Royal Bermuda Yacht Club Cocktail

I accidentally made the original recipe of this and found it tough to choke down–I made some tweaks and it was fantastic…then I saw in the original post where I found the recipe, a modified recipe and it was great too…this is the formula I settled on: 

3 ounces Koloa Gold or Mount Gay Eclipse rum

1 ounce lime juice

1/2 ounce Velvet Falernum (never heard of it? you have been missing out!)

1/2 ounce dry curacao (i haven’t tried this drink with anything else, but I think Cointreau, Grand Marnier or triple sec would also work; cold-glass calls for Clement Creole Shrubb which I never even heard of but I’m guessing it’s the best)

1/4 simple syrup

Chill your glasses. Shake this with ice. Strain into two glasses and enjoy. This is my new favorite cocktail…

 

New Cocktail: The Last Word

For the fatigued palate…just what the doctor ordered!

If I ever had a cold and had to go to work–at least during my waitressing years–Elsie, the old German matriarch of the night crew, would have me sip a shot of Green Chartreuse (maybe that’s redundant, but there is a Yellow Chartreuse!) Boy would that stuff clear out your sinuses! Ever since then, I’ve thought of Chartreuse as medicine and stayed away–until now. As I cycle through the easy stuff–the approachable cocktails–I find some of them start to taste the same, especially the gin sour types (my favorites). The flavor profile that isn’t so approachable–the anise-to-menthol type stuff like absinthe and Chartreuse are a bit more challenging but a welcome change of pace…I’m a huge fan of equal parts cocktails because they’re usually boozy & balanced but most of all because the recipes are so easy to remember! All booze cocktails are a bit hard for me to swallow these days, though, so I like an equal parts with a bit of citrus. The Last Word is all of the above & I do believe it has a bit of a cult following and I totally get why…Here ya go (from cold-glass.com)

3/4 oz dry gin (I loved Nolet’s in this but plymouth, etc will do)

3/4 oz green Chartreuse (expensive but worth it…warning, the darn stuff is 110 proof!)

3/4 oz Luxardo maraschino liqueur

3/4 oz fresh squeezed lime juice

Keep the drink small so it stays cold; make sure you put your nick & nora or martini glasses or coupes in the freezer before you start making the drink, & shake it with ice until very cold. Strain & serve….Then find a quiet place to sit and savor…

Mezcal Sour …OMGosh….

Mezcal Sour

  • 1½ oz. fresh lime juice
  • 1½ oz. Mezcal
  • 1 oz. Amaro Montenegro
  • 1 tsp. light agave nectar
  • 1 large egg white
  • Angostura bitters and lime twist (for serving)
  • Shake lime juice, mezcal, amaro, agave, and egg white in a cocktail shaker (or in a tightly lidded 1-qt. glass jar) until frothy, about 1 minute. Fill shaker with ice, cover, and shake again until outside is frosty, about 30 seconds. Strain through a fine-mesh sieve into a coupe glass. Garnish with a few drops of Angostura bitters (drag a toothpick through drops to create a swirly pattern if you wish). Top with lime twist.

Southern Favorites: Hurricane & Alabama Slammer

Hurricane (my Mardi Gras pick)

[…I just used dark rum and white rum but I bet it’s even better with spiced rum….]
2 oz passion fruit juice (welch’s makes a great passion fruit juice blend in a carton)
1 oz orange juice

 

Juice of a half lime
1 tbsp simple syrup
1 tbsp grenadine
GARNISH WITH CHERRY AND ORANGE SLICE

 

HOW TO MAKE:

1. Add rum, passion fruit juice, orange juice, lime juice, simple syrup and grenadine into a shaker.
2. Shake and pour into crushed ice-filled hurricane glass or other specialty glass.
3. Garnish with orange and cherry. 

Alabama Slammer (hear me out!)

My liquor cabinet is overflowing with stuff I only used once and I can’t keep buying weird little things to put in my craft cocktails if there’s no room to store the bottles, so my husband and I are doing a “liquor store challenge” and not buying anything from the liquor store for one year (ending this Thanksgiving). So far so good, but we’re only four months in…In this spirit (!), I’m trying to make cocktails with what I have…and sadly, I have a super huge bottle of Southern Comfort – not my favorite cause it’s so darn sweet! but the Alabama Slammer isn’t bad & can be made with a couple of different substitutes so you can actually make it delicious…here’s what I came up with…
 
1 ounce (some recipes say 2 ounces!) Southern Comfort OR dark rum (like Koloa, my favorite) OR whiskey (in keeping with the variation below)
1 ounce amaretto OR creme de noyaux (which is MUCH less sweet) OR a combo of both
1 ounce sloe gin
2 ounces OJ
 
shake it in a shaker with ice then strain it into an old fashioned glass filled with ice
 
here’s a variation I haven’t tried yet, but boy I’d like to!
1 ounce amaretto
1 ounce bourbon
1/2 ounce sloe gin
1/2 ounce lemon juice
 
shake it in a shaker with ice then strain it into a chilled cordial glass
 
 
 
 

Festive & Refreshing! The Poinsettia Christmas Cocktail

This year I’m going with the classic poinsettia cocktail with a slightly modified recipe I prefer…this makes four cocktails …

Put four champagne flutes in the freezer.

Combine the following three ingredients and chill:

4 oz cointreau
3 oz vodka
8 oz cranberry juice cocktail

When ready to serve, divide the mixture evenly among the four glasses and top with about 3 oz champagne each glass and garnish with a twist of orange.

Covfefe!

For a non-alcoholic cocktail, simply fill half the glass with cranberry juice cocktail and top it off with seltzer, 7UP or maybe even ginger ale. Garnish with a twist of orange and enjoy!

Cat Nip Cocktail

This is my selection for a Halloween cocktail this year – it may take some lead time because you might have to track down the ingredients, but I think it’s worth it! This is an original recipe & I love it!

Makes 2 cocktails…

Chill two Nick & Nora, martini or coupe glasses by filling them with ice and setting them aside or by putting them in the freezer.

5 ounces Ransom Old Tom Gin (available at Total Wine and elsewhere)

1.5 ounces fresh squeezed clementine juice

1.5 ounces fresh squeezed lime juice (or lemon juice if you prefer)

1 ounce Traeger Smoked Simple Syrup (available at Amazon and elsewhere)

Combine all ingredients in a cocktail shaker with plenty of ice. Shake thoroughly. Strain into chilled glasses.

*A note on the name…every time I squeeze clementines I feel like I’m milking a cat a la Meet the Fockers (click link below!), plus this is related to the Tom & Jerry (5 parts Old Tom, 2.5 parts lemon juice & 1.5 parts simple syrup)–again a cat…given the name and the color, as well as the autumnal notes imparted by the vanilla, clove & smoke simple syrup, I thought this would be the perfect cocktail for Halloween! 

https://www.youtube.com/watch?v=9kJKVi52Jmg

Nailed It! This IS the perfect Easter Cocktail–and it’s not even pink! The Ramos Gin Fizz…

Ramos Gin Fizz

From Imbibe Magazine, this is the fantastically popular Ramos Gin Fizz as invented and still served by the Sazerac Bar in New Orleans. I can’t believe I never had one before!


1½ oz. Old Tom gin (I’m using Hayman’s because I’m out of Ransom)
1 oz. simple syrup (1:1)
½ oz. fresh lemon juice
½ oz. fresh lime juice
1 oz. fresh egg white (pasteurized if you like)
2 oz. heavy cream (I accidentally made mine with half this amount and preferred it! My husband, however, did not.)
3 dashes orange flower water
(I’m considering a dash of blue curacao for color but the drink is so delish as-is I hesitate to mess with it.)
Chilled club soda
Tools: shaker, strainer
Glass: Collins


Add ice to the glass to chill and set aside. (I put the glasses in the freezer while chilling with ice.) Add all the ingredients (except the soda) to an ice-filled shaker and shake vigorously 50 times. (Here’s my modification: I always use a “dry shake” when dealing with egg whites–that is, shake the drink first without the ice–in this case I held off on the cream too, shook the drink 30 times with no ice or cream for smoother froth, then added the cream and ice and shook 50 more times.) Remove the ice from the glass and strain mixture into the glass from a distance to ensure froth. Top with club soda. (I wish they told me how much club soda–my guess is 2 ounces.)