The Temptress

Photo by IGNACIO LEONARDI

 

First sip is shockingly sweet but quickly fades and dries on the tongue…quite addictive.

Ingredients:

1.25 oz Bison Grass
0.5 midori (or other melon liqueur)
1.0 oz of pressed apple juice
0.25 of fresh squeezed lime juice
splash of creme de casis (optional)

 

 

Instructions:

Shake well, serve in a chilled cocktail glass.

**This concludes our month of Zubrowka Bison Grass vodka.  We hope you have enjoyed!  Check back tomorrow for our next ingredient of the month.  March should be fun as we attempt to debunk some of the rumors surrounding next month’s ingredient.  Also, the GINtender will be launching a new and MUCH improved site very, very soon.  More news to come!**


 

 

How To Order A Martini

Courtesy Creative Commons Flickr User: wickenden

HOW TO ORDER A MARTINI: A Simple Guide

1. Choose your favorite brand of gin or vodka (obviously we recommend gin).

2. Choose your gin/vodka to vermouth ratio:

  • Bone Dry= No Vermouth
  • Dry= 11/1
  • Regular= 5/1
  • Wet=3/1
  • Dirty= Add olive brine
  • Perfect= Sweet and dry vermouth

 

3. Garnish

  • None
  • Olives
  • Lemon twist
  • Onion

4. Enjoy!

Upcoming Mixology Classes

Church & State Classes

(All classes start at 7:30 p.m. on Tuesdays. Limited to to 5 people per class)

See our new event calendar on the right for all the dates and classes at a glance.

 

Manhattan Class – April 5, 2011: SOLD OUT

Manhattan Class – April 12, 2011: SOLD OUT

Manhattan Class – April 19, 2011: SOLD OUT

Manhattan Class – April 26, 2011: SOLD OUT

 

Wisdom Classes

(All classes start at 7:30 p.m. on Tuesdays. Limited to 9 people per class)

Manhattan Class – April 5, 2011: SOLD OUT

Manhattan Class – April 19, 2011: SOLD OUT

Mojito de Poire

Photo by Gareth Weeks

 

Ingredients:

.5 oz. Pear Liqueur
.5 oz.  Vanilla vodka
8–10 mint leaves
3–4 oz. fresh lime juice
2.5 oz. Zubrowka Bison Grass vodka
Splash Perrier
Lime wedge

 

 

 

Instructions:

Add pear liqueur, vanilla vodka, mint leaves and lime juice to bucket glass.  Muddle the contents.  Then add ice, followed by the Bison Grass vodka.  Add splash of Perrier, stir gently and then garnish with a lime wedge.

** Note: True, this is the second Mojito recipe we’ve posted this month, but both are good enough to be shared here!  We’ll be finishing up the month with a number of GINtender originals so be sure to check this week and next for some truly delicious, interesting drinks.**

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