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Browsing Tag: vodka
Tonight’s cocktail is my take on the one created in the 90’s at the Queen City Grill in Seattle per Bartending with Fairness. I enjoyed this cocktail there back in the day – it really will pick you up if you are hanging at the end of a long evening. It can also mess you up in a hurry as this drink is potent, in my opinion. I think my version plays a little bit nicer as it is basically a twisted espresso martini. Since I don’t have an espresso machine (I know, right?), I decided to use High Brew Black and Bold Cold Brew Coffee. The potent cold brew coffee makes this cocktail a bit easier to prepare over making espresso…
Tonight’s cocktail is a tweak on Greg Mays’ Chata Cafe Cream cocktail of rumchata, rum, Kahlua, and cream. In my tweak, I used Malibu rum and substituted vodka for the cream. This cocktail looks subdued but has a nice little kick – definitely proving the adage don’t judge a book by its cover. The coffee flavors and sweetness from the Kahlua combined with the spicy sweetness from the Caruva Horchata and coconut notes from the Malibu make for a lot going on. The key to managing the sweetness was in the proportions – surprisingly more Kahlua and horchata than Malibu rum – and adding vodka to extend the drink without diluting it. This is a wonderful summer happy hour drink filled with Mexico…
With all the news media coverage about possible Russian interference in the 2016 presidential election and alleged collusion, here’s a way to collude with the Russians that won’t involve Senate, House or FBI investigations. The only risk is that these drinks might interfere with your sobriety if you are not careful! За здоровье! Save Print Black Russian Prep time: 5 mins Total time: 5 mins Serves: 1 Ingredients 5 parts vodka 2 parts coffee liqueur (like Kahlua, Tia Maria, or Galliano Ristretto) Instructions Chill a highball or martini glass with ice. In a shaker with ice, add the vodka and coffee liqueur. Empty glass and add fresh ice. Shake well then strain into the glass. 3.5.3226 Chill a highball or…
Tonight’s cocktail is the James Bond inspired Vesper. This cocktail was first described in the book Casino Royale as 3 parts Gordon’s Gin, 1 part vodka, 1/2 part Kina Lillet – shaken until it is very cold before serving in a deep champagne goblet (i.e. a coupe glass) with a large lemon peel added. I am going to make this cocktail close to the above recipe – but as you now know how I am – I just have to play with it. I have 3 gins here: Tanqueray No. 10, Bombay Sapphire, and Citadelle to play with. The flavor profiles for these 3 gins are very distinct and will produce very different drinks. I also plan to make a slight change…
Tonight’s cocktail is based on a sale item I saw at the grocery store earlier today. Yet, to be honest, I was perplexed on what cocktail to make with it. So straight from the Chambord website comes this French Martini recipe. While some may debate the ‘martini’ aspect of this cocktail, I cannot deny the fact that this is a tasty drink. Having pineapple juice in a drink that is not island based or paired with rum is a bonus in my book. So with the sun setting here in the Pacific Northwest, I say it is time to start enjoying our Friday night cocktail, the French Martini. Come on, join me! Save Print French Martini Prep time: 5 mins Total time: …