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Central 75 Signature Cocktail

Central 75 Signature Cocktail



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4

1 rating

June 19, 2013

By

Madeline Monaco

Central 75

The Central Bistro & Bar's signature Central 75 Signature Cocktail includes Cap Rock Gin, hibiscus, and sparkling wine. creation is pink in color and served with a lemon garnish, adding to what makes this light gin cocktail one of the best.

1

Servings

Related Recipes

Ingredients

  • 1.5 Ounces Cap Rock Gin
  • 1 Ounce hibiscus syrup
  • .75 Ounce lemon juice
  • top with sparkling wine

Directions

Combine all ingredients and serve in a wine glass. Garnish with a twist.

Tags


15 Famous New York Cocktails and How to Make Them


Ah, the Big Apple. Famous for its skyscraping high rises, hot dogs, theaters, neon-lit streets, cheesecakes, diverse cultural heritage and — you guessed it — cocktails.

These classic New York cocktails encompass the city that never sleeps in origin or personality — or both. Because these drinks have unique stories, flavor profiles and histories all their own, sipping them maps out a mixologist’s journey through this one-of-a-kind city.

Discover how to mix some of the quintessential famous New York cocktails from the convenience of your own home, wherever that may be.


6 Sweet Southern Cocktails for a Texas Summer

Texas summers are known for their heat. There’s no better way to cool off at the end of a long, hot day than with a refreshing summer cocktail. Here are six satisfying drinks, sure to appeal to your southern senses!

1. Texas Hurricane

Looking for a delicious drink that packs a punch? Look no further than the Texas hurricane! Its fruity flavor will have you wanting more, but pace yourself with this sweet concoction, as it combines six different alcohols.

Ingredients:

1 fluid ounce coconut flavored rum

1 fluid ounce triple sec (orange-flavored liqueur)

2 fluid ounces orange juice

1 fluid ounce pineapple juice

1 fluid ounce grenadine syrup

1 fluid ounce 151 proof rum

1 maraschino cherry (optional)

Instructions:

  1. Fill a hurricane glass with ice.
  2. Pour in the rum, coconut rum, vodka, gin, triple sec, orange juice, pineapple juice, and grenadine.
  3. Stir well with a bar spoon, then pour the 151 rum over the back of the spoon to float the liquor on top of the drink.
  4. Garnish the glass with orange, lime, and a cherry.

2. Sparkling Blackberry Mint Julep

Combining the tart taste of blackberries with the smoothness of bourbon, followed by the refreshing crispness of sparkling wine, this cool cocktail is a surefire hit on lazy summer evenings.

Ingredients:

Small ice cubes (Sonic ice works great!)

4 tablespoons mint leaves torn in half

2 Tbsp simple syrup (equal parts water and sugar brought to boil just enough to melt sugar cooled)


Choose a Good Drink Name

If you’re serving a well-known cocktail, feel free to stick with the drink’s given name. Doing so gives your guests the satisfaction of recognizing what they’ll be drinking and conveys that you’ve got good taste (or at least appreciate the classics).

If you’re going the original cocktail route — or just want to have some fun with the name — you can try riffing on the bride and groom’s name, the wedding theme, or another fun element that adds a personal touch to the festivities. Funny is good. Irreverent can be good. Just make sure whatever name you go with passes the Grandma test. No one — least of all your bride’s family — wants to order a sexually suggestive cocktail at your wedding. Note that at a wedding, the drink name does not have to relate in any way to what’s in the cocktail — you may want to create a sign that lists the ingredients so people know what they’re getting at the bar.


Our Favorite Summer Drink Recipes

Slushies, margaritas, sangrias, and more ! These warm-weather sips are perfect when you want to cool off with a refreshing summer drink or chill out with a cocktail.

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Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

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Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

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Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Tara Donne ©Tara Donne

Photo By: Nicole Mlakar / NicoleMlakar.com ©Nicole Mlakar / nicolemlakar.com

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Stephen Murello ©Stephen Murello

Photo By: Stephen Murello ©Stephen Murello

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©Tara Donne

Photo By: Stephen Murello ©Stephen Murello

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

©Food Stylist: Jamie Kimm Prop stylist: Robyn Glaser

Photo By: David S. Dadekian ©FOOD NETWORK : 2012, Television Food Network, G.P.

©Food/Prop Styling: Paul Lowe

Photo By: Stephen Murello ©Stephen Murello

Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: David S. Dadekian ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: David S. Dadekian ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: David S. Dadekian ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Matt Armendariz ©2012, Television Food Network, GP. All Rights Reserved

Photo By: David S. Dadekian ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: David S. Dadekian ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Yunhee Kim ©Yunhee Kim 2011

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved

Photo By: Dave Lieberman ©2012 Television Food Network, G.P. All Rights Reserved

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Watermelon Lemonade Slushie

Ice Cream Maker Margaritas

Slushy margaritas are just one more thing you can throw together in your ice cream maker. Chill the sweetened tequila-lime base ahead of time so that your cocktails churn up more quickly.

The New Frose

Can frose (slushy, frozen rose wine) get any easier? With the help of a blender and ice cream maker, it certainly can.

Sangria Slushie

Consider this sangria 2.0. Your favorite Spanish beverage has gone slushy thanks to some clever homemade red wine ice cubes and a blender.

Yo-Ho-Ho and a Bottle of Rum Punch

There's a little extra love in this Caribbean rum punch, and it's not the freshly squeezed orange and lime juice or the fun ice-and-fruit float — it's taking the time to make your own spiced rum. It's super simple, and you can totally steal the rum recipe to make and give to friends and family (or a pirate).

Marga-Heat-A

This spicy margarita starts out with a subtle heat, but thanks to the chile pepper ice cubes, the fire builds as the ice melts!


Sweet Disposition

Dante has all sorts of flavors playing together in this lovely drink.

  • 2 oz Whiskey (Irish..or bourbon)
  • 0.75 oz maple syrup
  • 0.75 oz lemon juice
  • 0.75 oz salted sweet potato puree
  • 2 dashes AZ Bitters Lab Más Mole bitters

Fill Collins glass with ice. Add ingredients to shaker, add ice, shake for 20 seconds, strain into iced glass. Top with lemon-honey-thyme foam. Thyme sprig garnish

salted sweet potato puree: bake the potato, peel, puree, add salt, and water for consistency.
foam: honey/lemon syrup infused with thyme. Gelatin to thicken. Whip into foam with immersion blender.
– Dante LoPresti, Freelance Bartender, 2013


Brennivín cocktails are all the rage - here are the best mixed drink recipes with Iceland's signature liquor

Finding the right blend Brennivín's distinct flavor provides a challenge for mixed cocktails, however, Joe Spiegel and the Brennivín America team have found the perfect concoctions for your next party.

Iceland's signature drink is making a splash in North America. Now available for purchase in 15 retail locations and 19 bars and restaurants in the United States, the word is spreading fast about this exotic drink.

"Distinct" and "powerful" are two words often used to describe the Icelandic aquavit, which was originally used to mask the taste of shark meat at Iceland's winter festival Þorrablót (Thorrablót). And with the Icelandic drink growing in popularity in the USA, Joe Spiegel, founder of Brennivín America, realized the importance of combining the "distinct" and "powerful" Brennivín taste with the appropriate flavors.

After experimenting with a number of options, Brennivín American has concocted some amazing cocktails for everyone to try the next time they are out at a bar, or mixing a Brennivín drink for friends and family members at home.


MacArthur at Home: 3 Signature Cocktail Recipes

Full of winding paths, secret nooks, convivial gathering places and lively culinary hubs, MacArthur Place inspires serendipitous and memorable moments at every turn. With the doors to our hotel temporarily closed, we thought we’d bring a few of our favorite MacArthur Moments to the comfort of your home. During this time, The Bar at MacArthur is taking a healthy pause on service, and home-time happy hour starting a little earlier these days, for these reasons we invite you to share in a few of our secrets. Below are three of our signature cocktails, rooted in the classics, but with our own fresh flair and local botanicals.

MacArthur Mule

  • 1.5 oz Elyx Vodka
  • .5 oz Green Chartreuse
  • .75 oz Lime juice
  • 2 oz Ginger beer
  • Ice: Crushed Ice
  • Glassware: Copper Mule Mug

Mixing Instructions: Shake all ingredients but ginger beer, strain over fresh ice, top with ginger beer and garnish.

The Forager

  • 1.5 oz Griffo Gin
  • .75 oz Italicus (can sub for St. Germain)
  • 1 oz Lime Juice
  • .75 oz Cucumber juice
  • 3 Basil Leaves
  • 1 oz Float Butterfly Tea (can sub for any green or herbal tea)
  • Ice: Crushed Ice
  • Garnish: Cucumber Ribbon, Fresh herbs, Butterfly tea float
  • Glassware: Large Collins Glass

Mixing Instructions: Build in shaker, add ice and shake for 20-30 seconds. Strain over fresh ice and garnish. Pour butterfly pea tea float table-side for maximum effect.

Juniper & Thyme

  • 2 oz Plymouth Gin
  • .75 oz Strawberry, Pomegranate and Thyme Shrub
  • 1 oz Lemon Juice
  • .75 oz Aquafaba or Egg White
  • Garnish: Thyme spring clipped to rim of glass
  • Glassware: Nick and Nora Coupe

Mixing Instructions: Shake and fine strain into a cocktail glass. Garnish with thyme and angostura bitters.

As we continue to hunker down, we will stay active on social media as a way to stay connected with our vibrant community. We look forward to seeing you in Sonoma soon, and sharing MacArthur Moments on our property!


There’s a ton of alcohol in Long Island, but they are definitely one of the most popular cocktails. Rum, vodka, tequila, triple sec, and gin make up the recipe for alcohol inside a Long Island. Using the right proportions for the alcohol, mix along with lemon juice and coca cola, to make the perfect Long Island.

This is one of the most simple cocktails ever – that only needs three ingredients to make a cozy drink that is suitable for year round. Ginger beer, lime juice, and vodka make up a moscow mule. Using Titos as your choice of vodka can make it taste even better – especially when it’s poured in its classic, copper mug.


Celebrate with the Bubbly French 75 Cocktail

In December of last year, my husband and I took a quick weekend-er to celebrate our anniversary and get some much needed “us” time in one of our favorite cities, San Francisco.

My dad grew up just outside San Francisco so I spent a lot of time there visiting my grandma every summer. It’s also the scene of the crime, the first time my husband met my dad at the Hyatt Hotel sports bar before my dad and mom took us to a San Francisco 49ers game. At that time I was a college-graduated-sorority-girl-waitress dating a guy with purple hair and pierced ears and who was the lead singer in a punk band. Polar opposite of the preppies I was normally attracted to, and one of the funniest, easy going guys I’d ever met. He was my perfect foil.

After that visit, San Francisco became a spot we’d visit as often as we could. Since having Smudge we haven’t been back for a while and we were due.

Flying over the Great Salt Lake en route to SFO

BART dropped us off right at the heart of SF’s shopping mecca Union Square

So thanks to some great recommendations from some SF local food bloggers (thank you Irvin and Denise, the trip was centered around eating—specifically Sushi Zone and Ramen Underground, both of which have left us craving for more.

We arrived at 4:45 p.m. and were third in line for the 16 seats at Sushi Zone‘s 5 p.m. opening

Where the sushi is fresh, easy on the wallet and belly filling

and the next day ate our weight in nothing fancy but nothing short of amazing ramen at Ramen Underground

Staying in Union Square at The Prescott put us smack dab in the middle of holiday shopping and steps to and from plenty more eating, and drinking.

Cocktails with a blue sky street view at The Prescott

My favorite perk: The Prescott’s morning coffee bar on each floor

Like our stop into the French bistro Cafe de la Presse. As we bellied up to the bar and shared a half dozen oysters on the half shell and an appetizer plate of charcuterie, I was craving a glass of champagne.

Our lovely barmaid suggested a French 75, a champagne cocktail enhanced with a shot of gin. And that’s where my cocktail inspiration was born.


I’m not much of a gin lover, so she quickly remedied that by subbing in a shot of vodka and all was right with the world. We talked, we laughed and we nibbled. It was the perfect topper to a day of exploring. And if you’re a magazine junie like I am, Cafe de la Presse has the most amazing selection of European publications to purchase and peruse.

The original version of this drink is made with gin, although there are some that firmly believe brandy was the original base spirit in the real French 75. Chilled Champagne is the preferred topper for the drink, but as the official bubbly export from the Champagne region of France it proudly displays a bigger bill at the liquor store thanks to its exclusivity. Oh, those French.

For my French 75, or as I sometimes call my San Francisco 20 in reference to our anniversary, I used the Spanish version of Champagne: Kava. Similar in bubbles but obviously made with grapes from a different region, the resulting drink comes with a lower price tag but still plenty of effervesce.


Watch the video: Few people know about this function of the ANGLE GRINDER!!! (August 2022).