In the Land of Cocktails

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Archive for March, 2009

  1. Get Your Irish Up!

    Multi-talented actress and funny lady, Maile Flana­gan, tells us a bit about Irish cock­tails and tra­di­tion. St. Patrick’s Day.  One of my favorite days (that and Hal­loween, another story, dif­fer­ent drinks and col­ors).  I love it because it is sim­ple and usu­ally happy, until you start singing “Danny Boy” … but that’s another story. I […]

    Posted by on March 17th, 2009 | 3 Comments

  2. Irish Coffee Gone Coconuts

    Our favorite Los Ange­les fan cor­re­spon­dent duo, come­dian Brid­get McManus and per­sonal chef John Gabal­don are back with a new twist on a St. Patrick’s day favorite. (Also, check out their other recipe in “Episodes” to put a kick in your clover.) 

    Posted by on March 17th, 2009 | 5 Comments

  3. Four Leaf Cloverteria

    Our favorite Los Ange­les Fan cor­re­spon­dent duo, come­dian Brid­get McManus and per­sonal chef John Gabal­don are back and are putting a lit­tle kick in your clover this St. Patrick’s Day. 

    Posted by on March 17th, 2009 | 4 Comments

  4. Irish Coffee

    2 ounces of Jame­son Irish Whiskey 4 ounces hot, strong black cof­fee 1 1/2 tea­spoons brown sugar 1/2 tea­spoon white crème de men­the 1 dol­lop Sweet­ened Vanilla Whipped Cream Fill a cof­fee mug or heat-resistant glass with hot water to warm it.  Dis­card the water.  

    Posted by on March 17th, 2009 | 1 Comment

  5. Sweetened Vanilla Whipped Cream

    If pos­si­ble, try to find cream that has not been ultra pas­teur­ized. Makes 1 cup 1/2 cup cold heavy cream 1 table­spoon con­fec­tion­ers’ sugar 1/4 tea­spoon pure vanilla extract Place the cream in a medium bowl and beat with an elec­tric mixer at medium speed or by hand until thick and frothy.  Add the sugar and […]

    Posted by on March 17th, 2009 | No Comments

  6. Four Leaf Cloverteria

    2 oz. Tequila 1/2 oz. Grand Marnier 2 oz. Rose’s Lime Juice One lime—cut into lime wheels. Gar­nish with four-Leaf clovers if you’re lucky (or three leafed cleaned clover or pars­ley) Pour Tequila, lime juice and Grand Marnier into a glass.

    Posted by on March 17th, 2009 | No Comments

  7. Blood Shot

    2 oz Fin­lan­dia vodka 3 oz tomato juice 3 oz beef bouil­lon 1 dash lemon juice Worces­ter­shire sauce, to taste Tabasco, to taste Cel­ery salt, to taste 1 lime wedge and green olives for gar­nish. Com­bine ingre­di­ents in a cock­tail shaker with ice.  Shake and pour into a high­ball glass.  Rim glass with Cre­ole seasoning […]

    Posted by on March 11th, 2009 | No Comments

  8. Alligator Sauce Piquant

    While the Top Chef folks whipped up their alli­ga­tor dishes in the Commander’s Palace kitchen, Commander’s own Chef Tory McPhail whipped up his own ver­sion.  And now we share it with you!! Prep Time: 2 1/2 hours Yeilds: 6 serv­ings 3 pounds alli­ga­tor, cut into 1-inch cubes 1 1/2 cups veg­etable oil 1 1/2 cups flour […]

    Posted by on March 10th, 2009 | No Comments

  9. A Passionate Affair

    1 ounce Rang­pur Gin 1 ounce Noilly Prat Orig­i­nal 1813 Euro­pean blend Dry Ver­mouth Juice from 1/2 of a Key Lime 1/2 ounce Pas­sion Fruit Juice 1–1/4 ounce Diet Tonic Water Half a Key Lime for Gar­nish Com­bine Rang­pur Gin, Noilly Prat, key lime juice and pas­sion fruit juice in a cock­tail shaker with ice.  […]

    Posted by on March 9th, 2009 | No Comments

  10. A Passionate Affair

    The Intoxicologist’s Pas­sion­ate Affair Noilly Prat French Ver­mouth Euro­pean blend recently released in the United States.  Before its arrival the Noilly Prat Amer­i­can­ized ver­sion is all we could famil­iar­ize our­selves with through tra­di­tional gin and vodka mar­ti­nis.  Now ver­mouth changes cock­tail per­spec­tive by enhanc­ing our gin rather than merely mask­ing the rough edges.  Noilly Prat […]

    Posted by Cheri Loughlin on March 9th, 2009 | 1 Comment

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