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PostPosted: Sat Oct 17, 2009 7:21 pm
by liamsaunt
Cocktail fail!!

It looks OK, it is apparently a classic...I liked the cognac in the cider cocktail last night AND I have a wicked, disgusting cold...normally a "warming" cocktail would be a good idea for a Saturday night. I now present to you a picture of the scariest cocktail known to man (or at least to me)...the SIDECAR. I made this because I read it was a classic cocktail. Well, I guess I am not a classic cocktail person because this was NASTY! We dumped it down the sink. Recipe: 2 oz. cognac/bourbon, 1 oz. lemon juice, 1/2 oz. couintreau, shaken over ice. Enjoy if you want to! :shock:

<a href="" title="sidecar by liamsaunt, on Flickr"><img src="" width="500" height="391" alt="sidecar"></a>

PostPosted: Sat Oct 17, 2009 7:31 pm

PostPosted: Sun Oct 18, 2009 5:03 pm
by liamsaunt
Ha ha! It was not curdled, just shaken a lot. It was GROSS. Here is the replacement. Sauvignon blanc with frozen strawberries and a splash of pomegranate liqueur:

<a href="" title="strawberry wine by liamsaunt, on Flickr"><img src="" width="375" height="500" alt="strawberry wine"></a>

PostPosted: Sun Oct 18, 2009 7:37 pm
by mbw1024
it was an apple-ish kinda weekend.


recipe here

PostPosted: Mon Oct 19, 2009 10:26 am

PostPosted: Tue Nov 24, 2009 12:38 pm
by mbw1024
had to do a test run on this drink for Christmas.
Vodka, Limencello and Cranberry, topped with seltzer. it was a hit!


PostPosted: Tue Nov 24, 2009 1:12 pm
by liamsaunt
What are the proportions of that drink, Mary Beth? I have a bottle of limoncello in my freezert that's been sitting in there unopened for three years!

PostPosted: Tue Nov 24, 2009 1:17 pm
by mbw1024
ha - that's why I made this. to get rid of the bottle in my freezer!

I saw this recipe

but changed it up a bit. I made it in a glass carafe and mixed 1 cup vodka, 1 cup limencello and cran juice to color. I chilled that and poured over ice and topped with seltzer. It made 4 pretty good sized drinks. Those glasses are kind of large.
I didn't have any cranberries fresh so just went with the lemon peel.

PostPosted: Tue Nov 24, 2009 1:23 pm
by jayseadee
ooh, that looks good. I love Limoncello and Don won't let me drink martini's anymore fearing we'll be forever barred from the North End :oops: :oops:

I think I can handle these :)

PostPosted: Tue Nov 24, 2009 10:05 pm
by SS in NC
Here's a couple that may be interesting.

#1) A tasty (frozen) margarita: Makes 1 blender.

Add 1 small frozen limeaid (6 oz) into the blender. Fill blender to the top with ice. (leave "a little" room)
6 oz tequilla (your choice) into blender.
3 oz Triple Sec and 3 oz Damiana (mexican agave liqueur, can find on internet) into blender.
Blend until smooth. I pour it into a salt rimmed glass and sometimes add a floater of rum or Grand Manier...measurements can be "close" I use the empty limeaid can.

#2) Icewine Martini

Start with a chilled Martini glass and as many frozen grapes as you prefer. (Shake or stir - your personal preference applies) 3:1 ratio of Vodka to Reisling Icewine. (I prefer Stoli and Iniskillen)


PostPosted: Thu Nov 18, 2010 5:33 pm
by Pia
Thought I would "bump" this up as the holidays are getting close and we all might need a little help :)


PostPosted: Thu Jan 05, 2012 5:21 pm
by jmq
Bumping up to include the PF Chang Mai Tai recipe I just looked up.

I was wondering if a splash of Amaretto could substitute for that almond flavored syrup called "orgeat"???
Also, it calls for Bacardi rums but I prefer Cruzan rums to those paint thinners...

Mai tai is Tahitian for "out of this world," and P.F. Chang's recipe is one of the best and most

The secret to a true mai tai is found in the original recipe developed by Trader Vic in 1944: Its almond flavored syrup, called "orgeat." You can find the sweet stuff in stores that sell coffee flavorings (Torani is one very popular brand), or from bar supply outlets. Not only can you use the orgeat for making the best cocktails on the planet, but you can also use the syrup to wake up your next cup of java.
If you can't find orgeat, there's a clone recipe included in the Tidbits below.

1 1/2 ounces Bacardi light rum
3/4 ounce Curacao OR triple sec OR Cointreau
3/4 ounce orgeat syrup
3 ounces orange juice
3 ounces pineapple juice
splash Bacardi 151 rum
splash dark rum
Garnish w/ pineapple wedge and maraschino cherry

1. Fill a 16-ounce glass with ice.
2. Add the light rum, triple sec, orgeat, orange juice, and pineapple juice; then give the drink a quick stir.
3. Splash the 151 and dark rum on top. Do not stir.
4. Make a small cut in the pineapple wedge, then stick a toothpick into the pineapple wedge on the opposite edge.
Pierce a maraschino cherry onto the toothpick. Slip the pineapple slice onto the rim of the glass (into the cut that you made). Add a straw, and serve.

Makes 1 drink.

Tidbits: You can make a pretty close version of orgeat syrup from scratch by dissolving 1/2 cup granulated sugar in 1/2 cup boiling water. Add 1/2 teaspoon of almond extract and 1/4 teaspoon coconut extract. Cool before using, then measure as you would the real thing.

PostPosted: Thu Jan 05, 2012 5:42 pm
by mbw1024
Only 1 way to find out if the sub. Works.... Give it a whirl!

On Christmas Eve I made a Cosmo Champagne Cocktail. I think we went through 8 bottles of Bubbles in about 2 hours. One of the DD's couldn't drive home! LOL! (sort of!)

PostPosted: Fri Jan 06, 2012 7:28 pm
by Lindy
mbw - Remind me to invite myself to YOUR house next New Year's Eve!!

PostPosted: Fri Jan 06, 2012 7:29 pm
by Lindy
....oops, or Christmas Eve....whatever!