Monthly Archives: September 2009

Matrimonial Leave

pumpkin 2Hello Dear Readers!

Pardon the brief interruption from your regular scheduled programming, but I’ve got an announcement to make. I’m taking off tomorrow for a pretty eventful week.

My wedding is Sunday!!! Cross your fingers for good weather in Eastern CT, because I courageously/foolishly planned an outdoor ceremony. After that, the Mr. & I are headed to Cancun for a week of relaxation, which is just what I need after these hectic months of planning.

No worries—I’ve got a few posts in the queue to be automatically added here, but I just wanted to let you know I’ll be out of touch for awhile. I hear the internet will be conveniently down in Cancun from October 5th to October 12th. Shucks! Looks like I’ll just have to relax, then! 🙂

Adios!

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What’s so Wrong About a Cosmo?

CosmopolitanFor me?— nothing. I know many people dismiss the cocktail, which probably saw its peak about 5-10 years ago thanks to the ladies of Sex and the City. Since then, bars across the U.S. have continued to push the drink, with wild fruit variations in every color of the rainbow. What was once a good, simple cocktail has been so bastardized it’s now a punch line for cocktailians everywhere.  That fact, combined with the small uprising against all-things-vodka taking place on the internet and in speakeasy-style bars the world-round, has helped to feed a campaign to crush the Cosmopolitan. I just wanted to voice my humble opinion that it’s a rather fine drink, if made properly, and should not be entirely overlooked by cocktail lovers.

I liken a Cosmopolitan to the band Kings of Leon, and I’ll tell you why. I think Kings of Leon is a fantastic band—I enjoy their music and have heard wonderful things about their live performances. But for some reason, I feel a compelling urge to hate them. Why? Because they’re a bit played out. They’re getting too popular. Every time I turn on the radio—they’re there. They’re at every awards show, and on the lips of every super celebrity. I’m getting tired of them—just like so many of us got tired of Cosmopolitans after being served too many icky-sticky sweet ones.

But should something be hated just because it’s popular? I think not. So fix yourself this Cosmopolitan (recipe below), add some KOL to your playlist (oh c’mon…you know it’s there already…) and live without shame. Have a lovely weekend! Cheers!

*Cosmopolitan

1 ½ oz. Vodka (some people prefer citrus-flavored vodka-your call)

1 oz. Triple Sec (Hiram Walker)

½ oz. Fresh Squeezed Lime Juice

¼ oz. Cranberry Juice

Garnish with an orange peel and Enjoy!

*Cosmopolitan recipes should never call for sour mix or grenadine. They shouldn’t be garnished with a cherry, and shouldn’t have more cranberry juice than Triple Sec. If you’re cocktail came out blood-red, try, try again!

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Gary Regan’s Everest

24 EverestThis cocktail, taken straight from my Beefeater 24 cocktail recipe book, combines flavors of citrus, tea, & curry. That’s right—curry. Named after the Indian restaurant in Gary’s hometown, this one delivers as a unique and well-balanced drink.

Everest by Gary Regan

2 ½ oz. Beefeater 24

¾ oz. Coconut/curry paste

½ oz. fresh squeezed lemon juice

Mix 1 tsp. curry powder with 1 ½ oz.Coco Lopez to make a paste. Shake all ingredients vigorously with ice and strain into an iced filled glass.

Enjoy!

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Drink This: Sidecar

fallTreeBecause Michael Dietsch, over at A Dash of Bitters just called it the perfect starter cocktail, and Camper English over at Alcademics is going to be covering Cognac for some time to come, I figured I should post this classic cocktail—the Sidecar. For me, the richness of the cognac combined with the light, citrus flavors of the Triple Sec & lemon juice also make this drink ideal for autumn sipping (and what d’ya know?-it’s the first day of fall!).

It’s also super easy to make (which is a real plus for me right now). I haven’t had a whole lot of time for cocktail experiments—being that my wedding is in twelve days and I’m working on my best Bridezilla impression. But with a drink as simple and enjoyable as the Sidecar, I can easily find a quick escape. Oh, and the recipe might just be simple enough for the banquet hall to handle on the big day. Here’s it is—Enjoy!

Sidecar

(this is how I make it but feel free to work on the balance until it’s to your liking)

1 ½ oz. Cognac (something like Martell VS)

¾ oz. Triple Sec (like Hiram Walker)

¾ oz. Fresh Lemon Juice

Shake over ice and serve in a chilled cocktail glass. Garnish with a lemon slice (which I like to dip in sugar first). Cheers!

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Kahlua Coffee Cream in New York

Kahlua Coffee Cream c#518A5It’s just been one event after another here at Cocktail Culture—last week I had the pleasure of attending the official NY launch for the brand new Kahlua Coffee Cream. The after-work cocktail party was held at Saturdays Surf down in SoHo and featured a Calexico cart dishing out Mexican fare and a few barmen slinging Kahlua cocktails.

Mixologist Julio de Los Santos created a few signature drinks for the evening:

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Kahlua Cognaccino

1 part Kahlua Coffee Cream

½ part Amaretto

1 part Martell V.S. Cognac

Combine all ingredients into a cocktail shaker. Shake and strain into a flute dusted with nutmeg.

CIMG3859Kahlua Mexicano

1 part Kahlua Coffee Cream

1 part Kahlua Coffee Liqueur

½ part Sambuca

Combine all ingredients into a cocktail shaker. Serve over ice in a coffee mug.

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The Curious Russian

1 part Kahlua Coffee Cream

1 part Kahlua Coffee Liqueur

1 part Absolut Vanilia

KCC Curious Russian Lightly shake and strain over ice in a rocks glass. Garnish with a vanilla bean.

I also tried a different take on the Curious Russian (sub Absolut Rasberi in for Vanilia) which was excellent & really enjoyed the product when added to a tall iced coffee.

Make sure and check out the wrap-up from our recent Kahlua Coffee Cream-sponsored Thursday Drink Night for more fun recipes. And remember, this product is limited edition, so get your bottle before the end of the year or you’ll be missing out. Cheers!CIMG3847

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Beefeater 24 Boston Launch

Last week, Beefeater 24 took Boston by storm, and sponsored a tea party/launch event at Drink. Beantown’s own Misty Kalkofen joined the likes of Dan Warner and others as mad hatter-mixologists, serving up delish drinks. Check out the photos below as well as the recipe for Drink’s take on the Barbara West cocktail.

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24 Martini

Triple Citrus and Tonic 2

Barbara West

The Barbara West Cocktail

1 1/2 oz. Beefeater 24 gin

3/4 oz. Amontillado Sherry

1/2 oz. Fresh LemonJuice

2 dashes house orange bitters

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Cafe Flip

Cafe FlipHere’s a closer look at Chuck Taggart’s contribution to last week’s Kahlua Coffee Cream Thursday Drink Night event–The Cafe Flip (photo by Chuck).

2 oz. Kahlua Coffee Cream

3/4 oz. Fernet Branca (The bar didn’t have Fernet, so he subbed in Angostura)

1 whole egg

3 dashes Fee’s Old Fashioned Bitters

3 dashes Fee’s Aztec Chocolate Bitters

Separate the egg and dry shake the white. Add other ingredients and the yolk. Shake and strain into a wine glass. Top with freshly grated nutmeg.

Yum!

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