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Post by LejaOMG on Nov 21, 2011 10:21:53 GMT -5
I'm having a small cocktail party for a good friend (to congratulate him on passing the Bar exam) and because it is such an auspicious occasion, I'll be writing and making all the drinks myself!
I'm no longer a practicing "mixologist," as I focus 100% on straight spirits these days, but I still earn top dollar for advising other folks on what to do behind the stick. That being said, I particularly enjoy thematic cocktail presentations. That is, you give me an idea (a color, a mood, a season, a favorite dish, a destination) and I'll reduce it to liquid and add some love.
I'll be retiring each of these recipes after the party, so I'll share them with you here for free.99. And since I'm feeling so generous, I'll take requests. Have a favorite dessert that you always wished to swish? Been meaning to figure out what to do with that Bacon flavored vodka? Ask away. I've got what you need!
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Post by LejaOMG on Nov 21, 2011 10:37:12 GMT -5
I like my shooters crystal-clear! I love seeing the pleasant surprise on my guests faces when they grab a shot (expecting it to be hot like fire) and instead experience their favorite dessert or breakfast item. How is this possible? Gotta know your liqueurs. Peep:
Peppermint Patty
equal parts: Chocolate Infused Vodka (Godiva or Van Gogh) & White Creme de Menthe
shake til ice chips appear
Apple Brown Betty
2 oz. Absolut Brooklyn (now known as Absolut Orient Apple)
1 oz. Butterscotch Liqueur
.5 oz. Cinnamon Schnapps (Goldschlager, strained if you wish)
Rim the shot glass with cinnamon/sugar. Chill.
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Post by QUIET As Kept on Nov 21, 2011 10:42:21 GMT -5
I need this in my life Peppermint Pattyequal parts: Chocolate Infused Vodka (Godiva or Van Gogh) & White Creme de Menthe shake til ice chips appear |
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Post by LejaOMG on Nov 21, 2011 10:48:42 GMT -5
Knowing your liqueurs (including their colors, flavors and compliments) will eventually impel a good mixologist to make their own items. For example, I recently accepted the challenge of a breakfast themed cocktail flight. For that, I made my own:
Maple Syrup Mixer
using pure maple syrup in a recipe usually fails, the syrup is too viscous to play well with other ingredients and it hardens when ice is introduced. Diluting it into a mixing medium is the perfect solution! How? Glad you asked:
Gently warm the syrup until liquefied. Add an equal measure of distilled water and shake for at least 30 seconds. Store in a nozzle bottle and do not refrigerate. This goes bad, so don't make more than you need
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Post by LejaOMG on Nov 21, 2011 10:54:05 GMT -5
Pinnacle Vodka is not paying me to say this, but they are a Godsend for thematic cocktails. With such whimsical flavors as Cookie Dough, Cotton Candy, Gummy Bear and Root Beer they really do expand the possibilities behind the bar.
Belgian Waffles
Pinnacle Cake, white rum, skim milk and my maple syrup mixer
Pigs in a Blanket
Pinnacle Whipped and Bakon Vodka. Serve as a shot, no need to chill.
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Post by Rare_Commodity on Nov 21, 2011 10:57:18 GMT -5
Great thread will definately be lurking. What about Pumpkin Pie!!?
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Post by LejaOMG on Nov 21, 2011 11:06:36 GMT -5
Great thread will definately be lurking. What about Pumpkin Pie!!? Good one! As you can see from the cocktails I've already shared, I like to get my flavor from spirit, liqueurs and syrups. Adding the actual ingredient is kinda like cheating IMO. Some folks will tell you to add pureed pumpkin or to top with pumpkin pie spice. Kid stuff. Peep: Pumpkin Pie1.5 oz. Spiced Rum 1 oz. Domaine de Canton Ginger Liqueur .5 oz pumpkin syrup* 2 oz. Egg Nog (or dulce de leche*, if you prefer) Chill and serve in a highball glass on the rocks. If you're feeling fancy, skip the rocks and top with liqueur infused whipped cream! Of course, I would make my own pumpkin syrup but Torani makes a version I trust. Perfectly respectable. *recipe available on request |
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Post by LejaOMG on Nov 21, 2011 11:21:37 GMT -5
On Martinis
Playwright Noel Coward once joked that a perfect martini should be made by "filling a glass with gin then waving it in the general direction of Italy." The point he was unintentionally making: the ingredients, not the shape of the glass, truly make the cocktail.
Slapping any old ingredients together and shoving them in a Y-shaped drinking glass does not a martini make. Because I am not a fan a gin, I can be a little liberal with martini recipes but I still try to remember its roots. If the drink contains neither gin, vodka nor vermouth it does not qualify. Feel free to use the glass (and by all means decorate the rim with something fancy) but for goodness' sake, call it something else.
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Post by LejaOMG on Nov 21, 2011 12:45:04 GMT -5
Snickers
2 oz. Dark Rum (not spiced!)
1 oz. Frangelico Hazlenut liqueur
1 oz. Butterscotch schnapps
1 oz. Chocolate Liqueur
Shake and serve on the rocks.
Twix
2 oz. Pinnacle Cookie Dough
1 oz. White Creme de Cacao
1 oz. Butterscotch Schnapps
3 oz. Milk
Swirl cocktail glass with chocolate syrup and caramel syrup. Chill and serve straight up. Rim glass with crushed cookies.
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Post by QUIET As Kept on Nov 21, 2011 13:25:39 GMT -5
So the Twix drink doesn't have any hints of chocolate? Snickers 2 oz. Dark Rum (not spiced!) 1 oz. Frangelico Hazlenut liqueur 1 oz. Butterscotch schnapps 1 oz. Chocolate Liqueur Shake and serve on the rocks.Twix 2 oz. Pinnacle Cookie Dough 1 oz. White Creme de Cacao 1 oz. Butterscotch Schnapps 3 oz. Milk Swirl cocktail glass with chocolate syrup and caramel syrup. Chill and serve straight up. Rim glass with crushed cookies. |
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Post by LejaOMG on Nov 21, 2011 13:27:16 GMT -5
In the Twix cocktail, the creme de cacao does the chocolate trick without adding color. The drink will be bright white, but the chocolate and caramel swirls on the glass give a prelude to the flavor elements.
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Post by Sapphire on Nov 22, 2011 1:42:35 GMT -5
These all sound tres yummy (save the bacon). Thanks for sharing Leja!
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Post by Rare_Commodity on Nov 22, 2011 9:29:30 GMT -5
I was so tempted to run out to the store and buy some stuf to try some of these mixes. ummmmmm sounds delish!
I dreamed about this one all night Red Velvet cocktail!! Les here it.
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Post by LejaOMG on Nov 22, 2011 11:13:19 GMT -5
I dreamed about this one all night Red Velvet cocktail!! Lovely! I'm going to have to brainstorm this one. It's gonna be a stunner. I already know. Trying to be true to the actual flavors of red velvet (and not just the color). Must be red, but not fruity (ix-nay on the enadine-gray). Rich and not overly sweet. Should the cream-cheese aspect of the icing be addressed? Hmm...the plot thickens. |
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Post by LejaOMG on Nov 22, 2011 11:27:39 GMT -5
Red Velvet Cake
1.5 oz. Pinnacle Cake Vodka (or equal parts vanilla vodka and chocolate vodka)
1 oz. Creme de Cassis
.5 oz. White Creme de Cacao
dash of simple syrup
3 oz. Almond Milk
Dry shake, then chill by stirring. Strain into a frosted martini glass and top with a dusting of powdered sugar. Garnish with a white chocolate shaving on the rim
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Post by Rare_Commodity on Nov 22, 2011 11:55:59 GMT -5
Sounds absolutely tasty! Interesting talent you have....you should create a mixology book
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Post by Kyng of JDs on Nov 22, 2011 16:12:52 GMT -5
bourbon please...
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Post by LejaOMG on Nov 23, 2011 10:48:45 GMT -5
I'm dreaming up a Kentucky Derby theme |
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Post by LejaOMG on Nov 23, 2011 10:55:34 GMT -5
How 'bout a Blackberry Julep (I call this one: #BBnation)
1 pint fresh blackberries, rinsed and dried
1/2 cup superfine sugar
1/2 teaspoon pure vanilla extract
1 large bunch mint
crushed ice
8 oz. bourbon
lemon lime seltzer water, chilled
In a small bowl, mash together the blackberries, sugar and vanilla and let sit at room temperature until juicy, about 20 minutes.
Strain the mixture through a sieve into a bowl, pressing against the solids with a rubber spatula; discard the seeds.
For each drink, place about 3 tablespoons of the blackberry syrup and 8 mint leaves into a cocktail glass and muddle together using the handle of a wooden spoon.
Fill with crushed ice, 2 oz. bourbon and a splash of seltzer. Garnish with a mint sprig.
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Post by LejaOMG on Nov 23, 2011 11:03:17 GMT -5
Having folks over tonight and I wanted to flex my shiny new liqueurs and make a Brandy Alexander. However, the Likka Monster beat me for my Apricot Brandy, my XO overproof brandy is only half-full (and my Hennessy Pure White is out of the damn question). Couldn't I make a "Whiskey Alexander" instead? Hm?
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Post by Kyng of JDs on Nov 23, 2011 11:36:25 GMT -5
How 'bout a Blackberry Julep (I call this one: #BBnation) 1 pint fresh blackberries, rinsed and dried 1/2 cup superfine sugar 1/2 teaspoon pure vanilla extract 1 large bunch mint crushed ice 8 oz. bourbon lemon lime seltzer water, chilled In a small bowl, mash together the blackberries, sugar and vanilla and let sit at room temperature until juicy, about 20 minutes. Strain the mixture through a sieve into a bowl, pressing against the solids with a rubber spatula; discard the seeds. For each drink, place about 3 tablespoons of the blackberry syrup and 8 mint leaves into a cocktail glass and muddle together using the handle of a wooden spoon. Fill with crushed ice, 2 oz. bourbon and a splash of seltzer. Garnish with a mint sprig. Sounds great. I'll try it an report back. If I like it enuff to serve to people, I'll name it after you. |
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Post by LejaOMG on Nov 23, 2011 11:37:16 GMT -5
#nice
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Post by Kyng of JDs on Nov 27, 2011 9:17:00 GMT -5
How 'bout a Blackberry Julep (I call this one: #BBnation) 1 pint fresh blackberries, rinsed and dried 1/2 cup superfine sugar 1/2 teaspoon pure vanilla extract 1 large bunch mint crushed ice 8 oz. bourbon lemon lime seltzer water, chilledIn a small bowl, mash together the blackberries, sugar and vanilla and let sit at room temperature until juicy, about 20 minutes. Strain the mixture through a sieve into a bowl, pressing against the solids with a rubber spatula; discard the seeds. For each drink, place about 3 tablespoons of the blackberry syrup and 8 mint leaves into a cocktail glass and muddle together using the handle of a wooden spoon. Fill with crushed ice, 2 oz. bourbon and a splash of seltzer. Garnish with a mint sprig. A King's Delight... #debtpaid |
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Post by LejaOMG on Nov 27, 2011 10:53:41 GMT -5
'06!
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Post by Kyng of JDs on Nov 28, 2011 13:22:47 GMT -5
I refuse.
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Post by Chal™ on Nov 30, 2011 16:25:21 GMT -5
i've got ice
i've got H²O
i've got lemon
i've got a frosted mug
help me make magic, because a frosty glass of lemon water is NOT gonna cut it.
(~_~)
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Post by LejaOMG on Nov 30, 2011 16:51:17 GMT -5
you got a coupla sugar packets? How bout a dash of hot sauce? (ask one of the mexicans). Shake it all together and you've got a Virgin Cholula Twist!
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Post by LejaOMG on Nov 30, 2011 16:55:34 GMT -5
and speaking of Mexicans, if one of them has a nip of tequila, you can pop the cherry on that cocktail!
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Post by Chal™ on Nov 30, 2011 17:15:55 GMT -5
i knew i could count on you!!! lol
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Post by LejaOMG on Dec 1, 2011 10:18:28 GMT -5
New Year's is coming!! and I'm already thinking up the sparkly champagne cocktails I'll be whipping up in my hotel room before I hit the town (I'm never on the East Coast for NYE, too cold).
Don't much care for dry sparkling wine on its own, but I most certainly eff with it once we throw in a liqueur, some hard liquor and maybe a hint of fruit!
Keep in mind, I don't have my entire bar at my disposal when I travel so I'm putting together some easy shaker-free mixes:
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