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 – 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 – 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! 🙂

 

T.G.I.F. Cocktail – Blackberry Sour

The end of another long work week. Excellent. As we are wont to do, we wanted to give you a T.G.I.F. cocktail that was delicious and seasonal, but we also wanted to put a twist on it. You might be surprised at one of the ingredients, but trust us, it is delicious!

This is our take on the traditional Amaretto Sour. We’ve partnered up with Rhinebeck’s hottest new store Pure Mountain Olive Oil. Their all natural flavored balsamic vinegars are appearing in our cocktails, salads and sauces. I’ve also introduced them to my colleagues at Just Salad and we hope to be making new dressings with them there soon! Their balsamic vinegars are wood aged in the 900 year old Modena tradition; they are rich, syrupy and balanced in acidity. Since it’s Blackberry season (berries are ripe for the picking at Greig Farm), we asked our Gigi bartending phenom, Lisa Butenhoff,  for her take on a traditional cocktail using this finely crafted artisanal product and local blackberries. We’re serving it “up,” but you could also lighten this up to a “spritzer” by serving over ice and adding a nice splash of seltzer.

1 ½ ounces Amaretto (we use Disarrono)
1 ounce fresh lemon juice
1 ounce fresh lime juice
1/2 teaspoon of Pure Mountain Blackberry Balsamic Vinegar
Handful of fresh blackberries

Combine all ingredients in a cocktail shaker. Fill with ice and shake vigorously to combine. Strain into a chilled martini glass. Optional garnish: fresh blackberries and orange slice strung through a long decorative toothpick. Enjoy!

-Laura

T.G.I.F. Cocktail – Apricot Julep

The classic julep it a hotly contested beverage, with many preparation variations, though the basic ingredients are generally always the same; bourbon, fresh mint, sugar and crushed ice. We scored some beautifully sweet apricots from Rose Hill Orchards in Red Hook this week and we decided to take a twist on the classic julep and add fresh apricot.

It’s incredibly delicious. Though this isn’t the simplest drink to make, we promise you it’s worth it. The Kentucky Derby may have come and gone, but the Julep is a great sipper all summer long. 

2 ripe fresh apricots (available locally at Rose Hill Orchards)
Approximately 20 mint leaves
3 ounces Bourbon (we used Maker’s Mark)
1 tsp sugar
1/2 ounce simple syrup (may be adjusted to preferred sweetness desired)
 

Throughly muddle 20 mint leaves (stems removed) with 1 teaspoon sugar. The granular quality of the sugar will work to break down the mint as you muddle, eventually turning it into a fragrant mash. Add quartered apricots, pits removed. Continue to muddle until apricots are broken down and integrated into the mint mash. Don’t worry about the skins, they will be strained out. Add the bourbon and simple syrup and fill the shaker with enough ice to reach the top of the liquid. Shake until the outside of your shaker is frosty and all components are integrated. Pack an Old Fashioned glass or Julep cup with crushed ice (almost to overflowing.) Strain drink into glass, garnish with a mint sprig. Serve with a short straw so that the fabulous fragrance can be enjoyed while sipping. A multi-sensory explosion of goodness to kick off your weekend!

T.G.I.F. Cocktail – Plum and Honey Spritzer

The heat of summer is already starting to settle into our bones. Flushed and sweaty, we end up with hair don’ts instead of hairdos, as the humidity wrecks havoc. Hot car seats burn our thighs as we struggle to keep our cool.  We are in definite need of a delightful and refreshing T.G.I.F. cocktail this week!

Voila – the plum and honey spritzer!

2 ripe yellow plums (available locally for your picking pleasure at Mead Orchards)

1/2 ounce honey simple syrup*
1/2 ounce fresh lemon juice.
1 1/2 ounces gin (we use Hendrick’s for it’s clean and refreshing taste)
2 ounces dry sparkling wine such as Prosecco or Cava

Cut plums in half and remove pits and skins. In a cocktail shaker, muddle plums with honey simple syrup and lemon juice. Add gin and fill enough ice to come to top of liquid. Use your muscles to shake this one, you want to shake it hard enough to fully liquify the muddled plums. Strain into a Collins glass filled with ice. Top with your favorite dry sparkling wine. Enjoy!

*Honey simple syrup is made by combining equal parts honey and very hot water. Stir until it reaches a syrup-like consistency and refrigerate. 

 

T.G.I.F. Cocktail – Blueberry Cosmo

Ahhh, another day, another dollar. At least the day is Friday, and for many, payday is around the corner. Cause for celebration, we say! As we are wont to do, we try to take advantage of what is wonderful and local…blueberries. The season has just kicked in. For your enjoyable consumption, the blueberry cosmopolitan. It is too beautiful and delicious to be denied. Don’t say we didn’t warn you!

1/3 cup seasonal blueberries (available locally for your picking pleasure at Mead Orchards)
1 teaspoon agave nectar (or refined sugar)
1/2 ounce fresh lime juice.
1 1/2 ounces vodka (we use Tito’s)
1/2 ounce triple sec 

In  cocktail shaker, muddle blueberries with agave nectar (or sugar) and lime juice. Mash thoroughly to ensure full blueberry flavor. Add vodka and triple sec, and fill enough ice to come to top of liquid. Shake vigorously and strain into martini glass. Enjoy!

Hellloooooo Friday!

Lookiing for more blueberry cocktail recipes? Here’s another we provided to Lindsay Pietroluongo for her great blog,  “Lindsay on the Rocks”  for a blueberry margarita. There are no losers in this equation! Enjoy!

T.G.I.F. Cocktail – Spring Fling

We have all spent the last few days melting, sweating, trying to stay hydrated, and hoping for a break in the heat. For this week’s T.G.I.F. cocktail, we knew we needed something beautiful, chilly, and refreshing. Voila – the Spring Fling! Our head bartender, Lisa Butenhoff hooks us up, yet again!

 

Spring Fling

1 1/2  to 2 ounces Figenza Fig Vodka
1/2 ounce Lillet Blanc
1/2 ounce fresh lime juice
2 ounces blood orange juice

 Combine all ingredients in a shaker with ice, and shake vigorously. Strain into a chilled martini glass. Garnish with lime. Enjoy!

 This is one of our drink specials right now at Gigi Trattoria, and one of the most popular at that! Beat the heat and stop in and order one!

T.G.I.F. Cocktail – Chamomile Sour

We figured we needed a particularly soothing cocktail for you this week. It has seemed to be a very long and arduous week.
While you might thing a drink with bourbon is too heavy for the season, our bartender, Josh Santonja, will tell you this is perfect for those rainy days or cool nights on the patio. It is one of our drink specials at Gigi’s Trattoria right now and people love it!

Chamomile Sour

2 ounces chamomile bourbon*
1 ounce yellow chartreuse
1 ounce honey simple syrup
1 ounce freshly squeezed lemon juice
1 orange slice for garnish
1 maraschino cherry for garnish

 

Combine all ingredients in a cocktail shaker, cover with ice and shake vigorously. Scoop ice into rocks glass and strain cocktail over. Garnish
with a maraschino cherry and an orange slice.

Variations:

Serve ‘up’ in a martini glass.

Go ‘old school’ and add an egg white to the mix before shaking vigorously.

**To infuse the bourbon:
In a large glass jar with a lid, add 5 to 6 chamomile tea bags to a quart of your favorite whiskey/bourbon. Put the lid on and set aside for at least 24 and up to 48 hours. Strain and store at room temperature or chilled.
covered.

T.G.I.F. Cocktail – Strawberry Mojito

There is only a little bit of time left to get in your strawberry picking for the season. Our bartender extraordinaire, Lisa Butenhoff, decided to take advantage of the great strawberries we picked at Greig Farm in Red Hook to whip up this end of the week delight. All hail the Strawberry Mojito!

Just a fun bit of trivia about the mojito (pronounced mo-HEE-toe): A mojito, one of Cuba’s oldest cocktails, comes from the African word mojo, which means to place a little spell. Magical…Get muddling, people!

Strawberry Mojito

1 serving

4 medium-large strawberries, hulled and quartered
6 mint leaves

1 teaspoon fine sugar
2 ounces Bacardi rum
½ ounce fresh lime juice

  In the bottom of a small cocktail shaker muddle the strawberries with the sugar and mint leaves. When blended, add the rum and the lime. Add just enough ice to cover top of liquid. Shake vigorously and pour into cocktail glass. Add a couple more cubes of ice if desired. Garnish with mint and strawberry.