Cocktail Recipes

Very Sexy Cocktail

Ingredients:

1-1/2 oz. Belvedere Cytrus Vodka
3/4-oz. Marie Brizard Cassis de Bordeaux
1-1/2 oz. fresh lemon sour
Moet White Star Champagne
marinated wild berries

Directions:

Marinate raspberries and blackberries for 6 hours in superfine sugar and Grand Mariner.
Make simple syrup by dissolving an equal amount of granulated sugar in boiling water (i.e., 2 cups sugar dissolved in 2 cups boiling water) and then allow to cool.
Store in a clean bottle in a cool place.
To make fresh lemon sour simply mix 2 parts fresh, filtered lemon juice with 1 part simple syrup. Add a teaspoon of egg white to each drink for a creamy head.
Place cocktail glasses in the freezer to chill (this can also be accomplished by filling them with ice and water).
In a 16 oz. mixing glass add fresh lemon sour, Cassis and Belvedere Citrus. Add ice and shake until well blended.
Strain into a chilled cocktail glass with marinated berries, top with 1/2-oz. chilled Champagne.
Recipe courtesy of Tony Abou-Ganim

Wild Berry Mojito

Ingredients:

1-1/2 oz. Bacardi Light Rum
3-4 each of fresh blackberries, blueberries and red raspberries
8-12 fresh mint leaves
juice of one lime
1 oz. simple syrup
soda water
mint sprig for garnish

Directions:

In a 12-oz. highball glass, muddle mint, simple syrup, wild berries and lime juice.
Fill glass with crushed ice — it is very important to use crushed ice, not cubed — then add rum.
Stir well until the ice is reduced by 1/3, then top with more crushed ice, stirring until the glass begins to frost on the outside.
Spritz with soda water and stir one last time to incorporate.
Garnish with a sprig of fresh mint that has been dusted with powdered sugar and two long straws to avoid tickling your nose with the garnish.
Tips: To muddle the mint against the bottom of the glass, use just enough pressure with your muddler to release the oils from the mint without tearing it. The back surface of a wooden spoon will serve as a muddler stand-in if needed. Use a lime squeezer to fully extract the lime’s juice. To make simple syrup, dissolve an equal amount of granulated sugar in boiling water and then allow syrup to cool. Store in a clean bottle in a cool place.

Recipe courtesy of Tony Abou-Ganim

Vodka Moscow Mule

Ingredients:

1-1/2 oz. vodka
1/2 oz. lime juice
4 oz. ginger ale

Directions:

Pour ingredients into a glass filled with ice, stir and enjoy.

If you wanted you could even mix this one up on the plane.

Copyright Grasslands Entertainment, Inc.

Pineapple Flirtini

Ingredients:

1/2 oz. vodka
1/2 oz. Cointreau or Triple sec Liqueur
1 oz. pineapple juice
2 pieces of fresh pineapple
3 oz. champagne

Directions:

Muddle the pineapple pieces and the Cointreau in the bottom of a mixing glass.
Add vodka and juice and stir with ice.
Strain into a chilled Martini glass.
Top with Champagne.
Garnish with a cherry.
Yield: 1 serving

Recipe courtesy of Dale DeGroff

Virgin Cranberry Juice Cocktail

Ingredients:

1 cup water
2/3-cup sugar
3 cups cranberry juice
1 cup fresh lime or lemon juice
seltzer
lime slices for garnish

Directions:

In a small saucepan, combine water and sugar and bring to a boil.
Cook over moderate heat, stirring just until the sugar dissolves, then allow to cool.
Fill a pitcher with sugar syrup, cranberry juice and lime juice and chill.
Pour into ice-filled Collins glasses about 3/4 full.
Add seltzer and garnish with a lime slice.
Makes about 8 drinks

Recipies provided by Fine Living Magazine.