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 – 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

Wine Weekly – Txakoli

A unique white wine from Spain has been recently making an impact in the states.  Called Txakoli, (pronounced “choc-o-li”), this delightful wine has recently begun making an appearance on wine menus and in wine stores around the U.S.  The  wine became popular in the 1980’s, though it actually originated in Spain hundreds of years ago, around the 18th century.

Drinking Txakoli or txakolina within about a year of bottling is recommended and when served, it is traditionally poured from a height.  This is done in order to decrease some of the effervescence, causing it to be soft and light on the palate.  Found most often in the Basque region, this white wine is dry with a low alcohol content and high acidity.

After much research, Gigi Trattoria found an affordable but delicious Txakolina from a vineyard right outside of San Sebastian.  Mokoroa Getariako Txakolina is fresh and balanced with notes of peach, apple and fresh grass.   The Mokoroa Tolosa family began producing high quality txakoli just four years ago on their 7 hectares of land.

The Getariako varietal of txakoli is grown using a trellis system.  The vines are grown at a greater height above the ground with the foliage forming a continuous canopy.  This not only results in a wonderful wine but an aesthetically pleasing landscape.

Since txakoli is becoming so popular in the US, it is difficult to find many good quality txakolis that are moderately priced.  At Gigi Trattoria we’re proud to offer the Mokoroa Getariako Txakolina for only $30 a bottle.  The price is even more reasonable on a Wednesday when all of our bottle wines are 30% off.  Come on in for a taste of the Basque region!

To learn more, you can visit:
http://www.polanerselections.com/wine/antxiola-getariako-txakolina
http://en.wikipedia.org/wiki/Txakoli
http://www.vinemerchants.com/mokoroa

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 – 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.