We’re looking forward to cozy nights by the fire this fall season and Paula LeDuc‘s Winter Martini is the perfect Signature Cocktail to get us ready for the holidays! This creamy whiskey beverage includes a homemade butternut squash syrup filled with all your favorite fall flavors including cloves, cinnamon and nutmeg!

 

Photo: Ron Manville

 

Ingredients

• 1½ ounces Rye Whiskey
• ½ ounce Cointreau
• ½ ounce whole milk
• 1 dash Angostura bitters
• 1 dash fresh ginger juice
• 1 oz. Butternut squash syrup*

Shake well with ice and fine-strain into a chilled coupe glass Garnish with a sprig of rosemary

Butternut Squash Syrup

• 1½ cups butternut squash, peeled and diced into ½-inch cubes
• 2 cups granulated sugar
• 3 cups water, divided
• 2 cinnamon sticks
• 6 whole cloves
• 4 allspice berries
• ¼ whole nutmeg (about ¼ teaspoon), grated

Directions

In a large saucepan, combine the squash, sugar, 2 cups water, the cinnamon, cloves, allspice and nutmeg. Bring to a boil, then reduce the heat and simmer until the squash is soft, about 15 minutes. Strain the mixture through a fine-mesh sieve, reserving the syrup. Pick out the cinnamon, cloves and allspice, and discard. Transfer the squash and the syrup to a blender. Add remaining 1 cup water and purée until smooth. Strain the purée through a fine-mesh strainer and refrigerate.

Share your homemade Winter Martini on Instagram and tag us @snippetandink  for a chance to be featured.

 

Paula Le Duc Fine Catering is a Snippet & Ink Select vendor. 

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We’re taking a tropical turn with this week’s signature cocktail, the Kingston Daiquiri! This bold drink gets a hint of sweetness from a shot of Appleton rum, and a bit of tang from a splash of fresh lime juice. bDon’t forget to tag your homemade Kingston Daiquiris #SnippetandInksigcocktail on Instagram, and enjoy! Thanks so much Paula LeDuc and Josh Gruetzmacher for your yummy recipe and beautiful pics!

Kingston Daiquiri

• Glass – 6 oz Potrero
• Method – shake & fine strain
• Garnish – thin line wheel
• 1.5 oz Appleton rum
• .5 oz. smith & cross rum
• 1 oz fresh lime juice
• .5 oz petit cane syrup

Directions: Add liquid ingredients to a cocktail shaker. Add ice. Shake for 10 seconds and then strain into your glass. Garnish and serve.

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Happy Wednesday! Today we’re sharing a romantic (and pink!) signature cocktail—the Rosa Eterna from Paula LeDuc and Josh Gruetzmacher! It’s a beautiful blend of grapefruit, lemon and rose syrup, with a dash of sparkling rosé. We think this cocktail is perfect for your next date night or girls’ night in. And don’t forget to tag your #SnippetandInkSigCocktail photos on Instagram!

Rosa Eterna

Ingredients:

• Glass – 6.5 oz. potrero glass
• Method – muddle; shake & fine-strain
• Garnish – skewered raspberry
• .25 oz. fresh lemon juice
• .25 oz. rose syrup
• 3 raspberries – Muddle
• .5 oz. pink grapefruit juice
• 1 oz. gin
• .75 oz. Lillet Rosé Sparkling Wine

Instructions:

In the bottom of an empty mixing glass muddle the raspberries with rose syrup and fresh lime juice. Add the pink grapefruit juice, gin, Lillet Rosé and ice. Cap the mixing glass with a mixing tin and shake hard for 10 seconds. Using a small, fine-mesh strainer, strain the cocktail into the potrero glass and top with sparkling wine (we recommend Prosecco). Garnish and serve.

 

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

 

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This week’s signature cocktail is the Green Whisper! It’s a refreshing blend of cucumber and lime, with a hint of peppercorn to heat things back up. In true gimlet fashion, don’t forget to garnish with a fresh mint leaf!  Thanks to Paula Le Duc and Josh Gruetzmacher for your original recipe and photos!

The Green Whisper

Ingredients:

Glass: highball
Method: shake and strain
Garnish: long thin cucumber spiral; 2 shiso leaves

• 2 oz. vodka or gin
• 1.25 oz. fresh English cucumber juice
• .75 oz. fresh lime juice
• .75 oz. house-made green peppercorn syrup

Directions: Add liquid ingredients to a cocktail shaker. Add ice. Shake for 10 seconds and then strain into your glass. Garnish and serve

 

Share your homemade Green Whisper 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.

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The Mai Tai is a classic cocktail, full of island flavor and just the right amount of tropical sweetness. Thanks to Paula Le Duc and  Josh Gruetzmacher  here’s how to make the perfect, old-fashioned Mai Tai:

1944 Mai Tai

Glass – rocks/old fashioned filled with crushed ice
Method – shake and strain
Garnish – slapped mint sprig; inverted lime shell

Ingredients

• 1 oz. aged Jamaican Rum (we recommend Appleton VX)
• .75 oz. house-made spiced rum
• .75 oz. fresh lime juice
• .5 oz. orange curacao (we recommend Pierre Ferrand Dry Curacao)
• .5 oz. orgeat syrup (we use house-made orgeat, but highly recommend Small Hands Foods orgeat as an alternative)

Directions

• Shake with ice and strain into a rocks glass over crushed ice.
• Insert an inverted lime shell in center of the drink.
• Fill lime shell with .5 oz. dark rum.

 

Share your homemade 1944 Mai Tai 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.

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