Add a little spice to your cocktail hour with the Paloma Picante – this week’s addition to our signature cocktail series. Original recipe from Paula LeDuc Fine Catering and photos by Josh Gruetzmacher.

 

 

Paloma Picante

Ingredients:

Riedel “o” glass
• 12 drops of PLDFC house-made thai chili tincture
• 1 oz. Mezcal
• 1 1/2 oz. Cocchi Americano
• .1/2 oz. Lime Juice
• 1/2 oz. honey syrup (orange blossom, 2:1)
• 1 1/4 oz. fresh grapefruit Juice
• Top with 1 oz. of club soda
• Sprinkle with black sea salt

Directions: Add chili tincture, mezcal, Cocchi Americano, Lime Juice, Honey Syrup and shake & strain. Top with 1 oz of club soda. Garnish with 2 thin grapefruit wheels and thai peppers. Sprinkle with black sea salt.

House-Made Thai Chili Tincture

In a clean, 8 ounce jar tightly pack fresh, de-stemmed Thai Chili Peppers. Cover completely with Wray & Nephew Overproof Rum. Seal with lid and store at room-temp for 2 weeks. Strain through a fine mesh strainer. Store in a clean jar (or transfer to eye-dropper bottles).

 

 

We’d love to see your creations! Share your homemade Coco Sofisticado on Instagram and tag us @snippetandink for a chance to be featured.

 

Josh Gruetzmacher and Paula LeDuc Fine Catering are Snippet & Ink Select vendors. 

This post contains affiliate links. 

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We’re getting a little tropical in this week’s addition to our signature cocktail series.With coconut cream, pineapple syrup, and fresh fruit juices, the Coco Sofisticado is a major crowd pleaser. Original recipe from Paula LeDuc Fine Catering and photos by Josh Gruetzmacher.

 

Coco Sofisticado

Ingredients:

red wine glass filled with cubed ice
• 2 oz. PLDFC house-made coconut cream
• 1 1/2 oz. Appleton Rum
• 1/2 oz. Smith & Cross Rum
• 1/2  oz. fresh Lime Juice
• 1/2 oz. fresh Pineapple Juice
• 3/4  oz. fresh Orange Juice
• 3/4  oz. PLDFC house-made pineapple syrup
• 2 dashes Angostura Bitters
• grated nutmeg
• edible flower petals

Directions: Add liquor, juices, syrup and bitters, shake & strain.  Garnish with grated nutmeg and edible flower petals.

House-made Coconut Cream

In a medium sized pot add:
• 2 cups sweetened, shredded coconut
• 1 cup sugar
• 1 cup thai coconut milk
• 4 ounces coconut water
• Bring to a boil over medium-high heat. Reduce heat, simmer for 5 minutes. Remove from heat and let cool. Pour through a fine mesh strainer, pushing on solids to extract as much liquid (and flavor) as possible. 

Pineapple Syrup

Paula LeDuc Fine Catering uses a house-made version consisting of equal parts sugar, water, and diced pineapple. A fantastic alternative is the commercially available Small Hands Foods Pineapple Gum Syrup.

 

 

We’d love to see your creations! Share your homemade Coco Sofisticado on Instagram and tag us @snippetandink for a chance to be featured.

 

Josh Gruetzmacher and Paula LeDuc Fine Catering are Snippet & Ink Select vendors.

This post contains affiliate links. 

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Ready to shake things up with this week’s addition to our signature cocktail series?  If you like bell peppers and basil, the Gustosa Bevanda is sure to please! Original recipe from Paula LeDuc Fine Catering and photos by Josh Gruetzmacher.

 

 

Gustoso Bevanda

Ingredients:

Large MOD glass filled with cubed ice
• 1 1/2 oz. Pisco
• 1/2  oz. Aperol
• 3/4 oz. fresh red bell pepper juice
• 3/4oz. fresh Lemon Juice
• 1/2 oz. Bar Syrup
• Pinch of sea salt
• 4 basil leaves

Directions: Shake and fine-strain; garnish with a long lemon twist and basil leaf.

 

 

We’d love to see your creations! Share your homemade Gustoso Bevanda on Instagram and tag us @snippetandink for a chance to be featured.

Josh Gruetzmacher and Paula Le Duc Fine Catering are Snippet & Ink Select vendors.

This post contains affiliate links. 

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This week’s addition to our signature cocktail series is known as the Best Man – Paula Le Duc’s take on a classic old fashioned! Give these a try this weekend with an original recipe from Paula LeDuc Fine Catering and photos by Josh Gruetzmacher.

 

Best Man

Ingredients:

old fashioned glass with hand carved ice sphere
• 1  1/4 oz. Bourbon
• 1/2 oz. Rye
• 1/2  oz. Sweet Vermouth
• bar spoon amaro
• bar spoon dry maraschino liqueur
• 1 dash Angostura bitters
• 2 dashes PLDFC house-made orange bitters

Directions: Stir & strain, garnish with orange peel and 3 brandied cherries on metal skewer.

(Paula LeDuc Fine Catering uses a house-made orange bitters, but mixing the commercially available Regan’s Orange Bitters and Angostura Orange Bitters in equal parts is a fantastic alternative.)

 

 

We’d love to see your creations! Share your homemade Best Man on Instagram and tag us @snippetandink for a chance to be featured.

 

Josh Gruetzmacher and Paula LeDuc Fine Catering are Snippet & Ink Select vendors.

This post contains affiliate links. 

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Need the perfect summertime cocktail for your 4th of July festivities?  Paula Le Duc has you covered with this delicious Blueberry Sonata, the latest addition to our signature cocktail series!  Original recipe from Paula LeDuc Fine Catering and photos by Josh Gruetzmacher.

 

 

Blueberry Sonata

Ingredients:

tritan coupe glass
Isi Whip Cannister with two N20 chargers
• 3/4 oz. bar syrup
• 12 blueberries (muddle well)
• 3/4 oz. lemon juice
• 2 oz. gin

Directions: Muddle blueberries, add ice; shake and strain into coupe glass. Using an Isi Whip Cannister that has been double charged with N20, top with Paula LeDuc’s house-made lemon-sage foam. Garnish with lemon sage foam; sage leaf and 3 skewered blueberries on a sword pick.

House-Made Lemon & Sage foam:

In an empty, chilled Isi Whip Cannister add:
2 large egg whites, lightly beaten
2 oz Art in the Age Sage Liqueur
1 oz. sage Simple Syrup, more to taste as needed based on personal preference (equal parts sugar, water, fresh sage leaves)
4 oz Fresh, strained Lemon Juice
Seal tightly with Isi lid
Charge with one N20 cartridge and shake hard for 10 seconds
Remove spent cartridge and then charge with a second N20 cartridge
Shake again and then let chill in refrigerator for one hour. Shake well before each use.

 

 

We’d love to see your creations! Share your homemade Blueberry Sonata on Instagram and tag us @snippetandink for a chance to be featured.

 

Josh Gruetzmacher and Paula LeDuc Fine Catering are Snippet & Ink Select vendors. 

This post contains affiliate links. 

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