Any Batman fans out there? Check out these Batman themed cocktails! We like the Mr. Freeze!
See the Mr. Freeze and other recipes here!
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1 1⁄4 parts Patrón XO Cafe
1 1⁄4 parts Ultimat Vodka
1⁄4 parts Chocolate syrup
Heavy cream
Cayenne pepper for garnish
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In a glass, combine ingredients with ice. Stir until ingredients are well blended. Strain and pour into a rocks glass. Layer with heavy cream and garnish with a pinch of cayenne pepper.
The Fourth Martini
[quote_colored name=”” icon_quote=”no”]1 1/2 oz. The 360 Patriot Vodka
1/2 oz. triple sec
1/2 oz. blue curacao
1/2 oz. sweet & sour mix
1 dash grenadine[/quote_colored]
Mix all ingredients except grenadine in shaker to chill, pour into a martini glass. Add dash grenadine and watch it sink to bottom.
CAMUCCINO ™
2 oz. hot milk
½ oz. CAMUS VSOP Elegance
1 oz. MAISON CAMUS French Roast
1 oz. simple syrup
Milk foam to fill up glass. Brew the French Roast as an Espresso drink, then slowly add the syrup, CAMUS Cognac and hot milk on top. Use a teaspoon to place the milk foam on top.
Stir and serve with 3 MAISON CAMUS Coffee beans for garnish.
Let hilarity ensue as we watch our favorite news team reclaim their legendary status with Tabasco cocktails like The Burgundy, It’s So Damn Hot, You Know I Don’t Speak Spanish, and Brick’s Hand Grenade.
Below are four recipes.
The Burgundy
Serves 6
1 Quart tomato juice
1 Cup vodka
1 Tablespoon Worcestershire sauce
1 Tablespoon fresh lime juice
1/2 Teaspoon Tabasco brand Original Red Sauce
Lime slices or celery stalks
Combine tomato juice, vodka, Worcestershire sauce, lime juice, and Tabasco Sauce in a 2-quart pitcher; stir well. Serve over ice. Garnish with lime or celery.
—
It’s So Damn Hot
Serves 1
2 Ounces quality vodka or gin
7 Ounces tomato juice
1/2 Ounce Lea & Perrins Worcestershire sauce
1 Heaping teaspoon horseradish mustard
10-20 dashes Tabasco brand Original Red Sauce
1/2 Teaspoon sea salt
1/8 Teaspoon white pepper
1/8 Teaspoon ground black pepper
1/4 Teaspoon smoked paprika
1/4 Teaspoon garlic powder
1 Pinch of cumin
1/2 Lemon, juiced
1/2 Lime, juiced
1 Chicory leaf
1 Cornichon
2 Tabasco brand Spicy Beans
Spicy Seasoned Garlic Sea Salt
6 Dashes Tabasco brand Original Red Sauce
1/8 Cup sea salt
1/2 Tablespoon toasted garlic
Combine all Spicy Seasoned Garlic Sea Salt ingredients and mix well. Fill a pint glass with ice and rim with Spicy Seasoned Garlic Sea Salt. Combine all ingredients into mixing glass. “Roll” ingredients back and forth from mixing glass to shaker several times; mix well. Pour into ice-filled, salt-rimmed pint glass. Garnish with chicory leaf, a cornichon and Tabasco Spicy Beans.
—
You Know I Don’t Speak Spanish
Serves 1
1/2 Lime
Coarse salt
1 1/4 Ounces gold tequila
3/4 Ounce Grand Marnier
1/2 to 1 Teaspoon Tabasco brand Green Jalapeño Pepper Sauce
Rub rim of a goblet with cut side of lime, then dip rim into saucer of salt. Fill glass with ice. Squeeze juice from lime. Pour lime juice, tequila, Grand Marnier, and Tabasco Green Sauce into an ice-filled cocktail shaker or pitcher and shake or stir vigorously. Strain into ice-filled glass and garnish with a slice of lime.
Variation: Use Margarita or sweet and sour mix to make drink as directed on label. Shake in 1/2 to 1 teaspoon Tabasco Green Sauce per drink and stir.
—
Brick’s Hand Grenade
Serves 1
2 Tablespoons pineapple juice
2 Tablespoons lemon-lime carbonated beverage
1 Tablespoon light rum
1 Tablespoon tequila
1 Tablespoon vodka
1 Tablespoon gin
3 Drops Tabasco brand Original Red Sauce
Combine all ingredients and pour into a 12-ounce highball glass filled with ice; stir. If desired, garnish glass with a wedge of pineapple or lime.
The Official After-Party of the 55th Annual GRAMMY Awards®
LOS ANGELES, CA – Patrón tequila and Ultimat vodka cocktails will again be featured at the 2013 GRAMMY Celebration® – The Recording Academy’s® official after-party celebration, immediately following the 55th Annual GRAMMY Awards® telecast on Sunday, February 10, 2013.
During the star-studded event, the featured Patrón drink will be the “Patrón Lyric,” a cocktail made with high-quality Patrón Silver tequila, Patrón Citrónge orange liqueur, fresh juices and lime. The Ultimat vodka cocktail to be introduced at the event will be the “Ultimat Spin,” created with ultra-premium Ultimat vodka, Patrón Citrónge orange liqueur, and cranberry and orange juices.
“A celebration like this definitely calls forhigh-quality, delicious cocktails! We’re tremendously honored that Patrón tequila and Ultimat vodka cocktails will be enjoyed by the many musicians, celebrities and other VIP guests that will attend the Annual GRAMMY Awards after-party,” says Patrón’s Ed Blinn.
Patrón is produced from the highest-quality 100 percent Weber Blue agave grown in the highlands of Jalisco, Mexico. At Patrón’s French Colonial-style Hacienda and distillery in Mexico, every step in producing Patrón tequila – from harvesting the agave, to the time-honored Tahona and roller mill distillation processes, to the individual labeling, signing and inspection of each bottle – is done with the careful precision and care that can only be accomplished by hand. For more information, please visitwww.patrontequila.com.
Ultimat Vodka is one of the world’s most distinctive vodkas. Created in the birthplace of vodka—Poland—it is the only vodka distilled from both grains (wheat and rye) and potato, a break from the traditional process of using just one or the other. The result is a subtle taste, smooth texture, and rich complexity uncommon in most vodkas. Ultimatvodka is bottled in a striking cobalt blue crystal decanter. For more information about Ultimat vodka, visit www.ultimatvodka.com.
The Patrón Spirits Company portfolio includes Gran Patrón Burdeos, Gran Patrón Platinum, Patrón Silver tequila, Patrón Reposado, Patrón Añejo, Patrón Citrónge (orange liqueur), Patrón XO Cafe and Patrón XO Cafe Dark Cocoa (coffee and tequila liqueurs), Pyrat XO Reserve, and Pyrat Cask 1623 (fine Caribbean rums), and Ultimat ultra-premium Polish vodka. For more information please visit www.patronspirits.com.
To prepare at home the cocktails that musicians, celebrities and VIPs will be enjoying at the official GRAMMY Awards after-party celebration:
The Patrón Lyric
1 1Ž2 oz. Patrón Silver Tequila
1 1Ž2 oz. Patrón Citrónge Orange Liqueur
2 oz. Fresh Mango Juice
1 oz. Fresh Orange Juice
Lime garnish
The Ultimat Spin
1 1Ž2 oz. Ultimat Vodka
1Ž4 oz. Patrón Citrónge Orange Liqueur
2 oz. Fresh Cranberry Juice
1 oz. Fresh Orange Juice
Orange Garnish
Washington, D.C. (December 5, 2012)— Beverage Director Michael King of Ashok Bajaj’s Italian hot spot Bibiana has created 25 new seasonally inspired drinks; a countdown to December 25th and the merrymaking holidays. Cocktails like the Vin Brule served warm and made with mulled wine and spices are more tempting than a partridge in a pear tree! The Hazelnut Old Fashioned, made with Hazelnut infused Filibuster bourbon, orange and cherry is sure to make guests feel jolly while the bubbly Café Corrector with Prosecco Grappa, espresso and lemon air is perfect for toasting. These cocktails will start shaking on November 30th so guests can experience a new libation every evening through December 24th and each is priced at $12.
Additionally, Bibiana is serving house-made Rosolio, a traditional liqueur distilled from the peel of lemons, mandarin, fennel or other ingredients most commonly found throughout the Amalfi Coast. Beverage Director Michael King is making his own version of the natural liqueur and according to the Neapolitan tradition, Rosolio is must for savoring after coffee. It can be served at room temperature or cold, like a digestive or aperitif. Every Italian has an opinion on the best way to enjoy Rosolio as some like it plain, some enjoy adding tonic water, and some feel it is best to add in Champagne or Prosecco.
For the perfect pairing, Executive Chef Nicholas Stefanelli has debuted a selection of snacks for guests to enjoy for sipping holiday cocktails exclusively at the 12-seat bar. Standout items not to be missed include the Cotechie, black truffle pork skins; the Ceci, fried chick peas with chile, salt and vinegar; the Costa di Agnello, lamb ribs glazed with Sherry vinegar and soda, as well as the Chippollini Agro-dolce, sweet and sour cippolini onions. Prices range from $2 to $10 each. The new holiday cocktails are as follows:
1. Vin Brule: Mulled Wine, Spices Served Warm
2. Hot Chocolate with Cognac and House-made Cardamom marshmallow
3. Sbagliato: Campari, Cochi Vermouth, Prosecco
4. Café Correcto: Espresso, Prosecco Grappa, Lemon Air
5. Hazelnut Old Fashion: Hazelnut infused Filibuster Bourbon, Orange, Cherry
6. Hot & Cold Gin Fizz
7. Cranberry Bourbon Smash
8. Carino: Grey Goose, Quince & Pear Jam, Lemon, Honey
9. Affogato Martini: Grey Goose, Kahula, Espresso, Gelato
10. Italian 75: Blood Orange, Prosecco, Gin
11. Classic Eggnog with a Twist: Pedro Ximenez, Benedictine, Buffalo Trace
12. Amari Cup: Cucumber, Averna, Fernet Branca, Lemon, Lime, Gassoza
13. Sanguinella: Bourbon, Luxardo Maraschino, Campari, Blood Orange Juice
14. Hot Buttered Rum: Rum, Butter, Brown Sugar, Cinnamon
15. Speciale: Ginger Infused Vodka, Grapefruit, Cherry Bitter, Rosemary Tincture
16. Fichi: Maker’s Mark, Pureed Figs, Maple Syrup, Vanilla Sugar
17. Tropicale: Vodka, Aperol, Grilled Pineapple Juice, Passion Fruit, Lime
18. Francesca: Hayman’s Old Tom Gin, Creme de Violette, Luxardo Maraschino, Lemon
19. Pimms: Figs, Balsamic Syrup, Amaro Montenegro, Bombay Sapphire Gin, Lime, Rosemary, Grapefruit Juice and Bitters
20. Forte: Buffalo Trace Bourbon, Orange, Ginger, Maple, Lemon
21. Cranberry Apple Sour: Bourbon, Apple Cider, Cranberry
22. Aged Negroni: Barrel Aged for 12 months
23. Variopinto: Prosecco Grappa, Orange, Honey, Fig, Ginger, Rosemary Tincture
24. Acero Sprezzatura: Buffalo Trace, Maple Syrup, Nonino Amaro, Orange
25. Vespa: Ketel One, Bombay Sapphire, Cochi Americano, Tangello Bitter, Ginger
Bibiana opens weekdays for lunch from 11:30 AM to 2:30 PM and dinner is served from 5:30 PM to 10:30 PM Monday through Wednesday, and 5:30 PM to 11 PM Thursday through Saturday. The restaurant is located close to Metro Center at 1100 New York Avenue, NW, at the corner of 12th and H Streets in the heart of downtown Washington, D.C. For more information, please call (202) 216-9550 or visit the website at www.bibianadc.com.
Pretty, Pretty, Please!!!!! Maker’s 46, Maraschino Liquor, Melleti Chocolate Liquor, Cousin Carlo’s house made cherry juice & a cream float. Served up with a cherry on top!
Pretty, Pretty, Please!!!!!
1½oz. Makers 46
¾oz. Melleti Chocolate
¾oz. Marachino Liqour
¾oz. CC’s Cherry Juice
Shaken Cream Float
Speared CC’s Cherry
Martini
Hott Tea w/ Lemon A heated mixture of tea-infused Maker’s 46 mixed with barenjager honey liquor, fresh lemon juice, Served in a snifter.
Hott Tea w/ Lemon
2oz. Tea Infused Makers 46
½oz. Barenjager
¾oz. Lemon Juice
2oz. Hot Water
Lemon Wedge
Granny Snifter
Jalisco Manhattan Scorpion Mezcal mixed with orange oil, Pineau de Charantes & a dash of barrel aged bitters. Garnished with candied rosemary & properly stirred. Served up or on the rocks.
Jalisco Manhattan
2½oz. Orange Infused Mezcal
1½oz. Pineau de Charantes
Dash Barrel Aged Bitters
Candied Rosemary
Large Rocks/Martini
Moonshine Punch Cranberry Shine, Cinnamon –Infused Rye, amaretto, black walnut bitters and pome juice. Cousin Billy Joe-Bob strikes again…Served in a mason jar with moonshine cranberries.
Moonshine Punch
1.5oz. Cran Midnight Moon
1oz. Cinnamon Infused Whiskey
½oz. Amaretto
3oz. Pom Juice
Dash Black Walnut Bitters
Speared Shine Cranberry
Mason Jar
The Violette Dream…. you won’t want to wake up. Nolet’s Gin, Lillet & Barenjager shaken with the violette liquor. Served up with a turbinado rim.
The Violette Dream…
1½oz. Nolets
1oz. Lillet
1oz. Barenjager
¾oz. Violette Liqour
Turbinado Rim
Coupe
Pear-fection A blend of Double Cross Vodka, poire liqueur, apple pucker, pineapple juice, and a champagne topper. Served up with a baby pear.
Pear-fection
1oz. Double Cross Vodka
¾oz. Apple Pucker
¾oz. Poire
¾oz. Pineapple Juice
Topped with Bubbly
Baby Pear Garnish
Martini
Pimm’s Fruit Cup Pimm’s No.1, Apple Moonshine, Pierre Ferrand 1840 & cider. Served up with cinnamon apple cubes.
Pimm’s Fruit Cup
2 .5oz Pimm’s No.1
1oz Apple Moonshine
.5oz Pierre Ferrand 1840
3oz Apple Cider
Speared Cinnamon Apple Cubes
Martini
A Cup of Joe Not your everyday Seattle brew! Espresso bean infused Sailor Jerry blended with organic vanilla syrup & 5yr old maderia. Served…How else? In a coffee mug with grown-up cream and sugar on the side.
A Cup of Joe
1½oz.Esspresso Infused Sailor Jerry
¾oz. Café Mocha
½oz. Organic Vanilla Syrup
Dash Madera
½oz. Rumchatta on side
Rock Candy Stick
Glass Mug
The Bitter Saint He’s just mad because he doesn’t get to have any fun. A phenomenal blend of St. Germaine, Cynar, sage and limonata. Served on the rocks with fresh herbs.
The Bitter Saint
1½oz. Saint Germaine
½oz. Cynar
1oz. Sage Spirit
Topped with Limonata
Sage herbs
Large Rocks
Napoleon’s Nightmare…….. Amiricaan’s mixing brandy with what?!?!. Ratafia, Cassis & Suze. On the rocks with Cousin Carlo’s maraschino cherries.
Napolen’s Nightmare
1oz. Ratafia
1oz. Suze
1oz. Casis
Topped with Bubbly
CC’s Cherry
Small Cooler
The Betsy South Beach’s BLT Steak is spicing up its cocktail menu with a new drink lineup just in time for cooler weather. The distinctive creations ($15 each)created by BLT’s talented mixologists, offer up a refreshing seasonal kick. Enjoy these libations at the Betsy’s welcoming bar and/or before or after dinner at BLT Steak.
The Caipiroska de Uva, made with Stoli Vodka, fresh lime juice, demerara syrup, the unique use of muddled green seedless grapes and a dash of Valet Falernum, is a new form of caipirinha made with vodka rather than cachaça.
Served on the rocks, the Smokey Mt. Rye is made with Bullet Rye Whiskey, fresh lemon and cranberry juice, blood orange bitters, smoked honey syrup and garnished with a torched rosemary sprig; this powerful smokey cocktail is sure to hit the spot.
The LaBrava Blossom, is served straight up, with Hendricks gin, St. Germain, Moscato D’Asti, Prosecco, and lavender-infused syrup, garnished with a flamed lemon twist. This aromatic cocktail delivers a complexity of flavors accented by effervescence of Prosecco with a citrus finish.
Made with Hangar One Vodka, honey ginger essence and white balsamic vinegar, the Ginger Breeze is topped with real English ginger beer, and then garnished with three lime wheels. This take on a Moscow Mule delivers a unique play on the palate delivered by the white balsamic vinegar and ginger beer.
The Honeycrisp Reserve, using Woodford Reserve Bourbon, AppleJack Brandy, fresh lemon juice and muddled apples with cinnamon-clove infused simple syrup, contains distinct hints of Autumn. The aroma is that of fresh baked apple pie!
The Miami Heat is made with Milargo Tequila, passion fruit puree, fresh lime juice and habanero syrup, then garnished with a lime twist. Think margarita with a Miami twist. This refreshing classic is amped up with passion and a little heat on the finish.
BLT Steak at The Betsy is located at 1440 Ocean Drive on South Beach, FL 33139. Mondays through Fridays, BLT Steak is open for breakfast from 8 a.m. to 11:30 a.m. and for lunch from 11:30 a.m. to 6:00 p.m. and for brunch on Saturday and Sunday from 11:00 a.m. to 4:00 p.m. Dinner is served from 6:00 p.m. to 10:00 p.m. Sunday through Thursday; the restaurant is open until 11:00 p.m. Friday and Saturday. For reservations please call 305-673-0044 or visitwww.bltrestaurants.com.
Clos de los Siete is the perfect wine to enjoy during the holidays. The new world wine is a blend of classic Bordeaux varietals that pairs perfectly with the hearty, home-style flavors of festive meals, such as Thanksgiving dinner. This year, do something creative with your leftovers by preparing a delicious twist on an Argentine classic, the empanada. Liven up leftover turkey and sweet potatoes with a blend of wine, peppers, and herbs to create a delicious stuffing for these enjoyable Argentine treats. Bake until brown and a delicious new meal is ready for you to enjoy!
Filling Ingredients:
1 tablespoon olive oil
1 pound turkey breast
1 sweet potato, diced
1 cup Clos de los Siete wine
1 green pepper, chopped
1 red pepper, chopped
1 medium white onion, chopped
1 clove minced garlic
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon cumin
½ teaspoon paprika
1 pinch of crushed red pepper (to taste)
Empanada Ingredients:
1 package store-bought empanada discs or one package pastry dough
1 egg, lightly beaten
¼ cup water
Preparation:
Place a pan over medium heat, add the tablespoon olive oil, cup of Clos de los Siete wine, garlic, onion, red and green pepper, and sweet potatoes. Let simmer on medium heat for ten minutes. Add turkey breast, salt black pepper, cumin, paprika and crushed red pepper. Continue to cook over medium heat until mixture is thickened, approximately ten minutes.
Once filling has thickened, remove from heat and set aside for 10 minutes to cool. During this time, flour a counter and lay out the empanada disks or roll out 4 inch squares of pastry dough. Carefully spoon 2 tbsp. of the filling into the center of each disk. Once each disk has been topped, seal the edges with water and fold in half, pressing down corners with the tines of a fork to close the dough. Then, fold the dough in on itself every half inch, from end to end to create the traditional Argentine seal.
Once all of the empanadas are folded, brush with egg wash and place on a prepared baking sheet. Bake in a 400°F oven until golden brown, around 15 minutes. Remove from oven and let stand 15 minutes before serving, then enjoy!
Serve with a glass of Clos de los Siete. The well-balanced Argentine wine’s ripe berry aroma and intensely flavorful, rich blend of Malbec, Merlot and Cabernet will stand up to and complement the hearty, wholesome flavors of the dish, making for an easy and delicious pairing.
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