Categories
Alcoholic Drinks/Cocktails

Valentine’s Day Cocktails from Exclusiv Vodka

Whether you are celebrating Valentine’s Day by staying in and avoiding the rush of the holiday or just looking for a good nightcap, here are a couple of cocktails from Exclusiv Vodka that are sure to set the mood.

THE BREAKTAKER

Ingredients

  • 1 oz. Exclusiv Citrus Vodka
  • Squeeze Of ¼ Lemon
  • ½ oz. Triple Sec
  • ½ oz. Blue Curacao Liqueur

Directions

Shake over ice and strain into champagne flute. Top with Exclusiv Rose´ Moscato and garnish with a cherry.

THE SPARKLE IN HER EYE

Ingredients

  • 2 oz. Exclusiv Classic
  • 1 oz. Triple Sec
  • 1 oz. White Cranberry Juice
  • Squeeze Of ¼ Lime

Directions

Shake over ice and strain into martini glass. Top with 1 oz. Exclusiv Rose´ Moscato and garnish with a strawberry.

Categories
Alcoholic Drinks/Cocktails

A Manhattan in Park City part 5

As Jessica Ruth Goldberg conducted interviews with up-and-coming New York filmmakers at the Sundance Film Festival, many of them participated in our recipe series, “A Manhattan in Park City.” The filmmakers shared their favorite New York cocktail, and exactly how they prefer it served. Jessica researched how to get the drink in Park City, Utah, where the parties pop but the liquor laws are hard to follow. 

Craig Zobel, director of Compliance, is a whiskey drinker. That’s pretty simple to deliver. It’s an intense ingredient, but it’s the only one. Even when the state-run liquor stores are closed on Sundays, Craig can order a whiskey in any restaurant with a full service liquor license—as long as he’s eating too. If it’s Sunday and he’s not hungry, he’ll need to hunt up a licensed “club,” where he’ll be served freely from 10:00 a.m. until 1:00 in the morning.

For Craig we’re serving up a double shot of whiskey in a long, tall glass: the Double-Zobel.

Ingredients

  • 3 oz. whiskey
  • 1 highball glass

Directions

Pour and serve.

Categories
Alcoholic Drinks/Cocktails Featured Recipes

Santo Libre Super Bowl Cocktail

It’s the moment Patriots fans have been waiting for since the Super Bowl in 2008 – a rematch against the team they lost to four years ago. Whether you’re making the journey to Indianapolis or will be watching the game at home, these drink ideas from Brugal Rum offer a nice addition to any tailgating spread.

For an easy cocktail option with just a few simple ingredients, try the Brugal Santo Libre.

Ingredients

  • 1.5 oz. Brugal Añejo Rum
  • squeeze of fresh lime juice
  • lemon-lime soda

Directions

Pour Brugal Añejo Rum over ice in a tall glass.  Add a squeeze of fresh lime juice.  Fill with lemon lime soda.  Stir and enjoy.

Categories
Alcoholic Drinks/Cocktails

A Manhattan in Park City part 4

As Jessica Ruth Goldberg conducts interviews with up-and-coming New York filmmakers at the Sundance Film Festival, we’re inviting them to participate in our recipe series, “A Manhattan in Park City.” Filmmakers are sharing their favorite New York cocktail, and exactly how they prefer it served. Jessica will research how to get the drink in Park City, Utah, where the parties pop but the liquor laws are hard to follow. We’ll post the results in Blast’s Recipes section, along with the new name of the drink that our filmmakers inspire.

Paul Dolia drank whiskey with Kristina as they developed her feature, Faith Love and Whiskey. Now that the film is on the winter festival circuit, Paul likes his whiskey in hot cider with spice. The Park City Market is open every day until 11:00 at night. The state-run liquor store across the parking lot is open until 10:00 except on Sundays. At the Market at Park City, cider can be found in the refrigeration aisle, and with the bottled juices. Cinnamon, cloves, and nutmeg are in the baking aisle.

Ingredients

  • 1 cup of cider
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 2 cloves
  • 1.5 oz. whiskey

Directions

Heat the cider and spices in a saucepan, until simmering. Pour into a big mug, and then add whiskey.
We call this drink Hot Paul—because he is.

Categories
Alcoholic Drinks/Cocktails

A Manhattan in Park City part 3

As Jessica Ruth Goldberg conducts interviews with up-and-coming New York filmmakers at the
Sundance Film Festival, we’re inviting them to participate in our recipe series, “A Manhattan in Park
City.” Filmmakers are sharing their favorite New York cocktail, and exactly how they prefer it served.
Jessica will research how to get the drink in Park City, Utah, where the parties pop but the liquor laws
are hard to follow. We’ll post the results in Blast’s Recipes section, along with the new name of the
drink that our filmmakers inspire.

Carrie Preston, director of That’s What She Said, is a Manhattan drinker. A resident of Manhattan,
Carrie likes her signature drink with bitters and Bulliet bourbon. Even on Sundays, when Utah
liquor stores are closed, Carrie can order her cocktail in any restaurant with a full service liquor
license—as long as she’s dining there as well. If she isn’t in the mood for a meal, and she can’t find a
licensed “club,” she could consider visiting an airport, where she can be served freely from 8:00 a.m.
until midnight. It’s a tiny, rosy cocktail that will leave you feeling warm and happy, exactly like this
filmmaker. We call it the Carrie with a Cherry.

Ingredients

  • 1.5 oz. Bulliet bourbon
  • 2 dashes of sweet vermouth
  • 2 dashes of bitters
  • 1 cherry

Directions

Shake the liquid ingredients with ice, and strain into a martini glass. Garnish with the cherry and serve.

Categories
Alcoholic Drinks/Cocktails

A Manhattan in Park City part 2

As Jessica Ruth Goldberg conducts interviews with up-and-coming New York filmmakers at the
Sundance Film Festival, we’re inviting them to participate in our recipe series, “A Manhattan in Park
City.” Filmmakers are sharing their favorite New York cocktail, and exactly how they prefer it served.
Jessica will research how to get the drink in Park City, Utah, where the parties pop but the liquor laws
are hard to follow. We’ll post the results in Blast’s Recipes section, along with the new name of the
drink that our filmmakers inspire.

Kristina Nikolova, director and co-writer of Faith Love and Whiskey, is a whiskey drinker, of course. When she’s at Slam Dance, Kristina likes a hot toddy, made with whiskey instead of rum. If she wants to mix up one of these at her Park City lodgings, she should buy the whiskey in advance, because the state-run liquor stores are closed on Sunday. Served in a teacup, We call it the Hope-Kristina.

Ingredients

  • 1 teaspoon of honey
  • 1 teaspoon of lemon juice
  • 1 cup boiling water
  • 1 tea bag
  • 1.5 oz whiskey

Directions

Place the lemon, honey and tea bag in the teacup. Pour the boiling water, and then the whiskey, over
the teabag. Stir and serve.

Categories
Alcoholic Drinks/Cocktails

A Manhattan in Park City Part 1

As Jessica Ruth Goldberg conducts interviews with up-and-coming New York filmmakers at the
Sundance Film Festival, we’re inviting them to participate in our recipe series, “A Manhattan in Park
City.” Filmmakers are sharing their favorite New York cocktail, and exactly how they prefer it served.
Jessica will research how to get the drink in Park City, Utah, where the parties pop but the liquor laws
are hard to follow. We’ll post the results in Blast’s Recipes section, along with the new name of the
drink that our filmmakers inspire.

Kellie Overbey, writer and actress in That’s What She Said, likes a spicy Bloody Mary. If she wants to
mix one at her Park City lodgings, she should buy the vodka in advance, because the state-run liquor
stores are closed on Sunday. The Market at Park City is the perfect place to pick up tomato juice and
celery salt, because it’s open until 11 every night, and it’s nestled right among the festival theaters.
Since Kellie specifically appreciates a very spicy version of this cocktail, the spices aisle offers chili
powder and hot sauce. We call this one a Kellie Bite, even though the filmmaker is as sweet as she
looks.

Ingredients

  • 12 oz. tomato juice
  • 1/8 teaspoon celery salt
  • 1/8 teaspoon hot sauce
  • 1/8 teaspoon chili powder
  • 2 dashes of pepper
  • 1 celery stalk

Directions

Pour the liquid and powder ingredients into a highball glass. Use the celery stalk to stir vigorously.
Serve.

Categories
Alcoholic Drinks/Cocktails Featured Recipes

Haru’s Shiso Slim Cocktail

Ingredients

  • 1.25 oz. Voli Lemon (or any vodka)
  • .25 oz. St. Germain
  • 2 oz. pink grapefruit juice
  • .25 yuzu juice
  • shiso leaf
  • top with soda water

Directions

Muddle shiso with St. Germain, add all ingredients except soda to mixing tin, shake and strain into a high ball glass filled with ice and top with soda, garnish with shiso and/or lemon twist.

Categories
Alcoholic Autumn Drinks/Cocktails Featured Recipes Holidays New York Restaurants Recipe Sources Thanksgiving

Fall Cocktails from Highland Park Scotch Whiskey

If cocktails are an order for your holiday celebration, here are a couple from Highland Park 12 Years Old that are sure to help you get in the spirit. Created by two, top New York mixologists, these recipes will hold up on their own at cocktail parties as well as complement any holiday meal you’re serving. If you can make it to New York, be sure to stop by Prime Meats or Eleven Madison Park to order the cocktails.

The Brogue

by Mixologist Leo Robitschek of Eleven Madison Park

Ingredients

  • 1 1/2 oz. Highland Park 12 Years Old Single Malt Scotch Whiskey
  • 1/2 oz. Drambuie
  • 3/4 oz . lemon juice
  • 1/2 oz. honey infused lavender syrup
  • dried lavender

Directions

Combine the Scotch, Drambuie, lemon juice, and syrup in a cocktail shaker with ice; shake and strain into a rocks glass. Garnish with dried lavender.

 

UK Sour

by Mixologist Damon Boelte of Prime Meats

Ingredients

  • 1 1/2 oz. Highland Park 12 Years Old Single Malt Scotch Whiskey
  • 1/2 oz. lemon juice
  • 1.2 oz. cinnamon syrup
  • 1/4 oz. Rothman & Winter Orchard Apricot Liquer
  • Float of red wine

Directions

Combine the ingredients, minus the red wine, in a cocktail shaker with ice; shake and strain in a rocks glass. Float with red wine.

Categories
Autumn Bake Boston Restaurants Desserts Holidays Mexican Origins Recipe Sources

Pan de Muerto

On Tuesday, November 1st and Wednesday, November 2nd, 2011 Chef Erwin Ramos of the Olé Restaurant Group is hosting an authentic two-night Día de los Muertos celebration featuring traditional Mexican cuisine and customs at Olé Mexican Grill located in Cambridge, MA and Zócalo Cocina Mexicana located in Boston, MA. While “Day of the Dead” may have a grave and gloomy ring to it, the holiday itself has no such emotions. Instead, the first two days of November are used to celebrate the lives of loved ones lost along the way. Chef Ramos and the Olé Restaurant Group are inviting friends and family in to both Olé Mexican Grill and Zócalo Cocina Mexicana to partake in the festive occasion with customary Mexican foods available either á la carte or as a three course prix fixe menu. Guests will be able to enjoy a 3 course meal consisting of traditional Day of the Dead foods including a variety of tamales and moles, such as manchamanteles (red mole), mole verde (green) and mole poblano (chocolate)—a fan favorite!  The meal will end on a sweet note, as all guests will receive complimentary Pan de Muerto (bread of the dead), made with rich, cinnamon and spice-infused Mexican chocolate brought to each table on a dessert cart.

Here’s the recipe for the Pan de Muerto.

Ingredients

  • 1/4 cup margarine
  • 1/4 cup milk
  • 1/4 cup warm water (110 degrees F/45 degrees C)
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 2 teaspoons anise seed
  • 1/4 cup white sugar
  • 2 eggs, beaten
  • 2 teaspoons orange zest
  • 1/4 cup white sugar (for glaze)
  • 1/4 cup orange juice (for glaze)
  • 1 tablespoon orange zest (for glaze)
  • 2 tablespoons white sugar (to sprinkle over bread to finish)

Instructions

  1. Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
  2. In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
  3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
  4. Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
  5. Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
  6. To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.