1 1/2 oz. Buffalo Trace bourbon
1/2 oz. Domaine de Canton
1/2 oz. Royal Rose Cardamom-Clove Syrup
1/2 oz. fresh lemon juice
1/2 dropper-full Bittermens Burlesque Bitters
Shake ingredients over ice. Serve on the rocks with a splash of soda, lemon twist.
Showing posts with label bourbon. Show all posts
Showing posts with label bourbon. Show all posts
Monday, December 12, 2011
Sunday, November 27, 2011
Royal Rose Egg Nog
A delicious spin on a classic. The cardamom and clove add a little bit of depth to the mixture while keeping the sweetness very light. It's still full of fattening, eggy & creamy goodness.
4 eggs, separated
2 cups whole milk
1 cup heavy cream
1 tablespoon sugar
4 oz. Royal Rose Cardamom-Clove Syrup
freshly grated nutmeg to taste
bourbon
Separate the eggs into two mixing bowls. Chill the whites in the refrigerator while you work on the rest. Heat the milk, nutmeg, and heavy cream in a saucepan on the stove until simmering but not boiling. While the milk mixture heats up, beat the egg yolks for 3 minutes or until almost doubled in volume and lighter in color. Gradually stream in the Royal Rose Cardamom-Clove Syrup.
Beat a few tablespoons of the hot milk mixture into the eggs, then add the rest very carefully, a little at a time. Return everything back to the stove and heat on med-low until it's steaming, but not simmering or boiling (160 degrees). Let cool in an ice bath or in the refrigerator.
When the egg yolk/milk mixture is cooled completely, whisk the egg whites with a small pinch of salt until they form stiff peaks, adding the tablespoon of sugar when they are very frothy. Whisk the egg whites into the egg yolk mixture. Whisk in a generous measure of bourbon, to taste.
4 eggs, separated
2 cups whole milk
1 cup heavy cream
1 tablespoon sugar
4 oz. Royal Rose Cardamom-Clove Syrup
freshly grated nutmeg to taste
bourbon
Separate the eggs into two mixing bowls. Chill the whites in the refrigerator while you work on the rest. Heat the milk, nutmeg, and heavy cream in a saucepan on the stove until simmering but not boiling. While the milk mixture heats up, beat the egg yolks for 3 minutes or until almost doubled in volume and lighter in color. Gradually stream in the Royal Rose Cardamom-Clove Syrup.
Beat a few tablespoons of the hot milk mixture into the eggs, then add the rest very carefully, a little at a time. Return everything back to the stove and heat on med-low until it's steaming, but not simmering or boiling (160 degrees). Let cool in an ice bath or in the refrigerator.
When the egg yolk/milk mixture is cooled completely, whisk the egg whites with a small pinch of salt until they form stiff peaks, adding the tablespoon of sugar when they are very frothy. Whisk the egg whites into the egg yolk mixture. Whisk in a generous measure of bourbon, to taste.
Orange '74
This drink brings to mind the days when oranges were a special Christmas treat:
1 oz. Snap
3/4 oz. Buffalo Trace bourbon
3/4 oz. Aperol
3/4 oz. RR Rose Syrup
3/4 oz. freshly squeezed orange juice
6 drops Bittercube Jamaican #1 bitters
Shake ingredients over ice & strain into a chilled martini or coupe glass. Rub the rim with an orange peel & twist over the drink to release essential oils. Drop the peel into the glass. Sip and feel the holiday warmth.
1 oz. Snap
3/4 oz. Buffalo Trace bourbon
3/4 oz. Aperol
3/4 oz. RR Rose Syrup
3/4 oz. freshly squeezed orange juice
6 drops Bittercube Jamaican #1 bitters
Shake ingredients over ice & strain into a chilled martini or coupe glass. Rub the rim with an orange peel & twist over the drink to release essential oils. Drop the peel into the glass. Sip and feel the holiday warmth.
Monday, October 31, 2011
Autumn Favorites
Fall is my favorite season. All it takes is seeing one orange or yellow leaf and I start to think about things like fleece-lined tights, wool skirts and cardigans, blustery weather, and apple picking.
Something else that I love about fall are the flavors: apple, clove, pumpkin pie, maple syrup, nuts and cinnamon. All those warming, homey smells that remind you of the holidays and pigging out. This year, I've already made some real seasonal dishes, like these twice-baked, stuffed mini-pumpkins:
I've also been experimenting with seasonal cocktails, leaning toward spirits such as bourbon and brandy. Royal Rose Cardamom-Clove Syrup is a natural partner to the warm, spicy flavors of fall. Try this on a cold, windy evening:
1 cup apple cider
3/4 oz. Royal Rose Cardamom-Clove Syrup, or to taste
squeeze of fresh lemon juice
shot of bourbon
freshly grated cinnamon
Heat the apple cider, syrup, and lemon in a small saucepan. Off heat, add the bourbon and pour into a mug. Grate cinnamon on top and enjoy.
Something else that I love about fall are the flavors: apple, clove, pumpkin pie, maple syrup, nuts and cinnamon. All those warming, homey smells that remind you of the holidays and pigging out. This year, I've already made some real seasonal dishes, like these twice-baked, stuffed mini-pumpkins:
I've also been experimenting with seasonal cocktails, leaning toward spirits such as bourbon and brandy. Royal Rose Cardamom-Clove Syrup is a natural partner to the warm, spicy flavors of fall. Try this on a cold, windy evening:
1 cup apple cider
3/4 oz. Royal Rose Cardamom-Clove Syrup, or to taste
squeeze of fresh lemon juice
shot of bourbon
freshly grated cinnamon
Heat the apple cider, syrup, and lemon in a small saucepan. Off heat, add the bourbon and pour into a mug. Grate cinnamon on top and enjoy.
Thursday, October 27, 2011
Old World Girl Scout
1 oz. Root
1 oz. Buffalo Trace bourbon
1/2 oz. Royal Rose Rose Syrup
1/2 oz. maple syrup
1/4 oz. absinthe
2-3 dashes Bittercube Jamaican #1 bitters
splash half & half, to taste
Shake until both tins frost over. Serve on the rocks.
1 oz. Buffalo Trace bourbon
1/2 oz. Royal Rose Rose Syrup
1/2 oz. maple syrup
1/4 oz. absinthe
2-3 dashes Bittercube Jamaican #1 bitters
splash half & half, to taste
Shake until both tins frost over. Serve on the rocks.
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