Shake it like a Samurai

Bartenders are always looking for new an innovative ways to perfect the art of the cocktail. Check out the video below for a sneak peak at "The Hard Shake," by true-life sensai Kazuo Uyeda.



Uyeda will soon be teaching his method via seminars to bartenders from around the world; so if you're lucky, you may soon find yourself sipping a cocktail shaken to perfection. For the full story and details on the methodology behind "The Hard Shake," check out Gawker.

Cheers,

Foggy

Hibiscus Sunrise

A new post has been a long time coming, so I thought it fitting to create something fresh. The recipe below is a twist on a hibiscus cocktail I found on the back of a bottle. For those not familiar with hibiscus, its an edible flower that looks like a cross between a tiny octopus and a rose bulb and tastes like a mix between a raspberry and a grape. They are not extremely common, but you can purchase them from a good gourmet food store or online. They typically come either as dried leaves, or full bulbs soaking in a jar of syrup. For just about any drink recipe you'll want to use the latter.

Hibiscus Sunrise



Ingredients 


0.5 oz orange curacao
1 hibiscus flower
0.5 oz hibiscus syrup
3 oz champagne (I use Martini & Rossi's Asti)
dash of orange blossom water

Instructions

Drop the hibiscus flower into the bottom of a champagne flute and add curacao, orange blossom water, and hibiscus syrup. Fill with champagne. The finished cocktail should be a light rose color and taste pretty much like it looks. Drink it to celebrate the end of snowy weather and the beginning of Spring (I hope).

Cheers,
Foggy