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St. 75 Champagne Cocktail

Posted on: December 30th, 2014 by fcasio No Comments

As the new year approaches, we can’t help reflect back on when Ferrel Dugas visited us from Commander’s Palace and made a St. 75 for our Passport to Cocktails event. If you don’t want to do straight bubbles as you’re ringing in the new year, this Champagne Cocktail is a definite must!

St. 75

St. 75

 

The St. 75 is a playful twist on the Classic French 75.

RECIPE:

1 oz. Tanqueray

1 oz. fresh lemon juice

1 oz. basil infused simple syrup

1 oz. St. Gremain

Champagne or Cava (your favorite)

Fresh basil leaves

METHOD:

Pour Tanqueray, lemon juice, simple syrup and St. Germain into a shaker. Shake and strain into a flute or coupe glass. Top off with Champagne and garnish with a fresh basil leaf.

Brennan’s Milk Punch featured on Food & Wine

Posted on: December 9th, 2014 by fcasio No Comments

Original Post on FoodandWine.com

9 Milk Punches to Try This Season

Milk Punch at Brennan's of Houston

Milk Punch at Brennan’s of Houston Courtesy of Brennan’s of Houston

Is Monday too early to start thinking about what we’ll be eating and drinking next weekend? We think not. We have the decadent Southern cocktail milk punch on our minds. Here, nine amazing milk punches around the country to sip next Sunday morning (and evening). And if you aren’t close to any of these spots, make milk punch at home using our recipes for classic rum and bourbon versions.

1. Midnight Milk Punch at Jockey Hollow Bar & Kitchen in Morristown, NJ.
At restaurateur Chris Cannon’s new multi-concept restaurant, bar and event space, head bartender Christopher James serves a blend of the 86 Co. Tequila Cabeza, agave, whole milk, Bitter Truth mole bitters and absinthe.

2. Cotechino Milk Punch at Lo Spiedo in Philadelphia.
Beverage director Steve Wildy bases his cocktail around autumn-spiced applejack at this wood fire-driven spot, along with vanilla, green tea and clarified milk.

3. Off-Menu Milk Punch at Brennan’s of Houston.
One of the restaurant’s most popular cocktails isn’t even on the menu; in-the-know drinkers request the classic cocktail, made with milk, brandy, sugar, vanilla extract and a dusting of freshly ground nutmeg.

4. Clouds over California at Providence in Los Angeles.
John Richard Thomas Jackson’s boozy, dairy-free interpretation of the breakfast beverage incorporates cinnamon-infused soymilk, persimmon, pear, apple syrup, white pepper, Velvet Falernum, Caña Brava white rum and Boyd & Blair potato vodka.

5. e.m.p. at Blenheim in New York City.
Jonathan Russell’s rum-based milk punch also includes sugarcane liqueur Batavia Arrack, black tea, citrus and fresh whey from farms in the Catskills.

6. Classic Milk Punch at Commander’s Palace in New Orleans.
The sweet, frothy concoction at this iconic New Orleans landmark is blended with 2-percent milk, bourbon, egg whites, sugar, vanilla extract, ice and ground nutmeg.

7. The Navana at Ty Lounge at Four Seasons Resort The Biltmore Santa Barbara.
Bartender Martin Montera’s creamy cocktail, served hot or cold, features butterscotch schnapps, whole milk, Blue Curaçao liqueur and whipped cream.

8. The Golden Filigree at Celeste in Chicago.
Served on tap, this strong take on the classic is made with Rémy VSOP cognac, Plantation dark rum, Very Old Barton bourbon and milk whey.

9. English Milk Punch at Faith & Flower in Los Angeles.
More than 13 ingredients combine in “Chief of Booze” Michael Lay’s unusual milk punch, which contains no actual milk but retains a silky, creamy mouthfeel after the milk solids are strained out. He incorporates rums from Trinidad, Jamaica and Puerto Rico, along with bourbon, Batavia Arrack, absinthe, fresh lemon, pineapple, cloves, coriander, cinnamon, Japanese Sencha tea and clarified milk.

 

Grand Marnier Cuvee 1880

Posted on: November 10th, 2014 by fcasio No Comments

By Richard Middleton

Grand Marnier Cuvee 1880 (photo credit: elitetraveler.com)

Grand Marnier Cuvee 1880 (photo credit: elitetraveler.com)

In 1880 Alexandre Marnier-Lapostolle created Cordon Rouge by blending Cognac with exotic distilled essence of oranges from the Caribbean. We know that creation today as Grand Marnier. To celebrate that birth, the house of Grand Marnier has created Grand Marnier Cuvée 1880.

Grand Marnier Cuvée 1880 is distinctive blend of aged, premium XO Cognac made exclusively from Grande Champagne, the most esteemed growing area in the Cognac region.  With more Cognac in the nose, it is significantly less sweet than the Cuvée du Centenaire, while still incorporating wild tropical orange notes. It evokes the essence of the Belle Époque era & provides a sumptuous ending to a perfect evening. Brennan’s of Houston presents this delightful liqueur in a warm snifter with a cup of our famous rich dark coffee for your enjoyment.

 

Fords Gin

Posted on: October 27th, 2014 by fcasio No Comments

By Richard Middleton

Fords Gin (photo credit foodrepublic.com)

Fords Gin (photo credit foodrepublic.com)

 

Fords Gin is made at Thames Distillers in London, in two 500-liter pot stills. The botanicals, water, & neutral grain alcohol are placed in the still to soak for about 15 hours which draws out the flavors of the botanicals. The stills are then heated, cooking the botanicals into the neutral grain spirit, vaporizing, condensing, & marrying everything together. Fords Gin is shipped to Ukiah, California in bulk where water is added to bring the product to 90 proof. This process reduces Fords carbon footprint. Additionally, the water in Ukiah comes from a well Mendocino County that is flawlessly pure.

Fords Gin is made with nine botanicals (juniper berries, coriander, lemon, bitter orange, grapefruit, cassia, angelica, orris and jasmine). Each botanical plays a specific role in making the palate balanced and the flavor work in cocktails. These are exotic spices that come from all over the globe and each one of them has its own story of agriculture & history, eventually finding themselves all together in one recipe.

 

Tasting Notes:

Aroma: Aromatic & herbal with floral & citrus background. NOT your typical London Dry Gin.

Taste: Oily body, juniper, coriander, lemon bitter orange, grapefruit, angelica, cassia, & orris root.

Finish: Crisp & dry with wonderful botanicals lingering.

A no nonsense quality product that places its focus on taste.

About Fords Gin:

Highest Recommendation

“Crystalline and flawlessly pure…entry is pleasingly viscous and silky…easily one of the best gins reviewed over the last two years.” – Spirits Journal, December 2012

“A Gin to be used as a workhorse for the cocktailian bartender.” – Simon Ford, The 86 Co.

Glenmorangie Companta

Posted on: October 13th, 2014 by fcasio No Comments

By Richard Middleton

Glenmorangie Campanta (photo credit OaksLiquors.com)

Glenmorangie Campanta (photo credit OaksLiquors.com)

Dr. Bill Lumsden, Master Distiller for Glenmorangie, has created another single malt classic for us to treasure. From his travels across the great vineyards of France, the good doctor has conceived Glenmorangie Companta (Scots Gaelic for ‘friendship’). It is a refined balance between bold spice & rich, smooth sweetness. Companta is an expression careful assembled with spirits extra matured in Grand Cru casks from Clos de Tart & those of a lusciously sweet fortified wine from Côtes du Rhône. Glenmorangie has given us another phenomenal non-chill-filtered single malt produced from these unusual woodings. Come by our Courtyard Bar & enjoy two fingers of another classic!

Tasting Notes:

Aroma: Companta exudes rich, ‘autumnal’ scents of red berries & damp forest floors, with a hint of fragrant woodsmoke complementing notes of aromatic, nutty oak.

Taste: Upon tasting, a spicy palate redolent of cherries & stewed fruits is slowly revealed, as notes of sugared plums, blood orange & rose-hip syrup emerge alongside milk chocolate with brown sugar.

Finish: Companta lingers on with a rich, mouth-coating finish.

SLAINTE!