All posts filed under: Drinks

Fourth of July Punchbowl

Published by Jacqueline King

Gin is a marvelous summer drink. Everyone complains that they can’t drink gin, that they prefer vodka, that gin leaves them crying hysterically in i-hop doorways at 4am. The naughty ponies… Anyway, to those that proclaim they don’t like gin, I make them this and change their minds: In a large industrial size cocktail shaker  muddle 10 slices of cucumber 3/4 sprigs of mint 2 1/2oz freshly squeezed lime juice 2 1/2 oz simple syrup Then  add 8 oz gin, shake and double strain into a punchbowl. I like to add a large block of ice (again I use old fashioned jello molds, for this cocktail I would freeze some mint leaves or lime slices within) The result is a lovely, fresh, not too sweet ginny drink, perfect for ladling out under the sun. Alice xo

Sangria Flora

Published by Jacqueline King

I find a sangria is the perfect thing for a day like the 4th July, since the longer the ingredients marinade together the better. Sangria Flora is a beautiful summery drink, super easy to make and really delicious. 1 bottle of Sauvignon Blanc or dry white wine 1 cup of St Germain 2 ripe white peaches Two handfuls of raspberries Optional- you can always add other summer berries like Chinese wineberries, strawberries, blueberries and even Muscat grapes. Stir all the ingredients into a carafe or puncbowl and allow the fruit to soak in the mixture between 3-8 hours. Then add ice. I like to freeze old jelly moulds with edible flowers inside the water, it looks so cool to have big pretty blocks of flower filled ice floating in your punch bowl, chilling your drink but not diluting too much! Cheers!-Alice xo

How Bartenders Use Liqueurs and Bitters

Published by Jacqueline King

A cocktail party shouldn’t start with the first brandish of a shaker; it should start with a menu. Curating a short list of drinks, instead of casting around for something novel to mix with that gin, allows you to serve drinks that will please even your most discerning guests, and to be a more nimble host. Take inspiration from any bar that prides itself on its cocktails. Survey the back bar. What will stand out is a selection of what bartenders call modifiers: liqueurs, bitters, vermouths and fortified wines… Read  more and try their cocktail recipe generator at– How Bartenders Use Liqueurs and Bitters – NYTimes.com.