ChrisPerez.NET » Drinks

Pisco Sour

CP — Sun, 20 Sep 2009 00:42:32 +0000

3 parts Pisco
2 parts simple syrup
2 parts lemon juice
1 egg white
drop of Angosturo Bitters

In a cocktail shaker filled with ice, add all ingredients.
Shake vigorously and strain into a glass

Tuscan Pear

CP — Sun, 20 Sep 2009 00:42:11 +0000

1 ½ parts Grey Goose La Poire Flavored Vodka
¾ part Limoncello
¾ part Ginger Liquer
½ part Simple Syrup
1 part orange juice
mint leaves, dried pears or lemon confit for garnish

In a cocktail shaker filled with ice, add all ingredients. Shake vigorously and strain into a rocks glass rimmed with sugar and filled with crushed ice.
Present with mint leaves, dried pears, or lemon confit.

Lotus Blossom

CP — Sun, 20 Sep 2009 00:41:48 +0000

1 ½ parts Grey Goose La Poire Flavored Vodka
1 part sake
½ part simple syrup
3 lychee nuts
1 lime wedge
mint leaves, sliced pear for garnish

In the bottom of a shaker, place the lychee nuts, sugar, and lime wedge. Muddle gently.
Add ice, sake, and Grey Goose La Poire. Shake vigorously and strain into cocktail glass.
Present with mint leaves, sliced pear, or lychee nuts

Peartini

CP — Sun, 20 Sep 2009 00:41:25 +0000

2 parts Grey Goose La Poire Flavored vodka
¼ part disaronno ameretto
¼ part simple syrup
½ part lemon juice
pear slice for garnish

Add all ingredients into a cocktail shaker filled with ice and shake vigorously.
Strain into a chilled martini glass and present with a pear slice

Red Sangria

CP — Sun, 20 Sep 2009 00:40:59 +0000

2 bottles red Spanish wine (I like to use Rojo Mojo)
1 C Brandy
1/2 C Triple Sec
1 C Orange Juice
1 C Pomegranate Juice
1/2 C Simple Syrup (equal parts sugar and water heated until sugar dissolves)
Orange slices
Red Apple Slices
Blackberries

Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 3 hours, preferably 24 hours, in the refrigerator before serving

Rhubarb Mojito

CP — Sun, 20 Sep 2009 00:40:34 +0000

1 lime, cut into pieces
10 mint leaves
4 oz bacardi rum
2 oz Cointreau or triple sec
2 oz rhubarb syrup
1 long, thin slice of rhubarb stalk

Muddle the lime and mint in cocktail shaker. Add ice, the liquors, and rhubarb syrup.
Shake and then strain into ice-filled rocks glasses. Garnish with lime wedge and rhubarb stalk.

Rhubarb Syrup (for Rhubarb Mojito)

6 cups chopped rhubarb stalks (2 pounds)
1 1/2 cups sugar
1 cup water

In a saucepan, combine the rhubarb, sugar, and water and bring to boil.
Simmer for 15 minutes, stirring occasionally. Strain the syrup and refrigerate in air-tight container for up to 1 week. Makes 20 ounces of syrup.

Mexican Martini

CP — Sun, 20 Sep 2009 00:40:10 +0000

2 oz Tequila
1 oz Grand Marnier
1 oz Orange Juice
½ lime squeezed (about ½ oz)
Splash of Sprite
Splash of Olive Juice
Sweet and Sour
Olives

Combine ingredients shake with ice, garnish with olives