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Cocktails & Cocktails Mixes
Everything goes in cycles and as far as recreational drinking goes cocktails are cool again in part because the nation's palate has become a little more sophisticated. America is getting its taste back for spirits we could say. The classics are coming back of course but we are also seeing more use of of fresh fruits and cocktail mixing with flavors and textures brought out more by the use of crushing the fruit or "muddling".
Table cloth restaurants across the country are now putting more time and effort into their cocktail mixing just as they do with their food service. Sometimes even the chefs get into the mix. Doubtless the most famous cocktail in the world has to be the martini. Originally made with gin and vermouth, the martini has since morphed to become an entire class of cocktails in itself. Gin has given way for the most part to vodka, but in most bars ordering a martini without clarifying will now result in gin being served. Vermouth has over time been relegated to playing the role of a flavoring agent where a sufficient quantity consists of just a little bit of vermouth vapor.
Here are 10 cool cocktail mix recipes sure to bring a smile to your guest's faces. Some of them are direct from some of the hottest restaurants across the USA. Cheers!
Cuba is in the news a lot lately. Why not enjoy the national drink of Cuba, the Mojio!
1/4 oz Captain Morgan® Original spiced rum
12 mint leaves
1 tbsp sugar
1/2 oz lime juice or Baja Bob's sour lime mix
2 oz soda
Place mint leaves in bottom of glass. Add crushed ice, Captain Morgan Original Spiced Rum, sugar, and lime juice, and muddle. Add soda water and
garnish with mint leaves.
'57 Chevy with a White License Plate
1 oz white Creme de Cacao
1 oz Vodka
Mixing instructions:
Fill a rocks glass with ice, add white creme de cacao and vodka, and stir. Watch out, the next morning you could have that run down feeling.
The Sundance Lift
1 oz Le Tourment Vert
1 oz tonic water
1 oz of 7-Up, the uncola
2 lemon wedges
Brave Bull
1 oz Tequila
1/2 oz Kahlua
Pour over ice into an Old Fashioned and garnish with a lemon slice. Ole', Feel that kick!
Cuba Libra (a drink with a little history!)
1 oz Rum
5 oz Coca Cola
Pour over ice into a Highball Glass and garnish with a lime wedge.
The Zombie
1 oz Light Rum
1 oz Dark Rum
2 oz Orange Juice
2 oz Lemon Juice or Baja Bob's sour mix
Dash of Grenadine
1/4 oz Cherry Brandy
Pour over ice in that order into a Sling Glass or a Zombie Glass and garnish with an orange slice and a cherry, and go watch George Romero movies.
Sherman's Revenge
2 1/2 oz. Old Overholt Rye Whiskey
1 oz. Pedro Ximenez cream sherry
Dash orange bitters
Orange rind cut into 3 half-dollar size pieces with as little pith as possible
Warm two pieces of the orange rind over a glass with a match without letting it touch the peel. One at a time, squeeze each peel while holding it above the flame so that the oil catches fire as it drips down into the glass. Discard the peels. Then stir whiskey, sherry and bitters together for 30 seconds over cracked ice. Strain into the glass that holds the orange oil and garnish with the third peel.
Pearl Flirtini
1 1/2 oz. Pearl® Pomegranate Vodka
4 oz. Chilled Champagne or Sparkling Wine
Splash of Grenadine
Pour the Pearl Pomegranate Vodka into Champagne flute and add champagne to fill. Add a splash of grenadine for color.
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5 parts Sweet Sparkling Champagne (Asti Spumante will do)
1 part Creme de Cassis or Chambord
Pour the tasty black raspberry liqueur into a slender champagne flute and gently pour your sweet champagne on top. Ciao Bella!
Whiskey Sour
2 oz blended whiskey
juice of 1/2 lemons or Baja Bob mix (whiskey sour)
1/2 tsp powdered sugar
1 cherry
1/2 slice lemon
Shake blended whiskey, sour mix, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half-slice of lemon, top with the cherry, and serve.
About The Author:
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This article was written by Mark Soveign who writes for Wertheim Communications LLC as well as for Mooker.Com |