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”!
3 oz. Crown Royal
1 oz. triple sec
1 oz. fresh squeezed lemon juice
lemon slice for garnish
Pour all ingredients, excluding the lemon slice, into a cocktail shaker with ice
Shake well and strain into either 2 cocktail glasses, or 1 rocks glass.
Is it just me or does summer feel like it’s coming to an end already? It’s a beautiful day here today, but that fall crispness is already in the air when the wind blows. I’m ready for it though, I love fall…just as long as winter doesn’t rush in too quickly behind it.
1 tbsp. (heaping) Country Time Strawberry Lemonade Mix (powdered)
1 oz. vodka
1 oz. strawberry schnapps
water and ice
Cut the lemon in half and reserve one half for your second drink, or a friends drink :) Take the remaining half lemon and slice off one lemon wheel for garnish. Juice the remaining half of your lemon into a tall glass.
In the same glass add 1 heaping tbsp. of Country Time Strawberry Lemonade Mix, 1 oz. vodka and 1 oz. strawberry schnapps. Stir until as much of the powder as possible is dissolved.
Fill glass 1/2 way with ice and top with water. Stir until powder is completely dissolved.
After last week’s gin tasting we had quite a bit of extra gin to find a use for. The guys of course imbibed in many gin and tonics, but I’ve been dying to dabble with the classic cocktails so I mixed up some Tom Collins. The results were mixed: 2 thumbs up and 2 thumbs down (and everyone agreed they were afraid to hold on to my grandmother’s vintage glasses), but shockingly I was one of the thumbs up! I actually enjoyed it!! I have never been a gin drinker and you’d think after the gin tasting I’d be afraid to even try a gin based cocktail, but I did, and I liked it! Maybe the baptism by fire of our neat-gin tasting has converted me from a gin hater to a gin lover tolerator??
We’re up at the cottage and I got a text from the girls today saying “bring sangria to the beach. ASAP!” I was like I’m already on it! But wait, how am I going to get a pitcher of sangria down a flight and a half of stairs, down the hill to the dock, on a speed boat, a short walk through the water, and onto the beach with out spilling? MASON JARS! (Which btw I love and are a favourite jumbo sized drinking vessel up here at the lake.) And they worked perfectly! Each jar held exactly a half batch of sangria so of course I made two.
Each standard size mason jar can hold 4 cups of sangria goodness, so for most sangria recipes you would halve the ingredients, or make 2 jars! The recipe below is already halved to fit into a single jar.
1/2 bottle of white wine (I used Pinot Grigio)
1 1/2 cups lemon-lime soda
1 oz Grand Marnier
1 tsp. of sugar
1 lemon sliced
1/4 cup raspberries
Add all ingredients except the lemon-lime soda into a mason jar (squeeze the juice out of the lemon ends!)
Fill to the top with lemon-lime soda, stir and replace lid