It’s citrus season here in AZ and I thought this punch seemed appropos! I really enjoy cranberry based cocktails – not too tart, not too sweet. Kind of like me ~ yea, right!! Happy Weekend:)
Serves 20
Combine all ingredients except ginger ale, chill. Add ginger ale into bowl to serve.
You can find more great cocktail recipes like this one at www.suite101.com
Yes, there may be some confusion as to the differences between a Classic Chelada and a Michelada, but who really cares? These Mexican drinks became popular back in the 1940’s and 1950’s and the people from the country of origin swear by their curative hangover powers. Hey, Bartender! I’ll take tres, por favor. Happy Weekend!!!
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!
Although not all that original, I think this is just the right cocktail for winter nights by the fire, or cuddled up in bed watching Law & Order: Criminal Intent and wishing Vincent D’Onofrio was having one with me. Wait a minute, I didn’t write that. Who’s using my password?
Mixing instructions:
Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half-slice of lemon, top with the cherry, and serve.
Welcome to our new series, Booze Clues, where we spend some quality time doing one on one interviews with wine, spirits and other tingly beverages. If you have a suggestion or would like us to review your products, drop me a line at heidi@intothesoup.com. Enjoy!
ITS: Wow, you sure are packaged gracefully, can I call you Dom?
Dom: Of course you can, but graceful isn’t the word I’d use to describe my package. Let’s go with bold and beautiful, shall we?
ITS: Sure! Just so you know, I’m so excited to sample your contents and speaking with ‘a bit of the bubbly of this caliber is a bit unnerving.
Dom: Hey, I’m vintage baby, which allows for some of that grace you mentioned before and bragging rights. Did you know that Wine Advocate gave me 96 points? And, for all my size and power, I show remarkable suppleness and elegance.
ITS: Yes, I did hear that, congratulations. There were other raving reviews which described you as earthy, smoky, and pearly with an exotic maturity. Many used the word ‘sensation’ and ‘fullness’ in some very interesting ways. Can you say, “I’m too sexy for my box?”
Dom: I’ll sing it for you ~ off the record of course.
ITS: Looking for to it. Your makers seem to consider you a bit of a dichotomy; do you agree?
Dom: Yep, check out what they said, “The presence of the wine on the palate is immediately captivating. Paradoxically concentrated yet creamy, it is energetic and warm in the mouth, focusing on the fruit, then gradually taking on more profound bass notes. The whole holds its note perfectly, intensively, with just a subtle, elegant hint of underlying bitterness.”
ITS: Apparently others have this same take on you, but the experiences (and adjectives) range from smoky, to fruity, to harmonious and huge; floral, jasmine, layers of flavor-biscuit, candied lemon peel, peach, coffee liqueur, chamomile, pine, and crystallized honey. That’s a hell of a lot of terroir going on over there in Champagne land. How does this make you feel?
Dom: A little full, but pretty damn good. Just so you know, we all tend to agree that if you cellar me for awhile, I’ll drop some of this baby fat and just get better with age.
ITS: Does this mean I have to wait to try you? Geez, and I was so excited!
Dom: For you baby, no problem. Besides, didn’t you chuck me in the frig the moment I showed up at your door?
ITS: Oops, sorry about that. But then again, I’m not. Now I have the perfect excuse to cork you and get on with it.
Dom: Let me sing for you first…..and, um, if you want to pair me with a nibble or two, a very ripe strawberry dipped in a bit of dark chocolate would be ideal. Then, maybe you can sing for me!
ITS: Anytime…..
If you’re last minute shopping got you down and a little chilly, never fear, RUM is here! This is a holiday classic and can also warm your cockles after shoveling snow, shooshing down the slopes, or slowly sipping before the fire in your new Snuggle Set and Slippers from Santa. Merry Christmas!!!
Recipe for Hot Buttered Rum or Hot Toddy Batter
Ingredients:
In a mixing bowl, combine all ingredients thoroughly. Refrigerate in a sealed, air-tight container for up to two months. This mixture can also be frozen for up to one year before using. Makes eight servings.
Preparing a Hot Buttered Rum Cocktail
Ingredients:
In a hot beverage mug, combine hot buttered rum batter with boiling water, stirring well until dissolved. Add in rum and cream, if using. Garnish with a sprinkle of nutmeg. Serves one.
For more great cocktail recipes like this one, visit one of my favorite sources: www.suite101.com
I kind of like Dr. Pepper..but I’m not a big fan of eggnog. I like beer, but eggnog, well I can take it or leave it. I LOVE rum and Amaretto…eggnog, not so much. Hopefully, you get where I’m going here. I DON’T LIKE EGGNOG! So, instead of posting one of those “Let’s use Eggnog in a Holiday Knock You on Your Keester” drinks, I went with something a bit less conventional to knock you on your keester the last week(end) before Christmas. OK, I guess if you wanted to add a dash of eggnog….THAT WOULD SUCK!!!!
1 Part Amaretto
Splash of 151 Proof Rum
12 Ounces of Beer
Fill a mug with beer. Fill a shot glass almost full with amaretto. Float the 151 proof rum on top. Light the rum with a lighter or a match. Extinguish by placing an empty shot glass over the top of the flaming shot to cap the flame. Drop the shot into the beer and drink before it foams over.
Do Not Catch On Fire and um, drink responsibly! You know, a nice, cold glass of eggnog might soothe your tummy tomorrow morning. HAHAHAHAHAHAH
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