This recipe deals in “parts” so make as much as you want. :)

Coconut Cloud Martini

Ingredients:

• 1 part Tommy Bahama White Sand® Rum
• 1½ parts Vanilla Vodka
• 1½ parts Coconut Rum
• ½ part Coco Lopez®
• ice

Directions:

Take a martini glass and fill it with ice and set aside. Add your alcohol to a shaker with ice and shake until it gets so cold that you don’t wan to hold onto the shaker any longer.

Dump the ice from the martini glass and strain the stuff in the shaker into your chilled martini glass.

Garnish with toasted coconut.

Image and recipe courtesy of Tommy Bahama

Post from: EveryJoe

Tommy Bahama’s Coconut Cloud Martini

Dubonnet, like Absinthe, is one of those liquids developed in the mid-1800’s (1846 to be exact) to help make quinine more palatable for the soldiers battling malaria in North Africa (wow, apparently quinine is a horrid-tasting substance!).

Created by Parisian chemist/wine merchant, Joseph Dubonnet, Dubonnet’s mix of fortified wine and proprietary blend of herbs, spices and peels has earned it legendary status in the world of sophisticated drinks. (image source: Heaven-Hill Distillery)

There are several ways to enjoy Dubonnet, but the one that we discovered this weekend that caused one guest to exclaim “I could drink this like juice! It’s so good!” is the Dubonnet Cosmopolitan. A classic twist on a trendy drink, this cocktail goes down smoothly, is a lovely rosy colour, and seems to be enjoyed by several different palates.

To make a Dubonnet Cosmopolitan:

1 oz Dubonnet
1 oz Finlandia Vodka
1 oz Triple Sec
Cranberry Juice
Lime Juice
Lime for garnish

Put all ingredients, except the lime for garnish in a cocktail shaker with ice. Give it a good shake, and pour into champagne glasses or martini glasses and garnish! (image source: me)

Post from: EveryJoe

Dubonnet makes a comeback

Here are Drinks After Dark’s picks for the top 10 summer cocktails.

#10: Daiquiri – There are several versions of the Daiquiri, but those that gained international fame are the ones made in the El Floridita bar in Havana, Cuba. They, and #5, the Mojito, were favourites of Ernest Hemmingway, who spent a lot of time in Havana.

To make:
2 oz light rum
1 oz lime juice
1 oz simple syrup

Put ice in a cocktail shaker. Add light rum, lime juice and simple syrup. Give it a good shake and into a cocktail glass.

#9 Sangria – (Spanish: sangría; Portuguese: sangria) is a wine punch typical from Spain and Portugal (the word means “bleeding” in both languages). It typically consists of red wine, chopped or sliced fruit (often orange, apple, and/or peach; occasionally kiwi or banana), a sweetener such as honey or orange juice, a small amount of added brandy, triple sec, or other spirits, and carbonated water.

To create:

Bottle of red wine
1 1/4 cups blackberry brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1 orange, cut in pieces
1 apple, cut in pieces
1/4 cup cherries halves (Optional. I use a cherry pitter to take the pits out.)
1 tablespoon of sugar
1 cup diet sprite (you can use regular if you want)

Mix in a large jug. Stick in the fridge for a few days and enjo

#8 Pina Colada – There are several different bars that claim that they were the creators of the Pina Colada, but the first known reference to a drink specifically named the Pina Colada was in a 1922 edition of TRAVEL:

But best of all is a piña colada, the juice of a perfectly ripe pineapple—a delicious drink in itself—rapidly shaken up with ice, sugar, lime and Bacardi rum in delicate proportions. What could be more luscious, more mellow and more fragrant? (image source Art Print by Lisa Audit)

To make:
1/2 cup crushed ice
6 fluid ounces pineapple juice
2 fluid ounces rum
1 fluid ounce coconut cream 1 fluid ounce heavy cream
1 pineapple wedge
1 maraschino cherry

In a blender, combine ice, pineapple juice, rum, coconut cream and heavy cream. Blend until smooth. Pour into glass and garnish with pineapple wedge and cherry.

#7 Mimosa – These almost don’t belong on this list, but they’re quite good nonetheless. A Mimosa is a cocktail-like drink composed of three parts champagne or other sparkling wine and two parts thoroughly chilled orange juice. It is traditionally served in a tall champagne flute with a morning brunch or to guests at weddings. Break out of the mimosa box and try them on a Sunday afternoon or lunching with the girls. I don’t really need to tell you how to make this, do I? (hint: three parts champagne or other sparkling wine and two parts thoroughly chilled orange juice) (image source: Gail Anderson)

#6 Crisp White Wine – Very little beats a lovely crisp white wine in the sunshine. Something with overtones of citrus, pineapple or other fruits is usually a good thing. Look for a lovely Sauvignon Blanc or a apple-y Pinot Grigio will do the trick. Just make sure you serve it cold!

#5 Mojito – The Mojito is another drink with history. Made famous at La Bodeguita del Medio down a small alley in Cuba, where yet again, Hemmingway is notorious for drinking and where the walls are covered in signatures of patrons from around the world, the mojito is one of the most famous highballs.

A mojito is traditionally made of five ingredients: white rum, sugar (traditionally sugar cane juice), lime, carbonated water and mint. When preparing a mojito, lime juice is added to sugar (or syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and must not be shredded. Then rum is added and the mixture is briefly stirred to dissolve sugar. Finally, the drink is topped with ice cubes and sparkling water, mint leaves and lime wedges are used to garnish the glass.

#4 Ceasar – Ceasars are one of the quintessential Canadian summer cocktails. In the US it’s sometimes known as a clamdigger, but its roots are firmly planted in Canadian soil. Invented by bartender Walter Chell at the Owl’s Nest Bar in the Calgary Inn (now Calgary Westin Hotel) in 1969, to accompany the opening of a new restaurant, Marco’s. In its original form, it contained tomato juice and mashed clams; Clamato had only just been released (with the assistance of Chell) by the Mott’s company that very year, and was not yet widely known or available. It typically contains vodka, clamato (a blend of tomato juice and clam broth), Worcestershire sauce, Tabasco sauce, and is served on the rocks in a large, celery salt-rimmed glass, and typically garnished with a stalk of celery and wedge of lime. (image source: The Cat’s Me’ass)

#3 Margrita – Oh, we’re getting down to my personal favourites. Personally, I love a good lime margarita on the rocks, but if you haven’t learned how to drink tequila yet, you probably won’t like the flavour. Frozen Margaritas are more standard, and the kind you’ll see on the patios everywhere.

You can make an ok Frozen Margarita using Limeaid, but I don’t recommend it. I find the stuff far too sweet and that it overwhelms the traditional flavours of the Margarita. Here’s a more classic recipe:

Salt
1 cup tequila
3/4 cup orange liqueur, such as Triple Sec or Cointreau
1 cup fresh lime juice
1 tablespoon sugar
Ice cubes

Instructions:
Rub the rims of the cocktail glasses with lime, then dip in salt to frost.
Combine first 4 ingredients in a 4-cup measuring cup.
FOR BLENDED MARGARITAS:
Fill blender halfway with ice cubes. Add half of margarita mixture. Blend until mixture is thick and icy. Divide between two glasses. Repeat with more ice cubes and remaining margarita mixture.
FOR MARGARITAS ON THE ROCKS:
Fill four glasses with ice cubes. Divide margarita mixture among glasses and serve.

#2 Beer – ahhh beer. My best friend and my worst enemy. There’s little else I like on a hot summer day than a good cold beer. For that crisp refreshing flavour you want on a hot day, reach for a lager or a hefeweizen (wheat beer).

Your lager ideally should be served in bottles that have been chilled to the point of almost having ice chips in them. Don’t freeze them (beer, unlike true spirits will freeze if you leave it in the freezer long enough because they’re only 4-6% alcohol. Beer slushies, while they sound interesting, really aren’t that good), but definitely get a good chill going on.

Any wheat beer (aka hefeweizen or white (pronounced whit) beer) is a delicious, refreshing drink on a sunny day as well. Add a lemon or orange wedge to bring out the citrus flavours in the beer and enjoy. Make sure you pour your Hefeweizen correctly however!

Stay tuned for a Top 10 “Guy” drinks coming up soon, followed by a Top 10 “Girl” drinks, and then a Top 10 “Not a Girly-Girl Girl” drinks.

(Remaining Images courtesy me on Flickr; video from Joe SixPack)

Post from: EveryJoe

Top 10 Summer Cocktails

Between the two of us, Leblon and I decided to make it easier for Cachaca drinkers to mix up their drinks, and so have a lovely prize package for one lucky winner.

Answer one of the two questions below correctly in the comments, and you will receive:

• A Leblon recipe book so you know what to put in your pitcher
• A Leblon Carnaval 2008 CD to dance to as you mix your drinks
• Leblon muddler for your limes
• A Leblon pitcher to mix the drinks in
• Two Leblon tumblers for you and a guest to enjoy Caipirinhas from.

The pitcher and glasses are plastic, so no worries about broken glass on the deck or at the lake.

Here’s your skill testing questions:

1) What is a drink with which Cachaça is most associated? (Bonus question if you can tell me what the name of that drink means!)

2) What is the third largest selling spirit in the world?

Remember, you only have to answer one of these two questions right, but if you answer them BOTH right, you get an additional entry.

You must be of legal drinking age in your country of residence. Void where prohibited. Contest only open to residents of Canada and the United States. The contest is open from July 15 – July 31st. Winner will be chosen randomly.

Post from: EveryJoe

Drinks After Dark Contest: Leblon Cachaca

This cocktail was introduced by the army of the British East India Company in India.

Tonic water contains quinine, which was used to prevent malaria. Because the tonic water consumed to prevent malaria in the 18th century was extremely bitter, gin was added to make it more palatable. The bitter flavor of quinine complements the green notes of gin (flavoured with juniper) much like dry vermouth complements gin in a classic martini.

To make a perfect classic Gin and Tonic, place the ice cubes in a tall, narrow glass with the ice coming near the top. Pour gin, tonic water, and lime juice over the ice. Stir well with a long-necked spoon. Garnish with lime wedge, and serve immediately.

Actual ingredients and amounts: 

• 4 cubes ice
• 2 fluid ounces gin
• 4 fluid ounces tonic water
• 1 tablespoon fresh lime juice
• 1 lime wedge

(image source courtesy CocktailTimes)

Post from: EveryJoe

Some Like it Hot: Classic Gin and Tonic

From a good friend of mine comes the following recipe:

Bottle of red wine
1 1/4 cups blackberry brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1 orange, cut in pieces
1 apple, cut in pieces
1/4 cup cherries halves (Optional. I use a cherry pitter to take the pits out.)
1 tablespoon of sugar
1 cup diet sprite (you can use regular if you want)

Mix in a large jug. Stick in the fridge for a few days and enjoy. If you make this today, you’ll have a gorgeous sangria to sip on Sunday!

Post from: EveryJoe

Summer Sangria

That’s all fine and well, and I actually kinda like it that you guys are all quiet through the holiday. It works for me. But the one thing that doesn’t work for me about this holiday?

Tri-coloured Sangria.

Yes. Red, White and Blue sangria. That’s just wrong.

If you really want to commit the sacrilegious step of making blue sangria, the recipe is here. If you’re more interested in just making a good sangria, try this out:

Champagne Sangria Recipe

3oz triple sec
3oz brandy
2oz rum
2oz vodka
1 cup strawberries, blended
chopped up fruit as desired (apple, mango, tangerine, pear, peach)
1 bottle sparkling wine

Mix together all ingredients except the sparkling wine and let it sit overnight in the fridge. Add in the sparkling wine just before serving.

(Image source: RockStarMommy & Wasabi Bratwurst)

Post from: EveryJoe

When a good drink goes bad

The Wall Street Journal said that “Cachaça is the next Tequila, and Leblon is its first high-end brand.” and I have to say, Leblon is gorgeous. It was a fantastic spirit for my first Caipirinha.

Leblon is a double gold winner in the San Francisco 2007 World Spirits Competition, and has a number of other awards under it’s proverbial belt.

One of the United States top bartenders, Todd Appel, who is currently working at the Crimson Lounge in Chicago said that one of the biggest trends he’s seeing for 2008 is that the marketing for cachaça will continue to grow and mature in similar fashion as Tequila has, and the cachaça based drinks will incorporate more fresh fruits and fresh ingredients.

If you’re looking to make the year’s hottest summer cocktail, first watch this video on how to make the perfect Caipirinhas, and then take a look at the recipe below.

The Classic Leblon Caipirinha

2 1/2 oz. Leblon Cachaça
1/4 Lime – sliced
2 tbsp superfine sugar

Place the sliced lime and sugar in a rocks glass and muddle well. Add Leblon Cachaça and ice and stir. Garnish with a slice of lime. (1 packet of Splenda or Equal can be used in place of superfine sugar)

(Image and video source, Leblon)

Post from: EveryJoe

Review and Recipe: Making the Perfect Caipirinha with Leblon Cachaca

I learned, on that trip, that the Finns actually empty cities and restaurants close as everyone returns to nature to celebrate with friends and loved ones by the thousands of lakes in the countryside.

I went with Finlandia Vodka and celebrated the midnight sun in a field with real reindeers and ice bars where they poured some amazing cocktails.

Now that summer has officially began, why not take inspiration from a nation that really knows how to make the most of summer’s arrival with a Midnight Sun inspired party? Take advantage of the long, sun-drenched evenings by inviting friends for the ultimate laid-back summer gathering and enjoy some summer cocktails?

Impress friends by mixing one of the delicious, and super easy to make Finlandia Vodka cocktail recipes below. They’re fun, refreshing and thoroughly modern drinks are inspired by fond memories of some of the classic summer cocktails.

FINLANDIA MIDNIGHT SUN MARTINI
1 1/2 oz. Finlandia Vodka
1/2 oz. Triple Sec
2-3 oz. White Cranberry Juice (or Red)
glass: Martini
method: Shake
garnish: Cherry

FINLANDIA GRAPEFRUIT SUNSHINE
1 1/2 oz Finlandia Grapefruit
Lemon-lime soda
Splash of quality orange juice
glass: Tall
method: Over ice and add the splash of orange juice. Fill with lemon-lime soda
garnish: Grapefruit slice.

FINLANDIA MANGO MIDNIGHT RUN
2 oz Finlandia mango fusion
2 oz cranberry juice
Splash of lime juice
glass: Rocks
method: Mix and serve on the rocks
garnish: Lime wedge

(image source, me on Flickr)

Post from: EveryJoe

Land of the Midnight Sun

In the past two or so years, I started to like tequila again (and goooood tequila. I started my journey with Patron). I was drinking it mixed, I started to like Margaritas on the rocks, when I used to only drink them blended.

I consider this sort of growing up, getting a better palate. My husband considers this annoying, because I tend to drink his tequila.

When I started doing my research for Drinks After Dark (I know, it’s a tough job), I was introduced to Jose Cuervo Golden Margarita. We’d seen it in the liquor stores but hadn’t ever picked it up, assuming that it was going to be too sweet or was just a mix. Wow were we ever wrong.

Two or three ounces of Golden Margarita over ice, and voila! Instant, and yummy, margarita!

Cuervo Golden Margarita is the first super-premium, ready-to-serve margarita cocktail, combining the rich, orange taste of Grand Marnier and the premium quality of Jose Cuervo Gold Tequila.

I love that this is so easy to serve, and easy to take to BBQ’s or events. Just pick it up, chill it and go.

Post from: EveryJoe

Finding my way to a surprisingly perfect Margarita