Peterborough Tea Party

Peterborough Tea Party

1.5 oz Gin or Vodka

2 oz Lemon oil and Early Gray Syrup

.5 oz Lemon Juice

Tonic

Lemon Oil Earl Gray Syrup Ingredients

6 Lemons

4 Cups Sugar

6 Earl Gray Tea Bags

First you will want to make the lemon oil and early gray simple syrup.  This process should start at least 24 hours before you want to use the syrup.  You will start by peeling the sink of the lemon using a peeler.  You are not peeling it like an orange.  Once you have peeled all the lemons you will want to cover them all in sugar and store in the refrigerator for 24 hours.  The sugar pulls out the oil and lemon flavor from the peels.

Next you will bring to heat 5 cups of water, lemon sugar, and earl gray tea bags.  Heat until fully combined and then remove from heat and let steep for one hour.  Remove the tea bags and the lemon peels and store in an airtight container.

Building the Cocktails:

Building the cocktail is easy.  Combine your spirit, syrup, and lemon juice into a shaker tin.  Shake for 15 seconds and strain into a Collins glass.  Top with 2-3 ounces of tonic and fill with ice.  Garnish with a an expressed lemon peel.

Captain Hannah’s Pineapple Surprise

Captain Hannah's Pineapple Surprise

1 oz Silver Rum

2 oz Pineapple Juice

.5 oz Lime Juice

.5 oz Simple Syrup

Sailor Jerry Spheres

4 oz Sailor Jerry (+ an additional 2 oz for storage)

2 oz Packed Dark Brown Sugar

¼ t Agar Agar

4 Cups Chilled Vegetable Oil

Creating the Spheres:

You will first want to make sure that your vegetable oil is chilled.  It should be stored in the refrigerator for 2 hours and then poured into a tall cylindrical glass container.  Place your container filled with oil in an ice bath to further chill the oil during the sphere making process.  Almost all sphere making problems come from the temperature of the oil so be sure that it is cold, but not congealed. 

Next you will heat the Sailor Jerry rum, brown sugar, and agar agar until combined.  You do not want to boil this so be sure to take it off the heat as soon as the ingredients are fully incorporated.  Let sit for 4 minutes.

Now that the mixture has cooled, use a pipette to create droplets over the oil until they sink to the bottom.  As they sink, the oil cools the mixture forming a sphere shape.  This is a bit of a difficult technique so be sure to look back at some of my other recipes for troubleshooting tips.

Once you have finished making your spheres, strain and rinse them thoroughly (yet gently) and store in an airtight container filled with just enough Sailor Jerry to cover the spheres.  This helps them from sticking and adds to the flavor.

Cocktail Instructions:

Combine rum, pineapple juice, limes and simple syrup in a shaker tin.  Using just one large ice cube, shake for 15 to 20 seconds.  Strain over a fresh large ice cube and garnish with your rum spheres.

It’s Complicated Being a Cantaloupe

It’s Complicated Being a Cantaloupe - Whiskey Sour Brunch Cocktail

It's Complicated Being a Cantaloupe

Ingredients:

1.5 oz Tullamore Dew

.5 oz Honey Syrup

.5 oz Fresh Lemon Juice

.25 oz Amaro (Your Choice)

1.5 oz Cantaloupe Juice

Build Instructions:

Combine all the ingredients into a shaker tin and fill with ice.  Shake for about 15 seconds or until ice has formed on the outside of the container.  Double strain into a martini glass or over a large ice cube.  Garnish with a melon ball or something green to complement the beautiful color.

Enjoy!

A Passage in Time

A Passage in Time - Espresso Martini

Cocktail Ingredients:

1 oz Espresso

1 oz Vodka

1 oz Tempus Fugit Creme de Cacao ala Vanilla

Cocktail instructions:

In a cocktail shaker combine espresso, vodka, and tempus fugit.  Fill the shaker with ice and shake vigorously for 15 seconds or until ice forms on the outside of the shaker tin.  Using a hawthorne strainer and a tea strainer, pour into a nitrogen canister.  Using the canister, infuse the cocktail with nitrogen and dispense into a martini glass.  Garnish with 3 beans.

Granite State Winter

Granite State Winter

Ingredients:

2 oz Basil Hayden Bourbon

.5 oz NH Maple Syrup

2 Dash Angostura Bitters

4 Dashes Orange Bitters

4 g Soy Lecithin

12 oz Orange Juice

4 oz Simple Syrup

Dried Orange Wheel

Orange Air Instructions:

In a wide and deep vessel combine orange juice, simple syrup, and soy lecithin.  Use an immersion blender to combine all ingredients.  Blend until a pillowy mountain of foam floats on top of the liquid.  The foam will remain stable for up to 30 minutes.

Dried Oranges:

Preheat the oven to 200 degrees fahrenheit.  Slice oranges thinly and place on a baking rack inside of a sheet pan.  Bake and turn oranges until no moisture remains and the orange slices are hard.  Be sure to cut them thinly!  Baking can take anywhere from 2 - 6 hours.

Cocktail instructions:

In a pint glass or stirring glass combine the whiskey, maple syrup, orange bitter, and Angostura Bitters.  Fill mixing glass ¾ full with ice and stir with a bar spoon for about 30 secs or 50 rotations.  Pay close attention to the ice.  You want it to melt a little, but not completely.  Using a hawthorne strainer, strain the cocktail over a large ice cube in a rocks glass.  Top with orange air and garnish with a dried orange wheel.