Cocktails at the Cove

Rye Whiskey Cocktail

2011-12-21T18:00:00.000-06:00

Today was another lovely day here in Zachary with cocktails again enjoyed on our patio while awaiting the arrival of a visiting niece on her way to visit parents in Georgia.

The cocktail of the day was a 'Rye Whiskey Cocktail', on page no. 152 of Mr. Boston Official Bartender's Guide, publ. 1985. Olga and I both enjoyed the drink very much (as seems the usual case). It definitely is a cocktail designed to be gently sipped, rather than gulped!

The recipe:

1 Dash Bitters (Angostura)
1 tsp Powdered Sugar
2 oz Rye Whiskey (Old Overholt)

Shake with ice and strain into cocktail glass. Serve with a cherry. I also garnished with an orange slice.

Star Cocktail

2011-12-20T18:30:00.000-06:00

Today we chose a 'Star Cocktail' to enjoy. Since the weather was very nice ... short sleeve and shorts nice ... we even enjoyed it on the patio.

The drink was very good, a tasty blend of sweet and tart, well worth a repeat.

The recipe (page 164 from Mr. Boston Official Bartender's Guide):

1 oz Apple Brandy (Laird's)
1 oz Sweet Vermouth (Noilly Prat)
1 Dash Bitters (Angostura)

Stir with ice and strain into cocktail glass. Add a twist of lemon peel.

Perfect Cocktail

2011-12-18T18:30:00.000-06:00

On this date (December 18th ... I was late posting the description), I mixed a 'Perfect Cocktail' from page no. 135 in Mr. Boston's Bartender's Guide. The drink was far better than the Homestead Cocktail we had earlier which contained a lot of Sweet Vermouth. This cocktail contained smaller amounts of Sweet and Dry Vermouths. I garnished with an olive stuffed with anchovy.

The recipe:

1 1/2 tsp Dry Vermouth (Noilly Prat)
1 1/2 tsp Sweet Vermouth (Noilly Prat)
1 1/2 oz Gin (Seagram's Extra Dry)
1 Dash Bitters

The drink was fairly enjoyable, better suited to my taste than a very dry classic martini. Try it! The Christmas glasses helped also.

Salut!

Homestead Cocktail

2011-12-14T18:30:00.000-06:00

On this day, we had a 'Homestead Cocktail', on page 98 in Mr. Boston's Bartender's Guide.

The recipe:

3/4 oz Sweet Vermouth (Noilly Prat)
1 1/2 Gin (Seagram's Extra Dry)

Stir with ice and strain into cocktail glass. Serve with a slice of orange.

Just when I thought all cocktails were tasting (disturbingly) good, I found one that I do not care for. To me, the vermouth was just overpoweringly sweet and cloying. Oh well... . And I used the Christmas glasses.

Leave-It-To-Me Cocktail No. 2

2011-12-09T18:00:00.000-06:00

Today I selected a 'Leave-It-To-Me Cocktail No.2' for our drink. It turned out to be another very tasty drink. Since I had no raspberry syrup, I used Chambord Raspberry liqueur, which may have enhanced the taste somewhat! Anyway, we liked it.

The recipe (page 113 from Mr. Boston's Bartender's Guide, publ. 1985):

1 tsp Raspberry Syrup (Chambord Liqueur)
1 tsp Lemon Juice
1/4 tsp Maraschino (Luxardo)
1 1/2 oz Gin (Seagram's Extra Dry)

Stir with ice and strain into cocktail glass.
Actually, I used a shaker since the drink contained lemon juice.
Garnish with cherry and an orange section.

Vampire's Kiss Cocktail

2011-12-08T18:00:00.000-06:00

Today we shared a special drink with our neighbors, a 'Vampire's Kiss Cocktail'. I departed from our standard Mr. Boston's Bartender's Guide for another reference, the Obituary Cocktail, the Great Saloons of New Orleans, a book by Kerri McCaffety just recently republished. The cocktail, according to the book, is from 'The Fatted Calf', a New Orleans bar sporting an upstairs room decorated in gothic. Anyway, I recommend the book and find it (and the drinks therein) very interesting.

The recipe (from page 105):

1 oz Vodka (Absolute)
1/2 oz Raspberry Liqueur (Chambord)
1/2 oz Cranberry Juice
Splash of Grenadine

Shake with ice and strain into a martini glass. I garnished with a cherry and an orange slice.

The four of us agreed that the drink was excellent and well worth having again, an excellent holiday drink.

Sante!

Fairy Belle Cocktail

2011-12-07T18:30:00.000-06:00

Today, December 6th, we chose a 'Fairy Belle Cocktail' from Mr. Boston's Bartender's Guide. It was another very attractive drink as most containing Grenadine are, especially enhanced by our Christmas cocktail glasses, a gift from neighborhood friends last year, who also enjoy the occasional cocktail.

This is the first cocktail I have mixed since August, being on a rigorous diet, which is mostly over now!

It is a very good drink, maybe made better from abstinence. I omitted the egg white from the recipe. For my taste they do not add much.

The recipe (page 79):

1 Egg White (left out)
1 tsp Grenadine
3/4 oz Apricot Brandy (LeRoux)

1 1/2 oz Gin (Seagram's Extra Dry)

Shake with ice and strain into a cocktail glass. I garnished with an orange slice.

Daiquiri Cocktail

2011-08-05T18:09:00.000-05:00

We enjoyed a 'Daiquiri Cocktail' tonight - found on page 71 of The Bartender's Guide. It has become one of our favorite cocktails. We've also discovered that bartenders seem to have no idea how to make one. I also found that using 1 oz each of light and amber Bacardi make it tastier. Good luck ordering it!

For one drink:

Juice of 1 Lime (around 1 1/2 to 2 oz)
1 teaspoon Powdered Sugar (I use 2 tsps)
1 1/2 oz Rum (I use 2 oz of mixed Bacardi's)

Muddle the sugar in the lime juice to dissolve it before adding the rum. Shake with ice and strain into cocktail glass. Garnish with citrus peel or fruit if desired.

Santiago Cocktail

2011-07-27T17:12:00.003-05:00

Such a pretty drink, this 'Santiago Cocktail' from page 154 of The Bartender's Guide. It was also a pretty good drink. I'd have another.

To mix one drink:

1/2 teaspoon Powdered Sugar
1/4 teaspoon Grenadine
Juice of 1 Lime
1 1/2 oz Rum (Bacardi Amber)

Shake with ice and strain into cocktail glass. Garnish with an orange.

Ole!

Melon Cocktail

2011-07-26T18:06:00.000-05:00

Rain, rain all day. We enjoyed our 'Melon Cocktail' inside to stay dry. The recipe is on page 121 of The Bartender's Guide. It was a pretty good drink.

For one drink:

2 oz Gin (Seagram's Extra Dry)
1/4 teaspoon lemon juice
1/4 teaspoon Maraschino (Luxardo)

Shake with ice and strain into cocktail glass.
Serve with a cherry (and an orange section, if you want).

Enjoy!

Cornell Cocktail

2011-07-25T20:01:00.000-05:00

A 'Cornell Cocktail' on page 67 of the Bartender's Guide was enjoyable and refreshing.

The recipe:

1/2 teaspoon lemon juice
1 teaspoon Maraschino (Luxardo)
1 egg white (I left this out)
1 1/2 oz Gin (Seagram's Extra Dry)

Shake with ice and strain into cocktail glass. I garnished with an orange slice.

Enjoy!

Clover Club Cocktail

2011-07-24T21:06:00.010-05:00

A very nice drink - this 'Clover Club Cocktail'
which is on page 65 of the Bartender's Guide. This one is worth a redo.

The recipe for one drink:

Juice of 1/2 lemon (about 1 oz)
2 teaspoons Grenadine
1 egg white (I left it out)
1 1/2 oz Gin (Seagram's Golden Gin)

Shake with ice and strain into cocktail glass. I garnished with an orange slice.

Clover Leaf Cocktail

2011-07-22T17:11:00.001-05:00

This drink is from page 65 in Mr. Boston's Bartender's Guide - a 'Clover Leaf Cocktail'. The drink was OK but I didn't care for the egg white. It could be left out.

Juice of 1 lime
2 teaspoons Grenadine
1 egg white
1 1/2 oz Gin (Seagram's Extra Dry)

Shake with ice and strain into cocktail glass.
Serve with mint leaf on top.

Salud!

Canadian Cocktail

2011-07-19T19:00:00.000-05:00

On this date, we enjoyed a 'Canadian Cocktail', which was a tasty drink, if you like whiskey as I do. Worth a repeat.

The recipe per drink (from page 55 of Mr. Boston's Official Bartender's Guide from 1985):

1 1/2 oz Canadian Whiskey (I used Crown Royal)
1 dash Bitters
1 1/2 tsps Triple Sec (LeRoux)
1 tsp Powdered Sugar

Shake with ice and strain into cocktail glass. I garnished with an orange slice.

Bennett Cocktail

2011-07-16T18:18:00.027-05:00

Today I selected a 'Bennett Cocktail'. It was a very good drink (as most of them seem to be these days!). It was definitely worth repeating. I can say that very positively since I went ahead and mixed another right after I finished the first one. I must admit, though, that Olga wasn't quite as enamored as I, but she did think it was OK.

The recipe (page 38 of the Bartender's Guide):

Juice of 1/2 lime (I used 1/2 oz)
1 1/2 oz Gin (Seagram's Extra Dry)
1/2 teaspoon powdered sugar (1 tsp simple sugar)
2 dashes Orange Bitters

Shake with ice and strain into cocktail glass. I garnished with an orange slice.

Cheers!

Beachcomber

2011-07-15T16:54:00.015-05:00

Today we had a 'Beachcomber' cocktail. It was tasty and worth a repeat. We enjoyed it on the patio between showers.

The recipe (page 37 in the Bartender's Guide):

1 1/2 oz Rum (Bacardi Gold)
1/2 oz lime juice
1/2 oz Triple Sec (DeKuyper)
1 dash Maraschino (Luxardo)

Shake with cracked ice and strain into cocktail glass rimmed with lime juice and sugar.

Artillery Cocktail

2011-07-14T18:52:00.014-05:00

Today I chose an 'Artillery Cocktail' from page 35 in the Bartender's Guide. Neither the recipe nor the name were very exciting but the drink was excellent! I recommend it highly.

The recipe:

1 1/2 oz Gin (Seagram's Extra Dry)
1 1/2 teaspoons Sweet Vermouth (Noilly Prat)
2 dashes Bitters

Stir with ice and strain into cocktail glass.

Cheers!

Alcapulco Cocktail

2011-07-13T21:40:00.000-05:00

A really good drink tonight - an 'Acapulco Cocktail' (page 27 in the Bartender's Guide).

It was very tasty. I also chose to serve it straight up in a cocktail glass rather than an old-fashioned glass over ice cubes. I would repeat this drink!

The recipe:

1 1/2 oz Rum (Bacardi Gold)
1 tablespoon lime juice
1 1/2 oz Triple Sec (LeRoux)
1 teaspoon sugar (2 tsp simple sugar)
1 egg white

Combine and shake all ingredients with ice and strain into old-fashioned glass over ice cubes.

Add a sprig of mint. I also added an orange twist.

(I left out the egg white and used a cocktail glass instead of the old-fashioned glass)

Salud!

Absinthe Cocktail

2011-07-12T17:30:00.009-05:00

Tonight we had an 'Absinthe Cocktail' (page 27 of the Bartender's Guide). It tasted like Absinthe (surprise!) diluted by the Orange Bitters and Anisette.

A nice, enjoyable drink for a summer afternoon.

1 1/2 oz Absinthe Substitute (Pernod)
2 tablespoons water
1 1/2 teaspoon Anisette (LeRoux)
1 dash Orange Bitters

Shake with ice and strain into cocktail glass. I chose to garnish with an orange slice.

Cheers!

Abbey Cocktail

2011-07-11T19:20:00.023-05:00

Today we had an 'Abbey Cocktail' (on page 27 of our Bartender's Guide).

Both Olga & I enjoyed this one. The orange flavor was quite good without losing the gin flavor.

The recipe:

1 1/2 oz Gin (Seagram's Extra Dry)
juice of 1/4 orange
1 dash of Orange Bitters

Shake with ice and strain into cocktail glass.
Add a maraschino cherry. I also garnished with an orange twist.

Enjoy!

Sazarac Cocktail

2011-07-07T22:16:00.054-05:00

A revisit to the Sazarac cocktail. A friend requested Sazerac. We did have one on Feb 10, 2011 at Juban's Restaurant in Baton Rouge. It was good there, but it was served on ice, which is a no-no according to most books!

This was an excellent drink, at least to me, consisting of several complex flavors - anise, the rye whiskey, bitters - they all were distinguishable and also blended well.

Recipe is courtesy of Kevin Lacassin at NolaFoodie.com

2 oz Rye Whiskey
1/2 oz Simple Syrup
5 dashes Peychaud's Bitters
2 dashes Angostura Bitters
1/4 oz Pernod
1 lemon twist

Chill a rocks glass by filling with ice and water.
In a cocktail shaker filled 3/4 with ice, add rye whiskey, simple syrup, Peychaud's Bitters and Angostura Bitters.
Using a bar spoon, stir until the shaker is ice-cold and frost has formed on the outside. (do not shake a Sazerac).
Empty the ice and water from the rocks glass, and pour in a bit of Pernod and toss the glass (or roll it) to coat the entire inside.
Pour out any excess.
Strain your cocktail from the shaker into the Pernod lined glass.
Twist a lemon peel over the glass, rim the glass, and then drop it in.

Sensation Cocktail

2011-07-06T21:47:00.019-05:00

After a two week vacation in Florida, I selected a 'Sensation Cocktail' (page 157 in the Bartender's Guide) as a "welcome home" drink.

It was refreshing, a nice break from my gin & tonics, but overall, not one of our favorites.

The recipe:

Juice of 1/2 lemon
1 1/2 oz Gin (Seagrams Extra Dry)
1 teaspoon Maraschino (Luxardo)

Shake with ice and strain into cocktail glass.
Add two sprigs of fresh mint.

Enjoy!

Hasty Cocktail

2011-06-07T20:09:00.001-05:00

The cocktail of the day was ... a 'Hasty Cocktail' (on page 96 of the bartender's guide). It is an interesting combination of Absinthe with vermouth and gin, quite good and worth repeating.

3/4 oz Dry Vermouth Noilly Prat)
1 1/2 oz Gin (Booth's)
1/4 teaspoon Pernod
1 teaspoon Grenadine

Stir with ice and strain into cocktail glass. I garnished with an orange slice.

Enjoy!

Dixie Cocktail

2011-05-18T16:39:00.000-05:00

The 'Dixie Cocktail' was on page 74 of the Bartender's Guide. Again, nothing special - not one of our favorites - but all right.

The recipe:

Juice of 1/4 orange
1 tablespoon Absinthe (La Fee)
1/2 oz Dry Vermouth (Noilly Prat)
1 oz Gin (Booth's)

Shake with ice and strain into cocktail glass.

Cheers!

Cooperstown Cocktail

2011-05-17T21:25:00.000-05:00

Today we chose a 'Cooperstown Cocktail'. It was a pretty good drink although the mint would have had a greater impact had it been muddled. Overall it was a cocktail worth repeating.

The recipe (page no. 67 from the Bartender's Guide):

1/2 oz. Dry Vermouth (Noilly Prat)

1/2 oz. Sweet Vermouth (Noilly Prat)

1 oz. Gin (Booth's)

Shake with ice and strain into cocktail glass. Add a sprig of mint.

Fallen Angel Cocktail

2011-05-17T21:21:00.001-05:00

This cocktail, 'Fallen Angel Cocktail' was an OK drink for us.

Nothing special - but OK. Probably won't repeat.

The recipe (page 79 of the Bartender's Guide):

Juice of 1 lime or 1/2 lemon

1 1/2 oz Gin (Booth's)

1 dash Bitters

1/2 teaspoon White Créme de Menthe (LeRoux)

Shake with ice and strain into cocktail glass.

Serve with a cherry.

Cheers!

H.P.W. Cocktail

2011-05-11T21:14:00.000-05:00

Continental Cocktail

2011-05-09T22:16:00.000-05:00

Today we had a 'Continental Cocktail' (page no. 67 of the Bartender's Guide). It was a beautiful drink but not quite as exciting taste-wise. It was a "summery" drink, however, to match the lovely weather we're having (if you don't count the flooding along the Mississippi). The cocktail was a little heavy with mint and lemon flavors.

The recipe:

1 3/4 oz Rum (Bacardi Gold)
1 tablespoon Lime Juice
1 1/2 teaspoons Green Créme de Menthe (LeRoux)
1/2 teaspoon Powdered Sugar

Shake with ice and strain into cocktail glass. Add a twist of lemon peel.

Enjoy!

Sir Walter Cocktail

2011-05-02T22:34:00.000-05:00

Today's drink was a 'Sir Walter Cocktail'. It was very good, reminiscent of a Rose Cocktail from a couple of days ago but with different ingredients. Definitely worth having again. The red drinks make for beautiful cocktails.

The recipe (page no. 160 in the Bartender's Guide):

3/4 oz Rum (Bacardi Gold)
3/4 oz Brandy (E&J XO)
1 teaspoon Grenadine
1 teaspoon Triple Sec (DeKuyper)
1 teaspoon lemon juice

Shake with ice and strain into cocktail glass. Garnish with an orange slice.

Salud!

Peggy Cocktail

2011-05-01T22:04:00.001-05:00

Today we had a 'Peggy Cocktail' (page 135 of the Bartender's Guide). As with any drink with Absinthe (or its substitute), that taste is usually prominent. I like it, so this drink was good, although not as good as the Rose Cocktail (English Version) from yesterday.

The recipe:

3/4 oz Dry Vermouth (Noilly Prat)
1 1/2 oz Gin (Booth's)
1/4 teaspoon Absinthe Substitute (Pernod)
1/4 teaspoon Dubonnet

Stir with ice and strain into cocktail glass. I garnished with an orange slice.

Cheers!

Rose Cocktail (English)

2011-04-30T21:27:00.000-05:00

The drink of the day was a 'Rose Cocktail (English)'. It was one of our all time favorites. The taste was a nice balance of sweet, lemon, and alcohol without any one flavor dominating. This one I have to remember.

The recipe (page 149 of the Bartender's Guide):

1/2 oz Apricot Brandy (LeRoux)
1/2 oz Dry Vermouth (noilly Prat)
1 oz Gin (Booth's)
1/2 teaspoon Lemon Juice
1 teaspoon Grenadine

Moisten rim of cocktail glass with lemon juice (I moistened half of the rim) and dip into powdered sugar. Shake ingredients with ice and strain into cocktail glass. Garnish with an orange slice.

It's also a beautiful drink!

Cheers!

Poker Cocktail

2011-04-29T22:11:00.000-05:00

Today we had a 'Poker Cocktail'. It is is a rum manhattan-type drink. I took the advice of a fellow blogger and used a dark rum to mix the drink. As a matter of fact, I mixed one cocktail with Myers Rum and one with Bacardi Gold. They were both good although the Myers had a taste with more body. We enjoyed both of them.

The recipe (page 138 from the Bartender's Guide):

1 1/2 oz Sweet Vermouth (Noilly Prat)
1 1/2 oz Rum (Myers and Bacardi Gold)

Stir with ice and stain into cocktail glass. I garnished with an orange slice.

Salud!

Affinity Cocktail

2011-04-28T21:49:00.001-05:00

I didn't expect much from this cocktail but it was amazingly good.
The 'Affinity Cocktail" an interesting mix of ingredients, and the orange flavor was there. This one is on our repeat list.

The recipe (page no.28 from Mr. Boston Bartender's Guide):

1 oz Dry Vermouth (Noilly Prat)
1 oz Sweet Vermouth (Noilly Prat)
1 oz Scotch (Dewar's White Label)
3 dashes Oranges Bitters

Stir with ice and strain into cocktail glass. I garnished with an orange slice.

Cheers!

Opal Cocktail

2011-04-26T22:02:00.000-05:00

This drink even had an opal color. The drink of the day was an'Opal Cocktail'. It was a good drink, light and refreshing, worth having again.

The recipe (page no. 131 from the Bartender's Guide):

1 oz Gin (Booth's)
1/2 oz Triple Sec (DeKuyper)
1 tablespoon Orange Juice
1/4 teaspoon powdered sugar

Shake with ice and strain into cocktail glass. Garnished with an orange slice.

Cheers from Louisiana!

Little Devil Cocktail

2011-04-25T22:15:00.000-05:00

Today we selected a 'Little Devil Cocktail' to try.

The drink was just so-so, not one of our favorites, even though I used a dark rum. Oh, well ... .

The recipe (page no. 115):

Juice of 1/4 lemon
1 1/2 tsp Triple Sec (DeKuyper)
3/4 oz Rum (Bacardi Gold)
3/4 oz Gin (Booth's)

Shake with ice and strain into cocktail glass. I garnished with a slice of orange.

Salud!

Olympic Cocktail

2011-04-24T22:09:00.000-05:00

Sunday night on the patio, and enjoying an 'Olympic Cocktail'. It was very good, tasty, with more flavor than expected from looking at the ingredients.

The recipe (page no. 131 from the Bartender's Guide):

3/4 oz Orange Juice
3/4 oz Triple Sec (DeKuyper)
3/4 oz Brandy (E&J XO)

Shake with ice and strain into cocktail glass. I garnished with an orange slice.

Cheers!

Little Princess Cocktail

2011-04-23T22:14:00.000-05:00

Today's drink was a 'Little Princess Cocktail'. It a nice drink. I took advantage of the advice offered by the gentleman referenced yesterday and used a dark rum, which has more flavor than light rum. The cocktail was quite tasty.

The recipe (page no. 115 from the Mr. Boston Bartender's Guide):

1 1/2 oz Sweet Vermouth (Noilly Prat)
1 1/2 oz Rum (Bacardi Gold)

Stir with ice and strain into cocktail glass. I garnished with an orange slice.

Enjoy!

Fine and Dandy Cocktail

2011-04-22T21:57:00.000-05:00

This 'Fine and Dandy Cocktail' was a good one. I mixed it with two different brands of Gin (Hayman's Old Tom and Booth's. Both were good although Olga liked the Old Tom better. It seemed to have a somewhat milder taste, which was quite pleasant.

The recipe (page 80 of the Mr. Boston's Bartender's Guide:

Juice of 1/4 lemon
1/2 oz Triple Sec (DeKuyper)
1 1/2 oz Gin (Booth's and Hayman's Old Tom)
1 dash Bitters

Shake with ice and strain into cocktail glass.
Serve with a cherry (I also added an orange slice).

Cheers!

Palmetto Cocktail - revisited

2011-04-20T21:40:00.000-05:00

A fellow mixologist suggested we try this cocktail - a 'Palmetto Cocktail', with a dark rum.
Last night we used a light rum and Underhill-Lounge was correct - the darker rum adds a smoothness to the taste.

The recipe (page no. 133 in the Bartender's Guide):

1 1/2 oz Rum (Bacardi Select)
1 1/2 oz Dry Vermouth (Noilly Prat)
2 dashes bitters

Stir with ice and strain into cocktail glass.

We mixed the second cocktail with Myers Jamaican Rum. It was tastier than the Porto Rican Bacardi!

And it was another beautiful day in South Louisiana.

Chocolate Soldier Cocktail

2011-04-19T22:07:00.000-05:00

Today we had a 'Chocolate Soldier Cocktail'. I don't know where the name came from but nothing about the drink evoked anything of chocolate to us. It was interesting for a one-time drink, but I don't think I will make it again.

Beautiful weather, again - of course (or at the course)!

The recipe (page no. 62 of the Bartender's guide):

Juice of 1/2 lime
3/4 oz Dubonnet
1 1/2 oz Gin (Booth's)

Shake with ice and strian into cocktail glass. I garnished with orange and pineapple.

Cheers!

Maxim Cocktail

2011-04-18T22:15:00.000-05:00

Today I mixed a 'Maxim Cocktail'.
As drinks go, it was not a bad drink, but not the best, either. We've had much better.

The recipe (page no. 120 in the Bartender's Guide):

1 1/2 oz Gin (Booth's)
1 oz Dry Vermouth (Noilly Prat)
1 dash White Créme de Cacao)LeRoux)

Shake with ice and strain into cocktail glass. I garnished with a slice of orange and a piece of fresh pineapple. That part was very good.

Salud!

Palmetto Cocktail

2011-04-17T22:10:00.000-05:00

Today, April 17th, I chose a 'Palmetto Cocktail' to mix for our afternoon enjoyment. Although we enjoyed the drink, neither Olga nor I could recommend it. It was a "smooth" drink, not as raw as the whiskey-based cocktail last night, but the bitters lent a rather unpleasant taste.

The recipe (page no. 133from the Bartender's Guide):

1 1/2 oz Rum (Bacardi Light)
1 1/2 oz Dry Vermouth (Noilly Prat)
2 dashes Bitters

Stir with ice and strain into cocktail glass.

At least Olga got a good photo!

Cheers!

Palmer Cocktail

2011-04-16T22:06:00.000-05:00

Today I selected a whiskey-based drink, a 'Palmer Cocktail'. It was a pretty good drink - if you like the taste of whiskey, which I do. We enjoyed it outside on our patio, again, as the weather was almost perfect. Olga didn't care for it very much; I guess she doesn't like whiskey!

The recipe (page no. 133 from the Bartender's Guide):

2 oz Whiskey (Old Forester)
1 dash Bitters
1/2 teaspoon lemon juice

Stir with ice and strain in cocktail glass. (I used a shaker since the drink contained lemon juice.)

Enjoy!

Emerald isle Cocktail

2011-04-15T21:12:00.000-05:00

Today I chose an 'Emerald isle Cocktail' to mix. I didn't care much for the drink - maybe a little less Créme de Menthe would have made it better - but Olga liked it. It was not one of our favorites and will not be repeated.

The recipe (page no. 97 from the Bartender's Guide):

2 oz Gin (Booth's)
1 teaspoon Green Créme de Menthe(LeRoux)
3 dashes Bitters (a dash is 1/6 of a tsp per the guide)

Stir with ice and strain into cocktail glass.

Despite high winds and threats of storms in our area for most of the day, we did manage to escape the bad weather. As you can see from the photo, it was pretty nice this afternoon. And even a less-than-sterling cocktail had little effect on our enjoyment.

Cheers!

Brandy Gump Cocktail

2011-04-14T22:05:00.001-05:00

The cocktail of the day is a Brandy Gump Cocktail'. It was a very good choice and very tasty. It makes the cut for a redo cocktail!

The recipe (page no. 49 of the Bartender's Guide):

1 1/2 oz Brandy (E&J XO)
Juice of 1/2 Lemon
1/2 teaspoon Grenadine

Shake with ice and strain into cocktail glass. I garnished with an orange slice (it was good also).

Green Opal Cocktail

2011-04-13T22:14:00.001-05:00

For those of us who enjoy a taste of liquorice once in a while, as I do, here is another Absinthe Substitute cocktail, a 'Green Opal Cocktail'.

The recipe (page 95 of the Bartender's Guide).

1/2 oz Gin (Booth's)
1/2 oz Anisette (LeRoux)
1 oz Absinthe Substitute (Pernod)

Shake with ice and strain into cocktail glass.

I enjoy Pernod or Absinthe just mixed with water so this cocktail was good, per my taste. Actually better than the water mix.

Cheers!

Rattlesnake Cocktail

2011-04-12T21:38:00.000-05:00

Today we mixed another outstanding cocktail - a 'Rattlesnake Cocktail'. The taste belied the name, fortunately.

The recipe (page 145 of the Bartender's Guide):

1 1/2 oz Whiskey (Old Forester Bourbon)
1 Egg White (I left this out!)
1 teaspoon Lemon Juice
1/2 teaspoon Powdered Sugar (I used 1 tsp of sugar syrup)
1/4 teaspoon Absinthe Substitute (Pernod)

Shake with ice and strain into cocktail glass. I garnished with an orange slice.

This was about the best whiskey cocktail we've had. The weather has also been outstanding. Everything is better in weather like this!

Salud!

Presto Cocktail

2011-04-11T21:54:00.000-05:00

Tonight we chose to mix a 'Presto Cocktail' (page 141 of the Bartender's Guide). It was a very good drink, better than the one we had last night. A definite redo!

The recipe:

1 tablespoon Orange juice
1/2 oz Sweet Vermouth (Noilly Prat)
1 1/2 oz Brandy (E&J XO)
1/4 teaspoon Absinthe Substitute (Pernod)

Shake with ice and strain into cocktail glass. I garnished with an orange slice.

Modern Cocktail

2011-04-10T21:58:00.000-05:00

The choice today was a 'Modern Cocktail' (page 124 of the Bartender's Guide). It was an interesting mix of liquors and did taste quite good. Olga did not like it as much as I did, however. I would definitely have another.

The recipe:

1 1'2 oz Scotch (Dewar's White Label)
1/2 teaspoon Lemon Juice
1/4 teaspoon Absinthe Substitute (Pernod)
1/2 teaspoon Jamaica Rum (Myer's)
1 dash Orange Bitters

Shake with ice and strain into cocktail glass. Serve with a cherry.

Cheers.

Golf Cocktail

2011-04-08T22:07:00.000-05:00

Tonight we had a 'Golf Cocktail' at our Club restaurant. It was mixed at the restaurant so I don't know the brands of liquor used but the drink was quite good, even Olga liked it.

The recipe (page no. 92 from the Bartender's Guide):

1 1/2 oz Gin
3/4 oz dry Vermouth
2 dashes Bitters

Stir with ce and strain into cocktail glass.

Maiden's Blush Cocktail

2011-04-07T22:04:00.000-05:00

I chose a 'Maiden's Blush Cocktail' to mix tonight. It was a good drink enjoyed by both Olga and me.

The recipe (page 118 from the Bartender's Guide):

1/4 teaspoon Lemon Juice
1 teaspoon Triple Sec (DeKuyper)
1 teaspoon Grenadine
1 1/2 oz Gin (Booth's)

Shake with ice and strain into cocktail glass. I garnished with an orange slice.

Salud!

Double Fault

2011-04-06T22:22:00.000-05:00

I found a bottle of Pimm's Liqueur #1 in my collection tonight and used it for a "new" drink. We called it a 'Double Fault' (first time we had Pimm's was at Wimbledon many years ago). It actually tasted very good; at least we liked it and it was easy to make.

The recipe:

1 1/2 oz Pimm's #1
1 oz Gin (Hayman's Old Tom)
1/2 oz Lemon Juice (or to taste)
Ginger Ale

Fill a tall glass half full of ice. Add Pimm's, Gin, and lemon juice. Top glass with ginger ale and stir.

If the drink is not new, then I offer my apologies to the inventor; you did a nice job!

Enjoy!

Huntsman Cocktail

2011-04-04T21:23:00.000-05:00

As a big storm was making its way toward us, I mixed a 'Huntsman Cocktail' (page 100 of the Bartender's Guide). It was OK but not nearly as impressive as the storm, when it finally made its appearance. It is worth another try at some point. We have found that Myers Jamaican Rum is very tasty in drinks, adding another dimension to the flavor.

The recipe:

1 1/2 oz Vodka (Absolut)
1/2 oz Rum (Myers Jamaican)
Juice of 1/2 lime
Powdered Sugar to taste (I used simple syrup)

Shake with ice and strain into cocktail glass.s

El Presidente Cocktail No. 2

2011-04-03T22:09:00.000-05:00

Today we tried an 'El Presidente Cocktail No. 2'. It was a good drink; not one I'd rush out to try again, though.

The recipe (page no. 77 from the Bartender's Guide):

3/4 oz Dry Vermouth (Noilly Prat)
1 1/2 oz Rum (Light Bacardi)
1 dash bitters

Stir with ice and strain into cocktail glass.

Salud!

Chinese Cocktail

2011-04-03T13:35:00.000-05:00

Today we had a 'Chinese Cocktail' (page no. 61 of the Bartender's Guide).

The drink was pretty good and will be on our repeat list. One change in the recipe I think would be beneficial would be to add a little lemon or lime juice to counter some of the sweetness.

The recipe:

1 tablespoon Grenadine
1 1/2 oz Rum (Myer's Jamaican)
1 dash Bitters
1 teaspoon Maraschino (Luxardo)
1 teaspoon Triple Sec (DeKuyper)

Shake with ice and strain into cocktail glass.

Cheers!

Japanese Cocktail

2011-04-01T22:06:00.000-05:00

I picked a 'Japanese Cocktail' tonight from page 106 in the Bartender's Guide.

2 oz Brandy (E&J XO)
1 1/2 teaspoon Orgeat Syrup
1 tablespoon Lime Juice
1 dash Bitters

Shake with ice and strain into cocktail glass. Add twist of lime peel.

This drink was quite good, well worth a repeat.

Margarita Cocktail

2011-03-31T20:34:00.020-05:00

Today we had a 'Margarita Cocktail'. The first one I mixed used a recipe from "In the Land of Cocktails", page 34.

The recipe:

2 tablespoons kosher salt
2 lime wedges
1 1/2 oz Tequila (Cuervo Black)
3/4 ozTriple Sec (LeRoux)
1 oz fresh lime juice
1/4 oz simple syrup

Put the salt in a saucer, rub half of the rim of a Margarita or a Martini glass with 1 lime wedge. Dip the rim into the salt.
Using a clean cloth, wipe any excess salt from inside the glass and set aside.
Shake ingredients with ice vigorously. Strain into prepared glass and garnish with the remaining lime wedge.

It was somewhat sour! Otherwise, we drank it.

The second one I mixed used Jose Cuervo mix to which I added pomegranate juice along with tequila and triple sec. It was frozen, sweeter, and more to our taste. It was better mixed with the first one (I can't wait to reproduce this one)!

Cheers.

Golden Dream Cocktail

2011-03-30T22:36:00.000-05:00

Today we tried what was, for us, a different type of drink, a 'Golden Dream Cocktail'. It was a very good although probably better suited for after dinner. We did enjoy the taste. It will join the "repeater's" group.

The recipe (page no. 92 from the Bartender's Guide):

1 tablespoon Orange Juice
1/2 oz Triple Sec (DeKuyper)
1 oz Galliano
1 tablespoon Light Cream

Shake with ice and strain into cocktail glass.

Try it!

Xeres Cocktail

2011-03-29T20:49:00.003-05:00

Today we had a 'Xeres Cocktail' (page 191 of the Bartender's Guide). It is a simple drink to mix; the taste is somewhat insipid, not what I like in a cocktail. It's not one I will repeat.

The recipe:

1 dash Orange Bitters
2 oz Dry Sherry (Fairbanks Medium Dry)

Stir with ice and strain into cocktail glass.

This drink does finish the X's in our Guide!

Enjoy!

XYZ Cocktail

2011-03-28T21:08:00.000-05:00

Today's drink was an 'XYZ Cocktail' (on page 191 of the Bartender's Guide).

The recipe:

1 tablespoon Lemon Juice (used about 1/2 tbsp)
1/2 oz Triple Sec (DeKuyper)
1 oz Rum (Bacardi Light)

Shake with ice and strain into cocktail glass.

The drink was pretty good, not as good as the one last night but still very drinkable. Probably won't repeat this drink.

Cheers!

Jade Cocktail

2011-03-27T22:17:00.002-05:00

Today I chose a 'Jade Cocktail' for our drink. It was a little sweet but would probably be very good with a slight modification.

The recipe (page no. 104 from the Bartender's Guide).

1 1/2 oz Dark Rum (Myers Original Dark)
1/2 teaspoon Green Créme de Menthe(LeRoux)
1/2 teaspoon Triple Sec (DeKuyper)
1 tablespoon Lime Juice (used 1/2 amount)
1 teaspoon powdered sugar (used 2 tsp simple syrup)

Shake with ice and strain into cocktail glass. Add a lime slice.

I didn't have enough lime for all the juice so I substituted lemon juice. I also used simple syrup instead of powdered sugar ... 1 tsp too much, I believe. The drink has definite possibilities! I'll try it again.

Cheers!

Brandy Cassis Cocktail

2011-03-26T21:06:00.000-05:00

We enjoy a Kir (Cassis with white wine) and so were looking forward to this cocktail. It was
disappointing, too much lemon juice - even though I cut the recipe amount in half- and it was hard to find the Cassis taste. Not a "keeper", a rarity lately.

The recipe (page no. 47 in the Bartender's Guide):

1 1/2 oz Brandy (E&J XO)
1 oz Lemon Juice (actually used 1/2 oz)
1 dash Créme de Cassis (Mathilde)

Shake with cracked ice and strain into cocktail glass.
Add a twist of lemon peel.

In hindsight, an oz or so of simple syrup may have salvaged the drink?

Salud!

Commodore Cocktail

2011-03-25T21:18:00.003-05:00

Tonight we tried a 'Commodore Cocktail' (page 67 of the Bartender's Guide). We even shared the evening's drink with neighbors who thought it was good, although "strong". No one ended up under the table, thank goodness.

The recipe:

Juice of 1/2 lime or 1/2 lemon (1/4 oz lemon juice)
1 teaspoon powdered sugar(2 tsps simple sugar syrup)
2 dashes Orange Bitters (Fee Bros.)
1 1/2 oz Whiskey (Old Forester)

Shake with ice and strain into cocktail glass.

It was a good drink; one we'll have again.

Cheers.

Roselyn Cocktail

2011-03-24T22:36:00.000-05:00

Today we chose a 'Roselyn Cocktail' (page 149 in the Bartender's Guide) to mix tonight.

The recipe:

3/4 oz Dry Vermouth (Noilly Prat)
1 1/2 oz Gin (Booth's)
1/2 teaspoon Grenadine

Stir with ice and strain into cocktail glass. Add a twist of lemon peel.

The drink was good, as most seem to be nowadays! It's in the "keeper"class. Plus, Olga thinks it's "pretty".

Cheers!

Everybody's Irish Cocktail

2011-03-23T22:00:00.002-05:00

Today we had an 'Everybody's Irish Cocktail' -page 77 in the Mr. Boston Bartender's Guide (1985 Version).

The recipe:

1 teaspoon Green Créme de Menthe(LeRoux)
1 teaspoon Chartreuse (Green)
2 oz Irish Whisky (Jameson)

Stir with ice and strain into cocktail glass. Serve with a green olive.

The drink was similar to one we had a couple of days ago; same ingredients, different amounts. This one used less creme de menthe and Chartreuse and was much better -
no mouthwash taste! It was pretty good.

Slainte!

Brandy Cocktail

2011-03-22T21:14:00.000-05:00

Today we chose a 'Brandy Cocktail' on page 47 of the Mr. Boston's Bartender's Guide.

A very good cocktail, one of the best we've had lately. We enjoyed it and would have it again.

The recipe:

2 oz Brandy (E&J XO)
1/4 teaspoon Sugar Syrup
2 dashes Bitters

Stir with ice and strain into cocktail glass. Add a twist of lemon peel.

Salud!

St Patick's Day Cocktail

2011-03-21T22:15:00.001-05:00

A couple of days late, but we chose a 'St. Patrick's Day' cocktail for Monday. The recipe is on page no.153 of the Bartender's Guide (1985 edition).

The recipe:

3/4 oz Green Créme de Menthe(LeRoux)
3/4 oz Chartreuse (Green)
3/4 oz Irish Whisky (Jameson's)
1 dash Bitters

Stir with ice and strain into cocktail glass. I garnished with a slice of orange.

The drink was potable but not one of our favorites. As a matter of fact, it was a lot like mouthwash (actually it was much better than that)!

Slainte!

Maiden's Prayer Cocktail

2011-03-20T22:21:00.000-05:00

The drink today was a 'Maiden's Prayer' (on page 118 of the Bartender's Guide).

The recipe:

1 1/2 oz Gin (Booth's)
1/2 oz Triple Sec (DeKuyper)
1 oz lemon juice

Shake with ice and strain into cocktail glass. I garnished with a lime slice.

This drink was not a favorite, being reminiscent of lemonade! Oh, well... Maybe tomorrow's will be better.

Cheers!

Club Cocktail

2011-03-19T22:37:00.003-05:00

Today we had a 'Club Cocktail' (page 65 in the Bartender's Guide). We had neighbors join us for the drink and we agreed that it was pleasant, albeit too sweet for my taste (could have used some lemon juice to add complexity (?).

The recipe:

1 1/2 oz Gin (Booyh's)
3/4 oz Sweet Vermouth (Noilly Prat)

Stir with ice and strain into cocktail glass.
Add a cherry or olive (I used a cherry).

Cheers!

Tennis at the Cove!

2011-03-18T22:13:00.001-05:00

No picture - and no cocktail tonight. We played tennis this morning and then watched the LSU women's tennis team lose a tough match to Tulsa. That was followed by a birthday get-together for one of the ladies Olga plays tennis with so no time for a drink (at home). We did do wine and champagne.

Tune in tomorrow for a new drink of the day.

Irish Blonde and Irish Jack Rose Cocktail

2011-03-17T21:58:00.001-05:00

Irish Jack Rose


Irish Blonde

Today being St Patrick's Day, we enjoyed 2 drinks as shown above- 'Irish Blonde' and 'Irish Jack Rose' Cocktails, neither of which were in the Bartender's Guide!

Irish Blonde

2 oz Irish Whiskey (Jameson's)
3/4 oz Orange Curaçao (Marie Brizard)
1/4 oz Sherry (Fairbank's Medium)
1 dash Orange Bitters

Stir and strain into a chilled Martini glass. I garnished with an orange slice (didn't know what "flamed orange peel" is).

Irish Jack Rose

1 oz Irish Whiskey (Jameson's)
1/2 oz Calvados (Otard)
1/2 oz Lime Juice (I only used ~2/3 the lime juice called for in the recipe)
1/2 oz Grenadine (Used 2/3 of the Grenadine, also)

Shake and strain into a chilled cocktail glass. Garnish with a lime wheel.

Both drinks were very good.

Slainte!

Applecar Cocktail

2011-03-16T21:43:00.001-05:00

Today we had an 'Applecar' cocktail. It was a very good drink, light and refreshing. I used half the lemon juice in the recipe, though, which was still almost too much! Should have used 1/4 the amount. It was still worth repeating.

The recipe (page no. 33 from the Bartender's Guide):

1 oz Applejack (Laird's)
1 oz Triple Sec (LeRoux)
1 oz Lemon Juice (I only used 1/2 oz)

Shake with ice and strain into cocktail glass. I chose to garnish with an apple wedge.

Cheers!

Dixie Whiskey Cocktail

2011-03-15T21:27:00.002-05:00

Today was the time for a 'Dixie Whiskey Cocktail' (page 74 from the Mr. Boston Bartender's Guide). We enjoyed it on our patio along with the sunshine! It was also an excellent cocktail. All the flavors made for a great drink.

The recipe:

1/2 teaspoon powdered sugar (I used 1 oz simple sugar)
1 dash Bitters
1/4 teaspoon Triple Sec (LeRoux)
1/2 teaspoon White Créme de Menthe (LeRoux)
2 oz Bourbon (Jim Beam and Old Forester - ran out of Jim Beam))

Shake with ice and strain into cocktail glass. I garnished with an orange slice.

Cheers,

Jersey Lightning Cocktail

2011-03-14T22:05:00.000-05:00

The drink for today was a 'Jersey Lightning Cocktail'. It was very good, although, as usual, the lime juice amount in the recipe was too much. Maybe I'll learn to use about half as much as the recipes call for (or really learn how much 1/2 a lime is!).

The recipe (page no. 106 from the Bartender's Guide):

1 1/2 oz Apple Brandy (Laird's)
1/2 oz Sweet Vermouth (Noilly Prat)
Juice of 1 lime

Shake with ice and strain into cocktail glass.

Cheers.

Tulip Cocktail

2011-03-13T22:06:00.000-05:00

We celebrated our grandson's 9th birthday today (his real birthday is next Thursday - St. Pat's Day).
The drink of the day is a 'Tulip Cocktail' (page 175 of the Mr Boston Bartender's Guide ).

The recipe:

1 1/2 teaspoon lemon juice
1 1/2 teaspoon Apricot Brandy (LeRoux)
3/4 oz Sweet Vermouth (Noilly Prat)
3/4 oz Apple Brandy (Laird's)

Shake with ice and strain into cocktail glass.

The cocktail was very good; could be a favorite!

Weep No More Cocktail

2011-03-12T21:11:00.001-06:00

Today we had a 'Weep No More Cocktail. It was pretty good although not one of our highest rated favorites.

The recipe (page no. 183 from Mr. Boston's Bartender's Guide):

Juice of 1/2 lime
3/4 oz Dubonnet
3/4 oz Brandy (E&J XO)
1/4 teaspoon Maraschino (Luxardo)

Shake with ice and strain into cocktail glass.

Irish Whisky Cocktail

2011-03-11T21:02:00.000-06:00

Olga and I spent this afternoon at the LSU/Ole Miss men's tennis match; won by LSU.

After a day of playing and then watching tennis, I chose an 'Irish Whisky Cocktail'.

The recipe (page no. 102 from the Bartender's Guide):

1/2 teaspoon Triple Sec (LeRoux)
1/2 teaspoon Absinthe Substitute (Pernod)
1/4 teaspoon Maraschino (Luxardo)
1 dash bitters
2 oz Irish Whisky (Jameson)

Stir with ice and strain into cocktail glass. Serve with an olive.

The drink was quite good. You could still taste the Irish Whisky but the other ingredients reduced the harshness a lot. It's good enough to repeat.

Enjoy!

Jeyplak Cocktail

2011-03-10T22:04:00.000-06:00

The cocktail tonight was a good one. It was a 'Jeyplak Cocktail' on page 106 of the Mr. Boston Bartender's Guide. It is a gin based cocktail in the martini family, sort of.

The recipe:

1 1/2 oz Gin (Booth's)
3/4 oz Sweet Vermouth (Noilly Prat)
1/4 teaspoon Absinthe Substitute (Pernod)

Stir with ice and strain into cocktail glass.
Serve with a cherry.

Cheers!

Fox River Cocktail

2011-03-09T22:15:00.000-06:00

Tonight we had a 'Fox River Cocktail', and a pretty good one. The recipe is on page 82 of the Mr. Boston Bartender's Guide from 1985. I open it randomly every night to find a new cocktail to try.

The recipe:

1 tablespoon Brown Créme de Cacao (LeRoux)
2 oz Whiskey (Jim Beam Bourbon)
4 dashes Bitters

Stir with ice and strain into cocktail glass. I garnished with (what else?), an orange slice.

The drink was good with the whiskey taste adequately subdued by the Créme de Cacao. It is one I'd try again.

Cheers!

Paddy Cocktail

2011-03-08T21:24:00.000-06:00

The drink of the day was supposed to be a 'Paddy Cocktail' from page 133 in the Mr. Boston Bartender's Guide. Unfortunately, the mixologist made an error on the first attempt and used Dry Vermouth instead of Sweet. Although the drink wasn't bad, it was not the cocktail described. So, I mixed another one correctly and it was much better. It was a little on the sweet side but quite drinkable; an Irish Whiskey Manhattan, sort of.

The recipe:

1 1/2 oz Irish Whiskey (Jameson)
1 1/2 oz Sweet Vermouth (Noilly Prat)
1 dash Bitters

Stir with ice and strain into cocktail glass. I garnished with an orange twist.

The plaque in front of the cocktail was a souvenir of Ireland and translates to "a hundred thousand welcomes".

As the Irish say: Slainte!

Manhasset Cocktail

2011-03-07T22:16:00.000-06:00

I selected a whiskey based drink tonight, a 'Manhasset Cocktail'. It's on page 119 or the Bartender's Guide.

The recipe:

1 1/2 oz Blended Whiskey (I used Jim Beam instead)
1 1/2 oz Dry Vermouth (Noilly Prat)
1 1/2 teaspoon Sweet Vermouth (Noilly Prat)
1 tablespoon lemon juice

Shake with ice and strain into cocktail glass. I garnished with an orange slice (again).

The drink, I think, has the makings of a good cocktail. However, the lemon juice was very tart; 1/2 oz was too much for this drink. A teaspoon was probably sufficient (although in that case it would be a different cocktail!).

Enjoy!

Opening Cocktail/Old Pal Cocktail

2011-03-06T19:56:00.000-06:00

Today was sunny, windy, and downright cold if just sitting. We experienced just that this afternoon when we drove to Baton Rouge to watch the LSU ladies' tennis team take on South Carolina. We lasted about 2 1/2 hours, long enough to see LSU put the match on ice (no pun intended). They ended up winning all the matches.

We selected an 'Opening Cocktail' on page 131 in the Bartender's Guide for our drink of the day. It is almost the same recipe as an 'Old Pal Cocktail' (same page in the Guide), the difference being the Old Pal uses 1/4 oz more whiskey. I'm considering them identical drinks.

The recipe:

1/2 oz Grenadine
1/2 oz Sweet Vermouth (Noilly Prat)
1 1/2 oz Blended Whiskey (Jim Beam Bourbon instead)

Stir with ice and strain into cocktail glass. I garnished with an orange slice.

I actually short-changed the Grenadine by about 1/3 oz (ran out), but the drink was very tasty even with that omission. More Grenadine would have made it too sweet. I would be more than willing to have either of these cocktails again.

Salud!

Spanish Town Cocktail

2011-03-05T22:25:00.000-06:00

We went to the Spanish Town Mardi Gras Parade in Baton Rouge today. The photo shows some of our "haul" we returned home with after braving rain and risque floats for two hours. And, thanks to good friends who hosted us.

Lo and behold, I found a 'Spanish Town Cocktail' on page 163 of the Bartender's Guide we've been using, for the most part.

The recipe:

2 oz Rum (Bacardi Light)
1 teaspoon Triple Sec (LeRoux)

Stir with ice and strain into cocktail glass. I garnished with an orange slice.

The drink was good, not as good as last nights, but still quite drinkable. It was a drink that you sipped rather than gulping! It's worth having another.

I hope you enjoy a great Mardi Gras.

Cheers.

Preakness Cocktail

2011-03-04T22:11:00.000-06:00

This rainy Friday I chose a 'Preakness Cocktail'. It didn't sound very interesting but turned out to be one of the best drinks we've had recently. Definitely worth another try.

The recipe (page no. 140 from the Bartender's Guide):

3/4 oz Sweet Vermouth (Noilly Prat)
1 1/2 oz Blended Whiskey (Jim Beam Bourbon, instead)
1 dash Bitters
1/2 teaspoon Benedictine

Stire with ice and strain into cocktail glass.
Add a twist of lemon peel.

Cheers!

Victor Cocktail

2011-03-03T22:25:00.000-06:00

The drink today was a 'Victor' cocktail. It was an excellent drink with some very complex flavors, somewhat surprising given the recipe. It was one of our favorites.

The recipe (page no. 178 from the Bartender's Guide):

1 1/2 oz Gin (Booth's)
1/2 oz Brandy (E&J XO)
1/2 oz Sweet Vermouth (Noilly Prat)

Shake with ice and strain into cocktail glass. I garnished with a slice of orange.

Enjoy!

Fantasio Cocktail

2011-03-02T22:02:00.000-06:00

Our forsythia is blooming on the lake bank which means ... spring must be here?

Tonight's cocktail is from page 79 in the Bartender's Guide,
a 'Fantasio Cocktail'. It only has a teaspoon of Créme de Menthe in it - but it sure dominates the flavor. I think it would have been better with half the creme de menthe. At least it was drinkable although sweet and minty.

The recipe:

1 teaspoon White Créme de Menthe(LeRoux)
1 teaspoon Maraschino Luxardo)
1 oz Brandy (E&J XO)
3/4 oz Dry Vermouth (Noilly Prat)

Stir with ice and strain into cocktail glass. I garnished with an orange slice.

Enjoy!

Trilby Cocktail

2011-03-01T21:54:00.000-06:00

Today was a fairly comfortable day, temperatures in the 40's last night to the 70's this afternoon. We sure enjoy wearing shorts and golf shirts although it was cool in the AM.

The drink I selected today was a 'Trilby Cocktail', pretty much like a Manhattan with Orange Bitters. It was actually an excellent drink. I like Manhattans so my enjoyment of this drink was no surprise.

The recipe (page no. 174 from our Bartender's Guide):

1 1/2 oz. Kentucky Bourbon (Jim Beam White Label)
3/4 oz. Sweet Vermouth (Noilly Prat)
2 dashes Orange Bitters (Fee Bros.)

Stir with ice and strain into cocktail glass. I chose to garnish with a cherry and orange slice.

Manhattan (Dry)

2011-02-28T22:04:00.000-06:00

Another warm delightful day.

Our drink was a 'Manhattan (Dry)' from page 119 in the Bartender's Guide.

The recipe:

3/4 oz Dry Vermouth (Noilly Prat)
1 1/2 oz Blended Whiskey (I used Jim Beam instead)

Stir with ice and strain into cocktail glass. Serve with an olive.

The cocktail was good, the whiskey taste predominant. We were pleased with the drink. It's one to repeat.

Cheers.

Ethel Duffy Cocktail

2011-02-27T22:11:00.002-06:00

I don't know who 'Ethel Duffy' was, but the cocktail named for her is very sweet.

I found one reference to an Ethel Duffy:

In 1912 a series of murders drew public attention to the situation in the South End and led to the closing of most houses of ill repute. During that summer a rare interview with a 14-year old girl appeared on the front page of a Portsmouth newspaper. Ethel Duffy was kidnapped while staying with friends in Dover, apparently drugged and brought to a Portsmouth bordello.

Anyway, the recipe for the drink of the day (from page no. 77 in the Bartender's Guide):

3/4 oz Apricot Brandy (LeRoux)

3/4 oz White Créme de Menthe (LeRoux)

3/4 oz Triple Sec (LeRoux)

Shake with ice and strain into cocktail glass. I garnished with a lime twist in an effort to tone down some of the sweet taste. The drink actually tasted good, although quite sweet. Not a winner in my book but for one desiring a sweet cocktail, it would be worth a try.

Boomerang Cocktail

2011-02-26T22:33:00.001-06:00

Had a great Saturday. Went to 2 grandsons' basketball games and then to the LSU women's tennis match. LSU lost but we came home to a good cocktail; a 'Boomerang Cocktail' (on page 45 of The Bartender's Guide).

1 oz Dry Vermouth (Noilly Prat)
1 1/2 oz Gin (Booth's)
1 dash Bitters
1 dash Maraschino (Luxardo)

Stir with ice cubes and strain into cocktail glass
Add twist of lemon peel.

The drink was good, not as good as some but well worth trying again. The weather was good (aka warm) also, which helps a lot.

Cheers.

Beauty Spot Cocktail

2011-02-25T22:05:00.000-06:00

This worked out to be an after dinner drink tonight, after joining neighbors for an afternoon libation. Our cocktail tonight was a 'Beauty Spot Cocktail' from page 38 of our Bartender's Guide.

The recipe:

1 teaspoon orange juice
1/2 oz Sweet Vermouth (Noilly Prat)
1/2 oz Dry Vermouth (Noilly Prat)
1 oz Gin (Booth's)

Shake with ice and strain into cocktail glass, with a dash of grenadine in bottom of glass.

This drink was pretty good, not too sweet and quite tasty. Definitely a candidate for a redo.

I think that 75 - 80 degree temperatures make everything better!

Cheers.

Lawhill Cocktail

2011-02-24T22:12:00.000-06:00

Thursday's drink was a 'Lawhill Cocktail' (from page 113 of the Bartender's Guide). The cocktail had more ingredients than most drinks but it worked out ... had a very nice taste with the Absinthe and Whiskey components lending identifiable flavors. it was a good drink.

The recipe:

3/4 oz Dry Vermouth (Noilly Prat)
1 1/2 oz Blended Whiskey (Jim Beam Bourbon instead)
1/4 teaspoon Absinthe Substitute (La Fee-real stuff)
1/4 teaspoon Maraschino (Luxardo)
1 dash Bitters (Angostura)

Stir with ice and strain into cocktail glass.

Deep Sea Cocktail

2011-02-23T21:11:00.000-06:00

The cocktail today was a 'Deep Sea Cocktail'. It was good, just enough Absinthe to know it was there. It still is in a lower tier of favorite drinks.

The recipe (page no. 71 from my Bartender's Guide):

1 oz Dry Vermouth (Noilly Prat)
1/4 teaspoon Absinthe (La Fee)-real thing
1 dash Orange Bitters
1 oz Gin (Booth's)

Stir with ice and strain into cocktail glass. I garnished with an orange slice (I like oranges, which may explain my plentiful use of them!).

Cheers.

Margarita Cocktail

2011-02-22T22:07:00.000-06:00

Today I went fishing with some friends. Since I got home late, we decided to have dinner at a local Mexican restaurant. Since I had missed our usual cocktail hour, I decided to have a 'Frozen Margarita', which was very good. I will definitely have another of them in the future.

I won't attempt to guess their recipe but will have one later from our Bartender's Guide.

Salud.

Stanley Cocktail

2011-02-21T22:04:00.000-06:00

Today we tried a 'Stanley Cocktail' (page no. 164 from the Bartender's Guide). Although the drink was very attractive, both Olga and I found the cocktail less than memorable. It was drinkable but had little taste, other than lemon.

The recipe:

Juice of 1/4 lemon
1 teaspoon Grenadine
3/4 oz Gin (Booth's)
1/4 oz Rum (Ronrico)

Shake with ice and strain into cocktail glass. I garnished with and orange slice.

Flamingo Cocktail

2011-02-20T21:52:00.000-06:00

I fixed my 182nd different cocktail tonight. I started this journey last year (7/29/2010) after finding a Boston's Bartender Guide that we had somehow acquired around 1985 or so.

The drink of the day was a 'Flamingo Cocktail' (on page 81 of the Bartender's Guide). It was a really good cocktail, tasty with all the flavors melding nicely. This one is a favorite.

Juice of 1/2 lime
1/2 oz Apricot Brandy (LeRoux)
1 1/2 oz Gin (Booth's)
1 teaspoon Grenadine

Shake with ice and strain into cocktail glass. I garnished with an orange slice.

Cheers!

Napoleon Cocktail

2011-02-19T22:07:00.000-06:00

Today we had a 'Napoleon Cocktail' (page 128 in the Bartender's Guide). It was quite good and well worth having again. And the weather was wonderful (again) today!

The recipe:

2 oz. Gin (Booth's)
1/2 tsp Curcao (Marie Brizard)
1/2 oz Dubonnet

Stir with ice and strain into cocktail glass.
.
Cheers.

Vanderbilt Cocktail

2011-02-18T22:06:00.001-06:00

Today I selected a 'Vanderbilt Cocktail' (from page no. 177 from Mr. Boston's Bartender's Guide, 1985).

The drink was pretty good, on the sweet side but good, overall. It is a "keeper", if you like a sweeter rather than a tart drink (I think both Olga and I prefer a touch of sweet).

The recipe:

3/4 oz Cherry Brandy (LeRoux)
1 1/2 oz Brandy (E&J XO)
1 teaspoon sugar syrup
2 dashes bitters

Stir with ice and strain into cocktail glass. I garnished with a cherry.

Bentley Cocktail

2011-02-17T22:08:00.000-06:00

Another beautiful day. I could get used to this! We even got to pick up and keep 3 grandsons this afternoon. So much fun with 5, 7 and 9 year old boys!

At the stroke of 5, I fixed a 'Bentley Cocktail' (page 38 of my Bartender's Guide).

The recipe:

1 1/2 oz Apple Brandy (Laird's)
1 oz Dubonnet

Stir with cracked ice and strain into cocktail glass
Add a twist of lemon peel.

The drink was very tasty and worth having again (unless I forget to!).

Sante.

Whole Wheat Bread

2011-02-17T13:28:00.001-06:00

Forgive this diversion into the culinary world but Olga and I want to share a bread machine recipe with those who are interested. Please skip this posting, otherwise.

We bought an Oster Bread Machine after Christmas (on sale, naturally) and started making bread. White bread proved little challenge; we were successful from the get-go. Whole wheat bread, on the other hand, required some experimentation and departure from standard recipes we found; loaves were generally short and dense.

One issue we identified quickly was that volumetric measurements were quite variable and a source of inconsistency in the recipes. We came up with a standard weight of a cup of flour and converted ounces or cups of water to mass weights as well. We also decided to use weight measurements in grams rather than ounces (our kitchen scales do both English and metric weights).

Therefore; 1-cup of flour is 126.5 grams and 1-cup of water (8 ounces by volume) is 8.33 weight ounce or 236 grams (we assumed standard temperature and pressure for the conversion). Flour and water
are the two critical ingredients in our bread making.

The recipe for 100% whole wheat bread:

383 grams of Water
1 TBSP Olive Oil (11 grams)
558 grams of Whole Wheat Flour (Gold Medal or King Arthur brands work for us)
32 grams Vital Wheat Gluten Flour (Bob's Red Mill brand)
1/3 cup packed Brown Sugar (78 grams)
1 1/2 tsp Salt (we use Kosher Salt)
3 tsp Yeast (we use Fleischmann's Bread Machine Yeast)-store in refrigerator

Put into bread machine in order shown. Place pan in bread machine before adding yeast and make a shallow "well" for the yeast. Select "Whole Wheat" cycle (#3), "medium" crust color, and "2-Lb" loaf. Push start to begin the bread making cycle. Look into the pan after it has mixed for a few minutes and use a spatula to scrape walls if needed.

Good luck if you try it. Don't forget to remove from bread machine after 3 hours and 48 minutes!