Recipe: Academy Awards 2013 Cocktails

Recipe: Academy Awards 2013 Cocktails

Sunday is the most wonderful time of year for movie stars (and fans). It’s the only time where the media world stops and lavishes the cinematic arts with attention and praise for the well-done, A+ job they’ve contributed to furthering the discourse of humanity over the previous 11 months. In other words, it is time for the 85th annual Academy Awards, or as most people call it “The Oscars.”

This year’s nominees for Best Picture is quite a diverse field, and no doubt our editor-in-chief, a former film critic, would agree with the above sentiment. Personally, I feel the academy didn’t do nearly enough research, as Mac & Devin was unarguably worthy of inclusion.

So while kicking back and watching red carpet specials with friends, perhaps try one of these cocktails, courtesy of The Florentine in Chicago.

LimingsSilver Limings Playbook
2 oz Cazadores Tequila Blanco
1/2 oz fresh squeezed lime juice
top with San Pellegrino Grapefruit

Cherry Pi
1.5 oz Grey Goose Cherry Noir
1/2 oz DiSaronno Amaretto
splash of lemon juice
splash of cinnamon simple syrup

use thirsty 4

Zero Dark Thirsty
1 oz Espresso
1 oz Mocha Liqueur (Kahlua)
top with a Pisa Cream Liqueur

We’ve also received a nominee from Smirnoff “for your consideration”:

Ginger Starlet
1 oz. Smirnoff Iced Cake Flavored Vodka
1/2 oz. Triple Sec
1/2 oz. Maraschino
1 oz. Pineapple
1/2 oz. lime juice

Shake/Strain/Collins over Ice and top with 1 ginger beer. Garnish with maraschino cherry & Lime Wheel

And lastly, two from Pernod inspired by Best Picture nominees:

(inspired by Django Unchained)
1½ oz. blended whiskey
1 tsp. lemon juice
¼ tsp. absinthe (or anise-flavored liqueur)
½ tsp. simple syrup (or powdered sugar)
1 egg white
Combine all ingredients with ice and shake vigorously in a cocktail shaker until rich and frothy. Strain into a cocktail glass, and serve.

The Green Beast
(inspired by Beasts of the Southern Wild)
1 Part Absinthe
1 Part lime juice
1 Part simple
4 parts water
Sliced cucumbers
Served over ice

Rob Theakston is a contributing editor to Drinkhacker.

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