Monday, January 4, 2016

WTNZ Segment #77: Adele Tribute

Click to watch segment #77 from December 31, 2015: Adele Tribute 

Many thanks to Katie Roach for keeping up with the barrage of Adele material in this segment. Buy 25 if you haven't already! 

Rolling in the Deep… Eddy
2 parts Deep Eddy Cranberry Vodka
1 part Hiram Walker Triple Sec Liqueur
1 part Q Club Soda
Fresh Lime Juice (half lime/squeezed)

Add ice and shake and strain into martini glass
Garnish with Lime

Someone Like Blue
2 Parts Pickers Blueberry Vodka
1 Part simple syrup
5 fresh blueberries
½ fresh lime, cut into wedges
Soda water
Muddle blueberries and lime in a cocktail shaker before adding Pickers Blueberry Vodka and simple syrup. Fill with ice and shake to chill before transferring to a tall glass and topping with soda water.

Water Under the Bridge
1 Part Pickers Blood Orange Vodka
¼ Part Honey
Dash bitters
Fill with Enza Prosecco
Mix vodka, honey, and bitters.  Top with sparkling wine

Wines from Columbia Valley, Washington: Cabernet Sauvignon, Merlot, Pinot Gris
Rumour Has It… You Like to Drink
1 part Jim Beam Honey
3 parts Sweet Tea
Lemon Wedge
Build over ice in a tall highball glass. Garnish with a lemon wedge.

Set (Jim Beam Kentucky) Fire to the Rain
1 Part Jim Beam Kentucky Fire
1 Part Rumchata
Pour 1 part Rumchata and 1 part Jim Beam Kentucky Fire  a shaker
Add ice and shake and strain into shot glasses
Optional rim with cinnamon sugar

Tuesday, December 22, 2015

WTNZ Segment #76: Bourbon Balls

Click to watch segment #76 from December 21, 2015: Bourbon Balls 

Any time I get to work with Barbara Tenney (one of Knoxville's best chefs also one of my favorite people), we always have a fun time. These are the perfect treat for the holidays!

Barbara Tenney's Bourbon Balls

6 oz. semi sweet chocolate chips (1 cup)
1 cup sifted confectioners sugar
¼ cup light corn syrup
½ cup Jim Beam Bonded 100 Proof Bourbon (or 4 Year 80 Proof)
2 ½  cups crushed vanilla wafers (about 5 dz. wafers)
1 /12 cups finely chopped dried apricots
1 cup finely chopped pecans
1 cup granulated sugar
In a large saucepan, melt chocolate chips on low heat.  Stir in the confectioners sugar, corn syrup and bourbon and bring to just a simmer.  Remove from heat.
Stir in the wafer crumbs, apricots and pecans until well blended.
Spread granulated sugar on a plate.  Shape mixture into 1” balls.  Roll in sugar.
Store in an airtight container for up to two weeks.  DO NOT FREEZE
For extra flavor, sprinkle a piece of cheesecloth with bourbon and lay on top of bourbon balls.

Wednesday, November 25, 2015

WTNZ Segment #75: Thanksgiving 2015

Click to watch segment #75 from November 25, 2015: Thanksgiving 

Hope everyone has a great, safe Thanksgiving!

Retro Punch:

1 cup Bacardi Oakheart Spiced rum
1 cup Bacardi Superior rum
1 splash Domaine de Canton ginger liqueur
2 cups pineapple juice
2 cups cranberry juice
2 (12-oz.) bottles Fever Tree ginger beer
Garnishes: frozen cranberries and sliced pineapple

Stir together rums, pineapple juice, cranberry juice, ginger beer and a splash the Domaine de Cantonand in a punch bowl. Add ice, and garnish!

Wednesday, October 21, 2015

WTNZ Segment #72: Back to the Future Day

Click to watch segment #72 from October 21, 2015: Back to the Future Day 

I've been wanting to do a boba tea drink for a while, and I don't think I completely did it justice. That said, this is one of my all time favorite appearances; thanks to the crew crew for letting me pay tribute to one of my favorite movies. Marty Abby is always a great sport, plus we had a guest appearance by Louie "Buford Tannen" Garza! 

2 tablespoons boba tapioca pearls
Splash of Disaronno Amaretto (bittersweet almond)
1.5 oz Deep Eddy Vodka (1.21 GIGASHOTS)
.5 Kahlua Coffee Liqueur
1 oz black tea simple syrup
2 oz milk

Pour the boba and a splash of amaretto into a Collins glass and fill with ice. 
Put the vodka, Kahlua, black tea simple syrup, and milk in a cocktail shaker with ice. Shake, strain and serve with a wide straw.