Posts Tagged ‘cocktails’

Watermelon Martini

Monday, June 6th, 2016

13308479_1279321605430315_186613086215570092_oI drive by many farmer’s road side stands on my way to work. At this time of year the stalls are bursting with watermelon, so I challenged my husband to make me a yummy watermelon martini for Memorial Day. I had the day off — not typical for this retail creative. The result was wonderful! Not too sweet, and hubby substituted Dekuyper Watermelon Pucker liqueur for the watermelon schnapps. It was as good as it looks. Enjoy!

Ingredients:

salt as needed (he used pink salt)  white sugar as needed  1 cup watermelon juice   1/4 cup vodka   1/4 cup watermelon liqueur  2 tablespoons simple syrup  1 lime, juiced

Method:

Combine some salt and sugar in a small bowl, and pour onto a small, shallow plate. Moisten the rims of 2 glasses with a piece of watermelon, and dip the moistened glass rims into the salt and sugar mixture; set aside.
Pour the watermelon juice, vodka, watermelon liqueur, simple syrup, and lime juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain using a cocktail strainer into the prepared glasses.

Bartender’s Note:
To make watermelon juice, process chunks of seedless watermelon in your blender and then strain through cheesecloth.

Attribution: Allrecipes.com

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"