Drinks After Dark’s exclusive cocktail guru, Steve Kemble, has created the “Ten Grand” for us to toast the New Year with. Ring in 2009 with style! 

To make:

1 oz 10 Cane Rum
1 oz Grand Marnier
Peach Puree
Pomegranate Juice
Moet & Chandon

Put the rum, Grand Marnier, Peach puree and pomegranate juice into a cocktail shaker over ice and shake well. Pour into Champagne glasses and top each off with Moet & Chandon and serve!

Happy New Year!

Post from: EveryJoe

New Year’s Eve: Time for Bubbly!

You’re going to need a couple of items for your bar to create this drink, but it’s completely worth it, and you’ll totally impress your friends when you serve this.

You’ll need:
4 prong bar strainer
Small bar fine strainer (removes ice chips and other unwanted debris enhancing flavor and texture)
Classic Boston Shaker and Steel
Citrus Squeezer or Cheese Cloth for Lemon Juice
Very Sharp Peeler
Baking Trays
Baking Paper

If you can’t find a classic Boston shaker, use your regular shaker.

Ingredients:

1.5 oz Itallisima Pear Nectar
2 oz Cinnamon and Peppercorn Infused Appleton Rum
1/4 oz 1 Lemon
4 1/2 teaspoon Maple Syrup
1/4 oz Cloudy Apple Juice
1/4 egg white (optional)

Infusion Instructions:
Add one stick of cinnamon and a quarter cup of black peppercorns to rum. Taste daily until desired flavor is reached (some like it subtle, others not so much). Strain into a plastic container removing all debris. Use a standard funnel to pour back into rum bottle.

Build all in classic Boston Glass
Add ice to steel portion of shaker 4/5ths full
Pour ingredients from Boston glass over ice and firmly tap Boston glass to ensure seal
Shake vigorously (30 seconds without egg white a full minute with)
Double strain into chilled martini glass
Garnish with dried pear chip* and mint leaf

Tip * keep martini glasses in fridge or fill with ice and water 2 minutes prior to serving. If using second method make sure that glass in dry before adding ingredients to ensure proper dilution.  Serving cold drinks in warm glasses is just like serving hot food on cold plates, never ever.

*Garnish Method:

Gently Peel three pears in top to bottom strips (approx 1 inch by 3 inches)

Lay moisture side down on baking tray on top of baking paper
Dust lightly with cinnamon, cracked pepper and maldon salt (or coarse salt of your choice)
Put same size baking tray upside down covering the first one and slide in oven on lowest heat
Allow to dry for 4-6 hours depending on oven temp or until dehydrated

Sounds delightful doesn’t it? Definitely a little more work that your standard diet soda and vodka, but much like “you get what you pay for”, you will notice the difference a little effort makes

Post from: EveryJoe

Holiday Cocktails: The Maple Anjou

Drinks After Dark’s exclusive cocktail guru, Steve Kemble, has prepared a Peppermint Moijito for those of us who need a little escape and for those of you who just want to enjoy a dirnk with friends during the season.

To make:

1 oz 10 Cane Rum
1/2 oz Simple Syrup (to taste, really)
Squeeze fresh lime juice
Club Soda
Mint
Crushed Peppermint for garnish

Mix like you would a regular mojito – muddle the mint, lime juice and simple syrup together in a glass, add in the rum,and give it a stir. Add club soda and garnish, give it another good swizzle, and then float a peppermint on the top and serve.

I’m of the mind that Christmas should be about what you’d like it to be about – so if peppermint mojitos makes you happy, enjoy!

Post from: EveryJoe

December Cocktail: Peppermint Mojito

Drinks After Dark’s exclusive cocktail Guru, Steve Kemble has created me something yummy and warm for the cold November nights.

To make:

1 oz 10 Cane Rum
Hot water
1 tbsp apple butter
1 cinnamon stick for garnish

Despite this looking easy, it’s a little tricky to put together. First, put the hot water (almost as much as you want for the drink) into a highball glass. Stir in the apple butter until it’s melted and mixed in. Add the rum and give it a stir with your cinnamon stick and serve.

I haven’t tried this one yet, but as it seems pretty easy to build, I’ll give it a shot. It’s a grown up version of hot apple cider!  I’d also add a dash of cinnamon syrup* to sweeten it up a touch.

*Cinnamon Syrup

• 3 cinnamon sticks
• 1c sugar
• 1c water

Bash the hell out of the cinnamon sticks until they look a bit coarser than ground coffee (1/8″ pieces). Use a mortar and pestle or rolling pin in a ziplock. Add everything to a saucepan and bring to a simmer over medium heat. Cover and simmer for two minutes. Remove from the heat and let the mixture steep for 2 hours. Strain through a fine mesh strainer or cheese cloth. Bottle and keep in the refrigerator for a month or so. [source]

Post from: EveryJoe

Hot Apple Pie Cocktail

To make:

1 oz 10 Cane Rum
1 oz Godiva Dark Liqueur
1 oz Bailey’s
2 dashes Vanilla extract
Crushed Graham Crackers
Melted Chocolate
Bacardi 151 Rum soaked marshmellows for S’more effect (optional)

Pour all liquids into shaker over ice and shake vigorously. Rim a martini glass with melted chocolate, and press into the crushed graham crackers before the chocolate sets. Let the glass stand for a moment and serve!

This sounds to me like a yummy fall evening drink. Definitely one I’d recommend!

Post from: EveryJoe

October Cocktail

Steve Kemble, Drinks After Dark’s cocktail genius and "America’s Sassiest Lifestyle Guru" agrees with me. And hey! He’s a fashion critic too! See, I told you the rule was bogus.

But I digress.

Steve’s one rule of thumb when throwing a party is to create a signature cocktail for your event. For your next September shin-dig, try this one out:

White After Labor Day

Ingredients:
10 Cane Rum
Godiva White Liqueur
Bailey’s
White Bulgarian Chocolates  (or, white chocolate shavings)
Chocolate Syrup
Mint

Chill a martini glass. Drizzle chocolate syrup on the inside of the glass, creating an eye-catching pattern. Combine rum, Godiva liqueur and Baileys in a shaker with ice an give it a good shake.  Pour gently into the martini glasses so as not to disturb the chocolate sauce too much, and garnish with mint and white chocolate.

Let me know if you try it and what you think! Stay tuned for next month’s exclusive cocktail! (image source: Steve Kemble)

Post from: EveryJoe

White After Labor Day: A Drinks After Dark Exclusive Cocktail

America’s “Sassiest Lifestyle Guru”, Steve Kemble, has teamed up with Drinks After Dark to bring you some exclusive, and very fancy, (but super easy to make) cocktails.

Steve Kemble is an event-force to be reckoned with. He’s produced fabulous events for two Presidents, countless LA weddings, Oscar parties and has appeared in about a gazillion television shows. The man doesn’t stop! And now, he’s partnered with me, to bring you amazing cocktails that you won’t find anywhere else!

I’ll be posting September’s drink in a few hours… you know, just in time for cocktail hour.  (image source, Steve Kemble)

Post from: EveryJoe

A Drinks after Dark Exclusive: Cocktails just for You