Archive for July, 2009
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Lu’s Bloody Mary
(this batch recipe makes 8 cocktails)
2 teaspoons Creole seasoning
One 32 oz bottle V-8 juice
6 tablespoons Worcestershire sauce
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon Crystal hot sauce, or more to taste
9 lemon wedges
6 cups vodka
8 lime wedges
Garnishes:
Lu adds pickled okra or green beans to hers, but try cherry tomatoes, cocktail onions, pimento-stuffed olives, celery or […] -
Chris Hannah’s “The Accourtrement”
In a cocktail shaker combine…
2 oz Calvados
¾ oz Strega
½ oz Creole Shrubb
¼ oz fresh lemon juice
2 dashes of Peychaud’s bitters.
Combine ingredients in a cocktail shaker and shake well. Strain into a chilled cocktail glass. Garnish with a cherry. -
Chris McMillan’s Mint Julep
½ oz of Monin peach syrup
3 sprigs of mint
2 ozs Jack Daniels
½ oz peach syrup
Combine peach syrup and mint in a highball glass and gently muddle to release oil from the mint. Add Jack Daniels and fill with crushed ice. Drizzle -
Dale DeGroff’s Whiskey Smash
2 slices lemon
6–8 mint leaves
½ ounce orange curacao
1/2 ounce simple syrup
2 ounces Maker’s Mark
Muddle lemon, mint, orange curacao and simple syrup in a cocktail shaker. Add Maker’s Mark and ice and shake well. Strain into a rocks glass. Fill with crushed ice and garnish with a big piece of mint.
- from Dale DeGroff -
Audrey Saunder’s Gin Gin Mule
½ oz fresh lime juice
½ oz simple syrup
6 mint sprigs
1/5 ozs Bombay gin
¾ oz ginger beer
Muddle lime, simple syrup and mint in a cocktail shaker. Add gin and ginger beer. Shake well, pour over ice in a highball glass. Top with soda and garnish with a wedge of lime.
- from Audrey Saunders, Peju Club, NYC -
Tupelo Honey Champagne Cocktail
1 oz Wild Turkey — American Honey
Champagne
Pour Wild Turkey in a champagne glass. Fill the glass 3/4 of the way with a semi dry champagne (we use Piper Sonoma) -
Tickle Me Tiki
1 ½ ounces 10 Cane rum
1 ounce creme de banana
1 oz cranberry juice
1 oz orange juice
1 oz pineapple juice
Combine ingredients in a cocktail shaker and shake well. Strain into small beverage glass, garnish with umbrella, cherry and pineapple.
- from Mike M. at Cafe Adelaide (thanks, Mike!) -
The Twentieth Century Cocktail
1 ½ oz Tanqueray gin
¾ oz Lillet Blanc
¾ oz light creme de cocoa
¾ oz fresh lemon juice
Combine ingredients in a cocktail shaker with ice. Shake and strain into a chilled martini glass. Garnish with a lemon twist.
- from Cafe Adelaide -
The Mexican Slam
1 oz Wild Turkey 101
1 oz Agave Nectar
1 oz water
Mix in a cocktail shaker and strain into a snifter over ice, or blend with ice and serve as a frappe.
- from Commander’s Palace, Destin, FL -
The Jack Rose Cocktail
1 ½ ozs Laird’s Applejack
1 oz fresh lime juice
½ oz pomegranate grenadine
Combine all ingredients in a cocktail shaker. Strain into chilled martini glass, garnish with a slice of lime.
- from Cafe Adelaide