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#drinkoftheweek | Teresa's Blog

Tuesday, October 22, 2019   /   by Teresa McCormick

'Drink of the Week' The Millionaire

ABOUT THE MILLIONAIRE COCKTAIL
This traditional sour has been around since Prohibition. Ideal for fans of bourbon and those that like their cocktails on the stronger side, the Millionaire includes pastis or absinthe for the extra kick and egg white for an unforgettable texture.





INGREDIENTS IN THE MILLIONAIRE COCKTAIL  

Units

ozmlparts




2 oz

Bourbon



3⁄4 oz

Grand Marnier



1⁄2 oz

Fresh lemon juice



1⁄2 oz

Grenadine



1⁄4 oz

Absinthe or pastis



1⁄2 oz

Egg white


 


Garnish: 


Grated nutmeg




 


ADD TO SHOPPING LIST




Glass: 
Coupe



HOW TO MAKE THE MILLIONAIRE COCKTAIL

Add all ingredients into a shaker and dry-shake (no ice) to let the egg white foam up.
Add cubed ice and shake vigorously for about 5 seconds.
Double-strain into a pre-chilled coupe glass.
Grate nutmeg over the ...

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Tuesday, October 8, 2019   /   by Teresa McCormick

'Drink of the Week' The Witch's Brew

ABOUT THE WITCHES’ BREW COCKTAIL






So many Halloween cocktails sacrifice balance for boo! Not the case with the Witches’ Brew, a smoky scotch sour doused with fino sherry and beet juice, which bubbles violently when served in a glass pipe with dry ice. But if special effects in your drink give you the heebie-jeebies, skip them. This Halloween cocktail is just as much of a treat without the tricks.





INGREDIENTS IN THE WITCHES’ BREW COCKTAIL  

Units

ozmlparts




2 oz

Islay scotch



1⁄2 oz

Fino sherry



1 oz

Fresh lemon juice



1⁄2 oz

Simple syrup



1⁄2 oz

Beet juice


 


Garnish: 


Dry ice*




 


ADD TO SHOPPING LIST




Glass: 
Glass pipe or Rocks



HOW TO MAKE THE WITCHES’ BREW COCKTAIL

Add all ingredients except the beet juice into a shaker with ice and shake until chilled.
Strain into ...

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Tuesday, October 1, 2019   /   by Teresa McCormick

'Drink of the Week' THE REVENANT COCKTAIL

ABOUT THE REVENANT COCKTAIL
John Filkins, the beverage director at Officina and Masseria in Washington, D.C., wanted to do a richer version of a Boulevardier, including adding a whiff of smoke. He boils Fee Brothers. Aztec chocolate bitters and cardamom bitters, taking advantage of the fact that since they’re both glycerin-based they smoke but don’t burn the way those made from alcohol would. A snifter is filled with smoke and covered with a coaster, and the drink is then poured tableside from a carafe.
“Chinato is a great replacement for vermouth and adds an herbal complexity, [while] dry curaçao helps to lift it,” says Filkins. “The smoke adds a wow factor when it goes to the table, and chocolate and cardamom bring aromatic complexity and warm baking spices.”
This recipe originally appeared as part of “4 Smart Ways to Smoke Your Bourbon Cocktails.”





INGREDIENTS IN THE REVENANT COC ...

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Tuesday, September 17, 2019   /   by Teresa McCormick

'Drink of the Week' TENNESSEE SUMMERTIDE COCKTAIL

ABOUT THE TENNESSEE SUMMERTIDE COCKTAIL
Sarah Turbett, the bar manager at Oak Steakhouse in Nashville, came up with the idea for her brain-freeze-inducing creation thinking about her favorite flavors of summer and fall growing up in Tennessee. “Tennessee whiskey, summer peach and vinegar notes brighten up fall spices, orange peel and licorice, transporting your palate from the warm end of summer to the early crisp autumn breeze,” she says. “Light enough to enjoy during the heat but complex enough to hold up to a piece of pumpkin pie, this cocktail is the perfect drink for the end of summer. Imagine sipping on this frozen cocktail on your porch in a great wooden rocking chair, watching the sun go down in a golden sky over amber fields.” Sounds just peachy.
This recipe originally appeared as part of “4 Frozen Bourbon Cocktails for the Last (Official) Days of Summer.”





INGREDIENTS IN THE TENNESSEE SUMMERTIDE COCKTAIL& ...

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Tuesday, August 20, 2019   /   by Teresa McCormick

'Drink of the Week' Rum & Tonic Cocktail

ABOUT THE RUM & TONIC COCKTAIL
“I love a Rum & Tonic during the summer,” says Ashwin Vikhu, the co-owner of Saffron in New Orleans. “It’s a great alternative to a G&T because it’s light and refreshing all the while having depth of flavor.” This drink is served Spanish-style in a large wine goblet, garnished with a lot of the ingredients whose aromas and flavors either compliment or coax out those in the rum.
This recipe originally appeared as part of “It’s Time to Give the Rum & Tonic Its Due.”





INGREDIENTS IN THE RUM & TONIC COCKTAIL  

Units

ozmlparts




1 oz

Old Port East Indian rum



1 oz

Paranubes Oaxaca rum





Fever-Tree Premium Indian tonic water, to top


 


Garnish: 


Fennel frond


Star anise pods


Cinnamon stick


Mint leaf


Orange wheel


Lime slice


Ginger slice




  ...

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