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 was recently fortunate to meet Leah Flippens, the owner of COCKTAILS COUTURE, a specialty boutique bar tending service for private, stylish events. 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 enough to make at home and useful when your in that last minute pinch and guests have arrived!
Limón Champ – Lemon Sorbet + Bubbly
Originally from Argentina, this cocktail is one I enjoy when the temperature starts to rise. The beauty of the drink is in its simplicity (takes less than a minute to make), its ingredients (Vodka is a good thing) and it doubles as a refreshing dessert (which I love).
Ingredients:
- 1 BOTTLE BUBBLY (PROSECCO/CAVA – ITALIAN & SPANISH CHAMPAGNE)
- 1 PART VODKA (1 SHOT PER GLASS)
- 1 PINT OF LEMON SORBET
Directions:
- PLACE ONE SCOOP OF LEMON SORBET IN THE CHAMPAGNE FLUTE. TOP WITH VODKA AND GENTLY POUR THE CHAMPAGNE 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 (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 SWEET & SOUR MIX, REFRIGERATE UNTIL CHILLED. MOISTEN OUTER RIM OF MARTINI GLASS WITH A CITRUS WEDGE.
- DIP THE RIM 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 GLASS.
- GARNISH EACH MARGARITA WITH ONE CITRUS SLICE, SERVE. ENJOY!
Simple Syrup
This syrup is a huge help for adding a nice touch to any/all cocktails. Plus it can be refrigerated for up to 1 month!
Ingredients:
- 1 PART WATER (1 CUP)
- 1 PART SUGAR ( 1 CUP)
- HERBS LIKE BASIL, MINT, TARRAGON (OPTIONAL)
Directions:
- IN SAUCE PAN PLACE BOTH WATER AND SUGAR AND BRING TO A BOIL. REDUCE HEAT AND SIMMER UNTIL SUGAR MELTS.
- IF USING HERBS, ADD IMMEDIATELY AND STEEP 20-30 MINUTES. STRAIN HERBS, COOL AND PLACE INTO A BOTTLE OR JAR.
- ADD A TBSP. OR TWO TO SPARKLING WINE, VODKA OR GIN. ENJOY!
