The Official OT cocktail thread
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!
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!
It's like looking in your soup and finding a whole different alphabet.
ha - that's why I made this. to get rid of the bottle in my freezer!
I saw this recipe
http://www.yumsugar.com/6262265
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.
I saw this recipe
http://www.yumsugar.com/6262265
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.
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)
Enjoy,
#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)
Enjoy,
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
authentic.
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.
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
authentic.
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.
When we come to place where the sea and the sky collide
Throw me over the edge and let my spirit glide
Throw me over the edge and let my spirit glide
Bumping up this old thread to share a cocktail recipe I made over the weekend that was a big hit. It would be really nice in the summer. In fact, both John and my sister are lobbying to make this the "house cocktail" on our July St. John trip. That will depend on whether I can find the ingredients on island, I guess! The recipe is from Cookng Light magazine.
1 cucumber, chopped up
1/2 cup mint leaves
1/4 cup cilantro leaves
juice of one lime
1/3 cup agave nectar or simple syrup
Blend all in food processor until smooth. Pour into a pitcher and stir in 1/2 cup tequila. Place in refrigerator to macerate for a few hours.
When ready to serve, pour liquids through strainer, pushing on solids to extract as much liquid as possible. Discard solids. Stir in 3/4 cup sparkling water and serve over ice with a cucumber slice garnish.
Next time I am going to add 1/2 a jalepeno to the vegetables to give the drink a little heat.
<a href="http://www.flickr.com/photos/28539958@N00/6963111622/" title="cucumber cooler by liamsaunt, on Flickr"><img src="http://farm8.staticflickr.com/7272/6963 ... a80672.jpg" width="255" height="500" alt="cucumber cooler"></a>
1 cucumber, chopped up
1/2 cup mint leaves
1/4 cup cilantro leaves
juice of one lime
1/3 cup agave nectar or simple syrup
Blend all in food processor until smooth. Pour into a pitcher and stir in 1/2 cup tequila. Place in refrigerator to macerate for a few hours.
When ready to serve, pour liquids through strainer, pushing on solids to extract as much liquid as possible. Discard solids. Stir in 3/4 cup sparkling water and serve over ice with a cucumber slice garnish.
Next time I am going to add 1/2 a jalepeno to the vegetables to give the drink a little heat.
<a href="http://www.flickr.com/photos/28539958@N00/6963111622/" title="cucumber cooler by liamsaunt, on Flickr"><img src="http://farm8.staticflickr.com/7272/6963 ... a80672.jpg" width="255" height="500" alt="cucumber cooler"></a>
It's like looking in your soup and finding a whole different alphabet.