This is one of the disadvantages of wine; it makes a man mistake words for thoughts.
Samuel Johnson
Find the @freixenetusa champagne truck this weekend in Dallas! (Click the picture for the schedule and more info … there’s a contest, too!)
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Beefeater Cocktails
The Ravenmaster Royale Punch | Created by Nick Van Tiel
32 oz homemade lemon & honey shrubb*
33 oz (1 liter) Beefeater Dry gin
10 oz Domaine de Canton ginger liqueur
10 dashes Reagan’s orange bitters
16 oz unfiltered/cloudy apple juice
16 oz chilled water
1 bottle of Perrier Jouet Champagne (750ml)
*Shrubb recipe:
12 regular, unwaxed lemons
1 cup granulated sugar
1 cup (8 oz) Honey
10 oz water
Make an oleo-saccharin from the peels of the 12 lemons (no pith), and the sugar. Leave for 30 minutes to extract oils. Mix the 8 oz of honey with 10 oz water and add oleo saccharin, mix well until sugar etc is dissolved. Juice the 12 lemons (approx 14 oz of juice) and add this also Fine strain the peels, pulp and sugar out, which should leave 1 quart of shrubb. Serve in a 4 quart punch bowl. Chill with a large 2 pound ice block Garnish with lemon wheels with cloves stuck into them, and a light grating of nutmeg.
Bee Sting | Created by John Gertsen of Boston’s Drink
2 parts Beefeater 24 Gin
½ part Lemon Juice
½ part Honey Syrup (1:1 with water)
~12 Peppercorns
Muddle peppercorns in shaker. Add rest of ingredients and ice, shake, and strain into a cocktail glass.
Queen Bee’s Knees
6 parts Beefeater Gin
3 parts lemon juice
1 part honey syrup
Champagne/Sparkling Wine
Shake and strain over cubed ice into Wine glass.
Green Snapper
4 parts Beefeater Gin
8 parts pineapple juice
1 part honey syrup
1 part lime juice
6 mint leaves
3 dashes green Tobasco
Small handful coriander
Pinch sea salt
Blend all ingredients except gin and strain through a sieve into small jug. Add ice cubes and gin, and then transfer everything into a Highball glass. Decorate with cucumber sticks.
It was a blast last year! I hope to see you all there.
Thirsty for some Halloween-y brews? Try these!
Horny Devils (top) – from Phyllis Hoffman Celebrate
1 (64-oz) bottle tomato-vegetable juice cocktail
1/2 cup fresh lemon juice
1/4 cup Worcestershire sauce
2 Tbsp hot sauce
2 tsp celery salt
3 cups black vodka, divided
garnish: serrano chili peppers
In a 2-quart pitcher, combine tomato vegetable juice cocktail, lemon juice, Worcestershire sauce, hot sauce, and celery salt. Fill a cocktail shaker halfway with ice. Add 3/4 cup tomato juice mixture. Shake vigorously for 5 to 10 seconds. Strain into a cocktail glass. Pour 1/4 cup black vodka over the back of a spoon so that vodka runs down side of glass and floats on top of tomato juice mixture. Repeat procedure for each serving. Garnish rim of glass with chili peppers. (Serves 12)
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Candy Corn Cordials (bottom left) – from The Food Network
1/2 cup candy corn
1 1/2 cups vodka
2 oz orange liqueur Juice of 1/2 lemon
1 large egg white
Combine the candy corn and vodka in an airtight container; set aside for at least 3 hours, then strain.
Add 4 ounces of the candy corn vodka, the orange liqueur, lemon juice and egg white to a cocktail shaker filled with ice. Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy corn.
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Hallow-Rita (bottom center) – from LimeTreeCove.com
4 oz Newman’s Own Limeade
2 oz Orange Juice
2 oz Tequila
Splash Triple Sec
Fresh squeezed lime and lime slices
Ice
Natural Orange Colored Sugar from the Mischief Maker Package
Lime Tree Cove Hawaiian Black Lava Salt
In a cocktail shaker, squeeze limes over ice, add limeade, and orange juice. Add triple sec, tequila, and orange sugar. Shake. Wet rim with a lime slice and then dip into Lava Salt.
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Trick or Treat – from Whipped Lightning
1 oz pumpkin liqueur
3/4 oz vanilla vodka
3/4 oz coconut rum
6 oz half and half
Pumkpin Pie Whipped Lightning
Shake all ingredients together with ice. Pour over ice and top with whipahol.
Have y’all heard of this “pop-up” bar, Bar 828? It’s in business for nine days only (and I’ve already missed a day!). It’s open each Thursday, Friday, and Saturday in October.
Information from DallasNews.com:
Cocktail mavens Eddie “Lucky” Campbell and Michael Martensen will be running a pop-up speakeasy near Oak Cliff’s Bishop Arts district for three consecutive weekends…
Other high-profile bartenders also plan to participate, says Campbell, including Dub Davis of Marquee Bar and Grill, Sean Conner of Whiskey Cake, Omar Yeefoon of the People’s Last Stand, Brian McCullough of Sfuzzi and Standard Pour, Kyle Hilla of Bolsa, Brad Hensarling of the Usual Bar in Fort Worth and the entire crew of the Cedars Social.
A portion of proceeds will benefit the Promise House.