Rum Chata Salted Caramel Martini

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Rum Chata  Salted Caramel Martini

Ingredients:
2 parts Rum Chata 
1 part Caramel Vodka
Sea Salt/Table Salt (Do Not Use Margarita Salt)

Directions:
Rim martini glass with salt (use water, NOT lime juice). Shake ingredients with ice and strain into salted martini glass. Optional: Drizzle a teaspoon of caramel sauce into bottom of glass.

Drunken Grasshopper

Drunken Grasshopper

Ingredients:

1/2 oz. creme de menthe, chilled

2 oz. white chocolate liqueur, chilled
1 oz. vodka, chilled
cool whip, for garish
Chocolate shavings, for garnish

Directions: 
Combine creme de menthe, white chocolate liqueur, and vodka in a coupe. Stir to combine. Top with a dollop of whipped cream and a sprinkling of chocolate shavings. Serve.

Tequila Sunrise Spritz

 Tequila Sunrise Spritz

Ingredients:

2 ounces Gran Centenario Reposado Tequila
3 ounces fresh squeezed orange juice
1/2 ounce fresh squeezed lime juice
1 ounce Aperol
2 ounces Prosecco or any white sparkling wine
Splash seltzer water

Directions:

• In a mixing glass, add the tequila, orange juice, and lime juice and stir to combine. 
  Add ice to a tall chilled glass, such as a highball glass, and pour in the Aperol. 
  Follow with the tequila mixture, and top with the Prosecco and a splash of seltzer.

Lavender & Honey Lemonade Swizzle

Lavender & Honey Lemonade Swizzle

A traditional swizzle has rum and tropical juices mixed up with a signature wooden stick for a perfectly frosty cocktail. Give this swizzle-style classic lemonade a seasonal spin with the addition of lavender, a perfect complement for the honey. If you don’t have gin, most spirits will work well, and if you don’t have a swizzle stick, you can use a barspoon or whatever you have on hand.

Makes 6 cocktails or 4 1/2 cups (1.125 L) lavender-honey lemonade

Ingredients:

2 lemons, plus 1 more for garnishing
2 1/2 cups (625 mL) water, divided
1/2 cup (125 mL) liquid honey
2 tbsp (30 mL) edible dried lavender buds
6 oz gin or vodka
Lavender sprigs for garnish (optional)
Directions:
Using a vegetable peeler, pull long strips of peel from 2 lemons, being careful to avoid pith. Place in a small saucepan along with 1/2 cup (125 mL) water. Stir in honey and lavender. Bring to a gentle simmer and let simmer about 5 minutes. Remove from heat. Let stand, allowing mixture to cool and flavours to infuse, 30 to 40 minutes.

Meanwhile, squeeze and strain 1/2 cup (125 mL) juice from peeled lemons into a large measuring cup.

When syrup is cooled and infused, strain into a pitcher. Stir in lemon juice and 2 cups (500 mL) cold water. If making ahead, lavender lemonade will keep well, covered and refrigerated, for 2 to 3 days.

To make cocktail, pour 1 oz each gin (or vodka) and some lemonade into a crushed ice– filled Collins glass. Using a swizzle stick or barspoon, stir by rubbing it between your palms or stirring until chilled. Top with more ice, if needed. Garnish with lemon peel strip and lavender sprig. Repeat for five more servings.

Makes 6 cocktails or 4 1/2 cups (1.125 L) lavender-honey lemonade

Ruby Red Spritz

 

A mashup of an Aperol spritz and a grapefruit Mimosa, this gently bitter and refreshing aperitivo would be a hit at any brunch. If you can find organic grapefruit, these typically smaller fruits are more ideal for garnish. 

Ingredients:
1 oz. Aperol
2 oz strained fresh ruby red grapefruit juice, chilled
3 oz Prosecco, chilled
Ruby red grapefruit wedge

Directions:
Pour Aperol and grapefruit juice into a chilled red wine glass filled three-quarters with ice. Stir 10 seconds. Top with Prosecco, pouring slowly. Stir once. Garnish with grapefruit wedge. Serve immediately.

Makes 1 drink

Alpine "One Rose Cocktail"

Alpine "One Rose Cocktail"

This cocktail is a signature drink from the Restaurant 350 Main in Park City, Utah.  So named because the Gin and Preserve Liqueur are products of the Alpine Distillery.  I went to my liquor store in hopes of duplicating the formula.  The clerk had an option to find a substitute  with an app. named Preserve Liqueur.   Enjoy!

Ingredients:

1 1/2 ounces Gin

3/4 ounce Preserve Liqueur, which is a herbal liqueur

1/2 ounce Aperol

3/4 ounce fresh lemon juice

4 drops Rose Water

1 sprig Rosemary for garnish

Directions:

Add the first five ingredients in a cocktail shaker with ice, and shake until chilled.  Double strain into your glass of choice.  Garnish with rosemary sprig. 

 

Thanksgiving Margarita

 Thanksgiving Margarita

Ingredients:

2 oz 100% apple cider
2 oz pear juice
1½ oz gold tequila
1 oz Grand Mariner or orange liqueur
Salt (for glass)
Lime
Ice
Cinnamon sticks, for garnish

Directions:

Makes one Thanksgiving margarita; multiply the amounts above by 4 to make a pitcher.

The Harmione Granger Cocktail

The Harmione Granger Cocktail

Prep Time 5 minutes 
Servings: 1 drink
Calories Per Serving: 255 kcal

Ingredients:
2 tablespoons fresh or frozen raspberries
1-2 teaspoons fresh chopped rosemary
Juice from half of a lemon
1 tablespoon apple cider vinegar
2 tablespoons raspberry jam
2 ounces vodka
sparkling water for topping
2 fresh or frozen cherries, for topping(optional)
Lemon Rose Sugar (optional)

Directions:
To make the lemon sugar. Combine the lemon zest, sugar, and rose petals on a shallow plate. Rim your glasses in the sugar mix, then fill with ice.

In a cocktail shaker or glass jar, muddle the raspberries, rosemary, and lemon juice, squashing everything to release the juices. Add the apple cider vinegar, jam, and vodka. Fill with ice and shake until combined.

Strain into your prepared glass. Top off with sparkling water, then gently stir to combine. Finish with a cherry on top. Enjoy.

Notes
If You Don't Have Jam: use an additional 2 tablespoons raspberries and add 1-2 tablespoons sugar to sweeten to your taste. 

If You Don't like Vodka: use tequila! 

To Make a Mocktail: omit the the vodka and add 1 additional tablespoon lemon juice and 1 additional teaspoon apple cider vinegar.

The Matador

The Matador

One of the many riffs on a Margarita, The Matador is softer and less boozy than the mother drink, making it far more suitable for midday sipping. If you’re not a fan of tequila, this drink may win you over, though it can also be made with vodka or white rum instead.

Ingredients:

1 cup plus 2 tbsp (250 mL plus 30 mL) 100% agave          

   tequila
2¼ cups (560 mL) pineapple juice
6 tbsp (90 mL) strained fresh lime juice, from 2 or 3
  limes
1 tbsp (15 mL) Simple Syrup (recipe follows)
6 pineapple wedges and 6 trimmed pineapple leaves to
   garnish, optional.

Directions:

1 In a glass pitcher or jar, stir together tequila, pineapple juice, lime juice and Simple Syrup. Cover tightly and refrigerate up to 24 hours in advance.

For each drink, stir the mixture and pour 5 oz into a cocktail shaker. Fill three-quarters with ice. Shake until ice cold, about 10 seconds. Strain into a white wine glass and serve straight up or on the rocks. Garnish with pineapple wedge and/or leaf, making sure tip of leaf is pointing outwards, away from rim of glass.

SIMPLE SYRUP 
Combine equal parts boiling water and sugar, stir until sugar has dissolved, and store in fridge until chilled.

Makes 6 cocktails.

Sugar Cookie Martinis

 Sugar Cookie Martinis

Ingredients:

For the Martini

1/2 cup whole milk

!/4 cup Baileys  2 oz.

Vanilla Vodka  2 oz.

Amaretto

Ice

For the Rim

1/2 cup vanilla frosting
1/4 cup Sprinkles, plus 1 teaspoon, divided
Pre-made sugar cookie dough.

Directions:
Preheat oven to 350° and line a baking sheet with parchment paper. Roll sugar cookie dough out to ¼” thick. Using a cookie cutter, cut out desired shapes then place cookies on prepared baking sheet. Bake until just set and lightly golden around the edges, 12 minutes. Let cool. 
Using an offset spatula, spread a thin layer of frosting onto rim of two martini glasses. Pour ¼ cup sprinkles onto a small plate then dip rims in sprinkles to coat. Use an offset to frost cookies with frosting then decorate with remaining 2 tablespoons sprinkles. 
In a cocktail shaker, combine milk, Baileys, vodka, and amaretto. Add ice and shake until cold. Pour into glasses and garnish rim with a cookie.

Preheat oven to 350° and line a baking sheet with parchment paper. Roll sugar cookie dough out to ¼” thick. Using a cookie cutter, cut out desired shapes then place cookies on prepared baking sheet. Bake until just set and lightly golden around the edges, 12 minutes. Let cool. 

Using an offset spatula, spread a thin layer of frosting onto rim of two martini glasses. Pour ¼ cup sprinkles onto a small plate then dip rims in sprinkles to coat. Use an offset to frost cookies with frosting then decorate with remaining 2 tablespoons sprinkles.

In a cocktail shaker, combine milk, Baileys, vodka, and amaretto. Add ice and shake until cold. Pour into glasses and garnish rim with a cookie.

Kahlua Salted Carmel Espresso Martini

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Ingredients:
1 Part Kahlua Salted Caramel
1 Part Absolute Vodka
1 Part Espresso

Savor the flavor.  

Who says cocktails are meant to be sweet?  Don't worry, you're sweet enough.  This delicious and refreshing cocktail sheds some new light on the definition of what a cocktail is meant to be.  If you have any doubt about the taste, just remember, you're sweet enough. 

Directions:

How To Mix:
Ok, you’ll need an espresso machine and a shaker for this one. It sounds complicated but it’s just a matter of mixing booze with coffee. Shake the Kahlúa, Absolut Vodka and espresso together with plenty of ice. Strain into a cocktail glass to get rid of all the small ice chips. Tip: Shake for like 10 seconds for optimal frothiness.

Limoncello

Limoncello

Ingredients:
5 lemons
2 cups + 1 tablespoon vodka
1 1/2 cup sugar
2 cups water

*

Peel the lemons without the pith, and place peels into a large glass bottle or jar.  Cover loosely with vodka and let infuse for one to six weeks at room temperature.

After infusing, combine sugar and water in a saucepan.  Bring to a boil, DO NOT STIR.  Boil for 15 minutes.  Allow the syrup to cool to room temperature.

Stir vodka mixture into syrup.  Strain into glass bottles, and seal each bottle with a cork.  Let mixture
age at room temp for two weeks.

Place bottles liqueur into the freezer.  When icy cold, serve in chilled vodka glasses or shot glasses.

Spiced Pear Liqueur

Spiced Pear Liqueur

This liqueur turned out to be one of the, "you made this?" recipes.  I allowed mine recipe to steep 4 weeks.  Will make often!

A note about this recipe: homemade infusions are something of an inexact science. Your spices may be fresher; a higher proof spirit will lead to more flavor extraction. All of which to say is, check the progression of your pear project every day or two. Think you’ve got enough spice flavor? Take them out. Are you at peak pear intensity for your taste? Skip ahead to the straining step.

Homemade Spiced Pear Liqueur

Ingredients:
2 Bosc or Bartlett pears, skin on, sliced into 
    wedges, core and seeds removed
2 ½ cups vodka (we used 80 proof vodka)
Peeled zest of 1/2 lemon (remove any of the 
   white pith, which will lead to bitter flavors.
2 whole cardamom pods
2 whole cloves
½ cup sugar
½ cup water

*

Directions:
In a clean quart jar, add the pear wedges, lemon zest and whole spices, and top with vodka (add more to cover the pears if you need). Seal the jar and keep in a cool, dark place.

After 3 days, check the progression of the infusion and make any adjustments (see recipe note) and if it needs more time, reseal the jar and check again in a day or two.

When your infusion is almost ready (probably around 7 days), combine the sugar and water in a small saucepot and heat until the sugar dissolves, stirring occasionally. Let the sugar mixture cool, then add to the pear infusion. Reseal the jar and let the mixture rest for another day.  

Line a fine-grain strainer with two layers of cheesecloth and place it over a clean quart jar, then strain the pear infusion into the clean jar. Seal the jar with the strained infusion and let sit in a cool dark place until ready for use (either at home or to be re-bottled in clean jars as gifts.) 

The liqueur should conservatively last for around a month when stored in a cool, dark place. To make it last for up to three months, store it in the refrigerator.

Orangecello

Orangecello

While touring the Amalfi Coast of Italy, we saw bottles of Lemoncello for sale everywhere. Lemon trees are growing in yards, landscaping, literally any space available where the soil could support a tree. The sights were beautiful. Since the airlines has a ban on carry-on liquids, I restrained myself from making a purchase. Yesterday I saw Giada make this recipe on her show. We have such an abundance of oranges in California. This may replace the traditionally served mimosa by my family.  Lemoncello is made with the same process replacing the orange peel with lemon peel.

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Ingredients:

7 medium oranges, preferably organic
1 bottle vodka
2 1/2 cups water
1 1/2 cups sugar

Directions:

Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use). Using a small sharp knife, trim away the white pith from the orange peels; discard the pith. Put the orange peels in a 2-quart pitcher or large glass bowl. Pour the vodka over the peels and cover with plastic wrap. Steep the orange peels in the vodka for 4 days at room temperature.

In a medium saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Pour the syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the orangecello through a mesh strainer. Discard the peels. Transfer the orangecello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.