Beachcomber

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

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

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

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

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

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

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!