Newport Polo Recipes

As seen on “The Rhode Show” on Fox Providence:

 

The Westchester Fizz

3 oz. Nicolas Feuillaute Brut Champagne

1/2 oz. Grand Marnier

1 oz. Hendrick’s Gin

1 large cucumber slice

2 strawberries, chopped

1/2 oz. fresh lemon juice

1 tsp. agave nectar

Directions: In a mixing glass, muddle the strawberry and cucumber in the lemon and simple.  Add the Grand Marnier and Hendrick’s Gin and shake well with ice.  Strain into an ice-filled tall glass, and top off with the Nicolas Feuillaute Champagne.  Stir briefly to incorporate.

Garnish: cucumber and strawberry slice

The Pony Express

1 1/2 oz. Blackbeard Rum

1/2 oz. St. Germain Elderflower liqueur

1 oz. pineapple juice

handful of mint leaves

Directions: Shake well with ice and strain into chilled martini glass and top off with Nicolas Feuillatte Champagne.

Garnish: lime wheel

Sailing, Flowers, and Polo

Here are some pics from our most recent escapades in Newport, RI:

Newport Sailing Week:

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Low-Cal Summer Sips as seen on “Daytime”

Dutch Root Beer Float

2 oz. Van Gogh Dutch Caramel Vodka

1 scoop hard vanilla frozen yogurt

6 oz. chilled diet root beer

Directions: Add the vodka directly to a tall glass, then top with root beer, and lastly the ice cream (add slowly, as it has a tendency to overflow).  Garnish with a long straw and enjoy!

 

Mediterranean Summer Sipper

1 1/4 oz. Corzo Silver

2 whole strawberries, chopped

1 sprig of fresh basil

4 drops of balsamic vinegar (aged)

3/4 oz. fresh lime juice

1 tsp. agave nectar

Directions: Muddle the strawberries and basil in the lime, agave, and balsamic.  Add Corzo and shake very well with ice.  Strain into an ice-filled rocks glass.

Garnish: sprig of basil

 

The Sage Panamanian

1 1/2 oz. Ron Abuelo

1/2 oz. fresh orange juice

1 tsp. agave nectar

8-10 blueberries

2 Sage leaves

Diet Ginger Beer (Barritt’s or Regatta)

Directions: In a mixing glass, muddle the blueberries and the sage in the orange juice and agave nectar.  Add the rum and shake well with ice.  Strain into an ice-filled highball glass.  Top with the ginger beer and stir briefly.

Garnish: sage leaf and several floating blueberries

 

As a pitcher drink (serves 8-10):

1 1/2 cups Ron Abuelo rum

1/2 cup fresh orange juice

1 oz. agave nectar

1 package of blueberries

10-12 sage leaves

2 bottles of Diet Ginger Beer

Directions: In a large pitcher, muddle the berries and sage leaves.  Add the remaining ingredients, including ice, and stir well.

Cocktail and Dip from Weekend Today in NY on NBC-4, 5/21/11

“Ecstatic” (pitcher drink)

1 1/2 parts Russian Standard Vodka

1 part Bigelow Tea Jasmine Green (iced)

1/2 part honey syrup

1 part white grape juice

3/4 part fresh lemon juice

Mix into pitcher with berry ice (ice that has berries frozen into it)

Garnish: the berry ice, and candied ginger

Cucumber-Raspberry Yogurt Dip with Blue Corn Tortilla Chips

(serves 8-10)

1/2 of a cucumber, sliced into small chunks

1 pint of raspberries

1/2 liter container of Greek Yogurt

1/2 tsp. dill

1/2 tsp. garlic salt

freshly ground black pepper (to taste)

Directions: Add all of these ingredients to a food processor and combine for several seconds.  Serve in fancy dish with blue corn tortilla chips.

Cocktails from Martha Stewart Living, 5/20/11

Spring Fizz (served at The World Bar, NYC)

1 oz. Corzo Sliver Tequila

3/4 oz. St. Germain

3/4 oz. Sandeman’s Medium dry sherry

Top w/ champagne

Directions: Shake the first 3 ingredients with ice and strain into chilled cocktail glass.  Top w/ the champagne.

Garnish: lemon peel

Strawberry-Ginger Cobbler

1 1/2 oz. Sandeman’s dry seco sherry

2 strawberries, chopped

1/2 oz. fresh lemon juice

1/2 oz. honey syrup

Directions: Muddle the strawberries in the lemon and honey syrup.  Add the sherry and shake well with ice.  Strain over crushed ice into highball glass.

Garnish: Strawberry, mint sprig, and candied ginger

The Night Owl

1 oz. Sandeman’s Armada cream sherry

1 oz. Van Gogh double espresso vodka

1 oz. Combier orange liqueur

2 dashes chocolate biters

Directions: Stir well with ice and strain into a chilled cocktail glass.
Garnish: orange peel

Valentine’s Day Cocktails on WNBC NY

 

HIS

 

1 1/2 oz. Jasmine pearls tea-infused Imperia Vodka

1/2 oz. Vanilla liqueur

3/4 oz. honey syrup

1/2 oz. fresh lemon juice

Directions: Shake all ingredients very well with ice and strain over ice into a rocks glass.

Garnish: 3 drops of violet-flavored liqueur at the bottom of the glass and freshly grated nutmeg

 

HERS

 

1 1/2 oz. Imperia Vodka

1/2 oz. tangerine juice

1 tsp. agave nectar

5 chunks of honeydew melon

Orange-Musk Blend (a blend of orange flower water and smoky single malt scotch whisky)

Directions: Muddle the melon in the tangerine juice and the agave nectar.  Then add the Imperia and shake very well with ice. Strain into a chilled cocktail glass that has been coated in the orange musk blend.

Garnish: rim the cocktail glass with spicy cocoa powder mix

 

LUCID

 

FOR BOTH (in a pitcher)

 

Jonathan’s Love Potion No. 4

1/2 oz. Lucid Absinthe

1 oz. Pomegranate juice

1/2 oz. dark crème de cacao

Top w/ Crement d’Alsace sparkling wine

Spray of rose water inside the glass and on top of the drink

Directions: Add all ingredients to a pitcher with ice and stir to dilute and chill.  Then serve in a champagne flute that has been sprayed with rose water.

 

 

 

**New** The Cocktail Guru Bar Kit is finally here!

Some very exciting news!  I’ve just completed piecing together my brand new bar kit and it’s ready to go!

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- Hawthorne Strainer
- Jigger (1 1/2 oz. X 3/4 oz.)
- Mixing spoon
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