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Orange and Tamarind Elixer

Kindred Cocktail’s Brian Preston-Campbell brings us an elixir with a coriander twist Continue

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Orange and Tamarind Elixer
by Brian Preston-Campbell

  • 1/4 t Coriander Seeds
  • 20 Fresh Cilantro Leaves)
  • Juice of 3 Oranges
  • 2 T Tamarind Paste
  • 4 c Still Water
    Directions

  1. Crush the coriander seeds with a mortar and pestle. Add the cilantro leaves and bruise them slightly.
  2. Place the mixture in a large pitcher and add the orange juice.
  3. Strain through a fine-mesh sieve into another large pitcher, and serve cold.

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Also posted at Kindred Cocktails | Craft + Collect + Concoct + Categorize + Community

Automne Cooler Cocktail Recipe

Shake off the brisk fall chill with a whiskey ginger cooler. Continue

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Automne Cooler

  • 1/2 oz St-Germain
  • 1 oz Rye Whiskey
  • 1/4 oz Lemon Juice
  • 1/2 oz Cider
  • 2 dashes Angostura
  • Ginger Beer

Shake all ingredients, except ginger beer, very well over ice.
Strain into chilled coupe.
Top off with ginger beer.
Garnish with apple slice.

Hearth & Harvest - OkoleMaluna.com

Here’s a great recipe that I found via Blair Reynolds that uses the kickin’ Hazelnut Orgeat. Continue

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Here’s a great recipe that I found on Blair Reynolds’ web site that uses the kickin’ Hazelnut Orgeat. (And if you don’t already have a Tovolo King Cube tray for 2′ x 2′ ice - we recommend picking up one of those too)

Hearth & Harvest Cocktail - http://okolemaluna.com/

Hearth & Harvest

by David Shenaut

Stir with ice and strain into rocks glass with one big ice cube. Top with lemon zest and nutmeg.

via Hearth & Harvest | | Okole Maluna Tropical Drinks Shop.

The Ghazal

Here’s a nice gin cocktail from the Wetter is Better article from the NYT - The Ghazal Continue

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Here’s a nice gin cocktail from the Wetter is Better article from the NYT - The Ghazal

The Ghazal
By ROSIE SCHAAP
I created this drink, which is named after the ancient Persian poetic form, to pair with Middle Eastern snacks. Rosewater enhances the cucumber-and-rose infusion in Hendrick’s gin. A good measure of fresh lime juice brightens it up with acidity, and mint adds more flavor.

5 parts Hendrick’s gin
1 part freshly squeezed lime juice
1/2 part rosewater
Mint leaves.

1. Fill a mixing glass with ice and one mint leaf per serving.
2. Pour in the gin, lime juice and rosewater.
3. Stir for 30 seconds, strain into a chilled coupe and float mint leaves on top.