Ciroc Sunset

Trying a new cocktail tonight…

DRINK INGREDIENTS:

1½ oz. CÎROC Vodka
¾ oz. pineapple juice
1 oz. cranberry juice
Splash of triple sec

DIRECTIONS:

1. Shake ingredients over ice.
2. Strain into a champagne flute.
3. Top with champagne and garnish with a lemon twist. 4. Rim glass with lemon sugar.

http://www.ciroc.com/mixology/drinks/sunset

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John’s Ginger Beer Mojito

Normally, I’m not a huge fan of Mojitos…they are generally too sweet. But this is a beverage to enjoy on a hot summer day. WARNING: They sneak up on you…I try to limit myself to no more than 2!

2 oz Rum (we prefer Mount Gay Silver)
3/4 oz Lime Juice
Bermuda-style Ginger Beer
Mint
10.5 oz glass

Muddle the mint in a glass. Add the rum and lime juice. Fill with ice or use one of David’s homemade ice chards. Top with Ginger Beer. Stir gently. ENJOY!!!

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Watermelon Caipirinha

I think I’m craving watermelon. I found this recipe through a Fine Cooking blog post from No Recipes. This recipe for Watermelon Caiprinha looks like it will be perfect for our Fireworks party.

Photo is the view of the 2009 City of Dayton fireworks from our deck.

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Watermelon Blush

Adding this to Johns’ cocktail list…thank you Fine Cooking! Doesn’t that look refreshing. Wonder how much longer before our CSA starts delivering watermelon??? I’ll be adjusting this recipe so it can be made by the pitcher.

by Samantha Seneviratne

Made with St-Germain, an elderflower liqueur, this summery drink is sweet, with a light effervescence.

Serves 1

1/2 cup watermelon chunks, seeded if necessary
1/2 fl. oz. (1 Tbs.) St-Germain
2 dashes Peychaud’s bitters
Prosecco

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Purée the watermelon in a food processor until smooth; strain. You should have 2 fl. oz (1/4 cup) juice.
Pour the watermelon juice, St-Germain, and bitters into a Champagne flute. Top off with Prosecco.

nutrition information (per serving):
Calories (kcal): 80; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 12; Polyunsaturated Fat (g): 0; Sodium (mg): 0; Cholesterol (mg): 0; Fiber (g): 0;

photo: Scott Phillips

From Fine Cooking 111, pp. 51

May 5, 2011

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Belgian Rocket

For 42 drinks (roughly the drink dispenser):

4 cans frozen concentrated limeade

208 oz water (26 cups)

42 oz fresh lime juice (1 btl Sysco plus 1¼ cups)

42 oz vodka

42 oz club soda added last

Stir first four ingredients until well-blended. Stir in club soda. Serve in a tall ice-filled glass with lime wedge.

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Star Daisy

Equal parts gin, Applejack, orange Curacao, fresh lemon juice

1/4 oz blood orange bitters

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Warday’s

1/4 oz green Chartreuse

1 1/4 oz sweet vermouth

1 1/4 oz London dry gin

1 1/4 oz apple brandy or Calvados

Mix and strain into cocktail glass.

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Star

1/4 oz grapefruit juice (5 dashes)

1 dash sweet vermouth

1 dash dry vermouth

2 oz apple brandy or Calvados

2 oz London dry gin

Shake and strain into cocktail glass

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Star

1/4 oz grapefruit juice (5 dashes)

1 dash sweet vermouth

1 dash dry vermouth

2 oz apple brandy or Calvados

2 oz London dry gin

Shake and strain into cocktail glass

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Ante

1 3/4 oz apple brandy or Calvados

3/4 oz Dubonnet

1/4 oz Cointreau

1 dash Angostura bitters

Serve in a cocktail glass (6.0 oz)

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“25”

Johns Notes: unappealing color, probably from pink grapefruit instead of yellow. Calvados astringency and finish dominate but don’t overwhelm. Gin flavor (Beefeater) very subtle, more a balancing factor. May need ¾ oz Grand Marnier vs. ½, or a little more grapefruit juice. Considerable alcohol kick.

1 1/4 oz Calvados

1 1/2 oz gin

3/4 oz grapefruit juice

1/2 oz Van der Hum (South African tangerine liqueur…substitute Grand Marnier?)

Shake and strain.

Serve in a cocktail glass (6.0 oz)

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Jack Rose

lemon wheel or lime wheel

1 oz grenadine (1 oz, 3 cl, 1/4 gills) pomegranate liqueur

3 oz applejack or Calvados (3 oz, 9 cl, 3/4 gills)

Shake and strain into cocktail glass

Serve in a cocktail glass (6.0 oz)

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Calvados Cocktail

1 1/4 oz Calvados

1 1/4 oz orange juice

3/4 oz Cointreau

3/4 oz orange bitters

Add plenty of ice and shake carefully

Serve in a cocktail glass (6.0 oz)

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John’s Green Ghost

A WORK IN PROGRESS

2 oz Bombay Sapphire gin

2/3 oz lime juice

1 oz green Chartreuse

1/3 oz simple syrup

Consider reducing simple syrup or replacing with Chartreuse.

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Riviera

1/2 oz Galliano

1 oz vodka

1/2 oz creme de cassis

3/4 oz fresh lime juice

1/2 oz cranberry juice

Shake and strain into martini glass. Substituted Chartreuse for Galliano and used 1½ oz vodka. Consider 1 oz vodka.

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Watermelon Martini

2 oz vodka (grape-distilled preferred, e.g. Boomerang or Ciroc)

2-2/3 oz watermelon puree

1-1/3 oz fresh lime juice

2/3 oz simple syrup

Shake ingredients with ice and strain into martini glass.

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Martinez Variation

Stir in mixing glass with ice & strain

2 oz Plymouth gin (3.5 cl, 5/16 gills)

1 oz dry vermouth or Lillet Blanc (preferred) (original Martinez uses sweet vermouth)

1/4 oz orange curacao (Substitute maraschino liqueur e.g. Luxardo) (original uses dash of simple syrup)

1-2 dashes orange bitters (original uses dash of aromatic bitters)

Add strip of orange peel (no pith) (not in original)

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Tyku

With John spending so much time browsing what is available at the liquor store, I sometimes stumble on something that I want to try. I liked the Tyku bottle.

2 oz Ciroc or Boomerang vodka

2 oz Tyku

¼ oz Cointreau

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Mango Tutu-Tini

From Meeker Vineyards

1½ parts Meeker Tutu Luna

1 part citrus vodka (Citron or Limon)

2 parts fresh mango juice

Kiwi slice

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Strawberry Tutu-tini

From Meeker Vineyards

1½ parts Meeker Tutu Luna

1 part vodka

2 mashed strawberries

Shake with ice and strain into martini glass. Garnish with a strawberry.

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