Tag Archives: Cocktail recipe

Drink of the Week

Coquito CirocCiroc drink

1.5oz Ciroc Coconut
1/4oz Pineapple Juice
1/2oz Coconut cream
1oz Milk
1 Egg White
1 dash Cinnamon
1 dash Nutmeg
1 dash Allspice

Combine all ingredients. Shake and strain in to a Collins Glass

Garnish: Coconut Shavings

I was totally craving a Pina Colada the other day (no doubt missing Hawaii) when I recieved an email from Ciroc telling me about their signature holiday drinks.  As most of my readers know, I try not to advertise particular brands on this site (unless I think they are necessary for the drink) and I RARELY pick vodka as a base…however this one recipe spoke to me.

Minus the rum, it has all the makings of a Pina Colada but with all the spices and warmth of Fall.  It is creamy, refreshing and tropical but with that wonderful seasonal twist. Quite simply, this is a great Holiday drink that works particularly well for those of us stuck (oh it’s so hard! ;))in warmer climates in the holiday season eg. Australia/Los Angeles/Singapore etc… it tastes like Summer and Autumn in one! 

Ironically I don’t like Coconut shavings or cinnamon, yet I love coconut flavored drinks. This one calls for the shavings on top and the cinnamon is subtle enough so as not to overpower the drink.  If you are totally against flavored vodkas (I totally understand!) you can always substitute the Ciroc Coconut for Rum, Gin, Malibu or just plain vodka. It’s quite a versatile little drink. At the end of the day, the coconut cream and pineapple kind of mask the base spirit. Seeing as this recipe was created by Cicoc, I felt it only fair to write it as they intended but as you know, switching it up is always an option. 🙂

If you want to try something a little different this Winter, I say give this recipe a go.

Enjoy!

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Drink of the Week

The Brown Turkey

  • 1oz Aged Rum
  • 1oz Fig and Brown sugar reduction
  • 3 dashes Orange Bitters

Shake in ice and strain in to a flute

  • Top with 2oz Sparkling Wine

Garnish: Orange Twist

Fig and Brown Sugar Reduction:

In a pan on medium heat, dissolve 1 cup of brown sugar in 1 cup of water. Add 1/2 Cup of chopped fresh figs (or substitute dried figs if no fresh available) and bring to a boil.  Cover and remove from heat, let steep for 25 minutes. Fine strain into a glass bottle and keep refrigerated for up to 2 weeks.

* * * * *

With Thanksgiving just around the corner, I thought this sounded like a fun and somewhat different kind of drink option for the holiday.  I found this recipe in this months ‘Special Holiday issue’ of Imbibe Magazine and think it sounds really quite yummy.

Imbibe Holiday issue Nov/Dec 2012

I have to say, this is the first time I am putting up a drink as ‘drink of the week’ that I have actually not yet tasted!

It’s an intriguing recipe that sounds like it would be quite tasty though. I love figs and find them to have such a delicious natural sweetness that I believe would pair beautifully with aged rum.

The drink itself was created by Justin L Chamberlin of ‘Sagra Trattoria and Bar’ in Austin, Texas and is described in the magazine as being;

‘A formula that combines subtle spices of aged rum with the sultry sweetness of figs and a pop of sparking wine’.

I’m curious to see if the addition of bitters comes through strongly or not though.

I do intend on having my boyfriend create it next week to go with our thanksgiving feast, and I will be sure to report back on how it turns out. For now here is the recipe for all my Fussy readers who may wish to attempt it themselves, feel free to get in touch if you do make it and let me know how it goes.

Enjoy!

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Drink of the Week

Acero

  • 2oz Rye
  • 3/4oz Lemon juice
  • 3/4oz Maple Syrup (Organic Grade B)
  • 1 Egg white

Garnish: Bacon piece

This drink was created by Greg Bryson for the new Fall menu that just rolled out at Hostaria Del Piccolo in Santa Monica (it will also be featured at their new location in Venice, which opens next month). The recipe was inspired by a drink called the Woodstock, which uses Gin as the base, orange bitters, Maple and Lemon juice.  I couldn’t find ANY notable history on The Woodstock i’m afraid, however the history of the Acero is simple. Greg wanted a drink using Maple Syrup for his Fall menu and after several variations found the above combination of ingredients to be the best! Hostaria Del Piccolo is an Italian Restaurant, therefore they named the drink ‘Acero’ which means ‘Maple’ in Italian.

I love this drink because it’s deliciously sweet, has a creamy texture from the egg white and the lemon balances with the Rye and Maple flavors perfectly.  The bacon garnish tastes great too, and the sweet salty pairing is a great combo.  It basically has a Whiskey Sour taste to it, only more autumnal because of the maple syrup.

I am told it does make a difference with the kind of maple syrup you use, Greg specifies to use Organic Grade B because other grades can end up being too sweet and throw the balance off.

Have a go making this at home (a great option for Thanksgiving dinner) or if you’re in Los Angeles, make a point to head over to Hostaria Del Piccolo in the coming months to try this and other great new drinks off of their menu.

ENJOY!

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Drink of the Week

 The Avenue Cocktail

  • 1 oz Calvados (Henry Querville)
  • 1 oz Bourbon (Woodford reserve)
  • 1 oz Passion fruit juice
  • 1 dash real Pomegranate grenadine
  • 1 dash Orange flower water

Shake with ice and strain into a chilled cocktail glass.

I heard about this drink through The Lonsdale, a fantastic UK bar in Nottinghill, London.  They got the recipe themselves from a very rare but classic cocktail book called ‘The Café Royal Bar Book’, which became a particularly popular edition during the American prohibition period when the London cocktail scene really came to life.

Originally published in 1937, The Café Royal Cocktail Book was compiled by William Tarling, Head Bartender at the famous Café Royal in London. I haven’t seen it myself but I hear this is a great little vintage cocktail book that goes over a vast array of drinks during the early 20th Century in London. It not only has classic recipes but gives details of the history and culture of the London bar scene at the time it was printed.  This book has become somewhat of a collectors item because it only has one edition that was then reprinted in 2008 when the actual Cafe Royal Bar closed down.

The brand choices I have used in the above recipe are simply the ones that The Lonsdale selected, but other options will work nicely…feel free to experiment! The important thing to note is the fact that the book was pretty specific that the recipe uses Orange flower water (not Orange blossom water) and passion fruit juice as opposed to puree, syrup or nectar.

You get so many flavors when you try this drink. The passion fruit, orange blossom and Calvados slightly compete on the tongue but somehow work together at the end with the bourbon. The orange flower is certainly the most obvious aroma and the drink has been described by many as being intriguing due to the constant changing of flavors on the tongue. I have to admit I agree, there is a lot going on in this cocktail but it is a really tasty drink that comes together at the end. If you have the ingredients at home, I would certainly give it a go.


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Drink of the Week

The American Dream

  • 1 oz PAMA Pomegranate Liqueur
  • 1 oz black cherry rum
  • 1/2 oz fresh sour
  • 1 1/2 oz POM Pomegranate cherry juice
Garnish: White fondant stars & blueberries on a stick
 

Cut mini stars out of white fondant then gently wet the back of each star with water and press on to the inside of a cocktail glass. Let sit for 5 minutes so they stick firmly to the glass. Shake ingredients in ice and strain.

This recipe was created by award winning Mixologist Bridget Albert and was the signature cocktail for President Obama’s Inauguration. Bridget Albert is an advocate for seasonal, fresh recipes with bold flavor and is also the co-author of the book “Market Fresh Mixology”. She has had numerous honorable mentions in U.S.B.G, won several classic cocktail competitions and has tended bar at many notable places including The Bellagio in Las Vegas.

Not only does the drink look and taste delicious but is also a fitting choice for this weeks 4th of July celebrations. In fact, I believe that making this cocktail is a much better way of showing your patriotism this week, than say… spray painting your cat??!!

Either way this drink is not only fun and great to look at, but the pomegranate and cherry work really nicely together.  The fondant stars (although a little gimmicky) actually add a nice extra sweetness to the drink.  It is a great choice if you’re feeling patriotic and will be a guaranteed hit at any BBQ you throw this week!

I should mention to my UK followers that despite being British I am always more than happy to celebrate this holiday now that I live in America.  Mainly because there are great parties and stunning firework displays everywhere but also because ‘Red, White and Blue’ are the colors of the Union Jack too so I don’t feel like a traitor wearing these colors on Wednesday 🙂

HAPPY 4TH OF JULY!!!

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Drink of the Week

Blueberry Thyme

  • 2 oz Gin
  • 3/4 oz Lemon Juice
  • 3/4 oz Simple Syrup
  • 6 Blueberries
  • 2 sprigs of thyme

Garnish: Thyme Sprig floating on top

Muddle the blueberries and thyme in a glass, add the rest of the ingredients then shake in ice and strain in to a cocktail glass.

This drink was created by Greg Bryson, the new Beverage Director at Hostaria Del Piccolo in Santa Monica.  I tried it last week and found it to be absolutely delicious and perfect for the summer.  It is refreshing, sweet and has a gorgeous pink hue from the muddled blueberries.  The thyme gives an interesting scent and flavor to the drink without overpowering it.

I highly recommend heading in to Hostaria Del Piccolo (review coming soon) where you can get this and many other fresh ingredient concoctions on their new summer menu.  On week days you can have it made by Greg himself. Enjoy!

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Drinks fit for a Queen!

umm…No. Not that Queen.

That’s Better… I give you, Queen Elizabeth II

This week-end the Brits, Aussies and Canadians, (and many others) will be celebrating the Queens Diamond Jubilee.  Several people (mainly my American friends) have asked me in the last few days what this actually means…so for those who don’t know, let me enlighten you.

On June 2nd 2012 it will be 6o years (yes, you heard correctly…60 years!!!) since Queen Elizabeth II took over the throne.  This is a huge accomplishment and quite a rare feat, her reign is actually the second-longest for a British monarch; only Queen Victoria has reigned longer (so far).  Queen Elizabeth II ascended to the throne at age 25 after the death of her father, King George VI and was crowned as Queen of the United Kingdom, Canada, Australia, New Zealand and Other Realms and Territories on June 2, 1953 in the first televised Coronation service.

Sticking to my websites theme of Mixology and recipe history, I thought it would be a nice idea to put up some drink ideas to mark this momentous occasion.  There are many parties that will be going on throughout the World this week-end, and I know my family and friends in the UK will be relying on me to give some drink suggestions…so here we go.

Photo Credit: spiritedentertaining.com

Diamond Fizz

  • 2 oz London Dry Gin
  • 1 oz fresh lemon juice
  • 1 tsp Powdered sugar
  • Fill with Chilled Champagne

Shake and strain ingredients in to a highball glass with ice, then fill with Champagne.

This drink works for two reasons, it has the perfect name to match the Diamond Jubilee year and it has champagne in it, which is the classic celebration tipple of choice!

Also known as a Champagne Fizz, this drink is similar to the classic Gin Fizz although it uses Champagne rather than soda water.  It follows the fizz characteristic of being served over ice, which is unusual for a champagne beverage.

The first printed reference to a fizz (spelled “fiz”) is in the 1887 edition of Jerry Thomas’ Bartender’s Guide, which contains six fizz recipes including the Ramos Gin Fizz (A great Ramos Gin Punch Recipe can be found by clicking here.) The above recipe makes for a nice and refreshing celebratory drink.

The Coronation Cocktail

  • 3/4 oz dry vermouth
  • 3/4 oz sweet vermouth
  • 3/4 oz applejack or apple brandy
  • dash of apricot brandy

Pour the ingredients into a mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.

There couldn’t be a more fitting drink name for this occasion than The Coronation Cocktail.  There are a few variations out there with the same name, however this is the one I found to be the most ‘Classic’ in it’s history as it comes from The Old Waldorf-Astoria Bar Book by A.S. Crockett published in 1935.  

It is a vermouth drink from the old days of bartending and really simple to make. It won’t appeal to everyone, but for those who like a strong ‘stiff upper lip’ kind of drink, this is the one to choose.  It does have some sweetness from the apple brandy and a friend mentioned that a dash of peach bitters works well in it also.

Photo Credit: Telegraph

Jubilee Punch

  • 35ml Bombay Sapphire Gin
  • 25ml home-made grapefruit-orange sherbet (see below)
  • 15ml fresh lemon juice
  • 10ml Orgeat syrup
  • 30ml Earl Grey tea
  • Champagne to top up

Combine the ingredients and shake over ice, top up with champagne.

The grapefruit-orange sherbet is made by mixing 200g sugar, 100ml pink grapefruit juice, the zest of an orange and a grapefruit, then simmering until the sugar is dissolved. Double strain and allow to cool completely.

Please note: This recipe provides the British measurement of ml, if you wish to have the recipe in US oz feel free to message me and I will give you the alternative.

This is clearly a complicated recipe to create at home but I wanted to include it because it’s creator is Erik Lorincz, head barman at America Bar at The Savoy Hotel in London.

When I was last back home in the UK, my boyfriend and I went to America Bar and had a wonderful experience. The drinks were balanced, the staff were knowledgable and the place itself was simply, beautiful.  The bartenders all wear suits there, the glassware is made of crystal and the overall feel of the place is classic, formal and elegant. I read that it was at The Savoy Hotel that Princess Elizabeth (before she was Queen), was first seen in public with Prince Philip in 1946. That summer, Prince Philip asked King George VI’s permission to marry his daughter. They married later that year…  isn’t history interesting!?

Photo Credit: Beefeater Gin

Beefeater Garden Party Punch

  • 3 parts Beefeater London Dry Gin
  • 3 parts sparkling English wine
  • 2 parts good quality pressed pear or apple juice
  • 1 part fresh lemon juice
  • 1 part elderflower cordial
  • 1/2 part sugar syrup
Garnish: Pear and apple slices.
 
Serve in a punch bowl over a large ice block

This last recipe is one I came across when googling the term ‘Jubilee drink ideas’.  I found out that Beefeater Gin has teamed up with mixologists Nick Strangeway and Dre Masso to create cocktails and punches to celebrate the Queen and her jubilee milestone.

This recipe looks the best to me and although I have not yet tried it, I think it sounds tasty and is the one I plan to make this coming week-end.  I love Elderflower in any drink with apple, so I think this recipe will have a very fresh and floral quality that is reminiscent of England.  Yet another drink ideal for the occasion and a punch is always a great option for large parties.

To all my fellow Brits who plan to celebrate this week-end, to my Fussy One followers and to everyone who plans to try one of the above cocktails… Enjoy, Be safe,  and as we say in England… Bottoms Up! 🙂

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