Happy New Year! (and cocktails con't...)

Saturday December 31, 2011 // By Kari Guddeck

Yesterday’s post definitely leaned toward the geeky, do-it-yourself end of mixology and cocktails.  I happen to really enjoy making stuff from scratch and experimenting with different recipes.  However, if you’re short on time and the mixing, making, experimenting with your own bitters/syrups isn’t really your thing; I’ve still got ideas for you!

 

I had the opportunity to visit a Monin Café back in April.  Calling it a café is somewhat misleading…throw on a Miles Davis album and you’d have yourself a very swank jazz bar.  That being said, the Monin Café bar was STOCKED!  They spend a lot of time developing recipes for cafés as well as bars and restaurants, and try to mimic real life applications (hence the shnazzy bar and abundance of supplies).  I’d say their time and effort has been paying off.  Just check out their website.  It’s a great resource for inspiration and recipes (alcoholic and non-alcoholic).  Monin’s master mixologist, Jeff, told me amount market trends (‘skinny’ drinks, culinary applications, herbal/floral flavors) and mixed up a few for me to try. 

 

Here are some ideas to get you started:

 

Elderflower Gimlet

Combine 11oz Ice, 2 oz Gin, 3 lime wedges, and ½ oz Monin Elderflower Syrup in shaker.  Shake and pour drink into 12 oz glass.

 

Brandied Ginger Pear

Fill 16 oz glass with ice.  Pour in 1 ¼ oz Brandy, ¾ oz Monin Pear Syrup, ¼ oz Monin Cinnamon Syrup, 2 oz Cranberry Juice, and 2 oz Ginger Beer.  Pour into mixing tin and back into glass.  Garnish with a slice of pear.

 

Jasmine Martini

In a shaker combine ¾ oz Monin Jasmine Syrup, 1 ½ oz Orange Vodka, ½ oz Monin Triple Sec Syrup,  and ice.  Shake vigorously and strain into martini glass.

 

Cheers to the New Year!  Enjoy!

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