Wine Cocktails Uas Chill Off Winter

Koj dim lub Ib Hlis Ntuj qhuav, lub caij ntuj no squalls, lub foob pob hluav taws xob, Nor'easters thiab dej tsaws tsag-zoo siab! Tab sis, nws tseem tsis tau tas, yog li koj yuav zoo li hunker nrog me ntsis kev nplij siab. Thaum ib tug mulled caw los yog ib tug kub toddy yuav tsis ua, ntawm no yog ob peb lub caij ntuj no-y cocktails kom tau koj mus txog rau hnub kawg ntawm meteorological lub caij ntuj no ( xaus Lub Ob Hlis 28)

Bonne Santé los ntawm Gabriel Noble.

Cov hnub nyoog qis dua Cognac VS tso cai rau cov txiv duaj thiab cov ntawv sau qoob loo kom ci ib sab ntawm cov txiv hmab txiv ntoo hauv tsev, thaum tseem khaws cov Cognac's grape notes.

1.5 oz Cognac VS

1 oz Toasted fig puree *

3/4 oz txiv qaub

1/4 ooj Cointreau

1/4 oz Pedro Ximenez Sherry

Muab tag nrho cov khoom xyaw rau hauv cov iav sib tov nrog dej khov thiab do 30 vib nas this.

Lim rau hauv chilled coupe iav thiab garnish nrog nplooj basil.

* Toasted fig purée: Txiav 24 lub hom phiaj dub figs nyob rau hauv ib nrab, nteg tawm ntawm ib daim ntawv ci thiab ci ntawm qhov kub thiab txias (nyob ib ncig ntawm 250 degrees) li 30 feeb los yog kom txog thaum cov kua txiv pib tawm. Cia nyob rau hauv 16 oz ntawm cov kua qab zib yooj yim rau yam tsawg kawg 3 teev. Puree nyob rau hauv ib tug blender. Muab tso rau hauv lub raj mis nyem.

La Mort d'un Roi los ntawm William Patton

Ua ke nrog Byrrh, qhuav sherry, thiab cherry cordial, lub hnub nyoog zoo VSOP Cognac, nrog tsw zoo ib yam li XO, muaj peev xwm ci nrog sau ntawv ntawm ci ci, butterscotch, thiab fig thaum tseem nthuav tawm lub vibrancy ntawm VSOP.

1.5 oz Cognac VSOP

3/4 oz Byrrh yog '

1/2 oz Lustau Amontilado

1/4 ooj Cherry Cordial *

Muab tag nrho cov khoom xyaw rau hauv ib lub nkoj stirring, ntxiv dej khov thiab do.

Lim rau hauv chilled Nick thiab Nora iav

Garnish nrog ib tug qhia txiv kab ntxwv tev.

* Cherry Cordial: Muab 500 grams (17.6 oz) kua txiv hmab txiv ntoo, 300 grams (10.5 0z) dawb qab zib, 2 grams citric acid (kuj: .07 oz), thiab 1 pinch ntawm ntsev nyob rau hauv ib tug blender. Blend on siab rau 2 feeb kom txog thaum qab zib yog tag nrho kev koom ua ke. Cia tawm, pint thiab daim ntawv lo. Zoo rau ib hlis.

Le Téléphone Arabe los ntawm Mark Sassi.

Qhov no cocktail khub Cognac nrog kas fes-infused sherry, Cynar, thiab qhov sib npaug ntawm Absinthe, cardamom, thiab Angostura iab thiaj li hais txog Cognac VSOP cov ntawv sau ntawm caramel, tsaus chocolate, thiab luam yeeb.

2 oz Cognac VS

1/2 oz Kas fes-infused Pedro Ximenez Sherry *

1/2 oz Artichoke Amaro (zoo dua Cynar)

4 dashes Le Téléphone Arabe Bitters **

Sib tov tag nrho cov khoom xyaw rau hauv ib lub khob chilled mixing.

Ntxiv Hoshizaki crescent ice cube (s) thiab do rau ~ 20 vib nas this.

Tom qab ntawd lim rau hauv chilled 5.5 oz Nick thiab Nora iav.

Qhia nrog tshiab txiv qaub zest thiab garnish nrog ib tug manicured txiv qaub tev.

* Kas fes-infused Pedro Ximenez Sherry: Muab 1 tablespoon ntawm nruab nrab roast kas fes taum thiab 12 oz ntawm Pedro Ximenez Sherry nyob rau hauv lub thawv uas tsis yog-reactive thiab cia zaum rau 12-24 teev. Ntxiv qee zaus. Lim tawm cov taum kas fes thiab lub raj mis thiab refrigerate sherry kom txog thaum siv.

** Le Téléphone Arabe Bitters: Muab cov khoom sib npaug Angostura Aromatic Bitters, Scrappy's Cardamom Bitters thiab absinthe rau hauv lub raj mis Japanese dasher.

IB 27 Martini

2 oz Fonseca BIN 27 Ruby Chaw nres nkoj

1 oz Vodka ntawm Kev Xaiv

½ oz Cranberry Kua txiv

Muab tag nrho cov khoom xyaw rau hauv ib lub khob sib tov nrog dej khov thiab do kom txog thaum chilled. Lim rau hauv lub khob martini cocktail. Garnish nrog ntsuab txiv ntseej