Turn Down For What!!!

TURN DOWN FOR WHAT!!

   With the Holiday weekend coming up I really wanted to share a cocktail that means a lot to me, especially when it comes to spending a weekend with friends and family.  The weekend began June 13, 2014, a weekend that would change a group of men's lives forever.  It was my brothers bachelor party and one of the greatest celebrations any of us would experience.  This cocktail I created was because of my brother Nic Angell.  Like that amazing weekend we all had in Lake Tahoe, this cocktail will be sure to add memories (lots of them) with any group of people you decide to spend the Holiday weekend with.  We sometimes forget what celebrating really means, and then something happens inside that takes us back to pure happiness (with all of the crazy things going on in the world I believe that everyone needs to stop sometimes and just spend time with people that really matter to you), this cocktail will remind you that joy comes from celebrating with people you truly want to be around.  Trust me, you will have stories upon stories, and who knows maybe you will have a memory of a celebratory weekend like the one I will never forget thanks to my older brother and his friends.

    Now that you know the history behind this wonderful cocktail, I will share with you what you will need to recreate it.  First I will start with the liquors we will be using and the importance of good spirits.  When it comes to the Vodka (I really like using Titos because it is very smooth and made in Texas not imported so the price isn't inflated) if you have your own favorite Vodka please feel free to use it.  When choosing a Rum for the float ( I love Appleton Estate Reserve because of the slight fruit hints you get from the aroma mix well with the fresh fruit juice) you want to choose one that has great aromatics and a slight fruit to vanilla taste.  Again, Cointreau is a very good Triple Sec so unless you are drinking it "neat", Triple Sec adds the same flavor.  Always use fresh fruits when available, Fresh Grapefruit juice is really good but, you can find cans of 100% grapefruit juice that work just as well.  Personally, I enjoy Dole Pineapple Orange juice in my cocktails just because its almost impossible to get really good fresh Pineapple juice.  Always use your homemade simple syrup (recipe in an earlier Blog) that you already have stocked in your bar. 

    I think you are now ready for the recipe of this fantastic cocktail.

• 1 1/2 oz Vodka

• 1/2 oz Triple Sec (Cointreau if you want)

• 1/4 oz Grapefruit Juice

• 1/4 oz Pineapple Orange Juice

• 1/2 oz Homemade Simple Syrup

• 1/4 oz Dark Rum for float  

    In a cocktail shaker, add Vodka, Triple Sec, Grapefruit Juice, Pineapple Orange Juice, Simple Syrup, and ice.  Hard shake for 5-10 seconds, pour entire mixed cocktail into Pint Glass and top with more ice.  With the back of a spoon, slowly pour Dark Rum over the top of the cocktail.  Garnish with a lime twist or orange slice (this garnish can change depending on your preference).  Finally, make a cheers with the family and friends you are enjoying the cocktail with and remember ENJOY LIFE!!!!!!

    

Sherbet Rum Punch

SHERBET RUM PUNCH

   With Summer quickly upon us, I felt that I would share something that bothers me when drinking outside, at BBQ's, or just sitting on your porch enjoying your favorite beverage.  ICE melting and watering down your favorite Spirit (no matter how amazing of a cocktail the Sun always wins).  So I fixed all of your problems with something that is simple and delicious, SHERBET!  When I made this Rum Punch cocktail I never thought I would get so many people asking me for the recipe, fortunately for all my followers, I think that it would be rude not to share this secret.  Using FRESH ingredients, your favorite Rum, and adding the Sherbet to help keep the cocktail cold and adding a nice sweet flavor as it melts, makes this one of my favorite cocktails during the late Spring and all of Summer months.

    When recreating this cocktail, I suggest you use your favorite Light Rum ( I really like using Appleton White Rum which is a very affordable Rum, if you want to spend a little more money for a sipping Rum as well, 10 Cane White Rum), Triple Sec(If you want to spend a little more money you can always use Cointreau), next you will need your trusty homemade Simple Syrup (Recipe can be found in a previous Blog), FRESH lime (1/2 of a lime juiced), you can use FRESH squeezed Orange Juice (I like using Minute Maid Fresh Squeezed, well because its really good),and finally YOUR favorite Sherbet ( I like using Rainbow Sherbet because it makes the drink look more exciting to drink.)  If you like your cocktail more Citrus flavored then you might like the Lime Sherbet.  I have found the Orange Sherbet doesn't give off a lot of flavor to hold up to the rest of the Cocktail.

    Now you are ready for this wonderful poolside, patio, BBQ, or just hanging out on the porch recipe for the Sherbet Rum Punch

• 2 oz of White Rum

• 1/2 oz Triple Sec

• 1/2 oz Homemade Simple Syrup

• 1/2 Lime juiced

• 1/2 oz Orange Juice

• Three scoops of your favorite Sherbet

    Rim the top of your glass with lime wedge for aromatics (treat all your cocktails like wine, aromatics are your friend 90% of a cocktail starts in the nose.  When you smell a real fresh cocktail your brain already becomes happy)  In Cocktail Shaker add Rum, Triple Sec, Simple Syrup, Lime Juice, Orange Juice, and ice.  Give it a hard shake for 5-10 seconds.  Strain Cocktail into your favorite cocktail drinking s (I have found that a Hurricane Glass or Highball Glass make the Cocktail pop the best, the other 10% of where a Cocktail begins its Journey).  Remember, Cocktails are just like food, we drink with our eyes first (So if the Cocktail doesn't appeal to the eye, then your friends probably won't be as impressed).  Finally, as I always remind you, ENJOY!!!!!  The main purpose of creating amazing Cocktails is to enjoy them with Family and Friends.

Pisco Sour

PISCO SOUR

    Originating in Lima, Peru this cocktail was created by an American bartender in the early 1920's, when a time that Manhattans were all the craze, this cocktail brought a compelling contrast from the darker based cocktails and opened up a whole new quality of cocktail.  Seeing how most people nowadays are terrified of trying new cocktails, I thought it would be good to open your eyes to a cocktail that is not only delicious but also give your taste buds an experience that will keep you wanting more.  The egg whites in this cocktail give it a silky texture and frothy head that make it very appealing to the eye.  Topping it with the bitters takes this cocktail to the level of excellence that one looks for in cocktails.

    When preparing this cocktail you need to remember that Freshness and Quality are very important.  The original cocktail asked for key limes, but knowing that most people don't have them laying around, I substituted regular limes and have found that integrity of this cocktail is not ruined.  Choosing a good Pisco (which is a white brandy made in Peru from muscat grapes) is easy, there are a few that are inexpensive but really tasty.  I like using Pisco Porton or Capel Pisco, both have a very velvety and smooth taste (your at home bar will look nice with the addition of either).  Since you already have your homemade Simple Syrup (which I gave you the recipe in my last blog) stocked in your bar fridge, bitters (you can use your favorite kind of bitters in this cocktail.   Experiment and find which one you enjoy best) I found Angostura for the traditional taste or Peychauds for more of a berry taste work best, and always have fresh limes stocked in your bar, you are ready to make this great tasting and smooth cocktail.  

    Now you get the recipe for the Pisco Sour

• 1 1/2 oz of Pisco muscat Brandy

• a whole lime juiced

• 1 egg white

• 1/2 oz homemade Simple Syrup

• Dash of Bitters for garnish

    To start separate your egg whites (the best way I found is crack the egg and roll the yolk between the cracked shell allowing the whites to pour into the cocktail shaker), add the Pisco, lime juice from a whole lime, and Simple Syrup to the shaker.  Dry shake (this means you shake without ice first to help aerate the egg whites) for 10 seconds, add ice and hard shake for 15-20 seconds (you want the egg white to froth and almost appear foamy).  Strain your cocktail into a Highball glass or Champagne flute (these glasses will give your drink the best presentation), drop two drops of bitters on top of your cocktail.  Finally, ENJOY the cocktail with your friends and family.

Simple Syrup

SIMPLE SYRUP

   In cocktails all over the world one major ingredient is Simple Syrup, as the name states it is very easy to make and is a critical piece to any well crafted bar.  Simple Syrup is generally used as a substitute for raw sugar in cocktails.  Seeing how raw sugar doesn't dissolve as fast in cold beverages making a simple syrup adds the sweetness without having your guests chew on sugar particles in there cocktails.  Simple Syrup also plays a huge part in cutting the bitterness of fresh citrus that is used in common cocktails.  (Buying Simple Syrup at the store may seem like it will be more time saving, but, lets think you already have water in your faucet, and a bag of sugar is usually under $5.00.) With a batch of home made Simple Syrup lasting up to six months, the reality is making your own will save you money and time in the long run. 

    Now, here is what you will need to make your very own Simple Syrup.  I personally like to keep my ratios 1-1 (equal parts sugar to water) but, if you like sweeter drinks you can also go 2-1(sugar to water ratio).

     Here is the recipe to make a batch of Simple Syrup that could last you up to six months (depending on how many get-together's you decide to have this year).

• 8 cups hot water (doesn't have to be hot but it helps dissolve the sugar faster if it is)

• 8 cups of sugar (i use traditional white cane sugar but you can use your favorite type of sugar)

    In a large sauce pan pour in the hot water and slowly add the sugar stirring while you do to start the dissolving process(you never want to put the sugar in and put it right to the burner, or you might start having a little burnt sugar forming on the bottom of the pan).  Next, bring Simple Syrup to a boil and let boil for 3 minutes.  Remove from heat and allow time to cool.  Pour Simple Syrup into air tight container and put in refrigerator.  I would label your final product just in case you forget about it and want to make sure it is good when you find it in the back of your refrigerator.

     

    Adding flavor to your Simple Syrup may seem to be challenging to you but that is why I am here to make life easy as possible.  I am going to give you a few hints on what has made me so successful in creating wonderful flavor combinations of unique Simple Syrups.

    First, try coming up with combinations that pair well together (think of your Simple Syrup as a base to a marinade.  Think of what you may be drinking and create from there.  If it is a nice summer day and your are out back drinking Mojito's try a blend of Strawberries and basil in your Simple Syrup.  If it is middle of the winter and you are drinking bourbon try a dark berry and herb that will compliment the Bourbon.  If you would like me to give you a few of my favorite flavored Simple Syrup recipes just leave me a comment in the comment section and i will gladly help you with your flavorings.