20180411

The GOLD NUGGET, A Chocolate Bourbon Cocktail




When I'm out and about I am always looking for any kind of goodies for my cocktail recipes. I love hunting for unique and vintage cocktail glasses as well as interesting barware and tools, but I'm especially on the lookout for fun new garnish ideas. When I recently stumbled on some chocolate gold nuggets my mind went immediately to the California Gold Rush. A whiskey based cocktail was definitely indicated so I snatched those nuggets up like an impoverished gold miner and headed back to my bar.


Typically gold prospectors drank their whiskey neat, but I'm all about the cocktail, not just a few fingers of hooch, so that called for a few additional ingredients. There is a Gold Rush Cocktail but it's basically a whiskey sour and I wanted to feature the chocolate in the nuggets so I replaced the lemon and simple syrup with a chocolate liqueur. To play up the bitter conditions and results of most prospectors efforts, and to balance the sweetness of the liqueur, I added a bitter amaro element with some Fernet and some cocktail bitters.


The
GOLD NUGGET
COCKTAIL

INGREDIENTS
2 Oz. Bourbon or Rye Whiskey
1 Oz. Bols White Creme de Cacao
1 Bar Spoon (tsp.) Fernet Branca
2 Dashes Coffee Bitters
1 Dash Orange Bitters

Garnish: Chocolate Golden Nugget Candy, Orange Twist

Tools: Mixing Glass, Bar Spoon

Glass: Rocks

DIRECTIONS
Chill glass in freezer.
Add the ingredients to an ice filled mixing glass and stir with a bar spoon for 30 seconds.
Strain over ice into the chilled glass, garnish and serve.

Historical Gold Rush Saloons Tidbit:
One of the interesting things that's always stuck with me about the California, Klondike and Colorado gold rushes were tales of the fortunes of gold dust under the floors of the saloons near the mother lodes. In the California gold rush, prior to the opening of the San Francisco Mint, placer prospectors often paid for their dime shot of whiskey with a pinch of gold dust from their poke sack. The barkeep would reach in the sack and take a pinch between thumb and forefinger, considered roughly the equivalent of ten cents. In this transfer (and through other means) tons of gold dust apparently sifted down and through the wooden floor boards of gold mine era bars and reports are that many an enterprising bartender or saloon owner mined more gold than many prospectors. There's even a reference to this in thevClint Eastwood movie musical Paint Your Wagon.


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20180404

CARROT COCKTAILS



For some reason most people, myself included (as you will see below), tend to bring carrots to use in the bar at Easter. It makes sense because carrots are a spring vegetable, but in our modern world they are available year-round, are very healthy and have a sweet earthiness that works well with many spirits. Carrots also come in a wide array of colors and pair well with a number of herbs and spices, making it a versatile and naturally beautiful colored juice for drinks. It's past time we should give the carrot a little more happy hour respect.

The most important thing to remember when making a carrot cocktail is to use fresh carrot juice, and to use that juice immediately as the flavors and nutritional value begin to break down almost immediately. After that the sky's the limit on creative carrot cocktail choices.


CARROT
COCKTAILS

BUNNY TRAP
CARROT CAKE COCKTAIL
CARROT CAKE MARTINI
CARROT COLADA
DRUNK BUNNY

International Carrot Day is April 4th, Carrot Cake Day is February 3rd.

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20180331

JELLY BEANIE MARTINI

http://themartinidiva.com


You can't have Easter happy hour without a jelly bean cocktail, right? How do you make an Easter Jelly Beanie Martini? First, steal the jelly beans from your kids' Easter baskets ...

The
Easter
JELLY BEANIE
MARTINI


INGREDIENTS

1/2 Oz. Strawberry Vodka
1/2 Oz. Raspberry Vodka
1/2 Oz. Pineapple Rum
1 Oz. Coconut Water
Splash of Lemon Juice
1 Tsp. Coconut Honey Syrup*

Garnish: Multicolored Easter Cake Sprinkles, Multicolored Jelly Beans

Tools: Cocktail Shaker, Hawthorne Strainer

Glass: Coupe

DIRECTIONS
Dip the rim of your martini glass into the coconut cream and then into the Easter cake sprinkles. Chill glass in the freezer.
* Mix 1 teaspoon of Honey Ridge Honey Creme Coconut with 1 teaspoon of hot water for the coconut honey syrup.
Put 1 of each color of jelly bean onto a cocktail pick and set aside.
Add the ingredients to an ice filled cocktail shaker and shake until well chilled.
Strain into the chilled glass and set the jelly bean loaded cocktail pick across the glass rim to serve.
 
http://themartinidiva.com
 
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20180330

JELLY BEAN MARTINI

http://themartinidiva.com

 
This Jelly Bean Martini is basically a playful adaptation of a Champagne Cocktail which is a bitters soaked sugar cube with Champagne poured over the top.  I just twisted things around and used jelly bean infused vodka as my sugar element.  You get an extra kick from the vodka and a bit of flavor from the jelly beans themselves as well.

Plan ahead for this one because you'll need one day to make your own Homemade Jelly Bean Vodka. After that it's just a simple matter of adding some bubbly and a few dashes of cocktail bitters.

P. S. I use Jelly Belly jelly beans in both my garnish and my Jelly Bean Vodka because they are made from natural fruit flavors instead of artificial flavorings.

http://themartinidiva.com
 
The
JELLY BEAN
MARTINI


INGREDIENTS

1 Oz. Homemade Jelly Bean Vodka
3 Oz. Dry Champagne
2 Dashes of Angostura Orange Bitters

Garnish:
Jelly Beans

Glass: Cocktail (Martini)

DIRECTIONS

Chill your glass in the freezer for about 10 - 15 minutes.
Pour the jelly bean vodka into the chilled glass then top off with the chilled Champagne.
Garnish with a few of your favorite jelly beans.
I also have a fun JELLY BEANIE MARTINI for Easter!
 

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20180329

MOMMY'S (Boozy Bourbon Chocolate Soda) SIPPY CUP!



When you become a mom your time ceases to be your own. There is rarely a moment in your day that doesn't include kid stuff and you sometimes forget how to adult. This can make happy hour a fond but distant memory, an oasis of time and cocktails that seems to be relegated to singles and the lucky few who can afford a nanny/manny.


Picking up scattered toys, wiping gooey faces, handing out juice boxes, washing sippy cups and folding the latest trendy toddler togs is fine for most of the day, but sooner or later you're going to need a little "me" time and a sippy cup all your own. You need something sinful, loaded with chocolate and energy and spiked with booze because you deserve it, you need it and you should have it. So let's get you that little moment of time and alcohol before you implode and run away from home, shall we?

Schedule nap time right around happy hour, call in the childcare reinforcements as your temporary mom stand-in and give yourself a well deserved break from motherhood. Set out the ingredients, get your comfy zone ready and start sipping away. And if one or more of the little cherubs inconveniently wake up or wander in asking what you're sipping on, just shoo them back to dreamland or temp mommy.


"No, honey, this is
MOMMY'S 
(Boozed Up Chocolate Soda)
SIPPY CUP!"

INGREDIENTS
1-1/2 Oz. Homemade Toasted Maple Walnut Bourbon
Cold Pepsi (or Coke)
1 Oz. Chocolate Syrup
7 Dashes Coffee Bitters
Pinch of Smoked Salt

Garnish: Chocolate covered potato chip topped with the bourbon infused walnuts (from the homemade bourbon), biodegradable paper straws

Tools: Bar spoon

Glass: Tall glass stein

DIRECTIONS
Fill your stein with ice.
Add in the chocolate syrup, the salt, the bourbon and the bitters then stir.
Top off with the cola.
Stir again for about 15 seconds.
Add the chocolate covered potato chip on top of the ice then add the bourbon walnuts on top of the chip.
Slide in the straws and serve.

I have to thank my new friend and neighbor, Trista, for the inspiration for this recipe. Not only does she have 3 children, but she and her hubbs are also busy creating a sustainable space for their family. Working, rearing kids, raising their own food and helping out their neighbors in their spare time is their  lifestyle. That always deserves a cocktail or two in my estimation so I made her this and promise more in the future!


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BASEBALL COCKTAILS for Opening Day



Every Spring all other sports must make way
For the Boys of Summer to come out to play.
It's as American as apple pie, or so they say,
And we need some BASEBALL COCKTAILS for Opening Day!


The
COOPERSTOWN
COCKTAIL

INGREDIENTS 
1.75 oz gin
0.75 oz vermouth
0.75 oz dry vermouth
2 Fresh Mint Sprig

Garnish: Mint sprig and orange twist

Glass: Cocktail (Martini)

DIRECTIONS
Chill glass. Stir the ingredients, including 1 mint sprig, in a cocktail mixing glass filled with ice, strain into chilled glass, garnish with 2nd mint sprig and orange twist.

TAKE ME OUT
TO THE BALLGAME
(aka The Peanuts & Cracker Jack Cocktail)

INGREDIENTS
2 Oz Whiskey
1 Oz Frangelico 
1 Oz Amaretto
¼ Oz Squeezed Lemon Juice
Pinch of Sea Salt
4 Oz Club Soda 

Garnish rim with a handful of finely crushed Cracker Jacks.

Glass: Highball

DIRECTIONS
Rim glass in lemon then dip in the Cracker Jacks, chill glass in freezer. Add the whiskey, Frangelico, Amaretto, lemon juice and salt to an ice filled cocktail shaker, shake until cold then strain into an ice filled glass and top off with the soda.

The 
YANKEE
COCKTAIL

INGREDIENTS
2-1/4 Oz Gin
3/4 Oz Orange Flavored Brandy
Splash of Orange Juice

Glass: Coupe

DIRECTIONS
Pour all ingredients into a shaker filled with ice. Shake well, then strain into a chilled cocktail glass.

The
BREAKFAST
OF CHAMPIONS
(aka The Mickey Mantle Cocktail)

INGREDIENTS
1 (or more) Shots of Brandy
Splash of Kahlua
Cream

This is directly from a Sports Illustrated article written by Mickey Mantle written in 1994 called "Time In A Bottle" where he discusses his battle with alcoholism.


HAPPY OPENING DAY!


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20180327

The GOLD RUSH Cocktail




Created created for New York's Milk & Honey Bar by T. J. Siegal, the Gold Rush is a simple cocktail of whiskey, lemon juice and honey. It's basically a whiskey sour that replaces simple syrup with honey  and leaves out the egg white.

I happened to have Meyer lemons, which are sweeter than regular lemons, so I dropped the amount of honey a bit. To thin it down I added a bit of the fresh Meyer lemon juice and stirred the honey to a thinner syrup consistency before mixing the cocktail.

This drink is like a chilled whiskey hot toddy, kind of a great idea for summer colds.


The
GOLD RUSH

INGREDIENTS
2 Oz. Whiskey
3/4 Oz. Fresh Lemon Juice
1/2 Oz. Honey Syrup

Garnish: Lemon Peel Disc

Tools: Cocktail Shaker, Hawthorne Strainer

Glass: Rocks

DIRECTIONS
Combine the ingredients in a cocktail shaker filled with ice and shake until chilled. Strain into a rocks glass over one large cube of ice, express the lemon peel over the top of the cocktail then add as garnish.

PLEASE DRINK RESPONSIBLY

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