A variation of the classic sidecar made in my grandmother’s vintage cocktail glasses.
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!
classic cocktails: The 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
- 3 oz. Canadian rye whiskey
- 1 oz. sweet vermouth
- Angostura bitters
- maraschino cherry
- Mix whiskey, sweet vermouth, bitters and ice in a cocktail shaker and stir (not shake!)
- Strain into either a martini glass, or a rocks glass with ice and top with a cherry (I stuck with a martini glass while hubby opted for his in a rocks glass with ice.)
With fall just around the corner I suppose it’s time for The Summer of Sangria a.k.a Sangria Sundays to come to an end. We had such a fantastic summer I’m sad to see it go, but I am looking forward to my favourite season, fall! Over the summer I stuck to white and sparkling sangrias because for 1) I just like them better and for 2) they feel more refreshing and summery. I’m still planning on trying a white, fall fruit sangria over Thanksgiving and a couple of reds over the fall and winter, but I’m thinking it’s time for a new theme with the new season? I’ve been dying to try my hand at some classic vintage cocktails…I’m thinking Manhattan, mojito, negroni, sidecar…
What I learned about sangria this summer is that it falls into 2 categories: easy drinking and high potency! There are those thatcall for added juice, pop, or soda and then there those that don’t. I hadn’t given much thought to the implications of this until one hot summer day after a long day of gardening hubby and I dove head first into a Sparkling Strawberry Sangria and had a solid day buzz going before dinner was even on the table! It had no added mixers, just liqueur!
There were many hits this summer and only one miss… I made a sparkling Limoncello sangria that was so bad I didn’t even bother sharing the recipe. Now, don’t get me wrong, we still drank it! I just wouldn’t recommend it. Half of the summer’s sangrias were sparkling and half were white, some were easy drinking and some knocked your socks off, and each had their own unique qualities, but there was definitely one that came out on top. It was a unanimous favourite among friends and family and was repeated several times throughout the summer: the Mason Jar Sangria. Of course it doesn’t need to be made in a Mason Jar, it just looks cute that way and you can substitute strawberries for raspberries and it’s just as delicious! It is an easy-drinking sangria so you can sip it all day long and not worry about being in bed before sunset!
It’s honestly difficult to put them in order after that because they were all so fantastic, but I’d say the next runners up were the Sparkling Grapefruit Sangria and the Sparkling White Peach Sangria. One potent, one not, and both sparkling which is always a win with me! Below is a complete list of the #summerofsangria #sangriasundays Cheers!!
These little prosecco pops pack a punch! (I love alliteration…nerdy?) Anyway, I had planned on making these French 75 champagne popsicles which looked so yummy, but as I started into the recipe I realized it called for either gin or cognac and I’m not particularly a fan of either. So I did a little booze substitution with what I had on hand at the cottage and then added some OJ for colour.
My tip on this recipe is if you can remember to do it (or set a timer even?) stir the popsicles about 1-2hrs into freezing. When I made them all the dense Brandy sank to the tip of the popsicle and they were quite potent on the first taste.
If we get another blast of warm weather for labour day weekend I’m hoping to make some mimosa popsicles YUM!
- 1 1/2 cups Prosecco
- 2 oz. Brandy
- 2 oz. simple syrup
- 2 oz. lime juice
- orange juice
I found it best to add all the ingredients one by one into a measuring cup; easy to measure and easy to pour into the popsicle mold (and less dishes!)
- Using a 2 cup measuring cup add Prosecco, Brandy, simple syrup and lime juice.
- Top with orange juice to the 2 cup mark and gently stir.
- Pour mixture just slight over 3/4 full into each popsicle mold (leaving room for expansion during freezing) and insert popsicle sticks.
- If you can remember to do it, about 1-2 hours into the freezing process give each of the popsicles a little stir using either your popsicle sticks if they are long enough, or a stir stick. This just helps the alcohol from settling to the bottom
- Freeze time will depend on the size of your popsicle, but count on at least 4 hours.
- Remove from molds and enjoy!