A blog for innovative, unabashed and delightful cocktails. All posted recipes are my original creations. Check out the links for other quality sites that review both classic and hard-to-find recipes from other sources.
Monday, July 30, 2012
Thursday, May 17, 2012
1 cup white sugar
1 cup boiling water
Leaves from 12 or more sprigs of mint (err on the side of more, not less)
Stir sugar into boiling water until dissolved. Add mint leaves and muddle. Allow mint leaves to steep an hour or more, up to overnight. Strain leaves from syrup and discard.
Monday, January 3, 2011
Pink Sand Cocktail
1 oz banana rum
1 oz mango rum
1 oz pineapple rum
1 oz dragon berry rum
1 oz Rose's lime juice
Splash of grenadine
Shake ingredients together with ice and strain into a cocktail glass.
Sunday, August 29, 2010
My taste for bourbon has drawn me to brown, bitter and stirred cocktails for decades. However, in the summer, I have a taste for rum, so I morphed a Manhattan into a lower-latitude version.
1/6 oz (1 teaspoon) ruby port
1/6 oz (1 teaspoon) Grapefruit Tea Bitters
Stir ingredients together with ice and strain into a cocktail glass.
Thursday, August 26, 2010
Grapefruit Tea Bitters
Two bags tea (I used Irish Breakfast tea)
1/2 cup Bacardi 151
Steep tea in boiling water for five minutes. Remove and discard teabags. Reduce tea to 1/2 cup over medium-high heat. Combine tea, grapefruit and rum and seal in a jar. Infuse for two days. Remove and discard grapefruit, then strain.
Sunday, July 4, 2010
¼ cup triple sec
¼ cup orange vodka (I used Absolut Mandrin)
3 cup freshly squeezed orange juice
1/2 cup freshly squeezed lemon juice
3 cup fresh fruit (such as berries and orange and lemon wheels)
1 bottle petit syrah
1/3 bottle rose champagne
3 tablespoon superfine sugar
Combine ingredients in a pitcher.