Recipes from EW Live on SiriusXM – 8/13/19

Bachelor in Paradise

1 1/2 oz Barsol Pisco

3/4 oz honey chili syrup (1:1 honey and warm water + small hot pepper – infused overnight)

1 oz watermelon juice

Top with Q ginger ale

Method: Shake first three ingredients very well with ice and strain over ice into rocks glass. Top off with the ginger ale and toggle.

Garnish: fresh mint leaf


“Creamsicle Cocktail Duo”

National Creamsicle Day is tomorrow!

1) Clarified Creamsicle –

In a mason jar, add:

1 oz Van Gogh Citroen Vodka  1 oz Van Gogh vanilla vodka

2 oz orange juice

1 oz simple syrup

1/2 oz orange curaçao

Combine ingredients, then add 2 oz whole milk to “milk wash”

(Which will “clarify” the drink)

Refrigerate for 12 hours

Remove from fridge and fine strain through cheese cloth

Serve cold over ice.


2) Beer-sicle –

1 oz Van Gogh vanilla  vodka (Infused with 1 cinnamon tea bag for 10 mins)

1 tbsp blood orange (or regular orange)sorbet

1 tbsp vanilla ice cream or soft serve soft serve

Shake well with ice and strain into martini glass. Top off with cold New England style IPA beer

Garnish: freshly grated nutmeg

Cocktail Recipes (and Link) from Weekend Today Show


Segment Link: HERE

Chili Chilcano

1 1/2 oz. Barsol Quebranta Pisco
1 tsp. Perfect Puree of Napa Valley ginger puree
3/4 oz. fresh lime juice
3/4 oz. honey-chili syrup
Top w/ Q Ginger Ale
METHOD: Shake first four ingredients very well with ice and strain over ice into highball glass. Top off with Q Ginger Ale and toggle.
GARNISH: lime wheel and fresh mint sprig
1 oz. Caorunn Gin
1 oz. marigold and basil infused Luxardo Bitter Bianco
1 oz. Sandeman white port
METHOD: Stir ingredients very well with ice and strain over ice into rocks glass.
GARNISH: long orange peel and marigold flower
Colombian Night Out
1 1/2 oz. Dictador 12 yr old rum
1 1/2 oz. Van Gogh double espresso vodka
1/2 oz. dulce de leche
METHOD: Shake very well with ice and strain into martini glass.
GARNISH: hibiscus salt rim on glass

Deliciously Decadent Evening of Chocolate & Cocktails

The Big Chocolate Show is upon us – and we are producing our 7th annual “Deliciously Decadent Evening of Chocolate & Cocktails” – as part of it!

Come join us at the New Yorker Hotel on Sat 9/29 from 8-10pm for some delicious treats from our amazing chefs and talented mixologists.

Tickets and info here: Decadent Evening Tickets

Visit for more info about the show.

Chefs include:

Iesha Williams – The Salty Heifer
Sean Wilson – CSW Catering
Elisa Lyew – Elisa’s Love Bites
J. Jackson – Mr Foodtastic
Rhonda Kave – Roni-Sue’s Chocolates
Regina McRae – Grandma’s Secrets
Olga Savel – Sowella Chocolates
Alyssa Andrews – Fairytale Brownies (product only – won’t have a rep there)
Mona Changaris – Amore di Mona
Jen King – JoMart Chocolates

Oysters: The Great Equalizer

It is said that Diamond Jim Brady,‎ the wealthy gastronome and frequent guest of New York’s greatest restaurants, began all of his meals with a helping of three to six dozen oysters. Legend has it that he was especially fond of the plump, flavorful Lynnhaven oyster, harvested from its namesake river in Virginia. Diamond Jim was not alone in his love for the majestic mollusk. His fellow New Yorkers gulped oysters like they were going out of style. Rockaways, Blue Points  Saddle Rocks and East Rivers were the most popular and readily available among the local New York species and the citizenry slurped them by the millions. Yes, oysters were truly plentiful in New York and New Jersey in the 18th and 19th centuries.

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The Cocktail Guru Welcomes Elayne Duff As Consultant

The Cocktail Guru Welcomes Elayne Duff

As Brand Advocate Consultant

NEW YORK, NY, January 22, 2018 – Jonathan Pogash and The Cocktail Guru team are pleased to announce our newest team member Elayne Duff, who joins The Cocktail Guru as an advising consultant. In that capacity, she will be our “Ambassador Training and Program Development Guru.”


Jeffrey Pogash states: “I had the great pleasure of working with Elayne for a number of years when she was Head Mixologist and Ambassador for Diageo’s Wine and Spirits Luxury Portfolio. I witnessed her dedication to product and the tremendous innovation creativity and profound enthusiasm that she brought to her job. In addition, I could not help but be impressed by Elayne’s depth of knowledge in all product categories and the sheer joy that she brought to all of her activities. She is a consummate professional.”


Those of us who know Elayne are looking forward to working with her, as her expertise and professionalism will add even greater dimension and depth to our outstanding team of ambassadors, mixologists and consultants that form The Cocktail Guru.


About The Cocktail Guru Brand Advocate Program:

We believe Brand Ambassadorship – or as we like to call it, Brand Advocacy – to be an essential and extremely cost effective way to build brands. Working on-premise (and/or off-premise if the case may be) and with a vast network of bartenders and industry professionals who are dialed into influencers at the highest profile accounts, our National team will act as advocates for your brand and go-to experts on the category.


About The Cocktail Guru:

Created in 2005 by preeminent bartender Jonathan Pogash, The Cocktail Guru has grown to be one of the most highly regarded beverage consulting firms in the U.S. The Cocktail Guru manages all aspects of ambassadorship for beverage brands, creates and executes drinks programs for bars and restaurants, as well as produces and executes special events.



Jeffrey Pogash



New Year’s Eve Cocktails

Happy New Year!

Our founder, Jonathan Pogash, appeared on a Facebook Live feed with WGBH – Boston’s NPR station – at the Boston Public Library in Copley Square.  Edgar B. Herwick III, host of WGBH’s “Curiosity Desk”, answered some most curious queries, and sampled some of Jonathan’s New Year’s Winter cocktails.

Here are the recipes, in no particular order.  Enjoy making them at home!  If you have any questions, please don’t hesitate to email Jonathan at


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Beer Eggnog?

Yup, that’s right.  Beer-Nog.  It may sound crazy, but it’s really really good.  Trust me.

I debuted my version of the classic, which is said to have originated in Medieval Britain, last week at a holiday event held at my local gourmet market, Farm & Coast.

Our pals across the lake were spiking their eggnogs with wine and ale, first calling it “Posset”, and later “Eggnog”.  Some historians believe the term “Egg-Nog” was Old English for “Strong Beer”.

Whatever the case may be, we can all agree that this drink is quite the guilty pleasure, and should be enjoyed with large groups.

My beer-based recipe is below.  If you decide to make it, let us know what you think…

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Building Teams, One Shaker At A Time

We here at The Cocktail Guru believe in building teams from the ground up.  Our Team Building Mixology Classes, launched back in 2014, have allowed us to work with corporations and non-profits across this fine country of ours.  The drinks scene has blown up in the last 15 years, and the desire to know how to mix up some of those cocktails you see your favorite bartenders mixing up at your local watering hole has grown.

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The Cocktail Guru on WGBH Boston’s Friday News Quiz

Cocktail Guru Jonathan Pogash along with cocktail consultant Kitty Amman spent some time last week at Boston Public Radio to take part in their Friday News Quiz.

Along with co-hosts Jim Braude and Margery Eagan, the Cocktail Guru team played news quiz games while preparing some festive holiday cocktails!

Listen to the WGBH Boston Friday News Quiz segment here.

And check out the recipes that were mixed up on air here:

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