Dear King Cocktail, I work at a British Pub in Japan and I have been asked to make a special "Winter Cocktail" list for our Menu. I would appreciate it if you could give me a list of recipes that are connected with the winter season. Thank you very much in advance, Respectfully, Mona
Hi Mona, Here are a couple ideas for your winter menu;
HOT BUTTERED RUM 1 oz. Dark Rum or Spiced Rum 1 oz. Light Rum Pat of Compound Butter (spiced with cinnamon, nutmeg, allspice, clove, and brown sugar) 1/2 oz. Simple Syrup Hot water Also try hot cider Mix all ingredients in a goblet glass and stir a few times to melt the butter. Garnish with cinnamon stick. Have some fun and try different variations of this recipe by using spiced rums, or try sweetening it with maple syrup or brown sugar. Hot tea can be used instead of hot water, Apple Jack instead of rum. Of course there is always the old standby;
IRISH COFFEE Originally prepared at Shannon Airport in Dublin. Found a home in the United States at the Buena Vista across from Fishermans Wharf in San Francisco. 1 1/2 oz. Irish Whiskey 1 oz. Brown Sugar Syrup Coffee Lightly Whipped Unsweetened Cream Combine Whiskey, coffee and syrup in an Irish coffee glass. Ladle one inch of cream on top.Dear King, I am looking for the shot recipe called Milky Way. Can you help me?
hi Tommie, There are two ditterent recipes floating around for the milky way try them both and see which one you like best:
1. Milky Way: 1/2 oz. Amaretto 1/2 oz. Dark Cacao shake with ice and serve in a shot glass with whipped cream
2. Milky Way: 1/2 oz. Vodka 1/2 oz. Kahlua 1/4 oz. dark Cacao shake with ice and serve in a shot glass topped with whipped cream. Note: you can also shake the drink with the whipped cream instead of floating it on top.Dear King Cocktail, Recently I visited a top bar here in Australia and had a drink called a Toblerone. I know it had Frangelico and Cream in it but there is another ingredient that has completely slipped my mind. It was presented with chocolate topping rolled down four points in a martini glass. If you can help me out it would be greatly appreciated. Thanks in advance, Troy.
Hi Troy, I am fairly certain the other ingredient is Amaretto. Good luck and Cheers
Dear KingCocktail - A while back while visiting San Francisco we had a fabulous brunch at the Fairmont Hotel . Prior to our meal we ordered a Ramos (sp?) Fizz that we liked very much. Do you have a recipe for it, and any other similar drink suggestions that we might use for a fancy wedding shower brunch? Thanks for your help. Suzie
Hi Suzie, The recipe for the RAMOS FIZZ is as follows:
1 1/2 oz.
Gin 1/2 oz. Fresh Lemon Juice
1/2 oz. Fresh Lime Juice
1 1/4 oz. Simple Syrup
2 oz. milk or half and half
1 small egg white
2 drops of Orange Flower Water SodaShake all ingredients well with ice to emulsify the egg, except the soda and strain into a highball glass without ice. Top with club soda. No garnish. As you can see this is a somewhat involved recipe and would probably be difficult for a large group with out special planning and a beverage professional to help. Also, please go to my recipe list and see: RAINBOW PUNCH*
Dear King Cocktail, I have been attending a Bartending school and I am almost finished. With no experience is it possible to get a job as a bartender? Also, how did you get your first bartending job? I live in New York City so I would think that their is "some" possibilities out there. Thank you, BM
Hi Mowry, To tell you the truth, Iied to get my first bartending job....Where did you go to school? Do they have a placement service? Over the years when I was a young bartender and I found myself needing a job, I found the places I thought I would like to work. Places where they made interesting cocktails and were dedicated to their beverage program and I went to those places first. I would walk in off the street aand ask if they were hiring. Be sensitive to the time of day...never go during lunch or dinner service. Right after lunch is usually a good time. Chances are the boos will be in at that time and it is a lull period when you won't be interrupting. My experience with hiring is that if I find a dedicated person, well spoken who is ENTHUSIASTIC thast is the person I will hire ...I can teach the rest I can't teach the friendliness and enthusiasum ...that comes from within. Good luck and Cheers
Dear King: Looking for a christmas punch with 4-5 types of alochol in it????
Brigitte PHi Brigette, Here is a punch from the 20's that is fun and festive; place in a large Bowl the following: 1 whole ripe pineapple peeled and cut into cubes 3 sweet oranges peeled and cut up 2 sweet grapefruit peeled and cut up a cup of preserved cherries (if fresh are not available, maraschino will work in a pinch) pitted 1/2 cup of sugar Muddle (crush) together all the fruits and sugar. Pour a 12 oz. of Benedictine, and 24 oz. of VS cognac over the crushed fruit. Cover and leave in the refridgerator for several hours. Remove and stir the mixture. To serve spoon 2 or 3 tablespoons of the mixture into a white wine glass with a couple ice cubes and top with champagne. Garnish with an orange peel twisted over and dropped into the punch . Garnish Additionallywith fresh fruit to suit your taste. Cheers
Dale: How are you??? What have you been up to? Hope you're well. It looks like you're keeping busy, as always. My cocktail question is: On Sex and the City a few weeks ago, the characters were drinking a "Flirtini" which they said contains Pineapple Juice, Vodka and Champagne. Are you familiar with this drink? I'm thinking of making them for a small party I'm having this weekend. Do you have any advice about what the proportions should be for this drink?
FLIRTINI 1 oz. vodka 1/2 oz. Maraschino Liqueur 2 oz. pineapple juice 2 oz. Champagne Chill the first three ingredients in a mixing glass with ice and strain into a Chilled martini glass. Top with Champagne. Garnish with a cherry.
Can you tell me what exactly is a blue agave tequila -- what is the difference between that type of tequila and,say, a gold tequila?
Hi KJ, Blue Agave on the tequila label is usually prefaced by the designation 100%, and it refers to tequila made from a mash of 100% blue agave, the species of the agave plant that is the base of all tequila. Many tequilas are made from the of sugars from the agave plant mixed with sugars from sugar cane or other sources and those tequilas are designated as Mixto. Since the agave plants take from 8 to 12 years to mature and can only be used once, the tequila made from 100% agave is more expensive to produce and has more of the tequila characteristic than the mixto tequilas. Gold tequila refers to a mixto tequila that is colored and flavored with caramel, (burnt sugar). The age designations for tequila are reposado, aged from 3 months to 12 months, and anejo, aged a minimum of one year. Try a tasting of the different types and ages ...it will give you a better education about tequila than anything I can tell you in an e-mail. Cheers
THIRSTY QUESTIONS FROM AROUND THE WORLD