Elephant’s Memory
This is my version of a drink by the same name served at the long gone Andrew’s Bar and Grill in Dallas. Sure to warm your cockles. 1 oz. B&B ½ oz. 151 proof rum ¼ oz. Tia Maria Combine ingredients into a brandy snifter.
Goat’s Beard Queso
The heat of the habaneros is balanced by the goat cheese. With the strong flavor of the goat cheese and the fire of the habaneros, a little dab will do ya! 1 Tbls. Oil ½ C diced onion 1 clove chopped garlic 1 – 15 oz. can diced tomatoes well…
Caipirinha
This is a really refreshing drink that will surprise your guests. The first time you make it will take you 90 seconds, after that it will take 60 seconds! You can use regular granulated sugar, but it may not all dissolve. If you don’t have superfine sugar, put granulated sugar…
Classic Martini
From the middle of the last century, the martini became basically gin or vodka on the rocks. The vermouth that originally was prominent, became a splash or even a wash. This is how to make that cocktail.
Bacon Candy
Everyone loves this sweet, spicy, chewy bacon. Perfect for cocktails. Serving: 10 pieces Time: 10 min prep, 15 min cooking, 10 min cooling = Total time 35 min to YUM 5 slices thick cut bacon cut in half to make 10 short pieces 2 Tbls. Brown sugar 1/2 Tsp Cayenne…
Gary’s Redo Classic Manhattan
While I was playing with Lillet, I thought I’d try it in a Manhattan. Well, here it is: 2 ozs. Good aged bourbon such as Basil Hayden 1 oz. Lillet Rouge 1 dash Regans Orange Bitters 1 Dash Fees Brothers’ Aromatic Bitters Chill a cocktail glass with ice and water…
Crab Rangoon
Very simple. Very tasty. Baked, not fried. Ingredients: 8 ozs. Flaked Crab meat, picked over for shell 8 ozs. cream cheese 1 clove minced garlic 2 tsp. Worcestershire 1/2 tsp Soy sauce 1 Tbl. Minced red onion 2 Minced green onions white and green parts 24 Wonton wrappers Directions: Preheat…
Olive Poppers
I saw these made on a cooking show a couple of years ago. It was one of those where the directions were incomplete and vague. This is my version. We use several different types of olives so it becomes a Forest Gump, box of chocolates thing. Makes about 2 dozen…
The Aviation Cocktail
A classic, pre-prohibition cocktail, created to honor the brand new heroes of aviation. It was invented by Hugo Ensslin, head bartender at the Hotel Wallick in New York sometime in the early 1900’s. He included it in his 1916 book Recipes for Mixed Drinks. I have changed this recipe to…
Dry Martini with Gin and Lillet
I decided to play with my Dry Martini. Using the St George Botanivore Gin, I substituted Lillet Blanc for the vermouth. The result is a very pleasant drink. Goes well with our Olive Poppers.