mmm Cocktails

Posted on: February 24th, 2009 by admin 1 Comment

Ok so the last cocktail recipe was more for winter warmth, the old Hot Toddy. So our resident cocktail expert, NYCase has given us some more gems for general enjoyment. Including the delicious Cuban highball, the Mojito, and our summer fav, the Craze. Get those citrus’ squeezed and join the party.

We’re using a traditional 1 oz shot. That’s 2 tablespoons if you don’t have a shot glass!!

The Craze

1 lime quartered
1 shot of Vodka (citrus flavored if desired)
1/2 cup of frozen raspberries
1 cup ginger beer
sugar to taste

“Muddle” the lime in the bottom of the glass- this means releasing the juice by agitating the lime so an easy way is to squeeze before putting in the glass or pound with a pestle or the end of a rolling pin. Add the vodka, ginger beer, raspberries and sugar if desired and stir well. This drink can be modified by using a blender and squeezing the juice of the lime (not adding it whole) and adding ice in the summer for a fruity smoothy cocktail.

Also try making it pretty but running a lime wedge around the edge of the glass and coating it in sugar and slipping the lime wedge over the edge of the cup!


The Blushing Lady

1 shot Pomegranate Liqueur
2 shots Vodka
1 shot Pink Grapefruit Juice
Lemon Wedge
coarse sugar, for garnish

Rub a wedge of lemon around the rim of a martini glass and dip the glass into a plate of coarse sugar, same as for the Craze. Set it aside. Pour the remaining ingredients into a cocktail shaker with ice. Shake and strain into the garnished martini glass. Pomegranate is such a great unique flavor, it goes really well with most citrus.


1 1/2 shots white rum
12 fresh mint leaves
1/2 lime
2 tbsp simple syrup (or 4 tsp. sugar)
top off with club soda

Muddle mint leaves and lime in tall glass. Cover with simple syrup and fill glass with ice; add rum and club soda; stir well. Garnish glass with lime wedge and sprigs of mint.

Note: Simple syrup is made by stirring granulated sugar into hot water in a sauce pan until the sugar is dissolved and then cooling the solution. Generally, a ratio of two parts sugar to one part water is used.


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One Response

  1. boffie says:

    mmmmm these sound delicious! what a blog- love it.

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