We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Viewing Party Cocktail: A Brief History of Thyme
Inspired by the film The Theory of Everything
A nod to Stephen Hawking’s book and the acclaimed film about his extraordinary life, this “thyme”less cocktail defies all odds to claim greatness, just as the brilliant physicist did himself. It’s perfect for this year’s Oscars viewing party!
recipe courtesy of Ramsey Pimentel, Caliche Miami Brand Ambassador
- 1 1/2 Ounce rum, preferably Caliche
- 1/2 Ounce of lemon juice
- 3/4 Ounces of pomegranate juice, preferably Pom
- 3 sprigs of fresh thyme
- 1/2 Ounce triple sec, preferably Combier orange liqueur
- 1 Dash of agave nectar (optional if you don't like dry cocktails)
10 Refreshing Labor Day Cocktail Recipes to Salute the End of Summer
It’s almost Labor Day and for many, that means one last chance to have a summery party. With one more fiesta on the horizon, you will need one more set of cocktails to show off to your friends and prove that you are the king of summer.
This is the perfect time to remind your friend Chuck that just because he went all Pinterest-y on his Fourth of July party by cutting open a bunch of Otter Pops, adding vodka, and freezing them into boozy popsicles that he, truly, has nothing on you.
Below, you will find a wide range of cocktail recipe perfect for any type of Labor Day event you might be throwing or attending. From light and fresh to spicy, we’ve got you covered.
New life for the black-eyed Susan drink at Preakness
Take vodka, rum, whiskey, bourbon, peach schnapps, orange juice, pineapple juice, sour mix, orange-flavored liqueur, elderflower-flavored liqueur, shake, pour into a souvenir glass and garnish with an orange slice, cherry and mint sprig.
Then dump it on the infield grass and get a real drink.
It's the poor old black-eyed Susan, the official cocktail of the Preakness.
It has been mocked, derided and dismissed as a publicity stunt. Campaigns have been waged to replace it. Its history has been mangled and misunderstood. It's been yellow, it's been orange, and it's been red.
"It's a drink that has no roots in classical mixololgy," said Tim Riley, the beverage director for the Bagby Restaurant Group. "For better or for worse."
If the black-eyed Susan once elicited outrage, feelings appear to have softened. And the cocktail is now just one of those things Baltimoreans have learned to accept with a shrug and a laugh.
And unlike the the Kentucky Derby's official drink, the precious mint julep, which people tend to take with utmost seriousness, the black-eyed Susan is open to interpretation.
Riley has learned to work with the black-eyed Susan, if not exactly love it.
For the week leading up to the Preakness, Cunningham's restaurant in Towson will be serving Riley's homage to the black-eyed Susan.
His version, which he is calling the brown Betty, has a base of bourbon and rum, combined with a homemade orange liqueur and fresh pineapple juice, and served over crushed ice. (See the attached gallery for photos and recipes of assorted takes on the black-eyed Susan.)
"Instead of starting from scratch," Riley said, "we tried to take the best of the drink over the years. Pineapple and bourbon are a great combo."
It's nice to see Susan getting a break. The cocktail has a hard time of it.
From almost the very beginning, it has been received as a bald-faced attempt to create for the Preakness, the Triple Crown's everlasting Jan Brady, a cocktail that would have the cachet of the mint julep.
Shortly after its introduction at the 1973 Preakness, The Baltimore Sun sniffed that it was "a mixture concocted more by Madison Avenue than a bartender."
It wouldn't be the last insult hurled at the black-eyed Susan.
The drink was created for the Preakness by the Harry M. Stevens Co., the longtime caterers at Pimlico.
Brenda Handleman, who retired from Pimlico Race Course in 2005 after 45 years, remembers the efforts that went into developing a signature cocktail for the Preakness. One of the goals for the team creating the black-eyed Susan, she said, was achieving a pale yellow color for the cocktail.
But the biggest challenge was to produce mass quantities of the cocktail, quickly.
The caterers contracted with the Heublein Co., a Hartford, Conn.-based liquor distributor, to come up with a pre-mix that would help them to concoct and serve hundreds and possibly thousands of the newly created cocktail at the Preakness.
Heublein also marketed its black-eyed Susan mix outside of Preakness. And in some versions of the black-eyed Susan origin story, it is credited, incorrectly, with inventing the cocktail.
"I think it was wonderful that we had something that was an integral part of the Preakness," said Handleman, who acknowledged that she was never a particular fan of the drink.
"I'm a wine drinker," she said. "Or bourbon and water. The worst hangover you'll ever have is from a sweet drink."
In 2001, Pimlico introduced a new version of the black-eyed Susan, responding, it said, to the growing preference for vodka over bourbon and rye.
This new version was a base of rum and vodka, splashed with orange and pineapple juices. This was promoted as an improvement on the original, which was a base of rum and vodka, splashed with orange and pineapple juices
Along the way, the original black-eyed Susan had been briefly reformulated into a bourbon-based drink, which people came to assume was the original. In any event, it was time for whiskey to go away.
But then, whiskey came back. It was part of the official black-eyed Susan cocktail in 2011, when the recipe called for vodka, Early Times Kentucky whiskey, sour mix and orange juice. It was rum's turn to take a hike.
Over the years, rum and whiskey have appeared and reappeared. For a while, peach schnapps was an essential ingredient. And the makeup of fruit juices has changed.
There have been a few constants. Vodka, in spite of its brief hiatus, has been part of the beverage almost from the start, as has pineapple juice. Always, always, the drink has been served at Preakness in a souvenir glass.
"It keeps changing," said Brian McComas, owner of Ryleigh's Oyster Hunt Valley, which is holding a Preakness viewing party Saturday, one of a series of Triple Crown parties the restaurant is hosting with Sagamore Racing. "It's usually had a basic sour formula, but with a vast array of spirits."
At its Preakness party, Ryleigh's will be serving its tribute to the original — the black-eyed Susan Crush. Like the original, the Crush has vodka, rum, orange juice and pineapple juice. The major innovation at Ryleigh's, McComas says, is that the concoction is poured over the crushed ice that the restaurant produces for all of its signature drinks.
After a mere five years, one of the area's oldest variations is the Sno-ball Susan at Grand Cru in Belvedere Square. Made with Pikesville Rye, Cointreau, white rum, simple syrup and fresh lemon and orange juice, the Sno-Ball Susan is served over crushed ice in a commemorative Preakness glass.
You don't find much concern for the cocktail's tradition at the Mount Washington Tavern, which has become the unofficial headquarters for pre- and post-race drinking, and a favorite of jockeys, trainers and the news media covering the Preakness.
"With the proximity of Pimlico, we're a natural destination," said Rob Frisch, the tavern's owner, who says that the same group of racegoers from Pennsylvania comes in at 9 a.m. every year on race day.
The Mount Washington Tavern will be serving its own version of the black-eyed Susan that it's calling the Tavern Susan, made with elderflower-flavored liqueur, ginger beer and Deep Eddy Ruby Red, a micro-distilled red grapefruit vodka out of Austin, Texas.
"It's super-refreshing," said Rob Frisch, the tavern's owner. "The Tavern Susan will be a year-round, summertime type of drink."
That, Frisch said, makes the Tavern Susan different from the black-eyed Susan, which he said was a once-a-year drink. If someone asks for the traditional version, Frisch said, the tavern will make it.
While the black-eyed Susan is widely open to interpretation, there is one thing, experts agree, that you should never do to it: compare it to a mint julep.
Just as, Handleman said, you shouldn't compare the Preakness to the Kentucky Derby.
"The Preakness doesn't have to take a back seat to the Derby," Handleman said. "The Preakness is good and wonderful and exciting on its own."
But we may never know exactly what the first Preakness gathering thought of the black-eyed Susan back in 1973.
Discovering Strength in Ancestral Spirit with Tiffanie Barriere
A dedication to historical research has helped power cocktail educator and consultant Tiffanie Barriere in the modern moment.
Editor’s Note: This story is published in The Reboot Issue of Life & Thyme Post, our exclusive newspaper for Life & Thyme members. Get your copy .
Jupiter Evans was a gift.
The man, who was born in Virginia in the mid-eighteenth century and destined to make a mark on the American tradition of cider-making, is little known by name today. But Evans was gifted to a figure with a far more commonly known name in American history— Thomas Jefferson—on his twenty-first birthday.
“Happy birthday, son. Here’s your own slave,” Tiffanie Barriere says , recounting the story of how Jefferson’s father, Peter Jefferson, owned the Evans family and granted his son with ownership of Jupiter.
Of Jefferson himself, Barriere says, “ He was quite the party guy, and one of his favorite things to sip on was cider.” And so one of the tasks Evans assumed was that of creating the drink for the future founding father. “Jupiter Evans was [Jefferson’s] number one slave. [Evans] was that dude, making that cider,” Barriere explains. She goes on to describe the cider-making process, the importance of cider to American history, as well as a great deal about Jefferson’s personal history with slave ownership, and his relationship with Evans in general. And this is just one of the stories she shares with me during our brief conversation.
Barriere has made a career as an award-winning cocktail consultant and educator she’s a member of the Tales of The Cocktail Grants Committee and James Beard Beverage Advisory Board. And I’ve been following Barriere’s Instagram (@thedrinkingcoach) for some time, taking in her bite-sized history lessons, which she serves alongside cocktail tips and recipes like a bowl of salty bar nuts—addictive, nutritious, and perfectly complementary.
Her stories, like that of Graman Quassi, for example, wouldn’t likely be found on the history shelves in any library though. The accounts of individuals she features, like Evans, have often evanesced. “Graman Quassi was a freed slave, born in West Africa in 1690. Quassi was a healer, botanist, slave, and later freedman who is today best known for having given his name to the plant genus [ quassia ],” Barriere’s post reads, before listing the ingredients of a Trinidad sour—Angostura bitters, lemon, orgeat and rum—in his honor. “This cocktail is for the ancestors, healers and [botanists] who cured many lives while fighting for their own.”
Another drink, which Barriere calls “On the Mend,” includes turmeric, ginger, fig syrup, tequila and tonic water, and celebrates the life of Israel Davis, who Barriere writes was an African American man from Stockton, California, who in November of 1886, submitted his patent application of tonic, “a carbonated soft drink flavored with quinine.”
Sign up for The Editor's Note to receive the latest updates from Life & Thyme and exclusive letters from our editors. Delivered every weekend.
Graman Quassi was a healer, botanist, and former slave in the eighteenth century. He is known for giving his name to the plant genus quassia. This illustration, “The Celebrated Graman Quacy,” was by the painter William Blake (1757-1827).
But beyond the delicious drinks and fascinating content, it’s the way she relays these stories—with exquisite detail, vivid description, and palpable excitement—that makes her work as an anthropologist so impactful. With Davis, she continues that, “Not much is documented on [his] life, however his flavors along with a need to produce a tonic for healing with a fruit finish was magical.”
Barriere prefers to teach this way—with love and passion incorporated into each lesson plan—because she believes it’s how people best learn. “ My approach to teaching is almost like CliffsNotes. Let’s drop some history, let’s go past, let’s go present, let’s go flavor, let’s go love. Boom,” she tells me, beating out every element as if she’s sharing a cocktail recipe.
In recent years, as a culture we have begun to revisit history in an attempt to recognize individuals who have been erased from the narrative, and I have frequently found myself wondering who is behind the research, doing the painstaking and difficult work of discovery when so many have egregiously been omitted from our national records.
It requires not just a curious mind, but a dedicated and tenacious spirit. Barriere clearly has those inherent qualities in abundance, but her motivation goes beyond, to a personal history, being raised Black in America. “Being Black, we have our own Black history,” she tells me. “You learn American history at school, and then you learn Black history at church or at home, or just by word of mouth—your parents or grandparents tell you.”
But Barriere wasn’t satisfied with what she’d been taught over the years, leading her to pursue her own detailed and diligent study. When we speak, she describes her exhaustive process. “ I get deep in a rabbit hole,” she says. She explains that she begins her research with contextual elements like era and location, the sitting president, and whether there was a war or other notable event in the moment. Given the patterns of history, Barriere says she can usually count on one fact: “Obviously, there’s a slave. If I can get some names from the white side, then I dig into ownership.” From there, she attempts to uncover the narrative. “You’ve just got to dig,” she says.
Barriere hopes to pass along the deep satisfaction of her discoveries. “I nerd out on all kinds of history. In the past ten years, any time I’m serving, you’re going to get that from me,” she says. “Make it interesting make it really fun. It’s like teaching a kid to read—read something fun, read the comics, you’ll get it. I think that helps get knowledge out.”
Tom Bullock was the first African-American author to publish a cocktail manual, The Ideal Bartender. Bullock was born in Louisville, Kentucky, in 1872 and was a bartender at the Pendennis Club, the Kenton Club, and the St. Louis Country Club.
In 2020, Barriere has had to adjust her approach. No longer being able to connect with drinkers in person, she’s focused on new ways to engage with her followers, whether through virtual cocktail classes or by offering cocktail kits for those in her local community.
These creative solutions perpetuate the work in which she believes so strongly, educating and providing context to human stories erased from our history. They also serve a more practical function, to combat the challenges facing so many in the service industry as a result of COVID-19 restaurant and bar closures. “I’m scared as shit,” she tells me. “I didn’t get any unemployment, I didn’t get any business loans—I didn’t get anything. I’ve just been winging it. I’m digging a hole and tossing in a drop of water at a time.”
She describes the ways in which daily life has been a learning experience this year, constantly trying to meet the needs of the moment, be it personally or professionally. And now, when it feels as if history is being made every day, Barriere —who identifies as a Black, queer woman— is being called upon to provide a different kind of lesson. “My industry was looking at me, first and foremost, to Black Lives Matter. They’re like, ‘Oh my god, I never thought about it this way with you,’ and I found myself getting angry,” she tells me, explaining the ways in which those conversations led to her modifying her own behavior. “I’ve never dropped my Black card. I’ve never dropped my gay card, and now that I have to, it has defintely been a shift in the way I communicate, the way I post, the way I teach, the way I send an invoice, the way I stick my chest out a little bit.”
The shift in communication is compounded when put into the context of her professional platform as well. Barriere is experiencing a new feeling of responsibility, having to reposition not only for purposes of financial resilience and job security, but social impact as well. “Now I have to be other things. And nothing is wrong with it, but it definitely puts a little more weight on my presence and platform,” she says.
While her work has long been focused on updating the narrative regarding injustices of the past, she’s now focused on ensuring the story of the moment is acknowledged, and that the nuance of the human experience isn’t lost. “When Pride started, I didn’t really feel the need to focus on my queerness I was still focused on being Black,” she says. “A few years ago, that would be like, I’m a trifecta: I’m Black, I’m queer, and I’m a woman. And now it’s like, fuck, I have to fight.”
But being assertive, Barriere says, isn’t in her nature. “That’s been bothering me because I’m the approachable, sweet, cute, fun, it’s-all-good girl,” she says. “I’m quite soft spoken when I’m around people who want to dismantle things. I’m super organic. I tell my therapist I think I’m almost too soft, too chill. I don’t fight—until two or three months ago.”
This moment has been one in which she has had to reevaluate, and also reconcile with how she presents herself. “I felt like I was being pushed. I had people sliding into my DMs who had been friends or followers for a while wanting to, I guess, ally or say, ‘I’m here with you,’ or, ‘I’m not that person,’” she says. “And I’m like yeah, I get it, but right now we’re in triple mourning. The ancestors have awakened.”
Barriere has, however, been encouraged by new standards that she feels signify social progress, like shifting views on gender representation. “I do like the fact that we have to introduce ourselves with pronouns,” she says, and credits up-and-coming generations with pushing forward. “The elders that we grew up following and watching never spoke about sexuality or what they did they just were good at work,” she says. Barriere, who recently celebrated her fortieth birthday, says her generation focused more on how to “just make it by and be proud of what we do. And then the kids [after] us are like, ‘No, say it loud. You’re gay and proud, you’re Black and proud,’ and you’ve got to. I do love this new [idea, to] identify who you are, represent it so people can speak and treat you differently.”
Visibility and representation are twin engines that have long helped power social battles, and for Barriere, this year has drawn attention to the significance of sharing identity. “Not a lot of people knew that I was queer. I’m comfortable now with people knowing all of who I am, along with, ‘she can make a badass drink,’” she says. “I’m happy to see my industry be comfortable with who they are. I deserve a space because I am who I am.”
And while evolving perspectives have been inspiring to her in looking ahead, Barriere’s work and passion are still rooted in history. The gravity of social responsibility hasn’t dampened the enthusiasm for her work in fact, it has validated its importance. “I love telling those stories because a lot of them are not shared. Of course, they never documented us at that time we aren’t documented as much now,” Barriere says. “ But when we are documented, the interviewer is always wowed by the naturalness of what we do as Black or people of color.”
From the Base Up: Cocktail Flow
Cocktail Flow (Free) is a solid app for all kinds of cocktail enthusiasts, but it’s especially great for those looking to master making all of the most popular drinks. The app has over 600 recipes, however, so there are plenty of other bevs worth exploring once the basics are mastered, including tasty but lesser-known options like the Dark and Stormy, Negroni, and Mint Julep. In addition to searching for drinks by name, you can search for recipes made with a specific type of spirit like tequila or gin.
You can also whittle down recipe options based on which ingredients you have on hand, like limes, simple syrup, orange juice, eggs, or tonic water. This is especially handy if you want a cocktail but aren’t familiar with many, or if you need to know what else you need to grab from the store to make a particular cocktail. It also lets you mark your favorite drink recipes so they’re easier to find next time. With so many recipe and search options and its colorful simple interface, Cocktail Flow is a terrific app for all kinds of drinkers.
Learn Your Liqueurs
Absante: A pale green, anise-flavored liqueur. Turns opalescent when dripped slowly over ice. An ideal substitute for absinthe and other anise liqueurs.
Absinthe: An anise-flavored liqueur that was originally 136 proof and was banned by law for many years in most countries. Absante, Pernod, and Herbsaint can be used to replace absinthe in cocktail recipes.
Advocaat: A liqueur from Holland made of egg yolks, brandy, sugar, and vanilla that is often enjoyed straight or on the rocks. It is often referred to as the Dutch version of eggnog.
Agavero: A tequila-based liqueur flavored with the damiana flower. It was created in 1857, uses a blend of 100 percent blue agave añejo and reposado tequilas aged in French Limousin oak. It is popular to drink straight or on the rocks and can be mixed into a variety of cocktails. Agavero is similar to Damiana Liqueur.
Amaretto: An almond-flavored liqueur made with apricot pits. It is one of the most popular liqueurs and is essential in a well-stocked bar. Amaretto is commonly paired with a coffee liqueur or used as a smooth, sweet liqueur in shooters.
Amaro Meletti: A bitter Italian digestif that is flavored with various aromatic herbs including anise and saffron. The flavor profile is surprising and reminiscent of chocolate. It is delicious on its own or over ice and used in a few cocktails.
Amer Picon: A bitter French aperitif that can be hard to find, particularly in the United States. It has a distinct orange taste. Amer Torani and Amaro CioCiaro are among the viable substitutes to use in cocktails.
Aperol: An Italian aperitif produced from a recipe developed in 1919. Its primary flavor is orange but it also includes rhubarb, chinchona, gentian, and other "secret" herbs. Very useful in cocktails that require a bitter orange flavor rather than a sweet one.
Averna: An Italian bitter liqueur (or amaro) that is still produced from the original 1868 recipe of herbs, roots, and citrus rinds with natural caramel for sweetness. The liqueur is a favorite digestif in Italy and is often served on the rocks, but it also makes a great mixer for cocktails.
Barenjaeger: A honey-flavored liqueur produced in Germany with origins stemming back to medieval Europe. Provides a nice neutral-flavored sweetness to cocktails and is an ideal substitute for real honey in drinks.
Benedictine: A proprietary liqueur made of herbs, roots, and sugar with a cognac base. It is a popular premium liqueur that is essential for a number of classic cocktails. Also available already mixed with brandy for a top-shelf bottled version on the B&B cocktail.
Blackberry Liqueur or Brandy: Some blackberry brandies can be sweeter than the liqueurs, though they can often be used interchangeably. Crème de mûre is another blackberry liqueur.
Butterscotch Schnapps or Liqueur: A liqueur made from a mix of butter and brown sugar that tastes like butterscotch candy. Sometimes referred to as Buttershots, which is actually a brand name produced by DeKuyper.
Cacao Mint Nuss: Crème de cacao with an extra hazelnut flavor. It is not very common, though it is quite interesting to drink chilled or give crème de cacao drinks a nutty taste.
Campari: A popular bitter Italian apèritif made with a unique blend of herbs and spices. Orange is the dominant flavor. The secret recipe was originally developed by Gaspare Campari in 1860 for his Cafè Campari in Milan, Italy. Campari is often served on the rocks either by itself or mixed with club soda. It is also a key ingredient in many apèritif cocktails.
Chambord: The best-known raspberry liqueur brand on the market, it is a staple in many bars. The liqueur dates back to 1685 when Louis XIV visited Château de Chambord. Chambord is produced in the Loire Valley in France from red and black raspberries, honey, vanilla, and cognac.
Chartreuse: An herbal liqueur produced by Carthusian monks in the French Alps. It is available as either Green or Yellow Chartreuse and as a special V.E.P. bottling of both varieties, which are aged for a longer period of time. A common ingredient in many classic and high-end cocktails.
Cherry Heering: A top-shelf brand of naturally flavored cherry liqueur from Denmark that is used in a variety of cocktail recipes.
Cherry Liqueur: A variety of liqueurs flavored with cherries. Some use natural flavorings or real cherries while others use artificial flavorings. Cherry Heering, crème de cerise, and maraschino liqueur are all cherry liqueurs. Be careful when choosing this flavor as many bottom-shelf offerings can be reminiscent of cough syrup, a common result when cherry flavoring is mixed with alcohol.
Cinnamon Schnapps: A group of clear or red liqueurs that are flavored with sweet cinnamon. Many are bottled at a high proof and the intensity of the cinnamon spice and sweetness varies greatly. Goldschlager, Hot Damn, and Aftershock are a few of the popular brands used often in cocktails and shooters.
Coffee Liqueur, Crème de Café: A group of coffee-flavored liqueurs that vary greatly in flavor, style, and cost. The most popular coffee liqueur is Kahlúa, though there are many brands and styles available. Most coffee liqueurs can be substituted for one another. They are great served ice-cold with heavy cream floating on top and are very popular ingredients in a variety of drinks. Every bar should have one bottle in stock.
Cointreau: A very popular brand of orange liqueur that is considered a premium triple sec. Useful in any cocktail that calls for a generic orange liqueur and many recipes that call for it specifically.
Tip: The crème liqueurs below are not creamy. The name refers to the high concentration of sugar used to make them. They are indeed very sweet, but definitely not cream liqueurs.
Crème d' Apricots, Apricot Brandy or Liqueur, Apry: Apricot liqueurs vary in sweetness and quality, though they tend to have a great apricot flavor. Apricot brandies may be sweetened—making them a liqueur—or not. The top-shelf options are luscious when drizzled in a Champagne flute over cracked ice.
Crème d' Almond: A pink liqueur flavored with almonds and fruit stones. Similar to crème de noyaux, though amaretto may also be used as a substitute if the drink's color is not important.
Crème de Banana, Banana Liqueur: Banana-flavored liqueurs are usually quite sweet and true to the fruit's flavor. There are not many options on the market and they're not used often, though they can be a lot of fun to play with for the right drinks.
Crème de Cacao: A liqueur flavored with cacao (chocolate) and vanilla bean. It is very popular and used often in chocolate cocktails. Available in both white (clear) and brown varieties and produced by different brands. It can be used as a substitute for other chocolate liqueurs.
Crème de Cassis: A sweet, low-proof liqueur made from French blackcurrants. Deep red in color, it can be found in a few popular cocktails and is often paired with wine.
Crème de Cerise: A sweet cherry-flavored liqueur. Cherry Heering, maraschino, and other cherry liqueurs can be used as substitutes.
Crème de Coconut, Coconut Liqueur, Batida de Coco: Sweet coconut-flavored liqueurs typically have a rum base and are popular in tropical cocktails. Batida de coco is a creamy liqueur crème de coconut tends to be clear other coconut liqueurs may be one or the other. Not to be confused with "cream of coconut," a non-alcoholic liquid also found in many drink recipes, though coconut liqueurs can be used as a substitute.
Crème de Framboise: A sweet red to purple liqueur with a raspberry flavor. Chambord is a popular substitute.
Crème de Menthe: A popular sweet liqueur flavored with mint leaves or extracts. It is either white (clear) or green and is also a popular ingredient in baked good recipes. Peppermint schnapps is a common substitute.
Crème de Mûre: A sweet blackberry-flavored liqueur. Can be a substitute for Chambord and other blackberry and raspberry liqueurs.
Crème de Noyaux: A pink liqueur that has a distinct almond flavor and is made with the stones of plums, cherries, peaches, and apricots. This is not a very common liqueur but is found in a few cocktails.
Crème de Violette: A purple violet-flavored liqueur that was relatively common in classic cocktails. It lost some of its popularity because of import issues until the late 1990s. It has since become a favorite ingredient for reviving the classics and in developing modern recipes. The most popular brand is Rothman & Winter.
Curaçao: Often made from the dried peels of lahara oranges, this was the original orange liqueur and is used in many classic cocktails. Normally, it is orange in color but it can also be white, blue, or green. Blue curaçao is a very common way to create stunning blue cocktails.
Cynar: An artichoke-based bitter liqueur that was launched in 1952. Despite its base, it does not taste like an artichoke because it also includes a blend of thirteen herbs and other plants. The aperitif is commonly paired with orange juice and either soda or tonic. It is also used in a number of modern cocktails.
Damiana: A lightly-flavored herbal liqueur produced in Mexico with a tequila base. The primary ingredient is the damiana herb, which has long been used as an aphrodisiac. According to the Damiana brand, this liqueur may even have been used in the first margarita. It is similar to Agavero.
Domaine de Canton: A brand of ginger-flavored liqueur with an eau-de-vie and cognac base produced in France. This one's very popular and you will find a bottle in many bars because it is used often in cocktails.
Dorda Double Chocolate Liqueur: A top-shelf, creamy chocolate liqueur with a Chopin Vodka base. It is produced by the famous Polish chocolatier, E. Wedel, and it's perfect for use in chocolate cocktail recipes with a creamy profile.
Ecstasy: A clear liqueur flavored with lemon and pomegranate. First released when energy drinks were really hot, the liqueur is energized with natural stimulants, including guarana, taurine, and ginseng.
Fernet Branca: An Italian amaro (bitter) liqueur with a strong flavor and aroma that was first produced in 1845. The digestif is made with around 40 herbs, roots, and spices and has a notable menthol-eucalyptus flavor.
Frangelico: The best-known, top-shelf hazelnut flavored liqueur. It is made from the infusion of toasted hazelnuts into alcohol and water. The recipe includes additional flavors from roasted coffee, cocoa, vanilla berries, and rhubarb root. A very popular mixer for a variety of nutty cocktails.
Galliano: A smooth, spicy liqueur with overtones of anise and vanilla from Livorno, Italy. It cannot be missed in the bar because it's often the tallest bottle and the liqueur is a brilliant gold color. It's not used too often but is nice to have around because it's essential for a handful of popular cocktails.
Ginger Liqueur: A ginger-flavored liqueur that is often made with a variety of ginger. Herbs and honey are also often added to a base that may be brandy, rum, or a neutral spirit. Domaine de Canton is one of the most popular brands.
Gingerbread Liqueur: Often a seasonal liqueur released during the autumn and winter seasons, these are flavored with the signature spices found in gingerbread. They tend to be very sweet, but are fun to play with in season cocktails. A few brands have taken on the flavor, including Hiram Walker and Kahlúa, though these tend to come and go on the market. Gingerbread syrups can be used as a substitute.
Godiva: A line of chocolate liqueurs produced by the renowned gourmet chocolatier, Godiva. These are sweet and creamy and come in a variety of flavors, including white chocolate. Useful in many cocktail recipes in which a creamier chocolate liqueur would be a good fit.
Goldschlager: A high-quality, clear-colored cinnamon schnapps that contains 24K gold leaf flakes. It is a fun liqueur to play with and appears in many cocktails and shooters.
Grand Marnier: A top-shelf and very popular orange liqueur with a cognac base that is made in France. It is considered an essential for a well-stocked bar and is called for in countless cocktails. Though it is often used as an accent liqueur, Grand Marnier can also be a drink's primary ingredient.
GranGala Triple Orange: An orange liqueur with an Italian VSOP brandy base and flavored with Mediterranean oranges. It can be used as a substitute for Grand Marnier.
Herbsaint: The brand name for an anise-flavored liqueur that has long been used as a substitute for absinthe. Released after Prohibition in 1934, Herbsaint is a product of the New Orleans-based Sazerac Company. The original recipe of this 90-proof liqueur was re-released in 2009 as Herbsaint Original (100-proof). It can be a substitute for Pernod or used in any cocktail that calls for an anise liqueur.
Hpnotiq: This popular ocean blue tropical liqueur is a nice blend of vodka, cognac, and tropical fruits (a family secret). It is a great substitute for blue curaçao and the star of many beautiful blue cocktails.
Irish Cream Liqueur: A creamy liqueur made of Irish whiskey, cream, and chocolate. It is one of the most popular liqueurs in the bar and often used to give drinks a creamy base. Baileys is the most popular brand, though there are others worth exploring. Irish cream is essential to many well-known cocktails and shooters.
Irish Mist: A sweet liqueur made of an aromatic blend of Irish whiskey, honey, herbs, and other spirits. The recipe dates back more than 1,000 years.
Jägermeister: An very popular herbal liqueur produced in Germany with a somewhat notorious reputation. It is often served in shooters but can also be enjoyed in fine cocktails.
Kahlúa: A very popular brand of coffee liqueur produced in Mexico. It is so common that the name Kahlúa is often used to refer to any coffee liqueur in general. The brand offers options beyond the standard Kahlúa, including deeper coffee flavors and other flavors like caramel, hazelnut, and vanilla. Kahlúa is used in countless cocktail and shooter recipes.
Limoncello: A sweet, lemon-flavored Italian dessert liqueur made from lemon zests. It is one of the best lemon liqueur options, often used in cocktails or sipped straight after chilling. It's pretty delicious drizzled over ice cream and often used in baked goods as well.
Licor 43: A vanilla-flavored liqueur produced in Spain. The recipe contains 43 ingredients and vanilla dominates the flavor. It also includes citrus, other fruits, herbs, spices, and other secret ingredients. A popular liqueur, it has long been one of the primary vanilla liqueur options on the market. It has become the go-to substitute for the discontinued Navan in many modern cocktail recipes.
Lychee Liqueur: A category of rather sweet liqueurs flavored by either distilling or infusing lychee fruit into a base spirit. It's a fruity flavor that works well in many simple cocktails and party shots.
Mango Liqueur: Often a sweet, orange-colored liqueur flavored using the tropical fruit. A number of brands produce mango liqueurs, including Bols, Marie Brizard, and Orchard.
Maraschino: A clear, dry, cherry-flavored liqueur made from the Marasca cherry and its pits. This is a popular cocktail mixer and is used in many of the classics because it is not as sweet as other cherry liqueurs.
Midori: A bright green-colored liqueur that has a sweet melon flavor. This is the most popular melon liqueur on the market, though there are others of similar color and flavor. It's a versatile liqueur, essential in a bar, and used to make many beautiful green cocktails and shooters.
Navan: A now discontinued liqueur with a cognac base flavored with natural black vanilla from Madagascar. This premium spirit was produced by Grand Marnier and was extremely popular. For a number of years, it was the vanilla liqueur of choice and used in many modern cocktail recipes. Viable substitutes include Bols Vanilla, Galliano, Licor 43, Tuaca, and other vanilla liqueurs.
Ouzo: A popular anise-flavored Greek apéritif liqueur that is typically over 90 proof and similar to the Turkish raki. When drunk on its own, it's normally mixed four parts water to one part ouzo. It can be used in place of other anise liqueurs like absinthe, Herbsaint, and Pernod, though it does appear in some cocktail (and many shooter) recipes. Many cooks enjoy adding ouzo to food as well.
Pama Pomegranate Liqueur: A very popular thick, sweet, red liqueur infused with the flavor of pomegranates. This premium spirit makes a great cocktail mixer and is a nice accent for a variety of food dishes. It can be used as a substitute for grenadine syrup in almost any cocktail. It's also a quick way to give popular cocktails—margarita, daiquiri, etc.—a pomegranate twist.
Patrón Citrónge: An orange liqueur produced by Patron Spirits using the brand's tequila as the base. It is ideal for tequila cocktails, even those that call for other orange liqueurs.
Patrón XO Café: A tequila-based liqueur with the flavor of coffee. The liqueur is drier and not as sweet as other coffee liqueurs but is stronger at 70 proof. It is featured in a number of cocktail recipes and pairs perfectly with tequila. It can be used as a substitute for Kahlúa or any other coffee liqueur.
Peach Liqueur: Made from an infusion of whole, fresh, and/or dried peaches in brandy or a neutral spirit base. Produced by a number of brands of varying quality and they may use the French "pêche" on the label. Some bottles to look for include Bols, JDK & Sons, Marie Brizard, and Mathilde. You can also make your own peach liqueur rather easily. It can be used as a substitute for peach schnapps.
Peppermint Schnapps: A mint-flavored liquor similar to crème de menthe, but peppermint schnapps uses less sugar and more alcohol. Quality, strength, and flavor vary among the many brands that produce it. It often has a strong, snappy mint flavor and is used in a variety of popular winter cocktails and party shots.
Pimento Dram: A peppery Jamaican rum liqueur with an allspice flavor that is found in tiki and classic cocktails. It is also called "allspice dram."
Pimm's Cup: A brand of liqueurs that combines a secret recipe of fruit and spices and adds it to a variety of base liqueurs. The most common is the gin-based, Pimm's No. 1 Cup, which is featured in a favorite mixed drink of Southern England that goes by the same name.
Pineapple Liqueur, Licor de Piña: A pleasant, tart fruit liqueur with the tropical taste of pineapples. This flavor is not called for often in cocktails, but it's fun to add it to recipes to give a drink a pineapple kick. There are some good producers of pineapple liqueurs, including Bols and Giffard 99 Pineapples is a fun one, too. This would also be a good flavor for a homemade liqueur.
Pumpkin Liqueur: Pumpkin-flavored liqueurs are usually found only during the autumn and winter months. Brands available include Hiram Walker Pumpkin Spice and Bols Pumpkin Smash, though others do pop up on the market. It's a great way to get your pumpkin drink fix and can be used to make some tasty autumn cocktails.
Raki: A high-proof anise-flavored liqueur from Turkey that is often enjoyed with food. It's very similar to ouzo and is most often served in a narrow kadeh glass filled halfway or less with raki, then topped with water to taste. It can be used as a substitution for absinthe or other anise liqueurs.
RumChata: A cream liqueur that quickly took off and became extremely popular after its 2009 debut. RumChata is made with Caribbean rum and Wisconsin dairy cream and flavored with cinnamon, vanilla, sugar, and other ingredients. It can be used in any cocktail that calls for Irish cream. Since it's made with real cream, it can curdle when mixed with some ingredients, particularly root beer.
St. Germain: A French elderflower liqueur with an eau-de-vie base. It's a very popular liqueur and used in a number of cocktails that often have soft flavors that accent the floral profile. It is a good substitute for a non-alcoholic elderflower cordial, which many people enjoy making from scratch.
Sambuca: An Italian liqueur made from the oils of anise, star anise, licorice, elderflower, and other spices. The flavor is similar to a subtle anise (black licorice) and is showcased in many cocktails and shots. Sambuca is available in white, black (a bluish hue), and red colors.
Schnapps: Not typically a liqueur by strict definition, but a distilled spirit that is often produced with fruits in the fermentation tanks. There is a distinction between the real schnapps produced in the traditional European fashion and the super sweet or very flavorful "schnapps" that is very popular in the U.S. Schnapps come in many flavors apple, cinnamon, peach, and peppermint are the most common.
Sloe Gin: A red liqueur, which is not a gin at all. It is made from the sloe plums of the blackthorn bush. Some types will produce a creamy head when shaken with ice, and this is typically indicated on the bottle's label. It's used to create some very fun and rather popular drinks.
Somrus: An Indian cream liqueur made from a blend of rum and dairy cream and flavored with a variety of spices. It can be used as a substitute for Irish cream or RumChata. Somrus can be used in desserts, either when baking or as a topping, and it's a really nice creamer for chai tea.
Southern Comfort: An American liqueur made from a whiskey base and flavored with peaches. It is an excellent mixer and bottled at 100 proof, adding to its comforting, warming qualities. Often nicknamed "SoCo," it's quite popular and makes an appearance in a number of cocktails and shooters.
Strawberry Liqueur: A variety of liqueurs that are made from either real strawberries or artificial flavoring. Produced by a variety of brands with varying degrees of quality, sweetness, and flavor. Some brands to look for include Bols, Fragoli, and Marie Brizard. While not called for often in cocktails, these liqueurs can add a quick touch of sweet berries to a variety of drinks.
Strega: An Italian liqueur made of 70 herbs and spices. Strega is Italian for "witch." The liqueur is best known for its saffron, mint, and juniper flavors, though other ingredients include cinnamon, fennel, and iris. The saffron gives the liqueur its distinct yellow color.
Sweet Revenge: A wild-strawberry, sour mash liqueur made in the U.S. from American whiskey. It is sweet, has a nice fruit flavor, and is a brilliant pink color that is fun for the right occasions.
Tangerine Liqueur: A variety of liqueurs made from tangerines, often with mild spice flavors added. It is not a widely used liqueur and few brands are available, including Lluvia de Estrellas and Russo Mandarino. Tangerine juice can be a substitute or be used to make a homemade tangerine liqueur.
Tequila Rose: A creamy strawberry-flavored liqueur made in Mexico. It is a mix of strawberry liqueur and tequila and was once far more popular than it is today. You'll find it called for in a number of cocktails and shots that we might consider retro.
Triple Sec: A colorless orange-flavored liqueur that is often used as a generic name for all orange liqueurs. It is essential in a bar and varies greatly in quality from one brand to the next. Cointreau and Combier are premium brands of triple sec. Triple sec is called for in many cocktail recipes, including the majority of margaritas.
Tuaca: An Italian liqueur that was reportedly created for the Renaissance era ruler, Lorenzo the Magnificent. The flavors are a subtle blend of vanilla and citrus. It's a good one to have in the bar and can be used as a substitute for other vanilla liqueurs.
TY KU: A pale green liqueur with a sake and Asian vodka base. The flavor is a mix of over 20 all-natural fruits and botanicals, including Asian pear, fuji apple, pomegranate, damiana, ginseng, and yuzu. It's a great tropical liqueur for creating fun green cocktails and shots.
Unicum: An herbal digestif produced in Hungary. It uses a secret recipe of 40 herbs and spices that was originally created in 1790. It is a bitter liqueur and the base formula for Unicum Plum and Zwack liqueurs.
Vanilla Liqueur: There are not many true vanilla-flavored liqueurs. Instead, it's common to find vanilla in a blend with other flavorings, though it does often dominate the overall flavor profile. Popular "vanilla" liqueurs are Galliano, Licor 43, and Tuaca. Bols and a few other companies that specialize in liqueurs do offer a straight vanilla. It's a fun flavor for a variety of cocktails, and vanilla vodka is a good substitute, though those are not sweetened.
VeeV Açai Spirit: A unique distilled spirit (technically a liquor rather than a liqueur) made from the açai fruit, which is one of the popular "superfruits." VeeV is an interesting ingredient for cocktails and can be used much like a berry-flavored vodka.
X-Rated Fusion: A pink liqueur from France that infuses mango, Provence blood oranges, and passion fruit into a premium vodka. X.-Rated Tropics is a bright yellow version flavored with pineapple and coconut. They're fun to mix into funky cocktails.
Yukon Jack: A popular Canadian whisky-based honey liqueur. It is commonly mistaken as a straight Canadian whisky, though it has a distinctly sweet taste. It is used in some rather popular drinks. The brand also produces a peppermint schnapps called Permafrost.
Zen: A discontinued green-colored, green tea-flavored liqueur produced by the Japanese company, Suntory. It was made with Kyoto green tea, lemongrass, and a variety of herbs with a neutral grain spirit base. It was quite popular and used in a variety of cocktails. There is no good substitute on the market, though you could develop your own recipe for a green tea liqueur rather easily.
Zwack: An herbal digestif liqueur that is less bitter and has more citrus notes than Unicum, on which it is based. This liqueur is popular in the United States as an alternative to Jagermeister.
- ASIN : B009685B6K
- Publisher : Clarkson Potter 25468th edition (September 21, 2010)
- Language : English
- Hardcover : 176 pages
- Item Weight : 1.5 pounds
- Dimensions : 7.77 x 0.76 x 9.37 inches
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
Well, I hope you have a very well stocked Liquor store nearby, because you're going to need it with this book. While I enjoyed the history and explanations about Absinthe in the book, the recipes didn't really grab me. I found myself having to constantly google ingredients that I've never heard of before. Maybe I don't have enough experience yet, but I've never heard of "Domaine de Canton" before, or "Leblon Cachaca" or about a great many other examples I could give. I also found the brand-naming ingredients to get tired and pretentious. Does it have to be "Small Hand Foods Grenadine" or can it just be grenadine? Do I really need to buy "Zubrowka Bison Grass Vodka"? I'm not sure if when the author collected these recipes from various bartenders if they were very specific about the *exact* brands that needed to be used, but I find it tiring. There's just so many unusual ingredients in these recipes. I'm not sure that I want to spend $60 on a bottle of elderberry liqueur (or if I could even find it in a store), so that I can use 1/8 of an ounce in a drink. I also wish the author put a little blurb in the recipes about some of these strange ingredients, like, "Domaine de Canton is a ginger liqueur that can be substitute with xyz if unavailable", or something.
Overall, it seems to me that this book is most appropriate for a bartender with a lot of overhead and access to many, many different kinds of ingredients to make these recipes. I personally only found 3 recipes that I like from this book (aside from the traditional recipes for absinthe ie sugar and water).
I'm giving this review 3/5, because I found the information on buying absinthe, as well as the traditional recipes (roughly the first 50 pages) to be valuable. I'm also in love with the idea of there being a book on Absinthe, as I feel it's a wrongly unappreciated liqueur, that needs more positive attention than it's gotten in the past. In conclusion, this book is a good try, but the ingredients are too obscure for my tastes.
Growing up, absinthe, to me, was a drink shrouded in mystery, heresay, myths, and lies. As a young drinker, I would hear stories of people drinking it and hallucinating whilst having the time of their lives. Unfortunatelty for many, the actual hallucinogenic properties of absinthe are greatly exaggerated, if not entirely false. This is something I learned from reading the first few pages of A Taste for Absinthe. The author has a deep knowledge of the drink he loves, and his passion for the spirit drips from every word in this book. His descriptions of scents, colors, and the like are fun to read and make the reader excited to try the drink, either by itself, or in one of the many cocktails featured in the book.
I was excited to try out some of the recipes in the book, but I didn't want to do it alone. I spent a few hours looking over the book for the cocktails that sounded most-delicious to me, marked the pages, and set about inviting a bunch of friends over for my very first "Absinthe Party." We started with the classic "Absinthe Drip," which is just cold water dripped onto a sugar cube into 1 1/2 ounces of absinthe. You'll know after one sip whether absinthe is the drink for you. Featuring a heavy licorice flvor, the highly-alcoholic beverage can be a turn off for some. However, mixed into a cocktail, it becomes more widely-enjoyable. My favorite cocktail of the night was the surprisingly simple, Brunelle, which is just a combination of absinthe, lemon juice, and sugar. Delicious!!
This book is incredibly helpful for anyone looking to take their first step into the world of absinthe. It is filled with trivia, backstories, myths, quotes, and tips on purchasing the best bottle of absinthe possible. Using the very helpful purchasing guide in the back of the book, I purchased a great bottle of absinthe that everyone seemed to enjoy. When you go to the local liquor store, you'll need to know the difference between "real" absinthe and "fake" absinthe, and the book is helpful in providing clues to determine which drink you are buying. My local shop was void of any of the "real" stuff, so I had to purchase my bottle online and pay for shipping. A minor setback.
Overall, I highly recommend this book to those who are looking to mix in a little excitement into their drink arsenal. Absinthe may be an acquired taste, but it is a unique spirit that has to be tried at least once. This book is a helpful guide for first-timers or seasoned absinthe drinkers looking to mix things up a bit (pun intended). I highly recommend it!
50 of the Craziest Movie Sex Scenes Ever Filmed
Do you remember the first time you were sexually excited by an image on a screen? (We do!) It might've been a music video to a teen-pop bop, or a particularly mushy episode of Buffy. Most likely, it was a movie of the PG-13 persuasion, which you snuck a viewing of far from the eyes of your parents when you were nowhere near the age of 13. Looking back, those scenes were cute. Harmless. Nowhere near the sex scenes you've seen in movies since you branched out into the R-rated category and beyond.
Sex scenes are nearly as old as movies themselves. In fact, one of the first films to be screened for the public debuted in 1896 and was called The Kiss. It was quite steamy for its time, featuring a full-on brushing of the lips, which, let us tell you, really riled up the modest-minded folks of the late 19th century. But these days, a movie sex scene has to accomplish a lot more to be memorable&mdashespecially when we've been so impressed by the earth-shattering sex scenes appearing in television shows of late (see: Normal People and Insecure). It has to be downright crazy.
"Crazy" can be broadly interpreted in the realm of onscreen sex. There's the hot stuff that begs for repeated rewatchings. There are downright hilarious sexual interactions that involve comedic timing, musical numbers, awkward improv, and/or puppets. There are scenes from horror movies that make us recoil in disgust, and boundary-pushing scenes that inspire a trove of thought pieces. There's most of what Micky Rourke touched in the '80s. Here's a selection of 50 such movie sex scenes, from the classics to recent releases, each one seemingly crazier than the next.
Directed by: Park Chan-wook
Actors: Kim Tae-ri and Kim Min-hee
Fun fact: To shoot the lesbian sex scene in a way that made his leads feel comfortable, Park gave the male crew members the day off, hired a female boom operator, and filmed the encounter with a remote controlled camera.
Directed by: Luca Guadagnino
Actors: Timothée Chalamet and Armie Hammer
Fun fact: In the first and only rehearsal for this film, Guadagnino had his actors immediately act out the scene where they make out furiously. (This is also the film that launched a thousand peach memes.)
Directed by: Marc Forster
Actors: Halle Berry and Billy Bob Thornton
Fun fact: Halle Berry became the first Black woman to win the Academy Award for Best Actress for this movie. Twenty years later, she remains the only Black woman to have won it.
Directed by: Nagisa Ōshima
Actors: Eiko Matsuda and Tatsuya Fuji
Fun fact: This erotic film featured unsimulated (a.k.a. very real) sex scenes between its actors, and thus kicked up a lot of controversy in 1976.
Directed by: Nicholas Stroller
Actors: Jason Segel, Mila Kunis, Kristen Bell, and Russell Brand
Fun fact: To promote the film, billboards were placed around big cities attacking the fictional Sarah Marshall. That bothered some real-life Sarah Marshalls.
Directed by: Peter Berg
Actors: Will Smith and Hayley Marie Norman
Fun fact: Hancock, an alcoholic superhero stuck in the modern day with severe amnesia and sexual frustrations, is supposedly the Greek god Zeus, and his love interest/sister, played by Charlize Theron, is supposedly the Greek goddess Hera.
Directed by: Ari Aster
Actors: Jack Reynor, Isabelle Grill, and a lot of extras
Fun fact: It took two grueling weeks to film this nudity-filled, crazy-yet-terrifying ritualistic sex scene.
Directed by: Justin Kelly
Actors: Garrett Clayton, Christian Slater, Keegan Allen, and James Franco
Fun fact: This film was based on a real-life murder plot within the gay porn industry.
Directed by: Alan Parker
Actors: Lisa Bonet and Mickey Rourke
Fun fact: A combination of rough sex, spurting blood, and Rourke's buttocks got this horror movie an X rating, before the scene was trimmed to appeal to the MPAA.
Directed by: Sam Taylor-Johnson James Foley
Actors: Dakota Johnson and Jamie Dornan
Fun fact: This soft-core take on BDSM pulled in over $1 billion at the box office across all three movies. The books they was based on were actually fan-fic for the Twilight tween series.
Directed by: Bryan Buckley
Actors: Melissa Rauch and Sebastian Stan
Fun fact: Rauch used a body double for this movie's acrobatic sex scene, but Stan did not. That's flexibility.
Directed by: James Cameron
Actors: Sam Worthington and Zoe Saldana
Fun fact: Cameron is planning to make four Avatar sequels. No word yet if any will feature CGI tail sex, though.
Directed by: Boots Riley
Actors: Lakeith Stanfield and Armie Hammer
Fun fact: It wouldn't be a movie about soulless corporate ladder-climbing without coke-fueled orgies. Stanfield said he wanted to go nude, but his character's nudity was eventually cut from the script.
Directed by: Terry Jones and Terry Gilliam
Actor: John Cleese
Fun fact: The Monty Python troupe wrote a rousing musical number called "Every Sperm Is Sacred," along with this live sex ed demonstration.
Directed by: Doug McHenry
Actors: Jada Pinkett Smith and Allen Payne
Fun fact: The sex scenes in this movie had to be cut down to avoid an NC-17 rating.
Directed by: Roger Vadim
Actors: Jane Fonda
Fun fact: The evil scientist Durand-Durand who puts Barbarella through the Excessive Machine was the inspiration behind the band Duran Duran's name.
Directed by: Victor Levin
Actors: Winona Ryder and Keanu Reeves
Fun fact: The non-stop, high-velocity banter between Ryder and Reeves throughout Destination Wedding does not let up during this awkward sex scene.
Directed by: Michael Haneke
Actors: Isabelle Huppert and Benoît Magimel
Fun fact: The Piano Teacher explores themes of sadomasochism and sexuality in a way that makes Fifty Shades look like Saturday morning cartoons.
Directed by: Jonathan Glazer
Actors: Scarlett Johansson
Fun fact: Glazer hired people off the street, not actors, to portray the men who succumb to Johansson's alien allure and ultimately die in bizarre, mesmerizing ways.
Directed by: Paul Thomas Anderson
Actors: Julianne Moore and Mark Wahlberg
Fun fact: Originally, Mark Wahlberg's prosthetic penis was 12 inches long, but because that looked ridiculous, it was shortened to seven inches.
Directed by: Michael Caton-Jones
Actors: Sharon Stone
Fun Fact: Two scenes, one of them a threesome, had to be cut from this film for it to avoid an NC-17 rating. The orgy scene and this masturbation scene remained, making the sequel that much crazier than the already-crazy first Basic Instinct.
Directed by: Joseph Gordon-Levitt
Actors: Joseph Gordon-Levitt
Fun Fact: JGL knew he wouldn't get a big Hollywood studio to make his porn addiction movie, so he did it on his own.
Directed by: Jim Sharman
Actors: Susan Sarandon and Peter Hinwood
Fun fact: Sarandon refused to appear nude during this much-beloved, musical ensemble number.
Directed by: Judd Apatow
Actors: Amy Schumer and John Cena
Fun Fact: Cena said this scene was written to be much more physical, but Schumer and Apatow let him ad lib, so it became something truly memorable.
Directed by: Tommy Wiseau
Actors: Tommy Wiseau and Juliette Danielle
Fun Fact: Wiseau claimed, "I have to show my ass or this movie won't sell." Show his ass he did.
Directed by: Greg Tiernan and Conrad Vernon
Actors: Seth Rogen, Kristen Wiig, and many more
Fun Fact: This was the first ever 3D CGI-animated film to get an R rating by the MPAA, for obvious reasons.
Directed by: Sebastián Lelio
Actors: Rachel Weisz and Rachel McAdams
Fun fact: McAdams said the saliva used in this scene was actually lychee-flavored lube.
Directed by: Steven Shainberg
Actors: Maggie Gyllenhaal and James Spader
Fun fact: This was one of few mainstream films to portray BDSM as sex positive, long before 50 Shades of Grey entered the scene.
Directed by: Julia Ducournau
Actors: Garance Marillier and Rabah Nait Oufella
Fun fact: People allegedly fainted while watching this gory, French cannibalism movie. Consider yourself warned.
Directed by: Darren Aronofsky
Actors: Mila Kunis and Natalie Portman
Fun Fact: This psychological thriller is one of just six horror films to ever be nominated for a Best Picture Oscar.
Directed by: Malcolm D. Lee
Actor: Tiffany Haddish and a banana
Fun Fact: Though not an actual sex scene, this bonkers grapefruiting demonstration got the crew on Girls Trip to start sending Haddish love letters and jewelry for her performance.
Directed by: Ridley Scott
Actors: Cameron Diaz and a 2013 Ferrari California HS
Fun fact: Angelia Jolie turned down the role of Malkina. Wonder why?
Directed by: Adrian Lyne
Actors: Mickey Rourke and Kim Basinger
Fun fact: Basinger used a body double for all of her sex scenes.
Directed by: Steve McQueen
Actors: Michael Fassbender and Amy Hargreaves
Fun fact: The Standard Hotel in Manhattan's Meatpacking District is notorious for couples having sex against the floor-to-ceiling windows, as one scene in this movie demonstrates.
Directed by: Paul Verhoeven
Actors: Elizabeth Berkley and Kyle MacLachlan
Fun fact: Showgirls is the highest-grossing NC-17 movie of all time.
Directed by: Nicholas Roeg
Actors: Donald Sutherland and Julie Christie
Fun fact: The scene still seems so natural and real that rumors abound that Sutherland and Christie weren't really acting.
Directed by: Gaspar Noé
Actors: Aomi Muyock, Karl Glusman, and Klara Kristin
Fun fact: The unsimulated sex scenes were arguably more exciting during the film's 3D theatrical release.
Directed by: Lee Daniels
Actors: Nicole Kidman and John Cusack
Fun fact: This is the movie in which Nicole Kidman peed on Zac Efron. And yet that's not the most shocking scene of the film.
Directed by: Abdellatif Kechiche
Actors: Léa Seydoux and Adèle Exarchopoulos
Fun fact: One of the multiple sex scenes in this film took ten days to shoot, and sparked intense conversations about a director's responsibility to actors' well-being on set.
Directed by: David Wain
Actors: Bradley Cooper and Michael Ian Black
Fun fact: This sex scene was all improv. Including the part where they keep their socks on.
Directed by: Zack Snyder
Actors: Malin Akerman and Patrick Wilson
Fun fact: Snyder actually thought it would be a good idea to set a superhero sex scene to Leonard Cohen's "Hallelujah."
Directed by: David Fincher
Actors: Rosamund Pike and Neil Patrick Harris
Fun fact: Pike practiced this murderous sex scene using a Dora the Explorer doll. She also requested that she and Harris spend two hours alone on set preparing.
Directed by: John McNaughton
Actors: Denise Richards, Matt Dillon, and Neve Campbell
Fun fact: The crew found a dead body before filming a river scene. The police simply anchored the corpse to the shore out of site until filming was completed.
Directed by: Alfonso Cuarón
Actors: Gael García Bernal, Diego Luna, and Ana López Mercado
Fun fact: Luna is not circumcised. That penis you see is pure prosthetic.
Directed by: Trey Parker
Actors: Two puppets voiced by Trey Parker and Kristen Miller
Fun fact: After showing an initial version of the film to the Motion Picture Association of America, the board gave it an NC-17 rating for the sex scene. After at least nine edits, the film finally got bumped down to an R rating.
Directed by: Michael Davis
Actors: Clive Owen and Monica Bellucci
Fun fact: This film had a body count of 151&mdashnine during this sex scene.
Directed by: Paul Brickman
Actors: Tom Cruise and Rebecca De Mornay
Fun fact: This movie, in which Cruise wears Ray-Ban Wayfarers, boosted sales of the model by 50 percent.
Directed by: Mary Harron
Actors: Cara Seymour, Guinevere Turner, and Christian Bale
Fun fact: Bale based his Patrick Bateman off Tom Cruise, as he called it "this very intense friendliness with nothing behind the eyes."
Directed by: Jorma Taccone
Actors: Will Forte and Maya Rudolph
Fun fact: Rudolph was eight months pregnant while shooting her scenes.
Directed by: Stanley Kubrick
Actors: Tom Cruise and a lot of naked people in scary masks
Fun fact: Many of the orgy guests were computer-generated figures that obscured the sex acts, allowing the film to get an R rating.
These Last-Minute Party Snacks Will Make Your Friends Think You're a Damn Chef
There's nothing quite like the glorious feeling of absolute control that comes with hosting a party. You choose the guest list, pick the playlist (we don't talk about the smelectric shlide here), and serve party snacks you actually want to eat. Even if you're putting together a shindig that's over Zoom with 10+ heads attending, you still gotta put in the work! You want it to seem as
Sacrificing time spent on your snacks does not equal sacrificing flavor. Your guests will verify this fact once they see all your
. The baked brie bites might scream "these took 87 hours to make," but in reality, you just threw a few ingredients together to create a delicious treat.
Another pro tip: Everyone assumes deviled eggs are fancy AF, but they don't know that you really just mixed a few spices with some hard-boiled egg yolks and popped it in a sliced egg.
So instead of freaking out, spend more time curating your lewk and that party playlist. Then, you can prep these last-minute treats with a handful of ingredients in the hour or so before your party kicks off. (Whether it be virtual or at home with your fam-bam).
2019 Women’s World Cup: 40+ Cocktails To Enjoy While Rooting For Your Favorite Team
Is there anything better than watching some of the best soccer in the world with a cold drink and some of your closest friends by your side? With the 2019 FIFA Women&rsquos World Cup kicking off on June 7, the month-long tournament means there will be plenty of chances to watch some world-class football action while drinking some top-notch cocktails. While soccer/football usually goes hand-in-hand with beer, it&rsquos time to step up your game. So, if you&rsquore ducking out for an early happy hour to watch Megan Rapinoe, Alex Morgan, Carli Lloyd and the rest of the USWNT&rsquos run for the cup, or if you&rsquore hosting a gameday viewing party, here are some drink ideas to help turn your cocktail glass into your own &ldquoWorld Cup.&rdquo
There are drinks here for most every team competing in this year’s competition, so there’s a cocktail for every supporter at your soccer bash. However, since the spirit of the games is to promote equality and unity, don’t let these details of “which drink come from what country” or “should I stick to this spirit while I’m supporting that team” divide your party. After all, the World Cup is best when everybody is invited to the bash. So, drink up! (and drink responsibly.)
Woodford Reserve Orange Mule
2oz Woodford Reserve Distiller&rsquos Select bourbon
1oz Gent&rsquos Mule cocktail mix
5-6 dashes Woodford Orange Bitters
Ale-8-One ginger ale
Orange & lime wedge
Orange & Lime Twist
Method: Fill a Mule Mug with Ice. Pour Woodford Reserve Distiller&rsquos select, Gent&rsquos Mule Mix and bitters over ice. Fill with Ale-8-Ginger Ale. Squeeze over and drop in the orange and lime wedges. Rim the glass with orange and lime twists and enjoy!
Details: For the Rum connoisseur, good American made rum can be hard to come by. Bayou Rum is craft distilled from locally grown fresh Louisiana sugarcane using 100% single estate molasses produced by the oldest family-owned and operated sugar mill in the United States. Their craft rums make for perfect cocktails like the refreshing Mint Daiquiri, which is great to sip on while cheering for the USWNT looking for their second title in a row.
1 1/2 ounces Bayou White Rum
1/2 ounce mint syrup
1/2 oz lime juice
½ oz grapefruit juice
Method: Add mint leaves and garnish with Grapefruit peel and serve up
DAM LemonBerry Fizz
Details: Get into the Empire State of mind by celebrating Old New York, which once was New Amsterdam.
1.5 oz. New Amsterdam Vodka
4 oz. Strawberry Lemonade
Method: Top with Lemon Lime Soda. Garnish with Licorice Stick & Strawberry/Lemon
DAM Cotton Cran-dy
1.5 oz. New Amsterdam Vodka
1 oz. Cranberry Juice
.5 oz. Pomegranate Juice
Method: Top with Ginger Beer. Garnish with lemon topped with Cotton Candy.
New Amsterdam Palmer
1.5 oz. New Amsterdam Vodka 80-Proof or New Amsterdam Vodka Gluten-Free
3 oz. Lemonade
2 oz. Iced Tea
Method: Add ingredients into an ice-filled tall Collins glass, and stir together to combine/chill. Garnish with lemon.
New Amsterdam Shandy
1 oz. New Amsterdam Vodka 80-Proof or New Amsterdam Vodka Gluten-Free
Orange 3 oz. COLD Lemonade
Fill w/ COLD Pilsner or Lager Beer of choice
Method: Add ingredients into a Pint glass, and gently stir together to combine/chill. Garnish with lemon (if desired).
New Amsterdam Azalea
2 oz. New Amsterdam Vodka 80-Proof or New Amsterdam Gin
1.5 oz. Pineapple Juice
.5 oz. Fresh Lemon Juice
.5 oz. Grenadine
Method: Add ingredients into an ice-filled shaker, and shake together to combine/chill. Strain into a chilled martini/coupe glass, and garnish with a mint leaf (or with a lemon wheel/peel)
Tito&rsquos Turmeric Tonic
1 ½ oz Tito&rsquos Handmade Vodka
2 oz pineapple juice
½ oz lemon juice
¼ oz turmeric
Method: Peel turmeric, roughly chop and muddle into a shaker. Add remaining ingredients and ice. Shake vigorously and strain into a coupe glass. Top with black pepper, if desired.
Tito&rsquos Celery Gimlet
2 oz Tito&rsquos Handmade Vodka
1 ¼ oz celery juice
¾ oz simple syrup
1 oz fresh lime juice
Method: Shake all ingredients to a shaker with ice. Shake and strain into a coupe glass.
4 oz Cape Mentelle SBS
.5 oz vermouth
.25 oz ginger syrup
2 oz tonic water Ginger slice Scooped melon balls
Method: Combine the ingredients in a cocktail shaker with ice. Give it a strong shake & fine strain into a large white wine glass over ice. Top up with tonic water, garnish & enjoy!
Sweet & Sour Sling
Details: Created by HI-CHEW mixologist partner Allison Kave, Co-Founder of Bar and Bakery Butter & Scotch.
1.5 oz HI-CHEW Watermelon, HI-CHEW Grapefruit and HI-CHEW Lemon-infused gin**
1.5 oz pineapple juice
.5 oz Cherry Heering
.5 oz lemon juice
.25 oz Drambuie
.25 oz orange liqueur (like Cointreau)
Dash of Angostura bitters
Method: Shake all ingredients in a cocktail shaker with ice, strain over fresh ice in a collins glass. Garnish with fresh pineapple, an orange wheel, and a lime wedge.
**INFUSIONS: The infusion ratio is one piece of candy per ounce of liquor. Cut the candy into pieces and soak until dissolved.
The Blue Moon Summer Moon
8 oz Blue Moon Belgian White
2 oz Lemonade
Method: Shake the vodka and lemonade with ice and strain into a double old-fashioned glass over ice cubes. Top with Blue moon. Stir gently. Serve with an orange wheel.
7 oz Blue Moon Belgian White
2 oz Spiced Rum (or dark rum)
3 oz Pineapple juice
Method: Gently shake the rum and pineapple juice with ice and strain into a double old-fashioned glass over crushed ice. Top with Blue Moon. Gently stir. Serve with the orange wheel, pineapple wedge and maraschino cherry stacked on a cocktail pick.
The Belvedere Polska Mary
Notes: While the Poland women&rsquos national football/soccer team didn&rsquot qualify for the Women&rsquos World Cup, one can enjoy Belvedere Vodka, a premium spirit, while rooting for any team. The following cocktails were created by wellness guru Chef Kandace Kumai. The recipes arrive just in time, as Belvedere Vodka teamed with Janelle Monáe to debut a limited-edition bottle as part of their &ldquoA Beautiful Future&rdquo program.
1.5 oz Belvedere Vodka
.75 oz Tomato juice
.75 oz Passata
.75 oz Beetroot Juice (optional)
0.5 oz Lemon Juice
0.5 oz Worcestershire Sauce
2 dashes of hot sauce
3 dashes of celery salt
Method: Add all ingredients to a highball glass and fill with ice. Stir to combine. Garnish with a lemon wedge.
The Belvedere Rubin
.75 oz Belvedere Vodka
.75 oz Dolin Blanc Vermouth (not sweet Vermouth)
.75 oz Orange Juice
1 oz Green Tea
1 oz Premium Tonc
Slice of grapefruit
Method: Add all ingredients to a spritz glass and fill with ice. Stir to combine. Garnish with 1 slice of grapefruit.
The Belvedere Brunch Bliss
1.5 oz Belvedere Vodka
.75 oz Lime Juice
0.5 oz Honey
1 Dash Angostura Bitters
2.0 oz Kombucha
Method: Place all ingredients in a shaker except the Kombucha and shake with ice. Strain into a coupe glass and top off with ice-cold Kombucha. Garnish with a lime wheel.
The Belvedere Spice Of Life
1.5 oz Belvedere Vodka
5.0 oz Carrot Juice
.75 oz Lemon Juice
Half Bar Spoon of Grated or Ginger Syrup
Half Bar Spoon of Mis or Dashi Powder
.25 Oz Honey Syrup
Dash of Chili Flakes
Method: Place All ingredients in a shaker and shake with two ice cubes. Strain over fresh ice in a Collins glass. Garnish with a dash of chili flakes and carrot leaves.
The Belvedere Pomme Highball
1.5 oz Belvedere Vodka
2.0 oz Pressed Apple Juice
0.5 oz Lemon Juice
.25 oz Simple Syrup
2 Turmeric-dusted Cucumber Slices
Method: Add all ingredients to a highball glass and fill with ice. Stir to combine. Top with soda water. Garnish with two turmeric-dusted cucumber slices.
The Belvedere Morning Twist
1.5 oz Belvedere Vodka
.75 oz Lemon Juice
.75 oz Honey Syrup
1 oz Matcha Tea
Method: Shake all ingredients but the ginger beer together. Strain and top with ginger beer. Garnish with dried roses.
Details: Casamigos has partnered with Williams Sonoma and launched a line of mixes and salts, perfect for your World Cup Cocktail. Designed to be enjoyed by simply adding Casamigos Tequila or Mezcal, these mixes are perfect for easy Women’s World Cup cocktails.
Casamigos Cocktail Signature Margarita &ndash a house favorite, expertly prepared with key lime juice and organic agave for bright, lively flavor with a hint of sweetness.
Casamigos Cocktail Blackberry Basil Smash &ndash made from fresh blackberries combined with lemon juice and basil to create a vibrant blend that’s fragrant and tangy, with just the right amount of sweetness.
Casamigos Cocktail Ginger Lime Mule &ndash a combination of fresh ginger, lime, lemon and mandarin orange juices that produces a refreshing blend with warming sweet-tart flavor.
Casamigos Cocktail Grapefruit Orange Paloma &ndash a bright blend of grapefruit and lime juices with just a hint of natural cane sugar to produce a bright, tangy blend.
Ginger Berry Lemonade
2 oz. Casamigos Blanco Tequila
.5 oz. Fresh Lemon Juice
.5 oz. Simple Syrup
Top off with Gingerberry by GT&rsquos Kombucha
Method: Combine all ingredients, except kombucha into tin shaker and muddle fruit. Add ice and shake vigorously then fine strain into collins glass. Add fresh ice and garnish with fresh blueberries and edible flowers.
1.5 oz. Casamigos Blanco Tequila
1.5 oz. White Wine (Suggest Sauvignon Blanc)
1 oz.Simple Syrup
.5 oz. Fresh Lemon Juice
.5 oz. Orange Juice
2 Pineapple chunks OR .25 oz. Pineapple juice
2 Mango slices
Method: Combine all ingredients into a tin shaker. Muddle the fruit, add ice and shake vigorously for 6&ndash8 seconds. Fine strain into a wine glass and add a block of ice. Garnish with a large thin mango slice and a dried thyme sprig.
Watermelon Mint Margarita
1.5 oz. Casamigos Blanco Tequila
1 oz. Fresh Lime Juice
.5 oz. Simple Syrup
4 Watermelon Chunks (1&rdquo)
8-10 Mint Leaves
2 Dashes Peychauds Bitters
Method: Combine all ingredients into a tin shaker and muddle the fruit and herbs. Add ice and shake vigorously for 8-10 seconds. Fine strain into rocks glass and add fresh ice. Garnish with a mint sprig and watermelon chunk on a skewer.
BATCH DRINK RECIPES TO ENJOY WITH A GROUP OF FRIENDS
33 oz./1L bottle New Amsterdam Vodka
10 oz. Triple Sec
89 oz./(1) 2.63L bottle Lemonade (i.e. Simply)
24 oz./2 cans: Club Soda or Lemon Lime Soda
That DAM 50/50
1L New Amsterdam Vodka 80-Proof
2L Apple Cider
2L (approx. 6 pack cans) Ginger Beer
Coors Light Palechelada
Details: by La Newyorkina (makes 4-6)
½ teaspoon of Kosher or sea salt
Three (3) ounces of fresh lime juice
One (1) tablespoon of hot sauce
One and a half (1 ½) teaspoon of Worcestershire sauce
Two (2) 12-oz. Coors Light cans
1/4-1/2 cup chili salt blend*
Method: With a spoon or whisk, mix the salt, lime juice, hot sauce, and Worcestershire sauce in a pitcher. Once mixed, add the beer and mix until it&rsquos all combined. Pour mixture into the popsicle mold, freeze and wait for the magic to happen! (approx. time: 5 hours). To release from conventional molds, dip the paleta in warm water to help loosen it. Carefully pull it out, dip it in the chili salt blend, and enjoy the world&rsquos most refreshing paleta!
*You can use a store-bought blend or make your own by mixing coarse or kosher salt and your ground chili of choice
Tropical Orchard Punch
Details: by Angry Orchard mixologist partner Jeremy Oertel. (Serves 8-10)
3 bottles Angry Orchard Crisp Apple
1 cup White Rum
0.5 cup Peach Nectar
1.5 cups Passion Fruit Juice
0.5 cup Lime Juice
0.5 cup Vanilla Syrup
10 dashes Peychaud&rsquos Bitters
Method: Add all ingredients to a punch bowl with ice and stir to combine. Garnish with peach and apple slices.
4½ cups Smoke Tree Rosé
2 cups unsweetened black tea
¾ cup lemon juice
½ cup bourbon
½ cup raw cane sugar syrup
1 cup blueberries
1 lemon, sliced
While Mexico didn&rsquot make the cup, the country has been represented by Lucila Venegas. The Guadalajara native is one of the referees for the tournament. Mexico has had better results in the 2019 CONCACAF Gold Cup. They&rsquore on their way to the knockout stage and are one of the faves to win it.
Details: A cocktail coming from Melody Maker Cancun, a lifestyle resort offering a multi-sensory experience in paradise. The drink is refreshing and slightly spicy!
1 Oz White Rum
½ Oz Ancho Reyes
2 Fresh Raspberries & Strawberries
¼ Red Prickly Pear Cactus Fruit
1 Lemon (Cubes & Slices)
1 Oz MM Red Fruits Syrup
3 Oz Club Soda
Method: Place the lemon, raspberries, strawberries, red prickly pear cactus fruit (without prickly exterior, use gloves in case of be necessary), white rum and the mm red fruits syrup into the glass, crush slightly and muddle all ingredients, add the ancho reyes liquor, fill with crushed ice and add club soda.
Details: As many celebrated World Paloma Day in the States, World Cup fans rooting for Mexico can again enjoy a refreshing Paloma but this time with an interesting twist using Mezcal. The makers of Se Busca draw their inspiration from the brave women of the Mexican Revolution who stood shoulder to shoulder with men in battle for a new constitution. What better way to cheer on Mexico&rsquos Women National Football Team than with a Mezcal that honors the brave women of the country&rsquos past.
1.5 oz Se Busca Joven Mezcal
6oz Jarritos Grapefruit Soda
0.5oz Lime Juice
Method: Build cocktail by placing all ingredients in (optional) salt-rimmed highball over fresh ice. Stir to mix.
Details: A delicious drink from BALEENkitchen at Solé Miami, A Noble House Resort. Now retired and living the good life in Miami, Guillermo the bartender still visits BALEENkitchen to sample his signature cocktail. Guillermo still states after the first sip, &ldquoTastes like a sunny day!&rdquo
Tsp fresh Cilantro
2oz fresh lime juice
2oz Don Julio Tequila
1oz fresh squeezed Orange Juice
Method: Muddle all ingredients and shake with ice, then strain over fresh ice
Margarita Al Pastor
2oz Corralejo Silver tequila
8 pieces of Pina charred
1 oz jarabe chiles
½ oz agave syrup
1 oz lime juice
Methods: Macerate the ingredients without tequila, then add ice to the shaker with 2oz of Corralejo Silver and shake. Strain 2x when adding to the glass. ENJOY!
Mezcal (UNION) Mule
Details: Mezcal Union launched this summer, and in addition to its artisanal blend of agave with a hint of smokiness, it&rsquos the mezcal with the greater good in mind: uniting Oaxaca&rsquos farmers and producers. Mezcal Union supports indigenous families through initial investments for them to be able to reforest their ﬁelds with agave and improve their Palenques (Distilleries), helping both the Mexican economy and environment.
1.5 oz MEZCAL Union Joven
0.5 oz Lime Juice
0.5 oz Ginger beer
Method: In a shaker, combine mezcal and lime juice. Add ice and shake until cold. Strain into a glass. Add Ice. Top with ginger beer. Garnish with sliced cucumber, ginger, and a sprinkle of chili powder.
1.5 oz Mexcal Union Joven
Dash of lime juice
Method: Frost a glass rim with chili powder (or salt.) Pour Mexcal Union Joven and the lime juice dash. Add the hibiscus water. Mix with a bar spoon. Garnish with rosemary leaves.
Details: While tequila is great in a cocktail, Clase Azul is recommended as a sipping tequila, and there&rsquos nothing better than a nice glass of tequila when Mexico&rsquos women&rsquos national football team &ndash El Tri &ndash are on the pitch. Pick up a bottle of Clase Azul during this year&rsquos World Cup, and collectors need to be on the lookout: Clase Azul will release the limited edition Clase Azul &ldquoPuebla&rdquo edition of its signature bottle on June 27.
Available exclusively at the Clase Azul Boutique in the Los Cabos Airport, only 300 bottles have been made. The decanter, highlighted with beautiful hand-painted brush strokes, was completely hand-crafted by artisans belonging to a small community of indigenous Mazahua people in México. The design was inspired by Talavera, one of the oldest artisanal techniques originating in Puebla, México by the indigenous people after the Spanish conquest.
Details: While the US Women battle for the World Cup, the US Men will attempt to win their 7 th CONCACAF Gold Cup. The biyearly international soccer tournament kicks off on June 15 and Camarena is the official tequila of the 2019 extravaganza. When you&rsquore done rooting for the American and/or Mexican women, tune to cheer on the men with some of these tasty drinks.
2 parts Camarena Silver
4 parts Grapefruit Soda
.5 parts Lime Juice
Pinch of salt
Method: Add ingredients into a Collins glass filled with ice and stir together to combine. Garnish with lime wheel and sprig of mint
2 parts Camarena Silver
.75 parts Simple Syrup/Agave Nectar
.75 parts Lime Juice
.5 parts Triple Sec
Method: Add ingredients into a shaker filled with ice and shake vigorously. Strain into a glass filled with ice. Garnish with lime wedge.
Camarena Old Fashioned
2 parts Camarena Reposado
.5 parts Agave Nectar
2 Dashes of Bitters
Method: Add ingredients into a double old fashioned rocks glass filled with ice and stir to combine. Garnish with orange peel.
THE ESPAÑA DELIGHT
Details: The drink comes from Aloft Miami Aventura, the hip, contemporary hotel.
3.5oz of Ginger Beer
2oz of Dark Spiced Rum
.5oz of Lime Juice
.5oz of Ginger Simple Syrup
.25oz Orange Liquor
Couple Dash of Bitters
Splash of Maraschino Cherry Juice
Method: In an hi-ball glass, add all measured ingredients (except ginger beer) and mix. Add ice and top with Ginger Beer. Garnish with a bamboo skewered candied pineapple and lime wheel or a slightly scorched rosemary sprig.
Details: Created by Jane Elkin, Dream Baby, 162-164 Avenue B New York, NY)
1.5 oz Fernet-Branca
Splash of lime juice
Method: In a tall glass, pour Fernet-Branca over ice. Add lime juice. Top with ginger beer. Garnish with a lime wedge.
Inspiration: For the refined palate that seeks something a little laid back — a pleasantly bitter and minty liqueur mixes gracefully here with the spicy, earthy kick of carefully brewed ginger beer. An instant classic!
TEAM BRAZIL/ SOUTH AMERICA
THE CALIENTE MOJITO de BRAZIL
Details: The drink also comes from Aloft Miami Aventura, the hip, contemporary hotel.
2oz of Bacardi Rum
1oz of Lime Juice
.25oz Mango Puree
A Few Mango Slices
3-4 Mint Leaves
A Dash of Chili
2-3oz of Ginger Ale
Method: In a mixing tin, add a few pcs of mango slices, mint leaves, chili, and muddle lightly. Add all liquid ingredients and mint. Add ice and shake. Pour all contents into a hi-ball glass and top with club soda. Garnish with a mint sprig.
Caipirinha Da Terra
2 oz Novo Fogo Silver Cachaça
1 organic lime
1.5 tbsp rapadura sugar
Method: Cut off both ends of the lime and slice it down the middle. Remove the pith and slice the lime into 8 pieces, and add them to a shaker. Add rapadura sugar and muddle until the sugar is dissolved and the lime is squeezed of its juice. Add the cachaça and shake with ice. Dump everything into a tumbler and garnish with flowers.
Details: This drink was created by Brooklyn&rsquos Water Tower. While Venezuela didn&rsquot qualify for the 2019 Women&rsquos World Cup, the love of soccer/football runs deep within the country. No better way to celebrate South American soccer than with Santa Teresa 1796, made by Venezuela&rsquos oldest rum distillery.
1 oz Santa Teresa 1796 rum
0.25 oz Genepy le Chamois
0.25 oz Mandarine Napoleon
1 spoonful Banana Combier
0.75 oz fresh lemon juice
Method: Shaken, served in a highball glass with a Collins ice sphere. Top drink with sparkling wine and garnish with a single plantain chip and an edible orchid.
2 oz Santa Teresa 1796 Rum
1 oz Fresh lime juice
0.75 oz Simple syrup
2 Dashes of tiki bitters
1 Dash Angostura
Method: Add all ingredients into a Collins glass. Fill glass 2/3rds of the way with crushed ice. Stir and enjoy. Garnish with a mint sprig
From Lima To Montego Bay
Details: From the Hyatt Ziva Rose Hall at Montego Bay in Jamaica.
1 1/2 oz Jack Daniels
2 oz fresh pineapple juice
1/2 oz Drambuie
1/8 oz simple syrup
1/8 oz fresh lime juice
1 1/2 oz Red Stripe beer
Garnish: Pineapple leaves, coffee, and orange sugar.
Method: Put all the ingredients in a shaker (except beer) add some ice and shake very well, pour the beer into the shaker, fill the glass with ice, serve the cocktail with a garnish of two pineapple leaves with coffee and orange sugar on the rim.
The All Rounder
Details: The drink comes from queensyard, a British restaurant in NYC where the layout is inspired by the rooms of an English country home.
1.5oz Hendricks Gin
4oz Fever Tree Elderflower Tonic
Large Mint Spring
Cucumber ribbon (Use a vegetable peeler to cut a cucumber length wise)
3 juniper berries
Method: Shoot your shot with a cocktail inspired by the roundhouse kick — in the name of the Queen! Build all ingredients over ice in a goblet wine glass.
The Venetian Spritz
Details: A simple recipe with the perfect flavor balance. For the best experience, we recommend La Marca Prosecco as it adds a light, refreshing taste.
3 oz. La Marca Prosecco
2 oz. Select Aperitivo
1 oz. soda
1 green olive
Method: Build the ingredients in a wine glass, over ice, stir gently, and garnish with a green olive.
Eat Drink and be Rose(mary)
Stella Rosa Moscato D&rsquoAsti (Stella Rose is the #1 Italian imported wine in the USA)
Method: Fill flutes with Stella Rosa Moscato D&rsquoAsti. Squeeze in lemon juice. Slowly add in tall rosemary stalk (careful not to allow the wine to overflow). Garnish with a lemon wedge.
RUFFINO Italian Shooter
3 parts Ruffino Sparkling Rosé
1 part vodka
¾ parts lemon juice
¾ parts simple syrup (or spice this up by making blackberry simple syrup)
1 egg white
Method: Dry shake ingredients (except for the rosé), and then add ice and shake again. Pour into a highball glass and top off with Ruffino Sparkling Rosé. Garnish with a blackberry skewer.
RUFFINO Italian Shooter
3 parts Ruffino Sparkling Rosé
1 part vodka
¾ parts lemon juice
¾ parts simple syrup (or spice this up by making blackberry simple syrup)
1 egg white
Method: Dry shake ingredients (except for the rosé), and then add ice and shake again. Pour into a highball glass and top off with Ruffino Sparkling Rosé. Garnish with a blackberry skewer.
SVEDKA RED, WHITE, & BOOM
1 ¾ parts SVEDKA Vodka
½ part triple sec
¾ part lemonade
1 part cranberry juice
1 part fresh lime juice
Method: Combine all ingredients in a pitcher with plenty of room for ice. To begin, add 5-6 cups of ice and stir. Garnish with strawberries and blueberries. As the party grows, keep adding ice and fruit.
SVEDKA AMERICAN DREAM PUNCH
2 parts SVEDKA Vodka
½ part Orange Curaçao
½ part simple syrup
1-part fresh lime juice
Method: Combine ingredients in a pitcher and top with ice. Garnish with blackberries and mint.
SVEDKA French Kiss
1 1/2 parts Svedka Vanilla
2 parts Coconut Water
Splash Sour Mix
Method: BUILD in a shaker. SHAKE AND STRAIN into a martini glass. GARNISH with whipped cream.
Details: While Finland didn&rsquot qualify for the World Cup, Norway and Sweden did. You can show your support with this delicious drink with FINLANDIA vodka.
1/2 oz FINLANDIA @ Grapefruit Vodka
1 dash Chambord® liqueur (or Grenadine)
¹/3 oz lime juice
¾ oz honey syrup
2 oz pink grapefruit juice
1 dash egg white (optional)
4 sage leaves
pink grapefruit wedge
Method: Shake and build in the glass. Garnish with sage leaves and pink grapefruit wedge
Rosé All Day
Details: Hampton Water Rosé is a is an American brand that blends the lifestyles of the South of France and the Hamptons
2 oz Deep Eddy Vodka
1 oz Hampton Water Rosé
Chartreuse Rinsed Glass
Method: Add Deep Eddy Vodka and Hampton Water rosé to mixing glass with ice. Stir to chill. Rinse glassware with Green Chartreuse and discard. Pour martini into the glass and rub the rim with the peel before resting it in the glass.
1.5 oz Grey Goose Le Citron
.5 oz Bacardi Pineapple
Method: Garnish with Raspberries and Blueberries
Paris to Pampelonne
2 parts Grey Goose vodka
1 part St-Germain
1 part fresh lemon juice
3 parts soda water
1 splash extra virgin olive oil
Method: Mix and serve over in a large glass garnish with the zest of a lemon
Blood Orange Sangria
35ml Grey Goose vodka
20ml Pinot Noir
20ml Fresh Lemon Juice
125ml Fresh Pomegranate Juice
20ml Fresh Blood Orange Juice
10ml Crème De Mûre
Method: Add spirits and other ingredients in a wine glass over crushed ice. Stir well and garnish with fresh pomegranate seeds and a slice of blood orange. Garnish with orange wedges, lemon wheels, a pinch of powdered clove.
SVEDKA French Kiss
Details: Sure, SVEDKA is Sweedish, but here&rsquos a drink for your Half-Swedish/Half-French friends.
1 1/2 parts Svedka Vanilla
2 parts Coconut Water
Splash Sour Mix
Method: BUILD in a shaker. SHAKE AND STRAIN into a martini glass. GARNISH with whipped cream.
Details: A drink made by Zuma Miami, a chic and minimalist Japanese hot spot.
1.75 sapphire gin
0.25 jack ruddy tonic
1 oz lemon juice
0.75 oz simple syrup
Method: Muddle 2 shiso leaves and 4 -5 mint leaves in a shaker tin. Add ingredients. Fill shaker with ice. Shake vigorously. Fine strain into a chilled coupe. Garnish with a lemon twist.
New World Sour
1.5 ounces STARWARD Nova Whisky
.5 ounces lemon
.5 ounces sugar syrup
.5 ounces egg white
.5 ounces Australian Shiraz
Fresh cracked black pepper
Method: Add all ingredients except shiraz to a cocktail shaker. Add 1 turns of black pepper from a grinder. Shake without ice to emulsify egg whites then shake with ice. Strain into a rocks glass full of ice and float shiraz over top of the drink.
Details: Ketel One comes from the Nolet Distillery in Schiedam, the Netherlands.
1 1/2 ounces Ketel One Botanical Cucumber & Mint Vodka (can also substitute other flavors Grapefruit & Rose or Peach & Orange Blossom)
3 ounces Fever Tree Club Soda
cucumber slices, to garnish
mint sprigs, to garnish
Method: Fill a wine glass with fresh ice and add vodka. Top with club sodas. Stir, then add cucumber slices and mint sprigs to garnish.
Bellini Organic Spritz
The Organic SPRITZ are ready to drink, canned cocktails made from REAL and Organic ingredients with no added sugar. They&rsquore the most convenient and delicious way to enjoy a cocktail during this year&rsquos World Cup! They come in Bellini, Margarita, Paloma and Sangria variations.
Remember to drink responsibly during the 2019 Women’s World Cup, and may your favorite team win!