Pa’s Muleshine Cocktail

Gigi Bartender Mike Rosario with Pa's Muleshine CocktailGigi Head Bartender Mike Rosario put a lot of thought and care into this week’s featured cocktail. It’s our refreshing salute to the many hard-working Hudson Valley Father’s that maintain their yards, gardens, and properties on top of tending to their demanding professional schedules. PA’S MULESHINE is the perfect libation for any day, but it’s a particular ‘cin cin’ to dear ol’ Dad.

Pa’s Muleshine!

Makes 1 serving

  • 2 oz Moonshine
  • 1 oz fresh ginger beer
  • ¾ oz fresh lime juice
  • ½ ounce simple syrup
  • Lime slices for garnish
  • In a shake filled three quarters with ice, combine the Moonshine, ginger beer, lime juice and simple syrup. Shake vigorously. Strain into an ice filled mason jar with 3 to 4 lime slices.

Pa's Muleshine Cocktail at Gigi Trattoria

 

The Belmont Breeze

Belmont Breeze, by Gigi Trattoria’s Bar Maestro – Mike Rosario:

Makes 1 serving

  • 1 ½ oz Millbrook Bourbon
  • ½ oz sherry
  • Splash fresh lemon and orange juice
  • Topped off with a splash of club soda
  • Combine all ingredients in a shaker filled three quarters with ice. Shake vigorously then strain into ice filled Collins glass. Top with soda and enjoy!
The stakes are triple! Tonight enjoy Gigi Bar Maestro Mike Rosario’s BELMONT BREEZE  ½ oz sherry Splash fresh lemon and orange juice Topped off with splash club soda Combine all ingredients in a shaker filled three quarters with ice. Shake vigorously then strain into ice filled Collins glass. Top with soda and enjoy!

Belmont Breeze at Gigi Trattoria

Gigi Valentine’s Day Cocktail Recipes

 

Whiskey Seduction

Whiskey Seduction

Whiskey Seduction: This sensuous cocktail brings a little extra warmth to the Valentine’s Day spirit. It is just slightly sweetened by the Chambord, but is truly a cocktail that can be enjoyed by all.

  • 2 oz Bulleit Rye
  • ¾ oz Cotes Du Rhone
  • ½ oz Black Raspberry Liqueur (Chambord)
  • ½ oz Fresh Lemon Juice
  • Lemon Twist for Garnish

Fill a cocktail shaker 2/3 with ice. Add the Bulleit, Cotes du Rhone, Chambord, and lemon juice. Vigorously shake, then strain into an ice filled glass (or serve in chilled martini glass ‘up’). Garnish with the lemon twist and enjoy immediately.

 

Amore Cocktail

Gigi’s Amore Cocktail

Amore: Bubbles and roses, what says “Amore” better?

    • 4 ounces Prosecco
    • 1 ounce blood orange juice
    • 2 to 3 drops rosewater*
    • Garnish with dried rose petals*

*Available in most gourmet and health food stores.

In a Champagne flute, combine the Prosecco and blood orange juice. Add a couple of drops of rosewater and garnish with dried rose petals.

 

We’ll be featuring them throughout the holiday weekend at Gigi Trattoria in Rhinebeck. As of this posting, reservations are still available. To see our full menu specials, click here: http://goo.gl/srHXGm.

 

A Cocktail for the Season… Gigi Trattoria’s Autumnal Moon

Autumnal MoonExcited by the flavors of fall, Gigi Trattoria Bartender Extrodinaire Lisa Butenhoff put together the Autumnal Moon. She first prepares a ginger-Crown Maple simple syrup that has a sweet and spice harmony. Dutch Spirits Sugar Wash Moonshine provides that ‘kick’ that balances all.

2 oz Dutch’s Spirits Sugar Wash Moonshine
1 oz House made Crown Maple Ginger Syrup*
1 tablespoon rum soaked cranberries

*To prepare Crown Maple Ginger Syrup, combine equal parts of brown sugar (1/2 cup), water (1/2 cup) and Crown Maple Syrup (1/4 cup) with 2 ounces of sliced ginger root. Bring to a low boil, then turn off heat and let steep for 1 hour. Strain and cool. Makes about 1 cup (16 oz).

Combine cranberries and syrup in a shaker and muddle. Add the ice and Dutch Spirits Sugar Wash Moonshine. Shake vigorously. Layer bottom of rocks glass with cranberries topped with ice and strain. Enjoy immediately.

Gigi’s Autumnal Moon was recently highlighted in the Dutch Spirits newsletter! Read about it, here!

T.G.I.F. – Autumn Elixir

We continue our autumnal theme with this week’s T.G.I.F. cocktail choice. The Autumn Elixir, as we’re calling it, is just what the cocktail doctor ordered; refreshing, yet made with warming ingredients to help battle those chillier nights. Enjoy!

Autumn Elixir
1 Lime
1/2 oz. of honey
1 1/2 oz. of Hennessy (or other preferred cognac)
Splash of ginger ale

Slice a whole lime into 4 sections and place it in a shaker. Add  the honey and muddle these two ingredients together. Then add the Hennessy and ice and shake vigorously. Strain into a Collins glass over ice and top with ginger ale. Garnish with lime and enjoy!

 

T.G.I.F. Cocktail – Cranberry Cobbler

We finally noticed this week  that all the leaves are turning color. It always seems to sneak up on us. We’re never sure if we weren’t paying attention or it really did happen overnight? All of the great and vibrant oranges and reds we’re seeing around us inspired our delicious cocktail this week, the cranberry cobbler. Perfect for a fall weekend!

Cranberry Cobbler

Place about a dozen cranberries in a shaker and muddle thoroughly with about a teaspoon of cane sugar. Then add:

1 1/2 oz Bourbon (we use Bulleit)
1 oz Carpana Antica sweet vermouth
1 oz blood orange juice

Shake all the ingredients in a shaker with ice. Strain into martini glass or enjoy on the rocks. Leave the cranberries in the drink for a festive look. Enjoy!

T.G.I.F. Cocktail – The Hudson Valley Pear Martini

Thank goodness another Friday is upon us, and for many, the start of a long weekend with Columbus Day on the horizon. We love long weekends, especially because it gives us more time to try one of the super delicious cocktails on our fall menu; the Hudson Valley Pear Martini!

Ingredients:

1 1/2 oz. House Infused Pear Vodka
2 oz. Pear Nectar
1 tsp Orgeat Syrup *
1/2 oz. fresh lime juice

Combine all ingredients with ice in a cocktail shaker and shake vigorously. Strain into a martini glass and garnish with a sprinkle of fresh nutmeg and a slice of pear. Enjoy!

 

*Orgeat Syrup is an almond flavored syrup.

T.G.I.F. Cocktail – Gigi’s Apple Cider Margarita

Well it is officially fall, no turning back now. The temps are cooling, the leaves are starting to drop and the shorts are getting packed away ’til next year. But as we all know, fall in the Hudson Valley is a wonderful thing, with beautiful sites and delicious seasonal ingredients. Nothing says fall like apple cider!! Behold the delicious, festive, fall bonanza that is Gigi’s Apple Cider Margarita!

1 3/4 oz. Sauza Gold tequila
1 1/4 oz. Tuaca
1/2 oz. cinnamon apple syrup
1/2 oz. fresh lime juice
2 oz. apple cider (We use local cider from Migliorelli Farms)

Shake all ingredients in a shaker with ice. Strain into rocks glass rimmed with cinnamon and sugar over ice and enjoy.

Happy fall!

T.G.I.F. Cocktail – Pomegranate Ginger Cosmo

Saturday is the first official day of fall, so we thought we would dive right in with one of the festive recipes on our new, delicious, fall cocktail menu. Voila – the Pomegranate Ginger Cosmo!

Pomagranate Ginger Cosmo

1 1/2 oz pomegranate tea infused vodka*
1 1/2 oz ginger syrup**
1 oz fresh lime juice
2 oz pomegranate juice

*We use Harney & Sons pomegranate oolong tea bags to infuse vodka (about 3 bags per quart of vodka.)  You are good to go after about four hours of infusion.

** Make ginger syrup with raw sugar, water and fresh ginger. Boil for about 20 minutes. 

Combine all ingredients in a shaker with ice and shake. Strain into martini glass, garnish with lime, and enjoy. Hello fall!

 

T.G.I.F. Cocktail – Watermelon Ginger Margarita

Well, it’s September; the kids are back in school, nights are cooler and the days have been more mild here in the Hudson Valley. But, it is still summer! We’re not quite ready to let it go, and scored some beautiful watermelons from Mead Orchards this week. In celebration of the last weeks of summer and the coming of fall, we’ve put together an absolutely delicious cocktail that celebrates both. The fresh watermelon juice is great even on it’s own, but we’ve added some warmth with a house made ginger simple syrup and assembled an unconventional margarita that won rave reviews at the Trattoria over the week. In fact, the term “luscious” was used. 🙂 People loved it so much, we will have it available for you again this weekend, so stop in and enjoy one!

Watermelon Ginger Margarita
2 oz. Fresh Watermelon Juice (we made ours with a centrifugal juicer, but you can also use a muddle and strain method)
1 oz. Ginger Simple Syrup*
3/4 oz. Lime Juice
2 oz. Blanco Tequila
1 oz. Cointreau
While we made our Ginger Simple Syrup with Sugar in the Raw to add extra depth, you can opt to use regular granular sugar or the following:
1 Cup Brown Sugar
2 Cups Granular Sugar
3 Cups Water
2 Cups peeled, sliced fresh ginger
Add all ingredients to pot and bring to a boil. Lower heat to a low boil and let cook for 25-30 minutes. The syrup should be sweet and spicy. This will make more than you will need for one drink, but it can be used in many more recipes. If you would like to keep this in the fridge to use over a few weeks, in order to avoid spoilage, once the syrup has cooled add 1/4 cup clear alcohol (vodka works well as it is a neutral spirit.)

T.G.I.F. Cocktail – Transcontinental

Well, here we are at the end of summer. We will all try to cram every summer related activity we can think of in over the next four days so we feel like we really took advantage of the weather, long days and nights with the grill. This week’s T.G.I.F. cocktail, the Transcontinental, seems a perfect, summery festive drink for this, the swansong weekend of summer.

Not one, but two Transcontinentals, as one will probably not be enough.

 

1 oz Bacardi Rum
1 oz Remy Martin VSOP
1/2 oz fresh lemon juice
2 oz orange juice
1 tsp Orgeat syrup (almond syrup)

Combine all ingredients in a shaker with ice, shake vigorously, serve in a Collins glass over ice. Garnish with fresh mint. Enjoy!

 

T.G.I.F. Cocktail – Strawberry Lemonade

As we near the end of August, we embrace the most classic of summer refreshers, fresh squeezed lemonade. Though it sounds so simple, very few take the time to make it the right way with the perfect proportions of lemon juice, cane sugar and spring water. To those celebrating the close of the summer, we will have fresh squeezed lemonade cocktails available all weekend long at Gigi Trattoria. You won’t believe how delicious they are! Here is one of the cocktails we are featuring, strawberry lemonade, though we’ve got a few other suggestions for you; fresh blueberry lemonade, pink lemonade, or the regular old fashioned kind. Be creative! 🙂

Strawberry Lemonade

1 1/2 ounces House Infused Strawberry Vodka
1 Ounce Strawberry Puree
1 Ounce Lemon Juice 
1/2 Ounce Simple Syrup

Comine all ingredients in shaker and fill with ice. Shake very vigorously (you need some of that water from the ice to make the “lemonade” part!) Pour into a sugar rimmed martini glass and enjoy. Delicious!

T.G.I.F. Cocktail – Chili Cantelupo

It’s August and we are finally getting to enjoy ripe, sun-soaked cantaloupe…wonderful on it’s own but known for being highly versatile (think of the classic cantaloupe and prosciutto combination.) It’s so highly versatile, that it takes well to other many herbs and spices. This week, to highlight this delicious fruit, we’ve put together a drink that is refreshing and has a nice kick of spice to liven things up.

To add a Mediterranean twist, we’ve taken the name from Cantelupo in Italy!

5 chunks cantaloupe (about 1 inch squares)
5 Basil Leaves
½ oz Simple Syrup
1 ½ oz Lime Juice
2 oz Chili Vodka*

Muddle together cantaloupe, basil leaves, simple syrup and lime juice in a shaker. Add Chili Vodka. Fill with ice and shake vigorously, strain into an ice filled Collins glass. Garnish with a sprig of basil. This drink is at once lightly sweet, spicy and absolutely refreshing. “Possibly problematically too good” as one of our taste testers put it. Enjoy!

* At Gigi Trattoria we make our own house infused toasted peppercorn & chili vodka, you can experiment by making your own, or pick up the ready-made version at your local liquor store.

T.G.I.F. Cocktail – Peach Green Tea

This week’s TGIF cocktail is quite a treat, though it’s not the easiest one to slap together quickly…so we’ve decided to have it available to you as a drink special all weekend long at the Trattoria! It’s many components make a truly balanced, refreshingly light and delicious libation. However, if you don’t happen to have all of these ingredients at home, just come on in to Gigi Trattoria this weekend and have us do the work for you, it would be our pleasure. You will love it!

 Peach Green Tea

2 ounces Hendrick’s Gin
3 slices muddled cucumber
8-10 mint leaves
2 ounces organic peach nectar
2 ounces green tea (We use Harney & Sons)
½ ounce honey simple syrup
½ ounce lemon juice

 Muddle mint with honey simple syrup in shaker. Add cucumber, continue to muddle. Add remaining ingredients, fill with ice and shake vigorously. Strain into ice filled Collins glass. This would also make a great punch bowl or pitcher drink if you are serving a group, it’s sure to impress. Enjoy!

T.G.I.F. Cocktail – Summer Berry Sangria

Summer is the time of gathering with friends, relaxing and keeping things simple. This week, we focus on a weekend favorite (making it the perfect T.G.I.F. cocktail) at Gigi Trattoria, the Summer Berry Sangria. We have simplified some of the preparation so that it’s easy to make at home. While everyone may have their own favorite sangria recipe, try this one, it is  delicious! Whip up a pitcher of Summer Berry Sangria for you and your guests, relax and enjoy!

 

1 Cup Strawberry or Mixed Berry Puree*
1/2 Cup Lemon Juice
3/4 Cup Simple Syrup 
2 Cups Lemon-Lime Soda 
1.4 cup Triple Sec
1/4 Cup Vodka
1/4 Cup Berry Liquor (we used Chambourd)
1 Bottle of dark, dry Rose Wine (we use Lurra Garnacha 2011, Spain)

 Add all ingredients together into a pitcher and add ice. 

 *Should take approximately a pint of strawberries, or even better a mix of strawberries and raspberries. Rinse fruit and cut the tops off the strawberries, hull them if they are tough and not at peak ripeness. Toss berries into blender with some water, adding more water until desired puree consistency is achieved. 

**Shout out to our Adrienne Chiaramonte for whipping this up for us on her day off! 🙂