One of my pet hates.
Nearly every blog I see that details the Brazilian caipirinha and/or gives a recipe, tells you to use LIMES! And, I saw another this morning.
A caipirinha is made with LEMONS!
Limes and lemons are totally different flavours; limes are not as sour as lemons.
The confusion arises because here in Brazil lemons are green; and everyone outside Brazil sees a green lemon and goes “Limes”. They are NOT Limes.
As green lemons get older they tend to develop a yellow tinge, limes do not.
Please help stamp out this erroneous bullshit!
If you can’t get green lemons, don’t use limes. Use a traditional yellow lemon, and if you want to have the ‘Brazilian green’ garnish with lime slices.
- 1 lemon cut into eight pieces.
- Sugar to taste.
- Mash the lemon and sugar in glass (or use a mortar and pestle), add ice.
- Fill glass with cachaça.
Once you have made the mix, you may need to add extra sugar because green lemons are ‘nipple puckering’ sour.
Source: Martha Stewart check for the recipe and how to…
Could be used in any clear cocktail or a spirit like vodka.
Some people drink it straight, some on the rocks, some make a Brown Cow with milk.
But there are many cocktails that you can experiment with.
Mix it with Amaretto and cream.
Try a Mudslide with vodka and Bailey’s Irsih Cream.
Add Cuarenta y Tres .
Add it to coffee for a hot winter drink.
Make a Kahlua Bushwacker with Malibu rum, coconut milk, dark rum and creme de cacau; top up with milk and ice.
Kahlua Root Beer Float, add root beer and vanilla icecream.
A Kahlua Mai Tai made with vodka and fresh lime, pineapple and orange juice.
Want to get fancy? Kahlua Marshmellow Shots. Toast marshmellows, hollow out and add Kahlua.
The Milky Way add Frangelico liqueur, Bourbon and same quantity milk.
White Russian, add fresh cream and ice.
Monte Cristo – Trple Sec, cup of coffee, whipped cream, chocolate shavings and orange zest.
And… don’t forget to celebrate:
Happy National Kahlua Day
on 27th February.
I haven’t added recipes, or links, if you need them, maybe you shouldn’t go near the cicktail cabinet.
This post is a reblog of a comment, I wrote this evening on a post on Lords of the Drinks.
It is a prelude to reblogging their post.
“I have heard that oysters are an aphrodisiac; NZ is a great place for the Bluff oyster. Sadly I report that the last time I bought a dozen, only ten worked. I have seen oysters incorporated in cocktails and shots, whether the alcoholic boost would ensure that all twelve worked, I can’t say. Bit like adding pure nitrobenzene directly into the carburetor. If you can avoid the flames the motor starts.
As to a concoction of my own… I’m not sure. In my youth, misguided as it was, we called various drinks ‘legopeners’; unfortunately they also brought on a severe case of brewers droop, so it was difficult to say whether or not they were.
The Cadillac Margarita above sounds interesting.
When I was of half a mind, which I might add that in my dotage has become a permanent state, to impress the ladies I always fell back (not the cause of alcohol) on liqueurs that sort of sneak up on you before you know it. Kahlua and Tia Maria were always favs, and a Grasshopper, despite its Crickety (Aussies love that game, can’t play it, but they love it) name was a good standby; 2xCreme de Menthe, 1xCreme de Cacao and fresh cream, shaken over ice and served. Have to stick to those proportions otherwise the drink looks like mud and girls don’t like playing in the mud. Girls also like that orangey tang of Cointreau or Triple Sec, and the blue Curaçao is always a tease.
For a Christmassy conquest, Amaretto dell’ Orso with its marzipan after taste is always a good bet.
Nothing original, but necessity is the mother of invention.”
What cocktail is the best aphrodisiac?
As we all know alcoholic drinks can be a great aphrodisiac. Actually booze is the reason that even the ugliest guys on this planet sometimes wake up next to the hottest women. And everybody who has ever watched Sex and the City (of course you were just passing by, when the batteries of your remote control were done, we get it) knows that among alcoholic drinks the most effective aphrodisiac is a cocktail. But which one is the best? To answer this question we give you all the opportunity to send in your suggestions. Not just because we’re lazy. We are just not real experienced cocktail mixers. And since some of our followers are, we’d like to learn from you. After this we hope to have the ultimate list of cocktails of seduction.
Reblogged from: Lords of the Drinks go an see the rest of the post, you may have some
good great ideas.
Whether it’s Chocolate, Spicy Food or even a certain infamous Mexican spirit (or 2) Cinco De Mayo is a celebration and a time for getting together with friends and family…
So what are the 3 margaritas I have in store for you? Well let’s start with a classic recipe and tweak it a little…
Mi Casa Tequila:
Mi Casa Tequila is an extremely high quality 100% Agave Tequila, obviously from Mexico, and is unfortunately not readily available on the UK Market it can be found readily across the USA so if you plan on heading out there any time soon, be sure to pick a bottle up!
It’s an estate-craft tequila from a family run business and has wone numerous awards for their utterly fantastic tequila(s). You can find their page here, but be sure to check out their signature margarita before you do:
Mi Casa Margarita
2 measures Mi Casa Reposado
1 measure St. Germain
¾ measure Fresh Lime Juice
Recipes and more Margaritas on this link.
Reblogged from: Margaritas Three Ways – A Cinco De Mayo Special.
During the week I read on a cocktail blog I visit, a recipe for caipirinha, Brazil’s national drink. The recipe calls for lemons, but nearly every blog where I read the recipe makes the mistake of using limes. This cocktail blog, correctly, used lemons. I commented on it, and congratulated the blogger.
Then I saw another on Friday, that used limes! AAArrrggghhh! I left a comment somewhat venting my spleen, after which I felt guilty. However, I received a civilised reply thanking me for the correction, adding that he had heard about our green lemons.
There is a huge difference in the flavour between lemons and limes, lemons are sour whereas limes are almost sweetish.
The problem arises with the colour.
Here in Brazil lemons are green, but typically from outside Brazil anyone who sees a Brazilian lemon goes “limes”. and that is totally wrong.
This photo shows the lemons I bought at the supermarket last week.
I know they are lemons, because they are sour, they are so sour that they will invert your nipples and send ripples through your teeth. But they make wonderful caipirinhas.
Reblogged from Life is but a Labyrinth
It all started with Old Tom, which is a London Dry Gin, in 1869. That date is set when the recipe for a John Collins (from 1860) called for Old Tom Dry Gin, and John’s name was subsequently dropped in favour of Tom.
Jerry Thomas’ Tom Collins Gin (1876)
(Use large bar-glass.)
Take 5 or 6 dashes of gum syrup.
Juice of a small lemon.
1 large wine-glass of gin.
2 or 3 lumps of ice;
Shake up well and strain into a large bar-glass. Fill up the glass with plain soda water and drink while it is lively.
The Book of Cocktails (1986) provides a modern take on Thomas’ 1876 recipe for this long drink:
John (or Tom) Collins (1986)
2 oz. dry gin
2 oz. lemon juice
1 teaspoon sugar (gomme) syrup
slice of lemon
1 colored cherry
Place ample ice in large glass. Add gin, lemon juice and syrup. Top up with soda water and stir well. Serve with lemon slice, cherry and a straw.
Now for the rest of the Collins Family…
There are several other cocktails made in the same fashion and with the same ingredients as the Tom Collins, with the exception of the base liquor (gin in a Tom Collins).
- Brandy Collins: with brandy (cognac, armagnac or similar)
- Juan or José Collins: with tequila
- Jack Collins: with applejack
- Jake Collins: with gin and 2 oz. pineapple juice, topped up with soda water and a cherry
- John Collins: with bourbon or rye whisky
- Kevin Collins: with Irish whiskey and grenadine syrup instead of sugar syrup
- Michael Collins: with Irish whiskey, named for the Irish leader Michael Collins
- Ron Collins: with rum (popular with tourists in Cuba), based on the Spanish word ron for “rum”
- Sandy Collins or Jock Collins: with Scotch whisky
- Vodka Collins, Ivan Collins or Comrade Collins: with vodka
- Phil Collins: with Pisco. Named in Chile for musician Phil Collins.
- Jallu Collins: with Jaloviina. Enjoyed mainly among Finns
- Grand Orange Collins: with Grand Marnier, orange juice, lemon juice, Simple Syrup and club soda
- Russell Collins: with Jägermeister
- Harry Collins: with whiskey, ginger beer and lime juice instead of lemon
- Denzel Collins: with the regular soda water being replaced with Pepsi
- Barnabas Collins: substitutes Sloe Gin for half of the gin in a Tom Collins. Named after the Dark Shadows character.
- Ben Collins: Mezcal, Mexican lime, sugar, soda water with an orange wedge. Created by Benjamin Minnovoa of Limantour cocktail bar in Mexico City.
Based on info from Wikipedia
Repost from Life is But a Labyrinth A post written as it happened
During the week on The Fervent Shaker I saw a recipe called the Agave Kiss and thought “Yum!” I parked a notion in the rear of my mind, ‘should make that’ and I intended to.
On second reading, I discovered that it required Chambord, a raspberry infused brandy.
I had the tequila, I had the Creme de Cacão, I pondered the Chambord problem, I could use Creme de Cassis (blackcurrants), or perhaps Cherry Brandy. I opted for the former for my first effort.
I assembled the ingredients…
My recipe went like this: Two healthy splashes of Tequila, One healthy splash of Creme de Cacão, an unhealthy splash of Creme de Cassis, a half squeeze of fresh cream, twice (to make up that I didn’t have ‘double’ cream); added ice cubes and shook vigorously.
The result was this…
Not as pinky, but palatable.
The result is that I am quietly sipping the product on my deranged mind as I type. The keys are getting harder to find.
And I am only on my third glass…
I have decided to call it ‘The Blushing Agave’.
The story will not end here. It’s Sunday, might as well be hung for a sheep as a lamb. I am going to repeat the experiment using Cherry Brandy.
Any further reports will be left for tomorrow, when I discover where I left the keyboard.
Having found the keyboard, I can assure you that the Cherry Brandy option was better, although less colourful.
Why do some people prefer bitter drinks?
There’s been a wave of popularity for drinks like the Aperol spritz, the Negroni, and a host of cocktails flavoured with “bitters”. Why are people turning their backs on sweet cocktails in favour of a bitter taste?
The last two decades have seen an extraordinary resurgence in cocktail-making on both sides of the Atlantic, with everything from Cointreau-sweetened Cosmopolitans to sugary Mojitos being drunk in vast quantities.
But there is now a definite trend towards bitter drinks. People are ordering whisky or gin-based drinks paired with vermouths. And there is growing interest in the US, UK and other European nations in Italian amari.
These complex, herbal, bittersweet drinks, with names like Averna, Ramazzotti, Montenegro and Fernet Branca, are usually consumed as aperitivi or digestivi – drinks thought to either encourage the appetite before dinner or help with digestion afterwards.
Their bitter mixer cousins, Cynar, Campari and Aperol, are increasingly being used in cocktails.
Aperol – based on bitter orange and rhubarb and containing classic bitter ingredients like gentian and cinchona (a source of quinine) – has rocketed in popularity in recent years following a push by owner Gruppo Campari.
Sales rose 156% in the UK in 2012 and 56% in the US. This year’s figures, announced soon, are expected to be even bigger. A poster campaign in the UK encourages people to try an Aperol spritz – prosecco sparkling wine and soda water mixed with Aperol.
A fundamental point of the spritz is its low alcohol content. Aperol’s slogan is “poco alcolico”, roughly meaning a little bit alcoholic.
“I think the Aperol spritz was probably the most asked-for drink in the outdoor areas of most decent bars in London this summer,” says World Duty Free mixologist Charlie McCarthy.
Laura Tallo, from Nonna’s Italian Cucina in Bath, says many British drinkers have returned after holidays in Italy, having seen certain drinks paired with tavola calda – the selection of hot, freshly-baked food.
“People are definitely beginning to embrace the Italian custom of drinking aperitifs. We have seen a definite trend emerging of people choosing classic Italian pre-dinner drinks such as an Aperol spritz, Negroni [equal parts Campari, gin and sweet vermouth], Americano or Martini,” she says.
Such drinks are not to everyone’s taste, of course. While many Italians have been brought up around the tradition of amari, they can baffle non-Italian palates at first taste.
“They say of a Negroni the first two or three sips you despise, and after you have had two or three drinks you start to like it,” says Tom Ross, bars manager of the Polpo restaurant group in London.
The taste of Fernet Branca – vaguely minty but with pungent undertones of cough medicine – is so powerful that comedian Bill Cosby constructed a seven-minute anecdote around his initial horror on encountering the drink in Italy. And yet Fernet is loved by many, being drunk with cola in Argentina and – accompanied by a separate shot of ginger beer – known as the “bartender’s handshake” in San Francisco.
One of the first recorded definitions of a cocktail was in a New York journal in 1803, which classified it as a mixture of any “spirituous liquor”, with water, sugar and “bitters”, known at the time as a bittered sling.
You can find the descendant of these traditional bitters (with the term typically referring to both singular and plural) in any decent bar in the UK or US. There’ll be a rather unusual bottle among the others – small with a yellow top and an oversized label covered in small print. It is the world’s most famous cocktail bitters, Angostura.
This bitters is the key ingredient in pink gin, the traditional officers’ cocktail in the Royal Navy. It’s also the bedrock of famous cocktails, including the Old Fashioned, beloved of Mad Men’s Don Draper, and the Manhattan. A supply shortage in 2009 caused panic throughout the world’s bartending community, according to McCarthy, and prompted bartenders to start making their own.
The current wave of speakeasy-type bars inspired by the prohibition years in the US, has prompted interest in traditional and hitherto forgotten cocktails. This in turn has prompted demand for more unusual bitters.
Bob Petrie, of Bob’s Bitters, started in 2005 when he was approached by the Dorchester Hotel to create a range.
Traditional bitters are very complex, with aromatic flavours brought out from a combination of barks, roots, herbs, and spices by macerating them in alcohol. He looked at pairing them with the “botanicals” in gin, and came up with a range including cardamom, chocolate, coriander, ginger, grapefruit, lavender, liquorice, orange and mandarin, peppermint and vanilla.
Here’s some ideas for Halloween drinks, follow the links for recipes and instructions.
Nearly all the above inks have multiple drinks and cocktails.
The current craze for cocktails includes many drinks that feature raw egg. Is drinking one dangerous?
In drinks like a Pisco Sour, cocktail makers use the white of an egg to give the drink a foamy head. You can also find it in a Pink Lady, Ramos Gin Fizz or Clover Club.
But there’s been years of concern over the presence of salmonella bacteria in eggs.
Infection causes diarrhoea, abdominal pain and cramps, headache, nausea, vomiting and fever. Young people, the elderly, pregnant women and those with compromised immune systems are most susceptible.
But the prevalence of salmonella in eggs has fallen considerably on both sides of the Atlantic.
In the UK, Kevin Coles of the British Egg Information Service says there is never a cast-iron guarantee of safety when it comes to raw eggs in food or drink, but that 98.5% of eggs stamped with the industry’s red lion mark are safe.
“Any egg can contain salmonella but it is more or less a thing of the past in the UK. Eggs with the red lion mark have all come from chickens vaccinated against salmonella.”
Most supermarkets only sell red lion eggs but bars and restaurants can buy eggs from wherever they want – there are no legal requirements. And the Food Standards Agency doesn’t advise against people consuming raw eggs if they so wish.
“However for vulnerable groups (including the elderly) we suggest they should avoid consumption of raw/lightly cooked eggs because of the risk of salmonella,” says the agency.
Many cocktail books would offer the same advice regarding raw egg use. And there are plenty of cocktail mixologists who choose not to use them.
Alessandro Palazzi, head barman at the Dukes Bar in London, says there is no need to use eggs in cocktails at all. Palazzi avoids them, even with classic concoctions.
“Raw eggs were used in the old days to make classics like the whisky sour, but a lot of people don’t use them now, including us. It’s a lazy thing to do – like a chef adding flour to a sauce to make it thicker.”
He says a good barman can create classic cocktails without using eggs at all.
“The only difference is the longevity of the froth. If you know how to shake a cocktail properly and use the right ingredients you can create the same effect.”
In the old days bar staff used more basic ingredients. “They make drinks slimy and too thick. I think some people use them to hide the taste of cheap, bad ingredients.”
And he doesn’t approve of the raw egg substitutes that some bars use. “The smell is awful. I tried it only once then threw it away.”
But eggs have always been a part of cocktails, argues Dale DeGroff, founder and president of The Museum of the American Cocktail.
Cocktails that contain eggs
All except egg nog use the whites only
Many might think that cocktails were an American invention, but DeGroff explains that the roots are in fact in the UK. “Many of those recipes originated from tavern fare in England – flips, nogs and possets.” They’re traditional drinks composed of warm spiced ale, with sugar, spirit and eggs.
DeGroff questions the logic of health fears over raw eggs in drinks when they are frequently used in food. “Shall we do away with eggs Benedict because the hollandaise sauce is prepared without cooking? It is a silly controversy created by nanny states.”
Why not, indeed.
The Orange Monk
- Half a glass of fresh orange juice
- Other half glass Frangelico
- Ice cubes
- Garnish if you must
- Drink and enjoy
Orange with overtones of hazelnuts.
Catching up on the blogs that I follow, I was browsing through the latest from The Fervent Shaker, when I spotted something new; Hpnotiq Liqueur. You’ll see why I have coloured it blue…
So, I was off to the great god google and found the homepage and some interesting cocktails apart from the one on the link above…
- Glam Bomb
- Berry Creamsicle
- Hypnotiq Upside Down Cake
- Hypnotiq cupcake Shot
- Harmonie cupcake Shot
- Put a Ring on it
- Stiletto Sangria
- Bling it on
- Bubbles & Blue
You can find the recipes on Hynotiq homepage
The newest addition to our Girls Night Out crew, Harmonie is a refreshing blend of Premium French Vodka, Infused Natural Fruits and a Touch of Cognac.
A Refreshing Blend of Premium French Vodka, Exotic Fruit Juices, and a Touch of Cognac.
The above quoted from the homepage, read more there
For anybody who knows anything about drinks, you at least know about the famous Angostura Bitters, even if you’ve never used them.
But what do bitters do?
They impart a hint of the particular flavour to the drink or cocktail. Angostura for example adds a hint of orange.
But there are as many bitters as there are flavours, and there are as many drinks that have bitters as there are bitters. The range of flavours is enormous.
Bitters often enhance the flavour of drinks, much like you’d add salt to food; they are sort of the ‘salt and pepper’ of the cocktail world.
But what are bitters?
Bitters are a concentrated infusion of anything that has flavour into a high proof spirit; and while the alcoholic content may be 44% they are not considered alcoholic beverages because you don’t… ah, shouldn’t drink them straight for they are far too strong in flavour. They are measured into drinks as drops, not poured.
Bitters are easily recognised, coming in small variously shaped bottles that more resemble something from an apothecary than a bar.
Which belies their origin: Originally they were medicinal. Bitters are attributed restorative properties, good for stomach ache and other ills. In fact the first bitters, Angostura were ‘invented’ as a tonic in Angostura (now Ciudad Bolivar) in Venezuela around 1824, later the process was transferred to Trinidad.
There are also ‘potable bitters’, typically a digestive drink that follows a heavy eating binge. Famous bitters of this type are Fernet-Branca, Jägermeister, and Unicum. Oh, you’ve seen those and never realised what they were… this is the case for many
Jägermeister literally means Hunt Master, but you can read the legend on Wordswithimages Blog.
The subject of bitters is truly endless. This is just to whet your appetite and send you scurrying for your search engine to find out more.
You will never come to the bitter end.
As near as I can figure Lactobacillus Lokos is yoghurt with vodka…
You know the old story you used to tell kids, they even sung about it, “A little bit of sugar helps the medicine go down!” Well, I guess this is the adult option.
Bols even have a bottled version…
Lactobacillus is lactic acid bacteria, we need it in our diet, if we need it, it must be healthy, we must drink more…
I like that rationale.
Lactobacillus is just one of the many live organisms that live in our gut, that we need to to turn food into a body-friendly product.
From Carlos’ Kitchen (in Portuguese) come two recipes:
1 :: Lactobacilious Lokos (lokos = crazy)
- A pot of yoghurt (flavour of your choice)
- At least a shot of vodka
- Shake and drink
2 :: Lactobacilious Safado (safado = bastard)
- A pot of yoghurt (flavour of your choice)
- At least a shot of Catuaba
- Shake and drink
What might not be so easy is finding Catuaba outside Brazil.
The name catuaba (pronounced [ka.two.’aba], a Guarani word that means “what gives strength to the Indian”) is used for the infusions of the bark of a number of trees native to Brazil. – Wikipedia
It’s an aphrodisiac, energiser and a stimulant for the central nervous system.
It contains the famous Brazilian guaranã.
Reblogged from: Life is but a Labyrinth
Dry bars: will they be the next big thing?
Alcohol-free cocktail bars are springing up across the country, but can they lure punters away from pubs and clubs?
The drinks look good: vibrant reds and greens; fresh mint and crushed ice bursting from the glass; petals; a rim of salt. The drinks taste good, too. But there is something missing. The soporific burn of alcohol. As anyone coming to the Redemption bar in east London is warned on arrival, these drinks are dry. Although if you didn’t get the warning, you could work it out from the names of the cocktails (“mocktails”). Here’s a “mock-jito” – muddled fresh mint and lime – or a “coco-rita”, based on coconut water.
Redemption is the brainchild of Catherine Salway, the former group brand director of Virgin Media, who left two years ago “to pursue my own idea – something that was disruptive and socially conscious”. She hit upon a dry bar when she was meeting a friend with “a bit of a drink problem” and couldn’t think where to go. “There are coffee shops and juice bars but there wasn’t anywhere that felt like you could have a proper night out.”
Salway is not the first to start an alcohol-free bar. In Liverpool, the Brink opened in 2011, as a social enterprise to help those recovering from alcohol addiction. The past year has seen turnover rise by 50%, says its manager, Jacquie Johnston-Lynch, who describes her customer base as “50% recovery community, 50% a combination of Joe and Josephine Bloggs who come in because they love the food – students, grannies out for lunch, business people, musos.”
Johnston-Lynch says she is now “helping a number of organisations around the country to set up their own places” through an offshoot called Brinky Business. She mentions a four-storey venue in Newcastle, soon to open, and plans for a place in Cardiff. Salway herself believes “there is a market for five to 10 Redemption bars across the UK over the next five to 10 years.” Her research tells her that 75% of Londoners under 30 would visit an alcohol-free bar, and she is trying out the concept in the hipster heartland.
Things happen; as indeed they did in Peru in the 1996 when Volcan Sabancayo erupted melting the ice on nearby Mt Ampato which exposed the final resting place of Juanita (The Ice Maiden).
This event changed the course of history as we knew it. Previously the Inca were not known for human sacrifices. Juanita was destined for sacrifice from her birth. She was paraded throughout the Inca kingdom for 14 years, before being drugged and clubbed to death, along with two younger boys.
In 1999 I was instrumental in creating The Lake Pub in Puno, long since defunct.
For the opening of the pub I created two cocktails. One was a Taquile Honeymoon, which is simply pisco and condensed milk beaten in a blender with ice and served in an ice encrusted glass.
The other, reflected The Ice Maiden’s story. The Sabancayo Snow, which is pisco over vanilla icecream in a wide glass with any red fruit syrup garnished with a cherry and a vanilla bean. The red syrup and the vanilla bean representing the lava and smoke plume.
I was jogged into this post by Lord of the Drinks, as a result of an excellent post about pisco, and the ensuing round of comments. Thanks for jogging the memory.
Found this on a rather irreverent boozology blog: Intoxicology Report
I thought that I was aware of all the ‘fizzes’, but it seems that an old dog can learn new tricks… ah, fizzes in this case.
2 oz. Sandeman Founders Reserve Port
1/2 oz. Ballentine’s Blended Scotch Whisky
3/4 oz. blood orange juice
3/4 oz. sweet honey-cucumber water (diluted honey in warm water in a 1:6 ratio, add cucumber slices, steep until desired flavor is achieved, remove solids)
Cucumber slice, for garnish
Add all ingredients except garnish sparkling water—club soda, seltzer, whatever. Pour bubbles over all.
Bung, Bung, Bung, Bung Bung, Bung, Bung, Bung, Bung, Bung, Bung, Mr. Sandeman, Turn On Your Beam, Mr. Sandeman, Please, Please Bring Us a Dream…
BTW, Intoxicology Report has been added to permanent links in the footers below.
Reposted from: Sing “Singapore Sling”.
A bartender, Ngiam Tong Boon who worked in Raffles Hotel in 1915, created the Singapore Sling. Since then, the recipe was so valuable to the extent that it has to be locked up in the safe of the hotel for many years.
Read more, see more Sing “Singapore Sling”.
But this did it!
The Cranky Kaplan cocktail…
The Cranky Kaplan
- 1 pint bottle of cheap gin
- 2 straws
- Insert straws.
Now, of course, there is a story here and it is told on Michael Ruhlman a post I fully recommend reading.
If Michael Ruhlman ever stoops this low in the blogosphere and finds this post, I hope he agrees to my usage… 🙂 If not, email me for fisticuffs and gin.
It may seem strange to add rosemary to a cocktail, but the hint of herbal, pine flavour makes the classic cocktail taste like Christmas. The following is inspired by a recipe from mixologist Eric Tecosky:
Source: SheKnows Head over there if you want the recipe.
Serve this once the party is in full-swing. Sounds strange – it’s a mixture of champers, stout and chocolate liqueur but give it a go and you’ll be surprised.