Showing posts with label punch. Show all posts
Showing posts with label punch. Show all posts

Wednesday, May 21

Wanted: Top 10 Best Indianapolis 500 Inspired Cocktails 2014


Indianapolis is currently infused with the annual excitement that surrounds 500 miles of fast-paced adrenaline. With Indianapolis 500 2014 quickly approaching, once again, I've decided to dedicate a column to drinks inspired by the "Greatest Spectacle in Racing."

Anyone wishing to submit a recipe, along with contact information and an image, please do so by May 22, 2014. The company, mixologist, sommelier, restaurant, or bar's name will be featured, along with the bartender, recipe and image for the drinks chosen. Those selected as the Greatest Spectacle in Cocktails will be announced online with the image, recipe and contact information.
2012 Winner

Entry Format

Cocktail: Smoke-n-Milk
Company: Drambuie
Creator: Anthony Caporale, spirit ambassador
Inspiration: After winning his second Indy 500 race in 1933, Louis Meyer requested a glass of buttermilk. He requested another glass in '36 after winning his third title, but instead received a bottle. With three fingers raised, he was captured by a photographer while drinking from that bottle, and the marketing opportunity wasn't lost on a local dairy executive. Unaware that Meyer was drinking buttermilk, the executive offered a bottle of milk to the winners of all future races, and milk has been presented at the conclusion of almost every Indy 500 since then. In honor of that tradition, Drambuie offers up an homage to this classic racing libation.
Recipe: In a shaker tin, half filled with ice, add 1 oz DRAMBUIE, 1/2 oz Laphroaig Single Malt Scotch, shake until the tin is frosted, add 1 oz milk, swirl to chill thoroughly. Pour into a rocks glass, add 1 dash Fee Brothers Black Walnut Bitters, garnish with an orange twist. Serve with a cocktail stirrer.
Website: Drambuie.com
Twitter: @drambuie

The main objective is the drink MUST contain alcohol, wine and/or beer and MUST be inspired by the Indy 500.

Not just any drink will do. We receive lots of fun cocktails with great stories and we are looking forward to showcasing yours!

Questions can be sent to me at elizabeth@gottago.us orelizabethjmusgrave@gmail.com.
And, just like with that bold and daring great race ~ Anything goes....

Elizabeth J. Musgrave is a syndicated fine-living, travel, food, wine and spirits columnist, freelance writer and photographer, and performing arts and restaurant critic for Gotta Go. Catch her as Indy’s Personal Lifestyle Adviser on Indy Style, WISH8 (CBS). Read Infused, her spirits, wine & beer lifestyle column, at www.GottaGo.us and www.FoodDigital.com Gotta Go is published on www.Gottago.us, and in magazines. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Monday, October 22

Infused Review: Cruzan Coconut Rum

In INFUSED, Elizabeth J. Musgrave connects spirits, wine, and beer with culinary and creative arts

Sometimes you find something that just tastes so good you start experimenting with it, finding more reasons to use it than for what it was originally created. You might call it a passion. Others might call it an obsession.

Cruzan’s Coconut Rum is my newest obsession. The St. Croix-based rum is mellow with a pleasant scent. First testing it sans ice or mixer, I found it to be tasty as a sipping beverage with a long-lasting finish. Chilling it and pouring over ice gave it a different take ~ refreshing and light.

Coconut Mojito
Since I was sent Cruzan’s Aged Light, 9 Spiced, and Coconut rums to review, my mind kept drifting to ways to use it. Coconut rum-marinated grilled shrimp, coconut rum-infused chocolate fondue, even chocolate cupcakes with coconut rum frosting. Next in line to create will be pineapple cake pops with original rum-infused maraschino cherries and coconut rum-infused icing, all rolled in toasted coconut.

For mixing purposes, the rum drinks bring summer back one last time before winter sets in again. Playing around with Cruzan’s coconut rum has been fun, creating several cocktails, frozen, on the rocks and ice cream concoctions.

Although I can certainly see how this will perk up my winter favorite, Bailey’s with hot chocolate, for now the tropical recipes will satisfy.

Below are two recipes Cruzan shared with me. Feel free to send any recipes of drinks or cuisine you create to elizabeth@gottago.us.

Bottom Line: Cruzan’s coconut rum adds a gentle flavor to mixed drinks while maintaining its right to perform as a solo act.

Coconut Mojito
2 parts Cruzan® Aged Light Rum
 1 part Cruzan® Coconut Rum
8-10 Mint Leaves
2 lime wedges
1 tsp sugar
Coconut water/Coconut Soda
Method
Muddle mint, lime and sugar and top with Rums and ice.
Shake two times to mix. Add Coconut Water/Soda to top.

9 Planter's Punch
1 1/2 parts Cruzan® 9 Spiced Rum
1 part Cruzan® Aged Light Rum
2 parts Mango Juice
1 part Pineapple Juice
1/4 part Grenadine
2 dashes Bitters

Method
Mix all ingredients together. Top with a splash of soda.


Images and product sample furnished by Cruzan Rum

Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer, and performing arts and restaurant critic for Gotta Go. Read her new column, Infused, at GottaGo.us and FoodandDrinkDigital.com and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on Gottago.us, BroadwayWorld.com, in magazines and several Indianapolis area newspapers. Follow her on Twitter @GottaGo, LinkedIn and Facebook.