Please accept these recipes as a token of our love and appreciation for you. Happy Valentine's Day!
1 1/2 oz Whiskey or Bourbon - we used Leopold Bros
1/2 oz Benedictine
1./2 oz Honey Lavender Syrup - we used Chicago Co-op Honey
1 oz Caramel or Vanilla Rooibos Tea - we used Adagio tea
Add all to shaker with ice. Shake, strain and serve in coupe or rocks glass. Garnish with brandied cherry - we used Mess Hall cherries.
Notes: We made these cocktails for the Logan Square Kitchen Pastry Market and they were a big hit. In an effort to be local we were pretty specific about the selection of our ingredients (see above). Brew tea double strength. Make honey syrup by combining equal parts honey and water. Add lavender and heat until honey melts. Let steep, strain and cool.
Named from Sonnet 43 by Elizabeth Barrett Browning
How do I love thee? Let me count the ways.
I love thee to the depth and breadth and height
My soul can reach, when feeling out of sight
For the ends of Being and ideal Grace.
I love thee to the level of everyday's
Most quiet need, by sun and candle-light.
I love thee freely, as men strive for Right;
I love thee purely, as they turn from Praise.
I love thee with a passion put to use
In my old griefs, and with my childhood's faith.
I love thee with a love I seemed to lose
With my lost saints, --- I love thee with the breath,
Smiles, tears, of all my life! --- and, if God choose,
I shall but love thee better after death.
The Look of Love
1/2 oz hazelnut orgeat syrup
3/4 oz blood orange juice
4-5 oz dry champagne
Combine orgeat and blood orange juice in champagne flute. Top with champange.
Notes: depending on the dryness of the champagne you may need to increase the amount of orgeat.
Hazelnut Orgeat Syrup
1 1/2 hazelnuts (skin can be on)
3 cups water
3 cups sugar
1/4 cup brandy
1/8 tsp orange flower water
Cover hazelnuts with cold water and let soak for 30 min. Strain and chop pretty fine in food processor. Cover chopped hazelnuts with 3 cups water and let stand for 2 hours. Place damp cheesecloth over strainer on top of bowl. Strain hazelnuts and water, squeezing cloth to extract all liquid. Add hazelnut pulp back to water, let soak for another hour and strain again. Repeat again if time allows. The flavor of the syrup will come from the oils and fat in the meat of the hazelnuts which you are helping to release in squeezing process.
Strain once more and discard hazelnut pulp. Warm liquid gently over mild heat and add sugar stirring until fully dissolved. Remove from heat and let cool. Add brandy and orange flower water.
Named after Burt Bacharach's "The Look of Love" famously sung by Dusty Springfield. I prefer Nina Simone's version. xo.