Food Musings

Care for a Cocktail?

Why, yes, I would. 

When I was in my 20s, I thought that wine and beer would sustain me for life.  A nice glass of Montepulciano at dinner.  A couple of beers on a Saturday night.  Older and more seasoned, I now realize that cocktails are where it’s at.

Whether inviting a few friends over for dinner or throwing a big soiree, nothing says “celebrate” like a mixed drink.  In the summer I whip up watermelon daiquiris, coconut mojitos and lemon drops.  Fall and spring mean sidecars and Pimm’s cups.  Winter marks the return of moose milk, steaming wassail and nutmeg-dusted Irish cows.  Thanks to my spiral bound “Bartender’s Black Book,” I can make a multitude of drinks every day of the year.

The ever popular paper umbrella

Dolled up with a tiny paper umbrella or served au naturel, cocktails are, for me, the hallmark of adulthood.  I have my parents to thank (or blame) for this view.  Normally teetotalers, they would splash out and indulge at parties, receptions and upscale restaurants.  Harvey Wallbangers, whiskey sours, and — yick! — scotch.  Never left out, I received the requisite, maraschino cherry-topped Shirley Temple, a sickly sweet concoction that left me cold even at 10.  What I wouldn’t have done for some fresh lime juice mixed with club soda or a trio of tropical juices served on the rocks.

Today I tend to deviate from my parents’ drink menu.  When faced with a choice between rum and coke or a pomegranate gimlet, I’m going for the gimlet.  Original or off-the-beaten-path, that’s what I crave.  At home I also try to keep the cocktails fun and creative.  Below are a few favorites, sure ways to make your gathering more festive.  For larger parties, just double, triple or quadruple the amounts.       

IRISH COW
Serves 4
A warm drink for cold, late winter nights, this is a nice alternative to Guinness and green beer on St. Patrick’s Day. 

8 ounces milk
8 ounces Bailey’s Irish Cream
splash of Kahlua, optional
freshly ground nutmeg, for garnish

Warm the milk and Bailey’s in a non-stick saucepan.  (Do not let the liquids come to a boil!)  Pour into glasses, top with freshly ground nutmeg and serve.

WATERMELON DAIQUIRIS
An imprecise but people-pleasing recipe.  The more rum you add, the more pleased your guests will be.
Serves 4 to 5

roughly 2 cups of watermelon, cubed then frozen for at least 8 hours
fresh or Rosetree’s lime juice, to taste
white rum, to taste
3 to 5 tablespoons of powdered sugar

Place the ingredients in a blender and blend until pureed. Pour into cocktail glasses and serve. 

PIMM’S CUP
Serves 1

2 ounces Pimm’s
Splash of ginger ale
splash of lime juice

Fill a glass with ice.  Pour in the Pimm’s.  Top off with equal amounts ginger ale and lime juice.  Stir then serve.

LEMON DROP
From Nigella Lawson’s “Forever Summer” (Hyperion, 2003)
Serves 1

1 lemon, peeled and quartered
2 ounces limoncello
2 ounces Triple Sec
1 tablespoon granulated sugar
handful of ice cubes

Put lemon pieces in a blender, sprinkle sugar over the pieces and steep for a few minutes. Pour limoncello, Triple Sec and ice cubes into the blender and blend until smooth. Strain (if you prefer pulp-free) the mixture into cocktail glass and enjoy.
 

Filed under: Food Musings

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Based on the U.S. East Coast, I am a trained journalist, writer and photographer specializing in food, travel, STEM and education. My articles appear in such publications as the Chicago Tribune, LA Times, Standardization News, VegNews and See All This. I have written two nonfiction books, contributed to two other books and provided the photography for one. A world traveler, I have journeyed through 51 countries and six continents, collecting story ideas as I've roamed.