The Andalusia is the perfect Sunday morning cocktail and we can’t wait to see you try it this weekend!  Share your homemade Andalusia on Instagram and tag us @snippetandink for a chance to be featured. Original recipe from Paula Le Duc Fine Catering and photos by Josh Gruetzmacher.

 

Andalusia

Glass: martini or tritan coupe
Method: shake & fine-strain
Garnish: skewered heirloom cherry tomatoes wrapped in cucumber wheel

Ingredients

• 1.5 oz. cucumber infused vodka (you can make your own infusion, or use Square 1 Organic Cucumber Vodka)
• .75 oz. Amontillado Sherry
• .75 oz. fresh lemon juice
• 1 oz. roasted red pepper puree

Directions

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

 

Josh Gruetzmacher and Paula LeDuc Fine Catering are Snippet & Ink Select vendors. This post contains affiliate links. 

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You can’t go wrong with the ingredients in this week’s Signature Cocktail from Paula LeDuc Fine Catering and Josh Gruetzmacher, perfect for pineapple lovers! We’d love to see your creations! Share your homemade La Piña en Fuego on Instagram and tag us @snippetandink for a chance to be featured.

 

La Pina en Fuego

Glass: Rocks/old fashioned or Riedel “o”
Method: Shake and fine-strain
Garnish: thin lime wheels and pineapple leaves

•  2 oz. Tequila Blanco
•  .75 oz. Fresh Lime Juice
•  .75 oz. Pineapple Syrup
•  .25 oz. Caramelized Pineapple Puree
•  6 to 10 drops Hellfire tincture (cayenne, ginger, chiles, and horseradish)
• 8 cilantro leaves

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

 

 

Josh Gruetzmacher and Paula LeDuc Fine Catering are Snippet & Ink Select vendors.  This post contains affiliate links. 

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This week’s Signature Cocktail is sure to please filled with fresh tomatoes, beets and garnished with pimenton spice mix!  Original recipe from Paula LeDuc Fine Catering and photos by Josh Gruetzmacher.

 

The Gold Standard
(this recipe makes 2 portions)

Glass – bodum pavina (or any small 2.5 oz. “taster” glass)
Method – shake & fine & strain
Garnish – pimenton spice mix on rim

• 1.5 oz. Amontillado Sherry
• 75 oz. Baby Golden Beet Juice
• 75 oz. heirloom tomato syrup
• 75 oz. fresh lemon juice

Shake well with ice and fine-strain into 2 small “taster” glasses rimmed with pimenton spice mix.

 

 

We’d love to see your creations! Share your homemade Gold Standard 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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There’s nothing like a refreshing gimlet and this week Paula LeDuc Fine Catering is here with their amazing Garden Gimlet to add to our signature cocktail series.  Photos by Josh Gruetzmacher.

 

 

The Garden Gimlet

Ingredients:

•  Glass – small coupe (or any glass with 4.5 ounce capacity)
•  Method – muddle; shake & fine-strain
•  Garnish – thyme sprig
•  4 large basil leaves
•  .5 oz. bar syrup
•  Muddle lightly
•  .5 oz. fresh lime juice
•  1.5 oz. organic gin or vodka

Instructions: lightly muddle the basil leaves with bar syrup in the bottom of an empty mixing glass. Add lime juice and vodka. Add ice last. Cap the mixing glass with a shaker tin and shake hard for 10 seconds. Strain through a small, fine mesh strainer (helps catch those little pieces of basil and ice chips) into your cocktail glass. Garnish with a lime wheel.

Sip. Savor. Repeat.

 

We’d love to see your creations! Share your homemade Garden Gimlet 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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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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