The Harrison is one of the lesser-known cocktails we’ve ever talked about here, probably  because it uses raw egg white. Bars are understandably wary of putting raw egg ingredients into cocktails anymore. But many home bartenders feel raw egg isn’t as unsafe as its publicity ... READ MORE]]> The Harrison is one of the lesser-known cocktails we’ve ever talked about here, probably  because it uses raw egg white. Bars are understandably wary of putting raw egg ingredients into cocktails anymore. But many home bartenders feel raw egg isn’t as unsafe as its publicity would have you believe. If you’re afraid of raw eggs, use powdered egg whites – the way they’re manufactured makes them about as safe as can be, yet they really are just egg whites with the water removed.

In a bitter drink, like the Harrison, egg whites mellow the flavor and add a foamy texture that’s delectable.

The Harrison

• 2 ounces gin
• 1/2 ounce lemon juice
• 1/2 ounce lime juice
• 1 dash angostura bitters
• 1 dash gomme syrup
• 1 dash egg white

Shake with ice and strain into a martini glass. You can garnish it with a citrus garnish of your choice, if you want, but it’s not considered necessary.

The end result is an herbal, citrus, slightly bitter, slightly sweet drink with just a touch of froth.

The Caipirinha is considered the national cocktail of Brazil, and for good reason. It’s made from their most popular distilled spirit – Cachaça – and while I’ve never had the pleasure of drinking one in Brazil, I’m told that’s the perfect climate for enjoying this ... READ MORE]]> The Caipirinha is considered the national cocktail of Brazil, and for good reason. It’s made from their most popular distilled spirit – Cachaça – and while I’ve never had the pleasure of drinking one in Brazil, I’m told that’s the perfect climate for enjoying this wonderful cocktail.

The true Caipirinha recipe is very simple: Cachaça, limes and sugar. Cachaça is distilled from straight cane juice, but it’s more tart and sharp than its cousin, rum.

You could fancy the Caipirinha up, but the charm of this cocktail is in the simplicity. It’s ideal for sipping along on a warm evening as you wonder why we bother with all the complications of modern living.

The Caipirinha

• 2 ounces Cachaça
• 1-2 juicy limes (key limes are particularly good)
• 1 teaspoon granulated sugar (some prefer superfine sugar or simple syrup)

Cut the lime(s) into quarters or eighths, remove the core and any seeds, then muddle them with the sugar in the mixing glass from a shaker. Add crushed ice to the mixing glass, then add the Cachaça, then shake it all together. Pour everything, including the ice and the lime sections, into an old-fashioned glass. (The limes will continue to release juice, so you definitely want to leave them in.) That’s it!

Note: some people recommend brown sugar. It doesn’t look so pretty, but it tastes great. Also, some people recommend using the cheaper Cachaças rather than the high end stuff.

As for food suggestions, honestly? This drink goes with everything. Dinner, snacks, party trays – whatever. I can’t even bring myself to make specific suggestions because it’s just one of those drinks that’s never wrong.

The Hurricane is a very sweet rum-based fruity cocktail that originated in the French Quarter in New Orleans. It’s traditionally served in a  – you guessed it – hurricane glass, but because New Orleans law permits people to leave bars with drinks in hand, New ... READ MORE]]> The Hurricane is a very sweet rum-based fruity cocktail that originated in the French Quarter in New Orleans. It’s traditionally served in a  – you guessed it – hurricane glass, but because New Orleans law permits people to leave bars with drinks in hand, New Orleans bars often serve it in a plastic cup.

The Hurricane

The traditional recipe is very simple:

• One part dark rum
• One part white rum
• passion fruit syrup
• lime juice

Shake with ice, then pour over ice.

Other recipes add an ounce of orange juice or amaretto, or a tablespoon of Grenadine, or even gin or vodka. Unlike, say, a dry gin martini which is considered to be a perfect recipe already, this is one of those cocktails people like to add their own signature twist to. Your perfect Hurricane may differ from someone else’s.

Drinks as sweet and fruity as the Hurricane are best drunk alone or served with traditional bar snacks, like nuts or pretzels. Salty cheeses work, too. Hurricanes also work well as an after-dinner drink served in place of dessert. If you want something more complex, try Wild-Mushroom Nachos without the Roasted Tomato sauce (tomato acid and lime juice can cause instant heartburn).

The official version of a Cuba Libre is just rum and coke with optional lime. But don’t knock simple. Some of the best cocktail recipes only include two or three ingredients. When you find two bold, complementary flavors, why complicate things with a lot of ... READ MORE]]> The official version of a Cuba Libre is just rum and coke with optional lime. But don’t knock simple. Some of the best cocktail recipes only include two or three ingredients. When you find two bold, complementary flavors, why complicate things with a lot of other stuff? Plus, it’s easy for any bartender to make.

Cuba Libre

• 2 ounces of light (white) rum
• The juice of a half-lime (fresh is best)
• Cola (diet works, if you prefer)

Put ice cubes into a highball glass. Pour the lime juice over them. Add the rum, then fill to the top with cola. Stir, garnish with lime wheels or wedges and serve.

Zesty Citrus

The Cuba Libre pairs well with anything that tastes good with cola, which is just about everything. Some of my preferred suggestions include a nicely seasoned lemon chicken with garlic mashed potatoes or spicy shrimp skewers with lime and jerk seasonings. For an appetizer or party snack (this drink is great served by the pitcher), try citrus-ginger crab cakes.

In a couple of days, it’ll officially be summer. One of the great summertime mixed drinks is the margarita, which comes in so many varieties you could have a substantially different one every day for well over a month. To prove it, I’ve collected links ... READ MORE]]> In a couple of days, it’ll officially be summer. One of the great summertime mixed drinks is the margarita, which comes in so many varieties you could have a substantially different one every day for well over a month. To prove it, I’ve collected links to 49 different margarita recipes. (We could get into a debate about how many of these are “true” margaritas, but do we really care?) I’ll start with a few traditional recipes, then move onto the wild and crazy.

49 Margarita Recipes

1. Our classic Margarita recipe
2. Cadillac Margarita – very traditional
3. Top Shelf Margarita – another classic recipe
4. Presidential Margarita – knockoff of Chili’s recipe
5. Key West Margarita – Midori, pina colada mix
6. Blood Orange Margarita – juice of a blood orange, and just a touch of sage
7. Hibiscus Margarita – uses a syrup made from dried hibiscus flowers
8. Berriful Margarita - blackberry and lime
9. Cool Mint Rita - creme de menthe
10. Austin Margarita – olives!
11. Spicy Yubari Margarita - (third one down on the page) jalapeno and melon liqueur
12. Smokey Margarita – mezcal floating on top
13. Sunset Sage Margarita - uses sage to bring out the flavor of tequila
14. Frozen Cactus Pear Margarita – cactus pear syrup
15. Low Budget Raspberry Margarita – uses raspberries and raspberry preserves in place of Chambord
16. Pomegranate Margarita – uses pomegranate juice
17. Rhubarb Margarita – uses cooked rhubarb, which is tart and sweet
18. Strawberry Margarita - the slushy classic
19. Guava Margarita – guava blended with the classic lime and orange
20. Kiwi Margarita – pureed kiwi fruit
21. Watermelon Margarita – slice of watermelon
22. Brandy Margarita - calls for E & J VSOP Brandy
23. Mango Key Lime Margarita - classic margarita with key limes and mellow mango
24. Jimmy Buffet’s Perfect Margarita – uses Rose’s Lime Juice
25. Spicy Margarita – paprika and pepper! (This is yummy!)
26. Chocolate Margarita - Godiva liqueur
27. Vanilla Margarita - uses a vanilla bean for flavor
28. Cinnamon and Orange Margarita - cinnamon schnapps
29. Li Hing Margarita – mango puree and li hing mui powder
30. Highland Margarita Recipe – Drambuie!
31. Italian Amaretto Margarita – national identity crisis resulting in yummy sweet margarita
32. Blue Margarita – Blue Curacao for color
33. Esta Loca Margarita - orange and pomegranate
34. Beer Margarita – just what it sounds like
35. Cranberry Margarita - cranberry juice and sauce
36. Margarita Fizz Recipe - orange sparkling water
37. Pineapple Margarita – mmm, pineapple and lime
38. Banana Margarita - blended with bananas
39. Paula’s Awesome Margarita Recipe – Texas Orange Liqueur
40. Whitecap Margarita - creme of coconut
41. Lavender Margarita – lavender blossoms, blueberries, raspberries and more
42. Tin Can Margarita - Emeril proves you can make a great margarita with tin can fruit-ades, as long as you use a high-quality tequila
43. Ruby Red Grapefruit Margarita - ruby red grapefruit, and ruby red vodka (with tequila)
44. Creamsicle Margarita - vanilla ice cream
45. Margarita Granita - slightly sweet twist on the classic
46. Three Citrus Sunrise Margarita – (last one on page) lime, orange, grapefruit and Chambord, all in one drink
47. Hot Pear Margarita - (second one on page) uses Tanteo tequila for an infusion of jalepeno, chocolate and tropical fruit flavors
48. Mt. Dew Margarita – (third one down) uh, this one may be a little controversial, but you know, it’s citrus-ish
49. Ultimate Sugar & Spice Margarita – courtesy of TGIFriday’s, uses gingerbread syrup

Enjoy! If you have a special recipe of your own, add it in comments.

The Cosmopolitan is considered by most sources to have been created by Florida bartender Cheryl Cook in 1986, making it one of the newer cocktails to be featured here. Aside from the call for Absolut Citron, it feels like a classic recipe – it’s dry ... READ MORE]]> The Cosmopolitan is considered by most sources to have been created by Florida bartender Cheryl Cook in 1986, making it one of the newer cocktails to be featured here. Aside from the call for Absolut Citron, it feels like a classic recipe – it’s dry and fruity rather than sweet and fruity, and even though it’s closer to a margarita, most people think of it as a type of martini.

It’s generally thought of as a “girly” drink, but aside from the pink color, I’m not sure why. It’s not sweet. It’s not frou-frou. It’s got plenty of alcohol.

Cosmopolitan

• 2 ounces citron vodka
• 1/2 ounce Cointreau
• 1/2 ounce Rose’s Lime Juice (some people prefer fresh lime, but Rose’s cuts the tartness of the cranberry just a little and mellows it out)
• 1 ounce cranberry juice
• Lemon slice (for optional garnish)

Shake the ingredients with ice, strain into a chilled martini glass. Garnish if desired.

The overall taste of the Cosmopolitan is reminiscent of Ruby Red grapefruit juice, with goes well with salty dishes. Pretzels, nuts and traditional bar snacks are great. Try a Hot Crab Dip with crackers or Spinach and Artichoke Dip with corn chips. If you want a meal to accompany your Cosmo, try a mahi mahi or halibut recipe – any light, flaky whitefish will be delicious with this drink, as long as it’s not too spicy (for example, blackening spices could clash with the tartness of the drink).

It’s entirely possible you’ve never heard of the Raspberry Rickey. But with spring coming on now, soon to be followed by summer, this is one cocktail you want to get to know.

The Raspberry Rickey is one of those rare drinks that’s excellent with or without ... READ MORE]]> It’s entirely possible you’ve never heard of the Raspberry Rickey. But with spring coming on now, soon to be followed by summer, this is one cocktail you want to get to know.

The Raspberry Rickey is one of those rare drinks that’s excellent with or without alcohol. The recipe is exactly the same either way, except of course you leave out the vodka if you’re going for a non-alcoholic treat. It’s also a great recipe for a pre-mixer, and I’ve included the measurements for making it as either a single drink or a pitcher for four.

Raspberry Rickey

To make one drink at a time:

• 3 ounces red raspberries
• 1 ounces lime juice
• 1/2 cup mineral water
• 2 teapoons sugar
• 2 ounces Red Raspberry Vodka

First, you need to make the raspberry syrup. Put the raspberries in a bowl. Sprinkle the sugar sprinkled over them, then pour in the lime juice, and mash the whole mixture with the back of a wooden spoon. Let the mixture sit and marinate for about 10 minutes. Strain it through a sieve to remove seeds.

Fill a glass with ice and pour in the syrup. Add the sparkling water and stir. Add the vodka and stir. Top it off with sparkling water. Garnish can include raspberries and lime slices or wedges.

To make a 4 drink pitcher:

Follow the same instructions as above in a pitcher instead of a glass, using these measurements:

• 1 1/3 cups of red raspberries
• 1/2 cup of lime juice
• 3 tablespoon(s) sugar
• 2 cups of sparkling mineral water
• 1 cup of red raspberry vodka

You may need to re-stir the pitcher just before serving if it’s been sitting for a little while.

Syrup substitute

Can you use a pre-made raspberry syrup, like Torani, in this drink? Absolutely! The fresh-made raspberry syrup definitely adds some life to this drink, but many people make the drink with store-bought syrup. Just don’t abandon the fresh-squeezed lime – it makes the drink vibrant and fresh.

Pair raspberry with subtle flavors

Raspberry is a powerful flavor – nothing can compete with it, so you want to choose mild, subtle dishes to eat with it. For dessert, plain cheesecake, angel food cake and any light and mild pastries are the obvious choices. Chocolate also works just fine.

For an actual meal, try a chicken and mushroom frittata or halibut piccata with macadamia nut rice pilaf.

For snacks, try Artichoke & Crabmeat Triangles or Chicken Nut Puffs.

There are quite a few recipes for the Mai Tai out there. Both “Trader Vic” and “Donn the Beachcomber” claimed to have invented the Mai Tai, but their recipes aren’t really all that similar. When you order a Mai Tai these days, you’ll most likely ... READ MORE]]> There are quite a few recipes for the Mai Tai out there. Both “Trader Vic” and “Donn the Beachcomber” claimed to have invented the Mai Tai, but their recipes aren’t really all that similar. When you order a Mai Tai these days, you’ll most likely get a version with orange or pineapple juice. The original Trader Vic’s Mai Tai used no fruit juice but lime, and the Donn the Beachcomber version used grapefruit juice. Therefore, neither original recipe was as sweet as what you usually get in restaurants today.

Trader Vic’s Mai Tai

Ingredients:

• 1 ounce white rum
• 1 ounce dark rum
• Juice of 1 lime
• 1/2 ounce orgeat (almond) syrup
  1/2 ounce orange curaçao
• mint sprig
• pineapple spear
• cherry
• lime wedge
• crushed ice

Combine the orgeat syrup, orange curaçao, the two rums and the juice from your lime in a shaker. Add a generous scoop of crushed ice. Shake everything vigorously and then pour the mixture into a highball glass. Spear the pineapple, cherry, lime wedge and mint sprig on a toothpick and garnish.

Donn the Beachcomber’s Mai Tai

• 1 jigger dark rum
• 1 ounce white rum
• 1/2 ounce Cointreau
• 3/4 ounce fresh-squeezed lime juice
• 1 ounce fresh-squeezed grapefruit juice
• 1/4 Falernum*
• 2 dashes Angostura bitters
• 1 dash Pernod
• 1 cup cracked ice
• Lime slices
• Pineapple spear
• Mint sprig

*Falernum is a complex syrup that’s not always available in stores, and especially not in every country. Fortunately, you can make your own.

Pour all the liquid ingredients into a shaker. Fill it with cracked or crushed ice and shake for thirty seconds. Pour the mixture into a double old-fashioned glass. Garnish with a slice of lime, pineapple, and the mint sprig.

Hawaiian Food!

The Mai Tai was born for Hawaiian food. Try Huli Huli Chicken with its flavors of pineapple, Worcestershire and ginger or Crock Pot Hawaiian Chicken alongside Chamorro Red Rice and yams done anyway you like (try this recipe). For a snack, try Spam Gau Gee or  Ahi Poke.

No one’s exactly sure where the Mojito came from – it may date all the way back to the 16th century. Whatever its origins, this traditional Cuban carbonated rum cocktail is a big hit today. With a base of white rum and lime juice, it’s ... READ MORE]]> No one’s exactly sure where the Mojito came from – it may date all the way back to the 16th century. Whatever its origins, this traditional Cuban carbonated rum cocktail is a big hit today. With a base of white rum and lime juice, it’s reminiscent of the Rum Swizzle and Daiquiri, but the mint adds a wonderful layer of refreshment.

The Mojito

• 2 ounces of white rum
• 4 ounces of carbonated water (club soda)
• 1/2 teaspoon confectioners’ sugar
• Juice of 1/2 lime
• 1 crushed sprig of fresh mint
• 1/2 cup of crushed ice
• 1 uncrushed sprig of fresh mint for garnish

Stir the sugar into the lime juice in a highball glass. Crush the mint leaves into the glass. Fill the glass with crushed ice. Pour in the rum. Then fill the glass with the carbonated water. Garnish the glass with that last sprig of mint.

Perfect for Barbecues

The Mojito is perfect for- of course – Cuban food. Try it with some empanadas or Spicy Mojo Chicken. This drink also pairs well with pretty much any Latin American cuisine, and Tex-Mex, too. It’s a light, refreshing drink that contrasts well with heavy, seasoned foods.

The Singapore Sling looks like a glass of Koolaid, and it tastes fruity, so the alcohol effects can sneak up on unsuspecting drinkers. The original recipe was created in the Raffles Hotel in Singapore in the earliy 1900s, then forgotten for a while, then re-created ... READ MORE]]> The Singapore Sling looks like a glass of Koolaid, and it tastes fruity, so the alcohol effects can sneak up on unsuspecting drinkers. The original recipe was created in the Raffles Hotel in Singapore in the earliy 1900s, then forgotten for a while, then re-created from the memories of bartenders. Then it got completely revamped, probably in the ’70s. The original recipe was much simpler than the modern version, and most drinkers agree the modern version is better.

And then there are several variations on the modern version, so I’m going with a recipe that’s a little bit dryer (my preference), but then I’ll tell you how to make it sweeter if that’s your preference.

The Singapore Sling

• 1 1/2 ounces gin
• 3 ounces unsweetened pineapple juice
• 1/4 ounce fresh lime juice
• 1/2 ounce cherry brandy
• 1/4 ounce Cointreau
• 1/4 ounce Bénédictine
• Dash of Angostura bitters
• Pineapple wedge and maraschino cherry for garnish

Shake everything but your garnish with ice, then strain into a highball glass (or a novelty glass – this is definitely the type of drink where that’s fun). Garnish with the pineapple and cherry on a toothpick.

To make the drink more sweet, use 1 ounce of gin and 4 ounces of pineapple juice.

Sweet loves savory

The overall taste of a Singapore Sling is light and fruity, despite the gin, bitters and Bénédictine. Savory dishes go well with this flavor. Try some of these recipes:

• Gyros Burgers – Greek/American fusion.
• Smoked Salmon Mini Cheesecakes – perfect appetizers.
• Any of these tea party sandwich recipes