|
Guild Cocktails |
|
Home |
I have stuck to the classics. If you are the type that thinks it is cool to sit in a trendy cigar bar drinking the cocktail of the week, then this is not for you. This page is for those drinkers who actually know what alcohol tastes like (they don't bury it under loads of fruit juice, mixers and sugar) and thus enjoy a well made cocktail.
Glasses, Twists and Getting Started Whisky, including Bourbon, Scotch and Blended Whiskey
Glasses, Twists and Getting StartedYou don't need a lot of equipment. You may want to have it, in which case buy whatever you want. I find that I get by with a measuring glass ( a simple glass one), a shaker (a lovely silver one given to me by my father-in-law) and a sharp knife and cutting board for slicing fruit and making twists. However, if you are going to stock your bar with all sorts of tools, get the ones that you like to handle. There is nothing worse than a tool that feels wrong to the touch. Buy the best liquors and food ingredients that you can reasonably afford. They make a difference. I will give you my favourite brands as I go through the recipes, but there is nothing sacred about them. Glasses, and the appearance that they give, are an important aspect of
your cocktails. Remember that you are not just giving your guests or your
loved one something to quench their thirsts (you should never have anything
alcoholic if you are thirsty). Instead, you are giving them an experience.
While some people may think that a well-made martini in a cheap beer glass
is better than no martini at all, I prefer to think that if you put your
well-made martini in a well-made cocktail glass, it becomes a sublime experience.
Your glasses should be the best that you can afford. The best that anyone can afford are Riedel glasses from Austria (yes, Austria). Their single-malt whisky glasses are amazing. But they are probably better at wine glasses. Wherever your cocktail glasses come from, they should be clear. That is, the glass is colorless and does not have any wrinkles or dimples. The rim should be thin and smooth. Try this: run your finger or your tongue up the inside of the glass towards the rim. When it gets to the rim there should be no bump. That is, nothing to restrict the flow of the drink. Believe me, this actually matters. You should have in your collection a martini (often called cocktail) glass. This is the V shaped one with a stem. The simpler its design the better, And please, don't use glasses with colored stems or other decoration. They only spoil the color of the drink. You should also have some glasses known as 'old-fashioned' glasses. These are named after the cocktail, not because of their style. They are stemless glasses holding six to ten ounces. They usually have straight, sloping out sides. Chill your glasses. This is probably best done by putting them in the freezer for 10 minutes prior to using them. As you are probably too excited by that hot date coming over for cocktails and you forget to get them in the freezer in time, put a couple of ice cubes in each glass and add cold water. Throw this out and dry the glass immediately before using. Twists refers to the piece of lemon or orange peel that you add to some drinks. There are several ways of doing this. One uses the oil in the skin of the fruit. The other uses the twist for additional chilling. Start this way: Wash the lemon. If you can buy unwaxed lemons, so much the better. Cut a slice of lemon (or orange) a little under half an inch wide. Make this as close to the center of the lemon on the long axis as practical. Then with a sharp paring knife, go round the inside of the peel cutting away everything except a thinnish layer of skin. Try and eliminate as much of the pith as possible. When you get all the way around, cut the loop across so that it is now a flat strip, then slice along the strip to make it into two strips about one-quarter of an inch / half a centimeter wide. You can adjust the width for personal preference. Then tie the strip into a knot. I use a kind of double overhand knot - I make a simple overhand or thumb knot (over the end and pull it through) then pull it through once more. Make a few of these when you have some time, and freeze them. When you make a drink, simply drop one of the frozen twist knots into the drink. The other way is to cut the strip between quarter and half an inch wide, but don't freeze or knot it. When you have made the drink (and the recipe calls for a twist) twist the peel over the drink with the peel side down. This releases the oils in the skin, They make a film of oils spots over the surface of the drink. Some people also rub the skin around the inside rim of the glass. Drop the peel into the drink. In case you need this:
Gin DrinksGin comes in various strengths. Look closely at the label before buying your next bottle. The gins of preference have an alcoholic strength of 45% - 90 proof or more. Try one of these next time you buy gin - it makes a big difference to the taste. It also makes the drink stronger, but you don't drink martinis to stay cold sober. At this strength, you can safely keep it in the freezer - lower strength gins tend to freeze. And remember that gin cannot be too cold. Keep yours in the freezer. My preferred brands are Tanqueray, Crown Royal and Bombay Saphire (in that order). But you cannot go too far wrong if you buy brands that have the words "distilled gin" on the label. If it also has "made from 100 per cent grain spirit" then it will be one of the best gins. And if you can get it, Plymouth gin is worth trying.
Dry Martini"As full of promise as moonlight on a martini" There is only one best way to make a dry martini, and I am grateful to Bill Walter for showing it to me. Keep your gin in the freezer. Provided that it s a reasonable strength gin, it will come to no harm. My preferred gin is Plymouth—Citadel is close, Tanquerray interesting, Bombay Sapphire too flat tasting. Half fill your cocktail shaker with ice and pour in a small amount of dry vermouth. Most reasonable dry vermouths are satisfactory, but if you want your martini to be the best then use Noilly Prat. Swirl the vermouth in the ice and empty almost all of the vermouth out. I know that it is a crime to waste good liquor, but you can't live you life as a complete innocent. For each person pour in four ounces of the gin, straight from the freezer. Shake the mixture. Strain into a frozen martini glass. There is only one type of martini glass. It is the triangular shaped one. Add, or preferably twist, a thin strip of lemon peel over the drink to release the oils from the skin, then drop it in. Sit down, look your loved on in the eye, and sip slowly. The previous sentence presumed that you also made a drink for your loved one. Some people like to have their martinis on the rocks. Personally I think that this makes the drink too long, and allows unscrupulous bartenders to use room-temperature gin. The effect is not the same. Some people prefer a green olive, well drained of its brine (never use olives that have been in oil) in their martinis. The best flavor comes from eating the olive, not having it in the gin. If you are an olive type, try your next martini with a twist, and eat a few green olives with your drink instead. Green Olives make the perfect complement. I don't recommend that you eat too much when drinking dry martinis, as this is serious drinking you are doing here. The best green olives come from Italy, where they are grown in the Umbrian region. There are many Tuscans who will argue the correctness of the preceding statement, but unless they are within reach, ignore them.
Gibsonis like a dry martini but uses cocktail onions instead of olives or twists. Use a little more dry vermouth:
Perfect MartiniThe perfect martini is not to be confused with the perfect proportion of vermouth to gin that a well mixed dry martini uses. Instead, it is almost so different that it deserves to be called something else. However, Perfect Martini is what it is.
Put ice in a shaker and pour in the ingredients. Mix or shake, whichever you think makes you look good in front of your guests. Strain into a cold martini glass. Twist a thin strip of orange peel over the glass to release the oil, run the edge of the peel around the inside rim, and drop it in the glass.
NapierThis drink comes from my friend Ian Gair. The origin of the name is lost to history, as are the original proportions. The ingredients are:
The drink is somewhere between a dry martini and a perfect martini. Mix
them in the listed order of proportions. To save you some experimentation,
I suggest about three parts gin, one bianco and between a half and one part
dry vermouth. Shake with ice and serve in a martini glass with a lemon twist
or green olive.
NegroniThis is a classic, and is a great summertime drink.
Put the ingredients in a largish glass, or a highball glass, with plenty of ice. Slice an orange into eights and add two or three. Stir and serve. A variation is:
Served straight up in a martini glass.
Gin and TonicThe gin and tonic is the classic long drink. Some people do not like it and I suspect that this is because they have never had a good one, or that they were unfortunate enough to be given one in some English houses where it is not only weak, but served at room temperature. Try a G&T my way: Make it strong. Most G&T's are far too light on the gin for the drink to taste of anything but tonic. You have to taste the gin before the drink becomes enjoyable. I half fill your glass with ice cubes and then pour close to half the glass with gin. Add a slice of lime or lemon, and squeeze in a few drops of the juice from the remainder of the fruit. Top up with tonic water. I keep a supply of the smallest size bottles as large ones go flat before I get to the next G&T. For extra sparkle to your drink, try making the ice cubes with tonic water.
BronxThe Bronx belongs to a category of cocktails that I love: gin and fruit juice. Use fresh fruit juices. If you are making a punch-bowl full of something, then nobody expects you to hand-squeeze 200 oranges. But if you are making something like this where the recipe calls for an ounce or so, then the best results come from squeezing the orange as you make the cocktail.
alternately
Shake well with ice, and strain into a cocktail glass. Garnish with a twist of orange peel or a half-slice of orange. If this seems a little on the sweet side for you, try...
The Bronx Ain't So Sweet
A delicious, but more elaborate variation is:
Parisian
This is a very good drink, but beware, it slides down easily and its effect is very alcoholic. Serve in a cocktail glass with a twist of orange peel.
Deep Sea Martini
Stir well with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.
Satan's WhiskersThis is one of my favorite cocktails. It works specially well when you have a mixed group, and are not too sure what you can serve that will please everybody. This will.
Shake well and strain into a cocktail glass. This, because of it's larger number of ingredients, is a very subtle cocktail. Try fiddling with the proportions to make it into different drinks that please you.
Senor PlayboyFrom the bartender at the Oriental Hotel, Bangkok as quoted in Coyote Cafe: To yield 1 cocktail:
Quarter fill a shaker glass with ice. Add, and shake together all the
ingredients, and serve in a chilled martini glass. Sit down before drinking.
Singapore SlingFrom Philip Collins:
Shake well with cracked ice and pour unstrained into a 10 ounce glass. Garnish with a slice of orange and a cherry.
White Lady
Mix in a shaker with ice and strain into a cocktail glass. Blue Ladyis made using Curacao. If you don't mind drinking a blue drink (and this is a food color not found in nature) this is delicious:
Mix and serve in the usual manner.
WhiskyWhisky, or whiskey? The difference depends on which side of the Atlantic you are on. The Scots spell it Whiskey, and the Americans use Whisky.
Brooklyn
ManhattanThe Manhattan is a superb cocktail and dead easy to make:
Mix with ice in a shaker, stir gently. Strain into cold cocktail glasses to which you have added a maraschino cherry. Twist a strip of orange peel over the top to release the oils (this makes a lot of very small spots on the surface of the drink, and smells delicious) but don't drop it in. Some folks like to rub the peel inside the rim of the glass. I prefer to use Jack Daniels for Manhattans, although I am not sure what the good ol' boys in Lynchburg, Tennessee would think of me adding sissy sweet vermouth to their superb whisky. You may find the thought of messing with really good whisky a little unsettling. In which case use as good a whisky as you are willing to mess with.
Perfect ManhattanA Perfect Manhattan is made with:
Serve very cold in a cocktail glass with a twist of orange peel. You can also rub the twist around the rim of the glass. Also try adding a dash of bitters.
Dry ManhattanA Dry Manhattan is made with dry vermouth (whisky:vermouth 3:1/2), no cherry and a strip of lemon peel, twisted and added. When Harry Truman found himself in the White House, he was introduced to the White House bartender. The bartender informed the new president that he (the bartender) could make any cocktail the president could think of. Truman replied the he and Bess were very fond of Dry Manhattans. The bartender duly made the Manhattan with a recipe similar to the one above and brought them to the president and Mrs. Truman. The next evening, the bartender again asked what would the president like to drink. Truman said that they would like another dry Manhattan, but that last night's one was a little too sweet, and could the bartender use a little less vermouth. The bartender duly obliged, and the following nigh again had the request for less vermouth. This time he poured two glasses of straight whiskey. President Truman took a sip and said "Now that's a Manhattan".
Mint julepThe Mint Julep is indelibly associated with the Kentucky Derby, and indeed that state of Kentucky. As it is made with Bourbon, and as by law, Bourbon can come only from Kentucky, it seems that the Kentuckians have the moral right to claim that this drink is theirs, despite the fact that Bourbon County used to be part of Virginia. Despite the debate as to its origins, the drink is simple to make and delicious when done.
Crush the mint in an old fashioned glass or silver tankard. If you are using granular sugar, mull the mint leaves in the sugar. In any event, allow the leaves to stand for a while. Add the crushed ice, the simple syrup if you are using it, and pour the Bourbon over the lot. William Grimes writes: "If the mark of a great cocktail is the number
of arguments it can provoke and the number of unbreakable rules it generates,
the Mint Julep may be America's pre-eminent classic, edging out the Martini
in a photo finish."
Old-fashionedto make one drink:
Put the half lump of sugar in an old-fashioned glass (what else would you use?) the dash of bitters and a drop of cold water. Crush the sugar so that you completely dissolve it. This is important. If you don't dissolve it the drink will cloud. Add three or four ice cubes to suit and then the whisky. Stir this. Twist a thinly cut strip of lemon peel over the drink to release the oils in it, then rub it round the inside rim of the glass. Finally drop it into the drink. Some people like to add a slice of orange and a maraschino cherry.
Old Pal
Oriental
Rob Roy
Serve with Maraschino cherry
Whisky Sour
Combine the lemon juice, whiskey and sugar in a shaker and stir to dissolve the sugar. Add the ice. Shake vigorously. Put the cherry and orange into a chilled glass and pour. If you like your drinks sour, leave out the sugar. It only rots your teeth. Some folks use a sour glass for this drink. The glass has a short stem and a medium-tall tulip-shaped bowl. I use my Reidel single malt scotch glasses and they are perfect.
TequilaBloody MariaFrom Coyote Cafe. To yield 12 cocktails:
Soak the chillies in tequila for 5 to 10 minutes. Mix all of the ingredients
in a blender with some ice. (If your blender can't handle it all at once,
do it in two batches.) Serve in 4- or 5-ounce wine or martini glasses. Garnish
with lime circles if desired.
You may prefer to make this with more tequila than stated, to give it more bite.
Chimyano CocktailFrom Coyote Cafe. To yield 1 cocktail:
Fill a 10 ounce highball glass with ice. Transfer the ice and all of
the ingredients into a shaker. Shake until just blended. Pour back into
the highball glass and garnish the rim with an apple wedge if desired. Coyote CocktailFrom Coyote Cafe:
Add chillies to tequila in the bottle and let sit for 48 hours at room temperature. Put the tequila in the freezer until thoroughly chilled. Serve straight from the freezer in chilled shot glasses. Garnish with a lime wedge if desired. Note: This can also be used to make Coyote martinis, substituting the
serrano tequila for gin or vodka. Coyote MargaritaFrom Coyote Cafe. To yield 1 cocktail:
Half fill a shaker glass with ice. Shake all the ingredients together.
Strain into a chilled martini glass with salted rim. Garnish with a lime
wedge if desired. Exorcist
Shake with ice. Strain into a cocktail glass with the rim frosted with
salt. This tastes somehting like a margarita, except that it is blue, and
is slightly drier. Margarita - the world champion recipeI am grateful to many friends for suffering through many versions of this wonderful drink. Suffering, that is, until I got it right. Never, ever, use a margarita mix. These mixes are full of artificial flavors and sugar - all the wrong things for tequila. Have you ever noticed that the bartenders who use a margarita mix never drink their own cocktails? The only way to make a margarita uses proportions of 2-1-1.
Keep your tequila in the freezer. Fill a shaker with ice, pour in the ingredients, shake it then strain into a pre-frozen glass whose rim is covered with salt. Use a cocktail glass, after all, this drink recipe yields only four ounces, but believe me, that's enough. I keep one of the half-limes when I squeeze them, and run the lime around the rim of the glass. The invert the whole glass into a saucer of margarita salt (this stuff is sold at liquor stores). Some people do not like salt on their glass, and it pays to ask before hand. I think they are missing something, but that's their loss.
Tequila SunriseThis drink is said to have originated when a bartender stayed at his bar all night drinking with a friend. The owner of the bar arrived the next morning and the two friends were still at their posts. By now angry, for he had a good idea that most of last night's profits had by now passed the tonsils of the bartender and his friend, the owner demanded to be told why the bartender was still there. His answer was that he wanted to create a special drink, one inspired by the view of the sunrise from the bar. Thinking quickly, he poured some tequila and orange juice, and then dribbled in some grenadine, and presented it to the owner. The drink must have had the desired effect on the owner, as the bartender kept his job, and the drink passed into the cocktail mainstream.
Stir tequila and orange juice in a Collins glass with ice. Drop the Grenadine into the center of the drink. The effect that you are looking for is for the grenadine, a very sweet cordial made from pomegranates, to become a burst of red in the middle of the drink.
Vodka
Bloody MaryThe classic brunch drink, although I do not recommend restricting this wonderful mix to brunches only. It also works very well on summer evenings, and in front of a fire in winter. There are probably more recipes for bloody Mary than any other cocktail, and certainly more stories surrounding it's inception. You will make the best Bloody Mary in the world if you make your own tomato juice, but most of the people that you serve the cocktail to will be happy with the stuff that comes out of cartons or bottles. At a recent invitation-only Bloody Mary-off at Boisdale, an up-market restaurant in London, Eric Macdonald of 190 Restaurant won the day with this recipe:
My favorite:
From Glen Wagonner: Invented at Harry's Bar in Paris in the 1920s and first served legally in America at the King Cole Bar in New York's St. Regis Hotel in 1934. There are many ways to make a Bloody Mary; this is the correct way.
Bruschetta is the best thing to eat with Bloody Mary's.
Blue Monday
Stir with ice and strain into a cocktail glass. A similar drink is called Windex, and it uses 5 parts vodka and the other ingredients as above. There is also a Blue Lagoon that is mixed with:
Pour on the rocks in a goblet and top with fizzy lemonade.
Blu-on-Blue Martini
Shake with ice and strain into a chilled cocktail glass. Garnish with an olive.
BullshotThis is heady stuff.
Campari MartiniFrom the Qantas magazine: Combining two of the world's best-loved drinks in one glass: no-brainer or stroke of genius? Rinse a chilled martini glass with 10ml of Noilly Prat dry vermouth, then empty it. Add 60ml Grey Goose (what else?) vodka and 10ml Campari to a shaker half-filed with ice, shake hard and fast, strain into the martini glass and garnish with a twist of orange. For extra points, cut the orange garnish over the glass (or twist it) so the liquor catches the spray of the citrus oil. Alternatively, rub the rim with another piece of the peel.
CarlottaI am not sure of this drink, but it is named for my goddaughter. She was working one winter as a ski instructor in Aspen and spent so much time in one of the bars that they named this mixture after her. Carlotta is much more beautiful than this drink.
Mix and serve on the rocks in an old-fashioned glass. Garnish with anything
but a cocktail umbrella.
CosmopolitanThe Cosmopolitan is made with:
Don't overdo the cranberry juice, or you get a washed out fruit drink.
Deanne
Shake with ice and strain into a cocktail glass. Add a twist of lemon.
The EvanThe magic proportions for cocktails is two-one-one. Two strong, one sweet, one sour. The Evan uses these mystic proportions to being you something truly refreshing and inspiring. Two parts citrus vodka (use Absolut Citron if you don't want to make your own), one part Cointreau and one part fresh lemon juice. The original recipe called for a splash of cranberry for color. I prefer to leave it out and have a pale, lemon colored drink. Shake the ingredients with ice and serve in a cocktail glass with a lemon twist. This drink was devised by and named for Evan Shively, a former chef at Enrico's in San Francisco. It comes via the Hotwired Cocktail of the Week page. Try it, you won't regret it. There are also drinks called Brazen Hussey and Balalaika. These are made by varying the proportions of Cointreau and lemon juice.
Lemon DropSimilar to The Evan, but worth trying for the extra lemon taste.
Shake with cracked ice. You can reduce the sugar and add a small shot of Cointreau for more punch. Major Tom
Mary's KneeI have to admit that I do not know exactly the proportions to make this drink. I have made it plenty of times, but always by trial and error, which probably makes it more fun than knowing how to do it. The ingredients are:
This is a drink for a party, and so make it in a punch bowl, or other large container. Start with about half a bottle of vodka (I am assuming about six people, use more if you have more people coming, or if your guests are unusually thirsty people) then add about half that amount of Cointreau. Add about the same (as the Cointreau) amount of orange juice and then a smaller amount of Campari. Repeat until you are satisfied:
The final result should be smooth. That is, it is hard to tell what ingredients are in the drink as it has a wonderful balanced taste to it. Beware this drink, it can be lethal if improperly used.
RaminThis was introduced to me by Sia Langrudi's friend Stephanie. Sia is my friend as he came close to saving my life. Stephanie got the drink from Ramin. I do not know the exact proportions, but then, neither did she. If you need more information, ask Ramin.
Shake the mixture with ice on a cocktail shaker and strain into a martini glass. It is probablty a good idea to start with the classic proportions of 2:1:1. 2 strong (the vodka), 2 sweet (the OJ) and 2 sour (lemon jouce). Keep trying until it tastes good. Spring BreezeThis drink comes from the Royal Lancaster hotel in London.
Shake with ice and strain into a cocktail glass. A mint sprig or glace cherries make a suitable decoration for this drink.
Rum
Bacardi
Prepare in shaker with crushed ice.
Between the Sheets
Daiquiri
Mojitoserves 4
Put the mint, juice from half the limes and the sugar syrup in a jug and crush with a wooden spoon. Add the rum soda and bitters. Cut the remaining limes in wedges and add with ice to keep the mint submerged. Serve in tall glasses: rub the rim of each glass with a lime wedge and add it to the glass before pouring in the Mojito.
Planters Punch
Unknown
Shake, pour, add a little soda water, add fruit
Cognac and BrandySidecarThe classic cocktail. Classic for its taste, and that it uses the golden proportions of two parts strong, one part sweet and one part sour. To make a sidecar
Shake the ingredients with ice vigorously and serve it with a twist. From Hotwired Cocktail: "The sidecar has been in full resurgence during the last year, meaning that both sublime and execrable versions have appeared in the bars we frequent. Out on the town, it is easy to tell if the bartender knows what he or she is doing. A neatly sugar-coated rim, a pale opacity, a biting chill off the glass, and a tartness that makes it impossible to tell where the lemon lets off and the Cointreau begins, means that you've got a live one. If you taste sweet-and-sour mix, you're fucked." "One advantage of developing an attachment to this drink is that you have at least a 10 percent chance of getting one at any non-dive bar, and the chances are rising. The Sidecar fails to appear in our Gentleman's Companion of 1939, but H. L. Mencken mentions it as one of "a dozen standard varieties," suggesting it was well-established by prohibition. Some recipes call for equal parts brandy and Cointreau. As always, we are partial to the classic proportions." Copyright © 1995 HotWired Ventures LLC
SundownerFrom Henry McNulty:
Stir vigorously with ice, then strain into a large cocktail glass.
Champagne
Champagne Cocktail
In a champagne glass, saturate a sugar cube with bitters, but don't overdo it. When the cube is soaked, pour the champagne over the combination. Add an ice cube if desired, a slice of orange, a lemon twist and serve. From the book: Burke's Complete Cocktail and Tastybite Recipes by Harmon Burney "Barney" Burke, Books Inc. 1933, New York, New York USA
AiglonPour 1cl / one third of an ounce of Mandarine Napoleon in to a champagne glass. Add champagne or sparkling wine. Decorate with a cherry, fresh or glacé.
BelliniI am indebted to Jane MacQuitty for this delightfully refreshing summer drink.
Chill both ingredients thoroughly and pour a large measure of peach juice
into a tall tulip glass. Top up with champagne.
From Paul Bocuse - Collonges-au-Mont-d'OrFor one carafe:
Mix in a carafe and serve.
Jean-Pierre Haeberlin - l'auberge de Ill, Illhausen
Gérard Boyer
Jean-Claude Vrinat
Claude Peyrot
Jacques LameloiseJaques Lameloise runs a superb restaurant in Chagny, at the southern end of the Cote d'Or. His food is unimaginably wonderful.
Bernard Loiseau
Serve very cold.
Jöel Robuchon
Decorate with a slice of orange and 2 preserved cherries
Other Drinkable Liquids
Adonis
Bamboo
Bentley
CaipirinhaCaipirinha, pronounced kai-purr-EEN-yuh, is a traditional Brazilian drink. I am much indebted to Karin Breitman for introducing it to me. It is made from a liquor called cachaca - a spirit distilled from sugar cane. You can buy cachaca (pronounced ca-cha-sa) at better liquor stores in the United States, especially in those areas where there is a Brazilian population. The most popular brands are Pitu and Toucano. If you cannot buy it locally, fly down to Rio. This drink is worth the cost of a first class ticket. A Caipirinha, sometimes called Caipirinha de Limao, is made by crushing limes. Use one lime for each person. Cut the limes to wedges, not slices, and put then into a jug. Or, you can do this straight in the glass, in which case you will need a heavy, Old Fashioned glass. Sprinkle the limes with 1 to 2 teaspoons of granulated sugar. Use a pestle or the back of a wooden spoon (the Brazilians have a specific instrument for doing this) to mash the limes and sugar until all the sugar is dissolved and all the juice has been released from the limes. Add crushed ice and pour in 3-4 ounces of cachaca per person. That's it. It's amazing. (From Karin Breitman) The interesting aspect of this drink is that the lime zest that results from the friction of the lime with the sugar, gives it a very special taste. You could do a variation by only adding lime juice to the cachaca, but then it would be a batida de limao - another drink. You can virtually do batidas from any fruit you have but the best, in my opinion, is the coconut one. For that one you will need coconut milk and sweet condensed milk. You mix those ingredients with the cachaca in a blender and serve it really cold (it tastes sweeter than a pina colada) The Longrain restaurant in Sydney also makes this drink using vodka for a slightly drier taste.
Grand Slam
Limonciello Sunrise
Mix the Limonciello, tequila and lime juice in a shaker with ice. Pour the grenadine into a martini glass then carefully strain and layer the shaken mixture on top. - From the Zinc bar in Lenox MA
PimmsPimm's No. 1 Cup is a gin-based, slightly fruity liquor. It is customary to serve it with soda water (club soda) lemonade or ginger ale, over ice. It is traditional to add a slice of cucumber and a squeeze of lemon. Other fruit slices (oranges in particular) and some fairly odd things (mint sprigs, bananas) have found their way into more than one Pimm's. Proportions? Start with half Pimm's and half your preferred mixer. Then you can have the pleasure of testing various strengths until you are satisfied, or fall down - whichever comes first. Pimm's is a traditional English summer drink. It is thought the most suitable thing to drink while watching the tennis at Wimbledon, or watching Australia thrash England at cricket at Lord's. Created in 1840, Pimm's boasts of being "made to James Pimm's original recipe. However, the alcoholic strength was recently reduced and you might be tempted to try Jane MacQuitty's Cheat Pimm's
Pour this into a jug or large glass then add your preferred amount of preferred mixer. |
home | about | articles | books | consulting | litigation support | resources | physical exam | clinics | template | seminars | services
Most books on the
subject of cocktails give you several hundred recipes. Trust me, you don't
need that many. Knowing how to make the best cocktails well, and I mean
really well, will bring you and your guests far more satisfaction.
top of page