The never-ending search for new, new, new cocktails goes on wherever there is curiosity, inherent mixology talent and an appreciative crowd. This month, in honor of the mixed weather that marks a typical spring, I've collected a trio of disparate cocktail recipes to add to your collection.
• OLD BLUE EYES
This simple concoction is the most expensive cocktail offered at NeoMeze, a Mediterranean restaurant/lounge in Pasadena, CA -- a $21 selection in a sea of $12 drinks.
2 parts Bombay Sapphire Gin
1 part Johnnie Walker Blue Label Scotch
Combine liquors in a shaker filled with fresh ice. Shake vigorously, strain into a chilled martini glass and garnish with a couple of olives.
• KOI COCKTAIL
You may have seen my recent post about TY KU, the sake liqueur. Here's a recipe utilizing the neon green liquid, from About.com: Cocktails.
1 ounce TY KU liqueur
2 ounces Irish whiskey
2 drops peach bitters
Place the lemon twist and peach bitters in a cocktail shaker or mixing glass. Muddle well to release and mix the lemon essence and bitters. Add ice, Irish whiskey and TY KU. Shake well. Strain into a champagne flute.
• MARY SUE'S PIMM'S CUP
This drink was created, and copyrighted, back in '97 by the Food Network duo of Mary Sue Milliken and Sue Feniger.
1 measure of Pimm's
2 measures of ginger ale
Long cucumber spears
1/2 measure dry gin
Sprig of mint, for garnish
Almost fill a tall glass with ice cubes and pour Pimm's over the ice. Add the ginger ale and lemon slices, and stir briskly with the cucumber spears. Float dry gin on top and add mint sprig.
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