Recipes 341

FARM Restaurant + Bar at Carneros Resort & Spa is introducing a honey-inspired cocktail menu, featuring drinks like the Hive 75, Bees Knees, and Liquid Gold. Alongside these cocktails, guests can enjoy Morgan Brewing’s “Bees Better Have My Honey” wheat beer. Nonalcoholic options will also be available, including Bees with No Knees and Hibiscus Hive, which come paired with bee pollen pâte de fruit. A unique offering for resort guests is the Bee Cottage, a special sensory retreat where visitors can experience a sound bath created by live beehives located beneath the relaxation bed.

In addition to these offerings, Yountville has launched its first Wine & Beer Passport, giving users access to special discounts and two-for-one deals at 15 local wineries and breweries from April 1 to August 31. The passport is priced at $95 for two people, with participating venues including Bell Wine Cellars, Chandon, and Cliff Lede Vineyards.

Downtown Joe’s, a popular late-night spot in Napa, is undergoing a significant renovation of its patio, which will feature a retractable roof and expanded seating. The renovations aim to enhance the outdoor experience for patrons, making it an inviting destination throughout the year.

Furthermore, United Airlines has partnered with fine wine importer Demeine Estates to provide premium Napa Valley wines to passengers flying in its Polaris business class, contributing to an upgraded onboard dining experience.

COLUMBIA, SC — As the Columbia Food and Wine Festival approaches, Tyler Ryan interviewed Matt Catchpole, the owner of the new listening room, Ikie Lu. The conversation focused on the blend of vintage records, engaging drinks, and delicious snacks available at Ikie Lu. For those interested in exploring more about Ikie Lu’s offerings, additional information can be found on the Columbia Food and Wine Festival website.

Montreal is experiencing some dreary weather, with recent ice storms, torrential rains, and record snowfall. However, there’s an antidote to the rainy day blues: a delightful cocktail from Time Out Market Montréal.

Cynthia Lachapelle, the Market Manager, has introduced a new cocktail menu featuring twelve inventive cocktails inspired by the various neighborhoods of Montreal. This menu highlights her journey through mixology, moving from Club Med experiences across the globe to honing her craft in Montreal.

Here are her top three neighborhood-inspired cocktails:

1. The Saint-Henri

This cocktail represents the rustic elegance of the Saint-Henri neighborhood, renowned for its contrasting elements. The drink blends sweet cocoa with a spicy kick from chipotle, symbolizing the neighborhood’s working-class roots and trendy evolution. It includes bourbon, crème de cacao, chipotle syrup, and cacao-chipotle bitters, merging tradition with boldness.

2. The Mile End

Capturing the creative and diverse spirit of the Mile End, this cocktail features sumac syrup for a unique twist. The mix blends flavors commonly found in this cultural melting pot, including kiwi, grapefruit, and red cranberry, creating a refreshing drink that celebrates originality and youthful energy.

3. The Verdun

The Verdun cocktail embodies the friendly and relaxed vibe of its namesake neighborhood. It features fruity and sparkling elements, perfect for enjoying during summer festivities. With floral orange blossom bitters, this refreshing drink mirrors the vibrant atmosphere of Verdun’s community events and outdoor entertainment.

For more details about these cocktails and Time Out Market Montréal, explore here.

As the days grow warmer and sunshine stretches longer, the shift in seasons invites not just blooming flowers but a refreshing change in our beverage choices. Springtime beckons us to move away from the heavy brown spirits of winter. Instead, we crave vibrant, light concoctions to elevate our spirits and shake off winter’s hold. Here are some delightful spring cocktail recipes to brighten your gatherings, whether for Easter brunch or casual happy hours.

Cherry Blossom

Ingredients

• 1.25 oz 1800 Silver Tequila
• 1 oz lime juice
• 1 oz grapefruit juice
• 0.25 oz grenadine
• Grapefruit slice or maraschino cherry for garnish
• Salt (optional)

Instructions
Mix all ingredients in a shaker and shake well. Strain into a salt-rimmed martini glass or serve over ice. Garnish with the grapefruit slice or cherry.

The Honey Rose Margarita

Ingredients

• 1 oz Cointreau
• 2 oz blanco tequila
• 1 oz fresh lemon juice
• 0.5 oz honey water
• 2 dashes rose water

Instructions
Combine all ingredients in a shaker with ice, shake, and strain into a rocks glass filled with fresh ice. Garnish with rose petals.

Mezcal Pineapple Sour

Ingredients

• 1.5 oz Doña Vega Espadín Mezcal
• 0.5 oz fresh pineapple juice
• 0.75 oz lemon juice
• 0.75 oz agave
• 1 egg white

Instructions
Shake all ingredients with ice, strain, and dry shake. Serve in a coup glass garnished with crushed peppercorn.

Raspberry Lemon & Lime Ginger Beer Cocktail

Ingredients

• 0.75 oz raspberry puree
• 1.5 oz Brooklyn Crafted Ginger Beer, Lemon and Lime
• Splash limoncello
• 4 oz champagne
• Squeeze of lime juice
• Fresh raspberries

Instructions
Stir raspberry puree, ginger beer, and limoncello in a champagne glass. Top with champagne and a squeeze of lime, garnishing with fresh raspberries.

Cherry Blush

Ingredients

• 1.5 oz Tito’s Handmade Vodka
• 1.5 oz 365 Cherry Limeade
• 1 oz sour mix
• 4 fresh raspberries

Instructions
Combine ingredients with ice in a shaker, shake, and strain into a glass filled with fresh ice.

Mint Julep

Ingredients

• 2 sprigs of mint
• 2 oz Black Maple Hill Bourbon
• 0.5 oz simple syrup
• Crushed ice

Instructions
Muddle the mint with simple syrup in a julep cup. Fill the cup with crushed ice, add bourbon, stir, and top with more crushed ice and a mint sprig.

Bourbini

Ingredients

• 1 oz Heaven Hill 6-year bourbon
• 2 dashes peach bitters
• 0.5 oz Mathilde Peche peach liqueur
• Sparkling wine to top

Instructions
Shake bourbon, bitters, and liqueur with ice, strain into a flute, and top with sparkling wine.

Yellow Pepperita

Ingredients

• 2 oz Tequila Blanco infused with yellow bell peppers
• 1 oz lime juice
• 0.75 oz simple syrup
• 5-6 fresh mint leaves

Instructions
Mix all ingredients in a shaker with ice, shake, and strain over fresh ice.

The Garden Rose

Ingredients

• 1 oz Volcan de mi Tierra Blanco
• 0.75 oz St Germain
• 0.75 oz simple syrup
• 0.75 oz lemon juice
• 4 shakes rose water
• 1 muddled strawberry

Instructions
Shake all ingredients with ice, strain into a coupe glass, top with cava, and garnish with mixed dried flowers.

Tequila Honeysuckle

Ingredients

• 2 oz Milagro Blanco Tequila
• 0.75 oz honey syrup
• 0.75 oz lime juice

Instructions
Shake all ingredients with ice, strain into a coupe glass, and garnish with a lime wedge.

Vibrant Sunrise

Ingredients

• 1/3 of a blood orange, muddled
• 2 oz Royal Gate Gin
• 1 oz fresh lemon juice
• 1 oz fresh lime juice
• Dash of agave
• Cayenne and salt for rim
• Blood orange slice and thyme sprig for garnish

Instructions
Muddle blood orange in a shaker, add gin, juices, and agave. Shake, pour over ice in a rimmed glass, and garnish with an orange slice and thyme sprig.

Cheers to the arrival of spring and all its vibrant flavors!

Food Fight NOLA, a culinary competition that debuted three years ago, has announced its winners after a spirited contest held with numerous participating restaurants in Metairie. On Thursday night, 43 establishments representing a variety of cuisines, including American, Cajun, Jamaican, and Indian, showcased their culinary skills at Lafreniere Park.

The competition featured five categories, assessed separately by both food enthusiasts and critics. The categories included top traditional dish, top creative dish, top vegetarian dish, top classic cocktail, and top creative cocktail. The event serves as a fundraiser for the PLEASE Foundation, a nonprofit organization dedicated to providing mentorship and scholarships for at-risk youth.

Winners from the Critics Vote

• Top traditional dish:

  • Willie Mae’s NOLA
  • OOPA Korean Fried Chicken
  • Casita Jasmyn
  • Como Arepas

• Top creative dish:

  • Ralph’s on the Park
  • Atti NOLA
  • Tito’s Ceviche & Pisco
  • Jacquel’s Catering

• Top vegetarian dish:

  • Namaste NOLA
  • Bayona
  • Soule Cafe
  • Aroma

• Top classic cocktail:

  • Soule Cafe with St. Roch Vodka
  • Los Jefes with Corralejo Silver
  • Tito’s Ceviche & Pisco with Pisco 100
  • Willie Mae’s NOLA with Hardhide Peach Whisky

Winners from the Fans Vote

• Top traditional dish:

  • 14 Parishes
  • Brightside Oysters Co.
  • Como Arepas
  • Bayou Joe Stuffed & Grilled

• Top creative dish:

  • Desi Vegas
  • Tito’s Ceviche & Pisco
  • Jamaican Jerk House
  • Atti NOLA

• Top vegetarian dish:

  • Nori Guys
  • Bayona
  • Soule Cafe
  • Namaste NOLA

• Top classic cocktail:

  • Los Jefes with Corralejo Silver
  • Soule Cafe with St. Roch Vodka
  • Tito’s Ceviche & Pisco with Pisco 100
  • Namaste NOLA with Old Monk Rum

• Top creative cocktail:

  • Maze Cocktail Lounge with Dulce Vida
  • Desi Vegas with Gray Whale Gin
  • The Will and The Way with Mijenta Tequila
  • Bayona with Whistle Pig Rye

For a full list of participating restaurants, visit Food Fight NOLA.

There’s an exciting development in Nevada’s legislative scene regarding alcohol consumption, particularly focusing on the Picon Punch and cocktails to-go. Assembly Bill 375, introduced by Assembly Speaker Steve Yeager (D-Las Vegas) and Assemblyman Bert Gurr (R-Elko), proposes to designate Picon Punch as the state drink and permit the sale of cocktails for off-premises consumption.

Yeager has pointed out that this initiative arose from the experience during COVID-19 when alcohol delivery was allowed to support struggling restaurants. The bill also includes a fee of up to 50 cents per cocktail sold to fund DUI enforcement and education efforts.

Picon Punch, a cocktail associated with the Basque culture, includes ingredients like Torani Amer, sodas, and a float of brandy. The bill has gained strong backing from local businesses but faces opposition from the Nevada Resort Association, which advocates for a restriction on deliveries to resort areas.

Moreover, the bill outlines a framework that local governments can choose to adopt for alcohol-to-go, ensuring that drinks are sold in sealed and tamper-proof containers while maintaining current open-container laws, which limit public intoxication.

In addition, Assembly Bill 404 aims to facilitate the movement of craft brews from breweries to their own taprooms without requiring a distributor as an intermediary. Currently, breweries must sell their products to a distributor and then buy them back to offer them in taprooms. This bill intends to simplify the process, allowing craft brewers to directly manage their products while still limiting them to three locations for distribution.

The legislative efforts surrounding these bills are aimed at enhancing local businesses and generating additional revenue, with projections estimating that the cocktails-to-go measure could net over $11.4 million annually to support responsible drinking initiatives.

For further updates on these legislative proposals, you can visit the Nevada Legislature’s website.

Much of the discussion about cocktail trends this year primarily focuses on the U.S., but there’s an array of bartenders, drinkers, and flavor enthusiasts globally eager to explore new tastes. If you’re looking for some inspiration, Zacapa Rum has a selection of cocktail recipes that channel flavors from various cultures, including the refreshing mint and lime of Cuba, tropical notes such as hibiscus and guava, and the popular Japanese essence of matcha tea.

Zacapa Habana

Ingredients:

• 1.5 oz Zacapa No. 23
• 6 whole mint leaves
• 1 oz Simple Syrup
• 0.75 oz Lime Juice
• 2 dashes Aromatic Bitters
• 2 ounces Champagne, chilled
• Mint Sprig (for garnish)

Method:

1. Muddle mint leaves with the simple syrup and lime juice in a shaker.
2. Add Zacapa, bitters, and ice; shake until well chilled.
3. Double strain into a coupe glass.
4. Top with Champagne and garnish with a mint sprig.

Cafe Guayaba

Ingredients:

• 1.5 oz Zacapa No. 23
• 0.75 oz Mr Black Coffee Liqueur
• 0.5 oz Guava Puree
• 2 dashes Orange Bitters

Method:

1. Combine all ingredients in a shaker filled with ice.
2. Shake and strain into a coupe glass.
3. Garnish with sliced guava and three coffee beans.

Zacapa Matcha Old Fashioned

Ingredients:

• 1.5 oz Zacapa No. 23
• 0.25 oz Matcha Syrup*
• 2 dashes Orange Bitters

Matcha Syrup:

• 1 tbsp Ceremonial Matcha Green Tea Powder
• 2 cups water
• 2 cups cane sugar

Method:

1. In a pot, combine matcha and sugar, whisk together, then add water.
2. Bring to a boil while stirring gently to mix matcha, then reduce heat and stir for about 3 minutes.
3. Let cool and store in a jar in the fridge for up to two weeks.
4. In an Old Fashioned glass, combine Matcha Syrup with orange bitters and Zacapa Rum.
5. Fill the glass with ice cubes and stir gently. Garnish with an orange twist.

Zacapa Hibiscus Twist

Ingredients:

• 1.5 oz Zacapa No. 23 Rum
• 0.25 oz Hibiscus Simple Syrup*
• 2 dashes Aromatic Bitters
• Grapefruit Twist (for garnish)

Method:

1. Combine all ingredients in a mixing glass filled with ice.
2. Stir and strain into a rocks glass.
3. Garnish with a grapefruit twist.

Hibiscus Infused Simple Syrup

To make:

• Combine ¼ cup dried hibiscus or three bags of hibiscus tea into a simple syrup. Let it infuse at room temperature for one hour. Optionally, add a dash of grated cinnamon for added flavor.

These cocktails represent a fusion of flavors from around the world, perfect for any occasion or gathering.

The canned cocktail market in Japan is expanding, particularly with the introduction of high-alcohol options. Suntory is set to release two new flavors in its popular Horoyoi line this spring, launching products with an alcohol content of 14 percent, a significant increase from the current 3 percent.

Horoyoi, which means "faintly intoxicated," has been known for its low-alcohol fruity cocktails that provide a lighter drinking experience. However, the upcoming Horoyoi no Moto, or Horoyoi Base, deviates from this trend by offering a concentrated liqueur intended for mixing with soda water or other beverages. This new product is designed to be customized, allowing consumers to control their alcohol intake while still enjoying the flavors.

Suntory recommends a mixing ratio of one part Horoyoi Base to three parts of a mixer, which results in a slightly higher alcohol content of 3.5 percent. Some online discussions have questioned whether this new product will allow for stronger drinking experiences, with comments from drinkers expressing excitement about the possibility of enjoying it straight or questioning the term "faintly intoxicated" in light of its stronger alcohol content.

Horoyoi Base will become available on April 1 for 390 yen per 250-milliliter bottle, marking a new chapter in the evolution of canned cocktails in Japan.

For more information, check the full story on SoraNews24 here.

Alexus Davila recently visited David’s restaurant, where they celebrated National Cocktail Day by showcasing a variety of premium craft cocktails and mocktails. Alongside Food and Beverage Manager Dorothy Marshall, Alexus sampled some of the establishment’s best offerings, signaling the arrival of spring with refreshing drink options. David’s aims to provide a unique experience for guests, making it a popular choice for those looking to enjoy the vibrant flavors of the season.

As we approach the midpoint of the 10th annual Alcohol Free for 40 Challenge, it’s common for motivation to wane, making it essential to keep things fresh with non-alcoholic beverages. Whether you’re participating in this challenge, observing Lent, or choosing to cut back on alcohol for personal reasons, this is an ideal chance to experiment with new flavors.

A compelling method to enhance your alcohol-free drinks is the addition of functional ingredients—specifically adaptogens and botanicals that promote physical and mental wellness, adding depth to your zero-proof cocktails.

Bar manager Paul Loggins from Zuzul Coastal Cuisine in Shreveport, seven years sober, has honed his skills in creating sophisticated alcohol-free beverages featuring ingredients like Ashwagandha, L-theanine, lemon balm, and lavender. Here, we discuss the potential benefits of these ingredients and how to incorporate them into your zero-proof favorites. They can also be added to smoothies, teas, or other drinks.

Important Note: Some of these ingredients may lower blood pressure or blood sugar and can interact with medications such as sedatives and antidepressants. Always consult with your healthcare provider or pharmacist before trying new supplements.

Energize and Focus

• L-Theanine

  • Description: Found naturally in green tea, it promotes calmness and alertness.
  • Benefits: It may improve cognitive function and focus without causing jitters.
  • Dosage: Typically, 200-400 mg daily.
  • Use: Its savory flavor fits well in citrusy or herbal drinks.

• Ashwagandha

  • Description: An adaptogenic herb that helps the body handle stress.
  • Benefits: May lower cortisol levels, enhance sleep, and improve mental focus.
  • Dosage: Around 600-1000 mg daily.
  • Use: Its earthy flavor complements various profiles.

Relax and Unwind

• Lemon Balm

  • Description: A lemon-scented herb from the mint family that alleviates stress.
  • Benefits: Can reduce anxiety, boost mood, and enhance sleep quality.
  • Dosage: Aim for 600 to 1200 mg daily.
  • Use: Citrus and herbal flavor, pairs well with multiple flavors.

• Lavender

  • Description: A fragrant botanical known for its calming effects.
  • Benefits: May alleviate anxiety and depression symptoms.
  • Dosage: Commonly around 80-160 mg daily.
  • Use: Its floral notes require moderation in use.

Ready-to-Drink Zero Proof Cocktails

For those seeking convenient options to share at gatherings or outdoor events, many brands now offer canned zero-proof cocktails infused with functional ingredients. One notable brand is Peak Cocktails, which provides transparency on the sugar content and amount of beneficial ingredients, such as 200 mg of Ashwagandha and L-theanine.

Conclusion

While the integration of functional ingredients into your beverage routines can offer noteworthy benefits, they’re not a substitute for overall healthy living, which should include staying physically active and sleeping well. Always consult a healthcare professional before starting new supplements, especially if you have any medical conditions or take prescription medications.

Cheers to discovering new flavors and making the most of your alcohol-free journey!