We made this drink months ago with Meatball Feast 2K11, and it was perhaps so good and strong that it made me too stupid to even remember to post the recipe. How’s that for a selling point?
This cocktail uses Campari, an apertif that has a slightly licorice taste. Now don’t run off just yet; I beyond-hate licorice, which means I have deep-seated fennel and Twizzler issues, but in this drink, the flavor really works. Plus it’s pink and you get to drink it out of those martini glasses you got for your birthday 6 years ago and have never used. Go get it, girl.
1.5 oz citrus vodka
3/4 oz Campari
1 oz fresh lemon juice
1 oz simple syrup
- Fill a shaker with ice. Add vodka, Campari, lemon juice and simple syrup. Shake until well blended.
- Put some ice in your fanciest cocktail glass and place lemon slices inside the bottom. Strain drink into glass while adding 7-up.
- Call a cab.
Recipe taken from Cocktail Times.
Filed under Alcohol, Fruit
While it will undoubtedly unnerve JR that we are prematurely posting a drink that is obviously a spring/summer beverage
on this cold, nasty day, sometimes you need a ray of sunlight at the end of the tunnel to get you through. (Geez, mixed metaphors much? I am NOT on my A-game today folks.)
The Chef says this recipe is a St. Simon’s classic. Sounds to me like Sneaky Punch
‘s slushy Southern cousin. And that simply cannot be bad.
2 6oz frozen lemonade concentrate, thawed
1 6oz can frozen orange juice concentrate, thawed
3/4 cup lemon juice
2.5 cups bourbon
1 2-liter of 7up/Sprite
- Mix all ingredients.
- Freeze for 8 hours.
- Get slushed.
Buenos Dias ‘rita lovers. Today I bring you a recipe that has been a long time coming. (I realize the typical Mardi Gras drink of choice is a Hurricane, but those are a tad sweet for my taste, so I’m sticking to what I know.) This fantastic concoction won the Margarita Contest at Sarah’s house last October, and it has been dancing around my brain ever since. If I recall correctly, people actually fought over who got to drink the last of it.
I, of course, was above such petty bickering. Possibly because I may have been tipped off about which chip I needed to pull from the bag in order to land a slot as a judge. And you know what? I’m not sorry. Margaritas and me go way back, and it would have been a crime against tequila for me not to have been involved.
Anyway, Sarah was kind enough to get this recipe for us from her friend Pete Young, so you don’t even have to lie and cheat to get your hands on one.
6 shots tequila
2 shots Grand Marnier (or Gran Gala as Meeks suggested)
4 tbsp lime juice, freshly squeezed
2 shots simple syrup
- Make the simple syrup. (This simple syrup is unique for 2 reasons: (1) you use Splenda rather than sugar to make it, and (2) it’s 2 parts Splenda to 1 part water, meaning it will be sweeter than traditional simple syrups.)
To make this, simply boil water and add Splenda, stirring until dissolved and slightly thickened. (I’d probably do 2 cups Splenda and 1 cup water because you can hang on to the leftover syrup for a few weeks.)
- Mix together simple syrup and rest of the ingredients. Pour into salt-rimmed glass and bask in the goodness. (These proportions should make about 3 margaritas.)
The most time-consuming (but also most crucial) part of this recipe is juicing the limes, so you may want to buy a juicer, hunker down and get some done in advance if you’re serving these at a party. People will want seconds, so it pays to be totally juiced. Like The-Situation-juiced. GTL MVP!
Our latest submission from the mid-state is unique in that it involves how to help yourself get over a rough night rather than help you get started with one. I’m not a huge pomegranate fan, but Charlie’s concoction does sound like it would hit the spot after a long night. Looking forward to many more of his submissions – chicken salad on Cape Cod chips, anyone?
From mixologist Charlie: Doesn’t get more basic than this.
1 can grapefruit-flavored La Croix
1 bottle POM pomegranate juice
- All you need is a can of La Croix (preferably grapefruit) and some of that POM pomegranate juice. The can is key, so no glass bottles. Pop open the can, pour a little bit of the La Croix out, a little POM in, and voila.
- If those instructions are too difficult for you, just follow ol’ Coach Buttermaker’s technique.
Chased down with some BC Headache Powder, this is one of the better hangover cures I’ve found that doesn’t include alcohol…if you’re into that sort of thing. PWEEF!
Apres ski drankin’ continued…you cannot go wrong with a Hot Toddy; they are delicious. However, I love the idea of incorporating fresh ginger to the mix. -ts
a cup or so of apple cider
1 to 2 ounces of dark liquor (bourbon, whiskey or dark rum)
a drizzle of honey a squeeze of lemon
peeled fresh gingerroot, coarsely chopped- thumb size piece will work mulling spices (cinnamon sticks, whole cloves, allspice, nutmeg – whatever you have on hand)
- Add the ginger and mulling spices to the cider and simmer in a saucepan over medium-low heat for at least 5 minutes (or a full 15 or more if you want full flavor).
- Drizzle some honey into a mug and add the liquor, hot cider, and a squeeze of lemon juice. Stir. Optional garnishes: cinnamon stick stirrer, lemon slice
I am adding this as a new addition to my après ski drinks line up. Having lived in New Orleans, this cocktail is near and dear to my heart and liver. Luckily John Besh share’s his favorite rendition in “My New Orleans: The Cookbook” (if you do not own it buy immediately). Every one of his restaurants in New Orleans serves this drink. There is a reason; it is great no matter the season. –ts
1 cup Brandy
3 cups milk
3 tablespoons powdered sugar
1 teaspoon vanilla extract
- Put the brandy, milk, sugar, vanilla and nutmeg into a blender and fill with ice. Blend for 20 seconds.
- Strain the mixture into tall glasses filled with fresh crushed ice and serve. This recipe serves four. You may need to add a bit more sugar, so taste a little and sweeten as you go.
No afternoon in the mountains is complete without a classic Irish Coffee. Even if you do not add sugar to your coffee normally, the sugar is needed to make this authentic. I think using Jameson is a must, but I suppose any Irish whiskey will do. -ts
2 teaspoons sugar
1 1/2 ounces Jameson
2/3 cup strong black coffee
1 tablespoon heavy whipping cream
Vanilla extract – 1 or 2 dashes (optional)
- Combine the sugar whiskey, and coffee in a coffee glass. In a small bowl, lightly whisk the cream and a dash of vanilla until slightly frothy.
- Add whipped cream to top of coffee and serve without stirring. If you want to get fancy here is a trick: gently pour the cream onto the back of a spoon resting on the surface of the coffee, so that it floats on top of the coffee.