Something for the Weekend – 28/03/10

Good afternoon,

Yesterdays Something for the Weekend cocktail recipes were based around Easter.  This week, there was no Wayne Collins and so Salvatore Calabrese stepped up to make these great recipes.  Look out for the second recipe being served in chilled egg shell cases (they looked delicious).  Here they are.

Chocolate Mint Martini

Ingredients

- 4 fresh mint leaves
- 50ml/2fl oz vodka
- 1 tbsp crème de cacao
- 25ml/1fl oz sweet vermouth
- twist orange peel, to garnish

Method

Place the mint leaves into a mixing glass and muddle together (lightly crush). Add the vodka, crème de cacao and vermouth, with a handful of ice, and stir well.   Strain the cocktail into a martini glass and garnish with a twist of orange peel.

Easter Flip

- 1 free-range egg
- 25ml/1fl oz golden rum
- 1 tbsp vanilla syrup
- 25ml/1fl oz white chocolate liqueur
- 50ml/2fl oz white port
- pinch freshly grated nutmeg, to garnish

Method

Mix the egg, rum, syrup, chocolate liqueur and white port, with a handful of ice, in a Boston glass.  Strain the cocktail into a small wine glass and garnish with freshly grated nutmeg.  Serve this cocktail in an empty egg shell for the full effect!

That’s this weekends cocktails, be sure to check out some further posts this week!

Thanks for reading,

Andy

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Something for the Weekend – 21/03/10

Good morning,

Apologies for being a little late on posting last weekends recipes up.  I will make this a short but sweet post, here are the recipes (mixed by Wayne Collins of course).

Summer Sangaree

Ingredients

- 1 wedge fresh peach
- 1 wedge fresh apple
- 4 seedless grapes
- 1 lime, juice only
- 25ml/1fl oz pressed apple juice
- 25ml/1fl oz cognac
- 25ml/1fl oz crème de pêche
- 25ml/1fl oz white wine, preferably sauvignon blanc
- ginger ale, to top up
- fresh mint, to garnish

Method

Place the fruit into a large wine glass. Pour over the lime juice, apple juice, cognac, crème de pêche and white wine. Add a handful of ice and stir well.  Top up with ginger ale and garnish with fresh mint.

Watermelon Smash

Ingredients

- 1 small slice watermelon, skin and seeds removed, cut into cubes
- 1 tbsp watermelon liqueur
- 2 tsp fresh lime
- 35ml/1 fl oz silver tequila
- 6 fresh mint leaves
- mint sprig, to garnish

Method

Place the watermelon, watermelon liqueur, fresh lime, tequila and mint leaves into a cocktail shaker and muddle (lightly crush).  Add a handful of ice and shake well. Strain the cocktail into a tumbler filled with crushed ice. Garnish with the mint sprig.

That’s last weekends recipes from Something for the Weekend so be sure to check back later on in the week for more tasty recipes.

Thanks for reading,

Andy

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Cocktail Party Food – Some Tasty Treats

Well this weeks theme is going to revolve around good ‘nibbles’ to go along with your cocktails.  What better way to enjoy your cocktails whilst you have guests round than have some good ‘finger’ food that isn’t going to cost you a fortune and isn’t going to take you all day and night to prepare.  Each day this week we will give you a couple (or a maybe a few) recipes to have alongside your cocktails.  Lets start (I know writing these posts are going to make me extremely hungry).  Just to let you know that I have gathered these recipes over time from books, the internet and friends, I don’t want to take credit for something I haven’t created.  But I can say that they taste good!

Spicy Cocktail Meatballs

meatballs

Ingredients

Sauce

  • 1 can (8 ounces) tomato sauce
  • 1/4 cup ketchup
  • 3 tablespoons beef broth
  • 1 tablespoon water
  • 2 tablespoons packed brown sugar
  • 1 garlic clove, minced
  • 1 tablespoon minced yellow onion
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 1 to 2 drops of Tabasco sauce

Meatballs

  • 1 pound lean ground beef
  • 1/2 cup fine dry bread crumbs
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • freshly group pepper
  • 2 tablespoons minced onion
  • 2 teaspoons prepared horseradish
  • 1 large egg, lightly beaten

Preparation

To make the sauce:  In a large saucepan over medium high heat combine all ingredients.  Bring to a simmer and continue summering, uncovered, until flavors are blended, about 10 minutes.

To make the meatballs:  Preheat the oven to 400 degrees.  In a medium bowl, combine all ingredients and mix well, using your hands.  Form into 1/2-inch balls and place on a baking sheet.  Bake until browned, about 10 to 12 minutes.  Add meatballs to sauce and simmer 10 minutes.  Transfer to a chafing dish to serve.

We had cocktail sticks next to the dish so people could simply get their meatball cleanly and easily.  They were really tasty and went really well with the cocktails that evening.

Scallion Cream Cheese Bites

Ingredients

  • 4 ounces cream cheese, softened
  • 1/3 cup chopped green onions (scallions)
  • 1/4 teaspoon ground ginger
  • salt
  • 12 – 15 wonton wrappers
  • water for sealing
  • oil for frying

Preparation

In a bowl combine cream cheese, green onions and ginger. Season to taste with salt.

To assemble bites: Lay one wonton wrapper on a flat surface. Spoon one teaspoon of mixture into the center of the wrapper. Dip your finger in the water and run along the edges. Bring all sides together in the center, pinch just above the filling to enclose filling. Carefully twist to close.  Repeat with remaining filling and wrappers.

Heat 2 inches of oil in a pan over medium-high heat. Once oil starts to shimmer, drip a small piece of a wonton wrapper in the oil, if it sizzles its ready. Working in batches so you don’t over crowd the pan, fry bites until golden brown, 2 – 3 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Sprinkle with salt if desired. Allow to cool for several minutes. Serve.

    I will make sure to add some more tasty recipes tomorrow.

    Thanks for reading,

    Andy

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    Something for the Weekend – 14/03/10

    Good morning,

    Firstly, just wanted to wish any mothers reading the blog today a happy mothers day. Todays recipes are an excellent addition for any mothers day. These cocktails were made by Wayne Collins.

    Muma Lady

    Ingredients

    - 25ml/1fl oz lychee liqueur
    - 2 tsp fresh lemon juice
    - 1 tbsp grapefruit marmalade
    - chilled pink champagne, to top up

    Method

    Place the lychee liqueur, lemon juice and marmalade into a cocktail shaker, with a handful of ice, and shake hard. Half fill a chilled champagne flute with pink champagne and strain the lychee mixture on top.

    Cream Tea Punch

    Ingredients

    - 50ml/2fl oz vanilla vodka
    - 30ml/1¼fl oz violet syrup (available from specialist suppliers)
    - 100 ml/3½fl oz hot Lady Grey tea
    - 30ml/1¼fl oz double cream
    - freshly grated nutmeg, to garnish

    Method

    Mix all of the cocktail ingredients together in a large mixing glass and strain into 2 teacups. Garnish with fresh nutmeg.

    Tasty recipes from this weekends show. Have a great day!

    Andy

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    Cocktail Friday Time – Vienna Daiquiri

    Good morning,

    Firstly, apologies for the lack of blogging this week. We have some exciting new gifts here at The Cocktail Store that will be coming on the website soon! Anyways, more to the point… It’s cocktail friday and this weeks recipe will be using the much loved Havana Rum. I do really like this rum and what better way for using it than making a Daiquiri. Not your usual Daiquiri however, I have some Cinnamon Syrup from last weeks ‘syrup week’ in a nice chilled glass bottle in our fridge so I thought I would put that to some use. So here we have it, a sweet apple based drink that very much tastes like an apple strudle.

    Vienna Daiquiri

    Ingredients

    - 25 ml of lime juice
    - 10 ml of cinnamon syrup
    - 60 ml of Havana Club Añejo 7 Años
    - 1/4 apple

    Method

    Muddle the apple pieces in the bottom of the glass and then add all the other ingredients. Add ice and give it a good old shake. Strain into a chilled martini glass and garnish with a cinnamon stick. Delightful!.

    Well that’s this weeks cocktail friday, I was away last friday so didn’t have the chance to have a treat myself to a cocktail.

    Thanks for reading,

    Andy

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