The team at Bar Botanico brings cachaça, Brazil’s national spirit, to the forefront of the flavors in this cocktail, the Mama Maté. The earthy, dry, and bitter taste of cold-brew maté tea round out the funky, crazy aromatic, rum-related flavor. They come together in a refreshingly light sipper, perfect to pull out on the unexpectedly warm October days of “second summer.”

Mama Maté Cocktail Recipe

The talented team at Bar Botanico shared another memorable cocktail with TABLE Magazine. Their Coconut Coquito is a wonderfully celebratory drink and we highly recommend it, especially during the winter holidays.

Mama Maté Cocktail

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• Author: Bar Botanico

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Description

Infused with international flavors. 

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Ingredients

Scale 1x2x3x

• 1.5 oz Leblon Cachaça
• 1 oz cold brewed maté tea
• .75 oz Giffard Crème de Fruit de la Passion
• .75 oz fresh Lime Juice
• .25oz Simple Syrup

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Instructions

1. Give all the ingredients a quick, vigorous shake with ice. Then strain and serve into a Collins glass over ice.
2. Serve with a dehydrated lime garnish!

Recipe by Bar Botanico
Photography by Maggie Weaver

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Garden-to-table, gourmet-centric Spork rewrote their entire menu for Negroni Week, showcasing some of their delicious – and wacky – house-created riffs. Old-fashioned Moxie Cola gives the classic mix of gin and Campari a bubbly, sweet lift in their Nervegroni while rum and Angostura Amaro add a tiki flair in the Rock-A-Bony Tiki Negroni. They are keeping those recipes secret, however.

Red Wedding Cocktail Recipe

The riff they’ve shared with us, the Red Wedding, reworks the original, 1:1:1 negroni recipe to feature two Italian aperitifs: bittersweet Cynar and orange, herbal Aperol. Stir up this herbal, floral Negroni at home. If you enjoy it, you might want to learn more about What Makes the Perfect Negroni!

Red Wedding

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• Author: Spork

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Description

Three spirits, one delicious cocktail. 

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Ingredients

Scale 1x2x3x

• 1 oz Bluecoat Gin
• 1 oz cynar
• 1 oz Aperol
• Orange peel, for garnish

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Instructions

1. Stir ingredients together with ice, and strain into a coupe glass.
2. Express the orange peel over the glass, garnish, and enjoy!

Recipe by Spork
Photography by Maggie Weaver

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Simple with just a touch of sweet spice, the Peppercorn Negroni from De Fer Coffee & Tea is the Saturday midday pick-me-up we all need. Visit the cafe’s Strip District location and start with a coffee before working through the menu of negroni riffs, or break out your mixology skills and infuse your gin at home with pink peppercorns. Once you’ve started infusing flavors into the bottles in your liquor cabinet, you may never stop. It’s a delicious thing to do!

Infusing Flavors into Liquor for our Pink Peppercorn Negroni

Adding fresh, delicious flavors into your liquor cabinet is easy. Start with a clean mason jar, or other container with a light lid. Add copious amounts of orange or pineapple or coffee beans or, in the case of the Pink Peppercorn Negroni, pink peppercorns. Fill with liquor, and then be patient. Let the mixture sit at least 48 hours. Some mixologist do their steeping in the refrigerator, and let the process go for a week. If you’d like to get started with at home infusing, take a look at this TABLE Magazine article on DIY Infused Liquours. You’ll love the results.

Pink Peppercorn Negroni

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• Author: DeFer

Print Recipe

Description

A bit of peppercorn adds a sharp, smoky note. 

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Ingredients

Scale 1x2x3x

• ¾ oz sweet vermouth
• ¾ oz campari
• 1 ½ oz Drumshanbo Irish Gunpowder Gin aged in Pink Peppercorn

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Instructions

1. To age the gin, add ⅛ tsp of whole pink peppercorns per ⅕ oz of gin and rest 24-48 hours before straining for use.
2. When the gin is aged, add all ingredients to a glass and serve with ice. Serve in a coupe glass. Enjoy!

Drink by De Fer Coffee & Tea
Photography by Adam Milliron

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Big, rich, bold, and bitter. That’s how distiller and mixologist Ryan Kanto describes the Q-Groni, a traditional recipe of gin, sweet vermouth, and Campari. The choice of vermouth, Carpano Antica, is what sets it apart from the other Negronis. It’s a delicious counterpoint to the gin, Kanto explains, helping to bring out the notes of cardamom present in most gin varieties.

Other Negroni Recipes

The negroni is one of TABLE Magazine’s most popular cocktails. One of the reasons for this is that there are endless variations on this cocktail’s combination of gin, bittersweet aperitif, and sweet vermouth. Try a few o our favorite variations on the classic Negroni cocktail:

The Negronish is a low calorie variation!

The Apple Cider Negroni, with its notes of apple, is perfect for fall.

The Oaxacan Nights Negroni uses tequila instead of gin.

The Espresso Negroni incorporates a a bit of espresso, bringing in the best of both the Negroni tradition and the very popular Espresso Martini.

Q-Groni

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• Author: Ryan Kanto

Print Recipe

Description

Switching up the negroni.

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Ingredients

Scale 1x2x3x

• 1 oz gin
• 1 oz Carpano Antica
• 1 oz Campari
• Orange peel, for garnish

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Instructions

1. Stir ingredients with ice, strain, and serve up with orange peel garnish.

Notes

Bartender’s note: Kanto tends to like his Negronis stiff and served up, but he wouldn’t turn one down served over ice.

Drink by Ryan Kanto
Photography by Maggie Weaver

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“Punch is a little bit like a family gathering,” says bartender Kaitlin Fellers. “A bunch of mismatched ingredients come together, and for some reason, they make something that’s pretty wonderful.”

A Haunted House with a Picket Fence Halloween Cocktail Recipe

In this party-ready punch, Kaitlin matches bourbon and cream sherry with the warm spice of ginger syrup. Finished off with the fruity effervescence of cider – to keep the cocktail sparkling all night long – A Haunted House with a Picket Fence has something for everyone.

We think this is a perfect batch cocktail to make ahead of time for a grown-up Halloween party. The name fits the occasion, and the flavor is perfect for a crisp autumn evening. You can explore more batch cocktail options here: Holiday Batched Cocktails for Your Gatherings.

A Haunted House with a Picket Fence

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• Author: Kaitlin Fellers

Print Recipe

Description

A perfect punch recipe.

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Ingredients

Scale 1x2x3x

• 1 ½ oz Woodford Reserve bourbon
• ¾ oz lemon juice
• ½ oz cream sherry
• ½ oz ginger syrup**
• 2 dashes Angostura bitters

For a party-sized punch:

• 25 oz Woodford Reserve bourbon
• 13 oz lemon juice
• 8 ½ oz cream sherry
• 8 ½ oz ginger syrup
• ½ oz Angostura bitters

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Instructions

For the ginger syrup:

1. Roughly chop 2 cups of unpeeled, washed ginger.
2. Add to a food processor or blender and pulse until finely chopped. In a large pot over medium heat, add your ginger to 6 cups of water and 2 cups of white sugar and stir occasionally until the sugar has dissolved completely and the mixture begins to boil.
3. Reduce to medium-low heat and let your syrup simmer for about 1 hour, stirring occasionally. Let cool to room temperature and strain off solids with a fine-mesh strainer or cheesecloth. Bottle and refrigerate for up to one month.

For the cocktail:

1. Add all ingredients except the pear cider to a cocktail shaker and shake to combine. Strain over ice into a highball glass and top with your semi-dry cider.
2. Garnish with candied ginger, and enjoy!

For a party-sized punch:

1. Prior to building your punch, use a bundt pan to freeze water into a large ice ring.
2. Combine all ingredients except for cider in a large punch bowl and stir gently to combine. Top with 4-5 cans of semi-dry pear cider (or more to taste).
3. Garnish with peeled, sliced ginger, lemon wheels, and orange wheels.

Recipe by Kaitlin Fellers
Photography by Dave Bryce

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We’re imagining sitting by the fire with a good book on one of the dark winter nights to come, a cup of mulled apple cider warming our hands. This version, by our friend Liz at Octofree®, includes Soergels Orchards famous apple cider, whole spices like cinnamon sticks and star anise pods, and sliced winter citrus, finished off with Maggie’s Farm Rum and some vegan, soy-free whipped cream for an allergen friendly treat that’s sure to warm you to the core.

What Are the Best Mulled Drinks?

The answer to that question depends on your personal tastes. At TABLE, however, we always share a few tips for a good mulled cocktail: simmer very slowly and do not boil your liquids. Slow, gentle cooking preserves flavor. And always use whole spices to preserve the clarity of your drink and to enjoy the fuller flavors they bring.

If you like the recipe here for Mulled Apple Cider, try our delicious Hot Honey Hot Toddy, or our Smokin’ Hot Toddy. We brewed up the latter as a tribute to recording artist Teddy Swims.

Mulled Apple Cider with Rum and Vegan Whipped Cream

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• Author: Liz Fetchin
• Total Time: 25 minutes
• Yield: Approximately 6

Print Recipe

Description

Equipment:

• Large saucepan
• Sieve
• Large glass heat-safe bowl
• Ladle
• Heat-safe glasses, such as high ball glasses

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Ingredients

Scale 1x2x3x

• 6 cups apple cider (check ingredients for your allergens)
• 1 cinnamon stick
• 1 whole star anise
• 1 lemon, sliced into rounds
• 1 orange, sliced into rounds
• 1 cup (about 4 shots) dark rum (check ingredients for your allergens)

For Garnish:

• Vegan, soy-free whipped cream (I like So Delicious CocoWhip)
• Cinnamon sticks
• Whole star anise
• Orange slices

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Instructions

1. Place the cider, cinnamon stick, star anise and lemon and orange slices into a large saucepan and bring to a boil.
2. Reduce heat to medium-high and simmer for about 20 minutes to allow flavors to combine.
3. Carefully pour the liquid through a mesh strainer into a large, glass heat-safe bowl.
4. Add the rum to the bowl and stir to combine.
5. Ladle rum into heat-safe glasses, such as high ball glasses.
6. Garnish each glass with a slice of orange, dollop of vegan-soy-free whipped cream, star anise and cinnamon stick.

• Prep Time: 5 minutes
• Cook Time: 20 minutes

Recipe by Liz Fetchin, Octofree®
Food Styling Anna Franklin
Photography by Dave Bryce

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