Cocktail Matters

Homemade Gin Recipes

Wed, 27 Jun 2012 14:10:00 -0700

Homemade Gin Recipes:

Planning on making the G-Funk recipe soon.

Charentes Shrub Recipe - Imbibe Magazine

Thu, 14 Jun 2012 13:26:01 -0700

Charentes Shrub Recipe - Imbibe Magazine:

Need to place this on the To Mix list.

History of the Dirty Martini

Tue, 15 Nov 2011 22:46:04 -0800

Excerpted from http://www.exclusiv-vodka.com.

Although the history of the martini is somewhat cloudy, we do know that the popularity of the martini skyrocketed after British Agent 007, James Bond, ordered a martini in the hit movie “Dr. No.” T. But where did the ‘dirty’ come from?

Long before 007 ordered his now infamous martini drink, the Russians were making their favorite drink of choice, a mix of vodka and pickle brine or vodka and tomato brine. The brine was taken right from the jar and mixed with the vodka. This drink was considered a ‘morning remedy’ in Russia, kind of like the Bloody Mary is in the US.

Ask any Russian and they will tell you that after a long night of partying, they would make themselves a drink with pickle brine and vodka—instead of a Bloody Mary. After all, who has the time or energy to look for horseradish and tomato juice when they have a hangover?

This century old martini recipe traveled around the world, with each country creating its own version of the original. In the US, bartenders take olive brine straight from the jar….blending it with vodka to create a dirty version of 007’s martini.

So you see, being dirty isn’t anything new. In fact, it’s sort of an old tradition.

"Bombay Saphire martini. Up. Two small olives. Cheers."

Tue, 15 Nov 2011 20:10:48 -0800

“Bombay Saphire martini. Up. Two small olives. Cheers.”

americandrink: Happy Old Fashioned Week! Since there’s an...

Thu, 10 Nov 2011 06:29:03 -0800

americandrink:

Happy Old Fashioned Week!

Since there’s an extra hour to either stay out or sleep ~~it off~~ in, the week after Daylight Savings Time is perfect for Old Fashioned Week.

Last year’s stories: Old Fashioned Week 2010

Everyday Carry

Perfection.

The winning #totc Vancouver cocktail “The Dalhousie”...

Tue, 15 Mar 2011 22:35:47 -0700

The winning #totc Vancouver cocktail “The Dalhousie” created by Jonathan Smolensky of George/Brix Rest via TwitPic.

A Mai Tai made by Jeff “Beachbum” Berry at #totc...

Tue, 15 Mar 2011 22:01:06 -0700

A Mai Tai made by Jeff “Beachbum” Berry at #totc Vancouver via TwitPic.

Manhattan Skyline

Tue, 08 Mar 2011 00:50:09 -0800

Manhattan Skyline

Citrus Rosemary Gimlet. 1.5 oz gin, 1 oz fresh citrus mix*, 3/4...

Wed, 24 Nov 2010 22:23:07 -0800

Citrus Rosemary Gimlet. 1.5 oz gin, 1 oz fresh citrus mix*, 3/4 oz rosemary-infused simple syrup**.

*Fresh Citrus Mix: 2 parts ruby grapefruit; 1 part lemon; 1 part lime.

** Rosemary Simple Syrup: 1 part sugar, 1 part water. Steep rosemary. Strain.

Note: OK. The image isn’t quite right but you get the idea. The color’s right but it’s served up.

Courtesy of Lateefah Curtis, Corkshop, NY

Jones’ Grimace. bourbon, pedro ximenez sherry, lemon, orange,...

Tue, 16 Nov 2010 22:40:05 -0800

Jones’ Grimace. bourbon, pedro ximenez sherry, lemon, orange, ginger, garnish with sprig of thyme. Sampled at B restaurant in Oakland, CA.

NYT: Smitten With a Cocktail Called Frisco

Fri, 12 Nov 2010 10:32:11 -0800

NYT: Smitten With a Cocktail Called Frisco

Rosemary Martini. Muddle fresh rosemary in bottom of shaker. Add...

Mon, 08 Nov 2010 22:00:00 -0800

Rosemary Martini. Muddle fresh rosemary in bottom of shaker. Add 2.5 oz Bombay Sapphire, 0.25 oz dry vermouth, and ice. Shake and double strain. Garnish with rosemary sprig + olives.

Giants Cocktails Are Popping Up All Over...

Wed, 20 Oct 2010 18:46:04 -0700

Giants Cocktails Are Popping Up All Over...

Basil Lemon Drop (via the Join the Feast blog) 8 oz lemon-basil...

Tue, 19 Oct 2010 18:35:00 -0700

Basil Lemon Drop (via the Join the Feast blog)

8 oz lemon-basil syrup*
8 oz fresh squeezed lemon juice
8 oz vodka
sprigs of basil and thin slices of lemon for garnish

Combine syrup, juice, and vodka in a shaker with ice. Shake until frosted. Pour over ice in 2 glasses. Garnish with basil and lemon.

*lemon-basil syrup
4 c water
2 c sugar
4 c basil leaves
peel from 4 lemons (minimizing white pith)

Bring all ingredients to a simmer in a medium saucepan and stir to dissolve sugar. Let cool. Cover and refrigerate for at least 1hr to let flavors infuse. Strain out basil and lemon peel, pressing on solids to extract all of syrup. Store cold until ready to use.

Photo

Fri, 10 Sep 2010 06:00:25 -0700

QuestionWhen it comes to determining the final temperature and...

Thu, 26 Aug 2010 23:49:56 -0700

Question
When it comes to determining the final temperature and dilution of a shaken drink, does the type of ice in the shaker or the shaking style really matter?

Short Answer
No (within limits).

[For full details, check out The French Culinary Institute’s Tech’N Stuff Blog]

Old Fashioned. 2 oz. Makers Mark, 1/2 oz lemon juice, 1/2...

Wed, 25 Aug 2010 21:32:00 -0700

Old Fashioned.

2 oz. Makers Mark, 1/2 oz lemon juice, 1/2 Cointreau, 2 tsp simple syrup, 1 tsp water, 2 dash bitters. On the rocks. Garnish with Maraschino cherry.

Peach Smash. 1/2 peach cut into thick slices, 3-4 fresh mint...

Sat, 21 Aug 2010 21:31:00 -0700

Peach Smash.

1/2 peach cut into thick slices, 3-4 fresh mint leaves, 1 lemon wedge, 1 oz water, 1/2 oz simple syrup, 2 oz Burbon (or whiskey). Muddle all ingredients except Burbon in a cocktail shaker. Add ice and Burbon. Shake and strain into ice-filled old fashioned glass. Garnish with a peach slice and mint.

Aviation. 2 oz gin, 1/2 oz lemon juice, 1/2 oz Creme de...

Thu, 12 Aug 2010 23:00:00 -0700

Aviation.

2 oz gin, 1/2 oz lemon juice, 1/2 oz Creme de Violette, 1 teas Luxardo. Shake and strain into a cocktail glass. Garnish with lemon zest.

Wed, 11 Aug 2010 07:00:00 -0700