Cocktails, anyone?

[Mufasa]

Brute' -

Below is a direct translation to the english version at the bottom:
You're on your own locating "cachaca" in Edmonton.

Receita da Caipirinha Classica:

Em um copo adicione:
- de 2 a 3 (dependendo do tamanho) tiras finas de limao (aproximadamente
1/8 polegadas de espessura).
Algumas pessoas preferem descascar o limao antes de corta-lo em tiras - no
entanto, a casca do limao contem um oleo, o que muitos acreditam fazer
parte do "autentico" gosto da bebida.
Se preferir remova as sementes, caso voce se importe com elas.

Adicione de 2 a 3 colheres de acucar fino as tiras de limao (os Brasileiros
preferem a bebida bem doce).
Pressione bem (amasse com a ferramenta especifica) o acucar e as tiras de
limao.
Adicione 2 ou 3 medidas de cachaca.
Mexa bem ate que o acucar se dissolva, adicione gele e mexa uma ultima vez.

********************************************************

Classic Caipirinha Recipe:
In an old fashioned or flat bottomed glass, add:

2 to 3 (depending on size) key limes cut into thin slices (approximately
1/8 inch thick).
Some people like to peel the limes before slicing - but this eliminates the
lime oil in the peel, which many believe to be essential for an "authentic"
taste.
You may want to remove the seeds unless you like straining them through
your teeth.
Add 2 to 3 heaping tablespoons of very fine sugar to the top of the lime
slices (Brazilians like it VERY sweet) Muddle (mash) sugar and limes
together well. Add 2 to 3 shots (ounces) cachaça. Stir well to thoroughly
dissolve the sugar, add cracked ice, stir

[Brutus]

This is so cool! I like the side by side translation because it's always nice to know the correct translation to the murdered words one is spouting. I was never much good at "book learnin'" and for me to really absorb something I need to almost make it a game....something fun....thankfully I have a very good short term memory. It got me through high school and into university..but now that that sort of stuff is no longer important I try to make fun of the things that interest me. Thanks for playing.

[HardwareGrl]

Hey ePhilosopher9, do you have a good Bloody Mary recipe?

[ePhilosopher9]

(06-29-2010 07:55 PM)HardwareGrl Wrote:  Hey ePhilosopher9, do you have a good Bloody Mary recipe?

Yes, I sure do have a Bloody Mary recipe for you! But I call it the Bloody Bull. And I love to drink them with Bubba-Q'd Gershon's Sausages for a Sunday Brunch eye-opener on this glorious Independence Day!

...and since we're not serving seafood since the oil spill, instead of Clamato, we will start with:

Bloody Bull Eye-Opener

6 ounces Beef-a-mato Juice
2 ounces Grey Goose Vodka
2 ounces Absolut Citron Vodka
1 ounce Stoli's Vanilla Vodka
1 1/2 teaspoons Worcestershire Sauce
1 teaspoon hot sauce
1/2 teaspoon Tony Chachere's Creole Seasoning
1/2 teaspoon Try Me Tiger Sauce
1/2 teaspoon Horse Radish
1/2 teaspoon Celery Salt
1/2 teaspoon Garlic Salt
2 teaspoons Lime Juice
1 teaspoon Lemon Juice
Freshly ground black pepper and sea salt to garnish

Side Salad -aka Garnish
I've always considered a Bloody Mary a meal in itself, for if a beer is liquid bread, a bloody mary is the drink that's a salad!

Celery sticks
Pickled okra
Pickled green bean
Giant Sword skewered with green pimento olives, alternating concurrently with cream cheese stuffed olives, tiny holland onions, cherry tomatos, and Gershon Sausage slices...

and finally, cucumber slices on both of your eyes, and one the glass' rim shot!

...and three cool and remote St. Pauli's Girls to wash it down!

Happy Fourth of July & Sunday Brunch Eye-Opener To Y'all!

Enjoy!

---

(07-04-2010 09:12 AM)ePhilosopher9 Wrote:  [quote='HardwareGrl' pid='2401' dateline='1277862951']
Hey ePhilosopher9, do you have a good Bloody Mary recipe?

* Clammy Mary

The Clammy Mary recipe is the same, but substitute Clamato juice for the Beefamato, add a tablespoon of freshly shucked oyster liquid, add anchovie-stuffed olives to the skewer, and substitute GieFilter Fish for the Gershon's Sausages.



~Serve with a slice of Kuggelhoff Jello Vodka Cake~

[Brutus]

How would you increase the recipe to make it for 2!!!!!..Just kidding but that sounds like a wonderful Witches' Brew. And to all south o' the border, a happy July 4th. Have fun and stay safe.

[VincentUlyssis]

(05-11-2010 07:59 PM)ePhilosopher9 Wrote:  [/size][/b]

---

An old English teacher told me years ago, that to become a writer, one has to write about things that you know about and are familiar with. I know, I know, y'all will probably get sick of this guy from New Orleans talking about his lame ass city. Whatever, amigeauxs! I'll align our penchant for great food and booze against any city.

So, without further adieux, can I bayou a drink?

Thank God this place is not just a grill. The BAR [b] part should be accented more, at least, at the proper times. Like when we are driven to the margin of drinking.

(P.S.A.) Never Never Never Drink and Text and Drive!

That being said, and beyond further adieux, let's have some cocktails, people! And not some Rob Lowe tiki-type, carmen miranda dragon hatted umbrella drinks. I mean, doubles, oh seven, oh-so machismeaux, bravadeaux drinks. Although I mentioned in that other thread that Heineken was a good beer, I failed to mention Watney's Red Barrell. But that's neither here, but there. This is about cocktails, the part of the bird one needs to remove before putting on the hen haus rotisserie.

Further Adieux being gone but not forgotten, allow me to jumpstart the cocktail/mixed drink/hi-ball goblet from the cask of... dun dun dunnn...
"The Obituary Cocktail", something that should also go into the Book Nook.

(click the drink for the bartender)

1) Mint Julip

1 small bunch of mint, plus an extra sprig for the top.
Crushed ice
Bourbon
Sugar water

Preferably prepare in a metal cup. Take a bunch of mint and crush in the bottom and around the edges of the cup. Throw the mint away. Fill the cup with crushed ice, mounding it at the top. Pour in the bourbon, using as much as you'd like. After giving it time to cool, pour the sugar water over it and top with the mint sprig.

[size=xx-small]


2) Brandy Milk Punch
(before sunday champagne brunch)

The Brandy Milk Punch is a classic New Orleans brunch drink, often found in restaurants of the caliber of Cafe Adelaide, Brennan's, Galatoire's and Commander's Palace. It is also a tradition pick-me-up for those requiring a taste of the "dog that bit them."

According to McMillian, the drink calls for one and one half ounces of brandy a cup of whole milk, an ounce and a half of simple syrup, cracked ice and freshly grated nutmeg.

The Brandy Milk Punch

1 ½ ounces brandy
1 ounce simple syrup
½ bar spoon high quality vanilla extract
A couple ounces of Half-and-half
Cubed ice
Grated nutmeg

Pour brandy, simple syrup, vanilla extract and half-and-half into a pint glass. Add ice to a shaker and shake the concoction until well mixed and frothy. Add cubed ice to a rocks glass and, using a strainer, pour the mixture into it. Top with a bit of grated nutmeg.

3) Old Fashioned

As legend has it, the first known definition of the word "cocktail" was in response to a newspaper reader's letter asking to define the word. In response, the paper's editor wrote that it was a potent concoction of spirits, bitters, water, and sugar. And while historians debate as to where and what guided our first steps down the cocktail road, the Old Fashioned has become an important part of beverage lore.

Old Fashioned

1 sugar cube
Bitters
Water
Small piece of orange zest
Ice
2 ounces bourbon

Place the sugar cube, a small amount of water and bitters in a rocks glass and muddle the sugar until it's completely dissolved. Muddle in the orange zest long enough to release the oils. Top the glass with ice and add the bourbon. Top with a "flag" (an orange slice wrapped around a cherry and pierced with a toothpick).

4) Sazerac

This is the quintessential New Orleans cocktail. There are those who say this is the first cocktail, period. There's a lot of dispute over this, but it's certainly the first to appear in New Orleans, which has been acknowledged by many as the home of the cocktail.

Sazerac

Ice
1 sugar cube
1 ounce water
2 ounces rye whiskey (preferably Sazerac)
A few drops Herbsaint (ePhilosopher prefers Absinthe)
Lemon zest

Fill a rocks glass with ice and water and set it aside. Drop a sugar cube into a separate rocks glass and splash with bitters and the water. Muddle the concoction until the sugar cube is diluted. Fill the glass with ice and pour whiskey over it. Empty the water filled rocks glass and pour a few drops of the Herbsaint into it, rolling ht eliquid around the inside of the glass to coat it. Strain your cocktail into the coated glass and finish it off with lemon zest.

5) Ramos Gin Fizz

Also called the New Orleans Fizz, the drink was created in 1888 by New Orleanian Henry Ramos, (owner of the Imperial Cabinet Saloon and later the Stag Saloon) and was known for its exceptional powers of day-after relief.

Two key ingredients, while not usually found in most cocktails, are pretty easy to find (or whip up). The first being orange flower water (available at finer grocery stores and middle-eastern restaurants), and the second being egg whites.

According to Eppicurious.com, several legends claim that it takes five minutes of furious shaking to emulsify the cream, egg, and spirit and produce a properly frothy drink.

Drink Up!

More to come soon.

My wife and I spent a few days in N.O. a couple of years ago and I LOVED Sazerac. I had one before every great meal! FYI: I never tasted better food than in that city. My favorite place was "Irene's Cuisine." ...an amazing establishment!

[catherine]

Whoa! I usually barhopping with friends every night and I have tried Classic Caipirinha before, it's superb! But I still love vodka martini recipe, its the best and definitely right for me!

[Neilbubbachuck]

(10-14-2010 07:10 AM)catherine Wrote:  I'll just want to share this tip. If you are going to a beach or in a swimming party, don't forget to remove all the jewelries that you are wearing. There is a possibility that you will lose it. It's better to be careful about it especially if this is so expensive.

One could go on a high salt, extra fat diet in order to avoid such things from happening. I've been trying to get a ring off my middle finger for years.

[Laffitupfzbl]

Cocktails are a perfectly good waste of booze. Certain things in life are better straight up.

[Detroit Dan]

One part Powerade Zero (the blue one)
One part Vodka

Mix in a water bottle or any sports drink container.

Drink fast.