Cocktail of the Week

Polar Bear

1/2 ounce Creme de Cacao
1/2 ounce Creme de Menthe

Add ingredients to a shaker with ice.

Shake and strain into a shot glass.

Enjoy! 

Cocktail of the Week

The Avenue

1 oz passion fruit juice
1 oz Calvados
1 oz bourbon
1 dash orange flower water
1 dash grenadine

Add all ingredients to a shaker with ice.

Shake and strain into a chilled martini glass.

Enjoy! 

Cocktail of the Week

Lemon Drop

3 oz citrus-infused vodka
2 oz sweet and sour mix
1 oz Cointreau
1/2 lemon, juiced
sugar, for rimming

To rim the glass, dip the edge in the lemon juice and then into fine sugar.

Add remaining ingredients to a cocktail shaker with ice.

Shake and strain into the rimmed glass.

Enjoy!

Cocktail of the Week

Watermelon-Basil Margaritas

7 1/2 lbs seedless watermelon, rind removed and cut into 1-inch cubes
4 teaspoons superfine sugar
6 ounces silver tequila
24 basil leaves, plus sprigs for garnish
3 ounces triple sec
6 cups small ice cubes

Place 24 watermelon cubes on a baking sheet lined with parchment. Cover and freeze at least 1 hour, or up to 2 days.

Puree remaining watermelon and the sugar in a blender until smooth. Pass through a sieve lined with cheesecloth into a bowl. You should have 3 cups.  Place tequila and basil in a glass pitcher and crush with a wooden spoon. Stir in watermelon juice and triple sec.

Place watermelon “ice” cubes in glasses. Using cocktail shaker, mix 3/4 cup margarita with 1 cup ice. Strain into a glass. Repeat. Serve garnished with basil.

Recipe by Martha Stewart.   Makes 6 servings.

Cocktail of the Week

Acapulco Sunrise

2 oz tequila
1 oz creme de cassis
1/2 oz lime juice
1/2 oz Curacao
soda water, to top
lime, for garnish

Add tequila, creme de cassis, lime juice, curacao and ice to a cocktail shaker.

Shake well and strain into an ice-filled glass.  Top with soda water.

Garnish with lime.

Enjoy! 

Cocktail of the Week

Rob Roy

1 1/2 ounces Scotch whisky
1/2 ounce sweet vermouth or dry white vermouth
1 dash bitters
lemon or orange, twist (for garnish)

Fill a cocktail shaker with ice.  Add all ingredients and stir.  Strain into a chilled martini glass, and garnish with a twist.

Cocktail of the Week

China White Shot

3/4 ounce Creme de Cacao (white)
1/4 ounce Baileys Irish Cream
cinnamon (sprinkled on top)

In a shot glass add creme de cacao on the bottom.  Layer on the Baileys (we use the back of a bar spoon).  Sprinkle cinnamon on top.

Shoot!

Mmm.  Tastes like chocolate cake. 

Cocktail of the Week

Jamaican Coffee

1 oz dark Jamaican rum
1 oz Kahlua
6 oz hot coffee
whipped cream
ground allspice

Pour rum and Kahlua into a coffee mug.

Add hot coffee.

Stir.

Top with whipped cream and a sprinkle of ground allspice.

Enjoy! 

Cocktail of the Week

Melon Mezcalito

1 ounce mezcal
1/2 ounce triple sec
1/2 ounce Midori
3/4 ounce fresh lime juice
1 ounce fresh orange juice
1 lime wheel, for garnish

Fill a cocktail shaker with ice.  Add all ingredients except the lime wheel, and shake well.  Strain into a chilled martini glass.  Garnish with the lime wheel.

Scott’s a big fan of mezcal.  If you like peaty Islay whiskies, you might be too. 

Cocktail of the Week

Cherries Jubilation

12 large, sweet cherries, pitted
1 cup ice
1/2 cup vanilla ice cream
1 oz brandy
1.5 oz cherry liqueur

Combine all ingredients in a blender.  Cover and blend until smooth.

We used low fat vanilla ice cream, and it was still very yummy!!