Standing Stone Brewing Company

cocktail recipe

New Seasonal Menu & Cocktail Recipe: Margarita Naranja

Is that sunny weather outside?  Are those allergies we’re feeling coming on?  Is it time to take our shorts, T-shirts and sandals out of storage?  Abso-freaking-lutely.  Spring is here, and with it comes a whole new menu of seasonal cocktails at Standing Stone.  We rolled it out last week, and with it we want to share a recipe for one of our new cocktails, Margarita Naranja.

Our new drinks range from Stout Alexander (with a Noble Stout vanilla reduction, sweeter than your grandma’s birthday cards) to a Kimchi Bloody Mary (infused with our House-Fermented Kimchi).  We’ve been doing a lot of research (read: drinking) on what tastes best and we’re confident the new cocktails will keep you wanting more.

We’ve put together another video featuring a new addition to the menu: Margarita Naranja.  It’s a twist on a cocktail we all love and know – the margarita – that incorporates coconut milk and our new House-Made Orange Soda.  It tastes like an orange creamsicle.  I’d be sipping one right now if I wasn’t clocked-in (curse you, liquor laws).

Once again, the charismatic Andy Schow will be walking us through the cocktail’s creation.   Take a look at the video, write down the ingredients and make your own at home.  Be sure to tell us how you like it, and if you added your own flair or twist to it!

Ingredients:

Hornitos Plata Tequila

Cointreau Orange Liqueur

Unsweetened Coconut Milk and Orange Syrup (or Coconut Crème Mix)

Orange Juice

Toasted Coconut Shavings

Juice from Whole Lime

Long Haired Hawaiian Bartender (optional)

Video Cocktail Recipe: Big Bottom Bon Bon

With winter winding down, and spring just around the corner, we wanted to share one of our more popular cocktails from our seasonal menu at Standing Stone.  A couple of our bartenders, Andy and Gina, have made it their mission to come up with delicious and unique seasonal cocktails.  This winter, we served several new cocktails; some with beet juice as a main ingredient (Beet it and Wassup Doc?), a hand warmer for our somewhat frigid winter (Release the Pumpkin!), and ginger cocktail with homemade honey simple syrup (The Honey Badger).  All of the cocktails have a fun and different twist to them, adding a little spice and variety to your lunch and/or dinner.

One of our more popular drinks is the Big Bottom Bon Bon.  If the beverage had a subheading it’d be: a chocolate twist on an age-old cocktail.  It’s been a crowd favorite, and one of the more unique concoctions Gina and Andy have come up with.

Once again the charismatic, and strikingly attractive Andy Schow (have you seen his beard?) is going to walk through the recipe for our Big Bottom Bon Bon.  When you are finished watching (and making a shopping list) be sure to check out our Mint Julep and Jalapeño-cuke Snapper recipe videos as well.

Enjoy!

1 Cherry

1 Slice of Orange

1 Tablespoon of Sugar

2 Shakes of Aztec Chocolate Bitters

1 ½ oz of Big Bottom Bourbon

Shavings from a Bar of Dark Chocolate (your choosing)

Amaretto for Chocolate rim

Splash of Soda water

Pour cacao nibs on one plate, and a very small amount of Amaretto on another.  Place glass upside-down in the Amaretto, then do the same in the Cacao nibs.  Once rim is well-chocolated, muddle sugar, cherry, orange slice and bitters together inside the glass.  Avoid the rind as much as possible.  Add ice, then add the Big Bottom Bourbon and finalize with a splash soda water.

Drink, rinse and repeat.