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Life of the Party Cocktails

Liza Grant Smith

Here are four unique cocktails created by mixologist Charles Steadman.

 

Pacific Punch

(Hawaiian Luau)

  • 1 oz. Mount Gay Eclipse rum
  • 1 oz. Captain Morgan rum
  • 1 oz. Domaine de Canton ginger liqueur
  • 1 oz. fresh lime juice
  • 1 1/2 oz. blood orange juice
  • 1 1/2 oz. water

Garnish: Orange peel lined glass with pinch of grated nutmeg on top, edible orchid, sprig of mint and coconut dust rim* 

Preparation: Combine ingredients into a mixing tin with ice. Stir and strain into a collins glass or tumbler over ice.

*Take 8 oz. of dried, unsweetened coconut flakes. Place on a baking pan in an oven at 300 degrees. Allow to brown. Remove from oven and place in blender with 1 cup of baking sugar. Give a quick blend to mix and break up the coconut flakes.

 

Tea Violette

(Tea Party)

  • 1 1/2 oz. Tito’s vodka
  • 1 oz. Creme de Violette liqueur
  • 1 oz. fresh lemon juice
  • 1/2 oz. Jasmine Tea syrup*
  • 6-8 mint leaves

Garnish: Candied violet flower petals**

Preparation: Press the mint in the bottom of a mixing tin to release the oils. Add the remaining ingredients and ice. Shake well and strain into a teacup. Optional to not add the Creme de Violette into the mixing tin and instead pour it in separately after straining the cocktail into a teacup. This will give a layered effect.

*Take 1 ounce of loose jasmine tea and combine with 1 liter of water and 1 liter of baking sugar in a pot. Bring to a boil then let simmer for 10 minutes to allow the sugar to dissolve and the tea to steep. Remove from heat and allow to cool before serving.

**Easily found online

 

 Tobacco Kicker

  • (Casino Night)
  • 1 1/2 oz. Tobacco infused Maker’s Mark bourbon*
  • 1 oz. Cointreau
  • 2 dashes of Regan’s No. 6 Orange Bitters
  • 1 oz. Champagne

Garnish: Flamed orange peel

Combine Maker’s Mark, Cointreau and orange bitters into a mixing tin with ice. Stir and strain into a coupe glass and top with Champagne.

*While I use a sous vide for infusing you can easily do this at home by taking 3/4 ounce of unflavored pipe tobacco (easily purchased at a local cigar shop) and 1 liter of Maker’s Mark and putting both in a pot on low heat for 45 minutes. Secret is not to bring to a boil or simmer as alcohol cooks off at 172 degrees. Once it is done steeping, run the bourbon through a strainer to remove the tobacco. Allow to chill before serving.

 

Golden Drop

(Disco Party)

  • 2 oz. Belvedere vodka
  • ½ oz. Grand Marnier
  • 1 oz. Fresh Lemon Juice
  • ¼ oz. Honey
  • ¾ oz. Agave Nectar

Pinch Edible gold luster

Garnish: Gold dust sugar rim*

Combine ingredients into mixing tin with ice. Shake well and strain into a martini glass.

*Combine 1 teaspoon of edible gold luster with 1 cup of baking sugar. Mix well.

 

 

 

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