Take a Peat Monster Poolside
Compass Box’s whiskymaker John Glaser doesn’t produce your typical Scotch whisky. With names like The Peat Monster, The Spice Tree, and Great King Street, these small-batch scotch whiskys bridge traditional techniques and more innovative approaches. USQ will be pouring tastes of four whiskys from the collection as part of our Fluid Fridays series for the month of June. But beyond whisky neat, there, of course, will be cocktails from Compass Box brand ambassadors Elana Effrat and David Bailey.
Scotch-based cocktails seem to be the rage right now and we certainly aren’t complaining. There is something about mixing a smoky dark spirit with refreshing spring and summer ingredients. For a start to the sunny season, try out the Smokey River Trading Company, a citrus-inflected, Peat Monster-based concoction whipped up by the bartenders at Avenue Grill in Denver, Colorado. And for a even chiller drink, “Poolside,” mix in some elderflower liqueur and fizzy water with Orangerie.
Smokey River Trading Company
2 oz. The Peat Monster
½ oz. Averna Amaro
½ oz. lemon juice
½ oz. simple syrup
1 dash Angostura bitters
1 dash orange bitters
Add ingredients to a shaker. Shake and pour into a martini glass. Garnish with a flamed orange peel.
1 ½ oz. Orangerie
splash St. Germain
seltzer water or club soda
orange slice, for garnsih
Fill a tall glass with ice. Add Orangerie and St. Germain. Fill with seltzer or club soda. Stir, and garnish with an orange slice.
Check out the Compass Box lineup here.
Flowers in the Form of Drinks: Mother’s Day Cocktails
Who needs to give flowers on Mother’s Day when you can give floral cocktails?! Our friends over at Serious Eats agree that botanic-inspired drinks are definitely the way to go this Sunday and hence, have compiled a list of eight blossoming concoctions and recipes. Instead of creating our own cocktails this week, we figured we’d share theirs, such as the lavender- and honey-laced H.K. Rose and the agave-tinged, bubbly punch, Jalisco Flower. We’ve also got all the spirits and wine ingredients handy, ready for you to hit “add to cart.”
The Rum Diaries: Ron Santa Teresa
Sometimes great rums get overshadowed by classic Scotch and trendy Mezcal. But the lineup at Ron Santa Teresa, a Venezuelan rum company that’s been around for more than 200 years, should have you thinking rum is the new IT spirit. From their perfect-for-bartending Claro (hello, daiquiri!) to the first solera-made rum, the 1796 Ron Antigua de Solera, the brand has established a high standard. Each Friday in April, we’ve poured the Claro, Gran Reserva, and Solera at the Barrel, both neat and in two signature cocktails, the Claro Daiquiri and the S’Lightly Balmy. If you were lucky enough to taste, go to town with these cocktails! If you haven’t, head to USQ this Friday for the last Barrel tasting!
Santa Terea’s Claro was specially designed for shaking and stirring. A blend of 3-year-old rums, the rum boast a pale golden color with fruity, wooden flavors on the palate. It works well in mojitos and, our favorite, the daiquiri. Wonder if Hemingway preferred Santa Teresa?
2 oz. Santa Teresa Claro
1 oz. fresh lime juice
2 ½ teaspoon brown sugar
Combine all ingredients and shake over ice. Strain into a glass of your choice. We like it up served up.
As much as we adore the claro for its cocktail properties, we can’t cheat on the Gran Reserva, Santa Teresa’s flagship bottling. Thank the 5-year aging in cask barrels for the amber-tinted gold hue and rich mouthfeel. Every now and then we do crave a Dark & Stormy (who doesn’t?), so this twist, S’Lightly Balmy, might take the place in the drink rotation.
1 oz. Santa Teresa Gran Reserva
1 oz. cloudy apple juice
1 oz. ginger beer
splash of lime
Pour the rum over ice in a highball. Add apple juice and beer. Squeeze a splash of lime. Drink.
Check out all the bottlings here.
Earth Day, Brought to You by Jars of VeeV
Every time I fly Virgin America (which is often, NYC > SFO), I end up with a VeeV cocktail. But that’s hardly the only time I sip the açai spirit. Heralded for its earth-friendly approach to all-things alcohol, VeeV is distilled from the Brazilian fruit, açai, known for its healthy properties. (Surfers say so, at least.) It makes a good substitute for vodka- or cachaca- based drinks, or just simply mixed with juice.
Given Earth Day, though, we have to spotlight VeeV’s green efforts. The company was the first alcohol brand to be certified carbon neutral. The distillery is powered completely by renewable wind energy. Their innovative distillation process uses 200 percent less energy than traditional pot still. On top of all that, VeeV donates $1 from the sale of every bottle to rainforest conservation efforts. Wow.
If we really need to further win you over with the spirit, though, mix it up in one of these signature cocktails. With the Greenmarket only steps away from USQ, you’ll be eating AND drinking local. Then you’ll be ordering it on your next flight too!
Who doesn’t love a mason jar? Just what we thought. We’re giving you a bit of Herbal Advice with this cocktail: Go Green.
1 ¼ oz VeeV Açai
2 lemon wedges
½ oz simple syrup
2 oz club soda
fresh cucumber, sliced thinly
sprig of mint
Pack the mason jar with ice. Add all of the ingredients and seal the top. Shake and serve, tableside.
Forget Skinny Girl Margaritas. This 125-calorie (not that we are counting, we drink wine and spirits for a living) champagne cocktail should be swapped for that boring mimosa at any Sunday brunch. Including April 22, Earth Day!
1 ¼ oz. VeeV Açai
½ oz fresh lemon juice
½ oz simple syrup
lemon twist, for garnish
Shake the first three ingredients well with ice and strain into a Champagne flute. Top with Champagne and garnish with a lemon twist.
We’ll be tasting VeeV and VeeV-based cocktails this Saturday at USQ during our Go Green Organic Tasting. Stop by. More details here.
Taken by Averna
When I saw the Salvatore Gives You His Word cocktail at Huckleberry Bar on Tuesday night, I immediately thought “shoes.” Hello, Ferragamo! But alas, no, the cocktail was named for the founder of Averna, Salvatore Averna, who developed the caramel-laced liqueur from Italy. And it has nothing to do with shoes, except you can wear really nice ones while sipping the amaro.
Made of all natural ingredients, Averna is produced from a secret recipe (what isn’t?) of herbs, roots, and citrus rinds, with the addition of natural caramel. Many people sip it neat or on the rocks as an aperitif, but Huckleberry Bar’s general manager Stephanie Schneider whipped up some snazzy cocktails with Averna’s history as her inspiration. It’s been around since 1868, so there’s a plethora of tradition. While she developed four concoctions in total, we’ve got the recipes for our top two—Salvatore Gives You His Word and Taken By Storm—below. Check out all four, including See You Amaro Morning and the Averna Negroni, at the Brooklyn haunt this month.
Salvatore Gives You His Word
1 oz. Averna
¾ oz. Old Overholt
¾ oz Maraschino
¾ oz. lemon juice
Combine all ingredients. Shake and strain into a coupe. No garnish.
Taken By Storm
1 ½ oz. Averna
½ oz. Gosling’s 151
½ oz. ginger juice
1 ½ oz. grapefruit juice
Combine all ingredients. Shake and strain into a rocks glass over fresh ice. Finish with a grapefruit twist.
Terroir is a common term for wine, but you don’t hear it so much for vodka. Well, EVER. That’s about to change with Karlsson’s Gold Batch 2008, a vintage vodka distilled from one specific type of potato. And you thought vodka had to be odorless and tasteless?
To catch you up to speed, Karlsson’s Gold is a collaborative project between master distiller Börje Karlsson, the guy who helped launch Absolut, and a group of Swedish potato farmers. Concocted as a blend of seven varieties of virgin potatoes from Cape Bjäre, Sweden, the vodka is distilled only once (as opposed to around seven times, like most commercial brands) to preserve the character of the potatoes.
Karlsson didn’t stop there, of course. He took it to the next level with his Batch series, debuting with the 2008 harvest. Made exclusively from the Gammel Svensk Rod (“Old Swedish Red”) new potatoes, the bottling has a distinctive sharp and complex, earthy and peppery flavor that sets it apart from blended vodkas. The label displays the name of the farmer, Bertil Gunnarsson, harvest property, and the bottle’s edition. Only 1,980 bottles exist.
Swing by USQ every Saturday in April, from 6pm to 9pm, for sips of the Batch 2008 and Karlsson’s Gold Vodka. Both bottlings will be for sale. Find out more information here.
Taking Easter Peeps to New Heights: Yellow Chickie Martini
Easter just isn’t complete without Peeps, those sugary, marshmallowy concoctions that come in all sorts of shapes and sizes. (And they are super fun to microwave. Try it.) But the classic Peep, the little yellow chicken, inspired our Easter cocktail 2012: Yellow Chickie Martini. It’s a lively combination of Karlsson’s Gold Vodka, Capri Natura Limoncello, Dolin Dry Vermouth, created by our spirits director Tom Smith. The earthy potato vodka and savory, herbal vermouth playfully balance the sweetness of the limoncello. Serve it up or on the rocks.
2 oz. Karlsson’s Gold Vodka
2 oz. Capri Natura Limoncello
2 oz. Dolin Dry Vermouth
Peeps Yellow Marshmallow Chicks
Combine all ingredients in a cocktail shaker. Shake and strain into a martini glass. Garnish by floating a Peep in the martini. Happy Easter!
Get all the ingredients here.
A Miami Vice: Belvedere Vanilla Sour
I’m in Miami, trick! USQite Stephanie just returned from a trip to South Beach, where Belvedere seemed to be the vodka brand of choice. While strobe lights and sparkling bottle toppers may not be your evening routine, this Belvedere Vanilla Sour should make a guest appearance. Red velvet rope not included.
2oz Belvedere Vodka
1 oz vanilla syrup
1 oz lemon juice
dash Angostura bitters
dash egg white
Combine all ingredients and shake well. Strain over ice into a rocks glass. Garnish with a lemon wedge.