Cocktail of the Week – Page 5 – Li Halpern Events Ltd

Cocktail of the Week: Tropitutti Punch

Tropitutti Cocktail of the Week: Tropitutti Punch

Savor the flavors of the tropics in this fun punch. Great for large batches or just large drinks!

1 ½ oz Meyers’s Rum
1 oz White Rum
½ oz Cointreau or your favorite orange liquor
5 oz Pineapple Juice
3 oz Orange Juice
Fresh Pineapple and Orange Slices for garnish
Makes two drinks in rocks glasses or one very tall drink

Place all ingredients in a shaker with a little ice and shake well.
Pour over ice into two rocks glasses or one very large glass.
Garnish with Pineapple and Orange. Limbo!
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Cocktail of the Week: Honey, Another Daiquiri Please!

A sweet and spicy twist on this classic cocktail will kick off your party with zing!

2 oz White Rum
1 oz Fresh squeezed Lime Juice
1 heaping teaspoon of Honey
1/2 oz Hot Water
Ground Cinnamon

Mix the Honey and Hot Water in the bottom of a shaker. Stir in the Rum to the Honey and Water and continue to stir until the honey is dissolved. Add ice and Lime Juice cover and shake very well. Pour into a chilled glass. Grate some cinnamon over the top of the glass or carefully sprinkle a small amount of ground cinnamon on the top. Garnish with a lime wheel or slice. Enjoy!

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Cocktail of the Week: Strawberry Citrus Smash

Strawberry Citrus Smash For this cocktail cooler use ripe, fresh Strawberries for a pure taste of summer!

2 cups frozen Strawberries
¼ cup Rose’s Lime juice
¼ cup Lemonade
2 oz Lemon Flavored Vodka
1/4 oz Grand Marnier or another Orange Flavored Liquor

Clean and hull fresh strawberries at least a day in advance. Place the strawberries in a single layer on cookie sheet and put into the freezer until frozen. Once frozen, transfer the fruit to a freezer container or storage bag. Can’t wait? Pick up a bag or two of frozen strawberries at your local grocery store.

Put all of the ingredients in a blender and puree. Pour into tall glasses, garnish with Strawberry and enjoy!

Cocktail of the Week: Margarita – my personal recipe!

Margarita

Great for big batches or just one delicious drink, this is the Halpern house special recipe.

1 Part Tequila – I prefer Cabo Wabo Reposado but use your favorite
1/2 part Grand Mariner or other Orange Liquor
1 part Lemon Juice
1 part Lime Juice
Splash of Grapefruit Juice
If this is too tart for your taste, sparingly add a little Agave Syrup
Sliced Lime
Kosher Salt

Wipe the rims of your glasses with the end of a sliced lime. Pour salt onto a small plate and dredge the rim of each glass through the salt to coat. Add all ingredients and ice to a shaker or large beverage container. Shake or mix well. Pour into salt-rimmed glasses. Ole!

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Cocktail of the Week: Peach Apple Sangria

2 bottles of Pinot Grigio or Pinot Gris
2 cups of Prosecco
6 oz Cavlados or Apple Brandy
6 Ripe, Fresh Peaches
2 Granny Smith or other tart Apples cored and cut into small pieces
1 Lemon thinly sliced – seeds removed
¼ cup Sugar – optional

– 1 hour (or up to 1 day) ahead, cut 3 of the Peaches into small pieces, place in a bowl with the Apple pieces.
– Add the Calvados or Apple Brandy to the bowl and muddle. While you want to extract some juice from the fruit, be careful not to completely smash the Peach pieces.
-Cover tightly and refrigerate until just before serving.
– Before serving, remove the pits and puree the remaining 3 Peaches in a blender or food processor.
– Add the pureed Peaches and the brandy soaked fruit to a large pitcher or beverage container.
– Add the Wine, Prosecco and Lemon Slices. Stir well and serve over ice.
– If the Sangria is not sweet enough for your taste – add a little sugar at a time tasting until it is to your desired sweetness. Sangria made with very ripe Peaches should not need any additional sweetening.
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Tip: Be sure to cut your fruit in to small pieces. The fruit should be big enough to nibble as you drink but not so big as to fill your glass with one piece or make it difficult to sip.

Cocktail of the Week: Purple Pineapple Sangria

2 bottles of Dry Red Wine – Traditionalists may want to use a Spanish Rioja but you can use any dry, full-bodied wine. A spicy Syrah or Shiraz pairs nicely with blackberries
8 oz Brandy – Try a Spanish Brandy de Jerez
1 Pint Blackberries
1 ½ cups Fresh Pineapple cut into small pieces
1 Orange sliced and then cut into small pieces – remove seeds while slicing
8 oz Ginger Ale

1 hour (or up to 1 day) ahead, put Blackberries and Pineapple into a large pitcher or beverage dispenser.
Add Brandy and muddle the fruit in the Brandy until the juice and brandy mix to cover the fruit – cover tightly and refrigerate
Before serving, add Wine and Ginger Ale stir and serve over Ice.

Tip: Be sure to cut your fruit in to small pieces. The fruit should be big enough to nibble as you drink but not so big as to fill your glass with one piece or make it difficult to sip

Cocktail of the Week: Watermelon Mint Cooler

watermelon mint cooler Cocktail of the Week: Watermelon Mint Cooler

Who doesn’t love watermelon on a hot summer day? This simple summer slushy is sure to brighten any party.

10 oz Lemon Flavored Vodka – I recommend Absolut Citron
6 cups of Chilled, Diced, Seedless Watermelon + 6 wedges for garnish
5 cups of Ice
¼ cup fresh Mint Leaves + more for garnish
Makes 6

Put all of the ingredients in a blender and puree. Pour into tall glasses, garnish with Watermelon wedges and Mint. Enjoy!

Cocktail of the Week: Paloma!

Paloma Paloma, Salty Chihuahua or Tequila and Grapefruit, whatever you call it this delicious and refreshing drink is a perfect way to cool down on a hot summer day or heat things up anytime!

10 oz Ruby Red Grapefruit Juice
3 oz Premium Silver Tequila – I recommend Avion Silver
Coarse or Kosher Salt
Club Soda
Fresh Limes
Ice
A cocktail shaker
Makes Two

Cut the lime into wheels. With one of the ends of the lime, wipe the edge of the glass to moisten. Pour salt on a plate and rotate the edge of the glasses through the salt until the rim has been coated. Half fill the shaker with ice. Pour Tequila and Grapefruit over the ice. Cover and shake. Pour into two glasses. Top with a splash of club soda. Garnish with Lime. Enjoy!

Cocktail of the Week: Mint Julep

While traditionalists might insist on Kentucky Bourbon some smooth Tennessee Whiskey makes a mighty fine drink!
2 Sprigs of Mint Leaves
2 oz Bourbon or Tennessee Whiskey
2 Tbsp Simple Syrup
Powdered Sugar
Crushed IceIn the bottom of a julep glass or a rocks glass add 2 Tbsp Simple Syrup. Muddle(smash) one Sprig of Mint with a muddler or the back of a spoon in the Syrup. Fill the glass with crushed ice. Top with Whiskey and stir. Lightly dust the top with Powdered Sugar and add the final Sprig of Mint as garnish. Enjoy!

Simple Syrup is really simple. Just put 1 cup of sugar and 1 cup of water in a small saucepan and bring to a boil. Turn down to a simmer for a few minutes to dissolve all the sugar. Store in a tightly closed glass jar in the refrigerator for up to 4 weeks.

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Cocktail of the Week: Sidecar

sidecar

Cocktail of the Week: Sidecar
This prohibition-era classic has questionable origins but the refreshing citrus zing combined with spicy cognac will leave you with no doubt that it is time to mix another!

3 oz Cognac
1 ½ oz Cointreau
1 ½ oz Lemon Juice
I slice of Lemon
A few tablespoons of Sugar
Ice
A cocktail shaker
Makes Two

Wipe the rims of two glasses with the Lemon Slice to moisten. Pour sugar on a plate and rotate the edges of the glasses through the sugar until the rim has been coated. Half fill the cocktail shaker with ice. Pour Cognac, Cointreau and Lemon Juice over Ice. Cover and shake. Strain into the two prepared glasses. Sip and enjoy!