Classic Martini
Here’s an idea, why not have a martini party?
INGREDIENTS
2 Ounces Gin
1/2 Ounce Dry Vermouth
3 Green Olives
Lemon Peel
Thread 3 green olives on a cocktail pick and set aside. In a cocktail shaker combine the gin and vermouth. Add ice cubes. Cover and shake until VERY cold. Strain the liquid into a martini glass. Garnish with the olives and lemon twist. Makes 1 serving.
Cosmopolitan
Ever wondered how to make a Cosmopolitan? Perfect for backyard barbeques, holiday or dinner parties.
INGREDIENTS
2 Ounces Vodka
1 Ounce Orange Liqueur
1 Ounce Cranberry Juice
1/2 Ounce Lime Juice
Lime Slice For Garnish
In a cocktail shaker combine the vodka, orange liqueur, cranberry juice and lime juice. Add ice cubes. Cover and shake until very cold. Strain the liquid into a chilled glass. Garnish with a slice of lime. Makes 1.
Victoria's Iced Coffee
It’s going to be another scorching hot day today. Forget going to an overpriced coffee place and cool off by making yourself a tall glass of iced coffee.
INGREDIENTS
8 Ounces Brewed Coffee
4 Coffee Ice Cubes (Optional)
Milk
Sugar
To make iced coffee it is a good idea to use twice the usual amount of ground coffee, when brewing, because the coffee will get diluted by the melting ice cubes. Or to avoid diluting you could make your own coffee ice cubes by pouring cooled coffee into your ice cube trays and freezing. If you do use the coffee ice cubes then you could regular strength brewed coffee. Pour the coffee into a tall glass. As you would with your regular hot coffee add milk and sugar. Stir and sip until your heart’s content. Stay cool today. Serves 1
Strawberry Milkshakes
It’s hot out and time for a good old fashioned Strawberry Milkshake!
INGREDIENTS
1/2 Pound Fresh Strawberries
3 Tablespoons Sugar
1 Teaspoon Vanilla Extract
1 Pint Good Quality Vanilla Ice Cream
1/2 Cup Milk
Hull and slice the strawberries. Place the sliced strawberries in a medium size mixing bowl. Add the sugar and vanilla extract. Stir to combine and let sit out for 1 hour. In a food processor or mixer place the strawberry mixture, ice cream and milk and blend until smooth. Pour into glasses and serve immediately. Serves 2
Thyme Lemonade
Since the weather has turned hot I have to admit that I’ve been really into making iced drinks lately. Lemonade is hard to beat as the summer beverage. Here is a nice variation on the much loved basic lemonade. If you want to make this an adult drink then add 6 ounces of vodka and make sure to hide your “amped” lemonade from the kids!
INGREDIENTS
1 Bunch Thyme
1 1/2 Cups Sugar
1 1/2 Cups Water
2 Cups Fresh Lemon Juice
2 Cups Cold Water
Extra Thyme Sprigs For Garnish
Lemon Slices For Garnish
In a medium saucepan bring the thyme, sugar and water to a simmer over a medium heat. Stir until the sugar dissolves. Remove from the heat and let cool for 15 minutes. Strain the sugar water into a pitcher filled with ice. Now stir in the lemon juice and the cold water. Serve over ice with thyme sprigs and lemon slices for garnish. Serves 4
Iced Darjeeling Tea
The best quality Darjeeling is what makes the best brewed iced tea. The rich and smoky flavor of this black Indian tea holds up well in iced preparations. Not easily diluted with a few ice cubes a few sprigs of fresh mint soften the flavor. I prefer mine without sugar.
INGREDIENTS
8 Cups Fresh Water
1/2 Ounce or 3 Large Tablespoons of Darjeeling Tea Leaves
7 Fresh Mint Leaves
2 Tablespoons Fresh Lemon Juice
1/4 Cup Superfine Sugar (Optional)
Ice
Fresh Mint Leaves For Garnish (Optional)
Bring the water to a rolling boil in a tea kettle over a high heat. Combine the tea and mint leaves in a paper coffee filter. Twist the filter closed to fully enclose the contents. If it looks at all insecure you should tie the filter with a piece of kitchen string. Place the filter package into a heat resistant 3 quart pitcher. Add the boiling water to the pitcher. Make sure to pour the water directly over the filter package. Allow to steep for 7 minutes. Remove the filter package pressing it with the back of a spoon to get all of the moisture from the tea leaves. Be careful not to tear open the filter or you will end up with a tea leaf mess. Stir in the lemon juice and the sugar. Allow the tea to cool to room temperature. Fill tall glasses with ice and pour the tea into them. Garnish with additional mint leaves if you like. Makes 2 quarts.
Homemade Strawberry Lemonade
Lemonade is good, but Strawberry Lemonade is better! So easy to make and a great spring and summer treat.
INGREDIENTS
Wide Strips of Lemon Zest (of 1 Lemon)
2 Cups Sugar
2 Cups Chopped & Hulled Strawberries
2 Cups Fresh Lemon Juice
1 1/2 Cups Water
2 Cups Cold Water
1/4 Teaspoon Salt
In a medium size saucepan bring the lemon zest, 1 1/2; cups sugar and 1 1/2 cups water to a boil. Cook until the sugar dissolves while stirring constantly. Remove from the heat and let cool to room temperature. To make the strawberry syrup toss the strawberries and the remaining 1/2 cup sugar in a bowl and let sit at room temperature until the sugar dissolves for about 50 minutes. Strain the strawberry mixture and reserve the strawberry syrup and berries separately. Now you are ready to make the lemonade. Combine the lemon juice (which should come from about 10 lemons), lemon syrup, salt and 2 cups of cold water in a pitcher. For each drink, put about 1 tablespoon of the strawberry syrup in a tall glass. Fill with ice and top with the lemonade and some of the reserved strawberries. Serves 6
Champagne Cocktails
By the mid 1800’s the classic Champagne Cocktail was all the rage in genteel society. Cocktails using champagne as a base are as old as the beverage itself. Add fruit to anything that fizzes and you’ve got a drink that’s been around for hundreds of years. One has to believe that the monks who invented champagne put in some local fruit during their experimentation with the bubbly wine that they created. Today champagne cocktails are as hip as ever!
Champagne Cocktail Basics
1. Chill your champagne to 42 to 45° F.
2. Do not use cheap champagne for cocktails.
3. Good ingredients make for a good drink.
4. Use dry champagne for cocktails because most champagne drinks are on the sweet side.
5. Chill the glass/flute ahead of time.
6. Pour small amounts at a time to prevent a foam over. Repeat until the glass is filled.
Classic Champagne Cocktail (From the Metropolitan Hotel, NYC circa 1935)
1 Sugar Cube
Angostura Bitters
Chilled Champagne
Lemon Twist
Champagne Flute
Soak the sugar cube with a couple of good splashes of Angostura
Bitters and place in the bottom of a large champagne flute. Fill
Slowly with the sparkling wine. Garnish with a lemon twist.
For a stronger drink add a “float” of cognac to your Champagne Cocktail or add a splash of Campari instead of the cognac and you’ve got a “Goodnight Kiss.”
Prepare the lemon twists one or two hours in advance. Cover and refrigerate them until they are needed. Lemon twists are made from the entire peel. Peel half a lemon with your thumb (as you would and orange) and then cut several twists from the peel. A twist should be about ¼ inch wide and 1 inch long.
Kir Royale
½ Ounce Crème de Cassis
Champagne
Lemon Twist
Large Wine Glass
Pour the champagne into a large chilled wine glass. Add ½ ounce of crème de cassis and gently stir. Garnish with a twist of lemon.
Mimosa
1 Ounce Freshly Squeezed Orange Juice
5 Ounces Champagne
Orange Slice
Wine Glass
Pour the champagne and orange juice into any chilled wine glass and gently stir. Garnish with an orange slice.
Spiced Apple Cider
INGREDIENTS
8 Cups Apple Cider or Apple Juice
1 Medium Sliced Apple
1 Vanilla Bean Split Lengthwise
¼ Cup Honey
¼ Cup Maple Syrup
3 Whole Allspice Berries
3 Whole Cloves
2 Cinnamon Sticks
1 Star Anise
Peel of 1 Orange
Peel of 1 Lemon
In a sachet bag or piece of cheesecloth, combine the allspice, cloves, cinnamon sticks, anise, lemon & orange peels. Tie the cheesecloth with kitchen twine. In a large cooking pot combine the apple cider, apple slices, vanilla bean, honey and maple syrup. Add the spice bag. Cook over a medium heat for 15 minutes. Make sure not to boil. Remove from the heat and throw away the spice bag. Serve immediately. Can be stored in the fridge for up to 1 week. Serves 6
Root Beer Float
I remember many a Root Beer Float at the A&W Drive-In when I was young. I still love Root Beer Floats. They are so simple to make and are delicious!
INGREDIENTS
2 Quarts Chilled Good Quality Root Beer
8 Scoops French Vanilla Ice Cream
8 Ten Ounce Drinking Glasses or Float Glasses
Place 1 scoop of ice cream in each glass. Top with 8 ounces of Root Beer. Serve immediately with a straw and a long handled spoon. Serves 8
