With Holiday parties in full swing, take some time to greet your guests with a creative specialty cocktail to set the festive mood. We’ve posted a few of our favorites below!
Pear & Sparkling Cider Cocktail
- 2 cups chilled pear nectar
- 2 cups apple cider
- 2 cups Sparkling Wine
- 4 ounces bourbon whiskey (we used Knob Creek)
- 1 pear, unpeeled and cored cut into thin slices lengthwise
- 2/3 cup sugar, 1/3 cup cinnamon mixed for rimming
- Combine all ingredients in a blender and blend until smooth and frothy.
- Rim chilled martini glasses with graham cracker crumbs.
- Pour mixture into glasses and top with a sprinkle of cinnamon
- 16 ounces fresh cranberries, washed and dried
- 1 cup sugar
- 1 cup water
- 20 fresh mint leaves
- 4 tablespoons freshly squeezed lime juice
- 8 ounces rum
- 12-14 ounces club soda
- 4 tall glasses
- In a saucepot over medium heat add the cranberries, sugar and the water. Bring them a boil, then reduce to a low simmer and cook for about 10 minutes to create a syrup. Just before the cranberries start to burst, remove from the heat and allow to cool completely. Add the cooled cranberries to a strainer and mash to extract the syrup.
- To assemble the mojito, add about 5 fresh mint leaves, 1 tablespoon of the fresh lime juice and with a muddler or the back of a wooden spoon mash the mint. Add the ice, about 4 ounces of the cranberry syrup and 2 ounces of rum to each glass. Top off with club soda and garnish with fresh cranberries and mint. Serve immediately.
1.5 oz. spice-infused Sobieski vodka (see recipe below)
1/2 oz. premium white crème de menthe
2 1/2 oz. pear nectar
1/2 oz. fresh lemon juice
5 sage leaves
1/2 oz. black currant syrup
Muddle sage leaves in mixing tin. Add all ingredients and shake hard for 10 seconds. Strain into a beautiful cocktail glass or Champagne flute. Slowly pour currant syrup through the middle of the drink. It will settle at the bottom. Garnish with fresh sage leaves and pear slices.
Spice-infused Sobieski vodka
8 oz. Sobieski vodka, room temperature
1 chai tea bag
5 black peppercorns, cracked
Put all ingredients into an airtight plastic container. Allow to infuse for 1-2 hours or until desired level of spice is reached. Will yield enough for five cocktails.
Warm Hazelnut Toddy
1 1/2 ounces Frangelico
1/2 cup hot water
2 tablespoons lightly whipped heavy cream
In a mug, stir together the Frangelico and hot water. Spoon the whipped cream over the top before serving.
Check out a snap shot of our feature with The Lee Bros. in this month’s Charleston Weddings Magazine.
Call us to book everyone’s favorite hometown brothers to cater your next event!
As Fall looms just around the corner, we’ve got our eyes set on refreshing yet earthy tea infused cocktails to help you fight through the Charleston September heat while bringing in some fresh Fall flavors. Check out this recipe below for a Royal Tea Gin Cocktail.
- 2 parts preferred Gin
- 2 parts brewed and chilled Earl Gray Tea
- Squeeze of lemon juice
- Spoonful of sugar
- Lime wheels for garnish
- Pour the ingredients into an old-fashioned glass filled with ice.
- Stir well.
- Garnish with lime wheels.
Check out this real Boone Hall Plantation wedding featured on one of our favorite local wedding blogs Borrowed & Blue. If you don’t already know them be sure to sign up for their Weekly Wedding Press, it’s a great way to stay tuned in to all of the fabulous weddings happening in the Lowcountry. Thanks to Jolie Connor Photography for the beautiful photos!
This was a beautifully classic Southern plantation affair to remember. Cheers to the happy couple!
As we roll into Summer, Duvall is very eager to use to Emerald Green decor for an assortment of events. Invitations, signature drinks, lounge furniture and venue up-lighting are all fun ways to include this exciting color in your event. In what other ways would you like to use Emerald?
In case you missed it, we had the lovely opportunity to chat with Charleston Magazine about our awesome new facility. We’re having all kinds of fun working with our new food truck family! Check out the article here. We’ve also got a brand new Charleston event space, The Kitchen, which we can rent out for more intimate gatherings and custom cooking demonstrations & classes. Call us for more info!
In case you missed it – we were front and center of the Post and Courier Business section this morning. Check out what we’ve been cooking up in our new home!
You may have seen our delicous ham biscuits front and center on the Food section of the Post and Courier this week. If you didn’t…you’re in luck! Check out the article that highlights classic Charleston hors d’oeuvres and a great recipe for benne seed biscuits!
Duvall Buttermilk Benne Seed Biscuits
1 ½ Cups All-Purpose Flour
¾ tsp salt
4 tsp baking powder
1 ½ TBS granulated sugar
¼ cup cold unsalted butter (cubed)
1 ½ TBS benne seeds (plus extra for sprinkling on top)
½ cup buttermilk
¼ cup whole milk
1 egg for egg wash
-Sift or whisk together dry ingredients
-Cut in butter by hand until it resembles corn meal
-Stir in benne seeds
-Add cold buttermilk and milt, gently stir/knead only until combined
-Roll out on a floured Surface about ½ inch thick
-Cut into round biscuits at desired size (be sure not to twist when cutting)
-Beat egg with equal amount of milk
-Brush biscuits with egg wash and sprinkle benne seeds
-Bake at 375 degrees for approximately 10-12 minutes or until golden brown