Color Your Cocktails - Coloring Book Review

A lovely review and look through of my Color Your Cocktails Coloring Book!




Tweet

Follow me on Twitter as PopArtDiva
Follow me on Twitter as TheMartiniDiva
Friend me on Facebook
LIKE "TheMartiniDiva's Happy Hour" Facebook Page
PLEASE DRINK RESPONSIBLY

GINJA NINJA SLUSHY, A Frozen Ginger & Orange Cocktail

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. 
The GINJA NINJA SLUSHY A Ginger & Orange Frozen Cocktail
Ingredients 2 Oz. Templeton Rye Whiskey 3 Tsp. Fernet Branca 1-1/2 Oz. Fresh Orange Juice 1 (+/-) Oz. Ginger Simple Syrup* 3 Dashes Angostura Orange Bitters 2 Cups Crushed Ice
Garnish: Crystallized Ginger, Straw, Fernet Infused Gingersnap Cookies
Tools: Snow Cone Maker or Blender and cocktail shaker
Glass: Mason Jar, Chilled
DIRECTIONS 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
INGREDIENTS 1 Cup Sugar 1 Cup Fresh Orange Juice 1/4 Cup Ginger, Peeled and Chopped
DIRECTIONS 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.
 


Tweet

Follow me on Twitter as PopArtDiva
Follow me on Twitter as TheMartiniDiva
Friend me on Facebook
LIKE "TheMartiniDiva's Happy Hour" Facebook Page
PLEASE DRINK RESPONSIBLY

MELON COCKTAILS

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. 

So what are you waiting for?   MELON COCKTAILS   CANTALOUPE DAIQUIRI CANTALOUPE MARTINI  HONEYDEW MELON MARTINI MELON CUCUMBER MARTINI And, of course, ALL my WATERMELON COCKTAILS   You can even keep it simple and infuse melons directly with your choice of alcohol.   MELON: From the Latin "melopepo", derived from the Greek "mēlopepon".   Among the earliest plants to be domesticated, melons are thought to have originated in Africa and Asia and are all members of the Cucurbitaceae family.   Though the most common and easily obtained in the States are watermelons and cantaloupes, there are dozens of varieties around the world:   

    The Second Sunday in August is National Melon Day.
  Updated August 2026 PLEASE DRINK RESPONSIBLY  

The Hop SKIP & GO NAKED Cocktail, Updated

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.

The

SKIP AND GO NAKED

for the 21st Century

INGREDIENTS

1 Oz. Four Roses Bourbon

2 Oz. Fresh Lemon Juice

1 Oz. Sonoma Syrup's White Ginger Simple Syrup

1 Bottle Best Damn Brewing Co. Cherry Cola Ale

Ice

Garnish: Homemade Bourbon Cherry

Tools: Cocktail Shaker

Glass: Collins

DIRECTIONS

Fill a cocktail shaker with ice then pour in the bourbon, fresh lemon juice and ginger simple syrup.

Shake until chilled, strain into an ice filled, chilled Collins glass.

Top off with the Cherry Cola ale, garnish and serve.

P.S. I knew I'd find a way to use the rest of that Best Damn Brewing Co. Cherry Cola Ale I reviewed in a cocktail!

PLEASE DRINK RESPONSIBLY

An Adult Version of the S'MORES COCKTAIL

Everybody and their uncle has a S'Mores cocktail, 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 so today I'm going to create a s'mores cocktail 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).
It's time the S'More Cocktail grew up, right?

An Adult Version of the S'MORES COCKTAIL
INGREDIENTS 1 Oz. Pinnacle Marshmallow Vodka 1/2 Oz. Bourbon 1 Oz. Dark Cream de Cacao 1 Oz.  Half & Half Pinch of Bourbon Smoked Sea Salt (You can use Alderwood Smoked Sea Salt instead.) 2 Dashes The Bitter Truth's Xocolatl Mole Bitters  Ice
Garnish: Mini Marshmallows, Crushed Chocolate Covered Graham Crackers, Chocolate Syrup
Tools: Cocktail Shaker, 2 Small Plates for rimming
Optional Special Tools: Votive candle, Barbecue Skewers, Lighter
Glass: Old Fashioned
DIRECTIONS Skewer several mini marshmallows onto the skewers and set aside. Dip the rim of the glass in some chocolate syrup and then into the crushed graham crackers. Chill glass in the freezer. Shake ingredients with ice in a cocktail shaker, strain into an ice filled chilled glass. Garnish and serve.
VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:

Fun Garnish Tips:Dip several of the mini marshmallows in chocolate syrup and then into the graham cracker and salt mixture.
Have your guests toast their own marshmallows over votive candles for their own drink. Make sure you are cautious when dealing with flames and alcohol!

If you want something swifter, simpler and sweeter try my

S'MORES SHOOTER

National  S'Mores Day is August 10th.

Updated 8-2021 PLEASE DRINK RESPONSIBLY

GRILLED PINEAPPLE MEZCAL MARGARITA SLUSHY

It's hot here in Tucson. Hot and muggy from the monsoon season.  You know what that means?
Time for a
GRILLED PINEAPPLE MEZCAL MARGARITA SLUSHY

INGREDIENTS 1-1/2 Oz. El Buho Mezcal 1/2 C. Chopped, Grilled Pineapple 3/4 Oz. Fresh Lime Juice 3/4 Oz. Fresh Grilled Pineapple Juice 3/4 oz. Cilantro Syrup (Recipe below) 2 Dashes Cholula Chipotle Sauce 1 Cup Crushed Ice
Garnish: Pineapple Spear, Cilantro Sprig, Dusting of Smoked Paprika
Special Tools: Grill, Blender
DIRECTIONS Prep: 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!)

INGREDIENTS 1 C. Sugar 3/4 C. Water 1/2 Cup Fresh Cilantro Stems
Tools: Small saucepan, medium strainer
DIRECTIONS 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.

Updated 6-2018 PLEASE DRINK RESPONSIBLY

ROOT BEER FLOAT COCKTAILS

Thanks to the onset of root beer flavored ales, there are several ways of making an easy root beer float cocktail. You can simply add a scoop of vanilla ice cream to any root beer flavored beer. Not complicated but not all that interesting either.   Another option? Back in the seventies we used to drop a jigger of root beer schnapps right into a pint of regular beer for an alcoholic root beer treat and all you'd have to do is add a scoop of ice cream to that. Pretty darn sweet, but it works as well.   However, my favorite root beer cocktail is this version. Thanks to the addition of some bitters it is less sweet and has way more depth of flavor.  

The ROOT BEER FLOAT MARTINI
Ingredients: 1-1/2 Oz. Vodka 1 Oz. Root Beer Schnapps 1 Scoop Vanilla Ice Cream 2 Dashes Chocolate Bitters   Directions: Shake the vodka, root beer schnapps and bitters with ice until chilled. Add the scoop of ice cream to your chilled glass. Strain the chilled vodka and root beer vodka over the ice cream. Add a spoon and straw then serve.   TheROOT BEET FLOATCOCKTAIL: Simply switch to a highball or Collins glass, fill with ice and top the chilled vodka, root beer schnapps and chocolate bitters with some actual root beer just before adding the ice cream.(I prefer to add the ice cream at the end because adding it before the root beer creates too much soda foam.)
VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:

  National Root Beer Float Day is August 6th.  
Updated 8-2021 PLEASE DRINK RESPONSIBLY