Jam Jar Cocktail May 18, 2016 by Jill Foucre Leave a Comment Jam Jar Cocktail 2016-05-18 18:41:49 Serves 1 Print Ingredients 3 oz. vodka ½ a lime, squeezed and dropped into cocktail shaker ¼ oz. Luxardo Maraschino Originale 1 t. American Spoon® Blueberry-Lime Preserves lemon-lime soda Instructions 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 October 29, 2014 by Jill Foucre Leave a Comment Cinder Cocktail 2014-10-29 10:09:52 Print Ingredients 1 t. Smoked Salt #8* ¾ oz. jalapeno infused blanco tequila (see below) ¾ oz. tequila ¾ oz. simple syrup ¾ oz. fresh lime juice 3 dashes Angostura bitters Jalapeno infused tequila 2 jalapeno peppers 1 c. blanco tequila Instructions 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 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. 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 *La Boite Smoked Salt #8 By Kelly Sears 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 May 30, 2014 by Jill Foucre Leave a Comment La Boite Bloody Marlene 2014-05-30 20:03:24 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. Print Ingredients 4 oz. tomato juice 1 ½ oz. gin ¼ oz. Worcestershire sauce ¼ oz. lemon juice ¼ oz. lime juice ½ t B-Marlene spice blend 1/2 t. pickled wasabi ¼ t hot sauce Instructions Build in a mixing glass then fill with ice. Stir with ice, then fine strain into a chilled Collins glass Garnish with a lime wedge By Lior Lev Sercarz Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Green with Envy March 24, 2014 by Jill Foucre Leave a Comment Green with Envy 2014-03-24 09:15:27 Yields 1 Print Ingredients For the cocktail • ¼ cup peeled, chopped Granny Smith apple • 2 ounces celery infused gin (see below for recipe) • ½ ounce fresh squeezed lemon juice (I used Meyer) • ½ ounce simple syrup • 2-3 dashes Angostura Bitters • Dash Tabasco For the celery infused gin • 16-inch length of crisp green celery stalk (end trimmed) • 16-inch length of an inner celery stalk with leaves (end trimmed) • 1/8 teaspoon crushed green anise seed (can substitute fennel seed) • 2 cups gin For the cocktail Muddle apple in a cocktail shaker. Add liquid ingredients. 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. For the celery infused gin 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. By Gingerroot (Food 52) Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Prosecco Pear Cocktail December 7, 2013 by Jill Foucre Leave a Comment Prosecco Pear Cocktail 2013-12-07 22:07:35 Print Ingredients 6-8 cardamom pods, crushed 1 cinnamon stick 1 – 1-inch piece ginger, peeled and crushed ½ cup water ½ cup sugar 1 cup pear nectar 1 bottle Prosecco Instructions 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/