Yesterday was supposed to be the End of the World - again. Thankfully, and predictably, that did not happen. The world goes on and, if you're reading this, you - like me and bazillions of other inhabitants of Earth - are still here. This is, of course, a reason to celebrate with a few
But whatever you do, be sure to celebrate Survival Sunday because any day you wake up and the world hasn't ended is a day to lift a glass and toast to!
"What the caterpillar calls the end of the world, the Master calls the butterfly." ~ Richard Bach
For those of you who buy into all the doomsdayer propoganda and think the world is going to end today or tomorrow or the next time some crackpot misreads some biblical text and proclaims the end of the world, here's your (updated) apocalypse cocktail.
The New END OF THE WORLD RAPTURE MARTINI INGREDIENTS
1 Oz. Vodka
1/2 Oz. Cognac
1/2 Oz. Cardamom Simple Syrup
2 Dashes Angostura Orange Bitters
Ice
DIRECTIONS
Shake ingredients in a cocktail shaker, strain into a chilled martini style cocktail glass and serve.
Sadly, Forbidden Fruit Liqueur, which I originally used for my Rapture Martini is no longer made.
I admit my bottle was a gift given to me as a joke on a long past birthday. It was a cool curiosity so I kept it, but it sat around gathering dust for years until all the brouhaha over some hayseed preacher's apocalyptic predictions went viral in 2011. Interestingly enough it was still palatable, even decent, and perfect for a doomsday drink. When I see what some unopened bottles are selling for on eBay, I now wanna slap myself for opening the bottle.
If you'd like to try that older recipe, here's one recipe for Forbidden Fruit Liqueur by Eric Ellestad over at Savoy Stomp.
Here is another recipe made with actual pomelos, the main citrus originally used in Forbidden Fruit Liqueur. I make no guarantees on these recipes because I haven't tried either of them, but go for it if you're of a mind to taste some forbidden fruit.
Now, for those of you who have led a somewhat questionable life and are too proud to repent:
If you're going to be a millionaire you need a cocktail to fit your new station in life, right? Well, there's nothing more fitting than a martini made with real gold and topped off with some pricey Champagne!
My Millionaire Martini is a cinnamon apple martini that screams "nouveau riche" - perfect for your financial ambitions and those "Champagne and Caviar Dreams" you've been harboring.
The
MILLIONAIRE
MARTINI
INGREDIENTS
1 Oz. Apple Schnapps
1/2 Oz. Goldschlager
3 Oz. Dom Perignon Champagne
Garnish
Cinnamon, Sugar & Gold Leaf Sprinkles Rim,
Apple Slice
Edible Gold Leaf Sprinkles
DIRECTIONS
Rim a Champagne flute with apple juice and the cinnamon, sugar and gold leaf rim.
Chill glass in freezer.
Shake the apple schnapps and Goldschlager with ice to chill.
Strain into the chilled Champagne flute.
Top off with the Champagne.
Garnish with an apple slice and extra gold leaf sprinkles.
Garnish: 1 Tbsp. Dark Cocoa Powder mixed with 1 Tablespoon Sugar, Cocktail Cherry
Tools: Two Small Plates, Cocktail Shaker
Glass: Cocktail (Nick & Nora)
DIRECTIONS:
Mix the cocoa powder with the sugar on one of the small plates. Add a splash of chocolate liqueur to the other small plate. Dip your glass rim in the chocolate liqueur then the cocoa mixture.
Chill the glass in the freezer.
Add the ingredients to a cocktail shaker filled with ice and shake until well chilled.
MAY is NATIONAL EGG MONTH
so why not celebrate at Happy Hour with an egg in your cocktail? An egg can add a wonderful body to a cocktail as well as act as a binder, and it puts a lovely froth on top as well. Some great classic cocktails employ the use of eggs and with the use of pasteurized eggs many of these cocktails are making a comeback:
Most drinks using eggs are within the Flips or Fizzes categories with the Fizzes having sub categories depending on what part of the egg is used, i.e. Silver Fizzes use only egg whites, Golden Fizzes use only egg yolks and Royal Fizzes use the whole egg!
There is a big debate about whether or not raw eggs are dangerous to use in cocktails. The big salmonella scare a few years back almost killed off egg use in bars but most experts will tell you that the the risk of becoming ill from a FRESH egg is not the danger it's cracked up to be. If you still worry then the use of pasteurized eggs is your answer and they are readily available in most grocery stores in the egg aisle - just look for something that resembles a small milk carton:
Mixing in your egg can be a bit more trouble - you have to shake, shake, shake until you can't shake any more and it's always wise to start with a slow shake at the beginning to start the emulsification process so you don't end up with a shaker full of froth - but the results are well worth the effort. Besides, you can always use a blender, just start with a few slow pulses then bring up the speed to medium. For a more expert and detailed instructions on how to use eggs in your cocktails, here's a great article on How to Use Eggs in Cocktails over at DrinkDogma.com
So get down and get eggy with yo bad self to celebrate National Egg Month!
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