Archive for lime

Gin Dilettante

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , , , on January 26, 2014 by cocktailvultures

dilletante copy 2Gin Dilettante
Vegetal and Refreshing, Crisp and Bright, perfectly blends with the more herbal and floral gins. We chose Hendricks for this drink. Sometimes the fresh ingredients in your kitchen just cry out to be made into a cocktail. Who are we to deny them?

To an empty shaker, add:

3-4 slices of cucumber
Sprig of dill leaves
1/2 ounce freshly-squeezed lime juice
1/2 ounce simple syrup

Muddle well. Add ice, then 2 ounces of Hendricks gin. Shake vigorously and strain into a chilled cocktail glass. Garnish with fresh dill.

Always drink responsibly; always drink well.

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The Hudson Witch, a Strega based cocktail

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , , , , , , , , , on October 21, 2013 by cocktailvultures

hudson witch workHudson Witch

Strega, that sweet, herbal liqueur from Italy, was an under-utilized ingredient until the Cocktail Vultures came along. We enjoy it not only for its witchy name and origins, but for the breath of spring meadows it lends to a drink, without the bitterness of other aperitifs and amaros. This is one of the first recipes the Cocktail Vultures concocted together, and so we gave it the name of the mighty river near our homes. It was a hit at a local charity event here in Poughkeepsie, and cast its spell over a hundred costumed revelers.

To an iced shaker, add:

2 ounces bourbon
3/4 ounce Strega
3/4 ounce lime juice
1-2 dashes bitters — we prefer aged, whisky-flavored varieties

Shake vigorously and strain into a chilled cocktail glass.

Garnish with some maraschino cherries speared on a contorted twig from a spooky hollow, or just a nice plastic sword pic.

Midnight Margarita

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

 

midnightMidnight Margarita

What is mixing a cocktail if it is not a ritual? And at that warm, mood-changing moment when you take your first sip, is it not a spell that has been cast over you?

“Practical Magic” (1998) was the first movie to show the characters bond as they toss worry to the winds and dance around the kitchen table; you’ll find it in several subsequent “chick flicks” but this one had actual witches doing it. The circle dance is an ancient tradition and a blender full of Margaritas certainly improved it.

Recipes for Midnight Margaritas abound on the Internet. This one was invented by actual witches. And yes, we put the lime with the coconut.

Prepare a small rocks glass by rimming it with a combination of salt and brown sugar.

To an iced shaker, add:

2 ounces 1800 Coconut Tequila
1 ounce Cointreau
1/2 ounce freshly-squeezed lime juice

Shake vigorously. Dance around the kitchen table and raise that shaker high, or pass it widdershins to the other drinkers.

Strain into prepared glass filled with crushed ice. Add a straw and a hunk of coconut if it’s handy.

Sally Owens: And I don’t want them dancing naked under the full moon!
Aunt Jet Owens: No, of course. The nudity is entirely optional. As you well remember!

Always drink responsibly. Always drink well.

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

blushing copy

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

Mai Tai 44

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , , on April 11, 2013 by cocktailvultures

mai tai 44

 

 

 

 

 

 

 

 

 

 

Mai Tai 44

The Mai Tai is a classic cocktail. It is truly a masterpiece of mixology and the shining jewel in the crown of Trader Vic, its inventor. The story goes that he was experimenting with the drink and handed off a sample to a couple of friends who responded in Tahitian, “Maita’i roa ae!” Out of this world, the best! And made properly, it IS one of the best rum drinks you’ll ever taste.

The Vultures, of course, are never happy with leaving well enough alone. So here’s our very-slightly-tweaked version, including a hint of passionfruit.

In a shaker:

1 ounce freshly-squeezed lime juice
1/2 ounce orange curaçao
1/4 ounce orgeat syrup
1/2 ounce passionfruit syrup
1 ounce aged Jamaican rum
1 ounce Martinique rum

Shake vigorously. Pour unstrained into a double rocks glass.

There is a traditional garnish that involves using half a squeezed lime — which we refer to as a “shell” — and placing it atop the drink. That’s your “island.” Then add a healthy sprig of mint to represent a palm tree. At this point a straw is enough — but to make it even more festive and special, spear a pineapple chunk with a cherry and add it to remind you of a tropical sunset. An umbrella would be nice, too.

Don’t let this frippery fool you — this is a concoction for two-fisted rum drinkers and you should go carefully with it. Aloha!

The Vodka Blush (revisited)

Posted in Booze News and Events, Classic Cocktails, What I'm Mixing with tags , , , , , , on April 11, 2013 by cocktailvultures

vodka blush

The Vodka Blush is a cocktail created by Peggy Nadramia.

“Mr. Castevet came in, holding in both hands a small tray on which four cocktail glasses ran over with clear pink liquid. “Mr. Woodhouse? A Vodka Blush. Have you ever tasted one? They’re very popular in Australia,” Mr. Castevet said. He took the final glass and raised it to Rosemary and Guy. “To our guests,” he said. “Welcome to our home.”

“The Vodka Blushes were tart and very good.”

–from Rosemary’s Baby by Ira Levin, © 1967

And so was born the question: how do you make a Vodka Blush? Tell it dirty jokes? Compliment it profusely?

We suggest you follow the instructions below, and become the hit of your holiday party—whatever holiday it might be.

Equipment:

Cocktail shaker
Cocktail glass
Measuring jigger

Ingredients:

2 1/2 ounces Vodka
1 ounce freshly-squeezed lime juice (strained)
1/2 ounce Grenadine

[Since the invention of this cocktail I have retooled it to account for the vast improvement in available grenadine as well as the pomegranate products to make it at home. Dissolve a cup of sugar in an equal amount of pomegranate juice (such as Pom) and you’re done.PN]

Fill shaker 2/3 with fresh ice. Add ingredients. Shake and strain into chilled cocktail glass.

Enjoy, and spill a little on the carpet in memory of Minnie and Roman!

Always drink responsibly.

How Rye I Am

Posted in Booze News and Events, Classic Cocktails, Drink It Like a Man, What I'm Mixing with tags , , , , , , , , , on March 25, 2013 by cocktailvultures

Templeton Rye

This weekend we explored a couple of very old-timey recipes that make use of rye whiskey. The Algonquin was invented at the bar in the venerable NYC hotel of the same name; a jot of pineapple juice is among the ingredients and it smooths and sweetens the drink Just Enough without taking over the well-balanced flavor profile. We also took The Oriental out for a spin; it uses sweet vermouth and fresh lime in perfect proportions to showcase the beauty of a good rye.

So what’s a good rye? We love Templeton, a smooth, complex whiskey without any of that stinky-old-man thing you get from some ryes. This IS the good stuff!

Always drink responsibly; always drink well.

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