Featured Cocktail of The Month
You would want to support all of these tropical flavors with a fruity, citrusy, clean, light vodka.
1 ½ oz (45 ml) Vodka
½ oz (15 ml) Campari
½ oz (15 ml) Cointreau
1 oz (30 ml) freshly squeezed lemon juice
2 oz (60 ml) pink guava nectar
½ oz (15 ml) light agave nectar (simple syrup)
Lemon slices and mint sprig garnish
In a mixing glass add vodka, Campari, Cointreau, lemon juice, guava nectar and simple syrup; shake with ice until well mixed. Strain into an ice filled Collins glass. Garnish with mint sprig and lemon fan.
For the batter:Beat together the brown sugar, butter, spices and vanilla extract until well combined. Refrigerate in an airtight resealable container until ready to use.
For Each drink: Combine 2 heaping tablespoons of the batter and the rum in a warmed coffee mug. Add boiling water to fill to the top, and mix well. Serve with a spoon.
*Note: This must be served steaming hot, not lukewarm. It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove the batter from the refrigerator at least 6 hours before serving to allow it to soften. The recipe for the batter makes enough for 10 to 12 servings; refrigerate in an airtight container for up to 1 month, or freeze for up to 2 months..
The Cable Car was created in 1996 as a signature cocktail for the Starlight Room, a stunning nightclub and cocktail lounge atop the historic Sir Francis Drake Hotel in San Francisco. Its name comes from the geographic location of its house of origin … One of the city’s landmark properties, the Sir Francis Drake is located along the world famous Nob Hill cable car tracks, and its Starlight Room is affectionately referred to as the lounge that can be found “between the stars and the cable cars.”
This cocktail is a simple balance of Captain Morgan Spiced Rum, orange curacao, and fresh sour, served up in a cinnamon-sugar frosted cocktail glass. Founded in 1983, Captain Morgan is one of the top selling spiced rums in the world. Produced by the Serralles Distillery in Ponce, Puerto Rico, this rich, sweet rum is lush with flavors of nutmeg, coriander, cinnamon and vanilla – a combination that is nearly impossible to resist as a cocktail feature. For a slightly bitter element curacao is the perfect compliment for the spicy sweetness of this rum. Curacao is a generic reference to orange liqueur, and is a term derived from the island in the Dutch West Indies where some of the finest bitter oranges in the Caribbean are cultivated. The peels of these unique citrus were brought to Holland in the seventeenth century where the first orange liqueur was created. At present, this versatile liqueur is primarily produced in France, Holland and the United States, and still utilizes the aforementioned Caribbean peels.
Although a perfect selection for thawing out after a crisp evening’s cable car journey, this is a cocktail worth hoisting whatever the occasion. It has been some time since I left San Francisco, but this wonderful tipple lives on – rich, smooth and delicately spicy, the Cable Car found a home here in Las Vegas where it quickly grew in popularity, winning Bon Appetit Magazine’s 2002 Drink of The Year.
Directions: In an ice filled mixing glass add Captain Morgan, orange curacao and fresh sour; shake until well blended. Strain into a chilled sugar-cinnamon frosted cocktail glass* and garnish with an orange spiral – (Orange spirals can be easily cut fresh using a citrus zester, also known as a channel knife). Mixing 2 parts fresh squeezed lemon juice with one part simple syrup will easily make fresh lemon sour.
Hint: To sugar-cinnamon frost a cocktail glass, first chill the glass, rub the rim’s circumference approximately ¾ inch in depth with a lemon wedge, then dip into a bowl of superfine sugar – (regular granulated sugar does not adhere as well).
One of the more prominent stories surrounding the origin of the Negroni is as follows; In the early 1920’s Count Camillo Negroni, looking to get a little more kick out of his Americanos, ordered them with the addition of gin. He ordered this libation so frequently at bars and cafes in and around Florence that bartenders eventually named the drink after him.
Directions: In an ice filled mixing glass (Martini pitcher), add Bombay Sapphire gin, Campari and Cinzano Rosso. Stir until well blended. Strain into a chilled Cocktail Glass. Garnish with a burnt orange twist.
Barman Giuseppe Cipriani at Harry’s Bar, Venice invented this classic cocktail, in 1948. Giuseppe Cipriani named this drink after 15th century Venetian painter, Giovanni Bellini. Reportedly the pink glow that Harry admired in one of Bellini’s paintings was his inspiration behind this legendary cocktail
Directions: Selected very ripe white peaches. Blanch peaches in boiling water for approx. 1 minute and transfer to an ice bath. Peel peaches and remove stones. Transfer peach to a food processor adding ¼ oz. fresh lemon juice for each peach. Sample. Sweeten to taste if needed, approx. 1 oz. of sugar per pound of peaches. (Hint: Add a couple of red raspberries for color) In a 16 oz. mixing glass add ice, 2 oz. peach puree and 3 oz. chilled Prosecco, roll the drink between the mixing glass and a mixing tin to blend, do NOT shake. Strain into a chilled champagne flute.
Directions: In an iced filled mixing glass, add Belvedere Cytrus vodka, lemon juice, simple syrup and raspberry puree ; shake until well blended. Strain into an iced filled 14 ounce goblet. Top with chilled lemon-lime soda, stir and garnish with a sprig of mint and a couple of fresh red raspberries dusted with powdered sugar.
Directions: Separate eggs. Set egg whites in the refrigerator. In a mixing bowl, beat yolks until creamy. Gradually add 1/4 lb of sugar, beating at high speeds until thick. Stir in milk, Southern Comfort, vanilla, cinnamon, and pumpkin puree. Place in refrigerator to chill for at least 2 hours. Remove egg whites from the refrigerator and beat until soft peaks form. Add remaining 1/2 lb sugar, beating until stiff peaks. Fold te chilled Southern Comfort mixture into the egg whites. Serve in a goblet, garnish with freshy grated nutmeg.
Directions:In an ice filled Cobbler shaker, season the ice with Noilly Pratt Vermouth and discard excess. Add Plymouth Gin and shake until will chilled (10 seconds to a Waltz). Strain into a chilled Cocktail glass and garnish with a blue cheese stuffed olive.
Directions: Shake, strain into an ice filled Goblet (salt optional) Garnish with a lime wedge.
Directions:In a Tall Highball glass, muddle simple syrup and mint leaves, using the TAG solid cherry wood muddler as the trick its to muddle just enough to release the oils from the mint leaves while leaving the mint leaves intact. Add ice to your TAG Lewis bag, crushing it with your TAG Muddler. Add crushed ice and rum. Stir until the outside of the glass begins to frost. Spritz with chilled soda water. Garnish with a powdered sugar dusted mint sprig.
Directions:Shake, strain into a chilled Cocktail Glass. Garnish with a spiral of lemon
Directions:Build in an ice filled mixing glass, roll contents between mixing glass and tin and strain into an ice filled goblet. Garnish with a lemon wedge.
Directions:In a heated Irish Coffee Glass muddle sugar cubes with coffee until sugar is dissolved. Add Jameson Irish whiskey and top with ½ inch collar of freshly whipped cream.
Directions:Separate egg whites and yolks. In a large mixer, beat yolks until thin, transfer to another bowl. Clean mixer and add the egg whites and cream of tarter, beat until stiff. Add powdered sugar and fold in yolks. Mix until batter is thick, but light.
In a pre-heated mug, add 1 heaping ladle of batter. Add rum and cognac. Top with hot water and dust with freshly grated nutmeg. Serve with a paddle or spoon.
Hint: At home I use a Kitchen-Aid 4.5 Quart Capacity Tilt-Head Mixer for making the batter.