Monday, July 9, 2012

Five Cocktails to Help Beat the Heat

These five cocktails are sure to cool you down, and leave you feeling great!

 



However, I feel I would be irresponsible not to mention that alcohol dehydrates you, so you will need to drink more water to make up for it...but that's a good idea all the time.

Grasshopper Milkshake

This whimsical twist on the grasshopper will leave your taste-buds screaming for more...I scream....you scream...



Ingredients 

Serves 2
  • 1 ounce creme de menthe
  • 2 ounces creme de cacao
  • 1/4 cup whole milk
  • 6 scoops vanilla ice cream (2 1/4-inch-wide scoop)

Directions

1. Place all ingredients in a blender and blend until smooth. Serve in a chilled glass.
2. And if you are awesome like Comfortably Domestic it will be a glass rimmed with sprinkles.



Strawberry Daiquiri


Just close your eyes as you take a sip and it will be so easy to imagine you are at the beach, instead of your living room. Tip: turn your fan on low to simulate gentle "trade winds".

 
Ingredients

Serves 1
  • 1 oz light rum
  • ½ oz strawberry schnapps
  • 1 oz lime juice
  • 2 tsp powdered sugar
  • 2 oz fresh or frozen strawberries
  • crushed ice
  • whipped cream 

Directions
  1. Dip the rim of a glass in strawberry juice and coat it with sugar.
  2. Shake all ingredients well with crushed ice and pour into the sugar coated glass.
  3. Top with whipped cream and a whole fresh strawberry.

 

Margarita

You can't make a summer cocktail list without including the best margarita recipe ever.



Ingredients

 Serves 1
  • Salt, for rimming the glass (optional)
  • Ice
  • 1 1/2 ounces tequila (blanco, 100 percent agave)
  • 1 ounce freshly squeezed lime juice
  • 1/2 ounce Cointreau (or GRAN GALA Liqueur
  • Lime wedge

Directions

1.  Use lime juice to moisten the rim of your glass and then coat it with salt.
2.  Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled.
3.  Garnish with lime wedge and serve immediately. 

Pina Colada


Ramon "Monchito" Marrero, a bartender at the Caribe Hilton’s Beachcomber Bar (now called Oasis Bar) in San Juan, Puerto Rico, perfected it in the 1950s using cream of coconut and here is his original recipe. Note: This summertime staple is sweet enough to be a dessert all on it's own, but if you wish to over-indulge check out my previous post on Pina Colada Cupcakes.


Ingredients
Serves 2

  • Pineapple slices and maraschino cherries for garnish (optional)
  • 1 1/2 cup of ice
  • 2 1/2 ounces of Don Q Rum
  • 2 ounces Coco Lopez coconut cream
  • 2 ounces pineapple juice
  • 1/2 cup diced pineapple

Directions

1.  Put the ice, pineapple, juice, coconut cream, and the rum into a blender.
2.  Blend until smooth and frosty.
3. Pour the drink into 2 glasses and garnish the rim with pineapple slices and maraschino cherry.


Mai-Tai  

Upon tasting this cocktail at Polynesian-style lounge Trader Vic’s (then called Hinky Dink) in Oakland, California, in 1944, a Tahitian guest remarked, “maita'i ro'a 'ae,” meaning “out of this world.” Hence the name mai-tai, or so the story goes.

Ingredients
Serves 1

  • Juice of 1 lime
  • 1 1/2 cup of ice
  • 1 ounce light rum
  • 1 ounce gold rum
  • 1/2  ounce orgeat syrup
  • 1/2 ounce orange Curaçao or Cointreau
  • Sprig of Mint (for garnish)

Directions

1.  Combine ingredients in a shaker with crushed or cracked ice and shake vigorously.
2.  Pour, with shaken ice, into a double old-fashioned glass and garnish with the spent lime shell and a sprig of fresh mint. 

Tip:  For an added kick , float an extra 1/2 ounce of dark rum atop it. 


Homemade Orgeat Syrup


1.1 pounds blanched or toasted blanched almonds
1.5 pounds sugar (1/2 demerara, 1/2 white)
1 tablespoon orange-flower water
2 teaspoons almond extract.

Combine almonds with 11 ounces of water in a blender and blend briefly until uniformly but roughly chopped. Pour into a nonreactive bowl and add one liter of boiling water. Stir well and let stand for three hours. Line a sieve or chinois with overlapping layers of fine cheesecloth, arranging them in an X pattern and leaving a fair amount trailing over to grab hold of. Pour in the mixture and allow it to filter through, assisting with a wooden spoon if necessary. Fold up the ends of the cheesecloth carefully to trap the pulp in a bag and squeeze out the remaining liquid. (This is important, as the pulp retains a fair amount of emulsion.) Discard cheesecloth and pulp. Place emulsion mixture in a pan, add sugar and heat mildly through (140 degrees or less), stirring until sugar is fully dissolved. Remove from heat and allow to cool to room temperature. Add orange-flower water and almond extract and funnel into a clean, capped bottle to refrigerate. Optionally you may add 2 or 3 ounces of vodka to the syrup, as a preservative. Yields about 1.6 liters.

Note: The syrup will separate after a short while. Simply shake it up again before using.




2 comments:

  1. Why is it you called it that way? You called one of the drinks as a grasshopper. What is the reason behind the name. I really love to try making some of that.

    ReplyDelete
    Replies
    1. I actually stumbled upon it at a restaurant and had never heard of it before either so was intrigued. After having one I realized the only way it could be improved upon was by making it into a milkshake. The name of the drink is derived from its green color, which is provided by the crème de menthe. There are some shake recipes that recommend mint ice cream instead of vanilla, but I believe that would take away from the purity of the grasshopper.

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