Your roomie
Think strategically here. A bar stocker is something that is best shared with friends.

Our pick: Martini In A Box, a bottle each of Tito’s Handmade Vodka and Imbue Bittersweet Vermouth.

Your big client
Listen, your business needs happy clients so don’t scrimp on this one. Go for something special that isn’t available just anywhere: a gift set of locally distilled whiskeys and bourbons.

Our pick: Kings County Gift Pack, a 3-bottle pack including Brooklyn-local Moonshine, Bourbon and Chocolate Whiskey.

Your kid’s teacher
A sparkling rosé. Trust us on this one— this person does not need more soap or chocolate.

Our pick: Raventos i Blanc “De Nit” Rose Cava 2011, one of our favorite cavas with layer upon layer of red fruit.

Your office mate
A bright and complex Chardonnay, something light and easy that you can open to kick off happy hour the next time you’re both working late.

Our pick: Chateau Fuisse Pouilly-Fuissé Tête De Cru 2011, a parfait of peaches, pears and honey.

Your boss lady
You cannot go wrong with a chocolatey Syrah or a jammy red Zinfandel.

Our pick: Bella Vineyards Lily Hill Estate Zinfandel 2010, a perfectly balanced, textured, sleek and smooth red.

Father in-law (Because you know you need help with this one)
Choose a bourbon or whiskey—or, better yet, one of each. With any luck, he’ll share.

Our pick: Koval Single Barrel Bourbon, organic, small batch and single barrel. Sip, savor and enjoy.

Your trainer
Even fitness buffs have cheat days, and frankly, a bit of booze is better than a burger. A smoky Mezcal is an unexpected, versatile departure from the norm.

Our pick: El Buho Mezcal, so smoky with slightly sweet and earthy undertones.

Your super
Your super is one of the most important people in your life. A warming bourbon is the perfect way to cap off a day of shoveling snow or fixing broken heaters.

Our pick: Bulleit Bourbon, with gentle spice and sweet tones of toffee and nutmeg, this is a toasty bottle.

Your doorman
In addition to the annual holiday bonus, go the extra mile and splurge on a California Cabernet—big, zesty and festive.

Our pick: Flora Springs Trilogy 2010, all big blackberries and cherries in this Napa Valley Cabernet.

Yankee Gift Swap
The holiday season means holiday parties and games. Bring something everyone can use (hello, Bubbly!) and don’t be surprised if your gift ends up the coveted item that players scheme to “steal” from each other.

Our pick: Moet & Chandon Nectar Imperial Champagne, an effervescent nectar that’s rich with vanilla notes and slightly sweet tropical bubbles.

Julie Bausch is a freelance writer who moonlights for Tipsy, a wine and spirits shop in Brooklyn, where you can find all these bottles and more. Visit us at the corner of Myrtle and Classon or online at www.shoptipsy.com.

You may have heard about Brooklyn’s burgeoning distillery scene, but whiskey, rye and bourbon aren’t the only things our borough is producing.

A few months ago we were introduced to a liqueur called Sorel, which is a Caribbean spirit made from hibiscus flowers. The producer of this spirit, Jack (pictured), is a New Yorker, born and raised, but has roots leading back to Barbados. His grandparents told him stories of sending the neighborhood children to pick the flowers, which, Jack says, “are as common as dandelions,” so that they could make hibiscus iced tea. Since Barbados was part of the spice route, they flavored the tea with cinnamon, cloves, ginger and nutmeg. When the kids were asleep, his grandparents would spike it with rum, making it a perfect nightcap.

For years, Jack made his own version of Sorel right here in New York, but never had aspirations to bottle or sell it. That changed when he was suddenly diagnosed with cancer and given a five percent survival rate. Jack quickly reassessed his goals and focused more intensely on what was important to him: enjoying time with friends and family while discovering and drinking spirits, especially Sorel. He applied himself fully to making a commercial version of the liqueur and officially launched his distillery in Red Hook in May of 2012. He beat the odds and is healthy today.

Jack only uses organic grain alcohol as his base of his Sorel, as well as pure cane sugar and imported spices. What really impresses us is the flexibility of this liqueur; it’s delicious straight up, hot or on ice, with mixers, in punch and the list goes on. When Jack visited our shop, he shared a recipe with us called “The Ariana” and this cocktail is our new go-to for every boozy brunch.

The Ariana

For one cocktail, you’ll need:
1 champagne flute
2 oz Sorel liqueur
3 oz Prosecco
Pour Prosecco into champagne flute and finish with Sorel.

Or, you could take after the founder himself, who likes to mix two parts Brenne Single Malt Whiskey with one part Sorel. This combination, he says, brings out the best qualities of each spirit. Now that’s a motto I’ll keep in mind the next time I’m mixing up a cocktail.

Selina Andersson heads up events and social media for Tipsy, a wine and spirits shop in Brooklyn. Tipsy hosts 3 or more free tasting events every week. Visit us at the corner of Myrtle and Classon or online at www.shoptipsy.com.

Long Island Bar and Restaurant owner Emma Montero Sullivan spoke with NYC Media’s Neighborhood Slice recently. She discusses how she came to own the bar, how she met her husband (both served as bartenders) and eventually why she made the decision to rent it out to Toby Cecchini, and partner Joel Tompkins who have kept the place true to its history.

The video below is well worth watching:

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/66758

Brooklyn Magazine published its list of the “Best Dive Bars in Brooklyn” this week and one of Brooklyn Heights’ oldest makes the list — Montero’s Bar and Grill (73 Atlantic Avenue).

Brooklyn Magazine: “We don’t have a lot of foot traffic,” the bartender here told us recently—at least not in this weather, when no one’s at the park or riding the ferry. Way down by the waterfront—one of the last remaining bars in an area that used to be full of them, to service all the longshoremen from the nearby shipyards—it’s a trek from any subway station, and that’s part of what it makes it appealing; also, there’s the cluttered decor’s nautical theme (the Times once called it a “waterfront museum with alcohol”), the no-nonsense booze (they don’t even have taps), and the classic, preserved interior, not to mention the famous and beloved neon sign out front. People make special trips just to get here, taking cabs or buses or long hikes, because it’s just that special.

Last year, Montero’s made headlines when one if its “historic” lifesavers went missing.

Do you agree that its one of Brooklyn’s best dives?

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/65658

Krescendo on Atlantic Avenue is know for its great pizza and celebrity ex-chef Elizabeth Falkner. But another one of its founders is a well known and respected mixologist:

Papermag: Bi-coastal bartender Darren Crawford, who divvies up his month between San Francisco — where he’s the bar manager of speakeasy Bourbon & Branch — and Krescendo, first unveiled the concoction with a colleague as a special creation for a private party of Argentinians. “Argentina loves Fernet as much, if not more, than San Francisco.”

The Papermag piece serves up the recipe for the Eva Peron:

Recipe:

1 oz. Fernet Branca

1 oz. Carpano Antica

1 oz. Domaine de Canton

1 oz. lime juice

1 oz. ginger beer

Combine the Fernet Branca, Carpano Antica, Domaine de Canton and lime juice in an ice-filled shaker. Shake well and strain into an ice-filled Collins glass. Top with ginger beer and garnish with a lime wheel.

Photo: Papermag

Source: Cobble Hill Blog
http://cobblehillblog.com/archives/8807

Serious Eats peruses the cocktail specialties at Red Gravy, Saul Bolton’s acclaimed restaurant at 151 Atlantic Avenue that opened in December.

In Eats’ “First Look” column, beverage director Jesse Cason notes: “Italians have thirsts that match their appetite. They believe wine and spirits are integral to their enjoyment of their native cuisine. We like to think of our libations as enlivening to the palate, but also medicinal. Hopefully they will cure what ails you.”

Serious Eats adds, “The cocktails at Red Gravy bear in mind the Italian practice of consuming apertivi to stimulate the appetite, and digestivi to aid in digestion. You’ll recognize bottles of amari and herb-laced bitters behind the bar and in the cocktails: take, for example, the Whiskey Skiffer, a spin on a Boulevardier that’s made with Cynar, an artichoke-laced liqueur, instead of the traditional Campari for an extra-bitter punch.

More on Serious Eats.

Source: Brooklyn Heights Blog
http://brooklynheightsblog.com/archives/55356

Mixologists in the know will pick up that this is a riff on the Kentucky Sidecar with a much sweeter result because of it includes St. Germain Elderflower liqueur.

2 Ounces of Bourbon (we used Jim Beam Honey or you could use Bulleit Bourbon)
3/4 ounce of Lemon juice
1/2 ounce of St. Germain.

Pour all ingredients into shaker, top with ice and give a good long shake.
strain, serving up into prepared glass.

MyMoon Restaurant [184 N 10th Street] will be rolling out their Apple Pie Martini just in time for Thanksgiving. To kick things off, the cocktail will be served up for only $5 bucks between 5-7 pm on Wednesday (11/21).

And for you more DIY types, they’ve been kind enough to share the recipe with us from mixologist Jared DeLine:

1/2 oz of simple syrup
1/4 oz of lemon juice
1 1/2 oz apple cider
1 oz vanilla vodka
1/2 oz Makers Mark bourbon
3/4 oz Snap Organic Liqueur 750ML
Shake, strain into martini glass; serve with cinnamon stick and candied ginger

MyMoon’s kitchen is open Sunday – Thursday 5-11 pm, and Friday & Saturday 5 pm – midnight. Their bar hours are Sunday – Thursday 5 pm – midnight, and Friday & Saturday 5 pm – 1 am.

Read the full story at Brooklyn Heights Blog

Summer continues; tempered slightly, but unabated. And so our drink this week again offers a refreshing, simple escape, taking advantage of an unusual combination of easily obtained ingredients. Because, you know, summer is hot, and it makes sense to swing a cocktail party that requires fewer shopping stops. Less sweating, more drinking! drinking responsibly!

Bess McGill’s “Rock the Boat” is also excellent reminder of beer’s value as a quality mixer. A great beer can harbor such a complex, intriguing palate – and a great beer cocktail can work with the flavor profile of a finely craft brew to create a unique drinking experience.

Ms. McGill explains that the drink was “inspired by the Brown Betty (via Liqurious) but utilizing ingredients available from a nearby convenience store while staying at the Boggsville Boatel in Far Rockaway (think: camping (no electricity or running water), but on private yachts).”

When you’re slumming it up on a private yacht, your drinks have got to be classy, right? Rock away in the Rockaways with the Rock the Boat!

Rock The Boat
-Put a lemon wheel at the bottom of a wide snifter
-Add 1 sugar packet, 2 pinches of allspice/ground ginger
-Pour a splash of cognac on top and swirl until dissolved
-Add an additional 1 oz of VS Cognac
-Pour in 6 oz Newcastle Brown Ale

Enjoy in snifter or pour over ice – the result is like a cold cider. Snifter is optional, though highly recommended.

Our guest mixologist adds the following helpful advice:

This Drink of the Week is brought to us by Abigail Gullo, whom one finds behind the bar at Fort Defiance [365 Van Brunt St] and at lauded newcomer The Beagle [162 Ave A, Manhattan]. When I asked Abigail for a seasonally appropriate cocktail, she introduced me to her Lemon Basil Julep. It’s divine! Thanks Abigail!

Abigail writes:

In this hot summer heat wave, it’s good to look to the drinks that our Cocktail forefathers turned to before the days of air-conditioning.  You may be filled with visions of fine southern gentlemen and their dainty ladies sipping Juleps on the porch of their plantation, but this drink is rooted in pre-antebellum times and was far more global.  First of all, as a classification, the Julep does not have to have Bourbon in it, nor mint for that matter.  A Julep is all about the construction and perfect melding of sugar, spirit and ice. The Julep is one of the oldest cocktails and in the 1700’s was used for medicinal purposes with all sorts of herbal relief, not just Mint.

So let’s put a modern twist to this summer chiller and head to the Farmer’s Market for some seasonal herbs.  Lemon Basil, which is now in season, has a crisp, clean, antiseptic quality to it.  It is heartier than regular basil and not as sweet with a verbena-like tang.  With a touch of sweetness from the honey syrup and a peppery bite from the Rye Whiskey, this frosty sipper certainly seems like just what the doctor would order on a sweltering day.  The metal Julep cup is a must here to create that nice frost on the cup.  If you don’t have a silver Julep cup, the small part of a metal cocktail shaker will do in a pinch.

The Lemon Basil Julep

Gently muddle about 7-8 leaves of lemon basil in the bottom of your julep cup with the honey syrup.  Add the Rye and a scoop of crushed ice. Stir until a frost forms on the outside of the julep cup.  Top with a big mound of snowy crushed ice and a big sprig of Lemon Basil.  Insert a straw cut short so your face is in the basil every time you take a sip.  Sit back on the porch and sip the summer away.

*To make honey syrup, mix equal parts honey and hot water until the honey pours freely.

Flickr Photo by Cunning Stunt

About the Contributor

Abigail Deirdre Gullo first fell in bartending when she learned to make a Manhattan (sweet) for her beloved Grandfather.  Abigail started her blog, RyeGirl, in 2005 with the intention of having a forum for her experiments in mixing and to honor her favorite spirit.  After leaving her teaching job (a profession that will drive any single gal to drink) she devoted herself full time to the industry of fine spirits and cocktails. Abigail is a proud member of LUPEC NY (Ladies United for the Preservation of the Endangered Cocktail). Her Margarita won People’s Choice at the 2010 Tales of the Cocktail, and her cocktails have been featured in The New York Times and In The Mix magazine.  You can currently visit her behind the stick at Fort Defiance in Brooklyn, The Beagle in the East Village, behind the mic at Live Band Karaoke, or behind her computer screen blogging at ryegirlnyc.blogspot.com.

Got a hot cocktail that deserves to be our Drink of the Week? Let us know!

I was planning on surveying all my talented bartender friends to see what they’re drinking this summer and then sharing their best with you. But at a pig roast upstate this weekend, I was faced with a mish-mash party bar and managed to put together something wonderful. So this week, the drink is provided free of charge by your friendly author!

your friendly author.

For us service professionals, it’s easy to get used to our spot behind a fully-stocked bar – gobs of fresh fruit, ample liqueurs, an array of mixers. The party bar is rarely so generously appointed – but the subsequent improvisational creative process can produce inspired results. Evidence: The Blue Bubbly. It’s a champagne float variation, with an emphasis on tart and sour. Seriously, folks: this drink is face-meltingly delicious. Don’t be scared by the blueberry vodka – it’s much more subtle and not nearly as cloyingly sweet and obnoxious as many flavored vodkas. For extra smoothness and class, add a more luxurious triple sec like Cointreau or Grand Marnier, and instead of Rose’s, make your own fresh sour mix. The lemon-lime soda is a product of the partial bar – it can be replaced with any number of sodas, ades, or juices. Got some other interesting ingredients on hand? Experiment and enjoy!

The Blue Bubbly

2 oz Smirnoff Blueberry Flavored Vodka
1/2 oz Triple Sec
1/4 oz Rose’s Lime Juice
Lemon-Lime Soda (Sprite, 7UP, etc.)
Champagne (Any sparkling white wine is just fine)
Fresh Blueberries
Fresh Lime

Serve in tall glass (Collins)

Muddle a medium size handful of blueberries and two lime wedges at the bottom of a shaker. Add vodka, triple sec and Rose’s. Fill with ice. Shake vigorously. Pour into serving glass. Add soda, leaving an inch at the top of the glass. Fill to top with champagne. Garnish with lime, and/or blueberries on a toothpick if you’re feeling especially saucy. Drink. Breathe. Relax. Enjoy your summer.

Flickr Photo by ReeseCLloyd