Tag Archives: cocktails

Pink Limoncello

Drink This: LiDestri Pink Limoncello

The summer of rosé has come to an end but the fall brings new ways to drink pink beyond wine.

Here’s what we’ll be sipping: Pink Limoncello.

It’s the first ever pink take on the Italian lemon liqueur. Pink Limoncello is made by LiDestri Spirits, based in Rochester, New York.

If you’ve never had limoncello before, it tastes like intensely concentrated lemonade but better, because booze. Beyond Pink Limoncello’s taste – the ideal mix of sweet citrus and a touch of tartness – the bottle is so pretty you’ll want to display it.

Sure, you can sip Pink Limoncello chilled or on the rocks  but there are so many more ways to enjoy it. It’s delicious in cocktails, and adds a nice pop of color to celebrations. Pink Limoncello is perfect for bridal and baby showers.

Here are some recipes from LiDestri to get you started:

Fizzy Pink Slipper

1 part LiDestri Pink Limoncello
3 parts Prosecco or Champagne

Serve in a champagne flute and garnish with fresh berries.

Pink Party Sangria

1 Bottle of White Wine
1 Liter of Club Soda
3 Cups Pink Lemonade
1 ½ Cups LiDestri Pink Limoncello
1 Cup Fresh Raspberries, sliced
1 Lemon, sliced
1 Tbsp. Powdered Sugar
Garnish with a Strawberry

Mix together in a large pitcher.

Sixpence Blueberry and Rye

Pink Limoncello cocktail1 oz LiDestri Pink Limoncello
4-5 blackberries
4 basil leaves
1½ oz Redemption Rye Whiskey
½ oz fresh lemon juice
2 oz blackberry soda
blackberries for garnish

It even makes a great salad dressing! Whisk together 2 oz. of LiDestri Pink Limoncello with 1/2 oz. apple cider vinegar, avocado oil and salt.

For more information on Pink Limoncello visit pinklimoncello.comClick here to see where LiDestri Pink Limoncello is sold near you.

photo credit: Jeremy Scott

Evening of Decadence at the Speakeasy Cocktail Festival


Pinstripes and pearls. Feathers and fedoras. Blackjack and burlesque. The 1920s came roaring back Saturday at the second Speakeasy Cocktail Festival.

The event was a celebration of the style and sips of the Prohibition era. Revelers enjoyed 1920s inspired cocktails, and tastes of rum, vodka, tequila, cognac and beyond.

Opera in Midtown provided the perfect location to see and be seen – or not. Guests could take in performances from three floors, or sneak off to side rooms for drinks or cigars.

For those who were feeling lucky, the casino offered poker, blackjack, roulette and craps.

With sensual performances and all the classic and creative cocktails you could imagine, the Speakeasy Cocktail festival was a true evening of decadence.

Proceeds from the event will benefit the Health Education & Communication Center of Atlanta. Click here to read about the organizations supported.

New Menus at Article 14

Article 14 is the kind of restaurant that makes you wish you worked or lived in Midtown so you could walk there for a drink or a bite to eat.

Wherever you are, now is a great time to check out Article 14. The restaurant recently revamped its menus, adding unique cocktails and dishes inspired by executive chef Chris Blobaum’s style of coast-to-coast American cuisine.

Article 14The new cocktail menu was created by Head Mixologist Arianne Fielder, a familiar face to Atlantans who enjoy high quality, handcrafted drinks (Fielder worked previously at Seven Lamps and Southern Art and Bourbon Bar). The menu offers classic and signature cocktails, house barrel-aged drinks and ‘beertails,’ cocktails with beer as one of the ingredients.

Smoke and Mirrors, Field of Dreams cocktailsTry the Field of Dreams, a mix of Kentucky vintage small batch bourbon, Wild Heaven Ode to Mercy, rosemary-infused sorghum and ginger. The frothy top is garnished with a sprig of rosemary that makes each sip an aromatic experience.

Manhattan fans will want to try the Smoke and Mirrors, a barrel-aged cocktail with Four Roses Bourbon, Dolin Rouge, Cherry Heering and smoky Memphis BBQ bitters.

Article 14The menu offers starters, salads, sides, small plates and entrees. Try one of the seafood dishes and you won’t be disappointed. The Steamed Clams come in a savory broth made with SweetWater ale and chorizo (you may want to ask for extra bread for dipping). The Pan Roasted Sea Scallops are cooked perfectly and maintain their delicate taste and texture.

The Grilled Pork Chop has a wonderfully smoky flavor, and is nicely complimented by the bed of Anson Mills polenta and figs. A popular item on the new menu is the Grilled Cowboy Ribeye, which comes with potato puree and grilled Vidalia onion rings.

If you’re having a drink and want something to snack on, try the Duck Confit Sliders, Salumi or Tacos. Or try the Okra Chips, which will satisfy your craving for salty and crunchy.

In addition to lunch and dinner, Article 14 is open for weekend brunch. Click here to see the menus. Complimentary 2-hour valet parking is available in an adjacent garage.

Article 14 is part of Legacy Restaurant Partners, which includes Olmstead, Stats, Glenn’s Kitchen, Der Biergarten, Max’s Coal Oven Pizzeria and Game-X.

Article 14, 1180 Peachtree Street Suite B (on 14th Street), Atlanta 30309. (404) 443-8432, article14.com

Speakeasy Cocktail Festival Brings the 1920s Back to Atlanta

Click here for video on the 2013 Speakeasy Cocktail Festival

Get your pinstripe suits and feather boas ready, the Speakeasy Cocktail Festival is returning for its second year.

Taking place the weekend before the 31st, the Prohibition-era cocktail celebration is the perfect Halloween party — and yes, you’ll want to come in costume. The festival will be held on Saturday, October 26th at the Atlanta Event Center at Opera, with two identical sessions: 1:30 to 4:30pm and 5 to 8pm.

Speakeasy Cocktail FestivalGuests will enjoy libations in several Prohibition-styled lounges:

Speakeasy Liquid Lounges — Located throughout the festival, these will offer tastes of cocktails, beer and wine in a souvenir glass.

Cigar Lounge — Guests will have the Speakeasy Cocktail Festivalopportunity to sample premium cigars and exclusive spirit selections from Camus & McCormick Distilling Co.

Casino Lounge — Attendees can play poker, blackjack, roulette and craps and enjoy exclusive spirits from Hedonist Cognac. Chip leaders and poker table winners will have the opportunity to win a premium prize package from Dave & Buster’s and a three night stay for two with transportation at the MGM Grand Resort’s Beau Rivage Resort and Casino in Biloxi, Mississippi.

VIP Lounge — Guests who purchase a VIP ticket will have access to special Patron Spirits tastings, entry to win a Beau Rivage Resort trip package and drink specials at Article 14 Restaurant.

Speakeasy Cocktail FestivalCome for the cocktails, stay for the entertainment. There will be burlesque-inspired performances by Dangerous Curves, live music from local bands Cicada Rhythm and Lives of the Monster Dogs, entertainment from the Sadie Hawkins and Marilyn Chen duo and more.

Speakeasy Cocktail FestivalClick here to see highlights from last year’s event

There will also be the Makers & Shakers Mixology Championship, where some of Atlanta’s best mixologists will compete head to head in a secret ingredient bartending contest. The final challenge will be held at the end of session two.

Be sure to come dressed to the nines in Prohibition-era inspired garb — it could win you a trip to Beau Rivage! Each session will have a costume contest for guests, with the winner receiving a resort and casino package.

Tickets are now available online at the Speakeasy Cocktail Festival’s website and cost $75 for general admission and $110 for VIP. Each ticket is for one session and comes with 10 tasting tabs.

Proceeds will benefit the Health Education and Communication Center of Atlanta, which works to build awareness to improve health literacy and positively impact health outcomes throughout Georgia.

For more information visit www.speakeasycocktailfestival.com.

The Speakeasy Cocktail Festival, Saturday, October 26, 2013 at the Atlanta Event Center at Opera, 1150 Crescent Ave. NE, Midtown.

photo credit: Speakeasy Cocktail Festival

Sauvignon Blanc Cocktails

Looking for a new way to enjoy the Sauvignon Blanc you’ve been sipping all summer? Try it in a cocktail or even a popsicle, with one of these recipes from Brancott Estate.

Brancott Estate was the pioneer of Sauvignon Blanc in New Zealand’s Marlborough region, planting vines in the mid 1970s. Today the company is New Zealand’s largest producer and exporter of Marlborough Sauvignon Blanc. Brancott Estate also produces Pinot Noir and Pinot Grigio.

For more information on the wines of Brancott Estates visit www.brancottestate.com.

Brancott Berry

Brancott Berry

• 3 parts Brancott Estate Sauvignon Blanc
(or Chardonnay or Pinot Gris)
• 3 strawberries, chopped
• 1 part Gin (like Beefeater or Beefeater 24)
• agave nectar to taste
• juice of ¼ of a lemon
• garnish: strawberry slice

In the bottom of a mixing glass, muddle the strawberries in the lemon and agave nectar. Add remaining ingredients and shake well with ice. Strain over ice into a wine glass. Garnish with strawberry slice on the rim of the glass.

Minty Peach Sangria

Brancott Sangria

• 3 parts Brancott Estate Sauvignon Blanc
(or Chardonnay or Pinot Gris)
• 3 parts peach nectar
• 1 part orange-flavored vodka
• mint leaves (for every one serving, use 8-10 mint leaves)
• garnish: mint sprig and fresh peaches (when in season)

Slap the mint leaves between your palms to release oils, then drop into glass. Add ice and remaining ingredients and stir. Garnish with mint sprig and fresh peaches. Can be served in a pitcher.

Peach Bellini Sauvignon Blancsicles

• 2 cups sliced peaches (fresh or thawed from frozen)
• 1 cup Brancott Estate Sauvignon Blanc
• 1/4 cup orange juice
• popsicle molds
• wooden popsicle sticks

Combine wine, peaches, and orange juice in a blender and process until smooth. Pour the blended mixture into your popsicle molds and place in the freezer for about 1.5 hours uncovered without the sticks or popsicle mold tops. Insert the wooden popsicle sticks after the pops have had time to set a little, so you can place them directly in the center and they will stay upright. Allow to freeze for 3 to 4 more hours.

Seven Lamps: Craft Food & Drink in Buckhead

New Year, new restaurants to try. At the top of your list should be Seven Lamps, the new restaurant from co-owner and Executive Chef Drew Van Leuvan (formerly of ONE. midtown kitchen), now open in the Shops Around Lenox.

The restaurant takes its name from an essay by English art critic John Ruskin. The “lamps” are the seven principles of architecture – sacrifice, truth, power, beauty, life, memory and obedience – principles that Chef Van Leuvan believes are applicable in the kitchen.

Architecture is important in creating an inviting ambiance at Seven Lamps. The triangular space is warm and intimate, with reclaimed wood from an old mill in North Georgia adding a rustic feel. Long tables mean you may be seated near strangers. The outdoor tables are sure to be packed as the weather warms up.

Seven Lamps is dedicated to craft food and drinks. That means a focus on house-made ingredients and intricate cocktails that may take a little longer to prepare.

You’ll have a hard time selecting among the effervescent, classically inspired and barrel aged cocktails created by Arianne Fielder, beverage manager and head “mixtress.” Try the Red Dawn (barrel aged Four Roses bourbon, Pur Likor spiced blood orange liqueur, Benedictine and black walnut bitters), or the Chilcano (house barrel aged Pisco Porton, smoked lime and Seven Lamps’ delicious ginger beer). If you’re in the mood for something sweet try the Crunch Punch, which is Peanut Butter Captain Crunch-infused Redemption Rye, vanilla syrup and cream with a dash of nutmeg.

Jerk sodas, made fresh in-house to order, offer a tempting non-alcoholic alternative.

The menu at Seven Lamps is a mix of small plates that are perfect for sharing and generously portioned main dishes. This guarantees you’ll find something perfect for whatever time you dine (Seven Lamps is open until 2am), as well as the number in your dining party.

Start with a sampling from Seven Lamps’ “Salted, Cured & Whipped” section. The Pate de Campagne, Foie Gras Torchon and Potted Smoked Salmon are made in-house. Next try the Silver $ Mushrooms, stuffed with pork rillette. The Savory Crepes, filled with wood grilled kale and served with a gruyere gratin, satisfy that creamy salty craving.

The selection of handmade pasta will entice even the most carb-conscious. Try the Tagliatelle, which has Sapelo Island clams, andouille, jalapeno and asiago cheese in a flavorful tomato sauce.

There’s the saying “bacon makes anything taste better.” At Seven Lamps, Chef Van Leuvan demonstrates that wood makes anything taste better (there’s a wood-burning oven in the open kitchen). The Wood Grilled Hanger Steak, cooked to a perfect medium rare, is one of the best dishes on the menu. When infused with wood smoke, faro and broccoli rabe have never tasted so good.

Dessert offers a whimsical end to the meal. Try the Fried Banana Pie, which is topped with chocolate sauce, crème fraiche sherbet and dried cherry. Or go for the Rainbow Sherbet Push Pop, which has layers of raspberry, orange and lemon sorbet.

Seven Lamps, 3400 Around Lenox Road, Atlanta (404) 467-8950 www.sevenlampsatl.com

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A Sip of the Past at the Speakeasy Cocktail Festival


Atlantans were transported back in time Labor Day Weekend at the Speakeasy Cocktail Festival. The Georgia World Congress Center was transformed into a 1920s-inspired underground club, complete with classic and modern cocktails, cigars, a poker tournament and live entertainment.

Moonshine was one of the main attractions — all legal of course. Straight, flavored or mixed in a drink, moonshine demonstrated just how versatile (and tasty) it can be.

Guests also had the chance to taste vodka, rum, whiskey and cider. In between sips they could play pool, cornhole and bocce ball.

For the causal cigar fan, there was a chance to learn about and sample a variety of cigars.

The Speakeasy Cocktail Festival was a celebration of the Prohibition era and its influence on the beer, spirits and cocktails of today.

All proceeds from the Speakeasy Cocktail Festival benefited The Health Education & Communication Center of Atlanta, a 501(c)(3) organization that works to build awareness to improve health literacy and positively impact health outcomes throughout the state.

Cocktails in the Garden Kicks Off May 3

The Atlanta Botanical Garden’s Cocktails in the Garden kicks off its 2012 season tonight.

Now in its 10th year, Cocktails in the Garden is the most beautiful cocktail party in the city. Mix and mingle with Atlantans every Thursday night as you stroll through the gardens with a drink in hand.

From 6pm to 10pm each week there will be chef demonstrations in the Edible Garden, a DJ spinning music, cultural performances and cash bars.

Each month Cocktails in the Garden has a different theme that pairs a specialty cocktail with a plant or garden feature. May’s theme is Azaleas and Aviations.

Admission to Cocktails in the Garden is $18.95 for adults, which includes one complimentary cocktail. Members are free.

Cocktails in the Garden at the Atlanta Botanical Garden, Thursdays from 6pm to 10pm, May through September. 1345 Piedmont Avenue Northeast, Atlanta.

Croft Pink: A Port for Mixing

By Robin Alix Austin

How do you make a centuries-old fortified wine new again? You mix it up!

Introducing Croft Pink Porto, a port that, in addition to being the world’s first rosé port, was crafted to be mixed.

“We want people to be rebellious,” said Robert Bower, brand manager for the Fladgate Partnership. Robert shared a taste of Croft Pink during his visit to Atlanta for the High Museum Wine Auction.

While the idea of mixing port in cocktails may make port purists clutch their pérolas (that’s pearls in Portuguese), Robert hopes that Croft Pink will get Millennials to see the Portuguese fortified wine in a new way.

“We want to break the tradition of port being the after dinner drink with the armchair.”

Croft Pink also serves as an introduction to the many styles of port. From port cocktails it’s not too far of a jump to ruby, tawny, vintage port and beyond.

Just as with rosé wine, Croft Pink gets its pink color from the grape juice’s short exposure to grape skins – 12 hours to be precise. From there it undergoes a seven day cold fermentation which preserves the fresh fruit flavors. A neutral grape spirit is added, and the fortified wine spends one year in casks. Croft Pink is 19.5% alcohol by volume.

Croft Pink is sweeter than most port because it is intended to be diluted. On its own, Croft Pink has cherry, strawberry and raspberry flavors. When you add club soda, lemon and ice, it becomes the perfect summer drink.

Croft Pink is delicious with a seemingly unlimited combination of alcoholic and nonalcoholic mixers. Try one of the cocktail recipes below, or create your own and share it on Croft Pink’s Facebook page.

The Fladgate Partnership includes Croft, Taylor Fladgate and Fonseca.

Pink Diamond

1 part Croft Pink
1 part soda water
lemon wedge

Fill a highball glass with ice and add Croft Pink and soda water. Squeeze the lemon wedge into the glass and stir. Garnish with a slice of lemon.

Bubbles and Pink

3 oz. chilled Croft Pink
4 oz. Champagne or Prosecco
½ oz. Cointreau
2 dashes of bitters
lemon twist for garnish

Pour all the ingredients into a Champagne flute. Stir gently and add lemon twist garnish.

Croft Sangria

24 oz. Croft Pink
3 oz. amber rum
6 oz. fresh orange juice
3 oz. fresh lemon juice
1½ oz. simple syrup

Combine ingredients into a pitcher and stir. Serve over ice and garnish with slices of apples, oranges, lemon or other seasonal fruits.


2 oz. Croft Pink
1 oz. Gin
2 dashes orange bitters
3 oz. ginger beer
mint sprig and seasonal fruit for garnish

Fill a highball glass with ice and add the ingredients. Stir briefly and add garnishes.

Visit www.croftpink.com for more cocktail recipes.

Classic Cocktails for the Return of AMC’s Mad Men


Don Draper and the Sterling Cooper Draper Pryce gang return this Sunday with the premiere of season five of AMC’s award-winning series Mad Men.

Get in the 1960s spirit with these classic cocktails.


2 oz Campari
2 oz Sweet Vermouth
club soda
lemon peel
ice cubes

Fill rocks glass with ice. Add Campari and sweet vermouth. Top with a splash of club soda. Garnish with lemon peel.


1 sugar cube (or ½ tsp loose sugar)
3 dashes Angostura bitters
club soda
2 oz Bourbon
ice cubes
2 inch strip of lemon peel

Place sugar in a rocks glass. Add 3 dashes of bitters and a short splash of club soda, then muddle the sugar. Add ice, then Bourbon. Gently stir. Garnish with lemon peel.


¾ oz Cognac
¼ oz lemon juice
¼ oz Triple Sec
1 orange peel
ice cubes

Place ice cubes in a shaker, then add Cognac, lemon juice and Triple Sec. Close the shaker and shake until frosted. Strain into a martini glass using a cocktail strainer. Press the orange peel over the drink.

Mint Julep

2 oz Bourbon or Cognac
½ oz simple syrup
mint leaves, plus sprig for garnish
crushed ice

In a chilled julep cup or rocks glass muddle mint leaves and simple syrup. Add ice and Bourbon (or Cognac). Stir gently with spoon or swizzle stick. Add additional crushed ice and mint sprig garnish.


2 oz Gin or Vodka
½ oz Rose’s lime juice
lime wedge garnish

In a shaker filled with ice, pour gin (or vodka) and Rose’s lime juice. Shake, then with a strainer pour into a cocktail glass or over ice in a rocks glass. Garnish with lime wedge.