Archive for the ‘Juice Bar’ Category

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The Orchard

October 4, 2012

I have a tumultuous past with Apple Juice. I think as a young kid I really loved the stuff but then there was this one incident involving a not so well timed juice box, and an in hockey game throw up, and let’s just say, I haven’t been a huge fan since. (It really is amazing how strong the brain holds on to traumatic memories.) Yet, over the past few years, I’ve started enjoying the greatness that is cider, particularly for cocktail making. In fact, one of my original posts highlighted the great combination of bourbon and cider. But last night, with a handful of apples in tow, it seemed like the perfect opportunity to re-visit my past with apple juice, by making it myself…

I still haven’t purchased a juicer, which makes my juice making a bit more challenging, but I’ve learned a good food processor and a strainer isn’t too bad of a proxy. By blending the apples with a little lemon, water, and honey, the natural sweetness and appleness is preserved but a much more mixable blend can be created. In all honesty, the second I poured this guy in to the martini glass (who do I think I am?) I was a bit conflicted. The combination of the juice with the bourbon makes for an amazingly drinkable cocktail. But then I saw the word “appletini” pop into my  brain and I wanted to pour this over my head. Next time, I’m more likely to skip the martini glass and drink this sucker over ice or in a whiskey glass, but nevertheless, the recipe is spot on. Enjoy it, just don’t call it a damn “appletini”.

The Orchard

2 1/2 oz Bourbon

2 1/2 oz Fresh Apple Juice (recipe below) – please do not use Motts!

Mix the two ingredients in a cocktail shaker with ice and strain into your glass. Garnish with lemon and a cinnamon stick if you’fancy!

Fresh Apple Juice:

3 Apples (I used golden delicious for the color)

Juice of 1 Lemon

2 tbsp honey

1 1/3 cup of water

In a food processor, blend all of the ingredients until smooth. Strain through a fine mesh strainer and store chilled for later use.

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Converting Gin Haters, One at a Time

July 30, 2012

I’m always blown away by the number of people who hate gin. But then I think back, and remember that for the formative years of adolescence and college education, gin is more or less a commodity item. Whether it was well gin and tonics at T&L or big plastic bottles of Gilbey’s at house parties, I guess my first experiences were pretty consistent with the gin haters out there. Only one major difference: I’ve always sort of loved the stuff.

But I do commiserate with those who have had one too many bad experiences to convince them to get back in the game. However, with all the amazing gin distillers emerging along with the true classics on the market, Gin has quickly become one of my favorites for cocktail creation. The floral and herbal components pair so nicely with fresh fruit, and you know how much I enjoy me some fresh fruit (see: The Juice Bar).

So here’s a trick for all your gin lovers out there looking to recruit a few more to our side. Next time you are at the farmers market or in the grocery store, pick up a few summer ripe peaches. Half and core those suckers and get them soaking in your favorite gin. Over the course of even hours, you’ll begin to taste the delicious infusion. The fruit’s flavor and sweetness begins to mellow the gin and even after a short period of time, the peach infused gin is perfect for making seriously refreshing cocktails. We paired ours with a little lemon and seltzer! But if you are even a little more patient, after a few more days (depending on how sweet the peaches are), this flavor packed gin will be perfect on its own, chilled over ice with only a slice of lemon.

Drink up and spread the gin gospel!

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In the Nec of Thyme

June 15, 2012

When I started the Juice Bar, the combination of herbs and fresh fruit was truly at the heart of the inspiration. Years ago, I worked on simple combinations of lemon with rosemary and strawberry with basil that were damn delicious. These combinations still hold up as perfectly refreshing summer cocktails, but as the Juice Bar repertoire expands, the complexity of flavors built on the same principles is growing in an exciting way.

After our visit to New York Distilling the other day, a gin based cocktail was all I could think of. The botanicals used in gin production make for great subtle flavor notes that can blend really nicely with fruit and herbs. I’ve always been a huge stone fruit fanatic so when I saw some ripe nectarines the rest fell into place pretty quickly. Thyme actually provides some lemony characteristics (which is why it’s great in pastries believe it or not) and by blending the leaves right into the juice, this cocktail is nothing but refreshing. Soon to be another summer favorite!

In the Nec of Thyme:

2 oz gin

4 oz nectarine and thyme juice

3 drops orange bitters

large splash of seltzer

Mix the first three ingredients in a cocktail shaker vigorously. Pour over a tall glass with ice and finish with the splash of seltzer. Stir one final time and serve with a slice of nectarine.

Nectarine and Thyme Juice:

3 nectarines, cored

3 tbsp honey

1/3 cup water

1 tbsp thyme leaves

Blend all of the ingredients in a food processor until completely smooth. You could strain the juice however, I prefer it as is. Keep in the refrigerator until ready to drink.

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The Meloncress

April 26, 2012

I’m not a huge fan of store bought flavored vodkas but I have to admit, Absolut manages to produce a few damn good ones. A while back I stumbled upon their Absolut New Orleans which touted a mango and black pepper infusion. To my surprise, it was delicious. Even on it’s own, where flavored vodkas often suffer from a cloying or artificial flavor profile, this blend was really drinkable. Now if they really had wanted to impress me they would have made their New Orleans inspired vodka infused with wood-fired oysters and muffalettas, but beggars can’t be choosers.

It was this sweet and peppery profile that had me buzzing last night to make up this new cocktail for you guys. Originally I picked up this fresh cantaloupe and a head of watercress for some good old fashioned eating, but when I realized I still had my hand’s on fellow Nobler, Mark’s juicer I got to work. Watercress has an unbelievably delicious peppery bite and compared to related greens like mustard, their flavor is a bit lighter making them perfect for cocktail pairing. The ripe sweetness of the cantaloupe blends perfectly with the watercress and with a little citrus to bring it all together, this new guy is a definite winner. I paired the juice with Cachaça, a Brazilian spirit distilled from fresh sugarcane juice. You might be familiar with it as it is used in the very popular Caipirinha, or maybe from one of my original posts, the Clear and Sunny. Meloncress, I officially welcome you to the Juice Bar team.

The Meloncress

2 oz Cachaça

4 oz Melon and Watercress Juice

1 Splash Seltzer

Mix the first two ingredients together and pour over a highball glass with ice. Finish off with a splash of seltzer and a few watercress leaves for garnish.

Melon and Watercress Juice

1/2 Ripe Cantaloupe

2 Heads of Watercress (a few leaves reserved for garnish)

Juice of 1 Lime

Using a juicer, juice the peeled and chopped cantaloupe and reserve the juice. Juice the watercress into a second container. Squeeze the lime juice into the watercress liquid and then add the juice from the cantaloupe. Keep chilled and mix well before using.

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Juice Bar Blends as “The Remedy”

March 9, 2012

Last night, we had the pleasure to bring the Juice Bar Blends to the AFA for Jason Mraz’s Instagram / CanvasPop fan contest gallery show. The winning imagery was showcased via CanvasPop’s amazing transformation and Jason was on site to chat, mingle, and overwhelm a few of his biggest fans. Our mission? Provide some ridiculously delicious social lubricant…

Our two fresh juices were huge hits. We pride ourselves in developing fantastic flavors from fruits and vegetables that will pair fantastically with alcohol. The carrot, ginger, and cardamom is one of my new favorites. The color is wild! And why not work on your eye sight while you get a little tipsy. Acting as it’s compliment (after all we were in an art gallery), the vibrant green “elixir” (as one of our biggest fans has dubbed it), our cucumber cilantro and lime cocktail, continues to be a huge success. I’m always a bit shocked as so many people seem to be turned off from cilantro, but I’m going to have to make some back up of this guy next time. It just flies off the bar!

But I think what I am most proud of, is the connection we are making with our drinkers. In a city where “interesting” or “fancy” too often equates to the number of male models on staff, or the amount of ingredients in your cocktails, or even worse the number of “miniature” food items in your repertoire, we are clearly not emerging from that mold. The dialogue and energy that has surrounded our events is as much a part of our brand, as the drinks we serve. For fuck’s sake, you can’t take yourself that seriously serving food and drink. And I think the reaction has spoken for itself. Thanks to all involved with last night’s event and for the opportunity to connect over some delicious Juice Bar Blends!

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Christmas Was Good to the Nobler Experiment!

December 27, 2011

Our two homemade brews, Cow Thieves Ale and The Mustache Maker turned out great. The IPA has just enough bite and the Cow thieves is nice and light. I’m excited to let some of the Noblers give these a shot.

This blueberry, cardamom, and vanilla cocktail inspired by some friends was the perfect Christmas eve starter. I’ll post the recipe this week for sure.

The Nobler Christmas haul.

Digging in to some Monkey Shoulder with one perfect ice ball.

A little bubbly for Christmas dinner.

And dessert…

And lastly, a recovery day cocktail of tamarind juice and rum by the fire…

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Absolut Success

December 13, 2011

I think I finally got over my hangover from the other night…

The Juice Bar’s first event with Absolut was an amazing time. The drinks went over great and went down even better. Cucumber, cilantro and lime and the cranberry and winter spice cocktails were by far the fan favorites but I’m a bit partial to the green tea, green apple and rosemary concoction. Thanks again to my fellow Noblers for all the help!

Looking forward to more nights like this one soon.

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