"The maple butter incorporates a sweet yet savory element that plays off the maple undertones from the Russell's Reserve bourbon, while the splash of vanilla extract and clove-studded orange wheel add surprising and exciting finishes.”ġ½ ounces Russell's Reserve 10-year-old bourbonġ1 clover-studded half orange wheel and 1 star anise pod, for garnish "This recipe takes elements from a basic hot toddy and elevates them to the next level with a Negroni-like spin that's perfect for colder months," Bolton says. To serve, remove cinnamon sticks, vanilla beans, and cloves, then garnish each serving.Īn award-winning bartender on the West Coast, Kate Bolton is the founder of Portland's Silver Julep, where her menu balances sensibility and playfulness. Lower heat to warm and hold until ready to serve. Transfer to a saucepan, and cook on low for 1 hour and stir more frequently. In the slow cooker, combine all ingredients (except for garnishes) and cook on high, stirring occasionally, for 2 hours. Mark's Winter Rosé Sangria Recipe (serves 5)Ĥ ounces apple cider or unfiltered apple juiceġ/2 vanilla bean, split lengthwise and scrapedĥ cinnamon sticks and 5 orange wheels, for garnish Similar to mulled wine, where the mixture is warmed in a pot over the stove or in a slow cooker, you can simply set it to simmer on low and a few hours later enjoy a warming cup of Winter Rosé Sangria to take the chill off a cold winter’s day. "Served warm, this spiced cocktail combines the wine with bourbon, orange juice, cranberries, and the wonderfully warming spices that keep winter at bay. "Should you come across some leftover rosé (or is that an oxymoron?), this is a clever way to carry summer forward into the colder months," writes Addison in Cocktail Chameleon. The renowned designer, producer, and entertainer is an event expert, and his gorgeous cocktail recipes reflect his design prowess and hosting know-how. Garnish with a sprig of mint.Īddison is the mastermind behind Assouline's award-winning cocktail book Cocktail Chameleon. "Ĭombine Pimm's, cucumber, and orange in a high ball or Collins glass and gently muddle. It's a pick-me-up in a glass for cold, gray days. A splash of dry sparkling wine makes it a 'royal' Pimm's Cup. "I like to play against the winter blues by mixing this vibrant Royal Pimm's Cup garnished with mint, cucumber, and citrus (also in season). "People probably think of the Pimm's Cup as a summer cocktail, but it is the ideal oyster pairing, and oysters are tastiest now when the ocean is at its coldest," says Darlington. His Royal Pimm's Cup recipe is featured in Booze and Vinyl: A Spirited Guide to Great Music and Mixed Drinks, a book about the best cocktail recipes to enjoy while you savor some of the best albums of the last 60 years. Darlington is a wine and spirits expert, journalist, and author of seven books.
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