From the Demo: Warm Holiday Drinks Recipe courtesy of Cafe Surfas Executive Chef Brandi Quinn Ingredients: 4 cups cranberry juice 2 tbsp mulling spice ½ cup brandy Cinnamon sticks 4 orange slices This is great for parties. You can also make this as a festive chilled cocktail. Instead of using b[...]
Archive for the ‘Beverages’ Category
Maple Spice Warmer
From the Demo: Warm Holiday Drinks Recipe courtesy of Cafe Surfas Executive Chef Brandi Quinn Ingredients: 2 tbsp Maple Spice Monin 1 Shot rum 1 cup Hot coffee or steamed milk Whipped cream Caramel or chocolate sauce For a non alcoholic version omit the rum. You can also use bourbon for this ins[...]
Hot Peppermint Patty
From the Demo: Warm Holiday Drinks Recipe courtesy of Cafe Surfas Executive Chef Brandi Quinn Ingredients: 2tbsp Valrhona Cocoa Powder 1 cup Steamed Milk or Half n Half 2tbsp Monin Peppermint Syrup Whipped Cream Chocolate sprinkles for garnish Or Candy Cane For an alcoholic version substitute pepper[...]
Rosemary Orange Mimosa
Courtesy of Café Surfas Executive Chef Brandi Quinn Yields 1 Drink ½ tsp rosemary simple syrup 2 tbsp orange juice Champagne or sparkling wine In a champagne flute add orange juice and simple syrup. Slowly pour your favorite sparkling wine or champagne. Purchase items in BOLD in-store at Surfas [...]
Pumpkin Pie Martini
Courtesy of Café Surfas Executive Chef Brandi Quinn Yields 2 Drinks 2 Tbsp Pumpkin puree seasoned with sugar, vanilla, pumpkin pie spice 3 Shots Vanilla flavored vodka 2 Shots of Cream Cinnamon sugar or graham cracker crumbs as needed First season the rim of the martini glasses with graham cracker [...]
Strawberry Basil Daiquiri
Courtesy of Café Surfas Executive Chef Brandi Quinn Yields 2 Drinks 2 cups frozen strawberries 4 shots rum 2 shots basil simple syrup 1 shot lemon juice water as needed In a blender add strawberries, rum, basil simple syrup and lemon juice. Blend until smooth. Add water as needed to get a pour able[...]
Mexican Hot Chocolate
From the Demo: Day of the Dead with Maite Gomez-Rejón Serves 8 Ingredients: 5 cups milk 2 cups Mexican chocolate, chopped (Valhrona’s Xocopili Spicy Chocolate Pearls is a good choice) Preparation: 1. In a medium saucepan, combine the milk and chocolate.� 2. Stir over medium heat until steam[...]
Ginger Lemon Thyme Collins
Courtesy of Café Surfas Executive Chef Brandi Quinn Yields 2 Drinks 1 Shot Ginger elixir 2 Shots Lemon juice 1 Shot Thyme simple syrup Soda water Lemon Slices Fresh Thyme sprigs In a shaker combine ginger elixir, lemon juice, thyme simple syrup. Shake well and poor over ice into a tall Collins Gl[...]
Andrew “the Alchemist”’s Zombie
From the demo, Elemental Mixology TRADER VIC’S 1947 ZOMBIE Single serving & batch recipes adapted by Andrew “the Alchemist” ZOMBIE Genre: Punches Family: Fancy Free-form Punches Serveware: 12 fl-oz. Collins Glass Garniture: Orange Half-wheel Serveware preparation: none Method: SHAKE [...]
Andrew “the Alchemist”’s Mai Tai
From the demo, Elemental Mixology TRADER VIC’S ORIGINAL 1944 MAI TAI With suggested adaptation by Andrew “the Alchemist” MAI TAI (Trader Vic’s 1944 original) Service: 121/2 fl-oz. Double Old-fashioned Glass Genre: Sours Family: Daisies Garniture: Mint Sprig Serveware preparation: none Method[...]
Andrew “the Alchemist”’s Whiskey Sour
From the demo, Elemental Mixology BOURBON (WHISKEY) SOUR Traditional recipe as made by Andrew “the Alchemist” BOURBON (WHISKEY) SOUR Genre: Sours Family: Plain Sours Serveware: 41/2 fl-oz. Sour Glass Garniture: Lemon Half-wheel & Cherry (skewered together) Serveware preparation: Chill Method[...]
Valrhona CHOCOLAT CHAUD XOCOPILI with Vanilla Foam
Recipe created by: Derek Poirier Valrhona Pastry Chef North America From our Valrhona Chocolate Demo Ingredients 1lt. Milk 250gr. Jivara 40% Chocolate 50gr. Xocopili Method Heat milk and melt Jivara and Xocopili. Add milk slowly to chocolate creating an elastic core. Serve warm. � Vanilla[...]
Jamaica Drink
Courtesy of Anna Benavides Ingredients: 8 cups water 3oz. Hibiscus flowers (1/2 container) Sugar to taste Optional Items: Limes Flavored syrups Grapefruit juice Preparation: Bring 4 cups of water to a boil in a medium sized pan. Turn off heat and add the hibiscus flowers. Steep the mixture for 30 to[...]