Drink recipes: Leite de onca

One of the most versatile, yet satisfying drinks of all cocktails is the Leite de onca cocktail. Inspired by milk and Cachca liqueur, the Leite de onca proves to be much yummier, as it seems. This amazing cocktail is not only simple and practically universal, but one of my favorite cocktails to enjoy.

The Leite de onca is a rather fluent, yet simple drink influenced by Brazilian culture. Although, it’s history is fascinating, it bares no comparison to it’s uniquely underrated taste. The Leite de onca possesses three individual parts of Cachca liqueur, milk, cocoa liqueur, followed by condensed milk. The drink is, then, prepared using a standard mixer. Although many like to add the cocoa liqueur after the Cachca, milk, and condensed milk are blended together, it’s really unnecessary. The drink is traditionally served chilled, in a standard mug glass, and then garnished with grounded cinnamon, however; people who have a huge appreciation for this heavily Cachca inspired drink, drink it in a regular cocktail glass on the rocks, garnished with chocolate.

What makes the Leite de onca so great? I have decided to change the drink, also known as “Jaguar Milk” up a little bit and create my own rendition of this fine authentic drink, without changing the actual origin of this fine cocktail.

Banana Split Leite de onca

2 oz. Cachca Liqueur

2 oz. Milk

1 oz. Cocoa Liqueur

1 oz. Strawberry Liqueur

1 oz. Banana Liqueur

1 oz. Pineapple Liqueur

2 oz. Condensed Milk

1 tsp of Chocolate Syrup

1 tsp of Grenadine

1 Scoop of Ice Cream

Before combining the ingredients, you wanna prepare everything individually in equal parts, excluding the Cachca liqueur, milk, and condensed milk. This would include: the cocoa, strawberry, banana, pineapple, grenadine, followed by the chocolate syrup and ice cream. After you have combined the ingredients, simply add the Cachca liqueur, milk, and condensed milk.

In a practical sense, you should use a blender to blend this drink. Once you have finished, serve in a chilled, mug glass, on the rocks. Top the entire glass with whipped cream and serve with a maraschino cherry.

Drink recipes: Gimlet – Part 6

However you like your gimlet, it kicks a hell of a punch. “Gimlet Goes Again” was a book by WE Johns that was published in the late 1940s. The character in it was named Gimlet and was a man that had to be tough and hit back hard at the enemy. Where did WE Johns get the name from? I can’t help thinking that he’d had one too many gimlets and when they hit back at him he thought, “aha gimlet can be his name!”

The Gimlet has been around since at least the late 1920s. It is basically made with gin and lime juice. A description by D B Wesson in 1928 was “gin, a spot of lime and soda.” Raymond Chandler in The Long Goodbye’(1953) had Phillip Marlowe saying “a real gimlet is half gin and half Rose’s lime juice and nothing else.” The classic recipe, however is as follows:

Gimlet

4 parts gin

1 part lime juice

Combine ingredients in a cocktail shaker with ice and shake well. Strain into an old fashioned glass to serve.

The late 80s, early 90s saw the introduction of the Vodka Gimlet.

Vodka Gimlet

6 parts vodka

2 parts lime juic

Pour into an old fashioned glass filled with ice cubes and stir, serve with a lime wedge as a garnish.

2001 introduced the Richmond Gimlet by mixologist extrodinaire Jeffrey Morgenthaler.

Richmond Gimlet

4 parts Tanqueray No. 10 gin

2 parts fresh lime juice

2 parts simple syrup

large sprig of mint.

Place all the ingredients plus ice into a cocktail shaker and shake, then strain into a chilled cocktail glass.

Lynam Hennessy, a Boston bartender invented the lemon-thyme gimlet in 2007.

Lemon-thyme Gimlet

6 parts Gale Force gin

2 parts lemon juice

2 parts thyme simple syrup

Combine ingredients in a shaker with ice and shake, serve on the rocks.

Gwen Kaiser, Cocktail Times, introduced the attractive looking Rose Gimlet, which might make a nice drink for Valentines Day, an engagement or wedding.

Rose Gimlet

2 parts rose hip infused gin

2 parts simple syrup

2 parts fresh lime juice

1 part rose water

Mix all the ingredients in a shaker with ice and strain into a chilled martini glass, garnish with rose petals.

However you like your gimlets keep your painkillers next to your bed as you’ll need them in the morning.

Drink recipes: Gimlet – Part 4

What is a Gimlet? Traditionally speaking a gimlet is a tart, yet sweet, alcoholic concoction created of the clear spirit gin and lime juice. A Gimlet at its most basic contains only these two ingredients. However, over the years many variations have evolved from the Vodka Gimlet to the Fuzzy Gimlet and even the Tequila Gimlet and beyond. All of these alcoholic variants, and more, retain the spirit of simplicity and ease that makes a gimlet one of the staples of bars around the world.

What are the ingredients for a Gimlet? For a single serving Gimlet you will need:

2 ounces of gin

1/2 ounce of lime juice

lime wedge for garnish

ice

Pour the gin and lime over ice and stir. Pour into a cocktail glass and garnish with a lime wedge. Some Gimlet traditionalists prefer to strain the gimlet before pouring it into the glass, while others prefer it “dirty” and don’t mind any residual lime clouding. In modern times, vodka is often substituted for gin.

Where did the Gimlet come from? Historically, the Gimlet is thought to be a creation of the British Royal Navy around the late 1800’s when Britain mandated daily lime juice rations to every sailor to help fight off a scurvy outbreak. Scurvy is caused by Vitamin C deficiency. Previously, the British Royal Navy had used lemon juice with higher scurvy fighting properties. However, due to heavy lobbying by British lime growers in the West Indies, the British Royal Navy switched to the daily lime juice ration, which only had about 1/4 of the same scurvy, battling properties. So, the scurvy continued and the British became known as Limeys.

Why is a Gimlet called a Gimlet? There are two historical theories. One relates to the tool that is similar to a corkscrew, and named a gimlet. This tool was reportedly distributed with the lime juice barrels to sailors so they could bore holes in the barrels and access the juice. The second theory involves Sir Thomas Desmond Gimlette who retired as the British Royal Navy Surgeon General in the early 1900’s. Sir Thomas Desmond Gimlette is said to have introduced his fellow sailors to their anti-scurvy ration of lime juice by mixing it with gin to make it more palatable. In his honor, sailors named the drink the Gimlette, and through time the name has been shortened to Gimlet.

The Gimlet remains a popular hit today. Here are some modern variations on the Gimlet to try.

What are the ingredients of a Cherry Gimlet? You will need:

1 1/2 ounces vodka or gin

1 ounce lime juice

1/2 ounce cherry liquor

maraschino cherry

ice

Combine the cherry liquor, your choice of gin or vodka, and lime juice in a cocktail glass over ice. Lightly stir until colors blend and garnish with a floating maraschino cherry.

What are the ingredients of a Fuzzy Gimlet? You will need:

2 ounces gin or vodka

1/2 ounce lime juice

3 1/2 ounces of carbonated lemon lime beverage

lime wedge

ice

Add gin (or vodka), and lime juice in shaker filled with ice, and shake well. Pour into a highball glass half filled with sprite. Garnish with the lime wedge.

What are the ingredients for a Tequila Gimlet? You will need:

1 ounce lemon juice

1/4 ounce lime juice

2 ounces white tequila

lemon wedge

ice

Place lemon juice, lime juice and white tequila in a shaker with two ice cubes. Shake and strain. Pour into a chilled cocktail glass. Garnish with a lemon wedge.

Cinco de Mayo drink recipes – Part 5

Cinco de Mayo is one of those holidays that is wild and exciting. It is always something to look forward to, because it’s colorful and fun, yet authentic and gives everyone who enjoys it, something to participate in.

As someone who loves creating a variety of cocktails and mixed drink recipes, I feel compelled to share some of my great drinks with you. The key is adding tequila and lime, as it accentuates the season.

(These have been great hits during Cinco de Mayo season)…

Sarah’s Cinco de Mayo

2 oz. Tequila (preferably light)

1 oz. Amaretto Liqueur

1 oz. Peach Schnapps

1 oz. Tomato Juice

1 oz. Lime Juice

1 splash of Grenadine

1 pinch of salt

Combine, mix, and serve on the rocks in a cocktail glass with a lime slice and umbrella.

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ExoticSarah’s Cinco de Mayo

2 oz. Tequila (preferably gold)

1 oz. Amaretto Liqueur

1 oz. Peach Schnapps

1 oz. Raspberry Liqueur (schnapps optional)

1 oz. Lime juice

1 splash of Grenadine

Combine, mix, and serve on the rocks in a cocktail glass with a lime slice and umbrella.

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Exotic Cinco de Mayo

2 oz. Tequila (gold)

2 oz. Tequila (light)

1 oz. Peach Schnapps

1 oz. Lime Juice

1 splash of Grenadine

Combine, mix, and serve on the rocks in a cocktail glass with a lime slice and umbrella.

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ExoticSarah’s Cinco de Mayo Ice Tea

2 oz. Tequila (white)

2 oz. Tequila (dark)

1 oz. Amaretto Liqueur

1 oz. Peach Schnapps

1 oz. Raspberry Liqueur

2 oz. Lime Juice

2 oz. Coke

1 splash of Grenadine

Combine, mix, and serve on the rocks in a cocktail glass with a maraschino cherry or pineapple slice.

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Extremely ExoticSarah’s Cinco de Mayo

2 oz. Tequila (white)

1 oz. Amaretto Liqueur

1 oz. Peach Schnapps

1 oz. Raspberry Liqueur

1/2 oz. Lime Juice

Combine, mix, and serve on the rocks in a shot glass.

Drink Recipes: Creative cocktails – Part 7

Tuaca is a liqueur I’ve passed on the liquor aisle many times without more than a mere glance, but with a little gnaw of wonder in the back of my mind. It isn’t one of the more widely known or used liqueurs such Gran Marnier, Kahlua, or even Drambuie. All of these liqueurs bring a particular drink to mind; Margarita, White or Black Russian, and Rusty Nail. With Tuaca, however, I draw a blank.

My curiosity finally won out recently at a local hot spot. While perusing the drink menu I ran across a drink with Tuaca as an ingredient. I thought I might like to try the drink, but not without knowing what I might be getting into with the Tuaca. I asked about the Tuaca, but the bartender didn’t know what it was either. This goes to show, just because there is a bartender behind the bar, they haven’t always done their homework. In his favor, he did offer a small sample taste which sold me on the Tuaca and the drink.

Tuaca is an Italian liqueur with the taste of buttery vanilla. The official website says it also has a hint of citrus. This may be true as well, but it is so slight that it can be missed. This liqueur is so smooth it rolls over the tongue ever so easily like silk whispers over skin. It is warming like rum can be, yet it can add depth to a cold drink as I will show you in my recipe today.

Tuaca Lemonade

2 oz Three Olives Citrus Vodka

1 oz Tuaca

1/2 oz Fresh Squeezed Lemon Juice

Lemon Twist for Garnish

Combine vodka, Tuaca, and lemon juice in cocktail shaker. Fill 1/3 full with ice. Shake 15 20 seconds until well chilled. Strain into a chilled cocktail glass. Garnish with a lemon twist.

As a side note, Tuaca seems to have the perfect flavor for a very high end Buttery Nipple as it has the caramel undertone that butterscotch liqueur has, but is not as sugary and raw as butterscotch schnapps. When using higher end liquors and liqueurs it also seems a shame to shoot them and miss the taste. Sip and savor the flavor instead for a change of pace.

Drink recipes: Hurricane

The hurricane is a very sweet, yet universal cocktail with a rather acquired taste. Innovated in the 40s era by Mr. Pat O’Brien in New Orleans, the hurricane remains to be the most popular drink in New Orleans today and one of the most popular drinks on the planet. The hurricane appeals to a variety of demographics and is loved, as well as, appreciated by individuals who like to sip on a good, sweet cocktail.

The traditional hurricane ingredients vary, however; the most common include: Rum, Lime Juice, and Passion fruit syrup. I decided to create an original hurricane drink that allows you to use an array of liqueurs, cordials, and liquors.

ExoticSarah’s Hurricane

1 oz. Rum (Coconut-based, preferably Malibu)

1 oz. Rum (Spiced, preferably Captain Morgan)

1 oz. Rum

1 oz. Banana Liqueur

1.2 oz. Amaretto Liqueur

3 oz. Pineapple Juice

1 splash of Grenadine

1 splash of Lime Juice

Combine the Rum, Banana Liqueur, Amaretto Liqueur, Pineapple Juice, Grenadine, and Lime Juice. Serve in a chilled cocktail glass, on the rocks, with a maraschino cherry, lemon slice, or pineapple slice. (Ice is optional)

Drink recipes: Tom Collins

The original Tom Collins recipe is moderately easy to make, and very delicious. Tom has brothers too, and I will tell you how to make them, as well!

TOM COLLINS ORIGINAL RECIPE

1 oz. of fresh lemon juice

1 and one half teaspoons of superfine sugar

3 oz. of gin

2 or 3 large ice cubes

6 oz. of cold club soda

A “Collins” glass (an 8-12 oz. narrow, tall cocktail glass)

garnish (cherry, orange wheel)

Cocktail Shaker/Strainer

Place the lemon juice, gin and sugar in the Collins glass, using a spoon to dissolve the sugar. Add the ice cubes. Fill the glass with the cold club soda, and stir ever so briefly. Garnish the drink if you would like, with a cherry or orange wheel. Note – You may use packaged sweet and sour mix for the sugar and lemon juice. Lime juice can also be used.

Now that you have met “Tom” you can meet his brothers. A few substitutions, alcholically speaking, and you have a new drink. Brandy Collins uses brandy instead of the gin above. A John Collins uses bourbon, Pedro Collins uses rum, Jose Collins uses tequila, Sandy Collins uses Scotch whiskey, and a Comrade Collins uses vodka. And would you believe, rock star/Genesis drummer, Phil Collins has his own “Collins”? It uses tequila, vodka,whiskey, rum AND beer! Whoooo! Now…aren’t you glad you met the Collins’?

Drink recipes: Black Russian – Part 3

If you combine Vodka and Coffee Liqueur, the result is simply a Black Russian. If you are a fan of the popular White Russian and if you love Vodka and Coffee Liqueur, you are destined to love and appreciate this drink for it’s essence and overall flavor.

The Black Russian is not traditionally Russian. In fact, several theorists believe that the Black Russian cocktail was developed in 20th century and innovated by a Belgian. The cocktail originates in the dark time of the Cold War against the Soviet Union during the 40s era.

The original Black Russian was made with Vodka and Coffee, however; today the drinks concept is based on Vodka and a Coffee Liqueur. I decided to create my own unique rendition of this great drink.

The Best Black Russian

2 oz. Vodka

2 oz. Coffee Liqueur

1.2 oz. Chocolate Liqueur

1 splash of Coke

Combine the Vodka, Coffee Liqueur, Chocolate Liqueur, and Coke and serve in a chilled cocktail glass with cubed ice.

Drink recipes: Sidecar – Part 3

Sidecar is created shortly after the First World War at Harry’s Bar in Paris, but some of the resources say that it is made in London. This is a classic cocktail and the primary alcohol by volume is cognac or brandy. An Army captain was in the habit of arriving in a chauffeur- ridden motorcycle sidecar and Harry created this for him. The drink has citrus flavor and it contains:

1 ounces cognac

1 ounces Cointreau

1 ounces lemon juice

Shake and strain in a chilled glass. The original garnish is sugar rim, but you can also garnish it with a slice of lemon. A dash of sugar syrup is now often added. The Sidecar is more often served now with broken ice in a rocks glass and with little less lemon.

If apple brandy is used in place of the cognac, this is called Applecart. When there is white rum instead the cognac, this is Rum Sidecar. If you add white rum to the original recipe this is called Boston Sidecar. With 1 ounces gin in place of the cognac is Chelsea Sidecar. This one is also called London Sidecar or Gin Sidecar. There are many versions of this classic drink, but this is actually a variation on the older Brandy Daisy

There is another recipe for Sidecar

1 ounces Brandy

ounces Triple Sec

Fill with Sour Mix

Shake and strain into chilled cocktail glass. The garnish is orange and cherry, also called an orange flag.

Rachel Sidecar is sweet and contains

1 ounces Armagnac

1 ounces Cointreau

1 ounces lime juice

It is shaken and strained in chilled cocktail glass.

In the same way you can make Hennessey Sidecar using the same proportions of Hennessey, Cointreau and lemon juice. For Bourbon Sidecar you use Bourbon as primary alcohol and for Irish Sidecar this is Irish Whiskey. The Russian version is called Vodka Sidecar and in the Mexican Sidecar use tequila instead the cognac. Really tasty and exotic Sidecar is the Havana Sidecar, where you use Gold Rum. The recipe for Polish Sidecar is

2 ounces gin

1 ounce Blackberry brandy

1 ounce Lime or lemon juice

The garnish here is fresh blackberries.

There are many types of Sidecar and everybody can find one for their taste, try and you will see.

Drink recipes: Vesper martini – Part 1

Vesper Martini Drink Recipe.

James bond favorite martini has a name the Vesper Martini.

It was first introduce in the original 1953 “Casino Royale”.

The origin of the Vesper Martini come from the beautiful love story of Bond with the very beautiful Vesper Lynd, a Treasury operative sent to keep Bond funded in his match against Le Chiffre’. She’s also a double agent working for MI6 and MVD (Ministerstvo Vnutrennkh del or if you prefer Russian Ministry of Internal Affairs)

Vesper Lynd was James Bond first romantic interest. Unfortunately she commits suicide, leaving a note pledging her love to Bond.

Bond’s feelings for Vesper are not totally extinguished; Bond makes an annual pilgrimage to Royale-les-Eaux to visit her grave.

According to James Bond In the new “Casino Royale” when Vesper asks Bond if he named the drink after her “because of the bitter aftertaste”, Bond replies that he named it for her, “because once you have tasted it, you won’t drink anything else.”

Here is the recipe;

3 part of gin

1 part vodka

part Lillet Blanc also know under the name of Kina Lillet

Lemon peel or and olive for garnish

Shake the gin, the vodka, the Lillet Blanc with some ice, then strained and served “straight up” without ice in a chilled cocktail glass, and garnished with either an olive or a twist of lemon.

Enjoy, “shaken, not stirred”

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