Because you can always dream, right?
This week’s alphatini called for something fit to a tee–and I began thinking Tangerine.
Namely, the tangerine liqueur we picked up in Roatan on our last cruise (which has been far too far in the past). A Dreamsicle martini would be the easy route, but since I was thinking tropical, I figured the tangerine could use a few friends to make nice with in the glass.
1.5 oz Heavy Cream
1 oz Vanilla Vodka
1 oz Tangerine Liqueur
1/2 oz Pineapple Rum
1/4 oz Banana Liqueur
garnish: citrus peel
Combine all ingredients in a shaker over ice and make like your in a mini Conga-line for a moment or three. Strain into a chilled martini glass, garnish with a twist of whatever citrus you can get your mits on, and dream of your next vacation.
Yes, you can substitute a high-quality citrus liqueur like Cointreau if you don’t have any tangerine liqueur handy.
It may well be 2 years before my next cruise getaway (the honeymoon counter is ticking, folks), but until then I can sip this and remember the leisurely days from my last trip.
Conventional wisdom suggests that Santa Claus is a devotee of milk (with cookies), hot cocoa and a certain red-canned cola.
But if you ask me, after circumnavigating the globe in one night I’d want something a little stronger to take the edge off.
Which is why we’re devoting the ‘S’ alphatini to the jolly dude in the red suit.
2 oz Vanilla Vodka
2 oz Cranberry Juice
1/2 oz Ã‚Â Buttershots
1/2 oz Grenadine
1/4 oz Goldschlager
garnish of icing, coconut flakes and a mini-marshmallow
To prepare your cocktail glass: paint the outer lip of your cocktail glass with icing or a thick sugar syrup and press on coconut flakes (it helps if they’re chopped a little finer than they come in the package). Let rest upside down so the sugar can dry while you mix the drink.
Combine vodka, juice, liqueurs and grenadine in a shaker over ice and ho-ho-ho your way to an icy finish. Strain into a prepared cocktail glass and float a mini-marshmallow on top. Kick off your boots and let the night melt away.
This cocktail is like a spicy cranberry cookie in a glass, made the perfect shade of red by the grenadine, but most of the fun–I admit–is in the presentation. The drink is good on it’s own but with the garnish it looks like an inverted Santa hat and, well, it’s just more fun that way!
Cheers to the Holidays!
What, no one decided to take up the Quest cocktail challenge? That’s too bad!
Maybe this week’s cocktail will be better suited for you, then, and we’ll keep it short and sweet, to boot! It’s the holidays, after all, and everyone seems to be in a hurry.
Chefs love to tell stories–I don’t know, must come with the job–and our chefs at school were no exception. One (who also happened to be an English major before he became a chef) loved to tell us all the odd things they’d come up with to round out the usual cocktail and buffet offerings.
Apparently chocolate-dipped strawberries just weren’t special enough for this one client, they demanded something truly decadent and over-the-top to wow their guests. To appease Miss Picky they dipped hundreds of fresh raspberries into dark chocolate–just the barest tip–and called them Aphrodite’s Nipples. A littleÃ‚Â risque, sure, but the client loved them. Go figure.
About a year or so I created a simple cocktail based on those little gems for a fundraiser, and today I’m taking it another step and creating a darker, creamier recipe as our ‘R’ martini.
1 1/2 oz Vanilla Vodka
1 1/4 oz Sweetened Condensed Milk
3/4 oz Godiva Liqueur
3/4 oz Raspberry Liqueur
Combine all ingredients over ice and shake vigorously. Strain into a chilled cocktail glass and slip into a sweet, chocolate-berry languor.
If you’re a fan of those raspberry flavored chocolates that have flooded the market in the last couple years you’ll really like this cocktail. Ã‚Â And if you feel the need to take the even more to the dark side, drizzling some chocolate syrup down the sides of the glass or rimming it with chocolate curls certainly wouldn’t hurt. Or, hey, be decadent and do both! I won’t tell…
The same restaurant that served Todd that fabulous Lemon Drop Martini had another item on the menu that I wished I’d ordered instead of the all-alcohol pomegranate martini I nursed for the night. But we didn’t order it, so I have no idea what it tastes like, but it sounded so good I jotted down the description with a plan to try it out back home.
Of course, that was three years ago and I’ve yet to experiment with this cocktail: until now.
First, it had vanilla vodka–something we’d only recently encountered at the time and our favorite form of the otherwise flavorless spirit now. Butterscotch schnapps and pineapple juice rounded out the main ingredients, with a splash of cola to finish it off.
Here’s how we put it together:
The Right Side Up
2 oz Pineapple Juice
1 1/4 oz Vanilla Vodka
1/2 oz Butterscotch Schnapps
1/4 oz Cola
Combine all ingredients in a shaker over ice and turn it right round like a record, baby. Strain into a chilled cocktail glass and garnish with a brulÃƒÂ©ed bit of pineapple, if you happen to have one around.
I expected it to be syrupy. It isn’t. In fact, it’s a nice, calm little cocktail–definitely sweet, make no mistake–that’s evenly balanced between the alcohols and the juice.Ã‚Â The cola gave me pause, at first, but it gives the drink that caramelized flavor without which it’s namesake dessert wouldn’t be the same.
Or, rather, shakes.
Okay, the O-cocktail in this series is another one I’ve been looking forward to getting just right. We first had it ages ago at a tapas-style restaurant. We’d gone there after a late movie and ate (and drank) at the bar. While we weren’t really looking for another full cocktail (we’d each had one a piece–moderation, remember?) the martini list was so tempting, so we asked for this one as a shot. Oh, it was divine, and we’ve worked on the right combination off and on since then.
I think we’ve finally got it right.
Oatmeal Cookie Martini
1.5 oz Irish Cream
1.5 oz Sweetened Condensed Milk
3/4 oz Buttershots
3/4 oz Vanilla Vodka
1/2 oz Goldschlager
garnish: cinnamon sugar, raisins
Combine all Ã‚Â liquid ingredients over ice and shake like a mixer creaming cold butter. Strain into a chilled cocktail glass that’s been rimmed with cinnamon sugar. Garnish with a spear of raisins, if that’s how you like your cookie.
There are many versions of thisÃ‚Â delectableÃ‚Â treat floating around the web and I was astonished to see that several called for Jagermeister–not exactly what I like in my oatmeal cookie. One called for amaretto, which I thought was a nice touch, but so far I haven’t see any with vanilla vodka or condensed milk. What can I say, I have a cocktail ingredient type!
I know it’s a little early to be thinking about the big guy in the red suit, but I wonder if I left this out for him instead of regular cookies, would I find a little something extra in my stocking?