Cocktail of the Week: Champagne Cocktail Trio

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Cocktail of the Week: Champagne Cocktail Trio; Chambord Kir Royale, Nelson’s Blood and Mexican 75

A holiday triple treat! Three easy-to-make Champagne Cocktails Just in time to ring in the New Year!

My favorite, the Mexican 75 is a riff on the French 75 and a bright way to light up your new year’s celebration.
1oz Cabo Wabo Reposado Tequila (or your favorite tequila)
¼ teaspoon Agave Syrup
Fresh Lime
Dry Champagne or Sparkling Wine
Pour ¼ teaspoon of Agave Syrup in the bottom of a champagne flute. Cut the lime into wedges. Squeeze one lime wedge over syrup and drop into flute, add Tequila and top with Champaign. Sabroso!

Nelson’s Blood
Named after British naval Admiral Horatio Nelson, famous for his victories against the French during the Napoleonic Wars. Nelson led the Royal Navy to victory in the battle of Trafalgar where he unfortunately lost his life to a battle wound. It is said that Lord Nelson’s body was preserved in a cask of brandy for return to England and that his crew drank the brandy out of respect. Yuck. This homage to Lord Nelson is certainly a more pleasant and hygienic tribute. Cheers!
3/4oz Tawny Port
Very Dry Champagne
Lemon Twists
Pour Port into the bottom of a champagne flute. Twist Lemon peel over your glass to release the lemon oils into your drink and rub the peel over the rim of your glass before dropping into the flute. Top with Champagne. Voila!

Chambord Kir Royale – An elegant an easy classic!
½ oz Chambord
Champagne
Fresh Raspberries
Pour Chambord into the bottom of a Champagne flute, add a few fresh Raspberries and top with Champagne. Enjoy!

Wishing all of you a very, happy New Year! Celebrate safely. Drink responsibly and leave your car keys at home.
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Cocktail of the Week: Chocolate Martini

Whether you’ve been naughty or nice, Santa and his helpers deserve a little treat while they are busy putting presents under the tree. Even if you don’t celebrate, you might merit a little holiday cheer.

2oz Vodka
2oz Godiva (or your favorite) Chocolate Liqueur
2 Tablespoons Chocolate Syrup
1 Candy Cane

Unwrap the Candy Cane and place it in a plastic bag. Smash the candy with the back of a spoon or the wrench you are unsuccessfully using to assemble holiday gifts until the peppermint is in pieces the size of whoville or large grains of sand. Pour the Chocolate Syrup on to a small plate. Pour the crushed Peppermint Candy onto another small plate. Dredge the rim of a martini glass (or any other glass you can find in your holiday haste) in the chocolate syrup. Dredge the chocolate coated rim through the crushed peppermint. Fill a cocktail shaker with ice. Pour Vodka and Godiva Chocolate Liqueur over ice. Shake well and strain as you pour into your chocolate and peppermint rimmed glass. Leave the cocktail by the fireplace for Santa or sip and enjoy! Be sure to let the reindeer do the driving if you will be drinking on Christmas eve. Happy and safe holidays to all! Cheers!

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 Chocolate Mint Martini

Cocktail of the Week: Moscow Mule – Classic or Pomegranate

Moscow MuleThis trendy and tangy classic cocktail is credited with popularizing Vodka in the United States; just a few sips and you’ll know why. Traditional copper mugs are not required but who doesn’t love to use pretty barware?

1 1/2oz Smirnoff or your favorite Vodka
Ginger Beer (4-6oz per cocktail)
Fresh Lime cut into generous wedges
2oz Pomegranate Juice (optional)
Pomegranate Seeds for garnish (optional)

Classic Recipe: Fill a copper mug or a Collins glass with ice. Pour Vodka over ice, squeeze lime wedge over vodka and drop into your drink, top with 4 – 6 oz of Ginger Beer.
Pomegranate Variation: After adding lime, pour in 2oz Pomegranate Juice, top with Ginger Beer, Sprinkle with Pomegranate Seeds to garnish – Enjoy!

What’s ginger beer? Ginger Beer is a fermented beverage made from ginger. Ginger Beer has a deeper flavor, cloudier appearance and frothier pour than its sweeter, bubblier, carbonated cousin ginger ale. In the Philadelphia area, Ginger Beer is readily available at grocery stores including Whole Foods, Acme and Giant stores.

History: John G. Martin of G.F. Heublein Brothers, Inc., bought Smirnoff Vodka in 1931. Vodka sales were flat until John met up with Jack Morgan who ran the “Cock ‘n’ Bull” restaurant in LA and who also produced an overstock of ginger beer. The Cock ‘n Bull bartender combined the two products in a tasty way and the successful Moscow Mule marketing campaign was underway!

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Cocktail of the Week: The Classic Champagne Cocktail

Champagne Cocktail
Just in time for your holiday toasts, this bubbly classic is a simple but impressive glass to serve your guests.

Champagne (approximately 4oz per cocktail)
½ oz Cognac
Sugar Cubes
Angostura Bitters
Lemon Twists for garnish

Drip Angostura Bitters onto a Sugar Cube until it has completely changed color. Drop the saturated Sugar Cube into the bottom of a Champagne flute. Add Cognac and a Lemon Twist and fill the glass with Champagne.

Using Orange or Grapefruit twists adds a different citrus twist to this classic cocktail. Of course you can substitute sparkling wine if you please.

While you can prepare the Bitters soaked Sugar Cubes in advance, make these drinks to order so your guests can enjoy the mixture of flavors as the cube dissolves.

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Cocktail of the Week: Left Bank Martini

Left Bank Martini
Wine aficionados and cocktail connoisseurs agree that the Left Bank Martini will put you in the mood for a romantic stroll down the Seine.

2oz Sauvignon Blanc
1 ½ oz Gin
1oz St-Germain (Elderflower Liqueur)

Pour all ingredients over ice in a cocktail shaker. Shake well. Strain as you pour into a chilled martini glass. Enjoy!

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Cocktail of the Week: Blackberry Bubbler

Blackberry Bubbler This time of year clients and friends are always interested in sparkling cocktails. Sweet, fresh blackberries combined with the earthiness of Campari make this sparkler a sophisticated sip.

Fresh Blackberries
Your favorite Prosecco or Sparkling Wine – approximately 4oz per cocktail
¾ oz Campari

Add Campari and 3 Blackberries to a cocktail shaker and muddle well. Fill ¾ of a champagne flute with Sparkling Wine, top with Blackberry and Campari mixture. Garnish with a Blackberry. Enjoy!
If you prefer a sweeter drink, try a sweeter sparkling wine or add ¼ teaspoon of simple syrup.

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