3300 Smith Street | Houston, TX 77006 | (713) 522-9711

Maps and Directions Hours

Posts Tagged ‘cocktail’

Christmas Cordial Eggnog

Posted on: December 6th, 2015 by fcasio

Original post here>>>

Cheers your guests this holiday season with Brennan’s Christmas Cordial Eggnog

Brennan’s Christmas Cordial Eggnog

Brennan’s Christmas Cordial Eggnog

Ingredients:

4 Large egg yolks (small-medium yolks use 6)

0.5 Cup of brown sugar

2 Cups Half & Half

1 Cup Heavy Cream

1 Tsp Pure vanilla extract

0.5 Tsp cinnamon

Fresh grated nutmeg

1.5 oz. TX bourbon

0.25 oz. St. Elizabeth Allspice Dram (pimento dram)

 

Method:

  1. Slowly heat half & half, heavy cream, brown sugar, cinnamon & vanilla until sugar has dissolved. DO NOT BOIL.
  2. Beat egg yolks in separate bowl until fluffy.
  3. Slowly add milk mixture to eggs while constantly stirring.
  4. Pour egg & milk mixture back into  saucepan & cook until it slightly thickens & coats the back of the spoon. DO NOT BOIL.
  5. Chill for several hours.
  6. Pour bourbon and Allspice Dram in a cocktail shaker with 6 oz. of the eggnog mixture & shake with 3-4 cubes of ice.
  7. Pour into coffee cup & dust with freshly grated nutmeg.

Event Recap: Bubbles in my Drink (recipes)

Posted on: June 20th, 2015 by fcasio

When the weather is hot, adding a some bubbles in your cocktail is a sure way to lighten up any drink. For our June Spirit Roundtable, Richard Middleton and Ronnie Stidvent showcased a few. Make some or all this summer and let us know how you like it. Enjoy!

Flight with a Bite:

1.5 oz Avion Reposado Tequila

3 oz. Agave Quinine Water

Wedge of Lime

Method: Build in an ice filled double rocks glass. Garnish with a lime wedge & black lava sea salt

 

Kumquat May!

2 oz. Snow Leopard Vodka

0.25 oz. Kumquat Gran Gala Syrup

2 oz. Ginger Ale

Method: Build in an ice filled shaker & serve up. Garnish with a Kumquat slice

 

The Classic Bellini

1 oz. Peach Nectar

1 oz. Peach Schnapps

4 oz. Brut Champagne

Method: Served in a flute. Garnish with a peach slice.

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.

 

The Courtyard Bar Introduces New 7-7-7 for 2013

Posted on: January 15th, 2013 by fcasio No Comments

Celebrate the Bounty of Oyster Season at One of Houston’s Iconic Restaurants

Brennans Courtyard Bar

 

 

 

 

 

 

What: It’s oyster season, Houston, and what better way to celebrate than with the new 7-7-7 Bar Menu at the Courtyard Bar at Brennan’s of Houston. Kicking off this week, The Courtyard Bar is offering a brand new seasonal menu filled with Executive Chef Danny Trace’s oyster dishes that rock.

Houstonians are invited to The Courtyard Bar to take advantage of the 7-7-7 Menu, which features seven inspired cocktails, wines and bar snacks priced at $7 each, available from 2:00 to 7:00 p.m., seven days a week.

Cocktail and menu highlights included:

Hot & Juicy Stolichnaya hot jalapeno infused vodka, pinapple juice, fresh lime juice and agave syrup

Pimm’s Cup Pimm’s No. 1, Sprite and a dash of house sour mix

Crispy Oyster BLT Gulf Coast oysters, Lupe’s bacon mousse & Creole mustard glaze

Chili Fried Oysters cracked corn crusted Texas oysters over charred chili corn sauce

Oyster Rockefeller Moderne “not on the half shell” with stewwed greens and Parisian pernod

Oyster Enchilada corn tortilla, pepper jack cheese, fire roasted tomatillo salsa and Cuervo crema fresca

When: Daily from 2:00 to 7:00 p.m.

Where: The Courtyard Bar at Brennan’s of Houston

Cost: The 7-7-7 Menu features cocktails, glasses of wine and noshes for $7

A Spirited Coffee with Café Brûlot

Posted on: January 4th, 2013 by fcasio No Comments

In our dining room different aromas fill the air. One of the most notable scents of the winter season is Café Brûlot. You can warm your belly and your home at the same time.

The photo credit goes to our friends Chef Hugo and Tracy of Hugo’s Restaurant from a recent visit to Brennan’s.

Brennan's Cafe Brulot tableside coffee

Elvis making Brennan’s Cafe Brulot tableside coffee.

Café Brûlot

Serves 2

INGREDIENTS

1 Lemon

1 Orange

2 Dozen whole cloves

1.5 oz DeKuyper Triple Sec

1 oz Brandy

2 Cinnamon sticks

1.5 cups strong black coffee

 

 

DIRECTIONS

Peel lemon & orange in one long spiral. Insert cloves at tone inch intervals. Heat triple sec, brandy and cinnamon sticks in a chafing dish. When hot, carefully ignite the mixture with a long match. Spear the prepared lemon and orange peels at one end on the tines of a large fork. Hold the fork above the chafing dish & ladle the flaming brandy down the peels. Gradually add the coffee around the edge of the dish to extinguish the flames. Ladle the coffee into two heat-proof coffee cups.