Dear Boozy Readers,
Happy February! In this month’s issue of The Spirited Scoop, we’ve got some pretty on-the-ball updates for the month, as well as some timely cocktails for the season of hearts, flowers and overzealous single-person drinking. That’s right folks, Valentine’s Day is just a few days away, so why not get into the swing of things with some V-Day themed news and cocktail recipes. Whether you’re celebrating with your significant other, or celebrating your fabulous single self, we’ve got all the cocktail news you need right here. Let’s dive in!
Glass and Hearts image via Shutterstock
In The News:
-Newcastle Brown Ale has re-released their Limited Edition Founders’ Ale, available from February to April 2013. The re-release of this cherished brew pays homage to the founder of the brand, Colonel Jim Porter. Founders’ Ale will be available in select markets, so click here to find out where you can find this fine libation.
-Believe it or not, your favorite childhood sandwich has it’s own national holiday, and it’s being celebrated in the booziest of fashions. February 12 is National PB&J day, and to celebrate this nostalgic holiday, Van Gogh PB&J Vodka has come out with some truly delicious cocktails that pay respect to this sublime chemistry of the PB&J sandwich. Pick up a bottle today, and mix up a few PB&J cocktails of your own (crust garnish optional).
-Just in time for Valentine’s Day, SKYY Infusions has released a new vodka that is perfect for any and all V-Day festivities. SKYY Infusions Wild Strawberry Vodka is made with real, sweet wild strawberries, and with flavors like white chocolate and vanilla mixed in as well, the cocktail possibilities are endless. For more information about this new expression, check out their Facebook page, and don’t be afraid to mix up a sweet cocktail or two for yourself. It’s Valentine’s Day--sugar’s the star of the show.
-Fancy yourself a creative designer? Absolut Vodka has teamed up with Threadless, and is giving all of you creative folk the opportunity to show off your skills with the release of their newest city edition, Absolut Chicago. Designers and creative consumers alike will have the chance to submit designs for the new bottle, as well as vote on their favorite designs. Voting kicks off February 7 and will go until March 7. The lucky winner will win $10,000 and a trip to the Absolut Chicago launch party. Get your designs and votes in now at Threadless.com/Absolut--the vodka world is waiting.
Cocktails for February:
¾ oz Lime
¾ oz Grenadine
2 oz Appleton Estate Reserve Jamaica Rum
Combine the lime, Grenadine, and rum in a cocktail shaker filled with ice. Shake and strain into a chilled coupe glass that’s been rinsed with Absinthe. Garnish with orange wedge.
Sandeman Chocolate Passion
3 parts Sandeman Founders Reserve Porto
3 parts Chivas Regal Scotch Whisky
1 part demerara syrup
1/2 part dry vermouth
1/2 part white crème de cacao
Dash orange bitters
Dash Angostura bitters
Combine all ingredients in a cocktail shaker filled with ice. Stir until well-combined and pour into an Old Fashioned glass.
Raspberry White Chocolate Truffle
1 1-2 oz Van Gogh Raspberry Vodka
1/2 oz White chocolate Godiva
1 1-2 oz White Crème de Cacao
3/4 oz Raspberry Liqueur
Place the raspberries in a chilled Martini glass. Combine the rest of the ingredients in a cocktail shaker filled with ice. Shake and strain into the Martini glass.
PB&J Frappe (created by Nadia G, star of “Nadia G’s Bitchin’ Kitchen”)
½ oz Van Gogh PB&J Vodka
1 cup milk
½ cup of your favorite vanilla ice cream
1 heaping Tbsp. smooth peanut butter
1 heaping Tbsp. raspberry jam or fresh strawberries
Blend all ingredients together in a blender. Serve in a tall glass with and garnish with a slice of banana and a few raspberries.
Wild Strawberry Basil Martini
2 oz. SKYY Infusions Wild Strawberry Vodka
1 oz. Fresh squeezed lemon juice
1 oz. Simple syrup
2 Basil leaves
3 Strawberry Slices
Muddle all ingredients in a cocktail shaker. Fill the shaker with ice, and shake vigorously until well-combined. Strain into a chilled martini glass.