Tag Archives: Premium Orange Liqueur

White Lady Classic Cocktail

White Lady Classic Cocktail - Gin, Premium Orange Liqueur, Lemon juice

White Lady Classic Cocktail – Gin, Premium Orange Liqueur, Lemon juice

I have written about this classic cocktail before. The first time I tasted the White Lady classic cocktail was at Tales of the Cocktail 2009. That White Lady cocktail was much different, but quite delicious. Peter Dorelli adapted the classic recipe using Beefeater Gin, simple syrup and egg white. Egg whites and I were not besties at the time, but great bartenders like Peter Dorelli and lovely drinks like the White Lady have changed all that.

Make sure your martini glass or coupe is well chilled and your liquids are equally ice cold before straining into the glass.

Make sure your martini glass or coupe is well chilled and your liquids are equally ice cold before straining into the glass.

The White Lady is a Prohibition-era cocktail. This classic is ladylike in name only. It is a high powered, premium, high alcohol content drink. Sip wisely so your good intentions don’t go to the wayside. Three ingredients make this an easy drink to make. Make sure your martini glass or coupe is well chilled and your liquids are equally ice cold before straining into the glass. The White Lady classic cocktail is best served ice cold for maximum flavor. This is a nicely balanced drink with light sweetness and beautiful fresh citrus flavor. Serve well chilled for terrific crisp sharpness.

White Lady Classic Cocktail Recipe

White Lady Classic Cocktail

White Lady Classic Cocktail

White Lady – from Speakeasy: The Employees Only Guide to Cocktails Reimagined by Jason Kosmas and Dushan Zaric

1-3/4 ounce Plymouth Gin

1-1/4 ounce Cointreau

1 ounce Fresh Lemon Juice

Orange Peel

Combine liquids in a cocktail shaker filled with plenty of ice. Shake until well chilled. Double strain into a chilled martini glass or coupe. Double straining helps rid the shaken mixture of any stray ice chips. Twist a fresh orange peel over the drink to release the essential oils into the cocktail. Drop the twist into the drink. Enjoy!

I used Beefeater Gin and O3 Premium Orange Liqueur while mixing this drink. O3 Premium Orange Liqueur is a little sweeter than Cointreau in my opinion. Adjust the liqueur ratio according to your taste preference.

More White Lady Classic Cocktail Variations

Old Mr. Boston's recipe calls for egg white, powdered sugar, sweet cream and dry gin

Old Mr. Boston’s recipe calls for egg white, powdered sugar, sweet cream and dry gin

This isn’t the end all recipe for the White Lady. Some list the classic cocktail recipe as 2 ounces Gin, 1 ounce each Triple Sec and Lemon Juice with an Egg White. Another uses 1-3/4 ounce Gin with 1 ounce each Triple Sec and Lemon Juice with Egg White. Yet another lists the White Lady as 2 ounces Gin, 1/2 ounce each Cointreau and Lemon Juice with Egg White. My Old Mr. Boston 1967 copyright edition lists the recipe as follows:

White Lady Cocktail

White of 1 Egg

1 Teaspoon Powdered Sugar

1 Teaspoon Sweet Cream

1-1/2 ounce Old Mr. Boston Dry Gin

Combine these ingredients in a cocktail shaker with ice. Shake until well chilled. Strain into a 4 ounce cocktail glass.

So really the White Lady is a classic cocktail worth sipping, but there is no set in stone right or wrong way to make it. The right way is the way you will enjoy it. Just enjoy it in a ladylike or gentlemanly fashion. Cheers!

All content ©2014 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Citrus Mistress

Citrus Mistress – from Sake: A Modern Guide by Beau Timken and Sare Deseran 2 ounces Sake 1/2 ounce Cointreau 1/4 ounce Chambord 1/2 ounce fresh Lime Juice 1/2 ounce fresh Orange Juice Fresh Raspberries Garnish

Citrus Mistress – from Sake: A Modern Guide by Beau Timken and Sare Deseran

Sake is an often overlooked cocktail recipe ingredient. I don’t use it very often, but I am always intrigued when I do. The sake is ever so gentle in the background of this Citrus Mistress cocktail. If you were unaware sake was used as the base spirit, you might never know it was there at all.

To be perfectly honest I chose this cocktail because of the name. I couldn’t resist! The drink is nicely balanced in flavor. It leans slightly more to the citrus tart side rather than too sweet. Raspberry liqueur lingers softly in the taste, just barely there playing in the background like a gentle tune. I like that. It gives this citrus cocktail a bit of delicate whimsy while remaining sophisticated and classy.

Citrus Mistress Cocktail Recipe

Citrus Mistress – from Sake: A Modern Guide by Beau Timken and Sare Deseran 2 ounces Sake 1/2 ounce Cointreau 1/4 ounce Chambord 1/2 ounce fresh Lime Juice 1/2 ounce fresh Orange Juice Fresh Raspberries Garnish

Citrus Mistress – from Sake: A Modern Guide by Beau Timken and Sare Deseran

Citrus Mistress – from Sake: A Modern Guide by Beau Timken and Sare Deseran

2 ounces Sake

1/2 ounce Cointreau

1/4 ounce Chambord

1/2 ounce fresh Lime Juice

1/2 ounce fresh Orange Juice

Fresh Raspberries Garnish

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

Check out Sake: A Modern Guide on Goodreads and see what others have to say about it.

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

Easy Frozen Strawberry Margarita

Easy Frozen Strawberry Margarita with sugared rim {recipe and photo credit: Mixologist Cheri Loughlin}

Easy Frozen Strawberry Margarita with sugared rim {recipe and photo credit: Mixologist Cheri Loughlin}

When it comes to cocktails we all want something easy when we are entertaining or trying to relax at the end of the day. Easy isn’t the first thing that comes to mind when we think of frozen drinks. So let’s make Frozen Strawberry Margaritas easy. We’ll use four basic ingredients available any time of year with lime wedge and optional salt or sugar rim.

Frozen Strawberry Margarita Tips and Tricks

A common problem with Margaritas is way too much sugar. This Frozen Strawberry Margarita recipe calls for 4 to 6 ounces of thawed frozen lime concentrate. Be sure to stir the thawed lime concentrate before you measure it out. When you start blending, use 4 ounces and then taste to see if the mixture is right for you. Remember you can always add more, but it is much more difficult to dial it back. If the sweetness factor goes too far, individual drinks can also be modified with an extra squeeze or two of fresh lime.

I like to use frozen fruits in blended drinks to cut down on the need for ice. Ice causes water melt which in turn waters down the drink. Frozen fruits add extra flavor boost to the drink without watering it down. You can always flash freeze fresh fruit for later use rather than purchasing processed frozen fruit.

Sometimes it is best to place frozen berries in the blender first and then pour spirits over the frozen items. This starts a little melting process on the frozen berries to help give the blender a jump start so to speak.

Margaritas are traditionally rimmed with salt. This Frozen Strawberry Margarita gives the option of salt or sugar. My cocktail testers were undecided which way they liked this best; salt or sugar rimmed. You decide!

february 22 is National Margarita day! Share a margarita with someone and enjoy!

Frozen Strawberry Margarita Recipe

Easy Frozen Strawberry Margarita with sugared rim {recipe and photo credit: Mixologist Cheri Loughlin}

Easy Frozen Strawberry Margarita with sugared rim {recipe and photo credit: Mixologist Cheri Loughlin}

Frozen Strawberry Margarita - recipe by Mixologist Cheri Loughlin, The Intoxicologist

serves 4

8 ounces Silver Tequila

2 ounces Premium Orange Liqueur

4 to 6 ounces Frozen Lime Concentrate – thawed

16 ounce bag Frozen Sliced Strawberries – unsweetened

Lime Wedges

Salt or Sugar

Sparkling Lime Water – as needed

Wet the lip of a goblet or margarita glass with a lime wedge. Dip the rim in sugar or salt according to your preference. Set the glass aside.

Place the remaining ingredients in a blender (no ice). Blend until completely smooth. The mixture will be slightly thick. Pour into individual glasses or into a pitcher. If mixture is too thick for your taste, top with a little sparkling lime water and stir in according to preference. Garnish each drink with a lime wedge.

I would recommend Cointreau, Grand Marnier, 3O Premium Orange Liqueur or Gran Gala for the Premium Orange Liqueur depending on what you prefer in a premium liqueur. They are all a little different with varying degrees of sweetness. Good quality Triple Sec could also be used in this drink.

All content ©2014 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com

Copper Drop Cocktail

Remember those decadent chocolates designed to look like an orange? Before eating you’re supposed to tap them and they break into little segments just like an orange. Not by coincidence, they are indeed chocolate and orange in flavor. Well, the Copper Drop Cocktail just goes a step further and smooths out the flavor with creamy peanut butter notes.

Copper Drop Cocktail with Castries Peanut Rum Creme

Copper Drop Cocktail Recipe

Copper Drop Cocktail

2 ounces Castries Peanut Rum Crème Liqueur

3/4 ounce Espresso

3/4 ounce Grand Marnier

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

Holidays that celebrate the little legume we call the peanut…

March is National Peanut Month – November is National Peanut Butter Lover’s Month

January 24: National Peanut Butter Day – March 1: National Peanut Butter Lover’s Day – March 8: National Peanut Cluster Day – April 2: National Peanut Butter & Jelly Day – May 18: I Love Reese’s Day – June 12: National Peanut Butter Cookie Day – September 13: National Peanut Day – November 20: National Peanut Butter Fudge Day

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

Apricot Bonfire

Apricot Bonfire Fall Cocktail takes the classic Daiquiri from summer to autumn by using dark rum and apricot flavors to warm the palate. {photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

Apricot Bonfire Fall Cocktail takes the classic Daiquiri from summer to autumn by using dark rum and apricot flavors to warm the palate. {photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

There is just nothing better than taking a favorite classic cocktail from season to season with a few minor adjustments. Apricot Bonfire is really nothing more than an apricot flavored Daiquiri.

Well, it isn’t JUST throwing apricot flavor into a Daiquiri and calling it good. The Apricot Bonfire gets it great warm depth of character from the darker rum. Use good, hearty dark rum you would drink neat or on the rocks. Deeply spiced dark rum would also be delicious in this cocktail. The Apricot Bonfire is extremely warming. Much appreciated goodness where fall cocktails are concerned.

Apricot Bonfire Cocktail Recipe

Apricot Bonfire Fall Cocktail takes the classic Daiquiri from summer to autumn by using dark rum and apricot flavors to warm the palate. {photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

Apricot Bonfire Fall Cocktail

Apricot Bonfire

2 ounces Dark Rum

1/2 ounce Apricot Brandy

1/2 ounce Premium Orange Liqueur

3/4 ounce Fresh Lime Juice

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

Apricot Bonfire Fall Cocktail is little more than a warming apricot daiquiri using dark rum and apricot brandy. {photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

Apricot Bonfire Fall Cocktail is little more than a warming apricot daiquiri using dark rum and apricot brandy. {photo credit: Mixologist Cheri Loughlin, The Intoxicologist www.intoxicologist.net}

I used Pusser’s Rum, Cointreau and Phillips brands while taste testing this cocktail. You might also like this variation on the Apricot Daiquiri with more summery feel.

Cheri Loughlin Beverage Consultant & Photography Services

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