A variation of the classic sidecar made in my grandmother’s vintage cocktail glasses.
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.
classic cocktails: strawberry daiquiri cocktail
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.
- 4 oz. rum
- 2 oz. strawberry schnapps
- 2 oz. fresh lime juice (approx. 2 limes)
- 1 tsp. powdered sugar
- strawberries for garnish (frozen if you have them!)
- Fill a cocktail shaker halfway with ice, add all ingredients except for the frozen strawberries and shake vigorously
- Strain into martini glasses and garnish with frozen strawberries to keep it cool
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”!
classic cocktails: sidecar
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.
- Garnish with lemon slice and enjoy!
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.)
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
- 4 oz gin
- 1-2 oz lemon juice (to taste)
- 2 tsp simple syrup (combine equal parts water and sugar; bring to boil until sugar melts, remove from heat and cool)
- Club soda, chilled
- Maraschino cherry, lemon or orange slices for garnish
- Fill a cocktail shaker half full with ice. Add the gin, lemon juice, and simple syrup to the shaker and shake until cold.
- Fill Collins glass with ice. Strain into the ice filled glasses.
- Top with club soda and garnish with lemon/orange wheels and a maraschino cherry.
- Serve with tall straws.