It's Friday! Spring Cocktails!

I know, some parts of the country are still knee deep in 2 feet of snow, but I could not resist this post. This week in Atlanta the high temps will hit highs of 90 degrees, though a tad cloudy that is positively balmy. While walking through retail stores like Macy's or Pottery Barn - Galvanized Tray, love it!, the decanters and serving tray displays for  spring and summer are front and forward for everyone to see.  It is hard not to feel motivated, it is time for me to start the Spring cocktails season. If you are still dealing with zero degree temps, these cocktails will add a touch of spring to an otherwise dreary weekend!

Enjoy!!

Bing Cherry Mojito

1 1/4 cups sugar

1 1/4 cups freshly squeezed lime juice (about 9 limes)
3 pounds Bing cherries
18 ounces best-quality black cherry or plain vodka
1 bottle sparkling water (750 mL)

1.Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat; let cool completely. (Makes about 2 cups syrup.) Syrup can be refrigerated in an airtight container up to 1 month.
2.Put lime juice into a medium nonreactive bowl. Halve and pit cherries; add to lime juice. Stir in syrup. Refrigerate at least 1 hour (up to overnight).
3.Stir cherry mixture and vodka in a large serving bowl. Fill 12 glasses with ice. Spoon 1/2 cup cherry-vodka mixture into each glass. Top off with sparkling water. Serve immediately.

 
Cherry Julep
 
3 maraschino cherries, preferably French cherries in Kirsch brandy

1 teaspoon maraschino cherry juice, preferably from French cherries in Kirsch brandy
1 teaspoon sugar
Juice of 1/2 lemon
1 1/2 ounces gin
1 ounce sloe gin, preferably Plymouth
1 ounce cherry brandy, preferably cherry Heering
Ice cubes
Cracked ice
Seltzer
1/2 lemon slice, for garnish


1.In a mixing glass, muddle together cherries, cherry juice, sugar, and lemon juice. Add gin, sloe gin, and cherry brandy. Add ice cubes and stir, at least 30 seconds, to combine. Fill a rocks glass with cracked ice; strain cocktail over cracked ice. Top with seltzer and garnish with lemon slice. Serve immediately.

Lemon Verbena Lemonade


1 1/4 cups sugar

1 1/4 cups water
1/4 cup lemon verbena leaves
5 cups fresh lemon juice, strained (from about 24 lemons)
Lemon Verbena Ice Cubes, for garnish (optional)


1.Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat, and add lemon verbena. Cover, and steep for 15 minutes. Strain through a fine sieve, and let cool completely.
2.Combine lemon juice and lemon verbena syrup in a pitcher. Fill glasses with lemon verbena ice, and divide lemonade among glasses.

Play around with different herbs, substituting whatever is available for the lemon verbena leaves. Basil, tarragon, and bay make for inspired sips.

Peach and Blackberry Muddle


4 thin slices peach

6 blackberries
2 large sprigs mint
1 1/2 teaspoons honey
1 tablespoon fresh lemon juice
2 ounces bourbon
Ice
Seltzer


1.In a double old-fashioned glass, combine 2 peach slices, 3 blackberries, mint, honey, and lemon juice. Mash gently with the back of a spoon until fruit releases juices. Add bourbon, remaining peach slices, and remaining blackberries. Fill glass with ice and top with seltzer.

Cherry Beer

2 bottles pale ale


1 1/2 cups sour cherry nectar, such as Tamek
1.Fill a large pitcher with ice cubes. Stir in pale ale and sour cherry nectar. Garnish with lemon wedges.


Yummy!

Honeydew Granita Spritzer

6 cups cubed honeydew melon (about half of a medium melon)

1/3 cup sugar
1/4 cup fresh lime juice
3 cups seltzer
Lime peels, for garnishing


1.Working in batches, puree 6 cups cubed honeydew melon in a blender. Pour puree through a fine sieve into an 8-inch square nonreactive dish.
2.Put 1/2 cup water and sugar into a small saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Stir into puree. Add fresh lime juice; stir to combine. Freeze, covered, at least 6 hours (up to 3 days).
3.Scrape granita with a fork; spoon about 1 cup granita into each of 6 glasses. Pour 1/2 cup seltzer into each glass; garnish with lime peels.


Pimm's Cup with Ginger Ale


Ice cubes

2 cups lemonade
1 cup ginger ale
1/2 cup Pimm's No. 1
1/2 cup gin
Lemon slices, for garnish


1.Fill a large pitcher with ice cubes. Stir in lemonade, ginger ale, Pimm's No. 1, and gin. Garnish with lemon slices.








Sorell, Hibiscus

Hibiscus Honey Iced  Tea

An option for tea bags, you may also you can also use Sorrel or Karkadae Punch ( traditional Nubian recipe), Roselle Leaves ( Red Sorrel)  or Flowers of Jamaica ( all are available frpm  Middle Eastern or Caribbean markets) .  


Caribbean Sorel Drink Recipe

6 hibiscus tea bags

1/2 cup honey
1 cup fresh lime juice (from 8 to 10 limes)
1 cup light rum (optional)

1.In a large heatproof pitcher, combine tea bags, honey, and 5 cups boiling water; let steep 10 minutes. Discard tea bags. Add lime juice, rum (if using), and 3 cups cold water. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice.

 
Have a wonderful weekend!!

It's Friday- Happy New Year! My favorite New Year Cocktail

It makes both financial and practical sense to serve a single cocktail when entertaining friends and family.   This year when some of our friends visited for the holidays,  I tried a cocktail which was an instant hit with everyone. This can be served as a single cocktail or prepared for a group, either way you will receive tons of praise.


It  may seem like a summer cocktail but this mix has a lot of warmth ( Absolut, Wine and St Germain) do not be fooled!  It is seasonless.

White Sangria.....not the usual

To make for 10 or more


1 bottle St Germain Liqueur
1 bottle 750 Ml Absolut Citron or Skky Citrus Vodka
1 bottle Sauvignon Blanc ( good quality)
I half bottle of 2 litre Sprite or Lemon Lime Soda
4 bottles of Lemon Lime Bitters  200 ml ( liquor stores or select supermarkets)
1 2 quart bottle of lemonade
6 lemons ( sliced)





Pour all of the ingredients into a large pitcher, punch bowl or decanter and stir.

Place the lemon slices in the pitcher. Do not put ice.  Put some lemon slices aside for individual serving.

Serve in wine glasses,  or collins glasses, no paper cups please... with crushed ice and a lemon slice.


This is one of the best, enjoy!


Happy New Year!

12 Days of Christmas- Our Favorite Friday Tipples of the Year- XM Royal Rum, St Germain, Cachaca, Aperol....

Merry Christmas! Feliz Navidad! Joyeux Noel! Happy Hannukah! Happy Kwanzaa! Feliz Las Posadas! Best Wishes Year of the Dragon 2012!



As we close in on the "Big Day" and the other big days to come, we wanted to share our favorites tipples for the year and all time. These are the picks we would want you to bring as gifts to our homes.
These picks have all been tested and approved and we are 100% sure you will not be disappointed!


Our visuals may not correspond with our recipes because we scattered different types of tipples througout the story. Enjoy the visual feast!


Here are our picks along with a recipes for 2011.

ST GERMAIN

St-Germain is made from the blossoms of the elderflower tree. It was the first liqueur created in the artisanal manner from freshly handpicked elderflower blossoms.


The elderflower is a delicate flower which quickly loses it fragrance and flavor.
Only for a few days in late spring in the foothills of the Alps are the manufacturers able to harvest the flowers for this exceptional liqueur. The harvest time is 2 to 3 weeks and French farmers (paysans) handpick and deliver the blossoms to local depots. Some use a specially rigged bicycle to take the blossoms to a local depot. Upon arrival the story of how the one of a kind flavor of the elderflower is harvested is a family secret. The resulting liquid is then mixed with grape spirit and cane sugar. The final flavor hints of citrus, peach and pear.
St-Germain is the main ingredient in some of the more delicious cocktails in the world. You can find it at fine liquor stores everywhere.

St-Germain Cocktail



2 parts Brut Champagne or sparkling wine

11/2 parts St-Germain

2 parts sparkling water or club soda

Fill a tall Collins Glass with ice. Add the Champagne first, then St-Germain, then Club Soda. Stir completely and garnish with a lemon twist.

APEROL



Aperol is an Italian aperitif originally produced by the Barbieri company in Padua Italy. It is now produced by the Campari Company. Now stay with me ...it is also the main ingredient in another aperitif popular in northern Italy in the Veneto region " Spritz'. Spritz is a wine based cocktail produced by the Campari group. Spritz is usually mixed with a liqueur such as Aperol or Campari along with white wine, the name of the mix is Aperol Spritz ( It is the unofficial drink of Italy) AperoSpitzCommercial.

Aperol was originally produced in 1919, but it did not become popular until after the second World War. The ingredients? Gentian, Rhubarb, Bitter Orange, Cinchona. It is very similar to Campari but it is slightly sweeter and the alcoholic content is a bit less than that of Campari. It is also lighter in color than Campari. It has a slightly sweet, bitter taste while Campari is more bitter. These drinks are perfect for hot days at the beach if you need something which is not too sweet, too sweet tends to make you more thirsty, the bitter helps to make the drink refreshing. Perfect for summer cocktails!!!

Roman Holiday


11/2 ounces Orange Vodka
1/2 ounce Aperol
1/2 ounce orange juice
1/4 ounce simple syrup
Tangelo Wedge
Strain with ice, pour into a Martini glass and then top with Prosecco!
Top with wedge.

CACHACA


Caipirinha is the national drink of Brazil and the main ingredient is Cachaca. Cachaca is made from fermented sugar cane. Rum is made from Molasses, Cachaca is made from fresh sugar cane juice with is fermented and distilled. There are two varieties of Cachaca aged and unaged, or white and dark. Unaged and white is often used in cocktails while the aged or dark is meant to me drank straight or on the rocks.



 Caipirinha
1/2 lime, quartered

1 teaspoon white sugar
2 1/2 fluid ounces cachaca
1 cup ice cubes
In a large rocks glass squeeze and drop in 2 eighths of lime. Add sugar, crush and mix with a spoon. Pour in the cachaca and plenty of ice. Stir well.

LIMONCELLO

Limoncello is a sweet lemony liqueur from southern Italy. It is not sour, because it is made from lemon peel not the juice of the lemon combined with a range of alcoholic bases. It is usually chilled and served as a after dinner drink, but also appears in cocktails.


Mutu


Named after Florence soccer star Adrian Mutu
3 oz Vernaccia or other crisp white wine
1 oz St Germain Liqueur
1/2 oz Limoncello, homemade or purchased
Soda water to taste
Fresh mint leaves for garnish
Fill a collins glass with ice. Add the Vernaccia, elderflower liqueur and limoncello. Top with soda water and stir. Garnish with mint leaves and serve.

KAHLUA

Kahlua is made from 100 %Arabica coffee beans and sugarcane in the Veracruz section of Mexico. Veracruz is the home of Kahlua. The coffee cherries are handpicked between October and March and processed to extract what is known as the coffee bean. The beans are air dried and the husk is removed. The beans are then aged for six months and prepared for roasting. Meanwhile the sugar cane stalks are crushed and the juice is mixed with molasses, then yeast and water and left to ferment. Once it becomes alcohol the distillation process begins until it gets to proof and then stored in barrels.

After seven years wow! Coffee and Sugarcane meet again, the coffee is roasted and then combined with the sugarcane extract, vanilla and caramel and then left to rest for eight weeks and the filtered and bottled.


FashionMom Fave


1 part Kahlua
2 parts Club Soda
Ice
2 cherries.
In a rocks glass, add ice first, add Kahlua and then Club Soda. Add cherries for one of the most refreshing drinks!

RUM
Demerara Rum Punch


3 Parts Rum
1 part Lime Juice
2 parts Simple Syrup
1 part orange juice
1 part pineapple juice or grated pineapple
2 bottles ginger ale.
2 parts water
Watermelon juice always gives a special kick to a rum punch.
you must, must have a dash of Angostura.

Recommended Rum- XM Royal Rum, aged ten years from Guyana South America or Ten Cane Rum from Trinidad and Tobago. At fine liquor stores everywhere.

RIONDO PROSECCO SPAGO NERO ITALY
The Ginger


2 cups ice
4 oz Absolut Citron vodka
4 oz Grand Marnier
4 oz peach or apricot nectar
1 bottle Prosecco, chilled
I a glass pitcher filled with ice, mix the vodka. Grand Marnier and nectar. Let the mixture chill and allow the flavors to marry for 3 minutes. Strain ice. Add chilled Prosecco. Pour into white wine glasses and serve.

ABSOLUT
Misty Bitch


1 oz Vodka
1 oz Campari
1 lime
splash of pink grapefruit juice
Mix Vodka and Martini in a highball glass.Add fresh lime to taste and top with grapefruit juice.

It's Friday! Saude! It's CaChaca Time!

We will become very familiar with this spirit because Brazil will be hosting The Summer Olympics in 2016 and The Fifa World Cup in 2014.
Caipirinha is the national drink of Brazil and the main ingredient is Cachaca. Cachaca is made from fermented sugar cane. Rum is made from Molasses, Cachaca is made from fresh sugar cane juice with is fermented and distilled. There are two varieties of Cachaca aged and unaged, or white and dark. Unaged and white is often used in cocktails while the aged or dark is meant to me drank straight or on the rocks.

This update is dedicated to my friend Shelley, this is her favorite spirit. Enjoy SSM!

Tohu Swizzle Cocktail

• 3 blackberries
• ¼ ounce falernum (a sweet almond-ginger syrup)
• ¾ ounce lemongrass simple syrup (see O's recipe, below)
• ¾ ounce freshly squeezed lime juice
• 2 ounces cachaça
• Soda water
• Raspberries and blueberries, for garnish

In a tall pilsner glass, muddle raspberries and blackberries. Add falernum, lemongrass simple syrup, lime juice, and cachaça. Add crushed ice. Stir, then top with soda water and more crushed ice. Garnish with berries. 

To make lemongrass syrup
Combine 1 cup sugar, 1 cup water, and 3 pieces of fresh lemongrass (about 1 inch each) in a saucepan. Cook over medium-low heat until liquid becomes sticky, about 10 minutes. Let cool; strain and discard lemongrass. Simple syrup can be stored in the refrigerator for 1 month.

O Peixinho Morto Cocktail

• 2 ounces cachaça
• 1/2 ounce ginger syrup (Hawaiian ginger is best)
• 1/2 ounce orgeat (almond syrup with a little orange blossom water)
• 3/4 ounce lime juice
• Orange peel, for garnish

Add all ingredients and shake over ice. Strain into a chilled cocktail glass. Squeeze orange peel into drink and drop in.

Carnivale

•  2 slices fresh jalapeño
• 1/2 ounce maraschino cherry liqueur
• 1/2 ounce orange liqueur
• 2 ounces aged cachaça
• 3/4 ounce lime juice
• Maraschino cherry, for garnish

Lightly muddle the slice of jalapeño with the maraschino and orange liqueurs. (The longer you muddle the pepper, the more spicy the cocktail will be.) Add all other ingredients and shake over ice. Strain into a chilled cocktail glass, making sure no seeds or bits of pepper make it into the drink. Rub a slice of jalapeño around the glass rim. Garnish with a cherry.

Brazilian Tourist 

• 4 mint leaves
• 1/2 ounce simple syrup
• 1/2 ounce lemon juice
• 1/2 ounce pineapple juice
• 1 tsp. yuzu juice
• 1 ounce green tea
• 1 1/2 ounces cachaça
• Sprig of mint, for garnish

Tear mint leaves and place in a mixing glass. Add simple syrup, lemon juice, pineapple juice, yuzu juice, green tea and cachaça. Add ice. Shake vigorously and strain into a highball glass over ice. Garnish with a large mint sprig.

Edison's Medicine

• 3 large sprigs of basil
• 3/4 ounce agave syrup
• 1 1/2 ounces cachaça
• 1/2 ounce yellow Chartreuse (an herbal liqueur)
• 1 ounce lime juice
• Lemon peel, for garnish

Muddle the basil and agave syrup.

Add the remaining ingredients and shake with ice. Strain into a martini glass. Garnish with lemon peel.

and the most famous recipe ........


CAIPIRINHA

1/2 lime, quartered

1 teaspoon white sugar

2 1/2 fluid ounces cachaca

1 cup ice cubes

In a large rocks glass squeeze and drop in 2 eighths of lime. Add sugar, crush and mix with a spoon. Pour in the cachaca and plenty of ice. Stir well.



Please remember to drink responsibly!



Have a fabulous weekend!!

It’s Friday! Knock Out Creations! The Zombie Trio!

Warning! baby these cocktails or you will have to get a cab home or assign a designated driver. Or opt to stay at home and invite your friends over to sample these knock outs! The combination of rum and fruits lull you into having 1, 2 and then 3….

Walking Zombie

1 measure white rum

1 measure golden rum

1 measure dark rum

1 measure apricot brandy

1 measure lime juice

I measure pineapple juice

1 teaspoon sugar syrup

Orange and lime slices and ice.

Pour the white, golden and dark rum, apricot brandy, lime juice, pineapple juice, and sugar syrup over ice cubes. Shake vigorously until frosted. Half fill a chilled highball glass with the cracked ice and strain the cocktail over it. Dress with the slice of orange and lime…..sip……sip…sip.

Zombie Prince

Dash of Angostura bitters

1 measure white rum

1 measure golden rum

1 measure dark rum

½ measure lemon juice

½ measure orange juice

½ measure grapefruit juice

1 teaspoon brown sugar

Splash the bitters over the ice cubes in a mixing glass. Add the white rum, golden rum, dark rum, lemon juice, orange, juice, and grapefruit juice and add the brown sugar. Stir to mix well, and then strain into a chilled highball glass.

Zombie

Crushed ice

2 measures dark rum

2 measures white rum

1 measure golden rum

1 measure triple sec

1 measure lime juice

1 measure orange juice

1 tablespoon grenadine

1 tablespoon orgeat syrup

1 teaspoon Pernod.

Put crushed ice in a blender with the dark, white and golden rum and the triple sec, fruit juices, grenadine, orgeat syrup and Pernod. Blend until smooth, pour without straining into a chilled highball glass.







Please remember to drink responsibly!



Have a fantastic weekend!

It's Friday! Short and Chic! The Original Cocktail!

Frosted glasses with long stems conjure up images of  passion, mystery and cool. These drinks are short and chic, they are the epitome of the word "cocktail"

These are originals.....enjoy

Negroni

Stinger ...before Prohibition

11/2 fl oz brandy

3/4 fl oz white cremem de menthe.

Stir the brandy and Creme de Menthe together and pour into a well chilled cocktail glass. Serve with a stirrer

Negroni...early twentieth century created by Count Camillo Negroni a Florentine nobleman

Ice Cubes

1 fl oz Campari

1 fl oz sweet red Vermouth

1 fl oz Gin

twist of orange, to decorate

Half Fill a cocktail shaker with ice, add the Campari, sweet vermouth, and gin, and shake well. Strain into a well chilled cocktail glass and serve with a twist of orange.

White Lady.....Shaken and strained by Happy McElhone at Ciro's Club off London Haymarket in 1919.

Ice cubes
2 fl oz gin

1 fl oz freshly squeezed lemon juice

1 fl oz Cointreau
Wedge or twist of lemon to serve

Put half a dozen ice cubes in a cocktail shaker; add the gin, lemon juice and Cointreau; and shake vigorously. Strain into a well chilled cocktail glass and serve with a wedge or twist of lemon.

Sidecar

Golden Cadillac.......gorgeous golden hue

 1 fl oz White Creme de Cacao

1 fl oz Galliano

1 fl oz light cream

Ice Cubes

Pour the Creme de cacao, Galliano and cream into a cocktail shaker; add 4 or 5 cubes; and shake well. Strain into a cocktail glass.

Sidecar - created at the end of WW1 but legendary barman, Harry McElhone, for one of the regulars who frequented his New York Bar in Paris

Ice Cubes

2 fl oz brandy

1 fl oz Cointreau

1 fl oz freshly squeezed orange juice

Twist of orange

Half hill a cocktail shaker with ice cubes and pour in the brandy, Cointreau and lemon juice. Shake had and strain into a well chilled cocktail glass. Decorate with a twist of orange.

Between The Sheets......the heady days of 1930s America, bartenders vied with each other to keep their customers coming back for more....

1 fl oz white rum

1 fl oz brandy

1 fl oz Cointreau or triple sec

1 fl oz lemon juice

Twist of lemon zest

Put the rum, brandy, Cointreau or Triple Sec, and lemon juice in a cocktail shaker, and shake vigorously. Strain into a chilled cocktail glass and serve decorate with a twist of lemon zest.

White Lady

Have a fantastic weekend!!

This post is

Dedicated to my sister Bev, hope you get better soon!!

It's Friday! The Gimlet and The Lemon Drop, variations on two cocktails.

The Gimlet

When Spirits and Beer were stored in wooden barrels, bartenders unsed a small sharp tool called a gimlet to tap into them. This inspired the creation of a refreshing short citrusy cocktail. In 1953 Raymond Chandler made it the favorite of our favorite detective Philip Marlowe in The Long Goodbye.



The Gimlet

11/2 fl oz gin

11/2 fl oz lime cordial

Cracked ice cubes

Small lime wedge, to decorate

Put the gin, lime cordial ( such as Rose’s lime juice, or mix equal parts sugar syrup and fresh lime juice), and 4 to 5 cracked ice cubes into a cocktail shaker, and shake vigorously. Strain into a well chilled cocktail glass and serve decorated with a wedge of lime.

Gimlet on the rocks

11/2 fl oz gin

11/2 fl oz lime cordial

Cracked Ice cubes

Pour the gin and lime cordial into a sours or old fashioned glass filled with ice. Stir well and drop a wedge of lime into the glass. Serve with a stirrer.


Vodka Gimlet

11/2 fl oz Vodka

11/2 Lime Cordial

5 cracked cubes.

Serve straight up or over ice.

Tequila Gimlet

11/2 fl oz Vodka

11/2 Lime Cordial

5 cracked cubes

Serve straight up or over ice.



Scotch Gimlet

11/2 fl oz Scotch Whiskey

11/2 fl oz Lime Cordial

5 cubes cracked ice



Put the Scotch, lime cordial ( such as Rose’s lime juice, or mix equal parts sugar syrup and fresh lime juice), and 4 to 5 cracked ice cubes into a cocktail shaker, and shake vigorously. Strain into a well chilled cocktail glass and serve decorated with a wedge of lime.

The Lemon Drop – The Cool Lemon Classic



Lemon Wedge

Superfine Sugar

11/2 fl oz vodka

½ fl oz Limoncello

½ fl oz freshly squeezed lemon juice

Lemon slice to serve.

Rub the rim of a cocktail glass with the lemon wedge. Dip the rim in superfine sugar and chill well. Half fill a cocktail shaker with ice cubes; add the vodka, Limoncello, and lemon juice; shake vigorously. Strain into the glass and serve decorated with a lemon slice.

Citrus Drop

Lemon Wedge

Superfine Sugar

11/2 fl oz vodka

½ fl oz Triple sec

½ fl oz freshly squeezed lemon juice

Lemon slice to serve.

Rub the rim of a cocktail glass with the lemon wedge. Dip the rim in superfine sugar and chill well. Half fill a cocktail shaker with ice cubes; add the vodka, Triple Sec, and lemon juice; shake vigorously. Strain into the glass and serve decorated with a lemon slice.



Sweet Lemon Drop

Lemon Wedge

Superfine Sugar

21/2 fl oz vodka

½ fl oz freshly squeezed lemon juice

Lemon slice to serve.

Sugae Cube

Rub the rim of a cocktail glass with the lemon wedge. Dip the rim in superfine sugar and chill well. Half fill a cocktail shaker with ice cubes; add the vodka, and lemon juice; shake vigorously. Strain into the glass and serve decorated with a lemon slice. Drop one sugar cube into the glass before serving.

Melon Drop

Superfine Sugar

11/2 fl oz vodka

½ fl oz Midori melon liqueur

½ fl oz freshly squeezed lemon juice

Maraschino cherry to serve.

Rub the rim of a cocktail glass with the lemon wedge. Dip the rim in superfine sugar and chill well. Half fill a cocktail shaker with ice cubes; add the vodka, Midori melon liqueur, and lemon juice; shake vigorously. Strain into the glass and serve decorated with a cherry.




Lemon Soda Drop – use a highball glass

Lemon Wedge

Superfine Sugar

11/2 fl oz vodka

½ fl oz Limoncello

½ fl oz freshly squeezed lemon juice

Cream soda or lemonade

Lemon slice to serve.

Rub the rim of a cocktail glass with the lemon wedge. Dip the rim in superfine sugar and chill well. Half fill a cocktail shaker with ice cubes; add the vodka, Limoncello, and lemon juice; shake vigorously. Strain into the glass and top with cream soda or lemonade, serve decorated with a lemon slice.


Please drink responsibly!

Have a great weekend!

It's Friday! Saturday Morning Cures!

You can't get rid of alcohol with more alcohol right?  well... these cocktails will help to get rid of that pounding headache....

many of the recipes contain eggs which helps to provide a much needed dose of protein and the extra energy needed the day after.

Bloodhound

2 oz gin

1 oz sweet vermouth

1 oz sweet vermouth

1 oz dry vermouth

3 strawberries

 crushed ice

Mix the gin, sweet vermouth, dry vermouth and strawberries in a small blender with a little crushed ice until smooth. Strain into a chilled cocktail glass.

Cupid

2 oz dry sherry

1 teaspoon sugar syrup

i egg

dash of Tabasco sauce

Shake the dry sherry, sugar syrup, egg and dash of Tabasco sauce vigorously over ice cubes until well frosted. Strain into a chilled cocktail glass.

Perfect Love

1 measure vodka

1/2 measure Parfait Armour

1/2 measure maraschino liqueur

crushed ice

Shake the vodka, Pparfait Armour and cherry liqueur together over ice cubes until frosted. Put some crushed ice into a chilled cocktail glass and stain the cocktail glasses.

Widow's Wish

2 Oz Benedictine

1 egg

light cream

Shake the Benedictine and the egg vigorously over ice cubes until well frosted. Strain into a chilled lowball glass and fill with light cream.

Mint Sunrise

Cracked ice

11/2 oz measures Scotch whisky

1/2 oz brandy

1/2 oz white curacao

fresh mint sprig

Pour the scotch, brandy and white curacao over the ice in a chilled highball glass or lowball glass and stir gently. Decorate with the sprig of fresh mint.

Suffering Fool

1 tablespoon Angostura bitters

crushed ice

2 measures gin

2 measures brandy

1/2 oz lime juice

1 teaspoon sugar syrup

ginger beer or ginger ale

cucumber slice

lime slice

fresh mint sprig.

Pour the bitters into a chilled highball glass and swirl around. Discard the excess and half fill the glass with cracked ice. Pour the gin, brandy , lime juice and sugar syrup over the ice and stir well. Fill with ginger beer or ginger ale and stir gently. Dress with cucumber, lime and mint.

Hot and Dirty Martini

3 measures chilled vodka

1/2 oz dry vermouth

1 teaspoon olive brine

stuffed olive

shake the chilled vodka , dry vermouth and olive brine over ice cubes until well frosted. Strain into a chilled martini or cocktail glass and garnish with a stuffed olive.

Ginger Beer

1 cup beer

2 measures ginger brandy

Pour the beer into a chilled beer glass or tankard then add the ginger beer.

Please remember to drink responsibly!

Have a great weekend!

It’s Friday! Aurora Borealis, Salty Puppy, Buttafuoco, it’s all in the name! Happy Friday!

George IV statue at Trafalgar Square London, UK

Courtesy Istockphotos.com

I wanted to do a post  about different types of cocktails and not a single main ingredient.  I thought that cocktails with fun names would enhance our drinking experience, it would definitely give us something to talk about while serving !.

Let's start with a cocktail which has an interesting story along with an interesting name.....

Mrs. Fitzherbert

Mrs. Fitzherbert was secretly married Prince of Wales, later George IV (b1762- 1830). Because she was a commoner, a widow (twice), six years his elder, a Catholic and  his father George III had not blessed the union, the prince was forced to divorce her and marry a wealthy Protestant princess instead ( Caroline of Brunswick, turned out to be a very unhappy union). For all of  the complications and pain Miss Fitzherbert endured, this cocktail by contrast is a very simple.

1 measure White Port

1 measure cherry brandy

Pour the white port and cherry brandy over ice cubes in a mixing glass. Strain into a chilled cocktail glass.

Buttafuoco

2 measure white tequila

½ measure Galliano

½ measure cherry brandy

½ measure lemon juice

Cracked ice

Club soda

Cocktail cherry

Shake the tequila, Galliano, cherry brandy and lemon juice vigorously over the ice cubes until well frosted. Half fill a highball glass with cracked ice and strain the cocktail over it. Fill with the club soda and dress with the cocktail cherry.





Salty Puppy (no alcohol)


Granulated sugar

Coarse salt

Wedge of lime

Cracked ice

½ measure lime juice

Grapefruit juice

Mix equal amounts of the sugar and salt together on a saucer. Rub the rim of a chilled highball glass with a wedge of lime and dip it into the sugar and salt mixture to frost it. Fill the glass with cracked ice and add the lime juice. Fill with grapefruit juice



Slow Comfortable Screw

2 measures slow gin

Orange juice (only fresh squeezed)

Orange slice

Shake the sloe gin and orange juice with the cracked ice until well frosted and pour into a chilled highball glass. Decorate with a slice of orange.

Changuirongo

Cracked ice

2 measures white tequila

Ginger ale

Lime or lemon slice

Half fill a chilled highball glass with cracked ice. Add the tequila and fill with ginger ale. Stir gently and dress with a slice of lime or lemon.

Old Havana

Courtesy istockphotos.

Amigos Pina Colada- the difference is the dark rum and cream

Serves 4

10 to 12 ice cubes, crushed

1 cup rum

11/4 cups pineapple juice

5 measures coconut cream

2 measures dark rum

2 measures light cream

Pineapple wedges

Cocktail cherries



Mix the crushed ice in a blender with the run, pineapple juice, coconut cream, dark rum and cream. Blend until smooth. Pour without straining into chilled lowball of hurricane glasses and decorate with pineapple wedges and cherries.

Mule’s Hind Leg

½ measure apricot brandy

½ measure applejack

½ measure Benedictine

½ measure gin

½ measure maple syrup



Vigorously shake the apricot brandy, applejack, Benedictine, gin and maple syrup over ice cubes until well frosted. Strain into a chilled cocktail glass.

Harvey Wallbanger

3 measures vodka

8 measures orange juice

2 teaspoons Galliano

Cherry

Orange slice

Half fill a highball glass with ice cubes, pour the vodka and orange over the ice and float the Galliano on top. Garnish with the cherry and slice of orange. For a warming variant, mix a splash of ginger wine with the vodka and orange.

Cordless Screwdriver

2 measures vodka chilled

Orange wedge

Superfine sugar

Pour the chilled vodka into a shot glass. Dip a wedge of orange into the superfine sugar. Down the vodka in one gulp and suck on the orange.

Tiger by the Tail

2 measures Pernod

4 measures orange juice

¼ teaspoon triple sec

Crushed ice

Twist of lime peel

Blend the Pernod, orange juice and triple sec with the crushed ice until smooth. Pour into a chilled wine glass and dress with the twist of lime peel.



Adam “N” Eve…. The base is sharp and stringent; the top is sweet and frothy, brilliant but super strong.

2 measures triple sec

1 measure vodka

1 measure grapefruit juice

1 measure cranberry juice

5-6 cubes pineapple

2 teaspoons superfine sugar

2 tablespoons crushed ice

Strawberry slice

Shake the triple sec, vodka, grapefruit juice and cranberry juice over ice cubes until well frosted and strain the mixture into a chilled highball glass. In a blender, mix the pineapple with the sugar and the crushed ice until you have a frothy slush. Float this gently on top of the cocktail and dress it with slice of strawberry.

Adam and Eve a scene from the Bible. Engraving from 1870 by Gustave Dore

Courtesy of Istockphotos.

 

 

Have a Fantastic Weekend!

Please remember to drink responsibly!

 

It’s Friday! Konbanwa! Sake Time!

Sake Glasses

Happy Friday!

The superb win by Japanese team in the finals of the  Women’s World Cup Soccer tournament  in Germany give a much needed positive boost to the people of Japan and Japanese all over the world.  I would like to dedicate this post to the ladies of the soccer team and the people of Japan.

Please note: Konbanwa means hello in Japanese in the evening. Hopefully these drinks are reserved for that time of the day.

Toyko Bloody Mary

½ cup tomato juice

2 fl oz sake

1 tsp mirin

½ tsp wasabi paste

Dash of Japanese soy sauce

Ice Cubes and celery stick to serve.

Put the tomato juice, sake, mirin, wasabi paste and say sauce in a tall glass over ice. Stir until all the ingredients are combined. Or, shake together in a cocktail shaker, and then pour into the glass over the ice. Serve with a celery stick as a stirrer.




















Saketini

Dash of dry vermouth

3 oz chili – infused sake

Anchovy stuffed olive to garnish

Wash ice with vermouth and strain thoroughly. Add sake, gently stir and strain into a martini glass. Garnish with anchovy stuffed olive.

Kyoto Protocol

½ kiwi fruit

1/3 small cucumber

½ oz lime juice

1 oz unfiltered apple juice

½ oz sake

1 oz white rum

½ oz crème de pomme verte

2 tsp kiwi syrup

Muddle kiwi and cucumber. Add juices, then alcohol. Add ice, shake and double – strain into a martini glass.



Geisha Fizz

2 lychees

2 tsp lemon juice

½ oz sake

4 oz Champagne

½ oz crème de gingembre

Kaffir line leaf to garnish

Muddle lychees and lemon juice. Combine all ingredients with ice in a shaker. Shake and strain into a flute. Garnish with a broken kaffir lime leaf.

 

Lychee Martini

1 oz sherry

5 oz cachaca

½ oz sake

1 oz lychee syrup

1tsp elderflower cordial

Stalk of lemongrass to garnish

Shake and strain all ingredients into a chilled martini glass. Garnish with a lemongrass stalk.

Toyko Coffee

1 fl oz Sake

1tsp soft brown sugar

4 fl oz hot strong black coffee

About 2 fl oz chilled heavy cream

Warm a goblet or cocktail glass. Add the whiskey and sugar and pour in the hot coffee, stirring until the sugar dissolves. Slowly pour the cream over the back of the spoon into the glass and allow it to stand for a few minutes to give the cream time to float on the surface before serving.

Ginger Chan

11/2 oz ginger infused sake

Juice of ½ lime

1 oz apple juice

6 mint leaves

Splash of ginger ale

Shake sake, juices and mint, then pour into a highball glass full of ice. Top with ginger ale

J- Pear

3 slices ginger

3 slices Asian pear

11/2 oz sake

½ oz feijoa vodka

11/2 oz pear liqueur

2 tsp honey

½ oz unfiltered apple juice

Slice of Asian pear to garnish

Muddle ginger and Asian pear

Combine with other ingredients, shake and double strain into a martini glass. Garnish with a slice of Asian pear.

42 Flying Mules

½ lime

6 torn mint leaves

½ large Thai chili

1 oz sake

1 oz vodka

2 tsp lemon juice

Splash of ginger ale

Spring of mint to garnish



In a shaker, muddle lime, mint and chili. Add sake, vodka, lemon juice and ice, then shake. Pour into a highball glass and top with ginger ale. Garnish with a fresh mint sprig.



Hello on the phone - Moshi, Moshi

Hello in the morning- Chaijo

Hello in the middle of the day- Gonzaimasu

Hello in the afternoon- Konichiwa

Hello in the evening and at least- Konbanwa.

Sayonara!

 
  Have a fantastic weekend!

It’s Friday! The Hurricane, Mint Julep and Milk Punch. It’s Time for Southern Cocktails!

Mint Julep

Cocktail hour has always been a treasured tradition of  Southern culture. The long relentlessly hot days of summer led to a  summer ritual which included a cool, relaxing way to wind down with family and friends.

We have some old favorites as well as some new ones and all easy to make. Happy Summer!



The Hurricane…. Preferably served by the waiters at New Orleans Pat O “Brien’s.

11/2 cups pineapple Juice

11/4 cups fresh squeezed orange juice.

1 cup filtered (not cloudy) pomegranate juice

½ cup grenadine

½ cup simple syrup

½ cup fresh squeezed lime or lemon juice, plus more to taste

11/4 ounces light rum

11/2 ounces dark rum

2 ounces triple sec

Orange and lemon slices, maraschino cherries with stems.

Combine all ingredients except for the garnishes in a large pitcher and stir well. Serve in 16 ounce glasses over lots of cubed ice, adorned with the trip of garnishes.

New Orleans, LA

Milk Punch….de rigueur for any daytime soiree in the South.


3 quarts half and half

1 bottle bourbon or brandy

¼ cup pure Mexican vanilla or vanilla extract

2 cups powdered sugar

Grated nutmeg

Combine all ingredients except the nutmeg in a gallon size container. Cover and freeze until the mixture is slightly frozen.

Use an ice pick to make the mixture slightly slushy. Pour into a punch bowl or chilled pitcher. Add more powdered sugar, if desired. Sprinkle with nutmeg.

Pour into a small cocktail glasses or wine goblets (not over ice). Garnish each drink with an additional pinch of nutmeg.






















Classic Mint Julep….meant to the sipped from crushed ice, never cubed



6 or 7 fresh mint leaves

1 tablespoon simple syrup

2 ounces bourbon

Mint sprigs

Combine the mint leaves, syrup and bourbon in a silver julep cup or cocktail glass. Using a bar spoon; crush the mint to release the essence into the liquid. Fill the cup with crushed ice. Gently press the spoon into the ice, shaking it to incorporate the bourbon syrup mixture. Add the garnish.

Kentucky

 

Creole Bloody Mary… adapted from the popular drink at the Under the Hill Saloon in Natchez Mississippi a 200 year old establishment.


6 cups tomato juice

2 cups vodka

¾ cup freshly squeezed lemon juice

4 tablespoons prepared horseradish

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce

1 tablespoon creole seasoning

1 freshly ground black pepper

½ teaspoon cayenne pepper

Garnishes: pickled okra pod, long green bean, or carrot stick



Add all ingredients except the garnish to a pitcher. Stir well, and chill until needed. Pour the mixture into the 8 wide mouth glasses filled with ice. Sprinkle with extra creole seasoning, and garnish as desired.

Bloody Mary

 

See Through Sangria………beautiful white sangria for relief on a hot day.




1 bottle dry white wine

¼ cup orange liqueur

¼ cup sugar

1 unpeeled lime, thinly sliced

1 unpeeled lemon thinly sliced

1 unpeeled small orange, thinly sliced

11/2 cups sliced fresh strawberries

11/2 cups halved green grapes

2 cups chilled sparkling water or club soda or more to taste

Combine the wine, liqueur, sugar and fruit in a large pitcher and refrigerate overnight. Pour the cocktail glasses filled with ice and top off with club soda. For the garnish, slice the strawberries partway. From the bottom up, and place one on the rim of each cocktail glass or wine goblet.



Sloe Gin Rickey….darling of socialites since the 1880s.




1 cup sloe gin

2 ounces fresh squeezed lemon juice

11/2 cups simple syrup

21/2 cups sparkling water

6 dashes crème de cassis

Mint sprigs and lemon wheels

Combine the sloe gin, lemon juice, syrup and sparkling water in a pitcher and add cracked ice. Pour into wine goblets filled with cracked ice, and top each with a dash of cassis. Add the garnishes.



Memphis Belle….named for World War 11 most famous B-17 bomber, The Flying Fortress (now on display in Memphis).



11/2 ounces brandy

3 or 4 dashes Angostura or Orange bitters

½ ounce fresh squeezed lemon juice

¾ ounce Southern Comfort

Add all ingredients except the garnish to a shaker filled with ice; shake well. Strain into a chilled martini or cocktail glass. Add the garnish.

Savannah, GA

The Roffignac………inspired by a drink popular in the days of Count Louis Phillipe Joseph de Rofignac, mayor of New Orleans during the early 1820s.


2 ounces cognac or rye whiskey

1 ounce raspberry syrup

Club soda

Pour the cognac and raspberry syrup into a stemmed cocktail glass filled with ice. Top it off with club soda and swizzle to blend. Add fresh raspberries for garnish



Ramos Gin Fizz…..developed by New Orleanian Henry C. Ramos.




2 ounces gin

1 pounce fresh squeezed lemon juice

1 egg white

1 ounce simple syrup

1 ounce orange flower or rose water

1 ounce half and half

Club soda

Orange wheel for garnish

Pour the gin, lemon juice, egg white, syrup, orange flower water and half and half into a cocktail shaker filled with a few ice cubes; shake for about a minute. Strain into a pilsner glass or tall slim glass with ice; top with club soda and stir. Add the garnish.

Southern Cocktails

Watermelon Crush ……ice cold fruit with a bit of rum.


8 cups seeded, cubed watermelon

11/3 cups light rum

11/2 cups fresh squeezed orange juice or more to taste

½ cup orange liqueur

¼ powdered sugar or more to taste

2 ounces fresh squeezed lime juice

Put the watermelon cubes in a plastic freezer bag; freeze for at least 8 hours. Puree the watermelon and the remaining ingredients in batches in a blender or food processor until smooth, scraping down the sides occasionally. Combine the processed mixture well.

Serve in a large old pickle jar or a punch bowl and scoop the mixture into a mason jars, tin cups or other festive glasses.






















Have a wonderful weekend!

Southern Cocktails by Denise Gee.