Category: Booze Clues (Page 11 of 21)

I believe Heidi’s famous last words on the Weekly Whet before she left, were something to the effect of “find some kind of really interesting Celtic cocktail, but do something besides whisky for a change.”

I nodded obligingly. She’s right after all; intotheSoup.com is loaded with columns and radio shows dedicated to the subject matter. But let me tell you, folks, Google was not having any of this “Celtic-cocktail-sans-whisky” business. As it turns out, the Celts don’t mess around with muddling, shaking, fancy juices or syrups.

I delved deeper into the archives of the web and found a minor reference to a drink called “Black Velvet” (wasn’t that an 80s hair band?). Finally, I had my cocktail for the week–as, um, interesting as it may be.

Ingredients

• Champagne or Sparkling Wine
• 1 bottle of Stout
• 1 Pint Glass

1.) Fill the pint glass 1/2-way with Champagne

2.) Fill it the rest of the way with the Stout

3.) Enjoy (?) and refill as needed:)

Courtesy of Ray Pearson

Ray Pearson is a seasoned traveler and well-versed in most spirits–especially whisky (he’s a certified expert!). His travels often allow him to try an unusual cocktail or two. Here’s a recipe he picked up while traveling in the ruggedly beautiful little mountain town of Silverton, CO.

Ingredients

• sugar (enough to rim the glass 1/2 way)
• 1 spoonful peach jam
• ½ lime
• 2 oz Platino Rum
• 5-6 muddled mint leaves
• 3-5 cubed peach pieces
•  Soda water

1.) Pour the peach jam, lime juice, and rum in a cocktail shaker

2.) Muddle mint leaves in a cocktail glass and add peach pieces

3.) Shake contents of shaker for 30 seconds, and pour contents of cocktail glass

4.) Top off with soda water and give it all a good stir. Enjoy!

While we were sadly unable to locate the the EXACT recipe for those fantastic margaritas coming out of Chef Silvana Esparza’s Barrio Cafe, we’re hoping this one is similar (fingers crossed). Into the Soup’s resident cocktail enthusiast did a little bit of web-research on margaritas and found that she has been taking a frowned-upon shortcut in her personal margarita-making, by using the dreaded “table salt” (SHAME!). But, hey–sometimes those finances are tight, and Friday night logic dictates that the need for Tequila and limes>the need for Kosher salt. Don’t judge me.

Ingredients

• 2 oz (4 Tbsp) good tequila
• ½ oz (1 Tbsp) Grand Marnier or Triple Sec
• 2 Tbsp lime juice (juice of 1 lime)
• 1 Tbsp water
• 1 tsp Organic Agave Nectar
• Ice cubes
• Kosher Salt for rimming your glass

1.) Mix the water and agave nectar in a separate dish to create a simple syrup-like sweetener

2.) Pour remaining ingredients and agave nectar-syrup into a cocktail mixer

3.) Shake/Mix well

4.) Pour contents of mixer over ice in your salt-rimmed glass

5.) SALUD! Enjoy!

Courtesy of Ray Pearson and the Montanya Rum Distillery, Silverton, CO

In all the time Ray Pearson has been contributing to intotheSoup.com and into the Soup radio, I’ve secretly been waiting for a giant box of knick-knacks, magnets, and key chains to arrive in my mailbox from his extensive travels. At last, my heart is content because in place of knick-knacks and silly things, Ray sent me some lovely cocktail recipes to share! Here’s my favorite because, well, I really like Steinbeck, and I really, really like rum.

 Ingredients 

• ½ fresh squeezed lemon
• 1 oz rosemary simple syrup
• 2 oz Platino rum
• 3 muddled basil leaves
• 1/3 cup grapes

1.) Muddle grapes and basil in a cocktail glass

2.) Add lemon juice, simple syrup, and rum to a cocktail shaker and shake well

3.) Pour contents of shaker over muddled grapes and basil

4.) Top off with soda water and give the cocktail a good stir. Enjoy!

This week’s whet comes to us from Anu Apte – owner and “bartender wondergirl” at Rob Roy in Belltown (Seattle), WA.  If you’re looking for that ‘take you back to a simpler time’ kind of joint with those ‘simpler time’ kind of drinks ~ they do that, too!  However, if you’re lookin’ for a really funky joint to sit down, relax, take a load off and sample some kick ass cocktails with some really unique um…kicks; go visit Anu and give one of these Blueberry Bark Rickey’s a try – go summer!

Ingredients:

• 1 1/2 oz gin, a London dry works best
• 1/2 oz turmeric syrup
• 1/4 St. Germain Liqueur
• 1/2 oz Fresh lime juice
• 8 muddled blueberries
• topped with soda

Muddle blueberries in a shaker, add all liquids, add ice.  Shake and then strain into a Collins glass filled with fresh ice.
Garnish with a blueberry and a lime wedge.

This week, we headed out to Barrio Cafe  for a “quick” meet and greet  with local celebrity chef, Silvana Salcido Esparza. Well, two appetizers, three entrees, a few margaritas, and two hours of fabulous conversation later, Chef Glenn, Heidi, and I waddled out of the busy restaurant with full tummies and happy hearts. Two days later, I’m still full, but I wouldn’t turn down a Michelada. Maybe I’ll head back over to the Barrio. See you there?

Ingredients

• A lime for moistening the rim  of your glass
• Coarse salt
• 1/4 Cup Fresh Lime Juice
• 1- 12 oz Mexican Lager
• 1/2 teaspoon your favorite hot sauce (Tabasco, Cholula, etc.)
• 1/2 teaspoon Worcestershire Sauce
• 2-3 Tablespoons Clamato or Tomato Juice

1.) Moisten the rim of your glass with a lime

2.) Pour coarse salt onto a plate, and turn the moistened rim of the glass in the salt to coat

3.) Squeeze fresh lime juice into the glass, and add all ingredients except the beer

4.) Slowly pour the beer into the glass, and lightly stir the cocktail

5.) Continue to top off the cocktail with any remaining beer

6.) Salud!