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As classic a cocktail as there ever was – simple in concoction, elegant, yet straight-forward in presentation. This version is a little sweeter and lighter than most, using brandy in place of whiskey and more sweet vermouth. More summer on the … Continue reading
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I feel a bit like a traitor posting this. When it comes to cocktails, I’m a purist – booze, ice, maybe some more booze, and just enough mix so that the first drink doesn’t kill you on the spot. But … Continue reading
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I learned to make these margaritas almost a decade ago in a palapa-roofed restaurant on Xcalacoco beach in Mexico. They are the real deal. As I’ve warned many a guest, these are not some fruity, blended Don Pablo’s abomination. No, these … Continue reading
Dark & Stormy’s are most decidedly a sipping-on-the-deck kind of drink. While summer is over, we’re still having some days that are warm enough to comfortably sit outside, and that’s reason enough to make up a few of these. This national cocktail of Bermuda is traditionally made with Gosling’s Black Seal Rum, but I love the more readily available Kraken Black Spiced Rum.
Kraken is as black as a good cup of coffee and needs the lime to cut through through the richness and brighten the drink. The ginger beer compliments its vanilla and spice tones, while the the fizz says “summertime.”
2 ounces Kraken Black Spiced Rum
Reed’s Jamaican Ginger Beer
Lime
Fill a highball cocktail glass with ice. Add the rum and fill with ginger beer. Top with a squeeze of lime.
While a couple of these are very enjoyable, any more and you risk the dreaded “bangin’ in de head, mon.”
Don’t let the pink color fool you - this ain’t no sissy umbrella drink – just booze and juice the way Papa liked it.
2 1/2 jiggers white rum
Juice of two limes
Juice of 1/2 ruby grapefruit
Splash of Maraschino liqueur or Maraschino cherry juice
Superfine sugar
Combine everything but the sugar in cocktail shaker. Fill 1/3 full of ice. Shake for 15 – 20 seconds. Strain into a chilled cocktail glass rimmed with superfine sugar. Garnish with a grapefruit wedge if you must.
A couple of these and you’ll be all set to go chasing bulls, marlins, or German u-boats.
My dear wife made up a pitcher of this wine-based punch last weekend. It’s an excellent, refreshing drink for summer parties.
2 (750 milliliters) bottles red wine (grenache or beaujolais work well)
1 cup brandy
1/2 cup orange-flavored liqueur (like Patron Citronge or Triple Sec)
3 cups orange juice (fresh-squeezed is best if you have the time and muscles)
1/3 cup sugar
1 orange, cut into wedges
1 lemon, cut into wedges
1 lime, cut into wedges
1 apple, cut into wedges
1 inch of fresh ginger root, peeled and sliced into coins (give them a squeeze in your juicer for extra flavor)
Sparkling water
Additional fresh fruit for garnish
Combine the wine, brandy, orange-flavored liqueur, orange juice and sugar. Stir until the sugar is dissolved. Add the fruit and ginger. Cover and stick in the fridge for 6 to 12 hours to let all the flavors develop and get to know each other.
Before serving, strain into a pitcher and add a couple of splashes of sparkling water. Serve over ice with a little fresh fruit. We especially liked bing cherries!