Memorial Day Cocktails, 2017
If you’re like us, this long Memorial Day holiday weekend is much anticipated. We want to kick off this holiday of remembrance and thankfulness with a set of cocktails to serve your veterans and those who honor them. What are cocktails without food to serve alongside? We’re sharing a chicken and chorizo dish you can cook indoors or out. Now, on with the drinks!
created by Ryan Wainwright
1 1/2 parts Bacardi Superior
3/4 part lime juice
3/4 part coconut cordial (equal parts of coconut water and sugar)
1/4 part Falernum
4 drops tartaric acid (1 part cream of tartar and 5 parts water)
edible flower for garnish
Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously. Strain into a Nick & Nora glass. Garnish with an edible flower and serve.
Rose Basil Martini
The original Strawberry Basil Martini recipe came from foodandwine.com. However, we discovered a rose basil seed drink at a convenience store which also sells Indian food items and decided to give it a shot. The drink is sweetened so the simple syrup is intentionally omitted.
3 strawberries plus one slice to use as a garnish
3 fresh basil leaves
1 oz. gin (We used Brockman’s)
1 oz. vodka
2 oz. Rose Basil Seed beverage (you can add more if you want a stronger rose taste)
½ oz. fresh lemon juice
Put the strawberries and basil leaves in a cocktail shaker and muddle them. Add ice, gin, vodka, and lemon juice; then shake well. Strain into a chilled martini glass. Top with the Rose Basil beverage, garnish with the strawberry slice, and serve.
Spiked Cherry Lemonade Slushies
2 oz. Blue Ice Vodka
1 tsp. Crystal Light Lemonade mix
1/2 tsp cherry syrup
3/4 cups water
1 cup ice
Add all ingredients , except the cherries, into a blender and blend until the drink has a smooth and slushy texture. Pour into 2 glasses. Garnish with maraschino cherries.
Auchentoshan Berry White
1 1/2 parts Auchentoshan American Oak Single Malt Scotch Whisky
1/4 part fresh lemon juice
2 1/2 parts Shrub & Co. Strawberry w/ Meyer Lemon Shrub
3 1.2 parts Belgian witbier (wheat beer)
4 dashes rhubarb bitters
Build the drink in tall glass with ice. Then fill the remaining space with Belgian wheat beer. Garnish with a lemon peel before serving.
Laphroaig Back Yard Collins
recipe by Ivy Mix, NYC
1 1/2 parts Laphroaig Select
3/4 part Cherry Heering Liqueur
3/4 part lemon juice
1/2 part orange juice
1/2 part vanilla syrup (1 cup water, 1 cup sugar, 1 vanilla bean split open; boil together and cool before using)
1 dash Angostura Bitters
light lager beer
lemon wheel (for garnish)
Combine all ingredients except the lager in a cocktail shaker; shake and strain into a Collins glass with fresh ice. Next, top with the beer and garnish with a lemon wheel.
created by mixologist, Jane Danger
3 oz. Baileys Almande
2 oz. coconut puree
1/2 oz. agave syrup
1 1/2 ripe bananas
banana slices and grated nutmeg for garnish
Combine Baileys Almande, coconut puree, agave syrup, bananas, and ice into a blender. Blend until smooth. Pour the contents into a tall glass. Garnish with banana slices and freshly grated nutmeg.
Svedka’s Imperial Blue
1 1/2 parts Svedka Blue Raspberry Vodka
1 1/2 parts black tea
3/4 part fresh lime juice
3/4 part simple syrup
1 part sparkling wine
In a cocktail shaker, muddle the raspberries. Then combine with the remaining ingredients, except for the sparkling wine. Shake and strain into a rocks glass over fresh ice. Top with sparkling wine and stir. Garnish with raspberries and loose black tea.
Modelo Summer Crusher
cocktail by Betsy Maher and Austin Hartman, New York
12 oz. Modelo Especial
1 1/2 oz. strawberry chipotle syrup (recipe below)
1 oz. blanco tequila
3/4 oz. fresh lime juice
1 strawberry for garnish
Rim a mason jar with salt and ground chipotle pepper mixture about half an inch down the jar. Fill the jar to the top with crushed ice. Combine tequila, strawberry chipotle syrup, and fresh lime juice into a shaker with ice. Shake 18-20 times. Strain over the crushed ice and top with Modelo Especial. Garnish with a strawberry.
To make Strawberry Chipotle Syrup
12-15 medium to large strawberries
3 cups of water
1 cup sugar
1 tsp. ground chipotle
Boil the water and add ground chipotle. Blend strawberries in a blender. Lower the water temperature and add the strawberry mixture. Let simmer for 5 minutes, stirring constantly. Turn off heat, add sugar and stir until completely dissolved. Let cool before using.
1.5 parts Three Olives Cucumber Lime Vodka
.75 parts lime juice
.75 parts simple syrup
3 cucumber slices
10 mint sprigs
In a mule mug, muddle cucumber and mint. Add the remaining ingredients to a shaker and shake well. Pour into the mug and top with ginger beer. Use a cucumber slice or lime wheel to garnish. Serve!
Sweet and Smoky
We took a typical mezcal cocktail and changed it up.
3 oz. mezcal
1/2 oz. agave nectar
3 dashes Orleans bitters
2 maraschino cherries plus 1 Tbsp. syrup from the jar.
Place the two cherries inside a rocks glass. Then combine all remaining ingredients except the ginger ale in a shaker glass with ice. Shake well to thoroughly mix in the agave nectar. Strain into the glass and top with ginger ale. Note: if this is too sweet for your tastes, add a squeeze of fresh lemon or lime juice.
Many of us fire up the grill for the first time of the year on Memorial Day weekend. Use an iron skillet with a lid or an iron Dutch Oven to roast this chicken dish on the grill. If your grill has three burners, light the outer two and place the skillet on the unlit center portion. Then you can sit back and enjoy your cocktails while it cooks.
Basque Roast Chicken
original recipe courtesy of Canadian Living.com; of course we put our own spin on it.
3 sweet red peppers, halved and cored
1 sweet onion, thickly sliced
1 28 oz. can of stewed tomatoes, drained (use whole tomatoes if you like your meal chunky)
5 oz. cured chorizo sausages, cut in chunks (We had problems finding chorizo in sausage form so used what was available. It worked but the chorizo blended in with the tomato sauce more than it should have; the taste certainly didn’t suffer.)
10 cloves garlic
¼ cup mezcal
8 small chicken breast pieces (half-breasts, thighs or drumsticks)
2 Tbsp. olive oil
3/4 tsp. chopped fresh thyme
1/2 tsp. sea salt
1/2 tsp. sweet paprika
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper
On the grill, roast the red peppers, cut side down, until blackened. Let cool enough to handle. Peel off blackened skins and slice into strips. Then put the peppers, onion, tomatoes, chorizo, garlic, and mezcal into the skillet.
Toss chicken with oil to coat. Combine thyme, salt, sweet and smoked paprika, and cayenne pepper; rub all over chicken. Place on top of the vegetable mixture in the pan.
Cover with the lid and roast for about 45 minutes. If you prefer to cook this in an oven, then bake for the same amount of time at 450°F. Serve with flour tortillas.