This is the cocktail that failed miserably… Please change its recipe, tweak it, and just well make it better! The pineapple was poor quality and the resulting colour from mixing in the Angostura Bitters was not pleasant. The taste was not bad but not good enough for a cocktail if im honest.
Anguilla Fruit Spritzer
Ingredients: (serves 2)
– 2 measures Gin
– 1 measure Lime Juice
– 1 measure sugar syrup
– 3 measures pineapple juice
– ½ measure lime sherbert
– 1 dash angostura bitters
– Lime wedge to garnish
– Top up with Sainsbury’s Taste The Difference Prosecco Conegliano
Build all the ingredients in a pitcher.
Add a small amount of ice and stir heavily. Fill to the top with ice.
Top up with Prosecco just before serving.
This was the disaster of evening in all honesty. It really suffered from a lack of quality ingredients, especially in relation to the pineapple juice.
Whilst it was workable without the sherbert, the used of sugar syrup and lime to counter the loss very much combined with its less than savoury look (with the angostura it took up a very nasty cloudy dull orange). But the taste was not all bad, the pineapple juice was by far the biggest fault, not helped any by the fact it was not freshly squeezed. A general feeling is that this would have been much better with apple juice and the sherbet removed from the drink entirely (if it must be used, use it as a garnish – maybe it could rim the glass?).
– Top up with ‘Sainsbury’s Taste The Difference Prosecco Conegliano’
Over ice, combine the vodka & Galliano.
Add the orange juice.
Top up with prosecco just before serving.
This was the definitely the most well received cocktail pitcher of the night. The recipe I made up on the night kept to the above measurement ratios (OJ 4: Vodka 2: Galliano 1). The Prosecco was used to top up the drink once served and made up around 20-25% of the finished drink volume. This was mostly to stretch out the Prosecco as there were more people in attendance than i knew about! Stil it went down well and I have several comments saying how nice the drink was and how interesting it was to see it made – it went down much better than the Mojitos, I think maybe due to its simplicity.
In total it was created more than once, which is a clear indication that it was the favourite as the others only managed interest enough for one pitcher. The Juice itself whilst not of the best quality did its job and meant the vanilla mixed well enough so as not to overpower the prosecco, but just add the slightest hint of flavour. Overall it’s the one I’m most proud of, and quite obviously the one that went down the best.
This cocktail recipe and review is based on the one used for the latest event i catered for. It shows the amounts of the ingredients suitable for a 1 person serving (unless otherwise stated). The full blog of the event can be found on my main page when it’s posted 🙂
Kir Royale Mojito
– 60ml White Rum
– 25ml cassis
– 25ml sugar syrup
– ½ lime (quartered)
– 6-8 mint leaves
– Top up with Italian prosecco
Muddle the mint, lime quarters and sugar syrup in a glass.
Add the rum, stir.
Add the Cassis & Orange slices.
Add the ice, stir again.
Top up with prosecco just before serving.
This drink encapsulates everything I wanted to try at the event at which it debuted, Its simple, classy, tastes great and anyone can make it. The idea behind this drink evolved from a simple Mojito with lemonade (instead of soda water) to a combination of two great cocktails. The Kir Royale is a champagne based cocktail with Cassis added for sweetness and flavour (as well as the alluring colour). Combining the royale & mojito was as simple a step as I could think off. It’s a very sweet mojito mix sure, but the dryness that comes from the Italian sparkling wine (Prosecco) balances this. I wanted to create some simple cocktails for an event, but cocktails that exhumed class. In name and appearance at least, but most of all they needed to taste good. Granted the blackcurrant does not fold easily in with the mint and lime, but if you know how to balance the amounts of the latter two ingredients, it’s a simple case of trial and error (until you find your personal preference).
Of the 3 Sparkling Wine cocktail pitchers created for the event, this was probably the classiest, but at the same time, not the most liked (unfortunately). It was apparent on the night that the combination of the blackcurrant and mint, in most cases was not to the individuals taste.
For the other half of the group, they just couldn’t understand what the mint was doing in the drink – even after I explained that its integral to a classic Mojito mix – I think overall the parties attendants were a little too disinterested in the recipes and more interested in just drinking them. Shame as this really restricted the outcome for myself (to try and get some feedback and thoughts on the cocktails and how they’re made).
So for the second instalment I thought I feed back to you the Mexican themed party I attended for my friend Jack. He asked me to help him create some special themed cocktails for a party he had arranged for some of his university buddies. Now I am not a stranger to parties, nor to catering cocktails for them (I refer you to my first post). But this one is different. It’s the first one I had to cater for that was not directly for my group of friends. I knew of a couple of the attendees but only through passive meetings.
Now the cocktails for this party were all Mexican in theme (sticking with the theme for the party overall), using the various flavours and alcohols Mexico is famous for (I.e. Coffee, tequila, chilli & lime to name a few). From the fruity ‘Twisted Lemon Mojito’ to the quite painful ‘El Agua del Diablo’, the drinks for this event were perfectly themed.
List of cocktails on the menu: (a * denotes those taken from cocktail books – the others are my own recipe)
– Twisted Lemon Mojito
– Classic Tequila Slammer
– Monterrey Martini
– El Agua del Diablo
– Good Morning Paloma
– Tijuana Slinger*
– Mexican Mule
– Navajo Trail*
– El Dorado Fountain
– Mariachi Music Maker
– Mexican Fizz*
– Yellow Bird*
Whilst not all of these were served (Its hard to serve a set menu at a student party it seems– who’d have thought it?), some other ‘off menu’ recipes were made as well as a few improvised creations, for example a lot of people wanted standard mojitos (Which is fine with me as I love making them, and feel I can make a far superior version than most bars will serve you)..
The choices leading towards the recipes chosen for the menu were made to represent the spicier more raw side of Mexico’s culture (tequila and chilli etc…), but as the party continued, it was obvious that a disdain for anything pure Mexican was in the air (a disdain for the stronger, shorter tequila based drinks) and centred more on ‘longer’ cocktails, making use of the vast amounts of mixers available. This was not really a bad thing, as it allowed for more experimentation and for the attendees to get involved with the making process much easier.
Thanks to this experimentation, and the demand for a longer drink, I was able to create one particular cocktail I’m quite proud of. It’s been dubbed the ‘Sonoran Iced Tea’ – although does not contain many of the ingredients you’d find in a classic iced teas – another blog dedicated to this cocktail. The recipe can be found above.
I attended the event for 3 hours, and during that time I created some great cocktails, but more importantly I showed others how to make them, although It’s not even worth taking a poll to see that the mojito was the most favoured drink at the event (everyone wanted a Mojito!).
Once you show people how to mix a cocktail, they can appreciate it more as they enjoy it. The best thing to remember is to explain it as you make it, especially if they want to know. For example; in the mojito’s case, explain why you need certain amounts of sugar/mint/soda etc… They can then experiment to their own tastes and also know what flavours to mix and what ones to keep away from.
Whilst this was my secondary aim, it was an important one, as I wanted to see how easily people can take to a simple cocktail recipe, and how willing they are to adapt it to their own tastes.
As I always say, cocktails are all about experimentation. No cocktail would ever have been invented had it not been for experimentation. The sea breeze would not have occurred if someone had not tried to mix different fruit juices to different spirits.
Anyway, message here is that experimentation is integral to any Mixologist, you just need that little bit of passion and a little curiosity. Either way you need to realise quickly what works and what doesn’t. If you can do that, and do it well, you stand a good chance of creating something special.
So that’s the feedback and feelings resulting from my 2nd ever event! Hopefully you all found it interesting; I shall be doing some smaller easy reading blogs about cocktail recipes I like. Including the new star on the block from this party the ‘Sonoran Iced-Tea’ until then…
“An interesting time in a house we stayed at once, for two years – The highlight of my university”
This is my first post, so please bear with me. I’m going to start with one of the most prominent memories of cocktails I have; the last week of my university life (Its was just one of those nights you know?).
So I had gotten into mixology and cocktails way before I went to university, and let’s just say university, it seems, is the best stage for such a hobby. My spirit collection tripled over the space of 1 year. Once I’d found a house to share with my 3 other house mates it was a simple case of commandeering the rather shabby looking fireplace and turning it into my personal bar.
It was this bar that became the stage for the ‘One last goodbye’ we had for our final year and this ‘shabby fireplace’ became the source of great nights and joyous cocktails.
Now I’d done a lot of research by this point, my course over and I had the need to reduce my alcohol collection considerably as my father refused to have that much in our house (uneducated fool I hear you shout – I know I did!).
So with the stage set, props ready for drinking, and characters set for arrival, the only thing needed was a selection of specifically picked drinks (to make the most of all the alcohol I had, and with the minimum amount of purchases of extra) and the fruit punch.
Now I chose upward of 80 different recipes, which may sound a lot, but it was purely so there was something for everyone.
– A selection of 20 ‘Mocktails’ (although I hate that title) for the couple of non-drinkers,
– 5 classic cocktails (Classic versions of the Martini, Mojito’s etc.),
– 20 Shooters (Shots to most of you out there)
– And finally 40 different long/proper cocktails, about 70% of which are my own recipe. The other 30% are from various sources (mainly cocktail books I’ve purchased).
Now as I’ve said this brought a required diversity to the recipe pool, but it also helped make the most of the alcohol at hand. A bulk of the recipes were, of course, longer mix-heavy drinks but this was again to cater to the more ‘student’ side of the cocktail world. Not to mention those used purely for novelty value (like the ‘Alien Secretion’ which as it sounds is luminous green and rather stunning to look at in the dark – it almost glows!).
Moving on to the fruit punch, (which was a bit of a masterpiece even if I do say so myself!) I tried to get a few of the people who frequented our house involved, partly to halve the time it took to make, but mainly because I wanted them to see
a) How easy it is to make (so they would make use of such a recipe for their own party) and,
b) How much fun, making a fruit punch/sangria could be!
Using a basic white wine sangria recipe as a base, you can chop and change the fruit used purely to suit your own tastes and even add some quite exotic and different fruits purely for the effect you get (Stunned silence and gasps of awe are a really good sign!).
The recipe I used for this one, was a large collection of stoned, soft and pipped fruits (mainly apples, peaches, plums, strawberries etc.) and these help bulk out the liquid and give a bit of a summery bite to an otherwise boring bowl if not. Now you don’t have to have jugs or bowls available as you can just use a big clean tub of some sort (we used a 10 litre Tupperware box – you know one of those stacking ones). Add all the ingredients and chill (in our case we prepared it about 1hr in advance and half hour before everyone turned up we just chucked 1KG of ice in). Then add the alcohol (once everyone has arrived – so the alcohol has not been watered down) so everyone can get involved and see what’s going into the mix. In this case the alcohol & mixers used were:
– 1 £5 bottle of White Wine (70cl)
– 35cl Supermarket brand Dark Rum
– 50cl light Bacardi Rum
– 70cl Bacardi ‘Oro’ Rum (Golden)
– 1L Orange Juice
– 1L Cranberry Juice
– 1L Pineapple Juice
– 2L Lemonade
The Sangria went down well and was the first thing to be drunk (that combination was enough for about 2 glasses for the 15 party-goers who had it).
Then the rest of the night it was a combination of my recipes (which did go down well, minus the tequila – obviously an acquired taste!) and the more involved sport of getting people to have fun with making their own cocktails.
This is really easy to do, even for people who may not even know what a cocktail is…
It’s simply a case of making their cocktails where they can see you doing it, but (and it’s a big but too) you need to talk them through what you’re doing and let them know why you’re doing it. Then when you let them loose, they are less inclined to 50/50 vodka/lemonade and more likely to create themselves a sea breeze and enjoy it!
The evening died down gently, and everyone enjoyed the experience. But most importantly, everyone at the party had gone away having learned something new about cocktails and how they’re made, which deep down was the point for both me and the attendees.
I always feel that when you have cocktails, whether it’s a full on cocktail party, or just a small part of a larger shin-dig, you need to strive to learn something more, and improve yourself. This is what I aim to do every time I host/attend an event. It’s all about improving your own knowledge and this should be the main focus as this is how a subject can be evolved. That’s how new versions of classic cocktails are created and how the next big NEW cocktail can be found.