March 9, 2012 4:46 pm

Fall Into Spring

Servings: 2

As it turns out, it's actually way more difficult to concoct a delicious and creative cocktail that I thought. I enlisted the help of a bartending-class-graduate friend, and together we embarked on a cocktail-making journey that yielded a series of not-so-great drinks, and one gem! Our creation is really better-suited to be a Fall favorite, given its apple and cinnamon tendencies, but the Honest Tea Fruit punch adds a nice fruity flavor and brings this beverage back to Spring.

1.5 shots vodka
2 shots of Honest Ade Super Fruit Punch
1 shot DeKuyper Apple Pucker Schnapps (or substitute)
1.5 shot of cinnamon vodka*

* Our cinnamon vodka was hand-made (put cinnamon sticks into vodka for about 1 month, or until the vokda takes on the flavor). Stoli makes a Zinamom Cinnamon Vodka you could try subbing in for this.

For a less complex recipe, try:
3 ounces Honest Ade Super Fruit Punch
1 ounce vodka
Pour over ice, and garnish with a strawberry!

— Written by Anna Boyadjieva

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Tags : Cocktails, Honest Tea, Super Fruit Punch, vodka

August 8, 2011 2:53 pm

Drink of the Day: Grey Goose Frozen Cocktail Pops

It's not every day that you get to take happy hour on the road, and what better way to do it than with some killer frozen treats courtesy of Grey Goose? These sweet, sour and tart temptations will delight your taste buds with just one lick. At Behind the Burner, we tend to like our cocktails on a stick, not stirred. Here's our favorite:

Grey Goose L'Orange Frozen Summer

4.5 oz Grey Goose L'Orange
1.5 ox Licor 43
24 oz orange juice (fresh squeezed would be delicious!)

Combine chilled ingredients in order listed. Stir vigorously with whisk for 8 seconds. Pour liquid into molds and place in freezer for 18-24 hours. Re-whisk before pouring.

Tip: Substitute your orange juice with orange seltzer or fanta for a fizzy, frozen happy hour.

These were originally created in a mold by Grey Goose, but if you do not have those molds you can use doubleshot glasses, ice cube trays, and more to create these cooled down cocktails. Nothing says the end of summer like a refreshing lick of your favorite Grey Goose concoction.

Photo credit: monstersandcritics.com

— Written by Kaitlin A. Lipe

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Tags : grey goose, kaitlin lipe, licor, orange juice, frozen, cocktails, popsicle, summer, mold, ice cubes

June 8, 2011 9:24 am

Drink of the Day: Russian Standard Vodka

As far as vodka goes, I don't claim to be any sort of expert. But I can, however, tell the difference between cringe-worthy shots from a frat party and smooth sips from the top shelf of a bar.

As Russia's leading premium vodka, Russian Standard has a smooth, clean taste that is inviting to vodka connoisseurs but will not distance anyone new to the game. This traditional wheat-based vodka has a familiar flavor and scent, but its pleasant feel makes it differ from the standard vodka burn. If you are worried about overpowering vodka in your mixed drink, don't fret; Russian Standard mixes well and adds a depth and complexity that similar brands tend to lack.

As a warm welcome to summer, we suggest creating cocktails that include seasonal fruits and vegetables. As the 2011 summer drink trends roll in, cucumber seems to rank high on the list. So it's time to put down your whipped cream-flavored vodka and pick up a bottle of Russian Standard.

Cucumber Vodka Soda
Serves 4

Ingredients

4 oz vodka
2 English cucumbers
2 Tbsp lime juice
Soda water
2 tsp granulated sugar
Ice

Directions

1. Peel cucumbers and scrape out seeds with a spoon.
2. Puree in a food processor until smooth.
3. Strain cucumber into a glass.
4. Put ingredients into a shaker with ice and strain into 4 glasses.
5. Garnish each drink with a slice of cucumber.

Tip: add mint or basil as an extra garnish.

Photo credit: Pequa Spirits

— Written by Zoee Silber

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Tags : Russian Standard Vodka, cucumber, Zoee Silber, cocktails

December 20, 2010 10:04 am

Drink of the Day: Ginger Smash

When walking at night on Hudson Avenue, even before you cross West 10th street, there is an illuminated entryway of faint red light. You walk in, and are welcomed by the doorman, who isn't as suspiciously happy to see you as the psychic sitting next to the front door, staring at you knowingly, as if she already knew you would come. The whole place is glowing in candlelight and people are surrounding the packed bar, standing or sitting near the beautifully lit fireplace. You have just entered Employees Only, a speakeasy-inspired bar designed to make you feel like you have entered the 1920's and are about to do something exciting...and you are.

Employees Only has some of the most delicious cocktails in the city. Co-owner and principal bartender, Jason Kosmas takes pride in creating exquisite drinks that are not only reminiscent of the time period, but contain a variety of quality ingredients that make every drink unique and delicious. Try the Ginger Smash, a combination of muddled ginger root, pureed prickly pears shaken with Plymouth Gin, Berentzen Apple Liqeur, and fresh lemon juice served over ice. The combination of fruit and spice was surprisingly savory and went down very smoothly. Although the atmosphere may scream 1920's, Employees Only knows exactly how to please patrons of 2010.

Tip: Go to Employees Only early to try their elegant dinner menu, as well as cocktails.

Photo credit: New York Magazine

— Written by Valerie Cario

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Tags : Employees Only, Ginger Smash, cocktails

September 28, 2010 3:57 pm

Beer of the Day: Guinness Foreign Extra Stout

My nights out start slow. I throw on some makeup and a nice dress, add some heels, sit in my living room and have a pre-party drink with my friends. Whenever I reach for my first drink of the evening, I like to begin with Guinness. It's not too fruity or sugary like many cocktails out there, and it's nice to pour into a pint glass...but carefully. The strong aromas, incredible hops and end note of bittersweetness are just what I need before venturing out for a good time in the city. And as they say "Guinness For Strength".

Tip: A Guinness is best enjoyed when poured right, so use a clean, dry glass held at a 45 degree angle. Don't pour it all at once— instead, let 3/4 of the stout settle in the glass before your finish so the head doesn't overwhelm your first sip. Nothing like a Guinness mustache to get the party started!

Photo credit: Guinness Foreign Extra

— Written by Kaitlin A. Lipe

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Tags : guinness, stout, pour, aroma, bittersweet, cocktails, pint