Category Archives: cocktails

Strawberry Daqueri (classic)

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  • 1 lime, juiced
  • 2 medium strawberries, sliced
  • 1 oz simple syrup
  • 3 oz silver rum (or preference)
  • 1 strawberry for garnish
  • Sugar

Split a whole ripe strawberry leaving the crown intact, and wet the rim of a rocks glass. Rim the glass with turbinado sugar.

Muddle 2 medium strawberries with the juice of 1 lime in a cocktail shaker. Add simple syrup, rum and ice. Shake and pour into the glass. Garnish with the strawberry.

Long Island Iced Tea

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For 1 serving, use 25 mL or ¾ oz measures

  • 1 part neutral vodka
  • 1 part neutral white rum
  • 1 part neutral silver tequila
  • 1 part neutral gin
  • 1 part top-shelf orange curaçao (e.g., Cointreau or Gran Gala)
  • 2 parts sour mix (2 parts 50:50 simple syrup, 1 part lemon juice, 1 part lime juice)
  • Cola to taste

Combine alcohols and sour mix in a cocktail shaker with ice. Shake vigorously for 20 seconds, and pour into a pint glass. Top up with cola. Garnish with a citrus round.

No Man’s Land

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imageWhat better drink to order in Old Chicago than the World War I favorite, the No Man’s Land?  Made with bourbon, grenadine, lemon and bitters as a traditional daiquiri, this was a popular favorite among American service men along Western Front.

Amanda C. made this one with dubious but attentive care at the Aloft bar at Chicago O’Hare using Knob Creek 100 Kentucky Bourbon, just like the old Dough Boys used to drink. An authentic drink from bygone days, in an old town that gave much during the Great War.

Ingredients

  • 3 oz bourbon or rye
  • 1 oz grenadine
  • 1/2 oz lemon juice
  • bitters to taste

Shake over ice and serve in a cocktail or rocks glass.

Lemon drop martini

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I was drinking these out at The Melting Pot for for my birthday. They are deceptively smooth.

Lemon Drop Martini

  • 3 oz Stoli
  • 3/4 oz Cointreau or Triple Sec
  • 1.5 oz simple syrup
  • 1.5 oz part fresh lemon juice
  • Shake over ice and strain into a cocktail glass rimmed with table sugar

The Cointreau can be a little overpowering in this drink, so use it sparingly. This is even more true of the Triple Sec.

Perfect Manhattan

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We wandered over to Clydz today after work, where I’ve redisovered the Manhattan cocktail. According to the Wiki link, the Manhattan is a cocktail comprised of whiskey, sweet vermouth and bitters, though there are many variations on the drink. I don’t happen to like sweet vermouth so much, but found a dry Manhattan to be a little too much.

The traditional choice for the whisky element is rye, but pretty much anything will do these days. I’d asked for Makers Mark specifically, and enjoyed several before it was time to go. Still, I was curious as to how it would taste as originally intended, so I tracked down a bottle of Jim Beam Kentucky Straight Rye Whisky and got to work.

This variation is called the “Perfect Manhattan” (not my name):

  • 3 oz Jim Beam Kentucky Straight Rye
  • 3/4 oz sweet vermouth
  • 3/4 oz dry vermouth
  • splash of grenadine
  • dash of Angustora aromatic bitters
  • stir over ice and strain into a cocktail glass