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The Deep Purple cocktail.
Leave it to Jim Meehan of PDT to create the perfect fall cocktail. Using Noval Black Port, Meehan created a true port cocktail, using fall's best concord grapes, Lillet rouge, shiso, and cognac. While port can always be enjoyed as an aperitif or a a late-night drink, it adds a new level of dimension to your usual spirited cocktail.
- 1 3/4 Ounce Tesseron Lot 76 XO Cognac
- 1 Ounce Noval Black Port
- 3/4 Ounces Lillet Rouge
- 6 concord grapes
- 1 shiso leaf
Muddle the concord grapes and shiso. Add the rest of the ingredients and ice. Shake and fine strain into a chilled rocks glass filled with pebble ice. Garnish with a shiso leaf.
Festive Aperol Cocktails You'll Want to Sip All Summer Long
See how the Italian bitter apéritif shines in these brightly-hued beverages.
With its intense scarlet color, bitter flavor, and ability to turn any drink into a festive, vibrant cocktail, there are so many reasons to love Aperol. While it&aposs always been a staple in spritzes, Aperol has grown in popularity over the last few years. Despite its visual similarities to fruit punch, Aperol is, in fact, quite a sophisticated ingredient. Although it&aposs considered a low-alcohol apéritif—meaning it&aposs traditionally consumed before meals—it&aposs a staple in other cocktail recipes, most notably the Aperol Spritz. The recipe used to make this 100-year-old spirit is top secret, but we do know that Aperol is made with a combination of oranges, rhubarb, roots and herbs, and a touch of vanilla.
"The combination of rhubarb and orange aren&apost the only reasons to add Aperol to your favorite spritz. The color is so inviting—it makes any spritz approachable using any of your favorite spirits, garnishes, and fun ice cubes. Aperol is a combination of sweet, herbal, and bright making all of your senses feel great," says Tiffanie Barriere, bartender and the mind behind The Drinking Coach. Ahead, we&aposre sharing nine colorful cocktails that put this liqueur to good use.
How To Make Purple Rain Drink Mix
- 1 and ½ shots of soda or vodka
- 1 shot of blue curacao
- 1 shot Cranberry juice
- 1 shot pineapple juice
- 1 shot grenadine
- 1/2 shot of fresh lime juice
- Ice cubes.
Method of preparing step by step
Step 1: 1 and ½ shots of vodka or any soda are poured in a glass to bring the strong fresh flavor of the purple-rain drink.
Step 2: Next comes 1 shot of Blue Curacao to bring in a blue texture in the drink.
Step 3:Then 1 shot of pineapple juice is poured giving the whole drink a feel of nice little ocean blue in the glass.
Step 4: After the addition of 1 shot Cranberry juice, the desired purple color texture is visible describing its perfect name.
Step 5: Then comes the most important 1 shot of grenadine that brings the perfect deep purple texture and adds the rain purple flavor.
Step 6: Then finally the juice of half a lime is poured in the glass to bring a delightful sour soul in the drinks.
Step 7: After that, the whole mixtures in the drink is given a good long shake and is poured in a glass full of ice cubes.
Finally adding a piece of cut-lemon, the Purple Rain Drink Mix is ready to be served.
Purple Cocktails that Don’t Suck
We confess that we usually avoid brightly-colored colored blue, pink and purple cocktails those candy-like hues have long been the chief indicator that a cocktail would be a syrupy, saccharine confection not worth drinking. On the other hand, there's no denying how lovely it is to see a violet drink in a glass – it looks like something magical, like a mana potion or the juice of some otherworldly fruit.
We've found twelve solid purple cocktails that were actually good enough to make it in the Cocktail Party app. Out of the dozens of purple drinks we tested, these cocktails are the most balanced and drinkable – and none of them will turn your tongue purple!
First, we have cocktails with one of our favorite ingredients: Crème de violette. This violet-flower liqueur dates back to the early 19th century, but it disappeared from the US and other countries for much of the 20th century as tastes changed and mixologists turned away from its bracing, perfume-y flavor.
The Aviation is one of the loveliest cocktails ever divined: bright, sour, with a color like early dawn. Sub in triple sec for maraschino, and you get the Water Lily, a sweet drink reminiscent of Victorian violet candies.
One of our favorite low-proof brunch cocktails is the Stormy Morning, a gorgeous concoction of crème de violette, elderflower liqueur, lime juice, and sparkling wine. We really dig it with a dry, fruit-forward Spanish Cava (although it's lovely with Champagne or Prosecco, too). This drink reads a little more blue than purple, but the overall effect is so pretty, like sunlight filtered through rainclouds.
Two drinks that originally called for Creme Yvette (a ruby-tinted liqueur) take on a more blue-purple tint when CdV is subbed in: the Blue Moon and the Bella Luna.
The prettiest purple cocktails, though, are probably the ones with egg whites or cream the opacity from those ingredients helps the purple color to stand out a bit better. The Eagle's Dream is a perfectly gorgeous little jewel add some cream and club soda and you've got a Violet Fizz. The Blue Angel also uses cream, and the modernized recipe with CdV in place of blue curaçao gives it a lovely blush-violet hue. The Drive gets pretty purple shade when you use a blackberry jam instead of the default raspberry, and it tastes like the inside of a macaron!
Lavender syrup can be either a natural straw-yellow color, or can be artificially tinted purple. Normally, we prefer the natural stuff - but in a drink like the Lavender Mule, the effect of purple syrup is stunning.
Blackberries can sometimes produce a similar magenta-purple color – the Fresh Bramble offers a gorgeous purple-red gradient effect from the muddled berries.
Sloe gin can also produce a red-violet hue – especially if it's darkened by a brown spirit like overproof demerara rum, like in the Carbonated Piston Slinger.
This Is How to Turn Your Cocktails Purple. And Not in the Way You Probably Think.
Think the origin of these cocktails’ vivid hues can’t possibly be found in nature? It’s actually quite the opposite, as they all get their shocking color from the butterfly pea flower. This presto-chango ingredient initially makes a drink blue, then turns it purple when it comes in contact with an acidic ingredient—or pink when one with a high pH is added.
Equal-parts science experiment and cool parlor trick, butterfly pea has been available to bartenders as a tea or an extract. And now it has been infused into a new spirit. Empress 1908 gin was inspired by the Fairmont Empress hotel on Vancouver Island, known for its teas and botanicals.
No matter how it’s incorporated, butterfly pea flowers give libations a wow factor. “If a cocktail is visually engaging, it’s more than likely the thing that a guest will want to drink,” says Joshua Anthony Campbell, a bartender at Leyenda and Pouring Ribbons and an apprentice at The NoMad Bar. These six drinks are indeed a vision to behold.
Can't make it to any of the bars serving these great butterfly pea extract drinks? Try making the Birds & Bees from this list at home.
The Galaxy Magic Mule – A Vodka Moscow Mule
Back when we were kids and watching Bill Nye the Science Guy on TV, little did we know that some of those science experiments that we played about with would end up being useful when it comes to making drinks! Seeing some of the results felt like magic (especially when you are a kid!) Now that we are grown, we know it really was just the proper application of science!
Color Changing Cocktail
We saw a cocktail that slowly changed colors as the ice melted at one of our local cocktail bars. We then knew that we were going to have to spend a little time behind our bar figuring out how we could capture a little bit of that magic! The result is our Galaxy Magic Mule, a classic Moscow Mule with a little bit of magic ice to bring a showy flair!
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These 3 Cocktails Will Put Some Spring in Your Step
SPRING IS WHEN WE SIT ON THE PATIO with a refreshing, bright cocktail. It’s when fresh flowers perfume the air and when smart bartenders like Sarah Crowl, the front-of-house and bar manager at Goodnight Hospitality’s chic Montrose restaurant Rosie Cannonball, take advantage of the local bounty available to them just as chefs do. “Our food menu has seasonal ingredients,” Crowl explains. “So why wouldn’t you make cocktails that are going to match that?”
She has a point. To stand up to spring’s snappy vegetables and herbaceous dishes, she likes to break out the gin and other floral spirits, infuse cocktails with fresh fruit, and go big on crisp flavors. One example: ranch water—the popular mixed drink of tequila, lime, and soda water, served on the rocks.
“It’s not a vodka soda,” she says. “It’s a little more exciting.”
Her savory take on the drink, Rosie Ranch Water, is a mix of tequila and the vegetal Mexican spirit sotol, with muddled orange that stays on the bottom of the glass, creating a citrusy foundation for this cloudy beverage with ice and bite—it also gets a squeeze of lime and a topper of (what else?) Topo Chico, no sugar necessary. “It’s like a highball,” she says. “Not an overly sugary-sweet cocktail, which I think in general Houston has a lot of. Even the margaritas.”
Adding to her ranch water’s allure is one incredibly artistic garnish. She glitters up the top of the glass in a salt blend flecked with a garden’s worth of aromatics—nepitella, pennyroyal, rose, safflower, oregano, chamomile, rosemary, and Aleppo pepper—and arranges fresh herbs (say, sage or mint) from Goodnight Hospitality’s Good Thyme Farm in Bellville into a bouquet, popping that into the glass like it’s your very own vase, alongside a lime wedge, of course. It’s springtime perfection.
Prefer gin to tequila? Try a Blackberry Woo. Here, Crowl infuses gin with blackberries for at least 48 hours, adds in lemon juice, honey, a barspoon each of crème de cassis and the mint-and-clove-heavy liqueur Fernet Vallet, and a sparkling wine topper, resulting in a deep purple cocktail that’s all things floral.
For an adventurous alternative, why not try a highball that combines pineapple-infused Fino sherry, rainwater madeira, dry curaçao, an Italian spirit called punch fantasia, and hard apple cider? “It’s not juicy or tiki,” says Crowl. But it is the tropical treat you never knew you needed, at least until we can get back on a remote island for a spring beach getaway.
Sure, you can make floral cocktails with ingredients like rose water, lavender syrup, and edible blossoms. But did you know that there's an entire market for floral alcoholic beverages, too? Put them in your signature drink at your bridal shower or wedding to instantly upgrade your cocktail menu. You can even use them to coordinate your beverages with the flowers in your bouquet.
Ahead, we've profiled nine floral spirits and liqueurs that change the game when it comes to signature cocktails. These alcoholic beverages are infused with some of our favorite wedding flowers, including roses, peonies, and lavender, plus unexpected blooms, like poppies and hibiscus. There are bar classics, like violet and elderflower liqueurs, and unique botanical blends, too. We give you the scoop on each bottle, then provide you with ideas for mixed drinks you can feature them in. Bookmark the recipes to make yourself, or to pass along to your bartender. Alternatively, share just the products with your mixologist, and come up with a custom cocktail together.
Looking for more options? Check in with nearby beverage stores, stop by a beverage expo, or visit your local farmer's market. Smaller companies are easier to find in person than online. Aside from floral spirits and liqueurs, there are also floral wines. Chateau Renaissance Wine Cellars, for example, makes incredible rose petal, lavender, and dandelion varieties, which are available in New York City. Flowers are a big part of weddings, so why not use them in surprising ways? The possibilities are plentiful.
Why Is It Purple?
Historically, Crème de Violette is what causes this nearly-forgotten classic cocktail to be violet in color. This may be where the drink got its name — perhaps the inventor imagined this deep-indigo hue was what pilots saw when flying at night. Or at least that explanation made total sense to us when we were three deep.
If you want to make the color really pop, use Empress 1908 gin. It’s infused with butterfly pea blossom, and it’s naturally blue. But when you add citrus to it (in this case, the lemon juice), you affect the pH balance of the spirit and it magically changes to purple. (Or maybe it’s a chemical reaction — we probably should have paid more attention in science class.)
If you already have a gin you love — we’re also partial to Aviation Gin — it’s fairly easy to make your own color-changing gin. Simply watch the video below to find out how (You can get the butterfly pea tea blossoms here.)
For more about violet, including violet recipes, pick up your copy today. It’s available wherever books are sold.
Once you’ve got your book, be sure to get your bonuses here.
You can use any species of edible Viola for this recipe, but those with deep purple blossoms will make the most exquisite jewel-colored vinegar. Drizzle violet vinegar over fruit and salad greens, or drink it in the form of an oxymel or cocktail.
Violet Vinegar Recipe Ingredients
- 1 cup fresh violet flowers
- Up to 2 cups champagne vinegar or white wine vinegar (at least 5% acidity)
Vinegar Violet Recipe Directions
1. Put the violets in a pint jar. Pour in enough vinegar to fill the jar and submerge the flowers completely.
(You might not use the entire 2 cups.)
2. Cover the jar, preferably with a glass or plastic lid (vinegar will corrode metal). If using a metal lid, place parchment paper between the lid and the jar. Label the jar.
3. Let the jar sit at room temperature, out of direct sunlight, for 1 to 2 weeks, shaking it daily. The longer you let it infuse, the stronger the flavor will be.
4. Strain the vinegar into a clean jar with a nonreactive lid. Store in the refrigerator for up to 1 year.
Rosalee is an herbalist and author of the bestselling book Alchemy of Herbs: Transform Everyday Ingredients Into Foods & Remedies That Heal and co -author of the bestselling book Wild Remedies: How to Forage Healing Foods and Craft Your Own Herbal Medicine. She's a registered herbalist with the American Herbalist Guild and the Education Director for LearningHerbs. Read about how Rosalee went from having a terminal illness to being a bestselling author in her full story here.