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.

Eggs- The French Way - Simply Perfect

One of my favorite recipes is from an excellent book on French culture, “Entre Nous, A Woman’s Guide to Finding Her Inner French Girl” by Debra Olliver.


MS Olliver includes a recipe for "Simply Perfect Eggs" and it has become my go to recipe for eggs at home. MS Olliver noted that eggs are more likely to be served for dinner than for breakfast hence the need to ensure that they are “perfect”. Making perfect eggs has been a French obsession for centuries.

The final results are International House of Pancake caliber fluffy eggs; you cannot lose with this recipe.

Try it for the family this weekend. Please note please allocate enough time to make your perfect eggs, no rushing, patience please.


Simply Perfect Eggs




8 fresh eggs


11/2 cups rich cream (more and less)


Salt, fresh ground pepper


4 tablespoons grated cheese or finely minced herbs if desired.


Break eggs into a cold heavy skillet, add cream and stir gently until fairly well blended. Never beat! Add seasoning (and or cheese and herbs) just before serving. This takes about half an hour- poky, but worth it.





My cheese of choice is goat which adds to the fluffy factor or Gorgonzola, but goat keeps the recipe pure and simple. I always put butter in the cold skillet to start and the heat is medium or low never high.



Enjoy for lunch or dinner!

Books by Debra Olliver
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

FashionMom: It's Friday! Our Favorite Places for Drinks!

FashionMom: It's Friday! Our Favorite Places for Drinks!: "Our most popular pick- The Margarita It’s Friday! Where in the World do you have your favorite drink? Everyone has a favorite bar or r..."

It's Friday! Our Favorite Places for Drinks!

Our most popular pick- The Margarita

It’s Friday!


Where in the World do you have your favorite drink? Everyone has a favorite bar or restaurant they love to visit because they love the drinks, food and the atmosphere. Or that drink is sometimes best when served at home.

People from around the globe told us their favorite places to hang and drink.  We added links to all of the favorites.
Check them out!

Thank you to everyone who sent us their favorite places.

The Mojito, our second most popular pick.

“My favorite place to drink is at home and my favorite drink is Cranberry and Soda!”
AR


Where in the World - Barbados, West Indies





















“My favorite place is La Fonda Latina in Atlanta on a hot summer evening, outside seating of course and my drink is the Cuba Libre.” “I always feel I am on an island in the tropics even though I am in the middle of a city.” “Best place to be on Friday evening.”

And

I must give a special mention to HobNob for their Chocolate Stout.
What a drink!
FashionMom


Where in the World - Atlanta

La Fonda- Ponce De Leon Ave/Peachtree Rd
http://www.hobnobatlanta.com/

Beer

“La Bain at the Standard Hotel!” “Patron with lime on the rocks.”

0 Calories. "Great people watching and views of downtown!”
AV


Where in the World- New York City

The Standards Stairway to Heaven

another favorite
http://cipriani.com/locations/venice/restaurants/harrys-bar.php


“Long Island Tea at Chequers”
RTF


Where in the World- Atlanta, GA

http://www.chequersseafood.com/




















“Mojitos at Bahama Breeze, the best”
NV


Where in the World – Miami, FL

http://www.bahamabreeze.com/



“Prosecco in the afternoon, at any rooftop bar in the world”
SSM


Where in the World- California

The Best Rooftop Lounge in Toronto

St Germain and Sangria

“Crane Beach Resort in Barbados for the best Pina Coladas”
RC


Where in the World- Guyana, SA

http://www.thecrane.com/



“Margaritas at home made by my husband, the best!”
DG


Where in the World- Toronto, CA






















“Margaritas at Mimi’s in Manhattan.” “The finest!” “A Lovely Bar”
GST


Where in the World- Ft Lauderdale, FL


mimis-restaurant-new-york


“Any Champagne cocktail at So Bar, Richmond Upon Thames”
TG


Where in the World – London

So Bar



“Margarita on the rocks, usually any good Mexican restaurant, I love Oyamel in DC”
AL


Where in the World – Washington DC

http://www.oyamel.com/

Manhattan

“Lychee martini and Chocolate Martini at Day Break in Mississauga, Ontario”
SSA


Where in the World- Brampton, CA

Frozen Daiquiri

“Fruit Punch at Hotel Tower, Georgetown Guyana. Made with fresh fruit!”



















Mimosas at Four Seasons Georgetown, Washington DC
http://www.fourseasons.com/washington/?src=ppc_google_brand_renovation&s_kwcid=TC|18952|four%20seasons%20d.c.||S||5947461524

Tropical Martinis at Cheesecake Factory

http://www.thecheesecakefactory.com/menu/welcome/welcome
AM


Where in the World- Georgetown, Guyana


“Friday Nights at Palm Court in Georgetown, I have my usual El Dorado Rum and Coke, TGIF!”
AK


Where in the World- Guyana, South America



“Bailey’s on the rocks, anyplace, anytime, anywhere!”
PS


Where in the World- Toronto, CA

Chocolate Martini

“Chocolate Martini by Jamal Bowen at Monkey Bar at Sandy Lane, Barbados”
KJ


Where in the World – Barbados and London


http://www.sandylane.com/holetown-bars.php

“Mango Lassie at any Indian restaurant or a good virgin Mojito”
JS


Where in the World- New York

Wine

“I rarely drink but when I do it’s a small glass of wine at any restaurant with dinner”
FS


Where in the World – Edmonds, Washington






















"South Beach, Mango Bar….Mojitos” " it is a great mix of sexy dancers, sexy music and very tasty drinks"
SH


Where in the World- Toronto, CA

http://www.mangostropicalcafe.com/

“My favorite place to go is in my old hood (Ohio City on the near west side of Cleveland) is Momocho.” “You must try to Margarita Sampler, 3 margaritas in rocks glasses for $15.00. You can choose from cucumber with salt with everyone raves about, blood orange, hibiscus, pomegranate, yuzu (Japanese citrus fruit), cactus flower, pineapple, fig and mango.. And you must try to guacamole sampler!”
SK


Where in the World- Chagrin Falls, Ohio

http://www.momocho.com/

Sangria

"Mojitos, Sangrias anywhere preferably Cuban, home made Pimms"
  JL
 
Where in the World - London

My favorite place is Panorama Lounge Rooftop at the Manulife Center in Toronto, awesome view of the city and the drinks are not so bad either..
JR

Where in the World- Toronto, CA

http://www.eatertainment.net/restaurants/panorama/


"Dark and Stormy at Mandarin's Elbow Beach Resort, Bermuda.  "The Goslings Black Gold Rum portions are potent"
"A Frosty Banks Beer on any West or South Coast Beach or beach bar, Barbados"
"A Sweet Lassi (goat's milk yoghurt drink) at sunrise, or a COLD Everest Beer at Sunset, "on the windy hill" at Club Himalaya resort, Nagarkot Nepal
- a view of the Himalaya range at 8,167m"
CCM

Where in the World - Edmonton, CA


http://www.nepalshotel.com/ch/

Lassi and Everest Beer

http://www.mandarinoriental.com/bermuda/

Dark and Stormy

The best south coast beach in Barbados - Accra Beach Barbados

Banks Beer

 I would love to be on the "windy hill" very soon!

Enjoy! Happy Friday!

Have a fantastic weekend, we will be back next week.

Banks Beer/Lasi and Stormy photos courtesy CCM, all other pictures courtesy Istockphotos.com

Slideshow: 24 Stylish People at the Paris Couture Shows, Day 1

Slideshow: 24 Stylish People at the Paris Couture Shows, Day 1

Wow these ladies and gents rock!!

It's Friday! Let's Head to the Tropics! The Daiquiri!

It’s Friday! Daiquiri Time! A Classic Drink!


A trip south of Atlanta for work transported me to the world of the Mojitos, Daiquiris and Margaritas; the Daiquiri is the ultimate tropical mix!

The classic Daiquiri of rum, lime and sugar was dreamed up around 1900 during a hot Cuban summer when Jennings Cox, an American mining engineer who was working on the island added fresh lime juice and sugar to the local rum because his gin supplies had run out. He christened the mix “daiquiri” after a town near Santiago on Cuba’s southeast tip.

The Classic

2 fl oz. white rum

2 tbsp. freshly squeezed lime juice

1 tsp. superfine sugar or sugar syrup

Ice cubes

Twist of lime zest to decorate.

Put the rum, lime juice, sugar or syrup, and plenty of ice cubes into a cocktail shaker, and shake vigorously. Strain into a chilled glass and serve decorated with a twist of lime zest.



Hemingway’s Floridita Daiquiri


2 oz. light rum

2 oz. grapefruit juice

1 oz. fresh lime juice

1 oz. simple syrup

Mix all ingredients and serve frozen or over crushed ice in a chilled cocktail glass. Garnish with grapefruit juice.



Banana Daiquiri

11/2 oz. light rum

½ oz. lime juice

1/3 of a ripe banana

1 tsp. sugar or banana liqueur

3-4 ice cubes

Blend until slushy and pour into a frosted parfait glass. Garnish with a skewer of fresh fruit.

Frozen Peach of Strawberry Daiquiri


11/2 oz. light rum

¾ oz. Curacao or triple sec

¾ oz. lime juice

½ tsp. sugar

½ fresh peach (peeled) or 6 ripe strawberries, hulled.

4-5 ice cubes

Blend and serve in a chilled wine glass. Garnish with a slice of fresh fruit.

Caramelized Fig and Banana Daiquiri

112/ oz. rum

2 tsp. Liquor 43

2 tsp. butterscotch schnapps

½ oz. fig puree

2 tsp. lemon juice

2 tbsp. caramelized banana

Caramelized fig to garnish

Blend all ingredients with ice and serve in a martini glass. Add two short straws and garnish with a caramelized fig.



Daiquiri Sunrise

2 fl oz. white rum

2 tbsp. freshly squeezed lime juice

1 tsp. superfine sugar or sugar syrup

Ice cubes

Twist of lime zest to decorate.

Put the rum, lime juice, sugar or syrup, and plenty of ice cubes into a cocktail shaker, and shake vigorously. Strain into a chilled glass.

Add 2 tablespoons Grenadine syrup to the drink and wait for it to sink to the bottom or shake the Grenadine with the other ingredients.

Minted Lychee Daiquiri

1 fl oz. white rum

2 tbsp. freshly squeezed lime juice

1 tsp. superfine sugar or sugar syrup

1 fl oz. lychee liqueur.

Ice cubes

Add a small sprig of mint to decorate.

Put the rum, lime juice, sugar or syrup, and plenty of ice cubes into a cocktail shaker, and shake vigorously. Strain into a chilled glass. Float the mint on top.



Mango Daiquiri

1 fl oz. white rum

2 tbsp. freshly squeezed lime juice

1 tsp. superfine sugar or sugar syrup

1 fl oz. Mango liqueur.

Ice cubes

Slice of fresh mango to decorate.

Put the rum, lime juice, sugar or syrup, and plenty of ice cubes into a cocktail shaker, and shake vigorously. Strain into a chilled glass. Float the mango slice on top.



Please remember to drink responsibly!

Have a fantastic weekend!