Libations to Make

French 75
-1.25 oz gin
-1/2 oz simple syrup
-1/4 oz lemon juice
-Brut Champagne or dry sparkling wine
Combine all ingredients besides Brut into shaker, shake vigorously, strain into iced champagne glass then top with Champagne. Garnish with a twist of lemon.

 

Left Bank Martini
-1½ parts     Gin
-1 part     St-Germain
-1 part     Sauvignon Blanc
Shake all ingredients with ice and fine strain into a chilled Martini glass. Garnish with a lime zest twist.

 

Bois De Rose
-¾ part     St-Germain
-¼ part     Aperol
-1 part     Gin
-¼ part     Fresh Lemon
Brut Rose Sparkling Wine
Shake first four ingredients with ice and strain into a Champagne flute. Top with brut rose sparkling wine, and garnish with an orange peel or twist.

Cherubs Cup
-1 part     St-Germain
-2 parts     Vodka, Cirtus Vodka, or Hendricks
-¾ part     Fresh Lemon
-¼ part     Fresh Lemon
-¼ part     Simple Syrup
-1 part     Muddled Strawberry
Brut Rosé Sparkling Wine
Shake and strain over fresh ice in a Collins glass. Top with Brut Rosé or Brut Champagne. Garnish with strawberry.

The Colchique
-1¼ parts     Pisco
-1 part     St-Germain
-¼ part     Fresh Lemon Juice
-½ part     Fresh Orange Juice
-½ part     Fresh Grapefruit Juice
-dash Orange Flower Water
Shake all ingredients with ice and strain into a chilled Martini glass. Garnish with an orange twist.

 Grapefruit Sparkler
Serves 8
Ingredients
•    1 cup sugar
•    8 whole star anise
•    6 cups ruby-red grapefruit juice, chilled
•    1/3 cup Campari
•    2 cups champagne or sparkling wine, chilled
Directions
1.    In a small saucepan, combine 1 cup water with the sugar and star anise; bring to a boil, stirring occasionally, until sugar has dissolved. Remove pan from heat; let cool completely.
2.    Pour mixture through a fine sieve into a measuring cup (to yield 1 cup); discard star anise. Cover syrup with plastic wrap, and chill.
3.    In a large pitcher, combine grapefruit juice, Campari, and chilled syrup. Divide among eight glasses; top with Champagne. Serve immediately.

Danish Mary with Celery Ice
Serves 8
Ingredients
2 pounds celery, trimmed, leaves and inner stocks reserved for garnish
1 head fennel, trimmed and cut into 1-inch pieces, leaves and stalks reserved for garnish
2 tablespoons fresh lemon juice
Coarse salt
3 cans (28 ounces each) whole peeled tomatoes with juice
2 teaspoons Worcestershire sauce
8 ounces aquavit or vodka
Hot sauce, such as Tabasco
Freshly grated horseradish
Fleur de sel or coarse salt
Freshly ground pepper
Lime wedges, for serving
Directions
Make the celery ice: Pass celery and fennel through an electric juicer (you should have about 3 cups). Stir in lemon juice; season with salt. Pour into ice-cube trays, and freeze (up to 2 weeks).
Pass tomatoes and juice through the medium disk of a food mill or coarse sieve into a large bowl; discard solids. Stir in the Worcestershire sauce. Transfer to a pitcher, and refrigerate at least 1 hour (up to overnight).
For each drink, combine 3 celery ice cubes, 6 ounces tomato mixture, 1 ounce aquavit or vodka, 3 dashes hot sauce, 1/4 to 1/2 teaspoon horseradish, 1/4 teaspoon salt, and a pinch of pepper in a 12-ounce glass. Serve each drink with a lime wedge and celery or fennel leaves and stalks.

Champagne Punch
Serves 6
Ingredients
1 thinly sliced peach
1 cup raspberries
1 cup blueberries
1/4 cup fresh lemon juice
1/3 cup Simple Syrup
1 bottle champagne or other sparkling white wine
Directions
In a pitcher, combine ice, peach, raspberries, blueberries, lemon juice, and simple syrup. Slowly pour in champagne or other sparkling white wine.

Lemony Spiked Sweet Tea
Serves: 8-10
Ingredients
7 cups water
6 orange pekoe tea bags
1 1/2 cups sugar
1 1/3 cups freshly squeezed lemon juice
1 cup Bacardi 151 or other high-proof golden rum
Fresh mint sprigs, for garnish
Directions
Bring 4 cups of the water to a boil in a medium saucepan and add the tea bags. Remove the pan from the heat, cover it, and allow the tea bags to steep for 5 minutes.
Remove and discard the tea bags. Add the sugar to the saucepan and stir until dissolved. Add the remaining 3 cups water and stir to combine. Transfer the mixture to a pitcher, and add the lemon juice and rum. Chill thoroughly before serving.
Serve over ice, in tall glasses garnished with mint sprigs.

Lemon Drop Champagne Punch
Serves 6-8
Ingredients
3 lemons, room temperature
1/2 cup sugar
1 bottle (750 milliliters) Champagne, chilled
3/4 cup best-quality vodka, chilled
4 ounces candied lemon peels
Directions
With a vegetable peeler, remove zest from each lemon in a long, continuous spiral. Juice lemons, and strain pulp (you should have 3/4 cup juice). Set aside.
Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil. Remove from heat. Add zest. Let syrup cool completely, about 2 hours.
Pour Champagne, vodka, lemon juice, and syrup into a punch bowl; stir. Serve glasses of punch with candied peels.

Lillet Rose Spring Cocktail
Serves 6
Ingredients
12 ounces Lillet Rose
12 ounces Ruby Red grapefruit juice
6 ounces gin
6 edible flower blossoms (optional; chefs-garden.com)
Directions
Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Repeat.
Garnish with flowers. Serve immediately.

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