Countdown to 2011

There seems to be a few recurring themes on my Top 10 sip list for 2010: anything flamed, spicy, coconut-flavored, or mixed with a brown spirit made the cut. But having said all that, #1 is made with none of the above. But that's OK, because it's still the Best. Cocktail. Ever. Let's take a look.

10. Grilled Pineapple and Cracked Pepper Martini
9. Maharaja's Martini
8. The Calabria
7. El Halcon
6. Sazerac
5. Pale Rider
4. Mulberry Street Vesper
3. Verbena Pisco Sour
2. 8 Days a Week
1. Peared Sake

Happy New Year everyone!

Sippin' Mele-Kalikimaka Style

For my birthday this year, we decide to do something a little different. Since the cold seems to be sticking around, we decided to hit up the new tiki bar right around the the corner from office, Lani Kai.

This new hotspot is the brainchild of Hawaiian-born, cocktail maven Julie Reiner. And like all Reiner establishments, the cocktails are absolutely out of this world. I think between the nine of us, we had one of everything on the menu. Here's a sampling:

8 Days a Week (my personal favorite): Haitian, Jamaican and Guyanan Rums, toasted coconut milk, demerara, vanilla syrup and Donn's spices.

Pacific Swizzle: white rum infused with rosehip, lemongrass and hibiscus tea, lime juice and passion fruit.

Hotel California: Dried apricot infused Old Tom gin, pisco, lime, pineapple juice, toasted almond orgeat, and Peychaud's bitters.

Leilani's Fizz: Gin, lychee, lime juice, lemongrass syrup and club soda.

Isle of Islay Swizzle (another fave): blended scotch, coconut liqueur, house falernum, passion fruit, and lemon juice.

The Lone Palm: Gin, ginger syrup, melon, basil, lime juice.

E Kipa Mai: Mezcal, agave syrup, pineapple, lime juice and amara.

The Maya Well: Raspberry tea infused blanco tequila, ginger, pineapple, and lime juice.

And of course, we needed to try a Mai Tai: aged Martinique and Jamaican rums, lime juice, toasted almond orgeat and curacao.

What I should have blogged about in 2010, but didn't...

I have a bad habit of typing up cocktails in my iPhone notes while I'm at the bar and then forgetting about them. I should tweet them, but I can't get the hang of the Twitter to save my life - LOL! So here are a few tasty sips I discovered on my trek back and forth across the U.S. this year. Enjoy!

Rock the Casbah at the Ace Hotel, New York: vodka, hibiscus syrup, lemon juice and prosecco.

Verbena Pisco Sour at Michael Mina's Bourbon Steak in San Francisco: pisco, fresh muddled verbena, housemade verbena syrup, fresh lemon juice, egg white, fresh distilled verbena water spray.

Cherry Blossom at Spice Market in NYC: G’Vine gin, cherry yuzu, and Thai basil.

I'm Effen Sexy at Magnolia in Pasadena: Effen Black Cherry Vodka, X-Rated Fusion Liqueur, Peachtree Schnapps, and cranberry juice.

Flying Wasp at Brinkley's in NYC: Iced Tea Vodka, housemade lemonade, and mint.

Warming up at The James

Last night, I got the opportunity to check out one of the sexiest new rooftop bars in NYC: Jimmy at The James hotel in Soho -- a brand spankin' new spot you won't want to miss.

David Burke is the mastermind behind this hip, urban spot, which has stunning views of the NYC skyline, a cozy vibe complete with a fireplace, and a few holiday trimmings to set the scene (think elegant seasonal flowers and a few twinkle lights).

It was an insanely cold day and we were looking for a warm-up, so Justin -- the extremely knowledgeable bartender and doppleganger for Dominic Monaghan, stirred up the following sips made with fresh herbs taken right from the on-site Chef's Garden:

Mulberry Street Vesper: Luksusowa Vodka, Plymouth Gin, Lillet, Liquore Strega & a dash of Cynar served up with a flamed orange twist.

Adirondack Sazaerac: Michter’s American Rye & muddled rosemary with fresh mint & housemade bitters.

Legal in Vermont: Knob Creek Bourbon and organic Vermont maple syrup served over a cinnamon ice block (super cool and dee-lish!), and red shiso garnish.

'Tis the Season to Sip

I've just been asked to recommend some cocktails for the holiday season, so I thought I'd do a quick blog post with a round up of a few of my faves from past years. Hope this season is a very merry one for everyone!

Coquito
Courtesy of The Food Network
1 (12 oz.) can evaporated milk
1 (14 oz.) can condensed milk
2 egg yolks
2 cups fresh coconut milk or 1 (15 oz.) can coconut milk
Pinch salt
1/4 teaspoon cinnamon
1 cup Bacardi white rum

Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.

Christmas Cosmo
Courtesy of RecipeZaar.com
1 1/2 oz. rosemary-infused vodka
1/2 oz. triple sec
1 oz. cranberry juice
1 inch rosemary sprigs, for garnish
Cranberries, for garnish

To make the rosemary-infused vodka, coarsely chop 1 bunch of rosemary and put it in a fifth of vodka overnight and then strain out the rosemary. To make the drink, shake all the liquids in a cocktail shaker and then strain into a martini glass. Garnish with 1 cranberry and a little sprig of rosemary.

Sugar Plum Fairy
Courtesy of Stirrings
2 oz. Stirrings Sugar Plum Martini
1 oz. Ciroc Vodka
Splash sparkling wine or dry Champagne

In a champagne flute, top Sugar Plum Martini and vodka with sparkling wine or Champagne.

Eggnog Martini
Courtesy of Stirrings
2 oz. Stirrings Egg Nog
1.5 oz. Captain Morgan Spiced Rum
Stirrings Egg Nog Rimmer Garnish

Shake with ice and serve straight up in a Stirrings Egg Nog rimmed glass.

Poinsettia Cocktail
1/2 oz. Combier
3 oz. cranberry juice, chilled
Orange twist
Champagne

In a champagne flute, combine Combier and cranberry juice. Add the orange twist, top with champagne and serve.

Spiced Cherry Collins '
Courtesy of Jonathan Pogash
1 1/2 oz. Christmas Tea-infused Bombay Sapphire Gin**
3 cherries, pitted
1/2 oz. fresh lime juice
1/2 oz. clove syrup**
Club Soda
Garnish: cherry and cloved lime slice
Glass: highball

Muddle the cherries, then shake other ingredients except for club soda in a cocktail shaker then strain into highball glass with ice. Top w/ club soda. Stir briefly.

To make Christmas tea-infused Bombay Sapphire Gin: For every one 750 ml bottle of Bombay Sapphire Gin, add in 3 Christmas tea bags to airtight container w/ Gin. Allow to infuse for approx. 30 minutes. Remove tea bags and serve.

To make clove syrup: Combine 1 cup of water with 1 cup of demerara sugar or sugar in the raw. Add in 1 tbsp whole cloves and heat until sugar is dissolved. Then simmer for approx. 10 minutes. Strain out cloves, chill, and serve.

Spicy Elf
Courtesy of Jonathan Pogash
1 oz. Belvedere IX Vodka
1/2 oz. Allspice Liqueur
1/2 oz. fresh lime juice
1 tsp. agave nectar
Ginger Beer
Garnish: peppermint sprig

Shake the first four ingredients together in a cocktail shaker and strain into an ice-filled highball glass. Top with splash of ginger beer.