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Originally Posted by Abby
(Post 7854691)
LapLap, why not put your sangria recipe in this thread, it's better suited here than lost in the AC forum? ;)
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) |
Originally Posted by Showbizguru
(Post 7855487)
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.
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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 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. |
Originally Posted by Showbizguru
(Post 7855487)
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.
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...... :) |
Originally Posted by Abby
(Post 7856126)
Properly, a martini is gin and maybe a bit of vermouth. An olive or a twist.
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?
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Originally Posted by BamaVol
(Post 7858971)
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?
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. 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!! |
Originally Posted by Abby
(Post 7859030)
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
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Originally Posted by Cholula
(Post 7856285)
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. Then drink. |
Originally Posted by Cholula
(Post 7856285)
Properly, technically and historically, a martini was gin and a bit of bone-dry vermouth with either a twist of lemon or an olive.
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. |
Originally Posted by Cholula
(Post 7867087)
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. 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. |
Originally Posted by Abby
(Post 7873230)
I should stop with these alcoholic popsicles, but this one would be such a lovely green colour - ....
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. |
Originally Posted by LapLap
(Post 7873931)
You've just reminded me of one of my mama's specialities, perfect for the summer.
Originally Posted by Showbizguru
(Post 7874082)
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. :D I'm making the Tequila Sunset pops tonight. Pics tomorrow, if they turn out OK. |
Originally Posted by Abby
(Post 7875036)
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/u...o/IMGP3908.jpg From this recipe. 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. |
Originally Posted by bpoleary
(Post 7894621)
I feel like such an amateur.
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. |
Originally Posted by Abby
(Post 7897228)
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 |
Originally Posted by Abby
(Post 7891956)
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. |
Wow....I hope this thread stays open. It has given me lots of new ideas for cocktails to try. ^
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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 ! |
Originally Posted by Showbizguru
(Post 7907427)
A large amount of Maker's Mark bourbon.
http://www.ambassador.makersmark.com/AmbInfo.aspx |
Brain Hemmorage
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. |
Originally Posted by Abby
(Post 7908021)
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. ********** |
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. |
Originally Posted by mattkorey
(Post 7938044)
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 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. |
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