May 2009

This month marks a lot of things -- May Day, of course, plus Mother's Day, Memorial Day, National Hoagie Day, Limerick Day, Eliza Doolittle Day, National Hamburger Day, End Of The Middle Ages Day, National Macaroon Day...

But, in the world of international celebrations, Cinco de Mayo celebrations have grown from Mexico to be celebrated around the world. And with May 5th -- which commemorates a Mexican victory over the invading French at the Battle of Puebla in 1862 -- looming, that Mexican cocktail icon klnown as the margarita comes to the fore. Here are three examples of innovative twists on the basic drink.

• TRIPLE ORANGE MARGARITA

Ronaldo P. Colli, mixologist at the Americano restaurant in San Francisco, was asked by the makers of Gran Gala Triple Orange Liqueur to come up with a seasonal margarita showcasing their product.

1 1/2 ounces ultra premium tequila
3/4 ounce Gran Gala Triple Orange
1 ounce orange juice, freshly squeezed
1/2 ounce lime juice, freshly squeezed
1/4 ounce agave nectar
1 lime wheel
1 orange peel

Pour Gran Gala, tequila, orange juice, lime juice, agave nectar and orange peel into a shaker with ice. Shake vigorously and strain into a chilled glass filled with ice. Strain into a chilled margarita glass if you prefer your margarita up. Garnish with a lime wheel and the same orange peel on top of the cocktail. Salted rim is traditional, but optional.

(Agave nectar is a natural sweetener. Adjust according to desired sweetness. Available at gourmet stores or from online retailers.)

• WHITECAP MARGARITA

This recipe comes courtesy of the Texas Margarita Web site.

2 ounces tequila
3 tablespoons fresh lime juice
1/4 cup cream of coconut
1 cup ice

Place all ingredients in a blender and blend until smooth. This makes one drink.

• POMEGRANATE MARGARITA

Celebrity chef Tyler Florence developed this particular recipe for the Food Network.

1/4 cup pomegranate juice, plus seeds for garnish
4 ounces tequila blanco
1 ounce Triple Sec
2 ounces fresh lime juice
12 ounces ice cubes
Margarita salt, optional

Combine all ingredients, except salt, in a blender and pulse until frothy and well combined. Rim glasses with lime juice using a lime wedge then dip in margarita salt, drop some fresh pomegranate seeds in the bottom of the glass and pour margarita mix over the top.

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April 2009

This month I'm looking at cocktails and punches that can be served up to large gatherings, something we'll need as we finally head into the warm months when we tend to host more cookouts and other such parties.

• CHENNAI SUPER KINGS

When it comes to punches, you have to have something from India, where the concoction originated. ("Punch" comes from the Indian word for five, thus five ingredients are needed.) This recipe is named for a cricket team in the Indian Premier League. It comes from the Leela Kempinski resort hotel.

2 parts light rum
1 part dark rum
1 part Galliano
Dash of lime juice
Orange juice to top up

Squeeze the lime juice into a shaker with ice. Add remaining ingredients and shake well. Strain into a goblet with some crushed ice, and garnish with a maraschino cherry.

• FISH HOUSE PUNCH

The origin, if not the name, of this concoction dates to as early as 1732. It is the official drink of what purports to be the oldest club in America, the Schuylkill Fishing Company, founded by Philadelphians with a love of fishing.

2 parts dark Jamaica rum
1 part cognac
½ part peach-flavored brandy
1 part fresh lemon juice
1 to 1½ parts (to taste) simple syrup
2 parts (more or less, to taste) water

Stir with ice and serve in a punch cup. If you make it in bulk, do so in a sizable punchbowl with a large block of ice. You may decorate the punch with thin slices of lemon.

• THE PAINKILLER

This luscious concoction comes, via the pages of Wine Enthusiast, from the island of Jost Van Dyke, in the British Virgin Islands. It was dreamed up at the Soggy Dollar Bar. It also is popular on tourist-rich Tortola -- using the locally-made Pusser's Rum, especially during the 4-6 p.m. happy hour at the Bananakeet Café.

2 ounces Pusser's dark rum
1 ounce cream of coconut
4 ounces pineapple juice
1 oounce orange juice

Blend rum with juices and coconut and serve over the rocks. Top with freshly grated nutmeg.

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