french 75-ish [porter]

Next week is our first anniversary! What better way is there to commemorate than share the drink I was enjoying on the big day? Here it is, folks: the French 75. Our best man concocted on of these babies for me in the limo between the ceremony and the reception. It was refreshing and sophisticated--just what I needed to toast the day. Upon ample sampling in the past year, I can report that it wasn't just the excitement of the day: this drink brings an air of elegance whether for a fancy-schmancy cocktail party or a casual night in.

Ingredients:
Champagne (dry)
Gin
Orange or Lemon twist (sliver of peel)

The how to:
Fill champagne flute 3/4 full with champagne. Add a splash of gin--if you are a measuring type, use 1/2 jigger of gin. Twist the lemon or orange twist over top of glass to release the oils from the peel and drop in. Drink up!

Side notes:
The real French 75 includes simple syrup and cucumber and is served over ice in a tall glass.  See here from Gourmet. The original recipe was first published in 1930 in the Savoy Cocktail Book and is named for a French 75 millimeter cannon. Be sure to drink slowly because it might hit you like a cannon :) Enjoy responsibly!

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cucumber rosemary cocktail [porter]

The post is a little late, but we made this delicious Cucumber and Rosemary Cocktail for the 4th of July.  It tasted fantastic by the pool (though we had to serve it in a less enticing Solo cup), and it would certainly work well for a dinner party because it won't compete with the menu and it presents well.  Fiance wanted a fancy drink and this delivered!

Ingredients:
4-6 servings
4 med to lg cucumbers
1 tbsp fresh rosemary + sprigs for garnish
1 cup gin
1 cup water
2/3 cup lemon juice
1/3 cup simple syrup or agave nectar

The how to:
Peel and dice cucumbers.  Add cucumbers and chopped rosemary leaves to food processor and process until pureed.  Pour through a fine mesh strainer into a large bowl, pressing juice through the strainer if needed.  Combine remaining ingredients with strained cucumber mixture in a large pitcher.  Pour over ice, garnish, and serve.

Side notes:
I do not have a food processor large enough for 4 cucumbers so I used a blender, which was a lot of work.  I lost a wooden spoon to it.  I suggest adding some of the water to the blender to help it along.  Although any gin will work, we have Hendricks at home and the subtle cucumber and rose flavor complimented the drink well.  Also, substituting lime for lemon will play a stronger homage to the traditional gin and tonic.  Using honey in place of simple syrup would do nicely to round out the garden theme (half the amount if using honey).  I think I'll play with a fall version of this and work in a ginger flavor (maybe into the simple syrup).  The cucumber is a bit strong in this drink so if you are not a huge fan, consider halfing the cucumbers and adding more water/lemon in proportion.

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the famous michelada [porter]

Michelada at Hotel San Jose in Austin, Texas

Happy Friday! The michelada is by far my favorite summer cocktail and perfectly hits the spot while lounging by the pool or catching some live music.  There are so many ways to make this baby and even some mixes that will do the trick in a pinch, but the best version of this concoction that I have had is the michelada from the bar in the courtyard of Hotel San Jose on South Congress in Austin, Texas.  Often compared to a bloody mary, this semi-spicy, refreshing version offers almost no comparison due to the lack of tomato juice. Though we make several versions of this at home, I carefully watched the bartender during our most recent visit to Hotel San Jose and have been able to finally match theirs:

Ingredients:
1 Mexican beer (Modelo is my favorite for this, but Corona, Tecate, or Dos XX work as well)
2-3 tbsp lime juice (fresh is better, but those squeeze bottle versions work, too)
1 tbsp soy sauce
2 tsp Worcestershire
1-2 shakes of Tabasco (to taste)
pepper to taste (we like larger grain cracked pepper - a few twists of the mill)
salt (for rimming)
1 lime (for rimming and garnish)

The how to:
Run lime over the rim of a cup and dip in salt.  Fill cup with ice.  Add lime juice, soy sauce, Worcestershire, Tabasco, and pepper.  Mix with straw and then slowly add beer to fill cup.  Garnish with lime.  As you drink, continue to add remainder of beer.

Side notes:
I also enjoy this cocktail with a dark beer (Negra Modelo or Shiner) if I am using a thicker mix that typically contains tomato juice.  If doing so, I will typically cut the Worcestershire and soy sauce and add Zing Zang bloody mary mix.  A delicious pre-made mix for light beers is Dan's Prime Chelada mix that I pick up from Central Market.  Lastly, please do not confuse this drink with the pre-mixed beer options available (Bud Light Lime or Bud Light Chelada).  You would be doing yourself a great disservice if you hold this drink in that company.

Those of you 21+, please enjoy responsibly.

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