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Cucumber Margarita

Cucumber Margarita
Serves 1
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Ingredients
  1. 1 1/2 ounces blanco tequila
  2. 1 ounce fresh cucumber puree, recipe below
  3. 1 ounce lime juice, fresh squeezed
  4. 3/4 ounce agave syrup
  5. 1/2 ounce Cointreau
  6. spicy salt, refer to notes in recipe below
Instructions
  1. Combine all ingredients over ice in a cocktail shaker; shake vigorously until well chilled. Strain into a spicy salt-rimmed glass over fresh ice. Garnish with cucumber slice and serve at once.
FRESH CUCUMBER PUREE
  1. Partially peel 1 English cucumber. (The skin provides the green color.) Puree in a blender with a pinch of kosher salt; strain.
SPICY SALT RIM
  1. The team at Bar Takito dehydrates leftover lime juice and mixes the powder with salt and spices. We recommend substituting Tajin, a salt-lime-chili mix available at Latin American groceries.
Notes
  1. Recipe By: Bar Takito
Adapted from Recipe By: Bar Takito
Adapted from Recipe By: Bar Takito
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Champagne Punch

Champagne Punch
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Ingredients
  1. 2 cups apple cider
  2. ¼ cup sugar
  3. 1 mesh teaball with mulling spices
  4. 1 bottle champagne or sparkling wine
Instructions
  1. Combine apple cider, sugar and teaball with mulling spices in pan and bring to the boil. Simmer until sugar is dissolved. Chill.
  2. Just before serving, add champagne.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Mulled Wine

Mulled Wine
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Ingredients
  1. 4 cups apple cider
  2. 1 (750-ml) bottle red wine, such as Cabernet Sauvignon
  3. 1/4 cup honey
  4. 2 cinnamon sticks
  5. 1 orange, zested and juiced
  6. 4 whole cloves
  7. 3 star anise
  8. 4 oranges, peeled, for garnish
Instructions
  1. Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.
Notes
  1. Served at Ladies Night Out.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

LFK “Rub It Right” Bloody Marys

LFK "Rub It Right" Bloody Marys
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Ingredients
  1. 4 Kalamata olives
  2. 1 tablespoon LFK "Rub it Right" spice blend
  3. 2 cups tomato juice
  4. 1 teaspoon Worcestershire sauce
  5. 1 teaspoon creamy horseradish sauce
  6. salt and Pepper to taste
  7. ½ cup vodka
Instructions
  1. Combine the first five ingredients plus the vodka in the blender. Add salt and pepper to taste.
  2. Pour over ice and garnish with your favorite accoutrements.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Jam Jar Cocktail

Jam Jar Cocktail
Serves 1
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Ingredients
  1. 3 oz. vodka
  2. ½ a lime, squeezed and dropped into cocktail shaker
  3. ¼ oz. Luxardo Maraschino Originale
  4. 1 t. American Spoon® Blueberry-Lime Preserves
  5. lemon-lime soda
Instructions
  1. hake all ingredients in a cocktail shaker, pour over ice, and top with a splash of lemon-lime soda.
Adapted from American Spoon
Adapted from American Spoon
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Cinder Cocktail

Cinder Cocktail
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Ingredients
  1. 1 t. Smoked Salt #8*
  2. ¾ oz. jalapeno infused blanco tequila (see below)
  3. ¾ oz. tequila
  4. ¾ oz. simple syrup
  5. ¾ oz. fresh lime juice
  6. 3 dashes Angostura bitters
Jalapeno infused tequila
  1. 2 jalapeno peppers
  2. 1 c. blanco tequila
Instructions
  1. Slice the jalapenos, removing the seeds and ribs. Transfer the seeds and ribs to a measuring cup and add the tequila. Stir briefly to combine then let rest, tasting every 30 minutes or so until the mixture reaches the desired spiciness (this process will take 30 minutes to 2 hours to infuse). Strain tequila when ready to use.
To assemble cocktail
  1. In a spice or coffee grinder, grind the smoked salt until fine. Moisten the rim of a chilled cocktail glass and lightly coat with smoked salt.
  2. In a cocktail shaker, combine the infused tequila, the tequila, simple syrup, lime juice, and bitters. Fill the shaker with ice and shake hard until cold, about 20 seconds. Strain into prepared cocktail glasses. Enjoy!
Notes
  1. *La Boite Smoked Salt #8
Adapted from The Art of Blending by Lior Lev Sercarz. Recipe from Phil Ward..
Adapted from The Art of Blending by Lior Lev Sercarz. Recipe from Phil Ward..
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

La Boite Bloody Marlene

La Boite Bloody Marlene
Serves 1
A gin-based Bloody Mary is called a Red Snapper, but when you season it with gin botanicals such as juniper and substitute wasabi for horseradish, we think you should change the name! ~ Lior Lev Sercarz.
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Ingredients
  1. 4 oz. tomato juice
  2. 1 ½ oz. gin
  3. ¼ oz. Worcestershire sauce
  4. ¼ oz. lemon juice
  5. ¼ oz. lime juice
  6. ½ t B-Marlene spice blend
  7. 1/2 t. pickled wasabi
  8. ¼ t hot sauce
Instructions
  1. Build in a mixing glass then fill with ice.
  2. Stir with ice, then fine strain into a chilled Collins glass
  3. Garnish with a lime wedge
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Green with Envy

Green with Envy
Yields 1
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Ingredients
  1. For the cocktail
  2. • ¼ cup peeled, chopped Granny Smith apple
  3. • 2 ounces celery infused gin (see below for recipe)
  4. • ½ ounce fresh squeezed lemon juice (I used Meyer)
  5. • ½ ounce simple syrup
  6. • 2-3 dashes Angostura Bitters
  7. • Dash Tabasco
  8. For the celery infused gin
  9. • 16-inch length of crisp green celery stalk (end trimmed)
  10. • 16-inch length of an inner celery stalk with leaves (end trimmed)
  11. • 1/8 teaspoon crushed green anise seed (can substitute fennel seed)
  12. • 2 cups gin
For the cocktail
  1. Muddle apple in a cocktail shaker.
  2. Add liquid ingredients.
  3. Fill shaker with ice, close and shake vigorously for 5-7 seconds, until shaker is frosty and cold. Strain into chilled martini glass. Garnish with tender celery stalk if desired. Enjoy and repeat. Sharing optional.
  4. For the celery infused gin
  5. Cut celery into two-inch lengths. Combine ingredients in an airtight container, such as a quart jar. Allow mixture to infuse for 2 days, shaking jar a few times a day. On the second day, strain out solids, return infused gin to jar and refrigerate until needed.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Prosecco Pear Cocktail

Prosecco Pear Cocktail
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Ingredients
  1. 6-8 cardamom pods, crushed
  2. 1 cinnamon stick
  3. 1 – 1-inch piece ginger, peeled and crushed
  4. ½ cup water
  5. ½ cup sugar
  6. 1 cup pear nectar
  7. 1 bottle Prosecco
Instructions
  1. In a small saucepan, bring the cardamom pods, water, sugar, ginger, and cinnamon stick to a boil. Bring to a boil and then reduce to a simmer for 8-10 minutes.  Syrup should thicken slightly. Return heat to medium high and add pear nectar.  Bring back to a boil and remove syrup from heat. Cover and let stand 30 minutes to infuse cardamom. Strain syrup and chill until ready to use. Fill glasses with 2 oz. syrup and top with Prosecco
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

The Citrus Fizz

The Citrus Fizz
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Ingredients
  1. 1 oz Quince & Apple Citrus syrup
  2. 1 oz vodka
  3. 2 dashes orange bitters
  4. 2 oz club soda
Instructions
  1. Mix syrup, vodka and bitters in a glass with ice. Add club soda, stir and garnish with an orange twist.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/