A Collection of Fall Cocktails

Thanksgiving will be here in a couple of weeks, so let's get into some fall cocktails! Earlier this week, I had the pleasure of whipping up a few fall cocktails on the Steve Harvey Show.  Each of the cocktails included one key ingredient: maple.  Now, if you're not a fan of maple, you can always substitute with honey.   

Attention: If you're a rum drinker in the summer, keep it going! There is a major misconception that rum is only a liquor to be enjoyed during the summertime. That's not true! With my Maple and Sage cocktail, I've paired the Bacardi with Pedro Ximenez Hidalgo and maple syrup. Rum in the fall is a win, trust me!  

MAPLE & SAGE
2 oz. Bacardi 8
3/4 oz. Pedro Ximenez Hidalgo
1 oz. Maple syrup
Shake, double strain into a snifter. Garnish with a sage leaf.

Maple & Sage cocktail

The next cocktail is completely different than probably any cocktail you've tasted before. For one, it has hints of pistachio in it by way of Dumante Pistachio liqueur.  And for icing on the cake, I've added mascarpone cheese to it! 

MAPLE NUT SOUR
1 1/2 Dark Rum
1/2 oz. Dumante Pistachio liqueur
1 egg white
1 bar spoon mascarpone cheese
1/2 oz. maple syrup
1/2 oz. lime juice
Shake all ingredients without ice. Add ice, shake again. Strain into a coupe glass. Garnish with 2 dashes grapefruit bitters.

Maple Nut Sour

The last cocktail that I made on the show was my Caramel Coffee.  It's getting colder outside and we need warm cocktails to heat us up!  Done. The Caramel Coffee cocktail has 79 Gold which has caramel and maple flavors. Don't forget to add a rosemary garnish - and slap it a little (MUST WATCH TV: Steve and the rosemary have a moment and it's epic!).

CARAMEL COFFEE
2 oz. 79 Gold
3/4 oz. Black Walnut Liqueur
2 oz. Brown Butter
Fill with coffee
Blend all ingredients together. Serve in a coffee mug.

Caramel Coffee Cocktail

Before I leave, there's one more cocktail that you must add to the mix this fall and it's the Masquerade.  This isn't a maple cocktail, so I didn't make it on the Steve Harvey Show, but it's delicious and you should give it a try.  The Masquerade is made with two types of rum and topped with whipped coconut. 

THE MASQUERADE
2 ounces dark rum
1 ounce white rum
3/4 ounce Sauternes
1/4 ounce Cherry Heering
2 dashes orange bitters
1/4 ounce lemon juice
1/4 ounce lime juice
3/4 ounce pineapple gum syrup (a thick syrup made with a stabilizer called gum Arabic)
Whipped coconut, to taste (recipe follows)
Add all ingredients except whipped coconut to a cocktail shaker and shake. Serve in a highball glass and top with whipped coconut.

WHIPPED COCONUT
Whip together 2 cans sweetened coconut milk, 3 teaspoons sweet paprika and 1 teaspoon black pepper.

Okay folks, you're officially equipped and ready to seize fall! Give these recipes a try and message me on Twitter or Facebook! And you can watch the my full Steve Harvey Show maple cocktail segment here.

Cheers!
LP

A Libationist's Wedding

Hello Friends!

I know, I know—it’s been a while!  This spring and summer have been crazy busy and full of amazing stuff; namely, I married the love of my life, John.  Our wedding day was the best day ever.

John and I planned our wedding in under six months.  Yes, you read that right!  We didn’t want to deal with a long and drawn-out engagement, so we set the earliest date possible and jumped right into the planning process.  I learned a lot from planning our wedding and I’d like to share my newfound wisdom with you brides-to-be!

1. Don’t try to do it all.  John and I didn’t worry about any of the things that everyone says you "have to" include.  We kept the focus on us and included the details that made the two of us happy.  That focus eased our planning process and made it more enjoyable for us to do together. 

2. Create a timeline and share it with everyone on your wedding team.   A timeline helped us communicate the step-by-step details of our big day and the days leading up to it.  Because of our detailed timeline, everyone understood our game plan and knew their roles and responsibilities.  Basically, the timeline helped everyone in our wedding group to be on the same page.
 
Speaking of our group of people, we couldn’t have pulled the day off without the help of many.  Montesaro’s was the perfect space for us and their staff did such a great job.  Especially Maria Montesaro, who gave us many helpful suggestions and made the planning process easy.  A special thank you to my bridesman, Kyle.  He handled all of his duties like a pro and even reminded the groom that he wasn’t allowed to be tenser than the bride…and I was cool as a cucumber! 

3. Expect at least one thing to go wrong.  Now that I think about it, this was probably the best piece of advice that we received.  We kept the vibe of our wedding very chill.  But it was helpful to know that things out of our control could happen and that it would be okay if they did. 

4. Make your wedding, YOUR wedding. John and I have a fun tradition of going on 50’s-style dates like mini golfing and a milkshake afterward. So, we decided to incorporate that into our wedding.  On our big day, we went to the Bunny Hutch and took a few wedding photos on-site. Those shots are some of our favorites because they aren’t cookie-cutter photos, they reflect our unique personalities, and they represent our special relationship. 

5. Punch it up with a special cocktail. Of course, there were cocktails!  You may recall that I featured a few aphrodisiac cocktails on this year’s Valentine’s episode of the Steve Harvey Show. One of the cocktails, The Aphrodite, included mead.  I just love the story about mead and thought it was befitting our wedding. As a special touch, we included the Aphrodite cocktail recipe on the back of our invitations for our guests to make at home. 

So, what’s next? Well, I’m excited to announce that I’ve joined the awesome team at Loews Chicago Hotel.  If you haven’t made it over to visit us yet, you have to change that—STAT!  Stop in for a drink and say hello. 

Also, Sub Rosa is alive and thriving!  We recently had a vintage Spanish-inspired Sub Rosa event that you can read all about on the Kissing Booth Blog.  

We’re planning a couple more for the year and you can get all of those details as they become available by following me on Facebook, Twitter, and Instagram. 

Cheers!
LP

Spring Has Sprung With Exciting News!

When April comes around, we automatically have warm weather on our brains—even us Chicagoans who know better.  Spring, more than any other season, represents the launch of something new and beautiful new beginnings have recently budded in my life. I’m bursting to share all of it with you, so here we go!

After a few great years with the W Hotels Chicago, I’ve moved on to a new and exciting opportunity with BIN 36.  Many of you are familiar with BIN 36 and its previous location across from the House of Blues Chicago.  Well, we’ve relocated to the West Loop and we’re opening with gusto!  I’ll be managing an amazing and talented team at the new BIN 36.  In anticipation of the warm weather, you’ll be happy to know that we’ll be unveiling a primo patio as well as a beautiful private event space.   If you’re planning a spring or summer event, shoot me an email at lparton@bin36.com and I’ll give you all of the dets.  Tell your friends and mark your calendars for April 10th and get ready to say hello to amazing food, wine and cocktails!

Speaking of cocktails… here are a few new spring cocktails that I’m currently obsessing over.  In each cocktail, I’ve highlighted a few of the best flavors of the season.  Give them a try and tag me on Facebook or Twitter with your feedback.

Spring Awakening
1 oz Effen Cucumber
1/2 oz Raspberry Vodka 3/4 oz lime juice 3/4 oz Agave nectar 2 dashes cherry bitters
Elio Perrone Moscato
Directions: Shake and strain and top with Elio Perrone Moscato.

Low Thai’d
2 oz Ransom Aquavitae Grappa
1/2 oz lychee syrup 1/2 oz lime juice Basil leaf Tsp chili flakes 2 dash celery bitters
Thai basil (garnish)
Pickled Fresno chilies (garnish)
Directions: Shake and double strain.  Garnish with Thai basil and pickled Fresno chilies.

April Showers
1/2 plum tomato muddled
1 tsp chili flakes
Pinch of salt 1/2 oz lime juice 3/4 oz Combier Kümmel 1 1/2 oz St. George Botanivore gin
Lime twist (garnish)
Directions: Shake and strain. Top with homemade curry soda and garnish with lime twist.

Well, I’ve saved the best for last.  The last piece of news I’d like to share with you… I’m engaged!  My wonderful guy (John), made it official while we were on vacation in Costa Rica.   Yup!  He put a ring on it—during a phenomenal sunset on a Costa Rican beach surrounded only by blue waters and white sand.  It was one of the most precious moments ever.  Wedding planning is in full effect and I’ll be sure to keep you posted on the latest and greatest.

So, there you have it: a new job, a few new seasonal cocktails and a new fiancé!  I’m embracing all of the newness in my life and I’m excited for the journey ahead.  I hope you are too!  Cheers to us and all of our fresh starts this spring season.

-LP

From the Steve Harvey Show - Love Potion Cocktails!

It's always great hanging with the Steve Harvey Show team!  This time, we're talking love potions.  That's right!  I've crafted several cocktails that have the natural components you'll need to get it going in the bedroom.  These cocktails are easy to make, so give them a try at home.  And don't forget to send me your cocktail questions @LPLibations #LPLovePotions.

Watch the full Love Potions segment here!

Thanks for watching and enjoy your love potions!

-LP

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The Aphrodite
1 1/2 oz Mead
3/4 oz Pear Vodka
1/4 Ginger liqueur
1/4 oz lemon juice
Thyme sprig  (garnish)
Ginger (garnish)

Directions: Shake all ingredients together and strain in snifter, garnish with a sprig of thyme and ginger.

KEY LOVE POTION INGREDIENT: Mead - In Medieval Times they drank mead to promote sexual desire. In ancient Persia couples would drink mead for the first month after they were married to promote a happy marriage (the honey month, aka honeymoon). Scientifically it is rich in vitamin B, which promotes testosterone production and Boron which promotes estrogen. 

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Agua Dolce
1 1/2 oz blanco tequila
2 oz Watermelon purée
1/2 oz agave syrup
1/2 oz lime juice
Bar spoon of Sriracha
Pinch of salt and pepper
Sprig of sweet basil (garnish)

Directions: Shake all of the above in a shaker, strain over fresh ice in a rocks glass.  Float 3/4 oz of tomato juice on top and garnish with a sprig of sweet basil.

KEY LOVE POTION INGREDIENT: Watermelon - Have you always wondered what Beyonce was singing about?  Watermelon is often called “natural Viagra.” Watermelons contain an amino acid called citrulline which aids blood vessel dialation and thus heightens sexual pleasure. It can also be used for treating ED naturally.

KEY LOVE POTION INGREDIENT: Sweet Basil - For centuries, people said that basil stimulated the sex drive and boosted fertility as well as producing a general sense of well being. The scent of basil was said to drive men wild -- so much so that women would dust their breasts with dried and powdered basil.

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Love Potion 9 1/2
2 oz Strega
1 oz Sherry (Cream or Solera)
1/2 oz Pomegranate juice
6 dashes Rhubarb bitters
1 oz Coconut cream
1 oz simple syrup
rose petal (garnish)

Directions: Shake all ingredients together, strain into a coupe glass and garnish with a rose petal.

KEY LOVE POTION INGREDIENT: Strega - The legend is that witches from Benevento, Italy gathered at night around a magical walnut and that they created a magig potion that united forever couples that drank it.

KEY LOVE POTION INGREDIENT: Coconut Cream - Arginine is an amino acid found in coconut milk. It forms nitric oxide in the body, which increases blood flow to the genitals. Arginine, when combined with other supplements, is said to enhance sexual desire in women.

KEY LOVE POTION INGREDIENT: Pomegranate - Greek goddess of love, Aphrodite, is credited with planting the first pomegranate tree. Drinking pomegranate juice daily lowers cortisol levels which can correspond with increased testosterone levels = more sexual desire. 

The Herbal Hour

Being the libationist that I am, the part of Thanksgiving that excites me the most is the cocktail hour.  And while wine and beer are good to have on hand, I love to greet my guests with an herbal cocktail.   

Recommended Thanksgiving wine pairings

Herbal cocktails are completely on trend these days and Thanksgiving is the prime time to transfer those traditional herbal flavors from food to drink.  Trust me, whipping up a cocktail is easier than you think and best of all, if you burn the turkey, no one will notice! 

I have an easy herbal syrup recipe that won’t require you to take yet another trip to the market. Just by using a few of the ingredients that you’ve already lined up for your Thanksgiving dinner, you can create an herbal infused syrup for your very own signature cocktail. 

Rum with muddled sage, cherry caraway syrup and balsamic vinaigrette

Here are a few tips to get you started with using herbs in your home bar…

1. Herbs can be used in several ways including infused in syrups, bitters and liquors; they can be muddled in cocktails; and herbs are great as a garnish.  
2. The important thing to remember about making syrup is that herbs should steep in your simple syrup mixture (just equal parts sugar and water) until you reach your desired flavor - this will take up to 30 minutes.  You can use the syrup with anything from cocktails to nonalcoholic drinks (think sparkling water!) and even desserts. As a time saver, make your herbal syrup in advance.  Syrups will last for about 1-2 weeks in the refrigerator.
3. The strength of the flavor of your syrup depends on the herb, so select herbs that are pleasant to your palate.  Common herbs that are paired with cocktails include:

• Basil
• Chamomile 
• Lavender
• Mint
• Rosemary
• Sage
• Thyme

View fullsize

Lavender Simple Syrup

Infused Cranberry Sage Syrup

Ingredients

1 bag cranberries (fresh or frozen)

1 1/2 c. sugar

15-20 fresh sage leaves

1 c water

Preparation

Puree cranberries and 1/2 cup sugar (or to desired sweetness).  Add cranberry puree, sage, remaining 1 cup sugar and water to a small saucepan over high heat and bring to a boil. Turn to low and let simmer for 10-15 minutes.  Once the liquid has cooled, strain.  Add desired amount of syrup to bourbon, rye or gin, add ice, shake, pour and garnish with a sage leaf.  Voila! 

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Falljito

Another great seasonal cocktail is my falljito. Yup, it’s just like a mojito, but with the flavors of fall front and center. In my video, I walk you through the steps to create this cocktail on your own.  Give it a try and let me know what you think!

Uploaded by Elliott Abel on 2014-03-23.

Give my falljito cocktail a try!

No matter which cocktail you decide to serve this Thanksgiving, have fun with it!  Don’t forget to tag me in your Thanksgiving cocktail photos on Instagram, Facebook and Twitter @LPLibations! 

Happy Thanksgiving!

-LP