If there is one common theme throughout all the events I do it is simply what cocktails will be served. Vino, beer, hotty toddy’s – whatever you want to call it – it is always present and of importance at a dinner party. You may be asking yourself why a chef is writing about cocktails. However, more and more chefs are getting into cocktail making as they are using fresh herbs, high quality/organic produce, and specific spices to make new and innovative drinks. In fact, I recently was fortunate to meet the owner of Cocktails Couture, a specialty boutique bar tending service for private, stylish events. I met Leah Flippens, Cocktails Couture owner, while shopping for high quality produce at Central Market intrigued by her massive amount of herbs, fruit, vegetables, etc…Leah explained to me that her business ” specializes in original artisanal cocktails, each hand crafted from all-organic, local, and seasonal ingredients. ”
Although the cocktails I make may not be as hand crafted as Cocktails Couture, I think you may find some of these simple to make and useful when your in that last minute pinch and guests have arrived!
Limón Champ – Lemon Sorbet + Bubbly
This is a drink from my homeland – Argentina – and one in which I enjoy when the temperature starts to rise. The beauty of the dish is in its simplicity (takes less than a minute to make), its ingredients (Vodka a good thing) and it doubles as a refreshing dessert (which I love).
Ingredients:
- 1 Bottle Bubbly (Prosecco/Cava – Italian & Spanish Champagne is good)
- 1 part Vodka (1 shot per glass)
- 1 pint of lemon sorbet
Directions:
- Place one or two small scoops of lemon sorbet in the Champagne flute.
- Pour vodka into the flute, open the champagne and gently pour over the top.
- Serve with a small spoon and enjoy!
Citrus Cointreau Margarita
Living in Texas it seems every party has some Tequila mixture that hits the spot!
Ingredients:
- 1.5 oz Tequila (your choice – Tito’s is great)
- 0.75 oz Orange liquor (Cointreau or Grand Marnier works)
- 4-5 oz’s Sweet & Sour Mix
- 2 part lime juice, 1 part orange juice, 1 part simple syrup or agave nectar
Directions:
- Mix citrus and sugar for the sweet & sour mix. Refrigerate until chilled.
- Moisten outer rim of martini glasses with a citrus wedge. Dip the rims into a small mound of kosher salt mixed with orange zest to lightly coat. Add ice to a shaker along with the Tequila, Cointreau and Sweet/sour mix mixture. Shake well. Strain into the prepared glasses.
- Garnish each margarita with one citrus slice, serve. Enjoy!
Simple Syrup (a Godsend for cocktails)
I hope you enjoy these cocktail recipes and share them with your friends at the next holiday party. Again, whether you call it a hotty toddy, a digestif or a dessert — in any case, it’s good stuff. And what’s not to love about making a toast to the Holidays with an array of cocktails?
