Ingredients: Prichard’s Key Lime rum – tonic
Glass: small wine glass
- 3 fresh mint leaves crushed in the glass
- Add ice and…
- 60 ml Prichard’s Key Lime Rum
- 60 ml Fever-Tree tonic ( I just filled the glass to the top!)
Garnish: spig of fresh mint
- Absolutely delicious!
- The crushed fresh mint leaves give the cocktail a “je ne sais quoi” !
- I added in a second cocktail the juice of 1 lime ( not in orginal recipe)
- It improved the taste with just the ‘tang’ a lime can give.
- I discovered the Fever – Tree tonic by accident!
- It is an An aromatic and pink-tinged tonic.
- A blend of South American angostura bark,
- ….cardamom, pimento berry and ginger.
- This give the cocktail a beautiful pink glow!
- Let’s face it….with just a little creativity you can enjoy
- …an unforgettable aperitif
- …instead of the “same-old, same-old” beer or house wine.
Who pays the bartender?
- I was curious what this cocktail would cost in a bar?
- Here are my conclusions:
- 1 lime 58 eurocent
- Pichard’s Key Lime Rum – 12.95 euro 700 ml ( bottle)
- 60 ml rum – 1,11 euro
- 100 ml Fever-tree tonic 69 euro cents (1,39 euro 200 ml bottle)
- total cost cocktail: 2, 38 euro ($2,81)
- No tips (20%) and No employee wages
- 15% of a drink’s price goes to paying for the drink
- 85% goes to employee wages, rent, and other operating expenses.
- Pour cost 15% = 2.38 euro
Gross margin 85% = 13.48 euro
total bar cost: 15,86 euro ($18.70)
Service charge (tip):
- Excellent service or in a swanky bar = 20%
- Average service 1,70 euro ( $2,00)
- TOTAL COST: @home = 2,38 euro ( $2, 80)
- TOTAL COST: @good bar = 19 euro ($22,44)
- = cocktail + 20% service charge
- You can make 6,7 cocktails at home for the
- …price of 1 in a bar!
- OMG !!
Don’t forget…you pay for the view as well! (Park Hayatt Tokyo Bar)
Medici Fountain, Jardin du Luxembourg
- If there is one cocktail that has a
- …special place in my heart….it is Kir Royale.
- It was my first ever cocktail.
- I was 18 studying in Paris for two months.
- One evening we were escorted to La Comédie française.
- It was Molière Le Misanthrope and
- …honestly…I didn’t understand much of it.
- But later we went to a café and I met ‘Kir Royale’ !
Kir Royale: sparkling wine (or champagne) + crème de cassis liqueur
- The Kir Royale—is named after Félix Kir.
- He was the mayor of Dijon who helped popularize the white-wine version of the drink.
- I’m using Joseph Cartron Crème de Cassis de Bourgogne.
- Crème de Cassis was one of Hercule Poirot’s favorite drinks!
- I’m using sparkling wine: Blanquette de Limoux instead of champagne.
- Blanquette de Limoux was first made in a Benedictine Abbey in SW France.
- This wine predates champagne and
- ….is in fact France’s oldest sparkling wine.
- Thomas Jefferson loved it, and served it to guests when he was president.
- Jefferson was America’s first oenophile.
- At his home at Monticello, his household consumed about 400 bottles of wine per year.
- All came from Europe, because in the early 19th century
- …wine grapes couldn’t yet be grown in North America.
Blanquette de Limoux:
- Limoux is the birthplace of high-quality sparkling wine production in France.
- Grape: 100% Mauzac known as blanquette due to the white coating on its leaves.
- Taste: beautiful dryness matched up with a zing of apples.
- It is a lovely glass of sparkling that’s much
- ….more interesting than any cava or prosecco.
- Jefferson insisted the wine be delivered in bottles, not casks.
- In this way the bottles were at least secure and c
- …couldn’t be watered down or filched by unscrupulous merchants or
- …thirsty crew members.
- 2/3 c sparkling wine (160 ml)
- 1 TB crème de cassis (15 ml)
- There are also those that prefer…
- 2 TB crème de cassis (30 ml) to
- 1/2 c sparkling wine (120 ml)
- ...too rich for me…but you may like it.
- Glass: champagne flute or champagne coupe
- Garnish: optional….I don’t need a lemon twist with this drink.
France’s best kept secret…wines from Languedoc!
- Elegant and easy….with just 2 ingredients.
- Taste: this Blanquette de Limoux tastes much more tart
- ..than my trusty Martini prosecco!
- It is also twice as expensive.
- The black current liqueur balances perfectly to
- …produce a unforgettable cocktail!
- I feel 18 again!
- If you have a bottle of sparkling wine in the fridge
- …you are always ready for a celebration!
- Excellent choice for a festive cocktail for Christmas
- …or New Year!
- This cocktail is similar to the all-time gin classic…Tom Collins.
- Dry gin, lemon juice, sugar and tonic (or soda water)
- It is essentially a lemonade spiked
- with a healthy dose of the juniper spirit.
- But the lavender makes this drink sparkle…
- and Bombay Sapphire Dry Gin…
- the botanicals in the gin are nicely balanced and
- soft enough to allow the lavender to peak through the mix.
- My first challenge was making the syrup.
Rich Simple Lavender Syrup: –> read this then forget it!
- Cold Water (1 part )
- Granulated Sugar (2 parts)
- Saucepan over medium-high heat, bring cold water and sugar to a boil.
- Turn the heat to low and stir constantly until the sugar dissolves completely ( 3 to 5 min)
- After boiling…
- I added 2-3 TB of fresh lavender and let this sit approximately 20 to 30 minutes to infuse.
- Using a wire mesh strainer, strain out the flavoring before using or storing.
- Let the syrup cool to room temperature
- …then pour into a tightly sealed, clean glass jar.
- Store in the refrigerator.
Lavender Sapphire Collins
- 3 TB (45 ml) Bombay Sapphire Dry Gin
- 2 TB lemon juice ( I just used juice of 1 lemon…)
- 1 TB lavender syrup ( ..this was a disaster!)
- USE elderberry syrup instead
- ….or other store bought simple syrup.
- 1/3 c tonic ( I used 1/2 of small bottle)
- Pour ingredients into a long drink glass filled with ice.
- Garnish: a lemon wheel
- Sparkling, refreshing…slightly bitter, bright.
- It is cocktail you can linger over.
- A gin tonic lover might flirt with this drink
- …as a summer alternative.
- This is an excellent choice for a drink with brunch.
- It is less ‘shock and awe’ than a Bloody Mary.
- This recipe was created by Bombay Sapphire. (view website)
- It really is a lovely gin for the cocktail.
- I will NEVER make my own syrup again.
- The kitchen was a mess, sticky fingers and
- …you have to be very careful not to ‘over simmer’ this concoction!
- Never again!
- I invested in a very good French elderberry liqueur St-Germain.
- …and will use it where ever the cocktail calls for ‘simple syrup’.
- Bermuda…home of the…
- Royal Bermuda Yacht Club Cocktail
The Royal Bermuda Yacht Club began “under a calabash tree” in 1844, founded by British army officers and Bermudian sailing enthusiasts. The “royal” was added to the name in 1846, after Prince Albert became a patron of the private club. In the 1940s, Trader Vic popularized its namesake cocktail.
- The Royal Bermuda Yacht Club is a mixture that has a good tropical flavor.
- This recipe takes a few minutes to make, and serves one.
4 basic ingredients: Rum- lime juice – Falernum – Cointreau
- 4 tablespoons (60 ml) rum (1/4 c)
- 2 tablespoon (= juice of 1 lime) fresh lime juice
- 1/2 tsp Cointreau (2 dashes)
- 2 teaspoons Falernum
- Add ingredients to a cocktail shaker filled with ice
- Shake, strain into chilled cocktail glass with lime wedge
- My drink does not have the amber hue you see in this photo.
- That is the difference between using ‘Barbados Rum’
- …and what I had in the cupboard… clear ‘Bacardi Rum’.
What is Falernum?
- Falernum can be hard to find, but it’s not impossible.
- It is a a ginger- and lime-flavored syrup
- …defined flavor of cloves, ginger and almonds
- …commonly used in the Caribbean/ West Indies.
- Falernum is worth acquiring because it’s a popular ingredient in many tropical drinks.
- Tangy, lime juice is the dominant taste…and
- …more refreshing than a tropical sea breeze!
- If I make it again I would use a better quality rum....
- …for instance Barbancourt.
- It has a taste like butterscotch and is worth the investment!
- With this cocktail in hand…you can hear hear the wind in the rigging
- …and the rush of water past the hull!
- Now, let’s go sailing….and win that regatta!
- Flordita Bar ‘La Cuna del Daiquiri’ (1955) (King of the Daiquiri)
- where the Hemingway Daiquiri was created.
- L/R: Roberto Herrera, Byra ‘Puck’ Whittlesey, Jack ‘Bumby’ Hemingway (eldest son)
- Spencer Tracy, Ernest Hemingway and Mary Hemingway (wife).
National Daiquiri Day 19 July
- I love books….and a good wine.
- But I never really entered the world of cocktails.
- Now is the time to find the stories, facts behind the recipes
- …with just a touch of irreverence.
UPDATE: 20 July 2017 ( …the day after)
- After my very first Daiquiri…I cannot fathom knocking back a
- 4 or 5 of these cocktails on a lazy, steamy Havana evening.
- This was Hemingway’s daily routine while in Cuba
- …mornings spent writing and afternoons spent fishing!
- The Daiquiri is not a sweet swirl in the mouth but
- …more ‘pucker up those lips’ kind of frappé.
- You could relax with this drink for an hour on a…hot summer evening!
- If I made it again….
- I’d increase maraschino to 1 tsp or 2 tsp
- …just to take the bite off.
- But that is just my own preference.
- PS: I need a cocktail shaker with integrated strainer.
- The ‘bar’ in my kitchen was a disaster.
- Limes, grapefruit rolling around and ice cubes that
- …would not stay in my improvised shaker.
- It was a mess.
This is my choice: Leopold Vienna cocktailshaker 500 ml rvs
- 3 ¾ oz White Rum (110 ml)
- 2 oz fresh lime juice (60 ml)
- 2 oz fresh grapefruit juice (60 ml)
- 6 drops of maraschino liqueur (1/4 tsp)
Blend well with ice. Serve in a large chilled goblet.
UPDATE: 02 Aug 2017 – easy recipe! less measuring….
- Juice of 1 grapefruit
- Juice of 2 limes
- 40 ml rum
- 2 teaspoons maraschino cherry liqueur
- I made this to celebrate Peter O’Toole’s birthday today!
- Cocktail historians tell us that the Daiquiri was invented around 1900.
- An American mining engineer by the name of Jennings Cox
- stationed in the southeastern Cuban beach town of Daiquiri
- was preparing to entertain some visiting friends from the States.
- To his horror, he discovered that he’d run out of gin.
- Cox did have a goodly amount of rum, sugar, and limes.
- So he just put those ingredients together…shake…strain….serve!
- The cocktail was perfected by C. Ribalaigua…
- ….bartender and owner of Havana’s La Florida Bar.
- Hemingway began frequenting the Flordita Bar in 1932 during
- …visits to Havana from his home in Key West.
- In 1937 the bar named a Daiquiri after him.
- …..now it is time to relax and enjoy
- …some french cheese, crackers and my cocktail!