Milk & Honeycomb Punch

I've been a fan of The Hangar 1 Distillery for quite a few years now, and have always found their products to be wonderful for cocktails and for sipping.  Their vodka is made from grapes and midwestern grains, which brings a nice brightness that works really well with a range of different flavors.  Hangar 1 recently sent a bottle of their latest release, their Hangar 1 Honeycomb Vodka that is infused with real honeycomb and asked me to come up with a cocktail to celebrate the release.

My mind went immediately to the phrase Milk and Honey, the historical reference to the promised land, after which I knew I wanted to create a Milk & Honey Milk Punch.

If you have never tried Milk Punch, let me tell you, now is the time.  Don't let the inclusion of dairy products deter you, because this punch is delicious and without a doubt, mesmerizing.  Milk punch is a magical way of making punch using alcohol, fresh citrus juice, and whole milk, which ends up making a clarified punch that is both bright and citrusy and creamy.

While I have to admit, this was the first time I've made milk punch, and yet I think my Milk & Honeycomb punch turned out very well.  I made it with fresh lemon juice and orange juice, but am tempted to try it again with grapefruit juice instead of orange juice.

Milk punch takes a couple of days to prepare, so plan ahead, but I can assure you that your guests will enjoy it as much as you will.

Milk & Honeycomb Punch

1 cup Hangar 1 Honeycomb Vodka
3 cups Brewed Black Ginger Tea
3 cups Fresh Lemon Juice
3 cups Fresh Orange Juice
3 cups Whole Milk
1 cup Simple Syrup

Combine Hangar 1 Honeycomb Vodka, tea, lemon juice, orange juice and simple syrup in a large pitcher.

Bring milk to a simmer in a saucepan, and immediately add to the pitcher with the vodka and juice.  Milk will curdle.  Cover and put in the refrigerator overnight.

Strain punch with a fine sieve or a nut-milk bag letting the clear liquid strain into a large jar or bowl.  Cover and place back in the refrigerator to let any other curds settle to the bottom of the jar.  Using a ladle, transfer the clear punch into a bottle for serving, leaving remaining curds behind.

Store in the refrigerator for up to one week (if it lasts that long).

Milk & Honeycomb Punch Cocktail

2 oz Milk & Honeycomb Punch
1-1/2 oz Hangar 1 Honeycomb Vodka

Add to a lowball glass with a king cube, and stir for 15-20 seconds.  Garnish with a fresh lemon express and a cube of fresh honeycomb.

Enjoy!

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This is a sponsored post written by me on behalf of The Hangar 1 Distillery.  All opinions are 100% mine.

Thank you for supporting the brands that make this blog possible.

Gooseberry Fitty Fitty Martini

One of the best surprises I had this summer was realizing we have gooseberries growing in our new front yard (did I tell you we left New York?  We left New York).  By late summer they were a dark red color, and bright and tangy to eat.  I have made a few things with them this summer, but my favorite is this Gooseberry Fitty Fitty Martini.

This cocktail was inspired by the vermouth service at New York's Caffe Dante, where they pour chilled vermouth over frozen grapes as to not let the vermouth dilute while you enjoy the drink.  In my opinion, Martinis deserve the same attention to temperature - they need to remain consistently cold, but with out dilution, and certainly without a "cocktail stone" that will be sure to break that vintage crystal coupe.

I put the gooseberries in the freezer, and tested a few martini options with the frozen gooseberries at the bottom of the glass.  My hands down favorite combination for this cocktail is half vodka and half Lo-Fi Dry Vermouth made from a white wine base and infused with fennel, coriander, cardamom, elderflower, cherry, anise, and chamomile. 

Both of the Lo-Fi vermouths, sweet and dry, are really incredible - I cannot recommend them enough.  They are fantastic poured over a king cube or stirred into a simple cocktail (I say simple because you want to let these vermouths show off a bit).  For this cocktail I used Purus Vodka, a clean tasting Italian vodka made from organic grains and water sourced from the Italian Alps.  This particular vodka works well in this cocktail because it lets the vermouth play the lead role. 

This cocktail has quickly become one of our new house favorites - and is worth spending hours harvesting those sweet little gooseberries when they become full and ripe.  I have a Tupperware container full of the little berries stashed in the freezer with hopes of rationing them through the winter. 

I imagine this cocktail could be easily re-created using fresh currants or small gooseberries found in the market - just pop in them in the freezer the night before you plan to imbibe. 

Gooseberry Fitty Fitty Martini
Created by Gastronomista

1.5 oz Purus Vodka
1.5 oz Lo-Fi Dry Vermouth
1/4 cup Frozen Gooseberries

Place frozen gooseberries in the bottom of a coupe, and set aside.  In a mixing glass, stir the vodka and vermouth with ice until chilled, and strain into the coupe over the gooseberries. 

Enjoy!

Campari America Spirited Connections Interview Series: Alan Cumming

It is with much excitement that I share the latest interview in the Campari America #SpiritedConnections series with the one and only Alan Cumming. 

When I found out that I would have the privilege to interview Mr. Cumming on this here little blog, I was nervous and excited (but mostly nervous) about what to ask him.  It was incredibly daunting to come up with questions to ask a man who has been featured in every publication under the sun, and has won countless awards ranging from Emmys to Tonys to Independent Spirit Awards.  But there have been more than awards for his acting; he has also won accolades for his humanitarian work, his involvement with the community, and literary awards for his incredibly raw and personal books. (If you're feeling like an under-achiever right about now - I get it.)  He is a true inspiration - someone who cares about people: their ability to be different in what ever way they choose and to live in a world without judgement or persecution. 

After receiving the responses back from Mr. Cumming it was incredibly clear to me that we all have something to learn from men like him.  He is a man with a wide and diverse range of passions, and yet, laser focus about how life should be lived: unapologetically. 

Without further ado, Mr. Cumming on Campari, authenticity, and a little bit of mischief.

Gastronomista:  Mr. Cumming – first of all - it is a great pleasure to interview you for my #SpiritedConnections series in partnership with Campari America.  I have been a fan of your work for many years from the silver screen to the stage to your work as an activist.  What inspired you to become involved in philanthropy and can you tell us a bit more about the organizations you work with?

Alan Cumming:  I’m Scottish and I feel I am genetically programmed to fight injustice anywhere! Seriously though, I do feel that growing up in a country whose values are all about trying to ensure that no one slips through the cracks, and looking out for each other, where profit is not always society’s goal – that really forms you, or, it has me, and because of the platform I have, I am able to make a difference.

Gastronomista:  You have been notoriously outspoken about your sexuality throughout your career.  How do you think that being so direct and open has inspired those in the LGBT community?

Alan Cumming:  I don’t see that just being honest should be defined as notorious or outspoken. Actually, I wish I didn’t have to talk about my sexuality as much as I do. It would be great if we got to a place where people from the LGBTQ community didn’t always have a prefix referring to their sexuality and were thought of as humans first. They would never say ‘Straight Actor – Ben Affleck,’ would they? But until we live in a world where there is true equality for LGBT people, I will continue to answer questions about my sexuality without shame.

Gastronomista:  In your opinion, why is philanthropy and awareness especially important for the LGBT community (especially now)?

Alan Cumming:  We’re living in a perilous time. I think that’s pretty clear. Nothing is for sure, and we can’t rely on the advances that have happened for us recently. In times of uncertainty, and with a leader who is as fickle as Trump, it’s all the more important for us to be visible, loud, and with resources. We mustn’t be complacent. All of the good stuff that’s happened of late could easily go.

Gastronomista:  Your recent book, Not My Father’s Son, has won accolades from humanitarian awards to literary awards, to awards for narration and storytelling.  What has been the most amazing part of the journey of writing such a personal book?

Alan Cumming:  I realize that books have different stages. You write them for a reason, and during the writing, you realize the real reason you’re writing them. Then when they come out and the public engages with them, they become something else again. The biggest revelation for me about “Not My Father’s Son” was what a positive effect it had on so many people. My speaking out about an abusive past gave people confidence to deal with theirs, and it also gave them hope. That’s been the most amazing part of the process.

Gastronomista:  How did you get involved with UNHCR, an organization that safeguards the rights of LGBT refugees, and what has been the greatest takeaway from your time as an ambassador for the program?

Alan Cumming:  UNHCR basically contacted me after they saw me retweeting their articles on refugees drowning in the Mediterranean. I feel so strongly that we have to reassess our attitude toward refugees, toward immigrants, and toward the other. We cannot turn our backs. People are fleeing from terror and have nowhere to go. My trip to Lebanon with the UNHCR was absolutely mind blowing. A third of the population of that country is now refugees. A third! Meeting with an LGBT group and hearing their stories of suffering under ISIS only renewed my passion to help in any way I can.

Gastronomista: What inspired you to open a bar (aptly named Club Cumming), and what has been the most surprising thing you have learned through the process.  

Alan Cumming:  Well, it doesn’t open until the middle of September, but the reason I got involved is because I’ve been throwing Club Cumming pop-up parties after my concerts and actually Club Cumming started in my dressing room at Studio 54 after Cabaret. I think I’m just really good at having fun and helping other people to have fun, mainly because I’m not judgmental. I think people enjoy authenticity in any walk of life. This bar is an extension of that ethos. I want it to be all genders, all ages, all sexualities – anyone who’s willing to leave their judgment and prejudice outside and is up for some mischief.

 Gastronomista:  What are your favorite bars right now?

Alan Cumming:  Actually, my favorite bar in New York is the one Club Cumming will replace! Eastern Bloc in the East Village. I’m also a big fan of the Boom Boom Room at the Standard. It’s just the most New York-y of the New York places to go for a late night drink.


Gastronomista:  If you could visit any bar anywhere in the world, at any point in history, what bar would you visit?  Who would you have a drink with?

Alan Cumming:  I’d love to have been in Havana when Hemingway was out on a tear. I love that city and I love how passionate he is. I bet he would be a great drinking companion.

Gastronomista:  This series is sponsored by Campari America; would you mind sharing a recipe for one of your favorite cocktails to make at home?

Alan Cumming:  You take some vodka, some ice and some soda water, mix them all together, and enjoy. I’m a man of catholic taste.

For more, follow Alan Cumming on Instagram or Twitter, and his latest Spotify Mix for Pride Week.


All photos provided by Alan Cumming.

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The Only Espresso Martini Recipe You'll Ever Need

Just a few weeks ago I was in Iceland for a quick tour of Icelandic glaciers, geysers, waterfalls, and, vodka.  Jetlag set in quickly on this trip, as it does on most 3 day trips across the pond, but fortunately we were soon turned on to the world's best Espresso Martini. 

This recipe was created by Dev Johnson of Employees Only in New York City.  Reyka Brand Ambassador Trevor Schneider ordered (and made) round after round of this amazing caffeinated boozy concoctions, powering this particular press trip with espresso, simple syrup, and Reyka. 

It would be nothing less than sacrilege to keep this delicious tipple from you, so without further ado, here is the recipe:

Espresso Martini
Created by Dev Johnson

2 oz Reyka Vodka
1 oz Espresso
3/4 oz 1:1 Simple Syrup

Shake with ice and strain into a chilled coupe. 

Cheers!

The Reyka Vending Machine - Tales of the Cocktail

It's been a few weeks since Tales of the Cocktail - the booze industry's largest, booziest, and sweatiest cocktail convention.  Tales is one of my favorite weeks of the year, and it is always filled with friends new and old, new products, epic parties, and more delicious drinks than one can count.  It's always hot, exhausting, exhilarating, and more than anything, inspiring.

There is always one thing that pulls at my heart strings - and this year it was the Reyka Vending Machine, a late night event hosted in the lobby of the Hotel Monteleone. 

This isn't just *any* vending machine - it's a magical vending machine that spits out Cocktail Shakers, Bottles of Icelandic Bitters, T-Shirts, Wooly Hats, Slices of Pizza, Fried Chicken Sandwiches, Enormous Swedish Sour Fish, and more.  It's one of the most hilarious branded events I've ever seen - lighthearted and fun. 

One can credit all the fun to Trevor Schneider, the US Reyka Vodka Ambassador who has boundless energy at every event.  He's fucking incredible.

Trevor In A Rare Moment of Zen - Photo by Alain Hain

When Trevor is on, he is ON.  He's jumping around, dancing, juggling ice balls - he is the party. 

The Reyka Vending Machine starts out as a brilliant idea, but Trevor brings it to life. 

The vending machine's wood token is a meagre toll for transport into his world - you are suddenly a player in his theater.  One by one, people are chosen for their turn at the machine, to take their chance for a prize. 

It was late, and I was hoping for Pizza. 

When I was selected I hinted (loudly) to Trevor (and to the man behind the curtain - er plastic vending machine front) that I would love a slice of pizza.  Instead, Trevor fed me his slice of pizza.  Whatta gent!

Photo by Alain Hain

I dropped my token into the machine and selected a button identified in Icelandic.  (Spoiler alert - I don't speak Icelandic).  I might as well have pressed "Chicken Fried Rice" or "Pickled Herring" I have no idea.

Photo by Alain Hain

What emerged out of the machine to my surprise and delight was a Crystal Ball - and I was whisked off to the middle of the lobby where a table was set up and a "Fortune Teller" (read, actor - or perhaps just a poor bartender eager to make a buck) read my future.  Again, I hinted (loudly) that I might become a multi-millionaire, but instead he told me that the next day I would have an excruciating hangover.  More Pizza Please.

Photo by Alain Hain

On I went into the swirls of the night, clenching my Crystal Ball and my heart full of gratitude that for just a moment, I too could be part of the show. 

The Crystal Ball has found a home on my altar of collected treasures from this crazy booze blogging adventure.  It's surrounded by shiny pineapples, cacti, flasks, telescopes, bottle openers, and vintage cocktail shakers.  I'm sure they make my husband crazy, but every day they remind me of why this community matters, and how this blog has given me a way to meet amazing people and to see the planet.  More than anything, all my chotchkies are reminders of the creativity and the magic that fills the spirits industry, and that I am lucky to be a part of it.

William Grant & Sons sponsored my trip to Tales of The Cocktail.  Thank you for helping a girl out.  All opinions are 100% mine.

Thank you for supporting the brands that make this blog possible

Gastronomista x SKYY Vodka Pool Party!

I'm so excited to *finally* share some of the photos from the party I hosted with SKYY Vodka last week!  It was a magical night - and I am eternally grateful to everyone who came out to support me.  Thank you.

This summer has been brutal in New York, and what a treat it was to hang out at the Sixty LES pool all night sipping on frozen fruity cocktails, all Gastronomista creations!! 

I know you're dying for the recipes, so here they are:

Frozen Strawberry Hibiscus Lemonade

Created by Gastronomista

2 oz Fresh Lemon Juice
2 oz Frozen Strawberries
2 oz Mint Simple Syrup
2 oz Hibiscus Tea
1 oz SKYY Infusions Strawberry Vodka

Blend with ice and pour into a lowball glass.  Garnish with a sprig of fresh mint and a lemon wheel.

Green Tea Pear Punch
Created by Gastronomista

Makes 6 cocktails

4 Cups Water
4 Green Tea Bags
1-1/2 C Pear Juice
1 Cup Mint Simple Syrup
1 Cup Sparking Water
1/4 Cup Pear Brandy
1 Cup SKYY Infusions Pear Vodka

Boil the water in a small pot.  Let cool for just a few moments, and then add the green tea bags.  Steep for 5 minutes or so depending on your preference, then remove the tea bags and discard.

In another pot boil 1 cup water with 1 cup sugar until the sugar is dissolved.  Turn off the heat, and add a handful of fresh mint.  Let steep for 10 minutes, then remove the mint leaves and discard.  Transfer to a non-reactive glass bottle for chilling.

In a large pitcher mix all the ingredients together and stir.  Serve into individual glasses and garnish with a festive straw.

Grilled Pineapple Chi Chi
Created by Gastronomista

2 Chunks Grilled Pineapple
1/2 oz Creamed Coconut
1 oz Fresh Lime Juice
4 oz Pineapple Juice
1 oz SKYY Infusions Pineapple Vodka
4 Dashes Memphis BBQ Bitters

Blend with ice and pour into a highball glass.  Garnish with a pineapple slice and a fresh orchid.

Guests even got to go home with a goodie bag packed with recipe cards, SKYY sunnies, custom Skyy Straws, and a pretty sweet beach bag. 

Big thanks to SKYY Vodka for supporting Gastronomista and throwing this party in my honor - it was such a fun night! 

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

Thank you for supporting the brands that make this blog possible.

Président Cheese - Cocktail Pairing Guide

 

A cheese plate is one of the easiest go-to entertaining tricks in the book, one I use on the regular (I'm a busy woman, after all).  Guests always love a decadent cheese platter complete with all the accoutrements - crackers, jams and spreads, and fresh fruit and veggies - but what is the perfect beverage to serve?  For your next party skip the wine and try a cocktail pairing to go with your cheese plate!

First up is one of my favorite snack combinations - fresh radishes served with Président Rondelé Garlic and Herbs Cheese.  This cheese is creamy and spicy - loaded with herbs and spices that go really well with really well with spicy radishes - and they look really pretty on a platter.  My trick?  Take two extra seconds to put the cheese in a bowl, an easy trick that makes people think you slaved away all day making your own cheese spread!

I pair this platter with a Pickled Radish Gibson made with quick pickle radishes, vodka, and dry vermouth.  You can even use serve up the rest of your pickled radishes with your cheese platter for snacking.

 

Pickled Radish Gibson

2.5 oz Vodka (I used Absolut Elyx)
.5 oz Dolin Dry Vermouth
Barspoon Radish Brine

Stir with ice, strain into a chilled cocktail coupe.  Garnish with a pickled radish slice and a fresh baby radish.

Pickled Radishes
Adapted from Bon Appetit

8 ounces Sliced Radishes
2 bay leaves
2 teaspoons fennel seeds
1 teaspoon pink peppercorns
1 cup white wine vinegar
½ cup sugar
1 tablespoon kosher salt

Clean radishes and slice thinly.  Pack ramps into a pint-sized jar along with dried red chiles, bay leaves, fennel seeds, and pink peppercorns. 
Bring white wine vinegar, sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over radishes to cover. Seal jar. Let cool, then chill.

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My second pairing is a simple cheese plate of Président Camembert and a sweet and savory Raspberrry Jam made with Rose and Szechuan Peppers served with a Rose and Raspberry Ramos Gin Fizz.  You can use any jam for this pairing, the trick is to find something that is sweet and savory so it can pair with the cheese as well as in the cocktail.  A Ramos Gin Fizz is a classic cocktail that comes from New Orleans, and is made with Gin, Simple Syrup, Egg Whites, Cream, and topped with soda water.  The Ramos Gin Fizz is an excellent vehicle for flavor - the cocktail accentuates flavors and the texture of the drink is like a fluffy dessert-like cloud.

Rose and Raspberry Ramos Gin Fizz
Modified by Gastronomista

1 Egg White
1-1/2 oz London Dry Gin
3/4 oz Lemon Juice
3/4 oz Simple Syrup
1/4 oz Cream
1 barspoon Raspberry Rose Jam (Or any other jam you prefer)

Add ingredients to a boston shaker and shake vigorously for your dry shake.  Add ice and shake again for about 30 seconds.  Strain into a highball glass and garnish with a candied rose petal, a few pink peppercorns, and a sprig of fresh thyme.

Enjoy!

 

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

Thank you for supporting the brands that make this blog possible.