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Cocktail of the Week: Tovah Cocktail

In the spirit of the Jewish New Year a cocktail creation with a taste of apples and honey. For those of you who celebrate and even if you don’t have a healthy and joyous New Year! L’shanah tovah!

2oz Apple Brandy or Calvados
3oz Lemonade
½oz Honey Syrup*
Lemon for garnishFill a cocktail shaker with ice. Pour all of the ingredients into the cocktail shaker. Shake and pour into a chilled glass. Garnish with a lemon twist.
*To make Honey Syrup mix ¼ cup honey in ¼ cup very hot water until dissolved. Let the syrup cool before using in a cocktail.

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Cocktail of the Week: Bees Knees

Bees Knees In these last sultry days of summer get your party buzzing with this classic citrus sipper.

2 ½ oz of your favorite Gin
1oz fresh squeezed Lemon Juice
1oz Honey Syrup*

Fill a cocktail shaker with ice. Pour all of the ingredients into the cocktail shaker. Shake and pour into a chilled glass. Enjoy!
*To make Honey Syrup mix ¼ cup honey in ¼ cup very hot water until the honey is completely dissolved. Let the syrup cool before using in a cocktail.

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Cocktail of the Week: Bellini

It is a glorious time for summer peaches and what goes better with peaches than a little sparkle of Prosecco?!

2 large, ripe Peaches
12oz of your favorite Prosecco (approximately ½ bottle)
Fresh Mint – optional
Makes 4

Slice peaches in half, remove the pit and place into a blender or food processor. Puree until smooth. Two large Peaches should yield approximately 8oz of puree. Mix 12oz of Prosecco with 8oz of Peach puree. Serve in tall champagne flutes. For a fresh twist to this traditional cocktail, before you puree add a handful of fresh Mint to the Peaches – garnish with Mint.

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Cocktail of the Week: Tomato Martini

Cocktail of the Week: Tomato Martini
It’s that time of summer when fresh, ripe tomatoes are everywhere. Mix up a little tomato vodka and enjoy sipping the fresh flavors of summer!

1 lb ripe tomatoes – one big beefsteak may be enough!
8 oz of your favorite Vodka
½ oz of Dry Vermouth
1 tsp Red Wine Vinegar
Pinch of Salt
Cherry Tomato, Basil and Olives for garnish
Makes 4

Cut the Tomato into quarters and place into a blender or food processor. Pulse a few times. Add Vodka and blend to a fine puree.
Strain the puree into a bowl or pitcher using a fine mesh strainer. Add Dry Vermouth, Red Wine Vinegar and a pinch of Salt. Pour into a shaker with ice – shake and pour into chilled glasses.
Garnish with Cherry Tomatoes, Basil and Olives. Enjoy!

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Cocktail of the Week: Julia’s Front Porch Special

Julia's Fron Porch Special This refreshing sip of relaxation comes from the bride whisperer Julia. That girl knows how to keep people calm and happy!

1 ½ oz Hendrick’s Gin
1 oz Fresh Squeezed Lime Juice
1 tsp Simple Syrup
Tonic Water
Watermelon
Fresh Cucumber
Fresh Rosemary

Cut your cucumber in half and peel one half. Cut a ¼ inch slice from the peeled half.
Cut a small piece of watermelon approximately 2″ x 2″ x 1″.
Add Cucumber slice, Watermelon piece, Gin, Lime Juice, Simple Syrup and a few leaves of Rosemary to the shaker and muddle until the Cucumber and Watermelon are reduced to a pulp.
Cover and shake well. Strain as you pour over ice.
Top off with Tonic Water.
Garnish with a slice of the un-peeled Cucumber and a sprig of Rosemary.
Sip and relax, repeat.

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Cocktail of the Week: Tropitutti Punch

Tropitutti Cocktail of the Week: Tropitutti Punch

Savor the flavors of the tropics in this fun punch. Great for large batches or just large drinks!

1 ½ oz Meyers’s Rum
1 oz White Rum
½ oz Cointreau or your favorite orange liquor
5 oz Pineapple Juice
3 oz Orange Juice
Fresh Pineapple and Orange Slices for garnish
Makes two drinks in rocks glasses or one very tall drink

Place all ingredients in a shaker with a little ice and shake well.
Pour over ice into two rocks glasses or one very large glass.
Garnish with Pineapple and Orange. Limbo!
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Cocktail of the Week: Honey, Another Daiquiri Please!

A sweet and spicy twist on this classic cocktail will kick off your party with zing!

2 oz White Rum
1 oz Fresh squeezed Lime Juice
1 heaping teaspoon of Honey
1/2 oz Hot Water
Ground Cinnamon

Mix the Honey and Hot Water in the bottom of a shaker. Stir in the Rum to the Honey and Water and continue to stir until the honey is dissolved. Add ice and Lime Juice cover and shake very well. Pour into a chilled glass. Grate some cinnamon over the top of the glass or carefully sprinkle a small amount of ground cinnamon on the top. Garnish with a lime wheel or slice. Enjoy!

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Cocktail of the Week: Strawberry Citrus Smash

Strawberry Citrus Smash For this cocktail cooler use ripe, fresh Strawberries for a pure taste of summer!

2 cups frozen Strawberries
¼ cup Rose’s Lime juice
¼ cup Lemonade
2 oz Lemon Flavored Vodka
1/4 oz Grand Marnier or another Orange Flavored Liquor

Clean and hull fresh strawberries at least a day in advance. Place the strawberries in a single layer on cookie sheet and put into the freezer until frozen. Once frozen, transfer the fruit to a freezer container or storage bag. Can’t wait? Pick up a bag or two of frozen strawberries at your local grocery store.

Put all of the ingredients in a blender and puree. Pour into tall glasses, garnish with Strawberry and enjoy!

Cocktail of the Week: Margarita – my personal recipe!

Margarita

Great for big batches or just one delicious drink, this is the Halpern house special recipe.

1 Part Tequila – I prefer Cabo Wabo Reposado but use your favorite
1/2 part Grand Mariner or other Orange Liquor
1 part Lemon Juice
1 part Lime Juice
Splash of Grapefruit Juice
If this is too tart for your taste, sparingly add a little Agave Syrup
Sliced Lime
Kosher Salt

Wipe the rims of your glasses with the end of a sliced lime. Pour salt onto a small plate and dredge the rim of each glass through the salt to coat. Add all ingredients and ice to a shaker or large beverage container. Shake or mix well. Pour into salt-rimmed glasses. Ole!

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Cocktail of the Week: Peach Apple Sangria

2 bottles of Pinot Grigio or Pinot Gris
2 cups of Prosecco
6 oz Cavlados or Apple Brandy
6 Ripe, Fresh Peaches
2 Granny Smith or other tart Apples cored and cut into small pieces
1 Lemon thinly sliced – seeds removed
¼ cup Sugar – optional

– 1 hour (or up to 1 day) ahead, cut 3 of the Peaches into small pieces, place in a bowl with the Apple pieces.
– Add the Calvados or Apple Brandy to the bowl and muddle. While you want to extract some juice from the fruit, be careful not to completely smash the Peach pieces.
-Cover tightly and refrigerate until just before serving.
– Before serving, remove the pits and puree the remaining 3 Peaches in a blender or food processor.
– Add the pureed Peaches and the brandy soaked fruit to a large pitcher or beverage container.
– Add the Wine, Prosecco and Lemon Slices. Stir well and serve over ice.
– If the Sangria is not sweet enough for your taste – add a little sugar at a time tasting until it is to your desired sweetness. Sangria made with very ripe Peaches should not need any additional sweetening.
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Tip: Be sure to cut your fruit in to small pieces. The fruit should be big enough to nibble as you drink but not so big as to fill your glass with one piece or make it difficult to sip.