Highball S P I R I T S
M A G A Z I N E
W I N T E R
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Bar Cart Buffet The Beauty of Scotch by Glenmorangie Signet
for Winter Brunching
Highball is a quarterly publication of ABC Fine Wine & Spirits. Copyright 2016 ABC Liquors, Inc. All rights reserved.
RAISE A TOAST TO THE HOLIDAYS WITH SOME LIGHT READING AND A CHAMPAGNE COCKTAIL.
Five tips to making the best DIY
Not all products are
cocktail bar for your mid-sized
available in all stores. If the product you’re looking for isn’t available, ask us to order it for you!
HOLIDAY HOSTING & TOASTING
CAYMAN MAY I? Throw tradition to the wind and bring this incredibly sumptuous Cayman Reef Chocolate Trifle to your next
Meghan Guarino Editor email@example.com
GLENMORANGIE SIGNET This warming spirit combines notes of cocoa, orange peel, cinnamon and slight fruit for a Scotch made to sip
Allie Smallwood Contributing Editor firstname.lastname@example.org
all winter long.
BRINGIN’ BRUNCH BACK Winter brunchin’ is all about the maple syrup, the fluffy waffles and the coffee cocktails.
Kaylee Jenzen Contributing Writer email@example.com
SPIRIT TO SIP: GRAYS PEAK VODKA A pure, smooth, American-made spirit that reaches the peak of
1 oz Hennessy V.S
2-3 dashes Angostura Bitters
Champagne Cherry Soak one sugar cube in Angostura bitters and place in Champagne flute. Add Hennessy V.S and top with Champagne. Garnish with a cherry and raise a toast. Cheers! Highball 2
H O L I DAY H O S T I N G & TOA S T I N G M E G HA N G UA R I N O
The holidays are celebrated with your closest
3. SET OUT THE TOOLS. Offer an array of
friends and family—smaller groups of loved ones
glassware for your guests to choose from, as well
gather together to eat, drink and be merry. And
as the usual mixology utensils: shakers, jiggers,
while you already have family recipes for dishes,
bar spoons, strainers, a muddler and lots and
dinners and desserts, we’re here to help you with
lots of ice. Be sure to place everything in order
your holiday cocktail spread.
so your friends and family are all working in
Big cocktail parties are easy to maneuver. Hire a bartender and stick with a few choices: beer, one or
the same direction. 4. MAXIMIZE YOUR MIXERS. While you should
two wines and a signature cocktail. Small parties
supply the lemon juice, simple syrup and
are simple too. For a handful of friends, you can
grenadine, ask guests to bring their favorite
play bartender and still have a lot of face-time
juice, soda or spritzer to the party! If you’re
with your guests. But mid-sized fêtes? The in-
nervous about everyone bringing the same
betweeners? The parties of 10-15 guests that leave
thing, assign a category on each invitation.
you wondering if you should deem the celebration
Guests will be happy that the hostess gift is
BYOB or serve every attendee? We have a solution
easier than picking out a bottle of wine this year.
for those too: bar cart buffets.
5. SUPPLY THE SPIRITS. A DIY cocktail bar
Create a fun and festive way for guests to get the
should have an array of spirits to cater to the
drinks they want without having to cater to them.
inevitable difference of taste showing up to
Here are five tips for pulling off a bar cart buffet that
your party. For a gathering of 10-15 guests, we
will have them toasting the host all night long.
suggest the following spirits—we’re guessing
1. PROVIDE RECIPE CARDS. Some people
are great at making up their own recipes, while others simply are not born mixologists. Give a little guidance with simple recipe cards for classic cocktails. 2. PREP THE GARNISHES IN ADVANCE.
Cut up lemons, limes and oranges and place them in bowls at the end of the table. Include mint, sugar cubes, cherries, olives and skewers.
you may already have one or two of these in your cabinet. Substitute to preference, of course, and remember that pours are usually heavier when people serve themselves. • 2 bottles vodka
• 1 bottle Scotch
• 1 bottle gin
• 2 bottles
• 1 bottle tequila
• 1 bottle light rum
• 1 bottle vermouth
• 1 bottle dark rum
• 1 bottle elderflower
• 1 bottle bourbon
C AY M A N M AY I ? RECIPE BY LISA BOWES
For the love of pecan, pumpkin and apple pie, it’s time to bring something new to the holiday table. And while Aunt Barb may raise her eyebrows at the thought of adding coffee liqueur to a trifle, we assure you she’ll be singing a different tune with one bite of this sumptuous, decadent, delicious Cayman Reef Chocolate Trifle. A mixture of chocolate, coffee and whipped mousse, this recipe is the perfect match for after dinner cocktails and cups of espresso.
Cayman Reef Chocolate Trifle • 1 box Chocolate Cake Mix You will also need the ingredients to make the cake (check the directions on the box) • 2 boxes Instant Chocolate Pudding You will also need milk to make the pudding (check directions on the box) • Heath Bar Pieces (found in the baking aisle) • 1 cup Cayman Reef Kona Coffee Liqueur • 1 large container Cool Whip
1. Using a rectangular pan, bake the cake according to the directions on the box. 2. Make chocolate pudding according to the directions on the box. 3. Once cake is cooled completely, poke holes in the top using the end of a wooden spoon. 4. Pour the coffee liqueur over the entire cake, cover and refrigerate for at least 2 hours, preferably overnight. 5. In a trifle dish, layer crumbled cake, pudding, Whip Cream and candy pieces. Repeat the layer a second time, ending with candy pieces on top.
GLENMORANGIE S I G N E T A L L I E S M A L LW O O D
Referred to as “the most unusual whisky ever
Signet is a blend of their oldest whiskies distilled
sweet and spicy, an unusually delicious contrast of
produced in Scotland,” Glenmorangie’s Signet is a
over 30 years ago when malting was still done on
rich sweetness and an explosive crackle of sizzling
conclusion of many generations of dreams. With a
site. It’s unquestionably the lushest whisky in the
spices and bitter mocha.
unique and complicated recipe, this whisky has a
Glenmorangie portfolio, making it an absolute
core of high roast chocolate malt, sits at 46% ABV
prime choice for holiday sipping and cigar pairing.
and is non-chill filtered.
Only the distillers know the full recipe and secrets
Glenmorangie Single Malt Scotch Whisky began in the Scottish Highlands where it is distilled in the tallest malt whisky stills in the country. It then goes on to be skillfully matured in the best oak
of its production, but Glenmorangie is happy to
The voluptuous viscosity is perhaps its most charming aspect. Creamy and grippy, it leads into a finish of fresh mint with a bright citrus quality.
share that Signet’s melting sweetness and explosive
It’s the perfect holiday occasion Scotch to be
spiciness is, at least in part, caused by their unique
enjoyed by discerning palates.
roasted chocolate barley malt.
only used twice. Glenmorangie distillery, founded
The nose is almost overwhelmingly aromatic, with
in 1843, is celebrated as an innovator in the craft
intense Aruba espresso fused with a treacly plum
of whisky, which they are proud to say “unites
pudding, rich with sherry and candied orange
tradition with innovation.”
peel. The palate opens up to a combination of
INTERNATIONAL WINE & SPIRITS COMPETITION 2015: Gold Outstanding Medal Scotland Highlands Single Malt Scotch Whisky
Coffee Cocktails A L L I E S M A L LW O O D
The holidays are inextricably linked to feelings of tiredness, slight annoyance and a little weariness. Sure, the family, the dinners, the presents, they’re all awesome and fun. But at some point we need to just realize that we can’t play super-host and win everyone over with our incredible cooking. The perfect antidote to all of the above is, of course, coffee. Luckily, when you have a party to throw or a brunch to host, coffee and all its alluring characteristics will invariably be requested. Our suggestion is one of effectiveness and that’s to combine both booze and coffee for a delectable, and possibly unexpected, winning combo. Here are three eye-openers to get you through the morning hours of opening presents and the wee hours of a smashing holiday celebration.
Joe & Bourbon
1 cup Fresh Coffee
2 tbsp Caramel Sauce
1 tbsp Cream
2 tbsp Zachariah Harris Bourbon
Mix cream and caramel in a mug. Heat for two minutes, stirring every 10 seconds. Ensure that caramel is well incorporated through cream. In a separate mixing glass, add bourbon to hot coffee. Combine in the serving mug and top with whipped cream if desired.
Hot Buttered Rumffee
1 oz Appleton Estate Rum
1 cup Fresh Coffee
1 tbsp Hot Buttered Rum Mixture
Cinnamon and Nutmeg for garnish
Combine rum, coffee and the frozen hot buttered rum mixture in a heat-resistant glass. Stir until well-incorporated. Dust with spices just before serving.
Hot Buttered Rum Mixture
2 cups Brown Sugar
2 sticks Butter, room temperature
2 cups Vanilla Ice Cream, high-quality and melted
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
Place the sugar, butter, ice cream, cinnamon and nutmeg in a blender or food processor and blend until smooth. Freeze in a container. If using it immediately there is no need to freeze.
Mexican Iced Coffee
1 Â˝ oz Tequila
1 Â˝ oz Coffee Liqueur
1 cup Coffee
1 scoop Vanilla Ice Cream
Ground Cinnamon, to dust
Pour tequila and coffee liqueur in a mug. Sprinkle coffee liqueur/tequila mixture with cinnamon and pour in 1 cup of hot coffee. Top with a scoop of vanilla ice cream and whipped cream, then dust with more cinnamon.
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S PI RIT TO S IP: C OL OR :
NO S E:
FAINT VANILLA SCENT AND A SUBTLE SWEETNESS O N
K AY L E E J E N Z E N
F I N I SH :
Clear and pure O N
Grays Peak Vodka
PA LAT E:
A clean, crisp profile gives way to a nice creaminess B O D Y:
Distilled five times to remove any trace minerals for a smoothness that can be sipped straight or enhance the flavors in any cocktail
Faint gingery twang *
P R O O F :
Distilled with a base of corn grain, which yields a sweeter, softer vodka. Itâ€™s filtered using a proprietary reverse osmosis process that removes undesirable trace minerals from the spring water used in distilling. *Organic