Thursday, October 12, 2017

Blue Monday

I like the classic 80's lines of this drink--like a Lamborghini Countach. It is bright and angular. It's also powerful. The Blue Monday says "I don't care if my drink tastes like orange, it still looks blue." And sometimes having a drink that screams for attention from across the bar is exactly what you want.

When I made this for a restaurant worker after his shift, it really turned heads. So this is definitely the drink to order when you want to be noticed.
  • 2 oz. vodka
  • 1 oz. Cointreau
  • 1/2 oz. blue curacao
Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. 

Coney Island Baby

I see what this drink is doing. It's a sugary soda drink that tastes like a non-alcoholic cocktail. It's not especially strong but sugar and soda will take their toll and you will be feeling flush pretty quickly.

Coney Island  has this association of walking with sweethearts with an ice cream or soda in hand. The syrupy sweetness of Coney Island Baby doesn't disappoint.
  • 2 oz. peppermint schnapps
  • 1 oz. dark creme de cacao
  • sparkling water
Combine schnapps and creme de cacao in a shaker with ice. Shake and strain into a chilled highball glass full of fresh ice. Top with sparkling water and stir gently.

Jupiter Cocktail

The Jupiter Cocktail gets its celestial color from creme de violette, a purple floral liqueur. It has a heavenly taste too, like violets and herbs. The problem is that the cocktail has proportion issues. 2 tsp. is hardly enough creme de violette to color the drink. The addition of the same amount of orange juice means that it is cloudy and grey. Not an attractive color for a drink.
  • 2 oz. gin (Plymouth used)
  • 1 oz. dry vermouth (Dolin used)
  • 2 tsp. orange juice
  • 2 tsp. creme de violette
Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. 

Tuesday, October 10, 2017

Xeres Cocktail

Manzanilla sherry has this light dry taste, with a good boozy punch. It is so good chilled by itself. This cocktail adds orange zest flavors to an already citrusy tasting spirit.
  • 3 oz. Manzanilla sherry
  • dash orange bitters
  • orange twist
Combine sherry and bitters in a mixing glass with ice. Stir and strain into a chilled cocktail glass. Garnish with the orange twist.

Sherry And Egg

Believe it or not, this is a pretty good drink. It's not even bad with a whole egg just sitting in the glass. A good Manzanilla sherry goes down nicely by itself, but the egg adds thickness with the whites. Then there's the yolk just sitting there in a clear glass of fortified wine that really draws others' attentions. You look like a weirdo drinking this one. And all the while you are able to sip around the egg, which wants to hang together to the end. When you finish the sherry, its' your call whether to tip back the glass and swallow the egg. 
  • 3 oz. Manzanilla sherry
  • 1 whole egg
Carefully crack a fresh egg into a wine glass so as to not break the yolk. Fill the rest of the glass with sherry.


I can see what ya' did here. This is one of those cocktails from the Eighties where the color was important to obtain. People learned to like these lollypop-tasting drinks back then, not knowing any better. This did taste an awful lot like sour apple suckers, too.

But the combo of blue curacao and Midori, with lime cloudiness, gives this drink the look of a jade glass!
  • 1/4 tsp. blue curacao
  • 1/4 tsp. Midori
  • 1/4 tsp. lime juice
  • chilled champagne
  • dash Angostura bitters
  • lime slice
Combine bitters, blue curacao, Midori and lime juice in a shaker with ice. Shake and strain into a chilled champagne flute. Top with champagne and garnish with the lime slice. 

Rye Flip

Go ahead, flip anything. This time let's do rye. Catoctin Creek rye is very mellow and has no smokiness that will ruin a dessert-like drink like a flip. This recipe has no cream in it like some flips do, which is good. You can taste the rye and it's not to heavy with creaminess. This is a great fall and winter drink.
  • 2 oz. rye 
  • 1 tsp. sugar
  • 1 whole egg
  • freshly grated nutmeg
Combine all ingredients in a shaker with ice. Shake like crazy to break up the egg. (Note: You may want to strain the liquid into another shaker or other container to remove the ice. Then re-shake the liquid to obtain a large egg foam then pour into the glass.) Strain into a chilled cocktail glass. Sprinkle nutmeg on top.