mixology

Knob Creek Warms Up for the Holidays

Knob Creek, the super premium small batch bourbon that's aged for nine years in charred American white oak barrels and bottled at a robust 100 proof, is gearing up for the cooler weather with some recipes for giving both food and drink a Kentucky-style kick in the pants this holiday season. Knob Creek, with its smooth, sweet and rich flavor and signature maple sugar aroma, makes a great accompaniment to many festivities on its own but also works well as an ingredient in everything from hors d'oeuvres to Thanksgiving turkey. Read on for some key recipes:

Knob Creek Bourbon Egg Nog

½ cup Knob Creek Bourbon
6 large egg yolks
¾ cup sugar
2 ½ cups milk
1 teaspoon vanilla
¼ teaspoon nutmeg

Beat egg yolks and sugar in medium saucepan. Slowly beat in 2 cups of milk. Cook over medium heat, stirring
frequently, until thermometer registers 150°F or mixture coats the back of the metal spoon. Remove from heat.
Strain into pitcher. Stir in remaining milk, Knob Creek Bourbon, vanilla and nutmeg. Cover and chill at least 8 hours.
Sprinkle with additional nutmeg.
Makes 6-8 servings.

Knob Creek Holiday Punch

3 parts Knob Creek Bourbon
3 parts cranberry juice
4 parts lemon-lime soda
1 part fresh lemon or lime juice
dash bitters
6 parts champagne
ice block
orange and lemon slices

Pre-chill ingredients. Pour into a punch bowl over a large piece of ice, adding champagne last.
Decorate with slices of lemon and orange. [continued]

Tags: bourbon, cocktail recipes, cocktails, holiday 2010, holidays, Kentucky, Knob Creek, mixology, spirits, Thanksgiving, whiskey, whisky

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The Art of the Cocktail Event Serves Drinks in Paradise

by Deidre Woollard (RSS feed) —

Filed under: Luxury Travel & Hotels, Spirits, Events

When it comes to cocktails, why not drink them in paradise? The Halekulani hotel on Waikiki Beach has announced "The Art of the Cocktail" weekend which runs September 17 through September 19. The spirited summit will be staffed by some of the world's most celebrated mixologists including Dale DeGroff, Julie Reiner and Tony Abou-Ganim hosting gatherings and informational seminars. Guests can also take part in hands-on experiences to acquire expert techniques. The full schedule is after the jump.

Tags: cocktails, dale degroff, halekulani, halekulani resort, hawaii, hawaiian, Julie Reiner, mixologists, mixology, simon ford, tony abou-ganim, waikiki

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Julie Reiner of the Flatiron Lounge Launches New Basil Hayden's Cocktails

by Annie Scott (RSS feed) —

Filed under: Spirits

Expert mixologist and owner of Manhattan's iconic Flatiron Lounge Julie Reiner wants you to drink bourbon all summer long.

Reiner has created two new cocktails using Basil Hayden's Kentucky Straight Bourbon Whiskey, a spirit she has loved since the age of 18 (scandal!). "I started working in a restaurant in Waikiki when I was 18, and I wanted to know what I was serving. I've always thought Basil Hayden's was very mixable. It's spicy, and that flavor comes through in the cocktail."

Basil Hayden's is indeed spicy, and has twice the rye of regular bourbons. Most notably, the body and flavor are significantly lighter than other bourbons or whiskeys, with a kindly alcohol quantity of just 80 proof. Bourbon and whiskey can sound a bit heavy for summertime imbibing, but after trying it for the first time myself on Wednesday, I'd say Basil Hayden's is remarkably refreshing, and I can see why Reiner chose it for Flatiron Lounge's summer menu.

Tags: Basil Hayden, Basil Haydens Bourbon, bourbon, cocktail recipe, cocktail recipes, cocktails, Flatiron Lounge, Julie Reiner, mixologist, mixology

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Patron Tequila Introduces "The Art of the Drink"

by Jared Paul Stern (RSS feed) —

Filed under: Spirits

Inspired by the number of fresh, mixable ingredients available in the warmer months, Patrón, the world's #1 ultra-premium tequila, is inaugurating a new series called The Art of the Drink dedicated to re-thinking the elements that make up the perfect summer cocktail. For the first installment in the new series, Patrón reached out to mixologists and bar chefs across the country to re-imagine the classic margarita and examine the perfect balance of salty and sweet that has made it one of America's favorite cocktails. Kyle Fountaine, the mixologist at Blackbird in Chicago, created the Rubia Bonita (below, left), re-examining the sour element of the margarita with unripe strawberries, and adding cilantro, lime juice and orange bitters to showcase the balanced flavor of Patrón Silver tequila (above, middle).

Tags: Chicago, cocktail, cocktails, margarita, mixology, New York, Patron, Patron tequila, summer cocktails, tequila

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Grey Goose's Great New Summer Cocktails

by Jared Paul Stern (RSS feed) —

Filed under: Spirits

Grey Goose, the super-premium vodka blended and bottled in the celebrated Cognac region of Western France, has come up with some suitably chic new summer cocktails for refreshing oneself in high style. Grey Goose Master Mixologist Nick Matoune foraged at local greenmarkets and farm stands for fresh ingredients including fruits, herbs and berries for his latest concoctions: The L'Orange Carlyle Cocktail, Le Citron Kirby, La Poire Goldenrod, Pink Cadillac, and Heather 81. "I use freshly made, freshly squeezed, freshly picked ingredients for most of my drinks, which is not as complicated as it sounds," Matoune tells Luxist - a philosophy we espouse ourselves. "These drinks are crisp and refreshing and highlight the natural bounty of summer. The simplicity of the ingredients belies the layers of complexity inherent in their subtle, natural flavors." See the gallery for photos and recipes and get ready for some seriously mouthwatering mixology.

Gallery: Grey Goose Summer Cocktails

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Tags: cocktails, Grey Goose, Grey Goose vodka, GreyGoose, GreyGooseVodka, mixology, summer cocktails, SummerCocktails, vodka

The Rise of Molecular Mixology

by Laura Malesich (RSS feed) —

Filed under: Spirits

If you thought chemistry was limited to just science class, think again. Bartenders are becoming masters of molecular mixology as new ways to transcend liquid beverages through texture, density and viscosity become all the rage. Whether liquors are frothed, foamed, gelled or frozen they add something unique and special to the typical cocktail. Edible pearls made from vodka and cranberry juice make the Caviar Eben Freeman's Cape Codder created for New York's wd-50 just one of the many exciting concoctions. Delish!

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Tags: bartender, cocktails, liquor, mixology