The Phillips, a variant of a screwdriver that’s made with paprika-infused vodka, is one of the menu’s more interesting offerings. To infuse the vodka, Shtuhl drew inspiration from a previous Buzzed cocktail demonstration and used a home version of the sous vide technique. Find out how he created the drink below, and make sure to get the recipe as well as a look at the party’s menu after the jump.
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½ ounce smoked-paprika vodka (see recipe below)
1 ounce Cointreau
2 ounces freshly squeezed orange juice
Dash peach bitters
Cinnamon tincture (see recipe below), to taste
Shake all ingredients with ice and pour into a rocks glass. Top with a few drops of cinnamon tincture.
750 milliliters vodka
¼ cup smoked paprika
Warm a large pot of water on the stove until it’s at 150 degrees. Pour 375 milliliters of vodka into a gallon-size Ziploc bag, and add the smoked paprika. Put the vodka bag in the water for 10 minutes, then move the bag to an ice bath to cool. Strain the vodka with a coffee French press into an empty bottle with the other 375 milliliters of vodka. Refrigerate.
6 cinnamon sticks
1 cup over-proof rum, such as J. Wray & Nephew
Put the cinnamon sticks in a jar with the rum, breaking up the sticks to allow more cinnamon into the rum. Let the cinnamon infuse the rum for a month, and shake the mix every day. Strain.
Atomic Fireball Shot ($3)
Spiced Punch ($5)
Smoked-paprika vodka, Cointreau, orange juice, peach bitters, cinnamon tincture
Salma Hayek ($6)
Chili-infused tequila, apple cider, ginger ale
Yes Honey ($6)
Apricot-infused vodka, allspice dram, honey lemonade
Peppercorn Old-Fashioned ($6)
Rye, peppercorn-cane syrup, angostura bitters
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