I realize not everyone is interested in planning a cocktail party. Let's face it - it's a lot of work, takes a lot of time, can be an expensive proposition, and where to start. In this day and age, you don't have to be celebrating a special occasion to justify hosting a cocktail party or planning one at another venue. A party brings family, friends, and co-workers together, especially over the holidays or in the middle of winter when life slows down and everyone needs a little pick me up to escape those dreaded winter blues. It's a change of pace from the norm and can be really fun.
In August of 2007 the United States Senate declared that September be recognized as National Bourbon Heritage Month. While this may not have much impact with the average consumer, it is an honor for the craftsmen in the bourbon industry. The designation is designed to celebrate "America's Native Spirit" and the significant historical, economical and industrial role the bourbon industry has played in the country's history.
The classic usually calls for a blended or rye whiskey, but I prefer it with bourbon.
- 2.5 oz Maker's Mark bourbon or high quality/call bourbon
- 1/2 oz sweet vermouth
- 2-3 dashes of Angostura bitters
Prep - Fill a mixing glass with ice halfway. Add ingredients. Stir gently for about 20 seconds each direction. Strain using a Julep Strainer into a chilled cocktail glass or coupe. Garnish A stemmed cherry or lemon twist.
In August, 2007 the United States Senate declared that September be recognized as National Bourbon Heritage Month. While this may not have much impact with the average consumer, it is an honor for the craftsmen in the bourbon industry. The designation is designed to celebrate "America's Native Spirit" and the significant historical, economical and industrial role the bourbon industry has played in the country's history.
After a short hiatus from this cocktail post, I am offering up some more exquisite, classic cocktails from the dusty archives. These are cross-over cocktails, which means they can be served and sipped during late summer and fall months. An added feature to these recipes are tasting notes and history.
Just For Mary
Fruity and spicy
This post is honoring the classic wedding drink, the "Whiskey Sour", which is officially celebrated on August 25th. The Whiskey Sour is probably the most popular of all the sour drinks and rightfully so, it is a great cocktail when prepared and mixed correctly. It is sour, yes, but the sweetness and smokiness of some whiskeys along with fresh lemon juice or fresh lemon sour, and optional simple syrup, tend to offset and certainly compliment the tartness of the drink.
Recently, I have received a lot of requests from clients for non-alcoholic concoctions in addition to their cocktail menu for the kiddos, designated drivers, and non-drinkers in attendance...In the cocktail world, these kind of drinks are referred to as "mocktails"...I'm sure most of you have heard this term before...Because I'm all about 'serving the people', I am offering up some mocktails to serve at your next event or party that will certainly 'raise the spirits' of those guests and make them feel a part of the celebration...You can check my testimonials to see the impact of these mockt
So you're having a party or event and you're interested in hiring a Professional Bartender/Mixologist to take care of you and your guests? Great choice! But how do you evaluate Professional Bartenders and which service is the best for you? After all, it is a profession that many people are unfamiliar with. Here are the questions you should ask before you consider hiring a Professional Bartender/Mixologist. Make sure your Bartender /Mixologist meets all or most of these requirements. Otherwise, you aren't getting your money's worth -
Here is a continuation of the last post...Some are simple to make at home while others are a little more complex, but well worth it if you're planning a function or want some special cocktails.
- 1 sugar cube saturated with Peychaud's bitters
- 1/2 oz VSOP Cognac
- 1/2 Cointreau
- chilled champagne
In a champagne flute, place sugar cube with bitters. Add cognac and cointreau. Slowly fill with cold champagne Try to chill cognac and cointreau in fridge prior. Garnish orange spiral.