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Midweek Libations

I’ve mentioned before, in other Midweek Libation posts, that I love to use fresh seasonal fruit in my cocktails and make the most of whatever is available at the local farmers market. This week is no exception. Take advantage of the ripe juicy pears that are beginning to become available and give them an Asian twist. Presenting the Pear Sake Martini, a think and luscious cocktail, ideal as an aperitif or early evening drink.

The heart of the drink is a good pear puree. This can be made from scratch or purchased like juice from a good retailer. I like to make the puree from scratch and then freeze any that is left over. Peel and core several ripe pears and cut them into cubes. Cook the fruit as you would cook apples to make applesauce, simmering the cubes in a little water and sugar until the fruit is soft and tender. When done, push the fruit through a sieve to get out any unwanted seeds or fibers and to create a silky smooth fruit puree. Store in the refrigerator.

Some readers will not be familiar with Sake as a cocktail ingredient (apart from its role in a Sake Bomb - a drink made by pouring sake into a shot glass and dropping it into a glass of beer). Sake is a delicate Japanese alcoholic beverage (and not a wine as is commonly thought) made by fermenting rice in a process similar to that of making beer. It is relatively inexpensive and complements the earthy undertones of the fresh pear perfectly. Sake can be found in many liquor stores and Asian markets.

To make a Pear Sake Martini, fill a clean cocktail shaker with ice, add 2 measures of good quality gin (e.g. Tanqueray), 1 measure of good quality chilled Sake, and 2 measures of your fresh pear puree. Ginger infused vodka or Absolut’s new pear flavored vodka would also work as a base spirit for this drink. Shake the ingredients vigorously and strain into a well chilled Martini glass. Garnish with a wafer-thin sliver of fresh pear and perhaps a dusting of ginger powder. Enjoy!

Thank you, as always, RJH for another wonderful cocktail! If you have missed any of the past Midweek Libations, you can catch them all HERE! Drink up! xoxo.

Midweek Libations

This week I asked Mr.RJH to endulge us with one of my favorite drinks. It's a drink that I was introduced to at local bar in Hell's Kitchen. I'll let RJH get right to it. Drink up, Kiddies! xoxox.

In the height of Summer, when the weather continues to be barmy, the call at the bar is for another refreshing cocktail. Following the popularity of last week’s Watermelon Martini, this week things get even cooler; cool as a cucumber to be exact! Today’s Midweek Libation is the Cucumber Martini.

Preparation of this breezy, thirst-quenching and unusual drink is similar to the Watermelon Martini but the result is quite different. The base of the drink is fresh cucumber juice, which can be prepared ahead of time by ‘blending’ a whole fresh English-style seedless cucumber in a blender or food processor. There’s no need to peel the cuke first, just make sure you’ve given it a good wash under running water. I also like to run the juice through a sieve or cheese cloth to make sure the juice is perfectly smooth.

To create the Cucumber Martini – fill a cocktail shaker with plenty of ice and add 2 measures of good quality dry London Gin (The robust flavors of Tanqueray or Plymouth work particularly well), the juice of half a lime, half a measure of simple syrup, and 2 measures of your fresh cucumber juice. You may want to adjust the amount of juices depending on how sweet they are. Shake well and strain into a chilled cocktail glass. Garnish with a slice of cucumber and a sprig of fresh mint or basil. Enjoy!

Thank you RJH for another wonderful cocktail! See all the past Midweek Libations HERE!

Midweek Libations!

In the sweltering heat of mid-summer, a cool and refreshing cocktail is needed to cool you down after a sultry subway ride home. This week’s libation is the Watermelon Martini and is guaranteed to chill you to the core.

The Watermelon Martini is not really a Martini in the original sense – a true Martini being a combination of chilled gin and vermouth – more a watermelon cocktail. The drink has no real history to report on but has found great prominence on cocktail bar menus over the past decade or so. Despite its youth and humble origins, it is a wonderfully colorful and delicious summer cocktail to help you unwind and relax after a hard day’s work. Watermelon is also an excellent source of vitamin C and vitamin A!

The main ingredient in this drink is fresh watermelon juice or puree. At this time of year there is an abundance of wonderful fresh fruit available at farmers markets and quality supermarkets so make the most of it. This is best made from scratch and can be simply produced by pureeing several chunks of seedless watermelon in a blender or food processor with a splash of water. Strain the juice into a pitcher and store in the refrigerator.

Fill a clean cocktail shaker with plenty of ice. Pour in 2 measures of your fresh watermelon puree, 2 measures of good quality vodka (Citrus or Watermelon flavored vodka may also be used if you wish), 2 teaspoons of melon liqueur, 1 teaspoon of simple syrup and a squeeze of fresh lime juice.

Shake the ingredients vigorously for about 20 seconds, or until icy condensation forms on the outside of the shaker from the cold, and strain into a chilled cocktail glass. Some people like to rim the edge of the glass with a mixture of sugar and salt, much like a margarita, and garnish with a slice of lemon. I find this unnecessary and instead prefer to keep it simple, garnishing with two thin wedges of watermelon. Enjoy!

Thank you RJH for another wonderful cocktail! See all the past Midweek Libations HERE!

BEEEEEEEEEEEEEEP!

Due to the craziness of the weather and all the commotion in NYC, the regularly scheduled Midweek Libation has been postponed until tomorrow. Please tune in tomorrow as we will be mixin', swillin' and gettin' our cocktails sufficiently mixed. Don't miss out!! Until then, see all past Midweek Libations here. xox.

Midweek Libations

A few weeks ago, in the Midweek Libations post on the Rossini, reference was made to another champagne-based cocktail, the Bellini. Such a popular yet simple cocktail deserves more than a passing mention, so this week we give it the spotlight. A true Bellini is a refreshingly fruity drink made with Italian sparkling wine and fresh peach puree or 'coulis'. In a way the construction of the cocktail is similar to that of a Mimosa, made by combining orange juice with champagne, but the Bellini is far superior.

The Bellini was first invented in the 1930's or 40's at Harry's Bar in Venice, Italy, a favorite haunt of Ernest Hemingway and Orson Welles. The head bartender at the time, a man by the name of Giuseppe Cipriani, was particularly partial to the kind of white peaches grown in Italy and wanted to develop a perfect cocktail to showcase his favorite fruit. After several failed attempts and combinations of ingredients, he conceived the simple amalgamation of pureed white peaches and Prosecco, a dry Italian sparkling wine made from the Prosecco grape. Because of its unique pink hue, which reminded Cipriani of the color of a toga worn in a painting by the15th-century Venetian artist Giovanni Bellini, he named the drink the Bellini. The popularity of the drink has grown exponentially since then. Although the Bellini was originally a seasonal specialty, using fresh fruit, the advent of packaged peach puree allowed it to become a year-round indulgence.

While many recipes exist for the Bellini, some of which include Peach Schnapps (e.g. Archers) or other peach-flavored liquor, the only true way to make it is with white peach puree and good Italian Prosecco. There's no need to use an expensive French Champagne with this drink.

Puree a couple of fresh, ripe, and peeled white peaches to a smooth consistency in a blender or food processor. Alternatively, look out for a quality peach puree in your local supermarket. Pour 2 measures (2 oz or 50 ml) of the puree into the bottom of a chilled champagne flute. Then simply top the glass up with your chilled Prosecco. Pour the Prosecco slowly down the inside of the glass to allow it to float on top of the puree. Garnish with a slice of fresh peach (not peeled) and a clear cocktail stirrer.

Alternative - try using a different kind of fruit puree like Passion Fruit or Mango.

Thank you RJH for hooking us up with another super duper cocktail! See all the past Midweek Libations HERE!

Midweek Libations

If faithful followers of Midweek Libations have been indulging a little too much, or are in need of a perfect cocktail for a Sunday Brunch, then this week’s cocktail will be an ideal remedy. Although Midweek Libations has mainly focused on cocktails for evening enjoyment, today we examine the quintessential breakfast cocktail, the Bloody Mary.

The origin of the Bloody Mary is somewhat disputed. One claim states that it was originally created by George Jessel, a famous American actor and entertainer, in New York around 1939. However, earlier accounts suggest Fernand Petiot, a French bartender at Harry's New York Bar in Paris, invented the drink in 1920. According to Petiot, the first two customers for whom he made the drink "were from Chicago, and they say there is a bar there named the Bucket of Blood. And there is a waitress there everybody calls Bloody Mary. One of the boys said that the drink reminds him of Bloody Mary, and the name stuck." Petiot later moved to the United States and became head bartender at New York St. Regis Hotel.

Any good bartender will have their own personal recipe for a Bloody Mary, and many will add their own ‘secret’ ingredient or special twist. At the end of the day, it all comes down to taste. One of the pleasures of this drink it the ability to adjust the ingredients to your own taste and try new ideas. My recipe for the perfect Bloody Mary, developed over years working behind cocktail bars, is below.

Fill a clean cocktail shaker with fresh ice. Add 2 measures of premium vodka (e.g. Absolut or Grey Goose. A lemon or pepper flavored vodka may be used if desired), 1 half measure of dry vermouth (e.g. Martini Dry or Noilly Prat), 1 half measure of Guinness beer, 3 measures (or more to taste) of quality tomato juice, 4 dashes (or more to taste) of Worcestershire Sauce (Lea & Perrins only please), 3 dashes of Tabasco Sauce, a pinch of celery salt, 1 half teaspoon of freshly ground horseradish, 1 squeeze of lemon juice, and a pinch of salt and freshly ground black pepper.

Shake the ingredients vigorously and pour over ice into a chilled highball glass. Garnish with a fresh celery spear and lemon wedge. Don’t be put off by the Guinness! When the cocktail is mixed it adds a wonderful richness to the drink, balanced perfectly by the delicate vermouth. Enjoy!

Alternative: Inside Out Bloody Mary – prepare all the ingredients as above, omitting the vodka. Pour the prepared Bloody Mary mixture into an ice cube tray and freeze overnight. When ready to serve, place three or four Bloody Mary cubes in a Martini glass and pour over three measures of chilled lemon or pepper flavored vodka. Garnish with a small celery stalk and a chili.

Virgin Mary - For those on the Wagon, this cocktail may also be made without any alcohol (gasp!) and is still delicious. A splash of freshly squeezed orange juice may also be added to the tomato mixture if desired.

Thank you RJH for another wonderful cocktail! See all the past Midweek Libations HERE!

Midweek Libations

Loyal followers of the Midweek Libations column will notice a trend in the drinks selected for publication – the preference for high quality classic cocktails. A cocktail should be a careful blend of spirits and other ingredients to create a drink with many layers of complementary flavors. You won’t find any recipes here for frozen tropical ‘fruit salad’ daiquiris or sweet creamy concoctions!

One of the most traditional classic cocktails of all time is the Old Fashioned, a simple yet elegant bourbon-based drink. Indeed, it lives up to its name in that it is possibly the first ever recorded “cocktail”. The first known reference to the word “cocktail” was in an 1806 issue of The Balance and Columbia Repository in Hudson, New York. The paper described the word as “a potent concoction of spirits, bitters, water, and sugar” , precisely what we know as an Old Fashioned today.

The first use of the specific name "Old Fashioned" was for a Bourbon whiskey cocktail in the 1880’s, at the Pendennis Club, a gentlemen’s club in Louisville, Kentucky. The recipe is said to have been invented by a bartender at that club, and popularized by a club member and bourbon distiller, Colonel James E. Pepper, who brought it to the Waldorf-Astoria Hotel bar in New York City. The oldest recipe for a cocktail going by the name of Old Fashioned was published in 1895 in "Modern American Drinks" by George J. Kappeler.

Today the traditional way to make an Old Fashioned has largely been forgotten. Too often bartenders will spoil the perfection of a well made Old Fashioned by polluting it with a slice of orange, a piece of pineapple, a maraschino cherry, and, to my great dismay, club soda. The original recipe from Kappeler’s book is still the best;

Dissolve a small lump of sugar with a little water (about 2 teaspoons should do it) in a rocks or Old Fashioned glass, add two or three dashes of Angostura bitters, a few pieces of fresh clean ice, a piece of lemon peel, and two measures of good bourbon or rye whiskey. This cocktail is a great showcase for a good quality bourbon or rye so feel free to use the good stuff! Mix with a small bar spoon and serve, leaving the spoon in the glass. Sugar tends to dissolve better in water than it does in alcohol, so it is important to first dissoolve the cube in a little water before you add the bourbon. Some people like to ‘muddle’ the peel with the sugar and water to release the essential fruit oils into the drink.

Some bartenders will use simple syrup in place of the sugar and water combo. This is perfectly acceptable as simple syrup is really just a solute of sugar and water. Another acceptable variation on the drink is to use orange peel instead of the lemon peel. This too is fine provided the flesh of the fruit is not used. A splash more water may be added to taste. On no account should the glass be ‘topped up’ with water, and club soda should never be used. 

By following the simple steps above you will transport yourself back in time and experience the TRUE Old Fashioned in all its glory. Such a wonderful smooth sensuous drink to be enjoyed as an early evening aperitif or to unwind at the end of a night. Sit back, relax, savor the rich warm flavors and beguiling aromas of this masterpiece. Could this be the perfect cocktail? When made properly, the answer is certainly ‘yes’. See for yourself.

Thank you RJH for another wonderful cocktail! See all the past Midweek Libations HERE!

Midweek Libations

There has been a trend recently for cookery and food programs on television to get "back to basics" with their approach in an attempt to instruct their viewers with the very basic skills for the kitchen. This week, Midweek Libations gets back to basics with one of my all time favorite cocktails, the venerable Gin and Tonic! A good G&T, fondly referred to as a Mother's Ruin or Fairly Liquid in Britain, can be perfection in a glass. Just as easily, however, the drink can be ruined by a lazy bartender or publican.

The original concept of the G&T was reportedly introduced in India by the Army of the British East India Company in the 1830’s, as a way of making tonic water more palatable. Tonic water, which contains the anti-malaria chemical quinine, was very bitter in those days and the Army needed some way to encourage their men to take the quinine. These days tonic water contains far less quinine and is also sweetened, but the popularity of the cocktail remains strong.

There have been many styles of Gin produced over the years, dating back to the Netherlands in the 1600’s. Today, the most common style of gin used for mixed drinks is London Dry Gin. This clear and aromatic spirit is made by taking a neutral grain spirit and redistilling it after juniper and various other citrus botanicals have been added. Some more complex gins can have up to ten botanicals added, including citrus peels, anise, angelica root and seed, orris root, licorice root, cinnamon, coriander, and cassia bark. A well-made gin will be relatively dry compared to other spirits, and is sometimes an acquired taste to the general American audience. There is no right or wrong gin to buy. Personally I favor Bombay Sapphire’s complex and delicate flavor and Tanqueray’s robust style.

To make a perfect G&T fill a clean highball glass with fresh cracked ice. Pour 2 measures of quality gin over the ice and top up with chilled tonic water. Take a wedge of fresh lime and run it around the rim of the glass, squeeze it over the glass and drop it in to the drink. Insert a cocktail stirrer and give the drink a quick stir to combine the ingredients. Note: use plenty of ice and fresh chilled tonic water for the best results. A lemon may be used instead of a lime if desired.

Pink Gin – a variation on the traditional G&T is the Pink Gin or Pink G&T. Simply replace the lemon or lime with 4 dashes of angostura bitters and stir. Originally developed by the British Royal Navy as a cure for seasickness, Angostura bitters is a dark red preparation of herbs and citrus, dissolved in alcohol with an intense bitter or bittersweet flavor. You can generally find it available in most liquor stores and good supermarkets. (Look out for a small glass bottle with a large paper label).

One additional variation is to add a couple of crushed fresh mint leaves to the traditional G&T for a refreshing summer cocktail.

Enjoy! Thank you RJH for another wonderful cocktail! See all the past Midweek Libations HERE!

Midweek Libations

Midweek Libations is this week pushed to Thursday, following the July 4th festivities yesterday. In a week where the whole country is celebrating its independence from Britain, what better cocktail to sip than a traditional British summer drink, the Pimm’s Cup.

Many Americans will not be familiar with this cocktail, or its main ingredient, Pimm's No.1. Pimm's No.1 is a dark, aromatic, gin-based spirit with a reddish-brown hue. Although the exact recipe of Pimm's No.1 is a closely guarded secret, there are obvious flavors of warm spice and citrus fruit. The gin base for Pimm’s No.1 Cup is reportedly based on a nineteenth century Booth’s London gin recipe. Pimm's is particularly popular in Southern England, where it has an important place in popular drinking culture. It is normally regarded as a summer drink, ideal for picnics, garden parties, and summer sporting events like cricket matches.

Pimm's No.1 is the essential ingredient in the Pimm's Cup and can be found in most good liquor stores. To make, fill a tall glass pitcher with ice. Mix 1 part Pimm's No.1 with 3 parts chilled lemon soda (in England, this soda, much like Sprite, is called Lemonade but must not be confused with the American cloudy style lemonade drink). Add several sprigs of fresh mint and slices of fresh lemons, strawberries, oranges, apples and seedless cucumbers. Indeed one can really add any fruit you like (though passion fruit may be a bit messy and coconuts are just impractical). Stir a few times to mix the ingredients and serve.

If you can’t find any good lemon soda, Sprite, ginger ale or even tonic water may be used instead. You've now made the perfect British summer drink. Enjoy with some fresh cucumber finger sandwiches and relax.

Thank you RJH for another wonderful cocktail! See all the past Midweek Libations HERE!

Midweek Libations

As a departure from the serious and sometimes elegant ‘adult’ drinks described on Midweek Libations, this week we address the kid in everyone with a whimsical cocktail. What is the most absurd kind of martini you could think of (aside from a Fish & Chips martini)? The Peanut Butter and Jelly Martini - a wacky yet delicious addition to your casual cocktail party. It is futile to try to document the cultural or sociological history of the PB&J martini… it has none! No need to explore how or when it was first created, just enjoy it for what it is (and keep the kids away). After all, who doesn’t love a good PB&J?

In a cocktail shaker combine 2 measures of good vodka (Absolut or Stoli will do), 1 measure of Crème de Cassis (a Blackcurrant Liqueur), 1 measure of Frangelico (a Hazelnut Liqueur), and 1 measure of strawberry puree or coulis. Strawberry puree can be bought in some good supermarkets or made at home by putting a few cleaned and hulled strawberries in a blender or food processor with a little sugar or simple syrup. Shake the ingredients vigorously with ice and strain into a chilled martini glass. Garnish with a whole strawberry or a big purple grape.

Thank you Mr.RJH for hooking us up so sweetly again! See all the past Midweek Libations HERE
- S.

 

Midweek Libations

Just in time for the winding down of another work week (although, honestly, RJH and I only had three days of work to deal with!) comes another hot cocktail to wet your whistle. Mmm Mmm Good. xox. See all the past Midweek Libations HERE. - S.

Continuing from last week’s exploration into the world of champagne-based cocktails, this week we have another enticing sparkling cocktail that makes use of the season’s wonderful fresh berries, The Rossini. The Rossini, a variant of the classic Bellini, is a mixture of muddled strawberries, crème de fraise, and crisp champagne. Of course any berry can be used for this drink, but somehow strawberries are a natural companion to champagne.

I first had the pleasure of experiencing a Rossini (or two) at ‘Windows’ bar atop the Park Lane Hilton in London. The name pays homage to the Italian composer Gioachino Rossini, though is probably named for its rosy red hue, rather than any connection to classical music.

Wash and hull several fresh ripe strawberries very well. Place them in the bottom of a cocktail shaker with one measure of crème de fraise, a strawberry flavored liquor. Now muddle the ingredients together to form a paste. An alternative to muddling is to purée the fruit in a blender or food processor until smooth, then pass it through a sieve to create a velvety smooth coulis. Pour the strawberry purée mixture into a champagne flute to fill one third of the glass. Now top up the glass with a crisp chilled dry champagne. A good quality chilled sparkling wine or Prosecco is also acceptable. For an extra special touch, use a rose champagne! Garnish by impaling a whole strawberry on the lip of the glass. Enjoy!

Midweek Libations

RJH brings you another fantastic cocktail as part of his Midweek Libation Series. Enjoy! xox - S. 

Champagne has long been a drink reserved for special occasions and celebrations. When carefully combined with other quality ingredients, it can become an even more celebratory and luxurious treat as a Champagne Cocktail. Believed to have originated in the southern states of America, this suave and sophisticated cocktail first appeared in Jerry Thomas's book “
How To Mix Drinks” in the 1860’s, one of the first ever printed collection of cocktail recipes.

The term "champagne" is often used by producers or bottlers of sparkling wine from around the world. However, it should really only be used to refer to the wines made in the Champagne region of France. While an inexpensive champagne is suitable for most champagne-based cocktails, this classic is intended for a good quality dry champagne, perfected by the subtle warm blend of cognac, sugar, and bitters.

The Champagne Cocktail is one of the easiest cocktails to make, requiring no tools, ice, shaker or other bar paraphernalia. In a clean chilled champagne flute, drop a single sugar cube and liberally douse it with Angostura Bitters (3 or 4 good dashes should do the job). Now gently pour in one measure of cognac before slowly topping up with chilled champagne. To garnish, run a twist of lemon peel around the rim of the glass, then give it a twist over the glass to release the essential oils before dropping it in to the effervescent elixir.

A variation on the classic Champagne Cocktail is the Champagne Normande, simply substitute the cognac with a good measure of Calvados.

Midweek Libations

Everyone has their own drink or cocktail no-no. Often this stems from some manner of alcohol misadventure during one’s college years. Strangely, a bad experience at a young age with a particular drink can have a surprisingly lasting effect and persist throughout adult life. For me, that drink is the Long Island Ice Tea, a deceptively potent blend of five clear spirits shrouded behind the innocent exterior of cola.

Some sources assert that the drink, like many cocktails, was first invented during the Prohibition era, as a way of taking the appearance of a non-alcoholic drink (i.e. iced tea). A lemon slice is often added to enhance this resemblance. To some, the drink also shares a similar taste to tea. The Long Island Ice Tea is a popular summer drink and is great to make in a large batch for a pool party or barbecue. Just be careful not to drink too many!

In a clean cocktail shaker combine one measure gin, one measure white rum (e.g. Bacardi) , one measure tequila, one measure vodka, one measure Triple Sec, the juice of half a fresh lime, and a splash of simple syrup. Shake all the ingredients with cracked ice. Strain and pour over ice into a highball glass. Top up with your choice of cola. Garnish with a wedge of lemon and a straw.

A variation on this recipe is the Long Beach Iced Tea which uses cranberry juice instead of cola and is named after the city of Long Beach Island, New Jersey, home to cranberry bogs.

See all past Midweek Libations HERE. Thanks RJH for another smashing cocktail! Cheers!

Midweek Libations

In contrast to last week’s cheap and cheerful debauched cocktails, this week the spotlight falls on an elegant and most delicious blackberry cocktail, the Bramble. Although this cocktail is best enjoyed in the autumn when the bramble, or wild blackberry, bushes are in fruit, it is equally appreciated on a warm spring evening. I first experienced a version of this cocktail at Lab Bar on Old Compton Street in London, a veritable Mecca of exquisitely muddled fruit cocktails.

In the bottom of a clean mixing glass, muddle together 5 fresh blackberries, 1 measure of freshly squeezed lime juice and a half measure of simple syrup (or more to taste). See previous post on ‘muddling’. Fill the mixing glass with ice and add 2 measures of good gin. I find Tanqueray works best as its robust flavor can stand up to the dominant flavors in this drink. Then add 1 measure of Crème de Mûre (a blackberry flavor liquor) and 1 measure of Sloe Gin. Stir vigorously and then strain into a generously-sized chilled Martini glass over cracked ice. Top up with club soda and garnish with a sprig of mint and a fresh berry.

See all past Midweek Libations HERE.Thanks RJH for another smashing cocktail!

Midweek Libations

Last week I solicited feedback for Midweek Libations and asked for suggestions on future cocktail recipes. I thank all readers for their input and welcome it. One reader went to great lengths to provide a laundry list of cocktails with dirty names. Since the tone has obviously been lowered, this week the master of impropriety presents a short and sweet selection of naughty cocktails. Forgone is the history and cultural relevance of the drinks. Instead is a cheap and cheerful quick reference for a handful of provocative enticing intoxicators.

Sex on the Beach – Fill a clean shaker half full of ice. To it add 2 measures of good vodka, 1 measure of peach schnapps (e.g. Archers), 3 measures of freshly squeezed orange juice, and 3 measures of cranberry juice. Shake vigorously and strain over cracked ice into a highball glass. Garnish with a long twist of lime peel and a cherry for irony.

Slow Comfortable Screw Against the Wall – With a bar spoon mix together 1 measure each of Sloe gin (the ‘Slow’ part. Regular gin just won’t do), Southern Comfort (the ‘Comfortable’ part), and vodka (the ‘Screw’driver part) in a Collins glass with ice. Top up with freshly squeezed orange juice before floating a measure of Galliano (the Harvey ‘Wall’banger part) on the surface. Garnish with a wedge of orange.

Slippery Nipple – Vigorously shake one measure each of Amaretto, Kahlua, vodka, and Bailey's Irish Cream with a measure of heavy cream. Strain into a chilled martini glass. Drop a Hershey’s Kiss into the glass before dusting the surface of the drink with cocoa.

And finally, a begrudging response to a request for a (gasp!) non-alcoholic cocktail…

Virgin Sea Breeze – Shake together with ice 2 measures of cranberry juice, 2 measures of freshly squeezed pink grapefruit juice, the juice of half a lime and a dash of simple syrup. Strain into a chilled martini glass and serve naked (i.e. sans garnish)!

Enjoy! See all past Midweek LIbations HERE.

Mother superior is visiting this weekend so next week’s libation will be back to its moral and celibate former self. - RJH.

Midweek Libations

As the warmth of spring beckons summer and the city air is heavy with a smorgasbord of pollutants and allergens, the rising sun appears as a ball of fire ascending over the East River horizon. In honor of this magnificent vista rarely seen outside of a metropolis, please be upstanding and raise your glasses to The Tequila Sunrise. This sweet and fruity cocktail, named for the way it looks after it has been poured into a glass, has faded from popularity recently and is often regarded as tacky or outdated. The drink's name was popularized in the 1973 Eagles single “Tequila Sunrise” and in the 1988 Mel Gibson movie of the same name.

The history of the drink is not clear, though it has been suggested that it was created in Mexico in the 1950’s to welcome tourists to Cancun and Acapulco. It is a very simple cocktail to make, combining tequila, orange juice and grenadine syrup. Grenadine is a thick non-alcoholic red syrup flavored with pomegranates and is readily available in supermarkets. The grenadine and orange solids settle, creating variations in colors that mimic a sunrise. Potential home bartenders should not be put off by the creation of the sunrise (or sunset) effect, it is easier than it looks!

Fill a clean highball glass half full of ice. Add 2 shots of good tequila (gold or white) and about 4 shots of freshly squeezed orange juice. Mix thoroughly with a bar spoon. The quantity of OJ can be adjusted to taste for a stronger or weaker drink. Now remove the spoon and tilt the glass at a 45 degree angle. Slowly pour half a measure of grenadine down side of the glass so is slides down the inside of the glass. The grenadine should go straight to the bottom and then rise up slowly through the drink. Garnish with a stirrer, a wedge of fresh orange and even a cherry if you like. On no account may a cocktail umbrella be used!

Thanks RJH for another yummy cocktail! See all the past Midweek Libations HERE.

ALSO, I NEED TO HEAR FROM YOU!
POST A COMMENT AND LET ME KNOW WHAT DRINK YOU WOULD LIKE TO SEE FEATURED NEXT WEEK.
RJH IS READY, WILLING AND ABLE TO GIVE IT HIS SIGNATURE TWIST. 
(Rebecca - I'll be waiting!)
XOX. 

Midweek Libations

On a cool day like today in New York, the call at the bar is for a smooth, warming, and luxuriously creamy cocktail to help fight the chill in the air. The classic Brandy Alexander is the perfect evening tipple. Not the name of a Staten Island drag queen, but a sweet blend of cognac, crème de cacao, and cream.

A time-tested variation on the classic gin pour, the Alexander, this cocktail has been around since the early 1900’s. Although its origin is unclear, the name probably originates from Alexander the Great who "wept for more worlds to conquer". In 1930, the drink made its print debut in a book by Harry Craddock, a bartender at the Savoy Hotel in London who was a master at mixing cocktails. Amusingly, it was then listed as one of the ten worst cocktails by Esquire magazine in 1934.

To create the perfect Brandy Alexander, fill a clean cocktail shaker or mixing glass with ice and add 2 measures of brandy (preferably cognac, though no need to go for the super premium stuff), 1 measure of dark crème de cacao, and 1 measure of heavy cream. Shake the contents vigorously and then strain the frothy elixir into a chilled martini glass. Garnish by grating fresh nutmeg over the surface of the drink.

Though there is little variation on taste, this drink is called a Panama when made with light crème de cacao, instead of the dark crème de cacao.

Check out past Midweek Libations here!

Saucy Saturday

RJH was unable to post his regular Midweek Libations post this week so all you fabulous folks thirsty for a new drinks to wet your lips, your wait is over - we bring you Saucy Saturday. RJH will take it from here. xox. -S.

As the days get longer and the weather warms up, a tired and stressed New Yorker needs something to help them unwind after a long week of work. What could be more pleasant than relaxing on a spring evening, the sky a coral pink, the warm breeze on your face, and a cool refreshing Mojito in your hand? Although unfamiliar to some people, the Mojito has been around for over a century (since the mid 1800’s to be exact) and originates in the sultry heat of Havana, Cuba. It is a rustic looking drink concocted by “muddling” spearmint (called “hierba buena” or “good herb” in Cuba) with fresh limes, cane sugar, rum and carbonated water. The name of the cocktail is derived from the word “mojo” meaning “assemble” or “mixture”. Hemingway, in December 1954, wrote: “My Mojito in La Bodeguita, my Daiquiri in El Floridita” and the fame of the Mojito was established.

Colonial Americans may feel a strange sense of familiarity with this drink, and with good reason. The classic American Mint Julep is very similar to the Mojito, using Bourbon or Rye in place of rum.

Interestingly, the word “Cocktail” comes from the use of a cockerel’s tail to stir the original version of the Mojito. Nowadays a “muddler”, a long wooden bartender’s tool with a broad base, is used instead to mash the ingredients together and release the flavors and juices. If a muddler is not readily available, the handle of a sturdy wooden spoon will suffice.

To a tall Collins glass add 6 leaves of fresh spearmint, half of a fresh lime cut into half inch pieces (yes, rind and all), 2 teaspoons of natural cane sugar, and 2 measures of good quality white rum (e.g. Havana Club). Mash the ingredients together with a muddler to bruise the mint and release all the juices from the lime. The course cane sugar will add the necessary friction to get the most out of the mint leaves. Now top the glass up with clean cracked ice and club soda. Stir and garnish with a wedge of lime and a sprig of mint. You may need to adjust the ratio of sugar to lime depending on how juicy or tart the limes are.

Another variation, popular in Havana hotels, is to add a dash of Angostura bitters to the mix to cut the Mojito's sweetness. Some Cubans also use "guarapo", a traditional sugar cane syrup, in place of the sugar. This is easier to dissolve but lacks the abrasive characteristics of the granulated sugar.

See all past Midweek Libation posts here. Mmm mmm good. xoxo.

Midweek Libations

The Cosmopolitan, or 'Cosmo', is a wonderfully refreshing and crisp cocktail that has recently regained popularity thanks to its prevalence on HBO's Sex and the City. Consequently, and also because of its pale pink hue, it has the unfortunate reputation of being an effeminate drink. Not so! A well made Cosmo is an elegant, delicious and quite uplifting beverage.

In terms of Cocktail history, the Cosmo is a relatively young drink. Combining vodka and one of many varieties of orange flavor liquor with cranberry and lime juices, it has been on cocktail menus since the mid-80's. Though the origins of the cocktail are somewhat unclear, most sources credit South Beach, Florida bartender Cheryl Cook with the original creation. This recipe follows her initial concoction and replaces the Triple Sec and Roses Lime Juice cordial in her recipe with Cointreau and freshly squeezed lime juice for a fresher and more luxurious experience.

Fill a clean glass or steel shaker with cracked ice, 2 ½ measures of Absolut Citron, 1 measure of Cointreau or Grand Marnier, 1 measure of freshly squeezed lime juice, 2 measures of Cranberry juice (freshly squeezed if available) and a dash of simple syrup. Shake vigorously until a film of frost forms on the shaker. Strain into a chilled martini glass. Have a quick taste to make sure the proportions are correct (some limes and juices are sweeter than others).

To garnish, take a generous slice of orange peel and run it around the rim of the glass. Now twist the peel over the glass to release the essential oils. If you are feeling brave, hold a lit cigarette lighter by the side of the glass and let the oils squirt over the flame. The heat will caramelize the oils into a wonderful burnt orange flavor that will float on the surface of the drink (great for impressing a date). Alternatively (to avoid the fire hazard), simply twist the rind and drop it into the glass. Enjoy!

Check out this link to test your cocktail mixing skills!

Midweek Libations

As a departure from the previous weeks’ exploration into classic ‘up’ drinks, and in anticipation of the warmer weather ahead, this week we look at a variation on a classic ‘long drink’, the Tom Collins. The Collins is a versatile and refreshing beverage that lends itself to customization. Essentially a Gin Sour topped up with seltzer water, the Collins is often neglected on today’s ostentatious cocktail menus.

The first appearance of a recipe for the Tom Collins dates back to the 1876 edition of Jerry Thomas' "The Bartenders Guide". Thomas listed three variations on the Tom Collins; the Tom Collins Whiskey, the Tom Collins Brandy, and the Tom Collins Gin.

RJH’s Raspberry Collins is a satisfying and refreshing cocktail to be enjoyed before a meal or while relaxing on a warm spring evening. As with all RJH recipes, only good quality ingredients will yield an impeccable cocktail.

This recipe calls for a couple of ingredients not usually found on the common home-bar; Chambord and raspberry coulis. Chambord is that liquor in the ornate orb-shaped bottle that you always saw on the top shelf of the bar and never really knew what it was for. It is a delicate black raspberry liquor from France and is generally available in good liquor stores. Raspberry coulis, also known as puree, is often available in the frozen food section of your supermarket and can be defrosted to order.

On with the show. Fill a clean steel or glass cocktail shaker with fresh ice cubes. Add two measures of good quality gin, one measure of freshly squeezed lemon juice, half a measure of simple syrup (also known as sirop de gomme), half a measure of Chambord and half a measure of fresh raspberry puree. Tanqueray is the preferred gin for this recipe as its robust flavor can stand up to the flavors of the other ingredients. Commercial sweet and sour mix should be avoided at all costs.

Shake the ingredients vigorously. Have a sly taste to make sure the ratio of ingredients is to your taste, then strain over fresh ice into a tall Collins glass. Top up the glass with chilled club soda or carbonated water. Garnish with a twist of lemon and a fresh raspberry.