End of Summer Parties: What Are You Drinking? Interesting Cocktails to Sample!
This is one of a series of food and beverage posts for the holiday weekend so that you can test drive some interesting cocktails. Yeah, the guys might want beer. That's cool-- just head over to BevMo or some larger liquor outlet and get some Oskar Blues brews and some of the other interesting boutique beers out there. You might even know someone that brews his own beer. (I recently went to a party where one of the guests brought a mini-keg Trust me, there won't be a lot left -- and if there are a few bottles, you have something to drink for Sunday or you can cook with it making baked beans, chili, or even use it as a baste mixed with mustard for ham, ribs or fish. It's pretty versatile in case you have a lone bottle to work with.
However for cocktails, it takes a bit more imagination and time but it's oh so worth the effort. Here are some that require some sorbets or ice cream and champagne. We love champagne for the fizz, the fun and the absolute essence that it doesn't have to poured only for special occasions. It's your event, that's the occasion! Try Moet & Chandon-- one of my favorites and test drive that out
Blooming Fizz
From 101 Champagne Cocktails by Kim Haasarud (Wiley & Sons 2008)
1 scoop lemon sorbet, softened
1 oz St. Germain Elderflower liqueurMoet & Chandon Imperial champagne
Edible flowers, for garnish
Combine the lemon sorbet, softened, in a cocktail shaker with the elderflower liqueur. Add ice and shake vigorously. Strain into a champagne flute and top with Moet & Chandon Imperial. Top with edible flowers, for garnish.
Raspberry Sorbet Bellini
From 101 Champagne Cocktails by Kim Haasarud (Wiley & Sons 2008)
1 scoop raspberry sorbet, softened
0.5 oz Belvedere Black Raspberry vodka
Moet & Chandon Rose Imperial champagne
Combine the raspberry sorbet and vodka in a cocktail shaker with ice. Shake vigorously and strain into an empty champagne flute. Top off of with Moet & Chandon Rose Imperial champagne.
Orange Sunrise
From 101 Champagne Cocktails by Kim Haasarud (Wiley & Sons 2008)
1 scoop of guava sorbet (or 2 oz guava nectar), or in a pinch use orange sherbet and add a little guava nectar to it.
0.5 oz orange liqueur
Moët & Chandon (Impérial or Rosé ) champagne
Combine the sorbet (and/or nectar) with the orange liqueur in a cocktail shaker with ice. Shake vigorously and strain into a champagne flute. Top with Moët & Chandon champagne.
Cherry Chiller
From 101 Champagne Cocktails by Kim Haasarud (Wiley & Sons 2008)
2 basil leaves, sliced into thin strips
3 pitted bing cherries, plus 2 extra for garnish
0.5 oz gin (i.e. Plymouth)
0.5 oz simple syrup
0.5 oz lime juice
3-4 oz Moet & Chandon Rose Imperial
Combine the basil, cherries, lime juice, gin and simple syrup in a mixing glass. Muddle. Top with ice and shake vigorously. Pour contents into a highball glass and top with Moet & Chandon Rose Imperial.
For those who want to get serious with their cocktails and get super-creative, here's one that's perfect with Skyy Infusions Ginger!
Fruit and Gingerly
Created by Adam Wilson of Beretta San Francisco
2 oz. SKYY Infusions Ginger
0.5 oz. Orange Juice
0.5 oz. Fresh Grapefruit Juice
0.5 oz. Lime Juice
1.5 Tbsp Fresh Cranberries
3 Chunks Pineapple
Club Soda
Muddle cranberries and pineapple in a cocktail shaker. Add ice and rest of ingredients except soda and shake vigorously. Pour into a Collins glass with fresh ice and top with soda. Garnish with chunk of pineapple and/or three cranberries on a toothpick laid horizontally over rim of the glass
Please drink responsibly and make sure you have a designated drive please.
Happy Labor Day weekend.. enjoy the cocktails.
Stevie Wilson, LA-Story.com
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