Bruised and Bloody
“A Bloody Mary with an Argentine Twist”
by Darren Geraghty of Dublin’s Exchequer Pub
Ingredients:
- 1 1/2 oz. Vodka
- 4 oz. Tomato Juice
- 3 dash(es) Tabasco Sauce
- 2 dash(es) Angostura Bitters
- 1/3 oz. Lime Juice
- 1 pinch(es) Black Pepper
- 1/2 oz. Argentinean Malbec
Mixing Instructions:
Add all ingredients, except Malbec, to shaker with ice; hard-shake. Strain over ice, then float Malbec on top of drink against the back of a bar spoon to help retain a separation of layers. A distinct tasting and full-flavored “hangover cure,” the addition of red wine gives this drink amazing depth and complexity.
Created By Darren Geraghty
Darren Geraghty is the head mixologist at Dublin’s Exchequer Pub and winner of the first-ever Irish Open Cocktail Competition.
RECOMMENDATIONS
Trivento Reserve Malbec - $8.99 - 750 ml
Regans Orange Bitters No. 6 - $4.99
Almond Chocolate Coffee
"The Perfect After Dinner Delight"
Ingredients:
- 3/4 oz Amaretto [Lazzaroni Amaretto, 750 ml, $22.99]
- 1/2 oz Dark Creme de Cacao [Dekuyper Creme de Cocoa, 375 ml, $6.99]
- 8 oz Coffee (hot)
Mixing Instructions:
Pour the ingredients into a cocktail shaker with ice cubes. Shake well. Strain into a chilled cocktail glass. Garnish with the orange twist.
Girl Scout Cookie
"Only for those Girl Scouts 21 & up"
Ingredients:
- 1 oz Kahlua [Kahlua, 375 ml, $10.99]
- 1 oz Cinnamon Schnapps Liqueur [Goldschlager, 375 ml, $11.99]
- 1 oz Irish cream [Baileys, 375 ml, $12.49]
Mixing Instructions:
Pour all ingredients into mixing cup with ice. Shake well and strain into double shot glass. With this cocktail you should practice with the art of "layering" drinks. You can find a nice example of how to layer drinks
HERE
Beer Margarita
"The Best of Both Worlds"
This is a very refreshing drink where the beer flavor doesn’t stand out at all, it only adds a crispness and freshness to the drink.
Ingredients:
- 2 oz Tequila [Sauza Hornitos Reposado Tequila, 750 ml, $24.99]
- 2 oz frozen limeade
- 2 oz water
- 2 oz beer (like a crisp ale) [Brooklyn #2, 750 ml, $9.99]
- ice
Mixing Instructions:
Shake all ingredients, except for the beer in a shaker. Pour in glasses over ice and top with the beer. Stir and serve.
Classic Hot Toddy
"Did we mention classic?"
Ingredients:
- Freshly brewed black tea (such as Darjeeling or Earl Grey)
- 1 tablespoon honey
- 2 oz. brandy [E & J VSOP, 200 ml, $4.29]
- 1 slice lemon
Mixing Instructions:
Fill a tall glass 3/4 full of tea. Stir in honey and brandy. Add lemon slice and relax.
Classic Mudslide Shooter
"Chocolatey, Creamy, ummm...Vodka-ey"
Ingredients:
- 1 part Vodka [Tito's Handmade Vodka, 750 ml, $21.99]
- 1 part Kahlua [Kahlua, 750 ml, $17.99]
- 1 part Irish Cream [Baileys Irish Cream, 750 ml, $18.99]
Mixing Instructions:
Combine all ingredients in a shot glass and enjoy.
Dirty-Mouth Martini"Shame on You!"
Ingredients:
- 3 ounces gin [New Amsterdam, 750 ml, $12.99]
- 2 tablespoons olive juice
- 1 tablespoon Dry Vermouth [Martini & Rossi, 375 ml, $5.99]
- 2 Olives
Mixing Instructions:
Place a martini glass in the freezer for 2-3 minutes with a small amount of water and ice to chill. Combine ingredients, excluding the olives, in a shaker with ice. Shake the mixture and strain into chilled glass. Add olive(s) for garnish.
Martini
"Winston Churchill’s Historic Recipe"
Ingredients:
- 6 oz. Gin [Ransom Old Tom, 750 ml, $34.99]
- Dry Vermouth [Martini & Rossi, 375 ml, $5.99]
- Green Olives in brine
- Ice (cubes will work, crushed is better)
Mixing Instructions:
Fill a shaker 3/4 full of ice. Add 6 oz. of gin and a splash of dry vermouth. Shake very well and strain into a chilled martini glass. Garnish with olives.
*Note: You may substitute vodka and garnish with a lemon peel.
Mojito
"No Island Neccessary"
Ingredients:
- Ice
- Fresh mint
- Light rum [Ron Cartavio Silver Rum, 1 liter, $13.99]
- Fresh lime
- Soda water
Mixing Instructions:
Muddle a few mint leaves in the bottom of a highball glass. Add a few rocks, squeeze of lime, 3 oz. rum, and top with a splash of soda. Garnish with mint and sugar cane.
Pomegranate Liqueur Martini
"A real crowd pleaser!"
Pomegranate juice is very rich in antioxidants and promotes good heart health.
Ingredients:
- 1 1/2oz. Pomegranate liqueur [Pama, 750 ml, $27.49]
- 1 1/2 oz Premium Vodka [Tito's Handmade, 750 ml, $21.99]
- 1/4 oz. Orange Liqueur [Patron Citronage, 375 ml, $13.99]
Mixing Instructions:
In a shaker, combine all ingredients and shake vigorously. Strain into a martini glass and garnish with lemon zest.
Rosé Sangria
"A fresh twist on an old-world favorite"
Ingredients:
- 3 tablespoons sugar
- 3 shots Calvados or other apple liquor
- 1 lime, sliced
- 1 lemon, sliced
- 2 ripe peaches, cut into wedges
- 3 ripe green apples seeded and cut into wedges
- 1 bottle Rioja Rosé Spanish wine or other dry rosé wine
- 1 pint raspberries
- Sparkling soda water, for topping off glasses of sangria at table
Mixing Instructions:
This sangria takes 5 to 10 minutes to assemble in a large pitcher. Take the time to prepare it in the morning so the sangria has several hours to develop its fruity flavor.
Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher. Cover with 1 bottle of Rioja Rosé wine and chill several hours. To serve, spoon fruits into glasses (with a little ice) or chilled goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.
Swedish Glögg
"Not for the faint-hearted"
Glögg, is a high proof, hot mulled wine made with a potpourri of spices and red wine, port, and brandy. It is the perfect cold weather drink, warming the body and soul from the inside out. The original Swedish recipe calls for aquavit, a distilled spirit frequently flavored with caraway seeds. The aroma in the kitchen of mulling glögg is heavenly, and when it is served steaming hot in a mug after a hard day of skiing or shoveling the sidewalk, the body offers thanks.
There is no need to invest in expensive wine or brandy because the spices are going to preempt any innate complexity of a fine wine, but don’t use anything too cheap. Do not use an aluminum or copper pot since these metals interact chemically with the wine and brandy and impart a metallic taste. Use stainless steel or porcelain.
Use only cardamon pods or seeds; not powder. If you can only find the pods (the look like orange seeds), take about 2 dozen and pop them open to extract the seeds.
Makes about 1 gallon
Ingredients:
- 1.5 litre bottle of inexpensive dry red wine [Lindemans Cabernet/Merlot, 1.5 L, $10.99]
- 1.5 litre bottle of inexpensive American port [Penfolds Club, 750 ml, $11.99]
- 1 bottle of inexpensive brandy or aquavit [E & J VSOP, 750 ml, $13.99]
- 10 inches of stick cinnamon
- 1 Tablespoon cardamom seeds
- 2 dozen whole cloves
- Peel of one orange
- 1/2 cup raisins
- 1 cup blanched almonds
- 2 cups sugar
- Garnish with the peel of another orange
Mixing Instructions:
Pour the red wine and port into a covered stainless steel or porcelain kettle. Add the cinnamon, cardamom, cloves, orange peel, raisins, and almonds. Warm gently, but do not boil. Boiling will burn off the alcohol.
Put the sugar in a pan and soak it with half the bottle of brandy. Warm the sugar and brandy slurry over a low flame. The sugar will melt and bubble until it becomes a clear golden syrup of caramelized sugar. Add the caramelized sugar to the spiced wine mix. Cover and let it mull for an hour. Just before serving, strain to remove the spices, and add brandy to taste (about 1/2 pint). You can serve it immediately, or let it age for a month or two. If you are going to age it, make sure the bottle is filled as high as possible and sealed tight.
To serve glögg, warm it gently over a low flame or in a crockpot, and serve it in a mug. Garnish it with a fresh orange peel, twisted over the mug to release the oils.
