WINTER AND ADVICE- LAST ONE!

WINTER

1½ ounce orange vodka

½ ounce blue curacao orange liqueur

1 ounce champagne

Blue or red maraschino cherry juice for garnish

366 days after it started, my cocktail year comes to a close with a cocktail simply called WINTER. I've been enjoying the season of cold and snow this New Year's weekend, spending it on a skip trip, so it only made sense to try to capture it in a cocktail.

To make the WINTER cocktail, put orange vodka and blue curacao into a glass pitcher, add ice, and stir well. Strain the mixture into a champagne glass, top with champagne and a dash of cherry juice and enjoy. I couldn't find blue maraschino cherry juice, but it didn't really matter because the WINTER cocktail was a lovely blue color that the crowd I was with just loved. They said it reminded them of the waters of the Caribbean -- a great place to visit during the winter months. The taste of the cocktail on the other hand, did not go over so well with the crowd. I heard comments like, "It tastes like alcoholic Gatorade" and "A waste of good champagne."

But my experience has taught me that you can't always judge a cocktail by your first sip. After a while, the sweet, distinctive taste of the WINTER cocktail grew on me. It was like champagne had gone punk, adding a little orange flavor and bitterness to the mix, but getting more creative and fun along the way. Much like the season, by the end of WINTER, I didn't want another one right away, but I had fond memories and increased fortitude. Not to mention a good buzz.

When it comes to champagne cocktails, the best ones this year were the simple ones, with only one additional ingredient added. This is just one of the things I've learned after 366 days of cocktails. Before I move on to other life interests, here are some others.....

* Don't be afraid of brown liquor. When mixed with the right washes, it tastes great and won't give you a hangover.
* Sometimes you just need to add ice and let it melt before a cocktail tastes the way it should. Frank Sinatra always let his cocktails melt for eight minutes.
* Club soda is your best friend when a cocktail is too strong.
* It ain't easy to find a cocktail shaker that doesn't leak. I went through three of them this year. The last one was an expensive one from William & Sonoma. It leaked.
* The best flavored vodka is "cake."
* Campari and Southern Comfort are gross.
* Cocktails that use both beer and liquor are never good.
* Good garnish makes the drink.
* Layered cocktails are easy and fun. Forget using the back of a spoon, just pour real slowly.
* Cocktails start conversations.

I could go on. I've learned a lot this year about cocktails and about myself. It's been a great year of cocktails and I look forward to having my favorites again in 2013. May you have a healthy, happy and fun 2013 dear readers. As always....

Drink Up^

Cocktail Connie

RASPBERRY HOT CHOCOLATE

RASPBERRY HOT CHOCOLATE

8 ounce hot chocolate

1 ounce white crème de cacao

1 ounce Chambord Raspberry Liqueur

There are a lot of things I love about winter and hot chocolate cocktails are at the top of the list. The RASPBERRY HOT CHOCOLATE cocktail that I had today after a beautiful day of skiing reaffirmed this for me. To make the wonderfully warm cocktail, simply put the ingredients listed above in a mug. Stir and top with whipped cream. Add cognac if you are looking for a warmth you can feel head to toe.

“Wow” was the usual reaction from friends who shared a RASPBERRY HOT CHOCOLATE cocktail with me tonight. The raspberry Chambord and chocolate crème de cacao made the ordinary hot chocolate rich and delightful. It reminded me of a chocolate lava cake that you order for dessert in a fancy restaurant. The kind that have the soft, warm middle that melts in your mouth and often comes with raspberries on the side. The RASPBERRY HOT CHOCOLATE cocktail would make as great a dessert as it did an après ski drink. As 2012 winds down, I suggest you wind down with one real soon.

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Cocktail Connie

THE SNOWY DAY

THE SNOWY DAY

½ measure TUACA

½ measure blue curacao

½ measure Chambord

Club soda

Holiday Valley ski resort in New York got five inches of snow today. Me and my entourage of family and friends had a great day breaking in our ski legs and playing in the new snow. As the ski day winded down, we went to the Yodler lodge bar to visit Sweet Melissa, our favorite bartender. I asked for a cocktail and she was too busy to think of anything, so I used my extensive knowledge of the cocktail world to create what I call THE SNOWY DAY.

To make THE SNOWY DAY, put TUACA, an Italian vanilla-flavored liqueur; blue curacao, an orange-flavored liquor; and Chambord, a raspberry flavored liquor into a short cocktail glass that is half-filled with ice. Fill the rest of the glass up with club soda and stir. I choose those liquors because I knew they were all delicious on their own. How were they together? The answer is pretty good, but not fantastic. The SNOWY DAY was strong, sweet, and a touch fruity, though not enough so to make me entirely happy. If I was to create a cocktail like this again, I would skip the TUACA. It did nothing for the cocktail but add some bitterness. I did find out from Melissa the correct annunciation of TUACA though — rhymes with Star Wars’ Chewbacca. The best part of the SNOWY DAY was its pretty blue-green color. The cocktail not only allowed me to test my knowledge and stretch my creativity muscle, it also matched my new ski sweater.

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Cocktail Connie

DOWNHILL

THE DOWNHILL

1 measure sweet sherry

½ measure gin

½ measure dry vermouth

½ measure orange curacao

¼ measure cognac

Much like the steep and icy downhills that give me pause andconcern while skiing, the ingredients in the DOWNHILL cocktail gave me pauseand concern. Six types of alcohol? Well, it was now or never, and the fact thatwe arrived in Ellicottville, New York, for a New Years’ ski trip made it theperfect time to try it.

To make the DOWNHILL, put those extensive list ofingredients into a short cocktail glass that is half-filled with ice and stirwell. Garnish with a maraschino cherry if you have one — I didn’t. The DOWNHILLsurprised me. It tasted more like a cola than a Molotov cocktail. It had adistinctive, interesting flavor. It was sweet and the sherry made it creamy. Iused a high quality sherry and it made a big difference in the taste. Whoeverthought of the combination of liquids that is the DOWNHILL cocktail is onesmart woman (just an assumption.) It is one tasty combo. And true to the name,by the time I was finished, I was ready to tackle the downhill, ice and all.

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Cocktail Connie

LAKE COMO

LAKE COMO

1 ½ measures cognac

¾ measure TUACA

TUACA is an Italian vanilla citrus liqueur and cognac isdouble-distilled brandy made with French grapes. Put them together in a tallglass filled with ice, stir, strain that mixture into a short cocktail glass,slice a lemon, squeeze it over the glass rim and into the glass, then plop itin. You have just made a LAKE COMO cocktail.

Lake Como is one of the most beautiful lakes in Italy. It’sa deep blue lake surrounded by mountains and home to the aristocrats of theworld since the Roman times. It contains art and culture, and George Clooney’sresidence. I can picture Mr. Clooney now, lounging on his expansive Italianmarble terrace sipping a LAKE COMO cocktail.

He would find that, muchlike the lake it is named after, the LAKE COMO cocktail is divine. Sure, with only two alcohols and nothing else, itis a strong cocktail to be sure. Hubby added ice to his and I kept squeezingsome lemon in. Both techniques helped to tone it down. The vanilla taste fromthe TUACA is subtle and when I have this again, I’ll add more of it. Still, itwas a smooth taste once you got past the first few harsh sips and Hubby nolonger needed to take Nyquil for his cold.

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Cocktail Connie

KAHLUA SOUR

KAHLUA SOUR

2 measures Kahlua

1 measure lemon juice

½ measure simple syrup

December 26^th always puts me in a bit of a sour mood. After all the buildup, Christmas is done and my house is a mess. I spend the day cleaning and feeling bad about filling up the landfills. A KAHLUA SOUR fit my mood perfectly. To make it, I put the three ingredients listed above into a cocktail shaker, added ice, shook it well and strained the potion into a short cocktail glass that was half-filled with ice. I garnished with a slice of lemon.

So far this year, I’ve had a whiskey sour, an apple sour, a midori sour, and a pisco sour. I’ve liked them all and the KAHLUA SOUR is no exception. Kahlua is coffee flavored liqueur made in Veracruz, Mexico. It’s the result of a seven year process of aging a coffee bean and mixing it with distilled sugar cane. I was skeptical about mixing coffee flavor with sweet and sour, but it was a risk worth taking. I found the KAHLUA SOUR to be a great addition to the sour cocktails out there and one that shouldn’t be missed. The cocktail isn’t too strong, and the lemon taste is subtle. It’s a sweet and different way to enjoy coffee liquor. Other Kahlua options include mixing it with ginger ale, hot coffee, with lemon or lime zest, or just on the rocks.

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Cocktail Connie

CHRISTMAS JONES

CHRISTMAS JONES

4 fresh strawberries

1 ½ ounce vodka

2 tsp. superfine sugar

5 ounces pineapple juice

7-Up or other lemon-lime soda

Mint sprigs for garnish

(Makes two glasses)

When it comes to Christmas cocktails, I’ve found that there aren’t that many good ones. They are either made with champagne, which is more like a New Years cocktail to me, or with eggnog, and I’ve never liked that snotty-like stuff. I did manage to find three good ones though for my three days of holiday gatherings. The last one is today — Merry Christmas! — and it’s called the CHRISTMAS JONES.

The recipe for the CHRISTMAS JONES cocktail was created in 2006 for the release of the Bond Film Casino Royale. To make it, you’ll need a blender. Put the vodka, strawberries, sugar and pineapple juice into the blender and blend on high for minute (don’t add ice.) Pour the mixture into two highball glasses, top with 7-Up or other lemon-lime soda, add ice, and garnish with a sprig of mint.

Though its fruity taste made it seem more like a summertime cocktail than a Christmas one, the CHRISTMAS JONES was a delicious foamy treat. It would be a good cocktail for a Christmas in July party. The mint is a must for ambiance and at least a hint of Christmas. It’s not a heavy cocktail or as sweet as it sounds. It is a wonderful blend of fruit, vodka, and pop. Much like the snow that was falling as I enjoyed a wonderful Christmas, the CHRISTMAS JONES just drifted into my day and made it shiny and bright.

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Cocktail Connie

CANDY CANE LANE MARTINI

CANDY CANE LANE MARTINI

2 ½ ounces Three Olives Cake Vodka

1 ounce white crème de Menthe

½ ounce peppermint schnapps

½ ounce heavy cream

Dash of grenadine

The CANDY CANE LANE MARTINI is perfect for holiday parties. It's easy, impressive-looking, and delicious. To make it, just put the ingredients listed above into a cocktail shaker, add ice, and pour into a martini glass. Garnish with a mini-candy cane if desired.

I was afraid the CANDY CANE LANE MARTINI would be too "minty," but it had just the right amount peppermint taste to it, most likely thanks to the always sweet and yummy cake vodka. It was a hit at our Christmas Eve party and I'll let the guests tell you what they thought ..

"Yum. Tastes just like a candy cane"

"Wintery fresh"

"A cool burst of Christmas"

"Love the color!"

"Oooohhh.... so good"

"A pink and potent cocktail"

"Fills me with the Christmas spirit!"

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Cocktail Connie

RUDOLPH'S TIPSY SPRITZER

RUDOLPH’S TIPSY SPRITZER

5 cups orange juice

2 cups chilled lemon-lime soft drink

1 ½ cups vodka

½ cup maraschino cherry juice

¼ cup fresh lemon juice

(Makes 10 cups)

Rudolph’s a little stressed tonight. He has a big day ahead of him tomorrow and needs to relax. RUDOLPH’S TIPSY SPRITZER to the rescue! And make it a big one.

To make a two quart container of the cocktail, perfect for traveling to family gatherings, put the ingredients listed above into the container and mix it well. I liked that this cocktail was easy to make ahead and bring along. Once I got there, I just served the cocktail over ice in a short glass and garnished with rosemary sprigs, or as one smart mouth at my family gathering said, shake the Christmas tree in it.

Rudolph’s nose isn’t red because he likes his spritzers virgin and that’s good, because RUDOLPH’S TIPSY SPRITZER is a strong and yummy cocktail that will hit you at about number three. And it is so light, fruity and good that you will want three of them. My brother called the RUDOLPH’S TIPSY SPRITZER a lively Christmas punch, and his pregnant wife couldn’t resist taking just a tiny sip. She and baby loved it. It reminded me of a wine cooler, despite the fact that the only alcohol in it was vodka — must have been the fizz and the perfect blend of juices. It’s a great cocktail to combat holiday stress, whether you’re a reindeer or not.

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Cocktail Connie

KISS THE BOYS GOODBYE

KISS THE BOYS GOODBYE

1 measure cognac

1 measure sloe gin

¼ measure lemon juice

½ egg white 

Kiss the willpower goodbye, the holiday celebrations are starting. If you are looking for something fruity and tart to serve, try the KISS THE BOYS GOODBYE cocktail. It was created at the beginning of World War II as a send off for the boys going off to war. To make it, put cognac, sloe gin, lemon juice and an egg white into a cocktail shaker. Add ice, shake well and strain into a short cocktail glass. Garnish with a slice of lemon if you have one.

I think the KISS THE BOYS GOODBYE cocktail was meant to numb the men before they went into battle, because it is a strong one. Sloe gin is an acquired taste made with sloe berries. The berries grow on a bush and are similar in size to a plum. They are definitely a little bitter. Hubby said they taste like a bad date, but I kinda like the taste. Combined with the cognac, the sloe gin is sweeter than usual. Thanks to the egg whites, KISS THE BOYS GOODBYE has a thick consistency to it as well. The only thing to fear is the aftertaste. But it's a problem I easily solved with a top off of seltzer water. Tonic water or club soda would work well too. After that, it was smooth sailing, off to the battle that is the dessert table.

Drink Up^
Cocktail Connie

HEDONISM

HEDONISM

1/3 ounce LICOR 43

2 ounces Pineapple Juice

End of the World. Winter Solstice. First Day of Winter. First Snowstorm of the Year. Time to embrace Hedonism!

Hedonism is a school of thought that argues that pleasure is the only intrinsic good. Hedonist believe that all people have the right to do everything in their power to achieve the highest pleasure possible. The idea was started by a student of Socrates in Ancient Egypt named Aristippus. I bet he would have also embraced the HEDONISM cocktail as a form a pleasure. Luckily, it’s relatively simple to achieve and you can keep your clothes on. You just need Licor 43, a vanilla-flavored liqueur from Spain, and pineapple juice. Mix them together in a short cocktail glass that has been filled with ice and garnish as you find most pleasurable.

The HEDONISM cocktail is sweet and, of course, tastes mostly like pineapple. It was like a vanilla-flavored pineapple drink with a hint of the punch of alcohol. It would make a great cocktail for brunch or when nursing a cold. I found it brought out the maximum pleasure in gift wrapping. My only complaint is that it was gone from my glass much too quickly. Ahh HEDONISM… I’ll be sure to visit you again soon!

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Cocktail Connie

THE JO-JO MARTINI

THE JO-JO MARTINI
1 measure Crown Royal whiskey
1 measure Kahlua
1 measure Bailey's Irish Cream

All of this talk about the world ending tomorrow because of the Mayan calendar is so silly. Ain't gonna happen. But even though the Apocalypse is a no no, it was still an excuse to enjoy a JO- JO and the company of good friends, and know that, just in case it's not silly, I had a good last night.

The JO-JO MARTINI is a favorite cocktail of Jo, the bartender at Quail Hallow Country Club in Concord, Ohio. To make the JO-JO, she put the three ingredients listed above into a cocktail shaker, added ice, shook it well and strained the frothy, brown mixture into a martini glass.

I can see why Jo is a fan of the JO-JO. The succulent cocktail is a creamy way to enjoy whiskey. In this case, its top shelf Crown Royal Canadian Whiskey, which has a very smooth aftertaste to it. When you can taste it that is, which is not the case with the JO-JO. The martini has only a whiff of whiskey taste to it. I found the Kahlua and Baileys' flavors more at the forefront, giving the martini a chocolate and coffee taste . But don't take my word for it. The JO-JO made the rounds among the friends and here's what they had to say:

Cathleen- "I wouldn't turn it down. It's a chocolate lover's delight! But what a waste of Crown Royal."

Amy- "It tastes like an espresso and is surprisingly delicious."

Carolyn- "It's good. It has a sweet side to it. It would be better after dinner than before."

Drink Up^
Cocktail Connie

THE ANTIQUE MARTINI

THE ANTIQUE MARTINI
Bacardi Black Razz Rum
Muddled Raspberries
Fresh Lemon Juice
Simple Syrup

I'm not a big fan of antiques. They are pretty and all; they're just not my style. Yet, today I found an antique that I simply had to have. It was the ANTIQUE MARTINI on the cocktail menu at the Burntwood Tavern in Chagrin Falls, Ohio.

After a morning of fighting the crowds while finishing up my Christmas shopping, I stopped by the Burntwood to meet my sister and good friend Holly for a cocktail, or two, or three. The ANTIQUE MARTINI was made with the ingredients listed above, the key one being the Barcardi Black Razz. It's a lively spirit the combines rum with both raspberries and black sapote. Black sapote is known as the "chocolate pudding" fruit. When ripe, it has a custard- like consistency and slightly chocolate flavor. Barcardi Black Razz came out earlier this year and, as I found out, it has a terrific flavor perfect for mixing.

The raspberry and sapote flavors were full-blown in THE ANTIQUE MARTINI and made the cocktail absolutely irresistible. My sister found this out when she ordered THE ANTIQUE made with top-shelf vodka instead of the Bacardi Black Razz -- a big mistake. Her cocktail had a completely different, very strong and tart flavor. It was undrinkable and she quickly flagged down our patient waiter Derek for an ANTIQUE made the right way. Lesson learned: Never mess with the recipe on the cocktail list. As it was, the martini was sweet, slightly, tangy and went down quickly while it was cold. Guess antiques are my style after all.

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Cocktail Connie

CHAMBORD SOULMATE

CHAMBORD SOULMATE

4 ounces champagne

1 ounce Chambord

Splash of cranberry juice

I couldn’t end my year of cocktails without another one made with champagne and Chambord. It’s a combination that is now close to my heart. I’ve tried these two in a couple of different cocktails, but the CHAMBORD SOULMATE was the first one with cranberry juice.

To make the CHAMBORD SOULMATE, I poured four ounces — or half of one of those mini-bottles they sell in four packs — of champagne into a short, round cocktail glass, added some Chambord raspberry-flavored liqueur and a heavy smidgen of cranberry juice. I gave it stir and decided it also needed some ice.

The CHAMBORD SOULMATE was good for my soul. I found it to be a lovely cocktail with a pleasing raspberry flavor. The cranberry only adds to the sweet taste of the champagne and Chambord. And though it was sweet, it wasn’t too fruity or frilly. The CHAMBORD SOULMATE is a light cocktail with substance and it aims to please. Put it on your New Year's shopping list for something different and delicious.

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Cocktail Connie

LOVE BITE

LOVE BITE

1½ measure Cherry or Strawberry Liqueur

1½ measure Parfait Armour

1½ measure heavy cream

I was bitten and smitten by the LOVE BITE cocktail tonight. It was a rich, creamy cocktail treat that made for delightful sipping while filling out my Christmas cards, just in the nick of time.

To make the LOVE BITE, I put strawberry liqueur, the hard-to-find Parfait Armour and heavy cream into a cocktail shaker, added ice, shook it well and strained the mixture into a small martini glass. I added some whipped cream for garnish, but it by no means is necessary. The LOVE BITE is filling enough on its own. And though it's not a light drink, it is the right drink for when you want something different and delicious.

The key is the Parfait Armour. The liqueur from Spain is something special, from its pretty purple color to its violet-infused, orange and vanilla flavor. If you see a bottle of Parfait Armour in a liqueur store, pick it up and explore the possibilities, including the LOVE BITE. It's an enticing experience that you'll, well, love.

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Cocktail Connie

MANGO MARGARITA

MANGO MARGARITA

The juice of a whole lime

2 cups of mango chunks

2 measures tequila

2 measures Triple Sec

1 tablespoon sugar

Ice

(recipe makes two)

The MANGO MARGARITA tastes as good as it looks in that picture above and I’m salivating just looking at it. The recipe for it came from a website called The Pioneer Woman Cooks and ever since my friend Niki shared it with me over the summer, I’ve been wanting to make one. But the recipe called for jarred mango chunks and I was never able to find those in a grocery store. I did end up finding some mango chunks in the freezer section though. And boy was I excited!

It all culminated tonight, when I whipped out the blender and whipped up a MANGO MARGARITA — at last! To make two margaritas, I put the mango, tequila, and Triple Sec in the measurement listed above, into the blender. I then added a little bit of sugar, the juice from a lime I’d sliced in half, and two small scoops of ice to the blender and blended on high for a minute. Lastly, I poured the thick concoction into two martini glass — one that I had salted and one I hadn’t — then garnished with some lime wheels.

The MANGO MARGARITA was worth the wait. It was a fruity, slice of mango heaven with the consistency of a sorbet. The frozen mangos probably worked better in the cocktail than jarred ones anyways, and I’d highly recommend using them. Even if you’re not crazy about tequila, but like mango, you will like this cocktail, for the agave is barely detectable. It would make a good dessert substitute or poolside cocktail. Tired Hubby had no comment as he enjoyed his MANGO MARGARITA, only slurps of joy. It’s pure genius.

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Cocktail Connie

BOHEMIAN LA POIRE

BOHEMIAN LA POIRE

Grey Goose La Poire Vodka

Green Chartreuse

Lemon juice

Hibiscus elixir

Splash of club soda

Grey Goose La Poire is a pear-flavored vodka and a fancy one at that. It is made with Anjou pears, which are only grown in the Anjou region of France, and are famous for their crisp, fresh taste. I enjoyed this fancy spirit in a fancy cocktail at a fancy restaurant in downtown Cleveland. The stunning place was called Cowell & Hubbard, and it is located in, and named after, an old jewelry store that was famous for its luxuries jewels back in the first half of the 20^th century.

We sat in the jewelry store’s old vault celebrating my niece Erin’s graduation from Cleveland State University, the college on the North Coast (that’s her beautiful smile in the photo.) I ordered the BOHEMIAN LA POIRE cocktail because it contained ingredients I wanted to know more about. The list of them is above. To make the cocktail, the bartender put them all into a cocktail shaker, added ice, shook it well, and strained it into a short cocktail glass that had been half-filled with ice.

The BOHEMIAN LA POIRE came to my table and intrigued me from the first sip. The La Poire vodka was smooth, with just a slight pear taste. The taste of the Hibiscus elixir seemed to take the cocktail over the most. Hibiscus elixir is a potion made from delicate Hibiscus petals. It has a sweet, cranberry flavor. I’ve heard it’s good in tea, with soda water or drizzled over fruit. Now I know that it is also good in cocktails. For the BOHEMIAN LA POIRE was a good cocktail that got better over time. Though it tasted slightly medicinal at first, its unique flavor grew on me. It was tart and sweet at the same time. After taking a sip, Erin was reminded of Smarties candies. And as a smarty, she ought to know.

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Cocktail Connie

CARMEL APPLE ALA MODE MARTINI

CARAMEL APPLE ALA MODE MARTINI

1 measure apple-flavored vodka

1 measure whipped cream vodka

1 ½ measure heavy whipping cream

The Beach Club in Concord, Ohio, has an impressive cocktail list. I went for dinner with a group of loud, fun friends and decided to go for the CARMEL APPLE ALA MODE MARTINI. I suppose I was trying to make autumn last a little longer. Technically, it is still autumn. The first day of winter isn’t until December 21^st. Not to mention the fall-like weather we’ve been having.

To make the CARAMEL APPLE ALA MODE MARTINI, a bartender, wearing a sparkly t-shirt with the word “naughty” on it, put the three ingredients listed above into a cocktail shaker. She added ice to the shaker, shook it well, and strained the off-white mixture into a martini glass. But it wasn’t just any martini glass, it was one that had been drizzled with caramel for garnish.

The caramel decoration was one of my favorite things about the CARAMEL APPLE ALA MODE MARTINI, but it wasn’t the only thing. I also loved the frothy top and creamy taste, similar to the sweet treat of putting ice cream on a piece of pie. The martini had a nice mellow flavor, but also packed a powerful punch. It had more of a nutty taste than an apple one, and it could have used an egg white for more consistency, but I wasn’t looking for perfection. I only wanted a little more autumn and I got it.

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Cocktail Connie

CHAMBORD VELVET JACK

CHAMBORD VELVET JACK

1 measure whiskey

¾ measure Chambord raspberry liqueur

2 measures sour mix

Velvet is a distinctive, soft, tufted fabric that is synonymous with indulgence. The CHAMBORD VELVET JACK is the cocktail version of that luxurious velvet top you may be breaking out this holiday season. To make it, put your finest whiskey — I used Old Grand-Dad, but Jack Daniels would have been ever better — some Chambord and sour mix into a short cocktail glass that has been filled with crushed ice. Stir well and enjoy.

The CHAMBORD VELVET JACK is as dense as velvet and nearly as smooth. Though I’m still not the world’s biggest whiskey fan, I like it when it’s mixed with the delicious Chambord, like in this cocktail. The raspberry-flavored Chambord liqueur is always a treat. My only complaint is the sour mix. It made the cocktail a bit too bitter for me. Next time I’m in the mood for a CHAMBORD VELVET JACK, I’ll try using sweet and sour mix instead for a softer, even more velvety, taste.

 

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Cocktail Connie

DAMN THE WEATHER

DAMN THE WEATHER

1 measure gin

½ measure sweet red vermouth

½ measure orange juice

¼ measure orange curacao

Damn this weather. I was suppose to go skiing this coming weekend, but there is no snow nowhere so there is no way I am going skiing. I consoled myself with a DAMN THE WEATHER cocktail on this 12/12/12/ date and I must say, it was pretty damn good.

The gin-based DAMN THE WEATHER cocktail was created one gloomy night in the 1920s. To make it, combine the four ingredients listed above in a short cocktail glass, add lots of ice and stir. Garnish with a sliver of orange.

DAMN THE WEATHER is a typical roaring 20s cocktail in that it is made with gin. Gin was a very popular spirit during the Prohibition years. This was because it easy and cheap to make, especially compared to whiskey, which was also popular, but took longer to age. Vodka hadn’t been discovered by the masses yet.

The DAMN THE WEATHER cocktail is as fun to drink as it is to say. Of course, if you don’t like gin, you’ll be saying “damn this drink,” but if you are a gin-lover, you will adore it. The orange flavors are a great compliment to the gin and the sweet red vermouth adds a touch of bitterness to the cocktail that I found welcoming. Be warned that, since it is made mostly of alcohol, DAMN THE WEATHER may get you damn drunk. But that’s OK. You aren’t going anywhere.

Drink Up^

Cocktail Connie

CHOCOLATE RASPBERRY CAKE MARTINI

CHOCOLATE RASPBERRY CAKE MARTINI

2 ounces Three Olives Cake Vodka

2 ounces milk

Splash of Chambord raspberry liqueur

Splash of chocolate syrup

Me and cake are tight. I like it almost as much, if not more, than I like cocktails. The blending of the two is my idea of heaven. Luckily, I had a small slice of liquid left in my Three Olives Cake Vodka bottle and an Internet connection. I went to threeolives.com and found a long list of recipes for their cake flavored vodka. They all looked great, but I chose the CHOCOLATE RASPBERRY CAKE MARTINI one. To make it, I started by decorating a chilled martini glass with chocolate syrup, just to add a little flare. I then put the ingredients listed above into cocktail shaker, filled it with ice, shook it well and strained it into the glass.

If you are looking for a party in a glass, the CHOCOLATE RASPBERRY CAKE MARTINI is it. Though it didn’t taste like raspberry cake, it did taste like a cake for alcohol lovers. It was strong, but also a lot like chocolate milk. I saw the bottom of my glass faster than usual. Since the CHOCOLATE RASPBERRY CAKE MARTINI uses milk, it’s not as rich as heavy cream cocktails, and that’s a good thing. Still, it’s decadent just the same. It’s perfect with cookies or without.

Drink Up^

Cocktail Connie

TUACA PINEAPPLE

TUACA PINEAPPLE COCKTAIL

1½ ounce TUACA Vanilla Citrus Liqueur

4 ounces pineapple juice

I’d never heard of TUACA Vanilla Citrus Liqueur before my friend Dana dropped it in my lap. She supplements her income every October entering Halloween costume contests. Her creativity and willingness to suffer for her art has her winning first place at lots of places, and it usually nets her a sizable haul. This year, she won the TUACA, then promptly handed it over to me since she only drinks beer and wine.

Dana, you missed out. I made myself the very simple, but very delectable, TUACA PINEAPPLE COCKTAIL tonight by combining the liqueur with pineapple juice and serving it over ice — and I loved it. TUACA is an Italian liqueur made in Kentucky. According to the bottle, the recipe for TUACA was created for Lorenzo the Magnificent of Livorno, Italy. Whoever he was, he had magnificent taste in liqueur. TUACA has a wonderful dark vanilla smell and a smooth, but slightly bold, taste. The vanilla flavor is strong and enticing. It went great with pineapple juice. You can mix TUACA with cranberry juice for a TUACA Cranberry. I also hear that TUACA chilled makes great shots. No costume needed.

Drink Up^

Cocktail Connie

THE NUTTY BUDDY MARTINI

NUTTY BUDDY MARTINI

1½ ounce vanilla vodka

1 ounce dark crème de cacao

1 ounce Bailey’s Irish Cream

½ ounce Frangelico hazelnut liqueur

Finely crushed peanuts for garnish (optional)

I’m fortunate enough to have many buddies in my life. I havebest buddies, gal buddies, college buddies, ski buddies, dancing buddies, gymbuddies, the list goes on. Lots of my buddies are drinking buddies of course,and one of my nutty drinking best buddies is Matt. It’s his birthday today, andI celebrated with a NUTTY BUDDY MARTINI.

I’m glad that Matt’s zany personality lead me to thiscocktail, because it’s become one of my new favorites. To make it, I started bycrushing peanuts on a small plate, rimming a martini glass with lemon juice,and dipping the rim in the plate for a peanut garnish. I admit, this step didn’tgo as planned. I couldn’t get the peanuts to stick to the rim very well, butthey may not have been fine enough. Finally, I got to the booze, and there waslots of it. I put the four spirits listed above into a cocktail shaker, addedlots of ice, shook it well and strained it into the martini glass.

The NUTTY BUDDY MARTINI was a delicious mixture of the four deliciousliqueurs. With nothing to cut them, it was a strong martini and may cause a bitof insane action is you have more than one. But if you are a peanut lover, youhave to try the NUTTY BUDDY MARTINI. The hazelnut-flavored Frangelico andchocolate-flavored crème de cacao combine with the Baileys and vodka forsomething that tastes like a liquid candy bar and expensive dessert rolled intoone. The garnish that stuck to the rimadded to the yummy factor. I had the forethought to chill the boozefirst, and would highly recommend it. Cold booze always beat warm booze. And a nuttyfriend beats a boring friend any day.

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Cocktail Connie

VALENCIA PUNCH

VALENCIA PUNCH

½ ounce Licor 43

¼ ounce Cointreau

6 ounces cranberry juice (hot)

The VALENCIA PUNCH cocktail may have the word punch in its name, but don’t bother digging out the punch bowl. It should be made individually, and can be served either hot or cold. The recipe, which I found on the pamphlet that came with my bottle of Licor 43, got its name from a Spanish city on the Mediterranean Sea. Since Licor 43 is a sweet, vanilla-flavored liqueur from Spain, the first part of the cocktail name makes sense. But the punch part? Not sure.

What I am sure of is that the VALENCIA PUNCH is a vanilla, cranberry delight. To make it, I started by warming up six ounces of cranberry juice in the microwave using a glass pitcher for about one and a half minutes. While it was warming, I put the Licor 43 and Cointreau into a short cocktail glass. I then added the warm juice and stirred well before taking a sip. I loved the taste of the warm cranberry juice and thought it was well-enhanced by the lip-smaking Licor 43. The cocktail was sweet, but not like syrup, and subtly strong. It would be great on a cold night. My sister stopped by and liked the VALENCIA PUNCH a lot better after she added some ice. I took a sip, thought it tasted great that way too, and liked the cocktail even more for its flexibility. Any way you have it — hot or cold- it’s muy bueno!

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Cocktail Connie

PEARL HARBOR

PEARL HARBOR

1 ounce vodka

½ ounce melon liquor (Midori)

5 ounces pineapple juice

The 71^st anniversary of the bombing of Pearl Harbor is today. The tragedy in Hawaii sent America spiraling into World War II. Like most big events, there’s a cocktail named after it. After making one, I think it’s a shame that this delightful cocktail is associated with such a dreadful event.

The PEARL HARBOR is easy to make and wow your friends with. Just put the three delicious ingredients listed above into a tall cocktail glass that is half-filled with crushed ice, stir well, and garnish with fruit. I chose to use raspberries, but a slice of pineapple and a maraschino cherry would be ideal.

Hubby really liked the PEARL HARBOR cocktail and said it tasted “like the lips of a Polynesian Princess.” The cocktail definitely had a soft taste to it. The full pineapple flavor instantly reminded me of Hawaii and I made a mental note to order it in Hawaii if I ever get back there again. The PEARL HARBOR just screamed sunshine. It also reminded me that I love Midori. The melon liquor has the tang of melon without the sweet. It makes any cocktail great and this one is no exception. It’s something you should always remember.

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Cocktail Connie

THE BUSY DAY

THE BUSY NIGHT COCKTAIL

1 part Van Gogh Double Espresso Vodka

1 part Bailey’s Irish Cream

It was 6:30 pm on a rainy Thursday night in December. I walked into the Mill Tavern in Highland Hts., Ohio, for a cocktail. I had only twenty minutes and no idea what to order. Then, like a beacon of hope, a bottle of Van Gogh Double Espresso Vodka caught my eye. “Yes,” I thought, “That will get me through the Christmas concert, homework fight, dishes, and laundry that I need to do tonight!”

I asked the bartender, Cindy, to recommend a cocktail using the vodka. She said the best way to drink it was straight, but I knew that wasn’t for me and shook my head. Then Cindy said I could have it with Bailey’s and my head started to nod. Even before she started to pour it, I knew I was going to like my self-titled BUSY NIGHT COCKTAIL.

Van Gogh Double Espresso Vodka is made in Holland, but perfect for Americans. It is double-infused with espresso beans, which means it has double the caffeine of a cup of espresso. It has the same wonderful smell as espresso and a very smooth taste. Mixing it with Bailey’s was divine, but it would also go well with cream, Godiva liquor or Amaretto. Anyway you drink it, it is sure to give you a jolt. And, right now, who doesn’t need that? Only 18 shopping days left!

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Cocktail Connie

THE WILD WEDNESDAY

WILD WEDNESDAY
1 measure Absolute Mandarin or other orange-flavored vodka
1 measure wild strawberry liqueur
1/2 measure lemon juice
2 measures club soda

Sometimes the best cocktails are the ones you make up yourself. Inventing cocktails allows you to be creative and free. It will also test your knowledge of spirits, and make all the cocktail drinking you've been doing actually worth something. There's nothing quite like the excitement of that first sip of a cocktail you've created yourself. Will it go down the gullet or the drain?

Today is the 340th day in a row that I've drank a cocktail, so I thought I would finish up my near-empty bottle of Absolute Mandarin vodka by mixing it with what my experience told me would taste good. I chose to mix the vodka with strawberry liqueur, since oranges and strawberries are always good together; a little lemon juice, to make sure the cocktail wasn't too sweet; and club soda, to make sure it wasn't too strong. I put all of these ingredients into a tall cocktail glass that I had filled with ice, then gave it a good stir and garnished with a slice of orange.

My self-titled WILD WEDNESDAY cocktail was great by my accounts. It was fruity, but since it didn't have any fruit juice in it, the fruit flavor was subtle and not overpowering. It's a cocktail that would be exquisite on a beach in the tropics and more than one could cause you to go a little wild. I especially loved the fizz from the club soda and the pretty color. I took a chance and won. Sadly, it was the wildest thing about my Wednesday.

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Cocktail Connie

GRUMPY OLD MAN

GRUMPY OLD MAN

2 ounces bourbon

1 ounce lime juice

Ginger ale/Vernors is best

Tonight’s cocktail is in honor of Red, my father-in-law and the greatest grumpy old man I’ve ever known. He was a classic — one of 12 children and father of six; married to wife Joan, whom he called “woman,” for over 50 years; ex-Navy man; chain smoker; and handy with tools. But touch his tools, and you would get a good cussing and yelling in return. You never knew what insult was going to come out of Red’s mouth, but it was usually very creative and entertaining! One of my favorites was when he told anyone walking through his garage to clap their hands while they walked, so he could be sure they weren’t stealing anything.

Unfortunately, Red passed away a few years back, but if was still around, I think he would have loved the GRUMPY OLD MAN cocktail. To make it, just put bourbon, lime juice and ginger ale into a short cocktail glass that is half-filled with ice, stir well and garnish with a lime wheel.

The GRUMPY OLD MAN is actually a very charming drink that deserves a better name. The lime and ale complimented the Old Granddad bourbon that I used to a near-perfect degree and didn’t hide the full flavor of the bourbon. The cocktail wasn’t too sweet or too sour either. It’s a crowd-pleaser that will be a hit with those who like sweet cocktails and those who like dry ones equally. That describes Hubby and me, and we both enjoyed sipping our GRUMPY OLD MANs. Hubby loved the actual cocktail a little less than me, but the use of Vernors ginger ale, one of his favorite sodas, made us even. And by the drink’s end, we were both the opposite of grumpy.

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Cocktail Connie

CINNAMON TOAST CRUNCH

CINNAMON TOAST CRUNCH
Fireball Cinnamon Whiskey
RumChata

Reese's Puffs, Lucky Charms, Fruit Loops, Honey Nut Cheerios, Cinnamon Toast Crunch-- all good cereals, and great martinis. These cereal martinis have become very popular in the last few years, and for good reason. They are extremely delicious, and I can't imagine anyone who likes cereal not liking one. Though not really the best thing to drink in the morning (there are too many fabulous coffee and orange juice cocktails out there for that), these cocktails are perfect for when you are craving something sweet and creamy that will give you a buzz too.

I had one of those cravings while at Panini's Restaurant in Concord, Ohio, so I ordered a CINNAMON TOAST CRUNCH martini. It was made with Fireball Cinnamon Whiskey,  a cinnamon-flavored whiskey that tastes a lot like the cinnamon-flavored candied hearts of my youth, and RumChata. RumChata, or "rum cream," is a white liqueur made from rice, sugar, cinnamon, vanilla, and sweet dairy cream. It's used in most of the cereal martinis I've seen. I hear it makes good French toast too.

The CINNAMON TOAST CRUNCH martini, though a joy to sip, was not a dead ringer for the cereal. But it was a nice attempt. It tasted strongly of the Fireball Whiskey, and I'm now intrigued by this great-tasting whiskey. I'll have to try it in other cocktails. It did go well with the RumChata, but the combination just failed to taste as much like the cereal as the other cereal martinis do. Despite this, the CINNAMON TOAST CRUNCH was a great cocktail and great time, and I'm thinking of opening a cereal martini bar.

Drink Up^
Cocktail Connie

POINSETTIA

POINSETTIA

Champagne

½ ounce Cointreau

3 ounce cranberry juice

Poinsettias, those red plants seen in every Christmas floral arrangement, became popular in the early 1900s thanks to the marketing savvy of Paul Ecke, Jr., son of a German immigrant. His father had created a grafting technique that made the plants group together in a full and pretty fashion, and he sent them to TV shows for displays and went on a marketing tour that included the Tonight Show and Bob Hope’s Christmas Special. His efforts made the Ecke family very rich and they had a monopoly on the Poinsettia market for a very long time.

I guess his marketing techniques really worked, because I always get suckered into buying one every Christmas, only to have it die a few weeks later. Luckily, I can enjoy a POINSETTIA cocktail anytime. To make one, you just put Cointreau and cranberry juice into a small glass filled with ice. Stir them together, then fill the rest of the glass up with champagne.

The POINSETTIA is not really dark enough to be the color of a Poinsettia plant, but it is still a very pretty shade of pink. With those three ingredients, you can’t really go wrong, and I’m so happy I’ve discovered another delicious champagne cocktail. This one would be great to serve at a brunch, and is world’s better than a plain cranberry and vodka. The POINSETTIA also further proves that Cointreau makes any cocktail better. I shared it with my Mom and after just a few sips, we knew we would be having more than one. Must be the marketing.

Drink Up^

Cocktail Connie

JINGLE JUICE

JINGLE JUICE

5 cups orange juice

1 cup vodka

1/3 cup Cointreau or other orange liqueur

¼ cup fresh lemon juice

½ cup maraschino cherry juice or grenadine

Garnish with fruit-flavored candy canes

(makes 1 ½ quarts)

Christmas rang out strong in my Saturday. I spent it shopping, Christmas tree hunting and going to our good friends’ Christmas party. I brought along a big ol’ pitcher of JINGLE JUICE and it was a hit. It was also easy to make ahead of time, so I could just plop it on the bar for stress-free cocktailing.

To make the JINGLE JUICE, I doubled the recipe above for a three quart pitcher. I started by making frozen orange juice in the pitcher, then adding the other ingredients, and stirring well. By all means use Cointreau,, the best-tasting orange liqueur in existence, if you can. We brought the pitcher of JINGLE JUICE to the party and added ice once we got there. The JINGLE JUICE won’t suffer from a bit of a melt, so don’t worry about it getting too watery. Once at the party, the juice should be poured over ice in a tall glass, then garnished with a candy cane.

I thought the cocktail was a fruity delight, heavy on the orange. It took three large glasses until I’d had enough, and I would highly recommend it for holiday cocktail. It wasn’t too sweet or too pepperminty and is sure to please a crowd. Here’s some of the comments I heard from the fun crowd celebrating Christmas with me with a glass of JINGLE JUICE.

“I would drink this with breakfast.”

“The candy cane is a great touch.”

“I really love watching others suck their candy canes”

“Very orangey, kinda like tang.”

“Fruity”

“Love it. What is this stuff called Cointreau?”

“I could drink this all night!”

“So good!”

“Gives me a jingle and a jangle!”

Drink Up^

Cocktail Connie

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