Rashad Pleasant
We’ve covered a lot of drink recipes this week but there are still so many we wanted to share with you. Today, we are sharing a pretty big list. Make sure to check them all out to see if your favorite Labor Day drink recipe made the list.
Blood Orange Vanilla Negroni
Ingredients:
* 1 oz. Uncle Val’s Botanical Gin
* .75 oz. La Pivón Rojo Vermouth
* .75 oz. Luxardo Bitter Bianco infused with Blood Orange and Vanilla Beans
How do I make a Blood Orange Vanilla Negroni:
* Build gin, bitter liqueur, and vermouth in a cocktail mixing glass, stir about 20 revolutions with a mixing spoon.
* Strain over a large ice cube in a double old-fashioned glass.
* Garnish with a slick of an orange peel and a piece of dried vanilla bean.
The Henderson
Ingredients:
* 2 oz Angel’s Envy® Bourbon Finished in Port Barrels
* ¼ oz ruby port syrup
* 2 dashes Angostura® Bitters
* 1 dash orange bitters
How to make The Henderson:
* Stir, strain, and add an orange twist.
To create the port syrup:
* 1 ¼ cup good quality ruby port wine
* ½ Madagascar vanilla bean
* 1 orange
* 3 whole cloves
* 1 cup sugar
** In a saucepan combine the cloves, the vanilla bean (cut lengthwise, retain the seeds), and the port. Peel the orange and express the oil from the peel onto the surface of the port. Cut the peeled oranges into 8 pieces and add to the pot. Bring to a boil, then simmer, uncovered, until reduced by 25%. Remove from heat and strain. Measure the strained port so it is approximately 1 cup and add it back to the pot along with 1 cup sugar. At low-medium heat, stir port and sugar until sugar is completely dissolved. Remove from heat, allow to cool, and store in an airtight vessel. Yields roughly a cup and keeps for about a month.
Sangria
Ingredients:
* 3 oz Rémy Martin VSOP
* 3 oz Cointreau
* 12 oz Tempranillo
* 2 oz lime juice
* 4 oz orange juice
* 8 dashes Angostura bitters
* Simple syrup (optional, to taste)
How to make a good Sangria:
* Build all ingredients, including ice, in a 32 oz. pitcher.
* Garnish with fresh-cut fruit.
* Refrigerate for at least two hours before serving to allow flavors to develop.
* Serve chilled, over ice.
