This is a tad late for some events, but World Cocktail Day (http://www.museumoftheamericancocktail.org/WCD/) (sponsored by the Museum of the American Cocktail) is upon us and there are still some ongoing events. Thankfully, World Cocktail Day seems to have become World Cocktail Week.

Both Devin Tavern (http://www.museumoftheamericancocktail.org/WCD/WorldCocktailDinner.html)(NY, NY) and Oliver's Lounge (http://www.mayflowerpark.com/olivers.asp)(Seattle) are hosting some events tonight. :eek:

Here are details for the Cocktail week in San Francisco (http://sfcocktailweek.com/). Continuing throughout the week.

There are some chances for folks to win a trip to Tales of the Cocktail, an annual event held in New Orleans. This will be the Fifth Anniversary Tales of the Cocktail (http://www.talesofthecocktail.com/2007/index.htm), a culinary and cocktail festival held from July 18-22. The official cocktail this year is:

Starfish Cooler

1 oz. Moët and Chandon White Star
1 oz. Lemoncello
1 oz. PAMA Pomegranate Liqueur
1 oz. Un-sweet Iced Tea
½ oz. Simple Syrup
Muddle orange slice and mint leaf in Collins glass.
Combine all ingredients.

Created by: Stacey Smith, GW Fins, New Orleans

Lots of good opportunities for food and drink and sampling innovative cocktail creations as well as classics.

Anyone have favourite cocktail recipes to share? :)

Lychee nut martini
cat: booze
serves: 1

4 oz Grey Goose vodka
2 1/2 oz lychee syrup
splash lime juice

Shake on ice, serve straight up in a martini
glass, garnished with lychee.

Katy Jordan, Saint, Boston

On the plane: Kahlua and Milk. Fill a tumbler with ice. Pour Kahlua mini over the ice. Then slowly pour milk over the ice almost to full, leaving it layer. Serve to happy pax.

On the plane: Kahlua and Milk. Fill a tumbler with ice. Pour Kahlua mini over the ice. Then slowly pour milk over the ice almost to full, leaving it layer. Serve to happy pax.

And you can always get a vodka mini to go along with that and be happy for two drinks worth! :)

I don't know why this one cracked me up, but it did! :)

I've never tried it, and I can't decide if it would be truly icky or not. It comes from the Absolut web site:

PEANUT BUTTER & JELLY MARTINI

1 oz ABSOLUT VODKA
1/2 oz Black Currant Liqueur
1/2 oz Hazelnut Liqueur
1/2 oz Strawberry Puree
Fresh Strawberry

Shake liquid ingredients with ice and strain to a chilled cocktail glass. Garnish with strawberry.

Tropical Itch:

1 oz. light rum
1 oz. vodka
1/2 oz. Orange Curacao or Grand Marnier
3 - 4 oz passion fruit juice

Shake with ice and pour contents in a glass. Pineapple or umbrella garnish. Suck 'em up!

Best martini I ever had was a Lemongrass Martini, served at La Lucciola Restaurant, Bali, Indonesia. Don't have precise recipe but I watched the bartender make it. Ginger in Bali is very plump and fresh out of the ground and exudes quite a bit of juice when squeezed:

Into a martini shaker with crushed ice, add premium vodka of choice, squeeze the juice from a large piece of fresh Balinese ginger (using a squeeze juicer), take two reeds of lemongrass, tie in a knot, pull tightly so lemongrass oil drips into martini (from where the knot is in the lemongrass) shake, strain and pour into up martini glass, and insert the knoted lemongrass into the martini (straw like) as garnish. Fantastic!

Honeysuckletini
2 measures light rum
1/4 measure clear honey
1 measure lemon juice (Freshly squeezed!)
1 measure orange juice (Freshly squeezed!)

Important- dissolve honey into rum BEFORE adding any ice.
Shake ingredients with ice and pour into chilled martini glass
(also good with gin or whisky instead of rum)

If you're omni enabled you might like to see more suggestions in a similar thread (http://www.flyertalk.com/forum/showthread.php?t=496223).

If you're omni enabled you might like to see more suggestions in a similar thread (http://www.flyertalk.com/forum/showthread.php?t=496223).

I checked that one and I see missydarlin used to like Green Apple Martinis. I always liked the idea of them, but the reality was disappointing. I like missydarlin's suggestion of fresh apple puree. Here is another take on that, from a bartender in Eugene, OR:

Bad Apple

1 quarter green apple, seeded
2 oz Absolut Citron
1.5 oz lemon juice
1 oz simple syrup

Either muddle apple in a mixing glass or blend ingredients, without ice, until apple is pureéd smooth. Shake this mixture with ice and fine-strain into a chilled cocktail glass. Garnish with a slice of green apple.

Photo here (http://nbcynic.blogspot.com/2007/05/cocktail-of-week-bad-apple.html).

I don't know why this one cracked me up, but it did! :)

I've never tried it, and I can't decide if it would be truly icky or not. It comes from the Absolut web site:

PEANUT BUTTER & JELLY MARTINI

1 oz ABSOLUT VODKA
1/2 oz Black Currant Liqueur
1/2 oz Hazelnut Liqueur
1/2 oz Strawberry Puree
Fresh Strawberry

Shake liquid ingredients with ice and strain to a chilled cocktail glass. Garnish with strawberry.

I drank one of those recently - as a shot.

It was not icky at all. It tasted like, well, pb+J :)

My personal favorite in the category of 'tastes like what it's named for' is:

Oatmeal Cookie

1/4 oz Goldschlager® cinnamon schnapps
3/4 oz DeKuyper® Buttershots liqueur
1/4 oz Bailey's® Irish cream


var. 1 - Pour the Goldschlager into the bottom of a 1.5-oz shot glass. Add the Buttershots butterscotch liqueur, float the Bailey's on top, and serve.

var. 2 - Combine ingredients in a shaker with ice. Shake, strain and serve.

It's Friday :) and I found some references to an obscure (classic?) cocktail (featured in Drinks Magazine) that I thought might appeal to some FT'ers:

Burnt Fuselage

1 ounce VSOP Cognac
1 ounce Grand Marnier
1 ounce dry vermouth

Stir with ice; strain into chilled cocktail glass and twist a strip of lemon peel over the top.

FRENCH MARTINI:

French Martini

2 oz Vodka
½ oz Chambord
2 ½ oz Pineapple Juice

My wife loves this one. Actually just mixed one for her, except I did 1 oz Vodka, 1 oz Chambord and 2 oz Pineapple Juice

http://www.theartofdrink.com/blog/2006/09/french_martini.php

I don't know what this is called but it tastes absolutely delicious. And it smells amazing as well. Can be made a shooter or a mixed drink.

Mixed drink:
1.5 oz jaegermeister
1.5 oz peach schnapps
3 to 4.5 oz cranberry juice (depending how you want it to taste- sweeter or not as sweet).
Add to shaker and mix with ice. Strain and serve. Garnish with a slice of peach if available.

Shooter:
.5 oz jaegermeister
.5 oz peach schnapps
.5-.75 oz cranberry juice (again depending on how sweet you want it)

Add to shaker and mix with ice. Strain into a 2 oz shot glass. Goes down like juice ^

Oh..and for those who don't like jaegermeister: you won't taste it all in this drink if mixed properly.

LPR:
1 part malibu
1 part butterscotch schnapps
1 part vodka
2 parts pineapple juice

and to shaker, add ice, mix very well, strain into glasses. better as a shot...be warned, this is one sweet drink.

Something from my younger days that I remember fondly. I suddenley had the craving for one. Maybe it's because I soon return to my motherland.

You can never go wrong mixing fire with a tasty beverage...

Flaming Dr. Pepper

1oz Amaretto
1/4oz Bacardi 151
12oz beer (something yellow like a Bud or Miller High Life)

Pour amaretto into a shotglass. Float 151 on top. Prep yourself a dribble mat, preferrably near a sink. Pour beer into a pint glass. Light the shot on fire and ceremoniously dunk into the glass of beer which should then be immediately entirely consumed as quickly and as dramatically as possible. :D

Replace the Chambord w/ Cointreau, and she'll love it even more!!


FRENCH MARTINI:

French Martini

2 oz Vodka
½ oz Chambord
2 ½ oz Pineapple Juice

My wife loves this one. Actually just mixed one for her, except I did 1 oz Vodka, 1 oz Chambord and 2 oz Pineapple Juice

http://www.theartofdrink.com/blog/2006/09/french_martini.php

Something from my younger days that I remember fondly. I suddenley had the craving for one. Maybe it's because I soon return to my motherland.

You can never go wrong mixing fire with a tasty beverage...

Flaming Dr. Pepper

1oz Amaretto
1/4oz Bacardi 151
12oz beer (something yellow like a Bud or Miller High Life)

Pour amaretto into a shotglass. Float 151 on top. Prep yourself a dribble mat, preferrably near a sink. Pour beer into a pint glass. Light the shot on fire and ceremoniously dunk into the glass of beer which should then be immediately entirely consumed as quickly and as dramatically as possible. :D

Reminds me of a kid a couple years back at my school who decided to just take the flaming 151 shot instead of trying to make the damn drink.
Yes, he believed he could just down a FLAMING SHOT (of 151 no less) without first putting the fire out. It didn't end well to say the least. IIRC, no hair left and (luckily) only 1st degree burns to the face.

Natural selection at work...

Reminds me of a kid a couple years back at my school who decided to just take the flaming 151 shot instead of trying to make the damn drink.
Yes, he believed he could just down a FLAMING SHOT (of 151 no less) without first putting the fire out. It didn't end well to say the least. IIRC, no hair left and (luckily) only 1st degree burns to the face.

Natural selection at work...

I remember that video, still one of the funniest things ever.

Back on topic:
Screwy Monkey *no I did not invent this or come up with the name*

1 part 151
1 part root beer
1 part tequila

enjoy.

Mmmm.... some good cocktail suggestions here! (and a scary one, too! :) )

If you're going to be in London for June 21-24, you might want to check out Taste of London (http://www.londontown.com/LondonEvents/TasteofLondon/fd997), an outdoor culinary festival at Regents' Park with music and some top chefs/restaurants and bartenders. (Associated festivals in Edinburgh, Bath and Birmingham (http://www.timesonline.co.uk/tol/life_and_style/commercial/article1737707.ece).)

At the London festival, there will be a live event on June 22 to showcase and choose the bartender finalists for the Cocktail World Cup (sponsored by 42 BELOW vodka).

Live DJ’s, fly jumpers, flare shows, mixology secrets from the best in the business, 42 BELOW usherettes with tasty samples, giant twister and a yet to be disclosed after party will make 42 BELOW CWC UK & Ireland Final at Taste of London the cocktail event of Summer. (http://www.easier.com/view/Lifestyle/Food_and_Drink/Events/article-117410.html)

And the Cocktail World Cup (http://www.cocktailworldcup.com/cwc.html) itself will be held in Queenstown, NZ over the week of September 9-16. If you know a bartender who might like to compete and possibly get flown to NZ for the finals, check the web site, although you can see from the following quote, it's not just about standing behind a bar. :)

The 4th annual 42 BELOW Cocktail World Cup takes place this year 9-16 September where brave bartenders from the world’s best style bars and restaurants including Mahiki, the Ritz and the Cuckoo Club in London, Bungalow 8 in New York, Elements in LA, El Bulli in Spain, Burj Al Arab Hotel in Dubai and Herrie Bar in Amsterdam mix cocktail-making flair and technical expertise with adrenalin; bungee jumping from bridges, dangling from helicopters and jet boating.

Each year entrants introduce new ingredients and innovative methodologies at the CWC. 2006 discovered molecular mixology with lemongrass reduction and calcium chloride from North East Asia, flaming cinnamon sticks from Europe, yam sculptures from Central America and red hot pokers from the winning UK team. Ingredients ranged from inventive to bizarre with oak smoked syrup, toasted pinecones, wasabi, lavender bitters and sour plum powder.

Dale DeGroff (well known 'mixologist') will be one of the judges. One of the drinks from his website (http://www.kingcocktail.com/punch.htm):

GRAPEFRUIT JULEP

1.5 oz. of vodka
1 oz. 100% Pom Wonderful Pomegranate Juice
1.3 oz.Florida grapefruit juice
1/4 ounce fresh lemon juice
1/2 oz. honey syrup (Prepare by mixing two parts honey with one part warm water, cool.)
2 mint sprigs

Bruise one mint sprig in the bottom of a mixing glass with the lime and honey syrup. Add the juices and shake. Strain over ice into a chilled rocks glass. Garnish with the remaining mint.

(Actually, I make something like this quite often, but I skip the honey syrup and mint and usually use lime juice instead of lemon. It's similar to a SeaBreeze Martini really, with Pom juice replacing the cranberry juice.)

(Gay Ski Week (http://www.gayskiweeknz.com/)is from September 1 -9 in Queenstown, if anyone wanted to attend both...... )

Chocolate Cake shot:
1 oz hazelnut liquor
1 oz vanilla vodka
a lemon wedge and packet of sugar.

Pour out the sugar and coat the lemon. take the shot and bite the lemon. This magic combo tastes unmistakebly like chocolate cake.

Take a tall thin water tumbler and fill it with finely cracked ice.

Lace this broken debris with four good purple splashes of angostura, add the lime and crushed peel of lime, and fill glass almost full with holland gin... no sugar, no fancying.

It's strong, it's bitter, but so is English ale strong and bitter, in may cases.

We don't add sugar to ale and we don't need sugar in a Death in the Gulf Stream... or at least not more than 1 stp.

Its tartness and bitterness are its chief charm. It is reviving and refreshing, it cools the blood and inspires renewed interest in food, companions and life.

From: Charles H Baker Jr, The Gentleman's Companion, 1946

Apparently reciting one of Hemingway's favourites! :)

Hmmm.... another variation on the Green Apple Martini - make your own apple-infused vodka (http://www.gumbopages.com/looka/archive/2002-05.html)!

Pure Old Apple Vodka, homemade by yours truly, gets decanted tonight after three weeks of infusing (750ml of SKYY vodka and 3 sliced apples; two Granny Smith, one Golden Delicious) and three weeks of mellowing. I'm going to shake it with ice and maybe a few dashes of Aromatic Cocktail Bitters No. 2, then serve it up in a cocktail glass, perhaps garnished with an apple slice on the rim.

Pick whatever type of apples you like and make your own apple vodka to use as a base for apple martinis.

Or, infuse some vodka with a cinnamon stick and some cloves and replicate the following recipe.

Cider Martini

1 1/2 oz Skyy Cinnamon Clove Infused Vodka (or do your own)
1/4 oz apple cider
ice
splash apple brandy

Rinse chilled martini glass with apple brandy and pour out. In shaker combine vodka, cider and ice. Strain into glass and garnish with apple slice.

*************

It's easy to infuse vodka - basically you just add ingredients to vodka in a clean glass jar with an airtight lid and store out of direct sunlight (in fridge is OK for many things) for 1-2 days or up to 2 weeks, depending on type of ingredient and desired intensity. (For the cinnamon/clove combo, a couple of days would probably be plenty.)

Then strain back into original bottle (a coffee filter works OK) and store in fridge.

We discovered these thanks to a bartender at Dragoncon a couple years ago:

They are called Blue Mother ****ers (rhymes with truckers)

3 oz Absolut® Citron vodka
3 oz Blue Curacao liqueur
3 oz sweet and sour mix

Shake ingredients, strain over ice in a highball glass, and serve.

It's bright neon blue and kicks you hard :)

They are called Blue Mother ****ers (rhymes with truckers)

3 oz Absolut® Citron vodka
3 oz Blue Curacao liqueur
3 oz sweet and sour mix

Shake ingredients, strain over ice in a highball glass, and serve.

It's bright neon blue and kicks you hard :)

That's a lot of alcohol! Is that recipe for one or two drinks? Or more? ;)

I have to admit to a love/hate relationship with Blue Curacao. On the one hand, I like the look of it, but then I think something with an orange flavour shouldn't be blue, somehow. :)

Or I think could just use food colouring myself. But then, I do love the colour blue and B.C. is an easy way to add a bit of blue to drinks and orange is a nice flavour, etc. I think Blue Lagoon is a nice cocktail - vodka, blue curacao and lemonade over ice. Mmmmm.....

Layered shooters seem a bit passé at times, but I like the look of blue curacao in them. Blue curacao with tequila on top, for example.

Speaking of layered drinks, I was looking for a good gravity chart for layering, but still haven't found one that is very extensive. Here's a start on one, has anyone found a more complete one?

Larger numbers are heavier and lighter numbers are lighter. Lighter will float on top of heavier and the larger the difference in number, the easier it is to layer.

Grenadine- 1.18
Creme de Cassis- 1.18
Anisette- 1.175
Crème de Almond- 1.16
Crème de Noyaux- 1.165
Crème de Banana- 1.14
Crème de Cacao- 1.14
White Crème de Cacao- 1.14
Coffee Liquor- 1.13
Parfrait d'Amour- 1.13
Cherry liqueur- 1.12
Green Crème de Menthe- 1.12
Strawberry liqueur- 1.12
White Crème de Menthe- 1.12
Blue Curacao- 1.11
Galliano- 1.11
Amaretto- 1.1
Blackberry Liquor- 1.1
Apricot Liquor- 1.09
Tia Maria- 1.09
Triple Sec- 1.09
Amaretto di Saranno- 1.08
Drambuie- 1.08
Frangelico- 1.08
Orange Curacao- 1.08
Benedictine D.O.M.- 1.07
Campari- 1.06
Apricot brandy- 1.06
Blackberry brandy- 1.06
Cherry brandy- 1.06
Peach brandy- 1.06
Yellow Chartreuse- 1.06
Midori Melon Liquor- 1.05
Rock and Rye- 1.05
Benedictine- 1.04
Brandy- 1.04
Cherry Liquor- 1.04
Cointreau- 1.04
Kummel- 1.04
Peach liqueur- 1.04
Peppermint schnapps- 1.04
Sloe gin- 1.04
Green Chartreuse- 1.01
Water- 1
Tuaca- 0.98
Southern Comfort- 0.97

....Speaking of layered drinks, I was looking for a good gravity chart for layering, but still haven't found one that is very extensive. Here's a start on one, has anyone found a more complete one?

Here's another list. I think it's pretty similar: http://www.drinkstreet.com/article.cgi?article=17

Here's some recipes for layered drinks: http://www.drinkstreet.com/category.cgi?category=31

Anyone have a favourite wine cocktail?

There's the standard white wine spritzer, with white wine and some soda/sparkling water, but do you do anything more innovative?

I like red wine spritzers with red wine (natch) over ice, sparkling water, a dash of Grand Marnier (or other orange-flavoured liqueur) and maybe a splash of lime juice. Garnish with a slice of orange/apple/strawberry.

I also like sparkling wine with fruit juices or a mix (ruby red grapefruit juice plus a bit of pomegranate juice is a nice rosy colour and not too sweet). Fresh mango juice with sparkling wine over ice is very nice, also, with or without a dash of lime juice. On Kauai, I buy guava juice from Guava Kai and mix it with wine and serve on ice. (The guava juice in the stores is usually too sweet.)

Instead of Kir Royale (champagne with crème de cassis), I keep thinking I'd like to try a simple Kir - a tsp or so of crème de cassis in a champagne flute and then topped up with chilled dry white wine (the cassis can be a bit sweet, so not sure of the best proportions).

Or the Italian (Venetian?) Spritz - still or sparkling dry white wine (Prosecco?). "Uno spritz con bitter" means Campari added to the wine, topped up with soda/sparkling water and served with a slice of lemon and maybe an olive. Or substitute Cynar liqueur (made from artichokes). Aperol (bitter orange/herb flavour) can also be used and garnished with an orange slice. Has anyone had these?

Or the Italian (Venetian?) Spritz - still or sparkling dry white wine (Prosecco?). "Uno spritz con bitter" means Campari added to the wine, topped up with soda/sparkling water and served with a slice of lemon and maybe an olive. Or substitute Cynar liqueur (made from artichokes). Aperol (bitter orange/herb flavour) can also be used and garnished with an orange slice. Has anyone had these?

The typical Spritz from Venice is made with Aperol. I love it! But it always tastes nicer in el Venetto. I've had the campari version in Milan, but I prefer the rhubarb of Aperol.

I like Cynar as an aperetivo, but not mixed with Prosecco or any other wine.

My favourite wine cocktails are Bellinis, Sangria (enter Sangria as a search keyword in the Air Canada forum for an authentic recipe) and Kalimoxo (red wine and coke - it's a teenager drink). Otherwise I prefer Sake as a real cocktail ingredient - blends well with raspberries and is an interesting substitute for vodka in a Bloody Mary.

It's June! That means summertime, right? What could be better for hot summer days than a frozen cocktail on a stick?

I've seen this recipe around a few places and sometimes with some minor modifications. My only complaint is that it doesn't have NEARLY enough tequila in it!!!

And it seems like an awful lot of sugar. I'll have to try it out and see what works. You can use a purchased popsicle mold for these, also.

I have a few ideas for similar popsicles, which I'll post soon! Anyone else?


Margarita Popsicles

Recipe courtesy Emeril Lagasse, 2004
Show: The Essence of Emeril
Episode: Frozen Treats

3/4 cup sugar
3/4 cup fresh lime juice
1/2 cup water
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons tequila [consider increasing this, significantly ;) ]
2 tablespoons orange liqueur (Grand Marnier)
Kosher salt, for garnish

Special Equipment: 4 small cups (recommended: Dixie), 4 popsicle sticks

Combine sugar, lime juice, water, lemon juice and orange juice in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and allow to cool.

Once cool transfer to a blender with tequila, orange liqueur, and lime wedge and process until smooth. Pour into the cups and cover the top of each cup with foil. Place the popsicle stick in center of cup (down through foil, which will hold it in place).

Freeze until hard, preferably overnight. Remove from freezer and run cup under warm water to loosen popsicle. Garnish with kosher salt and serve.

It's June! That means summertime, right? What could be better for hot summer days than a frozen cocktail on a stick?

I've seen this recipe around a few places and sometimes with some minor modifications. My only complaint is that it doesn't have NEARLY enough tequila in it!!!
I keep vodka in the freezer as well as other liqueurs with 20% alcohol - they don't freeze.

Frozon cocktail on a stick might seem like a good idea - but I'm guessing that frozen margaritas are slushy for a reason.

Perhaps you should experiment with something like frozen alcohol jellos - or take a leaf out of the milkshake thread and indulge in cold alcoholic shakes instead (I occasionally like a real chocolate and ice-cream shake laced with cointreau or peppermint liqueur)

I keep vodka in the freezer as well as other liqueurs with 20% alcohol - they don't freeze.

Frozon cocktail on a stick might seem like a good idea - but I'm guessing that frozen margaritas are slushy for a reason.

Perhaps you should experiment with something like frozen alcohol jellos - or take a leaf out of the milkshake thread and indulge in cold alcoholic shakes instead (I occasionally like a real chocolate and ice-cream shake laced with cointreau or peppermint liqueur)

Well, you raise a good point. Alcohol (including vodka, etc) will freeze, but it requires a much lower temperature than that obtained by most home freezers.

However, beverages with lower alcohol contents will freeze or nearly so, as they are largely water-based. (As anyone who has accidentally forgotten the beer or wine that they put in the freezer to 'chill' can attest!) ;)

Basically, the higher the alcohol content of the liquid, the lower the required temperature in order to attain a frozen or near-frozen product.

The means of calculating this is contained in a chemistry term called freezing-point depression (http://www.answers.com/topic/freezing-point-depression), I believe. (Related to boiling-point elevation.)

In general, for dilute solutions, the amount of change in the freezing point is proportional to the concentration of the solute in the solution.

So, the goal is to increase the alcohol content in the popsicles to the point where they will still freeze (or near-freeze) within the temperature range of the normal home freezer, but no more.

I'm far too lazy to try and calculate it by formula (especially after the generous portions of wine my friend served at her place last night), so I might just try and play with the proportions and leave the rest to my freezer.
;)

But if anyone is interested in trying to provide an answer that suggests the correct proportions to use, I'd be grateful. And impressed. :D

My thoughts upon seeing the receipe were that it wouldn't freeze either. But then again, it sounded really good, and if it didn't freeze, then I'd just pull the stick out and drink the contents!! No harm, no foul....!!

But then again, it sounded really good, and if it didn't freeze, then I'd just pull the stick out and drink the contents!! No harm, no foul....!!

Hahahahaha!!! I really LIKE the way you think! ;)

OK, in the name of science, I decided to put this to the test.

In the original recipe, the proportions are about 12 oz water or water-based liquids (juices) to 2 oz alcohol. Grand Marnier is 40% alcohol/volume and I think tequila would be about the same. I used a flavoured vodka for my experiment and it's label reads 35% alc/vol. So I may be using a slight touch less alcohol than the original recipe.

(I don't think there is any need to go into the differences between US and Canada/Europe in terms of reporting alcohol content, but I'll mention that I believe the US uses alcohol/weight while Canada/Europe uses alcohol/volume, and I don't know how much variation this results in. My products are Canadian.)

I didn't have the ingredients for the original recipe, so I decided to use up a mini of Smirnoff Twist of Lime (which has been in my cupboard for awhile) in similar proportions to the recipe. I used 50 ml of vodka, 100 ml of Pom Wonderful pomegranate juice and topped up with water to make a total of about 300 ml. (I probably should have added a touch of Grand Marnier, but forgot.)

I didn't add sugar, because the flavoured vodka is already sweetened with sugar. I don't know if that changes anything - if sugar-water freezes more or less easily than water.

I found a plastic popsicle mold in the back of one of my cupboards, washed it, and poured the mixture in. It was enough to fill five segments, so approx 60 ml each. It's in the back of my refrigerator freezer compartment right now, and I'll give an update tonight or tomorrow.

Next is to see how much I can increase the alcohol content and still get a decently frozen result. ;)

On a related theme, the good folks at My Science Project did some experimentation to determine the max amount of alcohol that can be used to make jello shots. :D

The purpose of this experiment was to determine the highest possible concentration of alcohol attainable in a Jell-O shot, while still maintaining the structural integrity (i.e., the gelling properties) of the gelatin. For the purposes of our study, structural integrity was defined as the ability of the gelatin to hold its shape when removed from its container. Recipes for Jell-O shots are often accompanied by the explanation that only a certain amount of liquor can be added to Jell-O shots, the reason being that a minimum amount of water is necessary to enable the gelatin to gel, and too much alcohol will prevent this. How much water is enough? Or more to the point, how much alcohol is too much? As you will see, too much is much, much more than we would have guessed.

http://www.myscienceproject.org/j-shot.html

On a related theme, the good folks at My Science Project did some experimentation to determine the max amount of alcohol that can be used to make jello shots. :D


I may have been a better student had that been a lab in my high school chemsitry class. :D

OK, the results are already in!!!! I checked the freezer a little while ago and sure enough, my Pom-vodka pops already appeared nicely frozen. So of course I HAD to try one. Mmmmm..... but I really should have added a splash of lime juice and some Grand Marnier. Sugar would have been OK for people who like things a bit on the sweet side, but I liked it a bit tarter....

The one I ate was a tad soft, so I am going to leave them overnight and try another one tomorrow.

Back tomorrow with more details, maybe some photos and probably another recipe or two..... :)

.....Back tomorrow with more details, maybe some photos and probably another recipe or two..... :)

Add the lime juice and Grand Marnier and perhaps you should be christening them Cosmopomitans-onna-stick.

Add the lime juice and Grand Marnier and perhaps you should be christening them Cosmopomitans-onna-stick.

Hehehehehe!!! Well, the problem is that I can think of TOO MANY different things to try with this general idea. :)

Anyway, my pom-vodka pops are really good - even better today than yesterday. Here's a photo of a finished one (http://i168.photobucket.com/albums/u170/AbbyGail_photo/PomVodka%20Pops/IMGP3900.jpg), and it has a nice firm frozen texture.

The recipe below is something I ran across and have modified slightly. I'm thinking of making these for next weekend, when I have a few girlfriends coming over for a bit of a deck party. If it's a warm afternoon, it'll be a nice starter!


TEQUILA SUNSET POPSICLES

Approx half a dozen strawberries
mango
3 tbsp (45 mL) granulated sugar or to taste
4 to 6 tbsp (60 to 90 mL) tequila
2 tbsp (30 mL) freshly squeezed lime juice

Wash, hull and purée strawberries along with 1 tablespoon of sugar. Blend in 1 or 2 tbsp of tequila. Spoon into the bottom of a popsicle mould or whatever you are using. Cover and freeze for an hour or two or until firm enough to add second layer.

Peel mango and slice fruit from pit. Purée with 2 tbsps of sugar and the lime juice. Blend in 2 - 4 tbsp of tequila. Spoon over the strawberry mixture in each mould. Add the lids/sticks/handles and freeze until firm.

Or, I suppose you could put the mango in the bottom and the strawberry on the top and call them Tequila Sunrise Popsicles. ;)

That's right! Nothing screams summer more, than a nice refreshing cocktail in your hand, on a hot humid evening. Here's a recipe I came across on the Better Homes and Garden's website, its for a white strawberry sangria (http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R048323). Oh does it look good!

[...] ... a white strawberry sangria (http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R048323). Oh does it look good!

Mmmmm.... strawberries and wine, sounds like summer to me!

Here's a Peach Sangria recipe I have modifed slightly...... (and yes, I know sangria maybe isn't the best term anymore, given that the original is red and is named for the 'blood-red' look.... :) )

Peach Sangria

1 750-ml bottle dry white wine
3/4 cup peach brandy (or peach schnapps?)
6 tablespoons frozen lemonade concentrate, thawed
(or use fresh lemon juice/lemon slices and possibly increase the sugar)
1/4 cup sugar (or to taste - add half this amount first)
2 firm-ripe sliced peaches
Seedless green and/or red grapes, halved (optional)

Mix first 4 ingredients in large pitcher until sugar dissolves. Add peaches and all grapes.

Refrigerate sangría until well chilled, about 2 hours or leave longer (up to 24 hours) to let flavour develop.

Serve over ice. You can add a bit of soda water before serving, if you want to dilute it a bit.


LapLap, why not put your sangria recipe in this thread, it's better suited here than lost in the AC forum? ;)

I find a very,very dry martini in the American Bar at the Savoy in London is heaven on earth and,by chance,a fantastic loosener of knicker elastic as well.

LapLap, why not put your sangria recipe in this thread, it's better suited here than lost in the AC forum? ;)

Considering the recipes with the name 'sangria' that are leaking into this thread I should defend the drink's honour with a real version:)

Sangria (my mama's recipe)

1 litre red wine
1 glass brandy
1 litre orange fanta (although I hear US orange fanta isn't so nice so a decent alternative - 1/2 OJ and 1/2 soda water - should do)
couple of tablespoons honey
plenty of small pieces of orange, apple & peach and the rind of an orange in one long peel.

Mix the brandy and honey together before adding to the other ingredients.
Combine with fruit and wine and leave to macerate for a couple of hours.

As we often make this in huge quantities we cool it by popping ice cubes in sealed plastic bags into the drink and fish them out before serving. The (cold) Fanta is added at the very last moment.

The fruit will become the most alcoholic part of the drink - don't leave it around for children to eat (my brother used to get a wee bit drunk this way at family gatherings as a little boy)

I find a very,very dry martini in the American Bar at the Savoy in London is heaven on earth and,by chance,a fantastic loosener of knicker elastic as well.
I can think of much nicer places to have cocktails in London - consider this lady singularly unimpressed.

FRENCH MARTINI:

French Martini

2 oz Vodka
½ oz Chambord
2 ½ oz Pineapple Juice

My wife loves this one. Actually just mixed one for her, except I did 1 oz Vodka, 1 oz Chambord and 2 oz Pineapple Juice

http://www.theartofdrink.com/blog/2006/09/french_martini.php

Replace the pineapple with sweet and sour and a splash of 7up you have a purple hooter.

My recipe for the summertime:
Lemongrass mojito

Take fresh lemongrass and mint smash gently in a shaker with pestle
squeeze juice from 1/2 lime
add crushed ice
add 2oz-4oz light rum depending on size of glass
add some (i do about 1/4 of the alcohol content) simple syrup, top off with club soda
stir

Enjoy!

For a completely different taste, use a nonflavored Dark Rum

For a light light drink throughout the day you can have a

Creamsicle (just like the ones you had when you were a kid)

1 oz Amaretto
2 oz OJ (no pulp)
splash of cream

Shake over a little ice, strain, serve.

I find a very,very dry martini in the American Bar at the Savoy in London is heaven on earth and,by chance,a fantastic loosener of knicker elastic as well.

Hahahaha!!!!!

We can probably chip in and buy you a belt to help hold up your knickers, if you are in danger of losing them .... ;) ;)

But, while we're on the topic of martinis, I do know that many purists get annoyed with me when I call a mixed cocktail type drink a martini, and they have a point. Properly, a martini is gin and maybe a bit of vermouth. An olive or a twist. My SeaBreeze Martini isn't really a martini at all, it's just served in a cocktail (martini) glass. Still, I love to call it that..... :)

So, I know I play fast and loose with the term martini just as I do with sangria, and I beg forgiveness for my transgressions from those of you who know better...... :)

Properly, a martini is gin and maybe a bit of vermouth. An olive or a twist.

Good point.

Properly, technically and historically, a martini was gin and a bit of bone-dry vermouth with either a twist of lemon or an olive.

It was only much more recently that vodka, the vanilla ice cream of liquor, became caught up in the fray.

There was an article in my local paper today on stocking your bar for summer. I could tell by the prices that it wasn't written locally (I think it came from the Tribune News Service). Anyway, one of the items on the list was used in a drink called a Monkey Gland :eek: :confused: and nothing else. Do I need to be prepared for everyone ordering one at my next cookout?

Anyway, one of the items on the list was used in a drink called a Monkey Gland :eek: :confused: and nothing else. Do I need to be prepared for everyone ordering one at my next cookout?

Hahahaha!!! OK, I couldn't resist - I looked it up. It doesn't sound that bad, it just has a rather stupid name, and a bit of an odd history:

The Monkey Gland Cocktail was detailed in "The Savoy Cocktail Book" (1930) compiled by Harry Craddock, an American bartender who plied his trade at London's Savoy Hotel while the United States was enduring Prohibition. The original recipe calls for absinthe, an anise-flavored spirit illegal here since 1912. These days sweeter substitutes for absinthe, notably Absente, Herbsaint or Pernod, are used in recipes calling for this spirit. The cocktail's name stems from a late-19th century practice of transplanting ape testicles into elderly men to renew their sex drive. Russian surgeon Serge Voronoff eventually performed more than 1,000 such procedures at $5,000 each.

When the Monkey Gland was introduced to America in a 1934 book, "The Official Mixer's Manual," by New York bartender Patrick Gavin Duffy, Duffy inexplicably chose Benedictine, a honeyed herbal liqueur said to have been developed in 1510 by the Benedictine monk Dom Bernardo Vincelli, to use as an accent in the drink instead of absinthe. This resulted in two versions of the cocktail, both with merit but very different from each other, becoming recognized as being authentic. Thus, the English Monkey Gland takes an absinthe substitute, and the American version calls for Benedictine.

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2004/12/02/WIGGNA47V31.DTL



Monkey Gland Cocktail

INGREDIENTS:
2 ounces gin
1 ounce fresh orange juice
1 splash Benedictine, Absente or Pernod
1 splash grenadine


INSTRUCTIONS:
Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake for approximately 15 seconds and strain into a chilled cocktail glass.

I call this theblakefish:

1) 1 lowball glass
2) fill with ice
3) 3 jiggers of premium bourbon, preferable Maker's Mark, Buffalo Trace, etc.
4) fill the small remainder of the glass with Coca-Colafor sweetness

HA! :D :D :D My favorite!!

Hahahaha!!! OK, I couldn't resist - I looked it up. It doesn't sound that bad, it just has a rather stupid name, and a bit of an odd history: The cocktail's name stems from a late-19th century practice of transplanting ape testicles into elderly men to renew their sex drive


Whoa! How many drinks needed to ask for that operation?

Good point.

Properly, technically and historically, a martini was gin and a bit of bone-dry vermouth with either a twist of lemon or an olive.

It was only much more recently that vodka, the vanilla ice cream of liquor, became caught up in the fray.

Actually for the driest of dry martinis simply pour a large measure of gin into a glass with a single olive and just show them both the bottle of vermouth.
Then drink.

Properly, technically and historically, a martini was gin and a bit of bone-dry vermouth with either a twist of lemon or an olive.

Just for you, my dear, just for you: ;)

Blue Martini Popsicles

1.5 cups water
1/4 cup sugar (or a bit less if you prefer less sweetness)
fresh lemon zest strips (from approx 1/2 lemon)

Simmer these together to dissolve sugar, and then cool.

3 - 6 tablespoons gin (Tanqueray is a good choice)
2 tablespoons vermouth (or to taste)
1 - 2 tablespoons blue Curaçao

Stir these into the cooled syrup and discard the zest. Pour into popsicle molds and freeze at least overnight.

Should be a very pretty shade of blue!

I'm not sure how well these will freeze if you use the max alcohol. I'll have to try it and see! :)

Thank you very much, Abby.

My own recipe...I'm certainly impressed.

My favorite gins have changed a bit over the years as my palate sharpened and my wallet expanded.

In my younger martini days, it was Seagram's Gin.

I later graduated to Tanqueray and Beefeater which I consider relatively equal in flavor.

But I do favor Beefeater somewhat, all things being equal.

I do like Bombay Sapphire but am not a fan of regular Bombay gin.

My favorite gin is Tanqueray 10 but it's only available in fifths, it's VERY pricey and I keep it for a special occasion.

Beefeater has recently introduced an ultra-premium brand called Beefeater Wet. It's priced in the same league as Tanqueray 10 but, bizarrely, it is infused with a pear flavor. :eek:

I recently tried a French gin called Citadelle which is infused with 19 botanicals but I was not overly impressed.

And maybe that's because I can't believe that France can make a decent gin.

Or Holland either.

England pretty much controls the premium gin production IMHO.

Thank you very much, Abby.

My own recipe...I'm certainly impressed.

My favorite gins have changed a bit over the years as my palate sharpened and my wallet expanded.

In my younger martini days, it was Seagram's Gin.

I later graduated to Tanqueray and Beefeater which I consider relatively equal in flavor.

But I do favor Beefeater somewhat, all things being equal.

I do like Bombay Sapphire but am not a fan of regular Bombay gin.

My favorite gin is Tanqueray 10 but it's only available in fifths, it's VERY pricey and I keep it for a special occasion.

Beefeater has recently introduced an ultra-premium brand called Beefeater Wet. It's priced in the same league as Tanqueray 10 but, bizarrely, it is infused with a pear flavor. :eek:

I recently tried a French gin called Citadelle which is infused with 19 botanicals but I was not overly impressed.

And maybe that's because I can't believe that France can make a decent gin.

Or Holland either.

England pretty much controls the premium gin production IMHO.

And you forgot to mention the greatest English gin of all - It's got to be Gordon's.
However, I also share a fondness for Cork Dry Gin which is a regular on the Aer Lingus LHR-DUB route.

I should stop with these alcoholic popsicles, but this one would be such a lovely green colour - I might have to run out and buy some Midori. :)

Melony Popsicles

4 cups diced peeled honeydew melon
3 tbsps vodka
5 tbsp Midori (melon liqueur)
1 to 2 tbsps superfine sugar

Blend everything together. If you wish a clearer liquid, strain by allowing to drain through a sieve and/or cheesecloth. (You may wish to blend and strain just the melon, and then add the liquors and sugar.) Discard the solids and freeze in popsicle molds.

I should stop with these alcoholic popsicles, but this one would be such a lovely green colour - ....

You've just reminded me of one of my mama's specialities, perfect for the summer.

Get a large water melon.
Stick in the end of a small funnel at the top of the melon
Every 6-12 hours top up the funnel with some vodka (be as patient as possible, the longer this stage takes the better the melon will taste)

Eventually the watermelon becomes saturated with vodka and you just slice and serve. (You can macerate some basil in the vodka and perhaps dissolve a little bit of sugar syrup too for a more 'cocktail' like experience.)

When I was younger I sometimes used to smuggle alcohol into music festivals by performing a similar operation using hypodermic needles and citrus fruit.

Reminds me of the time on an Iranair flight from LHR - JFK,
Faced with crossing the Atlantic without booze for the first time as this was a dry flight I resorted to the old trick of emptying out a litre water bottle and fill to brim with vodka.
The flight was fairly empty ( funnily enough it was during the time when Iraq invaded Iran ) but one of the stewards got suspicious when I called for my fifth OJ.
However,when I poured him a large screwdriver he sat down and we had a great old time crossing the pond.
Happy days.

You've just reminded me of one of my mama's specialities, perfect for the summer.

You know, LapLap, your mama sounds like a LOT of fun! Watermelon vodka, the best sangria, etc etc. Does she fly? Can we get her to host a DO? ;) ;)

Faced with crossing the Atlantic without booze for the first time as this was a dry flight I resorted to the old trick of emptying out a litre water bottle and fill to brim with vodka.
The flight was fairly empty ( funnily enough it was during the time when Iraq invaded Iran ) but one of the stewards got suspicious when I called for my fifth OJ.
However,when I poured him a large screwdriver he sat down and we had a great old time crossing the pond.
Happy days.

Hahahaha!!! I want you for my seat mate if I were ever on such a flight!

:D

I'm making the Tequila Sunset pops tonight. Pics tomorrow, if they turn out OK.

I'm making the Tequila Sunset pops tonight. Pics tomorrow, if they turn out OK.


Mmmm, they are looking pretty good after a night in the freezer. Too early in the day to actually eat one, though. :)

http://i168.photobucket.com/albums/u170/AbbyGail_photo/IMGP3908.jpg

From this recipe (http://flyertalk.com/forum/showpost.php?p=7843532&postcount=37). I used quite a bit of tequila in them. Recipe made 8 popsicles in my mold.

Normally, apricot brandy doesn't really appeal to me, but it sounds good in this one:

Golden Apricot Sour

1 tsp. superfine sugar
1 oz. lemon juice, freshly squeezed
2 oz. apricot brandy
1 oz. apricot juice (fresh?)

Mix sugar and lemon juice until sugar dissolves.
Combine ingredients with ice cubes in a cocktail shaker.
Shake, strain into a sour or pony glass.
Garnish with a slice of apricot (run the used lemon piece over the apricot to keep its colour) and a maraschino cherry.

I feel like such an amateur.

<3 Gin Gimlets!

Gin
Sweetened Lime Juice
Ice

Shake or stir and drink. Feel it dissolve all the impurities in your throat as it goes down.

I feel like such an amateur.

Not at all. Gin gimlets are lovely. :)

Some people put in too much of the sweetened lime juice, though, don't you think? You only need a little bit. What proportions do you use, or do you just eyeball it?

I like Brambles, also.

The "Original" Bramble Recipe.

Created by Dick Bradsell

1 ½ shots Plymouth Gin
¾ shot fresh lemon juice
½ shot sugar syrup
¾ Crème de Mûre (blackberry liqueur)


Build over crushed ice, in a whisky glass. Stir, then slowly pour in the crème de mûre ; garnish with a lemon slice and two raspberries.

I've seen variations that use sweetened lime juice in place of the lemon juice and sugar syrup, or just sub lime for lemon juice. Some people use a blackberry for garnish, and you could sub Crème de Cassis (black currant) for the Crème de Mûre.

Not at all. Gin gimlets are lovely. :)

Some people put in too much of the sweetened lime juice, though, don't you think? You only need a little bit. What proportions do you use, or do you just eyeball it?




I eyeball it... I couldn't say how much of each ingredient I put in offhand. Perhaps I should go watch myself make one now and get back to you! :D

Normally, apricot brandy doesn't really appeal to me, but it sounds good in this one:

Golden Apricot Sour

1 tsp. superfine sugar
1 oz. lemon juice, freshly squeezed
2 oz. apricot brandy
1 oz. apricot juice (fresh?)

Mix sugar and lemon juice until sugar dissolves.
Combine ingredients with ice cubes in a cocktail shaker.
Shake, strain into a sour or pony glass.
Garnish with a slice of apricot (run the used lemon piece over the apricot to keep its colour) and a maraschino cherry.

Try Marie Brizard Apry. In fact, check mariebrizard.com for some classics.

Wow....I hope this thread stays open. It has given me lots of new ideas for cocktails to try. ^

Maker's Mark Presbyterian.

I highball filled with crushed ice.
A large amount of Maker's Mark bourbon.
Equal measure of soda and ginger ale.
Stir and drink.

Repeat until comatose.
It always works for me !

A large amount of Maker's Mark bourbon.

Hahahaha!!!! You're probably already an Ambassador with your name on a barrel or two, but just in case:

http://www.ambassador.makersmark.com/AmbInfo.aspx

I saw a bartender make this one once for a friend of mine,

1 peach schnapps
1 tsp Bailey's® Irish cream
2 drops grenadine syrup

Pour the peach schnapps into a shot glass. Slowly add the Bailey's, top with the grenadine, and serve

Well, I'm kicking myself because apparently June 12th is International Cachaça Day and I missed it. (Cachaça is the Brazilian style of rum, used in Brazil's national drink, the Caipirinha.)

But it's probably better to have 'boozy' celebrations on a Friday, anyway, so ... Salud!

Caipirinha

INGREDIENTS:

1 lime, quartered
2 tsp fine sugar
2 oz Cachaça

PREPARATION:
Place the lime wedges and sugar into an old-fashioned glass.
Muddle well to create a paste.
Fill the glass with ice cubes.
Pour in the Cachaça.
Stir well.

You can sub vodka for the Cachaça and it becomes a Caipiroska or use rum and it's then a Caipirissima.

**********

This cocktail also sounds appealing.

Brazilian Rose

INGREDIENTS:

2 oz Cachaça
3 oz guava juice
splash of triple sec

PREPARATION:

Pour the ingredients into a cocktail shaker filled with ice.
Shake well.
Strain into a chilled cocktail glass.
Garnish with a rose petal, if desired.

(Guava juice is sometimes just a bunch of sugar and food colouring with a touch of guava, I'd try to find a quality guava juice or maybe guava nectar.)

I've decided gin is under-represented in my drinks file, so I'm trying to add a few more gin-based cocktails.... this one is so simple and elegant.

White Lady (also called Delilah)

INGREDIENTS:

1 1/2 oz gin
3/4 oz Cointreau (or other orange liqueur)
3/4 oz lemon juice

(sometimes, a bit of egg white is also added)

PREPARATION:

Pour the ingredients into a shaker with ice cubes.
Shake well.
Strain into a chilled cocktail glass.

Well, I'm kicking myself because apparently June 12th is International Cachaça Day and I missed it. (Cachaça is the Brazilian style of rum, used in Brazil's national drink, the Caipirinha.)

But it's probably better to have 'boozy' celebrations on a Friday, anyway, so ... Salud!

Caipirinha

INGREDIENTS:

1 lime, quartered
2 tsp fine sugar
2 oz Cachaça

PREPARATION:
Place the lime wedges and sugar into an old-fashioned glass.
Muddle well to create a paste.
Fill the glass with ice cubes.
Pour in the Cachaça.
Stir well.

You can sub vodka for the Cachaça and it becomes a Caipiroska or use rum and it's then a Caipirissima.

**********



I LOVE Caipis! I lived in Munich for a couple of years and they were all the rage there... I developed quite a taste for them! Oddly enough, it is harder to find a good one in Houston.

Here's one I recently made that was very tasty!

I had a bit of Absolut Kurant (black currant) vodka and some frozen raspberries I wanted to use up.

I threw a cup or so of the raspberries into a blender with 1/4 to 1/2 cup of sparkling water (Mandarin flavoured, in this case), 3-4 oz of the Absolut Kurant and a ounce or so of Grand Marnier. I blended it and then strained it (to remove the seeds) into two chilled cocktail glasses.

The black currant and raspberry flavours complement each other and the Grand Marnier gives a touch of orange and sweetness, so no sugar is required. The colour is an intense raspberry red, very pretty.

It's like a Razzy Kurant or something..... :confused: ;)

Ordinarily I prefer Campari with grapefruit juice and/or soda, but context counts:

Negroni

1 oz gin
1 oz Campari
1 oz sweet vermouth
splash of soda (optional)

Serve over ice in a lowball glass garnished with an orange slice and a twist of lemon. Preferably enjoyed in the lounge of a grand hotel in Nice, accompanied by hors d'oeuvres and the reminiscences of a venerable lady with an interesting past...

I'm a simple man, but I just love fresh squeezed orange juice and amaretto. A bit sweet for most people, but it is my absolute favorite drink.

I fancy a margarita with Mexican food, but that is a distant second.

I'm a simple man, but I just love fresh squeezed orange juice and amaretto. A bit sweet for most people, but it is my absolute favorite drink.

I don't think I've heard of that before, but I wonder about the proportions - how much amaretto and how much OJ do you use?

I was looking for an idea for a Friday evening cocktail yesterday and still have lots of the Absolut Kurant. I puréed some fresh watermelon ("seedless") and strained it. (It doesn't have to be strained, but I like it clearer in colour.) I poured about 2 oz of the Absolut Kurant and about 3 oz of the watermelon juice into a shaker along with a few drops of lemon juice and some ice, shook it and poured it into a big martini glass and added a small splash of sparkling water. Garnish with a small watermelon slice.

Not a bad drink........ :)

I didn't know it got any better than Jack with a splash of Coke.
A true Southern Gentlemans drink. :)

Time to reboot this topic?

What cocktails have you enjoyed lately, off the airliner or with your onboard bartender? :p

BACARDI RAZZ MOJITO

1 part Bacardi Razz Flavored Rum
3 parts Club Soda
3 raspberries
12 Mint Leaves
1/2 Lime
1/2 Part Sugar

Serving Instructions:
Place 3 raspberries, 12 mint leaves, 1/2 part sugar and 1/2 lime in a glass. Muddle well with a pestle and fill glass with crushed ice. Add Bacardi Razz flavored rum, top off with club soda, stir well and garnish with sprigs of mint or a lime wheel...

My favourite is served in London, UK at a luxury hotel.


Muddle basil and simple syrup in cocktail shaker with ice. Add Stolichnaya Strawberry Vodka, strain and serve in martini glass. Garnish with basil leaf.

Why is this my favourite? It was made in my honour, named after me, and is still available by name (though it is now under a different name on the bar menu).:D:D

Maybe I missed it but I'm surprised no one mentioned the Black Russian. It's vodka (I prefer Smernoffs SP? to some of the boutique vodkas) and Khalula.

It makes a very nice start of very nice dinner drink and is also yummy with a good cigar.

My FT friend and Big BRuddar PremEx introduced me to one years ago and it's my cocktail of choice.

Also, it's sweet and tastes like PEPSI ;)

THanksfully United has brought back Kalula. United I believe was the one who brought the cocktail over from Hawaii in the 50's. After taking away Kalula flyers who asked for a Black RUssian got vodka with YUCKY Starbucks coffee liquor or cream or wahtever that horrid stuff was. I tried it and almost got very sick.

SO a good Black Russian is vodka and Kalula. Simple as that. :)

(Remember it's different from a White Russian which has cream in it.)

Hey, it's Kahlúa! ;)

-

My faves are the Manhattan made with rye, and a half gin - half vodka martini slightly dirty.

Yeah, boring, I know.

I also like the occasional lava flow, which is basically soft-serve for grown-ups. Not really booze.

I'm about ready to switch to my winter drink - the Stinger. I'll also be swapping out some of the liquors in my bar from summer to winter. The Rye will be coming out of storage to add a little more warmth to my Manhattans.