Kiss The Chef: Curiada Cocktail Hour

The Harimau was specifically created to help you make the most of the delicious, award-winning Black Powder Gin. Plus all Tanglin products are shipping free for a limited time! Read on for the recipe, and for the pro-tip from the mixologist who created this!
Continue readingThis three ingredient cocktail is as elegant as it is simple. It allows vermouth, which normally plays a supporting role, to take center stage. A wonder low ABV option that dates back more than 100 years.
Ingredients
2 ounces dry vermouth (we favor Dolin Dry)
Method
Rinse the inside of a chilled coupe with absinthe, and set aside. Add Vermouth and Bénédictine to a mixing glass with ice, and stir. Strain into the chilled coupe, garnish with an orange twice, or if you're feeling fancy, something like what you see here.
Note: The classic spec calls for 3 dashes of absinthe added to the mixing glass, but we find that can be quite overpowering, so opt for a rinse instead. If you simply adore absinthe, try increasing to taste
Everyone loves a margarita. But sometimes the remix is even better than the original. And that's the case with this delightful riff on the Cinco de Mayo mainstay featuring Nahmias Mahia Fig Spirit.
1.5 oz Mahia Fig Spirit
.5 oz Tequila Reposado
1 oz fresh squeezed lemon juice
3/4 oz Meyer lemon oleo saccharum (see recipe below)
fresh cilantro
Combine lemon juice and cilantro in a shaker. Muddle gently. Add all other ingredients and ice. Shake hard to combine, dilute, and chill. Double strain into a rocks glass with fresh ice. Garnish with cilantro.
To make Meyer Lemon Oleo Saccharum: Peel Meyer lemons, ensuring as little pith as possible. Combine with equal parts (by weight) white sugar and muddle gently. Cover in refrigerator 2-3 days until syrup forms. Strain syrup and keep refrigerated.
Recipe created by Connor Dineen of the Amsterdam, Rhinebeck, NY.
1.5 oz Russell's Reserve 10 Year Bourbon
1 oz Mount Rigi
1/2 oz Punt e Mes
1 dash Angostura Bitters
Add all ingredients to a mixing glass with ice. Stir until well-chilled. Strain into a chilled cocktail glass. Garnish with a brandied cherry or an orange peel.
2 oz Mount Rigi
2 oz tonic water
Add ice cubes and garnish with the citrus slice of your choice.
Continue reading1 oz Reposado Tequila
1 oz Ancho Chile Reyes
.25 oz rich simple syrup
3 dashes Angostura Bitters
2 dashes Angostura Orange Bitters
Orange peel
Lemon peel (optional)
Combine all ingredients in a mixing glass. Add ice and stir for 30 seconds to chill. Strain into a double old-fashioned glass over (ideally) a large format ice cube. Garnish with orange peel (and lemon, if using) by first expressing oils into the glass, then rubbing the rim with the peels.
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1 oz St. George Absinthe Verte
1 oz Green Chartreuse
1 oz Giffard Abricot du Roussillon liqueur
Fresh lemon for garnish
Combine all ingredients in a mixing glass and stir with ice for about a minute. Double strain into a chilled glass and garnish with a lemon slice or twist.
1 oz Amazzoni Gin
.75 oz Saint Germain Elderflower Liqueur
.75 oz fresh squeezed lime juice
1 oz blood fresh squeezed orange juice
chilled ginger ale
blood orange for garnish
Combine gin, Saint Germain and the fresh squeezed juices into a cocktail shaker with ice and shake until cold. Double strain into a chilled glass, then top with desired amount of ginger ale and float a blood orange slice on top.
1.5oz Tromba Tequila
1.5 oz grapefruit juice
1 oz cinnamon syrup*
.25 oz turmeric tea**
club soda
grapefruit to garnish
Combine first four ingredients into a metal shaker and shake with ice. Strain into a chilled glass over ice, top with desire amount of club soda. Garnish with a grapefruit twist.
*make simple syrup with equal parts water and sugar, adding several cinnamon sticks to the mix. Let it steep 6 hours or more, strain out the solids and store in the refrigerator.
**boil 2 cups of water with 1 tsp ground turmeric powder. Simmer 10 minutes, strain and cool.
1.5 oz Campari
.75 oz dark, flavorful rum, we like Smith & Cross or Virago
.5 oz Pierre Ferrand Dry Curaçao
1 oz lime juice
3/4 oz orgeat
fresh mint
Shake all ingredients with a small amount of ice in a cocktail shaker.
Fill a rocks glass with (crushed) ice. Strain the cocktail into the glass. Add more crushed ice on top, if you're using it, and garnish with a sprig of mint.
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Mount Rigi Swiss Aperitif is part of the Craft Spotlight Collection. All bottles ship free through March 18. Shop the entire collection here.
1 oz Mount Rigi Swiss Aperitif
1 oz grapefruit juice
1 oz Aperol, or other orange bitter
3 oz Prosecco, or other sparkling wine
Stir all ingredients in an ice-cube filled wine glass and garnish with a sprig of mint.
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