Specialty Cocktails from Food & Wine


Today I wanted to share some amazing cocktails from Food & Wine magazine.  These would be so much fun to serve as a specialty cocktail at a wedding.  With restauranteurs focusing on cocktail menus as much as dinner menus, wedding cocktails have to catch up.  Offering a few fun drinks can be a great way to add a little variety to the common bar drinks and surprise and delight your guests.  I really like how these four recipes offer something sweet, something salty, something sour and a non-alcoholic option.  Great selection

Above: Porch Crawler
from Frankie's Sputino
5 cherries, pitted plus 1 cherry for garnish
3 mint leaves, plus 1 sprig for garnish
1 hot chile, such as serrano, halved and seeded
2 ounces white rum
1 ounce fresh lemon juice
1 ounce Simple Syrup
2 ounces chilled club soda

In a cocktail shaker, muddle the 5 pitted cherries, mint leaves and chile.  Add ice and the rum, lemon juice and Simple Syrup; shake well.  Strain into an ice-filled collins glass, stir in the club sda and garnish with a cherry and a mint sprig.


Silver Monk
from Mayahuel, NYC

2 cucumber slices, plus 1 cucumber spear for garnish
8 mint leaves
Pinch of salt
1/2 ounce Simple Syrup
2 ounces blanco tequila
3/4 ounce yellow Chartreuese
1 ounce fresh lime juice

In a cocktail shaker, muddle the cucumber slices with 7 of the mint leaves, the salt and the Simple Syrup.  Add ice and the tequila, chartreuese and lime juice and shake well.  Fine strain into a chilled coupe and garnish with the cucumber spear and remaining mint leaf.


Almond-Fennel Cooler
from Slanted Door, San Francisco

 3/4 ounce orgeat (almond flavored syrup)
3/4 ounce Fennel Syrup (recipe follows)
6 ounces chilled club soda
1 fennel frond for garnish

In a collins glass, combine the orgeat, Fennel Syrup and fresh lemon juice and stir well.  Add ice.  Stir in the chilled club soda and garnish with the fennel frond.

Fennel Syrup: In a spice grinder, coarsley grind 1 tablespoon fennel seeds.  In a small saucepan, combine the ground fennel seeds with 1 cup water and bring to a boil.  Remove from the heat, cover and let stand for 20 minutes.  Pour the fennel liquid into a jar through a fine strainer.  Add 1 cup granulated sugar, cover and shake gently until the sugar is completely dissolved.  Refridgerate the fennel syrup for up to 1 month.  Makes about 12 ounces. 

 Tea Thyme
From Kathy Casey Food Studios-Liquid Kitchen

Tea Vodka
12 ounces vodka
1 English Breakfast tea bag

2 thyme sprigs
1 1/2 ounces Tea Vodka
3/4 ounce fresh lemon juice
2 teaspoons honey mixed with 2 teaspoons of water

1.  Make the Tea Vodka.  In a jar, combine the vodka with the English Breakfast tea bag.  Let stand at room temperature for 2 hours, then discard the tea bag.  Makes 12 ounces, keeps for one month, stored at room temperature.

2.  Make the cocktail.  In a cocktail shaker, lightly muddle 1 of the thyme sprigs.  Add ice and the tea Vodka, lemon juice and honey syrup and shake well.  Strain into a chilled martini glass or coupe and garnish with the remaining thyme sprig.