Independence Day Cocktails

We're always in favor of a holiday, especially when we can responsibly enjoy some of our products. First off, however, we're going to offer a lesson on layering cocktails. That also means we'll have a recipe today that requires that fairly simple technique.

Layering Cocktails

1) Figure out the specific gravity of each of the ingredients in your drink. Recipes sometimes contain this information. Sort out your ingredients in terms of heaviness, so you can pour them in from heaviest to lightest.

2) Pour the heaviest liquor or liqueur into a shot glass or cordial glass (or whatever you prefer – the broader the glass is the less noticeable the layers will probably be). Try not to get any up on the sides – pour straight down into the center of the glass.

Turn a spoon upside down. Place it inside the glass, with the tip of the spoon against the inside edge of the glass, above the first layer and not touching it. (Some online sources say it should be right at the top of the first layer, or even down in it a little – for me, having it above the others worked best, but it may depend on your style and/or the exact liqueurs you’re working with.)

3) Pour the next heaviest liqueur as slowly as possible over the back of the spoon, moving the spoon up as the level of ingredients rises (keep it above the ingredients). It’s easier to do this with a bottle that’s half full (or less) rather than one that’s nearly full, so you may need to pour some of the liquor or liqueur into another container. Pour from the opposite side of where you’re holding the spoon.

If the two ingredients mix up a little bit, give them a few seconds to settle, and they should separate nicely.

4) Repeat the process with the third layer, continuing to raise the spoon as you pour. Bring it as close as you dare to the top (wipe off anything that spilled on the outside of the glass). As you get closer to the rim of the glass, you can move the spoon slightly away from the edge of the glass and continue to pour over it – that gives the liqueur plenty of room to land in the glass without landing too heavily. (Besides, the further along you get in that layer, the less danger there is of disturbing the one beneath it.)

Your finished result is three (or more) distinct layers in different colors. You should pick ingredients that aren’t too close in color if they’re next to each other, to emphasize the contrast. This is an extremely artistic approach to cocktail pouring, and there’s no end to what you can come up with.

Courtesy of Mix That Drink

The Fourth of July

The overall flavor of this drink is a blend of pomegranate and orange – fruity, but not too sweet, and agreeable to most people’s palates. You can pour these before a party starts and put them in a tray in the refrigerator and bring them out as a surprise after dinner drink for guests. The presentation possibilities are amazing.

Layer equal amounts of the following, in this order:

Grenadine (Daily's or Giroux)
Blue Curacao (Hiram Walker)
Vodka (Tito's)

Consider Rum Chata instead of the vodka. Rum Chata will add the color that vodka lacks, while adding a sweet, cinnamon flavor to the drink. You can also pre-make any number of these drinks and store them in the fridge until you need them.

Red, White & Blue Sangria

This is a nice punchbowl recipe.

Ingredients:

2 bottles dry white wine (consider La Cana Albarino or Shaya Verdejo; both are Spanish wines)
1 cup Hiram Walker or DeKuyper triple sec
1/2 cup berry-flavored vodka (try Ciroc Berry)
1/2 cup freshly squeezed lemon juice
1/2 cup simple syrup
1 cup blueberries
1 1/2 cups hulled and sliced strawberries
1 cup raspberries
1 1/2 cups pineapple chunks

Combine all ingredients in a large punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours. Serve well-chilled with a good scoop of fruit floating in each drink, or serve over ice.

Please note that our stores will be open from 9am to 9pm on Friday, July 4th.