1 oz. Absolut Citron vodka
1 oz. Cointreau
2 oz. cranberry juice
1 oz. lime juice
lime wedge, to garnish
Directions: Shake ingredients and strain into a cocktail glass. Garnish with lime and serve.
Backlog. Never been the biggest fan of the cosmo, not sure what I don’t love about it though…Had this one with Smirnoff instead of Absolut Citron vodkatm so maybe that’s my problem.
lime wedge
1.75 oz. gold tequila
a pinch of salt
Directions: Do the classic salt, shot, lime maneuver.
Backlog. Okay so I didn’t drink this one because I’m not at a bachelor party.
1.5 oz. gold tequila
0.75 oz. triple sec or Cointreau
juice of 0.5 lime
salt for the glass
lime wheel, to garnish
Directions: Shake the tequila, triple sec/Cointreau, and lime juice. Strain into a frosted margarita glass rimmed with salt. Garnish with lime wheel.
Backlog. Hard to make an outright bad margarita, so though I prefer Kelly’s ratios, this one did the job just fine. I used Cointreau and Espelon Tequila Blanco.
1 oz. gin
1 oz. lemon juice
a dash of simple syrup
chilled champagne
lemon spiral, to garnish
Directions: Shake the gin, lemon juice, and simple syrup, strain into a champagne flute, add champagne to top, and garnish with the lemon spiral.
Backlog. Good stuff, used Vikre Boreal Juniper Gin and whatever champagne we had.
1 white sugar cube
2 dashes of Angostura bitters
1 oz. brandy
dry champagne, to top up
Directions: Place the sugar cube in a champagne flute and moisten with Angostura bitters. Add the brandy, stir, then gently top up with champagne and serve.
Backlog. Decent cocktail, good way to use leftover champagne. Don’t remember what champagne I used, but the brandy was 1889 Royal Brandy, which I find to be perfectly average.
A dash of vermouth (Noilly Prat or Martini Extra Dry)
2.5 oz. chilled gin or vodka
2 olives, to garnish
Directions: Pour the vermouth and gin/vodka into a mixing glass filled with ice, and stir. Strain into a frosted martini glass and garnish with olive.
Backlog. Martinis rock. I used Dolin vermouth and Vikre Boreal Juniper Gin, and poured it into a chilled rocks glass. It rocked. Classic is my preferred martini style, I don’t love olives THAT much and I like the flavor that vermouth adds to the drink.
2 oz. Cytryonowka vodka
1 oz. lemon juice
1 oz. Cointreau
Dash of simple syrup
Lemon zest (garnish)
Directions: shake all ingredients, strain into frosted martini glass, garnish with lemon zest strips
Backlog. Okay so I don’t own martini glasses and I certainly don’t keep cytryonowka vodka around. Subbed with smirnoff and used a frosted rocks glass. Solid drink, though a lesser martini. Sweeter cocktails often ain’t my bag.
Not sure how you’ve ended up here, but this is my personal creative outlet. Hope you enjoy it. I scrub this page whenever I decide to move on to my next project.
Those who know me well will know that I’m somewhat psychotic about completionism. In that spirit, I have undertaken a Julie & Julia style effort of making every single item in each of my recipe books, in order. Nearly every single time I cook or make a cocktail, I make something new. Not sure if I’d recommend it but it truly brings me joy.
I’m currently cataloguing and reviewing the drinks I make. I’ll write about the them here until I don’t want to do that any more. The first handful of entries here from each book are drinks I made in the past as a part of this project but did not write about at the time. Those posts will have “Backlog” written at the start of my writeup, or in lieu of a writeup if I don’t have much to say about my memory of the drink.
Cocktail Recipe Books:
Old Mr. Boston De Luxe Official Bartender’s Guide
These drinks are mostly old-school classics, and the whole package (given to me by my mother) will make you think of 70’s cocktail parties. The recipes are just a bunch of notecards…
The Title is the Hardest Part