Recently in Recipes Category

Recently opened Bar Henry (90 West Houston Street) is getting a good buzz going, not least of all for its cocktails. The standout so far has been The Tiger Tail, a drink that was invented in the late 1920s under a different name. Bar Henry owner Winston Kulok renamed the drink after his alma mater Princeton's athletic team the Tigers.

Here's the recipe - we know what we'll be making tonight

Ingredients:

2oz Maker's Mark Bourbon
3/4oz Benedictine
freshly squeezed juice of 1/2 lime
freshly squeezed juice of 1/2 lemon

Method:

Build over ice. Box (that is, lightly mix between a pint glass and stainless steel shaker) and pour together with the ice into a collins glass. Fill with ginger ale and garnish with a slice of orange.

2 oz Sauza Hornitos

Today is National Tequila Day and we have a spicy cocktail for you courtesy of Maestro Dobel Tequila. Maestro Dobel is a "diamond clear" aged tequila made with a blend of reposado, anejo and extra-anejo tequilas. It retails for about $75.

Dobel Spicy Chill
4 basil leaves
1 Serrano chili slice 1/4" thick
2 oz Maestro Dobel Tequila
¾ oz lime juice
¾ oz simple syrup

In a pint glass, crack the chili  with a muddler.  Add basil, then muddle or bruise. Add all spirits and mixers. Shake and strain in a cocktail glass. Garnish with a Serrano chili slice and a basil sprig.

If you're like us, you have some stuff buried in your liquor closet that you just don't know what to do with. Since we're feeling frugal - thank you never-ending recession - we've decided to take on the challenge of finding recipes to finish off some of our booze. This week, it's Dubonnet - a French aperitif.

After the jump, the recipe...

A recent trip to Franny's in Brooklyn - still one of the the best pizza joints in NYC in our opinion - led to the discovery of an amaro (bitter) called Nardini. A bartender liked it enough to create an eponymous cocktail, which we thoroughly enjoyed as an aperitivo, and they were nice enough to provide us with the recipe.

It's no secret we are big fans of Woodford Reserve bourbon here at BoozyNYC. Recently, we came across a yummy recipe for The Morris Cocktail from Jamie Boudreau, mixologist at Seattle's Vessel - a great drink spot right in the middle of that city's downtown. The recipe's not new but the drink is so good, it doesn't matter. If it strikes your fancy, Raines' Law Room does a good version of it locally. And Boudreau's blog is full of really good cocktail recipes you should check out.

The full recipe after the jump...

Gran Centenario produces some fine tequila - we're especially fans of the anejo - and now they've introduced a hibiscus-infused version called Rosangel. This unique tequila is made with Gran Centenario reposado that is rested in port barrels for two months (after the initial aging process) and then infused with Mexican hibiscus flowers.

The resulting tequila is aromatic and intriguing to the taste. We first tried Rosangel straight and appreciated the fragrant nose but found the flavor, while appealing, a natural for mixed drinks. Our next step was to make a margarita with it. We followed our preferred recipe - 3 parts tequila, 2 parts triple sec, 1 part fresh lime juice and served it up (no salt). The result had an appealing hue and was quite delicious.

For another, more involved option, Julie Reiner (Flatiron Lounge, Clover Club) has created a new cocktail:

We're not generally fans of warm drinks but with the coldest January in recent years still bearing down, we at least understand the appeal. Metromix has a new slide show up of Hot Toddies at joints around town, including one of our faves - Tribeca's The Brandy Library (25 N. Moore). The article is curious, however, in its Brooklyn slant - three of the five places listed are in Brooklyn. We can only surmise the writer is Brooklyn based...

If you want to stay in Manhattan, Little Branch has a nice version made with applejack, Pegu Club offers the Sleeping Monk with chamomile-infused scotch and Tocqueville Restaurant makes one of our favorite versions. Click through for the recipe.

Our misadventure at Bemelman's the other night got us thinking about punches- no, not those awful concoctions we tried to slip booze into during high school dances - but the predecessor to the modern day cocktail. Death & Company features four punches on its menu and last year Clover Club got a lot of play when it opened with a menu featuring punch. But somehow it remains a group or party option.

Yesterday, an intriguing punch recipe popped into our inbox courtesy of snazzy downtown wineshop Pasanella & Son (115 South Street). Using Batavia Arrack, a Javanese spirit made from sugar cane and fermented red rice, the Nuremburg Punch has the added benefit of being warm, thus perfect for a mid-winter party.




The Nuremburg Punch

1 pound sugar
2 or 3 large oranges
1 qt boiling water
1/3 qt Batavia Arrack
1 bottle inexpensive red wine

Pare off a thin orange peel. Juice oranges. Add OJ to sugar with peel. Pour boiling water and Arrack over the mix. Add hot (but not boiling) wine. Stir. Serve.

New York Magazine has a good collection of holiday punch recipes perfect for, er.. punching up those holiday soirees. Our fave on paper looks to be Eben Freeman's Sevilla 75 - a take on the French 75 made with brandy, lemon juice, simple syrup and topped with cava.