All posts tagged: cocktails

Better than Eggnog- Dairy-Free White Russian Cocktail

Let’s face it, no one really LOVES eggnog. It’s like fruitcake, one of those things we serve this time of year because it’s a tradition, not because it’s the most delicious option. Well, why not start a new tradition with this scrumptious take on a White Russian. It’s creamy, nutty, and lightly spiced. ( I call it a Nutty Russian 😉 ) It’s also completely dairy-free so it has a rich holiday flavor without being heavy. Put it in a big punch bowl and you’ve got yourself a party. The Nutty Russian Cocktail Ingredients: Approx. 14 servings 1 cup Raw Cashews 1/2 cup Raw Macadamia Nuts 1/2 cup Raw Pecans 2 Tbsp Maple syrup 2 tsp Vanilla Extract 1/2 tsp Ground Cinnamon, plus more for dusting 1/4 tsp Ground Cardamom 1/8 tsp Ground Clove pinch of Salt 1 can light Coconut Milk 1.5 cups Vodka 3/4 cups Kahlua 4 cinnamon sticks 4 Star Anise Place nuts in a bowl and soak 2-4 hours*, drain and rinse. Add …

Kale Tom Collins a.k.a. “The Balancing Act”

Published by Jacqueline King

This is my healthy, refreshing version of the classic cocktail, a Tom Collins, which is mentioned in the 1877 Bon Vivant’s Companion, by Jerry Thomas, the George Washington of American mixology. I love it for it’s simple elegance, few drinks are as refreshing on a summer afternoon. Quick history of the Tom Collins: A certain John Collins, a waiter at Limmer’s Old House in Hanover Square in London get’s his name attatched to a drink with lemon, sugar, soda and Holland gin. Later, someone had the bright idea to make it with Old Tom gin and switched the name accordingly. So there we have it, A Kale Tom Collins. -Cheers! Ingredients: 2 oz Gin (preferably Hendrick’s) 1/2 oz each fresh squeezed Lemon, Kale and Green Apple Juice 1/4 – 1/2 oz pure Maple Syrup (depending on taste, I like 1/4 oz) Sparkling Mineral Water Combine the ingredients in a Collins glass 3/4 full of cracked ice. Stir briefly, then top with club soda or sparkling mineral water. Garnish with a lemon wheel with a small kale leaf …

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.