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Entries from Talk tagged with 'cocktails'
The Ritz - A Drink from the Cheesecake Factory
A while back I had a drink at the Cheesecake Factory which was just amazing. It was called "The Ritz." And so far, I've not been able to duplicate it. Generally I can break a drink down very quickly after just a sip, but after some experimentation I still can't seem to nail this one.
These are the ingredients I know to be in it:
THE RITZ
Courvoisier, Champagne, Cointreau and Pomegranate Juice Shaken, Chilled and Served Up
So what I need is amounts and process. Anyone happen to know? I've since found a few versions on the web, but nothing I know to be "the one."
Thanks!!!!!
Serious cocktails.
What's your favorite cocktail? What must you always have in your home liquor cabinet? What do you always order out?
I'm in a rut and sick of the vodka-tonics, vodka-cranberries, beers... Every time I read Paul Clarke's articles on SE, most of the ingredients are foreign to me. (Sorry, Paul.) Any recommendations to expand my palate?
(PS I can't stand gin.)
Appetizers & cocktails circa 1964...
A friend of mine asked me to cook for his 45th birthday party early next year. Not being one to procrastinate, especially when it comes to food, I am already trying to find recipe ideas for appetizers and such that originate from the early '60's. Any ideas?
Sunday, Bloody Sunday - U 2?
Sunday brunch, Bloody Marys; you get the drift? Someone mentioned Bloody Marys the other day and I realized there hadn't been one at a brunch here since Super Bowl Sunday. We usually infuse own own chili vodka for our special concoction and this past summers' was quite good. I had difficulty finding serrano peppers at the farmers market, but did get Purihra peppers, which the perveyor promised to be XXXXXXX hot. (Does anyone know anything about them?) Nonetheless, the pepper vodka infususion kicked butt.
Are you a Bloody Mary specialist? A secret ingredient you wish to divulge? I recently became aware of a version in Leland,MI at The Cove, that uses a 6" chub as the swizzle stick and is called the "Chubby Mary". Are Bloodys a tradition at your house for a special occasion? (like Super Bowl or a Sunday?) How about the garnish - celery, hot pickled string bean (New Orleans style), olive, caper berry? It seems as though the garnish is indigenous to particular regions, no?
It's Cocktail Time!
No, it's not SL, it's only me. We're deep into the cocktail hour here and have invented a new and perfectly luscious libation. It's 3/4 oz. Grey Goose, 3/4 oz. Cointreau, 3/4 oz. peach brandy and 1 oz. blood orange juice. Shake with crushed ice and pour into a chilled martini glass, garnishing with a blood orange slice rolled in granulated sugar. (We are all about the flair) You have my permission to call it "Frederika's Freak On" and you will thank me at some point in time. Trust me, this really rocks it. And she is sooo pretty.
Do you adore martinis; classic or otherwise? Have you invented your own special "signature" martini or wish to share one of your classic favorite recipes? Do you consider all these exotic ingredients an abomination of the martini or do you go crazy out of the box, like me?
Cocktails with Bagna Cauda?
So I'm throwing a very Italian dinner party for my very Italian boyfriend's birthday, and I want to serve Bagna Cauda with cocktails before dinner. While I can find many, many, many websites recommending you serve Bagna Cauda with cocktails, I haven't found any recommendations for which ones. A friend suggested martinis, but that's kind of boring and normal, and we're going to be drinking a lot of wine with dinner and probably don't want to make the meal too top-heavy booze-wise, as it were. Any ideas?
Signature NYE Drink?
Looking for ideas for a signature New Year's Eve alcoholic drink to have for the evening at a party I'm hosting. Nothing too complex; just a simple, tasty, seasonal drink. Thanks in advance!
Favorite Drink
I was just reading Baking Bites, and they had a article on National Rum day, the Amateur Gourmet did a post about his favorite drink, that he got from his dad...
My favorite is a pineapple pushover...
1 oz. Vodka , 1/2 oz. Ameretto 4 oz., Pineapple Juice, 1 oz. Cream. Shake with ice and serve in a higball...
What's yours???
French Cocktails--both Classic and Contemporary
I have had trouble researching this topic. Does anyone know any favorite recipes, restaurants (that actually have the cocktail menu online,) or websites that might help me?
