COVID-19 Cocktails (Volume 1)

As we pack up our house in preparation of putting it on the market, I have challenged myself to finish off as many random, nearly-empty bottles of liquor as I can find in our liquor cabinet, just so we don't have to pack and move them. Here are the results of my efforts!

For the record, on Facebook I have dubbed this effort "Use Up That Bottle Cocktail Roulette," aka UUTBCR.

Girl Scout Cookie

2 parts vodka
2 parts peppermint vodka
1 part white creme de cacao

Combine in a shaker over ice and strain into a chilled martini glass. If you want to get fancy, you can drizzle the glass with chocolate sauce and/or garnish the rim with crushed candy canes or other peppermint candy. This cocktail is excellent paired with a slice of warm leopard bread. 


Blue Lagoon

2 parts vodka
1 part blue curacao
heaping teaspoon of lemonade mix

Combine all ingredients over ice and strain into a chilled martini glass. Garnish with a maraschino cherry, if desired.


Peppermint White Russian

Combine equal parts vodka, peppermint vodka, and Kahlua, and a generous splash of half and half in a shaker over ice. Strain into a chilled martini glass. Garnish with shaved chocolate, if desired.


Jellyfish

Layer equal parts vodka, blue curacao, and Sambuca, in that order, in a tall glass filled with ice, by pouring gently over the back of a spoon, then top with a float of half and half, and swirl gently with a spoon for a jellyfish-like effect. [Disclaimer: My layering was not especially successful, the drink looked much less impressive after being stirring, and was not generally a hit in my household.]


Tuaca Daquiri

1 oz rum
3/4 oz Tuaca
3/4 oz lime juice
1/4 oz honey

Combine all ingredients in a cocktail shaker over ice and shake hard. Strain into a chilled martini glass. Garnish with a lime wedge, if desired.


Blue Angel

2 parts brandy or cognac
1 part Tuaca
1 part blue curacao
generous splash of lemon juice

Combine all ingredients in a cocktail shaker over ice and strain into a chilled martini glass. Garnish with a lemon peel or wedge.


Jean Harlowe

In a cocktail shaker over ice, combine equal parts (good) rum and sweet vermouth, then add a dash or two of bitters. No need for a garnish, but the sweetness is an excellent accompaniment for salty pretzel bread.


Xaviera

3 parts triple sec
3 parts Kahlua
2 parts amaretto
4 parts half and half

Combine all ingredients in a cocktail shaker over ice. Garnish with whipped cream.


Glenmorangie Old Fashioned

50 ml Glenmorangie
1 teaspoon sugar
4 dashes of bitters

Combine all ingredients in an old fashioned glass and serve with a large ice cube or ice ball.


Electric Kool-Aid

2 oz limoncello
1/2 oz blue curacao
2 oz club soda (or lemon seltzer)
2-3 oz cranberry juice

In a tall glass over ice, combine limoncello, blue curacao, and club soda and stir. Top with cranberry juice and stir slightly. [Note: It wasn't a bad drink, but it looked cooler than it tasted.]

Equal Rights!

No, this post is not about voting, or gender equality, or equal pay for men and women. It’s about…cocktails.

Now, lest anyone think I’m a lush, let me explain something: I track the hits on my blog, and I know exactly which of my entries attract the largest audience. And although many of you are more interested in my cooking than in my children, my most popular blog entries of late have been my cocktail recipes. In other words, I am not posting this because I am a lush, but because all of you are.

You’re welcome.

Anyway, my most recent booze entries have been for 2-ingredient and 3-ingredient cocktails, because they’re simple and only require a very basic liquor cabinet. But as my husband reminds me, my biggest concern when I began to learn how to mix cocktails was getting the proportions right. So I thought it might be worthwhile to post a list of cocktails in which the ingredients are all in equal proportions.  

As usual, below is the list of ingredients to make all seven of these cocktails.

Liquor

Gin
Whiskey/Bourbon
Crème de cacao
Brandy/Cognac
Grand Marnier/Cointreau/Triple Sec (triple sec is less concentrated than the first two, so keep that in mind when substituting)
Amaretto
Kahlua
Bailey’s Irish Cream
Domaine de Canton (as I’ve mentioned in the past, this probably isn’t in your liquor cabinet, but it should be)
Rum
Tequila
Vodka
Sweet vermouth

Mixers

Half and half or light cream
Honey (optional)
Cola
Lemon juice
Simple syrup (Heat equal parts water and sugar in a saucepan until sugar is completely dissolved. Allow to cool. Store in the refrigerator.)
Sweet and sour mix (optional)
Angostura bitters

Garnishes

Orange wedge or peel
Lemon wedge or peel
Decorator’s sugar or granulated sugar (optional)

Barbary Coast

I’m not a big gin drinker, but I tried this cocktail last evening and found that it reminded me a lot of a Brandy Alexander, but with more depth of flavor. 

Shake  equal parts gin, whiskey (or bourbon), crème de cacao, and half and half over ice. Serve in a chilled martini glass. No garnish needed.

French Connection

If you’re looking for a smooth, smoky, elegant after-dinner drink but straight brandy or cognac is too much for you, a French Connection might be just right. This is one of the few cocktails where I would NOT substitute triple sec for Grand Marnier. Triple sec will not stand up to cognac the way that Grand Marnier will. 

Combine equal parts cognac and Grand Marnier in a snifter. No garnish is needed, but if you must, orange peel may be used – flame it first and you’ll be forgiven. (Don’t know how to flame an orange peel? Check out the video below.  It can be done with a lighter or a wooden match. It smells fabulous, and your guests will be impressed.)

Orgasm

Despite its rather inappropriate name, this smooth cocktail is a lovely after-dinner drink as well as a sweet pre-dinner treat. Although it is not generally served over ice, I find the chilled “on the rocks” version to be perfect as a warm weather cocktail. It’s also fun to serve it in a fancy or funny glass. 

Pour equal parts amaretto, Kahlua, Bailey’s Irish Cream, and half and half into a Collins glass (over ice, if desired). Leave ungarnished or top with whipped cream and a cherry.

Ginger Toddy

What would any cocktail blog of mine be without a recipe calling for Domaine de Canton? This hot toddy recipe will warm you to your toes. It's best served in a clear glass mug, but any sturdy mug or cup you can wrap your hands around will do. Warming your hands and inhaling the wonderful ginger scent is half the pleasure. If you prefer a little more sweetness (or to soothe a sore throat), add in a dollop of honey. 

Combine equal parts Domaine de Canton, whiskey, and hot water in a mug. Garnish with a lemon wedge.

Long Island Iced Tea

This drink is remarkably potent and also goes down very easy, so be very careful when drinking (or serving)! With five different alcohols, a little goes a long way. Go heavy on the ice and sip slowly. You can substitute sweet and sour mix for the lemon juice and simple syrup if you prefer. 

Combine equal parts rum, tequila, gin, vodka, triple sec, lemon juice, and simple syrup over ice in a highball or Collins glass. Stir, then top with cola. Garnish with a lemon wedge.

Between the Sheets

Another lovely cocktail with an unnecessarily vulgar name, Between the Sheets is a close cousin to the Sidecar, substituting rum for half the brandy. Feel free to use less lemon juice if this recipe is too tart for your taste. As with the Sidecar, a sugared rim is not strictly required, but makes for a much more elegant presentation.

Shake equal parts rum, cognac, Cointreau or Grand Marnier, and lemon juice over ice and strain into a chilled martini glass (with a sugared rim, if desired). Garnish with lemon.

Saratoga

Although some would consider the Saratoga a rather masculine drink, the smoky-sweet-bitter balance can be pleasing to a more feminine palate, as well. If you like Manhattans, give this distant cousin a try. As with the French Connection, flaming an orange peel garnish is an elegant touch and an impressive tableside presentation. 

Shake equal parts brandy or cognac, whiskey, and sweet vermouth plus two dashes of bitters over ice in a cocktail shaker (not too hard – you want to chill it, not add ice chips). Pour into a chilled martini glass and garnish with a wedge of orange or lemon or a flamed orange peel. 

Slainte!

Three's Company (in the Liquor Cabinet)

Last week I wrote up a blog about cocktails that only required two ingredients. But as I was compiling them, I came across quite a few favorites that I had to eliminate because they require three ingredients. So…ladies and gentlemen, may I present my favorite 3-ingredient cocktails! Once again, I have included only cocktails requiring relatively common ingredients (with one possible exception), rather than exotic flavored vodkas or mixers. Here is the list of everything you need to make all the cocktails on this list:

Alcohol

Brandy or cognac
Vodka
Bourbon
Whiskey
Domaine de Canton (this is my one exception to the “common ingredient” promise – but this is one unusual liquor that I think belongs in every liquor cabinet!)
Crème de cacao
Amaretto
Kahlua
Sweet vermouth
Triple sec or Grand Marnier

Mixers

Light cream or half and half
Lemon juice
Simple syrup (dissolve equal parts sugar and water in a saucepan over medium heat until completely dissolved; cool and refrigerate) or superfine sugar
Angostura bitters

Garnishes

Nutmeg or cinnamon
Shaved chocolate or chocolate jimmies
Whipped cream (optional)
Lemon twist or wedge
Orange twist or wedge
Maraschino cherries
Sugar (optional; you can use regular granulated sugar or larger-grained sugar, which may be called decorator’s sugar or sparkling sugar, and which is available in a rainbow of colors)
Fresh herbs (rosemary, basil - optional)
Fresh mint leaves

Brandy Alexander

This is one of my favorite winter drinks. The cognac warms, the crème de cacao sweetens, the cream softens. Technically, this cocktail should be garnished with nutmeg, but I prefer cinnamon, either sprinkled with ground cinnamon or, if you want to get really fancy, use a cinnamon stick. 

Cognac: Crème de cacao: cream = 2:1:4

Shake over ice and strain into a chilled martini glass; garnish with nutmeg or cinnamon.

Almond Joy

Amaretto is one of my favorite mixers; its sweet, nutty, buttery flavor is complimentary with chocolate, caramel, raspberry, and orange. Named after the candy bar, this sweet, creamy cocktail makes a lovely after-dinner or dessert drink as well as a pre-dinner cocktail. For a sweet dessert, garnish the glass with a drizzle of chocolate syrup and top with whipped cream; for a pre-dinner drink, leave plain or sprinkle a bit of shaved cocktail or chocolate jimmies on top.

Amaretto: Crème de cacao: cream = 2:1:1 (adjust cream to taste)

Shake over ice and strain into a chilled martini glass drizzled with chocolate, and/or garnish with whipped cream and/or shaved chocolate or jimmies, or leave plain. Can also be built over ice in a bucket glass.

Lemon Drop Martini

Although I think of this as a summer drink, it can be a nice, light cocktail any time of year. There are literally hundreds of variations of the lemon drop martini, but this one is simple and quick. If you want to fancy it up, add a splash of triple sec or Grand Marnier, or try garnishing with a sprig of fresh rosemary or basil or a slice of ginger, or add a sugared rim, but it is lovely and refreshing just as is. 

Vodka: Lemon juice: Simple syrup = 6:3:1

Shake over ice, strain into a chilled martini glass (with or without a sugared rim); garnish with a lemon twist or sprig of fresh herb.

Sidecar

This old-fashioned cocktail has made a comeback, thanks in part to its popularity at Ruth’s Chris Steakhouse, which is where I first encountered it. Like the lemon drop martini above, there are many fancy ways to make it, but my favorite is a very simple, three-ingredient recipe. But it’s just not a side car without the sugared rim, preferably in a festive color. I also prefer an artistic twist of lemon over a wedge. 

Cognac or brandy: triple sec or Grand Marnier: lemon juice = 2:2:1

Shake over ice and strain into a chilled martini glass with a sugar rim; garnish with a lemon or orange twist.

White Russian

Another wonderful wintry cocktail, the White Russian blends the bitter edge of Kahlua with the smoothness of cream and the warm-to-your-toes effect of vodka to create a delicious treat that will make even northern Siberia tolerable. Stir well to blend all the flavors together, or leave a bit of a layered effect for a variety of sweetness and a bitter kick at the finish. 

Vodka: Kahlua: cream = 4:2:1

Pour all ingredients over ice in an old-fashioned glass and stir.

Old Fashioned

The name speaks for itself: this cocktail is old fashioned, but also a classic. Its base can be either bourbon or whiskey, and superfine sugar, a sugar cube, or a splash of simple syrup can be used for sweetness. The traditional garnish is an orange slice and a maraschino cherry, but the cherry is often omitted, and the orange slice can be replaced with orange or lemon peel. 

Bourbon or whiskey (2 oz.), superfine sugar (1 tsp.), Angostura bitters (2-3 dashes)

Place the sugar in an old-fashioned glass and splash in the bitters; add a few drops of water and stir until dissolved. Add the whiskey, stir, and add a few large ice cubes. Garnish with orange and cherry or a lemon wedge, or leave as is.

Manhattan

The trick to making a great Manhattan is chilling it well. Some purists claim that it should be stirred rather than shaken, but I (and James Bond, I suspect) would disagree. Unlike a martini, however, which should be shaken hard until ice chips float in the glass, a Manhattan should sit for a few moments to chill before being shaken. The maraschino cherry is imperative. You will occasionally see a bartender garnish a Manhattan with orange peel. This is simply wrong. 

Whiskey: Sweet vermouth: bitters = 2:1: a few dashes

Pour all ingredients into a cocktail shaker full of ice; allow to sit for a few minutes. Shake well and strain into a chilled martini glass. Garnish with a maraschino cherry.

Gold Rush

There are several variations of a Gold Rush; my favorite, by far, uses a French ginger liqueur called Domaine de Canton. It’s probably not in everyone’s liquor cabinet, but it should be. The ginger creates a wonderful warmth in winter drinks, especially if you’re fighting a cold or a sore throat. The combination of bourbon and ginger is a perfect toddy to warm you to your toes. Garnish with a slice of fresh ginger if you can or a lemon twist if you can’t. 

Domaine de Canton: Bourbon: Lemon juice = 3:2:1

Shake over ice and strain into a chilled martini glass. Garnish with a ginger slice or a lemon twist or wedge, or leave ungarnished.

French Ginger Martini

Since I’ve already thrown Domaine de Canton into the mix, let me add in another elegant ginger cocktail. Since ginger and citrus are such a complementary combination, this cocktail combines the brightness of Grand Marnier with the heat of Domaine de Canton. Although it does not call for a garnish, I love using a slice of ginger to bring out the heat in any cocktail made with Domaine. 

Domaine de Canton: Vodka: Grand Marnier = 2:2:<1 o:p="">

Shake over ice; strain into a chilled cocktail glass. Garnish with a slice of ginger or a lemon twist, if desired.

Mint Julep

I discovered this lovely summer cocktail at a Kentucky Derby party a few years ago – it is the official drink of the Derby, after all. Since I have a large (and rather exuberant) crop of fresh mint in my yard, mint cocktails are a natural. And since I am rather partial to bourbon, this cocktail brings out my inner Southern belle. If you’re making it for a crowd, allow the mint leaves to steep in the bourbon after muddling lightly, or steep them in the simple syrup. If you’re making a single serving at a time, muddle well and shake hard to bring out that fresh mint flavor! And be sure to use crushed ice rather than full-sized ice cubes. 

Bourbon: simple syrup: mint leaves = 2-3:1: handful

Place the mint and simple syrup in a Collins glass and muddle well with a spoon. Add the bourbon, then top with crushed ice and stir well to chill. Garnish with a mint sprig.

Slainte!