cocktail Archives | GFF Magazine

Johnny’s Ginger Fizz Gluten-Free Recipe

Erika — Sat, 02 Dec 2023 20:04:00 +0000

Here’s reason to raise a glass! This gluten free cocktail by our friend John Gaines isn’t too sweet yet captures the flavors and festivity of the holidays.

Johnny’s Ginger Fizz Gluten-Free Recipe

MAKES 1 COCKTAIL

Author John Gaines

Ingredients

3/4 ounce ginger liqueur
3/4 ounce Amaro Averna
1-1/2 ounces sparkling apple juice, chilled
3 ounces dry sparkling wine, chilled
Cinnamon stick, for garnish
Orange peel twist, for garnish

Instructions

Pour the ginger liqueur and Averna into a champagne flute. For an ombré effect, pour the apple juice slowly down the inside of the glass, then do the same with the sparkling wine. Add a cinnamon stick and an orange twist and serve.

Photography Craig Lee

Sparkling Pomegranate-Rose Cocktail Recipe

Erika — Fri, 01 Dec 2023 21:20:00 +0000

This floral-scented, pink, Persian-inspired sipper is a celebration of juicy-tart elegance in the perfect gluten free cocktail.

Sparkling Pomegranate-Rose Cocktail

Servings

Calories 66kcal

Author Eric Lundy

Ingredients

750- milliliter bottle sparkling wine
1 cup pomegranate juice (such as POM Wonderful)
¼ cup rose water
24 pomegranate seeds for garnish (optional)
1 tablespoon dried edible rose petals, for garnish (optional)

Instructions

Fill a wine flute with 3 ounces sparkling wine, or about halfway. Add 2 tablespoons pomegranate juice, 1½ teaspoons rose water, 3 pomegranate seeds, and a pinch of rose petals. Repeat to make 8 drinks and serve.

Nutrition

Photography Aubrie Pick

Cardamom-Spiked Pink Panther

Erika — Wed, 01 Jun 2022 17:35:00 +0000

Sometimes the simplest combinations are the most delicious. This is certainly true for this refreshing cocktail, which marries gin, grapefruit juice, and cardamom. It’s amazing how the addition of one simple spice can completely change and elevate a flavor profile. Make this brunch- or happy-hour-ready gluten free cocktail and taste for yourself.

Cardamom-Spiked Pink Panther Gluten-Free Recipe

This simple yet divine cocktail easily satisfies crowds, especially if you squeeze and refrigerate the juice in advance.

Servings

Calories 91kcal

Author Gayle Pirie and John Clark

Ingredients

1-1/2 ounces gin, chilled
4 ounces freshly squeezed pink-grapefruit juice, chilled
Pinch of ground cardamom
1 cardamom seed, pod discarded, lightly crushed, for garnish
1 strip Meyer lemon peel, for garnish (optional)

Instructions

In a chilled martini glass, combine the gin and grapefruit juice. Stir in the cardamom powder and garnish with the cardamom seed and lemon peel.

Nutrition

Photography Aubrie Pick

Celery Gin Spritz Gluten-Free Recipe

Erika — Wed, 17 Jul 2019 15:27:57 +0000

Good thing this recipe makes extra Celery Simple Syrup because that stuff is so good, you’ll want seconds. For easy entertaining, you can make up these cocktails with gin up to a week in advance and store it in the fridge.

Celery Gin Spritz Gluten-Free Recipe

MAKES 8 DRINKS Also, though it doesn’t taste like it, this cocktail is martini strength; for a lighter version, use less gin and more soda or skip the booze to make fabulous virgin cocktails.

Author Olivia Mack McCool

Ingredients

For the Celery Simple Syrup:

2 cups sugar
2 cups chopped celery stalks and leaves
1 teaspoon celery seeds (optional)
Ice

For serving:

4 limes, 2 cut into thin wheels and 2 quartered
16 ounces gin
1 (1-liter) bottle club soda or seltzer water
8 celery stalks, for garnish (optional)

Instructions

Make the simple syrup: In a small saucepan, stir together the sugar, 2 cups water, the celery, and celery seeds and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes. Remove from the heat, mash the celery a bit with a wooden spoon, and let steep until cool. Strain into a jar or container with a lid and refrigerate until use.
To serve, fill each glass with ice, a couple of lime wheels, 2 ounces gin, 1 ounce celery syrup, and a squeeze of lime juice. Stir, top with club soda and a celery stalk, and serve.

Photography Chelsea McNamara

Watermelon–Garam Masala G & Ts

Erika — Mon, 15 Jul 2019 17:58:10 +0000

Invented in India, the gin and tonic was an early version of malaria prevention. This version, developed by cocktail experts Bull in China and for chef Troy MacLarty of Bollywood Theater in Portland, Oregon, can cure all kinds of things, especially the boring-cocktail blues, thanks to the spectacularly layered flavor of Garam Masala Syrup in this gluten free gin and tonic.

Watermelon–Garam Masala G & Ts

Servings

Author Troy MacLarty

Ingredients

2 cups watermelon juice (from about 1-1/2 pounds of watermelon)
1 recipe Garam Masala Syrup (below)
1-1/2 cups good-quality gin (Troy uses Plymouth brand)
2/3 cup lemon juice
2 cups tonic water (Troy likes Fever-Tree brand)
Ice cubes
8 sprigs fresh mint, for garnish

Instructions

In a pitcher, combine the watermelon juice, Garam Masala Syrup, gin, and lemon juice.
Fill 8 (10-ounce) Collins glasses with ice. Divide the gin mixture among the glasses, top each glass with tonic, garnish with a mint sprig, and serve.

Garam Masala Syrup

MAKES 3/4 CUP The mélange of vibrant spices that make up the garam masala spice (available at most grocery stores) transforms simple syrup into an exotic elixir that’s spectacular in cocktails or with soda water.

Ingredients

2 teaspoons garam masala (Indian spice mix)
1/2 cup sugar
1/4 cup firmly packed brown sugar

Instructions

Bring 1/2 cup water and the garam masala to a simmer. Turn off the heat and let the mixture steep for 5 minutes. Add the sugars and heat until the sugars are completely dissolved. Strain the mixture through a fine-mesh strainer and let cool. Whisk before using.

Photography John Valls

The Sophia Gluten-Free Cocktail Recipe

Erika — Sat, 08 Jun 2019 17:15:53 +0000

This modern take on Italy’s traditional aperitif, the Aperol Spritz—a mix of Campari-like aperol, sparkling wine, and soda water—is kicked up a notch with gin and a generous splash of St. Germain elderflower liqueur. Still, the low alcohol content of the aperol and St. Germain make this warm-weather favorite safe for afternoon sipping. Even if you don’t like cocktails with gin The Sofia will inspire you to happily raise a glass.

The Sophia Gluten-Free Cocktail Recipe

MAKES 1 DRINK

Author Olivia Mack McCool

Ingredients

Ice
1 ounce gin
1-1/2 ounces aperol
1/2 ounce St. Germain liqueur
Squeeze of lemon juice
Soda water
Lemon wheel, for garnish

Instructions

Fill a highball glass with ice. Add the gin, aperol, St. Germain, and lemon juice and stir. Top with soda water and a lemon wheel and serve.

Photography Chelsea McNamara

Farmer Chiarello: Bourbon, Blackberry, and Tea Cocktail Recipe

Erika — Sat, 27 Apr 2019 19:25:03 +0000

Some celiacs can’t tolerate bourbon, but if you can, this is a seriously delicious way to do it. In cocktail recipes, this is one you want to keep at the top of the list.

Farmer Chiarello Bourbon, Blackberry, and Tea Gluten-Free Cocktail Recipe

Servings

Author Michael Chiarello

Ingredients

30 blackberries
1/2 cup plus 1 tablespoon Black Tea and Mint Syrup (see below)
3 tablespoons fresh lemon juice
Ice cubes
1-1/8 cups gluten-free bourbon
9 dashes Angostura bitters
6 raspberries
6 mint sprigs

Instructions

Set aside 6 blackberries.
In a pitcher, muddle the remaining blackberries with the syrup and lemon juice.
Add a scoop of ice, the bourbon, and the bitters and stir until cold.
Strain into 6 ice-filled glasses.
Garnish each with a blackberry, raspberry, and mint sprig.

Black Tea and Mint Syrup

MAKES 1 CUP This refreshing, mint- and black-tea kissed simple syrup will keep in the refrigerator for up to 10 days.

Ingredients

1 cup sugar
1 bag mint tea
2 bags black tea

Instructions

Boil 1 cup of water in a small pot. Add the sugar and return to a boil. Remove the pot from the heat, add the tea bags, and let them steep for 5 minutes. Remove and discard the teabags and let the syrup cool before using.

Photography Aubrie Pick

Turmeric Mojito Cocktail Recipe

Erika — Sat, 23 Mar 2019 20:50:08 +0000

The bitter flavor of turmeric adds complexity (and antioxidants!) to this refreshing summer-friendly gluten free cocktail.

Turmeric Mojito Gluten-Free Recipe

MAKES 1 COCKTAIL

Author Olivia Mack McCool

Ingredients

5 mint leaves, plus more for garnish
2 tablespoons fresh lime juice
1 teaspoon coconut sugar or sugar
1/4 teaspoon ground turmeric
Crushed ice
3 tablespoons white rum
Tonic water
1 lime wheel, for garnish

Instructions

Combine the mint leaves, lime juice, coconut sugar, and turmeric in a collins glass. Using a muddler or the handle of a wooden spoon, muddle the ingredients until the sugar is dissolved and the mint is fragrant.
Fill the glass two-thirds of the way with crushed ice. Add the rum, stir to combine, then top with tonic water. Garnish with more mint and the lime wheel.

Photography Christine Han

Pear-Rosemary Cocktail Gluten-Free Recipe

Erika — Mon, 18 Mar 2019 17:06:24 +0000

Pear-flavored sugar and rosemary spice join sparkling wine for this festive gluten free holiday cocktail sipper.

Pear-Rosemary Cocktail Gluten-Free Recipe

MAKES 1 COCKTAIL

Author Aida Mollenkamp

Ingredients

1 teaspoon brandy
1 ounce Cinnamon Anise Pear Syrup (below)
1 orange, to peel for garnish (optional)
6 ounces brut sparkling wine, chilled
1 fresh rosemary sprig
Pinch of cinnamon

Instructions

In a champagne flute, combine the brandy and the Cinnamon Anise Pear Syrup.
Using a paring knife or vegetable peeler, start at the top of the orange and carefully cut diagonally in a long, continuous strip of orange peel without the white pith. Roll the peel onto itself into a spiral, then drop it into the flute and let it unravel. Add the sparkling wine, then smack the rosemary sprig between your hands to release its oil and drop it in the flute. Sprinkle the pinch of cinnamon on top, gently stir, and serve.

Cinnamon Anise Pear Syrup

MAKES ABOUT 1-1/2 CUPS Use this seasonal syrup to add flavor to tea or your favorite fall drinks or to dress up ice cream (especially if you include the strained, cooked pears). Store airtight in the fridge for up to 1 week.

Ingredients

3 medium firm-ripe pears, cored and chopped
1-1/2 cups sugar
1 3-inch cinnamon stick
2 whole star anise
Juice of 1/4 lemon

Instructions

In a saucepan over medium-high heat, add the pears, sugar, 1 cup water, cinnamon, and star anise. Bring to a boil, reduce the heat, and simmer until the pears are soft, about 15 minutes. Let the pears and syrup cool in the pan. Once cool, strain through a fine-mesh sieve, then discard or reserve the solids for another use. Stir in the lemon juice and let cool completely.

Photography Emma K. Morris

Pisco Punch Gluten-Free Cocktail Recipe

Erika — Wed, 06 Mar 2019 23:49:05 +0000

This potent, easygoing gluten-free batch cocktail by Erin Ng packs a wallop, thanks to its generous amount of pisco (brandy made in Chile and Peru of fermented grape juice). Its sweetness is offset by soda water, which also adds a light effervescence.

Pisco Punch Gluten-Free Recipe

Erin recommends using one large ice block, made by freezing water and a few grapefruit slices in Tupperware or a lidded bowl and then running the mold under hot water when you’re ready to release the ice from the mold.

Servings

Author Erin Ng

Ingredients

750- milliliter bottle pisco, preferably Barsol brand, chilled
2-1/2 cups cold grapefruit juice
1 recipe Lemon Syrup (see below)
10 fresh basil leaves, plus more for garnish
Block of ice (see note above)
3 cups 24 ounces cold soda water
1 grapefruit, sliced into wheels

Instructions

In a punch bowl, mix together the pisco, grapefruit juice, and lemon syrup. Between your hands, pat the basil leaves to release their aroma, slice them into quarter-inch strips, and add to the punch. Add the ice, gently stir in the soda water, garnish with basil leaves and grapefruit wheels, and serve.

LEMON SYRUP

MAKES 1 CUP Erin Ng uses Meyer lemons, when available, but regular lemons ensure you can make this yearround. Store leftover syrup airtight in the refrigerator up to 1 month.

Ingredients

8 to 10 lemons
1 cup sugar

Instructions

Squeeze 1 cup lemon juice from the lemons, reserving the juice and 8 of the squeezed lemon halves. In a medium saucepan over medium-high heat, combine the juice and sugar, bring to a boil, reduce the heat, add the reserved lemon halves, and simmer for 10 minutes. Transfer the syrup to a bowl, let cool for 20 minutes, then strain into a container.

Photography Emma K. Morris