What better to way to the year than with a cocktail bang! We’ve put together a list of some of our favorite classic and not-so-classic (but darn good!) cocktails for you to whip up on the 31st. 2009 celebrates the 100 anniversary of the Classic Daquiri, so we’ve started the list with this sadly misunderstood and misinterpreted libation:

1. The Classic Daiquiri
   This is not the fru fru blended concoction we’ve all had at tropical beach resorts. Somehow, things got lost along the way and we unapologetically got used to drinking icy Kool-Aid versions of this classic cocktail, which I’m sure has made Hemingway toss and turn in his grave. The original is an effortless blend of white rum, fresh lime juice, simple syrup and garnished with a lime.
2. Sazerac (Erik Hakkinen’s version)
   Well-known Seattle bartender Erik Hakkinen created this version of the classic New Orleans cocktail with rye.
3. Hot Charlotte
   The Hot Charlotte is a curious blend of muddled cucumber, Tobasco, Hendrick’s gin and St. Germain (a French elderflower liqueur).
4. The Jasmine Cocktail
   Famous bartender Paul Harrington based this beverage on the classic Pegu Club cocktail. Paul decided to mix it up a bit when a customer, Matt Jasmine, had asked for something a little different. He added a decanter-style bitters called Campari, thus creating the Jasmine.
5. Cin Cin
   Beautiful in its simplicity, this cocktail is an unexpectedly pleasant combination of both dry and sweet vermouth.
6. The French 75
   An intoxicating champagne cocktail named after a French 75-millimeter gun used in World War I. Debates abound as to whether it is a French creation or American. Supposedly, the champagne version was introduced at Harry’s New York Bar in Paris in 1925.
7. The Pepper Smash
   This delicious cocktail is a combination of  gin, mint, bell pepper honey and lemon juice all muddled together and then strained over fresh ice. Our friend described it as “what the mad hatter drinks for breakfast – whimsical and savory sweet.”
8. Douglas Fir Sparkletini
   Our friend, master mixologist Kathy Casey, whipped up this fabulous foresty concoction for us at Night School’s Drinking Lessons one evening. A beautiful blend of Douglas fur-infused gin, champagne and cranberry juice. Yum!
9. Kir Royale
   All you need is  Creme de Cassis and champagne to make this wonderful classic!
10. Sparkling Pomegranate Ginger Cocktail
    A combination of pomegranate liquor, ginger syrup, candied ginger pieces and champagne make a flavorful and tasty concoction!

Go to Foodista for more great cocktail recipes!

Have a Safe and Happy New Year!!

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What do you get when you puree a delicious, succulent peach and marry it with a lovely dry Prosecco? A glorious tasting Fresh Peach Bellini, the perfect complement to a warm summer evening. We kept our puree a bit thick (not unlike the consistency of baby food – in fact, the puree itself would make great baby food!) as we wanted to retain all the sweet and juicy flavors of the fruit. The result was an almost smoothie-like beverage (for an adult, that is!). Frothy and refreshing! Just another great way to use all those scrumptious peaches that are now in season.

Other tasty peach recipes to tickle the tongue:

Dana McCauley’s Food Blog: Peach and Tomato Salad
Julie Jam’s Delicious Summer Peach Crisp
Whisk’s Honey-Peach Ice Cream
Cafe Fernando’s Peach Tart With Almonds and Maple Syrup
Patty’s Pantry Peach Salsa

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It’s Friday and you know what that means. It means we get to kick back, put our feet up, and pat ourselves on the back for doing such a fine job all week. What better way to celebrate your goodness (and take a well-deserved load off) than to sip a lovely cocktail in your sunny backyard. I’ve got the drink for you (the yard is up to you). It’s a delicious Lemon Lavender Martini.

What inspired me was the beautiful lavender bushes in our yard. I looked longingly at them one evening, knowing that soon I would have to cut them back, and commented on how they looked pretty enough to eat (or drink!) So we cut off a bunch of stems and made a lavender infused simple syrup. With our simple syrup we mixed in vodka, a splash of fresh lemon juice, and gave it a shake with ice. Adjust the syrup citrus ratio according to taste.

Now there’s some lemon lavender love for you.

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While salivating over the latest issue of Saveur (March 2008) I found a recipe for infused rum. In the article the author describes a popular cordial in Madagascar known as The 44. The instructions for creating this rum-infused concoction are advanced so pay careful attention (wink):

The 44 Cordial

Take a Navel orange and deeply pierce it with a paring knife 44 times.
Stuff 44 coffee beans into the slits.
Place the orange in a large widemouthed jar (that has a tight seal) and add one liter of white rum.
Add 44 teaspoons of sugar, seal and store in a cool dark place for – you got it – 44 days.

I think we can handle that!

I’m going to make the French version, called a Quarante-Quatre, which calls for 44 whole cloves instead of coffee beans. I have enough energy already.

I think a rum tasting party in 44 days is in order, don’t you? My new Polynesian shot glasses are ready.

I’ll keep you all posted…

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