The Intoxicologist

There is light, slight fruitiness in this cocktail with a hint of Pinky Vodka’s unique character of spiciness in the middle notes.  Pinky Sparkle is not too sweet with an interesting zing at the end that inspires one to taste yet again. 

Pinky Sparkle – created by The Intoxicologist

2 ounces Pinky Vodka

1/4 ounce Hiram Walker Crème de Cassis

1/4 ounce Fresh Lemon Juice

1/4 ounce Simple Syrup

1 ounce Diet Tonic Water

Combine Pinky Vodka, Hiram Walker Crème de Cassis, lemon juice and bar syrup in a cocktail shaker with ice.  Shake.  Strain into a decorative martini glass.  Top off with diet tonic water. 

This would also be fabulous topped with brut champagne instead of diet tonic water.  Truth be told…  The first choice for the Pinky Sparkle creation was indeed sparkling sake or brut champagne as topper, but poor planning rendered an empty refrigerator save for diet tonic water.  This cocktail creation is on the fly drink recipe modification.  The lesson is to create cocktails from what you have on hand when inspiration strikes. 

Speaking of cocktail creation: There are nine days left in The Intoxicologist Cocktail Contest – ‘Mix Up Something Beautiful’ with Pinky Vodka.  Details here.

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved

Bourbon is an ideal match for the Bloody Mary.  The deep, richness and full body of bourbon complements the spice and texture of the Bloody Mary components of seasoning and tomato juice.  Simply phenomenal.  Bourbon takes the sharp bite out of the traditional vodka Bloody Mary cocktail and adds warmth and smoothness.  For those who consume this particular drink for the “nutrient” virtues (wink, wink), bourbon gives this more substantial feel.  But keep dreaming.  The Mary’s a Rare Breed won’t find its way to any healthy choice menu anytime soon with its alcohol base.  Continue to consume this one responsibly.

Mary’s a Rare Breed – created by The Intoxicologist

3 dashes Celery Salt

3 dashes White Pepper

6 turns Fresh Ground Garlic Sea Salt

4 dashes Tabasco

6 dashes Worcestershire Sauce

3 to 4 dashes Peychaud’s Bitters

Squeeze of Half a Lime

2 ounces Wild Turkey Rare Breed Bourbon

Clamato Juice

Jalapeño Olives skewered for Garnish

Fill Collins glass two thirds full of ice.  Season ice with spices.  Squeeze lime over the top of spices.  Add Wild Turkey Rare Breed Bourbon.  Top off with Clamato Juice.  Place skewered jalapeño olives in beverage to begin marinating. 

Stunning.  Amazing.  Fabulous.  And that was just the jalapeño olives after they marinated in the marvelous concoction for a few minutes.  This is one of those cocktails that make one wonder, “Why didn’t I think of this a long time ago?!”

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved

While I do not usually prefer my cocktails prefabricated, the Early Times Mint Julep mix provides a good basis for those who want the feel of tradition without the hassle.  This blend is also for who would like to create something a little unique.  While traditional gets one in the mood for a time honored event, sometimes we tire of the same thing after sipping a few.  Rather than give up on the tried and true Mint Julep after one or two, reach for the Early Times Mint Julep bottle to broaden the horizon and mix it up a little.

Early Times Peach Passion Mint Julep – created by The Intoxicologist

Ice

2 ounces Early Times Mint Julep

POM Wonderful Pomegranate Peach Passion White Tea

Fresh Mint Leaves for Garnish

Fill Collins glass with ice.  Pour in Early Times Mint Julep.  Top off with POM Pomegranate Peach Passion White Tea.  Garnish with fresh mint leaves.

This is simply delightful.  The flavor is minty fresh with a hint of whiskey in the background for character.  Sweetness does not overwhelm, but rather refreshes.  The only “problem” I foresee is sipping through this particular cocktail with frequency!

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved

Ready to drink formulation cocktails from the bottle are perfect for furthering experimentation.  Just because their main purpose is a quick and easy pour cocktail does not mean your imagination must stop there.  With a little creative blending, you can turn the plain pre-mix into the mouthwatering delicious cocktail you would otherwise be missing.

Early Times Raspberry Mint Julep – created by The Intoxicologist

3 ounces Early Times Mint Julep

1/3 cup frozen raspberries

1/2 cup ice

Crushed Ice

Fresh Mint Leaves for Garnish

Place Early Times Mint Julep, raspberries and 1/2 cup ice in a blender.  Blend on puree in the blender.  Pour over crushed ice in a Collins glass or decorative glass.  Garnish with fresh mint leaves.

The raspberry bite takes a tiny bit of sweetness out of the Early Times Mint Julep without robbing the cocktail of its traditional flavor and minty charm.  The minty fresh taste lingers well through the raspberry fruit which by the way gives this cocktail a pleasantly vivacious color.  Vibrant green mint leaves add the finishing touch for extra sparkle and contrast to liven up the concoction.

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved

According to FoodReference.com the B.L.T. is the second most popular sandwich in the United States.  A B.L.T. is best made at home with maple cured and smoked bacon which has been fresh made to order.  The bread should be nicely toasted with ripe beefsteak tomatoes and crispy Romaine or Bibb lettuce and mayonnaise layered perfectly.  However there is one B.L.T. that just might be better served straight from the source the first time you care to try it and dripping wet at that. 

The B.L.T. has been reinvented as a cocktail.  Eminent D.C. mixologist Gina Chersevani created the P.B.L.T. (Plymouth Gin, Bacon, Lettuce, Tomato) cocktail.  This makes an interesting artistic display as well as surprisingly satisfying infusion of flavors with the crispness of the lettuce and tomato combining with the rising trend of using bacon in cocktails.  Each ingredient harmonizes with the Plymouth Gin to create a truly unique cocktail that is equally sophisticated and pleasurable. 

P.B.L.T.  – created by Gina Chersevani

1 ounce Plymouth Gin

1 cube of lettuce water

1 cube of tomato water

Spray vinegar on one side of glass and stick dehydrated bacon dust on side.

First spray vinegar on a glass and dip in dehydrated bacon dust, then place a lettuce water cube, tomato cube, then pour the Plymouth Gin over top.

Tomato Cubes

16 ounces of fresh tomato juice (either in a juicer or done in a blender and then strained)

1 teaspoon of white pepper

1 pinch of fleur de sel

4 ounces of fresh lemon juice

4 dashes of Tabasco

Combine all ingredients together and fill ice trays.  Makes about 24-30 cubes

Lettuce Cubes

 14 ounces of lettuce water (2 large heads of iceberg lettuce, that has been juiced in a juicer)

1 teaspoon of white pepper

1 pinch of fleur de sel

4 ounces of lemon juice

Combine all ingredients together and fill ice trays.  Makes about 20-24 cubes

·         Depression Era cocktails with Recession time spin

·         Immerse Yourself in Cocktail Tradition & Simplicity this Valentine’s Day

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved