I haven't run away yet, just got kinda busy and didn't feel like blogging, but I have some holiday cheer for you, and I figured I'd better get this up so there's still time to buy some ingredients.
I was thinking of some holiday cocktails, and when I went looking I saw lots of the same old stuff. If you go looking you'll find lots of recipe's for traditional drinks like mead or very heavy and sweet dessert cocktails and coffee. This was all well and good when you need something warming and stout, but most of us will be flitting to office and house parties where it's plenty warm and there's plenty of food. We don't need anything nearly that heavy, so here's some suggestions for some lighter cocktails that still give you some Christmas color or flavor.
1.) Looking for something tasty and elegant? Try a French 75. This sparkling cocktail is light to drink and full of flavor.
3 oz Dry Champagne
3 oz London Gin (that's right I said put the gin in your champagne)
1 oz Lemon juice
1/2 - 1 Tsp of powdered sugar
Add a twist of lemon or drop a cherry in it
This drink works best if you mix the gin, lemon juice and sugar in a shaker and pour it into the Champagne then stir. Serve in a Collins glass
2.) Planters Punch (Red) A simple classic you can adjust up to make party size punch.
3 oz Dark Rum
1 oz Lemon Juice
1 oz Grenadine
Club Soda
To give it a little mystery flavor add some Orgeat Syrup.
Mix in a shaker and top with club soda
3.) The Grasshopper (Green)
This classic cocktail has fallen out of favor as of late, but if you like mint chocolate chip anything you'll probably like it. It's creamy but not nearly as heavy as many of those eggnog concoctions.
1.5 oz Creme DE Cacao (white)
1.5 oz Creme DE Menthe (green)
3 oz Fresh Cream
Mix in a shaker and serve in a martini glass garnish with sprig of mint.
4.) The Chinese (RED)
See review and recipe here
5.) The Dark and Stormy (Winter Solstice) It's dark and mysterious looking but pretty light on your stomach.
3-6 oz Dark or Black Rum (Did someone say Goslings?)
12 oz Ginger Beer (Find it, do not use ginger ale it will ruin it, it needs the snap)
Dash of Lime Juice and a Lime wedge garnish.
Mix in a Collins Glass. Just fill it up with Rum and add the ginger beer as you drink it ;)
Bonus 6.) The Alligator (Green) (I can only find this listed as an Alligator in one location, but I altered it. I'd call it a Ten-Forward as it looks like something served in that Famous Star Trek lounge. It's Tiki Drink Style, A little sweet, Smooth, Easy to Drink and Lots of Alcohol.)
3 oz Vodka
3 oz Melon Liqueur
1 oz Triple Sec
1 oz Lemon Juice
1/2 tsp powered Sugar
6 oz Orange Juice
Mix in a shaker and pour into a Collins Glass.
Cheers to You! I hope Your Holidays will be Merry!
Showing posts with label cocktails. Show all posts
Showing posts with label cocktails. Show all posts
Tuesday, December 20, 2011
Tuesday, May 10, 2011
(Review) Monte Alban 100% Agave Mezcal 80 Proof
Mystique: 1-10 points
Score: 10
It has mystery / The worm / why is it the only one on the shelf
Color: 1-10 points
Score: 7
pale clear yellow / nothing special
Scent: 1-10
Score: 8
Agave / Wood / Earth
Initial Impression: 1-10
Score: 8
Cool patterned bottle / THE WORM
Mouthfeel: 1-10 points
Score: 8
Thicker than water / Not Oily / pleasant
Taste: 1-10 x 4 points
Score 36
Very Smooth / Slight Bitter / Very Small Burn
Raw score total: 77 points
Bonus Points: Value 1-10 points
Score: 9
$25 for a 750ml its just below premium tequila and way above regular in taste and priced like regular tequila Score: 9
Total Score: 86 points
I could write forever about Mezcal, so I'll try to hit the basics. It's not tequila even though its made from the agave plant and it has a history dating back to the Central American Indians. The Spanish Conquistadors were thirsty after all that raping and pillaging and they wanted to get hammered and party. The local priest had conjured up a new batch of pulque and they gave it a shot. What they wanted was rum, and this stuff was too thick and pulpy but it had potential. So they stopped raping and pillaging for a while and got to work refining the stuff and using their superior knowledge of distillation to make something more potent and drinkable. After all, what fun is conquering an indigenous population sober, and rum was too expensive or unavailable so lets try some chemistry! All in the name of having a good time of course. The distillation technique for making Mezcal was primarily started in the Oaxaca region of Mexico and involves using hearts of the Agave plant and mashing them with a horse drawn stone wheel. Then straining and fermenting the liquid using a steam distillation method. This process is still used today and gives Mezcal its smooth and distinct flavor. Mezcal in keeping with the Conquistador tradition is usually taken as a shooter mostly with salt and a lime wedge for maximum effect. This one goes down smooth and flavorful. Its sometimes chased with sangarita (a shot of a citrus mixed tomato juice). The 2 go together very well and its a welcome addition. Lastly every bottle of Monte Alban Mezcal comes with an Agave worm. The website states that those that eat the worm gain power and strength. I also think it could be used as a drink holder, but as it's usually a shooter it doesn't sit around long. Mostly it winds up being a challenge to see who will get it and if they with eat it. It only adds more fun to a good time.
Score: 10
It has mystery / The worm / why is it the only one on the shelf
Color: 1-10 points
Score: 7
pale clear yellow / nothing special
Scent: 1-10
Score: 8
Agave / Wood / Earth
Initial Impression: 1-10
Score: 8
Cool patterned bottle / THE WORM
Mouthfeel: 1-10 points
Score: 8
Thicker than water / Not Oily / pleasant
Taste: 1-10 x 4 points
Score 36
Very Smooth / Slight Bitter / Very Small Burn
Raw score total: 77 points
Bonus Points: Value 1-10 points
Score: 9
$25 for a 750ml its just below premium tequila and way above regular in taste and priced like regular tequila Score: 9
Total Score: 86 points
I could write forever about Mezcal, so I'll try to hit the basics. It's not tequila even though its made from the agave plant and it has a history dating back to the Central American Indians. The Spanish Conquistadors were thirsty after all that raping and pillaging and they wanted to get hammered and party. The local priest had conjured up a new batch of pulque and they gave it a shot. What they wanted was rum, and this stuff was too thick and pulpy but it had potential. So they stopped raping and pillaging for a while and got to work refining the stuff and using their superior knowledge of distillation to make something more potent and drinkable. After all, what fun is conquering an indigenous population sober, and rum was too expensive or unavailable so lets try some chemistry! All in the name of having a good time of course. The distillation technique for making Mezcal was primarily started in the Oaxaca region of Mexico and involves using hearts of the Agave plant and mashing them with a horse drawn stone wheel. Then straining and fermenting the liquid using a steam distillation method. This process is still used today and gives Mezcal its smooth and distinct flavor. Mezcal in keeping with the Conquistador tradition is usually taken as a shooter mostly with salt and a lime wedge for maximum effect. This one goes down smooth and flavorful. Its sometimes chased with sangarita (a shot of a citrus mixed tomato juice). The 2 go together very well and its a welcome addition. Lastly every bottle of Monte Alban Mezcal comes with an Agave worm. The website states that those that eat the worm gain power and strength. I also think it could be used as a drink holder, but as it's usually a shooter it doesn't sit around long. Mostly it winds up being a challenge to see who will get it and if they with eat it. It only adds more fun to a good time.
Wednesday, March 30, 2011
(Cocktail recipe) Uncle Tails Jazzy Juice (Sangria)
Make in 1 quart pitcher
20 oz fairly dry red table wine
10 oz of brandy/cognac or cointreau/triple sec
add a few ounces of fresh fruit
black cherries
orange slices
apple slices
If you want to make this in a larger quantity for a party use a gallon pitcher but make sure 75% of it is wine or you will knock everyone on their ass.
If you want to make this as a wine cooler sub half the wine for ginger ale/club soda or 7-up
Mix in pitcher add fruit slices. The ideal concoction is to freeze some of the cherries ahead of time to use as ice and just add them to the glass. If you let it sit overnight it tastes better as the fruit juices will mix and mingle. Pour into a Collins glass making sure each glass gets some fruit slices over ice or not and garnish with an orange slice. Enjoy on a hot day or any time.
20 oz fairly dry red table wine
10 oz of brandy/cognac or cointreau/triple sec
add a few ounces of fresh fruit
black cherries
orange slices
apple slices
If you want to make this in a larger quantity for a party use a gallon pitcher but make sure 75% of it is wine or you will knock everyone on their ass.
If you want to make this as a wine cooler sub half the wine for ginger ale/club soda or 7-up
Mix in pitcher add fruit slices. The ideal concoction is to freeze some of the cherries ahead of time to use as ice and just add them to the glass. If you let it sit overnight it tastes better as the fruit juices will mix and mingle. Pour into a Collins glass making sure each glass gets some fruit slices over ice or not and garnish with an orange slice. Enjoy on a hot day or any time.
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