#SCBDExclusive: National Pisco Sour Day (and Perfect Pisco Recipes)



National Pisco Sour Day

pisco2Deemed a national holiday in Peru back in 2003, the iconic Pisco sour dates back nearly 100 years, but is currently at the forefront of mixology due to the recent revival of pre-Prohibition cocktails. Truly unique to Peruvian heritage – the classic combines Pisco, lime juice, simple syrup, a dash of egg whites & bitters – but a few modern-day renditions made with Portòn, the finest handcrafted Pisco from Peru, are sure to shake things up!

A little sour before all that Valentine’s Day sweet certainly couldn’t hurt PLUS Pisco (Peru’s national spirit) is hot, hot, hot right now. According to USA Today’s 2014 Culinary Forecast, Peruvian cuisine tops the list of things to watch out for this year!

So raise your glasses and let’s make a toast to National Pisco Sour Day!

Here are a few Perfect Pisco Porton Recipes:


Hometown - Created by Enrique Sanchez – Rose Pistola, San Francisco


1 ¾ parts Portón

¾ part fresh lemon juice

¾ part Darbo Elderflower Syrup

½ part Averna

½ part egg white

Angostura bitters


Combine all ingredients in a shaker. Shake vigorously without ice. After dry shake, add ice and shake all ingredients again. Shake contents over a martini glass. Garnish with 1 mint leaf and a dash of Angostura bitters.

*Enrique Sanchez of Rose Pistola in San Francisco created the Hometown as a reflection of his Peruvian and Italian heritage, using each culture’s respective spirit:pisco and amaro. He notes, “Portòn offers this cocktail a bouquet of flavors with a touch of pineapple on the finish which, when combined with the caramel-bitter of Averna, give birth to a very balanced and nostalgic rendition of a pisco sour.”


E.B.D – Created by Christian Sanders – Evelyn, NYC

E.B.D “Evelyn’s Back Door”

2 parts white peppercorn-infused Portón

¾ part Yuzu Citrus Blend*

¾ part Agave syrup

1 dash Angostura bitters

¾ part egg white


Add all ingredients into shaker and dry shake well (no ice). Then, add ice and shake well again

Double strain into rocks glass. Garnish with cracked white peppercorn and with 2 additional drops of Angostura bitters

*Yuzu Citrus Blend: 60% Yuzu (bitter Japanese citrus) and 40% lemon juice


#SCBDRecipe: A New Year, A New Drink- Cosmopolitan Fizz-Punch






New Year’s day we always have a family party for New Years and my sisters birthday. This year my brother bought a moose punch bowl and matching cups from Christmas Vacation movie. So we decided to make a punch! My good friend recommended about four different types of punches to try. A Punch Cosmopolitan sounded delicious! So I searched online and came across this awesome recipe from the Food Network! We took this and changed it a bit by adding more liquid and liquor to it.

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The first recipe is the original, and the second is our revamped one. Both ways, this was such a good combo and I highly recommend trying this yourself! Enjoy and don’t drink and drive.



This is the Original Recipe


This is our recipe



#SCBDExclusive: Last Minute Guide to New Years Eve/Day!

There are a bunch of great New Years deals just waiting for you to bring in 2014 the right way. Start your year off by grabbing a friend and checking out a few of these New York hot spots.

New Year’s Eve


- Overlook, Picture Courtesy of overlooknyc.com


225 E 44th st. New York, NY


NYE Special: Bring in 2014 with your friends at Overlook, the party is one of the biggest in Midtown and will feature a $60 open bar from 9pm-1am. DJ Dom on the decks, and appetizers! Buy your ticket here: https://www.eventbrite.com/e/nye-celebration-at-overlook-nyc-tickets-9326284167


- Raymi, Picture Courtesy of rayminyc.com

Raymi Peruvian Kitchen 

43 West 24th street, New York, NY


Beginning at 10PM, guests at Raymi’s New Years Eve celebration will enjoy passed hors d’ oeuvres, open bar, champagne toast, live performances, music and dancing, along with the usual signature party favors for $120 per person, but will receive a $20 gift card back for future use at Raymi!  For those that want the VIP treatment, a second option includes bottle service in the VIP room, reserved seating, expedited entry, plated appetizers for the table, champagne toast and party for $175 per person!


- Picture Courtesy of richardsandoval.com

Richard Sandoval’s Maya Modern Mexican Tequileria

1191 First Avenue, New York, NY


Richard Sandoval’s Maya Modern Mexican Tequileria is offering a special New Years Eve menu with two seatings. Enjoy a prix fixe menu including: Chile Relleno,stuffed poblano chile, shrimp, calamari, scallop, chile dearbol sauce, black bean puree, crema fresca, Chicken Breast Adobada, adobo marinade, huitacoche dumpling, warm pico de gallo, cilantro pesto, and Abuelita Double Chocolate Cake,devil’s chocolate cake, chocolate abuelita mousse, and salted caramel sauce. The first seating will be from 5-6:30PM for $69. The second seating will be from 9PM-on with the addition of the ball drop, Mariachi band, & champagne toast for $99.


- Photo Courtesy of Event Brite

Pounds and Ounces

160 8th Avenue at 18th Street (Chelsea), New York, NY

New Year’s Eve Masquerade Ball. $125 from 9pm-2am, open bar and passed Hors D’ouvres with complementary party favors, masquerade mask and midnight toast.  To buy tickets, please visit: https://www.eventbrite.com/e/new-years-eve-masquerade-ball-with-dj-patrick-kuzara-tickets-9751140925



Photo Courtesy of blogs.villiagevoice.com

Jacob’s Pickles

509 Amsterdam (between 84th & 85th Streets), New York, NY

Jacob’s Pickles will be offering their regular menu and is offering a festive lobster boil for groups and bubbly cocktails.  A fun and different way to bring in the new year.

New Year’s Day


- Photo Courtesy of drinkingat.blogspot.com

Brother Jimmy’s BBQ


  • Lexington 181 Lexington Ave @ 31st St

P: 212-779-7427

  • Union Square 116 East 16th St, Park Ave S/Irving Place

P: 212-673-6465

  • The Original 1485 2nd Ave, 78th/79th St

P: 212-288-0999

  • West Side 428 Amsterdam Ave, 80th/81st St

P: 212-501-7515

  • Midtown 416 8th Ave @ 31st St

P: 212-967-7603

No better way to recover from New Year’s Eve festivities than with some College Bowl games and an All-You-Can-Drink Brunch special at Brother Jimmy’s BBQ. Their regular brunch menu will run from 11AM-4PM and include menu items such as BJ’s Egg Sandwich, Omelets, Chicken n Waffles and Grilled Cheese. In addition, for $30 customers can enjoy and All-You-Can Drink Special including Bloody Mary’s, Screwdrivers, Mimosas and Draft Beer (2 hour maximum and only at tables).



#SCBDExclusive: National Sangria Day



Who doesn’t love a good sangria? Check out these awesome recipes we got from our favorite brands and restaurant


Sotto 13 offers Sangria made with Lambrusco Rose Wine, Brandy, Peach Snapps and Fresh Fruit. (9g/30pitcher).

Trattoria Il Mulino has an amazing Sangria. There are spikes of Brandy, hints of cinnamon and clove, and seasonal fruits all blended together into a balanced, palatable Sangria.



This National Sangria Day think outside the bottle!  Instead of twisting the cap of a bottle of pre-made sangria, create this flavorful Fruit Cup Sangria with VeeV Acai Spirit.

Fruit Cup Sangria


  • 1.5 oz. VeeV Acai Spirit
  • .5 oz. Licor 43
  • 1 oz. pomegranate juice
  • 1.5 oz. Cabernet Sauvignon
  • Sliced pear, strawberry and orange slices


  • Shake all ingredients well with ice and strain into a wine glass.
  • Garnish with slices of pear, strawberry and orange



Rancho ValenciaRancho Valencia Resort & Spa | San Diego, CA

Spanning 45 lush acres of gardens, trails, olive groves, casitas and more, Rancho Valencia Resort & Spa is a Mediterranean inspired, all-suite property offering the finest accommodations, service and programming that San Diego has to offer. In Fall 2012, Rancho Valencia—Southern California’s only Relais & Châteaux property— reopened to guests after a 10-month, $30 million property-wide renovation. As part of the renovation, major efforts were focused on the reconceptualization of its food and beverage program. Two new additions to Rancho Valencia include the resort’s signature restaurant, Veladora, and The Pony Room, which features a bar and outdoor patio with fire pits.

Rancho Valencia Sangrita


  • 1 oz fresh squeezed orange juice
  • 3/4 oz fresh lime juice
  • 3/4 oz house made grenadine
  • 1/2 oz fresh lemon juice
  • 1/2 tsp chili powder
  • 2 slices jalepeno
  • 2 slices Serrano pepper


Mix all ingredients. Allow pepper to steep until desired heat is achieved (1-2 days)
Strain pepper. Serve neat as a sipping sidecar to blanco tequila

TMH Sangria 05The MODERN Honolulu
Located at the gateway to Waikiki on the island of Oahu, The MODERN Honolulu sets a new standard for lifestyle hotels with an innovative urban resort design that reflects sophistication and style. Sweeping vistas of the Pacific Ocean and city skyline surround the hotel’s 353 guest rooms and suites. Two stylish pools overlook the Pacific for daytime fun while a vibrant scene at Addiction nightclub and The Study lobby bar offer evening rendezvous. Centrally located, The Modern is within walking distance to popular Waikiki beaches, Hawaii’s largest open-air shopping center, Ala Moana, and near a selection of luxury boutiques and retail stores that line Waikiki’s main thoroughfare, Kalakaua Avenue.

The Modern Honolulu House-Made Sangria


  • 1oz. Oronoco Rum
  • 1/2oz. Fresh Lime Juice
  • 1/2oz. Agave Syrup
  • 2oz. Passion Fruit Juice
  • 1oz. Pineapple Juice
  • 1.5oz. Merlot

Garnish with an orange slice


Delicatessen_Sangria_1_Photo Credit DelicatessenExecutive Chef/Partner Michael Ferraro’s Sangria Pitcher


  • 2 oz. Blackberry liquor
  • 2 oz. Peach schnapps
  • 2 oz. Apricot liquor
  • 1 oz. Orange juice
  • 1 bottle Wine
  • 2 Apples
  • 1 Orange
  • 1 Lemon
  • 1 Lime
  • ½ cup  Blueberries


1. Chop the apples, orange, lemon and lime into large pieces; set aside

2. In a large pitcher, combine the blackberry liquor, peach schnapps, apricot liquor, orange juice and wine

3. In wine glasses, add ice and pour sangria

4. Garnish with chopped fruit

#SCBDRecipe: National Sangria Day-Holly Jolly Christmas Sangria


It’s national sangria day today and I thought it would be fitting to share a holiday themed recipe in the spirit of the season. Sangria is often thought of as a summer drink because of its light and fruity components. My sangria concoction will highlight some winter fruits and flavors that give a hearty twist to the cocktail. Cranberries, apples and pears will be featured in the drink along with my secret ingredient…rosemary! It sounds like it would be a weird combination but the rosemary just adds an extra flare of “Christmas” essence to the drink. (I always think of spices when I think of Christmas flavors).

My favorite part of this sangria is that the flavors work well with both red and white wine combinations. I made both variations and I would be hard pressed to choose which I liked better. I used Pinot Grigio for my white sangria and a sweet Syrah for my red. (Beaujolais, Merlot, and Gamay are some other fruitier red varietals that may work as well).

Now that I have set the scene for how merry and bright this sangria will be its time to pass on the recipe to all of you!

Holly Jolly Christmas Sangria


1 ½ cups –cranberries

1-granny smith apple (chopped into cubes)

1-pear (chopped into cubes)

1 bottle of red/white wine

1 ½ cups- white cranberry juice

1 cup –club soda

1 to 2 sprigs- fresh rosemary



Place the fruit (cranberries, pear and apple) at the bottom of your pitcher.


Pour the wine, white cranberry juice and club soda over the fruit.

wine and mixers


Add your sprig(s) of rosemary.


There you have it-a quick, simple and refreshing Christmas sangria!

#SCBDExclusive: Christmas Cocktails



‘Tis the season to enjoy some delicious cocktails, check out some of the hottest literally from some of our favorite brands and restaurants…

The Spiced Tippler

The Spiced Tippler

Made with Carpano Antica

  • 1½ Oz. Templeton Rye
  • ¾ Oz. Carpano Antica Sweet Vermouth
  • ½ Oz. Honey Liqueur
  • 2 Dashes Allspice Dram
  • 2 dashes Orange Bitters
Mix all ingredients and pour over ice with lemon peel and garnish and cinnamon stick.
The Evergreen

The Evergreen

  • 1 oz. Casa Noble Tequila
  • 1 oz. heavy whipping cream
  • 1 oz. crème de cacao
  • ½ oz. crème de menthe
  • Chocolate Sprinkles, for Garnish
Pour Casa Noble Tequila, cream, crème de cacao, and crème de menthe over a handful of
ice in a cocktail shaker. Shake until very cold, then strain into a chilled martini glass or
other footed glass, rimmed with chocolate sprinkles.
Candy Cane Martini

Candy Cane Martini

  • 1½ oz. Crystal Head Vodka
  • 1 tsp Peppermint Schnapps
  • 1 oz. Club Soda
  • Mini Candy Cane, for Garnish
Pour vodka, peppermint schnapps, and club soda a handful of ice in a cocktail shaker.
Shake until cold, and then pour into chilled martini glass. Hang mini candy cane over lip
of glass.
Hot Buttered Rum

Hot Buttered Rum

Made with Diplomatico Rum
  • 1 tsp Brown Sugar
  • 4-6 oz. Boiling Water
  • 1 tbsp Butter
  • 1 ½ oz. Diplomatico Reserva Rum
  • Freshly Grated Nutmeg, for Garnish
Put brown sugar into a glass punch cup and fill two-thirds full with boiling water. Add
butter and rum. Wait until the butter melts, then stir and sprinkle a little nutmeg on top.
Comfort Coffee

Comfort Coffee

Made with Four Roses

  • 1 oz. Four Roses Bourbon
  • 6 oz. Fresh Coffee
  • 1 oz. Comfort Syrup (recipe follows)
  • Orange Twist for Garnish
  • Comfort Syrup
  • 6 oz. Fresh Squeezed Orange Juice Without Pulp
  • ½ cup Sugar
  • 1/8 tsp. Ground Cloves
  • 1½ tsp. Cardamom Seeds
Cook syrup over medium heat until it’s hot and the sugar is dissolved; do not boil.
Remove from heat. Cover and let sit for 20 minutes. Strain into a bottle and refrigerate.
Once cold stir bourbon and syrup in mug. Add hot coffee, stir and garnish.
Sparkling Pearsecco

Sparkling Pearsecco

Made with VeeV Acai

  • 1 oz. VeeV Acai Spirit
  • .25 oz. Elderflower Liqueur
  • 1 oz. Pear Nectar
  • .25 oz. Lemon Juice
  • Top with Prosecco
  • Candied Pear Fan or Pear Slice for Garnish
Mix VeeV, elderflower liqueur, pear nectar and lemon juice in a shaker and shake well
with ice. Strain into a champagne flute. Top with prosecco. Garnish with a candied pear
fan or pear slice.
Hot Rye Bijou

Hot Rye Bijou


Combine all ingredients and heat gently (as to not burn off the alcohol) until hot. Stir,
pour into a mug and garnish.
Divine Chocolate Orange Milk Punch

Divine Chocolate Orange Milk Punch

Made with Divine Chocolate

Serves 2 (can be multiplied to serve a crowd)

5 oz heavy cream
3 oz whole milk
2 ½ oz cognac
1 oz Pierre Ferrand Dry Curacao
1 oz superfine sugar
¾ oz Divine Cocoa Powder
1 barspoon vanilla extract


Combine all ingredients in a cocktail shaker and shake until well combined (if making a larger batch, whisk together in a mixing bowl). Transfer into a shallow dish and place in the freezer until thick and slushy. Serve in a rocks glass with an orange twist and vanilla bean (optional).

Made with Nahmias et Fils Mahia

Black, White & Fig


  • ½ oz Mahia
  • ¼ oz simple syrup
  • splash lime or grapefruit juice
  • 4 apple slices
  • 5 cracks of black pepper


Combine apple, pepper, and simple and muddle together in shaker. Add ice, Mahia and citrus. Shake, strain over ice, garnish with apple slice in a black pepper & sugar-rimmed glass.

Pom Mahia


  • 2 oz Mahia
  • 1oz Dolin Blanc or Lillet
  • ¼ oz lime juice
  • Pomegranate soda


Build in shaker, shake with ice. Strain into chilled cocktail glass. Float the soda, garnish with a raspberry or lime twist.

Ponche Navideno

Ponche Navideno

Served at Maya Modern Mexican Tequileria


  • 1 red apple – peeled, cored, sliced
  • 1/2 mango – peeled and diced
  • 1/4 cup raisins
  • 1/4 cup cranberries
  • 1 cup pineapple – diced
  • 4/5 tbsp. brown sugar
  • 6 1/2 tbsp. sugar
  • 1 cinnamon stick
  • 3 cups water
  • 3/8 cup blanco tequila


  • Peel, then slice apple, mango and pineapple
  • Combine all ingredients except tequila in a large pot
  • Simmer over medium heat for 45 minutes
  • Mix in the tequila, stir often
  • Chill
makers mark

Crown Maple Egg Nog

Crown Maple Egg Nog with Makers Mark


  • ½ cup Crown Maple Sugar
  • 6 fl-oz Makers Mark Whiskey
  • 6 ea Whole Eggs, Separated
  • 1 cup of Whole Milk
  • 1 cup of Heavy Cream


Combine all ingredients. Garnish with a dash of nutmeg and a dash of CROWN Maple sugar.

The Maple Old Fashioned

crown maple



#SCBDRecipe: Winter Cocktails



                                             image image_3                                                            image_7 image_8

Happy Holidays readers! It’s that time of year again, a time for celebrations with family and friends with good food and of course some great cocktails! While I love spending time with family and having all of the great food for Thanksgiving and Christmas, I can’t deny a good drink to go with it. Since I turned 21 I have been more mindful of what I drink and what I like. Between discoveries of my own and some help from cookbooks from Williams Sonoma and other companies, I feel that the following list is a great collection of cocktails that are sure to spark up your holiday get-together.

image St. Germain Cocktail

This has by far been my favorite go-to drink after a long day at work or just on any random night because it is simple. At any given time my family has a pretty good stock pile of various alcohol around because we entertain a lot. Therefore finding these three ingredients is simple. I came across this recipe by chance. I was buying St. Germain (an elderflower) to be a part of another drink but they only sold it in a special packaging which contained a nice tall measuring glass to make the St. Germain Cocktail. The three ingredients in this drink are: 1 ½ parts St. Germain, 2 parts sparkling wine like Prosecco or even a Sauvignon Blanc would do, and lastly 2 parts club soda or a sparkling water if you prefer. Though simple, this drink packs a nice punch with that hint of St. Germain and of course who doesn’t like a sparkling drink?


Clementine-Brown Sugar Old-Fashioned

If you don’t like something fruity or feel too feminine holding a sparking drink, you can definitely feel manly with this old fashioned. While it takes some prep time, there is no doubt that it’s worth it. In this case, the recipe is from a Wegmans Menu Magazine. The ingredients are light brown sugar, water, clementines, vanilla extract, then you mix that in with Angostura bitters, bourbon whiskey, and some ice. According to my brother who actually drinks this, he says that it is not only delicious but that it is less fruity than a regular old fashioned. This is definitely the drink to have in your hand on a cold night sitting by the fire. The recipe for this drink is here:


Simple Syrup

  • 1 cup Wegmans Light Brown Sugar
  • 1 cup water
  • Clementine peel, pith removed
  • Juice of ½ clementine (about 1 Tbsp)
  • ½ tsp Wegmans Pure Vanilla Extract
  • Main
  • Dash of Angostura bitters
  • Ice
  • 2oz bourbon whiskey
  • Clementine peel for garnish

 Make simple syrup: Combine sugar and water in saucepan. Heat on MEDIUM-HIGH heat until sugar dissolves completely. Remove from heat. Add clementine peel: let steep at least 1 hour. Stir in juice and vanilla extract. Strain and pour into serving container. (Makes enough for 10 drinks.)

For each drink: Combine 1oz (2 Tbsp) simple syrup and angostura bitters in a rocks glass. Fill halfway with ice and stir. Add bourbon whiskey; top with more ice. Stir. Garnish with clementine peel.


Spider Cider Margarita

If you are looking for something with a little more of a kick, look no further than this sneaky devil. After trying this drink in a restaurant, I looked up the recipe when I got back that night and I have been making it ever since. This concoction is made up of 2ozTarantula Azul Tequila, 4oz whiskey sour mix, and 1oz sour apple pucker mix. The combination of color in the drinks and taste makes for a very sweet and slightly sour taste all in a very bright green package. The recipe also calls for you to rim the glass with sour apple sugar rather than salt which I prefer in my margaritas. For some this drink has been too tart or sweet but if that is a flavor that you enjoy I say go for it!


Elderflower Collins

I know I said I love St. Germain but by putting two recipes using it on this list I hope you see it too. It really is a great liquor to use because not only does it smell literally like flowers it also has a great light taste. I ate at Maggiano’s recently with my mother and fell in love with this drink. I will try anything with St. Germain in it whether it is a margarita (which was delicious) a sangria or even this mixed drink they always turn out great. This cocktail is a little sweeter than The St. Germain Cocktail one but I tend to like sweet or even more tart drinks. This drink has St. Germain of course, Aperol, Lime Juice, Prosecco, and some Rhubarb Bitters. This drink is sweet and tart but evened out with the sparkling Prosecco. I had this drink with a pasta and it did not ruin or affect any flavors of my dinner. This is another cocktail that is sure to please!


  • 1 oz St. Germain
  • ¼  oz Aperol
  • ½  oz Fresh Lime Juice
  • 3 oz Ruffino Prosecco
  • 2 dashes Fee Brothers Rhubarb Bitters


  • Build in shaker, then add ice (3/4 full)
  • Shake for 30 seconds
  • Add 3 oz Ruffino Prosecco, gently roll
  • Strain into chilled Collins glass filled with ice
  • Garnish with lime twist


image_3Nutella Melt

If you are one who enjoys trying new cocktails I highly recommend purchasing the Williams Sonoma cookbook, Winter Cocktails. This cookbook has a variety of drinks from cold to hot, classics to contemporary that are all delicious. One in particular that I enjoyed was a hot drink called a Nutella Melt. Now, if you haven’t tried Nutella I strongly encourage you to go out and buy some because it will change your life forever. For those of you who don’t know what it is, it is a hazelnut spread with some dark cocoa in it which you can put on bread and use in various baking recipes. There is not too much work for this recipe and it is definitely worth any effort. The cold whipped cream on top of the hot chocolate feel you get from the Nutella can satisfy anyone. I even saved the drink in a container and the whipped cream separately overnight and it was just as delicious the next day. I do recommend that you have this cocktail after dinner because the flavors won’t pair as well with a meal and should really be enjoyed with dessert or even on its own. The recipe for this drink is here:


  • 4 cups whole milk
  • ¼ cup Nutella
  • Pinch of salt
  • 6 ounces hazelnut liqueur, such as Frangelico
  • 1 cup heavy cream, chilled
  • ¼ cup confectioners’ sugar
  • 2 teaspoons instant espresso powder


Bring milk, Nutella, and salt to a simmer in a medium saucepan over medium heat, stirring until Nutella is completely dissolved. Stir in liqueur. Turn off the heat but leave the pot on the stove while you whip the cream.

Using an electric mixer, beat cream, confectioners’ sugar, and espresso powder on medium speed in a large, chilled bowl until soft peaks form, 2 to 3 minutes. (Alternatively, beat by hand using a large wire whisk.) Ladle drink into warm cups and top with whipped cream.

Hot Apple Cider

On a cold night while making s’mores by the fire, some typical drinks include some hot chocolate or apple cider. Nothing helps on a cold night quite like some Hot Apple Cider and for those that want some sort of a buzz just add some rum such as Kraken which gives it a nice spice in addition to an already classic drink. If you don’t want the added spice, you can use any dark rum though the added spice did add a nice seasonal flavor!


image_8Liquid Gold

This is no longer another way to describe the cheesy concoction that is Velveeta Macaroni and Cheese but rather a great hot drink to have around the holiday season. This recipe is slightly more complex with a lot of different ingredients. This is another cocktail from the Williams Sonoma cookbook, Winter Cocktails. This drink is a blend of pineapple juice, dark rum, brandy, then simmered with many different spices. These ingredients simmered together create a smell and taste that I can only describe as Fall in a glass. To pair with this drink is a pineapple garnish that is simple yet divine. The flavors already in the cocktail mixed with the spices in the pineapple make for an incredible combination. Plus, the pineapple soaks up some of the drink and is great to snack on when the glass is empty. Much like the Nutella Melt recipe, because of the flavors in this drink I do recommend that you have this as an after dinner drink because it will not pair so easily with a meal but it will definitely help warm you up on a cold night! The recipe for this drink is here:


Pineapple Garnish

  • 12 or more (3/4-inch) cubes fresh pineapple
  • 1 tablespoon granulated sugar
  • ¼ teaspoon Aleppo pepper (a type of crushed pepper native to Syria)
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon salt

Mulled Pineapple Juice:

  • 1 tablespoon whole allspice berries
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole cloves
  • 2 cinnamon sticks
  • 4 cups pineapple juice
  • 6 ounces dark rum
  • 2 ounces brandy
  • 1 vanilla bean pod, split in half lengthwise, seeds scraped out

For the Pineapple Garnish: Adjust an oven rack to the middle position and preheat broiler. Line a baking sheet with foil and arrange pineapple cubes in a single layer. Combine sugar, Aleppo pepper, ground cinnamon, and salt in a small bowl. Sprinkle pineapple cubes with sugar mixture and toss to coat evenly. Rearrange pineapple in a single layer and broil until caramelized, 2 to 4 minutes. Transfer tray to cooling rack. When cool enough to handle, skewer at least 3 pineapple cubes onto each of 4 short skewers or sturdy toothpicks.

For the Mulled Pineapple Juice: Place allspice, peppercorns, cloves, and cinnamon sticks in a medium saucepan. Stir over medium heat until fragrant, about 2 minutes. Add pineapple juice, rum, brandy, and vanilla bean and seeds and bring to a simmer over medium heat, stirring occasionally. Reduce heat to lowest setting and simmer for 15 minutes. Strain mixture through a fine-mesh sieve into a bowl and discard solids. To serve, place one pineapple skewer in each of 4 heat-proof cups. Ladle juice into cups.

All of these recipes range from hot to cold and classics to the more adventurous. I hope you have enjoyed looking at a variety of cocktails to try this holiday season. Whatever you choose, I hope everyone has a wonderful holiday season complete with great food and of course some great cocktails!

#SCBDEvent: Nahmias et Fils Distillery Launch Party

scbdeventnahmiasBased outside of New York City, Nahmias et Fils Distillery produces high quality, small batch spirits. Nahmias et Fils, is a micro distillery based in Yonkers, New York. They produce small batch, high quality eau-de-vie distilled from figs, whiskey and rum.

Join them at Tagine (221 West 38th Street) on Thursday, December 19th at 7 pm for their Food and Wine Pairing/Launch Party at. Tickets are  $10 per person, purchase tickets here.

#SCBDExclusive .@RedJacketNY Inspired Fall/Winter Cocktails #RedJacketCocktails


As you all know I love and currently miss drinking  Red Jacket Orchards juice that I used to get from the Union Square greenmarket. I love the quality of their juices and ciders, it can’t be matched. A while ago, I had the opportunity to play mixologist and make some awesome cocktails featuring their juices and cider that include amaretto, vodka, and rum.

Check them out:

Cherry Fizz cocktail with ingredients

Cherry Fizz cocktail with ingredients

Cherry Fizz: 

  • A splash of amaretto (preferably Disaronno) 
  • 2 splashes of Red Jacket Orchards Tart Cherry Stomp juice
  • A splash seltzer 
  • Serve over ice & enjoy!
Red Jacket Cranberry Vodka with Ciroc Redberry

Red Jacket Cranberry Vodka with Ciroc Redberry

Red Berry Cranberry Vodka:

  • 2 shots Ciroc Red Berry vodka
  • RRed Jacket Orchards Cranberry juice
  • Mix, serve over ice & enjoy!


Spiced Spiked Cider:

Cheers to an amazing weekend!


#SCBDReview: Epcot Food and Wine Festival Day 3


photoWelcome back foodie fans for the third and final installment of the Epcot Food and Wine Festival. I know this may sound crazy that we spent three days in the Festival, but there is so much to experience, it could take a whole week! One aspect that we were not able to cover were the many book signings and demonstrations that take place during the week. Ahead of time, you go online to see the schedule and sign up for meal demonstrations by chefs like Carla Hall from The Chew or even learn how to be a bartender! These events do come at a price but the experience and the knowledge are more than worth it.

On this last day we decided to move in the opposite direction by starting with England and moving up towards the middle repeating any carts we felt were exceptional. In England, we stopped by and tried a cheese flight with various Kerrygold cheeses mixed with bread and a side of chutney. Kerrygold is an Irish cheese and the various blends were tasty and satisfying! We then made our way to Scotland, which is a new booth this year, to try out the Glenfiddich Scotch Flight. There were three scotches all different ages (12, 15, and 18). The people of Scotland are kind enough to also give you some water to help with the scotch. My brothers did try all of the different flights and I do recommend trying them yourself but only if you truly enjoy what alcohol it is so that you can appreciate it more. I definitely enjoyed trying out the beer flights, but I did pass on the tequila and scotch flights.

In between some of these booths was yet another food specific booth in the form of Desserts and Champagne. I controlled myself and only had one dessert which was the Chocolate Hazelnut Cheesecake. This dessert is so creamy on top with so much crunch with loose crumbs on the bottom making a delightful combination. I love chocolate and Nutella which peaked my interest in a chocolate hazelnut combination and I was not disappointed. This dessert was cheaper than some of the other dishes I had tried being under $2 and it was still a great portion size. There was the option for a dessert flight which was tempting but it was still early in the day and I did not want to fill up too quickly.

Working our way around the back end of the festival, we came across Brazil and Argentina where we tasted some amazing dishes. In Brazil we had Seared Scallop with Tomatoes, Hearts of Palm, and Steamed Rice. In Argentina we thoroughly enjoyed the Beef Empanada and Grilled Beef Skewer with Chimichurri Sauce and Boniato Puree. The skewers were tender and juicy with just enough sauce to add more flavor. The puree underneath was creamy like a nice mashed potato which makes sense because boniato is a Latin white sweet potato. This combination was delicious and the Beef Empanada was equally as good. The dough was crispy and the meat inside was tender with a great mix of flavor.

In Greece we tried some of the Griddled Greek Cheese with Pistachios and Honey. Once again I love cheese and honey in any combination and this was slightly crispy on top and delicious. The crisp on top was nice and the cheese underneath was soft and creamy. For cheese lovers this is another great combination and a good cheese as well! While in Greece we also enjoyed some Spanakopita which was a crisp pocket with some nice crunch before reaching that delicious center. For those of you who don’t know, Spanakopita is a very traditional Greek dish. Usually it contains spinach, feta cheese, onion, egg, and seasonings. This combination is creamy inside of a nice crispy puff pastry dough.

We made our way across to Asia yet again on this day and found ourselves in Singapore. Here we had a Lemongrass Chicken Curry with Coconut and Jasmine Rice and a Seared Mahi Mahi with Jasmine Rice and “Singa” Sauce. Here we also tried the recommended wine pairing with the Marques de Caceras Santinela. At the booth and even in the cookbook it recommends pairing this wine with the dishes because the spice in the dishes helps the sweet wine go down smoothly. Overall the dishes were amazing with tender meat and fish and a great combination of spice which was only enhanced through the wine. We also went back to South Korea because those Lettuce Wraps were too delicious to pass up and we also tried a Kimchi Dog with a spicy mustard sauce. Much like the lettuce wraps, the Kimchi Dog was a great flavor combination of the spice and the tender meat topped with an amazing sauce. Sadly, this is where we had to end our culinary journey at the Epcot Food and Wine Festival. While there, I did learn some tips that are helpful in case you decide to make a trip to the Festival yourself!

One helpful tip is to pay attention to the company who is helping to host the event itself. This year it was Chase, the credit card company. Therefore, if you have a Chase card you can gain access to a special air conditioned lounge with soft drinks and other amenities. If you have the card you can get in for free and it’s definitely nice to escape that Florida heat!

Another helpful tip is how to pay for all of these delicious dishes. While you can always use cash or credit cards, you can also use the Disney Dining Plan. Prior to your trip to Disney you can sign up for the Dining Plan which offers various options to choose from. With the Dining Plan you have the option of having snack foods during the day. At every booth there was the option of using the dish as one of the snacks for the day. Lastly, there is the ability to use your room key which will be added to your bill at the end of your stay or you can purchase Food and Wine Festival gift cards to use. There are many different options and the possibilities are endless! For me, I felt the price was worth it because rather than spending a lot of money at lunch (there were 7 of us) we were able to try all different foods and fill up for much less while enjoying a nice walk around the park.

I was not able to try everything at these booths, though I definitely did try! All of these dishes and drinks were great representations of the countries they wanted to portray down to the ingredients. I highly recommend trying to make it to any Food and Wine Festival, but especially this one because Disney itself is quite the experience. Thank you for joining me on this worldwide culinary journey!

Hopefully I have inspired some of you to try new foods or explore the Food and Wine Festival some more. If so, you can check out these sights to look at more menus and information regarding the festival: http://www.wdwinfo.com/wdwinfo/guides/epcot/events/index.htm and https://disneyworld.disney.go.com/events-tours/epcot/epcot-international-food-and-wine-festival/.  Until then, safe travels!

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