20181109

CRANBERRY A-GO-GO THANKSGIVING COCKTAIL



The fruit most associated with Thanksgiving and the holidays is probably cranberries and it's also the time of year where it's easy to get them fresh so it follows that it's also a great time of year for cranberry cocktails. Add a little Jack Daniels, some lemon and sugar and you're ready to (pardon me for this) a-go-go.

The
CRANBERRY A-GO-GO
COCKTAIL

INGREDIENTS
1-1/2 Oz. Jack Daniels
1 Oz. Homemade Cranberry Liqueur
1 Oz. Cranberry Juice
Juice of 1 Lemon
1 Tsp. Turbinado Sugar
3 - 4 Mint Leaves

Garnish: Sugared Cranberries, Fresh Mint Sprig

Tools: Muddler, Cocktail Shaker, Hawthorne Strainer

Glass: Coupe

DIRECTIONS
Make your sugared cranberries and set aside.
Warm the lemon juice then stir it with the turbinado sugar until the sugar dissolves.
Muddle the sugar and lemon juice with the mint in the bottom of your cocktail shaker.
Fill your cocktail shaker with ice
Pour in the whiskey, cranberry liqueur, and cranberry juice.
Shake until chilled then strain into your chilled glass.
Garnish and serve. 

PLEASE DRINK RESPONSIBLY

20181025

SLIMY EYEBALL MARTINI HALLOWEEN COCKTAIL



This drink is one of the top favorites of all my Halloween Cocktails, most likely because it comes garnished with a gummy eyeball and people love telling their guests it's a Slimy Eyeball Martini. It tastes pretty good too. However, I created this one years ago and it originally had cream in the recipe which added nothing to the flavor and clouded the drink thus hiding the whole point - the eyeball. That has bugged me for a while now so I'm fixing it.

I also added a bit of Blue Curacao to give it a creepy green color.  Nothing says Halloween more than a weird colored drink with an eyeball in it.

The
SLIMY
EYEBALL
MARTINI


INGREDIENTS

1 Oz. Citrus Vodka
1/2 Oz. Coconut Rum
1/4 Oz. Blue Curacao
2 Oz. Original Sunny Delight

Garnish: Gummy Eyeball Candy

DIRECTIONS
Pour the vodka, Sunny Delight, Blue Curacao and rum into your cocktail shaker with ice and shake until well blended and chilled.
Strain into your chilled martini glass, skewer the gummy eyeball on a cocktail pick, drop in and serve.


 
PLEASE DRINK RESPONSIBLY
 

20181021

JALAPENO MEZCAL SOUR COCKTAIL



 I was given some beautiful, fresh jalapeno peppers from a neighbor and one of my favorite things to make from them is cocktails.  I have a little problem eating chilies because they cause my mouth to break out in little blisters if they are too high on the Scoville scale.  I get around this by roasting them and making syrups from them, there's something about roasting or adding sugars that makes them easier for me to ingest.
 
I took a few of those peppers, roasted them, then made some Jalapeno Simple Syrup, added some mezcal and made myself a few of these last night and sat out on my front deck enjoying the Arizona fall weather with Bailey. 
 
That roasted flavor in the simple syrup was a great smoky addition to the already smoky mezcal. Perfect fall cocktail!
 
JALAPENO
MEZCAL SOUR


INGREDIENTS

2 Oz. Vida Mezcal
1 Oz. Fresh Lemon Juice
1 Oz. Jalapeno Simple Syrup (recipe below)
1 Fresh Egg White (or 2 Tbsp. Pasteurized Egg White)
3 Dashes Angostura Orange Bitters

Garnish: Roasted Jalapeno Pepper Slices
 
Tools:  Cocktail Shaker, Hawthorne Strainer
 
Glass: Coupe

DIRECTIONS
Add all ingredients, except the bitters, to a cocktail shaker - without ice - for a vigorous dry shake.
Add ice and shake again until chilled.
Strain into a chilled cocktail glass, tap on the orange bitters, garnish and serve.

JALAPENO SIMPLE SYRUP RECIPE
Ingredients

1 Large Jalapeno, seeds & placenta removed, roasted then sliced
1 C. Turbinado Sugar
1 C. Water
Directions
Using gloves, strip out the seeds and placenta (white pith) from the roasted jalapeno pepper then cut into several thin strips. Do not touch your eyes or other sensitive areas while handling the peppers.
Heat the sugar and water on medium until the sugar has completely dissolved.
Still using the gloves, toss the jalapeno strips into the syrup, bring this to a boil on medium, then lower the heat and simmer for 10 - 12 minutes.
Remove from the heat and allow the peppers to infuse into the syrup until it's cool.
Strain then store in airtight glass jar or container in the refrigerator for up to two weeks.

PLEASE DRINK RESPONSIBLY

20181003

The CELERY COCKTAIL




I had a bunch of celery in my refrigerator that needed to be used before it was useless and it suddenly occurred to me I could juice that whole bunch for a few refreshing cocktails. I have no idea why I have not juiced celery for a cocktail before, I love celery and the juice is very healthy for you.

I also decided to make use of the rest of the cilantro I had to make a simple syrup to go in my celery cocktail. Boom, two things that didn't get thrown away and a new cocktail for happy hour!

I know there are a lot of you out there that do not like cilantro. If that's the case, just use plain simple syrup in this recipe.

The
CELERY
COCKTAIL

INGREDIENTS
1-1/2 Oz.Hendrick's Gin
3 Oz. Fresh Celery Juice
3/4 Oz. Cilantro Simple Syrup
( recipe below)
3/4 Oz. Fresh Lime Juice
Dash Celery Bitters 

Garnish: Celery Leaves, Sprig of cilantro

Tools: Mixing glass, Strainer

Glass: Coupe

DIRECTIONS
Make your Cilantro Simple Syrup ahead if time so it's cool.
In a mixing glass filled with ice, add the ingredients then stir until well chilled.
Strain into a chilled Coupe, garnish and serve.

CILANTRO SIMPLE SYRUP RECIPE
 INGREDIENTS
1 C. Granulated Sugar
1 C. Water
1 C. Chopped, Fresh Cilantro Leaves and/or Stems
(I often save the stems from my cilantro instead of throwing them away just for making things like flavored oils or simple syrups because they have just as much flavor as the leaves!)

DIRECTIONS
In a medium saucepan, combine the sugar and water and heat, stirring constantly, until the sugar has dissolved. Once the sugar has dissolved remove from the heat and add the chopped cilantro. Allow the syrup to cool for 30 minutes, then strain the syrup through a fine-mesh sieve then toss the solids. Store for up to 2 weeks in the fridge.

PLEASE DRINK RESPONSIBLY


20180903

STRAWBERRY LEMON - LIMEADE SUMMER COCKTAIL



Despite the fact that it's Labor Day, it's still in the 100s here in Tucson, so ...
how about one last summer cocktail before fall grabs hold of the weather?

HARD STRAWBERRY
LEMON & LIMEADE

INGREDIENTS
1 Oz Whiskey
5 Fresh Strawberries
1 Tbsp. Honey
Henry's Hard Lemon Lime Soda*

Garnish: Fresh Strawberry

Tools: Muddler

DIRECTIONS
Cut the strawberries into quarters then drop in the bottom of your glass.
Drizzle the honey over the top of the strawberries.
Muddle until the strawberries are well smashed.
Fill your glass with ice.
Add the whiskey then top off with the Henry's Hard Lemon Lime.
Stir gently then garnish and serve.


P.S. If you don't like the idea of the chunky strawberry pieces, puree the strawberries with the honey in a blender instead of muddling them together in the glass.

PLEASE DRINK RESPONSIBLY

20180831

LABOR DAY COCKTAILS & FALL BAR TIPS


http://themartinidiva.com

Labor Day poses a bit of a dilemma for cocktail lovers.  It's the official end of summer but it's not quite fall.  It's a no-man's land between the sunny heat of summer and the crisp days of autumn where temperatures fling themselves around willy-nilly and you are starting to layer your clothing to accommodate the range. Thoughts of the beach are getting shoved away by visions of the holidays but you still have that last summer barbecue to plan. What to do, what to do.
 
As the light and heat of summer fade, your drinks need to get a little muscle in them. This is the time of year I start to restock my whiskies and brandies, buy a couple of new aged rums and sipping tequilas and add a couple of juniper/botanical heavy gins to my bar.  Using these heftier spirits in a late summer's iced cocktail is a great transition to fall; they are still cool and refreshing for the heat but can face up to an evening chill. Can you can still make a Sangria or a punch for Labor Day? Sure, but trade your light white wines, peaches, grapefruits and lemons in for hearty reds with late fall berries or apples, pears and oranges.
 
As for Labor Day flavors, I know pumpkin mania is nipping at your heels, but thanks to worldwide trade you might still have access to some summer produce like watermelon, cantaloupe, late summer berries, citrus, a few late harvest strawberries as well as the fall bounty that is showing up at the local markets. Let's let the pumpkin cool it's heels while we're still wearing short sleeved shirts during the day, we're only in September, not staring down the Pilgrims.
 
As you get your wardrobe ready for colder times, your kids packed off to the first days of school and you pull out the instant pot for soups and stews, why not get your taste buds primed for the season as well?
 
Here's a few cocktail ideas, using the above principles, for Labor Day:
 
APPLE SOUR
BLACKBERRY FIZZ 
  BOURBON (WHISKEY) CHERRY COBBLER
BOURBON CHERRY PIE SMASH
CANTALOUPE MARTINI
GOBBLED KNOB
HATCHCHILETA MARGARITA
POMEGRANATE MARGARITA 
PURGATORY PUNCH
 PRICKLY PEAR OLD FASHIONED
RATTLED SKULL
RED WOMAN'S BERRY WINE PUNCH
 SPICED APPLE OLD FASHIONED
SPICED RUM POMEGRANATE FIZZ 
STRAWBERRY JAM OLD FASHIONED 
TIJUANA JACKASS
 
AFTER LABOR DAY
PREPARING YOUR BAR FOR FALL
Labor Day passes quickly so below are a few tips to get your fall happy hour on as summer fades and Old Man Winter is breathing down your neck. Of course, a good host or hostess should always be prepared to serve a guest that Pina Colada or Tom Collins if that is what they desire, but getting into a seasonal aspect at happy hour keeps you and those you're entertaining from cocktail boredom.
  • Keep the ice bucket full, but tuck the light rums, vodkas and gins off to the side of the bar and bring out your whiskies, brandies, aged rums, botanical heavy gins and anejo tequilas
  • Pull out the rocks glasses, coupes and stemware and let the tall guys take a vacation
  • Keep the effervescence of those tall coolers by replacing their ounces with just a splash or two
  • Bring the spice to the party. Spices warm and comfort and add depth of flavor
  • Take the last of your summer produce and herbs and turn them into simple syrups or shrubs. Even jams and preserves can be used in fall and winter to replace fresh fruit and sugar in your cocktails. 
PLEASE DRINK RESPONSIBLY
 
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