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.

Mojito

MOJITO

    Ernest Hemingway's favorite cocktail was the Mojito, and history says that he even made a bar called La Bodeguita del Medio famous and even wrote "My Mojito in La Bodeguita, My daiquiri in El Floridita" in honor of this cocktail.  The Mojito may be one of the most recognized cocktails in the world because of its fragrance and look.  The orgin of the Mojito is not 100% clear but seeing that Havana, Cuba is the birthplace of the Mojito, the one I most believe and sounds most accurate is that the name Mojito stems from the word Mojo (which is a Cuban seasoning made from lime and is used to flavor dishes).  Now that you have a little knowledge of the history of the Mojito, I would love to show you what you need to recreate this amazing cocktail.

    The first thing you will need is a good White Rum, personally I enjoy Journeymans Roads End Rum (if your aren't able to get this rum, there are plenty of nice affordable rums such as Captain Morgans White Rum or Bacardi White Rum).  Now that we have our Rum we need to focus on the important ingredients, MINT.  I can not stress enough on the importance of great quality mint, (if mint is out of season then you probably shouldn't be drinking Mojitos).  The fresher the mint the better quality cocktail you will have.  You will also need simple syrup (my blog on how to make really good and easy simple syrup will be coming soon).  And finally, you will need FRESH lime juice. (Never use that shitty lime juice you buy in a bottle named after a flower).  

    Now you are ready for the recipe that will change your Mojito tastebuds forever.

• 2oz of your favorite White Rum

• 1/2 fresh lime juiced

• 3/4 oz simple syrup

• 6 Fresh mint leaves

• Soda water (to top cocktail)

    In a highball glass (I use highballs because it is visually more appealing), rim the top with a piece of mint.  Slap your mint leaves (you do this because just tossing them in the cocktail doesn't do anything, slapping them releases the lovely mint aroma) add the mint, lime juice, and simple syrup into highball glass.  Now muddle lightly to help release even more mint oils. (A light muddle is all you need, you don't want to shred the mint just bring out the oils.) Now, add your ice and White Rum, pour cocktail into shaker and shake 5 times (you always shake cocktails that have citrus to help take off the bitter lime face most of us make).  Pour cocktail back into highball, re-ice and top with soda water.  You are now ready to enter a state of pure joy.... ENJOY and share with your friends at your next summer event.  

       

Spicy Limas

SPICY LIMAS

    Now, I would like to introduce you to one of my original creations.  This cocktail is a play on the Margarita, my inspiration for this cocktail is my amazing girlfriend Jenny.  This is my favorite cocktail I have created to date, with Jenny always being in my corner and pushing me to start this blog and write my book I feel that she deserves more than a cocktail but this is a great start. To pay recognition to my soul mate, her heritage, and her favorite foods (cheese and peppperoncinis).  I wanted to show her in a glass, Spicy, Sweet, and always having you wanting to come back for more. I love you my baby. With Cinco De Mayo coming up in a few weeks, try this cocktail to liven up the party and I can promise you, you will be the talk of the party. This cocktail goes great with any Mexican food especially guacamole or chorizo dip (two of my favorite foods to offer at any great Cinco De Mayo celebration).
Now that I have shared with you on my reasons for coming up with this cocktail, its time to get to the serious stuff ans what you will need to recreate it. First is the importance of a good Tequila (if you think that Tequila which comes with a funny red hat as its top is a good Tequila, you shouldn't be drinking it). Personally I really enjoy Don Julio silver (it can be a little expensive), so if its out of your budget a very good Tequila under $30 is Milagro silver or even 1800 silver. Next, you want to have Cointreau (a really good version of Triple Sec). When you get the pepperoncini, Queso Fresco, and lime juice please remember FRESHNESS, there is no reason not to use the best and freshest ingredients, NEVER cheapen the integrity of the cocktail on sale items. Ancho powder is best bought in the spice section and will also help you with the foods you are offering at your Cinco De Mayo party.
And now you are ready for the recipe.

• 2 oz Tequila
• 1/2 oz Cointreau
• 1/2 lime juiced
• Dash of Ancho powder
• Juice of two pepperocinis
• Queso Fresco stuffed pepperocinis as garnish

-Rim cocktail glass with pepperoncini for aromatics. In cocktail shaker add Tequila, Cointreau, lime juice (cut a lime in half and squeeze into cocktail), ancho powder, simple syrup, pepperoncini juice, and ice. Hard shake for 10 seconds. Pour into rocks glass and garnish with Queso Fresco stuffed pepperocinis.

*to stuff pepperocini with Queso Fresco, cut ends off pepperocini and discard seeds, take a chunk of cheese and stuff into pepperocini.*

The Caipirinha

CAIPIRINHA

        Known best as the national drink of Brazil, the Caipirinha name comes from the word Caipira, which in Portuguese means someone from the countryside, or the equal to the US word hillbilly. Typically in this cocktail Cachaca liquor instead of rum.  Even though both  spirits are made from sugarcane products, Cachaca is made out of fermented fresh sugarcane and then distilled while, rum is most likely made out of refinery products such as molasses.    

     Now that you know a little history on the Caipirinha, now I will explain how to make the most refreshing cocktail that you and all of your friends will be enjoying on any Spring day through even the hottest Summer days.  First, you will need to have a Cachaca liquor to craft this amazing drink (personally I enjoy Leblon Cachaca because of its balance of sweetness to liquor taste).  Once you have your Cachaca you need FRESH lime juice (don't think cheating and buying that fake bar lime juice will cut your time and give you the same flavor... IT WON'T, trust me).  Some people say the traditional way to properly make this cocktail is using key limes. If you have the time and patience to cut and muddle a few dozen for your friends, perfect, but if you are like the average person you don't have time for all that.  So I use a half of a lime per cocktail (to get the most juice out of the lime roll it on the counter in the palm of your hand before cutting to help bring out the juices).  Finally you need sugar, pure sugarcane will work just fine. (If you have access to sugar packets even better because it makes you very consistent on every cocktail you make).

    Now its time to share the recipe for this cocktail:

• 2 oz. of your favorite Cachaca 

• 1/2 a lime cut in quarters

• 3 packets of pure sugarcane (3 teaspoons)

• Splash of soda water

    In an old fashioned glass put the quartered lime, sugar, and a dash of water (just enough water to help disolve the sugar).  Muddle the lime and sugar between 5-7 times to help bring out the lime juice.  Add the Cachaca liquor and ice.  Pour the whole cocktail into a shaker and slowly pour a little liquid back into the glass, swirl, and pour back into shaker (this is done to help get any sugar still in the old fashioned glass).  Now cover shaker and give it a good hard shake 5 times to help mix all ingredients.  Pour entire cocktail and add ice to fill glass, top with soda water and enjoy. 

The Manhattan

THE MANHATTAN

      One of the most famous cocktails of the past century, The Manhattan is the most influential cocktail of our era.  With the perfect balance of sweetness and bitterness The Manhattan is a base of many cocktails and bartender creations in the world.

      Now is where I will teach the the best way to make a Manhattan that will wow anybody and everybody that has a chance to enjoy this beverage with you.

       What you will need to create your version of The Manhattan are as followed.  A nice rocks glass, a great Bourbon, (personally I enjoy Woodford Reserve), a nice sweet vermouth (Dolin is a very nice vermouth and not to expensive), bitters (Angostura is the most popular, but, in this Manhattan I really prefer Peychaud's bitters because of the light berry notes in it), and very last cherries (2 cherries for garnish, and two drops of the juice in The Manhattan. I like using Maraschino cherries, the gernaric kind works just find for this cocktail).

       Now its time to share the recipe for this cocktail: 

THE MANHATTAN

• 2 oz. of your favorite Bourbon
• 1/4 oz. sweet vermouth
• 2 dashes of bitters
• 2 drops of cherry juice (Never pour cherry juice into the cocktail, it is not a cherry drink.  The cherry is to sweeten the cocktail not to flavor it.)
• 2 cherries for garnish

In your rocks glass fill completely with ice, add your bourbon, sweet vermouth, bitters, and cherry juice.  Stir with a spoon (NEVER shake a Manhattan, NEVER. Shaking ingredients is only needed and used when you are not layering the cocktail.) The key is to stir just enough so the drink isn't that harsh but not to long so the drink tastes watered down. Garnish with two cherries (the reason you use 2 cherries for garnish is because that is how my Grandma taught me and she was always right on anything).  Once you have garnished, ENJOY the best Manhattan you have ever had.