Huge Coachella Event !!!!!!!!!

Wow!!!! What an exciting weekend!

Night and Day productions had the opportunity to service its largest production to date this weekend at Coachella music festival. Our fantastic team of bartenders, bussers, servers, and valet brought their best to the table in the hot Indio sun. As Jennifer Bingham, Night & Day Productions owner, said “ I think I lost 5 lbs of water weight.” Regardless of the weather, everyone was super excited to provide bottle-service and stellar cocktails to celebrities such as Paul Walker and Will-I-Am.



Given that the event lasted 3 days, all day, it served as a perfect training ground for our staff to work as a team to maintain the positive energy and exceptional service. This excellence was evident to the guests and their compliments were reflective. We are hoping to be included in more large-scale music industry parties and demonstrate how Night & Day Productions doesn’t show up to a party, we make the party.

Thank you to all the fabulous work from every single bartender, server, busser, and valet!!!! Our success is impossible without you .



Sending lots of love and a hang-over remedy------- an ice-cold cerveza ;)

Whiskey! In all of its glory.....

Whiskey usually inspires two decidedly different responses in drinkers; love or hate.




We have all encountered those individuals who drink nothing but whiskey or those that experience complete revolution at the amber liquid's aroma. Well here is liquor's breakdown.......



Whiskey can have a variety of flavors (mint, dark chocolate, caramel, and vanilla. Molasses. Cinnamon, nutmeg, and clove spice. Toasted wood, earth, and cedar) which are produced from the fermentation of mashed grain. The grain type ranges from cereal to barely-- all depending on the country and method of distillation (type of oak barrel or filtration system used).



The most popular whiskey cocktail is simple, whiskey and soda. I decided to bring you one classic and another modern innovative approach to the whiskey cocktail.



Ruby Manhattan
Serves 1


Ingredients:

- 2 oz Michter's Rye Whiskey

- 1 1/2 oz Ruby Port

- dash of Reagan's Orange Bitters

- Orange twist

- Maraschino cherry

Preparation

1. Dash orange bitters into a chilled cocktail glass, Squeeze and treat with orange twist.
2. Build ingredients in a cocktail shaker over ice. Stir 20 seconds and strain into a cocktail glass.
3. Garnish with maraschino cherry and orange twist




Whiskey Sour
Serves 1

Ingredients

1 lemon half

1/4 cup whiskey

1 to 2 Tbsp. powdered sugar

Crushed ice

Garnishes: orange slices, maraschino cherries

Preparation

1. Squeeze juice from lemon half into a cocktail shaker. Add whiskey and powdered sugar to cocktail shaker; fill with crushed ice.

2. Cover with lid, and shake 30 seconds.

3. Strain over ice into a glass. Garnish, if desired.

Bottoms up!

History of Triple Sec and Spring Cocktails

Yay!!!!! Spring is here and we are full of good cheer.... which is always assisted nicely with a delicious cocktail creation. Which is why this week, Night and Day Productions is bringing you the history spring-inspired liquor, triple-sec. Also, which I am very excited about, vibrant spring-cocktails that scream hhhhelllllloooo spring!

Triple Sec was invented by Jean-Baptiste Combier in Saumur, France in 1834, using sun-dried orange skins from Saint-Raphaël, Haiti. They are still used today (other brands use oranges from Curaçao). Combier steeps the skins in alcohol for 24 hours and then distills the alcohol in 100-year-old copper pot stills.

The word sec means dry in French, and typically indicates a lack of sweetness (although in Champagnes, the opposite is true—demi-sec and sec Champagne are the sweetest). In the case of Triple Sec liqueurs, sec means triple distilled; each distillation removes impurities and creates a smoother

Triple Sec can be sipped straight and is a popular ingredient in mixed drinks, cooking and baking

Blue Butterfly Martini

Serves One

Ingredients

1-1/2 ounces vodka

1/2 ounce triple sec

1/4 ounce blue Curaçao

Flamed orange peel (for garnish)


Preparation

Shake ingredients well.

Strain into a chilled martini glass.

Flame the orange peel over the glass.


 

Pink Lilly

Serves One
 
Ingredients
1-1/2 ounces gin


1/2 ounce simple syrup

3/4 ounce lemon juice

2 dashes of crème de framboise or

grenadine (for color)

White of a small egg

Preparation

Shake all ingredients without ice to

emulsify the egg whites.

Shake all ingredients with ice and

strain into a small cocktail glass.

Add fresh muddled mint leaves if

desired.


Green Gopher

Serves One

Ingredients

1-1/2 ounces gin


1 ounce triple sec

3/4 ounce lime juice

Dash of Pernod (or other anise-

flavored liqueur)

Dash of green crème de menthe


Preparation

Combine all ingredients in a cocktail

shaker.

Strain into a cocktail glass.


Happy Spring!!!!!

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

INGREDIENTS

•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

PREPARATION

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

Happy Easter!!!!

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)


Preparation


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!

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


Ingredients


•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)


Preperation


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!!!!!!!!!

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
Ingredients

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

Prrparation

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

Ingredients

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)

Preparation

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.



Salut!