With today being National Dog Day I thought it would the appropriate to post some classic dog inspired cocktails. Yup, we're going to the dogs for happy hour.
1 Part Gin or Vodka
4 Parts Fresh Grapefruit Juice
Shake with ice and strain into a chilled highball or Collins glass.
Exactly the same as a Greyhound but with a salted rim.
A Greyhound where the gin/vodka is replaced with Punt E Mes.
Yup, you replace the gin/vodka with tequila.
1-1/2 Oz. Gin
1/2 Oz. Dry Vermouth
1/2 Oz. Sweet vermouth
1/2 Oz. Strawberry Liqueur
Shake with ice, strain into a martini glass, garnish with a fresh strawberry.
1 Oz. Aquavit
1/2 Oz. Cherry brandy
1/2 Oz. Cranberry Juice
Dash of Orange Bitters
Shake with ice, strain into a martini glass, garnish with an orange twist.
1 Oz. Vodka
2 Oz. Fresh Pink Grapefruit Juice
1/4 Oz. Fresh Lemon Juice
1 Oz. Grenadine
Shake with ice, strain into a martini glass, garnish with a lemon twist.
1-1/2 Oz. Vodka
5 Oz. Fresh Grapefruit Juice
2 Lime Wedges
1 Tsp. Honey
Splash of Dry White Wine
Muddle the honey and limes in the bottom of a rocks glass. Add ice, pour in grapefruit juice and vodka and the wine, stir. Garnish with a grapefruit wedge.
2 Oz. Vodka
1/2 Oz. Fresh Lime Juice
1 Oz. Fresh Grapefruit Juice
1/2 Oz. Campari
1/2 Oz. Simple Syrup
Shake with ice, strain into a rocks glass, top off with the soda and garnish with a lime wheel.
2 Oz. Bourbon
1/4 Oz. Cointreau
1/2 Oz. Fresh Lemon Juice
Half a Fresh Peach, Cubed
1 Tsp. Simple Syrup
6 Mint Leaves
Muddle the lemon, peach, mint, and simple syrup in the bottom of a cocktail shaker. Add ice, pour in the bourbon and Cointreau, shake until chilled then strain into an rocks glass. Garnish with a mint sprig.
1-1/2 Oz. Pomegranate Vodka
2 Oz. Grapefruit Juice
1 Tbsp Honey
Shake with ice, strain into a rocks glass and garnish with a mint sprig.
1-1/2 Oz. Vodka
1/2 Oz. Fresh Lime Juice
1/2 Oz. Grapefruit Juice
Splash of Lemon-lime Soda
Shake with ice, strain into a Collins glass then garnish with a grapefruit wedge.
COLORADO PIT BULL
3 Oz. Spiced Rum
3 Oz. Coffee Liqueur
1/2 Oz. Cream
1/2 Oz. Cola
Shake with ice, strain into a rocks glass and garnish with toasted filberts.
And we can't leave out the actual dogs, so here's my non-alcoholic
Bow Wow Martini
This post is dedicated to Pixel, my cocktail wingman for 17 years.
I was browsing through David Embry's "Fine Art of Mixing Drinks", looking for some inspiration for a cocktail challenge involving a Fernet Branca slushy, and happened upon the Toronto Cocktail. The Toronto is somewhat similar to a Boulevardier which is a Negroni-esque drink that employs Campari and sweet vermouth but with rye whiskey replacing the Negroni's gin. The Toronto recipe uses Fernet in place of the Campari and completely ignores the vermouth.
Since I love both a Boulevardier and a Negroni, I knew a riff on the Toronto was the direction I wanted to take. It was then only a matter of how to tweak the classic Embury recipe of "1 part sugar [simple] syrup, 2 parts Fernet Branca, 6 parts Canadian Whiskey and 1 dash of Angostura" for a unique frozen adaptation.
Slushy classic cocktails (who are we kidding here, a slushy is just another name for a frozen cocktail) are all the rage lately, especially slushy classic cocktails, like Negroni Slushies. While searching the ratios for doing a Negroni frozen I stumbled on a recipe for Fernet Branca Cookies that were nearly dead ringers for my Mom's Gingersnaps, my favorite cookies ever in the world! The Fernet Branca Cookies and my Mom's recipe for Gingersnaps were practically identical except the Fernet Branca Cookies used oil in place of the butter used in my recipe and, of course, they added some Fernet Branca.
Since I occasionally add a little orange zest to my Gingersnaps when I make them, that was my inspiration. I was going all ninja with ginger and orange flavors for my frozen twist on the Toronto, and I was making those Fernet infused cookies as a garnish!
I adapted my recipe because, well, butter instead of oil, and I love the spice balance. Then I added in a teaspoon of orange zest and simply replaced a tablespoon of Fernet for a tablespoon of the molasses in my recipe and added a small pinch more flour.
I ate nearly the entire first batch in a day. It was difficult to save a few aside for the cocktail shoot. Then I dunked the 3 left in the cocktail.
Garnish: Crystallized Ginger, Straw, Fernet Infused Gingersnap Cookies
Tools: Snow Cone Maker or Blender and cocktail shaker
Glass: Mason Jar, Chilled
If you have a snow cone maker, prepare your crushed ice according to the machine's directions then pack the ice into your chilled glass until it mounds over the top.
Shake the rye, Fernet, orange juice, ginger simple syrup and bitters in an ice filed cocktail shaker then pour over the mounded ice.
If you're using a blender, combine the rye, Fernet, orange juice, ginger simple syrup and the bitters in a baggie and place in the freezer for a minimum of 8 hours or overnight, if possible. Add the chilled cocktail mixture and the crushed ice to a blender and blend to a slushy consistency then pour into your chilled glass.
Garnish and serve, with the Fernet Branca infused cookies, of course.
You might want this sweeter, considering it's a slushy. Start with a tablespoon of the simple syrup when you mix the cocktail. Once you add ice the sweetness will dissipate quite a bit so take that into consideration. I ended up adding another tablespoon of syrup during the final blend, but I have a major sweet tooth.
GINGER ORANGE SIMPLE SYRUP
1 Cup Sugar
1 Cup Fresh Orange Juice
1/4 Cup Ginger, Peeled and Chopped
Bring the sugar, ginger, and juice to a boil in a small saucepan. Stir until the sugar
has dissolved then remove from the heat and cool.
Strain into a jar, cover, and chill.
The syrup can be kept up to 2 weeks if refrigerated.
Summertime is when melons come into their glory. Those sweet, juicy globes of natural goodness are packed with nutrition and refreshment and just scream out to be paired with some spirits and poured into a cocktail glass for these hot summer days.
The (Hop) Skip and Go Naked cocktail is pretty basic. It's usually made with vodka, lemonade and beer served in a tall, ice filled glass. I've seen variations that use gin and sometimes pink lemonade is employed to give the drink some color.
It's a refreshing little summer beverage but it's also a bit like a sixties surfer dude drinking beer bumped uglies with an eighties prom queen drinking her first pop cocktail while their drinks splashed together. Much like the millennial progeny that ugly bumping might produce, the drink is simple and not all that interesting.
I say we send the prom queen to go watch Carrie and point Surfer Dude towards the store to pick up some more innovative ingredients.
Everybody and their uncle has a S'Mores cocktail, myself included. It's one of those sweet drinks that appeals to the inner child in all of us. But sweet is kind of the whole flavor profile magilla in most recipes (my original one included) and today I'm going to revisit my recipe with the adult palate in mind.
Yes, I used chocolate liqueur and sweet marshmallow vodka, you kinda have to, but I'm using Pinnacle Vodka's Marshmallow Vodka which actually does have the flavor of marshmallows. I do have a chocolate coated graham cracker crust rim, but I mixed that with a bit of the Smoked Bourbon Salt that I used in the recipe which brings in that smoky campfire quality. Then I added a few dashes of The Bitter Truth's chocolate Xocolatl Mole Bitters to bring in a little spiciness that appeals to mature taste buds. Both can be found at Amazon (see links below).
Garnish: Pineapple Spear, Cilantro Sprig, Dusting of Smoked Paprika
Special Tools:Grill, Blender
Prepare the Cilantro Simple Syrup recipe below.
Trim pineapple, remove core, slice into spears.
Grease the grill then get the coals red hot.
Grill pineapple slices until caramelized, about 5 minutes per side.
Chill pineapple in the fridge.
Juice enough of the pineapple spears for the juice (3/4 ounce) for each cocktail.
For the cocktail:
Blend the ingredients until smooth, pour into a chilled glass, add a straw, garnish and serve up with some crispy beef and cheese taquitos!
CILANTRO SIMPLE SYRUP
Note: I used the stems of the cilantro, not the leaves. Why? Because the stems have just as much flavor and most people throw them away and waste them. You're going to strain out the cilantro, so why waste the leaves that you can use for other recipes when the stems work just as well? (P.S. I also make cilantro oil and pestos with the stems!)
1 C. Sugar
3/4 C. Water
1/2 Cup Fresh Cilantro Stems
Tools: Small saucepan, medium strainer
In a small saucepan, add the sugar and water and heat until the sugar is dissolved. When the sugar is dissolved, remove your pan from the heat and add the chopped cilantro stems. I like to gently muddle them with a wooden spoon to sqeeze out more of the oils.
Cool the syrup then strain through a fine-mesh strainer. Discard the stems. The syrup will keep for up to 2 weeks in the fridge.