It's festive, pink, and bubbly. what more could a girl want in a cocktail? But wait, there's more - festive cheer to boot, thanks to a little ginger infused simple syrup! Recipe adapted from absolutMORE+LESS-
oz cranberry juice cocktail
oz ginger infused simple syrup (see below for recipe link)
Champagne, to top off glass
Fresh cranberries for garnish, if desired
Recipe link for Ginger Simple Syrup: ginger simple syrup recipe
Make sure all ingredients are well chilled.
In a champagne flute or martini glass, combine the vodka, cranberry juice cocktail and simple syrup.
Add champagne to top off glass.
Garnish with a few fresh cranberries, if desired.
Mixed Champagne cocktails
Champagne cocktails alcoholic drink recipes. All you need to know about Champagne cocktails. Find news, facts, videos, articles and links about Champagne cocktails. Read news stories and see / listen to videos. Good mixed Champagne cocktails alcoholic drink recipes online. Champagne cocktails drinks database with detailed instructions and ingredients. Collection of free mixed Champagne cocktails alcohol drinks and recipes with ratings, reviews and serving tips. Free cocktail recipes and popular party mixed drink recipes. Alcoholic Champagne cocktails drinks made easy. The ultimate guide to free mixed alcohol drinks and cocktails..
Pink Lady Cocktail
The pink lady is a classic cocktail with a light blush of color that's not as sweet as modern pink martinis. This was one of the first "girly drinks" and a favorite among high-society ladies from the 1930s through the 1950s. It has an inviting flavor that any fan of fine cocktails—including the very similar Clover Club—will enjoy. Although there is no verifiable origin to this drink, it's said to be a concoction created during the Prohibition era, when bad-quality gin was common, and other flavors were needed to mask the unpleasantness of cheap liquor.
The pink lady has a much drier, gently tart flavor than one might expect from its name. Unlike many of today's pink cocktails, it gets a slight fruity sweetness from the grenadine, but the botanicals of a good gin still shine and provide a nice balance of flavor. Not commonly present in household bars, applejack gives the drink a fruit-forward depth. This drink's soft profile will mix well with almost any gin and each will create an entirely new experience.
The egg white in this drink makes a foamy top on the pink liquid and creates a spectacular looking cocktail. But like in any egg cocktail, shake it longer than you would most drinks to ensure that everything is mixed well. Use pasteurized eggs, and give the egg a quick freshness test: Fill a tall glass with cold water, add the egg, and if it sinks to the bottom and turns to the side, it's very fresh. Floating eggs should be discarded. However, if you prefer, skip the egg without greatly impacting the flavor of the drink.
Pink Cello, with limoncello lemon liqueur, vodka and cranberry juice. Mixing instructions, directions, method:Pour limoncello and vodka over ice in a collins glass, and fill with cranberry juice. Garnish with a lemon wedge, and serve. Ingredients:1/2 oz limoncello lemon liqueur1 oz vodka cranberry juice Serve in a Collins Glass Categories: Cocktails / Long drinks Keywords: [&hellip]
Pink Clyt, with Bacardi® white rum, Absolut® vodka, Tanqueray® gin, triple sec, cranberry juice and pineapple juice. Mixing instructions, directions, method:Shake in a cocktail shaker with ice cubes. Pour into an old-fashioned glass, garnish with a cherry, and serve. Ingredients:1/2 oz Bacardi® white rum1/2 oz Absolut® vodka1/2 oz Tanqueray® gin1/4 oz triple sec1 splash cranberry [&hellip]
What is Limoncello?
Limoncello is an Italian liqueur that is traditionally made in Southern Italy. Watch the video for more Limoncello recipes.
What does Limoncello taste like?
It is an absolutely delicious liqueur that tastes like a lemon drop candy. However, this liqueur does have a strong alcohol taste when drank by itself. I recommend using it in a lemon flavor cocktail rather than sipping it alone.
How strong is Limoncello?
This liqueur is 28 percent alcohol. When you add in the vodka this recipe for limoncello drink can pack quite a punch. Always Remember to drink responsibly.
Should Limoncello be kept cool?
Limoncello does not need to be stored in the refrigerator once it&rsquos opened.
Limoncello has both a high sugar content and a high alcohol percentage that will keep it well preserved at room temperature.
You only need a small amount for this lemonchello drink. Fortunately, it stores well in your liquor cabinet rather than your fridge until you need it again.
TIP: For this recipe and other cocktails that are served chilled set the bottle in your fridge to chill an hour or two before serving.
If it&rsquos poured into the cocktail shaker warm you will get more dilution from your ice.
Pink Lemonade vodka cocktail
Turns out that, in the 19th century, the men of the British Royal Navy were up on the whole Millennial Pink phenomenon well before there was, well, a new millenium. The sailors originally used it as a cure for seasickness, before bringing this simple recipe ashore: 2 oz gin mixed with 4 dashes of bitters and a lemon twist if you please. Modern distillers are starting to bottle the drink to capitalize on the pink trend, but it’s way easier (and cheaper) to just make it yourself.
You would not need a professional anymore, once you have been through all the cocktail recipes here, ever again. The best way to posh up your party, be ready to enchant your guests with exotic or regular cocktails of your choice. Easy Cocktails is a very large collection of cocktails, all for you to search and keep for yourself forver.
We believe that here at Easy Cocktail Recipes we have one of the largest and most exhaustive collection of coctail recipes, but we encourage you to report errors, omissions and submit recipes that are your favorite but are missing in our collection.
Easy Cocktail Recipes host a massive collection of more than 20,000 easy cocktail recipes, most of them are easy and many are cheap cocktail recipes, that can be quickly prepared for a sudden party with ingredients commonly found in your kitchen or nearest store.
Easy Whiskey Cocktails, Easy Vodka Cocktails, Easy Rum Cocktails, Easy Beer Cocktails and many more common and unusual/expert cocktails are in our database, and we have tried to make the list as exhaustive as possible.
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30 Dick Bradsell cocktails
I am a fairly fortunate person, very fortunate in some ways. Heck! living in the UK in the 21st century with a job, no boss and a thousand bars to review is surely one step from paradise. I am also utterly fortunate in that I have recently fulfilled a lifelong (career long?) dream and I know that does not happen to everyone.
My dream? I have always, always wanted to visit Cuba. I have wanted to ever since the missile crisis, the Bay of Pigs, the US embargo and especially after having read a description of Constantin Ribulga making a Daiquiri perfectly in the Fine Art of Mixing Drinks.
The description is tantalising. Smooth aged Havana rum blended with fresh limes - that have been hand squeezed whilst wearing white cotton gloves so not a drop of the oil from the skin will taint the concoction. Sugar syrup and maraschino liqueur added, the mix flash blended and then strained through a wire mesh meticulously into a pre-chilled oversized cocktail glass before being set lovingly in front of the lucky customer. I pause to salivate.
To be able to make a drink so fine, so delicious that more than one of the last century's great writers will put pen to paper to honour it is a skill indeed! I spent years trying to recreate that cocktail. I go on about it in my training. The lessons I learnt on the way. The need for exactness, the strive for perfection, the necessity of quality, the role of authenticity and the eventual satisfying realization that the journey was over and the quest achieved. Pretentious git aren't I?
I came across the first component in a dodgy Charlotte St restaurant and club called the Sol E Sombra in the early 80's. As the guys and gals grooved to the Latin tunes of Paul Murphy in the basement I could be found swigging rum with the owners above. I assure you it was not their company I sought, they were a surly bunch of growling Hispanic refugees who chain smoked cigars and argued viciously. It was the rum I was after. This was the only place I knew that stocked genuine Cuban rum and I had grown to love it. As most Cubans tend to, they drank it straight "no ice, no water, no nothing" they would say. Which was fine by me mainly because the drinks were free and partly because they were a mean looking bunch and I did not fancy looking like a girly in front of them. Inevitably the halcyon days were ended when the bar burnt down in suspicious circumstances and Paul the DJ sloped off to India to discover his inner self and dysentery.
I remained to discover the secrets of the Daiquiri. I now had the right rum because the great John Humphries had started to import it direct from source (along with real tequila and designer beers). The limes and sugar had been with us for a while so the next advancement was the sieve - those things that look like tea strainers that we use to sift out the nasty sharp lime pulp and smashed ice bits. My determination for authenticity brought the sieve to the Zanzibar Club and I have no doubt that is the only reason that any bar in London started stocking these strainers as a bar requisite. I find this somewhat amusing because it was this piece of equipment that facilitated Jaspar Eyears and Caibry Hill in their invention of the Fresh Fruit Martini that so slowed down the service in bars in the mid 90's (I jest, they are great drinks, slow but great none-the-less). Without the sieve strainer they would never have created those drinks so thank you yet again Mr Embury and his book.
The final step was the discovery of the need for dilution. Made correctly the Daiquiri is smooth, neither sweet nor sour and very quaffable. The best way to achieve this is by adding a good handful of crushed ice to the shaker before shaking the hell out of it. This has to add a lot of water and when it is done so the drink is perfect, an angel on the tongue. The journey over.
Trouble is I managed to go on this whole journey, ten or more years of experimenting and championing the Havana Club rum without ever having set foot in Cuba itself. I fought for that liquor, I lost friends and jobs over it I liked it so much but never really got any reward for it. I eventually spoke up when the owner of this mag, Simon Difford, came back with tales from his visits to Havana that were so compelling to me that I had a pea green hissy fit of jealousy that quite astounded him I think. He pointed out that as I had never asked them what did I expect? So I did and they said yes immediately.
So there I was at the Havana Club International Bartenders Competition in Cuba with 200 of the best bartenders in the world. Including my old mate Brian Duell (now of Cicciones) as the UK classic representative and Sam Clayton of [email protected] as our flair contender. Plus a small group of writers who I knew well, the company folk and the indomitably cheerful Danny Smith of Che.
We had a hell of a time. Sam was fantastic, a superstar, he came third in the flair comp. I met great people. Only the Cubans would have the guts to invite 200 bar loonies to the same venue and offer them unlimited alcohol and all night dancing. I would love to tell you what went on but for the life of me I cannot recall most of it. Which may be for the best. I spent a lot of time drunk with a big grin on my face. Danny spent a lot of time asleep.
I now know everything you need to know about how they make Cuban Rum and how to drink it. The Cubans have a reputation for being the best bartenders in the world. They go to school for four years to learn the trade (everyone goes to school for four years in any trade). To be a bartender is the second best job after driving a taxi, the tourist dollar is supreme. The Cubans are delightful, friendly, educated and crazy. I was not so sure about the drinks. Most of the Mojitos were insipid but that seems to be the local style. The Daiquiris were sublime in La Floridita but so-so elsewhere. Stick to Cuba Libres. The best drink I had was a Mary Pickford. Freshly squeezed pineapple juice with 3-year-old rum and grenadine. Gorgeous, made at La Floridita of course. The best bar (or the bar I liked best) was the Monseratte a few doors down from the overpriced La Floridita. Cheap drinks and a fantastic band but that ain't hard to find in Havana. They even had some ok food which is very hard to find. It is a totally different world on the other side of that embargo.
Cuba won the classic competition and Canada the flair when the Italians were knocked out for firework violations. We privately ran a worst behaviour competition that we only came third, beaten by the (Irish led) Germans and won by a long margin by the Columbians. What is it with Columbians, I adore them but are they all stark raving bonkers? I think I might try to blag a trip there. I wonder what their top selling product is?
In reflection I think I might have been a complete pain in the ass. Drunk and over talkative. I say this because I managed, whilst drunk at six in the morning, to get my shoe lace caught in a door fall over and break three of my teeth inside my jaw. The relief that I could now no longer talk was so obvious amongst my companions that I now worry. I should have had it fixed there as their health system is reputedly far superior to ours.
I am going to have to go back again now, if they will have me, so I can form new memories and this time keep them. It lived up to and exceeded my expectations which is a rare deal in this day and age.
Everyone who has been loved it, ask them. It is different, not unspoilt, just different and I have got the Cuban bug. I didn't get a suntan though, I guess they don't have sun at night.
The exact ingredients for the pink lady vary, but all variations have the use of gin, grenadine, and egg white in common.  In its most basic form, the pink lady consists of just these three ingredients. According to the Royal Cafe Cocktail Book of 1937, it is made with a glass of gin, a tablespoon of grenadine, and the white of one egg, shaken and strained into a glass. 
Often lemon juice is added to the basic form as well, and in that case, the Pink Lady is identical to another cocktail called Clover Club. Some authors argue that the "real" or "original" pink lady differs from the Clover Club by adding applejack to mix, which provides the Pink Lady with its own distinct flavour.  
Another creamier version of the Pink Lady that has been around at least since the 1920s adds sweet cream to the basic form. In New Orleans, this version was also known as Pink Shimmy. In some recipes, the cream is not added to the basic form, but simply replaces the egg white, and sometimes lemon juice is added as well. 
Usually the ingredients for any of the versions are shaken over ice, and after straining it into a glass, the cocktail might be garnished with a cherry. 
The exact origin of the Pink Lady is not known for sure. Occasionally its invention is attributed to the interior architect and prominent society figure Elsie de Wolfe (1865-1950), but the recipe associated with her nevertheless clearly differs from the common recipes for the Pink Lady.  The name of the cocktail itself is sometimes said to be taken from the 1911 Broadway musical by Ivan Caryll of the same name,  or named in the honour of its star Hazel Dawn   who was known as "The Pink Lady".  During the prohibition era (1920-1933) the cocktail was already widely known. In those years it was a popular drink at the Southern Yacht Club in New Orleans, where it was offered under the name Pink Shimmy as well. Its recipe was due to Armond Schroeder, an assistant manager at the club.  The popularity of the Pink Lady might partially be explained by the frequently poor quality of gin during the prohibition era, due to which there was a need to mask the gin's bad taste. 
At the latest in the 1930s the Pink Lady started to acquire the image of a typical "female" or "girly" drink due to its name and sweet creamy flavor usually associated with a woman's taste in publications like Esquire's Handbook for Hosts (1949). It is said of the Hollywood star and sex symbol Jayne Mansfield, that she used to drink a Pink Lady before a meal.   Subsequently, the cocktail fell out of favour with male cocktail critics, who were put off by its alleged "female" nature.  The writer and bartender Jack Townsend speculated in his publication The Bartender's Book (1951) that the very non-threatening appearance of the Pink Lady may have appealed to women who did not have much experience with alcohol.  At one point the Pink Lady ended up on Esquire's list of the ten worst cocktails. 
Saturday, June 4, 2011
Booze Book Review: Cosmo’s Official Cocktail Book
Not long ago, I was watching Today with Kathy Lee & Hoda (as I do almost every morning), and they were sampling drinks from COSMO’S OFFICIAL COCKTAIL BOOK: The Sexiest Drinks for Every Occasion (prepared by some of the sexiest bartenders in New York- see video HERE). As I envied their morning swill, I also made a mental note to purchase the book However, I didn’t have to. I was sent a complimentary copy to review!
I often refer to Cosmopolitan Magazine’s online drink guides for cocktails to pair with the shoes you see on this blog, and this book is a compilation of their readers’ favorites. The first thing I noticed upon opening it was the Cocktail Recipe Visual Index. If you’re planning a party with a color theme, or want to remember the name of a drink that matches your new hot pink platforms, this feature makes it easy. In addition, it’s categorized by liquor type. I wish it was also indexed by occasion/ season, but that’s just because I’m spoiled. However, the recipes are broken down into six chapters, based on whether a drink is flirty, fun, fabulous, romantic, sweetly seductive or “What A Guy Wants.” Plus, there are cool tips and trivia throughout. For instance, some cocktail recipe pages also feature “Hook Him Hints,” while others include conversation starters or cool facts.
COSMO’S OFFICIAL COCKTAIL BOOK also includes quick, fun quizzes (it wouldn’t be Cosmo without the quiz, right?). Upon taking them, you’ll find out whether you’re a “Hell Raiser” or “Party Pooper, ”Flirt Fanatic” or “Flirt Averse”, a “Way Brave Babe” or “Shrinking Violet.” If I had my druthers, each “type” would be matched with an example cocktail or two, but the quizzes were still fun to take. I’m sure everyone can guess where StyleScrybe rated.
Then there’s the “Cocktail Crash Course” toward the end of the book, which puts lots of useful information into digest form. From which glasses to use with which cocktail types, to a metric conversion chart and a Q & A with Belvedere Vodka’s head of Mixology, Claire Smith, this chapter may have your friends thinking you’ve taken a bartending course (or studied Shoes N Booze from day 1). You know how you look at drink recipes in restaurants sometimes and wonder WTH bitters are? Well the “Liquors Worth a Shot” section answers that question and more.
I’d say this book is worth its weight in rim sugar. Plus it looks great on your in-home bar. Whether you’re hosting a girls’ night in, pregaming before the club or trying to score big with a new beau, you’ll find something suitable in COSMO’S OFFICIAL COCKTAIL BOOK.
*NOTE: Photos, information and images Reprinted with permission from Cosmo’s Official Cocktail Book, by the Editors of Cosmopolitan Magazine, copyright 2011, Hearst Books.