20171019

Fun Ways to Dress Up Your GIN & TONIC RECIPES

http://themartinidiva.com

There's nothing more refreshing and simple than a classic gin and tonic, a simple highball of gin and tonic water over ice with a slice of lime for garnish. The army of the British East India Company took Scottish doctor George Cleghorn's discovery that quinine could prevent and treat malaria to heart and began to drink quinine water to prevent the disease.  Since it was bitter and unpleasant they took to adding a bit of sugar, their daily ration of gin and a squeeze of lime to their medicinal quinine around the early 1900s and the Gin and Tonic was born. Though tonic water today contains much less quinine, the G & T remains a classic British cocktail to this day. They even have a popular lemon garnish version known as the Evans.

Like anyone else, when it's hot and muggy outside I enjoy a good gin and tonic, in fact it doesn't need to be very hot or at all muggy. There is no specific recipe for a gin and tonic, it's a drink that is usually mixed to personal tastes so you can play with the ratios of gin to tonic for a stiffer or lighter alcoholic drink.  I have also found it's very fun to play with the basic recipe by adding some extra flavoring agents.  I particularly like to add cucumber, berries and herbs but I have been known to add teas, fun liqueurs and/or flavored simple syrups.

Fun Variations on the Classic
GIN & TONIC

BLACKBERRY & BLACKCURRANT GIN & TONIC
BUTTERFLY PEA FLOWER & ELDERFLOWER GIN & TONIC
CUCUMBER INFUSED GIN & TONIC 
MINT GREEN TEA GIN & TONIC 
WILD HIBISCUS GIN & TONIC

 
The Gin and Tonic is a very forgiving and versatile cocktail. Try some of your own versions by adding favorite fruits, different sweeteners like favorite liqueurs or flavored honey, even some homemade flavored simple syrups.
 
International Gin & Tonic Day is October 19th, National Gin & Tonic Day is April 9th, National Gin Day is November 7th and World Gin Day is June 10th.

PLEASE DRINK RESPONSIBLY
 

20171016

HOMEMADE IRISH CREAM LIQUEUR RECIPE

http://themartinidiva.com

Irish Cream Liqueur is a standard bar staple because it's used in so many cocktail recipes. It's one of the liqueurs you should always keep stocked at home because of it's versatility. It's one of those liqueurs that you can just splash into a cup of coffee for a little warm up or simply chill and sip.

When most people think Irish Cream Liqueur they think Bailey's but there are many other brands out there as well, including St. Brendan's and Carolans.  Of course, you can also make your own and below is my favorite recipe.

Homemade
IRISH CREAM LIQUEUR RECIPE


INGREDIENTS:

1-2/3 Cup of Irish Whiskey
1 Cup of Heavy Whipping Cream
1 – 14 Oz. Can of Sweetened Condensed Milk
1 Tsp. Instant Coffee Granules
2 Tbsp. Good Quality Chocolate Syrup
1 Tsp. Vanilla
1/2 Tsp. Almond Extract

TOOLS:
Tools: Blender, measuring cups and spoons, decorative bottles for finished liquor, Personalized Labels.

SIMPLE DIRECTIONS
Put all the ingredients in a blender and blend for about a minute.  Pour into your decorative bottles, seal, label and let infuse in the refrigerator for up to a month.

When you’re ready to use remember to shake before you pour.  This should keep in your fridge for several months – if it lasts that long.
 
 
PLEASE DRINK RESPONSIBLY
 

20171014

DESSERT COCKTAILS

http://themartinidiva.com

DESSERT COCKTAILS
Why bake when you can shake?

I have a huge sweet tooth plus I'm lazy and don't like to bake much so I have a ton - seriously, a ton - of Dessert Cocktails. Many are directly inspired by famous or popular dessert recipes.  I've been creating original cocktail recipes since 2005 and when you combine that much time with my kind of sweet tooth you end up with a pretty hefty list.
 
To make it easier I've combined many of them in standard DESSERT CATEGORIES:
 
CAKE COCKTAILS
CANDY COCKTAILS
CARAMEL COCKTAILS
CHEESECAKE COCKTAILS
CHOCOLATE COCKTAILS
COOKIE COCKTAILS
CUPCAKE COCKTAILS
ICE CREAM COCKTAILS
PIE COCKTAILS
TRUFFLE COCKTAILS
SUNDAE COCKTAILS
 
If the recipe is not in one of my dessert cocktail categories, or happens to be a favorite of mine, you'll find it listed alphabetically BY DESSERT below:
 
ANIMAL CRACKERS IN MY BOOZE
BANANAS FOSTER BOOZY SHAKE
BLACK FOREST CAKE COCKTAIL
BOYSENBERRY RUM FLIP 
BRANDY ALEXANDER 
BOURBON ALEXANDER
BROWN COW BEER FLOAT
BROWNIE MARTINI 
CAPPUCCINO MARTINI
CHERRIES JUBILEE MARTINI
CHERRY CLAFOUTIS MARTINI
CHOCOLATE FONDUE COCKTAIL 
CHOCOLATE PORTER BEER FLOATS
CHOCOLATE STRAWBERRY MARTINI
COCONUT DAIQUIRI
CREME BRULEE COCKTAIL 
CREPES SUZETTE COCKTAIL
DECADENT DUTCH COCKTAIL FLOAT
DERBY PIE COCKTAIL
DRUNK ELF ON A SHELF
DRUNK RUSSIANS
DRUNKEN BABY DOLE PINEAPPLE WHIPS 
DRUNKEN OREO TRUFFLE COCKTAIL
GOLDEN CADILLAC
GRASSHOPPER 
PEACH MELBA BEER FLOAT
PEACH MELBA MARTINI
PEACHES & CREAM MARTINI 
PEARS HELENE MARTINI
 PECAN PIE MARTINI
PINEAPPLE DRUNK SIDE DOWN SMASH
PINK SQUIRREL 
RASPBERRY TRIFLE MARTINI
SALTED CARAMEL APPLE COCKTAIL
SAMOA COOKIE BOOZY SHAKE
S'MORES COCKTAIL 
STICKY BUN MARTINI
STRAWBERRY SHORTCAKE MARTINI
STRAWBERRY SUNDAY MARTINI
STRAWBERRIES & CREAM MARTINI
TIRAMISU MARTINI
 
Many of my EDIBLE COCKTAILS are dessert inspired as well.
National Dessert Day is October 14th.
 
PLEASE DRINK RESPONSIBLY
 

20170927

The CHOCOLATE FONDUE COCKTAIL

 
Four kinds of chocolate in this cocktail.

Seriously, need I say more?

The
CHOCOLATE FONDUE
COCKTAIL

INGREDIENTS
1 Oz. Chocolate Vodka
1/2 Oz. Dark Creme de Cacao
1/2 Oz. Godiva Chocolate Liqueur
1 Oz. Chocolate Milk
2 Dashes Chocolate Bitters
Pinch of Sea Salt

Garnish: Chocolate Syrup, Mini Marshmallows, Fruit pieces

Tools: Cocktail Shaker

Glass: Cocktail (Martini)

DIRECTIONS
Chill your glass in the freezer for ten minutes then remove and swirl some chocolate syrup inside the bowl of your chilled glass then replace in the freezer.
Add one cup of ice to a cocktail shaker then pour in the chocolate vodka, dark creme de cacao, the Godiva liqueur, chocolate milk, chocolate bitters and salt then shake until well chilled. 
Strain into your chilled glass then garnish with some fruit pieces and a few mini marshmallows on a cocktail pick to dip into your “fondue” cocktail.

PLEASE DRINK RESPONSIBLY

20170921

CHOCOLATE ROB ROY, A Twist on a Classic Scotch Cocktail


I was in the mood for some Scotch and some chocolate and I thought why not just make a Chocolate Rob Roy? It didn't take much to turn a classic Rob Roy into a chocolate Rob Roy, just change out some chocolate bitters for the Angostura bitters.

Yes, I gave myself some little gold stars as a garnish because I earned them today.


I added a little piece of some Godiva Blood Orange Dark Chocolate to enjoy with it and it ended my day with perfection.


The
CHOCOLATE
ROB ROY

INGREDIENTS
2 Oz. Johnnie Walker Black
1-1/4 Oz. Cinzano Rosso Vermouth
4 Dashes Frape and Sons Chocolate Bitters

Garnish: Orange Twist, Edible Gold Stars

Tools: Mixing Glass, Hawthorne Strainer

Glass: Cocktail

DIRECTIONS
Combine ingredients in a mixing glass and fill with ice. Stir well then strain into a chilled cocktail glass. Twist a piece of orange peel over the drink then add as garnish.

PLEASE DRINK RESPONSIBLY

20170915

WHISKEY BERRY SMASH COCKTAIL


I had whiskey, I had raspberries, I had lemons, I had honey.

I got 'em smashed.

Me too.

The
WHISKEY BERRY SMASH
Cocktail

INGREDIENTS
2 Oz. Seagram's 7
1/3 Cup Fresh Raspberries
1 Tbsp Honey Ridge Farms Honey Créme Raspberry
2 Tbsp Fresh Lemon Juice

Garnish: Lemon wedge

Tools: Muddler

Glass: Old Fashioned

DIRECTIONS
Muddle the honey, lemon juice and raspberries in a mixing glass.
Add Ice, pour in the Seagram's.
Stir, garnish, serve.

Cheers, M'dears.

PLEASE DRINK RESPONSIBLY

20170912

KENTUCKY ASIAN BERRY BOURBON PORK BACK RIBS


You know those berries and fruits you just infused some booze with? Well, the leftover fruit is not always just trash, it's a wonderful way to amp up your next entree!

A while back I had made a few bottles of Homemade Berry Liqueurs and, after straining the beautiful vodka infused liquids, I had almost 2 cups of boozy berries left over. It's not in my nature to throw things away if I can figure out another use for them so I tossed them in the freezer. I will often make a puree later or use them in a sauce, however this time I decided to toss them in with my pork ribs and go for a sweet, Asian style recipe.


Whenever pork ribs are on sale I always buy several packages. I like ribs and they're easy to toss in a crock pot for a great no fuss meal at the end of a long working day. Most of the time I just use BBQ sauce and some simple aromatics but that gets boring after a while and I need to change up the flavors occasionally. When I remembered those frozen booze berries they got a new home, in my crock pot with a few additional ingredients and a little creativity.


Hell yes, I added more booze! I thought they could use a little kick and some extra sweetness so I added some maple bourbon. Don't worry, it cooks off, so you can still have a cocktail before dinner.


KENTUCKY ASIAN BERRY BOURBON PORK BACK RIBS
(Because I could)

INGREDIENTS
1 Rack Pork Back Ribs
-1/2 Cups Booze & Sugar Marinated Blackberries
Juice and Zest from1 Large Orange
1/4 Cup Soy Sauce
1/4  Cup Molasses
3 Tbsp. Honey Ridge Blackberry Creme Honey
3 Tbsp. Blackberry Jam
1/2 Cup Jim Beam Maple Bourbon
4 Cloves Garlic
1/2 Small Yellow Onion
1/2 Tsp. Chinese Five Spice
1/4 Tsp. Fresh Grated Ginger
3 Tbsp. Cornstarch Slurry**

Special Tools: Zester, Crock Pot

DIRECTIONS
Throw everything except the cornstarch slurry in the Crock-Pot and cook on low for 7-3/4 hours.

** Mix one tablespoon of cornstarch with two tablespoons of cold water to form a thickening slurry. Add this to the crock pot and turn up to high for the last 15 minutes of cooking. Not only does this thicken your liquid into a sauce, but it puts on beautiful shiny glaze on your pork.

Serve with cilantro infused Basmati rice. Spoon some of the thickened sauce over each portion of ribs and rice.

If you're wondering about the small amount of vodka from the berries mixing with a bourbon, don't worry. There wasn't enough vodka left in those berries to mess with my bourbon, not the way I strained the liqueurs.

PLEASE DRINK RESPONSIBLY

20170908

Star Trek's ROMULAN ALE done right - with ALE!


In the Star Trek universe Romulan Ale (aka Kali-fal) is the king of cocktails and is referred to throughout all iterations of the franchise. According to the Romulan Tutorial Missions it is said to be produced on the Romulan colony Virinat and is brewed from honey-like secretions of khellid insects whose exoskeletons give the Romulan Ale it's distinctive blue color. Another source claims it's distilled from a harsh grain called kheh. It is blue, it is seriously overproof, it is illegal throughout the Federation and it is also said to cause instant drunkenness and a warp corp breach sized hangover.

Despite it's illegality it is a favorite tipple of Captain James Tiberious Kirk, often gifted him on special occasions, usually by Scott and McCoy.

Kirk: "Romulan ale? Why Bones, you know this is illegal."
McCoy: "I only use it for medicinal purposes."

Its said the Romulans themselves drink it solely to prove they can. The Romulan's cousins, the Vulcans, leave it alone. Even the Klingons respected Romulus Ale.

Worf, after Troi and Riker's wedding: 
"Romulan ale should be illegal"
Geordi La Forge: "It is."

For some reason, I left it off both my Star Trek 1 and Star Trek 2 cocktail recipe posts. I must have been exposed to some alien neurotoxin. I correct that grievous error right now.

There are numerous recipes for Romulan Ale out in the universe, not one of which uses any form of ale, beer OR malt liquor. This is just Tribble level nonsense, how can you call it ale if there's no ALE or BEER or MALT LIQUOR? There is blue ale here on Earth, Abashiri Okhotsk Blue Ryuhyo Draft by Abashiri Beer being one of them, but it's made from seaweed and not nearly high enough proof to sub for Romulan Ale. So, since Romulan Ale is not available - still - on Earth or anywhere in the Federation of Planets, you're going to have to make your own and below is the recipe.
Think of it as a high powered, alien version of a Shandy.

Fair warning: If you're still living in the 21st century and have no access to medical care, or Synthahol, you might just want to just skip the Everclear.

ROMULAN ALE

INGREDIENTS
1 Quaker City Malt Lemon Shrub
1/2 Oz. Everclear 151*
3/4 Oz. Blue Curacao
Large Chunk of Dry Ice

Garnish: What garnish? Romulans don't need no stinkin' garnish!

Tools: Cocktail Shaker

Glass: Some kind of beer glass that won't melt on contact with corrosive liquids.

DIRECTIONS
Shake the Blue Curacao and Everclear with ice then strain into the glass.
Top off with the Q.C. Lemon Shrub.
Drop in a large chunk of dry ice to make it bubble, but be careful to warn people that dry ice is nearly as dangerous as this Romulan Ale recipe.
Serve.
Hide the car keys. Nobody's going to be driving anywhere for a while.

* Everclear also has a 191 proof version, which would probably get you closer to true Romulan Ale deadliness, but who are we kidding here?

The official Star Trek Day is September 8th, celebrating the first television broadcast of the original Star Trek series. First Contact Day is April 5th which commemorates first contact with an alien species within the Star Trek universe.

PLEASE DRINK RESPONSIBLY

20170907

RAZPIROSKA - a Raspberry Caipiroska Cocktail


The Caipiroska (aka a Caipivodka or Caipirodka) is similar to Brazil’s famed Caipirinha but made with vodka in place of cachaça. The basic recipe consists of a lime, cut into wedges, and a tablespoon of sugar which are muddled in the bottom of an Old Fashioned (rocks) glass, the glass is filled with crushed ice then topped off with 2 ounces of vodka, stirred and garnished with lime wedges.

What you end up with is Brazil's lower alcohol version of a vodka gimlet (1 parts lime juice, 1 part sugar with 5 parts vodka.) The difference lies in the lower ratio of spirit to citrus and sugar as well as the muddling of the citrus which releases greater amounts of the lime oils and adds a touch of bitterness from the pith of lime. It's also like a sweet Vodka tonic without the tonic. 

It's an uncomplicated cocktail and surprisingly refreshing for an Indian summer kind of Fall day. It's also an interesting playground for some fun variations. As you know, I'm all about fun variations. I simply started with the standard recipe then experimented a bit.

Standard Caipiroska
2 Oz. Vodka
1 Lime, cut into 8 half slices
1 Tbsp Raspberry Simple Syrup*
Crushed Ice

I decided to go with some frozen raspberries and make a Raspberry Simple Syrup to replace the sugar. I simply reduced 1 cup of water and 1 cup of sugar with a teaspoon of grated orange zest over a medium heat until the sugar dissolved. Then I reduced the heat to low, added 2 cups of frozen raspberries and simmered for 10 minutes (or until the syrup is reduced by half). I let that steep until cool them chilled it in the refrigerator until it was time to make my cocktail. (Leftovers will be great on pound cake or ice cream.)


The
RAZPIROSKA
(Raspberry Caipiroska)

INGREDIENTS
2 Oz. Vodka
1 Lime, cut into 8 half slices
2 Tbsp. Raspberry Simple Syrup
Crushed Ice

Garnish: Lime & Orange Slices, Frozen Raspberries

Tools: Mixing glass, Muddler

Glass: Rocks or Old Fashioned

DIRECTIONS
In the bottom of your mixing glass muddle five of the lime slices with the raspberry simple syrup.
Fill your glass with ice then pour in the vodka. Stir well.
Fill your glass overflowing with crushed ice, pour the drink over the ice, garnish with the rest of the lime slices, an orange slice and a handful of frozen raspberries then serve with a straw.

I have to say this was a great cocktail. It reminded me of a Cobbler cocktail, refreshing and just hit the spot on a hot day.

Asude from the Caipiroska, there are also 2 more variations on the Caipirinha, one made with rum, the Caipirissima and Caipisake, made with (you guessed it) sake.

If you're interested in a little background, I happened on a site that is devoted just to Caipirinhas and its offshoots which has some great info on the Caipiroska and its own variations.

Brazil Independence Day is celebrated on September 7th.

PLEASE DRINK RESPONSIBLY

20170904

CHOCOLATE COVERED MACADAMIA NUT COCKTAIL


If you ever need a little bit of decadence, buy yourself a bottle of Trader Vic's Macadamia Nut Liqueur. Then add some chocolate to that. Oh, and a dash I feel bitters and a pinch of sea salt.

Trader Vic's Macadamia Nut Liqueur is smooth with an immediate note of the macadamia nut and a hint of vanilla. It's rich, very rich and sweet, but the addition of the coffee bitters and that dash of salt balances that out and aldo helps bring up the chocolate liqueur.

It's also great in a cup of coffee and over ice cream.

The
CHOCOLATE COVERED
MACADAMIA NUT
Cocktail

INGREDIENTS
1-1/2 Oz. Trader Vic's Macadamia Nut Liqueur
1 Oz. Dark Créme de Cacao
2 Dashes Coffee Bitters

Garnish: Pinch of Sea Salt

Tools: Cocktail shaker

Glass: Coupe

DIRECTIONS
Fill a cocktail shaker with ice.
Add the ingredients.
Shake until chilled.
Strain to a chilled coupe.
Garnish with a pinch of sea salt.

Macadamia Nut Day is Sept 4th.

PLEASE DRINK RESPONSIBLY

20170901

STRAWBERRY BANANA DAIQUIRI Cocktail Recipe

http://themartinidiva.com
 
What do you do when a friend stops by - right at cocktail hour, of course - unexpectedly and with her new boyfriend to boot?
 
OK, first you grumble that you look like a hobo because you were working on your new jewelry line in you baggy art clothes and you're covered in glue and paint and little bits of jewelry pieces. BUT, then you grab that bag of frozen strawberries and bananas you originally bought for smoothies and a bottle of rum, plug in the blender and whip them up a delicious daiquiri, that's what you do.
 
And that's what I did. I even plopped a nice little dollop of whipped cream on top.
Oh, and did I mention she sat down and said, "It's been a bad day. Make 'em really strong!" So I did. (You might wanna cut down the rum by half.)
 
I'm such a good friend. But she did bring me a cute little rose tea light for my troubles.
 
 
The
FROZEN
STRAWBERRY BANANA
DAIQUIRI
 
INGREDIENTS
3 Cups of Frozen Bananas and Strawberries
(Or 2 Cups of Fresh Strawberries and 2 Bananas)
3 Tbsp. Fresh Lime Juice
1 Cup Bacardi Light Rum
1 Cup Ice Cubes
 
Garnish: Whipped Cream Topping
 
Tools: Blender
Glass: Whatever you want to put it in. People who stop by unexpectedly gets what they gets!
 
DIRECTIONS
Toss all the ingredients in the blender and pulse until smooth and creamy. I always add the more liquid ingredients first to keep stress off my blender motor.
Pour into your glasses, plop on the whipped cream and sit back like the excellent host that you are.
 
Of course Bailey was there - there was booze and guests involved!
 

 
PLEASE DRINK RESPONSIBLY
 
 

20170831

The Gin and Elderflower LADY ROSE COCKTAIL


This beautiful, deep pink cocktail is the result of adding a little cocktail magic from butterfly pea flower to gin, fresh lemon and some of my Homemade Raspberry Liqueur. When they all came together I ended up with this incredibly beautiful fuchsia cocktail.

The gin will be blue once you add the Wild Hibiscus B'Lure Butterfly Pea Flower drops, but as it mixes with the acid in the lemon juice it will turn purple. Adding the Raspberry Liqueur will bring it to the deep pink color. The deeper the red color in your homemade raspberry liqueur, the pinker your cocktail will be.

Adding the Elderflower liqueur completed the floral theme and I was happily sipping a little bit of an English flower garden at happy hour. 

The
LADY ROSE
COCKTAIL

INGREDIENTS 
2 Oz. Butterfly Pea Flower Infused Gin
1 Oz. Raspberry Liqueur
1 Tbsp. Elderflower Liqueur
1 Oz. Fresh Lemon Juice
1/2 Oz. Blackberry Honey Syrup
1 Oz. Egg White (or Aquafaba as a vegan substitute)

Garnish: Zested Lemon Peel

Tools: Cocktail Shaker, Metal Strainer, Zester

Glass: Coupe

DIRECTIONS
Chill the glass in the freezer.
Mix 1 tablespoon of Honey Ridge Farms Blackberry Creme Honey with 1 tablespoon of hot water for the blackberry honey syrup, strain to remove the seeds then add to the cocktail shaker.
Add several drops of Wild Hibiscus B'Lure Butterfly Pea Flower to two ounces of  London gin.
Add this to the cocktail shaker with the remaining ingredients and dry shake for a few minutes to emulsify the egg white (or aquafaba) and build the foam.
Add ice to the cocktail shaker and shake again to chill.*
Strain into the chilled coupe, garnish with a bit of lemon zest and serve.

If you happen to have edible flowers on hand they make a really festive garnish addition.

* To dry shake my cocktails I usually cheat because I have a bad shoulder so I put the ingredients in a blender then blend on high for 2 or 3 minutes to emulsify, then I transfer this to a cocktail shaker filled with ice and shake to chill.

PLEASE DRINK RESPONSIBLY

20170826

Fresh CHERRY BOOZESICLES, Alcoholic Cherry Popsicles


Cherries and popsicles, two of my favorite things from childhood. I've grown up, however and these days I like my cherry frozen ice pops with a little kick thrown in. And by kick I mean booze, of course.

If you don't want to go to the trouble of pitting two pounds of fresh cherries, you can simply buy a bag of frozen cherries which are already pitted. They taste nearly as good and they're a lot less work, but I happened to have a gift of two pounds of fresh cherries from a friend I needed to use. I now have cherry stained fingers - but with all the paint stains from my art you can't really tell.

Yes, you can make these non-alcoholic. Simply remove the rum and replace the sparkling wine with sparkling water or juice. Go ahead, ruin my day.

FRESH
CHERRY
BOOZESICLES
Adults only!
Makes four 6 ounce boozesicles.

INGREDIENTS
2 C. Fresh, Pitted Cherries
1/4 C. Dark Rum
1/2 C. Sparkling Wine
3 Tbsp. Lime Juice
4 Tbsp. Orgeat Syrup
2 Dashes Chocolate Bitters

Tools: Blender, Popsicle Molds

DIRECTIONS
Puree the cherries, rum, lime juice and sugar in the blender until smooth.
Add the sparkling wine, blend again briefly and let sit a few minutes to settle the carbonation.
Pour into popsicle molds and freeze until firm.

National Cherry Popsicle Day is August 26th.

PLEASE DRINK RESPONSIBLY

20170824

The New York Sour Cocktail Recipe

Is this a vegan New York Sour? Well, I'm not sure about the other ingredients, but what I used as my egg white substitute is certainly vegan!

I enjoy a good New York Sour but when I'm out of fresh eggs I'm usually out of luck. That was until I found out that that dusty can of garbanzo beans (chickpeas) in my cupboard contains an excellent substitute for egg white. That's right, the liquid those chickpeas are in is called aquafaba and it works just like eggs in recipes.

In 2014 French Chef Joël Roessel discovered that the liquid from canned beans can be used to make foams much like egg whites does*. In 2015  Goose Wohlt found that this liquid could be substituted for eggs for in vegan recipes. Good on ya, boys, I tip my eggless happy hour hat to you!

The aguafaba is a perfectly respectable vegan substitution for egg white in a cocktail and it creates a beautiful foam as well. However, I did notice that as the ice melted in my drink the silky mouthfeel of a typical egg white cocktail became somewhat dissipated in the aquafaba version and the foam went a bit flat as well. But the drink was still delicious and I was pleased with the overall results. Do I prefer it over egg white? No, but I'll make darn sure I always have a can of garbanzo beans in my cupboard just in case I'm ever out of egg whites again at happy hour.

Just a note; when you open your can of garbanzo beans and strain out the liquid, you will notice a slight odor. I just left my aquafaba out for a few hours and that odor did not transfer to the finished cocktail. With egg whites you must often tap on bitters or a dusting of spice over the top of your drink two mask the smell of the raw egg.

By the way, 2 tablespoons of aquafaba is equal to one egg white, 2 tablespoons is 1 ounce. Perfect.


The
Not Quite Classic
NEW YORK SOUR

INGREDIENTS
2 Oz. Bourbon (or Rye)
1 Oz. Fresh Lemon Juice
3/4 Oz. Blood Orange Honey Simple Syrup*
1 Oz. Aquafaba
1 Oz. Dry Red Wine**

Garnish: None necessary but I wanted to show off my new cocktail pick so I slid on a lemon slice.

Tools: Blender, Cocktail Shaker, Hawthorne Strainer, Bar Spoon

Glass: Old Fashioned

DIRECTIONS
* To make the blood orange honey simple syrup, mix 2 tablespoons of Honey Ridge Blood Orange Creme Honey with 1 tablespoon of hot water.
Add the bourbon, blood orange honey simple syrup, lemon juice and aquafaba to the cocktail shaker then dry shake (shake without ice) for several minutes to emulsify the aquafaba. Add ice and shake again to chill the cocktail.
(I cheat and put the ingredients in a blender then blend on high for 2 or 3 minutes to emulsify, both methods also create the classic foam top. Then I transfer this to a cocktail shaker filled with ice and shake until well chilled.)
Strain into a chilled glass, then pour the wine slowly over the back of a bar spoon to float on top.

** I prefer a Malbec or a nice Rioja in my New York Sours, last night's version got a float of my leftover Campo Viejo Rioja, Reservation 2011.


And for those sad, neglected little chickpeas I yanked out of my aquafaba? I roasted them and served them as a snack along with my New York Sour. Instead of spices, after roasting I just dusted mine with Parmesan and truffle salt.

PLEASE DRINK RESPONSIBLY

20170821

SOLAR ECLIPSE MARGARITA


First, let me admit I stole the black moon ice ball idea from The CocktailCouple (@CocktailCouple), it was too cool an idea not to rip off. But then I also saw the same idea used by Kyle Hagerty, from the Tennessean Hotel's bar, The Drawing Room, so apologies and thanks to both for the genius idea.

Now that I've admitted I'm a total thief and brigand, at least let me mea culpa with the fact that I turned it into a margarita. They say there's nothing new under the sun, evidently there's nothing new under a total eclipse of the sun either.

The whole focal point of this cocktail is the black ice ball moon slowly melting against the sun orange of the margarita, it's truly a stunning happy hour visual. Skip that and you might as well skip making the drink. It also creates kind of an auroral effect at the beginning when the ice starts to melt, as well as adding pineapple and lime juice to the drink experience.

Of course, when that black ice ball really melts you have a very odd green looking margarita on your hands, but by that time maybe your guests will be too blitzed to know that and, besides, it's going to be dark outside because you are viewing the last total solar eclipse until April 8th, 2024. So, prepare and serve the drink inside to show off, then drag your guests outside to the viewing area as quickly as possible.

One little thing, to make really black ice you're going to need a ton of food coloring. I have professional food coloring in black and used quite a bit of that per cube, but I wanted seriously black ice balls. Most people, however, don't keep black food coloring in their house so I tested making black ice with the standard four color box of food coloring. To make two drinks I used up almost an entire box of the basic food colors. Less of the color and you'll end up with a grayish ice ball instead, so commit to that box of food coloring or don't bother. Instructions for making the black moon ice balls is below.

To make the ice ball melt slower, chill all of your ingredients and your cocktail shaker beforehand.

(Sorry this was so late but better late than never. I've been on various medications off and on since May and haven't been able to have too many cocktails. Yesterday I finally got to quit taking all of them!)


The
SOLAR ECLIPSE
MARGARITA

INGREDIENTS
2 Oz. Tequila
1/2 Oz. Grand Marnier
2 Oz. Fresh Orange Juice
1 Black Moon Ice Ball
(Directions below.)

Garnish: Orange slice

Tools: Cocktail shaker, Spherical Ice Mold, Funnel

Glass: Old Fashioned, Chilled

DIRECTIONS
Add the tequila, Grand Marnier and orange juice to a cocktail shaker filled with ice, shake until well chilled then strain into the chilled glass. Add the Black Moon Ice Ball, garnish and serve.

BLACK MOON ICE BALLS
Makes 2 Black Ice Balls

TOOLS: 2 Spherical Ice Molds, 1 Funnel

INGREDIENTS:
2 C. Pineapple Juice
1/3 C. Lime Juice
30 drops Black Food Coloring
or
20 drops each; Red, Blue, Yellow Coloring and 5 drops Green Food Coloring
(Test your color by dropping a bit into some water then adjust the color a drop or two at a time. Too blue? Add some 1 red, 3 yellow). Too green? Add 1 blue, 2 red. Too Purple? Add a green, 2 yellow. Technically, colors opposite on the color wheel when mixed will create black.)

DIRECTIONS: Mix your black ice water then, using the funnel, carefully pour into your ice ball molds. Freeze for 3 to 5 hours or overnight.

Happy Total Solar Eclipse viewing, remember not to look directly at it with the naked eye, and don't let your pets do that either! If you don't have solar eclipse eyeglasses, here's how to make your own solar eclipse viewer.

PLEASE DRINK RESPONSIBLY

20170820

CHOCOLATE PECAN PIE MARTINI Cocktail Recipe


I made some Candied Pecan Liqueur once, ages ago, and loved it so much I now try to keep it on hand in my bar at all times. It's the main ingredient in many of my Pecan Cocktails.

Once more into the breach, only this time with chocolate pecan pie on my mind.

The
CHOCOLATE PECAN PIE
MARTINI

INGREDIENTS
2 Oz. Homemade Pecan Liqueur
1/2 Oz. Chocolate Vodka
1/2 Oz. Chocolate Liqueur
1/2 Oz. Half & Half

Garnish: Chopped pecans and dark chocolate shavings

Tools: Cocktail shaker

Glass: Cocktail (Martini)

DIRECTIONS
Shake ingredients with ice then strain into a chilled glass.
Garnish and serve.

National Chocolate Pecan Pie Day is August 20th. National Pecan Pie Day is July 12th.

If you like this cocktail you might also want to try this Bourbon Derby Cocktail.

PLEASE DRINK RESPONSIBLY

20170807

RASPBERRY TRIFLE MARTINI COCKTAIL

http://themartinidiva.com

The basic traditional English Trifle recipe calls for ladyfingers or stale sponge cake (often soaked in sherry, port or Madeira), fruit or some fruit jam, creamy custard and fresh whipped cream, all layered until they reach the top of the serving dish. It's the modern descendant of a Medieval fruit and custard fool and a close relative of the cream and sherry dessert known as a syllabub (which was a dessert inspired by the frothy 16th century syllabub drink of wine, cream, sugar and lemon juice.)
 

With my Raspberry Trifle Martini I've taken the main ingredients and combined
them into a liquid trifle in a glass.

The
RASPBERRY TRIFLE
MARTINI


INGREDIENTS

2 Oz. Pinnacle Cake Vodka
1/2 Oz. White Creme de Cacao
1/4 Oz. Sweet Sherry
2 Oz. Raspberry Puree
Juice of 1/4 Lemon

Garnish: 2 Cubes of Sponge Cake (or Ladyfingers), Chocolate Syrup, Whipped Cream

Tools: Blender, Metal Strainer, Cocktail Shaker

Glass: Cocktail or Coupe

DIRECTIONS
Chill your glass in the freezer.
To make the raspberry puree blend 1 cup of fresh or frozen raspberries, 1/2 tablespoon of lemon juice and 2 tablespoons of sugar then strain out the seeds. Add 2 ounces to the cocktail shaker per drink. (The remainder of the puree can be used in other dishes, like over ice cream, cake or even spooned over pork chops.)
Add the remaining cocktail ingredients to a cocktail shaker filled with ice and shake until well blended and chilled.
Pour into the chilled glass, top off with the whipped cream, drizzle on some chocolate syrup and garnish with the cubes of sponge cake.

If you like you can replace the cubes of sponge cake with the more traditional lady fingers, as long as you get that cake bite in their you're golden.
 
PLEASE DRINK RESPONSIBLY
 

20170804

RUM INFUSED GUMMY WORMS - Booze Infused Gummy Candy Recipe

  
 
I got some free gummy worms so I thought I'd give them a soak in some booze. Vodka soaked Teddy Bears are floating all over the web as the newest big thing so, what the heck, I'll toss the free worms in some booze too. It's not like I haven't made candy booze over the years.
Since the gummy worms I got were tropical flavored, I decided I would use rum instead of vodka. So, into my little bowl went the package of gummy worms and then some light rum.
 
 
It took about 18 hours for the gummy candy to soak up most of the rum. I could have let them soak longer, however they were already so drunk they were falling apart! Maybe gummy teddy bears are more stable, but I didn't get any of those for free.
 

  Here's a video of the end result so you'll see how truly drunk and falling apart my poor gummy worms were. They tasted wonderful, but there was no way they could be served in this state.
 
 
 
RUMMY GUMMY WORM LIQUEUR
Add the gummy candy to a covered jar or bottle then completely cover the worms with a decent light rum.
Allow this to infuse until all the worms have completely dissolved, shaking well at least twice a day. Mine took a couple of days.
Once the worms have dissolved, strain through a metal strainer.
Then strain again through cheesecloth or coffee filters to remove the finer gummy sludge. (If using coffee filters you will have to change them several times and allow more time for the filtering process.)
Below is the gelatin and other gunk you'll be straining out:
 
 
Bottle or use immediately in Rummy Gummy shots!
 
PLEASE DRINK RESPONSIBLY
 

20170802

CANTALOUPE MARTINI

http://themartinidiva.com

It's the time of year that decent, fresh cantaloupe starts showing up in the market and there's nothing better than a fresh cantaloupe cocktail in the heat of summer to cool you off. If your cantaloupe is ripe and sweet there's nothing more refreshing.  If your cantaloupe has almost gone overripe it's even better for the cocktail as you get more juice and much more sweetness.

The
CANTALOUPE
MARTINI
 
INGREDIENTS
1 Oz. Melon Vodka
3 Oz. Fresh Cantaloupe Puree
Juice of Half a Lime
1/2 Tbsp. Warm Water
1 Tbsp. Honey

Garnish: Cantaloupe Melon Balls

Tools:  Melon Baller, Cocktail Shaker, Bar Spoon

Glass: 5 Oz. Martini Cocktail Glass

DIRECTIONS
Using the melon baller, scoop out several cantaloupe balls for the garnish and set aside.
Chill your glass in the freezer.
Add the warm water, honey and lime to your cocktail shaker and stir to blend the honey into a syrup.
Fill the cocktail shaker with ice, add the remainder of the ingredients and shake until chilled.
Pour into the chilled glass, garnish and serve.

If you prefer, you may strain your cocktail through a metal strainer for less pulp from the puree.

If you like cantaloupe in your cocktails you might also like my Cantaloupe Daiquiri.

More MELON COCKTAILS

You can purchase the Cantaloupe Martini on Recipe Cards HERE.
https://www.zazzle.com/cantaloupe_martini_recipe_postcard-239825224853214275

PLEASE DRINK RESPONSIBLY

20170731

The History of BLACK TOT DAY - The End of the Royal Navy Daily Rum Ration

http://themartinidiva.com
 
BLACK TOT DAY

Before modern technology long sea voyages created a drinking problem. Back in the 1600's sailors were given a daily gallon of beer as their drink ration. Unfortunately the volume of the beer was a storage issue so a half pint of rum replaced the beer on sea voyages. The switch was popular among the crew but drunkenness became an issue so in 1740 Admiral Edward Vernon ordered the rum be mixed with water in a ration of 4 water to 1 rum and split into two separate servings a day per sailor.
 

Continuing issues with alcohol related disciplinary problems caused this half pint to be reduced to a quarter pint in 1824 and later, in 1850, to an eighth pint served once a day. In 1881 the navy ended the officers ration and in 1918 the warrant officers ration.  Finally, in answer questions regarding the validity of the daily rum tot, the Admiralty Board issued the following statement in 1969:

"The Admiralty Board concludes that the rum issue is no longer compatible with the high standards of efficiency required now that the individual's tasks in ships are concerned with complex, and often delicate, machinery and systems on the correct functioning of which people's lives may depend".

This led to the famous House of Commons "Great Rum Debate" of 1970 which eventually concluded that the Royal Navy's daily rum ration, or tot, was deemed no longer appropriate and on July 31st, 1970, after 300 years of Naval Tradition, the final rum rations were poured at 11 a.m. (6 bells in the forenoon watch) after the pipe of up spirits*. Despite an extra can of beer being added to the daily rations, the decision was not popular among many and some took to wearing black arm bands, tots were "buried at sea" and even mock funerals occurred.

July 31st, 1970 then became BLACK TOT DAY, the last day the Royal Navy issued their sailors their daily tot of rum.
 

Rest In Peace, Daily Tot.

What shall we do with a drunken sailor?
What shall we do with a drunken sailor?
What shall we do with a drunken sailor?
Early in the morning?
Take away his tot and keep him sober!
Take away his tot and keep him sober!
Take away his tot and keep him sober!
Early in the morning!

* The time when the rum ration was distributed was called "Up Spirits", usually between 11 am and 12 noon.
 
PLEASE DRINK RESPONSIBLY
 

20170730

The SIDECAR COCKTAIL

 http://themartinidiva.com
 
The Sidecar is a classic Cognac cocktail that dates back to World War I.  It makes use of one of my sipping favorites, Cognac.
 
Here's some great background information about the Sidecar from my friends over at The Alcohol Professor 
(@TheAlcoholProf)
 
The
SIDECAR
 
INGREDIENTS
2 Oz. Cognac
1 Oz. Cointreau
1 Oz. Lemon Juice
 
DIRECTIONS
Rim glass with sugar.
Shake ingredients with ice.
Garnish with orange twist or wedge.

National Sidecar Day is July 30th
 
PLEASE DRINK RESPONSIBLY

20170728

The Not So WHITE RUSSIAN Cocktail Recipe


I happened to really like whipped cream vodkas, my favorite brand being Pinnacle Whipped Vodka because you really do get the flavor of whipped cream.

After doing a review on several of Pinnacle flavored vodkas a while back I experimented with several recipes and this was one of the first and it's still a favorite because it's easy and delicious.

The Not So
WHITE RUSSIAN

INGREDIENTS
1 Oz. Cold Espresso
1 Oz. Whipped Cream Vodka
1 Oz. Original Kahlua
1 Oz. Half & Half

Garnish: Instant Espresso Powder Rim, Milk Chocolate Curls

Tools: Vegetable peeler to make chocolate curls, Cocktail shaker

Glass: Large (5 ounce) Cocktail (Martini)

DIRECTIONS
Rim glass then chill in the freezer.
Add the ingredients to a cocktail shaker filled with ice, shake until well chilled.
Strain into your chilled cocktail glass.
Sprinkle on the chocolate curls and serve.

You can purchase recipes cards for this cocktail here:
Not So White Russian Cocktail recipe cards


PLEASE DRINK RESPONSIBLY

20170723

STORMBORN COCKTAIL for Game Of Thrones


Inspired by Season 7, Episode 2 of Game Of Thrones, this rum drink is named after the episode title and Daenerys Stormborn of the House Targaryen, First of her Name, The Unburnt Queen of the Andals, Breaker of Chains, Mother of Dragons, Queen of Meereen, Khaleesi of the Great Grass Sea. (Enough titles for ya, Dany??)

It's also named for the storms coming, both Daenerys and the White Walkers.

I wanted to create something that looked like an incoming storm descending upon the Land of Ice and Fire. The Butterfly PeaFlower Tea float gave me exactly the color and visual effect I wanted while adding a very subtle floral essence to the tropical style cocktail of coconut and rum.


The Game of Thrones
STORMBORN COCKTAIL

INGREDIENTS
1 Oz. Spiced Sailor Jerry Rum
1 Oz. Light Rum
1/2 Oz. Honey Ridge Coconut Creme Honey
1/2 Oz. Cream of Coconut
Cold Wild Hibiscus Blue PeaFlower Tea
Crushed Ice

DIRECTIONS
Fill a chilled flute with enough crushed ice to create a domed top.
Add in the spiced rum, light rum, cream of coconut and coconut honey then float the Blue Peaflower Tea over the top.
Add a color coordinated, biodegradable paper straw and serve.

"We have an army, A fleet and three dragons. We should hit King's Landing now."

Winter is no longer coming, it is here.


PLEASE DRINK RESPONSIBLY

20170705

The BIKINI MARTINI

http://themartinidiva.com
The Bikini Martini was created by Dick Bradsell for a swimwear launch in 1999. Supposedly he named the drink in honor of the Bikini Atoll where atom and hydrogen bombs were tested after World War II. Some say the name was because the shock of the cocktail was supposed to be on the level of an A-bomb, I would rather think it was the color of the ocean in the Marshall Island area that inspired the drink. (Sadly, the Bikini Atoll still remains uninhabitable nearly 70 years after the tests.)

Whatever reason, it's a beautiful blue cocktail with refreshing tropical notes that packs a decided kick.

http://themartinidiva.com

The
BIKINI MARTINI

INGREDIENTS
2 Oz. Gin
1/4 Oz. Blue Curacao
1/2 Oz. Peach Liqueur
1/2 Oz. Fresh Lemon Juice
Ice

DIRECTIONS
Shake ingredients in an ice field cocktail shaker, strain into a chilled glass, garnished with a lemon twist and serve.

 
PLEASE DRINK RESPONSIBLY

20170526

PRICKLY PEAR ( Cactus) MARTINI


Living in the dessert I don't have much of a garden. I keep a few herbs on the back deck protected from the deadly Arizona sun but fresh veggies and fruits are more work than I have time for. The one thing I do have in abundance are a variety of cactus and one day it occurred to me that I do have at least one fruit in my yard that could be used in a cocktail and other goodies. I grabbed my barbecue tongs, gloves and went a-harvesting.

Prickly pears protect themselves from the fauna of the desert with long, nasty spikes so you don't want to attempt to pick them with bare hands. If you just use gloves the gloves will get impregnated by the stickers and you'll be stuck sooner or later, so tongs are the perfect answer. You simply grab the fruit completely in the tongs and twist them off the nopales (the "Leaf").


My prickly pear fruits had a decidedly watermelon/kiwi flavor to them with, to my palate at least, a hint of cucumber. The fruit is heavily populated in the center with tough, black seeds which are supposedly edible but I strained them out along with any pulp. The fruit is a wonderful, dark magenta if perfectly ripe which brings a great amount of color to your cocktails.
According to the U.C. Small Farm Program, the flavor of the fruit “depends on the variety but includes strawberries, watermelons, honeydew melons, figs, bananas, and citrus. You can eat them raw, at room temperature or chilled, and alone or with lemon juice. They can be cooked into jams and preserves or cooked down into a syrup as a base for jelly and candy. This syrup can be reduced even further into a dark red or black paste that is fermented into a potent alcoholic drink called 'coloncha'. The fruit pulp can be dried and ground into flour for baking into small sweet cakes, or stored for future use.”

The reddish-purple prickly pear fruit (tuna) is high in antioxidants, Vitamin C and is purported to be prized as a hangover cure. Also known as the Cactus Pear and Indian Fig, the Prickly Pear is a part of the genus Opunti.

Here are the steps I took to get my Prickly Pear Juice:
First I washed all the pears in a strong stream of water, to clean them and remove as many of the soft glochids* as possible. Put on gardening gloves to do this! Grab the pear by both ends in several layers of paper towels and scrape off the rest of the glochids with a sharp paring knife.
Rinse the pear again to wash any of glochids off everything.

Slice off both ends, split the fruit down the middle and scrap the fruit out of the skin.
Puree all the fruit in a blender or food processor.

Strain this into a container through a fine metal strainer to remove seeds and pulp.
Have some tweezers and a magnifying glass handy in case you missed any glochids and they found their way onto your poor body.

I got one ounce of fresh juice from about eight small, ripe prickly pears. The darker purple the fruit the more ripe it is. Try to get to them before the critters do, we have wild javelina out here and they love prickly pear fruit.

While it was a fun and educating experience, after the day long, painful process with its disappointing yield, I have come to the conclusion that the javelina can have the prickly pear tunas in my yard. I'm just going to buy ready made cactus products.


THE PRICKLY PEAR
(CACTUS PEAR)
MARTINI
A Little Bit of the Arizona Desert in a Cocktail Glass

INGREDIENTS
1-1/2 Oz. Vodka
Juice of 1 Fresh Lime
Juice of 1/2 Fresh Lemon
1 Oz. Prickly Pear Juice
(If using Prickly Pear Syrup instead of juice, use 1/2 ounce and leave out the agave syrup!**)
1/2 Tsp. Dark Agave Syrup
Several Drops of Chipotle Sauce
1/8 Tsp of Lime Salt

Garnish: Jalapeno (Spicy) Chili Gummy Candies, Lime Wedge

Tools: Cocktail Shaker

Glass: Cocktail (Martini)

DIRECTIONS
Chill your cocktail glass in the freezer.
Fill your cocktail shaker with ice, add the ingredients and shake until well chilled.
Strain into your chilled glass, garnish and serve.

A few days later I also made this fun, loaded Cactus Pear Margarita.


I found this lovely Cheri's Prickly Pear Syrup at the Tucson botanical gardens, but it is available on Amazon:


* Glochids are those teeny, fuzzy little stickers you can barely see and they are most irritating as they seem to be able to travel to unsuspecting areas. (When I was scrubbing, scraping and scooping out my fruit, several of the little buggers ended up in my fingers but one even ended up in a toe! There are so fine that you have to backlight them just to see them so you can grab the tops with tweezers and get them out. Nasty little buggers.)

PLEASE DRINK RESPONSIBLY

Related Posts Plugin for WordPress, Blogger...