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toscas_kissThe second installment of cocktail recipes. Again, the "Diffordsguide to Cocktails" #5.1 - 5.3 were used, and the recipes and history below are adapted from them.
Cocktail: Fresco Nova
This was really lovely; rich, creamy, bubbly and sweetly citrusy all at once – a very well balanced combination.
We didn’t have any Grand Marnier, so used Cointreau instead. Although both are orange liqueurs, I imagine the taste-depth of the drink is better with the cognac-based Grand Marnier, so will be happy to try it again with the correct ingredient.
Created by Jamie Terrell for Philip Holzberg at Vinexpo 1999.
Glass: Flute
Garnish: Orange zest twist
Ingredients:
1 ½ shots Grand Marnier liqueur
1 shot Double Cream
¾ shot Orange Juice
¼ shot Gomme Sugar Syrup
Top up with Champagne (or in our case, Prosecco)
Method:
Put first four ingredients in shaker.
Top to 2/3 with fresh ice.
SHAKE.
Strain into chilled glass.
Top up with bubbly. Remember to add slowly.
Cocktail: Martini Special
My NZ guest adored this cocktail. Although I have a small bottle of absinthe however, I totally loathe the aniseed flavour. It’s really there for guests or, when in a particularly phantasmagoric mood, the occasional absinthe ceremony (just think "Bram Stoker's Dracula").
We had to use Rose Water as I was out of Orange Water (I thought I had some but couldn’t find it, which means the next time I’m fossicking in my sauce shelf for the tomato ketchup it will leap out and ambush me).
I think one of the others also liked this drink (![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
louiselux?), so I guess it’s a good cocktail for aniseed lovers.
Glass: Martini
Ingredients:
¼ shot French 68% Absinthe
4 dashes Angostura Aromatic Bitters
Chilled water (preferably mineral water)
2 shots Plymouth Gin (rather than London Gin)
¾ shot Sweet [Rosso] Vermouth
1/8 shot Orange Flower Water
Method:
Fill glass with ice and pour absinthe and bitters over ice.
TOP with chilled water and leave to stand.
Put gin, vermouth and orange water in shaker.
Top to 2/3 with fresh ice.
SHAKE.
DISCARD contents of standing glass.
Fine strain shaken drink into glass.
Cocktail: The Estribo
Delicious! Nicely fruity and creamy without excess sweetness, and a nice tequila kick. We didn't actually have this at the cocktail party; I made it on Tuesday in an attempt to finish off the cream and pineapple juice before they go off.
Apparently the signature cocktail of the famous, but now closed, "The Estribo Bar" in Mexico, from the early 2000's.
Glass: Martini
Garnish: Berries on a stick
Ingredients:
2 shots Tequila
1 shot Pineapple Juice
½ shot Double Cream
½ shot Milk
¼ shot Crème de Casis
Method:
Put all ingredients in shaker.
Top to 2/3 with fresh ice.
SHAKE.
Strain into chilled glass.
Cocktail: Fresco Nova
This was really lovely; rich, creamy, bubbly and sweetly citrusy all at once – a very well balanced combination.
We didn’t have any Grand Marnier, so used Cointreau instead. Although both are orange liqueurs, I imagine the taste-depth of the drink is better with the cognac-based Grand Marnier, so will be happy to try it again with the correct ingredient.
Created by Jamie Terrell for Philip Holzberg at Vinexpo 1999.
Glass: Flute
Garnish: Orange zest twist
Ingredients:
1 ½ shots Grand Marnier liqueur
1 shot Double Cream
¾ shot Orange Juice
¼ shot Gomme Sugar Syrup
Top up with Champagne (or in our case, Prosecco)
Method:
Put first four ingredients in shaker.
Top to 2/3 with fresh ice.
SHAKE.
Strain into chilled glass.
Top up with bubbly. Remember to add slowly.
Cocktail: Martini Special
My NZ guest adored this cocktail. Although I have a small bottle of absinthe however, I totally loathe the aniseed flavour. It’s really there for guests or, when in a particularly phantasmagoric mood, the occasional absinthe ceremony (just think "Bram Stoker's Dracula").
We had to use Rose Water as I was out of Orange Water (I thought I had some but couldn’t find it, which means the next time I’m fossicking in my sauce shelf for the tomato ketchup it will leap out and ambush me).
I think one of the others also liked this drink (
louiselux?), so I guess it’s a good cocktail for aniseed lovers.Glass: Martini
Ingredients:
¼ shot French 68% Absinthe
4 dashes Angostura Aromatic Bitters
Chilled water (preferably mineral water)
2 shots Plymouth Gin (rather than London Gin)
¾ shot Sweet [Rosso] Vermouth
1/8 shot Orange Flower Water
Method:
Fill glass with ice and pour absinthe and bitters over ice.
TOP with chilled water and leave to stand.
Put gin, vermouth and orange water in shaker.
Top to 2/3 with fresh ice.
SHAKE.
DISCARD contents of standing glass.
Fine strain shaken drink into glass.
Cocktail: The Estribo
Delicious! Nicely fruity and creamy without excess sweetness, and a nice tequila kick. We didn't actually have this at the cocktail party; I made it on Tuesday in an attempt to finish off the cream and pineapple juice before they go off.
Apparently the signature cocktail of the famous, but now closed, "The Estribo Bar" in Mexico, from the early 2000's.
Glass: Martini
Garnish: Berries on a stick
Ingredients:
2 shots Tequila
1 shot Pineapple Juice
½ shot Double Cream
½ shot Milk
¼ shot Crème de Casis
Method:
Put all ingredients in shaker.
Top to 2/3 with fresh ice.
SHAKE.
Strain into chilled glass.