FUN COCKTAIL RECIPES 3

FUN COCKTAIL RECIPES 3

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The Bar at The Roof on Wilshire in Los Angeles, California

First, a very important message for all my Friends:
PLEASE 
DRINK RESPONSIBLY!
GET HOME ALIVE, DO NOT DRINK AND DRIVE!
“KNOW WHEN TO SAY WHEN!”
“FRIENDS DON’T LET FRIENDS DRIVE DRUNK!”

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Ice Queen
Cucumber slice
1-1/2 oz. white rum
3/4 oz. lime juice
1/2 oz. simple syrup
1 teaspoon creme de menthe
1 oz. dry champagne or sparkling wine (prosecco or cava)
lime twist for garnish
Gently muddle cucumber in cocktail shaker.
Add rum, lime juice, simple syrup and creme de menthe.
Fill 3/4 full with ice. Shake about 15 seconds.
Strain into coupe glass and top with sparkling wine or champagne.
Garnish with a lime twist.

Cali Spritz
1 oz. California chardonnay
3/4 oz. Bruto Americano
3/4 oz. fresh pink grapefruit juice
2 oz. soda water
Grapefruit twist
Add liquid ingredients in order to a Collins glass filled with ice.
Squeeze grapefruit twist over top and insert vertically down side of glass.
Serve with straw.

Oh, My Word!
3/4 oz. Old Tom gin
3/4 oz. Amaro Montenegro
3/4 oz. Chartreuse
3/4 oz. maraschino liqueur
2 dashes lime bitters
Lemon twist
Stir liquid ingredients in mixing glass with ice.
Strain into chilled coupe glass. Squeeze lemon twist over top and discard.

SmithStreeter
1 oz. rye whiskey
3/4 oz. Amaro Lucano
1/2 oz. cold (and strong) coffee
1/4 oz. Demerara syrup
2 dashes orange bitters
Tonic water
Lemon peel
Add all ingredients except tonic water in mixing glass filled with ice.
Stir until chilled and strain into a highball glass filled with (crushed) ice.
Top with tonic water (add more ice if needed) and garnish with lemon peel.

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Striptease
Absinthe
Salt
1 oz. Mezcal
3/4 oz. Blanc Vermouth
3/4 oz. lime juice
1/2 oz. guanabana nectar
1/2 oz. agave nectar
Dip half the rim of a rocks glass in absinthe and then salt the rim.
In a shaker 3/4 full of ice combine the mescal, vermouth, lime juice, guanabana nectar and agave nectar. Shake hard about 15 seconds and strain into the glass with 1 ice cube.

The Yellow King
1-1/2 oz. Aveze (gentian liqueur)
3/4 oz. Cocchi Americano
3/4 oz. dry vermouth
sprig of thyme
Combine Aveze, Cocchi Americano and vermouth in a mixing glass 3/4 full of ice.
Stir about 30 seconds and strain into a coupe glass.
Garnish with sprig of thyme (spanked gently)

 

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Party on The Hilton Bayfront’s Great Lawn in San Diego

 

Climbin’ High
1 oz Appleton Blend Rum
1 oz Kappa Pisco
3/4 oz raspberry syrup
3/4 oz pineapple juice
1/2 oz lime juice
1-1/2 oz Champagne
Shake all ingredients except champagne with ice and strain into coupe glass.
Top with champagne. Garnish with skewered raspberry on lime wheel.

 

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Ted Lange, Your Bartender, creates the “The Isaac”

The Isaac!
2 oz white rum
2 oz pomegranate syrup
1/2 oz lime juice
club soda
lime wheel for garnish
In a shaker 3/4 full of ice combine white rum, pomegranate syrup and lime juice.
Shake and strain into a tall glass half filled with ice.
Top with club soda and garnish with lime wheel

 

 

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Top Shelf at the Ahmanson Theatre Bar in Downtown Los Angeles

 

 

 

 

Moscow Mule
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Ingredients:
2 oz vodka
1/2 oz lime juice (a fresh lime is better)
6 oz ginger beer
Directions:
Squeeze lime juice into a Collins glass (or copper Moscow Mule mug) and drop in the lime. Add 2 or 3 ice cubes, pour in the vodka and fill with cold ginger beer (not ginger ale). Serve with a stirring rod
To make a Kentucky Mule substitute bourbon for vodka and garnish with mint.

 

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Kamikaze Shots

Ingredients:
1 oz vodka

1/2 oz Triple Sec
1/2 oz lime juice
Directions:
Shake ingredients with ice and pour into a chilled shot glass.
Chase with a lime wedge (optional).
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Crisp Cucumber Lemon*
half a lemon, sliced
8-10 sprigs of cilantro
1 cucumber, sliced
ground ginger (optional)
3 quarts of water

Strawberry Basil Blast*
4 cups strawberries, sliced
8-10 fresh basil leaves
2 lemons, sliced
juice from 1 lime
3 quarts of water

Tangy Kiwi Berry*
2 cups blackberries
2 kiwi fruits, sliced
3 quarts of water

* For alcoholic punch:
half the amount of water (1-1/2 quarts), add a fifth of your favorite liquor!

Spa Smoothie
1 serving vanilla protein powder
1/4 avocado
1-2 tablespoons chia seeds
juice of 1 small lemon (3 tablespoons)
handful of spinach
1 small Persian cucumber
1/4 cup mint leaves
2 cups unsweetened nut milk
Blend all ingredients to a smooth consistency, then blend in 2-3 ice cubes (or more to taste and then dump it out and make a real drink! SERIOUSLY! WTF?)

 

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The Bar at The Brickroom in Ashland, Oregon

 

 

 

 

 

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The Bar at Barone’s Italian Restaurant in North Hollywood

 

 

 

 

Christmas Eggnog & Other Cocktails for the Holidaze

Eggnog, who thought that one up?
I wanna get a little drunk, but I also want some pancakes.”
– Dave Attell

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Store-bought or Homemade?

Homemade Eggnog

Ingredients:
12 eggs
3/4 c. superfine sugar
1 p. cognac
1/2 p. dark rum
1 p. milk
1/2 p. heavy cream
nutmeg

Directions:
Separate the eggs, putting aside the whites. Beat the yolks while slowly adding sugar. Beat until sugar is entirely dissolved.
Slowly add cognac while stirring, then the rum.
Stir in milk and heavy cream.
Beat the whites until they stand on their own. Fold them into the mixture.
Stir in grated nutmeg and serve.

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The Classic Tom and Jerry (for the Christmas Holidaze)

Ingredients for more than one:
12 eggs, separated
1 cup sugar (regular or confectioners’ sugar)
1 bottle of good brandy
Ground allspice, cinnamon, cloves
1 bottle dark rum (or bourbon, your call)
Milk (use whole milk, half and half, or cream)
Fresh nutmeg

Directions:
Beat the egg whites until stiff. Set aside.
Beat the egg yolks to a light lemon-yellow color.
Add sugar, beat well to incorporate.
Add spices to taste.
Finish by adding 4 ounces of brandy and then folding in the egg whites.
Warm the milk on the stove (make sure it doesn’t boil over).
To serve:  put a tablespoon of batter in a mug. Add another ounce of brandy and an ounce of bourbon or rum, Stir constantly to keep the mixture from curdling. Add the warm milk, and stir again to develop a nice foam. Garnish with fresh nutmeg on top.

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photo by Kate N.G. Sommers

Tom and Jerry for One

Ingredients:
1 egg, separate the white and yolk
2 tbsp powdered (confectioners’) sugar
pinch of cinnamon
pinch of cardamom (or clove and allspice)
1 oz of good dark rum or bourbon
¼ cup hot milk
¼ oz brandy
freshly grated nutmeg

Directions:
Warm a mug with hot water. In a small bowl, beat the yolk, sugar and spices until thick. Stir in the rum. Beat the egg white until very stiff and then fold into the batter. Pour into heated mug and gently stir in milk and brandy. Garnish with freshly grated nutmeg.


Hot Buttered Rum

Ingredients:
2 oz. rum
2 sugar cubes
1 pat butter

Directions:
In a mug, dissolve the sugar in a little hot water, then add rum and unsalted butter. Fill the mug with hot water and sprinkle a little nutmeg on top.


Christmas Rum Punch

Ingredients:
1 bottle of rum (preferably Jamaican but any rum will do)
6 oranges
cloves (if you are using spiced rum DO NOT use cloves and cinnamon)
1 1/2 c. superfine sugar
1/2 gallon sweet apple cider
cinnamon
nutmeg

Directions:
Stud the oranges with cloves and bake until they soften.
Place oranges in a punch bowl and add the rum and sugar.
Set fire to the rum and in a few minutes begin slowly adding cider,
thus extinguishing the flames.
Stir in cinnamon and nutmeg (and keep the punch hot)


Jack the Spy (can be made in large batches for parties)

Ingredients:
1 1/4 oz. rye whiskey
1 oz. Croft 10 Year Tawny Port
1/2 oz. Aperol

Directions:
Combine ingredients in a mixing glass. Stir thoroughly, strain over a big cube in a double rocks, and garnish with a wide lemon peel.


Grand Royal Champagne Cocktail

Ingredients:
3/4 parts Grand Marnier
4 parts Brut champagne

Directions:
Add Grand Marnier to a champagne flute and top with champagne.
Garnish with an orange twirl.


Holiday Champagne Cocktail

Ingredients:
1 sugar cube
2-3 dashes Angostura bitters
Brut champagne

Directions:
Place a sugar cube in a chilled champagne flute.
Lash with bitters and fill glass with champagne.
Garnish with a lemon twist and serve.


Irish Coffee

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Chocolate Bunny Shot (for Easter)

A Shot of Vodka
Coffee Liqueur, Half and Half
Serve in a Bunny
A White Russian
In a Chocolate Bunny
Happy Easter Dude!

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Ingredients:
1 shot Godiva Dark Chocolate Liqueur
1 shot Salted Caramel Vodka
A splash of half and half

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The Bar at Kaleidoscope Pizza in Medford, Oregon

“Hey Aaron, have you ever drunk absinthe?
Like from the nineteen hundreds?…Picasso drank it.”
– Aldous Snow in “Get Him To The Greek”

Absinthe Recipe: (don’t try this at home!)
Add 450ml distilled water. Do a pot still distillation, collecting 950ml of distillate. Separate 400ml of the distillate, add 10g Roman wormwood (Artemisia pontica), 10g hyssop, 5g lemon balm, and macerate at 60C. Filter and reunite with the remaining 550ml and dilute to 74%abv to produce 1 litre of Absinthe.

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ABSINTHE!

The preparation of absinthe is an art – and the absinthe spoon an essential utensil:
After pouring a measure of absinthe into a glass, rest the spoon across the rim. Place a sugar cube on top. Gently drip iced water on to the sugar, which will then slowly dissolve and flow through the absinthe spoon into the absinthe below.

National-Absinthe-Day-March-5-1

FUN COOKING RECIPES
https://joshwilltravel.wordpress.com/fun-cooking-recipes/

FUN COOKING RECIPES 2
https://joshwilltravel.wordpress.com/fun-cooking-recipes-2/

FUN COOKING RECIPES 3
https://joshwilltravel.wordpress.com/fun-cooking-recipes-3/

Disney’s Secret Recipes
http://wp.me/p3dhVM-6Xo

More Fun Recipes
http://wp.me/p3dhVM-6Y3

Cooking With Kenny Rogers – DOLE Cookbook Recipes
http://wp.me/p3dhVM-6Yk

FUN COCKTAIL RECIPES
https://joshwilltravel.wordpress.com/cocktails/

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A very important message for all my Friends:
PLEASE 
DRINK RESPONSIBLY!
GET HOME ALIVE, DO NOT DRINK AND DRIVE!
“KNOW WHEN TO SAY WHEN!”
“FRIENDS DON’T LET FRIENDS DRIVE DRUNK!”

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