Drink of the Month- Vieux Carre Cocktail

The people of New Orleans sure know how to mix a drink!  This recipe was invented in 1938 by Walter Bergeron, who named the drink after the French name of the French Quarter.  Recipe taken from Looka THE VIEUX CARRÉ COCKTAIL 1 ounce rye whiskey. 1 ounce Cognac. 1 ounce sweet vermouth. 1 teaspoon Bénédictine D.O.M. 2 dashes Angostura bitters. 2 dashes Peychaud’s bitters. Half-fill a double Old... [Read more]

August 2010- Birthday Partini

August is Shoshana’s birth month.  Help us celebrate with a cocktail similiar in flavor to birthday cake!  Go ahead, have a few- they’re “tini”. 1 1/2 ounce vanilla vodka 1 ounce half-n-half 1/2 ounce almond liqueur a little lemon zest Pour all ingredients into a shaker full of ice. Shake vigorously & strain into a chilled cocktail glass. Prefer chocolate cake?  Check out last... [Read more]

Fourth of July Cocktail

Fourth of July Cocktail Recipe courtesy Guy Fieri for Food Network Magazine Ingredients 1 ounce watermelon schnapps 1 big splash cranberry juice 1 very thin slice jalapeno or serrano pepper 1 slice lemon 1 slice lime 1 1/2 ounces tequila 1/4 ounce blue curacao 1/2 ounce simple syrup Watermelon wedge, for garnish (optional) Directions Mix the schnapps and cranberry juice in a shaker; pour into an... [Read more]

June 2010 — Watermelon Margarita

Summer just started, but here in Texas its already HOT! Hot sticky summers make me think of swimming pools, watermelon, and frozen drinks. Here’s a recipe that combines two out of three: Watermelon Margarita 4 TBsp Tequila 2 TBsp Vodka 1 TBsp Triple Sec 2 Cups Watermelon, seeds removed 2 limes 1/4 Cup Sugar 3 Cups Crushed Ice Salt- for rimming Rub the rims of two margarita glasses with a slice... [Read more]

May 2010 — Atomic Fireball Shot

In honor of Hot Rods and Heels, we chose a hot and spicy number for our drink of the month, that when done right should remind you of your favorite childhood cinnamon candy. We thought it appropriate. Atomic Fireball Shot 1 oz Goldschlager 2 drops Tabasco Add ingredients to shot glass in order — do not stir. Want an easy variation? .5 oz Goldschlager .5 oz Rumple Minze 2 drops Tabasco  Read More →

April 2010 — Easter Egg Cocktail

Get ready for Spring with this fun multi-colored layered cocktail courtesy of Colleen Graham. This recipe was originally published for About. Ingredients: 1 oz blue curaçao 1 oz white crème de cacao half-and-half Preparation: Pour the blue curaçao and crème de cacao over ice cubes in an old fashioned glass. Float the half-and-half on top to taste.  Read More →

March 2010 — Dirty Martini

In honor of Miss Dirty Martini’s scheduled Dallas performance in March, we thought we’d give you the recipe for her namesake. “Dirty” refers to the amount of olive juice added, feel free to adjust your level of dirty to suit your tastes. Enjoy! Classic Dirty Martini 2 oz gin 1 TBsp dry vermouth 2 Tsp green olive juice 2 green olives 1. Place small amount of water and an ice... [Read more]

February 2010 — Agave Kiss

This sweet and romantic concoction is perfect for Valentine’s Day. Agave Kiss 2 oz Silver Tequila 1 oz white creme de cacao 1 oz double cream 1/2 oz Chambord raspberry liquor white chocolate flakes for rimming fresh raspberries for garnish Preparation: 1. In a cocktail shaker with ice, add tequila, white crème de cacao, double cream and Chambord. 2. Shake for 15 seconds. 3. Pour into a chilled... [Read more]

January 2010 — All Things Champagne

Mimosa 3 oz orange juice 1 oz champagne In tall flute glass, first pour orange juice, then champagne. Do not stir — you’ll lose the bubbles! Velvet Swing 6 oz Champagne .5 oz port .5 oz cognac Rose petals Pour champagne, then port and cognac. Do not stir! Add rose petals allowing some to sink to the bottom. Pom Pom Champagne Cocktail 1 shot pomegranate juice 1 shot pomegranate liquor 6 oz... [Read more]

December 2009 — Ginger Snap Cookie Cocktail

1 oz Spiced Rum (Sailor Jerry’s or Captain Morgan are good choices) .5 oz ginger brandy 4 oz eggnog 1 Ginger Snap cookie Blend all liquid ingredients in blender until desired consistency is reached. Pour into tall glass and garnish with cookie for dunking.  Read More →