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Serrano Cocktail Recipe

Serrano Cocktail Recipe

The Serrano is the ideal aperitif to kick off a special Mother's Day brunch. With it's harmonious blend of Campari and limoncello complementing the freshly squeezed orange juice and supported by Skyy vodka, it's sure to stimulate Mom's appetite.

Ingredients

  • 1 ½ ounces Skyy vodka
  • ½ ounce Campari
  • ½ ounce Toschi lemoncello
  • 1 ½ ounces fresh-squeezed orange juice
  • Ice
  • Lime spiral, for garnish

Directions

In a mixing glass, add vodka, Campari, limoncello, and orange juice; shake with ice until well blended.

Strain into a chilled cocktail coupe and garnish with a lime spiral.


Recipe Summary

  • 1 serrano chile
  • 3 ounces fresh lime juice, plus wheels for rims and for serving
  • 1 teaspoon pink salt or flaky sea salt (optional)
  • 1 teaspoon sumac (optional)
  • 2 teaspoons superfine sugar
  • 2 tablespoons packed fresh mint leaves, plus sprigs for serving
  • 6 ounces 100 percent-agave silver tequila
  • 3 ounces orange liqueur, such as Cointreau or Grand Marnier

Place chile directly over a gas flame, or in a dry cast-iron skillet preheated over high and cook, turning a few times, until blackened all over, 3 to 4 minutes. Transfer to a cutting board let cool completely. Rub a lime wheel around the rims of 2 rocks glasses. Combine salt and sumac on a small plate.

Dip rims of glasses into salt mixture to coat. Halve chile lengthwise remove stem, ribs, and seeds. Divide chile, sugar, and mint leaves evenly between 2 glasses gently pound with a muddling stick or the handle end of a thick wooden spoon until sugar dissolves and chile breaks down into tiny pieces. Fill glasses halfway with ice. Divide tequila, liqueur, and lime juice evenly between glasses stir to combine. Garnish each with a mint sprig and lime wheel, and serve immediately.


Recipe Summary

  • 20 chicken drumettes, skinned
  • ¼ cup canola oil
  • ⅓ cup chopped fresh cilantro
  • 2 thinly sliced serrano chiles
  • 1 (9.6-ounce) can mango nectar
  • 2 tablespoons fresh lime juice
  • ½ teaspoon kosher salt

Add water to a Dutch oven to a depth of 1 inch bring to a simmer. Place chicken in a vegetable steamer. Place steamer in pan over water cover. Reduce heat to medium-low. Steam, covered, 10 minutes. Remove chicken from steamer cool. Pat dry.

Heat a large skillet over medium-high heat. Add oil swirl to coat. Add chicken to pan sauté 5 minutes, turning to brown on all sides. Add cilantro and sliced serrano chiles to pan sauté 30 seconds, stirring constantly. Remove pan from heat transfer chicken mixture to a large bowl using a slotted spoon.

Bring mango nectar to a boil in a small saucepan over medium heat. Simmer 15 minutes or until reduced to 1/4 cup, stirring occasionally. Stir in lime juice and kosher salt. Drizzle mango mixture over chicken mixture toss.


Moscow Mule Mugs:

I’ve gotta say — I have been making Moscow Mules for a decade in normal (glass) cocktail glasses, and the drinks are just as delicious. But when we were stocking our new kitchen here in Barcelona, we decided to spring for a set of cute copper mugs for our Moscow Mules and Horsefeathers. And I will admit — they’ve made us ridiculously happy each time we’ve used them. They’re just so fun! And even though it’s been proven that the copper doesn’t really keep your drinks any cooler, those chilly handles and frosty mugs make a cold drink even more delightful in the summertime.

That said, there has been quite a bit of controversy this past year about the safety of 100% copper mugs. Some scientists have warned that lime and copper are a dangerous mixture, while others have said that “you’d have to drink from a copper cup every meal of every day for 25 years” to ingest a dangerous amount of copper. I opted for nickel-lined Moscow Mule mugs just in case. But if you would like to purchase nickel- or stainless-steel-lined Moscow Mule mugs of your own, here are a few specific options that I love:


Recipe Summary

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped onion
  • Coarse salt and freshly ground pepper
  • 7 tablespoons all-purpose flour, plus more for shaping
  • 3/4 cup whole milk
  • 6 tablespoons finely chopped serrano ham
  • 1/3 cup plus 1/4 cup grated Manchego cheese (about 1 3/4 ounces)
  • 3 large eggs
  • 1 1/2 cups fresh breadcrumbs
  • Vegetable oil, for frying
  • Fresh flat-leaf parsley sprigs, for garnish

Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days.

Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 cup cheese in another shallow dish. Scoop tablespoons of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper.

Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.


Serrano Pepper Jelly

It looks like we are having another Indian Summer. It is the end of October and still 80’s out. Time to harvest my hot peppers. Now what to do with them? Pepper Jelly, of course. They are really cute and make great holiday gifts.

Here is the final product!

Serrano Pepper Jelly

Yields 7 8-oz jars or 14 4-oz jars

Ingredients

  • 1 cup chopped red bell pepper
  • 1/2 cup chopped green serrano peppers
  • 5 cups white sugar
  • 1 1/2 cups apple cider vinegar
  • 1 (6 fluid ounce) container liquid pectin ( like to use Certo brand)

Step 1: Sterilze jars, lids and rings according to manufacturer’s instructions. Heat water in a Large pot or water canner.

Step 2: Remove stems, veins and most of the seeds of the bell and serrano peppers. Mince peppers in a food processor.

Step 3: In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil boil for 3 minutes. Remove from heat and cool for 5 minutes. Skim off any foam.

Step 4: Stirring constantly, add the pectin and let mixture continue to cool for 3 minutes more.

Step 5: Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and put back in pot hot water and boil for 5 mins. Remove from water and allow jars to cool slowly, creating a vacuum seal. Jars may make a popping noise as they cool.

Tip: let cool, gently remove the rim and dry the lid and rings (do this very carefully) so that you do not get rusty lids. Place rings back on but be sure not to screw too tightly then set overnight. Sometimes it has taken 2 weeks for this jelly to set so be patient.

This recipe makes 14 4-oz jars. I like to put them in small jars because at this size they are a perfect addition to a cheese and cracker plate. Isn’t the coloring gorgeous? The flecks of peppers look like confetti.



Tossed with avocados, cucumbers, tomatoes, cilantro and fresh lime juice, and sometimes a serrano pepper for heat. Served in martini glasses, it’s the perfect appetizer for any special occasion and great for the Holidays.

This can be made ahead, but I would add the avocados right before serving so they don’t get brown.

Note: For food safety reasons, I used cooked shrimp. While the citrus juice “cooks” the fish, it doesn’t kill the bacteria. This isn’t an issue with raw fish, but it is with shellfish like shrimp it is. If you have access to fresh shrimp off the boat, then raw shrimp would be fine.


How to Make a Bellini

The brunchtime staple was a favorite of Hemingway, Capote, and Orson Welles. Here's how to make it.

part fresh white peach purée

A Bellini is a Mimosa with something to prove. Instead of tart orange juice, it pairs sweet white peach purée with sweet sparkling vino for a bubbly fruit drink that is, yes, sweet. You&rsquoll most commonly find it on the brunch menu with a simple recipe: two parts Prosecco, one part peach. And while it's light on the booze, it goes down very easily, so watch how many times your champagne flute gets a top-off.

A Little Background

The Bellini is Italian through and through. It was created in Italy, where the white peaches grow plentifully and the Prosecco pours nonstop, all the way back in the summer of 1948. At Harry&rsquos Bar in Venice, bar owner Giuseppe Cipriani tinkered with white peach purée and sweet Prosecco until he landed on his two-to-one ratio. His son Arrigo wrote about the cocktail&rsquos invention in a book, and also explained its name: Giuseppe looked to 15th Century Italian Renaissance painter Giovanni Bellini, who often used a pinkish hue in his often-biblical masterpieces. That pink tint made it into the drink. These days, you can buy the Cipriani&rsquos own take on Bellini purée base.

On a side note, Arrigo said Harry&rsquos was frequented by writers like Ernest Hemingway, Truman Capote, and Orson Welles, and in 2001, it became an official Venetian landmark. We&rsquore sure it&rsquos a lovely sight sitting next to the canals, and that many an interesting conversation were had there, perhaps even over Bellinis. But Harry&rsquos contribution to 21st Century brunch culture cannot be understated.

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If You Like This, Try These

The obvious sister cocktail to the Bellini is the Mimosa: brut champagne and orange juice, and you&rsquore on your way. Really, the easiest way to make a drink like a Bellini is pick the fruit juice you like best and add sparkling wine to it. With strawberry purée, you get a Rossini with pomegranate juice you get a Tintoretto. Other recipes substitute peach purée with peach schnapps, for extra zip. The champagne cocktail genre is rife with other options, some that&rsquoll keep you buzzing along and some that will knock you flat. Brunch happily.


Raspberry vodka cocktail recipes

Out of a 20 oz bottle of Mountain Dew, empty enough of it so that the bottle's contents are directly below the first bump line from the top. Fill to the top with Smirnoff raspberry twist vodka. Mix lightly and enjoy.

Pour Black Haus into a cocktail shaker with ice. Add Smirnoff raspberry twist vodka and white creme de cacao. Shake, and strain into a cocktail/martini glass. Garnish with white chocolate shavings, and serve.

Add Black Haus blackberry schnapps and Smirnoff raspberry twist vodka to a cocktail shaker, with ice. Shake and strain into a cocktail/martini glass. Garnish with a blackberry, and serve.

Pour vodka into a highball glass filled with crushed ice. Fill with blue Fruitopia fruit juice, stir, and add a dash of blue curacao. Garnish with a twist of lime, and serve with a swizzler stick.

Combine ingredients over ice in a small rocks glass, and serve.

Build the Stoli raspberry vodka, Kahlua coffee liqueur, Chambord raspberry liqueur and Frangelico hazelnut liqueur into a highball glass filled with ice cubes. Top with half-and-half, and serve.

Chill vodka and creme de cacao. Pour into chilled glass. Garnish with chocolate kiss and fresh raspberry.

Place desired amount of ice in a highball glass. Pour in Smirnoff raspberry twist vodka, followed by raspberry lemonade V8 splash. Add two to three splashes of grenadine, stir and serve.

Stir the Stoli raspberry vodka, Bailey's irish cream and half-and-half with ice cubes in a mixing glass. Strain into a chilled cocktail glass. Top with maraschino liqueur, and serve.

Pour the raspberry vodka into a highball glass almost filled with ice cubes. Fill with ginger beer, add a splash of lime juice, and serve.

Pour liquors over ice. Mix orange juice and grapefruit juice exactly 50/50 in a separate container. Add the juice mixture to the liquors and stir well.

Pour liquors over ice. Mix orange juice and ruby red grapefruit juice exactly 50/50 in a separate container. Fill the glass with the juice mixture and stir well.

Stir ingredients together in a cup or highball glass, and serve.

Pour all ingredients into a collins glass, stir, and serve.

Stir all ingredients together over cracked ice in a mixing glass. Strain into a chilled cocktail glass, and serve.

Pour ingredients over plenty of ice in a highball glass. Stir, and serve.

Pour the Stoli Razberi vodka, melon liqueur and 7-UP into a chilled cocktail glass over a small amount of ice. Top it off with cranberry juice, more if desired, and serve.

Pour Stoli Razberi and Sprite into a highball glass. Add a splash of cranberry juice and Red Bull energy drink, stir, and serve.

Add the Stoli raspberry vodka, 7-Up and Coca-cola to a cocktail shaker half-filled with ice cubes. Shake well, and strain into a cocktail glass. Garnish with a lime wedge, and serve.

Fill a whiskey sour glass one-third full with raspberry vodka. Sprinkle a few drops of kahlua on top and mix. Fill with schweppes russian and serve.

Pour the raspberry vodka and soda into a highball glass almost filled with ice cubes. Stir well, and serve.

Pour all ingredients into a cocktail shaker. Shake well, strain into a cocktail/martini glass, and serve.

Pour vodka over a few ice cubes in a collins glass. Add Sprite Remix, stir gently, and serve.

Pour equal parts raspberry vodka and kahlua into a glass over ice cubes. Fill with milk, shake until frothy, and serve.

Add stolichnaya razberi vodka, cranberry juice and sprite to an ice-filled highball glass. Garnish with a lime wedge, and serve.

Mix ingredients in a shaker with ice. Pour into a chilled cocktail glass, and serve.

First, pour all 3 vodkas over ice in highball glass. Fill with lemonade, top with grenadine, shake & serve.


20ml lemon and lime/citrus vodka – we use Ketel One Citroen
20ml sake – we use Akashi-tai
5ml fresh lemon juice
20ml yuzu syrup
made with 30g yuzu puree (Monin, for example) and 30g sugar, or make a sherbet with 30ml lemon or yuzu juice and 30g sugar, for a similarly citrussy flavour profile
25ml elderflower syrup – at the restaurant, we use Jack Rudy elderflower tonic, but you’re less likely to find that at the supermarket
Ginger ale, to top
A slice of lemon to decorate

Fill a tumbler with ice, to chill it down. Pour the vodka, sake, lemon juice, and both syrups into a shaker, add ice and shake hard. Pour into the tumbler, top with ginger ale and decorate with a slice of lemon (we use a deyhdrated one, should you happen to have one of those knocking about).