The Intoxicologist

Cocktail Recipe Creation & Photography

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

Cherry Blossom – created by Cheri Loughlin

2 parts Cruzan Black Cherry Rum

1/4 part Orgeat

3 parts White Cranberry Juice

Lemon/Sugar Rim*

Lemon Slice & Maraschino Cherry Garnish

*Rim – Equal parts Sun Crystal & Tru Lemon packets combined. 

Rim large goblet with fresh lemon.  Dip into Tru Lemon/Sun Crystal Natural Sugar mixture.  Set aside.  Combine liquid ingredients in a cocktail shaker with ice.  Strain into lemon sugar rimmed goblet over fresh ice.  Garnish with speared maraschino cherry wrapped with fresh lemon slice.

·         With such a competitive market it is important for spirit brands to update their portfolio of cocktails to keep consumers interested and renew energy in time worn spirits for revitalized growth. 

St Croix Surfer – created by Cheri Loughlin

2 parts Cruzan Guava Rum

1 part Apricot Nectar

1 part White Cranberry Juice

1-1/2 part Republic of Tea Ginger Peach – prepared

3 dashes Angostura Bitters

Grapefruit Twist Garnish

Optional Extra: 1/4 to 1/2 part Cruzan Black Strap Rum Float

Prepare Republic of Tea Ginger Peach according to package directions.  Set aside to cool.  Combine rum, juices, tea and angostura bitters in a cocktail shaker with ice.  Shake to blend.  Strain into a decorative glass or highball glass over fresh ice.  Garnish with grapefruit twist.  For added flavor add float of Cruzan Black Strap Rum atop the cocktail with stir stick.

Blooming Jasmine – created by Cheri Loughlin

3/4 part Cruzan Mango Rum

3/4 part Cruzan Aged Light Rum

3/4 part St-Germain Elderflower Liqueur

3 parts Jasmine Tea – prepared (double steeped)

1-1/2 part Guava Juice

Variations:

                1-1/2 part Zipang Sparkling Sake (drier, less sweet addition)

                1-1/2 part Brut Champagne with 1/2 part simple syrup added to ingredients prior to shaking over ice.  (sweeter)

Prepare Republic of Tea Asian Jasmine with double the tea bags and double the time directed for steeping on package.  Set aside to cool.  Combine all liquid ingredients in a cocktail shaker with ice (except sake or champagne toppers).  Shake to blend and chill.  Strain into a large cocktail glass or serve on the rocks in a tall glass.  Top with optional sake or champagne toppers if desired. 

Ruby Rapture – created by Cheri Loughlin

1-1/2 part Hornitos Tequila Plata

1 inch Gourmet Garden Ginger Spice Blend

1/2 part DeKuyper Peach Schnapps

1/2 part Ruby Red Grapefruit Juice

1-1/2 part Raspberry Lemonade

Grapefruit Wedge Garnish

Combine all ingredients in a cocktail shaker with ice.  Shake thoroughly.  Strain into a stemless martini glass over fresh ice.  Garnish with grapefruit wedge.  May also be served over fresh ice.

·         Bars and restaurants need to shake things up a bit by placing new cocktails on the menu.  Often the same five to ten cocktails remain on a cocktail menu for years on end.  Boring for the consumer.  Boring for the bartender. 

Yuzu Firecracker – created by Cheri Loughlin

1 part Hornitos Plata Tequila

1-1/2 part sake2me Yuzu Citrus

1 inch Gourmet Garden Ginger Spice Blend

1/4 to 1/2 inch Gourmet Garden Chili Pepper Spice Blend

2 parts Mango Juice

Combine all ingredients in a cocktail shaker with ice.  Shake thoroughly.  Strain into a large martini glass.  May also be served over fresh ice.

Rousing Red Ginger – created by Cheri Loughlin

1-1/2 part Red Stag by Jim Beam

1/2 to 3/4 inch Garden Gourmet Ginger Spice Blend

2 parts Looza Peach Nectar

2 parts Republic of Tea Ginger Peach – prepared

Crystallized Ginger Garnish

Prepare Republic of Tea Ginger Peach according to package directions.  Set aside to cool.  Combine liquid Red Stag, ginger, peach nectar and tea needed for drink in a cocktail shaker with ice.  Shake thoroughly.  Strain into a decorative glass or wine goblet over fresh ice.  Garnish with skewered crystallized ginger. 

Cherry Blossom, St Croix Surfer, Blooming Jasmine, Ruby Rapture, Yuzu Firecracker and Rousing Red Ginger were created for Beam Global Spirits.

·         Do you have your own signature cocktail? Personalized recipe creation for individuals celebrating special occasions such as weddings and birthdays sets the tone for illustrious commemoration that will be remembered beyond photos.  Each time your signature cocktail is served and enjoyed by friends and family, special times spent with you will surely be remembered.

The drink recipes that follow were commissioned by BAT/Nova Marketing on behalf of Pernod Ricard with the Hiram Walker line of products.

Blackberry Scot – created by Cheri Loughlin

1-1/4 part The Glenlivet Single Malt Scotch Whisky

1/2 part Hiram Walker Blackberry Flavored Brandy

2 parts Teas’ Tea Golden Oolong Tea

Fresh Blackberries Garnish if desired

Build in a highball glass over fresh ice.  Garnish with fresh blackberries if desired.  *Fresh made Golden Oolong Tea may be used in place of pre-bottled.  Cool tea before preparing drink recipe.

Fireside Sipper – created by Cheri Loughlin

1-1/2 part The Glenlivet Single Malt Scotch Whisky

3/4 part Hiram Walker Peach Flavored Brandy

1 teaspoon Hiram Walker Amaretto Liqueur

1/4 to 1/2 part Filtered Water to taste

Place liquids in a mixing glass – no ice.  Stir gently to blend.  Pour into snifter. 

*Excellent fireside sipper, after dinner dessert cocktail.  Veers to the sweeter side, but not sticky sweet.

·         “Out of sight, out of mind.”  Reading the ingredients of a cocktail is one thing, seeing it is believing it will indeed turn out as deliciously as it looks.  Too many liquor companies sell a bottle of spirits, but their websites lack drink recipes and photos to actively help consumers acquaint themselves with what best to do with the spirit. 

Glitter Island – created by Cheri Loughlin

1 cup Frozen Sliced Peaches – unsweetened

2 parts Malibu Island Melon Flavor Caribbean Rum

2 parts Hiram Walker Peach Flavored Schnapps

2-1/2 parts Pineapple Juice

1-1/2 parts Apricot Juice

Brut Champagne

Skewered Pineapple Garnish

Place all ingredients in blender except champagne and garnish.  Blend until mixture is completely smooth.  Divide between two decorative glasses.  Top each glass with two ounces Brut Champagne.  Garnish with skewered pineapple.

Tijuana Tart – created by Cheri Loughlin

1 part 100% Agave Blanco Tequila

3/4 part Hiram Walker Sour Apple Flavored Schnapps

1/2 part Hiram Walker Triple Sec

2 parts Canada Dry Ginger Ale

Combine tequila, Sour Apple Schnapps and Triple Sec in a cocktail shaker with ice.  Shake to blend and chill.  Strain into a margarita glass or large cocktail glass over fresh ice.  Top with 2 parts ginger ale.

*Nice sour apple twist on the margarita.  Perfect for St. Patrick’s Day.  The tart factor is smoothed just a bit with the addition of Triple Sec.  Ginger Ale adds just the right amount of apple crispness.

Royal Panache – created by Cheri Loughlin

1-1/4 parts Crown Royal Canadian Whisky

1/4 part Hiram Walker Amaretto Liqueur

1/4 part Vanilla Liqueur

2 dashes Peychaud’s Bitters

Maraschino Cherry & Orange Twist Garnish

Build liquids over fresh ice in an Old Fashioned glass. Garnish with skewered maraschino cherry wrapped with orange twist.

Minted Snowfall – created by Cheri Loughlin

I part Van Gogh Espresso Vodka

3/4 part Hiram Walker Peppermint Schnapps

1 part Godiva White Chocolate Liqueur

1 part Heavy Whipping Cream

Crushed Peppermint Rim

Chocolate Dipped Peppermint Stick Garnish -optional

Rim Old Fashioned Glass with Godiva. Dip rim of glass in crushed peppermint.  Set aside.  Combine liquids in cocktail shaker with ice.  Shake to blend and chill.  Strain into peppermint rimmed old fashioned glass over fresh ice.  Garnish with chocolate dipped peppermint stick.

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. 

Absolut Rush – created by Cheri Loughlin

1 part Absolut Vodka

1 part Kahlua Especial

1/2 part Hiram Walker Triple Sec

1/4 part Godiva Original Liqueur

1-1/2 part Half & Half

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

Winter Slumber – created by Cheri Loughlin

1 part Whiskey or Bourbon

1/2 part Hiram Walker Pumpkin Spice Liqueur

1/4 part Voyant Chai

1-1/2 part Heavy Whipping Cream

Cinnamon & Sugar for Rim Garnish

Place liquids in a cocktail shaker with ice.  Shake to blend and chill.  Strain into a cocktail glass rimmed with cinnamon and sugar. 

Rocky Mountain Ginger Crisp – created by Cheri Loughlin

1 part Stranahan’s Colorado Whiskey

1/2 part Hiram Walker Gingerbread Liqueur

1-1/2 part Kern’s Apricot Nectar

1-1/2 part Zipang Sparkling Sake

Skewered Crystallized Ginger Round Garnish

Combine Stranahan’s Whiskey, Hiram Walker Gingerbread Liqueur and apricot nectar in a mixing glass.  Stir.  Pour into a highball glass over ice.  Top with measurement of Zipang Sparkling Sake.  Garnish with skewered crystallized ginger. 

Reviews – Classic Cocktails – Cocktails – Bourbon Cocktails

Champagne & Bubbly Cocktails – Mocktails – Spirited

Low Calorie/Low Carb Cocktails – Shots & Shooters – Holiday Cocktails

The Intoxicologist on Twitter, Facebook, StumbleUpon

www.discus.org – Distilled Spirits Council of the United States

Email: str8upcocktails@gmail.com

Copyright 2010 Cheri Loughlin – The Intoxicologist – All Rights Reserved