Luxury Spirits

TOMATO BOURBON SOUP WITH GRILLED CHEESE CROUTON

Mix It Yourself

Ingredients:

2 28 oz Cans of Diced Tomatoes with Juice
2 Cups of Chicken Stock (or Veggie)
½ Cup Bourbon
1 Medium Onion Chopped
1 Tbsp Dried Oregano
3 Small/ Medium Garlic Cloves
Dash Crushed Red Pepper
3 Slices American Cheese
2 tbsp Greek Yogurt
Olive Oil
Salt and Pepper to taste
Pinch of Sugar
1 Loaf Sourdough Bread
3 Slices Swiss Cheese
5 Slices of Cheddar Cheese
1 Stick of Butter

Bourbon Tomato Soup:

Take a medium stock/saucepan and put on medium-high heat. Add olive oil and crushed red pepper to a pan. Then add chopped onions and cook for 2-3 minutes until translucent.

Add ¼ cup of bourbon to the pan and stir.
Add stock, garlic, and the rest of the bourbon, and tomatoes to the pan and bring it to a simmer for 10 minutes. Add the American cheese and stir.

While the soup continues to simmer, add 2 TB of Greek yogurt to a bowl and 2 TB of the soup and mix. Add the tempered yogurt to the soup.

Take a small strainer or sieve and pour the soup through it into another pan or bowl. Use a ladle to push the soup through the strainer. Scrape the pulp from the strainer and save in bowl.
Once all the soup is strained, add ½ the pulp back in or to desired consistency. Add a pinch of sugar for balance. Taste. Add more salt, pepper, crushed red pepper if needed.

After soup has been simmering for about 20-25 minutes then ladle into bowls or shot glasses and top grilled cheese crouton.

Grilled Cheese:

Butter 1 side of 4 slices of bread. Add cheeses on the bread butter side out.
Heat non-stick skillet to medium/low heat. Add olive oil.
After 2 minutes and a hot pan add the sandwich. Do not press just yet. Let bread toast and cheese slowly melt. After 4 minutes flip to the other side for another 4 minutes. Cut grilled cheese in 8ths.

Enjoy!

Bourbon Tomato Soup:
Grilled Cheese:

Take a medium stock/sauce pan and put on medium high heat. Add olive oil and crushed red pepper to a pan. Then add chopped onions and cook for 2-3 minutes until translucent.
Add ¼ cup of bourbon to the pan and stir.
Add stock, garlic, and the rest of the bourbon, and tomatoes to the pan and bring it to a simmer for 10 minutes. Add the American cheese and stir.
While the soup continues to simmer, add 2 TB of Greek yogurt to a bowl and 2 TB of the soup and mix. Add the tempered yogurt to the soup.
Take a small strainer or sieve and pour the soup through it into another pan or bowl. Use a ladle to push the soup through the strainer. Scrape the pulp from the strainer and save in bowl.
Once all the soup is strained, add ½ the pulp back in or to desired consistency. Add a pinch of sugar for balance. Taste. Add more salt, pepper, crushed red pepper if needed.
After soup has been simmering for about 20-25 minutes then ladle into bowls or shot glasses and top grilled cheese crouton.
Butter 1 side of 4 slices of bread. Add cheeses on the bread butter side out.
Heat non-stick skillet to medium/low heat. Add olive oil.
After 2 minutes and a hot pan add sandwich. Do not press just yet. Let bread toast and cheese slowly melt. After 4 minutes flip to the other side for another 4 minutes. Cut grilled cheese in 8ths.

With:

TOMATO BOURBON SOUP WITH GRILLED CHEESE CROUTON

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Previously Mixed:

VANILLA PANNA COTTA WITH WHISKEY POACHED PEARS & TOASTED PECAN

VANILLA PANNA COTTA WITH WHISKEY POACHED PEARS & TOASTED PECAN

Mix It Yourself

Ingredients:

1 qt Heavy Cream
½ cup of Sugar
1 Vanilla Bean
½ cup of Plain Greek Yogurt
1¼ tbsp Honey
2¼ cups Unflavored Powdered Gelatin
3 tbsp Water
1⅛ Whiskey
2 Bosc Pears
3 cups Water
1 in nub of Ginger sliced
2 Cinnamon Sticks
1 tbsp ground Cardamom
½ cup of Brown Sugar
1 cup Raw Pecans
Salt to taste

Directions For the Panna Cotta:

Put the first five ingredients into a medium saucepan and bring to a simmer on medium-high heat. Do not boil. Once the liquid is at a simmer, remove from heat and let rest for 12-15 minutes.

In the meantime, dilute your unflavored gelatin with the 3 tbsp of water in a separate bowl.
After 15 minutes, add gelatin to pan and stir.
 

Add Panna Cotta liquid into your favorite wine or martini glasses, cover and cool in the fridge for 3-4 hours or overnight.

Directions For the Pears:

In a medium saucepan add 1 cup whiskey, 3 cups water, ginger, cardamom, sugar and bring to a simmer.

Once the liquid is brought to a simmer, remove from heat and stir in honey. Let steep for 30 minutes
Peel the pears, cut in half and cut out core with a melon baller.

Once the liquid has set for 30 minutes add pears. Make sure they are submerged and put on medium heat for 8-10 minutes until the pears are tender.

Remove from liquid and let sit. Strain the contents of the liquid and reserve the liquid to reduce.
Bring liquid to a boil then simmer for another 10 minutes. Use this liquid to drizzle on top of pears.
Remove Panna Cotta from fridge, thinly slice pear and place on top of Panna Cotta. Then sprinkle pecans on top. Enjoy!

 

For the Panna Cotta:

Put the first five ingredients into a medium saucepan and bring to a simmer on a medium-high heat. Do not boil. Once the liquid is at a simmer, remove from heat and let rest for 12-15 minutes.
In the meantime, dilute your unflavored gelatin with the 3 tbsp of water in a separate bowl.
After 15 minutes, add gelatin to pan and stir.
Add Panna Cotta liquid into your favorite wine or martini glasses, cover and cool in the fridge for 3-4 hours or overnight.

Pears:

In a medium saucepan add 1 cup whiskey, 3 cups water, ginger, cardamom, sugar and bring to a simmer.
Once the liquid is brought to a simmer, remove from heat and stir in honey. Let steep for 30 minutes
Peel the pears, cut in half and cut out core with a melon baller.
Once the liquid has set for 30 minutes add pears. Make sure they are submerged and put on medium heat for 8-10 minutes until the pears are tender.
Remove from liquid and let sit. Strain the contents of the liquid and reserve the liquid to reduce.
Bring liquid to a boil then simmer for another 10 minutes. Use this liquid to drizzle on top of pears.
Remove Panna Cotta from fridge, thinly slice pear and place on top of Panna Cotta. Then sprinkle pecans on top. Enjoy!

Candy Cane Cocktail

Candy Cane Cocktail

Mix It Yourself

We join Lisa Orne Hallinan in Boothbay to learn how to make the Candy Cane Cocktail!

Ingredients:

Equal parts Mossy Ledge Peppermint Schnapps and Godiva Chocolate Liqueur Cream
Crushed Candy Cane (for garnish)

Blueberry basil gimlet

Blueberry Basil Gimlet

We're back with Lisa Orne Hallinan in Boothbay Harbor, and she's going to show you how to make the Blueberry Basil Gimlet!

Blueberry Basil Gimlet

We're back with Lisa Orne Hallinan in Boothbay Harbor, and she's going to show you how to make the Blueberry Basil Gimlet!

Mix It Yourself

1 TBSP Blueberries
3 Fresh Basil Leaves
Splash Club Soda
1 Part St. Germain
2 Parts Stoli Vodka
Blueberry & Basil Garnish

Directions:

  1. Muddle the blueberries, basil and club soda. 
  2. Add the St. Germain and Stoli Vodka. 
  3. Shake over ice. 
  4. Strain into a glass and garnish.
Sloe Gin Fizz

Sloe Gin Fizz at Mason's Brewing

Learn how to make the Sloe Gin Fizz cocktail with Kris Lovely at Mason's Brewing in Brewer, Maine!

Sloe Gin Fizz at Mason's Brewing

Learn how to make the Sloe Gin Fizz cocktail with Kris Lovely at Mason's Brewing in Brewer, Maine!

Mix It Yourself

1 oz Barr Hill Gin
1½ oz Plymouth Sloe Gin
¾ oz Simple Syrup
1 oz Fresh Egg White
¾ oz Lemon Juice
3 Dashes Peychaud's Bitters
Top with Soda Water
Lemon Swath

Directions:

  1. Add gin, simple syrup, egg white, lemon juice and bitters to a cocktail shaker.
  2. Shake ingredients with ice.
  3. Strain into a rocks glass.
  4. Top with soda water.
  5. Add lemon swath.

The Chaval Nogal

John Myers joins Patrick McDonald at Chaval in Portland to make the Nogal, a tribute to the classic cocktail the Negroni.

The Chaval Nogal

John Myers joins Patrick McDonald at Chaval in Portland to make the Nogal, a tribute to the classic cocktail the Negroni.

Mix It Yourself

2 Parts Rye Whiskey
2 Parts Sweet Vermouth
1 Part Campari
1 Part Walnut Liqueur

Directions:

  1. Mix whiskey, vermouth, Campari and walnut liqueurs.
  2. Stir over ice.
  3. Strain into a rocks glass with ice.
  4. Garnish with a lemon twist.
The "Cold Strawberry Basil Martini" mixed drink.

The Cold Strawberry Basil Martini

The Cold Strawberry Basil Martini at The Maine House in Hallowell

The Cold Strawberry Basil Martini

The Cold Strawberry Basil Martini at The Maine House in Hallowell

Mix It Yourself

3 Basil Leaves
1 oz Strawberry Simple Syrup
Juice of 2 Slices Lemon
2½ oz Cold River Vodka
Strawberry Garnish
Candied basil leaf garnish
Lemon twist

Instructions:

1. Add mezcal, Cocchi Rosa, dry curaçao and lemon juice to a shaker.
2. Shake with ice.
3. Strain into a coupe glass.
4. Garnish with a lemon peel.
5. Enjoy!

"The Maine Mojito" mixed drink

The Maine Mojito

Learn how to make the Maine Mojito with Jose at Boothbay Harbor Oceanside Resort!

The Maine Mojito

Learn how to make the Maine Mojito with Jose at Boothbay Harbor Oceanside Resort!

Mix It Yourself

Fresh Mint Leaves
1 oz Fresh Blueberry Syrup
½ oz Fresh Lime Juice
1½ oz Bacardi Superior
Small Amount of Sour Mix Prosecco Float

Instructions:

Muddle mint leaves, blueberry syrup and lime juice
Add Bacardi and sour mix.
Shake mixture.
Pour into glass and top with Prosecco.

"The Pufferfish" mixed drink.

The Pufferfish

Learn how to make the Pufferfish cocktail with Adam Sousa at Sonny's in Portland!

The Pufferfish

Learn how to make the Pufferfish cocktail with Adam Sousa at Sonny's in Portland!

Mix It Yourself

3/4oz. Mezcal
1oz. Cocci Rosa
3/4oz. Dry Curaçao
3/4oz Fresh Lemon Juice

Instructions:

1. Add mezcal, Cocchi Rosa, dry curaçao and lemon juice to a shaker.
2. Shake with ice.
3. Strain into a coupe glass.
4. Garnish with a lemon peel.
5. Enjoy!

"The Boulevardier" mixed drink.

The Boulevardier

John Myers and John Myers make "the Boulevardier" with Wiggley Bridge!

The Boulevardier

John Myers and John Myers make "the Boulevardier" with Wiggley Bridge!

Mix It Yourself

2 oz Wiggly Bridge Whiskey
1 oz Campari
0.5 oz Italian Vermouth

"The Presidente" mixed drink.

The Presidente

John Myers and John Myers make "the Presidente" with Rusticator Rum!

The Presidente

John Myers and John Myers make "the Presidente" with Rusticator Rum!

Mix It Yourself

1.5 oz Bartlett Rusticator Rum
0.5 oz Dry Curaco
0.5 oz Dry Vermouth
0.5 oz Homemade Grenadine

"The Chapmans Cooler" mixed drink.

The Chapmans Cooler

John Myers and John Myers make "the Chapman's Cooler" with Tree Spirits Applejack!

The Chapmans Cooler

John Myers and John Myers make "the Chapman's Cooler" with Tree Spirits Applejack!

Mix It Yourself

2 oz Treespirits Applejack
0.5 oz Apple Cider Syrup
0.5 oz Lemon Juice
Urban Farm Fermentory Dry Cidah

"The Grand Trunk" mixed drink.

The Grand Trunk

John Myers and John Myers make "the Grand Trunk" with Liquid Riot Fernet Michaud and Old Port Rye Whiskey!

The Grand Trunk

John Myers and John Myers make "the Grand Trunk" with Liquid Riot Fernet Michaud and Old Port Rye Whiskey!

Mix It Yourself

2 oz Bimini Gin
1 oz Tree Spirits Absinthe
3 Dashes Costal Root Bitters

The "Barens to Bog" mixed drink.

The Barrens To Bog

John Myers and John Myers make "the Barrens to Bog" with Sweetgrass Farms Cranberry Gin!

The Barrens To Bog

John Myers and John Myers make "the Barrens to Bog" with Sweetgrass Farms Cranberry Gin!

Mix It Yourself

2 oz Sweetgrass Cranberry Gin
1 oz Dry Curacao
0.5 oz Lemon Juice
0.5 oz Cranberry Juice
1 tbsp Stonewall Kitchen Blueberry Jam

"The Dirigo" mixed drink.

The Dirigo

John Myers and John Myers make "the Dirigo" with Tree Spirits Absinthe and Bimini Gin!

The Dirigo

John Myers and John Myers make "the Dirigo" with Tree Spirits Absinthe and Bimini Gin!

Mix It Yourself

2 oz Bimini Gin
1 oz Tree Spirits Absinthe
3 Dashes Costal Root Bitters

"The Hamlindigo" mixed drink.

The Hamlindigo

John Myers and John Myers make "the Hamlindigo" with Chesuncook Botanical Spirit!

The Hamlindigo

John Myers and John Myers make "the Hamlindigo" with Chesuncook Botanical Spirit!

Mix It Yourself

1.5 oz Chesuncook
0.5 oz Cynar
0.5 oz Lemon Juice
0.5 oz Honey Vanilla Syrup
Dash of Dram Dark Bitters

"The Bright & Sunny" mixed drink.

The Bright & Sunny

John Myers and John Myers make "the Bright and Sunny" with Cold River Vodka!

The Bright & Sunny

John Myers and John Myers make "the Bright and Sunny" with Cold River Vodka!

Mix It Yourself

2 oz Cold River Vodka
1 oz Lemonade
1 oz Ginger Beer