Category Archives: Daily Holidays

Daily holidays with drink recipes weaved into the theme.

Triple Shot Café Latte

Posted on April 19, 2012 | Leave a comment

Triple Shot Café Latte – created by Cheri Loughlin

3/4 part Hiram Walker Coffee Flavored Brandy

1/2 part Hiram Walker Amaretto Liqueur

3/4 part Hiram Walker Blackberry Flavored Schnapps

3 parts Half & Half

Combine liquids in a cocktail shaker with ice. Shake to blend and chill. Strain into a goblet over fresh ice.

Cheri Loughlin specializes in cocktail creation and photography. Customized cocktail creation is offered for liquor brands, businesses, bars & restaurants and individuals. Cocktail recipes and photos are commissioned for creation with specific spirits, themes, type of cocktail and ultimate placement in mind for brands, bars & restaurants and individuals. For more information about cocktail creation and photography please contact Cheri Loughlin at str8upcocktails@gmail.com.

Find The Intoxicologist on Twitter, Facebook, StumbleUpon or Email: str8upcocktails@gmail.com – Copyright 2011 Cheri Loughlin – The Intoxicologist – All Rights Reserved – All opinions, reviews and spirits’ coverage contained within are the personal opinion and decision of Cheri Loughlin, The Intoxicologist

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Posted in Corporate Mixology, Daily Holidays

Tagged Amaretto, Blackberry Schnapps, Coffee Brandy, National Amaretto Day, Triple Shot Cafe Latte

Smoky Martini

Posted on March 29, 2012 | Leave a comment

There is a day on the calendar to celebrate Festival of Smoke and Mirrors Day. Hartford.com has a little fun with this playful holiday by encouraging people to create a hoax, pull off a clever scam or tell an outright light – like the government does on a daily basis. I won’t encourage any swindling here, but I will encourage a bit of smoke and mirror play in the cocktail glass. What looks like an ordinary martini might surprise and delight you.

Smoky Martini

2 measures Premium Orange Vodka

1/4 measure Scotch – Speyside Region

Orange Twist Garnish

Place scotch in chilled glass. Swirl and discard. Set aside. Place orange vodka in mixing glass with ice. Stir or shake according to preference. Strain into prepared glass. Garnish with orange twist.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2012 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.

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Posted in Classic Cocktails, Cocktails, Daily Holidays

Tagged Festival of Smoke & Mirrors Day, Orange Vodka, Scotch, Smoky Martini, Vodka

Bananas & Cream Blended Cocktail

Posted on March 2, 2012 | Comments Off

Would you rather? It’s a fashionable pop culture game. But sometimes it’s a choice between eating dessert or sipping dessert. So, what would you rather have; glass or fork? Cocktail napkin or plate? The choice is yours. Cheers!

March 2 is National Banana Cream Pie Day

Bananas & Cream

2 ounces Crème de Banana Kiss Me Sweetly Ice Cream Cocktail - National Ice Cream Month - created by and photo copyright Cheri Loughlin

1 ounce Amaretto

1 ounce Irish Cream Liqueur

1 ounce Heavy Cream

2 ounces Milk

12 ounces Crushed Ice

Banana Slice Garnish

Place all liquids in blender with ice. Blend until completely smooth. Pour into Collins or hurricane glass. Garnish with banana slice on rim of glass.

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Posted in Cocktails, Daily Holidays

Tagged Amaretto, Banana, Bananas & Cream, Blended Drink, Creme de Banana, Heavy Cream, Irish Cream Liqueur, Milk, National Banana Cream Pie Day

The Curious Russian

Posted on February 27, 2012 | Comments Off

The Curious Russian

1 part Kahlua Coffee Cream

1 part Kahlua Coffee Liqueur

1 part Absolut Vanilia Flavored Vodka

Vanilla Bean Garnish

Combine liquids in cocktail shaker. Dry shake. Strain into rocks glass over fresh ice. Garnish with vanilla bean.

February 27 is National Kahlua Day. Don’t forget to celebrate with something tasty in your glass!

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Posted in Cocktails, Daily Holidays

Tagged Absolut Vanilia Vodka, Kahlua, Kahlua Coffee Cream, National Kahlua Day, Vanilla Vodka, Vodka

Snowcap

Posted on February 24, 2012 | Comments Off

When a white winter season won’t come to you, bring the winter wonderland to your cup.

Snowcap

1 ounce Kahlua Mocha

1 ounce Absolut Vanilia Flavored Vodka

6 ounces Hot Chocolate

Whipped Cream & Chocolate Sprinkles Garnish

Place Kahlua Mocha and vodka in bottom of heat proof mug. Fill with hot chocolate. Stir. Top with whipped cream. Sprinkle with chocolate.

February 27 is National Kahlua Day. Stock up on supplies so you can celebrate!

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Posted in Barista Cafe, Daily Holidays

Tagged Absolut Vanilia Vodka, Chocolate, Hot Chocolate, Kahlua, Kahlua Mocha, National Kahlua Day, Vanilla Vodka, Vodka

Alexander and Big Brother

Posted on January 31, 2012 | Leave a comment

Quality of liquor during the days of Prohibition wasn’t quite on par with what it is today. The use of heavy cream and sweetening agents played a huge part in helping mask the undesirable flavor found in inferior spirits. Quality of liquor has certainly changed in modern times, but many still prefer sweetened cocktails to disguise the taste of the liquor they consume. Some things never change. The original Alexander calls for gin by design, but this classic cocktail has been recreated numerous times with different spirits. Some books refer to the gin version as an Alexandra with variations in measurements.

January 31 is Brandy Alexander Day.

Alexander

1-1/2 measure Gin

1 measure White Crème de Cacao

1 measure Heavy Cream

Grated Nutmeg Garnish

Combine liquids in cocktail shaker with ice. Shake thoroughly to blend and chill. Strain into chilled cocktail glass. Garnish with grated nutmeg if desired. Notation: Another variation is Alexander’s Sister which exchanges Green Crème de Menthe for the Crème de Cacao.

Alexander’s Big Brother reaches a bit farther off the classic path.

Alexander’s Big Brother

2 measures Gin

1/2 measure Blue Curacao

1/2 measure Heavy Cream

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

More variations include the Brandy Alexander, which is said to have been among John Lennon’s favorite cocktails and inspired the non-alcoholic Lennon’s Milkshake. The Cherry Vanilla Alexander and Alexander Frappe bring fruit and ice cream to the classic for more varied flavor. January 31 is Brandy Alexander Day. Cheers!

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Posted in Classic Cocktails, Daily Holidays

Tagged Alexander, Alexander's Big Brother, Blue Curacao, Brandy Alexander, Brandy Alexander Day, Classic Cocktail, Creme de Cacao, Creme de Menthe, Gin, Heavy Cream, Nutmeg

Hot Buttered Rum

Posted on January 17, 2012 | 1 Comment

January 17 is Hot Buttered Rum Day. In honor of such a day and the freezing temperatures outside it is only appropriate to turn to The Modern Mixologist, Tony Abu Ganim and Mount Gay Rum for suggestions.

Tony may be found at www.themodernmixologist.com where recipes abound, upcoming events are published and you will find several articles and links sources for the professional and home bartender. There is so much more to see on Tony’s site. Be sure to check it out.

Hot Buttered Rum

1 pound Light Brown Sugar

16 tablespoons (2 sticks) Unsalted Butter – Room Temperature

2 teaspoons Cinnamon

Freshly Grated Nutmeg

1 to 2 teaspoons Allspice

2 teaspoons Vanilla Extract

For each drink:

1-1/2 ounces Rum

Boiling water, as needed

For the batter: Beat together the brown sugar, butter, spices and vanilla extract until well combined. Refrigerate in an airtight resealable container until ready to use.

For Each drink: Combine 2 heaping tablespoons of the batter and the rum in a warmed coffee mug. Add boiling water to fill to the top, and mix well. Serve with a spoon.

*Note: This must be served steaming hot, not lukewarm. It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove the batter from the refrigerator at least 6 hours before serving to allow it to soften. The recipe for the batter makes enough for 10 to 12 servings; refrigerate in an airtight container for up to 1 month, or freeze for up to 2 months.

Recipe courtesy of The Baddish Group representing Mount Gay Eclipse Rum.

Cheri Loughlin is a leading cocktail and photography resource for beverage companies, event planners, businesses and individuals. High resolution cocktail and beverage stock photography images are available in downloadable digital format in the newly redesigned Stock Photography Gallery at www.cheriloughlin.com.

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Posted in Barista Cafe, Daily Holidays

Tagged Brown Sugar, Hot Buttered Rum Day, Rum, The Modern Mixologist

Prohibition Era Spirit: Aperol

Posted on December 5, 2011 | Leave a comment

Aperol, introduced in Padua, Italy in 1919, set modern day standards ahead of its time by creating a spirit with a lower alcohol content of just 11%. The trendy and easily adaptable Aperol inspired an aperitif that went on to become the signature drink of Italy; the Aperol Spritz. Even today, the Aperol Spritz continues to thrive as a classic. In a cocktail world spinning with new infusions and creations released on the market every day, a classic which has stood the test of time like Aperol should not be overlooked.

Aperol is a dark orange Italian aperitif with a sweet orange flavor. It is made from a blend of base spirit, rhubarb, chinchona, genziana and of course the best kept secret of combination herbs. While the Aperol Spritz is the clear-cut traditional Aperol cocktail to experiment with, there are of course many recipe creations to please the palate. Hendrick’s Gin fashioned the Unusual Negroni using Aperol rather than Campari giving the classic a unique spin. Various modern day mixologists have taken this pre-prohibition spirit in many flavorful directions for palate pleasing cocktails sure to delight the senses. Celebrate Prohibition Repeal Day, Saturday, December 5, with an authentic prohibition era spirit; Aperol.

Aperol Spritz

2 measures Prosecco

1 measure Aperol

Splash of Soda Water

Orange Slice Garnish

Build over fresh ice in an Old Fashioned glass. Garnish with an orange slice if desired.

Aperol Royal

3 measures Spumante Brut

1 measure chilled Aperol

Lemon Twist Garnish

Pour chilled Aperol into a champagne flute. Top off with chilled Spumante Brut. Garnish with lemon twist spiral if desired.

Aperol Betty

2 measures Aperol

2 measures Orange Juice

1 measure Grapefruit Juice

Grapefruit Slice Garnish

Combine liquids in a cocktail shaker with ice. Shake to blend and chill. Strain into a chilled cocktail glass. Garnish with thin slice of grapefruit on rim of glass.

Aperol Classico

1/2 measure chilled Aperol

Splash Sparkling Water

Orange Peel Garnish

Chill Aperol ahead of time. Add Aperol to chilled cocktail glass or champagne flute. Top with sparkling water. Garnish with orange peel twist.

Aperol on the Rocks

2 measures Aperol

3-4 ice cubes

Orange Slice Garnish

Place Aperol in a rocks glass over fresh ice. Garnish with a fresh orange slice. Enjoy!

Aperol Orange

1 measure Aperol

2 measures Orange Juice

Orange Slice Garnish

Build in a rocks glass over fresh ice. Garnish with orange slice if desired.

Aperol Pompelmo

1 measure Aperol

2 measures Grapefruit Juice

Grapefruit Wedge Garnish

Build in a rocks glass over fresh ice. Garnish with fresh grapefruit wedge.

Aperol Vodka

2 measures Aperol

1 measure Vodka

Combine liquids in a cocktail shaker with ice. Strain into a cocktail glass.

Rhubarb the Reindeer – created by Junior Merino

1-1/2 measure G’vine Nouaison

3/4 measure Sloe Gin

1/4 measure Aperol or a splash of Campari

1/2 measure Simple Syrup

1/2 measure Lime Juice

1/4 measure Fresh Rhubarb Juice

1-1/2 measure Berry Infused Tea

Place liquids in cocktail shaker with ice. Shake to blend. Strain into highball glass over fresh ice.

Winter G’ubilee – created by Junior Merino

1-1/2 measure G’vine Nouaison

1/4 measure Aperol or Campari

3/4 measure Pineapple Juice

3/4 measure Pomegranate Juice

1/2 measure Simple Syrup

3/4 measure Lemon Juice

Place liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass.

G’indian Summer

2 measures G’vine Gin

3/4 measure Aperol

1 measure Pomegranate Juice

1 measure cold Green Tea

1/4 measure Simple Syrup

Orange & Lemon Slices Garnish

Place liquids in cocktail shaker with ice. Shake to blend. Strain into rocks glass over fresh ice. Garnish with orange and lemon wheels.

High resolution cocktail and beverage stock photography images are available in downloadable digital format in the newly redesigned Stock Photography Gallery at www.cheriloughlin.com.

Twitter, Facebook, StumbleUpon – str8upcocktails @ gmail.com – ©2011 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.

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Posted in Cocktails, Daily Holidays

Tagged Aperol, Campari, Champagne, Fresh Lime, G'vine Gin, Gin, Grapefruit Juice, Orange Juice, Pineapple Juice, Pomegranate Juice, Prohibition Repeal Day, Prosecco, Rhubarb, Simple Syrup, Sloe Gin, Tea, Vodka

Apricot Daiquiri

Posted on September 19, 2011 | Leave a comment

Delicious twist on the traditional Daiquiri. Just hint of apricot flavor brings this perennial favorite into the realm of new and exciting for your next party or backyard barbeque.

Apricot Daiquiri – created by Cheri Loughlin

1-1/2 measure Rum

3/4 measure Apricot Brandy

3/4 measure Fresh Lime Juice

1/2 measure Simple Syrup

Lime Twist Garnish

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

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Posted in Classic Cocktails, Daily Holidays

Tagged Apricot Brandy, Brandy, Daiquiri, Fresh Lime, Rum, Simple Syrup, Talk Like a Pirate Day

5 o’clock Scholar

Posted on August 22, 2011 | Leave a comment

Sage gives this refreshing cocktail its fresh, summery feel. Great color, terrific aroma with light touch in flavor.

5 o’clock Scholar – created by Cheri Loughlin

4 Fresh Sage Leaves

2 measures Brandy

1/2 measure Premium Orange Liqueur

1/4 measure Lemon Juice

2 measures Peach Nectar

Sage Leaf Garnish

Combine liquids and 4 sage leaves in mixing glass with ice. Shake vigorously to bruise herbs and chill liquids. Double strain into chilled cocktail glass. Float sage leave on top of cocktail as garnish.