Day 213, Cocktails 207 & 208
Happy Thanksgiving! Today is that day for us to gather and reflect on what we have to be thankful for…for me it is my family and friends, my health, and…the hope for a Brown’s win on Sunday! We’re having several friends over along with Paula and Cookie. Not sure if I’ll get into any new cocktails today as I plan on serving up Caramel Apples and Pecan Pies. If I do, you’ll read all about in the next post.
Yesterday was a day for a couple of new drinks. Much of the day was spent in final preparation for today. By dinner time we were winding down and playing shut box down in the Twilight Lounge. I mixed up a drink I found on the CocktailDB.
- 1-3/4 oz gin
- 1/2 oz grapefruit juice
- 1/4 oz Luxardo maraschino liqueur
Combine the ingredients in a shaker and shake, shake, shake to combine and chill. Strain into a coupe.
My first observation is that this is a dainty ‘lil ‘ol thing, only filling my coupe about 2/3 of the way with a nice, pink hue. It is a tasty cocktail with the maraschino taking front and center, followed by the grapefruit and then gin as a supporting platform. I used Plymouth gin for this one. If you want more “bite” from your gin, use Bombay or Beefeater.
Later in the evening we headed over to Brett’s house for his night before Thanksgiving party. We don’t get to see Brett outside of Ivee’s nearly enough and he always throws a good bash. Last night held true to form. After several bourbon and cokes Gwen cajoled Brett into making up his own speciality cocktail. It’s called Brett’s Passion Fruit Mojito and consists of Cruzan Aged Rum, lime juice, mint, powdered sugar and seltzer water. Wow, was this ever delicious! The Cruzan has a nice, silky and slightly smokey flavor. The passion fruit and mint blend wonderfully together and it was just sweet enough. Well done Brett! If you want, give me your exact recipe and I’ll publish it!
Day 95, Cocktail 95
A pulled hangnail turned into an infection of my pointing finger on my right hand. Finally a trip to the doctor and a horse sized shot in the rear later and I’m recovering, but typing with 9 fingers when I’m used to using 10 has not been the easiest. I know, I know, there are so many others worse off than me, so I’ll stop complaining and mix up a cocktail.
Tonight’s cocktail was an easy one since I’m still short a finger (damn, now I can only do two fingered shots, not three). This recipe comes from the Cocktail DB and was a great way to use up the rest if the passion fruit juice from Tiki Week.
Passion Fruit Cooler
- 1-1/2 oz light rum
- 1 oz gin
- 3 oz passion fruit juice
- 1 oz orange juic
- 1/2 oz lemon juice
Combine all the ingredients in a shaker with ice. Shake to mix and chill. Strain into tall collins glass or pint glass filled with ice. Garnish with a cherry.
I really am enjoying the passion fruit juice in this one. Although the flavor is similar to pineapple juice it is not nearly as syrupy, giving the drinks it is in a light, refreshing taste.
Day 85, Cocktail 88
Back to cocktails tonight, but I still have some passion fruit juice left over from tiki week. What to do? Simple, pop open the Cocktail DB and do a search for passion fruit. Well, if I can’t find one that I want to try from among the 48 recipes that popped up then I do have a serious problem.
I selected a little number called the Jinx that calls for gin, Calvados, passion fruit juice and Angnosturo bitters. I set about mixing one up down in the Twilight Lounge. Into my shaker went ice, Bombay, Calvados and the passion fruit juice. Shake, shake, shake and into a chilled cocktail glass. Head for the lounge chair and the game, take a sip…and I forgot the Agnosturo. No big deal, right. Wrong! My first couple of sips tasted a bit disjointed and the Calvados was giving me a harsh edge. Back to the bar to pour this baby back into the shaker and add the dash of Agnosturo bitters that it called for. A few shakes and back into the glass. What a difference! The Agnosturo was the glue that pulled this cocktail together, smoothing the Calvados and briding the apple flavor to the passion fruit.
So, tempted to skip the bitters? Go ahead, and make it without it. Take a couple of sips and then put the drink back in the shaker and add the bitters. Trust me, you’ll taste the difference!
- 1 oz gin
- 1 oz Calvados
- 1 oz passion fruit juice
- 1 dash Agnosturo bitters
Combine all the ingredients in a shaker with ice. Shake to mix and chill. Pour into a chilled cocktail glass. No garnish needed!