Cocktail Hacker

    Hack What You Drink

Archive for June, 2011

Sea Spray Kiss

Posted by Reese On June - 9 - 2011

I’m not going to make every recipe from Cosmo’s Official Cocktail Book, I promise.  Just this last one, the Sea Spray Kiss.  Of the cocktails we tried from the book it’s a toss up for me which is my favorite, the Stout Float or the Sea Spray Kiss.  Both have their merits and, really, shouldn’t be judged against each other.  So…I won’t.  They’re both super tasty in their own right and very, very different.

Sea Spray Kiss

Sea Spray Kiss (Cosmo's Official Cocktail Book)
1 oz Pear Vodka
8 Raspberries
1/2 oz Chambord
1/2 oz Simple Syrup
3 oz Prosecco
1) Muddle the raspberries, simple syrup and Chambord
2) Add vodka and ice and shake well
3) Strain into a glass and top with prosecco

I know I whine each time I make a pink cocktail about how I feel unmanly or whatever, but you know what?  Pink cocktails are damn tasty!  There, I said it.  I love the combo of the fresh raspberries and Chambord in this cocktail.  You get the brightness of fresh berries with the sweet, richness of the Chambord.  Well played.  The prosecco adds lightness to what would otherwise be a too-sweet drink and the pear vodka is present, but not overpowering.

This drink is light and fruity (let’s not forget pink) and would be great for a bachelorette party or bridal shower.  On that note, batch this cocktail ahead of time if you’re going to make a bunch.  It’s super easy.  Scale up the vodka, raspberries (might puree those if you’re really making a ton), Chambord and simple syrup.  Add 1/2 oz of water per cocktail (to account for the loss of ice melt while shaking) and refrigerate.  When you’re ready to serve simply pour a glass and top with prosecco.

Final note, this is a recipe that uses simple syrup.  Which, if you”re new to cocktail making, might as well be in another language.  Heck they even sell the stuff bottled, despite it being nothing more complex than sugar and water.  Cool thing is, the book tells you right in the recipe how to make it.  Really like that touch.


Links and Reading List

Posted by Reese On June - 9 - 2011

I’ve been doing some cleaning up around the site as you’ve probably noticed.  As part of this I decided to move my links and blogroll to their own page.  In so doing, I’ve just gone through all my links and my RSS feed list (blogroll) culling out inactive sources and adding new.  I know I’ve missed some, and that’s where I’m counting on you all.  If you have a link you think I should know about (site, blog, store, etc) comment here.  I’m always looking for new and interesting stuff to check out.

Thanks much!


Dancing with the Devil

Posted by Reese On June - 7 - 2011

“You ever dance with the devil in the pale moonlight?” No?  Yeah, me either.  I prefer to sin indirectly through the consumption of spirituous liquors, sometimes in excess.  Speaking of drinking, here’s another cocktail from Cosmo’s Official Cocktail Book, Dancing with the Devil.  This drink sounds promising right from the start.  Tequila, Chambord, ginger beer? Yes, please, how about nine.

Dancing with the Devil

Dancing with the Devil (Cosmo's Official Cocktail Book)
1 1/2 oz Tequila
1/2 oz Chambord
1/2 oz Lime Juice
Ginger Beer
1) Combine tequila, Chambord and lime juice in a glass with ice
2) Top with ginger beer
3) Garnish with crystallized ginger or a lime wedge

Despite the early outlook this wasn’t my favorite cocktail of the ones we sampled from Cosmo’s book.  The flavors were a touch combative and interestingly the color of the cocktail in the book (orange) is not at all the same as the cocktail we ended up with.  Minor slights aside, I think this drink has promise.  Given the right tequila (I’m thinking a blanco with some spice) and the right ratios (go light on the ginger beer, maybe 2 oz max) this could be a real winner.  Basically what you’re looking at is a twist on a Margarita with some ginger beer.  Finally, while you’re at it, bump up the lime juice a bit too (say, 3/4 oz).  Unless, of course, you make homemade ginger beer with a nice hit of sourness.

If you have the time and inclination to mix up a few of these and find the right recipe, I’d love to know.  For me?  The devil, or rather, the cocktail shaker awaits.

Stout Float

Posted by Reese On June - 2 - 2011

From the “What a Guy Wants” chapter of Cosmo’s Official Cocktail Book comes a delicious variation on the classic float, the Stout Float. This drink is dead simple to make and very tasty.   Scoop ice cream, add stout, drink, repeat.  Since I was going to be sampling this drink in Grand Lake, CO it only seemed appropriate that I should pick up Grand Lake Brewing Company’s Shadow Mountain Oatmeal Stout.

Stout Float

Shadow Mountain Oatmeal Stout has a deep brown color with a sweet, almost coffee-like aroma.  The flavor has a sweetness that reminds me of very deeply caramelized sugars, think of the pie filling that ran off the edge while baking.  You get a small hit of the hoppy bitterness coming through with notes of coffee and chocolate.  I really enjoyed this stout and would drink it all on it’s own, which is saying something coming from a guy who doesn’t drink much beer.

Stout Float (Cosmo's Official Cocktail Book)
3-4 Scoops of Vanilla Ice Cream
Stout of your Choice
1) Scoop ice cream into a beer glass
2) Top with stout

The coffee and chocolate notes from the stout combine really well with the vanilla ice cream.  I actually prefer this to a root beer float as it isn’t as sweet and the flavors are more complex.  I’ll definitely be making this recipe again to cool off on the hot summer days ahead.

While we used Shadow Mountain Oatmeal Stout with great results you could really use any stout you like.  A porter would also work well in this application, which only serves to broaden your horizons even further.  With all the options out there you could make some really awesome combos.  Where the ice cream is concerned the sky is the limit.  Think of a caramel ice cream with a nice chocolately stout…mmmm.  Or, Cosmo suggests a strawberry ice cream with a blueberry beer.  Sounds damn tasty to me.