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Sheraton Parsippany

I wanted to share a few pics from a recent shoot in New Jersey at the Sheraton Parsippany Hotel. They have just renovated their restaurant, Amuse, and the food and hospitality is fantastic. I highly recommend staying there if you are in the area or book a group if you have a corporate meeting coming up.

 

 

TGIF-Cry Me a River

With April 15th (Tax Day) coming up fast. This week’s TGIF recipe will hopefully take the edge off just a little.

Cry Me a River

2 oz. Vodka
1/2 oz. red vermouth
1/4 oz. fresh squeezed lemon juice
Dash of Worcestershire sauce
Dash of Tabasco sauce
4 oz. spicey V8 juice

Ice a highball glass; combine all the ingredients in a shaker filled with ice; shake vigorously; strain into the chilled highball glass; dust with freshly ground pepper to taste, and garnish with a lemon wheel and thin slice of celery.

CryMeARiver

 

TGIF-Sandeman Spring Sour

Since it’s now Spring (technically), I thought I’d share this recipe to celebrate this week’s TGIF post. Enjoy.

Sandeman Spring Sour
1.5 oz. Sandeman Founder’s Reserve Porto
3 raspberries (muddled)
1 oz. brandy
1.5 oz. iced chai tea
.5 oz. fresh lemon juice
.25 oz. honey syrup*

*Honey syrup recipe: Combine 1 part honey with 1 part warm water and stir to combine.

Shake ingredients very well with ice and strain over fresh ice into rocks glass. Garnish with ground cinnamon and lemon wheel.

 

Sandeman Spring Sour

TGIF-Lychee Sangria

Another friday, another cocktail recipe. This is an exotic tropical version of a Sangria. Enjoy.

Lychee Sangria

1/2 oz. Tanduay Gold rum
4 oz.     Gekkeikan Haiku
3/4 oz. Lychee Syrup
1 oz.     Pineapple Juice
1 oz.     Pomegranate Juice
lemon-lime soda

Pour ingredients into mixing glass.
Spindle-mix, then pour over ice.
Top with a splash of lemon-lime soda.
Garnish with fresh fruit (lychee, strawberries, pineapple, citrus).

For more great Tanduay Rum recipes and info go here.

TGIF-The French Pearl

I’ve had the opportunity to shoot a lot of cocktail recipes for clients in the studio and many are now sitting idle on hard drives collecting virtual dust, so I decided its a shame not to share, and want to start a Friday tradition of posting a recipe a week. Let me know what you think and hopefully I can inspire some of you to try one of these tasty libations?

“The French Pearl”

2 parts Plymouth Gin
¼ part Pernod Absinthe
¾ part fresh lime juice
¾ part simple syrup
1 mint sprig

Muddle mint with lime juice in a mixing glass. Add additional ingredients, and shake over ice. Strain into a chilled cocktail glass using a fine mesh strainer.

French Pearl

Sweet Shots on Valentine’s Day

In honor of Valentine’s Day, some of my favorite “sweet” shots…

Valentines1 Valentines2 Valentines3

July 19th is National Daiquiri Day

Who knew July 19th was National Daiquiri Day? I didn’t until today, so unprepared to mix anything I thought I’d be lazy and post an article I shot the drinks for Santé Magazine, which first appeared in June 2009, written by Naren Young. The lead recipe and opening spread is a rather tasty strawberry daiquiri. It was one of my favorite articles back then, and was also when I first really got into shooting cocktails. And as for clean up—it did have its fringe benefits.

Click here for PDF of article

Strawberry Daiquiri
2 oz Barbancourt Reserve Speciale Rhum, 1/2 oz fresh lime juice, 1/2 oz strawberry syrup (see the PDF), lime twist garnish