Daily Archives: February 22, 2018

Blueberry Hill

Blueberry Hill, as served at Public Service inside the NOSPI Hotel.

Blueberry Hill (Featuring 2018 Good Food Award winning Rose Cordial)
• 1 oz Aviation gin
2 oz Rosé (flat, not sparkling)
• .25 oz El Guapo® Classic Greek Rose Cordial
• .25 oz Freshly squeezed lime juice
2 Dashes El Guapo® Love Potion #9 Bitters
• Crushed ice
• Fresh, whole blueberries

In a shaker, muddle 3 blueberries. Add gin, rose cordial, lime juice, bitters and ice cubes, shaking vigorously until well chilled. Double strain the cocktail into a coupe or stemmed glassware filled with crushed ice. Garnish with blueberries & serve.

Chocolate Chip Cookies

Ashley Tabor, Beverage Director at Momofuku Nishi in Manhattan, shared her chocolate chip cookie recipe featuring our 2018 Good Food Award winning Chicory Pecan Bitters with Vinepair earlier this month. “The bitters add this layer of rich coffee and nutty pecan flavor to the dough that really complement the chocolate,” Tabor says.

Chocolate Chip Cookies, by Alexis Tabor
• 2 1/4 cups all-purpose flour
• 3/4 cup refined white sugar
• 3/4 cup brown sugar
• 1 cup butter, at room temperature
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp El Guapo® Chicory Pecan Bitters
• 1 egg
• 1 package semi-sweet chocolate chips

Preheat oven to 375 degrees. Mix together dry ingredients, add butter, egg, and bitters, and then stir in chocolate chips. Roll into one-inch balls and place on a nonstick baking sheet about 2 to 3 inches apart. Cook for 8 to 10 minutes. Let cool.