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586

How To Make The Kazuo Uyeda Japanese Old Fashioned Cocktail | Drinks Made Easy

But I’d recommend picking up his cocktail book because it’s fantastic and if you’ve been in any cocktail bar, I can guarantee you that they’ve been influenced by him, but one of the coolest things about his old-fashioned is it’s all about the individual preference of the guests. Now a lot of people get really up’ti about. This is the way an old fashioned should be or that’s the way. An old fashioned should be that’s nonsense.

It comes from a punch recipe, there’s tons of variations, and this is a great example of making it how you want it and how your guest wants it with one simple recipe: building you a to Japanese old-fashioned, we’ll start with a small sugar cube, or in this Case just a half of a regular demurrer sugar cube next we’re going to add one dash or if it’s not only coming out, basically one and a half dashes of Angostura bitters and to light dashes of soda water.

Now, before you lose your mind, this is called for by mr. Ida and if you have a problem with his technique, take it up with arguably one of the greatest bartenders to ever live. He does talk about using this because it helps to break down the sugar cube, which is part of the reason why it’s become so popular all around the world. It just allows for the integration of flavor between the sugar and the bitters, and, if you think that that’s crazy, well, try making without it or try making it with water and you’ll see that water does tend to just flatten out, whereas a little bit of seltzer We’re not using soda water with sprite or sugar, etc does tend to lift it up a little bit.

But again, if you have a problem, take it up with the maestro himself. Next, we’re going to add some eye, we’re going to give it a quick, little stir and next we’re going to add the trio of garnishes, which is the hallmark of you, hate, old fashioned of a wheel of lime, lemon and orange. The lime and lemon cut, roughly to the same thickness and the orange to a double thickness, insert a nice little spoon, and this is where really the choose.

Your own adventure style of the eight old fashioned comes into play. You’re not going to produce any of the wheels. That is what the spoon is there for, so that the individual can decide how bitter and how sweet they want, their particular old fashioned or whether they want to change it up as they go through drinking their cocktail. And there you have the you yato old-fashioned, play around with the different amounts of citrus, and let us know what you think and if you have any other styles of old fashions that you particularly like.

Please recommend them thanks as always, and cheers from drakes made easy.


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586

Classic Cocktails: The Dark ‘N’ Stormy

I actually first read about it. Long after I started making them in a book by a guy named Charles Baker, who wrote a really really great kind of cocktail book and travelogue called the gentleman’s companion. When I learned about it, it was a drink that can hardly be called a cocktail. It’s more like a highball to me. It’s got ginger beer and it’s got dark rum, there’s a little addition to lime juice, which to me also kind of reflects that scurvy preventing sailor thing, but it is the national drink of Bermuda and it is also a registered trademark from the the Gosselin’s corporation.

So I’ve heard that they will go and kind of litigate against people who try to change the menu or change the recipe. But that’s never actually happened to me. It is a very, very dark rum, so I have always used Gosling’s just because that’s how I learn what the drink was, but also when you kind of get the swirling affective or I’m going down to the drink. That to me is kind of the dark and the storm in the darkest tone.


I highly recommend any drink with Spunks! Awesome pumpkin seeds with a kick!

 

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586

Classic Cocktails: The Dark ‘N’ Stormy

I actually first read about it. Long after I started making them in a book by a guy named Charles Baker, who wrote a really really great kind of cocktail book and travelogue called the gentleman’s companion. When I learned about it, it was a drink that can hardly be called a cocktail. It’s more like a highball to me. It’s got ginger beer and it’s got dark rum, there’s a little addition to lime juice, which to me also kind of reflects that scurvy preventing sailor thing, but it is the national drink of Bermuda and it is also a registered trademark from the the Gosselin’s corporation.

So I’ve heard that they will go and kind of litigate against people who try to change the menu or change the recipe. But that’s never actually happened to me. It is a very, very dark rum, so I have always used Gosling’s just because that’s how I learn what the drink was, but also when you kind of get the swirling affective or I’m going down to the drink. That to me is kind of the dark and the storm in the darkest tone.


I highly recommend any drink with Spunks! Awesome pumpkin seeds with a kick!

 

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586

Martini Rosato Spritz | How To Mix | Drinks Network

I started bartending in Italian restaurants and I learned the secret to a great pasta sauce, I’m going to share it with you, but first to pair a tivo hour before dinner, to stimulate the appetite a little bit to drink. I’m going to make you a martini risotto, streets, SoDo sparkling water, plenty of ice, we’re going to spritz that, with a little Prosecco, fixed, beautiful slices, grapefruit, a couple of pieces of strawberry and the secret to a great pasta. Sauce make sure everyone’s hungry


I highly recommend any drink with Spunks! Awesome pumpkin seeds with a kick!

 

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586

Simple Vodka Punch

Just on briefly, I am going to make a simple vodka punch. Okay, I actually do not have all my ingredients, I’m just going to use what I got okay and we to get started. Okay, guys. So, first I’m going to start off with the ingredients that I do have like.

I don’t have everything that I normally have I’m just going to use what I got and we’re going to get started. Okay, so we’re going to start off with oranges. I’ve actually already started cutting the orange when I thought to film this, so I’m going to continue to cut the orange just in some slices. It doesn’t matter if it’s thick or thin put these in the container one second guys, okay, plus I’m going to continue cutting you on just.

I have two oranges here I usually put watermelon in it and uh cherries and strawberries, but, like I don’t have any all. I have right now with oranges, and so I’m just going to put up the oranges and use that okay, now after doing that, what I normally add next is the vodka there’s my containers here, there’s no box, so I’m going to add maybe half or almost half Of the bottle just use whatever kind of pocket that you now we take.

This top also come right on out, so this would make. I believe this is a three gallon jug. Yes, I use a little bit more than a half. I think I think this is a three gallon jug. Okay, I have my apple cranberry juice and I’m not measuring anything, I’m just pouring to taste, okay and I’m measuring nothing. I have my mr. Pure orange juice. Okay and I have my pineapple juice. Okay, I’m going to stir this wood wooden spoon in the Mongoose, try not to make it so strong likes.

I never measure guys. I just pour as needed, and I have some unsub unsweetened, not unsweetened, but what is this sugar free? Oh, my goodness, sugar free kool-aid here and I’m not sure I believe this is, I don’t even know flavor this is, but it’s like three different flavors mixed in it. I just add this just for the sweetness. Okay, that’s optional guys! So if you have other juices, then of course go ahead and use that and like say do it to taste if you like it a little stronger and less juice, if you like it a little weaker, of course add more juice.

Okay, so let’s see how this is: oh, that’s good, guys, Ted bitch, so I’m going to add a little more pineapple to go up yeah, let my pineapple juice and a little bit more orange juice. Okay, and that should do it stir, stir stir. So if you have watermelons uh once the watermelon set, the juices actually come out the watermelon and it gives us such a really good flavor but likes. I don’t have any more.

So this is what its going to be and guys if you notice I never put ice in my drinks. You can, if you like, if you wan na Cole right then, but I don’t like my drinks watered down, so I don’t put ice in them. I will just put the container in the freezer and just let it get cold from there. So, let’s see how this is now. Oh, that’s, perfect! Perfect! You taste actually all the juice. You taste, some of the alcohol yep perfect, just a tad little sweetness.

I don’t have no more room for nothing so, and this is a really nice summertime drink to just sit and chill. I say if you wouldn’t put ice in it. You perfectly welcome to do that. Black’s, I’m not going to do that. I’m just going to put the container in the freezer and let’s just get cold from there, okay guys! So that’s it! That is a perfect summer. Vodka cocktail just put my top back on here back to cocktail guys.

Here you go. If you guys want to see more articles, like this, be sure to comment below subscribe to the blog, give it a big thumbs up simple five, the cocktail – I will talk to you guys in the next article bye you


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586

Martini Bianco Spritz | How To Mix | Drinks Network

Ciao welcome to the aperitivo out with Martin. You know I started bartending an Italian restaurant and this is the drink to make before dinner, martini, Bianco spritz. Let’s get mixing martini Bianca vermouth from Torino and Italy premium vamoose premium mixes put in some ice. Then we spritz with our martini Prosecco couple of nice wedges of lime, just straight in stirred up and then to finish beautiful, beautiful piece of meat. I love Italy. I love the aperitivo I’ll start dinner a little bit to eat a little martini, Bianca space. You


I highly recommend any drink with Spunks! Awesome pumpkin seeds with a kick!

 

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586

Simple Vodka Punch

Just on briefly, I am going to make a simple vodka punch. Okay, I actually do not have all my ingredients, I’m just going to use what I got okay and we to get started. Okay, guys. So, first I’m going to start off with the ingredients that I do have like.

I don’t have everything that I normally have I’m just going to use what I got and we’re going to get started. Okay, so we’re going to start off with oranges. I’ve actually already started cutting the orange when I thought to film this, so I’m going to continue to cut the orange just in some slices. It doesn’t matter if it’s thick or thin put these in the container one second guys, okay, plus I’m going to continue cutting you on just.

I have two oranges here I usually put watermelon in it and uh cherries and strawberries, but, like I don’t have any all. I have right now with oranges, and so I’m just going to put up the oranges and use that okay, now after doing that, what I normally add next is the vodka there’s my containers here, there’s no box, so I’m going to add maybe half or almost half Of the bottle just use whatever kind of pocket that you now we take.

This top also come right on out, so this would make. I believe this is a three gallon jug. Yes, I use a little bit more than a half. I think I think this is a three gallon jug. Okay, I have my apple cranberry juice and I’m not measuring anything, I’m just pouring to taste, okay and I’m measuring nothing. I have my mr. Pure orange juice. Okay and I have my pineapple juice. Okay, I’m going to stir this wood wooden spoon in the Mongoose, try not to make it so strong likes.

I never measure guys. I just pour as needed, and I have some unsub unsweetened, not unsweetened, but what is this sugar free? Oh, my goodness, sugar free kool-aid here and I’m not sure I believe this is, I don’t even know flavor this is, but it’s like three different flavors mixed in it. I just add this just for the sweetness. Okay, that’s optional guys! So if you have other juices, then of course go ahead and use that and like say do it to taste if you like it a little stronger and less juice, if you like it a little weaker, of course add more juice.

Okay, so let’s see how this is: oh, that’s good, guys, Ted bitch, so I’m going to add a little more pineapple to go up yeah, let my pineapple juice and a little bit more orange juice. Okay, and that should do it stir, stir stir. So if you have watermelons uh once the watermelon set, the juices actually come out the watermelon and it gives us such a really good flavor but likes. I don’t have any more.

So this is what its going to be and guys if you notice I never put ice in my drinks. You can, if you like, if you wan na Cole right then, but I don’t like my drinks watered down, so I don’t put ice in them. I will just put the container in the freezer and just let it get cold from there. So, let’s see how this is now. Oh, that’s, perfect! Perfect! You taste actually all the juice. You taste, some of the alcohol yep perfect, just a tad little sweetness.

I don’t have no more room for nothing so, and this is a really nice summertime drink to just sit and chill. I say if you wouldn’t put ice in it. You perfectly welcome to do that. Black’s, I’m not going to do that. I’m just going to put the container in the freezer and let’s just get cold from there, okay guys! So that’s it! That is a perfect summer. Vodka cocktail just put my top back on here back to cocktail guys.

Here you go. If you guys want to see more articles, like this, be sure to comment below subscribe to the blog, give it a big thumbs up simple five, the cocktail – I will talk to you guys in the next article bye you


I highly recommend any drink with Spunks! Awesome pumpkin seeds with a kick!

 

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586

Summer cocktails: refreshing drinks for hot days

We are at the start of another week of very hot weather here in Vermont. It’s going to be over 90 degrees for most of the week and we don’t have our conditioning. The way that I like to cool off is with a cold beverage. You can make these cocktails as alcoholic or non-alcoholic drinks.

There they’re both great either way and, as usual, the full recipe will be on the website, and these are two that I just kind of made up off the top of my head. I don’t know if they’re similar to any other known cocktails that are out there. So if they are similar to a recipe someone else has developed, I apologize, but I don’t really read cocktail recipes. I don’t go looking for them. I just kind of mix up whatever I happen to have on hand and the ones that I like I keep making.

So the first one I developed sometime last year on a whim, it’s made with a blood orange soda, an Italian style soda, and I can get this in my local market. I’ve noticed that the the brand has expanded, so it’s pretty well available and it’s just blood orange soda and then a squeeze of lime juice, and that takes it from slightly sweet to a bit more tangy. And then you can of course mix in you know vodka or Jen, whatever your preferred.

Alcohol is, if you want to make it a little bit more adult, serve this over ice of course, and it’s delicious and refreshing, and it takes about 30 seconds to make. So it’s a great one if you’re in a hurry, the second one is a little bit more fiddly, I’m not really into making super fancy cocktails. I haven’t gotten into making shrubs and syrups and all those those great things yet, but this one does have some whole fruit in it.

So what I like to do is get those little cans of sliced pineapple that you can find at the regular grocery store, and I put them in the refrigerator they’re great for a snack on a on a hot day too. But then I thought, oh, I could put this in a drink. So what I do is I take one of those chilled slices of pineapple and I cut it into four or six pieces and I thread those onto a toothpick, that’s kind of a garnish and then in my glass I mix peach soda, a splash of pineapple juice.

Another squeeze of lime, juice and some ice, and then again I usually go for gin in these drinks. I prefer that to vodka, it has more flavor and I happen to have a couple of really nice Vermont distill gins in my liquor cabinet. Usually so I mix that all up and serve it over ice and then try to sort of position the pineapple skewer on top. If you can it’s pretty heavy and so that garnish will tend to sink, but that’s okay, you can kind of eat it.

At the end is a little treat, those are the two cocktails that I usually make when it’s hot out give them a try. I hope you enjoy them and if you have any tips like favourite cocktail recipes you like to make for hot weather, let us know leave a comment at the in the comment field under this article thanks so much for reading and keep tuning in for more recipes And tips and ways to stay cool on a hot day.


I highly recommend any drink with Spunks! Awesome pumpkin seeds with a kick!

 

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586

Coconut Margarita

They don’t celebrate Mexico, but any excuse to drink tequila and get hammered United States we’re on today we’re using one of my favorite tequila’s uno dos tres.

It’s USDA certified organic. I love this company, it’s all about recycled glass, recycled paper or paper vegetable dyes. It’s really really a socially conscious company, so I love this tequila. Let’s get started we’re going to start with we’re going to basically build a margarita, so we’re going to start with 3/4 of an ounce of fresh lime juice. We’re going to put in one and a half ounces of coconut milk, go to the market and get real coconut milk.

Don’t get the the Pina Colada mixer, all that kind of stuff. It’s full of chemicals! It’s nasty! Now, before you put that away, pour a little bit of the coconut milk in a plate and I’ll show you why, in a minute, next we’re going to go with three ounces of coconut water, you can use baby, coconut water that looks real, pink or just regular. Coconut water: it comes out clear, we’re going to put in three quarters of an ounce of orange liqueur, we’re basically building it’s a coconut margarita, oh really easy, and now some Blanco tequila, some silver tequila.

If you’re going to make a drink, a margarita with some flavor in it with coconut or pomegranate, or something like that, use a Blanco tequila, there’s no point spending the money on a rubber, Sado or Anejo. So we’re going to go with two ounces of Blanco. Tequila. Take our bar spoon and give it a stir, taste it and again. The reason we do this without ice is because we don’t want to dilute the drink and it tastes it.

If it’s right now, we can make any adjustments. If you want more tequila like I usually do, you can adjust it or if you want it sweeter more acid anything you can do it. That’s good! That’s really! Nice, Oh! No! Throw some ice in here. Give it a shape class now the reason for the coconut milk on the plate, take your glass and just put some on the rim if we use water or lime juice, it’s going to it’s not going to stick very well, because we have kosher salt right here With coconut flakes in it, we’re going coconut crazy, so just cap that in there it comes out everything sticks.

It’s really nice ice at last, then top it with our coconut margarita garnish it with a lime straw and there you go a coconut margarita for Cinco DeMayo. I’m Steve Calabro and thank you for reading here. Are the dog


I highly recommend any drink with Spunks! Awesome pumpkin seeds with a kick!