Hello Stranger | Login | Create Account
Jan 22, 2018
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A

Author Archive

Drink This Weekend Edition: Morning in Baja

Thursday, April 30th, 2015



Tequila is delicious in so much more than margaritas, but incorporating it into the home bar can be a challenge. I prefer reposado tequila, which is aged in oak barrels from two to 12 months. Avoid tequila labeled “gold,” which can have as little as 49 percent tequila and contain additives like caramel coloring.

This cocktail combines that reposado tequila with a soft, subtly sweet vermouth and a fruity ruby port to create a perfect patio drink with depth and a bright finish. You can easily turn this cocktail into a party punch by multiplying all the ingredients by eight and adding 16 ounces dry sparking wine.


Morning in Baja
1 serving

1 oz. reposado tequila
1 oz. Dolin blanc vermouth
1 oz. ruby port
¾ oz. lemon juice
½ oz. simple syrup
3 thin strips cucumber, for garnish

• Stack the tequila, vermouth, port, lemon juice and simple syrup in a cocktail shaker filled with ice. Shake 15 to 20 seconds, then strain into a rocks glass with ice. Garnish with cucumber strips.

Justin Cardwell is a member of USBG St. Louis and general manager at BC’s Kitchen.

Drink This Weekend Edition: Holiday Flip

Thursday, December 25th, 2014



Instead of ladling spiked box nog from a punch bowl, wow your guests with customized holiday flips. Traditionally made with liquor, sugar and eggs, a flip is a single-serve cocktail shaken until frothy and is the precursor to modern eggnog. In fact, flips were one of the first cocktails defined by Jerry Thomas’ A Bon Vivant’s Companion, the first bar guide published in 1862.

For this version, I used bourbon and Spirits of St. Louis’ Vermont Night, a whiskey-based spirit infused with winter spices, vanilla, citrus and maple syrup. This liqueur adds sweetness and spice, but if you don’t have a bottle handy, feel free to swap in whatever is available at your home bar. Flips required very fresh eggs for the richest, creamiest texture. If you’re worried about contamination, you can substitute in-shell pasteurized eggs with minimal loss of texture.


Holiday Flip
1 serving

1 cup light brown sugar
1 cup water
1.5 oz. Knob Creek or other quality bourbon
1 oz. Vermont Night liqueur
1 oz. half and half
¼ tsp. vanilla extract
1 whole egg
Cinnamon or fresh grated nutmeg, for garnish

• In a small saucepot, bring the brown sugar and water to a simmer over medium-high until the sugar is dissolved. Let cool and refrigerate until ready to use.
• Stack 1 ounce of the brown sugar syrup, bourbon, Vermont Night, half and half, vanilla extract and egg in a cocktail shaker and shake dry (without ice) 20 seconds to mix the egg and create a small froth. Add ice and shake wet 20 to 30 seconds to chill and add more froth. Strain through a fine mesh sieve into a martini glass, Old-Fashioned glass or goblet. Garnish with a pinch of cinnamon or grated nutmeg.


Justin Cardwell is a member of USBG St. Louis and general manager at BC’s Kitchen.

Drink This Weekend Edition: Oregon’s Bounty

Thursday, September 25th, 2014



As summer berries turn to fall apples and pears, I like to adjust simple, classic cocktails to introduce fall’s best flavors. This Oregon’s Bounty is a take on a classic Tom Collins. I’ve adapted the recipe to use Ransom Old Tom gin; it’s malty base and crisp herbal notes create a richer mouth feel than its sister, London Dry. It also pairs well with pear liqueur and a homemade honey syrup. This cocktail gets its name from the use of Ransom and Clear Creek spirits, two Oregon-based distilleries; both the gin and the pear liqueur are available at Lukas Liquor.

Oregon’s Bounty
1 serving

1 cup honey
½ cup hot water
1 oz. Ransom Old Tom gin
1 oz. Clear Creek Pear Liqueur
1 oz. fresh lemon juice
Lemon twist for garnish
Thyme sprig for garnish

•In a small bowl, stir together the honey and hot water until dissolved to create a honey syrup.
• To a Boston shaker, add ½ ounce honey syrup, the gin, pear liqueur and lemon juice. Add ice and shake briefly. Strain into a Collins glass filled with crushed ice. Garnish with the lemon twist and thyme sprig.
• Store the remaining honey syrup, refrigerated, up to 1 month.

Justin Cardwell is a member of USBG St. Louis and general manager at BC’s Kitchen.

Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004