Maple Glazed Turkey with (The Doctor’s) Riesling Gravy

To make the maple syrup glaze : Over medium heat, heat maple syrup with butter until the butter melts and the mixture bubbles.  Remove from the heat and set aside.  About 30 minutes before your turkey is done brush over the maple syrup glaze.   For the gravy: In a small bowl, combine 1 Tbsp […]

caramel apple

CARAMEL APPLE 1/2 oz Sour Puss apple 1/2 oz Butter Ripple schnapps Shake over ice and serve as a shot. -bar and beverage magazine spring/summer 2013

Revy Ripple

REVY RIPPLE 1/2 oz Phillips Butter Ripple schnapps 1/2 oz Revel Stoke Spiced Whisky -bar and beverage magazine spring/summer 2013

the Jager Barrel

THE JAGER BARREL Jagermeister & Root Beer shaken on ice, poured into a shot glass. -bar and beverage magazine spring/summer 2013

The Crystal Cooler

THE CRYSTAL COOLER 2 oz Crystal Head vodka 1 oz orange juice 1 oz passion fruit juice o.5 oz fresh lemon juice soda water Add Crystal Head Vodka, orange juice, passion fruit juice and fresh lemon juice into a shaker with ice.  Shake well.  Strain into a cocktail glass filled with ice.  Top with soda […]

Brad’s Irish Fog

With the weather getting colder I thought a hot drink recipe might be in order.  This is from the Wine Access Magazine (Dec11/Jan12).  The recipe is courtesy of Brad Hendrickson, chef-de-cuisine at ensemble restaurant in Vancouver. BRAD’S IRISH FOG 3 cups boiling water 3 Earl Grey tea bags 6 oz Bailey’s 2 oz Irish whisky […]