Category: Booze Clues (Page 2 of 21)

Mexican Chocolate Affogato for Two
2 tablespoons cocoa powder (unsweetened)
2 ounces semisweet chocolate (I used a 72% bar)
¼ teaspoon chipotle chile flakes
¼ teaspoon cayenne
¼ teaspoon ground cinnamon
1 cup whole milk
1 tablespoon agave nectar
2 pinches coarse sea salt
1 shot espresso, chilled (I used cold brew coffee)
Dark rum, to taste
Crushed ice
AZ Bitters Lab Más Mole bitters, a couple splashes
2 medium scoops cinnamon, chocolate or vanilla ice cream
2 Luxardo Cherries, optional
Chocolate shavings, optional

1. In a small sauce pan combine the cocoa powder, chocolate, spices, milk, agave nectar and sea salt. Place over medium heat and bring just to a simmer, stirring to melt the chocolate. Remove from the heat and allow to steep for about 10 minutes before straining and discarding the chile flakes and any bits of unmelted chocolate. Taste for sweetness, adjust as needed keeping in mind that the ice cream will add an element of sweetness. Add the espresso, stirring to combine. Chill overnight.
2. In two chilled martini glasses place a scoop of ice cream, Place some crushed ice in a martini shaker, add some espresso mixture and the rum. Shake. Strain over the ice cream. Finish with several splashes of the bitters. Garnish with chocolate shavings and a cherry. Serve immediately.
3. Leftover espresso-“hot” chocolate mixture will keep refrigerated for 3 days.

Tiki Alexander
(based on a recipe by Jeff Levy, Turntable Kitchen)
• ¾ oz Aged rum (Brugal’s Extra Viejo)
• ¾ oz crème de cacao (Giffard)
• ½ oz fresh lime juice
• ½ oz unsweetened pineapple juice
• ½ oz heavy cream
• 1 dash AZBL Mi Casa bitters
Combine all ingredients in a shaker with ice. Shake hard to combine and strain into a mug filled with crushed ice. Garnish with a spritz of Mi Casa bitters and grated nutmeg.

We spent a wonderful hour or so with Executive Chef (and very dear friend) Joshua Hebert this week! POSH is closed for ‘Summer Break’ until July 14th, but he opened his doors, and his liquor cabinet, to share this little beauty with us. Pour some of this blend in a cocktail shaker over ice, stir gently and strain into a glass….nice and neat!! Count Dracula Rules!!!

2 part whiskey (russels reserve)
1 part sweet vermouthe (punt a mis)
2 dashes peychauds bitters
orange zest

Mix all ingredients and age in a barrel for 2 months

You will need to scale the recipe up depending on your barrel

Chef Brian Archibald Whet our Whistles at The Boulders with this really, refreshing cocktail! Beware the baby blueberries….they come shooting right up the straw!

1 oz. Absolute Vodka
3 oz. Fresh Lemonade
Dash of Simple Syrup
Prosecco Float or Sparkling Soda
Small handfull Fresh Blueberries
Mint Garnish

Mix first three ingredients in a shaker, add blueberries and shake a bit more. Pour over ice, add the float and a little mint sprig. Summer!!

Another great afternoon at Bootleggers! As we get closer to the surface of the sun here in the Valley of the sun, icy cold concoctions are just one way to beat the heat! Tito’s Vodka (from the Lonestar State) is the perfect partner for Ginger Beer and a little lime. Copper cups just make them look so much more inviting. Hold it to your forehead…but for the love of Pete, don’t steal them!!!!

1.5 oz Tito’s Vodka
4 oz. Ginger Beer
Dash of Lime Juice
Garnish with Lime Wedge

Fill a copper cup full of crushed ice, add liquid, garnish…enjoy!!

We hit Bootleggers’ last night to help celebrate their 3 year anniversary. To my surprise, the lovely Lauren Reuillard popped over and gave me a big hug! This little lady brought us a few of these whistle whetter’s during the show with Flavour. Trust me…it’s summer in a glass!! Enjoy!

3 slices cucumber, muddled
2 oz. Hendricks Gin
¾ oz. lemon juice
Dash Fever Tree Lemon Bitters
¾ oz. Simple Syrup

Muddle the cucumber in a cocktail shaker. Add remaining ingredients and give it a shake. Strain over ice and garnish with a slice of cucumber! Share with friends and a little BBQ.

The main barkeep at DeSoto Central Market, Jillian Newman, created this stunner. Felt a bit like Marilyn Monroe whilst posing with and taking a sip! When she brought it out, the rim reminded me of an ‘everything bagel’ and the name kind of stuck with our guests. Whatever you want to call it, it’s DIVINE, dahling!!

1.5 oz Uncle Val’s Pepper Gin
1 oz Strawberry White Balsamic Shrub
.5 oz Lemon Juice
2 oz Prosecco Floater
Salt, Pepper and Sugar Rim