July 27, 2006

More Summer Drink Recipes

CocktailsWe're taking more of in interest in drink recipes lately as we try to move away from drinking our liquor only straight or on the rocks. We used to think cocktails were for wussies but we're finally starting to come around on them. Turns out, booze doesn't have to make you grimace to be worth drinking. We're getting on the bandwagon...as long as you don't ask us to get on that other wagon.

First, forget traditional drinks such as scotch on the rocks, romantic classics such as the Americana and stuffy drinks based on Dubonnet or Lillet. Even that bastion of the tropical British Empire, the gin and tonic, has fallen from favor, according to masters of the mix.

Instead, this summer's trendy drinks are going lighter and less alcoholic for afternoon gatherings. And in the evening, it's all about endless variations of mojitos, a Cuban drink using rum, cane sugar and mint, and martinis, which aren't your daddy's olive-or-twist anymore.

via Post-Gazette.com; read on for our favorite drinks from the list.

FIVE C'S
This drink was inspired by a popular dessert at the Peninsula Grill in Charleston, S.C.

  • 1 cup dry Marsala wine
  • 1 ounce white-chocolate liqueur
  • 1 ounce coconut rum
  • 1/2 ounce hazelnut liqueur
  • 1/2 ounce vanilla-flavored vodka
Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake for approximately 15 seconds and strain into a chilled cocktail glass.

PAINTED MERMAID

  • 1 1/2 ounces Absolut Vodka
  • 1 1/2 ounces Chambord
  • 1/2 ounce pineapple juice
  • 1/2 ounce grenadine
Shake well with ice in a mixing glass and strain into a martini glass rimmed with colored sugar.

-- Painted Lady tea house and restaurant in Norfolk, Va.

THE PEACOCK
This is adapted from the signature drink at the Waldorf-Astoria Hotel in New York City.

  • 1 1/2 ounces vodka
  • 1 1/2 ounces Pama Liqueur or pomegranate juice
  • 1/4 ounce (dash) Triple Sec or other orange liqueur
Combine all ingredients in a mixing glass, add ice, shake vigorously. Strain into champagne glass.

SHANGHAI TEA

  • 2 ounces Hennessey XO
  • 1 ounces infused sweet vermouth (directions follow)
  • 1 ounce green tea
  • 1 ounce Pama Liqueur or pomegranate juice
  • Splash lime juice
Pour all ingredients in a mixing glass. Add ice, shake vigorously for 7 seconds (for froth). Pour into a highball glass and garnish with a lime.

Infusion for sweet vermouth to be prepared prior to service: Bring to boil one bottle sweet vermouth (750ml) with 6 cardamoms, 6 cloves and 1 cinnamon stick. Let cool and strain.

-- Adapted from Waldorf-Astoria

1860 MANHATTAN
This classic recipe from 1860 is slightly different, and in our opinion much more exciting.

  • 2 ounces Elijah Craig Single Barrel 18 year
  • 1 ounce sweet vermouth
  • 1 ounce Grand Marnier
  • 2 dashes Angostura bitters
  • Lemon twist
Pour ingredients into a mixing glass. Add large, very cold ice cubes. Stir well with bar spoon for 40 to 45 revolutions. Strain into a chilled martini glass. Garnish with lemon twist.

THE 5-STAR

  • 2 ounces rum
  • 2 ounces heavy cream
  • 3/4 ounces maple syrup
  • Chinese 5-spice (usually a combination of cinnamon, nutmeg, white pepper, Sichuan pepper and star anise, available in spice section at grocery store)
Pour ingredients into a mixing glass. Add ice and shake vigorously. Strain and pour into a chilled martini glass. Dust cocktail with Chinese five-spice.

-- Waldorf-Astoria

CHOCOLATE LOVERS' CREAMSICLE MARTINI

  • 4 ounces Absolut Mandarin
  • 2 ounces chocolate vodka
  • 2 ounces White Cr?me de Cacao
  • Chocolate shavings, chocolate-covered strawberries, chocolate rod for garnish
Pour liquid ingredients into mixing glass. Add ice and stir to chill. Strain into a 12-ounce martini glass.

Sink a chocolate-covered strawberry into bottom of glass, sprinkle chocolate shavings on top, and slip in a chocolate rod to stir.

-- Sandals Resorts

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Posted by Jake Jamieson at July 27, 2006 6:43 AM
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