Cocktails

Indulge in Leprechaun’s Irish Coffee

Sunday, March 15th, 2015

 

Leprechaun's Irish Coffee

Leprechaun’s Irish Coffee

Saint Patrick’s Day is fast approaching and I’ve discovered a cocktail that is so decadent I have to share. Have your traditional meal of corned beef and cabbage, and then treat yourself to this cocktail for dessert.

Ingredients:

1 part Jameson Irish Whisky

2 parts Kahlua

2 parts half and half

Combine all above ingredients in an ice filled cocktail shaker and mix thoroughly. Pour into a martini glass and garnish with mint leaves and a vanilla bean. Enjoy!

The 9112 Lychee Martini

Wednesday, November 13th, 2013

The 9112 lychee martini and a pork dumpling.

At our recent Culture and Cuisine dinner we celebrated the cuisine of China. As all of you know, we always start our evening with a delicious cocktail. After extensive research, our favorite mixologist invented the following cocktail. Enjoy!

  • 3 oz vodka
  • a splash of vermouth
  • 1 oz lychee syrup (from canned lychees)

Shake with ice, strain into a chilled Martini glass, garnish with a lychee and a twist of lemon.

The proper glass for a delicious martini can be found here.

Cocktail: The King of Seoul

Monday, February 4th, 2013

The King of Seoul

The tradition of a yummy cocktail is one of my favorite things about a Culture and Cuisine Club dinner. At our latest celebration, our host invented a fabulous cocktail he aptly named “The King of Seoul” in honor of Korean cuisine. Delicious!




Fill Scotch Tumbler with ice
1 oz of King's Ginger
1 oz  of Sake or Soju
1/2 oz of Pomegranate Juice
Top off with Tonic Water
add one slice of lime
add 3 Pomegranate seeds
Enjoy!

 

 

Death in the Afternoon: Cocktail

Saturday, February 2nd, 2013

The Vampire's Mistress. Natasja Delanghe

We hosted a small get together at our home a few days before Christmas. A friend brought the ingredients for the cocktail below. ‘Death’ has wonderfully rich and complex flavors that build the more you drink it. It is a drink served in the Manhattan restaurant of the same name. Enjoy!

Death in the Afternoon
1 1/2 oz bourbon
1/4 oz Green Chartreuse
1/4 oz absinthe
1/2-3/4 oz spiced honey syrup* (according to taste)
1/2 oz fresh lemon juice
2 dashes Angostura bitters
Shake all ingredients with ice and strain into a double old-fashioned glass filled with fresh ice.  Garnish with a thick lemon twist.
*Spiced Honey Syrup
1 cup water
1 cup honey
4 sticks cinnamon
15 cloves
2-5 cardamom pods
1 whole star anise
Combine all ingredients in a small saucepan and simmer for 15-20 minutes over medium-low heat.  (Watch carefully so that it doesn’t boil over.)  Allow to cool, then strain into a glass jar and keep refrigerated.

Napierkowska performs in "Les Vampires"

Cocktail: The Porch Swing

Tuesday, September 6th, 2011

The delicious and refreshing Porch Swing.

Our friend John, world traveler and mixologist par excellence, never ceases to amaze me with the fantastic cocktails he introduces us to.  My new favorite is called ‘The Porch Swing’.  The use of paper-thin cucumbers is a cool and attractive  touch.  Try it while it’s still warm outside!

Ingredients:

1 1/2 oz. Gin (Hendrick’s)     1 1/2 oz. Pimm’s No. 1     4 oz. of Blue Smoke lemonade*     5 thin cucumber slices, cut into 10 half-moons

a splash of 7-UP or other lemon soda

Fill a cocktail shaker with ice.  Add gin, Pimm’s and lemonade and shake vigorously until the shaker is cold to the touch.  Strain into ice-filled glasses, add cucumbers, as shown in the picture, top with 7-UP.

*Blue Smoke Lemonade

2 parts lemon juice     2 parts water     1 part simple syrup

You can make or buy the simple syrup.  Basically you boil 1 part (cup) sugar in 1 part water.  Makes about 1 1/2 cups syrup.

Enjoy!

The Pisco Sour

Friday, August 26th, 2011

This version of a classic South American cocktail was created by Eben Freeman, bartender of the Tailor restaurant in New York City.

Ingredients:

1/2 cup (4 ounces) Pisco

4 tablespoons (2 ounces) fresh lime juice

1 tablespoon (1/2 ounce) simple syrup

1 large egg white

1 cup ice cubes

Dash (3 drops) Angostura or Peruvian Bitters

In a large cocktail shaker, combine Pisco, lime juice, simple syrup and egg white.  Shake vigorously for 25 seconds.  Add ice and shake vigorously again.  Strain into coupe glass and dot with three drops on top of the froth.  If desired, drag a toothpick through the dots to create patterns such as hearts and squiggles.  Enjoy!

The Bee’s Knees, a summer cocktail

Friday, July 22nd, 2011

A refreshing Bee's Knees.

John’s latest cocktail is a keeper!  You need to play around with the amount of honey, and make sure you let it cool to room temperature before adding it to the other ingredients.   I like mine a bit dry.  It’s Friday night, so try it at.  Enjoy!

BEE'S KNEES

2 ounce gin

1/2 ounce fresh-squeezed lemon juice

3/4 ounce honey syrup (1 part filtered water, 1 part honey -- warm the water,

stir in the honey)

Shake the gin, lemon juice, and honey syrup with crushed ice in a cocktail

shaker.  Strain into a chilled cocktail glass.  Garnish with a lemon peel.




New Cocktail: The Bramble

Sunday, July 3rd, 2011

The Bramble

Our friend John is the best personal bartender EVER!  His attention to detail enables him to create the most delicious cocktails I’ve ever had.  The Bramble is a delicious summer cocktail with fresh blackberries and freshly squeezed lemon juice.

Ingredients:

2 ounces gin     1 ounce freshly-squeezed lemon juice   1/2 ounce simple syrup

1/2 ounce Creme de Mure

Shake gin, lemon juice and simple syrup in a cocktail shaker filled with crushed ice.  Strain into a rocks glass filled with crushed ice.  Drizzle the Creme de Mure over the top.  Garnish with a lemon wheel and 3 blackberries.  Enjoy!

The C & C Club Salabat Cocktail

Sunday, October 10th, 2010

As I’ve said before, our friend John has made mixology a hobby that he generously shares with his friends.  Recently when he and Debbie hosted the       C & C Club dinner, John presented his version of the Salabat cocktail.  John’s version, adapted from the Burnt Lumpia blog, utilized Domaine de Canton ginger liqueur.  The cocktail is very refreshing, the ginger comes through nicely.  It is also addicting as I wanted to just keep drinking it.  This recipe makes one drink.

3 oz dark rum, Goslings preferred       1 oz Domaine de Canton ginger liqueur        3 oz cooled and strained Salabat ginger tea             1 lime

Salabat Ginger Tea:  Recipe makes 2-3 servings                                                              3 cups water       3 TBS brown sugar        5 inch piece of fresh ginger thinly sliced

Combine all Salabat Ginger Tea ingredients in a small saucepan over high heat and bring to a boil.  Reduce heat to low and then simmer for 10 minutes.  Cool and strain.  Then pour all measured ingredients into a Tom Collins glass filled with ice and enjoy!

This week’s cocktail: The Bernini

Wednesday, August 11th, 2010

The French may have champagne, but the Italians have prosecco. The artist and sculptor Bernini is famous for, among other things, the beautiful fountains he created in Rome.  This cocktail has a light, pleasing flavor which will awaken the taste buds and prepare them for the meal to come.  It is also festive!

Put heavier crystal champagne flutes in the freezer for no more than 15 minutes.  Put 1 teaspoon of Chambord liqueur in the bottom of the flute, and fill with prosecco one inch from the top.  Martini and Rossi makes a nice prosecco.  Add one fresh blackberry.  Enjoy!