The Cointreau Smash

There are almost as many smash possibilities as there are spirits and fruits (whisky/apricot comes to mind, among others). This is one of the easiest to make and it's pretty spectacular. Refreshing too! It would make a wonderful aperitif for your next dinner party.

In the pint glass of a Boston shaker, squeeze 4 slices of lemon (to total half a lemon) and rip 4 fresh mint leaves in half.
Note: You can muddle the lemon wedges and mint, but squeezing and ripping works just as well and is half the work. The key is to shake vigorously for several seconds.

Add 2 oz. Cointreau and fill with ice. Shake vigorously for several seconds. Turn it all, including the ice, into a rocks glass. Ice should come right to the top - if not, add a little more ice.

No garnish needed, just sip and enjoy.

Mai Tai

I'm fresh off a summer of slingin' drinks at the pool bar in a local resort. Oh, the Mai Tais I've made! Did you know the Mai Tai was invented at Trader Vic's restaurant in Oakland, California? Well, it was. This isn't the original recipe, but it's a good approximation and a fabulous drink when you need something that reminds you of palm trees and soft warm breezes. Even better, it uses ingredients you might have at home. Here goes - the Poolside Mai Tai. Of course, at poolside the "glass" will be plastic, but we can make that work, no worries. . .

 

Fill a tall glass with ice:

• 1 oz. Bacardi white rum
• 1 oz. Malibu coconut rum or Sailor Jerry's spiced rum
• 1 oz. mango juice or passionfruit juice
• Fill with pineapple juice.

Stir well. Top with a floater of Gosling's dark rum.

 

Garnish with an orange slice, a maraschino cherry, and a straw. Plus an paper umbrella, if you have one handy.

 

P.S. The original includes a bit of orgeat syrup, an almond creation that's not in everyone's arsenal. However, a little splash of Amaretto could be added as a substitute, and it would only enhance the experience (not to mention add to the already-potent alcohol content)!

 

French 75 (A champagne cocktail)

Invented in what would become Harry's Bar in New York in the early years of the 20th century, the French 75 cocktail has re-emerged as a popular modern drink. The recipe is controversial. After some research, it's apparent the original recipe was gin-based, while a later recipe was published using brandy or cognac.

Where does the name come from? A French 75mm was a gun used in World War I, and this drink is supposed to hit you with the force of a French 75. So be careful.

Here's the gin recipe. If you prefer brandy or cognac, just substitute it for the gin.

• In a mixing glass, muddle a small teaspoon of superfine sugar with 1 oz. lemon juice. I have also had customers ask for lime rather than lemon. Lemon is traditional. Lime is good too.
• Fill the glass with ice. Add 2 oz. gin. Shake.
• Strain into a champagne flute. Fill with champagne.
• Garnish with a lemon twist, and a cherry.

Caipirinha

The national cocktail of Brazil, the Caipirinha is a refreshing drink in winter or summer. Here's how to make it:

• 
  In a short glass, muddle 2 lime wedges and  2 teaspoons sugar.
• Fill the glass with crushed ice.
• Fill with Cachaca or rum (2 to 3 ounces).
• Stir

If you'd like to lighten up your caipirinha a bit, top with a splash of club soda or sparkling water.

Lemon Drop

I'll bet everyone reading this thinks a Lemon Drop is a sugar-rimmed cocktail served in a martini glass. That's probably what you'll get if you order one in a bar, and sure enough that's the one that's most popular.

It was first a vodka shooter, though.

Lemon Drop I

• Moisten inside of shot glass with Lemon Juice
• Coat inside of glass with Sugar
• Fill shot glass with chilled Vodka (or Citrus Vodka)

I know, you really want to know how to make the "other" Lemon Drop. OK, here it is:

Lemon Drop II 

In a mixing glass:

• 1 teaspoon Superfine Sugar
• 1 ounce fresh-squeezed Lemon Juice

Muddle or stir. Fill glass with ice.
Add:

• 3 1/2 ouces Vodka or Citrus Vodka
• 1/2 ounce Orange Liqueur (like Cointreau or Grand Marnier, or even Triple Sec)

Shake well. Strain into chilled, sugar-rimmed martini glass.

The Kamikaze (shot or cocktail)

Sounds crazy. And maybe it is. I've noticed this is a popular drink at weddings, but I suspect the name makes people think it's more potent than it really is. My preference would be to serve the Kamikaze over ice because I enjoy sipping, but it's more often taken as a shot.

Fill a mixing glass with ice.

Add 2 oz. Vodka, 1/2 oz Triple Sec or Cointreau, and a dash of Rose's Lime Juice (or a squeeze of fresh lime and a dash of simple syrup).

Shake.

Either pour it all, including ice, into a rocks glass **or** strain it into a shot glass.

Bottoms up!

Michelada (Mexican Cerveza Preparada)

For each Michelada:

Mix the following ingredients together in a tall glass with lots of ice.

• Juice of a lemon
• 2 dashes Worcestershire sauce
• 1 dash soy sauce
• 1 dash Tabasco sauce
• A pinch of black pepper
• A pinch of sea salt

Pour in a 12-oz beer, mix, and enjoy!