The Concord Cup

It's that time of year when you start seeing those beautiful, deep purple orbs on the grocery store shelves.  I actually grew up in Concord, Massachusetts- the birthplace of the Concord grape (invented in my hometown in 1849 by a guy named Ephraim Wales Bull- thanks, Wikipedia!). 

I can't recall my mom ever buying grape juice for me and my sister when we were little- not sure if that was because she thought it was too sugary, or because spills left a really bad stain.  In any case, bottled purple grape juice has pretty much nothing on the real, fresh Concord grapes.  They are sweet, tangy, and aromatic- a perfect cocktail ingredient, you may say.  Well, read on- you just might find the perfect recipe for your evening tipple.

The Concord Cup
1 1/2 oz. Cold River gin
1/2 oz. Drambuie
1/2 oz. Royal Rose Strawberry-Fennel Syrup
1/4 oz. fresh lemon juice
a handful of fresh Concord grapes (6-8)
a small sprig of rosemary

First, muddle the fruit and herbs: add the grapes, reserving one or two for garnishing, to a pint glass.  Add the rosemary and muddle for a moment or two to release the grape juice, colors from the skins, and the oils from the rosemary.  Next, measure and pour in the syrup, lemon juice, Drambuie, and gin.  Ad ice to the top, then shake to combine.  Strain into a chilled cocktail glass; garnish with a grape.  Toast to Thoreau, Emerson and Alcott.

The Dick Reinhart Cocktail

Recipe and photo courtesy of Warren Bobrow- see the original post here.

Ingredients:
Hendrick’s Gin
Sage (USDA Certified Organic)
Bitter End Jamaican Jerk Bitters
Royal Rose Strawberry/Fennel Simple Syrup
Driscoll’s Organic Strawberries- Toasted in a really hot pan, cooled then muddled
Perrier Sparkling Natural Mineral Water

Preparation:
To a Boston Shaker- take a small handful of your toasted strawberries
Muddle with about two tablespoons of the Royal Rose Strawberry/Fennel Simple Syrup
Add: 2 oz. Hendrick’s Gin
Add: 1.5 oz. Sage
Add: Ice made with your Mavea Inspired Water Pitcher
Shake well until frosty
Pour into a funky glass *double strain for clarity*
Top with 3 drops of the Bitter End Jamaican Jerk Bitters
Finish with 1 oz. Perrier Natural Sparkling Mineral Water
Garnish with a Roasted Driscoll’s Strawberry

The Overnight Passage

By Warren Bobrow:


The Overnight Passage
Ingredients:
4 Shots Death’s Door Gin
2 Shot glasses of freshly squeezed lemon juice
2 Tablespoons of Royal Rose Lemon/Lavender Simple Syrup
3-4 drops (per drink) of Bitter End Curry Bitters
Coconut water ice (freeze coconut water in an ice cube tray 50/50 with water filtered in the Mavea Water system pitcher)

Preparation:
Prepare your lemonade in the manner you prefer
Add 2 Tablespoons of Royal Rose Lemon/Lavender Simple Syrup or to taste
Add 6-8 drops of Bitter End Curry Bitters
Shake and strain into a tall glass with a couple cubes of the coconut water/Mavea Water ice

Photo by Warren Bobrow

Wind in the Willows Fizz

Sip this drink and feel sophisticated.  The palest rose hue conjures up images of a great sloping lawn leading to a sandy beach, women in white cotton dresses, and the lifestyles of the rich and famous circa 1930.

2 oz. Greylock gin
1/2 oz. fresh lemon juice
1/2 oz. Royal Rose Strawberry-Fennel Syrup
1 egg white
5 drops Bitter End Chesapeake Bay bitters

Dry shake ingredients until very frothy, about 1 minute.  Add ice and shake for at least one more minute.  Strain into a chilled cocktail glass and garnish with a lemon twist.

Twitchy Tails

Made for and named by our friend Amy.  

1 oz. Pimms No. 1
3/4 oz. Hendricks gin
1/2 oz. Royal Rose Strawberry-Fennel Syrup
1/2 oz. fresh grapefruit juice
1/4 oz. fresh orange juice
6 drops Bittermens Burlesque bitters
6 drops Bitter End Chesapeake Bay bitters

Combine ingredients and shake vigorously with half a shaker full of ice.  Strain and serve on the rocks.  Garnish with an orange wedge.

Cinéma Français

The rich and sweet fennel from our seasonal Strawberry-Fennel syrup compliments the anise notes in the absinthe, as well as the herbal qualities of the gin.  The Thai bitters bring it all together.  Drink it down quickly, while it is still ice-cold.

1 1/2 oz. gin
1/2 oz. Lillet blanc
1/4 oz. absinthe
1/2 oz. Royal Rose Strawberry-Fennel Syrup
1/2 oz. fresh lemon juice
1/2 dropper-full Bitter End Thai bitters

Combine ingredients with ice and shake vigorously.  Strain into a chilled cocktail glass.  Garnish with a lemon twist.

The Brimfield Fair - In the VIP Tent

Cocktails by Warren Bobrow, courtesy of Tennyson Absinthe, Polar Seltzer, The Bitter End, and Royal Rose.  Scroll down for a recipe for a fantastic tipple.

The Brimfield Cocktail (by Warren Bobrow)
3 shots Tennyson absinthe
1 shot Bulldog gin
3 tablespoons Royal Rose Rose Syrup
8 drops Bitter End Thai bitters
Polar Seltzer Mint Mojito seltzer water
fresh mint

In a cocktail shaker, add ice, absinthe & gin, bitters, and syrup.  Shake until the shaker frosts over.  Pour into short rocks glasses and top with seltzer.  Garnish with mint and a slice of citrus.

The Cardigan Cocktail

Recipe by Thursday Happy Hour. Is it me or does this drink look delicious?

2 1/2 oz premium gin (or make your own)
1 tsp. Royal Rose Cardamom - Clove Simple Syrup
1/2 oz. Fernet Branca (or sweet vermouth if Fernet rubs you wrong)
Juice of 1/4 lemon
Juice of 1/4 orange
2 dashes Angostura bitters

Combine all ingredients to a shaker full of ice, stir swiftly for 30 seconds and pour into a rocks glass with cracked ice. Garnish with a orange or lemon twist.

Photo by Thursday Happy Hour

Imbibing in Boston

It's been ages since I went out for a drink in Boston, and it turns out I've been missing a LOT of incredible cocktails.  Forrest and I went to The Hawthorne last night, a bar downstairs in the Hotel Commonwealth.  Life is good when you're sitting at a beautiful marble bar, eating homemade pretzels, and experiencing incredible craft cocktails made by the inimitable Katie - a bartender with no attitude and a lot of skill.  My favorite drink of the evening was tied between a Moto Guzzi - Punt e Mes and bourbon - and a flip to end all flips.  Look!

Moto Guzzi

A flip whose exact ingredients I can't remember...

Unfortunately, as the night wore on, I became less meticulous, shall we say, in my noting of drink recipes.  Too bad.  I will find out what was in that flip ...even if I have to drink 10 more to do so!

At least someone else was paying attention to the craft: Forrest and Katie came up with a new creation that was surprisingly balanced and refreshing.  We are still trying to come up with a name for this beauty:

1 1/2 oz. Bols Genever
1/2 oz. Old Tom Ransom gin
1/2 oz. Luxardo Maraschino liqueur
1/2 oz. honey simple syrup
1/2 oz. fresh lemon juice
3 dashes bitters (Reagans citrus or Peychauds)
cherry, to garnish

Shake ingredients with ice, strain into a cocktail glass and garnish with a cherry.  Enjoy!

Santa Ginevra

Recipe by James Bumbery.

1 1/2 oz. Cynar
1/2 oz. Berkshire gin
1 oz. fresh lemon juice
1 oz. Royal Rose Tamarind Syrup
3 dashes lemon bitters

Add ingredients to a shaker half full of ice and shake vigorously; serve straight up in a chilled cocktail glass.

Pink & Silver Fizz

Strawberry-fennel syrup gives this fizz a lovely pink color. 

1 1/2 oz. gin
1/2 oz. lemon juice
1/2 oz. Royal Rose Strawberry-Fennel Syrup (coming soon!)
1 egg white

Dry shake ingredients for about one minute, or until you just have to take a break.  Add ice. Shake for another minute.  Strain into a chilled cocktail glass.

Enchanted Forrest

Forrest made this tonight. It's perfectly balanced, with botanical notes and a light citrus finish.  Delicious.

2 oz. gin
1/2 oz. Royal Rose Rose Syrup
1/2 oz. freshly squeezed lemon juice
3-4 fresh basil leaves

Combine ingredients over ice; shake vigorously.  Strain into a chilled cocktail glass and serve with a lemon twist, or a sprig of basil if desired. 

Royal Rose Gin & Tonic

Recipe by Warren Bobrow.  Read the full Foodista article here.

Hendricks Gin
Royal Rose Rose Syrup
Q tonic water
Freshly squeezed lime juice
Lime wedges


In a cocktail shaker add some fresh ice, then the Hendrick's Gin and 2 tablespoons of the Royal Rose "Rose" Syrup and the lime juice.  Shake to combine and then strain into a tall cocktail glass with a minimum amount of ice.  Top with Q-Tonic Water and garnish with a lime wedge.

The Chameleon

This drink is herbal and aromatic, with lots of licorice notes. Watch the color change as you shake it.

1 oz. Plymouth gin
1/2 oz. cachaca
1/2 oz. Royal Rose Cardamom-Clove Syrup
1/2 oz. fresh lime juice
1/4 oz. absinthe
4 dashes Angustora bitters

Combine ingredients over ice in a Boston shaker and shake vigorously.  Strain into a coupe or martini glass and garnish with an orange twist.

Blueberry Patch

Forrest made this drink for me last night.  Refreshing, light, and delicious. 

1 oz. Plymouth gin
1/2 oz. Bols Genever
3/4 oz. Royal Rose Blueberry Syrup (coming soon--raspberry would work well, too)
1/2-3/4 oz. lemon juice
soda water

In a pint glass, combine ice and first four ingredients.  Stir.  Top with a hefty portion of soda water.  Serve with a straw.

Cigarette Girl

This gin drink is easy to drink and so refreshing.  If I had a porch (or a verandah!), I would sip a Cigarette Girl on it.

2 oz. gin
3 teaspoons Royal Rose Raspberry Syrup
3 teaspoons freshly squeezed lemon juice
Fresh mint
Soda water

In a Boston shaker or jam jar, combine mint with raspberry syrup and lemon juice.  Add ice and gin and shake vigorously.  Serve on the rocks with a splash of soda water and a sprig of mint.  Enjoy!

Rose Dragon

If you love Chartreuse, and maybe even if you don't love Chartreuse, this one's for you:

1 1/2 oz. gin
3/4 oz. fresh lemon juice
1/2 oz. Royal Rose Rose Syrup
1/2 oz. green Chartreuse
3 dashes Angostura bitters

Shake over ice and serve straight up.