Category Archive: Cocktail Corner

  1. Cocktail Corner | Heirloom Tomato Margarita recipe

    September 13, 2017

    Heirloom Tomato Margarita | Epicure Catering | Farm to Table Catering | Fall CocktailAnother tasty creation from on-staff Sommelier Emily Jo Larkin, this Heirloom Tomato Margarita uses peak season heirloom tomatoes and fennel seeds to create a dynamic flavor combination. The tomato water is a subtle yet delicious way to incorporate one of our favorite fruits of summer. We hope you enjoy this drink as much as we do. Enjoy! 

    Heirloom Tomato Margarita

    Note: This recipe is for 1 cocktail. Simply scale up as needed.

    2 oz                 Silver Tequila

    2-3 oz              Heirloom tomato water (recipe below)

    ½ oz                Fresh squeezed lime juice

    1 t.                    Agave syrup

    Ice

    Fennel Salt (recipe below) & lime wedge for rim

    Method:  Use lime to wet rim of each glass. Dip wet glass edge onto a small plate containing the fennel salt. Combine tequila with tomato water, lime juice and agave in a cocktail shaker filled with ice. Shake and pour into fennel-salt rimmed glassware. Serve & Enjoy!

     


    Heirloom Tomato Water

    Pulse 4 medium red heirloom tomatoes in a blender until they are a rough puree.

    Strain with fine strainer or multiple layers of cheesecloth. Discard solids. Will keep one day but is best if used immediately. This amount will make 2 cocktails.

    Fennel Salt

    Use equal parts salt to fennel seed. Dry roast the fennel seeds in a saute pan over medium heat to release the oil, then add seeds to mortar or coffee grinder. Grind till almost the consistency of coarse salt, add Maldon sea salt to the seeds and finish pulverizing until a uniform consistency is reached. Store in an airtight jar.

     

    Heirloom Tomato Margarita | Epicure Catering | Farm to Table Catering | Fall Cocktail

    Heirloom Tomato Margarita | Epicure Catering | Farm to Table Catering | Fall Cocktail

    Heirloom Tomato Margarita | Epicure Catering | Farm to Table Catering | Fall Cocktail

     

  2. Coriander Plum Old Fashioned

    August 16, 2017
    Coriander Plum Old Fashioned | Epicure Catering Omena, MI | Classic Cocktails

    Photos: Sarah Peschel

    Give the classic Old Fashioned a festive fall spin by substituting the sugar cube and maraschino cherry with coriander simple syrup and local plums.  The coriander adds an unexpected flavor twist and the plums provide tartness and a pretty jewel tone your guests will love.  
    Coriander-Plum Old Fashioned
    1 small ripe red or purple plum, sliced (If large, use 1/2 plum)
    1 orange slice
    1 dash bitters
    2 teaspoons coriander simple syrup (recipe to follow)
    2 ounces bourbon
    Ice
    Orange twist for garnish
    Method:
    Combine plum, orange slice, bitters and simple syrup in a heavy bottomed rocks glass.  Muddle. Fill glass with ice, add bourbon. Stir and add orange twist to garnish.
    Serve immediately.
    Coriander Simple Syrup:
    2 tablespoons whole coriander
    1 cup sugar
    1 cup water
    Method: 
    Put sugar and water in a saucepan over low heat to melt sugar.
    Meanwhile, place coriander in dry saute pan over low-medium heat. Keep pan in motion until the seeds start to brown and release their aroma. Crush seeds in a mortar and pestle.
    Add the crushed seeds to the sugar-water mixture and bring up to just below a boil. Remove from the heat and let seeds cool in the syrup.
    Strain & set aside. Will keep for 2 weeks tightly covered in fridge.
    Craft Cocktail | Epicure Catering | Farm to Table Catering | Classic Cocktail
    Epicure Catering | Coriander Plum Old Fashioned | Classic Cocktails


  3. Epicure Catering in Traverse Magazine

    July 21, 2017

    We are pleased to announce that Epicure Catering is featured in the August 2017 issue of Traverse, Northern Michigan’s Magazine. Pick up a copy today to read about our business and to enjoy some of Andy’s tasty recipes. We will post a link once the online version is available. Thanks again for your support and we hope to see you on the beach! xo cam
    Photo by Megan Newman

    SaveSave

    SaveSave

  4. Cocktail Corner | Social Medicine

    April 11, 2014

    Our friends at eatdrinkTC  wrote a feature on our friend and beloved Epicure team member Mickey Humpula. Head on over to their blog to catch up on the latest happenings in the Traverse City food scene. Read the post as part of our Cocktail Corner series:

    Mickey Humpula is a bartender at Low Bar in Traverse City and is one of the creative minds behind their custom cocktail menu. He’s led a colorful life that includes 5 years in an ice factory. In addition to tending bar, he’s worked as a farmer, baker, cook and caterer. Mickey rides his bike a lot and dreams of homesteading.

    Mickey and the completed "Social Medicine"

    Mickey and the completed “Social Medicine”

    Mickey named this cocktail “Social Medicine” and prescribes it for increasing sociability and false courage. Find him and his cocktails tonight at Low Bar!

    Social Medicine

    2 slices of lemon
    1 oz Art in the Age of Root
    .75 oz brown sugar simple syrup
    1.5 oz Sparkle Donkey Tequila
    .5 oz Pimms
    6-7 drops house bitters
    6 ice cubes
    4.5 ounces soda water

    Muddle lemons in tumbler. Add all ingredients except for the soda water and shake for ten seconds. Add soda water to tumbler, lightly stir, gently pour into a zombie glass and serve.

     Reposted with permission  from eatdrinkTC. See the original post here. 

  5. Cocktail Corner | Celery Gin Sour

    July 22, 2013

    celeryginsour1

    celeryginsour2

    Celery Gin Sour Celery is the redheaded stepchild of the cocktail world. It has none of the glamor of exotic fruits, nor the great p.r. that cucumbers have been enjoying. It is, however, really refreshing and complements Gin beautifully. Also, I had about a bushel of it in my garden that needed to come out to make way for summer crops. So, behold, the Celery Gin Sour!

    To make one cocktail………

    1 oz. celery juice

    juice of 1/2 lemon (about 1/2 oz.)

    1 and 1/2 oz. gin

    1 oz. simple syrup (2 parts sugar to one part water. simmer until sugar is dissolved)

    mint sprig for flair

    First, you are going to need to juice some celery. You can use a juicer if you have one, or just throw a couple of de-stringed ribs in a blender with a splash of water. Put the celery juice in a shaker and add the gin, simple syrup, and lemon juice. Shake that mother up. Pour over ice and garnish with a mint sprig if you are extra fancy. Enjoy!

     

    celeryginsour3

  6. Cocktail Corner| Meyer Lemon Gin Fizz

    May 17, 2013

    gin fizz

    Meyer Lemon Gin Fizz

    1.5 oz. gin

    1 oz meyer lemon

    1/4 oz. simple syrup

    1 egg white

    soda water

    Add all ingredients except for soda water to a cocktail shaker. Shake like hell for 1 minute. Add ice to shaker and shake like crazy for about 1 minute more. It should be nice and frothy. Pour into a glass and top with a splash of soda water.

  7. Introducing: Cocktail Corner!

    May 7, 2013

    16_J-Buehler-R

    As I mentioned in my first post, we will be doing a fair amount of collaborating and tapping into the talent of our amazing friends and family. This is the face of the voice behind the Craft Cocktail Corner. Jen loves her some craft cocktails. She is my big sister and she lives far far away in the land of stupendous food and drink (Portland). This is bad because I wish she lived closer so we could have more face time and share these cocktails together more often (because I, too, love a tasty cocktail). It is also good because I basically have an outpost in a great food city on the west coast whenever I can tear myself away from catering-type duties.

    In her professional life, Jen is a home decor seamstress. You can read more about her and her work here. All that sewing can make a girl thirsty so mixing up whoop-ass cocktails of the utmost deliciousness can be a creative way to wind down from the daily grind. Look for Jen’s craft cocktail posts about once a month, or whenever the mood strikes her.

    Cheers!

    PS Jen is also a completely bad-ass crafter and is always working on a cool project. From time to time, we will share these as well if they cross over to entertaining. Enjoy!

  8. Cocktail Corner | Honey Thai Basil Vodka Collins

    Honey Thai Basil Vodka Collins

    Honey Thai Basil Vodka Collins

    1.5 oz. vodka

    couple of leaves of Thai Basil

    1 oz. lime juice

    honey

    Mix 1 Tablespoon of honey with about 2 Tbs. of boiling water to make a honey simple syrup. Chiffonade the Thai Basil. Put the vodka, lime juice, thai basil, and simple syrup in a shaker with some ice. Do your thing with the shaker for about a minute. Pour into a glass, garnish with a lime wheel and proceed to have an amazing time.

    basil rickey

  9. Cocktail Corner | Celery Gin Sour

    May 6, 2013

    CeleryGinSour1
    CeleryGinSour2

    Celery Gin Sour

    Celery is the redheaded stepchild of the cocktail world. It has none of the glamor of exotic fruits, nor the great p.r. that cucumbers have been enjoying. It is, however, really refreshing and complements Gin
    beautifully. Also, I had about a bushel of it in my garden that needed to come out to make way for summer crops. So, behold, the Celery Gin Sour!

    To make one cocktail………
    1 oz. celery juice
    juice of 1/2 lemon (about 1/2 oz.)
    1 and 1/2 oz. gin
    1 oz. simple syrup (2 parts sugar to one part water. simmer until
    sugar is dissolved)
    mint sprig for flair

    First, you are going to need to juice some celery. You can use a juicer if you have one, or just throw a couple of de-stringed ribs in a blender with a splash of water. Put the celery juice in a shaker and add the gin, simple syrup, and lemon juice. Shake that mother up. Pour over ice and garnish with a mint sprig if you are extra fancy. Enjoy!

    CeleryGinSour3

  10. Cocktail Corner | Ruby Red Paloma

    May 5, 2013

    Ruby Red Paloma 1

    Ruby Red Paloma

    1.5 oz. tequila

    3 oz ruby red grapefruit juice (fresh squeezed!)

    salt for the glass rim (I use pink flake salt)

    soda water

    Wet the rim of the glass and roll it in a bit of flake salt until you have a fully salted rim. Mix together tequila and grapefruit juice and pour over ice in your glass. Add a splash of soda and Viola! Delicious cocktail. You are welcome.

    Ruby Red Paloma 2

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