Cocktail of the Week – Li Halpern Events Ltd

Cocktail of the Week: Flowering Figtini

A figtabulous celebration deserves a fabulous figtini!

Cocktail of the Week: Flowering Figtini
Black mission figs from my local farmers market inspired this colorful cocktail. Fruit infused liquor can dress up any cocktail party!

2oz Fig Infused Absolut Vanilia*
1/2oz St Germain elderflower liqueur
Fresh Lemon Juice (optional)
Fig slice for garnish

Fill a cocktail shaker with ice. Add Fig infused Vodka and St Germain and shake very well. Strain as you pour into chilled martini glass. Sip and enjoy. Too sweet? Add a splash of fresh lemon juice to brighten up your drink. Garnish with a slice of Fresh Fig

*Fig Infused Vanilla Vodka – wash a half pint of fresh Figs and cut into quarters. Place Figs into a large glass jar. Muddle the Figs to bruise the fruit and extract some juice but do not mash them completely. Cover the Figs with 2-3 cups of Vanilla Vodka. Cover tightly. Let the fruit infuse the vodka for 3-5 days shaking the jar once or twice a day. After a few days, strain the fruit out of the vodka and store in a clean bottle with a tight cover.

You can also use regular vodka and add a vanilla bean cut lengthwise to the fresh figs to infuse fresh vanilla flavor.

Don’t waste those Vanilla Vodka soaked figs! Serve over ice cream or sorbet – delish!

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Cocktail of the Week: Fishbowl Punch

Fun to share with a crowd!

Cocktail of the Week: Fishbowl Punch
Here’s our take on the whimsical Fishbowl Punch. Dive in to a bowl sized version and share with friends or cut the recipe in half or quarters to dip your toe in the tropical waters! Enjoy!
Serves 4

4 oz Malibu Coconut Flavored Rum
4 oz Vodka
1.5 oz Blue Curacao (a blue colored, orange flavored liqueur)
2 oz Pineapple Juice
1 oz Strained Fresh Lemon Juice
1 oz Strained Fresh Lime Juice
Sprite (I prefer Sprite Zero)
Swedish Fish
Nerds Candy
A Sense of Humor

Pour Rum, Vodka, Curacao and Juices and 4 ounces of Sprite into a pitcher and stir. Put Nerds in the bottom of a glass bowl or large container or for an individual size, try a brandy snifter. Pack the rest of the container with ice. Place Swedish Fish (or other gummies) along the sides of your container; held in place with ice. As soon as the liquid hits the Nerds, they will start to melt and discolor your drink so don’t pour until you are ready to drink. When you’re ready, pour the mixture over ice and top off with more sprite. Add four straws and four friends and have fun!

This Fishbowl Punch is an adaptation of a Blue Hawaiian – if you like the drink, but not the murky water, try it without the Nerds for a cleaner look and taste.

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Cocktail of the Week: French Bob

Cocktail of the Week: The French Bob

The luscious taste of Lillet shines in my twist on a French Blond; The French Bob. A cool, citrusy cocktail delightful for any celebration!

2.5oz Lillet Blanc
1oz Vodka
2.5oz Grapefruit Juice
Orange Slice for Garnish

Fill a cocktail shaker with ice. Add Lillet, Vodka and Grapefruit Juice and shake very well. Strain as you pour into a martini glass or a coupe. Garnish with an Orange Slice.

What is Lillet? Lillet is an apertif wine from France. Made of 85% wine which is composed of 80% Semillon, 15% Sauvignon Blanc and 5% Muscadelle, Lillet is flavored and fortified with fruit liquors and aged in oak barrels. Enjoy Lillet in cocktails or simply on ice with a slice of orange.

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Cocktail of the Week: Peach and Bourbon SEPTA Slushy

SEPTA Slushy

Cocktail of the Week: Peach and Bourbon SEPTA Slushy.

For everyone heading back to a working week of high temps and SEPTA delays. This slushy and spicy peach and bourbon concoction will help you to cool down and relax after that delayed, hot ride on the R5!

2oz Maker’s Mark or your favorite Bourbon
2 ½ cups Frozen Peaches
3 dashes Angostura Bitters
4oz Lemonade
3 ice cubes
Cardamom
Mint for garnish

Put Bourbon, Frozen Peaches, 3 dashes of bitters, Lemonade, Ice Cubes and dash of Cardamom in a blender. Puree or pulse until smooth. Spoon into a tall glass. Garnish with mint. Enjoy!

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Cocktail of the Week: Dark and Stormy

Dark and Stormy Specialty Cocktail from Li Halpern Events For a refreshing drink on a bright and sunny day, try a Dark and Stormy. This traditionally tropical drink will add some chill to any hot occasion. A delightful excuse to use my favorite copper mugs but also tasty served in a rocks glass.

2oz Dark Rum
Ginger Beer (approximately 6oz)
A large wedge of Fresh Lime

Fill your glass with ice, pour in Rum, top with Ginger Beer and add a big squeeze of Fresh Lime. Stir, sip and enjoy!

What’s ginger beer? Ginger Beer is a fermented beverage made from ginger. Ginger Beer has a deeper flavor, cloudier appearance and frothier pour compared to its sweeter, bubblier carbonated cousin ginger ale.

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Cocktail of the Week: Blueberry Basil Margarita

blueberry basil margarita

Cocktail of the Week: Blueberry Basil Margarita

A seasonal twist on my favorite Margarita! This sweet and savory Margarita is the best of summer flavors. Be sure to take advantage of what’s growing in your yard and available at the local farmer’s markets when entertaining any time of year.

(Makes 2)
3oz Cabo Wabo Reposado or your favorite reposado tequila
1.5 oz Grand Marnier
1/2 cup Fresh Blueberries
5-6 Basil Leaves
3oz Fresh Lemon Juice
3oz Fresh Lime Juice
2 tsp Agave Syrup
2 Lime Wheels, a few more Blueberries and sprigs of Basil for garnish

Blueberries, Basil Leaves, Fresh Lemon and Lime Juice in a cocktail shaker and muddle the berries and basil until the berries are broken down and the liquid looks purplish pink. Add the Agave Syrup, Tequila and Grand Marnier and a few ice cubes, cover and shake well. Strain as you pour into to glasses. Serve over ice or straight up. You can adjust the sweetness by carefully adding more or Agave Syrup but with very sweet berries you may need to use even less. Sip and enjoy!

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Cocktail of the Week: Spiked, Rosemary, Peach Lemonade

Spiked, Rosemary, Peach Leomonade

Cocktail of the Week: Spiked, Rosemary, Peach Lemonade

I will be meeting tonight with some of my favorite ladies and was inspired to bring an “Adult” beverage. This large batch recipe works well for any summertime gathering and can be cut in half or easily doubled for a big crowd. A perfect refreshment for a summertime shower, barbeque or for a meeting of very deserving volunteers. Cheers!

1 ½ cups Vodka
½ cup Cointreau (or your favorite citrus flavored liquor)
1 cup Rosemary Syrup*
1 ½ cup Fresh Lemon Juice (approximately 6 lemons)
3 Fresh Peaches
Club soda or Seltzer
One Lemon for garnish
2 sprigs of fresh Rosemary for garnish

Cut two of the peaches into chunks and puree. Pour Lemon Juice and Rosemary Syrup into a large pitcher, add pureed Peach and stir well. Add Vodka and Cointreau. Slice the lemon into thinly-sliced wheels and remove any seeds before adding to the pitcher. Slice the last peach and add to the pitcher. Add the Rosemary sprigs to the pitcher. Stir well. Add club soda or seltzer to taste – approximately one liter. If the Lemonade is too sweet, add additional lemon juice. Add ice to the pitcher or pour over ice and serve. Mmmmm.

*To make Rosemary Syrup, place 2 – 3 sprigs of Rosemary in a small saucepan. Muddle the rosemary slightly with a muddler or the back of the spoon – to release the flavor. Add 1 cup sugar and 1 cup water to the saucepan and heat on medium heat. Stir until sugar is dissolved. The longer you simmer, the stronger the Rosemary flavor – you do not want the Rosemary to overwhelm the fruit so simmer on low for just a few minutes and then cover and let the Rosemary steep into the Syrup for another 10 – 20 minutes. Let Syrup cool before mixing into cocktails. Store Rosemary Syrup in a tightly closed glass jar in the refrigerator for up to two weeks.

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Cocktail of the Week: Lola’s Lemon Cooler

Cocktail of the Week: Lola’s Lemon Cooler
Lola's Lemon Cooler
A few days ago my friend Noreen and her dog Lola were out for a walk and surprised me with a bottle of her amazing home brewed Limoncello. Delicious straight up or on the rocks, Limoncello also brings a lovely, summery flavor to cocktails. Noreen, walk Lola over for a visit and cocktail anytime!

Makes two:
2oz Limoncello
3oz London Dry Gin – I used Bombay
Seltzer or Club Soda
Thinly Sliced Lemon
Mint

Fill two tall glasses with ice and two Lemon Slices. Fill a cocktail shaker with ice and add Limoncello and Gin, cover and shake well. Strain as you pour the Limoncello and Gin mixture into the two glasses. Top with Seltzer, Garnish with Mint. Call a friend to come over and enjoy the other one!

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Cocktail of the Week: Pink Moon

Pink Moon Specialty Cocktail

Cocktail of the Week: Pink Moon

Last week’s cocktail was a tribute to David Bowie, this week honors another British singer songwriter Nick Drake, the Pink Moon – my own spin on the classic Blue Moon cocktail this floral concoction blends the violet and berry flavors of Crème Yvette with Absolut Vanilia and a touch of citrus for a perfect spring blend.
2oz Absolut Vanilia (or another vanilla flavored vodka)
¾oz Crème Yvette
½oz Fresh Lemon Juice
Lemon Twist for garnish
Fill a shaker with ice and add Absolut Vanilia, Crème Yvette and Fresh Lemon Juice. Shake well. Strain as you pour into a chilled glass. Garnish with a Lemon Twist.
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Cocktail of the Week: Life on Mars

mars1 — Life on Mars with cocktail creator Nikki Anhalt at FIG Charleston

Cocktail of the Week: Life on Mars

I’m on the road in Charleston and just had spectacular dinner at the highly-acclaimed FIG restaurant. While the food and service live up to the amazing reviews, the cocktail menu is equally inspired. The current menu pays homage to David Bowie and as a fan of the Thin White Duke and tequila, I could not pass up this refreshing citrus creation by FIG’s Nikki Anhalt.

To my friends in Pennsylvania, the state owned liquor stores may require that you make a few substitutions but if you can find all of the original ingredients, it will be worth the effort – it may just be easier and more enjoyable to jet down to Charleston and have Nikki or talented bartender Andrew King mix up a Life on Mars.

1 ½oz Espolon Tequila Reposado
¼ oz Luxardo Maraschino Liqueur
¼ oz Rothman & Winter Crème de Violette
¼ oz Giffard Creme de Pamplemousse Rose
¼ oz Fresh Lime Juice
¼ oz Fresh Lemon Juice
½ oz Grapefruit Juice
1 Luxardo Maraschino Cherry for garnish

Fill a shaker with ice and pour in Tequila, Maraschino Liqueur, Crème de Violette, Pamplemousse Rose and Fresh Juices. Cover and shake. Strain as you pour into a rocks glass filled with crushed ice. Top with a gourmet Maraschino Cherry. Oh man!

mars2