Mango Peach Margarita

It’s a Mango Peach Margarita blended to be fun, fruity and fabulous. What more could a fun loving, pool lounging, cocktail sipping vacationer want? A low calorie cocktail version of course! This Mango Peach Margarita delivers the skinny cocktail with full flavor bang for your buck. Mango and peach lush flavors make this lower calorie frozen concoction a definite replacement for dessert.

Low Calorie Mango Peach Margarita Recipe

Mango Peach Margarita 3 photo copyright Cheri Loughlin

Mango Peach Margarita 142 calories of full flavored fun! – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

Mango Peach Margarita – recipe by Cheri Loughlin, The Intoxicologist

1 cup Frozen Unsweetened Peaches

1 ounce Tequila

1-1/2 ounce Mango Nectar

1/2 ounce Lime Sparkling Water

Combine liquids in blender, no ice. Blend until completely smooth. Pour into decorative cocktail glass.

Approximately 142 Calories

Weigh in: Do low calorie cocktails like the Mango Peach Margarita make you feel like you can have an extra cocktail since you saved calories with the first one?

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Enjoy a Toast with Bubbly Champagne

Enjoy a toast with some bubbly champagne.

There are many reasons to raise a glass and enjoy a toast or two throughout the year. We celebrate engagements, weddings, anniversaries and promotions with a bottle of bubbly, a few words and clink of the glass. We brunch with friends and enjoy a toast over Mimosas and French 75’s and laugh about the “remember when” times. There are so many moments in life to celebrate; it seems a shame to reserve bubbly for just the highlights.

Bust out the bubbly and enjoy a toast to sunshine, laughter, relaxing with a good book or simply enjoying the sparkling fizz tickle your nose.

Enjoy a Toast with The Duchess

Enjoy a toast with The Duchess - recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

Enjoy a toast with The Duchess – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

The Duchess – recipe by Cheri Loughlin, The Intoxicologist

1 ounce Apricot Brandy

3/4 ounce Orange Juice

1/4 ounce Peach Schnapps

3 ounces Brut Champagne or Sparkling Wine

Peach Slice Garnish

Combine brandy, orange juice and peach schnapps in cocktail shaker with ice. Shake to blend and chill. Strain into champagne flute. Top with Brut Champagne or Sparkling Wine. Garnish with fresh or frozen peach slices.

Champagne Terms and What They Mean

Hibiscus flowers in champagne flutes. Spanish Cava in champagne bucket. - photo by Cheri Loughlin, The Intoxicologist

Hibiscus flowers in champagne flutes. Spanish Cava in champagne bucket. – photo by Cheri Loughlin, The Intoxicologist

  • Méthode Champenoise, Champagne Method and Méthod Traditionnelle mean a sparkling wine is produced in the manner of traditional champagne, but cannot be designated as champagne because it does not come from the Champagne region.
  • Cava is sparkling wine from Spain
  • Spumante is sparkling wine from Italy
  • Blanc de noirs is French for “white from black” or white wine from black grapes. Black or dark red grapes have white flesh and dark skins. The champagne is usually pale yellow to silver toned.
  • Blanc de blancs is French for “white from white.” These champagnes are almost always made from Chardonnay grapes with rare exceptions.
  • Rosé or Pink Champagne is produced by either allowing the clear juices to briefly macerate with the darker grape skins or by adding a small amount of red wine during blending.
  • Brut means there are less than 12 grams of residual sugar per liter
  • Extra Dry is slightly sweeter than Brut with 12 to 17 grams of residual sugar per liter
Hold champagne flute at an angle when pouring champagne into glass. - photo by Cheri Loughlin, The Intoxicologist

Hold champagne flute at an angle when pouring champagne into glass. – photo by Cheri Loughlin, The Intoxicologist

Champagne’s ideal drinking temperature is 45 to 48 degrees Fahrenheit

A properly chilled bottle of champagne is less likely to spew when opened. This is why it is important to chill champagne in a champagne bucket with ice and water before opening.

Hold champagne flute at an angle when pouring champagne into glass. This preserves the most bubbles.

Post sponsored by Wine Chateau – All commentary and opinion by Cheri Loughlin

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All content ©2013 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Groovy Red Rock Colada Cocktail Recipe

Groovy Red Rock Colada Cocktail uses Bacardi flavored rums – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

Groovy Red Rock Colada Cocktail uses Bacardi coconut & peach flavored rums – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

Cocktails aren’t just about Pre-prohibition Era style drinks, molecular mixology, making our own signature bitters and who has bragging rights to the most expensive cocktail on the planet served with the largest sparkling gem in the well of the glass. Most often cocktails are purely for living in the moment. They are simplistic recipes for hectic days. Drink choices reveal a person’s mood, whimsical wants and ordinary needs. Cocktails are about pleasure, enjoyment and experiencing the moment.

So for a moment, let’s put the fun back into cocktails. Hide the vermouth, forget about fat washing, no waiting on infusions. Just pull out a couple of bottles, pour and enjoy. The ocean waits for you. Imagine the sound of waves splashing onto the sandy shore. Dip your feet into the water. Wriggle your toes in the sand. Yeah, that’s what I’m talking about. Whimsical wants. That’s the beach life baby!

Groovy Red Rock Colada Cocktail Recipe

The Groovy Red Rock Colada Cocktail is a no blender necessary style Pina Colada cocktail... EASY! – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

The Groovy Red Rock Colada Cocktail is a no blender necessary style Pina Colada cocktail… EASY! – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

I LOVE the aroma in this cocktail! Photographing the Groovy Red Rock Colada was grueling. No exaggeration. I wanted to gulp it immediately, not take its picture. Its peachy coconut aroma kept wafting up taunting me.

The Groovy Red Rock Colada is peachy with subtle coconut. On a scale of 1 to 10 I’d say the sweetness factor is maybe a 5. Sweet, but it doesn’t go candy cocktail overboard. The balance is just right. The cocktail weighs in lightly. No heaviness here. Just fun. Nice layering of flavor. Coconut lingers a smidgen on the tongue.

Groovy Red Rock Colada – recipe by Cheri Loughlin, The Intoxicologist

1 ounce Bacardi Peach Red Rum

1 ounce Bacardi Rock Coconut Rum

1-1/4 ounce Pineapple Juice

1/4 ounce Fresh Lime Juice

1/4 ounce Simple Syrup

Peach Slice Garnish

Combine Bacardi rums, pineapple juice, lime juice and simple syrup in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass. Garnish with peach slice.

Garnishing Tip

Frozen peach slice as garnish keeps the cocktail cold and you don't waste cutting into an entire peach for garnish. Score! – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

Frozen peach slice as garnish keeps the cocktail cold and you don’t waste cutting into an entire peach for garnish. Score! – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

Why “waste” an entire fresh peach if you don’t plan on using it? Don’t skip the peach garnish. Purchase a bag of frozen unsweetened sliced peaches. Pull one frozen peach slice out of the bag before you gather your cocktail ingredients. Place the frozen peach slice on your prep cutting board or small plate as you assemble your cocktail. It will begin to thaw just slightly.

Pierce peach slice lengthwise with skewer just before shaking cocktail. Place skewered peach in chilled martini glass. Strain cocktail into martini glass over the peach slice garnish.

The peach slice is still partially frozen so it helps keep the cocktail cool while you sip. It finishes thawing while you sip. Nosh away! No wasted peaches here!

Add your comment: What garnishing tip do you use to keep fruit waste to a minimum?

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All content ©2013 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Graduation Punch Makes the Grade

The Graduate is a Graduation Punch using fresh juice that can be made for individual serve or multiplied for pitcher serve. – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

The Graduate, created specifically with my youngest daughter in mind. – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

It is graduation time around The Intoxicologist house and all I have so far is one solid graduation punch recipe to get me through the first few party minutes. Teenagers have an appetite you know. At least this punch recipe has been teen tested and came out with a thumbs up, A+, made the grade stamp of approval from the graduate herself! Whew! Passed with flying colors.

Graduation Punch Recipe – Individual Serve

The Graduate uses fresh juices and sliced fruits for satisfying refreshment - – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

The Graduate uses fresh juices and fruit slices for satisfying refreshment – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

The Graduate – recipe by Cheri Loughlin, The Intoxicologist

Individual serving

2 ounces Fresh Orange Juice

1/2 ounce Fresh Lemon Juice

1/2 ounce Orgeat (Almond Syrup)

1 ounce Ginger Ale

2 Lemon Slices

2 Whole Fresh Strawberries – Sliced or Quartered

Sugared Rim

Slide lemon wedge around lip of stemless wine glass. Dip into sugar. Gently shake off excess. Place layer of ice in bottom of glass. Add a few strawberry slices and one lemon slice. Top with another layer of ice. Add a few more strawberry slices and one lemon slice. Add a few more pieces of ice. Set aside. Your garnished glass should look a little like the one in the photo below.

Layered ice, quartered fresh strawberries and lemon slices in glass with sugared rim ~ makes a beautiful garnished glass! – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

Layered ice, quartered fresh strawberries and lemon slices in glass with sugared rim ~ makes a beautiful garnished glass! – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

Combine orange juice, lemon juice and Orgeat in cocktail shaker. Shake to blend. Pour over top of prepared garnished glass. Top with ginger ale. Add any remaining strawberry slices as decorative garnish on top.

Graduation Punch Recipe – Pitcher Serve

The Graduate is easily duplicated for party pitcher serve. – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

The Graduate is easily duplicated for party pitcher serve. – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

The Graduate Punch – recipe by Cheri Loughlin, The Intoxicologist

Pitcher Serve – 12 servings

24 ounces Fresh Orange Juice

6 ounces Fresh Lemon Juice

6 ounces Orgeat (Almond Syrup)

12 ounces Ginger Ale – chilled

12 Lemon Slices

12 Whole Fresh Strawberries

Sugared Rim

Slide lemon wedge around lip of stemless wine glass. Dip into sugar. Gently shake off excess. Set aside until ready to use. Refrigeration is ideal.

Combine juices and Orgeat in pitcher. Stir until Orgeat syrup is completely incorporated into mixture. Refrigerate until ready to serve. Add ginger ale to pitcher and stir just before serving. Place ice in sugar rimmed glasses. Pour 4 ounces of Grad Punch into each glass. Garnish with lemon slice and pierced strawberry.

The Graduate recipe was created specifically with my youngest daughter in mind. She graduates from high school in a few days. In a few short months she ventures off to college several hours away. Cheers to young lives spreading their wings to begin new adventures!

Add Your Comment: What advice would you give to a first year college student?

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Peanut Butter Cup Shot

Reese’s Peanut Butter Cup was first introduced to the United States in 1928. I’m not certain who first came up with the idea of a peanut butter cup flavored cocktail to mimic the popular candied treat, but I am pretty sure it was a good idea. Just as the original Reese’s Peanut Butter Cup has altered its size and shape to fit the changing preferences of its devoted snack lovers, the full size cocktail will fit snuggly into a shot glass for a wonderfully warming round of starter sips.

Peanut Butter Cup 158 photo copyright Cheri Loughlin

May 18 is I Love Reese’s Day

Peanut Butter Cup – created by Cheri Loughlin

1/2 ounce Silver Rum

1/2 ounce Peanut Crème Liqueur

1/2 ounce Crème de Cacao

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into shot glass.

Optional: Rim shot glass with powered peanut better found on the peanut butter / jelly aisle.

Erica from Erica’s Sweet Tooth has an entirely different take on Peanut Butter Cup Shots. She puts the shot in an actual chocolate cup. They end up looking just like Reese’s Peanut Butter Cups. This could get diet dangerous really quick!

If you’d rather sip your Peanut Butter Cup over lengthy conversation then go for a full sized cocktail. The Slow roasted Italian serves up a Reese’s Peanut Butter Cup Cocktail using real peanut butter in the recipe.

Daydreamer Desserts doesn’t mess around with her Peanut Butter Cup cocktail. It’s peanut butter and chocolate creamy goodness from cocktail to garnish. She combines vodka with Reese’s candies for her cocktail base. She finishes with Reese’s Peanut Butter Cup Minis as garnish.

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Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2013 Cheri Loughlin-The Intoxicologist, All Rights Reserved.

A Londoner’s Guide to London Cocktail Bars

Guest Post by Mark Gill aka The Cocktail Geek writing for Social and Cocktail. – We are in a fortunate position in London of being utterly spoilt for choice when it comes to quality drinking. From the opulence of five star hotels, to the dark and dingy dive bar basements, we have it all. Whether you prefer something tropically Tiki or seriously sophisticated, it’s all here and everything in between. There isn’t therefore any time to mess around with dodgy venues; what follows is just a sample of the very best.

Callooh Callay photo by Social and Cocktail

Callooh Callay photo by Social and Cocktail

If there is one area of London that epitomises contemporary drinking culture in London it’s over in Shoreditch where the cool kids hang out. And for good reason, it`s home to some of the very best bars in the capital. A relative old-timer but still regular member of many ‘best of’ lists is the award-winning Callooh Callay. This whimsical Alice-in-wonderland-cum-retro-glamour styled bar boasts three different areas serving their innovative utilitarian menu famous for its regular reinvention. From tube maps, to cassette tapes to pantone colour charts, this is a place that doesn’t take itself too seriously, but does take the serving of excellent cocktails very seriously indeed. Just around the corner is the teeny tiny Casita, probably London’s best dive bar. Come here for shots and simple unpretentious classics; leave thinking the next morning is gonna hurt! Shoreditch is also home to the rapidly up and coming Happiness Forgets, where every basement ‘speakeasy’ styled bar cliché is both embraced and thrown out the window at the same time. Few places in the capital can match this bars ability to cram incredible amounts of flavour into every drink they serve, whilst maintaining an effortlessly cool attitude that makes it impossible not to declare it your new favourite place.

69 COLEBROOKE ROW, LONDON N1 8AA, 07540 528 593, WWW.69COLEBROOKEROW.COM - photo courtesy Social and Cocktail

69 COLEBROOKE ROW, LONDON N1 8AA, 07540 528 593, WWW.69COLEBROOKEROW.COM – photo courtesy Social and Cocktail

Heading North from Shoreditch into neighbouring Islington is another bar that must be on everyone’s bucket list. 69 Colebrooke Row has a reputation for serving ‘molecular’ cocktails, but is in fact the source of some of the most classy and reliably well executed drinks you’ll find. The focus here isn’t on clever techniques, but in using science to enhance the sensor experience. This isn’t a place only for cocktail geeks, come here too to fall in love with the world of cocktails. Heading South from your Shoreditch base will cause you to come across an entirely different bar from the same team. The bar at the Zetter Townhouse (I can thoroughly recommend staying here too) is based around the international travels of your fictional Aunt Whilhelmina. This is British eccentricity at its very best, complete with a boxing kangaroo and umbrella-adorned stuffed cat. The drinks each tell a story and, like their siblings over in Islington, pack a flavoursome punch that will have you settled in the games room for many an hour.

Marks Bar photo by Social and Cocktail

Marks Bar photo by Social and Cocktail

The centre of town is the place to head for unadulterated luxury courtesy of the various internationally-recognised hotels. The Connaught, the Savoy and the Dorchester all come highly recommended, and without even a hint of stuffiness. Pricey they may be, but you can’t say you have experienced the best of London without a visit to one of these. The centre of town is also home to a smattering of ‘regular’ cocktail bars; particularly those with a restaurant attached. Mark’s Bar at Hix makes a big thing of using various infusions to create a menu that is impressive in its detail and never short of an unusual flavour or two. Even more interesting is the bar at Pollen Street Social, where the blend of ideas from the culinary and drinks world cross-pollinates to create some very interesting results. Those looking for simple pleasures and informal dining to boot will do worse than pop into Polpo for drinks served almost as a casual afterthought to cause surprise by their pleasing execution. It would of course be rude not to pop into the institution that is Rules whilst you’re in the area. By far the best reason to go to Covent Garden, head up the stairs to be whisked back in time to when service was King and your drink was just perfect.

There is of course one thing that a visit to London just shouldn’t be without; a most incredible Martini. For this, you will need to head to the bar at Dukes hotel. Order a Martini here and you’ll be served tableside from the Martini trolley. Into a frozen glass will be dashed just a few splashes of dry vermouth, before being filled to the brim with your choice of straight-from-the-freezer gin. The choice of garnish is yours, but there really isn’t anything that can beat the crack of an Amalfi lemon zest over your steaming cold cocktail. If there is a better way to spend an hour in London, I’ve not found it.

Social and Cocktail is the fastest growing cocktail website in the UK, focusing on cocktail recipes, bars and reviews. The site currently has over 1000 cocktail recipes, categorised by base spirit, type of cocktail and flavour, making it much easier to find a cocktail to suit your taste. The site profiles 180 of the best Cocktail Bars in the UK and is constantly checking in to review these establishments. On top of this, the site has a daily cocktail blog, regular interviews with the movers and shakers of the cocktail world and a monthly newsletter. Have a chat on Twitter @SoCocktail

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All content ©2013 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Mai Tai Drink Mixes Up Sweet Heat

Mai Tai Me Up is a spiced up version of the classic Mai Tai - recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

Mai Tai Me Up is a spiced up version of the classic Mai Tai – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

The classic Mai Tai drink recipe is commonly known to include Orgeat, almond syrup. I created this variation of the Mai Tai drink while reviewing Blackheart Spiced Rum. I found this particular rum worked well in tropical drink recipes and cocktails that leaned more toward warmer tones. That’s one of the reasons I chose to work with Falernum rather than Orgeat in this variation of the Mai Tai drink recipe. Blackheart Spiced Rum already contains a significant amount of vanilla with almond tones. It just made sense to incorporate more Tiki spice into the drink.

Mai Tai Me Up Drink Recipe

Mai Tai Me Up – recipe by Cheri Loughlin, The Intoxicologist

2 ounces Blackheart Spiced Rum

1/2 ounce Triple Sec

3/4 ounce Velvet Falernum

3/4 ounce Fresh Lime Juice

Mint Leaf Garnish

Combine liquids in cocktail shaker with ice. Shake to blend. Strain into highball glass over fresh ice. Garnish with mint leaf.

More Mai Tai Drink Recipes

Mai Tai Teenie is the low calorie version of the classic Mai Tai - photo and recipe by Mixologist Cheri Loughlin, The Intoxicologist

Mai Tai Teenie is the low calorie version of the classic Mai Tai – photo and recipe by Mixologist Cheri Loughlin, The Intoxicologist

Falernum is sometimes difficult to find locally, so make your own with the easy Homemade Falernum recipe found in the link.

Another Mai Tai variation can be found in the popular 21 Must Try Classic Cocktails post. By the way, if you think of a classic cocktail that should be added to that that post, please mention the cocktail recipe in the comments section. I would love to add your suggestions!

Figure friendly cocktails that are truly fresh tasting and flavorful are difficult to come by. Rest assured the Mai Tai Teenie will keep your taste buds happy with only 127 calories in the glass. This low calorie Mai Tai uses fresh pineapple and orange juice rather than orange liqueur for wonderful fresh flavor.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2013 Cheri Loughlin-The Intoxicologist, All Rights Reserved.

Girls Night Out Cocktail: Harvest Moon

Many fine Italian wines for sale.

Girls Night Out sometimes comes with a few misconceptions. It isn’t necessarily a gab fest of complaints about significant others, how the office queen is trying to ruin our next step up the ladder of success or how little Tommy just graduated from tricycle to training wheels. Often it’s about breathing a much needed sigh of relief, not worrying about anyone else and countless laughs for a few hours. And if we look good in a smokin’ hot dress and high heel shoes while having a good time, all the better.

Ditch the Cosmo, howl at the moon! Enjoy Girls Night Out, Ladies!

Harvest MoonAmerican Harvest Harvest Moon photo provided by Sidney Frank Importing Company Inc 600

2 ounces American Harvest

1/2 ounce Le Combier Triple Sec

1/2 ounce Fresh Lemon Juice

1/4 ounce Grenadine

Lemon Twist Garnish

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled coupe glass. Garnish with lemon twist.

Girls Night Out is also synonymous with wine tasting evenings in. Wine Chateau has a large selection of wines, including fine Italian wines, currently priced to fit every budget.

Post sponsored by Wine Chateau – All commentary and opinion by Cheri Loughlin

cAmerican Harvest Logoocktail recipe and photo provided by representatives of Sidney Frank Importing Company, Inc. & American HarvestAmerican Harvest on Facebook – @AHOrganicSpirit on Twitter

All content ©2013 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

A History of Drinking Guest Post: Louis XIV

A History of Drinking - Louis XIV & The Sun King Cocktails

A History of Drinking Greg Priebe – Louis XIV & The Sun King Cocktails

Guest Post by Greg Priebe of A History of Drinking – On May 14, 1643, Louis XIV, the only surviving son of Louis XIII and Anne of Austria, became the king of France at age 4 upon the death of his father. He was a mere 4-1/2 years old at the time. Legend has it that when the dying Louis XIII asked his son if he knew who he was, the young boy replied confidently, “Louis the Fourteenth, father”.

Louis (aka “The Sun King”) was the epitome of the absolute monarch and a great patron of the arts. Under his gaze, France would become the cultural center of the world but his rule would also be marked by a series of complicated wars on the European continent.

Louis would rule until to his death by gangrene at age of 76 in September 1715, a total of 72 years and 110 days, the longest ever in European history. He outlived all of his sons (the 3rd eldest now King of Spain and as so, was disqualified from the succession) and grandsons, so the crown eventually passed to his great-grandson, Louis, Duke of Anjou.

Our first Cocktail tie-in was adapted from a discussion on the Oh Gosh! cocktail blog, but we decided to give it more of a French/Creole twist. London Dry Gin has been replaced by the French G’Vine Gin and the original Angostura bitters are swapped out in favor of Peychauds. Conveniently enough, Chambord was inspired (if you believe the press materials) by “a luxurious raspberry liqueur produced for King Louis XIV” during his visit to eponymous Chateau in the 17th century.

Louis XIV photo by Greg Priebe of A History of Drinking

Louis XIV photo by Greg Priebe of A History of Drinking

Louis XIV

2 ounce Chambord

1 ounce G’Vine “Nouaison” Small Batch Gin

2 dashes Peychauds bitters

A squeeze of Orange Juice

Glass: Cocktail

Garnish: Orange Slice

Shake with ice and strain into a chilled cocktail glass. Garnish with an orange slice.

Next, we have “The Sun King” cocktail and once again, we’ve replaced the original recipe’s standard London Dry gin with G’vine’s “Nouaison”. The aim was to lighten the juniper notes a bit, but not go so far as to add something as delicate as G’vine’s “Floraison” offering. The type of bitters used in this drink varies a bit depending on the source, but we decided to go with the fantastic Mexican Mole bitters produced by Bitter End.

Sun King photo by Greg Priebe of A History of Drinking

Sun King photo by Greg Priebe of A History of Drinking

The Sun King

Original recipe by Combier, adapted from Barnonedrinks.com

1 ounce Cherry Liqueur (the original called for Combier Rouge Cherry Liqueur, we used Heering Cherry)

1-1/2 ounce G’Vine “Nouaison” Small Batch Gin

3 dashes Bitter End’s Mexican Mole Bitters

1 Sugar Cube

Lemon Peel

Glass: Cocktail

Garnish: Orange peel Instructions

In a mixing glass, muddle the sugar cube with the bitters and lemon peel. Add the Cherry Liqueur and Gin with cracked ice and stir for approx. 20 seconds or until the glass feels uncomfortably cold. Strain into a cocktail glass. Garnish with an orange peel.

Greg Priebe is a part time event bartender, amateur historian and full time educator. A longtime cocktail, beer and spirit enthusiast, he started the A History of Drinking blog in 2009. A History of Drinking can be found on twitter under the handle @drinkinghistory and on Facebook at facebook.com/ahistoryofdrinking

All Content ©2013 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter & facebook.com/Intoxicologist – or email str8upcocktails@gmail.com

Happy Birthday Italian Cream Cake Martini & Giveaway

Italian Cream Cake Martini inspired by my favorite dessert cake! - recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

Italian Cream Cake Martini inspired by my favorite dessert cake! – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

I shared my favorite cookie with you a few weeks ago when National Oatmeal Cookie Day graced the calendar. Today I’m sharing my all-time favorite cake with you; Italian Cream Cake. There isn’t a holiday for it that I know of. But, my birthday is tomorrow, May 14. If I’m not blowing candles out from a stack of Oatmeal Cookies, it’s usually from a homemade Italian Cream Cake.

Italian Cream Cake Martini is inspired by the Italian Cream Cake recipe for a Happy Birthday cocktail

My Happy Birthday Cocktail! – recipe and photo by Mixologist Cheri Loughlin, The Intoxicologist

I rarely see this particular cake in many bakeries. When I do, it’s usually some sort of mix without all the bells and whistles. I like my cake with all the bells and whistles if you know what I mean. I want my Italian Cream Cake dense and full of shredded coconut, not just coconut flavoring. There should be walnut chunks packed in there. And I like this particular cake served ice cold. Cream cheese icing with shredded coconut and more nuts sprinkled in there, too. That sounds pretty picky, I know. But I rarely eat desserts. I figure if I’m going to eat it, I want to thoroughly enjoy it.

Italian Cream Cake Martini Recipe

This year I nixed actual cookies or cake from the birthday plan. But I still wanted to enjoy a little dessert decadence. Just as the Oatmeal Cookie gets its shot at cocktail heaven, the Italian Cream Cake receives its place in cocktail glory.

Italian Cream Cake Martini – recipe by Cheri Loughlin, The Intoxicologist

1-1/2 ounce Vanilla Vodka

3/4 ounce Malibu Coconut Rum

1/4 ounce Frangelico Hazelnut Liqueur

1 ounce Cranberry Juice

3/4 ounce Pineapple Juice

Maraschino Cherry & Lime Peel Garnish

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass. Garnish with maraschino cherry and lime peel.

I did think about using Praline Pecan Liqueur or a walnut liqueur for more authentic flavor since Italian Cream Cake recipes usually call for pecans or walnuts. Hazelnut liqueur is a bit easier to find making this recipe accessible for more people. The flavor works perfectly. There is nice cake batter flavor with the Vanilla vodka. It blends wonderfully with the coconut rum for the coconut flavor I love so much in the original cake recipe. Nut and pineapple flavors round out the cocktail just right. Dessert in a glass. Gotta love it!

But what would a birthday be without gifts?!

The Birthday Giveaway

Happy Birthday Giveaway

Lolita Birthday Candle Glass

Happy Birthday Giveaway

Grey Goose Recipe Cards

Birthday giveaway includes Lolita Happy Birthday glass candle, Grey Goose recipe cards, Mary Kay skin care sampler set, Vosges truffles, Appletini Shower Smoothie, and a few more girly gifts shown in the photo. (Background items such as flowers not included)

Fill in entry form below:

I would love it if you shared this giveaway on Facebook. Sharing does not count as an entry but I would definitely appreciate it.

Contest open from May 13 – 31, 2013 midnight CST. Contest is only open to US residents over the age of 21. Please read the Giveaway Policy.

This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook. We hereby release Facebook of any liability. Winner will be contacted by email 48 hours after the giveaway ends.
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Share your comments

I would love to know… What is your favorite birthday cake, cookie, cocktail or dessert treat? Tell me in the comments section!

All content ©2013 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com