It’s Time for Great Cocktails for Spring & Summer Days: Robert Lambert Shares Recipes that Feature Artisanal Ingredients! Yum!!
I adore everything on Robert Lambert’s catalog website. With such fabulous artisanal — read he makes it by hand– it’s hard to figure out sometimes what to do beyond the mundane (Marmalade on toast or on ice cream: chocolate sauce on ice cream cake or between a couple of sugar cookies) I happened to mention to Robert Lambert that I wanted to create some recipes for some of the new products and he indicated that he had come up with some delish recipes. So I am sharing them here. This gives you advance notice for Mother’s Day, Memorial Day, Father’s Day and any other celebrations– including no reason at all except you have lovely weather.
Flavor combinations are a major inspiration for me. They encourage new product creations…which invariably lead to new uses and recipes. With a nod to the alchemy of talented Mixologists everywhere, I’ve decided to introduce some drink recipes that hinge on the specific ingredients in some of my products. These are a mix of cocktail originals and variations on classic non-alcoholic drinks. Since even water can be overdone, it goes without saying that we find a balance between constraint and worthy indulgence. With that, you have barbecues, poolside parties, movie nights, showers, birthdays, card games and serene moments with a good book to relish and make extra special! Enjoy…
: What happens when the most ambitious Mai Tai you’ve ever had meets sumptuous Marmalade? …A journey to unchartered flavor.
Robert Lambert’s Rangpur Lime Marmalade,
Seville Orange Marmalade,
Dark Rum, (Suggestions: Bacardi, Cruzan or Sailor Jerry!)
Light Rum, (Suggestions: Bacardi, Cruzan)
Robert Lambert’s Blood Orange Syrup,
DIRECTIONS: A little goes a long way:
In a blender, mix
1 Tbsp of Rangpur Lime Marmalade,
1 Tbsp of Seville Orange Marmalade,
¼ cup of crushed pineapple,
2 oz of Dark Rum, (see brands above)
2 oz of Light Rum, (see brands above)
½ oz of Triple Sec,
½ oz of Blood Orange Syrup,
5-6 large ice cubes.
Blend until semi-icy smooth. Garnish with speared fruit. The journey begins.
THE SPICED GUM DROP:
Each ingredient uniquely comes together for a citrusy-spicey gum drop experience that doesn’t stick to your teeth!
DIRECTIONS: In a blender combine ice (5 large ice cubes)
1 Tbsp of RL 4 Orange Marmalade,
1 Tbsp of RL 5 Lime Marmalade,
1 oz. of RL Meyer Lemon Syrup,
1½ oz. of Vanilla Vodka,
1 Tsp of Cinnamon Schnapps (clear or red).
Blend & pour into cocktail glass. Garnish with toothpick speared gumdrops.
Want to make this with rum? Try Sailor Jerry’s Spiced Rum or Cruzan’s Spiced Rum!! FABULOUS!
HOT GINGER CARAMEL APPLE MARTINI: –An exciting RL variation on a popular favorite.
Robert Lambert’s Hot Ginger Caramel Sauce,
Sour Apple Pucker Schnapps,
Vodka ( Try Belvedere Vodka Intense for this one)
Granny Smith Apple Slice,
Chilled Martini Glass,
Drizzle RL’s Hot Ginger Caramel Sauce across the inside of a chilled martini glass & return to freezer.
Mix 2 oz of vodka, (Go for the Belvedere or if you really want to get interesting, try Milagro Tequila!)
1 oz of apple pucker schnapps in an icy martini shaker.
Pour into chilled caramel glass.
Place apple slice on top & drizzle more caramel sauce over it.
(SERIOUSLY tasty folks!!)
LICENSE TO CHILL: With a nod to 007, here’s a great little cocktail that’s sure to give you an icy-hot stare in some quarters.
This RL original Champagne Cocktail is one of a kind. The name is a nod to the ever-present champagne in James Bond movies.
Chilled Champagne, (Moet or Mumms would be exceptional with this)
Robert Lambert’s award-winning Dark Cherries in Merlot Syrup.
Swirl One Teaspoon of “Merlot Syrup” from a jar of RL’s Dark Cherries in Merlot Syrup around the inside of a chilled champagne flute. Pour your favorite chilled champagne into the flute and watch the color come to life.
Remove the pit from an RL dark cherry and drop the cherry into the flute.
GINGER LI-MON RICKEY: A breeze to make and a sheer crave-inducing delight. In other words– HIGHLY addictive!
For a bit of the spirits to add into it– go for Smirnoff’s Lime Vodka!
Robert Lambert’s Meyer Lemon Syrup,
Robert Lambert’s White Ginger Syrup,
Optional Alcohol: Smirnoff Lime Vodka or a citrus vodka. The lime version makes perfect sense. Look at about 2 oz to add to this!
In a pitcher,
mix 10 oz. of lime juice (the juice of 6-8 limes),
3 oz. of RL Meyer Lemon Syrup,
3 oz. of RL White Ginger Syrup,
32 oz. of seltzer water.
Optional alcohol 2 oz of Smirnoff’s Lime Vodka or Onyx Moonshine for a really interesting presentation.
Pour into ice filled glasses and garnish with lime slices. (Makes 4 12 oz servings).
RASPBERRY ROSE CHOCOLATE SHAKE:
You’ve never had a chocolate shake with an array of flavors like this! Each sumptuous sip delivers a Lambert medley of flavors that will linger in your cravings long after you reach the bottom of the glass.
Ingredients Needed :
Robert Lambert’s Raspberry Rose Chcolate Sauce,
Vanilla Bean Ice Cream (or Low Fat Frozen Vanilla Yogurt),
Low Fat Milk,
In a blender,
add 4 oz. of Vanilla Bean Ice Cream (or Low Fat Frozen Vanilla Yogurt for calorie counters),
1 ½ oz. of RL Raspberry Rose Chocolate Sauce,
2 oz. of Low Fat Milk,
1-2 ice cubes.
Blend at high speed, pour into a shake glass and prepare for the best shake ever!
Want a bit of zip to this? Check out Mozart Dry— a chocolate flavored spirit from 100% distilled from premium chocolate macerate. All natural ingredients. Pure & Dry- and distinctly chocolate!
LOVE these great recipes featuring Robert Lambert Artisanal products and the fabulous recipes based on these products. There is a lot of versatility to the various products and I have already been inspired by these recipes!
http://twitter.com/TSRLA for providing all the connections!
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