Vodka – 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: 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: Thin Mint Martini

Valentine’s Day is just around the corner and nothing says “I love you” like girl scout cookies! So buy a box or two of your favorites and then toast to the women of Girl Scouts as you sip this minty martini!

2 oz Vodka

1 oz Crème de Menthe Liquor + 2 tsp for garnish

1 oz Godiva or your favorite Chocolate Liquor

2 Thin Mint Girl Scout Cookies – and more for snacking

Crush two Thin Mint Girl Scout Cookies into fine cookie crumbs; this takes just a minute in a food processor, spice mill or blender but you can chop or smash the cookies any way you like. Pour 2 teaspoons of Crème de Menthe on a plate, pour the crushed cookies on another plate. Dredge the rim of a glass through the Crème de Menthe and then dredge the coated rim through the cookie crumbs. Fill a cocktail shaker with ice, add Vodka, Crème de Menthe, Chocolate Liquor and a teaspoon of cookie crumbs. Shake well and then strain as you pour into the prepared martini glass. Sip and enjoy! #thinmintthursday

For over 100 years Girl Scouts have been building girls with courage, confidence, and character, who make the world a better place. There is much more to Girl Scouts than cookies! But when you see cookie sellers this season, buy generously, enjoy the cookies and know you are contributing to our future. Can’t find Girl Scout cookies? Send me a message and I hook you up with cookie sellers.

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Cocktail of the Week: A Fresh Gimlet

Wedding or Party Specialty Cocktail a Fresh Gimlet Cocktail of the Week: A Fresh Gimlet

Looking for a way to brighten up a snowy day? Try a fresh twist on a classic Gimlet! Skip the sweetened lime juice and use fresh juice. If the spirit moves you, try some flavored simple syrup such as rosemary , ginger or clove to spice up your cocktail.

2 ½oz Gin (or Vodka – your choice!)
½ oz Simple Syrup*
½ oz Fresh Lime Juice
Lime Wheels for garnish.

Fill a cocktail shaker with ice, Gin (or Vodka), Simple Syrup and Fresh Lime Juice. Cover and shake well. Strain as you pour into a martini glass or over ice in a small tumbler. Garnish with a Lime Wheel. Sip and dream of spring!

Cocktail Trivia! The Gimlet is reportedly named after British Naval Officer and fleet surgeon, Rear-Admiral Sir Thomas Desmond Gimlette (1858 – 1943). In an effort to create a concoction to ward off scurvy, Sir Thomas added gin to lime juice to mask the bitter taste. In Gimlette’s day officers drank gin but the ranks were given rations of rum – we’ll save the rum with lime for another week.

* Simple Syrup is really simple. Just put 1 cup of sugar and 1 cup of water in a small saucepan and bring to a boil. Turn down to a simmer for a few minutes to dissolve all the sugar. To flavor the syrup, choose your flavoring e.g., sliced fresh ginger, mint, cloves, lemon peel… and add to the saucepan with the water and sugar. Let the flavored syrup simmer a little longer or cover the saucepan, turn off the stove and let the flavoring steep into the syrup for at least 30 minutes. Strain before storing in a tightly closed glass jar in the refrigerator for up to 4 weeks.

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Cocktail of the Week: Chocolate Martini

Whether you’ve been naughty or nice, Santa and his helpers deserve a little treat while they are busy putting presents under the tree. Even if you don’t celebrate, you might merit a little holiday cheer.

2oz Vodka…
2oz Godiva (or your favorite) Chocolate Liqueur
2 Tablespoons Chocolate Syrup
1 Candy Cane

Unwrap the Candy Cane and place it in a plastic bag. Smash the candy with the back of a spoon or the wrench you are unsuccessfully using to assemble holiday gifts until the peppermint is in pieces the size of whoville or large grains of sand. Pour the Chocolate Syrup on to a small plate. Pour the crushed Peppermint Candy onto another small plate. Dredge the rim of a martini glass (or any other glass you can find in your holiday haste) in the chocolate syrup. Dredge the chocolate coated rim through the crushed peppermint. Fill a cocktail shaker with ice. Pour Vodka and Godiva Chocolate Liqueur over ice. Shake well and strain as you pour into your chocolate and peppermint rimmed glass. Leave the cocktail by the fireplace for Santa or sip and enjoy! Be sure to let the reindeer do the driving if you will be drinking on Christmas eve. Happy and safe holidays to all! Cheers!

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Cocktail of the Week: Moscow Mule – Classic or Pomegranate

Moscow Mule This trendy and tangy classic cocktail is credited with popularizing Vodka in the United States; just a few sips and you’ll know why. Traditional copper mugs are not required but who doesn’t love to use pretty barware?

1 1/2oz Smirnoff or your favorite Vodka…
Ginger Beer (4-6oz per cocktail)
Fresh Lime cut into generous wedges
2oz Pomegranate Juice (optional)
Pomegranate Seeds for garnish (optional)

Classic Recipe: Fill a copper mug or a Collins glass with ice. Pour Vodka over ice, squeeze lime wedge over vodka and drop into your drink, top with 4 – 6 oz of Ginger Beer.
Pomegranate Variation: After adding lime, pour in 2oz Pomegranate Juice, top with Ginger Beer, Sprinkle with Pomegranate Seeds to garnish – 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 than its sweeter, bubblier, carbonated cousin ginger ale. In the Philadelphia area, Ginger Beer is readily available at grocery stores including Whole Foods, Acme and Giant stores.

History: John G. Martin of G.F. Heublein Brothers, Inc., bought Smirnoff Vodka in 1931. Vodka sales were flat until John met up with Jack Morgan who ran the “Cock ‘n’ Bull” restaurant in LA and who also produced an overstock of ginger beer. The Cock ‘n Bull bartender combined the two products in a tasty way and the successful Moscow Mule marketing campaign was underway!

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Cocktail of the Week: Pumpkin Martini

PumpkinMartini Seems like there is always some pumpkin puree left over when making pies. Here’s a great recipe that will use up that leftover puree, in fact you may need to make some extra!

4oz Vodka
2oz Heavy Cream (you can substitute light cream or half and half)…
2 Tablespoons Pumpkin Puree
1 Tablespoon Maple Syrup
1/4 teaspoon Vanilla Extract
Ground Cinnamon
Ground Nutmeg
(Makes 2)

Fill a cocktail shaker with ice and add Vodka, Cream, Pumpkin Puree, Maple Syrup and Vanilla Extract. Cover and shake well. Strain as you pour into two chilled martini glasses. Sprinkle the tops with Ground Cinnamon and Ground Nutmeg. Also tasty served on the rocks.

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Cocktail of the Week: Spiced Cranberry Martini

Cocktail of the Week: Spiced Cranberry Martini
Get into the holiday spirit with this simple but spicy cranberry cocktail!

5oz Cranberry Juice
3oz Absolut Citron – or your favorite lemon flavored Vodka…
1/2oz Ginger Syrup*
A Splash of Cointreau or another orange flavored liquor
Fresh Cranberries and Lemon Twists for garnish
Makes 2

Fill a shaker with ice, add Vodka, Ginger Syrup a splash of Cointreau and Cranberry Juice. Shake well and strain as you pour into two chilled martini glass. Garnish with Fresh Cranberries and a Lemon Twist. Sip and enjoy!

*To make Ginger Syrup, put ½ cup sugar, ½ cup water and 1/3 cup peeled and sliced fresh ginger into a small saucepan over medium heat. Stir until sugar is dissolved and then simmer on low for 30 minutes. Strain syrup and discard Ginger (or save for another use). Let Syrup cool before mixing into cocktails. Store Ginger Syrup in a tightly closed glass jar in the refrigerator for up to two weeks.

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