On the Rocks: Funky Diva.

Aside from despising the name of the Funky Diva, I love everything else about it. Fizzy orange perfection.

Ingredients:
– 1 1/2 oz Leblon cachaça
– 1/2 oz Aperol liqueur
– 1/2 oz Grand Marnier
– dash of simple syrup
– blood orange, cut into chunks
– Champagne

Muddle blood orange and simple syrup. Shake with all the ingredients except Champagne. Pour into a tall glass and top with Champagne.

:: photo and cocktail via Cocktail Times

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On the Rocks: Pisco Sour.

In my mind I’ve been a day ahead of schedule this week. Which means I woke up thinking today was Thursday. And was sad when I realized it was, in fact, not. But since Thursday is the official start of the weekend and I was already there, a cocktail is definitely in order. I’m really feeling the Pisco Sour.

Ingredients:
– egg white
– 2 1/2 ounces Chilean Pisco Capel
– 1/2 ounce simple syrup
– 3/4 ounce fresh lemon juice
– Angostura Bitters

In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with a few drops of bitters.

:: photo and cocktail recipe via yumsugar

How do you feel about cocktails that contain egg whites?

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On the Rocks: Mango Chai-tini.

Chai is one of the best things ever. But I’ve never had it spiked, which makes this Mango Chai-tini a must!

Ingredients:
– 1 cup water
– 1/4 cup dried mango, chopped
– 2 Tablespoons turbinado sugar (plus more for rimming the glasses)
– 2 chai tea bags (I used TAZO)
– 3 oz. heavy cream
– 2 oz. Finlandia Mango Vodka

Directions:
In a small saucepan, bring water, dried mango, and turbinado just to a boil. Remove from heat, add tea bags, cover, and let mixture steep for 20 minutes. Strain chai mixture into a small pitcher and chill until cold (about an hour). Discard tea bags and mango.

Rim 2 martini glasses with turbinado sugar. Add cream and vodka to pitcher with chilled chai and stir. Pour mixture into martini glasses.

:: photo and cocktail recipe via Writing as I Eat

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On the Rocks: Watermelon Wave.

The Watermelon Wave looks perfectly summery. I could use one. Stat!

Ingredients:
– 4 oz Tequila
– 3 oz GranGala Triple Orange Liqueur
– 3 oz Stock Maraschino Liqueur
– 20 oz Fresh Watermelon Juice
– 2 oz Pomegranate Juice
– 2 oz Fresh Lemon Juice
Garnish: Watermelon wedge

To make fresh watermelon juice, place fresh watermelon without seeds in a juicer or a blender and mix well until smooth.

Mix all the ingredients together in a pitcher and stir. Strain the mixture into goblets over ice. Garnish with cubes of watermelon on cocktail picks or a wedge perches on the glass.

:: photo and cocktail recipe via Cocktail Times

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On the Rocks: La Floridita Daiquiri.

I learned a lot about daiquiris from the post on this recipe for the La Floridita Daiquiri. Authentic daiquiris are not those neon-hued frozen concoction you find running rampant at resorts. In fact, they don’t even have to be frozen! All of which is a huge relief to me because I’ve never been a fan, but now I can say my opinion has done a 180º.

Ingredients:
– 2 oz Cuban light rum*
– juice of half a lime
– 1 tsp maraschino liqueur
– 1 tsp sugar or simple syrup

Blend just until mixed with three-to-four cubes worth of crushed ice. Pour into a chilled cocktail glass and garnish with a maraschino cherry. Or, for an unfrozen option, shake vigorously over ice until well chilled.

*For those of us who don’t have or have access to procure contraband Havana Club, Puerto Rican or Dominican light rum (like Brugal) is an acceptable substitute.

:: photo and recipe via SLOSHED!

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On the Rocks: Raspberry Gin Crush.

In an attempt to stick with this week’s raspberry theme, this Wednesday’s cocktail is the Raspberry Gin Crush. The recipe below is actually a vegan version, but you can easily substitute Chambord for the fresh raspberries and agave nectar. I think I might have to try both versions, you know, just for the sake of comparing and contrasting. Ahem.

Ingredients:
– 8 fresh raspberries
– juice from 1/2 lime
– 1/2 teaspoon agave nectar
– 1 1/2 ounces gin
– about 2 ounces tonic
– ice

Muddle the raspberries, lime juice, and agave nectar together. Pour over ice. Add gin and tonic and stir. Serves 1.

:: photo and cocktail recipe via Show Me Vegan

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On the Rocks: Island Taxi.

All of my vacay days are used up for this year already, so the closest I’m getting to any sort of island resort is a tasty cocktail aptly named the Island Taxi. (I could make some really horrible joke right here about how if I drank too many of these I’d definitely be needing a ride home. Oops. Guess I just sort of did anyway. Damn.)

Ingredients:
– 1 oz Light Rum (Havana Club if you can get it)
– 1 oz Curacao
– 1 1/2 oz Fresh Squeezed Orange Juice
– 3/4 oz Fresh Squeezed Lime Juice
– dash of Simple Syrup
– sugar for the rim
– lime wheel for garnish

Chill a cocktail glass. Moisten the rim with a piece of lime, then sugar the rim. Add your cocktail ingredients to a shaker, add ice and shake vigorously for 15 seconds. Strain into cocktail glass and garnish with lime wheel. Lick & sip.

:: cocktail recipe and photo via White on Rice Recipes

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