Monday, March 29, 2010

Twist on Traditional Easter Beverage: Pomegranate Mimosa

Easter and everyone's favorite bunny rabbit is arriving this Sunday!!!!!!!!!!

As such, here we come with a fun brunch cocktail after the easter hunt :)

Pomegranate Mimosas

Serves 8


•2 cups chilled pomegranate juice

•1 cup chilled fresh orange juice

•1/2 cup orange-flavored liqueur (preferably Cointreau)

•1 (750-ml) bottle well-chilled Cava or demi-sec Champagne


Combine juices and liqueur in a large pitcher. Slowly add sparkling wine and stir.

Happy Easter!!!!

Monday, March 22, 2010

Cocktail Party and Hangover Cure

Last night Night and Day Productions hosted a cocktail party with D&E Casino Services. It was a great party and as such many of us need a hangover cure. So here it is:

Curry Spiced Bloody Mary
Serves 1

•10 cups tomato juice (preferably organic)
•1 2/3 cups vodka
•1/2 cup fresh lemon juice
•1/2 cup fresh lime juice
•1/4 cup balsamic vinegar
•2 tablespoons plus 2 teaspoons Madras curry powder
•2 teaspoons (or more) fine sea salt
•1 teaspoon freshly ground black pepper
•Crushed ice
•Celery sticks (for garnish)


Combine first 6 ingredients in large pitcher. Whisk in 2 teaspoons sea salt and pepper. Season with more salt, if desired. Cover; chill. DO AHEAD: Can be made 8 hours ahead. Keep chilled. Whisk before serving.

Fill tall glasses with ice. Pour in Bloody Mary mixture. Garnish with celery sticks.

Enjoy and stay posted for party pictures!

Monday, March 15, 2010

St. Patty's Day Whiskey Cocktail!

Yay for St. Patty's day!!!!

While most bars are serving green bar and traditional Irish beers, Night and Productions offers an alternative for the cocktail-loving drinker. Given that Whiskey is Ireland's favcorite spirit, we wonderful creation that is just as exciting as oddly grass-colored carbonated alcohol.

Luck of the Irish Cocktail
Serves 1


•1 1/2 to 2 ounces Irish whiskey
•1/2 teaspoon Pernod
•1/2 teaspoon curaçao
•1/2 teaspoon maraschino
•Dash Angostura bitters
•1/2 cup crushed ice
•Twist orange peel
•Olive (optional)


Combine all ingredients, except the orange peel and olive, in a cocktail shaker and shake vigorously. Strain into a cocktail glass and add the peel and the olive.

Erin Go Bragh!!!!!!!!!

Monday, March 8, 2010

The Cuban favorite: The Mojito

The Mojito recently reached the public attention and took off in a sprint. Originiating in Cuba, the Mojito is now served in most mainstream bars. I want to present one clssic recipe and one with a twist.

Classic Mojito Recipe
Serves 1

2 tablespoons (1 ounce) fresh lime juice
2 heaping teaspoons superfine sugar
1 cup crushed ice
12 fresh mint leaves, plus 5 small sprigs for garnish
1/4 cup (2 ounces) white rum
2 tablespoons (1 ounce) club soda


In 10-ounce glass (such as Collins or highball), stir together lime juice and sugar until sugar dissolves. Add 1/4 cup crushed ice. Rub mint leaves over rim of glass, then tear leaves in half and add to glass. Gently stir for 15 seconds, then add rum, remaining crushed ice, and club soda. Gently stir for 5 seconds, then tuck mint sprigs into top of glass and insert tall straw.

Beet-Infused Mojito
Serves 1


5 lime wedges
15 small mint leaves
1 to 11/2 tablespoons sugar
Ice cubes
1/4 cup white rum
1 to 11/2 tablespoons beet purée*
1 or 2 splashes of lemon-lime soda, such as Sprite
Sugar cane stick*, for garnish (optional, available at Asian and some Latino
specialty markets)


1.Make beet purée. Place two large unpeeled beets in a pot with just enough cold water to cover them. Bring to a boil and cook until they are easily pierced with a fork. Discard the cooking liquid and allow the beets to cool before peeling, then chop beets coarsely and place in a blender to purée with just enough water to facilitate the process. Blend until smooth. Place in a squeeze bottle or plastic container and refrigerate until ready to use. This will make about 1 cup purée, the remainder of which may be stored in the freezer.
2.In a highball glass or tall tumbler, mix the limes, mint and sugar until the ingredients are well crushed and combined.
3.Fill the glass with ice and add the rum and red beet purée. Cover and shake well (or stir vigorously). Fill the rest of the glass with the lemon-lime soda.
Garnish with a fresh sugar cane stick (optional) and serve immediately.