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Turkey Day Tequila Cocktails

Thanksgiving Day is just as much about Football as it is Turkey. I don’t know who your favorite team is and it doesn’t even matter. All that matters is that you have the right cocktail(s) in your hand on the big day. Start by putting the Bourbon down and picking up a bottle of Hornitos. But, if you must have whiskey, try the Black Barrel.

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Let’s keep it seasonal. Cranberry and Sage. Sound good? Yes! This margarita will be the perfect accompaniment to your holiday spread.

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The muddled sage in this cocktail adds a nice savory, herbal flavor to the cocktail that pairs perfectly with the sweet-tart cranberry syrup and the clean and crisp agave flavors of Hornitos Plata.

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Cranberry-Sage Margarita:

2oz. Hornitos Plata Tequila

1oz. Fresh Lime Juice

1oz. Cranberry Syrup

3-4 Sage Leaves (Muddled)

2 Dashes of Bitters (Optional, your choice)

Cranberry Syrup:

1 Cup Unsweetened Cranberry Juice

1 Cup Sugar

1/4 Cup Water

Add the cranberry juice to a sauce pot. Reduce by half and add sugar and water. Heat long enough to dissolve sugar and remove from heat. Let cool and bottle.

*Muddle sage leaves in the bottom of your shaker. Add remaining ingredients and fill with ice. Shake your life away and strain into a rocks glass. Garnish with Sage leaves.

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The next drink will get you ready for football watching post turkey. After you’re totally full, stuffed and can’t take another bite, you’ll want to curl up with this cocktail. We’re using a Pumpkin Ale that has some nice baking spice notes to compliment Hornitos Reposado.

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We’re dipping into [seasonal] Shandy territory with this cocktail. The perfect sipper for Game/Turkey Day.

Pumpkin Shandy:

2oz. Hornitos Reposado Tequila

1oz. Cinnamon Syrup (Simple syrup with 2 Cinnamon sticks)

1oz. Lemon Juice

2 Dashes Orange Bitters (Optional)

Pumpkin Ale

*Add all ingredients minus beer into a cocktail shaker. Fill with ice and shake. Strain into a pint or other beer glass and top with your favorite pumpkin ale.

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Bonus Cocktails!!!!

Hornitos Harvest:

2 Parts Hornitos® Black Barrel® Tequila

1 Part Pomegranate Juice

1/2 Part Lemon Juice

1/2 Part Simple Syrup

Lime Wedge

Preparation: Combine all ingredients in a shaker with ice, shake vigorously and strain over fresh ice. Garnish with a lime wedge.

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Orange You Thankful:

1 Part Hornitos® Spiced Honey

1 Part Orange Juice

3/4 Part Grapefruit Juice

Top With Tonic

Orange Peel

Preparation: Combine all ingredients except tonic in a shaker with ice, shake vigorously, strain over fresh ice and top with tonic. Garnish with an orange peel.

Orange You Thankful

Cheers and Happy Holidays! Be sure to enjoy Hornitos Tequila!

 

 

 

 

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Holiday Wine and Cocktail Recipes: 90+ Cellars

Turkey day is this week! Although, technically, it was already Christmas the day after Halloween. Give us a break America and let us celebrate one holiday at a time! All the leaves have changed, the air is cool and crisp and that means it’s time for some good Wine, Prosecco and Champagne. Especially for Thanksgiving. I’ve got two wines that will pair wonderfully with any kind of turkey, roast or chicken you may be having for the holiday; spicy or savory. The good thing about serving wine at your holiday gatherings is that you won’t have to stand behind your home bar making drinks all night or even have to make a punch. Just uncork the bottle and set it out for self service. If you want to feel super fancy, decant the bottle. That will impress your guests and you can feel like a Jr. sommelier.

90+ Cellars offers high-end wines that won’t break your wallet during the holiday season. The unique aspect of 90+ Cellars is what they bring to the wine market.  They have been able to convert market inefficiencies into better value for both winemakers and consumers. How you ask? They enable wineries to sell their oversupply without effecting the value of their brand. This way, 90+ can offer customers high-end wine for less! That means we win, guys. We win!

The first wine I’m recommending for Turkey day and beyond is the Pinot Noir.

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This is a fabulous Pinot Noir that you definitely want to have on your holiday table. It’s bold but not too bold. Slightly dry and fruity, this Pinot is rich and smooth. There are deep notes of cherry, dried fruits and there’s a certain earthiness that is pleasant on the palate and will keep you going back for another sip and that’s exactly what you want when you’re enjoying your roasted and brined meats and savory and sweet sides. There’s some nice spice notes of cinnamon on the end of this one and for $14.99, you can’t lose. Enjoy!

Next up is the Big Red Blend.

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For only $11.99, this one is BOLD. This is a good wine for the intermediate Red Wine drinker. There are a lot of dark fruit flavors in this wine. Such as blackberry, cassis and plum. It’s woody and has a definite spice. It’s a beautiful full-bodied wine with a rich dark color. The blend is of Zinfandel, Cabernet Sauvignon, Cabernet Franc, Malbec and Tempranillo and it’s wonderful. The Big Red Blend is the perfect cold weather wine and we’re going to do a couple of special recipes with it since we’re in the holiday spirit.

First is a whiskey sour. Yes, whiskey sour. Better than a New York Sour, we’re heading into Bourbon Renewal territory (a whiskey sour with Cassis) with our Big Red Blend reduction.

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The reduction is simple. Add 1 Cup of the Big Red Blend to a sauce pan and begin the reduction on medium low heat. You should have a very light simmer going to cook out the alcohol and reduce by half. You can use your nose for this process. Once the alcohol has evaporated, you’re left with the concentrated flavors of the wine. At this point, when you don’t smell anymore alcohol, you’ll want to add sugar. 3/4 to 1 Cup. Adjust to your likeness but keep in mind that we’re using this as a syrup. The whole process takes about 30 minutes. You’ll know it’s ready when it coats the bottom of the pan, is syrupy and also leaves a light coat on a spoon.

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Big Red Whiskey Sour:

2oz. Rye (Or Bourbon)

1oz. Big Red Blend Reduction

1oz. Lemon Juice

1 Small Cinnamon Stick

*Add all ingredients to your shaker, breaking the cinnamon stick in half. Add ice and shake your life away. Double strain over fresh ice and garnish with a lemon wheel.

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Cheers!

Finally, we’re going to use the Big Red Blend reduction for dessert. You can get creative here. I’m doing my take on a cheese course. Roasted Figs, Marscapone ice cream and our wine reduction.

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The marscapone ice cream is extremely simple:

1 Package of Marscapone (room temp)

2 Cups Milk

1 Cup Sugar

2 Teaspoons Vanilla Extract (Vanilla Bean Paste if you have it)

Add all ingredients to a blender and mix. Adjust the sweetness to your liking and follow your ice cream freezer instructions. #SuperEasy

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You can add this reduction to any dessert or other recipe you see fit. Try adding some mulling spices to the reduction and drizzle over a cranberry tart, cheesecake or any seasonal fruit that pairs well with wine.

It’s time for some BUBBLY!

Tis’ the season for Champagne and Prosecco. It’s also time for you to stock up and get the home bar ready for your New Year’s Eve celebration. Start by ordering a case of 90+ Cellar Prosecco. The bubbles are perfectly intense in this Prosecco. Citrus, fresh stone fruit and a great balance of dry and sweet are what you get with this Prosecco. 90+ offers a Prosecco that is versatile enough for a pre and post dinner sipper as well as a cocktail ingredient.

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A nice seasonal cocktail is in order. A Cranberry Sparkler to be exact.

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Cranberry Sparkler:

3/4oz. Light Rum

3/4oz. Lime Juice

1oz. Cranberry Syrup

90+ Cellars Prosecco

Thyme or Rosemary Sprigs (Garnish)

*Add non-sparkling ingredients to a shaker and top with a few ice cubes. Shake and strain over ice in a nice cocktail glass. Top with 90+ Cellars Prosecco and garnish with a fresh, fragrant herb.

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Finally, we’re ending the show with Champagne.

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Le Cle de la Femme is a newely released Champagne (Nov.). Selected for Magic Door Vineyards, this Champagne is clean, crisp and refreshing. Bright and bubbly (obviously), de la Femme is from the Marne Valley and offers aromas of fresh apple and pear. It’s buttery like a Chardonnay and has some notes of cinnamon and anise. It’s incredibly easy to drink and perfect for The Champagne Cocktail.

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The Champagne Cocktail:

1 Sugar Cube (Demerara used here)

2-3 Dashes of your favorite Bitters (Peychaud’s used here)

Le Cle de la Femme Champagne

*Add a sugar cube to your Champagne flute or coupe glass and douse with bitters. Top with Le Cle de la Femme Champagne and serve.

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So, here’s to enjoying the best wines, champagne and prosecco that 90+ Cellars has to offer, the holidays, the new year and beyond. Cheers, friends!

 

 

 

 

 

 

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Cooking With Bitters: Aromatic Caramel Corn

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Fall is here guys. Leaves…to rake, squash, painted pumpkins, The Walking Dead (!!!), Halloween and of course, caramel. To me, caramel is one of the most important fall flavors. It’s just wonderful. What’s not to like? A fun little snack to make is caramel corn. But, you know we have to add a twist. We’re making grown up or “adult” caramel corn by adding Hella Bitters Aromatic Bitters. The cinnamon, clove and Jamaican allspice notes work perfectly with caramel, pecans and of course, homemade popcorn. I would suggest that you make this as a treat for the kiddies but, you’ll probably want to keep this for yourself. Movie night just got 10 times better!

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You’ll need butter. Lot’s of butter!

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Aromatic Caramel Corn:

1/2 Cup Popcorn Kernels

1 1/2 Cup Brown Sugar

1 1/2 Sticks Butter (I don’t mind using Salted here. Use Unsalted if you’d like)

1/4 Cup Light Corn Syrup + 2 Tablespoons

1 Teaspoon Kosher Salt

1 1/2 Teaspoon Vanilla Extract

1 Teaspoon Cinnamon

3 Teaspoons Hella Bitters Aromatic Bitters

1/2 Teaspoon Baking Soda

1/2-1 Cup Chopped Pecans (Or your favorite nut)

Start by popping your corn. Follow your label instructions for best results. Chop your pecans and we can start the caramel. Heat your oven to 250° and coat a large baking dish with butter or nonstick foil. Add the popcorn and chopped pecans and set the dish to the side.

Over medium heat, add the corn syrup, brown sugar and salt to a saucepan.  Bring these ingredients to a boil and cook for 5 minutes while stirring. Reduce heat slightly and cook for another 3 minutes. Remove the caramel from the heat and whisk in the Aromatic Bitters, vanilla, cinnamon and baking soda. Whisk for about 15 seconds until there’s a light foam. Immediately add the caramel to the popcorn and pecans, mixing thoroughly to coat and spread the popcorn into an even layer. Bake for 45 minutes, turning the popcorn over every 15 minutes. After baking, let the popcorn cool completely before breaking into individual crunchy bites.

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Cocktails With The King’s Ginger

There’s Ginger Liqueur. Then, there’s The King’s Ginger. The King’s Ginger packs all of the punch and spicy flavors you’d expect from a ginger liqueur. From the name, you can probably tell it was made for a King…and the Queens too. This wonderful spirit was specially formulated for King Edward VII. Cool, right? I’d say so.

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The color is of a light golden hue and there’s an instant warming of the palate on the first sip. The spice and warmth of fresh ginger is upfront with some lingering lemony citrus notes. It’s just viscous and smooth enough for great mouthfeel and to sip on it’s own. And. of course, it’s great in cocktails. There are so many options for this spirit. Ginger is a staple cocktail ingredient. The King’s Ginger pairs well with Scotch, Whiskey, Rum, Gin and even Tequila.

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For this cocktail, we’re using Tequila and Damson Plums. (It took all of my strength not to name this drink “Damn Son”) You should still be able to find some good plums hanging around your farmer’s market if you can’t find Damson.

The King of Kings:

2oz. Tequila

1/2oz. The King’s Ginger

1/2oz. Damson Plum Syrup

1oz. Lime Juice

For Damson Plum Syrup:

3-4 Damson Plums or other Plum variety

1 Cup Sugar

1 Cup Water

Pit and cut the plums into pieces. Add to sugar and water and bring to a boil. Immediately reduce heat to simmer and cook for about 10 minutes. Let the syrup cool, strain plums and bottle.

*Add all ingredients to a shaker and fill with ice. Shake until chilled and double strain into a coupe glass or over fresh ice in a rocks glass. Garnish with a lime twist.

**If you want less sweetness, muddle plums instead of making a syrup and use 3/4oz. of The King’s Ginger. Be sure not to use too sour of a plum!

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Bonus Cocktail:

2oz. Blended Scotch

1oz. The King’s Ginger

1oz. Fresh Pineapple Juice

1oz. Lemon Juice

2 Dashes Angostura Bitters

*Add all ingredients to a shaker and fill with ice. Shake until chilled and strain into a rocks glass over fresh ice. Cheers!

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Baking With Bitters: Key Lime Pie + Citrus Bitters

Still missing that last little taste of summer? I’m not. I’m more than welcoming FALL and all of it’s GLORY!!!! The good thing about Key Lime Pie is, you get get limes all year long. And, Key Lime Pie is super easy to make. That’s why it’s one of my favorites. It’s a clean and refreshing bite that can take you back to the Florida Keys and gives a little relief from all of the heavy flavors of Fall.

We’re adding Hella Bitters Citrus to this pie because we’re just cool like that. The bitters add another dimension to the familiar pie; playing on the bright lime citrus and adding some spice undertones. Even though this pie is baked (briefly), the citrus bitters still come through. Let’s jump into the recipe, shall we?

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A few extra dashes for good measure…

Citrus Bitters Key Lime Pie:

1 Can Sweetened Condensed Milk

3 Egg Yolks

2/3 Cup Fresh Lime Juice

3 Teaspoons Hella Bitters Citrus (A few extra dashes for good measure)

For the crust, we’re going with the standard recipe:

1 1/2 cups  finely ground graham cracker crumbs (from about 10 crackers)
3 tablespoons granulated sugar
2 pinches sea salt
7 tablespoons melted butter

Preheat your oven to 350°. In a food processor, large plastic bag or bowl, blend the graham crackers until you get smooth crumbs. Add melted butter and remaining ingredients until you get a sand like texture. Fill your pie dish with the graham cracker crust. Prepare filling by first whipping the egg yolks with the bitters for 2-3 minutes. Add the remaining ingredients and blend until smooth and pale in color. Only takes about 3 minutes. Add your filling to the pie crust and bake until set, about 10 minutes being sure not to brown. Let the pie cool completely and refrigerate. Top with whipped cream as you desire. Easy as pie!

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You’ll want to go a little finer on the crust than I  🙂

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One last slice of summer you can enjoy all winter long!

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End Of Summer Post Labor Day Cocktails

Okay guys, I missed Labor Day. Who’s doing work over a holiday weekend? That would be me. But, I’m still seeing Labor Day sales commercials so I think I’m still in the clear. Plus, we’ve got a good solid week before it’s officially fall and there’s still some good fruit hanging out at the farmer’s market. So, what’s the best way to end summer? Tequila of course.

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I scored some super juicy and sweet mangos from the farmer’s market. Making a cocktail with said mango was the natural progression. So we’re going totally tropical with this first cocktail to end summer with a BANG! There’s just a quick weekend infusion to get us started.

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The pineapple infused Hornitos Plata tequila only takes up to two days. But, I leave the pineapples in the tequila until it’s gone. The flavor obviously increases over time. Fruit infused spirits also allow for more than 1 application. Pineapple margaritas you say? I’ll definitely have one!

For the cocktail, we’re using the mango in a purée. It’s super simple. Remove the skin from the mango, chop it up, put the chunks in a blender with a squeeze of agave (depending on the mango’s sweetness). Blend and you’re done. Add a splash of water if necessary.

Mango Cooler:

2oz. Pineapple Infused Hornitos Plata Tequila

2oz. Mango Purée

1oz. Lime Juice

3/4oz. Agave Syrup

6 Drops Bittermens Hellfire Bitters

*Add all ingredients to a cocktail shaker and fill with ice. Shake until chilled and strain into a rocks glass over fresh ice. Garnish with pineapple spears and/or lime wheels.

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Next we have Hornitos Black Barrel. The tequila for whiskey drinkers. It’s so versatile and a good bridge between summer and fall with all of it’s warm agave and spice notes.

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2oz. Hornitos Black Barrel Tequila

1 1/2oz. Fresh Grapefruit Juice

1oz. Falernum

3/4oz. Lime Juice

5 Drops Bittermens Burlesque Bitters [Optional]

*Add all ingredients to a cocktail shaker and fill with ice. Shake until chilled and strain into a fizz or rocks glass filled with cracked ice. Garnish with a grapefruit twist or lime wheel.

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Cheers and enjoy Hornitos Tequila!

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Spirit Review: Brugal 1888

I love rum just as much as the next pirate. Well, just as much as the next girl. Anything better than a tiki cocktail or a mojito? Maybe. The odds are slim however, the one spirit that I do like to sip is rum. It’s easy to take rum for granted with all of the ornamentation and sometimes blue colors. So, when you find a good one, you should savor it.

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We’ve got a good one here with Brugal 1888. A great one actually. This is a real quality rum.

Brugal is a rum from the the Dominican Republic with over 125 years of history. The unique characteristic of the Brugal rums is the dryness. The distilling process of Brugal yields it’s clean, dry and smooth taste. The 1888 on the other hand does have some sweetness on the palate. It’s very smooth with a bold velvety mouth feel and some spice on the finish. The 1888 is aged for 6 to 8 years in White American Oak casks and finished in Sherry Oak casks for 2 to 4 years. This Double-Wood aging gives the 1888 it’s distinctive smooth flavor. Some may think Brugal 1888 is the “rum for whiskey lovers” (Brugal). I don’t completely disagree but, I believe Brugal 1888 is a rum for rum lovers. It’s easy to appreciate.

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Brugal 1888 is a dark amber in color with many complex aromas on the nose. There’s a lot of spice with hints of cinnamon and cocoa, roasted and dried fruits. On the palate, 1888 is warm, smooth and full bodied. You get the light sweetness and spice up front with a long finish. This is a rum to be sipped and used in a select few cocktails. Try a pairing with some chocolates and almonds. This is a rum you want in your arsenal.

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For the cocktail, we’re making the spin on my favorite New Orleans style sour; the Sidecar. A New Orleans sour consists of a base spirit, citrus (lemon) and a orange liqueur. That’s the base of a New Orleans sour. The Outrigger is the lesser know rum answer to the Sidecar. Brugal 1888 works perfectly in this cocktail. You may use the French proportions of 1:1:1. I prefer 2:1:1.

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The Outrigger:

2oz. Brugal 1888 Rum

1oz. Triple Sec [Such as Cointreau]

1oz. Lemon Juice

*A sugared rim here is optional. Add all ingredients to a cocktail shaker and fill with ice. Shake until chilled and double strain into a chilled cocktail glass. Garnish with a lemon twist or wheel.

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Cheers and enjoy Brugal 1888!

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Two Scotch Cocktails For Fall

There was a chill in the air this morning. 65° to be exact. All of the peaches at the farmer’s market will soon be gone. (I better get some in the freezer!) Replaced with apples, pumpkins and other fall goodness. It’s a most welcomed sign of the changing seasons. One of the best parts of being from and living in the south and on the east coast, we get to experience all of the seasons. No offense to anyone but, I’m not looking for a nice, sunny holiday season. Break out the apple cider and hot coco people! It’s time!!

With that being said, the warm spirits are back. As if they ever really left. SCOTCH! There’s more than the single malt and there’s more than pops or some stuffy business guy’s drink of choice. A good, quality blended scotch makes for a great cocktail…in the right application. Also, you won’t have to break the bank to try a good scotch.

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Today we’re using The Famous Grouse. The perfect blended scotch for cocktails and sipping. It’s truly a well rounded whisky. (Not to be confused with whiskey) This clean and golden whisky yields the aroma of a well hand crafted oak with hints of citrus and spice. On the palate, FG is lightly sweet with a medium bold flavor with a clean finish. It should be easy for you to incorporate The Famous Grouse into your fall schotchtails.

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For our first scotchtail, we’re blending a little summer into fall with basil syrup and fresh apple juice to make “The Famous Buck”.

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The Famous Buck:

2oz. The Famous Grouse Blended Scotch Whisky

1 1/2oz. Fresh Green Apple Juice

3/4oz. Basil Syrup

1oz. Lemon Juice

Ginger Beer

*Fill a highball glass with cracked ice. Add all ingredients minus ginger beer. Stir to chill and top with ginger beer. Garnish with basil leaves.

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We’re taking a tiki approach for the next cocktail. Why? Tiki and scotch? Yes. Go with me, ok? Ok. I like to shake things up this way. This time we’re using Black Grouse. The Black Grouse is much smokier than it’s Famous counterpart. It has a peaty, rich fullness with hints of spice and dried fruit. The Black Grouse has a long aromatic finish that’s perfect in cocktails.

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The Black Grouse Swizzle:

1 1/2oz. The Black Grouse

1/2oz. Aged Rum

1oz. Fresh Pineapple Juice

3/4oz. Amaretto

3/4oz. Lemon Juice

2 Dashes Aromatic Bitters or Angostura

*Fill a fizz or highball glass with crushed ice. Add all ingredients and swizzle or stir to chill. Garnish with a thin lemon wheel and fresh grated cinnamon.

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Cheers and enjoy more Famous Grouse this fall!

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End Summer With 5 Ingredients Or Less

Labor Day weekend marks the end of summer. Though, fall hasn’t officially started, let’s ease out of the warm weather with some light and refreshing cocktails that are 5 ingredients or less.

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We have two simple and delicious cocktails with  the wonderful Grey Goose Le Citron and Perrier sparkling water.

First up is the Le Citron Smash. We’re all familiar with the Bourbon Smash. This is a fresh take on the classic.

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Le Citron Smash:

1 Lemon [Quartered]

5 Mint Leaves

1/2oz. Simple Syrup

1 1/2-2oz. Grey Goose Le Citron Vodka

Perrier Sparkling Water

*Muddle 1 quartered lemon and mint leaves with simple syrup. Top with crushed ice and Le Citron Vodka. Stir to chill and top with Perrier sparkling water.

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Of course, we’ve got to have a highball. The Lemon Verbena syrup (minus the ginger) adds a fresh twist to this cocktail. There’s only a minimal amount of manpower needed to make syrup. It’s definitely worth it.

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Le Citron Cooler:

1/2oz. Lemon Verbena Syrup

1/2oz. Lemon Juice

2oz. Grey Goose Le Citron Vodka

Perrier Sparkling Water

*This is a built cocktail so there’s no shaking required. To your highball glass, add syrup, vodka and lemon juice. Add ice and stir to chill. Top with Perrier sparkling water. Garnish with spanked Lemon Verbena leaves to release all of the fresh aromas.

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Enjoy and cheers to the end of summer!

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Celebrate National Rum Day With Some New England Flare

Ever feel like you’re being inundated with spirit holidays? Every time we look around there’s some National Holiday happening. This Sunday is National Rum Day. This holiday I’m happy to celebrate! When we think about Rum, our minds usually take us to the Caribbean. Some sweet or blended drink with an umbrella. And, that’s not a bad thing. Today, I’m taking you to Boston. Yep, Boston. Bully Boy Distillers is the city’s first craft distillery.  All of the spirits are handcrafted in small batches. Bully Boy produces White Whiskey, White Rum, Vodka, American Straight Whiskey, Boston Rum and Hub Punch. One of their aged spirits, the Hub Punch, is a unique Rum spirit that is inspired by a lost pre-prohibition era original Hub Punch recipe from the Hub House Hotel in NY in the late 1800’s. Their Boston Rum is steeped with orange and lemon peel, raspberry and a mix of botanicals. Don’t let the fruits and herbs fool you. Bully Boy’s Hub Punch comes in at 70 proof. It’s great on it’s own and can stand up as a base spirit in cocktails.

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When you first open the Hub Punch, you get a nice fragrance of the fruits and botanicals. There’s a sweet mellow aroma and we’re using it in one of our cocktails today. Hub Punch can be mixed in a number of ways. The Bostonians like it over ice, mixed with club soda or lemonade, ginger ale, iced tea and in cocktails. Because of the raspberries and citrus peels, Hub Punch is very fruit forward, in the best way possible.

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The Boston Swizzle is a little dangerous. It’s like the best fruit punch you could ever make in your adult life. Super easy to sip on a long hot summer day. It’s really refreshing and all of the raspberry flavors and botanicals shine through.

Boston Swizzle:

2oz. Hub Punch

1oz. Pineapple Juice

1oz. Fresh Grapefruit Juice

1oz. Lime Juice

3/4oz. Campari

*Add all ingredients to a hurricane glass and fill half way with crushed ice. Swizzle (or stir) to chill. Top with more crushed ice and garnish with raspberries and a lime wheel.

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Our next cocktail for National Rum Day features a really unique Spiced Rum from South Hollow Spirits. Twenty Boat Hand-Crafted Cape Cod Spiced Rum to be exact. South Hollow Spirits is the first legal distillery on Cape Cod since Prohibition. Pretty cool. Twenty Boat is the ultimate Rum Runner’s Rum. “As legend goes, 10 men were arrested near the Cape Cod coast. After posting bail, they reclaimed the boat and raced out of the harbor. Twenty harbor police and coast guard boats kept watch near the tip of Cape Cod. Eventually, the elusive motor boat was spotted and the chase commenced. The boat sped into Provincetown Harbor where it was abandoned and the rum runners fled on foot, never to be found. Twenty Boat Rum honors the bold spirit of independence embodied by these Cape Cod Rum Runners.”-South Hollow Spirits.

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What a story, huh? Don’t you want to try Twenty Boat now?? You should because this is a unique Spiced Rum. What stands out the most to me is the chai. I can’t recall a Spiced Rum with chai as one of the spices. It’s a great addition to the cardamom, cinnamon, vanilla, rose hip, anise, lemon peel, orange peel, allspice, nutmeg and more. It gives a nice warmth, intensity and complexity to the Rum.

For the holiday, we’re celebrating with the “Catch 20” cocktail. It’s a nice mix of Twenty Boat Spiced Rum, Scotch and other complimentary flavors.

Catch 20:

1 1/2oz. Twenty Boat Spiced Rum

1/2oz. Blended Scotch

1/2oz. Falernum

1/2oz. Ginger Liqueur

1oz. Lime Juice

1 Dash Angostura Bitters

*Fill a fizz or highball glass with crushed ice. Add all ingredients and stir to chill. Top with more crushed ice and garnish with grated lime zest and cinnamon.

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Enjoy National Rum Day in style, cheers!