktail. It called for aged rum, those two juices, Aperol (which I had thrown in our bags on a complete lark), and simple syrup. We happened to have our violet syrup so in it went.
Meet the Violet Bird of Paradise
The bird of paradise is already a riff on the more classic Jungle Bird cocktail and we put our own twist on the drink by using violet simple syrup rather than plain cocktail syrup. The results were spectacular. The violet flavor grounded this drink (as I mentioned before, violet has a surprising amount of depth of flavor for such a tiny flower) and the color-changing properties of the syrup were on full display when combined with the citrus elements of the drink. This is the perfect cool you down on a hot day kind of drink.
The Violet Bird of Paradise
1 oz. overproof rum (I used aged rum for this purpose
1 oz. Aperol
1 oz. Pineapple Juice
1/2 oz. Fresh Lime Juice
1/4 oz. Violet Simply Syrup
Mix in a Boston shaker and then serve over crushed ice.
This drink is sweet and needs to be served very cold – don’t skimp on the ice. Fill the entire glass. With rum, pineapple, the orange from Aperol, and sweet violet – this drink can be easily enchanted for good times and happiness. Please drink and enchant responsibly!
Minx
Do you like my work? You can support me over on KoFi by tipping me, purchasing an astrology report, or buying some of my art.
#witchblr#words#mine#plant allies#violet#sweet violet#kitchen witch#kitchen witchery#kitchen recipes#cocktail recipes#violet bird of paradise#violet syrup#cocktail syrups#spring flowers#wild harvesting#edible flowers
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Beyond the Classics: 5 Lesser-Known Cocktail Recipes to Explore and Enjoy
Cocktails have come a long way, evolving beyond the traditional classics we all know and love. If you’re looking to expand your mixology horizons and surprise your taste buds with new flavors, it’s time to explore the world of lesser-known cocktail recipes. In this blog post, we’ll take you on a journey of discovery with five unique and delicious cocktails that deserve a spot in your repertoire. Let’s shake things up and venture beyond the classics!
1. The Bee’s Knees
This Prohibition-era cocktail is a delightful blend of gin, lemon juice, and honey syrup. It offers a perfect balance of sweet, sour, and floral notes. The Bee’s Knees is a refreshing and versatile cocktail that can be enjoyed year-round. Give it a try and let the honeyed goodness surprise your taste buds.
2. Paper Plane
The Paper Plane cocktail combines the flavors of bourbon, Aperol, Amaro Nonino, and lemon juice. It’s a modern classic that packs a punch with its bittersweet and citrusy profile. This cocktail is a harmonious balance of flavors that will take your taste buds on a flavorful journey.
3. El Diablo
For those who appreciate a little heat in their cocktails, the El Diablo is a must-try. This Mexican-inspired drink features tequila, blackcurrant liqueur, lime juice, and ginger beer. The combination of spicy, sweet, and tangy flavors creates a refreshing and invigorating experience that will keep you coming back for more.
4. Corpse Reviver No. 2
Don’t let the name fool you! The Corpse Reviver No. 2 is a classic cocktail with a twist. It combines equal parts gin, lemon juice, Lillet Blanc, Cointreau, and a dash of absinthe. This cocktail is known for its revitalizing qualities and complex flavor profile. It’s perfect for those looking for a sophisticated and intriguing drink.
5. Pisco Sour
Originating from South America, the Pisco Sour is a delightful cocktail made with Pisco, a grape brandy, lime juice, simple syrup, and egg white. The result is a frothy and citrusy concoction with a hint of sweetness. It’s a perfect choice for those who appreciate the unique flavors of Pisco and enjoy a well-balanced and velvety drink.
Step outside your comfort zone and embrace the world of lesser-known cocktail recipes. The Bee’s Knees, Paper Plane, El Diablo, Corpse Reviver No. 2, and Pisco Sour are just a few examples of the many exciting options waiting to be discovered. Expand your mixology skills, surprise your guests, and savor the delightful flavors these lesser-known cocktails have to offer. Cheers to exploring new horizons in the world of mixology!
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Flight of Flavors: Crafting the Paper Plane Cocktail
The Paper Plane cocktail is a modern mix that seamlessly blends the zing of Amaro with the bright notes of citrus. This intriguing recipe brings together equal parts of bourbon, Amaro Nonino, Aperol, and freshly squeezed lemon juice, resulting in a balanced and complex taste. Shake the ingredients with ice and strain into a chilled glass, allowing the combination of bitter, sweet, and sour elements to take your taste buds on a captivating journey.
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Delectable Drinks For Your Next Game Night
Imagine this, you have had a long, tiring week. You were loaded with work pressures and didn’t even get the time to catch your breath. Now, it’s finally time to unwind with a game night.
Your Retro Arcade Game is all set and ready to roll!
Game Night is the favorite thing for many people. Get along with your closest friends to laugh, game, and drink some delicious drinks all night long. This time helps you relax and put behind all your everyday worries in no time.
The hustle and bustle fade into insignificance.
If you are planning your next game night party, we have something for you. Some drink recipes will turn your evening into an absolute hit. So, set up your game room and bring out your video games because its finally time to enjoy.
Drinks to Sip on during Game Night
Blood Orange Margaritas
A cocktail made with freshly squeezy citrus fruits to balance the flavors of beautiful margaritas. These drinks are just a must-try.
Lemon Whiskey Sour
A classic whiskey cocktail with a twist of lemon. Any hardcore whiskey lover will gulp down several of these in seconds.
Cucumber Vodka Gimlet
Experience summer in a drink. This cocktail is made with flavors like cucumber and basil. It is a sweeter note than a martini and perfect to kick back during evenings.
Rum Sangria Lemonade
For everyone who loves a good punch, this one is for you. Mix a batch of wine, lemonade, and fruits to create the most extraordinary drink.
Grapefruit Aperol
This might taste like a margarita, but it's not! It’s a light refreshing cocktail with citrus-like grapefruit and lemon for a sour profile.
Ending Note
Game Night is a fun party for everyone. You relax and enjoy yourself with your close people. But enjoy, even further, there is something special you can go ahead with. The Whiskey Barrel Game is the ultimate masterpiece for gaming and drinking lovers. You play while you drink from your magnificent bar.
Shop it now from the Motor City Barrels Store!
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The Art of Creating Cocktails: Recipes for Every Taste and Occasion
When attempting to make the perfect cocktail a vintage cinematic quote comes to mind for most people. While James Bond knew exactly what he meant when saying “shaken, not stirred,”, those of us who lack mixology skills probably don’t know the subtle nuances of creating a drink worthy of 007.
A cocktail is usually based on the 2:1:1 ratio of two parts alcohol combined with one sweet ingredient and one sour ingredient. This little bit of math is generally a good place to start but add a bit of science and magic and anyone can create cocktails sure to impress family and friends. Setting up a home bar with a selection of spirits, staple ingredients, and unusual additions can transform anyone into a self-made mixologist with a repertoire of classic cocktail recipes and innovative flavor combinations.
Build Your Base
Begin by acquiring some staple spirits. Your bar shelves should be stocked with:
Vodka. This clear liquor, whose name can be translated as “little water,”, is a base for many drinks including classics like screwdrivers, cosmopolitans, and bloody marys. Select a top-shelf variety for drinking neat or in martinis.
Classic Bloody Mary- vodka, tomato juice, Worcestershire, lemon juice, celery salt
Unusual ingredients to add- beer, garlic, oysters, or bacon
Rum. There are many varieties in both white and dark versions. White rums are especially versatile as they are the base for favorites like daiquiris, mojitos, and summery tropical drinks like mai tais and pina coladas. Dark rum is more associated with a dark and stormy cocktail or Caribbean-style punches.
Classic Mojito- light rum, club soda, mint sprigs, lime wedges,
Unusual ingredients to add- champagne, fresh mango, or basil
Whiskey. Choosing a whiskey can be a little more difficult than other less-nuanced spirits. There are many varieties with unique characteristics but for familiar cocktails sours and sidecars, a selection of bourbon, rye, and blended scotch are excellent choices.
Old-Fashioned- bourbon, simple syrup, bitters, orange slice, maraschino cherry
Unusual ingredients to add- dried rosemary, ginger ale, agave nectar, or orange bitters
Gin. A clear spirit derived from juniper berries, gin may be an acquired taste for some, but is a staple for anyone who wants the perfect martini. Stocking a bottle of dry gin is a necessary addition, especially for those who love classic cocktails.
Negroni- gin, Campari, vermouth, orange peel
Unusual ingredients to add- sparkling wine, coffee, or Aperol
Tequila. Our minds immediately think about a refreshing margarita. But this spirit, originating from Mexico and distilled from the blue agave plant, lends itself to an interesting array of cocktails beyond the ubiquitous margarita.
Tequila sunrise- tequila, orange juice, and grenadine
Unusual ingredients to add- pineapple juice, blackberry liqueur, Midori
Liqueurs: An Essential Cocktail Ingredient
Many cocktails, including the classics, rely on the flavors of liqueurs to add depth to the overall flavor. You can’t have a Black Russian without a coffee-flavored liqueur or a sidecar without Cointreau. Bottled with added sugar and most often derived from fruits, nuts, and even botanicals, sweet liqueurs are satisfying on their own or blended into drinks. A well-stocked bar for traditional cocktails and innovative concoctions should include fruit liqueurs like orange, raspberry, and banana, nut liqueurs like almond and hazelnut, as well as standards like coffee, vermouth, and Irish cream as well as bitters.
Mixers Make the World Go ‘Round
Now that you have a list of spirits in mind it is time to load up on mixers, the non-alcoholic parts of a cocktail. The sky is the limit with these selections for your home bar, but it is recommended to choose a wide variety depending on your personal tastes and the volume of drinks you want to create. Your inventory for your shelves and fridge should include:
· Club soda and sparkling and tonic water
· Flavored sodas like cola, fruit, and ginger
· Citrus juices like orange, grapefruit, lemon, and lime
· Fruit juices like pineapple, cranberry, and tomato
· Coffee, milk, half & half, cream, and coconut milk
· Simple syrup
The Greatness of Garnishes
Of course, any cocktail looks delicious in its glass, but adding the right garnishes transforms a mere drink into an enticing and aesthetically pleasing delight. Keep in mind that some can be stored like olives, and some have a shorter shelf life like fresh herbs. You cannot go wrong with:
· Celery, olives, and cocktail onions
· Maraschino cherries
· Mint, rosemary, and lavender
· Coarse salt and sugar
· Cinnamon, nutmeg, cocoa, and chocolate shavings
· Whipped cream and egg white
· Worcestershire, hot sauce, and tabasco sauce
· Honey and maple syrup
There are probably as many garnishes as there are cocktails and some can seem quite unusual. These include coffee beans, peppercorns, bacon, gold flakes, and chia seeds. For the more adventurous and innovative cocktail maker, you may want to surprise your guests with squid ink, mushrooms, and chicken wings. But maybe delay introducing these until you have mastered a few of the classics.
The beauty of creating a surprisingly large number of different cocktails originates from just a few spirits and mixers that are often pantry staples. As you become more aware of individual flavors as well as how flavors can be blended your role as a home mixologist will easily expand beyond the classics to maybe a few new inventions.
Explore all your options at your local liquor retailer and ask the experts how to build your home bar and create amazing cocktails.
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5 Famous Australian Drinks That You Must Not Miss in 2022!
1. Rye Whiskey Cocktails
1 Bottle Cocktail Recipe
Blinker
Glass: Coup/ Martini
Method: Shake and Fine strain
Ice: None
Garnish: Lemon Zest
Ingredients
60ml Rye Whiskey
15ml Pink Grapefruit Juice
3 Raspberries
7ml Sugar Syrup
Add all of the ingredients to your shaker and shake for 8-10 seconds.
Fine strain into a chilled coup glass.
2 Bottle Cocktail Recipes
Brunswick
Glass: Rocks
Method: Shake and Fine strain, then Float
Ice: Cubed
Garnish: Dehydrated orange Slice & a cherry
Ingredients
60ml Rye Whiskey
22ml Lemon Juice
15ml Sugar Syrup
22ml Red Wine (Float)
Add the first 3 ingredients to your shaker and shake for 8-10 seconds.
Strain into a short glass over fresh ice, then carefully float the red wine by slowly pour onto a Barspoon held at the surface of the drink.
Old Fashioned
Glass: Rocks Glass
Method: Build & Stir
Ice: Large Cube
Garnish: Orange Zest & Lemon Zest
Ingredients
60ml Rye Whiskey
1 Barspoon Rich sugar syrup*
2 Dashes Angostura Bitters
Add all of the ingredients glass along with a large ice cube (break out the clear ice here if you have it). Stir until the drink is cold.
Combine 2 parts of sugar and 1 part water in a pan and heat whilst stirring without allowing it to boil.
1/4 of a Ripe Avocado
60ml Mezcal
30ml Lime Juice
22ml Agave Syrup
Prep your coup by using a cut lime to rub around the outside of the glasses rim and then hold the glass upside over a sink and sprinkle Tajin over it so that it sticks to the glass. Then place in the fridge/ freezer to chill.
Smash (muddle) the avo in the base of your shaker, add the remaining ingredients to your tin and shake for 8-10 seconds.
Fine strain into your chilled coup using a bar spoon to force the drinks through the strainer.
2. Mezcal Cocktails
Mezcal has slowly become more and more widely available in bottle shops over the last 2-3 years here in Sydney. Fortunately the most common is also the go-to for most bartenders and therefore works well in most Mezcal cocktails. Happy days!
1 bottle cocktail recipe
Margo's Mezcal Avo Margarita
Glass: Coup/ Martini
Method: Shake and Fine strain
Ice: None
Garnish: Tajin Rim
3. Black Rum Cocktails
Bottle Suggestions
Goslings Black Seal - This Rum holds the patent for their Signature drink, the Dark & Stormy so technically you're breaking the law if your make it with a different bottle. Fortunately, it's pretty much the best option out there for black rums.
Plantation Original Dark Rum - Somehow this bottle comes in cheaper than goslings in Australia. I'm not sure how that works out but its a bargain and would be a worthy addition.
Let's get to it.
4. Aperol Cocktails
Aperol cocktails are available at Schnithouse Elizabeth in its Adelaide cocktails. Aperol is one of my all-time favourite ingredients. It's great for mixing, dirt cheap and can be used for so much more than a Spritz!
Aperol Sour
Glass: Coup
Method: Dry Shake, Shake and Fine strain
Ice: None
Garnish: Lemon Zest
Ingredients
60ml Aperol
30ml Lemon Juice
15ml Sugar Syrup
1/2 Egg White
Add all of the ingredients to your shaker and dry shake had (without Ice), then fill your can with Ice and shake for 8-10 seconds. Fine strain into a chilled coup.
When The Smoke Cleared
Glass: Coup/ Martini
Method: Shake and Fine strain
Ice: None
Garnish: Candied Ginger
Ingredients
45ml Mezcal
15ml Aperol
7ml Ginger Syrup*
22ml Lime Juice
22ml Pineapple Juice
Add all of the ingredients to your shaker and shake for 8-10 seconds.
Fine strain into a chilled coup.
*To make ginger syrup pick Combine 1 part ginger juice with 1 part white sugar and gently heat until the sugar is dissolved. Tip: have a chat with your local juice bar and you should be able to buy a small cup of ginger juice from them if you don't have a juicer. (you only need 100ml or so)
Merchant Of Venice
Glass: Flute Glass
Method: Dry Shake, Shake and Fine strain
Ice: None
Garnish: Lemon Zest
��Ingredients
2 Bspn Honey
60ml Vodka
15ml Aperol
15ml Lemon Juice
1/2 an Egg White
Combine the honey and vodka in your shaker and stir to dissolve. Add the remaining ingredients to your shaker and dry shake hard (without ice), then open your shaker and fill with ice before shaking 8-10 seconds. Fine strain into your flute.
5. Bourbon Cocktails
Brown Derby
Glass: Coup/ Martini
Method: Shake and Fine strain
Ice: None
Garnish: Grapefruit Zest
Ingredients
45ml Bourbon
30ml Pink Grapefruit Juice
7ml Maple Syrup*
Add all of the ingredients to your shaker and shake for 8-10 seconds.
Fine strain into a chilled coup.
*This recipe classically would be made with Honey Syrup but I like it with the maple. Feel free to use 3:1 Honey syrup and up to 60ml Boubon.
Kentucky Buck
Glass: Highball
Method: Muddle, Shake and Fine strain
Ice: Cubed
Garnish: Roasted lemon slice and Strawberry slice
Ingredients
1 Ripe Strawberry (Hulled)
60ml Bourbon
22ml Lemon Juice
7ml Sugar Syrup
2 dashes Angostura Bitters
Top w/ Ginger Beer
Muddle the strawberry and syrup in the base of your shaker. Add all of the ingredients to your shaker and shake for 8-10 seconds. Fine strain into a tall glass over fresh ice.
Benton's Old Fashioned
Glass: Rocks
Method: Stir & Strain
Ice: Large Cube
Garnish: Orange Zest
Ingredients
2 dashes Angostura Bitters
60ml Bacon Fat Washed Bourbon**
7ml Maple Syrup
Stir the Bourbon and Maple Syrup in your stirring glass to dissolve the syrup. Add the bitters and Ice and stir until chilled. Strain into your rocks glass over fresh ice, ideally a large cube. If you've got clear ice use it!
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springtime recipe list (tbc)
I’ve been feeling a bit blue about the shut-down of university campus life due to COVID-19, so I’m making some lists of things that will keep me happy + excited during a potential period of social distancing. here are some meals, snacks, and cocktails that I’m going to try to make between now and the end of April:
meals
this lemony roasted broccoli, lentil, & arugula salad
a bowl of roasted veg with this tahini-ginger sauce
this green pasta with lemon, green peas and ricotta
thai green curry - either Jamie Oliver’s recipe or this one
snax
hummus in my new food processor
bought a lot of fresh ginger so maybe some smoothies w/ ginger involved or some kind of hippie-dippie ginger shots
drinks + cocktails to try
aperol spritz
gin campari sour
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Salt and Ice Bar Pop Up Features Lavishly Fresh Oysters and Craft Cocktails
There are so many new restaurants and bars around Metro Manila, but there’s never really been a dedicated oyster bar that features the best and freshest oysters the country has to offer. I used to visit a place called Hook by Todd English in Bonifacio Global City but that restaurant didn’t really last very long. Now, there’s a new hip oyster bar that is set to establish itself as the premiere place for “shuckingly awesome” oysters starting at only P50 each! Pair these with any of their signature craft cocktails and you are guaranteed to have a delightful evening.
Salt and Ice Bar is a new pop-up restaurant that you can find at the ground level of Uptown Parade in Uptown Bonifacio, BGC. This vibrant and busy area is where The Palace Manila and other trendy bars are located, so you can easily find yourself at Salt and Ice Bar for your pre-game or after-party drinks and bites. The pop up is open this December on Tuesdays to Sundays from 5:00pm to 2:00am, but it is planning to have its official launch next February 2022.
My friends and I dropped by Salt and Ice Bar early last week to try their specialty oysters and cocktails. The restaurant is right across Uptown Mall, just below the pedestrian bridgeway linking it to Uptown Parade.
The interiors inside Salt and Ice Bar are hip and colorful with a relaxing casual vibe. The restaurant is owned and operated by Visum Ventures, the same group that gave us Koomi, ZIG, and Oh My Greek so this is another exciting concept that will surely get everyone talking. Since it is just a pop-up for now, they are planning to renovate and upgrade the interiors next month in time for their grand opening.
We started with a few of their craft cocktails like the Eternal Rose (P470). This smoky and colorful beverage comes with a combination of gin, rose syrup, lemon, and passion fruit. I really loved this sweet cocktail especially with its cool presentation.
I also got to try their Makes Me Wonder (P430) cocktail with its Cazadores tequila, cucumber, pineapple, lime, and agave. The fruity combination makes this beverage a great starter before the oysters arrive.
The Aperol Sour is one specialty drink that is not even on the beverage menu. This is a refreshing off-menu cocktail that your can ask from the bartender. If you have other favorites, you can also go ahead and request these from the servers who will try their best to prepare it for you.
Salt and Ice Bar takes pride in its selection of fresh Aklan oysters. You can get these freshly shucked Natural Oysters for only P50 each. That means the entire table can have all the oysters they want.
Aside from just fresh oysters, there are several other ways to enjoy these delicious seafood delicacies. Oyster Kilpatrick (P60/pc) is an Australian recipe where the oysters are cooked and topped with bacon and seasoned with Worcestershire sauce and tomato sauce.
You can also order the Oyster Tempura (P60/pc). This one is a Japanese version where the oysters are battered and deep fried before placing them back on the half shells. They are then topped with wasabi mayonnaise for a crunchy and tasty bite.
My favorite way of eating oysters is when they are baked with lots of oozing cheeese, so the Oyster Monray (P60/pc) was obviously the highlight of my evening. These baked oysters are so indulgent, especially when paired with their signature drinks.
In addition to the oysters, there are several other items you can order to accompany your evening. The Salt and Pepper Squid (P375) is a crunchy calamares dish that’s as good as any other bar chow.
Another winner at Salt and Ice Bar is the Sea Urchin Pasta (P525) with its creamy spaghetti topped with sea urchin and salmon roe. Take a look at that tempting piece of uni just waiting to be devoured.
The Singaporean Chili Prawns (P680) is also a great dish to have on the table with its fresh prawns lavishly cooked in chili and garlic. It actually would have been nice to have some rice with these prawns as they can really compare with the other Chinese and Singaporean restaurants in town.
If you can’t decide whether to get another main course or a dessert, then go for the Nutella Pizza (P575). This dessert pizza comes with an interesting medley of nutella, fresh strawberries, blueberries, and is sprinkled with pistachio dust.
Dark Chocolate Shards (P280) were also offered to cap off our early evening get-together. These dark chocolate strips come with almonds, dried cranberries, cacao nibs, and sea salt.
Salt and Ice Bar is sure to be the next big hit along Uptown Parade in Bonifacio Global City. We would like to thank John-Michael Hilton, President and CEO of Visum Ventures, for hosting us and for creating another exciting new concept where friends and family can enjoy the holidays. My husband and I are actually planning to go back soon before the year ends. Happy Holidays!
Salt and Ice Bar
G/F Uptown Parade, Uptown Bonifacio, BGC, Taguig
www.facebook.com/saltandicebarph
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Does Wild Scottish Gin’s tour have anything to do with Outlander series…? It doesn’t have anything to do…but…
SH made cocktails at @permissionwhiskey with a menu served up with Outlander’s favourite names. Take a look at his menu, they are pre-existing cocktails including the classic martini 🍸 He changes the names in a twist of his own, to draw attention. He has already done it on other occasions (remember Hawaii).
Courtesy in this business requires you to ask permission to use someone else’s drink recipe (Eastside Gimlet or “Lallybroch on the Eastside”). This factor shows that he was never a service bartender, just a “bar boy”.
Also, he does very little to avoid being associated with Outlander on a tour that the main reason is to publicise his gin, not promoting the series. It’s becoming clearer why he’s so worried about Outlander’s ending. He has lived and breathed Outlander for 10 years and will continue to do so after the series ends.
Now ask yourself if you didn’t bypass SAG-AFTRA 🙄
There is no mystery that “La Dame Blanche” is the Classic Gin Martini 🍸
“Red Jamie” is APEROL SOUR - Here is an Aperol Sour Cocktail recipe that is light, bright and frothy thanks to a fresh egg white and lemon!Ingredients: Gin, Aperol, Lemon juice, Simple Syrup Egg white.
“Lallybroch on the Eastside” is Eastside Gimlet, which was created in 2004 by George Delgado at Libation, New York City.
If you’re a gin fan looking for a simple, refreshing cocktail, any of the aforementioned cocktails will totally hit the spot for you!
If you don’t like being copied by other people, you should not often copy others.
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Papaya Tequila Cocktail Recipe D.I.Y.
New Post has been published on https://www.buildthebottle.com/2021/10/04/papaya-tequila-cocktail-recipe/
Papaya Tequila Cocktail Recipe D.I.Y.
Papaya Tequila Cocktail Recipe D.I.Y.
Hey Guys and Gals!
Are you looking for an awesome Papaya Tequila Cocktail Tequila Recipe? You now have no reason to look any further. You have just found what you have been looking for! The most awesome recipe.
Ingredients
2 papaya slices
3/4 oz agave nectar
1 1/2 oz añejo tequila
1/2 oz Aperol
3/4 oz freshly squeezed lime juice
1/2 oz freshly squeezed orange juice
Directions
In a mixing glass or cocktail shaker, add 1 slice of fresh papaya and the agave nectar. Bang-up the fruit with the back of a spoon. Add the tequila, Aperol, and lime, and orange juices. Fill with ice.
Shake vigorously. Strain over fresh ice in an old-fashioned glass.
Garnish with the remaining slice of papaya. Serve and enjoy.
Congratulations, You Have Completed Making this Awesome Papaya Tequila Cocktail Recipe!
Make sure when serving you have the right glasses. If you put them into cheap glasses, people will make fun of you. BUT, if it looks good, people will rave about it!
Notes on Utensils and Ingredients
Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
Use organic ingredients to avoid pesticide residues.
Other Great Recipes for You to Check Out!
Mint Liqueur Recipe D.I.Y.
Pumpkin Liqueur Recipe D.I.Y.
Jackfruit Liqueur Recipe D.I.Y.
Cucumber Gin Liqueur Recipe
Carrot Liqueur Recipe D.I.Y.
Wall Germander Liqueur Recipe
Plum Liqueur Recipe D.I.Y.
Sour Apple Cinnamon Liqueur recipe D.I.Y.
Plum Liqueur Recipe D.I.Y.
Sour Apple Cinnamon Liqueur recipe D.I.Y.
To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist.
Please share and leave comments below we love to hear from you!
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This summer we spent almost all of June in Hawaii. I took this opportunity to get up close with the Mai Tai and explore the variations of the drink and the various approaches different bars take to it.
The Mai Tai, the story tells, was invented by Victor Bergeron (aka Trader Vic) in 1944 at his tiki restaurant in Oakland CA. There are arguments that it might be seen as a variation of Don the Beachcomber's QB Cooler, which was invented earlier. In 1953, Trader Vic was hired to oversee the cocktail menus at the Royal Hawaiian hotel and the Moana Surfrider hotel, situated right next to each other in the beach in Waikiki. There, the recipe evolved and added orange and pineapple juice to the mix.
The basic structure of the Mai Tai is a rum sour, with lime and possibly other juices, with Curacao, and with orgeat.
My first observation from it all, and from trying Mai Tais in NYC and Stockholm as well, is that Hawaiian Mai Tai differ from elsewhere in that the Hawaiian versions pretty much all had a float: either dark rum or a flavored eggwhite foam laid carefully on top of the drink. I haven't seen anyone outside of Hawaii do this, and it makes quite a large difference to the experience of drinking it.
Beyond that, the Mai Tai varieties split neatly into on the one hand attempts to recreate Trader Vic's 1944 version (with only lime juice, Curacao, orgeat and rum - originally a 17yo Wray & Nephew from Jamaica, then when that ran out a 15yo Wray & Nephew, when that ran out, a mix of a Martinique rum and one from Jamaica.
The presence of Martinique in this final recommendation from Trader Vic has meant that many turn to Rhum Agricole when trying to recreate the roots of the Mai Tai. Personally, I don't like most agricoles, and find this am unfortunate trend.
So what did I find on my exploration then?
Let's start with the winner: the best Mai Tai I have tasted. This position I bestow on the modern recipe at the Royal Hawaiian, which features Pineapple and orange juice, orange Curacao, orgeat, and two different rums from the Lahaina distillery on Maui.
The flavor is complex and enticing, with a clear pineapple tone (I really like pineapple....) and noticeable nuttiness from the orgeat. I ended up spending most of my time trying to see if anything lived up to this experience.
I tried their 1944 version as well - with the same Lahaina rums, and keeping to the lime recipe. The different 1944 versions I've tried blend together a bit in my memory, and very many places took pride in offering a 1944 Mai Tai.
Along the beach in Waikiki, there are four hotels side by side each with long history and a beach bar with high ambitions. The Royal Hawaiian was one, with the Mai Tai Bar on the beach. Next to it is the Sheraton, with the Rumfire bar. I was excited about visiting Rumfire - but due to the global logistics problems they (and many others) were running a reduced menu. Instead of having 6 different Mai Tai versions on the menu (including one based on Zacapa!), they ordered 6 cocktails total. One of them was a Mai Tai, with a dark rum float, and quite competent. Quite a bit more boozy than the Royal Hawaiian.
Further along the beach comes Duke's, where the Mai Tai almost felt like a caricature of the bad reputation that tiki had earned. Their Mai Tai is served in a gigantic clear plastic tiki mug, and is the least interesting in this stretch of hotel bars. Not the worst I had on Hawaii, but really not all that amazing.
Finally along the beach hotel bar stretch comes the Moana Surfrider, with their Beach Bar under the Banyan: the hotel is built around a huge and ancient Banyan tree, and the hotel bar is nestled right underneath the tree. It was certainly one of the most scenic bars I went to.
They were out of their dedicated Mai Tai souvenir glasses, so served the drink in simple plastic single use glasses instead. They also drizzled aperol on top, which made the drink too bitter to really enjoy. When writing about it I called it the worst of the beach bar Mai Tais.
Moving on from the beach bars, I found several bars that took off in different unexpected directions. Worst among these was the brewery tap house that decided that an angostura float was a good idea. It made the drink so bitter that the one with aperol seems like a good idea in comparison.
At Agave and Vines in the Ala Moana shopping center, they take a cute from their margaritas and serve the "Hi Tai": a pretty classic, lime forward recipe, but in a glass that is ruined with salt and ground macadamia nuts. The result was very odd but in a good way.
One of the bars I had anticipated visiting the most was the exclusive and fully booked months in advance Bar Leather Apron in downtown Honolulu. I managed to get in by being there when they opened and promising to leave before they would need my chair for an actually booked party. They rinse the glass with absinthe and orange peel oils, and smoke the Mai Tai with kiawe wood chips. Then they top it with a thin angostura float. Unfortunately, the smoke dissipated quickly and the angostura made the whole drink taste just like an overly bitter lime rum sour. Their presentation is amazing, but the flavors didn't really deliver.
Three places used foam toppings. I don't have a photo of the Mai Tai I got at the Tikis Grill and Bar, which was tired with a passion fruit eggwhite foam. But the one at Bevy turned out amazing, topped with a grapefruit and ginger foam and with a tart and lime-y flavor profile.
Tumblr sets a 10 image limit on their pets, so I will continue this your in my next post!
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How about an Aperol Sour? This recipe was such as a great find! Aperol, cinnamon, grapefruit... 😋 Soon the recipe online! . . . #aperol #aperolspritz #spritz #aperitivo #cocktails #summer #drinks #cocktail #drink #prosecco #bar #aperoltime #campari #aperitif #love #gin #happyhour #food #bartender #italy #mixology #foodporn #aperitivotime #cheers #cocktailsofinstagram #drinkstagram #italia #friends #aperolspritztime #spritzlife (at London, United Kingdom) https://www.instagram.com/p/CHFdFtgltga/?igshid=fd84w46z6lpq
#aperol#aperolspritz#spritz#aperitivo#cocktails#summer#drinks#cocktail#drink#prosecco#bar#aperoltime#campari#aperitif#love#gin#happyhour#food#bartender#italy#mixology#foodporn#aperitivotime#cheers#cocktailsofinstagram#drinkstagram#italia#friends#aperolspritztime#spritzlife
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