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Favorite, Suave or Unusual Cocktail Recipes
Brown Eyes:
Heya Paul,
I love Manhattans and are probably the cocktail that I order most regularly when out on the town. 8)
Here's a fun one that an ex-girlfriend of mine introduced me to. I'm usually not a fan of drinks that are very sweet. For instance, I like Manhattans because they're a tiny bit sweet, but really just a tiny bit.
Anyway, this one is almost like a little work of art and is definitely tasty if you're in the mood for dessert. :)
B-52
<img src="http://www.divshare.com/img/2010917-ed8.jpg" border="0" />
1/3 shot Kahlua® coffee liqueur
1/3 shot amaretto almond liqueur
1/3 shot Bailey's® Irish cream
Carefully layer ingredients, in order, into a shot glass; kahlua, amaretto, then irish cream.
Serve in: Shot Glass
You're also supposed to drink it all in one swig so that you get all the flavors together.
Brown Eyes:
For our non-drinkers, I thought I'd post a really fun smoothie recipe! It's soooooooooo tasty. 8)
Lemon Apple Honey Smoothie
<img src="http://www.divshare.com/img/2061274-659.jpg" border="0" />
* 1/4 cup lemon juice
* 1/2 cup apple cider
* 1 apple (about 8 oz.), peeled, cored, and chopped
* 1 peeled banana
* 2 to 3 tablespoons honey
* 1 cup nonfat or vanilla frozen yogurt
Combine in blender till smooth. Serves 2
Zander:
I regularly drink about four type of cocktails
Gin and IT - 1 third Gin 2 thirds Red Vermouth or you can use Dubonnet - you can add ice but I prefer not to.
Margaritas for two - 100cl Silver Tequila, 60cl Triple Sec (not cointreau), 30cl fresh lemon juice, shake all the ingredients together with ice and pour into salt rimmed glasses.
Electric soup - 8 parts Plymouth Gin, 1 part Noilly Prat vermouth, couple of olives - shake over ice or better still chill all ingredients and the glasses, stir mix and pour.
Whisky Old fashioned - double measure whisky, two white sugar cubes, couple dashes of angustura bitters, half a small orange sliced fine.
Put the sugar cubes into a large whiskey glass and drop a few dashes of bitters onto them. Add the orange slices and the whisky, stir vigorously to dissolve the sugar. You can use ice I prefer not to.
MaineWriter:
Amanda, Amanda!
Do I have the book for you!
Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar
Here's a description:
Cofounder of the Museum of the American Cocktail, Wondrich delivers a well-researched chronicle of Professor Jerry Thomas's life and times as late 19th-century bartender extraordinaire. From gold rush saloons in San Francisco to last calls in lower Manhattan, Thomas collected material for The Bartender's Guide, the seminal 1862 collection of cocktail recipes. Wondrich offers up 100 classic cocktails from Thomas's guide and other period sources, along with 16 new drinks that recall those golden days. Old-time tools, ingredients and measurements are conveniently converted to their contemporary equivalents, as julep strainers and toddy sticks are hard to come by. Fortunately, many of the concoctions transcend time in their simplicity. General Harrison's Egg Nogg, for example, calls for hard cider, sugar, an egg and some lumps of ice. For the newly minted offerings, Julie Reiner of New York's Flatiron Lounge conjures up a Cherry Smash that includes brandied cherries, cognac and Orange Curaçao, and Wondrich weighs in with a glass of rye, simple syrup and Angostura bitters, which he calls a Tombstone. The result is a lovely homage to Thomas's indomitable spirits.
They just showed an interview with the author on our local news-magazine show. He was a funny guy. I bet this book is entertaining!
L
Brown Eyes:
Sounds fun Leslie! Thanks for posting this info. :)
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