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Boston Food & Drink Website|Wednesday, April 16, 2014
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Boston Cocktail Summit: Drinks for the Morning After 

Morning After Cocktails
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As we are in the middle of the holiday season, holiday parties and dinners with friends start to pack the week and weekend schedule. For those not so easy mornings, here are a few tips to help ease the pain with these recipes from the Boston Cocktail Summit…

I love a good Bloody Mary. I’m not the biggest mimosa fan, but occasionally enjoy a bellini. That being said, I’m constantly looking for late-morning drinks to try at brunch or make at home. And this was exactly what Misty Kalkofen and Andy Seymour had to talk about at the morning seminar that kicked off Day Three of the Boston Cocktail Summit.


Andy Seymour, industry expert, educator and partner in the Beverage Alcohol Resource (BAR), mixed us up some sangarita using three different juices. Sangarita first dates back to the art of making breakfast, where all of the runoff from breakfast preparation was mixed in with a spirit to soften its taste (and possibly effects). Top with a pinch of spice and you have a breakfast cocktail. Andy poured three alcohol-free sangaritas along with a separate pour of Del Maguey mezcal. He instructed that we could really pick up the complimentary flavors of each sangarita this way. He was also kind enough to share his recipes with us. These are great for making in batch, and can also be made the night before (although the mezcal should probably be added before serving).

Pomegranate

  • 20 oz POM pomegranate juice
  • 8 oz orange juice
  • 4 oz fresh lime juice
  • 4 oz grapefruit juice
  • 2 oz agave
  • 10-15 dashes habanero sauce

Tomato

  • 30 oz tomato
  • 14 oz orange juice
  • 6 oz grapefruit juice
  • 2-3 oz Tabasco
  • 2 tsp salt
  • 3 tsp pepper
  • 1 jalapeño, cut with seeds (remove before serving)

Mint and Green Chile

  • 20 oz pineapple juice
  • 10 chunks of fresh pineapple
  • 8 cilantro leaves
  • 8 mint leaves
  • 1 green chile
  • Dash of salt


Another drink great after a late night out is a Fizz. This drink started to become popular in the days of the Industrial Revolution, when increased productivity lead to a movement towards individual drinks and away from the more leisure-style punch.

Fizz (for a single serving)

  • 2 oz Tangueray 10
  • 1 oz fresh lime
  • 3/4 oz simple syrup
  • Strawberries

Muddle the strawberries with the lime and simple. Add ice and gin; top with club soda.

Andy eloquently speaks about the art of mixing cocktails, saying balance is everything. You don’t want your drink to be too strong, too sweet, or too sour; you want beautiful harmony of all ingredients.

The third cocktail is another that I don’t necessarily associate with brunch is the Pisco Sour. The added egg white provides extra protein, as well as texture.

Pisco Sour

  • 2oz Pisco
  • 1 oz fresh lemon juice
  • 3/4 oz simple syrup
  • 1/2 egg white per drink
  • 8-10 blueberries

Muddle blueberries before building the drink. Be sure to shake well to fully-incorporate the egg white.

Lastly, the AutoCorrect is a Misty Kalkofan original, complete with a blend of amari to help settle the stomach and rejuvenate your body.

AutoCorrect

  • 3/4 oz Del Maguey crema de mezcal
  • 3/4 oz  Meletti amaro
  • 3/4 oz Zucca amaro
  • 3/4 oz Cynar
  • 3/4 oz fresh lemon juice

Top with ginger beer.

Cheers!

What’s your favorite brunch cocktail?



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