wcw MAY 2023

dining in
INGREDIENTS:
1 ½ oz. rum
1 oz. fresh lime juice
¾ oz. orange curaçao
¾ oz. orgeat syrup (recipe below)
¾ oz. dark rum, for floating
1 orchid, for garnish
Combine the first 4 ingredients in a cocktail
shaker with ice. Shake well and pour into a
rocks glass over crushed ice. Top with dark rum.
Garnish with orchid.
Makes 1 drink.
ORGEAT SYRUP:
Makes approximately 1 ½ cups
1 ½ cups sliced almonds
¾ cup water
1 cup sugar
5 drops orange blossom water
Preheat the oven to 200 degrees. Spread the almonds
on a rimmed baking sheet and toast until
lightly golden, about 20 minutes. Let cool. Crush
the almonds using a food processor or rolling
pin. Transfer the almonds to a medium bowl. Add
the water and let stand for 3 hours. Strain through a
sieve lined with cheesecloth into a bowl, squeezing
the cheesecloth, in order to extract all the liquid.
In a medium saucepan, combine the almond liquid,
sugar and orange blossom water. Cook over
medium heat, stirring until the sugar is completely
dissolved. Remove from the heat. Store, covered, in
the refrigerator for up to 1 month.
INGREDIENTS:
2 ½ oz vodka or gin
1 ¼ oz grapefruit juice
Combine the vodka, grapefruit juice, simple
syrup, and 1 basil leaf in a cocktail shaker with
ice. Shake well and strain into a chilled martini
class. Garnish with the remaining basil leaf.
Makes 1 drink.
Mai Tai
From Tommy Bahama: The Grapefruit
Basil Martini and Mai Tai (below) are offered
at all Tommy Bahama Restaurant and Bar and
Tommy Bahama Marlin Bar locations. More
drink and appetizers recipes are in their Marlin
Bar Cocktail Book.
Grapefruit-Basil
Martini
World Cocktail Day is May 13
½ oz simple syrup
2 fresh basil leaves
Try these drinks for inspiration
Grapefruit-
Basil Martini
Mai Tai
Shanky’s Whip
Cold Brew Coffee
Stambecco
Amaro
INGREDIENTS:
1 Part Gin
1 Part Stambecco Amaro
INGREDIENTS:
1 Part Shanky’s Whip
4 Parts Cold Brew Coffee
HISTORY of the COCKTAIL
The Butterfly
Cannon Blue
INGREDIENTS:
2 ounces Butterfly Cannon Blue
Tequila
7 ounces Sparkling Grapefruit Soda
Grapefruit slice to garnish
Add Butterfly Cannon Blue Tequila to
a high ball glass over ice.
Top up with sparkling grapefruit soda
and garnish with a slice of grapefruit.
Makes 1 drink.
Shake over ice. Garnish with a twist of grapefruit peel. Makes 1 drink.
Shake with ice and serve in a chilled martini
glass. Garnish with a few coffee beans.
Makes 1 drink.
The Butterfly
Cannon Blue
This drink is infused with prickly
pear and clementine plus a natural
blue color extracted from beets.
The vivid blue color of the bottle
is actually the color of the Tequila.
And surprise: It turns pink when
combined with mixers like soda,
tonic, or a squeeze of citrus juice.
Butterfly Cannon is produced in
Mexico’s most awarded distillery,
Destiladora del Valle de Tequila
and is infused with prickly pear
and clementine — with an unusual
natural blue color, it adds a little
drama to the drink as it changes
color when a mixer is added.
Stambecco Amaro
Stambecco Amaro is a delicious
Italian Amaro distilled in a bespoke
copper pot still and infused with
luxury Marasca cherries, bitter citrus
peel, local Italian mountain herbs and botanicals. Stambecco takes its name from
the Italian word for the Ibex or long-horned mountain goat which roams the
Alps near the distillery.
1 Part STARLINO Rosso Vermouth
Twist of Grapefruit Peel
Shanky’s Whip Cold Brew Coffee
Shanky’s Whip is a combination of Irish spirits and aged pot still whiskey,
blended with the natural flavor of vanilla and infused with caramel. All these
flavors combined make a deliciously smooth and creamy drink which can be
enjoyed on its own over ice or mixed in a cocktail.
The origins of the word “cocktail” have been long
been debated. The first written mention of “cocktail” as
a beverage appeared in The Farmers Cabinet, 1803 in the
United States. The first definition of a cocktail as an alcoholic
beverage appeared three years later in The Balance and
Columbian Repository (Hudson, New York) May 13, 1806.
Traditionally, cocktail ingredients included spirits, sugar,
water and bitters, however, this definition evolved throughout
the 1800s, to include the addition of a liqueur. In 1862 Jerry
Thomas published a bartender’s: guide called How to Mix
Drinks; or, The Bon Vivant’s Companion which included 10
cocktail recipes using bitters to differentiate from other drinks
such as punches and cobblers.
Cocktails continued to evolve and gain popularity throughout
the 1900s, with the term eventually expanding to cover
all mixed drinks. In 1917 the term “cocktail party” was
coined by Mrs. Julius S. Walsh Jr. of St. Louis, Missouri.
With wine and beer being less available during
the Prohibition in the United States (1920–1933), liquorbased
cocktails became more popular due to accessibility,
followed by a decline in popularity during the late 1960s. The
early to mid-2000s saw the rise of cocktail culture through the
style of mixology which mixes traditional cocktails and other
novel ingredients.
In the modern world and the Information Age, cocktail recipes
are widely shared online on websites. Some cocktails, such as
the Mojito, Manhattan, and Martini have become staples in both
restaurants and pop culture phenomena.
26 WEST COAST WOMAN MAY 2023