A Cocktail Club Providing Bartending & Consulting Services.


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Cocktail of the Week: The Blue Bonnet

This week’s drink was first inspired by a cocktail called the Brown Derby which is a bourbon based concoction that comes across as pretty sweet and kinda boring.  So we added some bitters to it, a more inspired syrup and topped it with some bubbles. The end result; a dressed up version of the original we call The Blue Bonnet.

bluebonnet

The Blue Bonnet

1 oz. W.L Weller Bourbon

1 oz grapefruit juice

1/2 oz honey cinnamon syrup (equal parts honey and water; bring water to a boil, add cinnamon sticks (don’t be shy), let steep until water is muddy brown, add honey and stir.  When edges begin to bubble take it off heat to let it cool).

2 dashes Angostura Auromatic bitters

Dry, crisp bubbles such as Segura Viudas Brut Reserva cava

In a mixing glass, build first 4 ingredients.  Add ice, shaker tin cap and shake.  Strain into your champagne flute and top with bubbles.  Needs no garnish.  Cheers!


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Cocktail of the Week: Devil’s Haircut

A few weeks ago we reached out to our FB friends and asked them what cocktails should we attempt to tackle. Our buddy, Angus, suggested Satan’s Whiskers which is essentially gin with 3 sources of orange: bitters, juice and curacao or Grand Marnier (depending on which school you’re from, respectively). We don’t care for that much orange so we knew we had to change that right away. Instead we incorporated, grapefruit and lemon juice, kept the orange curacao and instead of traditional bitters, we muddled up some peppercorns for a different kind of bite. And since we trimmed and reworked this cocktail so much we gave it a brand new name: Devil’s Haircut.  Cheers, friends!

devilshaircut

Devil’s Haircut

2 oz Tanqueray Gin

3-4 black peppercorns

1/2 oz simple

1/2 oz lemon

1/2 oz orange curacao

1 oz grapefruit juice

edible flower for garnish

Muddle peppercorns in your mixing glass and then add the rest of the ingredients. Add ice, top with shaker tin and then shake the hell out of it.  Stain into the glass of your choice. Top with edible flower. Drink up!


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The Cocktail of the Week: The SLURRICANE

We present you a cocktail prefect for this Mardi Gras evening, our “classy” version of the Hurricane! It’s delicious and potent so watch out! Thanks to our friend Ward for the great suggestion via our facebook page.

slurricane

The Slurricane (no, we’re not kidding)

1 oz Smith & Cross Navy Strength Rum

1 oz Pierre Ferrand Cigare Cognac

1/2 oz honey-cinnamon syrup (recipe below)

1/2 oz grenadine (recipe below)

1/2 oz lime juice

2 dashes St. George Absinthe

Combine ingredients in a mixing glass. Fill with ice and cap with a shaker tin. Shake vigorously and strain into a Collins glass. Add crushed ice and a lime wheel to garnish. ***Note: we love the Derby Co. Lewis bag and mallet combo. Great for crushing ice by hand.

 

Honey-cinnamon syrup:

2 cups honey

2 cups water

2-3 cinnamon sticks

Combine in a small sauce pan and place on high heat. Bring near a boil and reduce to a simmer. Allow to simmer for about 45 mins. Remove from heat, allow to cool, place in a jar, seal and refrigerate. Good for at least 2 weeks.

 

Grenadine:

2 cups POM juice

2 cups sugar

5 cloves

Zest of 1 orange

Zest of 1/2 a grapefruit

Combine ingredients in a small sauce pan on high heat. Bring to a boil and reduce to a simmer. Allow to simmer for 15 mins and remove from heat. Allow to cool, place in a jar, seal and refrigerate. Good for at least 2 weeks.


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Cocktail of the week: On the Waterfront

The influence for this week is no surprise…it’s the Super Bowl.  And what comes to mind with any sporting event?  Beer! Sweet, delicious, Boulevard Beer in the form of their glorious Long Strange Tripel which goes perfectly with any sporting event.  So with no further delay, here is this week’s cocktail:

waterfront

On the Waterfront:

1/2 oz lemon

1/2 oz honey syrup (just equal parts honey and water)

1 dash of Angostura Aromatic bitters

1 oz cognac (we used Pierre Ferrand Cigare)

Beer for topping, no garnish necessary.

Build first 4 ingredients in a mixing glass, add ice, shake and strain into a glass.  Top with your choice of delicious (Boulevard) beer.  Enjoy!


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Cocktail of the Week: Five Buroughs

Last night there was a feast that brought together some of our childhood favorites, chili dogs and Frito pie.  It was glorious and the inspiration for this week’s cocktail.  No, we’re not joking. Since our dinner party revolved around a slightly spicy, sweet and robust chili, the cocktail had to compliment it and yet be able to stand apart.  So we took the classic Manhattan and gave it a Red Hook-like twist. Hope you enjoy it as much as we did.  Cheers!

Five Buroughs, our take on the classic Red Hook.

Five Buroughs, our take on the Red Hook.

Five Buroughs

2 oz Colonel E.H. Taylor Straight Rye Whiskey

1 oz Carpano Antica Formula Vermouth

1 barspoon Luxardo Maraschino Liqueur

2-3 dashes Angostura Aromatic Bitters

Combine ingredients in a mixing glass.  Add ice and stir until cold.  Strain into a your favorite glass.  Cut an old fashioned lemon twist over the top and squeeze to extract oils. Discard or use as garnish.  Serve and enjoy.


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Cocktail of the week: Soju Sour!

Here at Hawthorne & Julep, we pride ourselves on being naturally creative and curious.  With that in mind, each week we are going to brainstorm, tinker and formulate new cocktails that you can, and should, try at home.

This week’s cocktail was inspired by a dinner party over at our friends home, The Fopkins, 2 of 3 of the Feed Me KC crew.  If you like food as much as you like cocktails then you should definitely check out the blog and podcast.  But this wasn’t just any ol’ dinner party, it was a Korean feast.  So it only made sense to us that the cocktail utilize the under-appreciated fortified wine, Soju, a Korean staple.  Cheers!

soju1

Soju Sour

1/2 oz lemon

1/2 oz simple syrup (although we used a cardamon ginger syrup)

1/2 oz Hendrick’s gin

1/2 oz Soju

1/2 oz Campari

Combine all ingredients in a mixing glass. Fill with ice and cap with a shaker tin. Shake well until cold. Strain into a chilled coupe or cocktail glass. Garnish with a lemon twist.