Halloween Cocktails

Hellraiser

1/3 part Strawberry Liqueur

1/3 part Melon Liqueur

1/3 part Sambuca

Carefully layer in chilled shot glass in the order given. Layering effect can be achieved by slowly pouring spirits over the backside of a barspoon.

The Grim Reaper knocks at the door to steal your soul and leaves a bloodied mess of skeletal remains. Within this nightmarish tragedy of rattling bones lies a chaotic swell of Bloodied Brains.

Bloodied Brains – created by Cheri Loughlin

1 part Apple Schnapps

Several drops Irish Cream

Several drops Cinnamon Schnapps

Pour chilled apple schnapps in chilled shot glass. Drip several drops of Irish cream into shot glass in short and long drips to create brain effect. Slowly drip chilled cinnamon schnapps over the Irish cream drops for bloody effect.

Don’t let a little innocence fool you. This rebellious little phantom charms its way into the pleasure zone with its mix of tequila and chocolate then gives off a vaporously naughty bite with a hint of Absinthe. You might find yourself sipping and savoring rather than shooting this ghostly teaser all at once.

Friendly Ghost – created by Cheri Loughlin

Teaspoon Absinthe

1/2 part Blanco Tequila

1/2 part Godiva White Chocolate Liqueur

Place absinthe in chilled shot glass. Swirl around and set aside. Place tequila and chocolate liqueur in cocktail shaker with ice. Shake to blend and chill. Strain into absinthe laced shot glass.

Dracula lurks in the shadows waiting for his next victim. He delights in their bloodcurdling cries as he quenches his thirst for blood. There’s no need to wait to satisfy your appetite for Transylvania style treats with the Vampire shot on the menu.

Vampire

1/3 part Raspberry Liqueur

1/3 part Vodka

1/3 part Cranberry Juice

Place liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled shot glass.

Zombie Nation

The source of this interesting version of famous Zombie Cocktail is Bartender’s Guide by Trader Vic, 1947. It contain one of my favorite spirit – Pernod – strong anise flavored liqueur from France. The Zombie is one of my favorite tiki-cocktail.

Zombie (Trader Vic`s, 1947)

30 ml dark rum
60 ml Puerto Rican light rum
30 ml orange curacao
30 ml fresh orange juice
30 ml fresh lemon juice
15 ml grenadine
1 dash Pernod
15 ml 151-proof Demerara rum
Mix in a mixing glass with a large piece of ice, stir well and pour over cracked ice in a14 oz. chimney glass. Serve with straw.

I use four rum – dark and heavy rum from Trinidad – Angostura 1919, dark Demerara rum El Dorado Dark, light cuban rum – Havana Club Anejo 3 Anos and 140-proof Demerara Rum El Dorado. I increase amount of Pernod up to 1 tsp for excellent results. Also I use BOLS Dry Orange liqueur, commercial grenadine and fresh juices. I shake this cocktail and serve in my new ceramic mug, garnish with a traditional flag.

The Zombie Cocktail is great drink. Admirable, very booze and very funny cocktail. The Zombie is a Damn Strong Rum Punch! 🙂

Flaming Sambuca

Sambuca is one of my favorite liqueur. First – I like sweet anise flavor and taste of it. Second I like very much to ignite sambuca on saterday night and go to the club.

Step 1.

Prepare some equipment, which you can see on foto.

Step 2.

Put 3/4 – 1 oz (20 – 30 ml) of sambuca in the snifter and 1 dash of coffee liqueur (I use Kahlua).

Step 3.

Rotate snifter some times and set on the fire. Continue to rotate snifter. Please operate VERY carefully.

Step 4.

Pour the flame in old-fashioned glass.

I think it is beautiful.

Step 5.

Extinguish a fire in this way:

Step 6.

Place snifter over straw:

Drink a hot sambuca (warning! very, very hot sambuca may cause of burn…) And inhalate from a snifter. Enjoy!

Final Cocktail of 2009 – The Jack Frost Martini

2 tbsp Jack Daniel’s® Tennessee whiskey
1 tbsp Drambuie® Scotch whisky
1 dash grenadine syrup
1/4 cup sweet and sour mix
1/4 cup orange juice

See you all in 2010!

All hale ‘The Bloody Ceasar’

My Favorite!
You know your Canadian when!
I ❤ Ceasar! The secret is the CLAM!

History

The cocktail was invented by bartender Walter Chell at the Owl’s Nest Bar in the Calgary Inn (now Calgary Westin Hotel) in Calgary, Alberta in 1969, to accompany the opening of a new restaurant, Marco’s.[citation needed] In its original form, it contained tomato juice and mashed clams; Clamato had only just been released (with the assistance of Chell) by the Mott’s company that very year, and was not yet widely known or available.
Starting in 2002, Mott’s began marketing pre-mixed Caesars in twelve-ounce bottles.
Variations can include substituted or added ingredients, like salt and pepper, cayenne pepper, horseradish, or lemon juice, seasoning salt or lemon pepper (rather than celery salt), a garnish of dill pickled cucumber, spicy pickled green bean or asparagus. Occasionally a prawn (especially in seafood restaurants) or crisp bacon is used as a garnish. Other names for a Caesar include Bloody Caesar, Canadian Caesar, Salted Caesar, and Clamdigger.

Ingredients:

1 1/2 oz vodka
4 oz clamato juice
2 dashes Worcestershire sauce
dash of Tabasco sauce
celery salt
lime wedge
pepper to taste
celery salt
celery stalk for garnish
Preparation:

Rim a highball glass with the juice from the lime wedge and a combination of celery salt and salt.
Add the vodka and clamato juice.
Season with pepper, Worcestershire and Tabasco sauces to taste.
Stir well.
Garnish with a celery stick.

Salty Dog

Salty Dog

1 oz grapefruit juice
1 oz Vodka
1 tsp salt

In a shaker, add Vodka and grapefruit juice. Stir and serve over ice in salt-rimmed rocks glass.

A Salty Dog is a cocktail containing vodka or gin and grapefruit juice, served in a glass with a salted rim. The main difference between the Salty Dog and the Greyhound is the salted rim.

I have even seen this classic cocktail in martini form with hints of rosemary on a few lists. Yessss, why not!!!

In homage to my pal Shannon LePalm who taught me the craft of bar tending back in the day. One of his favorite drinks was a greyhound and the Salty Dog is virtually the same.

Getting back to basics is what September is all about and The School of Mix is offering $50 off tuition for all bar tending classes for the remainder of the month. Get in touch with us if you have any questions about our school or to register. info@schoolofmix.com.

Dark N’ Stormy……

It seems fitting today to put up a recipe for this classic cocktail.

A Dark and Stormy (or Dark ‘n’ Stormy) is an alcoholic highball style cocktail popular in many British Commonwealth countries, such as Australia and Bermuda. It consists of dark rum and ginger beer over ice. The local rum is usually used, for example, Bundaberg in Australia or Goslings in Bermuda.

Dark and Stormy

2 oz Gosling’s Black Seal Rum
6 oz Ginger Beer

Pour rum over ice in a highball glass, add ginger ale, and stir.

NOTE: You can substitute any dark or spiced rum and lime wedge for garnish if desired.

No better way to spend a rainy day by the fireplace then with a delicious cocktail. Cheers.

The Black Label Mijito

Making The Black Label Mojito:

1 1/2 ounces Johnnie Walker(R) Black Label(R) blended Scotch whisky
1 ounce fresh lime juice
2 ounces ginger ale
1/2 ounce simple syrup
1 tablespoon sour mix
1 twist lime

The Margarita!

Origin of the Margarita

A blended margarita
There are many stories about who invented the margarita and why. The following are perhaps the most commonly repeated tales of the creator of the margarita cocktail:
Sammy Cruz, 1948
According to the promotional flyer for the legendary Balinese Room in Galveston, Texas, head bartender Santos Cruz created the Margarita for singer Peggy (Margaret) Lee in 1948.
The Balinese Room was opened in 1941 and was Texas’s finest nightclub with A/C, casino gambling, superb food and drinks, and stellar entertainment until the Texas Rangers finally shut it down in 1957.
Barman “Willie” from Mexico City, 1934 in the employ of the Melguizo Family
Marguerite Hemery lived in the Rio Grande Valley since the 1930s and went to a restaurant in Matamoros called Los Dos Republicas. She was friends with the owner and, as the story goes, his bartender composed a special drink for her.
Los Dos Republicas @ americantourassociation.com
Danny Negrete, 1936
Ratios: 1:1:1 = 6:6:6 (33% tequila, 33% Triple Sec, 33% fresh lime juice).
According to Salvador Negrete, the son of Daniel Negrete, the family story goes that Daniel opened a bar at the Garci Crispo hotel with his brother, David. The day before David’s marriage, Daniel presented the margarita as a wedding present to Margarita, his sister-in-law.
It was a combination of one-third Triple Sec, one-third tequila and one-third squeezed Mexican lime juice. The drink was not blended and was served with hand-crushed ice. [1]
Enrique Bastate Gutierrez, early 1940s
Gutierrez, who lived in Tijuana, Mexico, boasted to have created the Margarita as a homage to actress Rita Hayworth, whose real name was Margarita Cansino.
Other versions of the story claim the Margarita was indeed named after the actress, but in the 1930s, before she adopted her screen name. As a teenager, Margarita Cansino worked as a dancer at the Foreign Club, in Tijuana, where she supposedly inspired a bartender.
Francisco “Pancho” Morales, 4th of July, 1942
A bartender, Pancho Morales invented the margarita on July 4, 1942, at a Ciudad Juárez bar named Tommy’s Place. Supposedly, a woman requested a Magnolia (brandy, Cointreau, and an egg yolk topped with Champagne). Morales was a little fuzzy on the recipe; he improvised and his ersatz creation was a big hit. [2]
Margaret Sames, December 1948
Ratios: 2:1:1 = 4:2:2 (50% tequila, 25% Triple Sec, 25% fresh lime juice).
Sames, who created the drink at her Acapulco bar, gave the reason of being “close with a lot of famous hotel and restaurant people” in introducing the margarita. [3]
Sames used one part Cointreau, two parts tequila and one part lime juice for her margarita. Knowing that most people drank tequila preceded by a lick of salt, she chose to garnish her cocktail with a rim of coarse salt.
Sames moved to El Paso, TX in 1958 where she was well known for her lavish parties. In 1982 she appeared on NBC’s Today show demonstrating the proper way to make a margarita.

The Black Mojito

Ingredients
1 tablespoon sugar
1 lime, juice of
10 blackberries
5-6 mint leaves
1 1/2 ounces rum
1 ounce blue curacao
2 ounces club soda

Directions
1In a shaker, muddle mint leaves, blackberries, lime juice and sugar.
2Add rum, blue curacao and mix well.
3Add ice shake 4-5 times and quickly strain over ice.
4Add club soda and stir well.
5Garnish with blackberries, lime or mint sprig.
6Drink up and enjoy!