No fooling. We’re crazy for Mad Men! Catch the 2-hour Season 6 Premiere with St. Louis’ Jon Hamm, this Sunday at 8pm on AMC. Enjoy these drinks while you watch…

Manhattan

INGREDIENTS

• 1¾ oz bourbon
• ¾ oz of sweet vermouth
• 1 dash of aromatic bitters
• 1 Maraschino cherry

INSTRUCTIONS
Pour bitters and liquors over ice in mixing glass. Stir and strain into a martini glass. Garnish with a Maraschino cherry.

To stir, or not to stir…?

Cocktails are either shaken or stirred, but if you don’t know the difference this rule of thumb may help. When you wish to preserve the clarity or carbonation of a drink, it is best to stir the cocktail as shaking will create a cloudy appearance and destroy bubbles. Cocktails are typically shaken if they include citrus, olive juice or other ingredients that are more difficult to mix.

Try a twenty-first century Manhattan!

With the rise of artisan spirits and mixers, many traditional favorites have evolved to make use of these new and exciting flavors. Our very own Peter Glarner, CSW loves mixing a splash of Big O Ginger Liqueur in his Manhattans, replacing the vermouth: “This adds a touch of sweetness and the boldness of ginger.  I love this concoction.  I’ve made it for friends and have seen really positive reactions.”

Whiskey Sour

INGREDIENTS

• 2 oz whiskey
• ½ oz fresh lemon juice
• ½ oz tsp sugar
• 1 cherry
• ½ lemon slice

INSTRUCTIONS
Shake all ingredients in a mixing glass with ice. Strain into a highball glass. Add lemon slice and cherry to garnish.

Old Fashioned

Mad Martinis

As martinis gained popularity, more variations arose. Feel free to try any suggestions below or experiment and create your own!

• Change up the garnish: Try a twist of orange rind or even cocktail onions!
• Add additional mixers: Like a splash of grenadine or crème de menthe
• Try it with vodka: One of the most popular vodka martini varieties is the Cosmopolitan:

Cosmopolitan Martini

• 1 oz vodka
• 1 oz lime juice
• 1 oz cranberry juice
• 1 oz Triple Sec or Cointreau
• splash of Grand Marnier or grenadine
• 1 lemon wedge

Tom Collins

Whiskey Highball

Gin Rickey (Gin ‘N’ Tonic)

Sidecar

INGREDIENTS

• 1½ oz cognac
• ¾ oz triple sec
• ¾ oz fresh lemon juice
• 1 orange slice
• granulated sugar (optional)

INSTRUCTIONS
Dip the rim of a snifter in the lemon juice and then in sugar. Add remaining lemon juice to a mixing glass with the cognac and triple sec. Shake briskly with ice. Strain into glass and garnish with orange slice.

Mojito

INGREDIENTS

• 2 oz light rum
• 1 lime
• ½ oz simple syrup
• 8-10 mint leaves
• club soda

INSTRUCTIONS
Mash mint leaves and syrup at the bottom of a tall glass until you can smell the mint. Halve the lime, squeeze both halves into the glass, and leave one in the glass. Add rum, stir, fill with ice, and top with soda. Garnish with a mint sprig.

 Can’t find Simple Syrup? Make your own!

Daiquiri

INGREDIENTS

• 1½ oz light rum
• ¾ oz lime juice
• ¼ oz simple syrup

INSTRUCTIONS
Shake over ice, strain into a chilled cocktail glass, and garnish with a lime wheel.

Cuba Libre (Rum & Cola)

INGREDIENTS

• 2 oz light rum
• 1 oz lime juice
• 3 oz cola

INSTRUCTIONS
Pour over ice, in order given, into a highball glass. Garnish with a lime wheel.

Rum Collins

INGREDIENTS

• 2 oz dark rum
• 2 oz pineapple juice
• 1½ oz coconut cream

INSTRUCTIONS
Shake over ice and strain over ice into chilled collins glass. Garnish with a cherry and pineapple cube.

Moscow Mule

For more cocktail suggestions, visit the official Mad Men Cocktail Guide from AMC!

Looking for a festive dessert this St. Patty’s Day? Look no further! Try your hand at this recipe from Nigella Lawson: Chocolate Guinness Cake.

Bake from the heart. Check out this recipe from Sauce Magazine!

New to Straub’s Produce Department: Lollipops Kale Sprouts are now available at all four locations! A necessary ingredient for the discriminating chef – these versatile & healthy sprouts will be around for a long time. Plus, you can’t get them anywhere else in North America right now! We think they’re great, and we think you will agree.

Both Kale and Brussels Sprouts are from the same species (brassica oleracea) and are part of the same family called Brassicas or Crucifers. Kale and sprouts are classed as superfoods because they are great sources of dietary fiber and B vitamins, as well as being high in iron and folate—a nutrient highly recommended for pregnant women.

The Kale Sprout is a mix between Kale & Brussels Sprouts, and is even more supercharged than its cousins. Just 4 oz of Kale Sprouts contain:

• double the amount of vitamin B6, which helps us use and store energy from the food we eat
• twice the amount of vitamin C
• a generous double dose of immunity-boosting vitamin E, which will fight toxins as a powerful antioxidant

See how you can use Kale Sprout Lollipops with these great recipes:

Steamed Kale Sprouts

Ingredients:

• 8 ounces Lollipops Kale Sprouts
• 1 Tbsp Butter, melted
• Salt & Pepper to taste

Preparation:

Wash the Lollipops thoroughly and drain. Steam Lollipops for 5-6 minutes. Once cooked place them in a serving bowl, add butter, and season to taste. Serve as an entrée, or as a side dish paired with roasted chicken breast and yukon gold potatoes.

Festive Kale Sprouts with Chestnuts, Pancetta and Truffle Oil

Ingredients:

• 8 oz Lollipops Kale Sprouts
• 4 oz chestnuts, roughly ground
• 1 shallot, minced
• 4 oz pancetta, diced (or bacon will also work)
• 1 Tbsp butter
• truffle oil

Preparation:

Sizzle pancetta in a non-stick pan until it becomes light brown, add the shallots and sauté to soften. Add chestnuts to the pan to warm through. Blanch Lollipops in lightly salted water for 4-5 minutes. Drain well and add to the pan with the chestnuts and pancetta. Toss together and season with some freshly ground pepper. Serve drizzled with some Truffle oil and finish with freshly toasted breadcrumbs!

Tuscan Sprouts with Tortellini & Pancetta Butter

Ingredients:

• 8 oz Lollipops Kale Sprouts
• 1 pound tortellini
• 4 oz pancetta, diced (bacon as a substitute)
• 1 garlic clove, minced
• 1 Tbsp extra virgin olive oil
• 1 Tbsp butter
• lemon for juicing
• Grana Padano cheese (or parmesan)

Preparation:

1. Bring a pan of lightly salted water to boil. Heat olive oil in a frying pan and add the bacon. Fry gently until the pancetta starts to crisp. Blanch the Lollipops for 3-4 minutes. Remove from the water with a spoon and keep warm. Add pasta to water and simmer for 2-3 minutes before draining.
2. Add garlic and butter to the bacon and sizzle until the butter begins to brown. Add Lollipops and the pasta and coat well with the garlic-pancetta-butter. Finish with a squeeze of lemon juice and finish with shaved Grana Padano.

Asian Stir Fry Kale Sprouts

Ingredients:

• 1 pound Lollipops Kale Sprouts
• 4 tbsp Canola or Safflower oil
• 1 clove garlic, minced
• 1” chunk ginger root, minced
• 1 chili pepper, minced
• 4 oz sweet onion, cut into wedges
• soy sauce to taste
• toasted sesame seeds (to finish)

Preparation:

Steam Lollipops Kale Sprouts for approx 3-4 minutes. Heat oil and stir fry the garlic, ginger, pepper and onion together. Add cooked Lollipops and stir fry on  high heat for a few seconds. Season with soy sauce and black bean stir fry sauce. Finish with toasted sesame seeds.