Posts Tagged ‘cocktail recipes’


The Noblers Know Cocktails: Part 2

May 23, 2013


When the Noblers gather, it tends to be for a real purpose. And last night’s Gathering was no different. Because while we always share in the enjoyment of good drinking, sometimes you have to get back to the basics. The basics of delicious cocktails.

As I’ve said before, everyone should have an arsenal of drinks to pull from. Different cocktails work for different reasons, but knowing you have a few gold standards to draw upon is a wonderful feeling. And last night I think we came up with a new one to add to the list in the Ed Wood (see below for the recipe).

With a few basil juleps, some fantastic Old Fashioneds (with my new batch of bitters), and a couple of Manhattan’s rounding out the cocktail experience, I think it’s safe to say it was another successful Gathering. Thanks again to Mark and Kelly for hosting!

The Ed Wood

3 oz Gin (I used Bluecoat)

1 oz fresh lime juice

1.5 oz rosemary simple syrup (recipe below)

Ed Wood loved himself a few gimlets, and I think he’d love the woody addition of the rosemary. Mix all three ingredients and pour over ice. Garnish with a rosemary skewer.

Rosemary Simple Syrup

2 cups water

1.5 cups sugar

Half a lemon

3 bunches of rosemary skewers

Bring the water and sugar to a boil. Add the rosemary and lemon juice and lower heat to a simmer for 5 minutes. Turn off the heat and let cool. Strain the rosemary and keep refrigerated.


The Grapefruit Margarita

May 20, 2013


Last Friday I posted about the appeal of the cocktail. And for real, I had full intentions of working on a few of my new ideas this weekend including some seriously spiced up spritzers, but the pull from one of my favorite and most simple drinks won the day. I figured I’d simply hold off on the next post thinking you’d be bored with a repeat and the basic, but then again, wasn’t I just the person who was touting simplicity?

The Grapefruit Margarita is one of the most refreshing cocktails out there. It takes the bright and delicious standard and adds some serious freshness and bracing acidity. It’s great for a weekend brunch or a summer BBQ and is surprisingly impressive to share with your friends and family. You see, we all claim to love margaritas, but the majority of us drink terrible versions of the margarita the majority of the time. The tequila and orange liqueur should be highlighted with the citrus and the sweetness should be balanced, dare I say subtle. No sugar bombs please!

So if you are still searching for your cocktail, the one that you can make your own, give this sucker a shot and try not to drink 4000 of them…

The Grapefruit Margarita

3 oz Fresh Grapefruit Juice (or high quality bottled stuff, not from concentrate)

2 oz Tequila (I often lean on a silver tequila here but a reposado will work just as well)

1 oz Orange Liqueur (triple sec can work but if you haven’t tried some of the nicer options out there, I strongly suggest you do)

Lime Wedge for Garnish

Mix all of the above ingredients and pour over a rocks glass full of crushed ice. Yes, it’s that simple.


Last Minute Derby Cocktail: Go Overanalyze!

May 4, 2013


Deep in derby day prep and I’ve got a last minute tip to share. Maybe you are worried some of your guests won’t like the basil julep you’ve perfected over the last 24 hours. Well don’t worry, the fix is simple. Kick them out of your house…

Okay just kidding. But for one of the world’s easiest cocktail recipes, perfect for summer days and derby victories, look no further than a few simple ingredients to make this green tea lemonade; a perfect companion for just about any liquor in your collection.

Just a few hours to go…I’ll be cheering for Overanalyze! So actually, that’s probably a better tip. Bet on any other horse, because I haven’t won anything since a $10 scratch-off at the age of 12. Good luck and Happy Derby!

The Overanalyze

2 oz vodka, gin, or bourbon (your choice)

5 oz green tea lemonade (recipe below)

Splash of seltzer

Lemon and cucumber to garnish

Mix all of the ingredients over ice and enjoy. Drink slow because these are damn drinkable.

Green Tea Lemonade

1 Liter of Boiling Water

3 tea bags of green tea

2 liters of lemonade (get something on the natural side, not too sweet otherwise this will be gross, or better yet make your own)

1 cucumber (sliced)

1 lemon (sliced)

Steep the tea bags in the liter of boiling water and let cool. Pour the tea and lemonade into a pitcher and fill with the slices of cucumber and lemon. Keep chilled until serving.


New Cocktail Recipe: # 89

January 29, 2013


I was dreaming of summer yesterday. Despite the wintry mix and continued cold, I was drifting off to the months of cook-outs and outdoor drinking. When it comes to cooking, there may not be a good substitute for summer produce in January, but this seared skirt steak with baked black beans and quick pickled cucumbers certainly hit the seasonal nail on the head. But it’s this lemongrass, ginger, and brown sugar simple syrup that was really screaming summer, and the #89 is now officially my  favorite cocktail of Summer 2013.

Bold statement, huh? Yeah I know it’s not even February but try this sucker and then let me know what you think. It’s so damn good! As for the name? Well, nothing summarizes my love for summer cookouts more than our weekends in Sea Cliff and there’s no shortage of good drinking at 89…

# 89:

3 oz bourbon (I used Jefferson’s)

2 oz lemongrass, ginger, and brown sugar syrup (recipe below)

1 oz fresh lemon juice

sliced lemons and ginger for garnish

In a quality whiskey glass, mix all of the ingredients together and top with ice. Garnish with the sliced ginger and a lemon wedge and then drink a million of these.

Lemongrass, Ginger, and Brown Sugar Syrup:

2 cups water

1 cup brown sugar

3 lemongrass stalks

1 medium “knob” of ginger

With the back of your knife, “smack” the lemongrass stalks to help release flavor and oil. Slice them into large chunks. Slice the ginger knob into thin slices. Bring all four ingredients to a boil and let simmer for 20 minutes on med/low heat. Remove from heat and let sit for an hour. Strain and keep refrigerated until use. This syrup could be used for so much. Over Ice Cream or in Seltzer if you aren’t drinking. Otherwise, it will work with so many types of liquor. Experiment and enjoy!


The Thai Basil Old Fashioned

January 25, 2013


From a cook’s perspective there are a few ingredients that you discover that change the game of culinary creation. No matter what your skill level, these ingredients tend to offer some reliable “pop” that jazzes up your frozen pizza or makes your 5 course tasting menu stand out among the rest. For me, thai basil is one of these ingredients.

We all know and love the sweet and fragrant basil so often paired with fresh mozz and summer tomatoes but thai basil for those who haven’t used it, has an intensity and complexity that I absolutely love. Less sweet and with almost a bit of anise I use the stuff whenever I can find it. And now I’m using it in cocktails.

Many of the cocktail recipes I’ve posted on the Nobler recently have highlighted the use of a variety of liquors: cacacha, rum, and gin for example. But I always find my way back to my bourbon and this thai basil old fashioned doesn’t disappoint. Because of the fragrance of the thai basil, I decided not to go with a simple syrup here and use the muddled stems and leaves to create this delicious concoction. It’ll warm you up in this winter cold.

Thai Basil Old Fashioned

4-6 leaves of thai basil with stems

1 lemon wedge

2 sugar cube

3 oz bourbon

2 drops of orange bitters

Muddle the juice from the lemon wedge with the thai basil and sugar cubes until the sugar is well dissolved. Add the bourbon and the drops of bitters. Drop in an ice cube or two (or an ice sphere if you have it) and sip and enjoy.



Re-Remembering the Whiskey Sour

November 13, 2012

Like almost all of my first cocktail experiences, my very first run in with a whiskey sour took place on Caroline Street in Saratoga Springs, NY. The details are fuzzy, but somewhere between “man, I can’t believe that fake ID worked” and “man, I can’t deal with all these under-age pains in the asses”, I decided I should step up my gin and tonic game and become a whiskey sour guy. It only took a few of these absurdly sweet and sour concoctions and the hangover headaches that followed to realize that this wasn’t the wisest of decisions. So I quit drinking for the remainder of my college years to focus on meditation and studying…I mean…

But all joking aside, it wasn’t until recently that I’ve revisited the whiskey sour, which at it’s core is (should be) rooted in simplicity and should never contain the fluorescent “ecto-cooler” crap many bars call sour mix. Much like I’ve mentioned before about the beauty of a perfect margarita, the thought of buying a pre-mix should never pop into your head. The irony of course here is that in both cases (whiskey sour and margarita) these relatively cheap (not as cheap as you think though) gallons of crap attempt to replace two comically simple ingredients (citrus and sugar) with artificial bullshit. Even when the store-bought mixes contain natural ingredients, the outcome tends to be nasty. Forget the mixers, because all you need is citrus and sugar!

Even still, the whiskey sour is barely something I have made for myself. But when our friends adopted us during Sandy and offered us cocktails in exchange for handing out their “trick or treat” candy, it was obviously a no-brainer (despite getting a few concerned looks from Park Slope parents). Turned out to be even more of a no-brainer when I tasted Dan’s version of a whiskey sour using lemon juice, bourbon, and maple syrup. Gotta love a guy that uses maple syrup in cocktails!

But I myself, did not have maple syrup last night when I got home from another long day. In need of one perfect drink to end the night on a relaxing note, the bottle of honey and the leftover lemons I had been using to finish a butternut squash soup caught my attention. And just like that, within seconds, this perfect whiskey sour was ready and delicious. I myself prefer to mix this sucker up at room temperature even though you’ll see a lot of recipes or examples at bars where the sour is served either over ice or at least mixed over ice. Because the acidity and extra sweetness balance the bourbon so nicely, I prefer to taste it all at room temperature. As for the bourbon, that’s up to you. But I have to tell you, Jefferson’s has quickly become my go to for cocktails and straight up drinking alike. It’s a really beautiful bourbon!

The Whiskey Sour

3 oz Bourbon

Juice of half a lemon

1 1/2 tbsp honey (or maple syrup)

In a small bowl, mix the lemon juice and honey until the honey has completely dissolved. Pour into your favorite whiskey glass and add the bourbon. Stir gently and garnish with a lemon sliver.



Congratulations Are In Order!

July 6, 2012

(pic taken from Epicurious)

In the short history of the Nobler, I’ve managed to post close to 30 unique cocktail recipes.  These cocktails are unique in the same way that innovative chefs call upon culinary tradition to introduce new and interesting food. Not that I’m calling myself innovative or a great chef, but you get the point. Even the most revolutionary seeming food and beverage probably calls upon a classic. And that’s a good thing. Because classics are classics for a reason.

So when I was thinking about posting a celebratory cocktail for founding Nobler Mark and his soon to be wife Kelly, it wasn’t some wild and crazy mixture that resonated appropriate. But there were two things for sure…it needed to be classic and it needed to have some bubbles!

The French 75 was created close to 100 years ago in Paris combining floral gin, tart lemon juice, sweet sugar, and crisp champagne making it a truly balanced cocktail. Strong enough to garner a name referencing a 75mm field gun, but crisp enough for a perfect toast, the only thing I found myself doing was adding some fresh rosemary for garnish. Kelly and Mark have this ridiculous rooftop garden that I am just mildly (extremely) jealous of which is why I love mixing up some cocktails at their place. The fresh rosemary works with the gin perfectly! Congrats to an awesome couple!

“Couples that Drink Together, Stay Together” – Anonymous (Or me if no one has ever said this before)

French 75

1 1/2 oz gin

1 1/2 oz fresh lemon juice

1 oz simple syrup

2 oz Champagne

1 rosemary sprig

In a cocktail shaker with ice, mix the first three ingredients vigorously. Pour into a champagne flute, top with champagne and the rosemary sprig and toast accordingly!

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