Ingredients:
* 1 part Courvoisier - VSOP Cognac
* 1 part rum
* 2 parts Rosé Wine
* Exotic Fruits
Method:
* Combine all ingredients, stir and serve in a wine glass over ice.
* Garnish with exotic fruits.
Monday 2 May 2011
The Chrysanthemum
Ingredients:
* 1 Part Pernod - Absinthe
* 2 Parts Brandy
* 5 Parts Dry Vermouth
* 1 thin strip orange peel
Method:
1. In a cocktail shaker, stir together absinthe, Brandy Liqueur and vermouth.
2. Add ice and stir for one minute, then strain into a martini glass.
3. Squeeze orange peel over drink, making sure oils fall into the glass, then drop peel into drink and serve.
Champagne Cocktail
Ingredients:
* 1 sugar cube
* 2-3 dashes Angostura bitters
* Champagne
* 1 oz brandy
* orange slice for garnish
* maraschino cherry for garnish
Method:
1. Place the sugar cube in the bottom of a Champagne flute.
2. Use the dashes of Angostura bitters to saturate the sugar cube.
3. Add the brandy.
4. Fill with Champagne.
5. Garnish with the orange slice and cherry.
The British Invasion
Ingredients:
* 1 1/2 parts Courvoisier Exclusif Cognac
* 3/4 part Starbucks Coffee Liqueur
* 3/4 part Knob Creek Bourbon
* 2 orange peels
* almond cream (recipe below)
* super-fine sugar for rimming
Method:
1. Pour the Courvoisier Exclusif into a sugar-rimmed brandy snifter.
2. In a separate mixing glass, combine the Starbucks Coffee Liqueur and Knob Creek and stir.
3. Ignite the cognac slowly turning the snifter and rotating it so as to caramelize all the sugars on the rim of the snifter.
4. Express the two orange peels into the brandy snifter so as to coat the inside of the glass with the caramelized orange oils. (This should create quite a spark so be careful!)
5. Discard the orange peels.
6. Strain the coffee liqueur/bourbon mixture directly into the brandy snifter, putting out the flame.
7. Layer the almond cream on top of the mixture.
8. Allow to cool and enjoy carefully as the brandy snifter may be quite hot around the rim.
Almond Cream:
Combine 2 oz. heavy whipping cream with 1/2 oz. Orgeat Syrup and shake vigorously in a glass and mixing tin for 20 slow seconds until sufficiently whipped.
Brazilian Sangria
Ingredients:
* fresh seasonal fruit (recommend: strawberry, lime, orange, kiwi and passionfruit)
* 1/2 oz Lucid Absinthe
* 1 1/4 oz cachaca
* 1/2 oz Spanish brandy
* 1/2 oz orange liqueur
* 1 oz red wine
Method:
1. In a cocktail shaker, thoroughly muddle the fruit with Lucid, cachaca, brandy, and orange liquor.
2. Pour into wine glass.
3. Float red wine on top of cocktail.
4. Stir and enjoy.
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