refreshing

River Of Gold

First post of the year…one that I had planned for the END of last year but here we are…yayyyy?!? Screw it. So by now the holidays and all their bloated spectacle are but a distant memory, yet all the weight that you got as a “present” is surely still sticking around. But it’s cool, because pants fit much better when they’re sweatpants or leggings which is all I wear these days to mask my new-found curves. I hope that all of you reading this had some great cocktails or at the very least, a solid beer over the past few weeks. Some of them might have been so good in fact, that you don’t remember them at all. Nor do you remember throwing up in the Uber but you know what, it’s all behind us. Let’s look forward. Let’s be more than what we were and make something great out of the new year. I’m obviously talking about cocktails, you guys. Be who you want to be, regardless of the year, but at least have a beautiful drink in your hand.

ingredients_punch

pineapple_cutting

Onto the cocktail. It’s fruity, full of wood notes, which mixed with the char from the pineapple, make for a fun time. GUARANTEED. Cognac is still a spirit that I struggle with in cocktails, to be honest, yet it’s super-easy for me to make into a tasty punch. It’s cold and warm months are far away, so I thought to bring a bit of tiki flavors and temperatures to the season. So put on some shorts, crank up the thermostat and invite that one friend you have over. Cause shit is about to get crazy. Unless it doesn’t. And you just have some sparkling conversation for a couple hours and then politely call it a night by 10 pm. I’ll leave that up to you.

rivergold_body

RIVER OF GOLD

makes around 10-15 servings

BOOZE

cognac | 3 cups blanc vermouth | 1 cup

BITTERS

Angostura bitters | 10 dashes Bittermens Elemakule Tiki bitters | 10 dashes

CITRUS, SYRUPS & JUICES

roasted pineapple juice | 2 cups lemon juice | 1 cup honey syrup* | 3/4 cup

MISC.

black tea | 2 cups

Pour all the items above into your beautiful punch bowl of choice and give it a good stir.

Taste it a bit and check if it needs a bit more of this or that, depending on how you’d like it.

Punch will undoubtedly need some ice, this is to chill it and dilute it since it would be a bit too concentrated at this point, even if you had chilled the liquids beforehand. I suggest making a big block of ice in whatever random bowl or Tupperware container you have. Or if you’re really cool, make clear ice blocks yourself like THIS.

Get a ladle ready, some cups and you’re done!

Harlow & Sage

Estamos de regreso con una nueva serie the bebidas utilizando tequila como la base principal, jugando con la idea the mezclar regiones…. JK. The blog is still in English. For now.

Hello again, muchachas and welcome to the last post which features the stellar photography by Lyudmila Zotova. Hopefully there will be more down the line with her (or other rad people out there!) but there was only so much you can do in a couple hours. Though I do believe Sting would disagree with that statement.

I was recently told that my drinks, interesting as they may seem, are not always easy to make due to some of the ingredients not being so easy to find. My initial reaction was: Oh fuck. What do you mean you cant find a rare form of gum Arabic that only grows in a tiny region of Africa?! You mean to tell me not everyone has access to the vast options of booze we swim in (like Scrooge McDuck) here in Boston?!

I want there to be a big range of cocktails you can make anywhere but I also like introducing readers to new products that I believe are exciting and new in the arena of craft cocktails but I’ll make an effort to make them as accessible as possible moving forward, with the occasional sumptuous tipple.

*Remember a while back when I posted this gin drink (which I’ve since updated so do check it out) where I used this fun syrup made from guava juice and sage ?!? No? It’s totally cool. We’re still friends but I will NEVER forget this betrayal.

I was just fucking around with the idea of tiki but with “Spanish flair”. What that means exactly, I don’t know. But I imagine it would be like me going out to a bar wearing a Hawaiian shirt, those sweet shoes bullfighters wear and a Mexican sombrero. If you wear this exact combination when you go out, please don’t. Just. don’t

Once you’ve made the syrup and placed it in some form of bottle or empty milk carton, you can start cranking these out in no time. My wife gets thirsty real quick so I’ve learned to make these in about 8 seconds. I know better now. Oh no, I think she’s coming…

Harlow & Sage

2 oz reposado tequila [ Espolon ]

3/4 oz Licor 43

1 1/2 oz guava & sage syrup

1 oz fresh lime juice

several dashes of Peychaud’s bitters

Measure and pour all except for the bitters in a shaker
Add some ice (ice), baby?
Beat the hell out of it and strain into a glass full of crushed ice
Hit it with the Peychaud’s bitters at the top to give it a nice red color
Garnish with sage leaves / kaffir lime leaves, an orange peel or a picture of me.

[ Enjoy ]

I used fresh guava for the syrup in this recipe BUT you can literally use ANY fresh fruit and I bet you it will work, as long as it’s sweet in nature with a strong backbone. This would go perfect with stone fruit like peaches mirabelle plums just to name a few.