It’s my favourite drinking holiday of the year! Global Champagne Day! My motto has always been “every day is a great occasion to drink Champagne”, but I’ll take any excuse to pop a bottle of bubbly. I can’t wait to use my Jubilee Crystal Toasting Flutes (reserved for special occasions only!). For tonight I’ve picked up a bottle of Laurent-Perrier and a bottle of Moët, my love. Cheers! *clink clink*
a vintage cocktail in vintage glasses
A variation of the classic sidecar made in my grandmother’s vintage cocktail glasses.
In the best interest of my liver, my wallet and my waistline I have been taking the month of October off of drinking. A couple days in I cleverly dubbed it Sober October, but then when I went to Tweet about it I discovered that #SoberOctober was already a “thing” (it’s a fundraising effort to raise money for Cancer research, next year I’ll be more organized and actually do the fundraising) and here I thought I was being clever! That being said I may be lacking on the new content this month, or at least resorting to past drinks with sub par photography. I am hosting Canadian Thanksgiving this weekend though so that should lend to a few fresh cocktails at least :) Cheers!
Before my girlfriend made me mojitos this summer I was a total nonbeliever in the deliciousness of the mojito. While at the cottage in July she offered to make us a couple mojitos as we happened to have all the ingredients on hand. I was all “No thanks, I hate mojitos” and she was all “No way! No one hates mojitos! You just haven’t had a good one yet”. I assumed she was biased by her love for anything with mint (see green sangria which she loved, and I tolerated). However, it turned out to be true. The only mojito I had ever had were the ones you get at tropical destinations where they are just straight up rum with a sprig of mint in them. Quality mixing made all the difference!
The only way we strayed from the classic recipe was by replacing white rum with some amber rum. Amber and spiced rum have a much smoother and sweeter taste, I don’t know why you would ever use white rum if you had a choice.
The only way we strayed from the classic recipe was by replacing white rum with some amber rum. Amber and spiced rum have a much smoother and sweeter taste, I don’t know why you would ever use white rum if you had a choice.
Enjoy!
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Strawberry daiquiris, the not frozen variety since summer is over…however, I did make an amazing frozen strawberry daiquiri this summer using a favourite recipe from a friend…maybe I’ll have to share that one next…even if it is off season :)
I had some strawberry schnapps leftover from a sangria recipe this summer, so I turned the classic daiquiri into a classic strawberry daiquiri with minimal effort. Totally delicious and a fraction of the work of muddling fruit (plus I’m not crazy about the gritty texture of muddled fruit in a non-frozen drink). After a couple cocktails I got too confident in my lime juicing and stopped measuring… I quickly learned that you have to be cautious with the lime, it was easy to get too sour of a cocktail if you aren’t careful.
The classic daiquiri calls for no ice in the glass, but I always have frozen strawberries in the freezer which worked out great for keeping the cocktail cool and adding a little true strawberry flavour.
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brain hemorrhage shots @ Rendezvous Tiki Bar, Kenosha, WI
Week two of my classic cocktail experimenting (which Hubby has now cleverly dubbed Legends of the Fall) went significantly better. This week I continued with another whiskey based cocktail to get some more use out of the bottle of Crown Royal I bought last week. Typically a Sidecar would call for cognac or bourbon whiskey, but I used the rye whiskey we already had (which is a household favourite anyway) and it was truly delicious! I loved it and Hubby has claimed it as his new go-to drink. It’s a great sipping cocktail and the lemon juice and triple sec provide the perfect combination of sour and sweet to cut the intensity of the whiskey. This cocktail is totally “boss”!
It’s a great sipping cocktail which can be served in a rocks glass or cocktail/martini glass. The lemon juice and triple sec provide the perfect combination of sour and sweet to cut the intensity of the whiskey. This cocktail is totally “boss”!
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lychee martini & dirty martini @ ROK:BRGR in Ft.Lauderdale, FL
Ok I’m super excited to start my next seasonal theme! I’ve been dying to try my hand at some vintage classic cocktails, but when my girlfriends declared it the “Summer of Sangria” I put the classic cocktails on hold until well, now (a girl can only consume so much alcohol in a week!). I’ve always been intrigued by the complex and crafty classic cocktails of the past, but I have never actually tried my hand at any with the exception of the basics, you know, the cuba libre, screwdriver, classic martini, that kind of thing.
A few weeks back I saw someone order a Manhattan in a hotel lobby and I immediately knew it would be the first cocktail I would try. I’m pretty sure it was the colour of the cocktail and the maraschino cherry on top that piqued my interest, but don’t be fooled by a pretty colour and cute little cherry! I now understand the masculinity and chauvinism of men in the 60’s…the drinks were responsible! I’m pretty sure just one of these babies put a hair or two on my chest!
Some recipes call for bourbon whiskey, rye whiskey or Canadian whiskey, but from my research it seems that the original Manhattan was made with a Canadian rye whiskey…Go Canada!
Me feeling a little Don Draper while sipping my Manhattan
A classic cocktail that is not for the faint of heart. Don’t be fooled by a pretty colour and cute little cherry! I now understand the masculinity and chauvinism of men in the 60’s…the drinks were responsible! I’m pretty sure just one of these babies put a hair or two on my chest!This drink is sure to put a hair or 2 on your chest! but
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it's my round! 