20160330

LOST MAI TAI TIKI DRINK COCKTAIL


I got my hands - finally - on an edible orchid so I just had to do a Tiki Drink, right? Based on the classic Tiki cocktail, the Mai Tai, I've again played with the rules - a lot - and had a little fun with a classic. Mostly because I was out of Orange Curacao and only had the Blue variety on hand and, dammit, I wanted to use that orchid before it died!

So, in the true spirit of Mai Tai - which got it's name when Trader Vic had an overabundance of rum and foisted some of it off on an unsuspecting patron who promptly took a sip and declared “Maita'i roa a'e” ("very good" in Tahitian), here's a Tiki drink that will knock your tie off.

The
LOST MAI TAI
Tiki Cocktail
(As in, "I lost my tie after drinking too many of these.")

INGREDIENTS:

1 Oz. Bacardi Silver
1 Oz. Bacardi Gold
1 Oz. Sailor Jerry Spiced Rum
1 Oz. Fresh Lime Juice
2 Oz. Fresh Pineapple Juice
1/2 Oz Bols Blue Curacao
1/2 Oz. Orgeat Syrup
1 Tablespoon Cream of Coconut
Ice

GARNISH: 1 Edible Orchid, Cocktail Umbrella, Parrot Swizzle Stick

TOOLS:  Cocktail Shaker

GLASS: Fun Tiki Glass or whatever.

DIRECTIONS:
Add the ingredients to a blender and give them all a nice whirl until they're all blended together and slushy.
Pour into your chilled glass, garnish and serve.
Take your tie off before drinking and put it somewhere safe. Or not. 

Oh, and lock the cat out ...


Just in case you're not in the mood for a smart alec-y cocktail and want to try the original Mai Tai, here's the original formula from Trader Vic's website:   2 ounces 17-year-old J. Wray Nephew Jamaican rum,  1/2 ounce French Garnier Orgeat, 1/2 ounce Holland DeKuyper Orange Curacao, 1/4 ounce Rock Candy Syrup, juice from one fresh lime.





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20160329

The BLUSHING ROSE Champagne Cocktail Recipe

 
I was asked to do a signature cocktail recipe for a wedding last Spring. Now that the wedding has transpired, the couple are safely back from their honeymoon and are nearing the end of their first year together, they have kindly given me permission to share the recipe.
 
The bride had chosen soft coral pink, pale peach and a soft cream as her signature colors, the groom and his posse were decked out in light beige/tan tuxedos. The flowers were coral and peach hibiscus and cinnamon roses. They both wanted a Champagne cocktail as their signature drink as well as a recipe that could also be converted to a non-alcoholic beverage.
Those were my inspirational jumping off points and here is the cocktail:
 
The
BLUSHING ROSE

CHAMPAGNE COCKTAIL

(Makes 2 Cocktails)

INGREDIENTS:
1/2 Oz. Rum
1 Tsp. Honey Ridge Farms Blood Orange Honey Syrup
5 Drops Wild Hibiscus All Natural Rose and Hibiscus Cocktail Concentrate
Chilled Dry Champagne

Garnish: Luxardo, Maraschino Cherries, Scrappy's Seville Orange Bitters

Glass: Flute

Tools: Cocktail shaker

DIRECTIONS:

Chill flute.
Add a teaspoon of hot water to a teaspoon of the Honey Creme Blood Orange then heat in the microwave for 10 seconds. Allow this to cool.
Add the rum and the cooled blood orange honey syrup to an ice filled cocktail shaker and shake until chilled.
Place the cherry in the flute.
Strain the rum and honey over the cherry, gently top off with the Champagne, add the Hibiscus and Rose drops and allow them to settle on the bottom. Tap a dash of the orange bitters on top and serve.
 
If you want you can add an edible rose garnish or one of Wild Hibiscus Company's Wild Hibiscus Flowers in Syrup.


HOW TO BATCH FOR A WEDDING
Simply calculate a minimum of 2 drinks per guest* and multiply the ingredients for that number. Create a base by making the Blood Orange Honey Syrup then adding it to the Wild Hibiscus Concentrate to create a syrup then set the mixture aside in sealed pitchers in the refrigerator or cooler at the bar. Chill the Champagne and line up the rum bottles and multiple cocktail shakers in a handy place for the bartender to grab. Get enough of the Luxardo Cherries for all the drinks and keep these in a covered bowl at the bar, plus a few extra because, trust me, people will sneak over and grab a few to munch when your bartender isn't looking.
 
Your bartender can then easily dispatch multiple cocktails by simply pouring in the rum, adding the Champagne then topping off with the honey and rose hibiscus syrup.
 
If you want to offer an non-alcoholic version, choose a different glass (so there are no chances of a teetotaler getting booze). I would suggest a Collins glass to make it a cooler style cocktail, triple the syrup, then simply leave out the rum and replace the Champagne with soda water
 
 *Leftovers, if there are any, are not a problem. The Champagne and rum, of course, can be reincorporated into your home bar, any left over hibiscus, rose, honey syrup can be used to make a delicious sorbet and, nope, there won't be any leftover Luxardo Cherries, trust me.



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20160328

WATERMELON ORANGE COOLER COCKTAIL RECIPE

http://themartinidiva.com
 
I was in possession of a huge watermelon. Now, I don't know what you do with watermelons - except cut them up and eat them - but I make cocktails. Nice, tall, frosty, delicious watermelon coolers just full of all that melon flavor and spiked with rum ....

P.S. It also gave me an opportunity to show off another of the adorable Glass Swizzle Sticks I was sent from The Swizzle Stick Shop, this one had a watermelon on it!
 
WATERMELON ORANGE
COOLER COCKTAIL

INGREDIENTS:

2 Oz Bacardi Silver
1/2 Cup Watermelon Puree
6 Fresh Mint Leaves
1 - 2 Tablespoons Simple Syrup
(amount of simple syrup depends on the sweetness of your watermelon)
1/2 Orange, Quartered
Club Soda

Garnish: Sugar, Salt and Finely Chopped Mint Leaves, Watermelon Wedge, Mint Sprig, Orange Slice

Tools: Small Plate, Muddler

Glass: Collins or Pint

DIRECTIONS:
Puree a cup of chilled, cubed watermelon with the simple syrup until smooth, set aside.
Mix 2 teaspoons of sugar and a pinch of salt with some finely chopped mint leaves in the small plate. Rub the rim of your glass with a slice of orange, roll in the rimming mixture then chill glass in the freezer.
Add the mint leaves, orange quarters and the rum to your glass and muddle gently.
Add ice, pour in the watermelon puree, stir, then top off with the club soda.
Garnish, add a straw and a swizzle stick and serve.

If you would like a non-alcoholic mocktail, feel free to leave out the rum. It's just as refreshing, just not as much fun.

http://themartinidiva.com




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20160327

WHISKEY COCKTAILS


“Happiness is having a rare steak, a bottle of whisky, and a dog to eat the rare steak.”
~ Johnny Carson

   WHAT IS WHISKEY?
  
An alcoholic liquor distilled from a fermented mash of grains, such as barley, rye, or corn and usually containing from 43 to 50 percent alcohol. There are four basic whiskey types; Bourbon, Scotch, Rye and Irish. Real Men Drink Whiskey has a great article on the differences between these whiskey types.

The word itself derives from the Gaelic "uisge beatha" which translates literally to "water of life," from Old Irish uisce "water" +bethu "life." The Gaelic is probably a derivation of the Medieval Latin "aqua vitae", a generic Roman term for all types of alcoholic beverages.
Yes, there are two spellings for whiskey (whisky), one without the "e" (the Scots) and one without (everyone else).

Now that you know what it is you can enjoy some!

WHISKEY COCKTAILS
 
BLACK EYED SUSAN COBBLER
CAFE NOIR COCKTAIL
CANDIED ORANGE ROSEMARY RYE COCKTAIL
CHERRY PEACH WHISKEY RICKEY
DERBY ROYALE COCKTAIL 
DOOMSDAY OLD FASHIONED
GINJA NINJA SLUSHY
GOBBLED KNOB
HAMMERED NAIL
HOT BUTTERED WHISKEY
IRISH COFFEE MARTINI
MANHATTAN
MAPLE LEAF COCKTAIL
MAPLE WHISKEY SOUR 
MOROCCAN ROSE
PURGATORY PUNCH
RYE RACKETEER 
ROBERT BURNS COCKTAIL
RHUBARB GINGER OLD FASHIONED
The SAGZERAC
SHOT O' GOLD
VIEUX CARRÉ
WHISKEY BERRY SMASH
WHISKEY CHERRY COBBLER
WHISKEY PEACH SMASH
WHISKEY SOUR

HOMEMADE WHISKEY LIQUEURS
Homemade Irish Cream Liqueur 
 
From my Whiskey Archives
APPLE JACK MARTINI
BLARNEY-TINI
BLUEBERRY WHISKEY SOUR
COWBOY MARTINI 
CRANBERRY A-GO-GO
FATHER'S DAY WHISKEY SOUR
FIDDLE DEE DEE MARTINI 
HAPPY ELF
IRISH KISS
MANHATTAN MARTINI
PANIC BUTTON MARTINI
  
For you Bourbon Whiskey fans:
BOURBON COCKTAILS
  
For you Scotch Whisky fans:
SCOTCH COCKTAILS

“Give an Irishman lager for a month, and he’s a dead man. An Irishman is lined with copper, and the beer corrodes it. But whiskey polishes the copper and is the saving of him.”
~ Mark Twain

March 27th is International Whiskey Day. World Whiskey Day is May 21. Yay, TWO days to celebrate whiskey!


Updated 12-2017
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20160323

CARROT COLADA Cocktail


After doing two new carrot cocktails for Easter this year, my Carrot Cake Cocktail Part Deux and the Drunk Bunny Carrot and Dill Cocktail, I still had some carrots for juice and a new, cool glass Cane Swizzle Stick from The Swizzle Stick Shop so I just had to do it:

The
CARROT COLADA
(Makes 2 cocktails)

INGREDIENTS:
4 Oz Gubba Silver Rum
2 Oz Spiced Rum
2 Oz Fresh Coconut Water
6 Oz Fresh Carrot Juice
1 Oz Fresh Lemon Juice
1 Tsp Coconut Cream
1 Cup Ice

Garnish: Baby carrots, Lemon Wedge, Cocktail Umbrella, Cane Glass Swizzle Stick, Straw

Tools: Rotary Cutter with NEW small bit (for cutting out the coconut shell), Blender

Glass: Young Coconut Shell or Coconut Shaped Glass

DIRECTIONS:
Clean your rotary tool bits with alcohol and dry off. Drill 2 small holes in your coconut at the starting points of where you want your opening to be. Drain the coconut juice out of the coconut. Cut out your coconut opening.
Strain the coconut water through cheesecloth to remove any bits from the drilling, then chill the coconut water.
Rinse the coconut out with clean water and set aside to dry.
Add all the ingredients to your blender and blend until smooth.
Pour into your coconut shell,  garnish and serve.

Yes, you can go out and buy a cute coconut looking tiki glass and buy coconut water. However canned coconut water does not have the great nutty, fresh flavor that you get out of a true, young coconut.

Just truth man, Mahalo and Happy Easter!




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DRUNK BUNNY Carrot & Dill Cocktail

 
http://themartinidiva.com
 
Yes, another carrot cocktail. But it's Easter, carrots are good for you, the Easter Bunny likes carrots, and they're pretty! And, yes, more egg whites because egg whites make a silky cocktail, create a beautiful foam and, come on, Easter eggs.

Nuff said?
http://themartinidiva.com

The
DRUNK BUNNY
Carrot & Dill
Cocktail

INGREDIENTS:
1-1/2 Oz Dill Infused Vodka
1/2 Oz Fresh Lime Juice
3 Oz Fresh Carrot Juice
2 Tablespoons Pasteurized Egg White
1 Tablespoon Honey Ridge Farms Honey Creme Blood Orange*
2 Teaspoons Warm Water
Pinch of Fleur de Sel
Pinch of White Pepper
Ice

Garnish: Shaved Baby Carrot Discs, Dill Weed, Lime Twist

Tools: Blender, Cocktail Shaker

Glass:
8 Ounce Cocktail (Martini)

DIRECTIONS

Infuse the dill into your vodka (vodka infusing instructions here) at lest 8 hours ahead of time. If possible, give your dill vodka a few days to get happy.
Add the water to the honey cream blood orange then nuke for 15 seconds to make a simple syrup. Let this cool.
Chill your glass in the freezer.
Combine the dill vodka, egg white, lime juice, salt, pepper, honey syrup and carrot juice in a blender and whip for 30 seconds to emulsify and and build foam. Transfer to a cocktail shaker, add ice and shake until chilled. Pour into the chilled glass, arrange the carrot discs on the top of the foam, sprinkle some dill weed on top, express the oils from the lime twist over the top, drop in the twist and serve.
 
http://themartinidiva.com

* Yes, you've seen me using a lot of Honey Ridge Farm's honey cremes lately! They sent me some samples and I fell in love! For natural, healthy sweeteners in cocktails these are  -  pardon the pun - the Bees Knees! And the blood orange I used here almost never made it into any cocktail, I couldn't keep my fingers out of the honey jar and had slurped half the container away in less than two days.



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20160322

CARROT CAKE COCKTAIL - Part Deux

http://themartinidiva.com
 
A few years ago I had some carrot juice and I decided to do a Carrot Cake Martini. I enjoyed it so much I decided it was time to take another whack at it again with some different ingredients.

Why Carrot?
 
First: It's Easter! Also I was sent this totally adorable glass Carrot Swizzle Stick from The Swizzle Stick Shop (along with a whole box full of others!) and had to use it.

Second:
Carrots are healthy, sweet and taste good. Since Medieval times, carrots have been added to cakes to sweeten them and add moisture. Carrot cake became a popular recipe during World War II when sugar was being rationed. Also sometimes referred to as Passion Cake, carrot cake is now one of the most popular cakes, along with Red Velvet and Chocolate.

Carrots are high in fiber and beta-carotene but VERY high in sugar, which is why this drink is surprisingly sweet. The dark, spicy rum brings it's unique spices and adds the vanilla essence, the touch of Scrappy's Cardamom Bitters add an additional baker's spicy touch. Topping the whole cake experience off is the spiced honey sweetened cream cheese frosting rim with crushed walnuts and the orange slice and baby carrot for garnish.

Don't Run Like A Rabbit!

Don't wrinkle your little bunny nose at carrot juice in a cocktail and go hopping off in fear ... this is so good it could probably turn Bugs Bunny into a boozer!

THE
CARROT CAKE
COCKTAIL


INGREDIENTS:

2 Oz. Spiced Dark Rum
4 Oz. Fresh Carrot Juice
1 Oz. Fresh Orange Juice
1 Egg White (or 2 Tbsp. Pasteurized)
3 Drops Scrappy's Cardamom Cocktail Bitters
1 Tablespoon + 1 Tsp Honey Ridge Farms Honey Créme Spiced
2 Tsp. Hot Water
Club Soda
Ice

Garnish: Cream Cheese,
Crushed Walnuts, Orange Wheel. Baby Carrot, Fun Carrot Swizzle Stick, Straw

Tools: Baggie, Blender, Cocktail Shaker

Glass: Pint or Highball

DIRECTIONS:
Mix the teaspoon of spiced honey with the cream cheese. Put the cream cheese mixture in a small sandwich baggie, squeeze the cream cheese to the corner, clip a very small hole in the corner then pipe this on the rim. Dip into your crushed walnuts then chill the glass in the freezer.
Add the water to the remaining spiced honey in a small microwave container and nuke for about 20 seconds, set aside to cool.
Add the rum, carrot juice, orange juice and egg white to a blender and blend for 30 seconds to emulsify the ingredients and create the foam. (Or you can dry shake in your cocktail shaker.)
Fill the cocktail shaker with ice, add the cooled spiced honey creme, transfer the drink from the blender and shake until the cocktail shaker frosts over.
Strain into your glass, top off with club soda, tap the bitters on top, add a straw and swizzle stick, garnish and serve.

Yes, the spicy, sweet cream cheese and walnut rim is mostly for show, but it's really good - like a sweet cheese ball rolled in nuts - and you'll find that people will probably stick a finger in it and lick it off while they drink the cocktail.



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20160321

Blue Chocolate BUNNY TINI Easter Cocktail

http://themartinidiva.com

THE
BLUE CHOCOLATE
BUNNY MARTINI

INGREDIENTS:
1 Oz. Whipped Cream Vodka
1 Oz. Chocolate Liqueur
1/2 Oz. Coffee Liqueur
2 Oz. Half & Half

Garnish: Chocolate Dipped Blue Bunny Peep,
Chocolate Magic Shell

Tools: Cocktail Shaker

Glass: Cocktail (Martini)

DIRECTIONS:
Chill the martini glass for 10 minutes then dip into
the Chocolate magic shell syrup. Immediately attach
the Chocolate Blue Bunny & return to freezer. Add a
cup of ice to a cocktail shaker, pour in the whipped cream vodka,
chocolate liqueur, coffee liqueur and half & half and shake
until well chilled.  Pour into your chilled glass, serve.

Bet you won't start with the ears on this bunny . . . . 

http://themartinidiva.com

 



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20160312

IRISH COFFEE MARTINI - An Irish Whiskey and Espresso Cocktail

 
What would St. Patrick's Day be without a classic Irish Coffee (Caife Gaelach)? Absolutely nothing! So, I have adapted that wonderful and historical beverage here as a cold version for your St. Patrick's Day happy hour pleasure.

This Irish Coffee Martini is a lovely adaptation of one of my favorite cocktails of all time. I lived in the Bay Area for several decades and was lucky enough to have enjoyed the original, hot version of Irish Coffee many times at The Buena Vista Cafe in San Francisco - where the original owner, Jack Koeppler, made this cocktail famous!

There's a fascinating history behind Irish Coffee at The Buena Vista's website - yes, that lovely pub is still there at Hyde and Beach on Fisherman's Wharf and I encourage you to drop in and enjoy one of their famous Irish Coffees if you're ever in San Francisco!
 
The
IRISH COFFEE
Martini

INGREDIENTS:

1 Oz. Irish Whiskey
1 Tsp. Sugar
1 Oz.Chilled Espresso
1 Oz. Heavy Cream
Green Whipped Cream
Ice
 
Garnish: Whipped Cream, Green Sprinkles, Shaved Chocolate Curls
 
Tools: Cocktail Shaker
 
Glass: Cocktail (Martini)

DIRECTIONS
Chill your martini glass in the freezer. 
Pour the sugar and whiskey into your martini shaker before the ice, mix well to dissolve the sugar, then add about 1 cup of ice cubes, the chilled espresso and the heavy cream and shake until your shaker frosts over.
Pour this into your chilled martini glass, top off with your green whipped cream, add your sprinkles and chocolate curls, then serve.
 
National Irish Coffee Day is celebrated every January 25th.

A good friend is like a four leaf clover,
hard to find and lucky to have! ~ Olde Irish Saying
 





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20160310

The ABSINTHE MINDED LEPRECHAUN, A Gin, Basil & Mint Fizz Cocktail


I have a thing for Ramos Fizzes. I love them. I've said that before, but it bears repeating because this is my St Patrick's Day riff on two New Orleans classics, the Ramos Fizz and the Absinthe Frappé. It's really more of a Fizz than a Frappé and there's no orange flower water in the recipe, which kind of defines a Ramos. They were my inspiration because if there's ever a city for celebrating St. Patricks Day, outside of NYC, it's The Big Easy.

I played a LOT fast and loose with the ingredients, well sorta. Just remember I'm not calling this any kind of Ramos or a Frappé and those aren't very Irish names anyway.

The
ABSINTHE MINDED
LEPRECHAUN
Fizz

INGREDIENTS:
1-1/2 Oz. Gin
1/4 Oz. Absinthe
1 Oz. Lemon Juice
1 Tbsp. Basil Mint Syrup*
1 Oz. of Half & Half
Pasteurized Egg White
Soda
Ice

Garnish: Fresh Basil and Mint Leaves 

Tools: Blender, Cocktail shaker 

Glass: Collins

DIRECTIONS:
Chill your glass.
Add all the ingredients except the ice to a blender and blend for 25 -30 seconds.
Add the ice to your shaker, transfer the drink from the blender and shake for 30 seconds more.
Pour into your Collins glass, top off with soda, garnish, add a straw and serve.
*Here's a great recipe for Basil Mint Syrup.  I cut it in half and used equal amounts sugar and water for a slightly thicker syrup.

CAUTION: Have too many and your cat might sneak a sip while you're busy doing other things ...


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The ENCHANTED FAERIE - A Gin & Absinthe Cocktail


Tales of woodland fairies are rampant in Ireland so when I decided to do a green cocktail for St. Patrick's Day the liqueur that came to mind was absinthe. Often referred to as the Green Fairy, Absinthe is an herbal liqueur with a strong presence of licorice flavor and it goes very well with a nice botanical gin and fresh lemons. It makes a pretty soft green cocktail as well. Exactly the color of fairies wings.

This is a decidedly herbal drink, with lovely lemon notes, a touch of woodsy floral from the lavender and a soft sweetness from Honey Ridge Farm's Honey Créme Lemon, and it's beautiful as well.

The
ENCHANTED FAERIE
Cocktail

INGREDIENTS:
2 Oz. Hendrick's Gin
1/4 Oz. Fresh Lemon Juice
1/4 Oz. Lime Juice
1/4 Oz. Pernod Absinthe
1-1/2 Tbsp. Honey Lemon Creme Syrup*
2 Tablespoons Pasteurized Egg White
2 Dashes Scrappy's Lavender Bitters
Ice

Garnish: Lemon Twist, Lime Twist

Tools: Blender (optional), Cocktail Shaker

Glass: Coupe

DIRECTIONS:
*Prepare the Honey Créme Lemon Syrup by combining a tablespoon of water with a tablespoon of Honey Ridge Farms Honey Créme Lemon. (Trust me, you WANT this honey!) Nuke this for 15 seconds and let cool.
Chill your glass in the freezer.
Add the gin, lemon juice, lime juice, lemon creme syrup, absinthe, egg white and lavender bitters to a cocktail shaker. Cover and vigorously dry shake the ingredients for 30 seconds to a minute to emulsify and build the foam.
Add the ice to your cocktail shaker then shake vigorously again until chilled.
(You can cheat here and use a blender to dry shake, then transfer to an ice filled cocktail shaker to chill.)
Strain into the chilled glass, express the lemon twist over the top, garnish and serve.

Watch out for cat enchantment.





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20160308

The LUCKY CHARM - A Spinach and Cucumber Cocktail


The big cocktail challenge for Saint Patrick's Day is creating a naturally green cocktail. Without using the artificially colored green liqueurs like green creme de menthe, Midori or apple puckers you have to think outside the box a little bit. So I went with what is naturally green in nature, green vegetables and fruits. Then I added booze!

Not only is this cocktail green, it's refreshingly delicious and healthy!

The
LUCKY CHARM
Cocktail

INGREDIENTS:
1-1/2 Oz. Crystal Head Vodka 
1 Oz. Spinach Juice
2 Oz Cucumber Juice
1 - 2 Tbsp. Honey Créme Lavender Syrup
2 Tsp. Fresh Lime Juice
2 Dashes Frape & Sons Arugula Bitters
Ice

Garnish: Cucumber peels, Lime wheel, Spinach leaf

Tools: Juicer, Cocktail shaker, Strainer

Glass: Old Fashioned

DIRECTIONS:
Juice 5 ounces of spinach to get an ounce of spinach juice.
Juice 1/2 a small unpeeled cucumber to get 4 ounces of cucumber juice.
Prepare the Honey Créme Lavender Syrup by warming 1 heaping tablespoon of Honey Ridge Farms Honey Créme Lavender Syrup with 1 tablespoon of water for 15 to 20 seconds in the microwave, let cool.
Fill the cocktail shaker with ice then add the vodka, spinach juice, cucumber juice, lavender honey syrup and arugula bitters.
Shake until chilled then strain into an ice filled glass, garnish and serve.

Tips:
I didn't bother to clean the juicer after doing the spinach because I wanted all that green color. Besides the two juices were going to be mixed together in a few seconds anyway.
I live out in the country so I take the pulp from the juicer that's left over and I feed it to the bunnies outside. They love it.

By the way, Bailey is turning into a very respectable happy hour wing man:





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BLACKBERRY MOJITO COCKTAIL RECIPE


What do you do when you have fresh blackberries you need to use? Yeah, eating them is good, making a blackberry mojito is better.

BLACKBERRY MOJITO

INGREDIENTS :
2 Oz. Gubba Silver Rum
12 Blackberries 
12 Large Spearmint Leaves
1 Tbsp. Honey Creme Lemon Syrup*
1 Lime, Quartered
Club Soda
Crushed Ice

Garnish: Mint Leaves, Fresh Blackberries, Lime Quarters

Tools: Muddler, Straw

Glass: Collins or Pint

DIRECTIONS:
Place the blackberry, 4 lime quarters and the lemon honey cream syrup in the bottom of the glass and muddle to release the juices.
Add the mint leaves and give them a light muddle, do press too hard or you'll release the bitterness of the herb.
Fill the glass with crushed ice, add the rum then top off with soda.
Garnish and serve with a straw.

* Honey Créme Lemon Syrup: Thin 1 tablespoon of Honey Ridge Farms Honey Créme Lemon with hot tap water until you get a syrup consistency. 






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20160305

DRUNKEN OREO TRUFFLE COCKTAIL


I've done an Oreo Inspired cocktail before, but it's been a while so I decided to revisit and revamp a bit. Back in those days I was heavily into flavored vodkas and used vanilla vodka with creme de cacao. This time I thought it might be fun to try with bourbon and a favorite coffee liqueur. I wad also a little inspired by the Drunken Oreo Truffles I'd made a few months back.

I added a dash of salt and a couple dashes of chocolate bitters to tone down the sweetness. These also give the cocktail additional depth of flavor. 

The
DRUNKEN OREO TRUFFLE
Cocktail

INGREDIENTS:
1/2 Oz. Four Roses Bourbon
1 Oz. Caffè Borghetti Coffee Liqueur
1 Oz. Dark creme de Cacao
1 Oz Heavy Cream
Dash of Scrappy's Chocolate Bitters
Dash of Salt
Ice

Garnish: Equal parts dark cocoa powder and espresso powder for rim, whipped cream, Drunken Oreo Truffle Stuffed Oreo cookie, extra chocolate pieces of the Oreo cookies minus the cream centers.

Tools: 2 small plates for rimming, cocktail shaker

Glass: Cocktail 

DIRECTIONS:
Prepare the drunken Oreo truffle mixture from my recipe mentioned above.
Spread this on the scraped off chocolate cookies and sandwich them back together.
Dip half the rim of your glass in some of the coffee liqueur, then into the cocoa and espresso powder mixture. Chill glass in the freezer.
Add all the ingredients to a cocktail shaker filled with ice and shake until chilled.
Strain into your chilled glass, top with some whipped cream, dust on a little of the leftover rimming powder mixture and slide a Drunken Oreo Truffle stuffed Oreo cookie onto the rim. Serve and enjoy.

The great thing about this cocktail recipe?  You have all that great Drunken Oreo Truffle mixture left over to make truffles with.






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