Tag Archives: Cocktails

Sweet Tea with Vodka and Lemonade

A perfect summertime cocktail. Because it’s a combination of iced tea, lemonade, and booze, I’ve dubbed it the Tipsy Arnold Palmer.

Sweet Tea with Vodka and Lemonade

Yield: 8 drinks

2 large tea bags for iced tea
1/2 cup boiling water
8 fresh mint springs
4 cups lemonade made from frozen concentrate
1/2 cup vodka
Ice cubes
8 lemon slices

Place tea bags in medium bowl. Add 1/2 cup boiling water. Let steep 4 minutes. Discard tea bags. Place mint sprigs in large pitcher; mash with muddler or handle of wooden spoon until slightly bruised. Pour in tea, lemonade, and vodka.

Fill 8 highball glasses with ice. Divide sweet tea among glasses. Garnish with lemon slices.

1 Comment

Filed under Food

Summer Tequila Cocktails

Patrón Pomegranate

1 ounce Patrón Silver
1/4 ounce Patrón Citrónge
Fresh pomegranate juice
Lemon squeeze

Pour Patrón Silver and Patrón Citrónge over ice. Add fresh pomegranate juice to taste. Finish with a squeeze of lemon. Garnish with an orange twist.

Patrón Grapefruit

1 ounce Patrón Silver
1/4 ounce Patrón Citrónge
Fresh grapefruit juice
Splash of club soda

Pour Patrón Silver and Patrón Citrónge over ice. Add fresh grapefruit juice. Top off with a splash of club soda. Garnish with grapefruit peel and lime.

Patrón Pineapple

1 ounce Patrón Silver
1/4 ounce Patrón Citrónge
Fresh pineapple juice
Lime squeeze

Pour Patrón Silver and Patrón Citrónge over ice. Add fresh pineapple juice. Top off with a squeeze of lime. Garnish with a slice of lime.

Key Lime Margaritas

Yield: 4 drinks

1 key lime (optional), quartered
Kosher salt (optional) for rims of glasses
3/4 cup Cointreau or other orange-flavored liqueur
1/2 cup reposado tequila
1/2 cup fresh Key Lime juice
2 teaspoon superfine granulated sugar (optional)

Run lime wedge around rim of glasses. Put salt on a small plate and dip glasses in salt to lightly coat. Blend liqueur, tequila, juice, and sugar in a blender until combined. Serve over ice.

1 Comment

Filed under Food

Old-Fashioned Eggnog

This is a great recipe from a terrific cookbook that is one of my all-time favorites: “The Pastry Queen Christmas” from Rebecca Rather and Alison Oresman. I really recommend it for more than just Holiday cooking.

Old-Fashioned Eggnog

Classic eggnog is not easy to make, but it is sure to dazzle your guests. This version is cooked, to kill any bacteria in the eggs. And it can be made mostly in advance and refrigerated for up to 3 days. Just before the guests arrive, whip the cream, fold it into the eggnog, and serve with a sprinkle of fresh nutmeg. One taste of this, and you’ll happily give up the grocery-store eggnog for good.

Yield: Six 1-cup servings

3 1/2 cups heavy cream
6 large eggs
1 1/2 cups sugar
Pinch of kosher salt
1/4 cup Myer’s dark rum
1/2 cup whiskey (preferably Crown Royal) or bourbon
1 teaspoon vanilla extract or vanilla bean paste
1 teaspoon freshly ground nutmeg, plus more fro garnish

In a large saucepan, heat 2 1/2 cups of the cream over medium-low heat until it begins to steam but not boil. In a medium bowl, whisk the eggs with the sugar and salt. Using a heat-proof measuring cup, measure out 1 cup of the hot cream. Gradually pour it into the egg mixture to temper, whisking constantly. In a slow, steady stream, pour the egg -cream mixture back into the saucepan with the hot cream. Continue to cook, whisking constantly over medium-low heat, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Strain through a fine-meshed sieve into a large bowl and let stand until cool, at least 15 minutes, stirring every few minutes. Stir in the rum, whiskey (or bourbon), vanilla, and the 1 teaspoon nutmeg. Finish preparing, or cover and refrigerate for up to 3 days.

To serve, use an electric mixer fitted with the whisk attachment to beat the remaining 1 cup cream until soft peaks form. Gently fold the whipped cream into the eggnog mixture. Transfer the eggnog to a pitcher and serve immediately. Top each serving with a sprinkling of fresh nutmeg.

TIP: The difference between freshly grated nutmeg and the finely ground stuff you find on the spice rack is enormous. Fresh nutmegs are available in the whole-spice section of most grocery stores. Grating the hand, round spice is much easier with gadgets made especially for grating nutmeg. Microplane and Zyliss make good ones.

Leave a comment

Filed under Food

Drink Conversation Chart

Here’s a handy chart to cup in around when making cocktails.

NOTE: Drinks Conversion Chart

The ingredients in traditional drink recipes are always given in ounces, but if you are making drinks in batches for a crowd, it is easier to use standard kitchen measures.

 

½ ounce 1 tablespoon
1 ounce 2 tablespoons
2 ounces ¼ cup
4 ounces ½ cup
8 ounces 1 cup

 

 

Leave a comment

Filed under Food

White Wine Punch

A nice, light, refreshing punch. Great for a spring or summer picnic or afternoon on the porch.

White Wine Punch

Yield: 6 6-ounce drinks

1 small honeydew melon

10 ounces blanc de blanc or dry white table wine

10 ounces sweet Riesling wine

16 ounces Moscato d’Asti wine

6 red grapes, slices crosswise into ¼-inch pieces

Step 1: Using 3 different-sized melon ballers, measuring from 1/3 to 7/8 inch in diameter, scoop melon into balls. Carefully place the melon balls onto a baking sheet, taking care to see that they don’t touch one another. Freeze until solid, 2 to 3 hours or overnight.

Step 2: Mix the wines in a 3-quart pitcher. Add the grape slices and frozen melon balls to the pitcher and serve.

 

1 Comment

Filed under Food

Tom Collins

Tom Collins

By definition, a “Collins” is a tall, iced cocktail made with liquor (gin, rum, vodka, whiskey, or brandy), lemon juice, sugar, and soda water, and garnished with a lemon slice. It is served in a 10-to-12-ounce “Collins” glass. Gin is the liquor in the most popular version of this cocktail, the Tom Collins, the name of which most probably memorializes its inventor.

Yield: 2 6-ounce drinks

¼ cup fresh lemon juice, strained

4 ounces gin or vodka

2 ½ teaspoons superfine sugar

3 ounces club soda

2 very thin orange slices, for garnish

1 kumquat, sliced into very thin rounds, for garnish

Step 1: Shake the lemon juice, gin, and sugar together in a cocktail shaker filled with ice. Add the club soda and strain into ice-filled glasses. Garnish the rim of each glass with the oranges and kumquats.

 

1 Comment

Filed under Food

Rosé Sangria

Another GREAT sangria recipe.

Rosé Sangria

Yield: 6 6-ounce drinks

6 ounces assorted grapes, such as moscato, black, red, or green

24 ounces rosé wine

3 ½ ounces grapefruit juice

¼ cup plus 3 tablespoons superfine sugar

3 ½ ounces tequila

3 ½ ounces cranberry juice

Step 1: Place all the grapes in a single layer on a large baking sheet so that they are not touching. Freeze overnight or until frozen solid.

Step 2: Combine the remaining ingredients in a 3-quart pitcher. Add the frozen grapes and serve.

 

1 Comment

Filed under Food

Red Sangria

Summer is coming. Here’s a great sangria recipe.

Red Sangria

Yield: 6 7-ounce drinks

24 ounces Rioja or medium-bodied red wine

6 ounces black currant juice

12 ounces fresh orange juice

2 tablespoons superfine sugar

½ ounce brandy

6 ounces club soda

1 medium black plum, thinly sliced into rounds

12 blackberries

1 navel orange, thinly sliced into rounds

Step 1: Combine all of the ingredients in a large pitcher and fill with ice cubes. Serve.

 

Leave a comment

Filed under Food

Cosmopolitan

Cosmopolitan

Yield: 2 6-ounce drinks

3 ½ ounces lemon-scented vodka

2 tablespoons fresh lime juice

2 ounces Cointreau liquor

1 tablespoon fresh cranberry juice

Zest of 1 lime

Step 1: Place 2 martini glasses in the freezer for at least 10 minutes.

Step 2: Fill a cocktail shaker halfway with ice. Add the vodka, lime juice, Cointreau and cranberry juice to the shaker. Cover and shake hard for 30 seconds. Strain the liquid immediately into the chilled glasses and garnish with strips of lime zest.

 

Leave a comment

Filed under Food

Planter’s Punch

Planter’s Punch

Yield: 4 6-ounce drinks

3 tablespoons fresh lime juice

3 tablespoons fresh lemon juice

3 tablespoons superfine sugar

½ to 1 ounce grenadine

6 ounces fresh orange juice

6 ounces fresh or canned pineapple juice

4 ounces sparkling apple cider or grape juice

4 ounces dark rum

4 ounces light rum

Orange slices and cherries, for garnish

Step 1: Combine all the ingredients except the orange slices and cherries in a large pitcher and stir well. Fill 4 tumblers with ice cubes. Divide the punch among the tumblers. Garnish with orange slices and cherries.

 

 

Leave a comment

Filed under Food