Nothing is certain about the origin of the cocktail, except that it seems to be an American invention. It first appeared in a Hudson, New York newspaper in 1806, when an editor referred to the term as “a stimulating liquor composed of spirits of any kind—sugar, water, and bitters.” Then again, maybe it was Betsy Flanagan’s 1779 tavern where she served drinks “distinguished by the name of ‘cock-tail,'” as James Fenimore Cooper wrote in his 1821 novel, The Spy. Or it could have just been borrowed from the title given to mixed-breed horses (“cock-tailed” horses), since the beverage was seen as similarly blended.

History is appropriately muddled when it comes to the invention of the cocktail. What we do know is that name stuck and the drink’s prominence has only grown, spinning into definitions that are as broad as a mixologist’s imagination.

Mixologists and Bartenders Make the Cocktail

Mixology and bartending are terms that are oftentimes interchanged to refer to the people behind the bar, when they’re actually two sides of the same coin. Mixologists are thought of as inventors, masters of mixing spirits and pairing flavors to create new and exciting recipes. Bartenders craft an experience alongside great drinks. In addition to expertly and efficiently serving up libations, bartenders are known for serving guests by encouraging an atmosphere of tall tales, raucous laughter, and casual chatter. Cheers to those that occupy the roles of mixologist and bartender or a mix of both. Their commitment to crafting an incredible experience has been core to the cocktail’s success.

In order to be the next Old Fashioned, Martini, or Moscow Mule, a cocktail has to both taste good and be connected to a greater experience. Anyone who has gathered after work for a “Cocktail Hour” knows that it’s an opportunity to enjoy a treat amongst friends, in a community. The bar provides that community. Through the hard work of the best mixologists and bartenders, everyone who comes to a bar is served up with precisely what they’re looking for. When they get that drink that tastes just right, paired with the company of co-workers or a friend across the bar, it can cement a memory beyond the cocktail.

Houston’s Has a Role

American Prohibition ended in 1933, the same year that Houston’s was founded. Since our beginnings as the House of Vintages, Houston’s continues to proudly support the bar industry, offering ingredients that can support any cocktail recipe. Here are just a few examples of the products we offer to mixologists and bartenders alike:

Finest Call Mixes

Jose Cuervo Mixes

Rose’s Lime Juice

Master of Mixes Simple Syrup

Bar Supplies

The cocktail has been around for over 200 years, and Houston’s has been in business for nearly half of that time. As the day we started, we remain committed to serve in our role as a supplier of the bar industry.

The post How Did the Cocktail Get Here? appeared first on Houston's Blog.

1. Monin’s Raspberry Frost

This is a tall glass of surprises. Simply fill a serving glass with ice, add all other ingredients in and blend them until smooth! We think you’ll find the mint a surprising and refreshing celebration of spring and a welcome to summer.

2. Monin’s Tropical Raspberry Margarita

What’s summer without one more margarita? Monin makes it simple. All you do is fill a serving glass with ice, blend the ingredients together, and create another summer memory while you still can.

3. Monin’s Fruit Smoothie Lemonade

When life gives you lemons, make sure you have some Monin Raspberry Smoothie Mix too! Fill a serving glass with ice, and pour in the listed ingredients in order. Then, pour the mixture into a mixing tin and back into the serving glass to ensure everything is properly mixed. Enjoy lemonade the way it was meant to be served.

4. Monin’s Raspberry Basil Smoothie

Berry and basil!? Trust us. Just fill a serving glass with ice, pour the ingredients into a blender, and blend it all until it’s smooth. We think you’ll be pleasantly surprised by this unlikely combo.

5. Monin’s Ripe Raspberry Daiquiri

Looking for something for those beach days? Fill a serving glass with ice, add the listed ingredients, and blend until this boozy beverage is smooth. Don’t miss this opportunity to enjoy the season in style!

6. Monin’s Frosted Raspberry Cocktail

Even if the temperatures are still cool, there are certain ingredients in this recipe that’ll keep you warm. Fill a serving glass with ice, then pour everything into a blender until it’s smooth. Sit back and enjoy, no matter the weather.

7. Monin’s Frosted Raspberry Lemonade

Tart berries and sour lemon mingle in this simple summertime treat! Fill a serving glass with ice, add each ingredient, and discover your new favorite way to enjoy lemonade.

The post 7 Monin Raspberry Recipes to Spring into Summer appeared first on Houston's Blog.

Photo courtesy of Torani.

Torani Pomegranate Champagne Punch   

2 cups champagne

½ cup Torani Pomegranate Syrup

1 cup sparkling water

½ cup citrus vodka

Lemon pinwheels or citrus slices for garnish

Ice

Combine champagne, syrup, sparkling water, and vodka in a large bowl or pitcher.  Serve with ice and garnish with lemon pinwheels or citrus slices.

Midnight Hibiscus Kiss. Photo courtesy of Monin.

Monin Midnight Hibiscus Kiss

½ oz Monin Hibiscus Syrup

1 oz pomegranate blueberry juice

Champagne

Add syrup and juice to champagne glass.  Fill glass with champagne and stir gently.  Garnish with pomegranate seeds or blueberries.

Lemon Flower Sparkler. Photo courtesy of Sipp.

Sipp Lemon Flower Sparkler

3 oz champagne or dry white wine

2 oz St. Germain elderflower liqueur

Sipp Lemon Flower

Pour liqueur and champagne over ice in a chilled glass.  Top with Sipp Lemon Flower and stir well.  Garnish with a lemon twist.

Was your New Year’s Eve party a success?  Then rehydrate and replenish with this nutrient filled smoothie:

Pacific Foods Holiday Hangover Smoothie. Photo courtesy of Pacific Foods.

Pacific Foods Holiday Hangover Smoothie

1 ½ cups Pacific Foods Chocolate Hemp Non Dairy Beverage

6 oz coconut water frozen into ice cubes (about 6 cubes)

¾ cup raw unsalted pistachios, shelled

1 frozen banana, sliced

2 tablespoons ground flax seeds

1 tablespoon organic cacao powder or unsweetened cocoa powder

¼ teaspoon cayenne pepper (optional)

Combine all ingredients in a blender and blend until smooth.

Tip: Try adding a scoop of Add a Scoop Hangover Blend powder supplement to this smoothie or any other smoothie for an easy way to help restore balance in your body.  The combination of ginkgo biloba, taurine, ginger root, chamomile, and peppermint give you extra support to help recover from the holidays.

Happy New Year!

The post Sparkling Cocktails for a Happy New Year! appeared first on Houston's Blog.

Ginger is the root of the plant Zingiber officinale, a member of the same family that includes turmeric, and cardamom.  It has been an important herbal medicine for thousands of years, tracing its roots nearly to time immemorial, back to early Asian, Indian, and Arabic herbal traditions, being used to treat upset stomach, nausea, and to aid in digestion from its earliest discovery.  It is only recently that many other health benefits have been discovered, including, but not limited to, nausea caused by chemotherapy, by pregnancy, by motion sickness, and by surgery.  It can be used as a natural remedy to cold and flu—to help relieve persistent cough and sore throat pertinent to the common cold, and has been found effective in managing glucose levels, which in turn may help to impact weight gain or loss.  Additionally, ginger can help reduce pain and inflammation and soothe heartburn.

With all these health benefits and more, it is easy to see where ginger has gained societal favor.  But then one can take a sidebar over to the culinary sector, in order to see the other side of ginger—the tangy, peppery freshness with the sweet hint of lemon, the light taste of spiciness and warmth, of musty/earthy flavor, and the pungent, sharp aroma.  And ginger doesn’t discriminate—it appeals to every cuisine and every type of specialty food; it crosses cultures and culinary boundaries; it’s no longer just for Asian cooking.  And at the end of the day, ginger has few limitations.  Ginger works with almost every ingredient, and “draws a connection with other flavors such as tarragon, anise and rosemary,” executive chef Floyd Cardoz remarks.  He uses ginger, garlic and shallots in practically every dish he creates.  It has a natural affinity to meats, poultry, and fish, and there aren’t many (if any) fruits or vegetables that fresh ginger won’t pair well with.

Even beverages draw from the unique flavor of ginger, relying on its spice and aroma to flavor everything from teas to sodas to cocktails.  The Moscow Mule, a sweet/spicy concoction of ginger beer, vodka, and lime juice is making its way through the social scene, in bars and restaurants alike.  The already-trendy mojito can be taken from great to fabulous with the addition of ginger—simply muddle the freshly grated root with the mint leaves.

Ginger continues to trend as one of the world’s most important spices, and American consumption is ever on the rise.  If you want to try it out for yourself, keep these tips in mind:  when purchasing, avoid ginger that looks wrinkled; fresh ginger has a thin, nearly translucent skin with a firm texture and a spicy fragrance.  Peel your ginger before using it, and opt to add at least some (if not all) toward the end of preparing your recipe.  Ginger can be added raw or cooked, and works well for marinades, to make tea, and is an especially tasty accompaniment to apple dishes.  Fresh ginger will keep for around two weeks in the refrigerator, and ground ginger should be good for up to about six months when stored in an airtight container.

Read on for some creative recipes using fresh ginger.

Ginger Mint Mojito

2 limes, cut into quarters

¾ cup light rum

10-12 mint sprigs

¼ cup white sugar

2-3 tablespoons freshly minced ginger

2 cups soda water

Squeeze the limes into a bowl, then drop in the remaining solids.  Muddle with the rum, mint, sugar, and ginger.  Let sit a while to allow the flavors to meld, then fill four glasses with ice.  Pour the mixture over ice then top with soda water.  Enjoy!

Carrot Ginger Soup

Creamy Carrot Ginger Soup

3 tablespoons butter

6 large carrots, peeled and sliced

2 onions, chopped

1-2 teaspoons freshly minced ginger

4 cups chicken or vegetable stock

Orange zest

Sautee carrots and onion in butter until the onions soften.  Season with salt and pepper to taste.  Add the broth and simmer until carrots soften.  Use an immersion blender to puree until smooth.  Garnish with freshly chopped herbs and sour cream.  Serves four.

The post Ginger Fever appeared first on Houston's Blog.