I don't know if this recipe refers to the month of June or a woman named June. Perhaps Ward Cleaver created it after his wife got all jealous and suspicious when he worked late at the office so many nights in a row. But it just sounds like a June (the month) the drink, so here we go.
It's from Alex's Cocktails in the UK and includes very summer-sounding ingredients such as Midori, white rum, Cointreau, and pineapple juice.
Here's a cocktail that is actually good for you. Chock full of anti-oxidants from the Sence rose nectar, cranberry juice, and pomegranate juice. Recipe courtesy of CocktailAtlas.com.
Rosy Pom
The Rosy Pom was crated for the Erotic Café inside the ZUMANITY Theatre at New York-New York in Las Vegas. Zumanity is a provocative cabaret-style production with a Cirque du Soleil twist. This playful cocktail, made with SEX Vodka and rose nectar, is the perfect drink to get you in the mood for a sexy show.
1.5oz Sex Vodka .5oz Sence Rose Nectar .5oz Cointreau 1oz Cranberry Juice Splash of POM pomegranate juice
Combine ingredients with ice. Shake and strain into a chilled martini glass. Garnish with a rose petal.
"A.J." is A.J. Rathbun, the senior editor over at Amazon's kitchen section, and this hoilday recipe comes from his book Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Stirred with a Twist (which could also get an award for longest book title of the last decade) and FineLiving.com. It includes one of my favorites, Cointreau (I like drinking that stuff by itself in a little glass - it really warms you up), and also brandy and champagne. Recipe after the jump.
We continue our week of spotlighting bartenders from The Improper Bostonian's "Beloved Bartender" issue.
It isn't every day that you get a cocktail with the word "sock" in it, so this drink caught my eye. It's the signature drink of Ari Barbanell. She's a bartender at Chez Henri in Boston. Well, Cambridge, to be precise.
Yesterday we started Boston Bartender Week here at Slashfood, highlighting several bartenders and their signature drinks from The Improper Bostonian's annual "Boston's Beloved Bartender" issue. Today we have a drink called The Geisha Girl, suggested by Jillian Zona, who is a bartender at Excelsior in Boston.
It's not quite the weekend, but that has never stopped us from having happy hour before, has it? I came across this recipe for a Lemon Float at Vodkapundit's website, and it inspired me enough to whip out the cocktail shaker a day early. He combines premium citron vodka, Cointreau, simple syrup, juice of a lemon, and a drop of vanilla extract in a shaker over ice. The chilled mixture is then poured very slowly into a sugar-rimmed glass over a 1/2 oz of Chambord, so it floats on top.
Steve's words of advice when serving this cocktail? Drink quickly. Repeat until naked.
Cointreau Liqueur is 40%abv / 80 proof and comes in a square glass bottle. This perfectly clear spirit is of the Triple Sec style of orange liqueurs. It has a very light and clean body with an aroma that is very simple to describe. Just clean and sharp oranges with alcohol. The flavor is not very sweet for a liqueur, just the very refined, mild, and clean taste of sweet and bitter orange zest, nothing more. The perfect triple sec for when all you want is the essence of oranges. The taste has a very long and surprising finish that stays on your tongue for ages, and actually seems to get sweeter and more complex over several minutes.
Cointreau Liqueur is one of those liqueurs that's drunk as an aperitif, a digestif, and for making fine cocktails. It is actually to strong to sip straight and is better on the rocks or with soda or a mixer. It goes very well with almost any juice, especially fresh squeezed and when paired with fresh citrus juice it really amps up the flavors tremendously.
Hey, it's Friday, it's around 5PM, so why not have a 5PM? And no, that's not an excuse to get drunk at your desk at work - wait til you get home.
I'm always looking for new drinks that involve Cointreau. Whenever I have the stuff, I always drink it straight, out of a little glass. Yeah, yeah, I know, that's a lot of sweet stuff. But it just tastes sooooo good on cold winter nights.
Saveur
magazine just released its "100 list" for 2006. 100 what? Since any explicit label would be too restricting,
the annual list is simply described as Saveur's "favorite restaurants, food, drink, people, places and
things", which certainly covers a lot of ground.
Making the eighth list this year are restaurants from India to Mexico City, as well as a variety of restaurants and
chefs from Las Vegas, including Daniel Bouloud, Bouchon, Alex and Joel Robuchon. Favorite foods included Costco birthday
cakes, Crispy Buffalo Wontons from Ruby Tuesdays (a US chain) and Rich Man's Purses at Gundel Restaurant,
Budapest, in addition to duck eggs, spicy Thai kettle chips and Japanese freshwater crabs, while
favorite drinks included California dessert wines, Hendrick's Gin from Scotland and cointreau.