PINK COCKTAILS

Looking for Pink Cocktails? Here's where you can Think Pink then Drink Pink for any of your pink themed celebrations, parties or events!   PINK COCKTAILS   BARBIE MIMOSA BEACH BUM BERRY COLADA BLACKBERRY BOURBON SOUR BLUSHING ROSE CHAMPAGNE COCKTAIL
CHERRY CLAFOUTIS MARTINI CHERRY DIAMOND FIZZ
CLOVER CLUB COSMOPOLITAN
COTTON CANDY COCKTAIL DRIVING MISS DAIQUIRIFRENCH MARTINI
FRUIT SALAD MARTINI
GIRLS NIGHT OUT MARTINI GOOD & PLENTY MARTINI
HIBISCUS COLADA
HIBISCUS HEART FIZZ LADY ROSE COCKTAILMIXED BERRY MOJITO NEVERLAND COOLERPINK CADILLAC MARGARITA
PINK CADILLAC MARTINI
PINK DIVA MARTINI
PINK FLAMINGO
PRETTY IN PINK FLIRTINI
PINK FLIRTINI, per Sex In The City
PINK GRAPEFRUIT MARTINI
PINK LADY
PINK RIBBON MARTINI
PINK SLING-A-TINI
PINK SQUIRREL PRICKLY PEAR CHAMPAGNE COCKTAIL PRICKLY PEAR DAIQUIRI PRICKLY PEAR MARTINI PRICKLY PEAR OLD FASHIONEDRASPBERRIES & CREAM MARTINI 
ROSY RAMBUTINI RUBY COCKTAIL
SEX ON THE BEACH-TINI SPARKLING HEART COCKTAILSTRAWBERRY MARTINISTRAWBERRY PARFAIT MARTINISTRAWBERRY RHUBARB PIE COCKTAIL   And, of course, there's my Pink Valentine Cocktails    DRINK PINK!   Updated 6-2021 PLEASE DRINK RESPONSIBLY  

A KOSHER COCKTAIL FOR ROSH HASHANA

Rosh Hashanah: (Hebrew: רֹאשׁ הַשָּׁנָה‎‎, literally "head [of] the year") is the Jewish New Year. The biblical name for this holiday is Yom Teruah (Hebrew: יוֹם תְּרוּעָה‎‎), literally "day [of] shouting/blasting", sometimes translated as the Feast of Trumpets. ~ Wikipedia
Rosh Hashana is believed to be the anniversary of the creation of Adam and Eve.
The feast traditions of Rosh Hashanah include the eating of Challah bread dipped in honey, apples dipped in honey, and pomegranates. The Challah and apples with honey are eaten to symbolize the hope for sweetness in the year ahead. Pomegranates symbolize the hope for good deeds and plenty because of their numerous seeds.

To create this experience in a cocktail I have created a duo cocktail that consists simply of Calvados*, a superb French apple brandy mixed with honey. I used Honey Ridge Lavender Honey Creme to add a light floral note,  then garnished with pomegranate seeds and a cube of Challah bread to dip in the drink.
Before eating the fruit this prayer is spoken:
"Ba-ruch a-tah Ado-nai E-lo-hei-nu me-lech ha-olam bo-re pri ha-etz.
Blessed are You, L-rd our G‑d, King of the universe, who creates the fruit of the tree."
ROSH HASHANAH COCKTAIL
INGREDIENTS 2 Oz. XO Père Magloire Calvados* 1 Tablespoon Lavender Honey 1 Tablespoon Hot Water
Garnish: Pomegranate Arils, Cube of Challah Bread
Glass: Brandy Snifter
DIRECTIONS Warm the lavender honey with an equal amount of HOT tap water to create a quick simple syrup in the bottom of the brandy snifter. Swirl this around to warm the bowl.  Add the Calvados (at room temperature, 65°F / 18°C), garnish and serve.
While drinking cup the snifter with the palm of your hand to keep the drink warmed.
* Per the Consistoire de Paris, certain brands of Calvados are Kosher, these include Boulard and Père Magloire.
L' shanah Tovah, wishing you good health, happiness, peace and prosperity in the new year.

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James Bond's VESPER Cocktail

Ladies and Gentlemen, may I introduce you to the real Bond, James Bond "Martini"?
Bond's first mention of a martini appeared in the 1953 edition of Casino Royale by Ian Fleming:
"A dry martini,' he [Bond] said. 'One. In a deep champagne goblet.'  'Oui, monsieur.'  "Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"
There you have it. This is how it all started and I would like you to note that this is not really a martini at all (dry or otherwise) as it uses both gin and vodka and Kina Lillet, which was not vermouth, it was an aromatised, quinine infused, orange flavored wine based liqueur. To confuse matters further, KINA* Lillet is no longer available. The name was changed to Lillit Blanc and the quinine was completely removed in 1986.

I find it interesting that Bond called out the gin and the Kina in his creation but not the vodka brand. Odd, considering how precise he is otherwise about his very personal aperitif:
"When I'm ... er ... concentrating," he explained, "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold, and very well made.  I hate small portions of anything, particularly when they taste bad. This drink's my own invention. I'm going to patent it when I think of a good name."
He eventually names the cocktail a Vesper after a female double agent, Vesper Lynd, in Casino Royale.

Shaken, Not Stirred? The first appearance of that phrase appears in Fleming's novel Diamonds Are Forever (1956), but Bond himself  does not utter the words until the book Dr. No (1958) where the actual phrase is "shaken and not stirred" not "shaken, not stirred." The first time the phrase is uttered by Bond himself on film is by Sean Connery in Goldfinger (1964). In 2005 the American Film Institute listed the phrase #90 on Best Movie Quotes of the last 100 years. It's also interesting to note that a martini that it shaken and not stirred is called a Bradford.

So, James Bond (Ian Fleming) created the very first designer martini way before the Cosmo or an Appletini burst upon the cocktail scene, but sadly his cocktail can no longer be made as quoted. However a close approximation can be "Shaken and Not Stirred" with a bit of clever substitution.

TheVESPERfor the New Millennium of 007
INGREDIENTS3 Parts Gordon's Gin1 Part Vodka1/2 Part Cocchi AmericanoIce
Garnish: Lemon Twist Rose
Tools: Cocktail Shaker
Glass: Champagne flute
DIRECTIONSShake ingredients with ice, stain into chilled flute, garnish and serve.
VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS: 

So what about the actual Bond martini?Three years after his Vesper, Bond specified his martini as: "six parts vodka, one part vermouth, shaken" in Fleming’s 1954 novel Live and Let Die. That is technically a Dry Vodka Martini.

James Bond Day is celebrated every October 5th, the anniversary of the release of Dr. No in 1962.

* Kina Lillet is a quinquina, a cinchona bark liqueur.

 
Updated 10-2021
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The GODFATHER COCKTAIL

The Godfather, Movie
Director: Francis Ford Coppola
Starring: Marlon Brando, Al Pacino, James Caan, Robert Duvall, Diane Keaton
Won: 3 Oscars, Best Picture-1973, Best Actor/Supporting - Marlon Brando, Best Writing/Screenplay - Mario Puzo, Francis Ford Coppola
Release Date: March 24, 1972
The Godfather, Cocktail
Based on the Mario Puzo novel of the same name, The Godfather was such a popular movie it is thought to have inspired this cocktail. According to Disaronno liqueur*, this was a favorite cocktail of Marlon Brando who played Don Corleone aka the Godfather in the movie. There's even a variation called the Marlon Brando Cocktail also known as a Godson (see below).
I can't confirm either of these rumors, however I will tell you that this was my go-to cocktail in the early seventies, along with a Godmother. As far as I know, there are no references to anything similar to the Godfather prior to the 70s, and with the Italian amaretto as part of the duo recipe, the connection to the movie does make sense. As for it being Brando's favorite drink, I suspect this is more marketing ploy than truth, but that's Disaronno's story and they're sticking to it.
The Godfather is a scotch and liqueur duo where the liqueur is Amaretto, making it related to a Rusty Nail (equal parts scotch and Drambuie). The official IBA recipe for The Godfather calls for equal parts scotch and amaretto, though you will often see a 4:2 or 4:1 ratio with the scotch being the larger measurement to cut down the sweetness of the cocktail. I happen to prefer the IBA version of equal parts as this is the way the original drink was made in the 70s.

The
GODFATHERCocktail

INGREDIENTS
2 Parts Scotch
2 Parts Amaretto

DIRECTIONS
Pour the scotch and amaretto over ice in a chilled Old Fashioned glass, stir gently to chill and serve.
No garnish is called out but a nice twist of lemon or orange zest expressed over the top does add a pleasant layer of extra flavor.

Voiceover Video with Ingredients & Instructions:

VARIATIONS
The Godmother, which uses vodka instead of the scotch.The Goddaughter which is a Godmother with cream added.The Godson aka the Marlon Brando Cocktail, (mentioned above) which adds cream to the scotch and amaretto.The Godchild, which uses cream instead of scotchThe French Connection which replaces the scotch with Cognac.

* Amaretto (translates to "a little bitter", a diminutive form of the Italian word "amaro", meaning "bitter") is in an Italian liqueur made from almonds or apricot pits or a combination of both. Interestingly after the year 2000, Disaronno no longer labeled their product as an amaretto, stating that it contained no almonds and was, therefore, safe for those with nut allergies.

Updated 3-2022 PLEASE DRINK RESPONSIBLY

GRILLED PINEAPPLE DRUNK SIDE DOWN SMASH Cocktail

My friend Dave (@DaveThePlatypus) sent me a bottle of his homemade Grilled Pineapple Moonshine and it was PHENOMENAL! It was incredibly smooth for a moonshine, in point of fact for any spirit, and the pineapple hit your nose right from the get-go and carried through right down the throat along with a natural sweetness and touch of tartness. The hint of smoke from grilling the pineapple was a crowning touch. If Dave doesn't sell this he's missing a great opportunity, it's not only the best pineapple moonshine I've ever had, it's the best pineapple infused liquor I've ever had.  

I have been taking little nips from it so often that I thought I'd better get a cocktail recipe done before I nipped it all away. The problem was, that moonshine was so good on it's own I had a hard time coming up with a cocktail recipe that would do it justice.   I finally settled on a humorous approach to a pineapple upside down martini. Most of those are fairly uninspired vodka concoctions with a splash of chemical bomb laden, jarred Maraschino cherry syrup from the dark side of drinks. I wasn't going to insult Dave and his deliciously smoky pineapple moonshine so I had to tweak that concept over to the enlightened era of mixology with a little culinary creativity.   The first thing I did was dump the jarred Maraschino syrup and make homemade. I added just a bit more acid (fresh lime juice) to counterbalance the sweetness from the homemade syrup, then I upped the smokiness and the kick factor with a little Chipotle hot sauce.   No added booze. That moonshine didn't need any help in that department, trust me. I had two of these and the only thing I was good for after that was The Boob Tube, and, confidentially, I don't remember what I watched.  The next morning I found the Rubber Ducky swizzle stick in my toothbrush holder in the bathroom.    The PINEAPPLE DRUNK SIDE DOWN SMASH COCKTAIL   INGREDIENTS 2 Oz. Grilled Pineapple Moonshine* 1/3 Cup Fresh, Grilled Pineapple Chunks 1 Oz. Fresh Lime Juice 3 - 4 Drops Chipotle Hot Sauce 1 Tbsp. Homemade Maraschino Simple Syrup (Recipe below) Ice   Garnish: Pineapple Wedge, Homemade Maraschino Cherry   Tools: Muddler, Strainer   Glass: Small Rocks, or something fun in the same size.   DIRECTIONS Grill several pineapple spears. Cut up enough for a third of a cup per cocktail. Save one for garnish. In the bottom of your glass, muddle (smash) the grilled pineapple chunks and hot sauce with the lime juice. Fill the glass with ice, pour in the pineapple moonshine then stir. Pour the homemade Maraschino syrup over the back of a spoon placed against the side of the glass so the syrup will settle to the bottom. Garnish with a grilled pineapple wedge, Homemade Maraschino cherry and a dusting of smoked paprika on top and serve.   Below are the video instructions:     HOMEMADE MARASCHINO SIMPLE SYRUP   INGREDIENTS 1 Cup of Frozen Dark Cherries 1 Cup of Turbinado Sugar 1/4 Tsp. Lemon Zest   DIRECTIONS Bring all the ingredients to a boil then immediately reduce heat to low. Smash cherries with a potato masher to release all the juice. Simmer on low until the syrup thickens, about 20 minutes. Allow to cool, strain into a sterile syrup bottle or jar. Will keep refrigerated for up to a month. * The GRILLED PINEAPPLE MOONSHINE was a gift from Dave Ferreira.   National Pineapple Upside Down Cake Day is April 20th, National Pineapple Day is June 27th.  

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CHOCOLATE MOJITO COCKTAIL & MOJITO TRUFFLES RECIPES

When I heard about Chocolate Mojitos, I didn't think I was going to like them. Mojitos are a crisp, tart and refreshing Cuban rum cocktail made with lime and mint and my knee jerk reaction was "with chocolate?" Then I remembered I love citrus fruits dipped in dark chocolate, I am addicted to Junior Mints and adding rum to anything is right in my wheel house so what was my objection here? I have no freaking idea, it must have been a response of the vestiges of my reptilian brain or something equally atavistic. After I tried and fell in love with a Chocolate Margarita,  the last of my silliness disappeared.
I'm glad I ignored my initial cringe and tried this cocktail recipe. I got so excited about the idea of chocolate and mojito together I even made Chocolate Mojito Truffles to go with my cocktail, the truffle recipe is just below the mojito recipe.
The CHOCOLATE MOJITO
INGREDIENTS: 1-1/2 Oz. Bacardi Superior White Rum 1/2 Oz. White Creme de Cacao 1 Oz. Da Vinci Chocolate Syrup 6 Fresh Lime Wedges 4- 8 Mint Leaves Club Soda Crushed Ice
Garnish: Scharfenberger Cocoa Powder and Turbinado Sugar Rim, Mint Leaf, Mojito Truffles (recipe below)
Tools: Two small plates for rimming, Muddler
Glass:  Highball
DIRECTIONS: Dip the rim of the glass in some creme de cacao then dip half the glass rim into the cocoa powder and half into the sugar. In the bottom of the glass, muddle together the mint leaves, chocolate syrup and lime quarters. Fill glass with ice, pour in the creme de cacao and rum then top with club soda. Stir, pulling the muddled ingredients to the top. Garnish and serve.
View the recipe video:
CHOCOLATE MOJITO TRUFFLES

Ingredients: 24 Oz. Scharfenberger Chocolate, Chopped into 1/2" pieces 1/4 C. Bacardi White Rum Zest of  2 Limes 2 Tbsp. Lime Juice 8 Fresh Spearmint Leaves, Chopped fine 1/4 Tsp. Maldon Salt 9 Tbsp. Heavy Cream 6 Tbsp. Unsalted Butter
Tools: Large mixing bowl, measuring cups and spoons, medium microwaveable bowls, zester, melon baller, plastic wrap, parchment paper
Directions: Add the chocolate, cream and butter in a microwave safe bowl and heat on 50% power at 30 second intervals, stirring each time, Repeat until the chocolate is almost melted. Stir until the final pieces of chocolate are completely melted and the mixture is smooth and creamy. Gently fold in the mint leaves.  Add the lime zest and juice a little at a time and fold in until thoroughly mixed.  Last, fold in the rum. Cover with plastic wrap and place in the fridge for 2 hours. Scoop out truffle mixture with a melon baller, dust your hands with cocoa powder and roll truffle mixture into balls and place on parchment paper. Roll in dark cocoa powder, cane sugar or coat in either melted white or dark chocolate and place on parchment paper. If you want to garnish add a tiny cube of candied lime peel* to each truffle. Store in the fridge, remove half an hour before serving so the centers of the truffles will be soft and creamy.

Chocoholics can find more CHOCOLATE COCKTAILS Here.
Mojito Lovers, try my other MOJITOS
* Here's the recipe for Candied Orange Peel I used in my Candied Orange Rosemary Rye Cocktail, simply substitute lime peels for the orange.
This is a great cocktail to celebrate National Mojito Day, July 11, National Chocolate Day in October 28th or International Chocolate Day which falls on September  13th.

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BLACKBERRY CAIPIRINHA

Cachaça: kah/SHAH/sahCaipirinha: ky/pah/REE/nyah
The Caipirinha? Think of it as Brazil's answer to the Mojito, except with cachaça instead of rum. There's also a vodka version called a Caipiroska, but that's another post.
The Caipirinha, Brazil's national cocktail, is made with Cachaça, (also known as pinga, or caninha) which is Brazil's very popular distilled alcoholic beverage. Originally concocted as a cure for the Spanish flu, the original drink started out with lime, garlic and honey. Someone along the way had the wherewithal to remove the garlic and toss in a few ice cubes and the Caipirinha was born.
I took the basics and added a blackberry brandy float and blackberries, because I can never leave well enough alone ... and I had gorgeous, giant Driscoll's blackberries.

BLACKBERRY

CAIPIRINHA

INGREDIENTS

1-1/2 Oz. Velho Barreiro Cachaça

1/2 Cup Fresh Blackberries(frozen berries may be substituted in the off-season)

1/2 Oz. Blackberry Brandy

4 Lime Quarters

2 Tsp. Sugar

Garnish: Fresh Blackberries, Lime Wedge

Tools: Mixing Glass, Muddler

Glass: Rocks

DIRECTIONS

Muddle the blackberries, lime & sugar in the bottom of a mixing glass.

Add ice, pour in the Cachaça, stir to chill.

Float the blackberry brandy on top, garnish and serve.

VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:

International Cachaça Day is June 12th and National Blackberry Day is September 12th.

Try out some of my other BLACKBERRY COCKTAILS

Updated 9-2025 PLEASE DRINK RESPONSIBLY