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Tag Archives: harry potter

Day 295, Cocktail 294

St. Valentine’s Day…not to be confused with Harry Potter and his goblet of fire, but it does have a certain ring to it, don’t you think?  Anyway, we celebrated in fine style at the Twilight Lounge this past Monday.  I provided the cocktail, an asparagus and crab salad appetizer while Gwen whipped up the veal marsala for dinner and I closed with a Bananna’s Foster variant for desert.  A very nice evening, indeed!

My Valentine’s cocktail came courtesy of Colleen Graham’s cocktail blog.  I already had everything I needed (the champagne still unopened from New Year’s Day) and it looked like something that we could enjoy several of through the evening – although I must confess to also opening a bottle of Jadot Chassagne – Montrachet, one of my favorite Chablis’ of all time.

  Cherub’s Cup

  • 1 oz St. Germain
  • 2 oz Hendricks gin
  • 3/4 oz lemon juice
  • 1/4 oz bar syrup
  • 1 strawberry (for muddling)
  • dry champange or sparkling wine

Muddle the strawberry gently in the bottom of a shaker with the bar syrup.  Add ice and the gin, St. Germain and lemon juice.  Shake vigorously to mix and chill.  Strain into a collins glass with ice.  Top with your champagne and garnish with a strawberry.

Mmmm, delicious!  The elderflower flavors from the St. Germain play wonderfully with the strawberry and lemon.  The gin, with it’s floral and slightly cucumber flavor provide a nice base and the champagne gives it just a touch of fizz.  We enjoyed several of these with our desert and beyond that night!

Cheers!

Day 264, Cocktails 263 & 264

Friday night was a stay in family night for us.  The kiddos picked out Harry Potter and the Goblet of Fire for the DVD player and Gwen and the daughters put together a mini Tapas of appetizers for us.  My job was to whip up cocktails for us, non-alchoholic for the daughters, of course.

I had a can of Lychee fruit juice, which has become a favorite at the Twilight Lounge, especially for daughter number 2.  I started by mixing up her non-alcholic cocktail.  I began with a pint glass filled with ice.  Next I added about 3 oz of the lychee juice, 1 oz of orgeat, juice from 1/2 a lime (about 3/4 oz) and then topped it with tonic water.  Sometimes I’ll also drizzle in a bit of grenadine on the top for color, although I did not do that this time.  You can also top this with seltzer water or lemon lime soda – my daughter happens to like the tonic water.  It was soooo good that she had another!

You’ve seen orgeat in some of my cocktails, mostly tiki type fare.  It is an almond flavored syrup and is usually available in larger liquor stores with the other flavorings such as grenadine or bloody mary mix.  It is thick and sweet, so it doesn’t take too much to flavor a cocktail.  It is just one of those ingredients I always have on hand.

Now, what to make for the adults?

  Almond Lychee

  • 1-1/2 oz Appleton Estate VX amber rum
  • 1 oz lychee juice
  • 1/4 oz orgeat syrup
  • 1/2 oz lime juice

Combine the ingredients in a shaker and shake, shake, shake to mix and chill.  You really need to work this one over to make sure the orgeat gets thoroughly incorporated.  Strain into a chilled cocktail glass.  Garnish with a lychee fruit.

I know, my picture doesn’t have a garnish – I didn’t have any lychee fruit in the house, but next time I will!  This is a nice, tiki style cocktail with a twist from the lychee juice.  The closest I can come to describing how it tastes is pear – but a little lighter.  There’s a bit of the molasses flavor from the rum and the lime helps provide a bit of tart, cutting the sweetness of the orgeat. 

The Almond Lychee was so good that we had two while watching good ‘ol Harry once again beat off the advances of what’s his name that shall remain unnamed.

Later last night I went down to the Twilight Lounge to write yesterday’s post.  As usual, I poured myself a whiskey on the rocks to sip on while I wrote.  Normally I would have had a scotch (Cutty Sark is my house blended) but instead decided to use Russell’s 6 Reserve Rye last night.  After a couple of sips, which I did enjoy, I decided to tinker.  After fooling around and adusting a bit here’s what I came up with.

  Blog Sipper

  • 2oz Russell’s Reserve Rye
  • 3 dashes Angosturo orange bitters
  • 1/4 oz lemon juice

In a mixing glass, combine the ingredients (bitters first) with ice cubes.  Stir for 30-45 seconds to combine and chill.  Strain into a rocks glass with large ice cubes or an ice ball.

Mmmm, that lovely combination of orange flavors and rye with just a touch of lemon is delicious.  The perfect cocktail to sip on while I muse over the cocktail world!

Cheers!