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Archive for the ‘Cocktails’ Category

Makes 1 drink

  • 8 cups diced watermelon (about 1/2 of a small watermelon), plus slices for garnish
  • 8 ounces lemon vodka, chilled
  • 7 ounces simple syrup, recipe follows
  • 1 (17.5-ounce) can coconut juice
  • 1 lemon
  1. Chill watermelon in the freezer for 30 minutes. Put all the ingredients in a blender and puree until smooth. Finish with a squeeze of fresh lemon. Serve very cold in a chilled glass, and garnish with watermelon or lemon slices.

Simple Syrup:

  • 1 cup sugar
  • 1 cup water
  1. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.

Yield: about 1 1/2 cups

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Rose 75

Makes 1 drink

  • 1 ounce gin
  • 1/2 ounce freshly squeezed lemon juice
  • 1 teaspoon Simple Syrup, recipe follows
  • 5 ounces chilled Rose Champagne
  • Edible flowers or fresh currants, for garnish
  1. Fill a cocktail shaker with ice. Add gin, lemon juice, and Simple Syrup. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into a chilled champagne coupe or flute. Top with Champagne and garnish with an edible flower or currants.

Simple Syrup:

  • 1 cup sugar
  • 1 cup water
  1. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.

Yield: about 1 1/2 cups

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Makes 1 drink

  • 4 small scoops vanilla ice cream, about 2/3 cup
  • 1 ounce mezcal
  • 6 ounces orange soda, chilled
  1. Drop the ice cream scoop into a chilled soda glass. Pour the mescal over the ice cream, and then the orange soda. Serve.

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Makes 1 drink

  • 2 ripe, firm red plums, such as Santa Rosa or Elephant Heart
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 3 limes, diced and pitted
  • 1 cup cachaca
  1. Halve and pit plums. Whisk the sugars and water together in a small saucepan. Add the plums and simmer over medium heat, until tender but not mushy, about 10 minutes. Cool plums in the liquid.
    Slice half a plum for garnish and set aside.
  2. Put the diced limes and remaining plums in a large open pitcher. Crush thoroughly with a muddler or a potato masher (it works great). Add cachaca and the plum cooking liquid and fill with ice cubes. Pour into chilled rocks glasses, allowing some ice and fruit to fall into the glasses as well. Garnish each drink with a slice of poached plum.

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Makes 1 drink

  • 6 fresh raspberries
  • 1 packed tablespoon dark brown sugar
  • Ice cubes
  • 2 ounces golden rum
  • Juice of 1/2 lime (about 1 tablespoon)
  1. Muddle raspberries with sugar in a rocks glass. Fill a cocktail shaker with ice. Add the rum and lime juice, shake until chilled. (In general, the drink is ready by the time the shaker mists up.) Pour drink with some ice over the berries in the glass.

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Periodista

Makes 1 drink

  • juice of 1/2 lime
  • 1 tsp sugar
  • splash of apricot brandy
  • 1/2 cup apricot puree (blend fresh apricots)
  • splash of triple sec
  • 1 1/2 oz Bacardi light rum
  • twist of lime
  1. Shake all ingredients over ice, then strain into a glass.  Garnish with skewered dried apricots and a slice of lime. 

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Makes 1 drink

  • 3 fresh strawberries
  • 3 slices canned pineapple
  • 1/2 oz pineapple syrup from the can
  • 1/4 oz lime juice
  • 1/4 oz simple syrup (dissolve one part sugar in one part boiling water; let cool)
  • 2 oz white rum
  1. Muddle fruit.  Pour over ice with other ingredients; shake.  Garnish with fruit. 

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