Friday, August 30, 2019

Amaro Lucano Affogato


I have had the opportunity to travel to Italy on quite a few occasions, some for work, some for school, and others for pleasure.  After every trip I have felt a part of myself shift - and with each shift I would make a promise to myself to keep a part of the Italian life in my day to day life.  Some trips it was Spritz culture, some a dedication to Italian gardens and lengthy summertime lunches, and others it was the architecture of Italy's legendary cities.  


This summer I have been reminiscing about those trips to Italy, and enjoying Amaro Affogatos drizzled in Amaro Lucano, the quintessential Italian Amaro.  It's truly amazing how one bite can instantly transport me back to Italy, the feeling of being young and excitable, and the latent promise of Italian summers.  




Drizzle Amaro Lucano and a shot of espresso over a few scoops of vanilla bean gelato (the best one I can find in the market), and serve with a slice of fresh orange, a waffle cookie, and a generous pinch of macadamia nut toffee.  Serve alongside a glass of Amaro Lucano, which dates from 1894 and the recipe for which is still a closely guarded family secret.  It is pure heaven.  

Enjoy!



Amaro Lucano Affogato

1-1/2 oz Amaro Lucano
1 oz Espresso
2 Scoops Vanilla Bean Gelato
2 Tbs Macadamia Nut Toffee
Orange Slice to Garnish
Waffle Cookie to Garnish

Add gelato to a glass, and drizzle with amaro and espresso.  Crumble the macadamia nut toffee on top, and garnish with an orange slice, and half a waffle cookie.


Macadamia Nut Toffee

1/4 Cup Chopped Macadamia Nuts
1/4 Cup White Sugar

Add the sugar and nuts to a nonstick pan on low heat.  Let heat slowly as to not let the nuts burn, stirring occasionally.  After about five minutes the sugar crystals will begin to liquify, stir carefully to coat the macadamia nuts evenly.  When the sugar is completely melted, transfer the toffee to a sheet of tinfoil and let cool for about 10 minutes.  Crumble before serving.  



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Monday, August 12, 2019

Paloma Sorbet Floats


I'm continuing my summer trend of imbibing only frozen drinks.  It's working out well.

Frozen Palomas have always been one of my favorite on-menu summertime orders, and I wanted to try to re-create it at home but deconstructed into a sorbet float.


The extra benefit to making drinks at home is that you can adjust the garnishes as much as you want - extra salt - yes please - extra Exotico Reposado - yes please - a kick of chili powder - oh, yes please!

The sorbet is extremely easy to make, it requires fresh grapefruit juice, fresh lime juice, and a bit of simple syrup.  Make sure to freeze your ice cream maker cylinder overnight so it's cold enough to properly freeze the sorbet, and when it's done transfer to a bowl to set in the freezer.




You can serve this cocktail in any vessel, but I like the idea of serving it in a coupe similar to a champagne float.  Add two scoops of sorbet to each glass, top with Exotico Reposado, soda water, and then garnish with a sprinkle of sea salt and a lime wedge to make a glass of summery heaven.

I hope you enjoy this recipe as much as I do.






Paloma Sorbet Float

2 Scoops of Grapefruit Sorbet

1 oz Exotico Reposado
1 oz Soda Water
Sea Salt
Lime Wedge
Optional: Ancho chili powder or Ancho chili liqueur to taste

Build in a cocktail coupe, and garnish with a sprinkle of sea salt and a lime wedge.  Serve with a small spoon.  




Grapefruit Sorbet


4 cups Grapefruit Juice

2-1/2 Limes - Juiced
1 oz Simple Syrup

Chill in the refrigerator, and then add to an ice cream maker.  Let run for 30-40 minutes, then transfer the sorbet to a bowl and place in the freezer to set overnight.  







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Friday, July 26, 2019

Watermelon Tequila Snowcone



We’ve officially entered the part of summer where I want everything frozen – namely frozen cocktails.  This cocktail is inspired by the snowcone variations I’ve been seeing at some of my favorite bars, including Katana Kitten and Dante NYC – and by a classic highball recipe from Rosie Schaap.  Fresh watermelon pairs gorgeously with the main boozy ingredient in this cocktail -  Exotico Tequila Blanco – and the squeeze of fresh lime cuts the sweetness of the syrup perfectly.  Could there be a more perfect summery treat?  I think not.



This cocktail is super simple and makes a delightful boozy snowcone that is delightful on a hot day.  You’ll need to prep the watermelon syrup ahead of time in order to let it cool, and this batch will prepare plenty of syrup for a summer of watermelon tequila snowcones!  Enjoy!

Watermelon Tequila Sno-cone

1-1/2 oz Exotico Tequila Blanco
1 oz Watermelon Syrup
1 Lime Wedge
Lime Zest to Garnish

Build over shaved ice, and garnish with a squeeze of fresh lime, lime zest, and a small spoon.


Watermelon Syrup

4 Cups Fresh Watermelon
1 Cup Sugar

Cut watermelon into cubes, and puree in a food processor or a blender.  Strain into a medium sized pot and add sugar.  Simmer on medium heat until the syrup has reduced slightly.  Let cool and transfer into glass jars.  Will keep in the refrigerator for up to one month.

Enjoy!




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Tuesday, July 2, 2019

Exotic Margarita


Summer is officially upon us, and in turn, so are summery cocktails.  Nothing says summer more than Margaritas in my book, especially when spiked with spicy chili liqueur and tropical flavors.  This very Exotic Margarita is made with Exotico Tequila Blanco, a crisp and peppery unaged tequila made from 100% blue agave.  The fresh flavor of agave comes through nicely in this margarita and works nicely with the green chili liqueur that gives this cocktail an extra kick.


If you can’t find fresh passionfruit in your local grocery store, you can always use passionfruit juice or passionfruit puree, but fresh is always best in my humble opinion.  Cut the passionfruit in half, reserve one half for the garnish, and scoop the other half into your cocktail tin.  Add all the other ingredients, shake, and garnish with fresh orchids and a slice of dried mango.



Exotic Margarita

1-1/2 oz Exotico Blanco Tequila
1-1/2 oz Green Chili Liqueur
1 oz Fresh Lime Juice
¼ oz Agave Syrup
1 Whole Fresh Passionfruit – Half for Mixing, and Half for Garnish
1 Slice Dried Mango

Cut passionfruit in half and scoop half the seeds into your cocktail tin.  Add Exotico Tequila, green chili liqueur, lime juice, agave syrup, and ice, and shake vigorously.  Strain into a margarita glass that has been rimmed with salt and dried chili powder.  Garnish with the remaining half of the passionfruit, a slice of dried mango, and fresh orchids.

Enjoy!





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Monday, January 14, 2019

Hibiscus-Lemongrass Tequila Toddy


In my humble opinion, the Toddy is one of the best cocktails ever created.  It’s simple, easy to make, and warms your soul in more than one way.  As you know, I love finding new ways to introduce different flavors into classic cocktails, simple twists that end up creating a whole new drink.



I’ve been thinking about this one for a bit – a warm Hibiscus cocktail that also has a bit of kick.  When I was working on this cocktail, I was thinking about the flavor of agave that comes through so beautifully in Patron silver – bright, fresh and crisp.  Lemongrass and Hibiscus were the two flavors that initially came to mind – and I fully admit that I was probably influenced by the beautiful 2018 Patron 1-Liter bottle design!  The flavors of agave mix well with the sweet flavor of the tea, and the addition of green chili liqueur adds spice with an additional layer of vegetal flavors that compliment the tequila itself.

These are guaranteed to be on repeat all winter long in my house, and hopefully yours as well.  Cheers!




Hibiscus-Lemongrass Tequila Toddy
Makes One Drink

1-1/2 oz Patron Silver Tequila – Limited Edition 2018 1-Liter Bottle
¼ oz Green Chili Liqueur
½ oz 1:1 Simple Syrup
½ oz Fresh Lime Juice
3-4 oz Hibiscus-Lemongrass Tea

Build in a mug, and garnish with a lime slice, a stalk of lemongrass, and a tea leaf.


For the Tea: 

1 three-inch Piece of Lemongrass
¼ cup Hibiscus Whole Leaf Tea

Chop the lemongrass into ½ inch pieces.  Add to a teapot with the hibiscus tea and add hot water.  Steep for three to four minutes, or until the tea is of the desired strength.  Keep warm until ready to serve.




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Wednesday, December 19, 2018

Yuzu Tequila Sour


It’s Citrus Season!!  My most favorite produce season of the year!  I’ve been loading up on all the exotic citrus coming into the market, especially fresh yuzu the Japanese citrus that tastes like a mix between lemons, Meyer lemons, and clementine oranges.  They are bright, and floral, and pair beautifully with unaged tequila.



The classic sour recipe is one of my favorites, and unsurprisingly, works well with yuzu and Patrón Silver tequila.  This cocktail is brighter and more vegetal than a traditional whisky sour, and the yuzu adds a level of complexity that other types of citrus simply cannot.



When you’re picking up your Patrón, keep your eyes out for their seasonal limited edition 1 Liter bottle: it’s a festive bottle that is not only bigger, but makes for a great hostess gift.  I’ve made a neck tag you can download, print out, and give with a bottle of Silver – Limited Edition 2018 1-Liter. Happy Holidays!


Yuzu Tequila Sour

2 oz Patrón Silver – Limited Edition 2018 1-Liter
¾ oz yuzu juice (ideally, fresh)
¾ oz simple syrup (1:1)
1 egg white
2 drops orange bitters
Garnish: Yuzu twist and two maraschino cherries

Dry shake all the ingredients until thoroughly mixed.  Add ice and shake again.  Strain into a lowball glass with a large rock.  Garnish with a twist of citrus and two maraschino cherries.








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This is a sponsored post written by me on behalf of Patrón Tequila. All opinions are 100% mine.
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