2 In The Kitchen: Have A Great Gatsby Party
NEW YORK (CBSNewYork) – “The Great Gatsby” opens in theaters Friday. Sharon Sevrens, the proprietor and sommelier of Amanti Vino in Montclair, N.J. stopped by the CBS 2 studios to show us how to throw a great Jazz Age soiree.
For more information about Amanti Vino, click here.
Click here for a printable version of these recipes (.pdf)
“The Green Light” a.k.a. the Amanti Twist
- Sugar cube (1/2 tablespoon)
- Scrappy’s Lavender Bitters
- 1.5 oz Bar Hill Caledonia Gin
- 1/3 oz Green Chartreuse
- 1 oz Bubble Up Soda
- ½ of a lime
- 1 slice of cucumber
- 1 mint sprig
Two glasses are needed to properly prepare.
Glass ONE – Chill an old fashioned glass by filling it with ice and letting it sit while preparing the rest of the drink.
Glass TWO – In a separate mixing glass, muddle the sugar cube and a few dashes of lavender bitters together. Add the Bar Hill Caledonia Gin to the bitters/sugar muddle. Pour the ice from the old fashioned glass into the mixing glass.
Glass ONE – Add Green Chartreuse into the chilled old fashioned glass and coat the sides. Leave in the Chartreuse as well. Do not discard.
Pour the Gin mixture into the Chartreuse-coasted old fashioned glass. Top with Bubble Up Soda. And stir. Garnish with a cucumber slice with a mint spring in the center.
The Perfect Manhattan Cocktail
- 2 oz. Bulleit Rye
- ½ oz. Dolin Dry Vermouth
- ½ oz. Dolin Rouge Vermouth
- 2 dashes of Scrappy’s Grapefruit Bitter
- Lemon peel
In an old-fashioned glass add the Rye, Dry and Rouge Vermouths, and a few dashes of the grapefruit bitters. Give it a good stir (15 seconds). Add ice and the lemon peel. A quick little stir and sip away.
Lime-Ade with a touch of mint (non-alcoholic)
- Grated zest of one lime (about 1 Tbsp)
- 1 cup lime juice (from about 4-6 limes)
- 3/4 cup to 1 cup granulated sugar
- 3 cups water
- Several sprigs of fresh mint
In a small saucepan bring to a boil the sugar, one cup of water, and the lime zest. Once the sugar is dissolved (which it should be by the time the water boils), remove from heat and let cool for a few minutes. The amount of sugar is a guideline; it depends on how sweet you like your limeade and how tart your particular limes are.
Place a strainer over a bowl, or wide-mouthed serving container, and pour the sugar syrup through it, straining out the lime zest. Add the lime juice and 2 cups of water. Taste for sour/sweet balance. If too sweet, add a little more lime juice. Add several sprigs of fresh mint.
Chill, or serve immediately over ice.
Yield: Makes about 1 quart.