Celebrate Cinco de Mayo with Cocktail Recipes, Finishing Touches, and Food

Aruba Ariba Cocktail, Finishing Touches & The Art of Garnishing the Cocktail, photo: Doug Young for Finishing Touches

Before taking that first sip or bite, sink your teeth into the history of Cinco de Mayo.
You’ll be the champion and star of the annual homage to Mexico and it’s celebrated food and drink.

Know this: Cinco de Mayo originated in the Mexican state of Puebla. Cinco de Mayo commemorates the victory of the Mexican army over France at the Battle of Puebla during the Franco-Mexican War in 1862. The win in Puebla represented a great symbolic victory for the Mexican government and bolstered the resistance movement eventually leading to France withdrawing from Mexico.

Cinco de Mayo has evolved from a salute to brave warriors, to an ever-elevated salute to the extraordinary Mexican cuisine and its distilled beverages -- especially the country’s incomparable signature tequilas, mezcal, and chile liqueurs.


Say margarita and the brand Patrón Tequila is the name that most readily comes to mind for discerning drinkers. For good reason. Patrón is the global leader in the 100 percent Weber Blue agave ultra-premium tequila category, crafting a crisp, flavorful spirit, marked by hints of floral notes yet is still made in small batches in the Highlands in Jalisco, Mexico. Plus, this tequila brand most definitely knows how to throw a party! And for this year’s Cinco de Mayo, Patrón Tequila started the party planning on National Margarita Day - (too perfect, right?) - back in February; with the company launching a global search for 2016’s “Margarita of the Year.” Working with talented mixologists and bartenders in the US and Mexico to create recipes for seven distinct styles of margaritas -- herbal, spicy, smoky (this Examiner’s favorite), savory, modern, tropical and classic – while respecting the unique heritage of the classic Margarita cocktail, the brand conducted a series of scheduled regional events with a final showdown of the three top favorites (spicy, smoky and modern) -- and finally, with more than 50,000 votes cast, the company crowned the Coralina Margarita – created by Mexico City bartender Riesler Morales – as the 2017 “Margarita of the Year.”

Morales wanted to craft a cocktail that had the simplicity and elegance of a classic Margarita, yet the interesting and unexpected ingredients that married so nicely with Patrón tequila. The Coralina Margarita was inspired by an ocean sunset, combining the oaky notes of Patrón Reposado, perfectly balanced with the citrusy flavors of Patrón Citrónge Orange, together with red wine and hibiscus.



Photo courtesy of Patrón Tequila


Coralina Margarita

Created by Riesler Morales of Mexico City, Mexico

1.75 oz Patrón Reposado

.75 oz Patrón Citrónge Orange

.75 oz Simple syrup

1 oz Fresh lime juice

.5 oz Red Wine (Mexican, or other)

+ Sugar-salt rim*

*Sugar-salt rim:

Pulverize .25 cup dried hibiscus in a spice grinder. Add .25 cup sugar and .25 cup kosher salt and pulse until combined.

1. Combine Patrón Reposado, Patrón Citrónge Orange, simple syrup and lime juice in a shaker tin; add ice and shake vigorously.

2. Strain into a chilled cocktail coupe rimmed with sugar-salt rim.*

3. Carefully float red wine on the surface of the cocktail and garnish with a lime wheel.

Patron at your Door

Did you just wish for margaritas delivered to you? Well dreams come true. Courtesy of Patrón.

Patrón is doing a bunch of fun things this year – most notably, providing cocktail kit deliveries with everything you need for a Cinco bash – including a mariachi band for lucky recipients!



Photo courtesy of Patrón Tequila

So how do you get a party delivery?

On May 5th, Tweet #PatronMyCinco to purchase a Patrón Party in a Box (available in select cities, including New York, Chicago ) delivered straight to your doorstep within an hour of purchase. Select fans in each city will have a live mariachi band -- in Gotham it will be the NYC Mariachi troubadours - show up to complete your Cinco de Mayo party!





The Patrón Party in a Box includes ingredients to make the newly-crowned Patrón Margarita of the Year - the Coralina Margarita (reposado tequila, hibiscus and red wine), Patrón branded shaker, cups, napkins, chips and salsa.

Mezcal

Mezcal has become increasingly popular in the U.S. and is one of the fastest growing spirits over the past several years.

Choosing the right mezcal for you may be tricky, but if you’re looking for an authentic Mexican spirit with an approachable and complex taste, look no further than Montelobos Mezcal. Made in Mexico, Montelobos Mezcal is a mezcal created in collaboration by world-renowned agave spirits expert Iván Saldaña and five generations of Lopez family mezcaleros using the finest, 100% organic agave espadin. The result is a mezcal with a balanced smoke that shifts between chili and dark chocolate. While Montelobos can be enjoyed neat, its complexity makes it an excellent cocktail companion.

A Montelobos Mezcal Ambassador, Camille Austin’s knowledge and enthusiasm for innovative cocktails play a complementary role to brand creator Iván Saldaña. Together, they set out to share the unique taste and versatility of Montelobos Mezcal and the artistry behind agave.

The below flavorful and festive cocktail recipes include Montelobos Mezcal and another authentic Mexican spirit, Ancho Reyes Chile Liqueur, and are the perfect way to celebrate Cinco de Mayo.

Ancho Reyes was born from the sacred earth of Puebla and with a recipe dating back to 1927, Ancho Reyes is the original chile liqueur. Ancho Reyes Verde, launched just in 2016 to much acclaim, also derives from the poblano chile like Original, but some slight tweaks in the production process results in a wildly different flavor profile.

Puebla and poblano are inextricably linked - the peppers are named after the citizens who refer to themselves as poblanos. “Ancho chiles are widely considered a culinary delicacy and Ancho Reyes Chile Liqueur is created using Puebla’s signature crop,” reports Camille Austin, the celebrated Mexican mixologist. He continues, “Pleasantly sweet, followed by the moderate heat from the chile, Ancho Reyes is delicious in all types of cocktails.

Pair your rajas -- a savory Mexican dish -- with robust cocktails that can stand up to the food.

Juan to Juan



1 part Montelobos Mezcal

1 part Ancho Reyes Original

¾ part fresh lemon juice

½ part simple syrup

2 dashes Angostura bitters - or homemade bitters or Fee Brothers bitters

Shake, serve in a coupe glass, garnish with a lemon wheel


Ancho Verde Margarita

1 part Milagro Silver Tequila

1 part Ancho Reyes Verde

1 part Fresh Lime Juice

1/3 part Agave Nectar

Add all ingredients to a shaker, add ice, shake hard and strain over fresh ice into a rocks glass with half its rim salted. Garnish with a lime wheel.

Montelobos Picador



2 parts Montelobos Mezcal

1 part fresh lime juice

½ part simple syrup

Combine ingredients over ice and shake well. Serve over fresh ice in a rocks glass with a salt & black pepper rim and orange slice.


Mexican cuisine is as diverse and rich as the country’s landscape, thanks to its wealth of regional ingredients and deep roots in ancient civilizations and traditions. In the southern state of Oaxaca, the cuisine is defined by two staple ingredients: mezcal and insects. Here, mezcal is not only a drink, but a source of pride and a foundation of cultural identity.



Cricket Cuisine - Photo courtesy of Meutia Chaerani / Indradi Soemardjan

The Museum of Food and Drink, in partnership with the Mexican Cultural Institute of New York, invites you to the first event in our Spring Spirits​ ​series. Join us for an evening of Oaxacan food and drink to usher in Cinco de Mayo. ​Danny Mena, one of New York's top Mexican chefs, will talk ​about the production of mezcal, its diversity of flavors, and the important role insects have played in Mexican cuisine long before guacamole with grasshoppers appeared on American restaurant menus.

A reception featuring different varieties of mezcal and insect-forward antojitos provided by Casa Mezcal will follow.


Insects, cricket cuisine not your thing?

Al Horno Kitchen is a growing Mexican Food chain dedicated to providing customers with Mexican food with what they say is a healthy twist.

Traditional Mexican flavors have been fused into healthy options that include new ingredients, no frying or oil, a gluten free menu, antibiotics and hormone free steak, an innovative juice bar and more.











Leading up to Cinco De Mayo, Al Horno Kitchen be offering $4.44 Burritos to all of its customers during lunch hour. You can find more info on their locations and promotion times on the Al Horno Facebook page www.facebook.com/alhornolean/events

The NYC Al Horno locations include:
Hell's Kitchen 212-977-1000
417 West 47th Street New York, NY 10036

Midtown East 212-546-9316
1089 2nd Avenue New York, NY 10022

Gramercy 646-964-5183
36 Lexington Avenue New York, NY 10010

East Village 646-609-3762
57 1st Ave New York, NY 10003

Financial District
110 Pearl Street New York, NY 10005

Alternatively - you can’t enjoy better Mexican food anywhere than at Empellón. The James Beard Award winning chef, Alex Stupak recently opened his fourth dining emporium in Midtown, NYC. I met friends there to dine right after it opened having reviewed and enjoyed his menu at the other locations downtown. Chef Alex came to our table and we were brimming with praise. I’ll do a full review once Chef Alex and the team have a bit more time under their belt. In the meantime, Cinco de Mayo is a great excuse to get yourself a reservation and go to Mexican heaven while dipping the homemade chips into fabulous, spiced sauces.


And Yellow Beets with Coconut Crema and Green Chile Ice -- that’s an ice infused chile that is the most curious and incredible taste! Crazy good. More details in a future post.




How to celebrate healthy Cinco de Mayo on a budget at home

Skip the sour cream. Skip the sugary mixers. Take a look at some health snacks and party ideas, and don’t worry, it still involves alcohol.

Enjoy a festive nacho bar with half the calories for you and your friends by having low-calorie toppings such as beans, tomatoes, quinoa, spinach and ground turkey.

Create your own calorie-friendly True Lime Frozen Margarita or True Lime Mojito.

Each True Citrus True Lime packet equals the taste of 1 lime wedge and is made with only 3 ingredients. It has 0 calories, 0g of sugar and no artificial sweeteners, flavors or colors.

Finishing Touches using Herbs and Spices
Courtesy of the Spice & Tea Exchange:

Lime Frost Sea Salt - was pretty much 'born to rim' classic Margaritas. A tangy hint of lime in a crunchy coarse salt stylishly smooths tequila's bite.

Chipotle Smoked Sea Salt - This is perfect if Ancho, Chipotles, Poblanos, or any other smoky chili pepper is on your menu. The smoky-aromatic hint in the salt will turn that tart tequila concoction into a mellow, fruitier experience.

Coconut Sugar with Chardonnay Oak Smoked Sea Salt - Tropical or fruit flavored margaritas, like peach and mango, beg for this rim! 2 parts sweet to 1 part (or less) salt gives you a sweet tropical hit of coconut with a gentle note of smoke and salt.

Ghost Pepper Sea Salt and Brazilian Petite Sea Salt- This rim brings fire to the fiesta! Grind 3 parts Brazilian Petite Sea Salt with 1 part Ghost Pepper Sea Salt for the ultimate hot &; salty rim!

Habanero Sugar, Lemon Sugar & Raspberry Sugar - Who says rimmers have to be salty? Add tangy, spicy and/or fruity sweet to your rims with these flavorful sugars.

Method:  

Photo courtesy Spice & Tea 

Mix desired salt(s) and sugar(s) on a saucer or plate for rimming. Ensure that the mixture covers an area larger in diameter than the rim of your glass.

Moisten rim of glass with a slice of lime.

Rim glass by turning moistened rim in salt/sugar mixture. - See more at: http://www.spiceandtea.com/drink-rimmers.html#sthash.iqx7Dov6.dpuf

See more at: http://www.spiceandtea.com/drink-rimmers.html#sthash.iqx7Dov6.dpuf

Cheers! 

Tips for Ornamental Grass Maintenance: Prune with Fire

“Grass is the forgiveness of nature — her constant benediction. Forests decay, harvests perish, flowers vanish, but grass is immortal.”
(John James Ingalls – 1872)

In an era of increasing climate chaos - the traditional early spring pruning of deciduous grasses can be a moving target.

Regardless, Spring in cool climates remains the time to prune ornamental grasses. But traditional spring - is at best hard to get a handle on. One day it’s hot then it’s not. By the beginning of May, you should have your grasses pruned.

Here I’m talking about the deciduous grasses that go from green to golden straw in the winter.

I leave the grasses in place in the winter for my own garden and my clients’. The birds and other pollinators appreciate the in-place grasses for a variety of reasons, including food and shelter.



In addition, the grasses look glamorous in the winter landscape - capturing snow and glistening bits of ice.
Or one can use the golden winter grasses to tie up a fig, as my client did. Beautiful.

Plus, the ornamentals marry up with a variety of plant companions that continue to look dazzling in the autumn landscape garden.







My horticultural experience with ornamental, clump grasses in our Zone 7 is to prune or cut back in mid March to April.

The rather newbie grasses can be tied at the top - along the grass stems to prevent the cut dead material from blowing away and makes removal easier.

This insures that the new green shoots can emerge and grow to full, robust stature.
You can also divide the grasses - just like a perennial.

However, the more mature ornamental grasses can be comprised with just a straight away cut in the Spring. What I call “Fire Farming” or burning of the grasses is most beneficial.

I learned this technique from Chanticleer Garden’s Bill Thomas at a New York Botanical Garden lecture.

As an aside, I have to add - Bill Thomas was ever so kind to my family: providing a most memorable Chanticleer-guided tour following a family wedding at Villanova the day before. So coming in on a Sunday was a true courtesy. I’m sure Bill did it as horticulture love as I was then the Director of Communications at Brooklyn Botanic Garden. Nevertheless, I was astonished he was our garden guide! We’re forever grateful -- still talking about it, as a matter of fact. And as a result of that tour, me and my husband Bill were so inspired by the beauty of the asparagus and it’s lovely fronds and delicious spring edibles - we’ve grown it ever since. Thank you again…

Who started the Burning of Ecosystems?
With regard to the ornamental grasses and Chanticleer’s burning of the grasses - Bill explained it’s an ancient Native American tradition the Gardeners learned.

I further researched and found Native Americans practiced a kind of “Fire Farming” - and according to Native Tech, “...often beginning with a prayer or ceremony to attract positive energies….” to: “Improve growth and yields - Fire was often used to improve grass for big game grazing (deer, elk, antelope, bison), horse pasturage, camas reproduction, seed plants, berry plants (especially raspberries, strawberries, and huckleberries), and tobacco."

And further:
“Burning to establish or keep … resource diversity, environmental stability… and maintenance…”


Why should you do it? Why bother “Fire Farming” your ornamental grasses? For the same reasons. Burning provides a healthier growing condition for the grass to continue a round, summer green girth growth.

It helps eliminate or mitigate the “donut hole” that can develop over time with ornamental grasses in bloom. How will you know when to pursue “Fire Farming?” When the grasses continue to grow “around” the clump. Over time, that kind of circular growth diminishes the robust look and health of the grass.

Maintenance
So here’s a quick How-To for burning your ornamental grasses in order to keep them healthy and looking their best.

Not unlike the Native Americans, you may want to start your Fire Farming with a prayer! 

Seriously - the good horticulture procedure takes attention, safety precautions are a must, but it’s easy - and even a bit fun. The new growth can more readily emerge with the burning process.

You’ll need:

• String
• Electric pruners
• Hand-held propane Torch
• Water hose with sprayer
• Long sleeves and gloves

Procedure:

• Monitor the weather reports and choose a day that is not windy
• Tie up the stems or culms, and top with string and cut the grasses at ground level. 
• Take the spent stems to your town’s recycling center or compost if you can. (these stems will not break down quickly!)
• Use the propane torch to burn the center of the grasses. This may take a few attempts. Don’t expect to get an even burn all at once. 
•  Torch or burn in small stages, making your way around the grass’ center.

When finished, douse with water from the hose you have placed near the operations. Use the water if the flames do burn to high or start to spread. But remember, once you wet the grass, you can’t burn it again until it dries.



So there you have it. An historical - and easy - way to nurture your ornamental grasses to achieve longer, healthier plant life. The grasses add such beauty to the landscaped garden: texture, color, architectural structure…

Tips on Landscaping with Grasses from Digital Commons at USA Education, courtesy of JD Gunnell. Plant now for impact in the garden in every season.

Grasses for impact:

Andropogon gerardii (Big bluestem)

Arundo donax ‘Variegata’ (Giant reed)

Calamagrostis x acutiflora (Feather reed grass) 

Miscanthus sinensis (Japanese silver grass)

Panicum virgatum (Switch grass)

Pennisetum alopecuroides (Fountain grass)

Schizachyrium scoparium (Little bluestem)

Grasses as a groundcover:

Bouteloua gracilis (Blue grama)

Buchloe dactyloides (Buffalo grass)

Carex pensylvanica (Pennsylvania sedge) - 

Hierochloe odorata (Sweet grass)

Koeleria macrantha (Prairie June grass)

Grasses for shade:

Carex sp. (Sedges)

Chasmanthium latifolium (Northern sea oats) - 

Deschampsia sp. (Tufted hair grass)

Hakonechloa (Japanese forest grass)

Milium effusum (Wood millet)

Grasses for dry sites:

Andropogon gerardii (Big bluestem)

Blepharoneuron tricholepsis (Pine dropseed) - 

Bouteloua gracilis (Blue grama)

Elytrigia elongata (Tall wheatgrass)

Koeleria macrantha (Prairie June grass)

Lymus cinereus (Basin wild rye)

Nassela virdula (Green needle grass)

Schizachyrium scoparium (Little bluestem)

Sorgastrum nutans (Indian grass)

Enjoy the garden glamour of ornamental grasses!

Garden to Glass Spring Cocktail Recipes

Garden to Glass Cocktails 

Cherry Blossom Cocktail

This recipe is from a vintage 1952 Japanese pocket-sized recipe book I inherited when the couple we purchased our country house from left it behind the bar. The recipes are printed in both English and Japanese Kanji. The Bartender's Guide to the Best Mixed Drinks, by “Kappa” Kasuga Boeki KK, Tokyo, Japan, and distributed by Charles E. Tuttle Co.

After some sleuthing, I found out Mr. Tuttle was one of the great characters of the international book trade. Stationed in Japan during the occupation, he was a scholar of American and Japanese literature, a successful businessman, and husband to Reiko Chiba, a beautiful woman from the wealthy, Japanese Hokkaido family, who he married right after World War II. Tuttle was also known to be a prodigious drinker and it is written he “was not infrequently tossed out of, and off, bars and restaurants, golf courses and tennis courts, on six continents - unabashedly, and not without some élan.”

My own experience with all things Japanese has been much more artful - though while visiting Japan on numerous business trips, we did enjoy a fair share of spirits – usually sake. Over the years, I toured throughout many beautiful regions in Japan visiting gardens and shrines – the clouds even parted as we traveled past the venerable Mt. Fuji. Later, working at New York’s best botanical gardens, I celebrated the spring season of Hanami, brimming with the ephemeral beauty of the sakura matsuri culture.





Ingredients:

1 oz. Cherry Brandy

1 oz. Brandy

¼ Teaspoon Curacao

¼ Teaspoon Lemon Juice

¼ Teaspoon Grenadine


Method:

Shake Well with Cracked Ice (sic) and strain into 3 oz. Cocktail Glass


Sakura Garnish:

No garnish is noted in the vintage cocktail recipe. Perhaps such accessories so soon after a tragic war were too luxurious and frivolous. In fact the entire Bartender’s Guide offers virtually no garnish suggestion.  Today, we use fresh cherry blossoms as garnish.

Wrap a pickled cherry blossom in its own leaf, spear onto a cocktail pick with a cleaned lime rind “knot” at the far end. The cherry blossom and leaf can be eaten.

Cocktail Composition and Food Pairing

Serve with pretty green matcha tea bean cakes and wagashi, the traditional Japanese sweet that is made in a breathtaking variety of decorated confections.




Or make some sakura cookies.

Add simple cotton cocktail napkins.

Decorate the setting with cherry blossoms placed in sake pitchers or the organic stoneware or earthenware vases. Throughout the tablescape, sprinkle pretty pink cherry blossoms -- referred to as “pink snow” and is believed to bring good luck.

Sakura cherry blossoms are one of the best-known symbols of Japan. Sakura are not only beautiful, but they also have a subtle flowery or nutty flavor. Sakura flowers are used as a decoration for sweets or are cooked and served with rice. You can eat the blossoms and the leaves, pickling them in salt and umeboshi vinegar

The sakura leaves have the most intense aroma and are used therefore used as powder or as a whole to enhance the flavor of cookies or Japanese style sweets.

KOSAKA

Keeping with the Hanami and cherry blossom viewing seasonal experiences, I just got word from my dear friend, the talented artist and horticulturist, EunYoung Sebazco, KOSAKA Art Curator, that the exquisite restaurant is celebrating the Cherry Blossom Season with Japanese culinary culture.

Please join KOSAKA’s exclusive master sushi chef Yoshihiko Kousaka in a special event on 30th April. The seats are very limited, please reserve your tickets at Eventbrite. https://www.eventbrite.com/e/chirashi-sushi-making-tasting-tickets-33729776670

Chef Yoshihiro Kousaka is as an exclusive master sushi chef at KOSAKA will host an exclusive Japanese culinary experience in this Hanami season at KOSAKA.

The guests will learn how to make colorful Chirashi Sushi from fresh ingredients.

Photo courtesy: KOSAKA

At the end, the guests will be seated and tasted. Chirashi Sushi will be paired with sakes which is specially selected by KOSAKA sake sommelier.

Kanpai!

More Garden to Glass Cocktails

Photo courtesy of Conor Harrigan

Bittersweet Boba - Created by Pamela Wiznitzer, Seamstress

Ingredients:

.5 oz Campari

2.5 oz Strong Brewed Black Tea

1 oz Milk

1 oz Vanilla Syrup

.5 oz Grand Marnier

Campari-infused Tapioca Boba*

Edible Red Glitter for glass rim (Try Disco Dust from NY Cake)

Method:

Rim glass with edible red glitter and fill with Campari-infused boba. Shake all ingredients and strain over the boba.

*Campari-infused Tapioca Boba

Purchase plain boba (available online or at specialty grocery stores) and boil for about 30 minutes. Drain boba from pot and let steep in a mixture of 1 cup Campari and 1/3 cup sugar.





Photo courtesy of Montelobos Mezcal


Smoking Rose Paloma - Recipe by Ashley Conway

Ingredients:

5 parts Q Drinks Grapefruit Soda

2 parts Montelobos Mezcal

¾ part fresh lime juice

½ part rose simple syrup

For the flower ice: Fill a glass 1/4 the way full with water. Add rose petals. Prop on it’s side in the freezer, making sure it doesn’t spill. Let freeze completely before using. This is an optional step, if you are looking to make a drink ASAP, just add regular ice to the glass. But if you do take the time for this step, it makes one pretty cocktail!

Method:

Add all liquid ingredients except Q Drinks Grapefruit Soda into a shaker. Shake well to help dilute the cocktail a bit since the ice in the glass won’t melt as fast. Remove the glass from the freezer. Strain into the glass. Top with the Grapefruit Soda and stir. Garnish with grapefruit slice.

Photo courtesy of Nolet's 

NOLET’S Silver Basil Smash

Ingredients:

2 oz. NOLET'S Silver Gin


12 Fresh Basil Leaves


0.75 oz. Lemon Juice


0.33 oz. Simple Syrup

Method:

Muddle basil leaves with simple syrup and lemon juice in a mixing tin. Add NOLET'S Silver, ice and shake well. Strain into an ice-filled Collins glass.

Garnish:

Perch a homegrown or market-fresh washed basil leaf and lemon wedge. You can insert the basil stem into the wedge or position the stem side down and leave up so that every sip imparts the aromatic, garden-to-glass bliss.




Photo courtesy of Reyka

Reyka Southside

Ingredients:

2 parts Reyka vodka

1 part fresh lime juice

¾ part simple syrup (1:1)

4-6 Mint leaves

Method:

Combine all ingredients together in cocktail shaker and double strain and garnish with mint leaves.

Reyka Vodka is an Icelandic born vodka and provides a smooth and crisp base for both complex and simple cocktails.




Photo courtesy of Sailor Jerry


Sailor Jerry Ginger Apple Cooler

Ingredients:

1 part Sailor Jerry Spiced Rum

½ part ginger syrup

¾ part apple juice

¼ part fresh lemon juice

1 ½ parts Q Club Soda

Method:

In empty mixing glass, measure Sailor Jerry. Add ginger syrup, apple juice and fresh lemon juice. Add ice and shake vigorously. Strain into chilled highball glass and fill with ice. Top with soda water and garnish with candied ginger.

Sailor Jerry Spiced Rum is a Caribbean Rum blended with 100% natural spices and flavors.





Photo courtesy of Ancho Reyes

Ancho Verde Margarita

Ingredients:

1 part Milagro Silver Tequila

1 part Ancho Reyes Verde

1 part Fresh Lime Juice

1/3 part Agave Nectar

Method:

Add all ingredients to a shaker, add ice, shake hard and strain over fresh ice into a rocks glass with half its rim salted. Garnish with a lime wheel.





Photo courtesy Montelobos Mezcal

Dances With the Wolves

Ingredients:

2 parts Montelobos Mezcal

1 part Lime juice

¾ part Pineapple gum

2 parts Sparkling water

Dehydrated pineapple slice and hoja santa leaf for garnish


Method:

Combine ingredients in a shaker and shake. Strain over fresh ice cubes in a stemless wineglass. Top with soda. Garnish with pineapple slice and hoja santa leaf





Photo courtesy of Drambuie


Drambuie’s Frozen Sangria

Ingredients:

3 parts Drambuie

1 ½ parts Q Soda

1 part Triple sec

1 Cup White Wine (Chardonnay is perfect)

1 part OJ

1 part Fresh Lime Juice

1 part Honey

2 cups Frozen Berries

10 Dashes Cherry Bitters

Method:

Add all Ingredients to a Blender and blend until smooth. Garnish with skewered berries with basil sprig.

Drambuie is made from a delightful combination of scotch whisky, heather honey, herbs and spices.





Photo courtesy of Q Soda


Blood Orange Soda by Colleen Jeffers

1 part syrup*

5 parts Q Club Soda

Lime

Rub the inside of the glass with whatever herb you have on hand such as mint. Combine ingredient and stir. Finish with a hearty squeeze of fresh lime

*Syrup Recipe: Equal parts squeezed/strained blood orange juice with sugar in a blender. Blend on high just until combined.





Photo courtesy of Hudson Whiskey


New York Manhattan

Ingredients:

2 parts Hudson Whiskey Manhattan Rye

¾ part Sweet Vermouth

1 dash each of aromatic and orange bitters

Method:

Add ingredients to a mixing glass and stir (don’t shake!) until well-chilled. Strain into a cocktail glass. Peel a silver dollar-sized twist of orange peel and express oils from the twist onto the surface of the drink and discard. Garnish with a cocktail cherry or two.

Hudson Whiskey, the first legal pot-stilled whiskey distilled in New York state since prohibition, sources 90% of its grains from within 40 miles of the distillery.




Photo courtesy of Drambuie


Honey Sour

Ingredients:

1 ½ parts Drambuie

¾ parts Monkey Shoulder

¾ part Lemon Juice

3 slices Ginger

Egg White

Method:

Muddle Ginger with Drambuie, then add the other ingredients. Dry shake, then add ice and shake again. Fine strain out the ginger and garnish with Angostura bitters

A riff on the popular Sour and the oft-copied neo-classic Penicillin, Drambuie’s honey & spices complement the silky mouth feel from the egg white.


Rider + National Sawdust

Under-the-radar Williamsburg gem National Sawdust is an artist-led non-profit venue that attracts and fosters emerging talent like violinist and violist Miranda Cuckson and Icelandic quartet The Nordic Affect. Designed by Bureau V, the stunning space shares a building and a mutually supportive relationship with Rider, a contemporary American bistro dishing up globally-inspired cuisine and laid-back sophistication under the helm of James Beard Award-winning Chef Patrick Connolly.

Both a destination eatery and a neighborhood favorite, Rider serves elevated concessions to concertgoers--think duck confit wrapped in chard, fried chicken nuggets with whole grain mustard and griddled mortadella--and stays open late for those hungry for more. Guests are welcome to pop in before or after a show for a dinner off Rider’s dynamic and tightly curated menu, plus a full bar program with cocktails like the Mister Rogers Flavorhood, made with vodka, hibiscus syrup, all-spice dram and lemon.

Cheers!



Dinner at Rider - photo courtesy of Rider


Brooklyn Bazaar

Located in Greenpoint’s land-marked Polonaise building, Brooklyn Bazaar wears an array of hats from weekend flea market, karaoke bar and arcade to comedy stage and live music venue with headliners like Black Marble and Princess Nokia. It’s also home to a busy outpost by well-loved Williamsburg restaurant The Brooklyn Star, so patrons can pair their punk rock and ping pong games with Texas-style Chicken & Waffles, Catfish and Grits or Crispy Brussels Sprouts and wash it all down with a Kelvin Slush Guava Margarita.

Baby’s All Right

Everybody’s favorite indie haunt, Baby’s All Right keeps South Williamsburg energized with frequent live sets by underground favorites like Chairlift and Monogold and themed DJ nights like Drake Night. The venue’s attached restaurant keeps music lovers and barflys well-fed with an eclectic menu full of dishes that crisscross the globe, from The Risky Chicken, a Thai fried chicken and papaya salad, to Swagoo Poutine, a Green-Curry Fried Rice Burrito and a classic mushroom burger.

How to Create a Spring Tablescape Design with a New Perspective

I was looking to design a spring tablescape that was happy change -- not only from the winter and Lunar New Year tablescapes that I had recently featured on our dining room country house table - but a different look. And to use nature's seasonal colors and themes.

Here I played with the the visual of the vase. Rather than a more traditional vase where all the cut florals are in either tall or low vases -- where the blossom takes center stage - I stood the tulips up - and it created an entirely new look.

With four tall vases -- odd numbers are usually best in landscape garden design compositions as well as tablescapes - no need for all matchy/matchy. However, here the “even-steven” number of the vase focal point worked just fine.

I filled the bottom of the tall vases with cut blue decorative glass.

I placed them on round mirrors to amplify the look and create more visual interest for seated dining guests.

I brought out my happy, little glass bunnies that accessorize all kinds of spring home decor displays.

Tiny blue candles worked. And the speckled blue eggs are another spring decorating favorite. Here, I grouped around the vases; the mirror centerpieces makes it look like there are oodles of eggs!

Still, the tablescape display called out for more. I tried the glass candle holders in varying sizes. I filled the candle bowls with spring peas - usually used for split pea soup - and nestled the blue floating candles on top of the peas.

I added the tiny garden ornaments place/name holders and just like that -- the glorious spring colors of yellow, blue, and green beamed joyfully.

You can use any color combinations that blends or reflects your home decor or spring spirit! I updated the tulips today with a yellow/tangerine or sunrise/sunset hue. Beautiful.

The change-up in the height and style of the tulips in the vase standing up makes the viewer linger to enjoy.

It works!

If you’re looking to design a tablescape that will make your spring guests swoon, consider this design.

Cheers!