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A Deer Valley Twist on the Classic Bloody Mary Print E-mail
Written by Ann Shepphird   
Wednesday, 26 February 2014 15:07

Bloody Mary barIt's hard to think of a cocktail that lends itself more to the gardens-to-tables movement than the classic tomato-and-vodka Bloody Mary. Invented in 1934 at the St. Regis New York by bartender Fernand Petiot, contemporary Bloody Mary bars -- such as the one (left) at last September's Hawaii Food & Wine Festival -- have been known to include a garden's worth of vegetables, fruits and herbs.

St. Regis hotels around the world still serve the classic cocktail, but each has their own twist. At the St. Regis Deer Valley, this includes Park City's High West Vodka (an oat-based vodka); a wasabi, celery and apple espuma; a glass lined with black lava salt; and a pipette of Worcestershire and Tabasco sauce so guests can choose just how much kick they want. The 7452 (the resort's altitude) Bloody Mary is quite popular, selling about 2,500 a month.

For those who'd like to know just what goes into the 7452 Bloody Mary, the St. Regis Deer Valley was kind enough to share the recipe. Enjoy!

St. Regis Bloody MaryThe 7452 Bloody Mary
(four 4 oz. glasses, one of which is pictured right)

14 oz. can tomato juice
1/4 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cornichon juice
2 tsp. horseradish
1 tsp. Sriracha chili sauce
1/2 tsp. finely ground black pepper
1 tsp celery salt
Pinch of cayenne pepper

Rub a lime around the rim of each glass and dip in black Hawaiian salt. Combine all ingredients. Fill glass 3/4 full.
For the espuma: Combine celery juice, parsley, wasabi powder and some green apple. Blend and strain, and add as foam on top.

 
Maui Merriment: Ocean Vodka Holiday Berry Cosmo Print E-mail
Written by Ann Shepphird   
Tuesday, 17 December 2013 10:38

Ocean Vodka CosmoLooking for a new cocktail for your holiday party? Ocean Vodka brings us the Holiday Berry Cosmo, featuring raspberries and red currants (in keeping with the season). In case you haven't heard of Ocean Vodka, it's made on the island of Maui using organic sugar cane and deep ocean mineral water, sourced from a depth of 3,000 feet off the Kona Coast of the Island of Hawaii. It's 100 percent certified USDA Organic -- and it's gluten free. In short, a vodka you can feel good about on many levels. Enjoy the holidays!

Ocean Vodka Holiday Berry Cosmo

1 1/2 oz. Ocean Vodka
1/2 oz. Chambord Raspberry Liqueur
6 Raspberries
20 Red Currants
1/2 oz. Simple Syrup

Macerate raspberries and red currants in Chambord Raspberry Liqueur. Place berry mixture into a shaker and add simple syrup, bruise ingredients in a  shaker. Add Ocean Vodka and ice, and shake vigorously. Strain into a martini glass. Garnish with red currants.

 
Coal Miner's Daughter from Willie Jane Restaurant Print E-mail
Written by Mixologist Derrick Bass   
Tuesday, 12 November 2013 08:18

Coal Miner's Daughter

Coal Miners Daughter

Ingredients
Spoon of macerated ginger*
3/4 oz. lemon juice
3/4 oz. honey
1 1/2 oz. Bourbon
Sprig of lavender

Directions
Combine all ingredients into a cocktail shaker, and shake
Strain into an old fashioned glass with a big ice cube
Garnish with slapped sprig of lavender

*Macerated Ginger Recipe

Ingredients
1 lb. ginger
1/2 cup sugar
1/2 cup lemon juice

Directions
Peel ginger and cut into 1/4 inch pieces. Boil 30 minutes.
Mash ginger together with sugar and lemon juice.

 
"Pool Side" at the Hotel Palomar's BLVD 16 Print E-mail
Written by Ann Shepphird   
Sunday, 25 August 2013 07:45

Blvd 16As we near Labor Day weekend, it seems appropriate to post a recipe for a refreshing cocktail that showcases some of the late-summer produce -- in this case, lemons, cucumbers, grapes and mint. The "Pool Side" was created by Reuben Games, the resident bartender at BLVD 16 (right), the restaurant and lounge at the Hotel Palomar Los Angeles-Westwood. The restaurant was named after Los Angeles' famed Wilshire Blvd. (the location of the hotel, with the 16 representing the length of the street, which runs from the beach to downtown) and features a menu that's updated frequently based on what's in season by Executive Chef Richard Hodge, who suggests pairing the cocktail with their quinoa salad, which also includes cucumber, oven-roasted tomato, feta cheese, olives and mint pesto. Yum to both. Enjoy!

Pool Side
2 oz. Hendrick's Gin
2 oz Fresh Lemon Juice
1 oz. Organic Blue Agave Light
3 ea. Red Grapes
3 ea. Mint Leaves
2 ea. Cucumber Wedges

Directions: Muddle cucumber, grapes and mint with agave. Combine all ingredients in shaker and shake. Strain into a high-ball glass with fresh ice. Garnish with fresh mint sprig.

 
New for Spring: The Grand Del Mar's Apricot Jul-Up Print E-mail
Written by Ann Shepphird   
Tuesday, 21 May 2013 14:04

The Grand Del Mar Mint Jul-up CocktailIt's at about this point in the spring season that it feels appropriate to start thinking about creating a great spring cocktail using seasonal produce that we can break out at parties celebrating grads or dads or whatever else you'd like to celebrate. To that end, I bring you -- courtesy of The Grand Del Mar in Del Mar, California -- the Apricot Jul-up, using fresh mint, apricot-honey syrup and apricot-infused bourbon, in honor of another great spring celebration: the Kentucky Derby. Enjoy!

Apricot Jul-up

Ingredients
3 oz. apricot-infused Bulleit Bourbon
1 1/2 ounces apricot-honey syrup (recipe below)
8 leaves of fresh mint
Fresh mint for garnish

Method
Muddle mint in a cocktail shaker. Add ice and remaining ingredients. Shake well and strain into a martini glass. Garnish with mint.

Apricot-honey syrup
1 cup dried apricot
2 cups water
1/4 cup honey
1/4 cup lemon juice

Bring all ingredients to a boil in a saucepan. Reduce heat to a simmer and stir constantly for approximately three to five minutes. Before using or storing, strain out apricot pulp and let the syrup cool to room temperature.

 
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