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The Provence Patriot Cocktail

The Provence Patriot Cocktail


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5

2 ratings

July 10, 2013

By

Marcy Franklin

The Provence Patriot cocktail.

The Provence Patriot is made by Carina Tsou, mixologist from Paris.

14

Calories Per Serving

Related Recipes

Ingredients

  • 1 Ounce Belaire Rosé
  • 1 Ounce fresh-squeezed grapefruit juice
  • 1 Ounce Aperol
  • Grapefruit twist, for garnish

Directions

Build fresh grapefruit juice and Aperol in a highball glass filled with ice. Top with Belaire Rosé. Garnish with a grapefruit twist.

Nutritional Facts

Servings4

Calories Per Serving14

Sugar0.8gN/A

Carbs1gN/A

Vitamin C3mg4%

Calcium2mgN/A

Folate (food)0.9µgN/A

Folate equivalent (total)0.9µg0.2%

Magnesium2mg1%

Phosphorus4mg1%

Potassium24mg1%

Sodium0.8mgN/A

Have a question about the nutrition data? Let us know.

Tags


The Patriot Cocktail Recipe

Even three are many months until The Fourth of July, which means that it’s time to start coming up with some fantastic cocktail ideas to celebrate the holiday. This one definitely fits the bill, with a red, white and blue color scheme and fresh, fruit-filled summery ingredients. Keep reading to check out the recipe.

Here’s what you’ll need for The Patriot:

  • 2 ounces of white rum
  • 1 ounce of light coconut milk
  • Orange bitters
  • 1 ounce of simple syrup
  • Strawberries
  • Blueberries
  • 1 ounce lemon juice

Begin by blending your strawberries to create a smooth strawberry purée. You’ll need about 2 ounces.

Next, combine the strawberry purée with the rum, lemon juice, simple syrup and bitters.

Add ice, and mix in a cocktail shaker until thoroughly combined and very cold. Pour over ice into a rocks glass.

Slowly pour the coconut milk over the top of the strawberry mixture. It should float on the top.

Garnish with blueberries, for the perfect patriotic finishing touch.

This drink is not overly sweet, thanks to the tartness of the strawberries and the lemon juice, and the coconut milk gives it a creamy, luxurious look.

You could double or triple the quantities as well, giving you enough for a few people. It looks tough to make, but you’ll love how easy it actually is. And your friends will be impressed with your mixology skills! Happy Independence Day friends.


The Patriot Shot Recipe

The Patriot Shot – recipe by Cheri Loughlin, The Intoxicologist

1-1/4 ounce Red Moscato Bubbly

Diced Red Apple Garnish – Optional

Place chilled blue curacao in bottom of shot glass. Very carefully and slowly pour Red Moscato Bubbly over back of spoon over top of blue curacao so it floats on top. Garnish with speared diced red apple if desired (make sure the white of the apple is visible). For more white (for the red, white and blue effect) rim the glass with granulated sugar.


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Provençal Recipes That Will Give You a Taste of the South of France

We left the buzzing city of Aix-en-Provence and drove just 15 minutes to reach the rocky mountain Sainte Victoire, which Cezanne memorialized in several paintings. The afternoon was slipping away and now it was the golden hour, so we pulled our car to the side of the road to enjoy the famous light. When we stepped out among the grass and flowering shrubs, the herbaceous fragrance of Provence wafted all around us. We pinched a few stems of thyme between our fingers to bring back in our suitcases.

It may seem like a cliché, but much of Provence really is just as we imagine it: fields of lavender and sunflowers, stone houses with faded blue shutters, men playing petanques under plane trees, their glasses of Pastis always within reach.

We Americans have fallen in love with Provençal style and it's no wonder why: It is irresistible. More than anything, we are attracted to the delicious culinary language of this region of southern France. We love it for its insistence on freshness its outdoor markets its olive oil, melons, and chevre. Provençal cuisine is mostly associated with summertime, and we dream about rustic feasts en plein air. Yes, there is winter in the south of France, and the stone houses get cold when the wind known as le Mistral blows. Then, there will be daube du boeuf or roast lamb, and baked vegetable dishes such as

. But the foods of the warmer months are our favorites even the most beloved soups, bouillabaisse and soupe au Pistou, lend themselves to summer eating thanks to their connections to the sea and the garden.

An abundance of flavor, seasonal and honest, is the hallmark of Provençal food, which is always served with a touch of restraint that is very French. And toujours, there is chilled rosé.


Lavender de Provence

Lavender is one of my favorite plants of all time. Just seeing it, or smelling it makes me happy, and helps me to feel relaxed.

Lavender is one of the herbs in the French blend of herbs known as “herbes de provence”, which also includes marjoram, thyme and oregano.

Lavender is said to have many health benefits, specifically pertaining to stress and fever relief and I have used it for many years.

So when we were deciding to do a post on the French 75, and I spied a big bunch of fresh lavender from Whole Foods, it just seemed to make sense to add it to this drink, as both an ingredient and a garnish.


Here's How Herbes De Provence Can Make All Your Food Taste Like France

Today, August 29, is national "Eat More Herbs, Less Salt" day. Yes, that is an actual food holiday. Our first though upon learning this fact was, "WTF! Why in the world is that even necessary?!" But, after our initial bewilderment simmered down, we soon began to embrace the idea. Herbs -- we're talking thyme, rosemary and the like, not the illicit kind -- are a saving grace in a kitchen. They're an amazing resource for any cook because a little herb gives a lot of flavor. And if you're getting flavors from herbs, you'll naturally use less salt because you just don't need it.

The French know this principle well. French cooking often turns to herbs for a fresh, bold flavor. (It's one of the reasons the cuisine is so popular around the world. That, and all the butter.) One of their most popular cooking ingredients -- a mixture called "herbes de Provence" -- is proof of that. This blend of dried herbs is a combination of thyme, marjoram, rosemary, oregano, savory and sometimes lavender, and represents the bounty and fragrance of the region. And it makes everything taste heavenly.

If you can't find herbes de Provence at your grocery store you can make your own mix with the help of this recipe. Then, put it on everything. Let these recipes be your guide.


A "house-made" herbes de Provence blend gives these kebabs wonderfully fragrant, summery flavor.

Trap herbes de Provence salt between pork tenderloin and pancetta to create a grilled pork roast with unbelievable flavor.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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For the shallot syrup
25g very finely chopped shallot
125ml standard 2:1 sugar syrup

For the drink
50ml Noilly Prat Original Dry Vermouth
20ml lemon juice
20ml shallot syrup
(see above)
1 egg white
2 tsp (10ml) brine from a jar or tin of good green olives

½ tsp (2.5ml) white-wine vinegar
Soda water,
to top
Lemon peel, to finish

First make the syrup. In a dry frying pan over a medium heat, toast the chopped shallot, stirring often, for about five minutes, until nicely golden brown all over. Tip the shallots into a small saucepan, add the sugar syrup and heat on the lowest possible flame, so it’s barely bubbling, for two hours. Turn off the heat, leave to infuse overnight, then strain and decant into a small jar. Seal and refrigerate until needed (it will keep in the fridge for up to a month).

To build the drink, put everything bar the soda water and lemon peel in a shaker, then dry shake (ie, with no ice) to set the egg white and incorporate it fully. Add a handful of ice to the shaker, shake again to chill the cocktail, then double strain into a a collins or highball glass. Top with soda water, squeeze the lemon peel over the top, to express its essential oils (discard the peel afterwards), and serve.


Recipe Summary

  • 1 pound fingerling potatoes, halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons plus 2 teaspoons herbes de Provence, divided
  • Kosher salt and freshly ground black pepper
  • 1/4 cup unsalted butter, softened
  • 1 tablespoon Dijon mustard
  • 2 (12-ounce) butterflied branzino or trout

Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil.

Toss together potatoes, olive oil, 2 tablespoons herbes de Provence, 1 teaspoon salt, and 1/2 teaspoon pepper on prepared baking sheet. Roast in preheated oven until potatoes are golden around edges and nearly tender, about 20 minutes.

Meanwhile, mash butter, mustard, remaining 2 teaspoons herbes de Provence, and 1 teaspoon salt together with a fork in a small bowl. Arrange fish flesh side up, season with salt and pepper, and spread butter mixture evenly on fish.

Flip potatoes and arrange around edges of pan to accommodate fish. Add fish to baking sheet, flesh side up, and roast at 375°F until fish is opaque and flaky and potatoes are cooked through, about 10 minutes.


Watch the video: How to: Make a French Fizz Cocktail (May 2022).