As lovers of all things pretty, we’re thrilled to introduce the Il Nostro Sour as the newest member of our  signature cocktail series. Original recipe from Paula LeDuc Fine Catering and photos by Josh Gruetzmacher.

 

 

Il Nostro Sour

Ingredients:

small coupe glassware
eye dropper
• edible flower petals
• 1 1/2 oz. Pisco
• 1/2  oz. Slivovitz
• 1/2 oz. Apricot Liqueur
• 3/4  oz. fresh Lime Juice
• 3/4  oz. bar syrup
• 1/2 oz. fresh egg white

Directions: Dry shake without ice to froth; add ice, shake and fine-strain garnish with angostura bitters design in foam (using eye droppers), add multi-colored edible flower petals.

 

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

 

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

This post contains affiliate links. 

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This week’s addition to our signature cocktail series is as delicious as it is pretty! Test your mixology skills and enjoy a Tazza di Pimms with an original recipe from Paula LeDuc Fine Catering and photos by Josh Gruetzmacher.

 

 

Tazza di Pimms

Ingredients:

highball glass filled with cubed ice
• 1/4 oz. bar syrup
• 5 thin cucumber wheels (muddle)
• 3/4 oz. fresh lemon juice
• 1/2 oz. gin
• 1/4 oz. amaro
• 1 oz. Pimms Liqueur
• splash of ginger beer

 

Directions: Muddle five thin cucumber wheels, add syrup, liquor and lemon juice, shake & strain, top with ginger beer and garnish with 4 beet stained cucumber wheels and two bay leaf ears.

 

We’d love to see your creations! Share your homemade Tazzo di Pimms 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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With Summer right around the corner, there’s no better time to bring back our beloved signature cocktail series! It’s no secret that a cold drink is the perfect way to cool off on a hot summer night, and you won’t find anything more refreshing than this week’s original Apple Celery Julep recipe. Grab your cocktail shaker and start mixing with the help of our Snippet & Ink Select members, Josh Gruetzmacher  and Paula LeDuc Fine Catering!

Apple Celery Julep

Ingredients:

• glass – silver julep cup
• method – shake & strain
• garnish – leafy celery top; thin green apple slice
• 1 oz. Vodka
• 1/2 oz. Akvavit
• 1 oz. PLDFC house-made celery cordial
• 1/2 oz. German Apple Liqueur
• 3/4 oz. fresh Lemon Juice
• 2 sprigs of lemon thyme

Directions:

Add all ingredients above, shake and strain into silver cup over crushed ice,
top up with more crushed ice to form a mound.

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

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

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What better way to kick off this 4th of July holiday week than with a list of our favorite popsicles for grown-ups! They’re fun and unexpected – a perfect last minute party treat or signature cocktail for your summer wedding! Which one will you freeze up first?

Classic Cocktail Popsicle Recipes:

Mai Tai Tiki Pops / Black Russian/White Russian / Margarita Ice Pops / Dark & Stormy / Bellini Pops  / French 75 / Mojito Popsicles / Dirty Pirate Poptail

 

Boozy Citrus Popsicle Recipes: 

Lemon Vodka Cream Pop / Campari Citrus Pop / Lemon Pale Ale Popsicle / Frozen Lime Rickey Popsicle / Maple Brown Derby Cocktail Pop

 

Boozy Fruity Popsicle Recipes: 
Cherry Apple Whiskey Sour  / Blueberry Moonshine / 4th of July Cooler  / Mango Mojito  / White Sangria / Blueberry Basil / Lychee Saketini / Blueberry Cabernet Cheesecake  / Bourbon Peaches & Cream / Watermelon Mint Tequila  / Sour Cream Cherry Tequila / Prosecco Fruit Pops

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I’m pretty sure St. Patrick’s Day marks the unofficial start of Spring, so it feels like perfect timing for this bright and herby Ethereal 75 from Maggie at Eat Boutique and Heidi at White Loft Studio. With orange bitters and quince and apple citrus syrup, this signature cocktail is a new take on the classic French 75.

From Maggie: “J’aime un Français 75. I do, I just love a French 75! It was first created at the legendary Harry’s New York Bar in Paris and eventually (gratefully) brought to New York’s Stork Club, a joint owned by an ex-bootlegger and frequented by glitterati of the 1930s and 40s. Champagne bubbles send the gin’s herbal aromas straight to the top of the glass; that botanical kick lingers, and almost medicates, in the best possible way. A sprig from a garden plant reminds you that gin is really mostly leaves, herbs and berries, so it has to be good for you, right? For this recipe, feel free to substitute your favorite brands and/or make your own citrus syrup. I prefer a dry Prosecco (over a sweet Prosecco).”

 

Ethereal 75
Serves 1

Ingredients:
• 3/4-ounce Berkshire Mountain Ethereal Gin
• 1/2 ounce Quince & Apple Citrus Syrup
• 2 drops Scrappy’s Orange Bitters
• 3 ounces La Marca Prosecco
• 1 3-inch sprig of garden oregano

Directions:
1. Pour gin, syrup and bitters into a Champagne flute. Carefully add Prosecco.
2. Garnish with a 3-inch spring of oregano, cut from a potted plant or the garden.

 

See more of this early Spring signature cocktail in the gallery.

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