Mixology: Cocktail Recipes
GVG Fire Roasted Mary goes to NYC!
Our award-winning bartender Mark Weddle submitted his GVG Fire Roasted Mary recipe to Absolut’s Search for the Best Bloody Mary in America for 2013. Through a month of on-line voting, he finished sixth in the country for number of votes and number 1 in North Carolina. This qualified Mark as one of eight finalists for the Championship round hosted by the cast of Food Network's “Chopped," in New York City (also part of the New York Wine and Food Festival). Mark's wife Erin McCarthy assisted and together they made a very strong bid for the title. Here's the recipe:
GVG Fire Roasted Mary
2 oz ABSOLUT vodka
4 oz V-8 juice
5-6 large cilantro leaves
Pinch of Garlic powder
Pinch of Cayenne pepper
Pinch of Ground Cumin
2 dashes of Soy sauce
2 dashes of Balsamic vinegar
½ tsp prepared horseradish
½ tsp sambal olec
2 tsp roasted 5 pepper blend (below)
Combine all except v-8 and ABSOLUT vodka in a small tin and muddle. Add ice, v-8 and absolut and shake. Strain into a Collins glass filled with ice and rimmed with a blend of kosher salt, celery salt, ground coriander and black pepper (see recipe below). Garnish with 3 olives stuffed with chorizo cream cheese and a wheel of roasted sweet corn.
2 parts kosher salt
1 part celery salt
1 part ground black pepper
1 part ground coriander
Roasted 5 pepper blend
2 large jalepenos
2 anaheim peppers
2 red chili peppers
1 poblano pepper
1 red bell pepper
Roast all on bbq grill until skins are charred. Allow to sweat in a paper or plastic bag for 10 minutes then remove skins and all seeds and stems. Place in a food processor and blend until smooth.
Summer Drink Recipes
On FOX8's Recipe Wednesday, Shannon Smith and the restaurant’s award-winning bartender Mark Weddle demonstrate how to mix up some favorite summer cocktails, including fresh fruit purées made with local in-season fruit.
Featured drink recipes:
Traditional Holiday Drink Recipes
On FOX8's Recipe Wednesday, Shannon Smith and the restaurant’s award-winning bartender Mark Weddle demonstrate how to mix up some traditional holiday drinks.
Featured drink recipes:
Bartender's Cocktail Recipes Published
We are very excited to share some great news! Mark Weddle, our bartender and a manager, was honored to have two cocktail recipes published in the 75th anniversary edition of the Mr. Boston Bartenders Guide. It is largely regarded as the authority on cocktail recipes and bartending knowledge. It also has an international distribution.
Mark Weddle with two drinks published in the 75th anniversary edition of
Mr. Boston Bartenders Guide.
Mark was invited to submit his recipes through the United States Bartenders Guild, two were published, "Frosted Apricot" and "The Gathering." They are both completely original creations of Mark's and were conceived at Green Valley Grill. The "Frosted Apricot" is an ice wine based cocktail and "The Gathering" is a sauvignon blanc based cocktail. Mark is extremely honored to be a part of such an historic and important book. Come see Mark Weddle so you can taste one for yourself!
The published cocktail recipes are below.
.75 oz Apricot Brandy
.75 oz St Germaine Elderflower Liquor
1 oz White Cranberry Juice
.5 oz fresh Lemon Juice
2 oz Late Harvest Riesling Ice Wine
Combine all ingredients in a shaker
tin with ice and shake vigorously.
Strain into frozen martini glass.
Garnish with a large orange twist
1 oz Elderflower Liquor
2 oz Sauvignon Blanc
2 oz Belgian White Ale
.5 oz fresh lemon juice
Build over ice in a large
White wineglass and garnish
With a lemon twist