Thursday, June 30, 2011
Wanna disappear - two words: Bermuda Triangle
1/2 ounce Spiced rum
1 ounce Peach Schnapps
3 ounces orange juice
Pour it over ice into an old-fashioned glass.
Drift away....but you won't want too many of these...very sweet. Dessert like....... Ahhhh
Tuesday, June 28, 2011
Saturday, June 25, 2011
Perfect way to beat the heat, and a little punchier than your average spiked lemonade.
2 parts Avión Silver
2.5 parts fresh lemon juice
0.5 part Agave nectar
0.5 part Club Soda
Combine all ingredients in shaker, shake vigorously. Fine strain over fresh ice. Garnish with a lemon and/or mint leaves.
Friday, June 24, 2011
A martini is traditionally made with gin. This one is made with Boodles gin.
The traditional way to make a gin martini is with orange bitters (before prohibition)
an ounce of gin
an ounce of dry vermouth
a dash of orange bitters
Now I prefer my martini to be made with vodka. (Very bad experience with gin a long, long time ago!)
According to Mr Boston's guide it's 50/50 mix. Vodka and dry vermouth. Good combo this...
Who doesn’t remember the debonair James Bond ordering his martini and stating with confidence, “Shaken, not stirred”
To quote Jonathan Pogash, a cocktail consultant for a New York based hospitality business,
“It’s pretty safe to say that the guy had no experience behind the bar and little if any knowledge of proper mixing techniques. Little did he know his quote would set off a half-century debate over whether a martini that is shaken is as good as one that is stirred.”
There is a rule, making it uber easy to follow. When a cocktail contains all booze, stir it. If it has any sweetener or citrus or egg or other thick liquid, shake it. Why? If you shake it you bruise it thereby causing bitterness. A drink with thicker liquids needs the shaking so everything can combine properly.
Thursday, June 23, 2011
|Image credit: DonQ Rum|
Just in time for National Piña Colada Day (July 10). Enjoy!
*recipes and photo courtesy DonQ Rum
Tuesday, June 21, 2011
Dream Maker, Love Taker ♫
♪ Don't you mess around with me!
Oh, sorry, you caught me singing again. I'm pretty sure I could come up with a song for every occasion, to my neighbours' chagrin. Today I am dusting off the Pat Benatar for this awesome cocktail, the Heartbreaker.
It's made with one of my new favourite liqueurs, Alizé. Okay, Alizé has been around for a while, but they are new to me and I am in love! Seriously, all you need is some cubes and maybe a splash of soda for a delicious deck drink with these puppies. This weekend we glammed it up a bit, made ourselves some Heartbreakers. And may or may not have sung along as we sipped happily. We'll never tell.
- 3 oz Alizé Wild Passion
- 2 oz premium citrus vodka
- 1 oz fresh lime juice
- Splash of cranberry juice
- Shake well over ice, strain and serve straight up in a martini glass
- Garnish with a lime wedge
Alizé comes in Gold Passion (passion fruit), Red Passion (passion fruit, cranberries, and a hint of peach), Wild Passion (passion fruit and mangos), Bleu Passion (passion fruit, ginger, and cherries), Rose Passion (passion fruit and lychees), and each bottle is blended with French spirits. Delicious!
Monday, June 20, 2011
Hi, Pam here from Sidewalk Shoes. I know I rarely post here, but it’s because I normally have a bazillion gin and tonics a week and that’s just not exciting enough to post about. But the good news is, I have a new addiction – frozen cocktails! I found these from Pops! by Krystina Castella.
Unfortunately I didn’t have any Maraschino cherries so these don’t have the, what are probably glorious, vodka soaked cherries at the tip! Believe me, the next ones will. As a matter of fact, everything I make from now on will probably have vodka soaked cherries in them because I can think of no other ingredient that promises such happiness.
Blue Lagoon Pops
- Stemmed Maraschino Cherries (one per pop)
- 4 tablespoons vodka
- 2 tablespoons blue curacao
- 1/4 cup light corn syrup
- 2 1/2 cups lemonade
- 6 drops blue food coloring (I didn’t use)
Combine the cherries and vodka in a small bowl and let sit for 10 minutes.
In a pitcher combine the rest of the ingredients.
Drop a cherry into the bottom of each mold. Pour the curacao mixture in the molds (leaving room for expansion – about 1/4 inch), insert the sticks and freeze for at least 12 hours.
Remove from the freezer and let sit for 5 minutes before removing from the molds.
**Makes 24 two-ounce ice cube-tray pops, six 8-ounce pops, or eight 6-ounce pops.
Saturday, June 18, 2011
Raspberry Mojito Royale
adapted from Soy Chiever (head mixologist at Ava Lounge, NYC)
1½ oz. DonQ Cristal Rum
¾ oz. fresh lime juice
¾ oz. simple syrup*
4 fresh raspberries + more to garnish
handful fresh mint
Champagne or sparkling wine
Muddle raspberries with most of the mint. Add rum, lime juice, simple syrup and some ice. Shake vigorously. Strain into glass filled with ice. Top it off with a splash of champagne. Garnish with extra mint and raspberries, if you wish.
*simple syrup: Combine equal parts superfine sugar and water in a sauce pan and bring to a boil to dissolve. Let cool. Store in fridge.
Thursday, June 16, 2011
Sour Apple Sangria
from the kitchen of girlichef
1 (750 mL) bottle Pinot Grigio
1 - 2 (355 mL) bottles Mundet Manzana Verde (Green Apple flavored soda)
1 fat lemon, sliced in thin rounds
2 small limes, sliced in thin rounds
1-2 Granny Smith apples, cored & sliced in thin rounds, to taste
Wednesday, June 15, 2011
Continuing with our old man drinks in fancy glasses, this time we made Vodka Gimlets.
Slightly sweet, cold and totally refreshing! Our new standard for vodka is Russian Standard.
1.25 oz Vodka
1 oz Rose’s Lime Juice
Put ice cubes in a cocktail shaker, add the Vodka and Rose’s Lime Juice and shake that bad boy until the shaker gets frosty. Pour into chilled cocktail glasses and try not to slug it down in one gulp. For a classier look, add a twist of lime. We didn’t have any limes for the photo.
You could down these in dangerous quantities before you realized you’d crossed the line from happy to drunk. That’s why we like to enjoy our cocktails on the patio. No driving to worry about :-0
Toasting to your good health!
Saturday, June 11, 2011
This, of course, goes for cocktails too. Fruity, boozy drinks are the hallmark of summer. Okay, it's almost summer. Let's get drinking those strawberries!
• a splash of dry vermouth
• 2 handfuls of sweet ripe strawberries, preferably wild ones, hulled
• a sprig of fresh mint, leaves picked
• 2 handfuls of ice cubes
• 150ml gin or vodka
Things like strawberry and lychee martinis are delicious but they can also be quite dangerous because you might not realize how much you’re drinking, so beware. But enjoy! -JO
Chill two martini glasses and your cocktail shaker in the freezer for half an hour until really really cold.
Put a few drops of dry vermouth into each glass and swirl it around. Put 3 strawberries into the bottom of each glass – if they’re big ones, cut them into pieces first.
Throw the remaining strawberries and the mint into the cold cocktail shaker and squash them with the end of a rolling pin. Add the ice cubes and the gin or vodka, put the top on and shake it about. Strain into your two martini glasses.
Or, if you are lazy like me - toss the berries and cubes and vodka (or gin) in the blender. Garnish with lemon balm as it is too dark out for you to be able to tell which is which in the garden while being dive-bombed by mosquitoes. Grab what you can and make a run for it!
Sunday, June 5, 2011
Nothing too heavy, but a cocktail that will go well with that nice fish filet that you are grilling in the backyard. In my opinion, nothing fits the bill like a nice cool Mojito! The Mojito has all of the elements of a classic cocktail; liquor, something sweet, and a mixer. And did I mention minty too?
What you will need to make a mojito:
7 or 8 mint leaves
1 1/2 oz simple syrup (we use 1:1 sugar to water)
1/2 lime, cut into two wedges
2 oz of white rum (3 oz is even better!)
Tear the mint leaves in half and drop into a highball glass, then use your muddler to crush slightly to begin releasing the mint oils. Add the simple syrup and muddle until the mint leaves are crushed.
Squeeze the two lime wedges into the glass, and drop one of the hulls into the glass and muddle again just enough to squeeze out the last bit of juice. Fill the glass with ice (we use a combo of cubes and crushed), then add the rum. Top off the glass with club soda and stir.
Here is the problem with mojitos; they are so tasty and refreshing, that you may find yourself quaffing them instead of sipping.
Before you know it, good judgement is begging your acquaintance as you consider having yet a fourth drink. And we did......have that fourth drink. I didn't see my friend good judgement before I went to bed. Probably sleeping it off...
Be careful, they have a way of sneaking up on you!