1 1/2 oz. Limoncello 1 oz. Gin 1/2 oz. Lemon Juice 8-10 Mint Leaves Club Soda
Gently muddle the mint leaves with lemon juice in the bottom
of a mixing glass. Add the limoncello and gin and shake with ice. Strain into
an ice-filled highball glass. Top with club soda. Garnish with a mint sprig.
1 1/2 oz Bourbon Whiskey 3/4 oz Simple Syrup 1/2 Bar Spoon Vanilla Extract (a couple dashes) 3 oz Whole Milk or Half and Half Garnish with freshly-grated nutmeg and/or cinnamon.
Shake well with ice, then strain into an ice-filled Old Fashioned glass.
Mardi Gras is coming, and this classic New Orleans brunch cocktail is the perfect way to start off a day of revelry. Or any day, for that matter.
The Milk Punch is often made with brandy instead of bourbon. (That's the way they make it at Commander's Palace.) I like bourbon better, though, so I make it this way. You can also substitute rum or spiced rum.
1 1/2 oz Van Gogh Wild Appel Vodka 1/2 oz Van Gogh Dutch Caramel Vodka 1/2 oz Licor 43 1/2 oz Lime Juice 1/2 oz Cranberry Juice
Shake with ice, then strain into a chilled cocktail glass.
A lot of cocktail people look down their noses at vodka, especially flavored vodka. I don't get it myself. I've always been a fan of vodka, and I enjoy experimenting with the flavored variety in different drinks. They're certainly not the first thing I reach for, but that doesn't mean they should never be used.
This was based on a recipe I found in Gaz Regan's book. It has delicious fall flavors and has quickly become one of my wife's favorite drinks.
You don't need to use the Van Gogh brand vodkas, although I've found these varieties to be very tasty. The Sobieski Karamel is also good.
If you don't have any Licor 43, you can replace it with a little simple syrup. It's not going to taste quite the same — the Licor 43 has a very nice sweet vanilla flavor — but it'll give you the general idea.
2 oz Light Rum 1 oz Brandy 1 1/2 oz Orange Juice 1/2 oz Lemon Juice 3/4 oz Orgeat
Shake with a lot of crushed ice and then pour unstrained into a large glass.
A version of Trader Vic's classic Scorpion Bowl, a drink served in a large bowl for 2-4 guests to enjoy, rejiggered to an individual size. This was originally a blended drink, but I've found it still tastes great when made with crushed ice.
(If you want a large version, as seen in the picture, just double everything.)