The Wedding Crashers – Cocktail Version

Themesong of the day:

Check it out, I know I should have fancy pictures of these but I don’t.  I came up with some cocktails for one of the Owner’s wedding at the restaurant where I am now bar manager.

Ya, funny thing.  Go back and read my past and look what happened.  Things change so fast but that’s another, future post about the past.  (Also, if you’re more into the seduction stuff I got a bit of that to possibly share as well, but right now I am all Cocktail.)

So where were we?  One of the owners was having his wedding and wanted me to make cocktails.  I had 1 day to come up with 2, since he hand picked the drink Corpse Reviver.  The instructions were, one needed to have Hangar 1 Vodka, and the other needed to have Very Old Barton 100 proof.  I had to come up with these drinks very quickly, but I know he wasn’t worried, after-all, I created virtually the entire cocktail menu, and every drink on it gets rave reviews from the growing number of people that frequent our fine establishment.

But my goal, more was to balance the special cocktail selection for the wedding.  Corpse Reviver is a middle of theroad type drink.  It’s not too sweet but it’s not too stiff either.  You gotta balance.

So without a bunch more Blah Blah, this is what I came up with.  By the way, if you can guess which one was the 1st, 2nd and least popular I will give you a prize. (maybe)

Corpse Reviver:  (credit goes to Cocktail Enthusiast Magazine – although, as usual, I made my own little tweaks)

1 oz Death’s Door Ginhttps://i2.wp.com/johnmariani.com/archive/2010/100704/Lillet%20Summer%20Label%202010%20Front%5B1%5D.jpg

1 oz Lillet Blanc

1 oz Leopold Bros American Orange Liquor – (GOLD MEDAL 90 points The Beverage Tasting Institute)

1 oz fresh lemon juice

3 drops Mansinthe Absinthe

Garnish with 1 Luxardo Gourmet Maraschino Cherry

Add all ingredients to cocktail mixer filled with ice.  Shake and strain into a cocktail glass, then take spoon, get your cherry out of the jar (not really being too careful if you grab a touch of the syrup) and drop it into the glass.

There was a guy there, who apparently loves drinking these, and he said mine was great and ordered about 5 of them all night.  I tried one of these at Sable made however they made it, and it was OK.  But this one I made was fantastic!  I know, I know…  I made it so I would probably say that anyway right?  Wrong!  One thing you will learn about me is that, the reason cocktails I put on a menu get rave reviews from people is because I am my own toughest critic.  If I make a cocktail and think, “Meh!” I will be the first to dump it.  Not only that, but there is not one cocktail I put on a menu that several people do not try first (and that I get feedback from).  Guess what, try this version yourself and give me feedback.  Be Honest. I love feedback.

Chocolate December:

2 oz Hangar 1 Vokda

1 oz home-made chocolate ganache (if you want the specific recipe, ask me and I will find out for you)

1/2 oz frangelico

1/2 oz half and half

Take a cocktail glass, rim it with orange juice, and then some home made chocolate shavings (we just took chunks of chocolate and put them in a blender till they were nice and small and a little powdery).  Then drizzle some ganache into the glass and make little fancy shapes out of them.  I used a stir stick to do this.  (Be creative, there is no right way.  Just let it do it’s own thing.  If you need some inspiration watch some Bob Ross.)  Add all ingredients to cocktail mixer filled with ice.  Shake and strain into the cocktail glass.

I mean, there are chocolate martinis and then there is THIS Guy.  I wouldn’t drink a whole one because I’m trying to be at least semi healthy but the little sips I had here and there… Delicious!  Be careful if you make one of these in a room full of ladies…  Or not. 😉

Old Red:

Courtesy of ethanprater.com

Courtesy of ethanprater.com

2 oz Very Old Barton 100 proof bourbon

1 bar spoon of simple syrup

1 bar spoon of fresh cranberries (prep by adding 1 cup of water per lb of cranberries and bring to a boil, then lower the heat to low for 5 minutes until they are soft.  You don’t have to strain the water out.  The red juice in the cranberries is perfect for coloring this drink.  Also you don’t have to make a lb of cranberries at a time. 😉 )

1 orange wedge

2 dashes Peychaud’s bitters

In a rocks glass muddle the simple syrup, cranberry, and orange wedge.  Fill glass with ice, then bourbon and bitters.  Stir maybe 8-10 times just to get the mixture in and the cocktail cold.  The simple syrup I make is 1 part water to 1-1/2 parts sugar fyi.

This one had it’s fans for sure.  I definitely had a couple of guys who drink a few each.  This is a strong drink with a hint of sweet.  I just wanted to make it for the wedding to give people an option for an old fashioned.  I think it most definitely did the trick.

Anyway, that’s all for now.  If you try any of these out, feel free to comment and let me know how you liked em.  And as usual questions and comments are welcome.

Cheers for now.

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The Best Margarita Recipe Ever!?

Margarita cocktail

Margarita cocktail (Photo credit: Wikipedia)

(There is a song in my head that I cannot think of the Artist of at the moment since it’s in Mexican.  I REFUSE to put any Jimmy Buffet garbage on my blog.  SOOooo  No song of the day.  Once I remember the song I am trying to think of or find a suitable substitute I will replace my ranting.) 😉

(Edit Note – Jan 2014:  The ORIGINAL Article that had comments in the Hundreds over at Hodges Lab website is gone.  I think that blog has gone under after many years so this actually has become a preservation of sorts by a recipe that hundreds of commenters in that post SWORE by!)

Ya ya ya, am I late?  We just missed Cinco de Mayo.  However, it’s getting warmer out and soon lots and lots of people will be drinking margaritas regardless of what day it is.  So allow me to be of service…

I had to add the question marks.  Saying a drink recipe is the BEST is relative.  It’s like people that love red wine saying they don’t like Merlot.

For the record it’s IMPOSSIBLE to not like Merlot because I doubt seriously that ANYONE on this fine planet has had the opportunity to try every flavor profile of Merlot out there.  There are so many different profiles created by Merlot grapes that you can put two Merlots next to each other and they could be COMPLETELY different.  Why do people say they don’t like Merlot?  Because of a stupid Line in a Stupid Wine Movie.

Actually, the reason to why Miles wont drink Merlot is, that in the book “Sideways” by Rex Pickett, the wine he’s saving for his ex-wife’s return is a 1961 Pétrus (…An estate of limited size, it produces a limited production red wine almost entirely from Merlot grapes,…)  and NOT a 1961 Cheval Blanc. But Pétrus (which is 100% Merlot) didn’t give permission to use their label and the director therefore changed the manuscript into a Cheval Blanc.

Miles doesn’t want to be reminded of his wife when spending an evening with Maya – a new girl he’s actually is interest in.

Not many knows this.

So next time you try to seem Wine Savvy by trying to shit all over Merlot, just be proud of the fact that not only are you letting your decisions be based on FICTION, but that you are also basing your “savvy” wine deference on a fictitious character’s relationship with his wife that has nothing to do with the quality of a grape, or the wine produced from it.

Now that my wine snobbery is over…

Anyway, the point is the same as far as cocktail recipes.  You can make almost every drink several different ways and one person will like it sweet while another person likes is sour while another person wants to taste the booze in it etc.  However, that being said, this is a fucking good Margarita recipe, and it sure beats vodka, ice and lemon-lime powerade in a blender (No really, I have heard a guy swear by that version saying “Dude, chicks can’t tell the difference.”)  So enough of my blabbing except to say I have tweaked this (on my own but not the ingredients below) by adding both the Cointreau and Grand Marnier (splashes) or have added a splash of Patron Citronge to the mix.  The key is to NOT use sour mix at all in my opinion.  If you can do that, you are Golden.

By the way, this was posted at a science blog, which I think is kinda funny and ironic, but cool nonetheless.

Here we go:

The Best Margarita Recipe Ever from Hodges Lab

Have you ever gone to a restaurant because of their margaritas? 

When I’m back in Dallas, I love the margaritas at El Fenix, Pappasito’s, and even Chili’s. But try to go home and find the recipes. All the recipes on the Internet are all the same: tequila, triple sec, lime juice, maybe some sour mix… make them and they always misssomething. I’ve been buying out my local Beverages ‘n More to find that missing ingredient, and I think I finally got it.

Below is the best margarita recipe, capturing the something that makes a restaurant margarita so much better than the homemade versions:

  • Two parts tequila (good tequila is always better…)
  • Half part Grand Marnier (this is a critical part… trust me, don’t go cheap on the citrus liqueur. Cointreau also goes very well, but really doesn’t have the same aromatic flavor that Grand Marnier has; try them side-by-side; they have totally different flavors… if you cheat here with Triple Sec or Orange Curaçao, you must add a dash of orange bitters!)
  • Half part fresh lime juice.
  • Half part fresh lemon juice.
  • Half part simple syrup.
  • Half part Limoncello (a fairly inexpensive type of lemon liqueur that isn’t sour but has lots of big citrus flavor… this is, I think, the secret ingredient in most restaurant margaritas— that extra citrus flavor adds a lot without making the drink more tart).
  • Pinch of salt. Very little will go a long way… alternatively, rim the glass with coarse salt.

Mix with a bunch of ice cubes in a shaker and shake violently for about 15 seconds (until ice starts to crystallize on the outside of your metal shaker). Pour contents into an old-fashioned glass and, for a nice visual appeal, you can finish with a drop of grenadine (let it sink to the bottom for a sweet finish). Add a couple of skinny straws and a slice of lime if you like. Trust me!

Hint: too strong for your taste? Stir in some lemon-lime soda— don’t shake!

(†) In Texas, we really enjoy our margaritas.

UPDATE: After fiddling with this for a while, I’ve found that it’s better to use fresh lime and syrup rather than sour mix. Even though there are good sour mixes out there (I’m talking about you, Dr. Swami and Bone Daddy), I find they don’t have quite the same freshness as when you use a fresh lime. In any case, if you can’t get fresh limes or don’t have five minutes to make simple syrup, you can substitute a quality sour mix—no neon yellow stuff, please!—for the lime juice and simple syrup above.

Enjoi

Follow Your Dreams

Themesong of the Day:

I’m a little drunk right now, but I know I know I know.  I’m a dick for not updating my blog for centuries.  But whatever…

Follow your dreams.  This is gonna be quick because I really am not competent enough to write very creatively.  Well wait.  I am not really that drunk.  I am over-exaggerating for prose and pomp.  But I did have some drinks.  A friend and I just won a trivia contest at Uptown Lounge in Uptown of all places.

No no..  We were sucking.  Science?  Fail.  Comedians?  We did ok.  Some other category?  Meh!…  But then the guy behind the microphone said we had one and a half minutes to list as many 80s cartoons as we could.

I mean…  It was pretty much over at that point.  I was listing things like Tranzor Z and Galaxy Rangers.  Diggin Deep.  Yes yes, there were also the smurfs and the gummie bears and voltron and bugs bunny and mighty mouse and danger mouse and..  I mean, I and my partner in trivial crime were just writing for 1 and a half minutes straight.

So fuck science and some comedian I never heard of that played in some obscure movie.  I know who Penfold is, bitch!

Penfold from Dangermouse

So…

We won a $25 tab and pretty much used it up.   I think, also, I kinda feel obligated to go back next week, even though I suck at Trivia, and defend my title.  Jennifer, you fucking ass, we should have never broke up because I could totally use you on my trivia team right about now.  Plus I miss your ass…  And legs…

But look.  So what the hell does that have to do with Follow Your Dreams?

Well, today I bartended at a private event for some company called 1872 or something like that.   This was part of getting hired at my 2nd bartending job.   No no no…  Not second as in, I just got fired for being a dipshit drunk at my last place, but my second of 2 current positions that I have.  One for a place located pretty much in the center of the City of Chicago – a busy place with a fantastic lunch and dinner/happy-hour crowd.  And another for a Staffing company that sends bartenders to work events, parties and catering blah blah.

Which is cool, because I did cater to a catering company tonight.  And the tips were not that great.  But it was an open bar, so it was to be expected.  But guess what?  At the end of it all there was a big tray of unserved and untouched rack of lamb.  No..  Not the 5 rack that you pay $30 for at a restaurant.  No, this was a giant tray of several racks with about 10 or 15 rack slabs ready to go.  Unfortunately, the chefs did not serve them since, apparently, they were overcooked (meaning beyond medium rare) so none of the chefs (self-proclaimed as “spoiled” from eating good food all the time) wanted to take them home.  So unfortunately (double) I was forced to take 2 of those giant racks home for myself.  (I hope you sensr the sarcasm in my writing).

I love lamb.

And I was just given probably $50 or so worth of lamb to eat at my leisure.

So…  I am in it to win it.  I will get into details as we go on.   But I figured, last you heard, my life was a shambles, though I was fighting for life.  (Well, that’s a big dramatic, innit.  Not really life, but maybe a job).  And things have changed.  For now, just be happy that I am living proof of following your dreams.  I have a full time bartending job at a place I never figured I would be able to get hired at, located in the center of downtown Chicago, and I have a second job to back me up.

I have a buzz, and I have lamb.

Guess what’s next?

Time to get back on the Seduction Train…..

PS – There was a female robot on Tranzor Z ( a children’s cartoon) that shot her tits at her enemies.  Not kidding.