20180331

JELLY BEANIE MARTINI

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You can't have Easter happy hour without a jelly bean cocktail, right? How do you make an Easter Jelly Beanie Martini? First, steal the jelly beans from your kids' Easter baskets ...

The
Easter
JELLY BEANIE
MARTINI


INGREDIENTS

1/2 Oz. Strawberry Vodka
1/2 Oz. Raspberry Vodka
1/2 Oz. Pineapple Rum
1 Oz. Coconut Water
Splash of Lemon Juice
1 Tsp. Coconut Honey Syrup*

Garnish: Multicolored Easter Cake Sprinkles, Multicolored Jelly Beans

Tools: Cocktail Shaker, Hawthorne Strainer

Glass: Coupe

DIRECTIONS
Dip the rim of your martini glass into the coconut cream and then into the Easter cake sprinkles. Chill glass in the freezer.
* Mix 1 teaspoon of Honey Ridge Honey Creme Coconut with 1 teaspoon of hot water for the coconut honey syrup.
Put 1 of each color of jelly bean onto a cocktail pick and set aside.
Add the ingredients to an ice filled cocktail shaker and shake until well chilled.
Strain into the chilled glass and set the jelly bean loaded cocktail pick across the glass rim to serve.
 
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20180330

JELLY BEAN MARTINI

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This Jelly Bean Martini is basically a playful adaptation of a Champagne Cocktail which is a bitters soaked sugar cube with Champagne poured over the top.  I just twisted things around and used jelly bean infused vodka as my sugar element.  You get an extra kick from the vodka and a bit of flavor from the jelly beans themselves as well.

Plan ahead for this one because you'll need one day to make your own Homemade Jelly Bean Vodka. After that it's just a simple matter of adding some bubbly and a few dashes of cocktail bitters.

P. S. I use Jelly Belly jelly beans in both my garnish and my Jelly Bean Vodka because they are made from natural fruit flavors instead of artificial flavorings.

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The
JELLY BEAN
MARTINI


INGREDIENTS

1 Oz. Homemade Jelly Bean Vodka
3 Oz. Dry Champagne
2 Dashes of Angostura Orange Bitters

Garnish:
Jelly Beans

Glass: Cocktail (Martini)

DIRECTIONS

Chill your glass in the freezer for about 10 - 15 minutes.
Pour the jelly bean vodka into the chilled glass then top off with the chilled Champagne.
Garnish with a few of your favorite jelly beans.
I also have a fun JELLY BEANIE MARTINI for Easter!
 

PLEASE DRINK RESPONSIBLY
 

20180329

MOMMY'S (Boozy Bourbon Chocolate Soda) SIPPY CUP!



When you become a mom your time ceases to be your own. There is rarely a moment in your day that doesn't include kid stuff and you sometimes forget how to adult. This can make happy hour a fond but distant memory, an oasis of time and cocktails that seems to be relegated to singles and the lucky few who can afford a nanny/manny.


Picking up scattered toys, wiping gooey faces, handing out juice boxes, washing sippy cups and folding the latest trendy toddler togs is fine for most of the day, but sooner or later you're going to need a little "me" time and a sippy cup all your own. You need something sinful, loaded with chocolate and energy and spiked with booze because you deserve it, you need it and you should have it. So let's get you that little moment of time and alcohol before you implode and run away from home, shall we?

Schedule nap time right around happy hour, call in the childcare reinforcements as your temporary mom stand-in and give yourself a well deserved break from motherhood. Set out the ingredients, get your comfy zone ready and start sipping away. And if one or more of the little cherubs inconveniently wake up or wander in asking what you're sipping on, just shoo them back to dreamland or temp mommy.


"No, honey, this is
MOMMY'S 
(Boozed Up Chocolate Soda)
SIPPY CUP!"

INGREDIENTS
1-1/2 Oz. Homemade Toasted Maple Walnut Bourbon
Cold Pepsi (or Coke)
1 Oz. Chocolate Syrup
7 Dashes Coffee Bitters
Pinch of Smoked Salt

Garnish: Chocolate covered potato chip topped with the bourbon infused walnuts (from the homemade bourbon), biodegradable paper straws

Tools: Bar spoon

Glass: Tall glass stein

DIRECTIONS
Fill your stein with ice.
Add in the chocolate syrup, the salt, the bourbon and the bitters then stir.
Top off with the cola.
Stir again for about 15 seconds.
Add the chocolate covered potato chip on top of the ice then add the bourbon walnuts on top of the chip.
Slide in the straws and serve.

I have to thank my new friend and neighbor, Trista, for the inspiration for this recipe. Not only does she have 3 children, but she and her hubbs are also busy creating a sustainable space for their family. Working, rearing kids, raising their own food and helping out their neighbors in their spare time is their  lifestyle. That always deserves a cocktail or two in my estimation so I made her this and promise more in the future!


PLEASE DRINK RESPONSIBLY

BASEBALL COCKTAILS for Opening Day



Every Spring all other sports must make way
For the Boys of Summer to come out to play.
It's as American as apple pie, or so they say,
And we need some BASEBALL COCKTAILS for Opening Day!


The
COOPERSTOWN
COCKTAIL

INGREDIENTS 
1.75 oz gin
0.75 oz vermouth
0.75 oz dry vermouth
2 Fresh Mint Sprig

Garnish: Mint sprig and orange twist

Glass: Cocktail (Martini)

DIRECTIONS
Chill glass. Stir the ingredients, including 1 mint sprig, in a cocktail mixing glass filled with ice, strain into chilled glass, garnish with 2nd mint sprig and orange twist.

TAKE ME OUT
TO THE BALLGAME
(aka The Peanuts & Cracker Jack Cocktail)

INGREDIENTS
2 Oz Whiskey
1 Oz Frangelico 
1 Oz Amaretto
¼ Oz Squeezed Lemon Juice
Pinch of Sea Salt
4 Oz Club Soda 

Garnish rim with a handful of finely crushed Cracker Jacks.

Glass: Highball

DIRECTIONS
Rim glass in lemon then dip in the Cracker Jacks, chill glass in freezer. Add the whiskey, Frangelico, Amaretto, lemon juice and salt to an ice filled cocktail shaker, shake until cold then strain into an ice filled glass and top off with the soda.

The 
YANKEE
COCKTAIL

INGREDIENTS
2-1/4 Oz Gin
3/4 Oz Orange Flavored Brandy
Splash of Orange Juice

Glass: Coupe

DIRECTIONS
Pour all ingredients into a shaker filled with ice. Shake well, then strain into a chilled cocktail glass.

The
BREAKFAST
OF CHAMPIONS
(aka The Mickey Mantle Cocktail)

INGREDIENTS
1 (or more) Shots of Brandy
Splash of Kahlua
Cream

This is directly from a Sports Illustrated article written by Mickey Mantle written in 1994 called "Time In A Bottle" where he discusses his battle with alcoholism.


HAPPY OPENING DAY!


PLEASE DRINK RESPONSIBLY

20180327

The GOLD RUSH Cocktail




Created created for New York's Milk & Honey Bar by T. J. Siegal, the Gold Rush is a simple cocktail of whiskey, lemon juice and honey. It's basically a whiskey sour that replaces simple syrup with honey  and leaves out the egg white.

I happened to have Meyer lemons, which are sweeter than regular lemons, so I dropped the amount of honey a bit. To thin it down I added a bit of the fresh Meyer lemon juice and stirred the honey to a thinner syrup consistency before mixing the cocktail.

This drink is like a chilled whiskey hot toddy, kind of a great idea for summer colds.


The
GOLD RUSH

INGREDIENTS
2 Oz. Whiskey
3/4 Oz. Fresh Lemon Juice
1/2 Oz. Honey Syrup

Garnish: Lemon Peel Disc

Tools: Cocktail Shaker, Hawthorne Strainer

Glass: Rocks

DIRECTIONS
Combine the ingredients in a cocktail shaker filled with ice and shake until chilled. Strain into a rocks glass over one large cube of ice, express the lemon peel over the top of the cocktail then add as garnish.

PLEASE DRINK RESPONSIBLY

20180315

PERFECT COCKTAIL FOR THE IDES OF MARCH




Beware the Ides of March!

Because what else would you drink on the Ides of March but a Bloody Caesar? 

P.S. If you don't know what March 15th has to do with a Clamato Bloody Mary read The Real Story Behind the Assassination of Gaius Julius Caesar from the New York Post.


PLEASE DRINK RESPONSIBLY

20180313

MINT GINCUMBER COOLER COCKTAIL for St. Patrick's Day



If you like to drink green for St. Patrick's Day and want to do it naturally you can't go wrong with fresh, organic cucumbers, fresh mint, limes and a really great gin. This is almost a classic flavor profile as mint and cucumber are often paired together, especially in Middle Eastern and Mediterranean dishes. Add a little of that gin and you have the makings of a bracing, cool cocktail to enjoy.

I had a little fun with this one by slicing my cucumbers lengthwise and lining the glass with them before I added my large ice cubes. It made for a beautiful presentation.

If you have a set of aspic cutters with a shamrock shape it would be fun to cut some out of the mint leaves ahead of time for a great St. Patrick's Day touch. (I do and wish I'd thought of it before the photo shoot!)


The
MINT GINCUMBER
COOLER

INGREDIENTS
2 Oz Hendrick's Gin
1/2 Oz Dry Vermouth
2-1/2 Oz Cucumber Juice
1/4 Oz Lime Juice
4 Mint Leaves
1-1/2 Oz Mint Honey Syrup
(* Recipe Below)

Additional Ingredients: 2 Large Square Ice Cubes, Cup of Regular Ice Cubes

Garnish: 8 - 10 Long Cucumber Slices, 3 Tall Mint Sprigs

Tools: Vegetable Peeler, Kitchen Shears, Mixing Glass, Barspoon, Hawthorne Strainer

Glass: Tall Glass Mug

DIRECTIONS
Slice a fresh cucumber lengthwise with a vegetable peeler until you have 8 to 10 long slices.
Press the cucumber slices against the inside of the glass mug then add the ice cubes.
Trim the cucumber slices off at the rim of the glass with kitchen shears and chill glass in the fridge.
Juice the remainder of the cucumber and the 4 leaves of mint together and add to the cooled mixing glass filled with ice.
Add the remaining ingredients to the mixing glass, stir for one minute then stain into the chilled, cucumber lined mug.
Garnish with the mint sprigs and serve.

* MINT HONEY SYRUP
Add 2 tablespoons of organic honey to 1 tablespoon of water and stir until the honey has completely dissolved. If your honey is stubborn, microwave the syrup for 10 seconds and mix until smooth.


PLEASE DRINK RESPONSIBLY

MY DARLING CLEMENTINI - An Edible Calundula Flower and Citrus Cocktail


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Edible flowers are a beautiful way to garnish a cocktail but they can also a great way to flavor one as well. Every spring I grow organic, edible flowers for creating spring and summer cocktail recipes and Calendulas are always the most robust of my plantings. When I recently picked up a huge bag of Clementine oranges from the local farmers market the first thing I decided to make was a floral cocktail featuring these beautiful, bright yellow flowers. When I got home I grabbed my juicer, my garden shears and also my bottle of homemade limoncello liqueur* and some triple sec to round out the citrus base and got to mixing up a new drink recipe.
 
Calundula petals have a spicy taste of pepper with a little touch of tang and bitterness which not only brought in floral notes but added the quality of a few drops of bitters so I not only garnished the cocktail with a Calendula blossom I also infused the simple syrup with some of the petals to bring in that peppery zing.
 
  
MY DARLING CLEMENTINI
COCKTAIL
   
INGREDIENTS
1-1/2 Oz. Limoncello
1/2 Oz. Triple Sec
2 Oz. Fresh Clementine Orange Juice
1 Tsp. Calendula Simple Syrup
(* Recipe Below)
Dash of Orange Bitters
   
Garnish: Long Clementine Twist, Edible Calendula Petals
   
Tools: Juicer, Vegetable Peeler, Cocktail Shaker
   
Glass: Cocktail (Martini)
   
DIRECTIONS
Make the Calundula Simple Syrup and juice the Clementines.
Add the ingredients to a cocktail shaker filled with ice and shake until well chilled.
Stain into the chilled cocktail glass, garnish with the Clemetine twist, a Calundula flower and a few extra Calundula petals.
Serve and enjoy on a beautiful spring evening.
  
CALENDULA SIMPLE SYRUP
RECIPE
   
Ingredients:
2 C. Turbinado or Demerara Sugar
1 C. Water
Petals from 3 Calundula Flowers
   
Directions:
Add the petals to a non-reactive bowl and set aside.
Heat the sugar and water on medium while stirring constantly until the sugar dissolves.
Pour this immediately over the petals and allow to infuse until completely cooled.
Strain into a sterile, lidded glass jar and store in the refrigerator for up to 2 months.
If the syrup crystallizes you can heat it up to remove the sugar crystals. 
 
 PLEASE DRINK RESPONSIBLY

20180311

The PAN GALACTIC GARGLE BLASTER Cocktail for Earthlings



 According to Douglas Adams' The Hitchhiker's Guide to the Galaxy a Pan Galactic Gargle Blaster is "like having your brains smashed out by a slice of lemon wrapped around a large gold brick." It was invented by the ex-president of the Universe, Zaphod Beeblebrox, and is said to be the "Best Drink in Existence." Beeblebrox himself advised "never drink more than two Pan Galactic Gargle Blasters unless you are a thirty ton mega elephant with bronchial pneumonia". 
 
Though it cannot be truly replicated on Earth I had to give it the old Arthur Dent try. It was an interesting experience as I attempted to substitute earthly ingredients for galactic ones and still come up with a good cocktail recipe that an earthling could enjoy.
 
Both versions are below with my human interpretation annotated with my reasons for my substitutions.
 
The
PAN GALACTIC
GARGLE BLASTER 
 
NON EARTHLY MIXING INSTRUCTIONS
(directly from the book):
"Take the juice from one bottle of Ol' Janx Spirit.
Pour into it one measure of water from the seas of Santraginus V (Oh, that Santraginean seawater! Oh, those Santraginean fish!)
Allow three cubes of Arcturan Mega-gin to melt into the mixture (it must be properly iced or the benzene is lost).
Allow four litres of Fallian marsh gas to bubble through it, in memory of all those happy hikers who have died of pleasure in the Marshes of Fallia.
Over the back of a silver spoon float a measure of Qualactin Hypermint extract, redolent of all the heady odours of the dark Qualactin Zones, subtle, sweet and mystic.
Drop in the tooth of an Algolian Suntiger. Watch it dissolve, spreading the fires of the Algolian Suns deep into the heart of the drink.
Sprinkle Zamphuor.
Add an olive.
Drink... but... very carefully..."
 

EARTHLY 
RECONSTRUCTION
INGREDIENTS &
DIRECTIONS
  1. First, drape your towel over your shoulder!*
  2. Take 1 ounce of Juice from a bottle of Hayman's Old Tom Gin. (I figured Ol' Janx might be much like our Old Tom Gin, once gone from Earth and now revived.)
  3. Pour in 4 ounces of Cucumber Flavored Soda Water. (I'm pretty sure Santraginean seawater tastes a lot like this because soda has a lot of sodium aka salt and cucumber because it works well with gin and mint.)
  4. Add 3 Large Ice Cubes to a chilled cocktail glass.
  5. Add in 3 ounces of ice cold Hendrick's Gin. (These two were my thoughts on how to recreate the Arcturan Mega-gin.)
  6. Add a straw at this point and blow bubbles into the drink. (Easiest way I could think of to inject your own marsh gas and has the added benefit of stirring the cocktail.)
  7. Pour 1/4 ounce of Green Creme de Menthe over the back of a silver barspoon. (If there's anything close to a float of Qualactin Hypermint extract on earth, this is it.)
  8. Drop in 1 Sugar Cube Soaked in 4 drops of Scrappy's Firewater Tincture. (I'll bet these bitters are at least as exotic and fiery as any old Algolian Suntiger teeth.)
  9. Sprinkle on a dusting of Zaatar Spice. (Well, it's the only earthly spice blend that starts with a "Z"!)
  10. Slide in a strip of cucumber. (Sorry, an actual olive mixed with that creme de menthe made me gag.)
  11. Enjoy your drink and DON'T PANIC, one or two of these aren't "the alcoholic equivalent to a mugging; expensive and bad for the head." 
 
* “A towel, [The Hitchhiker's Guide to the Galaxy] says, is about the most massively useful thing an interstellar hitchhiker can have. Partly it has great practical value. You can wrap it around you for warmth as you bound across the cold moons of Jaglan Beta; you can lie on it on the brilliant marble-sanded beaches of Santraginus V, inhaling the heady sea vapors; you can sleep under it beneath the stars which shine so redly on the desert world of Kakrafoon; use it to sail a miniraft down the slow heavy River Moth; wet it for use in hand-to-hand-combat; wrap it round your head to ward off noxious fumes or avoid the gaze of the Ravenous Bugblatter Beast of Traal (such a mind-boggingly stupid animal, it assumes that if you can't see it, it can't see you); you can wave your towel in emergencies as a distress signal, and of course dry yourself off with it if it still seems to be clean enough.” ― Douglas Adams
 
PLEASE DRINK RESPONSIBLY
 

20180302

The CHURCHILL COCKTAIL




I neither want it nor need it, but I should think it pretty hazardous to interfere with the ineradicable habit of a lifetime.
~ Winston Churchill

CHURCHILL'S LIFELONG LOVE OF DRINKING
Much is said of Winston Churchill's drinking habits. It is acknowledged, by himself and others, he had a great fondness for drink. Whether he was an alcoholic or not is still up for debate, but his passion for spirits is not. He was so fond of alcohol that it added greatly to his debt and at one time he owed his wine merchant the equivalent of $75,000. His doctor even wrote him a prescription for alcohol when he visited the United States during Prohibition.
 
 
Originally a brandy and soda drinker, Churchill took to drinking scotch as a young man in India and South Africa, "The water being unfit to drink, one had to add whisky and, by dint of careful application I learned to like it."  As a result his daily tipple was a nip of Johnnie Walker Red with a goodly amount of water, something his children called a "Papa Cocktail".
 
 
Scotch was just one of his favorite spirits, he was also fond of claret, hock, brandy and his beloved Pol Roger Champagne.
I could not live without Champagne. In victory I deserve it. In defeat I need it.
~ Winston Churchill
 

Churchill also enjoyed Plymouth gin, though he did not personally care for vermouth, thus the Churchill Martini is basically a glass of cold gin. 

I would like to observe the vermouth from across the room while I drink my martini.
~ Winston Churchill
 
REGARDING THE CHURCHILL COCKTAIL
The recipe was first printed in Esquire in September 1939, nine months before Churchill became Prime Minister. Created at the American Bar in the Savoy hotel in London by bartender Joe Gilmore in honor of Winston Churchill, the Churchill Cocktail is a scotch variation of a Manhattan (traditionally made with rye whiskey), or like a Rob Roy with the addition of lime juice and Cointreau.
 
It a fairly citrus forward drink with a bit of smokiness from the scotch. There is no mention whether Churchill ever enjoyed this particular drink, even though he was a patron of the American Bar throughout most of his life.
 
 
The
CHURCHILL
COCKTAIL
 
INGREDIENTS
1-1/2 Oz Johnnie Walker Scotch
(I used JW Black, my preferred JW Scotch)
1/2 Oz Fresh Lime Juice
1/2 Oz Sweet Vermouth
1/2 Oz Cointreau
 
Garnish: Lime Twist
 
Tools: Bar Spoon
 
Glass: Cocktail or Coupe
 
DIRECTIONS
Stir ingredients together with ice, strain into a chilled glass then garnish and serve.
I have taken more out of alcohol than alcohol has taken out of me.
~ Winston Churchill
 
* While the discussions still abound regarding Churchill's sobriety, not one single person mentions his weight. At 5'6" Churchill was quite a sturdy figure and more girth equals more capacity for alcohol consumption.
 
PLEASE DRINK RESPONSIBLY
 
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