Cocktail Buzz

The French 75 { paired with shrimp cocktail }

Mon, 9 Nov 2009 08:50:38 -0500

For such a light and refreshing drink to be named after heavy artillery used in World War I is incongruous or poetic either way you look at it. But the French 75 has survived the battles over the years and has reemerged recently as one of the most popular drinks on bar menus throughout the U.S. Imagine a Tom Collins, topped with your favorite champagne, and you have the French 75. Keep bottles of fresh-squeezed lemon juice, simple syrup, and gin at your bar, make sure a bottle of champagne (or some Sofia cans) are chilling on ice, and keep the recipe visible. That way your guests can help themselves. All you have to do do is encourage vigorous shaking to get this delicate drink cold. (Just keep a measuring cup handy to keep out the guesswork.)

The Sidecar { paired with stuffed mushrooms }

Sun, 26 Apr 2009 12:39:03 -0400

Having been invented in Europe following World War I, and one of David A. Embury’s six basic drinks in The Fine Art of Mixing Drinks, the Sidecar is considered a classic among cocktailians across the globe. Just bring the glittering amber to your lips and you’ll soon learn why. The aroma alone is intoxicating: lemon and orange, with a familiar mix of cognac, one of the truly amazing members of the spirit world.

Pairing Sidecars isn’t such an easy task. You want to keep the citrus flavors balanced without bringing out too much of the cognac’s strength. That’s why stuffed mushrooms work so well: the richness of the butter in the stuffing is a perfect foil to the cognac, and brings out the flavors of the lemon juice and the orange liqueur without making it too sour. Add a little saffron and Italian herbs to spice things up, and all the flavors seem to just come together in one small bite.

The Bird Nest { paired with deviled quail eggs }

Sun, 9 Nov 2008 09:36:50 -0500

When our friend Julie White moved back to Brooklyn, we wanted to create a signature cocktail for her that would not only express what she likes to drink, but also her new home, a lovely apartment with three outdoor spaces, dubbed “The Bird Nest.” The cocktail, for this aerie resplendent with a traditional deck for parties, a putting green, and a Juliette balcony, had to be light, as Julie requested. So what better than bubbly? Champagne is a classic cocktail party starter, so we created a champagne cocktail that reflected the sky that surrounds the great outdoor spaces by using a classic orange-flavored liqueur, blue curaçao. And since Julie is from Texas, we thought tequila would be a good topper to add that special kick. The orange slice adds complementary color and extra flavor.

Gin Stevie { paired with bruschetta }

Mon, 1 Sep 2008 19:38:42 -0400

What is it about watermelon that makes us crazy for it in the summertime? The uniqueness of its sweetness, the juiciness of every bite? Well, regardless of your favorite aspect of watermelon, Steve has come up with a winning cooler (he has tweaked it to perfection!) that will delight all the guests at your patio cocktail party. Tickled with the herbaceous tastes of basil and spearmint, and graced by the cucumber and rose notes in Hendrick’s gin, the Imbibe Magazine–inspired watermelon–sake ice cubes that are the highlight of this concoction slowly melt so that it takes you on a journey from tart booziness to slushy sweetness. We pair our Gin Stevies with another summertime favorite — heirloom tomatoes — and dollop generous portions on freshly toasted baguette to create the perfect bruschetta. Take a bite, and follow with a generous sip.

El Zete { paired with chorizo sobres } plus the Marianne at Midnight

Sun, 29 Jun 2008 07:40:48 -0400

El Zete? What a strange name for a cocktail. But when it’s named after someone special in your life (it rhymes with Pete), the name resonates no matter what it’s called. A tangy, spicy, sweet-’n’-sour delight, El Zete is a terrific alternative to a Margarita. You can even have a whole batch prepared before your guests arrive! Serve it with the bite-sized chorizo appetizers we created just for this enticing concoction.

The Universe { paired with baked coconut shrimp }

Thu, 24 Apr 2008 12:03:40 -0400

First introduced to the world at the legendary Studio 54, the Universe won First Prize in the the 1978 U.S. Bartenders Guild Annual Competition. And no wonder. Its beguiling mix of tropical juices and slightly nutty finish are certain to wake up your palate. Fair warning: the Universe is so delicious, make sure you have enough ingredients when your guests ask for one or two more. (But don’t worry . . . the alcohol content is relatively low!)

We played with the fruit-to-alcohol ratios just a bit to give you a perfect pairing with the light and airy, slightly sweet coconut shrimp. One bite of these and a sip of your cocktail will rock your universe. Make sure to have disco on in the background. You’ll shake your groove thang in no time.

Z Martini { paired with pigs in a blanket }

Thu, 20 Mar 2008 09:27:59 -0400

If you haven’t yet tried Żubrówka (pronounced zhuh-broov-kuh), then you must try to find some immediately. Available in the United States since 2007, this brightly hued Polish vodka boasts a one-of-a-kind flavor that guarantees to make you want to dance the polka. Once you bring a shot of Żubrówka to your lips, you'll notice the slightly sweet, caramel aroma. Take a sip and your suspicions are confirmed: this vodka is a delight. And the Z Martini will delight you even more.

The Jack Rose { paired with spiced nuts }

Sat, 16 Feb 2008 14:30:24 -0500

A little bit sweet and a little bit sour. That’s how we like our Jack Roses. Truth be told, we ♥ the Jack Rose. David A. Embury in his seminal cocktail book The Fine Art of Mixing Drinks touts the Jack Rose as one of the “six basic drinks,” a moniker bestowed on cocktails whose bases can be substituted for other spirits, thus creating new libations. Although his ratio of grenadine to lemon juice to applejack steered toward the sour side, we prefer to bump up the amount of grenadine and lessen the lemon juice. In our recipe, we call for real pomegranate grenadine, not the dark red syrup you pick up at your local grocery store.

The Oriental { paired with sweet potato crisps }

Fri, 11 Jan 2008 20:57:47 -0500

So you love the taste of Margaritas in the summer and can’t last the fall without a few Manhattans. Well, it’s winter, and we’ve got just the remedy to combat the January blahs — the Oriental cocktail. Perfect for year-round actually, the Oriental is somewhat a combo of ingredients in the Manhattan (whiskey and sweet vermouth) and the Margarita (triple sec and fresh lime juice). Shake it all up and that first sip will have you asking, “Where have you been all my life?” So try an Oriental today . . . you’ve got the ingredients already.

The Vesper { paired with warmed olives }

Wed, 12 Dec 2007 22:57:39 -0500

The Vesper, made famous by Ian Fleming in Casino Royale, his first James Bond 007 book, is worthy of the gods. The delightful way the gin interacts with the twangy, piny, citrus notes of the Lillet blanc, all bolstered by a dose of vodka. Mmmm. Its pale yellow glimmer beckons the lips to take a dip in its icy splendor. But be careful, at 3 and a half ounces of alcohol, the potency of this beauty sneaks up on you. You may start divulging secrets to those around you.

Oh Pear { paired with cheddar blue fricos }

Sun, 4 Nov 2007 10:41:40 -0500

This award-winning cocktail is liquid perfection and ideal for your fall cocktail party. A variation of the classic Rusty Nail, the Oh Pear adds the tastes of fall with fresh Red Bartlett pear puree and some delicious pear liqueur, redolent with the fragrance of an orchard. Add a touch of Drambuie and you’ve got yourself a knockout. Pair this with a cheddar frico, and you’ve got yourself a duo that will keep your guests hovering around the hors d’oeuvres table.

The Margarita { paired with guacamole }

Mon, 15 Oct 2007 07:52:10 -0400

Tequila is America’s favorite spirit. No wonder — the Margarita has been lighting up our workaday lives for nearly seventy years. No matter how you shake it up, you know that a good time is just around the corner. This cocktail almost begs to be imbibed with a bowl full of tortilla chips and some salsa or guacamole.

The Manhattan { paired with bacon-wrapped dates }

Mon, 3 Sep 2007 10:02:23 -0400

Ah, the Manhattan. Named after the greatest place on earth. Its rich amber-red shimmer lights up any dark room. The anticipation of the first sip is high, so high in fact, that hardcore Manhattan tipplers will tell you instantly not only what kind of whiskey was used (rye, bourbon, blended), but what brand.