Cherry and Cranberry just sounded good this evening. We had ham and leek empanadas with a fig, blue cheese, walnut salad. We were thinking the zing would nicely cut through it all and keep pace with the fig and vinegar from the salad. I had this small bottle of Cranberry concentrate that is the equivalent to tomato paste vs a can of crushed tomatoes. Just a little adds a really beautiful punch. I stirred in a natural Maraschino Cherry (not the florescent red ones…. but they have their place)
This turned out so great. I think using Rum and Vodka was a good call. Also we used Ginger Ale to add some fizz and a little zing of ginger. The color is also captivating…as long as it stays in the glass and not your carpet or couch. I was thinking it would be a good looking party cocktail but on second thought the stain factor would be high. So you judge for yourself if your friends and family are capable of avoiding spills.
Ingredients
3 oz of Rum
3 oz of freezer stored Titos Vodka
Ginger Ale
R.W Knudsen Cranberry Concentrate
Cherryman Farm to Table Maraschino Cheeries www.cherryman.com
Muddle the cherry and then add Rum vodka and a shot of Cranberry concentrate and top with ginger ale.
We had a spicy asian ramen dish so I wanted to make something that was fresh and cooling. I picked up a bottle of Stirring’s Ginger liquor and thought about cucumber, Cel-Ray and Ginger. Tanqueray and Titos Vodka seemed like they would be able to carry it without interference.
Really refreshing drink.
2 oz Tanqueray Gin
2 oz Titos Vodka
1 oz Stirrings Ginger liquor
Cucumber
Mint
Topped with Dr Brown’s Cel-Ray soda
Muddle mint and cucumber with liquors and shake with ice. Pour into an iced glass and top with Dr. Brown’s Cel-ray soda.
We get together with our friends to celebrate a show ( i wont mention) It’s a guilty pleasure that I wouldn’t admit to anyone in public. I needed a “pink” cocktail so naturally thought of grapefruit.
Ingredients:
1 lime juiced
1tbs of minced and muddled ginger
3 fingers of Tito’s Vodka
3 fingers of fresh grapefruit juice
topped with seltzer
Saw Paula’s Texas Lemon and picked up a bottle to make a lemon drop type cocktail. Since she and Tito are from Texas I decided to combine them both to make a lemon drop type cocktail.
Ingredients:
2 oz Paula’s Texas Lemon
2 oz Tito’s Vodka (freezer stored)
1/2 lemon (juiced)
Combine and shake 40 times with some ice and garnish with sliced lemon.
Tonight we had our korean steak saam which had ginger in it so we naturally wanted to use somehow. We grabbed a couple of limes and a lemon and then noticed our moonshine cherries and thought it would all blend well with some Fentiman’s Ginger Beer.
2 cocktails
6 oz of Titos Vodka
1 Fentiman’s Ginger Beer
1 lemon
2 limes
2 tbs of grated ginger (used jarred)
2 Ole Smoky’s Moonshine Cheeries
pinch of salt
I juiced the lemons and lime and muddled in the moonshine cherry, ginger and vodka. Top it with ginger beer and ice.
We had Thai lettuce wraps the other night that called for fresh pineapple and limes. Sounds like a cocktail to me so we made what we are calling the Pineapple Express. Jill had a good idea for next time, add a slice of fresh jalapeno for a hot herbal note.
3 oz Titos Vodka
several pieces of fresh pineapple
1/2 lime juice
topped with Ginger Ale
Muddle pineapples and lime juice and Vodka in a shaker. Add ice and shake. Pour into an iced glass and top with Ginger ale.
Trying to come up with a cocktail that included basil and vodka. Was leaning towards the Gimlet but needed more volume so added some Dr. Brown’s Cel Ray soda.
6 oz Titos Vodka
6 bruised leaves of Basil
Juice of two lemons
1 Dr Brown Cel-Ray Soda
Ice
