It's here after a long, hot summer! The Autumnal Equinox has arrived and with it falling leaves, cooler temperatures and that crisp nip in the air. Come this time of year I love nothing better than to sit out on my deck on a cool desert evening and enjoy a cocktail as I watch the wildlife scurry about and the gorgeous Arizona sunsets over the tops of the late blooming Saguaros. Back East I would be wearing a jacket, firing up my deck fire pit and planning a trip to the pumpkin patch but here in the desert of the Southwest I am happy just to enjoy relief from the triple digit heat and harvest my prickly pear fruit!
No matter where I am located, it's this time of year my cocktail fancy turns to the fall flavors of
apples, pears, pumpkins, cranberries and cinnamon to sip. So I have gathered together some of my favorite Fall Martinis and Cocktails for myself and to share with you:
With yesterday being National Talk Like A Pirate Day and today being National Rum Punch Day a really rousing ration of rum is definitely called for and this TRIPLE RUM PUNCH is the answer.
Loaded to the yardarm with THREE rums sweetened up with tropical fruit juices this ought to get your swashbuckling into high gear:
TRIPLE RUM PUNCH
2 Oz. Dark Rum
1 Oz. Light Rum
Splash of 151 Rum
1/3 Cup Pineapple Chunks
5 Homemade Maraschino Cherries
1 Oz. Tangerine Juice
1/2 Oz. Lime Juice
1/2 Oz. Pineapple Juice
1/2 Oz. Apple Juice
3 Drops Angostura Bitters
Chunk of Pineapple
Muddle the pineapple chunks, pitted Maraschino cherries and the lime juice in the bottom of a cocktail shaker. Add one cup of ice, pour in the dark and light rums then add the tangerine juice, pineapple juice, apple juice and bitters and shake until well chilled. Strain into a low ball glass filled with ice, float the 151 on top and garnish with the pineapple chunk, lime slice and Maraschino cherry.
This cocktail is a shady lady with a past. Popularized during the era of Prohibition as a way to cover the bad gins of the bathtub variety and, also, as a way to tempt the flappers to drink away inhibitions, this is the godmother of all the "girlie" drinks. But don't let that moniker fool you, this cocktail packs a punch and it's actually pretty tasty, despite the pooh poohs of long gone cocktail snobs!
It's origins are pretty shady too, some attributing it's creation to a
1911 Broadway musical by Ivan Caryll of the same name, and some saying it
was created by Architect and society figure Elsie de Wolfe. All I know
is that I kind of like having one every once in a while and, thanks to
my latest dabbling in Prohibition Cocktails, got a hankering for one the other day.
The original recipe from Royal Cafe Cocktail Book of 1937, calls for it to be made with a glass of gin, a tablespoon of grenadine and the white of one egg, then shaken and strained into a glass. Another version calls for the addition of lemon juice which would actually make it a Clover Club. Later renditions added cream to the mix (this is called a Pink Shimmy in New Orleans) and that is the version I prefer.
THE PINK LADY
1-1/2 Oz. Dry Gin
1 Tsp. Grenadine
1 Tsp. Light Cream
1 Pasteurized Egg White
(or the equivalent in dried egg whites)
Pink Jimmies for the Rim
Dip your glass rim in some Grenadine then into the pink jimmies and chill in the freezer. Pour the gin, Grenadine, light cream and egg whites into a martini shaker filled with ice and shake, slowly and gently at first to emulsify the egg, then more vigorously to create the foamy top. Pour into your chilled, rimmed glass and enjoy.
A little Pink Lady Trivia for you: It's said Blond Bombshell Jayne Mansfield used to have a Pink Lady before every meal.
When I saw my poor rosemary plant was starting to give up the ghost I grabbed the last few fresh twigs from it and a few lemons and decided to toast to my poor fading herb in high happy hour style.
Early in the morning I grabbed off several sprigs of the rosemary and muddled them into a cup of vodka to get some extra rosemary into my cocktail. I let this sit in the fridge until happy hour then set to work on making my martini.
THE ROSEMARY LEMON DROP
1-1/2 Oz. Rosemary Infused Vodka
1/2 Oz. Triple Sec
2 Tsp. Simple Syrup
1 Oz. Fresh Lemon Juice
Fresh Rosemary Sprig
First I chilled my glass in the freezer. Then I stripped off the leaves of some rosemary and muddled those in the bottom of my cocktail shaker with the lemon juice and simple syrup. I then filled the cocktail shaker with ice, poured in the rosemary infused vodka and the triple sec, shook until my shaker frosted over, strained into my martini glass and finally garnished with my final sprig of rosemary from my now defunct rosemary plant.
Bye bye, Rosemary. Thanks for all the good times, good meals & great cocktails! I'll take good care of your replacements.
September 12th is National Chocolate Milkshake Day and I am always up for celebrating anything chocolate by adding a little booze! This is exactly what it sounds like a, chocolate milkshake, just a little more spirited:
THE CHOCOLATE MILKSHAKE MARTINI
1 Oz. Chocolate Vodka
1/2 Oz. Bailey's Irish Cream
Splash of Godiva Chocolate Liqueur
1 Scoop of Chocolate Ice Cream
Dark Chocolate Shavings
Chill your martini glass for at least 15 minutes then take out and quickly swirl some of the chocolate syrup around the glass bowl and immediately place back in the freezer. Combine the Vodka, Bailey's along with the scoop of chocolate ice cream in a blender and blend only until smooth, don't over blend, you don't want a thin milkshake!
Pour into your chilled martini glass, garnish with the chocolate shavings on top and enjoy!
If, like me, you prefer a malt over a milkshake, feel perfectly free to add a teaspoon or so of malted milk powder. I prefer Carnation myself.
Welcome to The Martini Diva's Ye Olde Boozy Ice Cream Shoppe!
Fun Facts About Milkshakes:
The first milkshake was documented in print at 1885 in a newspaper.
In certain parts of the world a milkshake is known as a "frappe"
McDonald's founder Ray Kroc was a milkshake machine seller.
In 2000 Ira Freehof, made a 6000 gallon milkshake, the world’s largest milkshake according to the Guinness Book of World Records.
The electric blender was invented, by Steven Poplawski, 1922 specifically for milkshakes.
During the filming of the original PLANET OF THE APES, actors in the apes costumes were fed milkshakes because they couldn't eat through their ape masks but could drink through a straw.
September 10th is California Grape Day and the best way to celebrate the martini way is with my White Grape Martini. It's a great way to pay tribute to the fruit of the vine if you're not a wine drinker!
A while back a
friend of mine who grows grapes brought over a huge bunch of these
teeny weeny little green grapes from his "vineyard". They were the
tiniest little grapes I'd ever seen, barely the size of a pea! He hands them to me and says, "make me a martini from these!"
So I grabbed his itty bitty, sweet little grapes and smashed the
heck out of them in my cocktail shaker with a muddler, added some grape
vodka and a little white grape juice and lemon juice and voila:
THE WHITE GRAPE MARTINI
1-1/2 Oz. Grape Vodka
1 Oz. White Grape Juice
Juice of 1/2 Fresh Lemon
Splash of Lemon Lime Soda
1/4 Cup of Green Grapes
Grapes for Garnish
Chill your glass in the freezer. Muddle the 1/4 cup of grapes, the juice of the lemon and the grape vodka in the bottom of your cocktail shaker, add one cup of ice then pour in the white grape juice and shake until chilled. Strain into your martini glass, add the splash of soda then garnish with the grapes.
Enjoy, and, yes, you can try this with red grapes as well!
I'm a huge fan of Boardwalk Empire and, like all other fans, was overjoyed when HBO announced it was bringing the show back for one final season.
How could a cocktail lover not adore a series that features booze and Prohibition as major characters? Not to mention the great Steve Buscemi as the anti-hero, Enoch "Nucky" Thompson.
To celebrate I have put together a list of some of the more obscure Prohibition era cocktails so we can retro toast to a little more Nucky and a lot more Atlantic City antics. But be warned, like many speakeasy concoctions, Nucky and the era itself, these are quietly dangerous. Now grab your vintage cocktail shaker, add ice and shake:
1/2 oz. Rum
1/2 oz. Italian Vermouth
Lemon Peel Garnish
2 Oz. Gin
1 Tbsp. Fresh Lemon Juice
1 Tbsp. Honey
1 Oz. Cointreau
2 Oz. Gin
1/2 Part Lemon Juice
1 Oz. Fresh Lime Juice
1 Oz. Gin
1 Oz. Apricot Brandy
1 Part Gin
1 Part White Creme de Cacao
1 Part Cream
POOP POOP A DOOP
1/2 Oz. Rum
1/2 Oz. Dry Gin
1/2 Oz Kronon Swedish Punsch
1 Dash Apricot Brandy
3/4 Oz. Gin
3/4 Oz. Lemon Juice
3/4 Oz. Cointreau or Triple Sec
3/4 Oz Lillet Blanc
1 dash Absinthe
The day repeal passes, I intend to be open for business legally, in the thirstiest country on Earth ~ Nucky