Ever wondered how to make a Cosmopolitan? Perfect for backyard barbeques, holiday or dinner parties.
2 Ounces Vodka
1 Ounce Orange Liqueur
1 Ounce Cranberry Juice
1/2 Ounce Lime Juice
Lime Slice For Garnish
In a cocktail shaker combine the vodka, orange liqueur, cranberry juice and lime juice. Add ice cubes. Cover and shake until very cold. Strain the liquid into a chilled glass. Garnish with a slice of lime. Makes 1.
It’s hot out and time for a good old fashioned Strawberry Milkshake!
1/2 Pound Fresh Strawberries
3 Tablespoons Sugar
1 Teaspoon Vanilla Extract
1 Pint Good Quality Vanilla Ice Cream
1/2 Cup Milk
Hull and slice the strawberries. Place the sliced strawberries in a medium size mixing bowl. Add the sugar and vanilla extract. Stir to combine and let sit out for 1 hour. In a food processor or mixer place the strawberry mixture, ice cream and milk and blend until smooth. Pour into glasses and serve immediately. Serves 2
Since the weather has turned hot I have to admit that I’ve been really into making iced drinks lately. Lemonade is hard to beat as the summer beverage. Here is a nice variation on the much loved basic lemonade. If you want to make this an adult drink then add 6 ounces of vodka and make sure to hide your “amped” lemonade from the kids!
1 Bunch Thyme
1 1/2 Cups Sugar
1 1/2 Cups Water
2 Cups Fresh Lemon Juice
2 Cups Cold Water
Extra Thyme Sprigs For Garnish
Lemon Slices For Garnish
In a medium saucepan bring the thyme, sugar and water to a simmer over a medium heat. Stir until the sugar dissolves. Remove from the heat and let cool for 15 minutes. Strain the sugar water into a pitcher filled with ice. Now stir in the lemon juice and the cold water. Serve over ice with thyme sprigs and lemon slices for garnish. Serves 4
The best quality Darjeeling is what makes the best brewed iced tea. The rich and smoky flavor of this black Indian tea holds up well in iced preparations. Not easily diluted with a few ice cubes a few sprigs of fresh mint soften the flavor. I prefer mine without sugar.
8 Cups Fresh Water
1/2 Ounce or 3 Large Tablespoons of Darjeeling Tea Leaves
7 Fresh Mint Leaves
2 Tablespoons Fresh Lemon Juice
1/4 Cup Superfine Sugar (Optional)
Fresh Mint Leaves For Garnish (Optional)
Bring the water to a rolling boil in a tea kettle over a high heat. Combine the tea and mint leaves in a paper coffee filter. Twist the filter closed to fully enclose the contents. If it looks at all insecure you should tie the filter with a piece of kitchen string. Place the filter package into a heat resistant 3 quart pitcher. Add the boiling water to the pitcher. Make sure to pour the water directly over the filter package. Allow to steep for 7 minutes. Remove the filter package pressing it with the back of a spoon to get all of the moisture from the tea leaves. Be careful not to tear open the filter or you will end up with a tea leaf mess. Stir in the lemon juice and the sugar. Allow the tea to cool to room temperature. Fill tall glasses with ice and pour the tea into them. Garnish with additional mint leaves if you like. Makes 2 quarts.
These Watermelon Cocktails are refreshing and easy to make. Make sure to use good quality tequila and they will make any summer party a big hit.
1/4 Cup Water
¼ Cup Sugar
14 Cups Diced Seedless Watermelon
¼ Cup Freshly Squeezed Lime Juice
8 Sprigs Mint Leaves For Garnish
8 Lime Slices For Garnish
1 ¼ Cups Good Quality Tequila
Pour the water and sugar into a small saucepan. Bring the mixture to a simmer for 1 minute. Remove from the heat and let cool. In a blender or food processor puree the watermelon. You want the watermelon to be nice and smooth. Strain the watermelon over a large bowl and throw away any pulp. You want to get as much watermelon juice as possible. In a large pitcher combine the sugar water with the lime juice. Add the watermelon juice and tequila. Store in the refrigerator for 3 hours. Pour the cocktails into tall glasses filled with ice. Garnish with mint sprigs and lime slices and serve. Serves 8
By the mid 1800’s the classic Champagne Cocktail was all the rage in genteel society. Cocktails using champagne as a base are as old as the beverage itself. Add fruit to anything that fizzes and you’ve got a drink that’s been around for hundreds of years. One has to believe that the monks who invented champagne put in some local fruit during their experimentation with the bubbly wine that they created. Today champagne cocktails are as hip as ever!
Champagne Cocktail Basics
1. Chill your champagne to 42 to 45° F.
2. Do not use cheap champagne for cocktails.
3. Good ingredients make for a good drink.
4. Use dry champagne for cocktails because most champagne drinks are on the sweet side.
5. Chill the glass/flute ahead of time.
6. Pour small amounts at a time to prevent a foam over. Repeat until the glass is filled.
Classic Champagne Cocktail (From the Metropolitan Hotel, NYC circa 1935)
1 Sugar Cube
Soak the sugar cube with a couple of good splashes of Angostura
Bitters and place in the bottom of a large champagne flute. Fill
Slowly with the sparkling wine. Garnish with a lemon twist.
For a stronger drink add a “float” of cognac to your Champagne Cocktail or add a splash of Campari instead of the cognac and you’ve got a “Goodnight Kiss.”
Prepare the lemon twists one or two hours in advance. Cover and refrigerate them until they are needed. Lemon twists are made from the entire peel. Peel half a lemon with your thumb (as you would and orange) and then cut several twists from the peel. A twist should be about ¼ inch wide and 1 inch long.
½ Ounce Crème de Cassis
Large Wine Glass
Pour the champagne into a large chilled wine glass. Add ½ ounce of crème de cassis and gently stir. Garnish with a twist of lemon.
1 Ounce Freshly Squeezed Orange Juice
5 Ounces Champagne
Pour the champagne and orange juice into any chilled wine glass and gently stir. Garnish with an orange slice.