Thursday, December 31, 2009

Last day of 2009


Our family has decided to stay home tonight to bring in the new year. The kids each have a friend spending the night. Dinner will be a 'picky' affair with crackers, oysters, meats, cheeses, veggies etc.

For Christmas Son gave me a cocktail shaker. Hmmm... I had to figure out what to make as we normally only drink wine, scotch or beer, and get we fancy with a rum and coke. ( Though I did get really adventurous this summer and made some mojitos.) Vodka makes me really ill so I had to figure out what to do with that shaker!

Then along came Diamond Dame with her page of vintage cocktail recipes! As it turns out most drinks were not made with vodka until the 1950's. So I went to the local liquor store, list in hand, for supplies

So we tried a few already...

half measure dry white vermouth
2.5 measures gin
2 cocktail onions
Pour vermouth and gin into a glass with ice, stir and let chill for 30 seconds. Skewer onions on a cocktail stick and place in a cocktail (Martini) glass so onions rest at the bottom. Strain vermouth/gin into the glass.

(This was my favourite; but husband thinks it tastes like soap. I think it is an acquired taste.)

1 measure Cointreau
1 measure brandy/cognac
1 measure lemon juice
Shake with ice and strain into sugar-rimmed cocktail (martini) glass and garnish with a strip of lemon rind.

(Very good - it tastes like a Marguarita without the slush)

Orange Blossom
equal parts gin and fresh squeezed orange juice
Shake with ice and strain into a cocktail (Martini) glass

(Okay, but nothing to write home about)

Legendary 1930s recipe created at Don the Beachcomber restaurant in Hollywood as a hangover cure and became popular at the 1939 World's Fair in New York.
1 measure white rum
1 measure light rum
1 measure dark rum
1 measure apricot brandy
1 measure pineapple juice
1 measure papaya juice
½ measure 151-proof rum
Dash of grenadine
Shake all ingredients other than the 151-proof rum with ice. Pour drink and ice into a tall glass and top with the high-proof rum.

(All I can say is 'Yuck'... perhaps it would taste better if we used apricot brandy instead of normal brandy and had some papaya juice)