6 ice cubes 1½ oz vodka
½ oz Triple Sec 1 tsp fresh lime juice
2 tsp fresh lemon juice 1½ tsp sugar syrup*
big splash of cranberry juice lime wedge for garnish
Fill a cocktail shaker with the ice and add all the ingredients except lime wedge.
Shake vigorously to blend and chill. Strain the mixture into a martini glass. Lightly
squeeze the lime wedge over the drink and drop it into the glass to garnish. Makes 1.
*You will find the sugar syrup recipe in this section of this cookbook.
Kir Aperitif Variations
Kir - A glass of dry white wine plus ~1 Tbsp (15 ml) Crème de Cassis or other crème
liquor, depending on your taste. Served before a meal with a light snack.
Kir Royale - A glass of Champagne or Brut plus ~1 Tbsp (15 ml) of Crème de
Cassis or other flavor. Served before a meal with a snack.
Kir Breton - Cidre Doux (apple cider with alcohol) or a cider of your choice with
Crème de Cassis or other flavor. Normally this is served with savory crepes or
MAI TAI (meaning "out of this world")
6½ oz fresh or canned pineapple juice
⅓ cup fresh orange juice 1 Tbsp fresh lime juice
½ tsp grated fresh ginger ⅛ tsp powdered cardamom
1 oz of Triple Sec or Cointreau 2 oz of light Rum
crushed ice 2 oz dark Rum
1 orange, cut into wedges, for garnish
1 fresh passion fruit or 2 to 3 Tbsp passion fruit juice (optional)
Makes two drinks (7 oz each). If using, cut the passion fruit in half crosswise. Scoop
out the flesh into a sieve over a small bowl. Press the flesh trough the sieve, discard
the solids, and set aside the juice. Combine the pineapple, orange, and lime juices, the
ginger, cardamom, light rum, Triple Sec, and passion fruit juice, if using, in a cocktail
shaker. Shake well. Pour the drink among 2 highball glasses, each filled with crushed
ice. Pour 1 oz of dark rum on top of each drink. It will float. Garnish each glass with
a wedge of orange.
4½ oz light rum 1 Tbsp superfine sugar
1½ cup mango purée (~2 mangos) ¾ tsp Cointreau
¼ tsp pure vanilla extract 2 tsp fresh lime juice
6 oz seltzer or sparkling water
Makes 4 drinks (6 oz each). In a large pitcher, whisk together the rum and
sugar until the sugar has dissolved. Add the remaining ingredients. Whisk to
combine. Fill 4 tumblers with ice. Divide the liquid evenly among the
¾ cup champagne, chilled ¼ cup orange juice
Mix your favorite champagne with orange juice and enjoy. Great to serve with
Punch aux litchees
1 kg lychees 30 cl of lychi juice
300 g of liquid honey 2 whole cloves
1 stick of cinnamon 2 pods of vanilla
1 liter white rum
Peel and remove the stone from the lychees, or use 500 g of canned lychees.
Steep all the ingredients together in a jar from 2 to 4 weeks. Then serve it
very cold. Note: This recipe is from the West Indies.
Soho Litchi liqueur (1 part)
orange juice (2 parts)
Mix the Litchi liqueur and orange juice in proportions listed above. For
example, if you add 1 cup of liqeur, add 2 cups of juice. Makes a great aperitif
in warm weather. Very fruity and light tasting cocktail.
STRING OF PEARLS
1½ cups cracked ice or 6 ice cubes 1½ oz vodka
½ oz white crème de cacao ½ oz cream
1 white chocolate kiss
Chill a cocktail glass. Fill a cocktail shaker with the ice and add the vodka,
crème de cacao, and cream. Shake vigorously to blend and chill. Place the
white chocolate kiss in the bottom of the chilled glass. Strain the mixture into
the glass and serve. Makes 1. Variation: Add a few splashes of Tia Maria
and replace the white chocolate kiss with a chocolate-covered espresso
Here’s to you! Try these international toasts the next time you make a cocktail.
À votre santé (French) - L’chaim (Hebrew) -Cin Cin (Italian/French) - Na zdorovia (Russian) - Kampai (Japanese).
½ cup water 1 cup sugar
This is a great sweetener for drinks that are shaken and strained because it requires no
dissolving or mad stirring to incorporate. It's easy to make, taking no more than 5
minutes. In a small saucepan, bring the water to a boil. Remove from the heat and
add the sugar. Stir until the sugar is completely dissolved. Set aside to cool
completely before using or refrigerating.
Sweet Iced Tea
3 tea bags (regular Lipton or Yellow Label)
1 medium saucepan, ¾ full of water (~4-5 cups)
¾-1 cup (180-250 ml) sugar
Place tea bags in cold water. Heat until boiling. Boil no more than 30 seconds. Turn
off heat and remove tea bags. Add sugar to hot tea. Blend until sugar is dissolved.
Add cold water to concentrated tea to make 1 gallon (3.75 liter ) of sweet tea. Keep in
refrigerator. Can serve with ice, lemon or as is. It can also be made without sugar.
5 to 6 sliced oranges well ripened
5 liters of Rosé wine
1 liter of Eau de Vie (45% alcohol content or more)
1 kg of sugar
1 vanilla bean whole
wine bottles and cork materials
Cut all the fruit into slices leaving on the skins and mix in all other ingredients.
Allow the mix to macerate or sit for 40 days in a dark cool environment. Filter
before pouring into wine bottles. Cork, and seal with wax. Note: This is a
recipe from a French family who make their own wines. This is an excellent
aperitif because it is fruity but not as strong as Eau de Vie. To be served
WEBSTER'S F-STREET LAYAWAY PLAN
¼ oz green Chartreuse 2 oz dry gin
1½ cups cracked ice or 6 ice cubes 1 lemon twist for garnish
Chill a martini glass. Pour the Chartreuse into the chilled glass; swirl it around
to coat the interior, and discard any excess. Fill a cocktail shaker with the ice
and add the gin. Shake vigorously to chill, or use a long handled bar spoon
and stir gently about 20 times. The key is to work quickly so the ice doesn't
melt and dilute the gin. Strain the gin into the chilled glass. Garnish with the
lemon twist. Makes 1. Note: This was the martini choice for F. Scott
Fitzgerald, patron saint of the mixed beverage!