GERMAN CHERRY BOMB

GERMAN CHERRY BOMB

½ ounce Godiva Chocolate liqueur

½ ounce cream

½ ounce grenadine

The GERMAN CHERRY BOMB is the bomb — easy to make and so yummy! One of my favorite discoveries this year is the fun of layered shots. To make the layered GERMAN CHERRY BOMB SHOT you will need the three ingredients listed above, including Godiva Chocolate liqueur, something you will always be glad you have around the house. It’s price is comparable to Baileys and it will just as good, or even better, in coffee, hot chocolate, on the rocks, etc.

With layered shots, it is important that you pour the ingredients in the order they are listed and that you pour them in very slowly. Many recipes for layered shots talk about pouring them over the back of a spoon, but I’ve found that to be hogwash. Just pour slow. For the GERMAN CHERRY BOMB, start by pouring the Godiva liqueur into an aperitif or shot glass, then slowly pour in the cream. Lastly, slowly add the grenadine. It will magically float to the bottom of the glass and, whalla! — you will have your cool looking shot.

You may be tempted to sip, but don’t, just shoot it down. You’ll enjoy it I swear. Unlike many other shots, the GERMAN CHERRY BOMB is neither too sweet, nor too strong. It’s just luxurious, decadent, chocolaty, creamy and oh so good. Like I said. The bomb.

Drink Up^

Cocktail Connie

CHURCHILL

CHURCHILL

3 parts scotch whiskey

1 part vermouth

1 part triple sec

1 part lime juice

Bulldog Winston Churchill’s B-day is tomorrow. You may find it odd that I have an interest in the ex-Prime Minister from Britain whose most famous for taking a stand against Hitler and stopping him from controlling all of Europe in the 1930s. When I’m not drinking cocktails, I’m working on a book proposal for a book about difficult children who grew up to become wildly successful adults. Churchill fits that description, so I’ve been researching his life. I find him to be a very interesting character, so of course I had to try one of his favorite cocktails. I say one because Churchill loved his booze and had several favorite cocktails. The CHURCHILL cocktail is made primarily of scotch, one of his favorites. The recipe was created by American bartender Joe Gilmore at the Savoy Hotel in London.

To make a CHURCHILL, put the best scotch you have into a cocktail shaker, then add smaller amounts of vermouth, triple sec and lime juice. Add ice to the shaker, shake it well and strain it into a cocktail glass. Garnish as you please. The original recipe calls for a straight cocktail — no ice, but I decided anything with scotch would benefit from ice.

I found the CHURCHILL cocktail to be surprisingly delicious. It was scotch “sweetened,” which is the only way I really like scotch. I used a cheaper scotch and I would like to try this cocktail sometime with a better quality one. The vermouth and lime flavors weren’t very strong, and the triple sec ratio was spot on. Hubby said the CHURCHILL smelled like old women in church, but he loved it. On the side car meter — Hubby's rating of every cocktail in comparison to a sidecar — he gave the CHURCHILL a 9 out of 10. He thought it would better with Cointreau, but considering that Cointreau is from France, the selection of triple sec by Gilmore was probably the most appropriate at the time. And that Gilmore knew what he was doing. No matter what your tastes, definitely give this cocktail a try.

 

Drink Up^ (Winston Did!)

Cocktail Connie

THE KINGSTON COCKTAIL MON'

THE KINGSTON

1 ½ measure dark Jamaica rum

¾ measure gin

Juice from half a lime (or  ¼  measure lime juice)

¼ measure grenadine

Someday I would like to go to Kingston Town, Mon, where the temperature is perfect and reggae fills the air.

Like everything else in existence, Kingston, Jamaica, has a cocktail named after it. To make a KINGSTON cocktail, simply put the ingredients listed above (be sure to use Jamaican rum!) into a tall cocktail glass that has been filled with ice, stir well and garnish with a slice of lime, if you have one. Clearly, I didn't have a lime. I have discovered that finding a good lime in the grocery stores around me is anything but "no problem." 

Four interesting facts about Kingston the town:

1- the largest city in Jamaica 

2- the capital of Jamaica

3- the largest English-speaking city south of the U.S. 

4- founded in 1692 by earthquake refugees 

Four interesting facts about Kingston the cocktail:

1- too sweet

2- not very good

3- a waste of gin

4- would only be good on a Jamaican beach as your third or fourth cocktail

Drink Up^

Cocktail Connie

ST. GERMAIN COCKTAIL

ST. GERMAIN COCKTAIL

2 parts Champagne or Dry Sparkling Wine

1½ parts St. Germain

2 parts club soda

Lemon garnish

I said goodbye tonight to probably the third bottle of St. Germain that I’ve bought this year. I won’t be buying another bottle, at least not until after January, and I was sad to see it go. I’ve really grown fond of the elderberry liqueur from France, but I have only about a month left and lots of other liquors to try.

The delicious ST. GERMAIN COCKTAIL was a perfect send off. To make it, I just put some champagne, St. Germain, and club soda into a tall cocktail glass that I had filled half-way with ice, gave it a good stir, and garnished with a slice of lemon. Dry sparkling wine can be used instead of champagne, just make sure you have some bubbles going. They make any cocktail seem festive, even on a Tuesday.

“That's good Connie,” said Hubby after taking one sip of the ST. GERMAIN COCKTAIL. He and I both easily succumbed to the pleasure of this cocktail. It was a light cocktail in the truest sense of the word, but also full of flavor. Both the champagne and the St. Germaine were enhanced by the other, and the club soda ensured that neither taste was overwhelming. It’s a cocktail guaranteed to lift your spirits.

Drink Up^

Cocktail Connie

BOURBON TASTE TEST

BOURBON TASTE TEST

Ahh Bourbon! My new friend. Bourbon is America's contribution to the world of whiskey. It is a barrel-aged spirit made primarily of corn, which makes it one of the sweetest kinds of whiskeys and therefore the most "sippable". By law, in order for something to be called Bourbon, it has to be produced in the USA, can't include any additives except water, and has to have been aged for a minimum of two years. In 1964, Congress declared it America's Native Spirit. 

Someday, I'd like to travel the Kentucky Bourbon Trail. Until then, I'll have be satisfied with a BOURBON TASTE TEST. Sometime, when you are bored, not driving, and at the home of a Bourbon lover, I suggest you try it yourself. Line up all the bourbons with a full shot glass in the front and take turns sipping delicately, swirling the bourbon in your mouth a little, just to be sure you have taken in the full flavor. We lined up seven bourbons in order of alcohol proof. The bourbons ranged from 80 proof Red Stag to 114 proof Old Grand Dad. The crowd favorite was the Fighting Cock, a sweet bourbon. At 103 proof, it's a bourbon with a hint of vanilla that can be sipped all night. It's not available everywhere, so if you find it, pick one up. It costs about $23 a liter.  

And remember, if you're bored, break out the Bourbon!

Drink Up^

Cocktail Connie

DEW BOOZE

DEW BOOZE
Mountain Dew
Booze of your choosing (I used Jim Beam Honey)

Before there was Red Bull and vodka, there was DEW BOOZE. The concoction was invented by Hubby and his buddies in the late 1970s on a fateful trip to Florida one spring break. We weren't in Florida today, but we were in the sunshine in a parking lot in downtown Cleveland, prepping for a Browns game against our number one enemy, the Pittsburgh Steelers.

DEW BOOZE was on the tailgating menu and it was the perfect cocktail to wake me up and get me barking. To make it, I just combined some good ol' Mountain Dew with some booze. Hubby says it has to be brown liquor and we used a delicious honey whiskey by Jim Beam. Other brandd of whiskey could be used, but JB is the original.

As far as tailgating goes, the DEW BOOZE ruled. It quenched my thirst and gave me the buzz I needed to save money on expensive stadium beer. It went down pretty easy, but I wouldn't call it easy on the stomach. Like an RBV, more than two is too much. But for a different, classic cocktail, pull on the bell bottoms, comb your fro and enjoy a DEW BOOZE.

Drink Up^
Cocktail Connie

KARMEL MACCHIATO ICED COFFEE

KARMEL MACCHIATO ICED COFFEE

Stoli Salted Karmel Vodka

Coffee

Simple Syrup

Splash of Milk

A gal whose favorite order at Starbucks is a sugar-free, skim Carmel Macchiato, has to try a KARMEL MACCHIATO ICED COFFEE when the option is put in front of her. Especially when said gal is in need of some caffeine to keep her cheering for the Ohio State Buckeyes.

The KARMEL MACCHIATO ICED COFFEE was made for me by a team of bartenders at Panini’s in Chardon, Ohio. The cocktail uses a new flavored vodka from Stoli’s called Salted Karmel. It came out this summer and is based on the popular salted carmel candy. I was intrigued by the vodka when I first heard about it, but I also thought that the number of flavored vodkas is getting out of hand. Do we really need another one? After tasting the KARMEL MACCHIATO ICED COFFEE, I’d say, yes, life will be better with this kind of vodka in the world.

The cocktail tasted a lot like the Starbucks version, but even better. The vodka gave the coffee a sweet and savory taste that reminded me of English toffee. The cocktail was so good, I could have sucked it down it a minute and practically did. First, I had to send it around the table. The KARMEL MACCHIATO ICED COFFEE looked so good that no one could resist taking a sip and everyone loved it. It was called, “smooth,” “rich” and “tastes like perfectly toasted sugar.”

My future definitely includes a bottle of Stoli Salted Karmel Vodka. It will make a great shot or can be mixed with crème de cacao and orange juice for a cocktail that tastes like a tootsie roll — yum!

Drink Up^

Cocktail Connie

CHAMBORD LEMONADE

CHAMBORD LEMONADE

1 ½ ounce vodka

1 ½ ounce Chambord

3 ounces lemonade

Though still stuffed from yesterday, I always have room for delicious Chambord liqueur. Plus all Chambord cocktails have a black tint to them, so I figured drinking one would be the closest thing to black that I would get to on this Black Friday. As it turns out, I do believe I was much happier sipping a CHAMBORD LEMONADE rather than standing in line at Kohls.

To make the CHAMBORD LEMONADE, I simply mixed vodka, Chambord and lemonade in the measurements above into a short cocktail glass that I had filled half-way with crushed ice. I stirred well and added a slice of lemon for garnish. The cocktail was entirely pleasant. The blackberry flavor of the Chambord was foremost, but the lemonade was there too. It was just a perfect balance of the two drinks. I may never drink lemonade without Chambord again. I could barely taste the vodka, so feel free to go a little cheap on the brand. It is Black Friday after all, so by all means….

Drink Up^

Cocktail Connie

KICKIN' CRANBERRY COSMO

KICKIN’ CRANBERRY COSMO

3 ounces orange vodka

1 ½ ounce Cointreau

3 tablespoons cranberry sauce

Juice from ¼ of a lime

Rosemary Sprigs

Thanksgiving is one of my favorite holidays. A day that revolves around food, family and fun is always a good one in my book. It also gives everyone a chance to pause and give some thought as to what they are thankful for. I’m thankful for my year of cocktails and for you, reader.

My gift to you this Thanksgiving is the KICKIN’ CRANBERRY COSMO. Put this delicious cocktail on next year’s feast list, but don’t wait until next year to try it. You’ll need a blender. Put orange vodka, Cointreau, cranberry sauce (I used canned) and lime juice into the blender, add about 3-4 ice cubes and blend on high for a few seconds. Pour the mixture into a short cocktail or martini glass, and garnish with a sprig of rosemary. 

The KICKIN’ CRANBERRY COSMO was a great drink and a hit with everyone who tried it. It starts out sweet, but then the cranberry and orange flavors become more subtle, and give way to deliciousness. Don’t skip the rosemary sprig. It was one of the best parts of the cocktail. The pleasant fragrance from the sprig adds an aromatic touch to the palate-pleasing experience. The KICKIN’ CRANBERRY COSMO will add a festive touch to any type of feast, and could be drunk before or after. Just be sure it is drunk at some point and that you are thankful.

Drink Up^

Cocktail Connie

PIÑATA

PIÑATA

2 parts Licor 43

1 part Stoli Gold or other vodka

3 parts pineapple juice

Orange slice for garnish

Piñatas, those Mexican candy-filled paper mache animals, are a great way to liven up any party. Turns outs there's a cocktail to go along with the beating of an animal with a stick. It's called the PIÑATA. To make it, I put the ingredients listed above into a cocktail shaker, added ice, shook it well and strained it over ice into a tall glass. I garnished with a slice of orange.

Though Thanksgiving Eve has nothing to do with Mexico, it's usually a party nonetheless, and for me, the PIÑATA was a perfect way to start the evening. It was delicious -- fruity, but not overly sweet. As anyone whose gotten drunk on a beach with an umbrella drink knows, pineapple covers up all taste of alcohol, and that is true with the PIÑATA as well. The vanilla-flavored Licor 43 was barely there, and the vodka cut the citrus of the juice just right. Hubby thought it was too sweet, until he added more vodka, took one sip and said, "Now that's a drink!"

Like me, friend Billy loved the cocktail just the way it was. He paired it with a Monte Crisco #2 cigar from Havana, and felt like he was in Cuba. Wherever you are this holiday weekend, make it better with a PIÑATA.
Drink Up^
Cocktail Connie

MONKEY'S HEAVEN

MONKEY’S HEAVEN

2 ounces Godiva Chocolate Liqueur

3 ounces milk

There were two reasons the recipe for MONKEY’S HEAVEN caught my eye.

#1 It’s a cocktail with milk. I love milk. It’s a must for me with breakfast, but at cocktail hour? I was intrigued!

#2 Godiva Chocolate Liqueur would be great in a cocktail with cream or in some coffee. I had no idea what it would do for milk, but I had to find out.

To make the MONKEY’S HEAVEN cocktail, I poured Godiva Liqueur and some skim milk into a short glass and stirred. I wish I had known to put the Godiva Liqueur into the refrigerator first, because there is nothing better than really cold milk. But even without that touch, MONKEY’S HEAVEN was a slice of dreamland. It tasted so much like chocolate milk, I thought I was back at the lunch table in middle school. Still, it had that kick that brought me back to the reality that I am over 21. Turns out the answer to both of my queries was “yes.” You can have milk in cocktails, and Godiva can be combined with any type of liquid and it will still taste delicious.

Drink Up^

Cocktail Connie

ORANGE 43

ORANGE 43

1 part Licor 43

3 parts orange juice

Wow! Forget the screwdriver, an ORANGE 43 has it all going on. To make it, just put about one shot of Licor 43 into a short wine or cocktail glass that has been filled with ice. Then top it off with orange juice and slices of orange if you got ‘em.

The Spanish Licor 43 is made with 43 ingredients, including citrus, fruit juices, herbs, vanilla and other spices. Every one of them goes well with orange juice in the ORANGE 43. The cocktail was refreshing, subtle and easy-drinking. It would be great for a brunch or a Sunday morning. And now that I tried an ORANGE 43, I can’t believe I ever used vodka and orange juice, especially since you can usually find Licor 43 a little cheaper than vodka. Never again.

Drink Up^

Cocktail Connie

VANDERBILT ORANGE

VANDERBILT ORANGE

1 ½ measures cognac

1 ½ measures Grand Marnier

½ measure cherry brandy

2 dashes Angostura Bitters

¼ measure simple syrup

Lemon garnish

Oh to be a Vanderbilt in 1912, when it was the gilded age and all was golden, especially when you were fabulously wealthy. We are never going back to those days, but you can pretend with a VANDERBILT ORANGE cocktail.

It is my own twist on the Vanderbilt cocktail, the only different being the addition of Grand Marnier to the classic recipe for a Vanderbilt. What can I say? Accidents happen, even when making cocktails or should I say, especially when making cocktails. And I accidentally put in Grand Marnier when making this cocktail. Easy mistake, since Grand Marnier is cognac and orange liquor. Of course, as soon as I realized my mistake, I put some cognac in too. I had made the VANDERBILT ORANGE simply by putting the ingredients above into a cocktail shaker filled with ice, shook it well and strained it into a short cocktail glass half-filled with ice. The optional garnish is a slice of lemon on a spear with a maraschino cherry.

The VANDERBILT ORANGE may make you go "Whooeee!" for it is as strong as the Vanderbilts were rich. But it is worth waiting for a melt and getting past the first few sips. The cocktail then takes on a life of its own and you may begin to enjoy it, as I did. It is rich in flavor, especially with the addition of the citrusy Grand Marnier. Hubby said it would make a great dessert drink, because it was extra sweet. But it wasn't sugary enough for me and I thought it would make a better nightcap. And Sunday nights and sleep are always sweet.

Drink Up^
Cocktail Connie

X.Y.Z.

X. Y. Z

2 measures dark rum

1 measure Cointreau

1 measure lemon juice

I tried another 1920s cocktail tonight. One with a strange name. I'm not sure of the story behind the name. All I know is that for a cocktail to still be around almost 100 years after it was created, it must be good.

To make the X.Y.Z., I just put the three ingredients above into a cocktail shaker, added lots of ice, shook it well, then strained it into a martini glass. A slice of lemon served well as the garnish.

Dark rum is a must for an X.Y.Z. -- don't compromise with white rum -- and it is great in this cocktail.  The dark rum is what makes the lemony X.Y.Z.  cocktail a Jamaicafication of the sidecar, a cocktail with Cointreau, lemon juice and cognac. It may be what the sophisticated beachcombers drink. If drinking on a beach, join Hubby in adding ice this cocktail and take it slow. The strength of the lemon flavor is matched by the strength of the drink, which I just may re-name the A.B.C.


Drink Up^
Cocktail Connie

THE GOOD ADVICE COCKTAIL

THE GOOD ADVICE COCKTAIL
1 measure Licor 43
1 measure Absolute Orange Vodka
Sierra Mist or other Lemon-Lime Soda

Had a heck of a good time in the liquor store tonight. There were free shots of Wild Turkey Honey and samples of Batch 19 beer, both of which were very good. There was also some good advice from a swanky store clerk with a Russian accent.

He saw that I was buying orange-flavored vodka and Licor 43, which he pronounced by its Spanish name, Cuarenta Y Tres. He told me that I had made a fabulous selection and that the two items were going to taste great together. He suggested that I top them off with some Sprite or ginger-ale. He said it with such enthusiasm, that I went home and did just that.

I called it the GOOD ADVICE COCKTAIL and I used one measure of each of the liquors. I put them into a short cocktail glass that I had filled with ice, filled the rest of the glass up with Sierra Mist, gave it a stir, garnished with an orange slice and enjoyed.

I more than enjoyed it actually. I delighted in it. Orange flavoring
in cocktails is always delicious, and the vanilla-flavored Licor 43 enhanced the flavor beautifully in this cocktail. It also was not too sweet. Hubby thought the GOOD ADVICE COCKTAIL was weak, but sometimes all I want is a weak, but yummy, drink, and some good advice from a spirited stranger.

Drink Up^
Cocktail Connie

HOT CIDER & RUM

HOT CIDER & RUM

HOT CIDER & RUM embodies everything good about fall,

And to make it is no trouble at all.

Put about one ounce of Bacardi or whichever rum you choose,

Into a coffee mug suitable for hot booze.

Add fresh apple cider from your local apple farm’s store,

Then stick the mug in the microwave for a minute, no more.

Stir it all together after hearing the “ding,”

Using a cinnamon stick, just to give it that certain autumn thing.

You will then have a cocktail perfect for a cool night,

Spent alone or with others, whichever feels right.

HOT CIDER & RUM will never go out of style,

It only took one sip to give me a smile.

Drink Up^

Cocktail Connie

THE JACK ROSE

JACK ROSE
2 ounces Applejack
1/2 ounce lime juice
1/4 ounce grenadine

One of the six basic cocktails that all bartenders had to know in the 1920s was the JACK ROSE. No one is quite sure how it got its name. After all, this was before the Titanic movie. It could be named after an infamous gambler or a New Jersey restaurateur.

Most likely though, it was named the JACK ROSE because it is made with Applejack and because the grenadine turns it the color of a rose. To make a JACK ROSE, put the three ingredients above into a cocktail shaker, add ice, shake well and strain into small cocktail glass. Garnish with a slice of lime. The cocktail can be drunk straight up or with ice.

I added ice and was glad I did, because the JACK ROSE is one of those cocktails that got better with a melt. In fact, I didn't get to finishing my cocktail until about an hour after I had made it (busy night), and when I did, I sipped it and said, "Ahh, much better."

Compare that to Hubby's reaction after his first sip of the JACK ROSE immediately after I made it, which was "Wow, that's sour!" Indeed it was sour, but also slightly sweet from the grenadine and full of apple flavor. One bottle of Apple jack (otherwise known as apple brandy) has the flavor of six pounds of apples, and it's a liquor one should try at least once in their life. The lime juice in this recipe could be substituted with lemon juice, and it would be an Applejack cocktail. Either one works for me, and at least one should work for you.


Drink Up^
Cocktail Connie

MINTA SPECIAL

THE MINTA SPECIAL
Gin
Lemon Juice
Lime Juice
Angostura Bitters
Lemon for Garnish

My step-mother Minta has learned a thing or two in her 70 years, including the ingredients of a good cocktail. We went to Crop Bistro in downtown Cleveland tonight to surprise her for her big birthday (the mask of her face in the picture was part of the surprise) and I ordered one of her concoctions, which I'll call the MINTA SPECIAL.

To make it, the bartender put the ingredients above into a short cocktail glass and gave it a good stir. He garnished with a perfect spiral of lemon. Wish I could do that! I've gotten good at the cocktails, but I still have a long way to go until I can make a pretty garnish.

Anyways, the MINTA SPECIAL cocktail was a pretty pink color and had a very unique taste. It was a different kind of gin drink that really brought out the flavor in the Angostura Bitters. This was good, because I had been suffering from a funky stomach all day and the bitters really soothed it. They always seem medicinal to me and are known as a digestive aid. The MINTA SPECIAL was also on the sour side, but I'm glad I gave it a try. When you are in the mood for a bitter gin cocktail, you should try it too.

Drink Up^
Cocktail Connie

THE VICTORY DRINK

THE VICTORY DRINK
.75 ounce grenadine
1.5 ounce Pernod
Club soda

Since 1938, every November 11th or so is the day to thank a veteran. I'm raising a VICTORY DRINK and adding a salute in honor of America's brave soldiers on Veteran's Day!

To make the VICTORY DRINK (recipe is from sofakingdrunk.com), I simply put the first two ingredients above into a short cocktail glass I had filled with ice. I gave them a stir, then filled the rest of the glass with club soda and garnished with a maraschino cherry.

Pernod is a Parisian liquor that has been around since 1805. It tastes like licorice and to the creator of this cocktail, it must have tasted like victory, because it takes over the VICTORY DRINK. It reminded me of the Greek liquor Ouzo, something I once had a bad experience with. Though the cocktail wasn't a victory for me, don't dismiss it too quickly. It's also sweet, and bubbly, and a fine tribute to winners.

Drink Up^
Cocktail Connie

THE POMEGRANATE PASSION COCKTAIL

POMEGRANATE PASSION
2 measures Three Olives Pomegranate Vodka
Sprite

I spent my Sunday evening at the Club Molisani clam bake, where there were more Italians than on an episode of Sapranos. I slide up to the bar and asked for an Italian cocktail. As sometimes happens, the bartender did not step up to the plate. Despite a fully stocked bar, he was clueless as to what to serve me. I guess since I didn't order Chianti, he was stumped. I saw some Three Olives Pomegranate vodka behind the bar and decided to let him off the hook by suggesting he just mix it with Sprite. He poured about two measures of the vodka into a short glass, added ice and topped it off with Sprite before giving it a stir.

The POMEGRANATE PASSION cocktail wasn't fancy, but it sure was familiar. Flavored vodka and Sprite or ginger ale is my
no-brainier cocktail, and it's always good. Sprite works with any fruit-flavored vodka, including cherry, raspberry, orange, etc. etc. The pomegranate vodka though, I must say, was a fantastic choice that I had never tried before. The pomegranate flavor was strong, but not overwhelming, and the  bubbly Sprite was a perfect companion. The cocktail was refreshing and went well with the dessert tray. The POMEGRANATE PASSION may not have been the Italian cocktail I was looking for, but it was delicious and at least it was poured by an Italian bartender!

Drink Up^
Cocktail Connie

BELGIUM GOLDEN ALE

BELGIUM GOLDEN ALE

One of the great things about a blog is that I can make the rules. One of the rules I'm evoking for tonight is that sometimes a beer can be a cocktail, especially when I'm at a beer and wine festival celebrating my birthday.

I tasted many, many beers at the Beer & Wine Fest at Holiday Valley Resort in Ellicotville, New York, to get to tonight's cocktail. The clear winner was from the Duval Single's brewery in Belgium and it was appropriately called GOLDEN ALE . When it comes to beer, I lean more to the lighter, less-hoppy side. GOLDEN ALE beer was both of those things, and it had a great, golden flavor too. It was my dream beer -- smooth and easy-drinking, clear and calming. Without a doubt, one of the best I tasted that night. I'm glad the pours were generous. Ten or so samples is, I was enjoying the band and ready to switch to wine. Life is short afterall.

Drink Up^
Cocktail Connie

PUMPKINTINI

PUMPKINTINI
1 part pumpkin spice liqueur
1 part vanilla vodka

Pumpkin-flavored spirits will only be around a little bit longer. While they are still here and before the shelves are filled with peppermint liquors and other Christmas nonsense, pick some up. There are many ways to drink pumpkin liquor, including the PUMPKINTINI. To make it, mix the two ingredients above into a short cocktail glass with ice.

The spicey PUMPKINTINI, while good, is only for the pumpkin devotees in your life. It is definitely similar to drinking a pumpkin, but the flavor was balanced well by the vanilla vodka. Regular vodka just wouldn't have been the same. The PUMPKINTINI was thick, sweet, and syrupy. It also had a great smell. Definitely a great fall weekend kick off cocktail.

Drink Up^
Cocktail Connie

FRENCH QUARTER MARTINI

FRENCH QUARTER MARTINI
Mango vodka
Vanilla vodka
Cranberry Juice

Amazing how three little ingredients, like the ones listed above, can combine to make a great cocktail. The FRENCH QUARTER MARTINI was made for me at Noosa Bistro in Mentor, Ohio. To make it, the bartender put those ingredients into a cocktail shaker, added ice, shook it well, then strained it into a martini glass.

Garnish would have been nice, but I had no need for ice. The FRENCH QUARTER MARTINI was as wonderful as its namesake in New Orleans -- one of my most favorite places in the world. The cocktail was 100 times better than the Hurricanes they serve on Bourbon Street. The vanilla and mango flavors made for a perfect pairing and the cranberry juice wasn't overpowering, like it tends to be in other cocktails. The FRENCH QUARTER MARTINI was short and sweet, just like this post. Happy Birthday to me!

Drink Up^
Cocktail Connie

EL DIABLO and THE APP

EL DIABLO

1 ½ ounce Cuervo Tradicional or other tequila

1 ounce cranberry juice

1 ounce lime juice

½ ounce simple syrup

Splash of ginger ale or Sprite

I had a devil of a time getting around to the EL DIABLO cocktail tonight. I recently got a new iPhone app called thebar.com. It’s a free and fun app that lets you search for cocktail recipes by drink type, color, theme, spirit, etc. You can also give your phone a shake for a random drink recipe. A virtual cocktail shaker shakes on your screen and you never know what will pop up.

I decided to give it a try and see how many shakes it would take until I could find a recipe that I had all the ingredients for and hadn’t had already this year. I thought it would take maybe three, tops. Well, it was more like 10 shakes until I got to it, but the EL DIABLO cocktail turned out to be worth the wrist strain. To make it, I just put the first four ingredients listed above into a tall cocktail glass that I had half-filled with crushed ice. I gave it a stir, then topped it off with a splash of pop and a slice of lime for garnish.

The EL DIABLO allowed me to kill a bottle of tequila and as I poured it in, I thought to myself, “This is the last tequila cocktail of the year for me. I am not going to buy another bottle of tequila. It’s low on my list of favorites.’

Then I tasted the EL DIABLO and immediately changed my mind. When paired with a balance of sweet and sour mixes, tequila can be delicious. The EL DIABLO has all the great flavors of a margarita, but it’s sweeter and lighter. My friend Carolyn and her brother got in on the cocktail tonight. Carolyn gave the EL DIABLO her “A1 approval” and the brother said he never likes cocktails, but this one, he loved. They both saw the bottom of their glasses before me. The only trouble with the EL DIABLO is that it is so good, it could sneak up on you, just like you know who.

Drink Up^

Cocktail Connie

THE INDEPENDENT COCKTAIL

THE INDEPENDENT COCKTAIL

Bottle of white wine

2 cups seltzer water

Orange, lemon and apple wedges

Happy Election Day! Here in Ohio, the ads have been brutal and we are all just glad it’s almost over. When I researched Election Day cocktails, they were all either Romney or Obama- related, and I’d prefer to keep politics out of my friendly little cocktail blog. Luckily, I stumbled upon the perfect cocktail for an independent like myself.  

Called the INDEPENDENT, it does require some forethought. To make it, you will need a bottle of white wine. Dry or sweet is a matter of taste. Take the wine and put it into a pitcher, then add the seltzer water and a generous amount of fruit slices. Mix it well and chill for an hour before serving. You will get four to five glasses out of this recipe.

When serving, be sure to spread the fruit out evenly among the glasses and add a cocktail spear if you can, because eating the fruit slices is one of the best features of this cocktail. Overall, the INDEPENDENT cocktail is as neutral as the independent party. Hubby said it shouldn’t even be classified as a cocktail, because it is a white wine spritzer. That is was, but it was also light, luscious and distinctly different. The wine was better off and so was my mood. Definitely gets my vote.

Drink Up^

Cocktail Connie

BALALAIKA AND THE JUNGLES OF BRAZIL

BALALAIKA

1½ measures vodka

¾ measure Cointreau

¾ measure lemon juice

The sharp-tasting BALALAIKA cocktail is perfect for one of those nights that you just want a nice sipping cocktail. To make it, put the three ingredients above into a cocktail shaker, add ice, and shake well. Strain the mixture into a short cocktail glass if you want to add ice or a martini glass if you prefer your cocktails straight. Garnish with a lemon or orange slice.

Cointreau and lemon juice are commonly combined in cocktails like sidecars (cognac) and white ladies (gin.) The BALALAIKA, in true Russian fashion, combines the two with vodka. The result is a lot like a lemon drop, but so much better. Unlike a lemon drop, the BALALAIKA is light and citrusy, not sweet and sugary. If you like your lemon juice with a teensy bit of orange flavor and the powerful punch of vodka, the BALALAIKA is for you. Hubby was in citrus-heaven and said the cocktail reminded him of the jungles of Brazil. It was too tart for my taste, but I could see its potential as a digestive aid. Either way, sip and enjoy.

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Cocktail Connie

CAFE GODIVA

CAFÉ GODIVA

2 ounces Godiva Mocha Liqueur

6 ounces coffee

Whipped Cream for topping

I needed some coffee to perk me up this afternoon and I needed a cocktail — a good one. The CAFÉ GODIVA fit the moment perfectly. To make it, I started with a hot cup of coffee, added a shot and a half of Godiva Mocha Liqueur, and topped it off with some whipped cream to make the cocktail a more pretty and creamy one.

Yes, a CAFÉ GODIVA and a Sunday afternoon went perfectly together. It took ordinary coffee and made it extraordinary. The chocolaty cocktail warmed me up and calmed me down. I enjoyed every nip and sip. I’ve had the white chocolate Godiva liquor, and now that I’ve had the mocha too, I’m convinced that Belgium’s Godiva is not only the king of chocolate, but they are the king of chocolate liquors too. They make mocha, white chocolate, chocolate, caramel, and two types of chocolate-infused vodkas. And I’m gonna try them all — someday.

Drink Up^

Cocktail Connie

VAMPIRE PUNCH

VAMPIRE PUNCH

750 ml vodka

1½ cups lime juice

1½ cups cranberry juice

1½ cups cherry brandy

½ cup grenadine

Club soda

My friend Chris threw a great Halloween party tonight. There was good food, live music, great friends, a fun crowd… all the party elements were there. I, of course, brought a cocktail. It was called VAMPIRE PUNCH and I got the recipe from another friend who had visited The Chew website.

To make it, I put all of the ingredients listed above into a large pitcher, added ice and mixed it well. The recipe — which serves 12 — called for a punch bowl, but I was looking for a portable container. A nice touch is to add some cherries to the cocktail as well. For the pitcher, I just threw some in the bottom and they made nice “blood clots.” If using a punch bowl, the cherries can be muddled and floating on the top.

The red-colored VAMPIRE PUNCH was a hit with most of the blood-thirsty ghouls and boys at the party. I never found a vampire to model the cocktail for me, but a ghostface from the Scream movies made a great stand-in. The cocktail was both sour and sweet, but it’s tartness kept it from being a hit with everyone. It was powerfully strong and may lead to a coffin nap if you have more than two. Cherry and cranberry flavors dominate the VAMPIRE PUNCH cocktail like a blanket of darkness. But I say go the dark side and…..

Drink Up^

Cocktail Connie

TOD'S COOLER

Give me a drink!

TOD’S COOLER

2 measures gin

2/3 measure crème de cassis

2/3 measure lemon juice

Club soda 

See that picture to the right? That represents how my Mom felt when she stopped by my house tonight after a long day of travel and visiting. To help calm her nerves, I chose a gin-based drink -- one of her favorite types of alcohol.

We all have our favorites that we turn to time and again, and that's fine. But it's easy to get stuck in a cocktail rut. A safe way to get out of the rut is to try a favorite alcohol in a new way. The TOD'S COOLER cocktail is a different and delicious way to enjoy gin. To make it, put gin, crème de cassis and lemon juice into a short glass half-filled with crushed ice. Give it a stir, then top it off with club soda. Garnish with a slice of lemon.

TOD'S COOLER was created at the bar of the Palace Hotel in Brussels, the capital of Belgium, by Tod Sloan. Tod was a famous American jockey in the early 1900s who was known in the states as Yankee Doodle Dandy. Old Tod must have loved gin, because his cocktail is mostly gin. But it is a lovely lovely way to enjoy it. The crème de cassis blackcurrant liqueur lends some sweetness to the cocktail and sets off the bitterness of gin, while the lemon juice and soda, though barely detectable, are at just the right levels. The TOD'S COOLER puts me one step closer to always having gin in the house, even after this year is over. It was delightful, and dare I say, dandy.


Drink Up^
Cocktail Connie

KEY LIME PIE MARTINI

KEY LIME PIE MARTINI

1 measure Licor 43

½ measure vodka

½ measure half & half

½ measure lime juice

Crushed graham crackers for the rim

Tonight's cocktail is for my mother-in-law Joan in honor of Mother-in-Law's Day which was this past Sunday. I'm lucky to have a wonderful mother-in-law who is always fun to share a cocktail with. She is a great baker of pies and one of her best is key lime pie, so I just had to see what the cocktail version was like.

To make the KEY LIME PIE MARTINI, I started by crushing some graham crackers on a small plate, I then rimmed a martini glass with a slice of lime and dipped it in the glass. Next, I put the ingredients listed above into a cocktail shaker, added ice, shook it well and strained it into the glass. I garnished with a slice of lime and took in the luscious aroma.

The KEY LIME PIE MARTINI is a must for anyone who loves their key lime. Hubby loves his mom's key lime pie and said the cocktail tasted just like he was eating a piece of it. And while key lime is not my favorite pie, I delighted in every sip of my cocktail and was sad when it was gone. Of course, it was sour, but it was also smooth and subtly sweet. The KEY LIME PIE MARTINI confirmed for me that Licor 43 is the stuff of Gods. Licor 43 is a perfectly balanced, vanilla flavor liqueur from Spain. The mini-beer I had in April used Licor 43 and it is still one of my favorite cocktails of the year. I may not be able to bake like my mother-in-law, but at least I can make a good cocktail!

Drink Up^

Cocktail Connie