Cafe Brulot

Cafe Brulot

Café Brulot originated in New Orleans. To serve properly, you will need a silver bowl with a special ladle that has a strainer for straining out the spices. * If you do not have one, use an ordinary ladle, being careful when serving to fill the ladle with the liquid only. Serve the coffee black, providing die-hard sugar and cream fanciers with that on the side.

For 20 demitasse-size or 10 regular-size cups --

Peel 2 oranges, each broken into 5 or 6 pieces. Twist orange peel as you put it into bowl to bring out the oil.

Add to bowl: 40 cloves, 24 coffee beans, 8 sticks of cinnamon, each about 4 inches long, 2 bay leaves, 6 demitasse-size-coffee-cups of cognac (or half Brandy and half Kirschwasser), 28 lumps of loaf sugar, 24 pinches allspice.

Let sit whilst having dinner.

Set on fire, or aflame, as it were. After burning for about two minutes, stirring constantly with the ladle, slowly pour strong black coffee from the coffee pot, demitasse (or 10 regular cups) hot, into the flaming bowl.

Stir around and around and around until the fire goes out and ladle out at once from bowl to cups.

Party Punch

Party Punch

1 part vodka

1 part Sauterne

1 part club soda

1 part white grape juice (non-carbonated is good in this punch)

Whiskey Sour

Whiskey Sour

Pour the following stuff into blender container:
1 part whiskey
1 part lemon juice
1/2 part orange juice

Now then, for each ounce of liquor used, you must add this:
1 large tsp. superfine/bar sugar
1/2 to-1 ice cube
Add a dash of egg white (be careful not to overdo this)
Use crushed ice when serving.

Wahine Classic

Wahine Classic

1/2 oz. lemon juice
1 1/2 oz. unsweetened pineapple juice
1 oz. light rum
1 oz. vodka
*1/4 oz. rock candy syrup

Blend in blender with 1 scoop of shaved ice.

Pour into decorative mug or coconut shell. Garnish with mint sprig and fresh fruit.

Wahine

Wahine

12 ounces                                    1 ½ ounces                unsweetened pineapple juice

8 ounces                                     1 ounce                       light rum

8 ounces                                     1 ounce                       vodka

4 ounces                                       ½ ounce                    fresh lemon juice

2 ounces                                      ¼ ounce                     bar syrup (grenadine)* see alternative below

8 cups                                           1 cup                          shaved ice

For garnish:
Pineapple wedges
Cherry
Mint

Fill a Trader-Vic's "coconut" with crushed ice.  Pour over some of the drink mix and garnish.

Skewer the garnish, alternating two chunks of pineapple with two maraschino cherries and place in drink along with a sprig of mint if that is available.

Tom Collins

Tom Collins

To make 1 tall drink

1 ounce fresh lemon juice
3 ounces gin
1 ½ teaspoons superfine (bar) sugar
2 ice cubes
6 ounces cold club soda

1 slice orange (optional)
1 maraschino cherry (optional)

A Tom Collins glass*

Place the lemon juice, gin and sugar in the Tom Collins glass and stir with a bar spoon to dissolve the sugar.  Add the ice cubes, fill the glass with cold soda, and stir briefly.  Garnish the drink, if you like, with an orange slice and / or a cherry.

Can use some lime juice in addition to lemon or just lime.  Your preference.

Rum is the liquor most frequently substituted for gin — then called a rum Collins .  Applejack, bourbon, brandy, blended whiskey, Scotch or vodka can be also substituted. (Pick your poison!)  With bourbon or blended whiskey, the drink is called a John Collins.

The Wibble

The Wibble

1 oz. Gordon's gin
1 oz. Gordon's Sloe Gin
1 oz. freshly squeezed grapefruit juice
1/4 oz. freshly squeezed lemon juice
1/8 oz. simple syrup
1/8 oz. Wild Blackberry Liqueur (Creme de Mure)

Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.

Sloe Gin Fizz

Sloe Gin Fizz

Ingredients:

- 1 1/2 oz sloe gin
- 1 1/2 oz fresh lemon juice
- 1/4 oz simple syrup
- fresh egg white
- dash of bitters (optional)
- splash of club soda
Garnish: orange slice and maraschino cherry

Mix all ingredients in a cocktail shaker with ice. Strain into an old-fashioned or other short glass over fresh ice. Garnish with orange slice and maraschino cherry.

White Sangria

White Sangria

Small honeydew melon, cut into chunks
Small pineapple, peeled and wedged
4 medium peaches, well- ripened, cut into thin wedges
1 lemon, very thinly sliced
1 lime, very thinly sliced
2  bottles very dry white wine
½ cup sugar
2 tablespoons lime juice
2 tablespoons lemon juice
1 1-liter bottle carbonated water
Pineapple spears (added as garnish)

In a large punch bowl, combine melon, pineapple chunks, peaches, and lemon and lime slices.  Add wine, sugar, and lime juice; stir well to dissolve sugar.  Cover and chill.  Chill bottles of wine and carbonated water.

Just before serving, stir in chilled carbonated water and garnish each glass with a pineapple spear.

Sangria III

Sangria III

Slice I lemon, I lime and I orange. Put slices in a large pitcher.

Add 4 ounces brandy mixed with ¼ cup superfine sugar. Let stand at room temperature for one hour.

Add 1 bottle dry, red wine and 2 tablespoons lemon juice.

Stir thoroughly and let stand at room temperature for at least I hour.

Just before serving, add ice cubes and fill the pitcher with soda water.  Then stir briskly until it is very cold and serve it in chilled glasses.

Serves 4.

Sangria II

Sangria II

½ lemon cut into ¼ -inch slices
½ orange, cut into ¼ -inch slices
½ large apple, cut in half lengthwise, cored, and cut into thin wedges
¼ cup superfine sugar
1 bottle dry, red wine, preferably imported Spanish wine
2 ounces (¼ -cup) brandy
Club soda, chilled
Ice cubes (optional)

Combine the lemon, orange, apple and ¼-cup sugar in a large pitcher.

Pour in the wine and brandy and stir with a long-handled spoon until well mixed. Refrigerate for at least I hour or until thoroughly chilled.

Just before serving, pour in chilled club soda to taste, adding up to 24 ounces of the soda.

Stir again, and serve at once in chilled wine glasses. Or the glasses may be filled with ice cubes before adding the sangria.

Sangria I

Sangria I

1 bottle full-bodied Beaujolais
¼ cup Grand Marnier or Cointreau liqueur
2 tablespoons brandy
¼ cup orange juice
1 to 2 tablespoons sugar
6 thin orange slices, cut in half
½ peach or other seasonal fruit, cut in thin wedges
1 (10-ounce) bottle sparkling water

Combine all ingredients, except sparkling water, in a covered container and refrigerate for 4-to-6 hours. Add sparkling water and serve very cold in sangria pitcher with ice container or in plain pitcher with ice cubes.

Doms Negroni Cocktail

Dom's Negroni Cocktail

Ingredients: (use equal parts, 1/2 oz. is for one drink)

1/2 oz. gin
1/2 oz. sweet vermouth++
1/2 oz. Campari*

Method:

Combine ingredients in a cocktail shaker filled with ice.

Shake vigorously. Here's Dom pouring the finished product.  Peter's checking out the ingredients in the background.

Serve in well chilled glasses

++A variation: add sloe gin to gin and Campari to make a “Sloegronie” -- though bitter, but some consider this better than a true Negroni.

*Dom's comment:  Campari is bitter, but DO NOT substitute Angostura Bitters for Campari or you will suffer the legends of the damned.

Margarita II

Margarita II

To make 2 cocktails, now do the following:

2 slices lime
Coarse (Kosher) salt
1 ounce fresh lime juice
3 ounces tequila
1 ounce Triple Sec
6 to 8 cubes of ice

2 4-ounce cocktail glasses, well chilled

Rub the inside rim of the chilled cocktail glasses with the slice of lime designated to that glass.  Pour salt into a saucer or cup and dip in the glass so that a thin layer of salt adheres and affixes itselt to the moistened rim of the glass at hand.

Combine the lime juice, tequila, Triple Sec and cubes of ice in a mixing glass and place a shaker on the top.  Grasping them firmly together with both hands, shake vigorously 6 or 7 times to create an "earthquake" inside the glass.  Remove the shaker, place a strainer on top of the mixing glass, and pour into the salt-rimmed cocktail glass.

Now they're ready for drinking.

Margarita I

Margarita I

To make 1 cocktail, now do the following:

1 slice lemon
Coarse (Kosher) salt
1/2 ounce fresh lemon juice
1 1/2 teaspoons superfine sugar
2 ounces tequila
3 to 4 ice cubes

A 4-ounce cocktail glass, chilled
Rub the inside rim of the chilled cocktail glass with the slice of lemon.  Pour salt into a saucer or cup and dip in the glass so that a thin lay of salt adheres to the moistened rim of the glass.
Combine the lemon juice and sugar in a mixing glass and stir with a muddler or bar spoon to dissolve the sugar.  Add the tequila and ice cubes and place a shaker on top of the mixing glass.  Grasping them firmly together with both hands, shake vigorously 6 or 7 times.  Remove the shaker, place a strainer on top of the mixing glass, and pour into the salt-rimmed cocktail glass.

Fresh Pineapple Margaritas

Fresh Pineapple Margaritas

Peel and core 1 small, ripe pineapple (about 3½ pounds); cut half the pineapple into rough 2-inch chunks (reserve remaining half for another use).

Puree in workbowl of food processor fitted with steel blade until smooth and foamy, about 1 minute.

Follow recipe above for Fresh Margaritas, omitting zest and steeping process, reducing lemon and lime juices to ¼ cup each, and adding ½ cup pureed pineapple to juice mixture.

Fresh Margaritas

Fresh Margaritas

The longer the zest and juice mixture is allowed to steep, the more developed the citrus flavors in the finished margaritas. We recommend steeping for the full 24 hours, although the margaritas will still be great if the mixture is steeped only for the minimum 4 hours. If you're in a rush and need to serve margaritas immediately, omit the zest and skip the steeping process altogether.

4 teaspoons grated zest plus ½ cup juice from 2 to 3 medium limes
4 teaspoons grated zest plus ½ cup juice from 2 to 3 medium lemons
¼  cup superfine sugar
Pinch salt
2 cups crushed ice
1 cup 100 percent agave tequila, preferably reposado
1 cup Triple Sec

Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors rneld, 4 to 24 hours.

Divide 1 cup crushed ice between 4 or 6 Margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, Triple Sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately.

Yield:  makes about 1 quart, serving 4 to 6.

Seattle Margarita

Seattle Margarita

Ingredients:

1 Cup Lime Juice (freshly squeezed, not bottled)
2 Cup Sauza Hornitos Tequila
1/4 Cup Simple Syrup

Method:

Combine ingredients in a cocktail shaker filled with ice.

Shake vigorously.

Serve in well chilled old-fashioned size glasses that have been rimmed
with salt.  (Rocks and/or salt to preference)

Simple Syrup Preparation:

Combine equal parts sugar and water and place over heat.  Whisk
occasionally to prevent sugar from scorching.  Bring the mixture to a
boil and then simmer for 2 minutes.  Cool and store in the
refrigerator.

Yield:  makes 3 8-oz. drinks

Chablis Cassis

Chablis  Cassis

Crème de cassis (Leroux brand is good.)

French Chablis, of good-quality, (or Champagne, if you want sparkle)

In a large Burgundy-style wine glass place: 1 tablespoon crème de cassis. Fill each glass half full of well-chilled,  French Chablis or a nice Champagne if you want sparkle. This drink must be served icy cold, but it should not have ice in it. Chill your wine and the glasses before serving.

Dolphin Striker

Dolphin Striker

½ ounce Brandy
½ ounce light rum
½ ounce gin
4 ounces orange juice
2 ounces lemon juice
Superfine sugar, optional, to your taste.

Mix ingredients in a blender with ice. Use cocktail foam (commercial) or one white of an egg for 2 cocktails.

Strain into 10-ounce glass.

Float with sweet or semi-sweet dry sherry.

Garnish – slice of lemon, orange, cherries, pineapple, etc.