Archive for dessert

Licorice Whip

Posted in Booze News and Events, Drink It Like a Man, Girl Drink Drunk, What I'm Mixing with tags , , , , , , , , , , , , , on July 2, 2013 by cocktailvultures

Licorice Whip copyLicorice Whip

The Cocktail Vultures don’t always have to be so fancy. Occasionally, we like to imbibe one of our favorite spirits in a more casual way, maybe even allowing a professional bartender to mix it for us so we can enjoy some nightlife. We think our latest drink does this very well — with absinthe, that most formalized and mysterious of spirits. It’s pretty, too, and may have you singing “Choo Choo, Charlie!” by the end of an evening.

The Licorice Whip

Fill a rocks or highball glass with ice. Add:

1 ounce absinthe
1 ounce real grenadine
3 ounces club soda
Stir thoroughly and add a straw.

If you wanted to dress it up with a cherry, it would do no harm.

[Note: real grenadine is made by warming pomegranate juice (we recommend Pom) on the stove and adding an equal amount of sugar. Stir until sugar is completely dissolved. Bottle and store in your refrigerator for up to three weeks. An ounce of vodka or silver rum will help preserve it.]

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Blushing Banana Daiquiri

Posted in Booze News and Events, Classic Cocktails, Girl Drink Drunk, What I'm Mixing with tags , , , , , , , , , , , , , , , , on May 6, 2013 by cocktailvultures

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Blushing Banana Daiquiri

The Cocktail Vultures are ever on the prowl for methods and ingredients to facilitate your drinking, and for a long time we’ve been in a quandary about banana drinks. Everyone loves them, but a good banana ingredient can be elusive. Those flavored schnapps-type liquors are too phony-tasting, and just throwing in a fresh banana is a real roll of the dice. Too green and it’s a grassy tummy ache. The just-right banana requires more planning than we are sometimes willing to give — what if you want your banana drink NOW?

We searched our mental database and pulled out a fond memory from childhood: banana baby food. Many of us remember sneaking a jar of this from amongst a younger sibling’s supply of squash and peas — the smooth, slightly-sweet texture, the aroma of fresh bananas. What the hell? We gave it a shot, and we think we have a winner here.

Banana baby food is available everywhere, and there are no artificial ingredients or colors. It’s just a consistent purée of real bananas with a jot of citric acid, and it works perfectly in a blender drink like ours.

The proportions below were built around one six-ounce jar of bananas, and the recipe makes two generous portions of frozen goodness. Remember Mom this Mother’s Day with our delicious, pale pink Daiquiri — after bringing you up, she needs a hefty cocktail!

To a blender, add:

1 6 ounce jar banana baby food
4 ounces silver rum
2 ounces banana liqueur (we used Banane du Brésil)
1 ounce freshly-squeezed lime juice
1 ounce house-made grenadine
1.5 cups crushed ice

Blend on high for a good 20 seconds. Before pouring, you may add a jot of crushed ice to the glass to keep things frosty, and include a straw. Our garnish was an array of tiny stars cut from orange and lemon rinds using an antique aspic cutter.

After all, isn’t your Mom the star of the show?

Always drink responsibly; always drink well.

baby food

The Pink Squirrel ala The Cocktail Vultures

Posted in Booze News and Events, Classic Cocktails, Girl Drink Drunk, What I'm Mixing with tags , , , , , , , , , , , , , on March 8, 2013 by cocktailvultures

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The Pink Squirrel a la Cocktail Vultures

The story goes that the Pink Squirrel was invented in 1941 in a bar in Wisconsin, but didn’t enter the popular imagination until the Sixties when it became identified as one of the original “girl drinks.”  Those suburban housewives were looking for something stronger than a lemonade in the afternoon while playing bridge or Mah Jong.  The Pink Squirrel was thereby brought to ruin through the marketing of bottled versions in liquor stores, and powdered prefab make-it-yourself kits in supermarkets. The Cocktail Vultures love a challenge, and decided to rediscover what made this drink popular so many years ago. We kicked the recipe around the block a bit, took out the Creme de Cacao, and put back what we’ve discovered was an ingredient in the original recipe: ice cream.

To a shaker, add:

2 ounces Creme de Noyaux
1 ounce chocolate vodka (Our favorite: http://www.vodka360.com/brandsflavors/360-double-chocolate.html)
2 ounces melted vanilla ice cream

Shake long and hard with crushed ice; strain into a chilled cocktail glass.

A note on Creme de Noyaux: it’s an almond-flavored, sweet liqueur. It’s old-timey and not easy to find. Brands include Hiram Walker, Bols and Marie Brizard. If you only manage to snag a bottle of Creme de Almond, add a drop of red food coloring to stay with the original pink color.

Created 7/31/2010

The Grasshopper ala Cocktail Vultures

Posted in Booze News and Events, Classic Cocktails, Girl Drink Drunk, What I'm Mixing with tags , , , , , , , , , , , , , on March 4, 2013 by cocktailvultures

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The Grasshopper a la Cocktail Vultures

A sweet, creamy, minty cocktail that became popular alongside her pink sister, the Pink Squirrel, with the same crowd and for the same reasons. When tweaking the original recipe, the Cocktail Vultures turned once again to ice cream. And we threw out the Creme de Cacao and brought in a quality chocolate vodka. The chocolate flavor in most Creme de Cacao is phony and barely there anyway, and all it lends is a heavy stickiness. The ice cream provides sweetness, and the vodka gives a better jolt of chocolate as well as a pleasant kick that makes this more than a girl-drink.

To an iced shaker, add:

2 ounces Creme de Menthe
2 ounces chocolate vodka http://www.vodka360.com/brandsflavors/360-double-chocolate.html
3 ounces melted vanilla ice cream

Shake vigorously and strain into a chilled cocktail glass.

Created 9/2/2010

The “Drawing Room” Cocktail or how to catch more barflies with vinegar

Posted in Booze News and Events, Classic Cocktails, Drink It Like a Man, What I'm Mixing with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on December 19, 2011 by cocktailvultures

Preprandial cocktails can run the gamut, from astringent Martinis to elaborate tropical drinks that make you forget all about dinner and reach for the nearest puu puu platter. But what about a palate-cleansing cocktail served immediately after a large meal, or even between courses? The Cocktail Vultures have concocted just such a number, utilizing one of our homemade syrups, and leaving our little buddy Lime out of the picture for a change. Fear not! You can definitely do this one yourself. And in keeping with the Victorian custom of ladies and gentlemen withdrawing after dinner, we have named it:

The Drawing Room

To a shaker filled with ice, add:

1 ounce rye whiskey
1/2 ounce black currant cordial
1/3 ounce balsamic vinegar syrup (instructions to follow)
3 dashes whiskey barrel aged bitters
2 dashes chocolate bitters

Shake vigorously and strain into a chilled cocktail glass.

We think this would be wonderful after a course of strong cheese or roasted meat.PN

Recipe and How-To for the “Balsamic Vinegar Syrup”

4 ounces aged Balsamic Vinegar (4 year aged or better)

4 ounces pure cane sugar

Combine both ingredients in a non-reactive saucepan and bring to a simmer, stirring occasionally until sugar is dissolved. This is one of the few syrups where a little reduction is fine and makes for a smoother flavor.

Cool to room temperature and bottle. Keep in the fridge for up to 2 weeks but best used after a 12-24 hour rest period after bottling.

JN