Saturday, August 21, 2010

Cocktails from The

I don't know if any of you subscribe to Snooth, or their sister publication The, but if you like to drink, you should.  I do, but I almost never ever ever have time to actually read them so they pile up in my inbox (I currently have over 1700 emails from various mailing lists that I have not yet filed away or dealt with).  Then, every once in a while, when you've been in Mexico for an eternity, and your boyfriend is still asleep but you are dreadfully awake, you can find the time and space needed to deal with some of those things.  Here I bring you some of the more fun cocktails The Spirit has sent over (I think these cosmo thingies or something similar might be showing up at Halloween. . . maybe a layered shot as well. . . )

Edible Cosmopolitans
1 cup Cranberry juice
1 cup Vodka
1/4 cup Lime juice
1 Tsp Simple syrup
1/4 cup Cointreau
2 1/2 packages of Knox Gelatine 

In a medium saucepan, combine cranberry and lime juice, and simple syrup (add additional syrup to taste). Stir in gelatin. Place over low heat, stirring rapidly, until gelatin fully dissolves. Stir in Cointreau and vodka. Remove from heat. Pour mixture into a parchment-lined pan or individual cups (depending on the desire depth of the completed edible cocktail). Chill overnight. To serve, cut into small cubes. Garnish with coarse sugar or lime zest.

Tip: You can turn just about any single spirit or cocktail recipe into a shot by combining one package of Knox gelatine (7 grams) to every 8 oz of liquid spirit or mixture.

Green Tea Infused Vodka
Combine 1 teaspoon organic green tea leaves or 1 tea bag of organic green tea with 1 cup organic vodka and let steep for two hours. Strain or remove the tea bag; the vodka will keep in an airtight container in a cool place or the fridge for up to 6 months.

Pear Tea Martini
2 oz Green tea-infused organic vodka
2 oz Pear cider
1 slice Pear, unpeeled
Combine the infused vodka and cider in an ice-cube filled cocktail shaker. Shake vigorously, then strain the mixture into a chilled martini glass. Gently drop in the pear slice.

Earl Grey Infused Rum
Combine 1 tea bag Earl Grey tea and 8 oz of rum and let steep for 1 hour. Remove the tea bag, then pour the mixture into an airtight container. The infused rum can be stored in a cool place or refrigerated for up to 6 months.

Earl Grey Boxcar
1 1/2 oz Earl Grey infused Rum
1/2 oz Punt e Mes Italian vermouth
1/2 oz fresh organic pineapple juice
1/2 oz freshly squeezed organic lemon juice
1/2 oz freshly squeezed organic lime juice
1/4 oz apricot brandy
Dash of Angostura bitters
1 thin slice of organic lemon
Pour the infused rum, vermouth, fruit juices, brandy, and bitters into an ice cube-filled cocktail shaker. Shake vigorously, then strain the mixture into a martini glass and garnish with the lemon slice.

Green Tea Simple Syrup

1/2 cup Jasmine green tea
1/2 cup Organic sugar 

Brew the Jasmine green tea. In a small saucepan, combine the tea with the sugar, bring to a boil over high heat, then reduce to a simmer until sugar is fully dissolved. Let cool to room temperature, then store in an airtight container.

I know some folks that'll probably be getting this for Christmas this year. . . 
Coffee Liqueur (aka homemade Kahlua)
4 cups Water
4 cups Sugar
1/2 cup Instant coffee
1 quart vodka
1 vanilla bean, sliced in half.
Place water and sugar in a medium saucepan over high heat, boil until dissolved. Stir in instant coffee. Remove from heat. Add vodka and vanilla bean. Pour into individual bottles and leave in a dark place (a closet works nicely) for three weeks.   

Cucumber Gimlet
Adapted from Epicurious
2 large cucumbers
1/2 cup gin
4 teaspoons lime juice
1 tablespoon simple syrup
Lime wedges, for garnish
Peel and cut cucumbers, place in a food processor or blender and puree until smooth. Mix 1 cup cucumber juice, lime juice, and simple sugar in a shaker filed 3/4 with cracked ice. Shake vigorously, double strain into chilled cocktail glasses.

Basil Gimlet

2 oz gin
4 pieces fresh basil
2/3 oz fresh lime juice
Cracked ice
In a mixing glass, muddle basil in lime juice. Add ice and gin. Shake vigorously, strain into chilled cocktail glasses.

Ginger Gimlet
Adapted from Ming Tsai
3 oz vodka
2 oz fresh lime juice
2 oz ginger syrup
Cracked ice
In a shaker half-filled with ice, combine all ingredients. Shake vigorously, strain into chilled cocktail glasses. To make your own ginger syrup, combine two parts raw sugar and one part water. Grate a piece of fresh ginger into the mix (to taste), and boil for 2 minutes. Lower heat and simmer for 3 minutes, then cool. Reserve the fresh ginger, it can be grated directly into the drink, or sliced as a garnish. 

The Sake’d Saint
4 star fruit slices
2 lemon wheels
Ice cubes
3 oz Junmai or extra dry sake
3 oz St-Germain Elderflower Liqueur
1/2 ounce apricot brandy
1. Add 2 star fruit slices and the lemon wheels to a cocktail shaker. Using a muddler or a wooden tiger, muddle well.
2. Fill the cocktail shaker halfway full with ice cubes. Add the sake, St-Germain, and apricot brandy. Shake extra well.
3. Strain equally into 2 cocktail glasses. Garnish each with a star fruit slice and serve.

The Gong

Ice cubes
5 oz sake
3 oz pomegranate liqueur
Chilled ginger ale
2 orange slices for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the sake and pomegranate liqueur. Shake well (as if you feared being gonged).
2. Fill two highball or comparable glasses with ice cubes. Strain the sake-pomegranate mixture over the ice into the glasses (carefully, again as if you feared gonging).
3. Top off each glass with ginger ale, filling the glass almost to the top. Stir briefly with a thin mallet or long spoon. Garnish each with an orange slice and serve.

The B52

1/2 oz Coffee liqueur
1/2 oz Irish cream
1/2 oz Grand Marnier

In a shot glass, layer the coffee liqueur, Irish cream, and Grand Marnier in that order.

I sense a little Mexican (tequila) twist on sangria for my homecoming from Mexico party could be in order:

1800 Tequila Sunrise Sangria

1 Orange
1 Lime
1 full bottle of Prosecco
1 cup Tequila
2 cups Ginger ale
1/2 pint Raspberries
Slice half the oranges and limes into circles, then slice in half to form half moons. Squeeze the other halves of both fruits into a large pitcher filled with ice. Add the Prosecco, ginger ale, and tequila. Stir, adding whole raspberries and remaining orange and lemon pieces. 

1 comment:

Quinn said...

Hey, what about all the "Cocktails from