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Archive for May, 2009

by Pink Lady

LUPEC loves our liquor but for many of us, it was the history, the lore, and the tales of the cocktail that inspired our enthusiasm for that great American invention. We are drinkers, yes, but we are also preservationists, and it tugged at many of our heartstrings to learn that the signature “Monteleone Cocktail” of the Carousel Bar at the storied Hotel Monteleone fell victim to the ravages of time.

On this, the 60th anniversary year of the Carousel Bar, the Hotel Monteleone will make those lemons into lemonade (or perhaps, a delicious sour?) and create a new Monteleone Cocktail. They’ve put the call out to mixologists everywhere. On behalf of LUPEC Boston, we offer the following contributions to the noble cause.

THE MONTELEONE COCKTAIL

1 oz Sazerac Rye
1 oz Brandy (If using VS Cognac, change the proportions to 1.5 oz Rye, .75 oz Cognac)
.5 oz Dubonnet Rouge
.25 oz Raspberry Syrup*
1 barspoon Orgeat

Dash Peychaud’s bitters

Stir and strain into a chilled cocktail glass. Garnish with a flamed orange peel.

THE MONTELEONE COCKTAIL II

1.5 Sazerac Rye
.75 VSOP Cognac
.5 Dubonnet Rouge
.25 Raspberry Syrup*
.25 fresh orange juice
1 barspoon Orgeat
Dash Peychaud’s bitters
Shake and strain into a chilled cocktail class.  Garnish with a flamed orange peel.
RASPBERRY SYRUP:

3/4 cup water
3/4 cup sugar
Heat until sugar is dissolved, then let cool for 20 minutes
Add 1 cup fresh raspberries to warm syrup and mash until well broken up.  Let sit until syrup is completely cool, then strain out seeds.
Refrigerate in an airtight container for up to 2 weeks.

Recipes will be judged by VIPs who will be at the Carousel Anniversary Celebration on May 21 – check back for updates on the winning recipe!

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Rain Plaque

by Pink Lady

Bourbon Belle took first place in the Rain Organics Signature Drink Contest held at Persephone last Wednesday! We couldn’t be more thrilled. The competition was stiff – particularly from fellow contestants from Middlesex and Persephone – and the judges – Liza Weisstuch, Jackson Cannon, and Angela Traver – were not to be trifled with. Bourbon Belle remained cool and calm despite the pressure, turning out her drink, the Glass Eye (recipe below), with precision, poise and grace. (Perhaps her recent BarSmarts training had something to do with it?) We’re thrilled that David Sardella, the Patron Saint of LUPEC, convinced the oh-so-talented Bourbon Belle to compete.

The Grand Prize is a free trip to Tales of the Cocktail, where Bourbon Belle may compete in the Great Rain Organics Mix-Off before celebrity judges for $1,000 cash. Keep your fingers crossed for LUPEC Boston’s own. And next time you see her, do congratulate her on the fancy plaque she won.

Cin cin!

THE GLASS EYE
2 oz Rain Cucumber Lime vodka
.75 oz Pimm’s No 1
.75 oz fresh lemon juice
.75 oz lemongrass simple syrup*
2 slices of peeled cucumber

Muddle 1 slice cucumber in the bottom of a mixing glass. Add all ingredients, then fill mixing glass with ice and shake well.

Strain (through a fine mesh strainer) into a chilled cocktail glass, and garnish with a thin slice of cucumber.

*To make lemongrass simple syrup
Combine 1 cup sugar and 1 cup water in a saucepan over medium high heat, and stir until sugar has dissolved. Keeping on heat, add 2 stocks thinly sliced lemongrass, cut on the bias.  Reduce heat to low medium, and simmer for 20-30 minutes. Strain lemongrass from syrup, cool, and refrigerate in an airtight container for up to 1 week.

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by Pink Lady

Interested in the possibility of a free four night stay at a fun little cocktail convention in New Orleans this July? We were too. Well all that stands between you and four free nights at Tales of the Cocktail is a simple drink recipe. The Hotel Monteleone is celebrating the 60th anniversary of its famous Carousel Bar on May 21, 2009. From 1949 until about the late 60’s or 70’s the specialty drink menu boasted a “Monteleone Cocktail”. Unfortunately, neither the exact exact recipes nor specifics on the ingredients survived.

This May, the Hotel Monteleone is hosting an online contest to accept drink recipe nominations for a new official Monteleone Cocktail. Recipes will be judged by VIPs who will be at the Carousel anniversary celebration on May 21. There are no requirements on types of liquor or style of drink, but all drink entries must be received by May 18, so that the ingredients may be
acquired and drinks prepared at the May 21 event. The winning entry will become the new official Monteleone Cocktail, and the winner will receive four free nights at the Hotel Monteleone during Tales of the
Cocktail 2009.

Participating bloggers should post entries online, and all participants should e-mail their drink recipes, along with their name, address and phone number, to athornton@hotelmonteleone.com. The deadline is coming up, so get your jiggers ready. May the best drink win!

Cin cin!


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by Pink Lady

Film fanatics have the Academy Awards; chefs, restaurateurs, and food professionals have the James Beard Awards. Deemed by many as “the Oscars” of the food and wine world, the 2009 James Beard Awards are being presented this evening at Lincoln Center in New York City. The theme for this year’s event is “Women in Food” and we are thrilled to announce that two of LUPEC Boston’s very own will be mixing drinks at the Gala Reception immediately following the award presentation. President Misty Kalkofen, a.k.a. Hanky Panky, and recent recruit Josey Packard, a.k.a. Joe Rickey, will be mixing and mingling with the 800 prestigious guests in attendance. We expect immediate text messages to find out who won “Best Chef Northeast” and will be sipping on the original creations they designed for the event as we wait with baited breath.

WI-FI
1 3/4 oz. Laird’s Bonded Straight Apple Brandy (Applejack)
1 oz. Lillet blanc
1/4 oz. Drambuie
1/8 oz. 1:1 honey syrup
2 dashes Peychaud’s bitters
Stir ingredients with ice and strain into a chilled cocktail glass.

Created by Josey Packard, a.k.a. Joe Rickey.

THE 1820
1.75 oz Bols Genever
.25 oz Galliano l’Autentico
.5 oz Lemon
.5 oz Lavender Simple Syrup
1 barspoon Del Maguey Minero
1 dash Fee Brothers Whiskey Barrel Aged Bitters
Shake ingredients with ice in a cocktail shaker; strain into a chilled cocktail glass.
Created by Misty Kalkofen, a.k.a. Hanky Panky.
Cin-cin!

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