September 23, 2009

On the Rocks: Call a Cab Cappuccino.

I don’t normally go for blended frozen drinks, but his one looks deliciously dangerous. Silky smooth and way too easy to drink ten of. But this is no frou-frou cocktail, there are six – count ’em six – kinds of liquor in a Call a Cab Cappuccino.

Call a Cab Cappuccino
– 1 1/2 oz shot of Espresso – Chilled
– 1 1/2 oz shot of Godiva Chocolate Liquor
– 1 1/2 oz shot of Godiva White Chocolate Liquor
– 1 1/2 oz shot of Godiva Caramel Milk Chocolate Liquor
– 1 1/2 oz shot of Kahlua
– 1 1/2 oz shot of Frangelico
– 1 1/2 oz shot of Vodka
– 4 scoops of Vanilla Bean Ice Cream
– dark chocolate to garnish – optional
– piro to garnish – optional

In a blender, add your ice cream & then add in all of the remaining ingredients. Pulse until well blended. Serve immediately. Chill any remaining drink.

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September 2, 2009

On the Rocks: Sweet Tea Mojito.

Sweet tea and a mojitos are two of my beverages of choice, so surely a Sweet Tea Mojito must taste like little drops of heaven!

Sweet Tea Mojito
Steep 4 or 5 black tea bags, 2 cups turbinado sugar and 2 handfuls of fresh mint in 3 cups simmering water for 5 minutes, stirring to dissolve the sugar. Strain into a pitcher; add the juice of 3 limes, 1 1/2 cups light rum, 1 cup cold water and another handful of mint. Stir vigorously, crushing the mint with a wooden spoon; chill. Serve over ice with lime and more mint.

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August 26, 2009

On the Rocks: Martini 1812.

Are you a martini drinker? If so, the Martini 1812 could potentially be your soul-cocktail.

Martini 1812
– 3 parts gin
– 1 part Carpano Antica vermouth
– 1 teaspoon maraschino liqueur
– Dash orange bitters
– Preserved amarena cherry for garnish

Fill cocktail mixer half full of ice. Add gin, vermouth, maraschino liqueur, and bitters. Stir to combine and chill. Drop cherry into martini glass and strain cocktail into it. Enjoy!

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2
August 19, 2009

On the Rocks: Raspberry Caipirinha.

Caipirinha (KIE-PUR-REEN-YAH) is the national drink of Brazil and I had the good fortune of being introduced to it by a Brazilian roommate while interning in Chicago a few years ago. It’s super duper easy and versatile, so you can try whatever muddled fruit you like. This is one of my favorite versions – a Raspberry Caipirinha.

Raspberry Caipirinha
• 1 C raspberries
• 2 Tbsp sugar to taste
• 3 oz Cachaça
• crushed ice

Muddle raspberries and sugar together, using a muddler or a wooden spoon until the sugar is dissolved and the juice of the raspberries is released.Fill the glass with crushed ice. Add 2 ounces Cachaça. Garnish and serve. Serves one.

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August 12, 2009

On the Rocks: The Gemmy.

The Gemmy was created from farmer’s market inspiration and a tub of boysenberries. The bright jewel toned color is just begging you to take a sip and dive right in!

The Gemmy
• ½ tangerine (or sweet citrus), juiced
• ½ lemon, juiced
• 5 boysenberries
• 1 oz simple syrup
• 2 oz spiced rum
• 2 branches of thyme

In a cocktail mixer, muddle boysenberries and the leaves from one branch of thyme. Juice half a lemon and tangerine into the glass. Add the simple syrup and rum and then fill the glass with ice. Shake well and serve immediately. Garnish with the remaining branch of thyme.

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August 5, 2009

On the Rocks: In the Pink Sangria.

In the Pink Sangria mixes together the perfect flavors of summer: strawberries, raspberries, pineapple and wine!

In the Pink Sangria
• 1.5 liter bottle Rose wine
• 2 shots Crème de Cassis
• 2 pints strawberries
• 1/2 pint raspberries
• 1 pineapple
• 2 liters seltzer

Pour wine and cassis into a large pitcher. Wash strawberries, remove leaves, quarter vertically and toss into pitcher. Wash raspberries and add. Chop pineapple into approximately half inch chunks and add to wine/fruit mixture. Put into refrigerator and allow to chill for 3-6 hours. Immediately before serving, add seltzer. (Either pour into pitcher or top off individual glasses.) Be sure to scoop lots of fruit into each glass when serving!

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July 29, 2009

On the Rocks: Peachtree Punch.

This recipe for Peachtree Punch came along at just the right time in my reader, considering it’s Peach Week and all. This one looks to be a little on the sweet side, so I’d probably tone it down some to even things out. One question – why are there not more peach-centric cocktails?!

Peachtree Punch
• 1 medium fresh peach, peeled, pitted and quartered
• 1 1/2 ounces silver rum
• 2 ounces orange juice
• 1/4 ounce coconut syrup
• 1/4 ounce peach liqueur
• 1 1/2 cups crushed ice, plus additional ice cubes
• 1 sprig mint, for garnish
• grated nutmeg for garnish

Reserve one of the peach quarters. Combine the remaining three peach quarters, rum, orange juice, coconut syrup, peach liqueur and crushed ice in an electric blender and pulse for a few seconds, just until uniformly combined. Pour into glass and add ice cubes to fill. Garnish with the remaining peach quarter, skewered on a cocktail pick, and the mint sprig. Dust with nutmeg. Serves 1.

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July 22, 2009

On the Rocks: Southside Lady.

Looks like the pine needle fresh flavor of gin has finally met its perfect partner in lemon. But that’s the Southside Lady for you, a bit of a matchmaker.

Ingredients:
• 2 basil leaves
• 3/4 oz fresh-squeezed lemon juice
• 1 1/2 oz gin
• 1 oz simple syrup
• 1 oz club soda

Gently muddle 1 basil leaf with the lemon juice in the bottom of a mixing glass. Add the gin and simple syrup and shake well. Pour over crushed ice in a cute glass. Top with a splash of soda and garnish with a basil leaf. Serves 1.

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