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Replace the Chambord w/ Cointreau, and she'll love it even more!!
Originally Posted by TAHKUCT
(Post 7761438)
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/20...ch_martini.php |
Originally Posted by tkey75
(Post 7776167)
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 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... |
Originally Posted by brosnan6
(Post 7776182)
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... 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, an outdoor culinary festival at Regents' Park with music and some top chefs/restaurants and bartenders. (Associated festivals in Edinburgh, Bath and Birmingham.) 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). And the Cocktail World Cup 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. 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 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. Apparently reciting one of Hemingway's favourites! :) |
Hmmm.... another variation on the Green Apple Martini - make your own apple-infused vodka!
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. 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 :) |
Originally Posted by Green Dragon
(Post 7813508)
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 :) 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 |
Originally Posted by Abby
(Post 7814615)
....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 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? |
Originally Posted by Abby
(Post 7822893)
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?
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. |
Originally Posted by Abby
(Post 7834737)
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!!! 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) |
Originally Posted by LapLap
(Post 7835088)
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) 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, 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. 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 |
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