What better way to ring in the weekend than with a delicious cocktail?
We won’t be boring you with recipes for the mainstream varieties but instead browsed the web in search for 6 simple cocktails with a twist. And staying true to our roots of inspiration from the far East, we found you some prickling Asian inspired cocktails too. So bring out the shaker and start stirring some delight for your Saturday night, or any other night of the week…
If you decide to sin with a dash of alcohol you might as well try to make it a little healthier, at least in thought. Green tea has all kinds of lovely antioxidant benefits, doesn’t it? That we drown those out with Sake and Vodka is only a slight slip of the bottle, so to speak. But sometimes you have to walk on the wild side in search of wonderful surprises.
60 ml vodka
6 tea bags (Emperor’s Dream or Jasmin green or combined)
35 ml fresh-squeezed lime juice
15 ml agave nectar
7,5 ml Cointreau
Lime zest and peel for garnish
Infuse a 750ml bottle of vodka with 6 teabags by steeping the tea bags for 4 to 6 hours or overnight. Vodka is ideal for infusing so if you feel adventurous try infusing it with kaffir lime leaves or any other fragrant herbs.
Stir or turn over the bottle occasionally: You will see the infusion happening. If you prefer to use loose tea, the equivalent is one teaspoon of tea for each teabag.
Mix all ingredients except garnishes in a cocktail shaker with ice and shake for 15 seconds. Strain into a martini glass.
Add a tiny amount of lime zest to finish the cocktail.
Top it off with a slice of lime peel. (found on the nibble.com)
If you like the lychee fruit you might want to bring out the trumpets. This is really good and really simple to make.
In the recipe a sweet lychee liqueur is used to accent the cranberry. A lovely fusion of both intensely sweet and delicately refreshing flavours which is ideal for a warm summer night. Stick a couple of lychees on a wooden skewer to decorate your glass and your good to go.
45 ml vodka
45 ml lychee liqueur
30 ml cranberry juice
Pour the ingredients into a cocktail shaker with ice. Shake well.
Strain into a chilled glass filled with ice. (found on cocktails.about.com)
If Pineapple Daiquiri is too sweet for you maybe this version will tickle your taste buds in a more positive way. Ginger cuts the sweetness and brings warmth to your cocktail delivering a more complex and spicy experience.
8 chunks of fresh pineapple
2 tbs fresh lime juice
1 tsp sugar
1-2 tsp grated fresh ginger
90 ml white rum
2 cups of ice.
Mix all the ingredients below in a mixer and pour into glasses
Tom Yam Siam Cocktail
serves 2 found on www.food.com
Tom Yam normally conjures up visions of steaming bowls of Thai soup, which is a blessing in itself already. But in this case some of the ingredients work very well in a refreshingly different cocktail. Spicy fresh and that subtle thai touch, we love it…..
120 ml vodka
60 ml Malibu rum
12 lychees in syrup
30 ml lime juice
40 ml simple syrup
6 pieces lemongrass
2 kaffir lime leaf
6 thin slices red chili for garnishing
Mix the first five ingredients. Serve in rock glass and garnish with lemongrass, kaffir lime leaf and chili slices.
Strawberry Sake Mojito
If you haven’t tasted the strawberry mojito yet, you haven’t really lived. Well sort of. This is a perfect twist to the original mojito with a nice fruity sweet strawberry splash. Let us know if this sake version is any good or simply the best compared to her little rum brother.
180 ml Sake
4 slices of fresh strawberries
4-6 mint leaves
60 ml club soda
2 teaspoon of agave nectar
Half of a lime
Couple cubes of ice
Slices of fresh strawberries and mint leaves to garnish
Put the strawberries, agave nectar, and mint in a glass and mash well with a fork. Pour in the sake, squeeze in lime, add the ice and stir. Top off the glass with club soda and garnish with strawberries and mint. (found on www.bonnibella.com)
Rosemary-Infused Honey Sidecars
We don’t know what it is with this one, but it looks so tempting that we had to add it to the list. You might need some time to make the ice cubes but other than that it’s a breeze to prepare. And although this is perfect in summertime we feel the warm combination of honey and cognac serves pretty well in winter too.
3 sprig fresh rosemary
¼ cup sugar
250 ml Honey
500 ml VSOP Cognac
250 ml lemon juice
In a medium pan, bring around 300 ml of water and 3 rosemary sprigs to a boil. Boil 1 minute and set aside to steep until water cools to room temperature (about 20 minutes). Discard the rosemary sprigs and pour infused water into 2 ice-cube trays and freeze.
Place sugar in a small, shallow dish. Using your finger, coat rims of eight 8-ounce tumblers with honey and immediately press the rims into sugar to coat. Set aside.
In a pitcher, combine Cognac, lemon juice, and remaining honey. Add rosemary-infused ice cubes and stir vigorously until honey dissolves and liquid is well chilled. Pour through a strainer into prepared glasses; discard ice. Garnish each glass with a rosemary sprig and serve immediately.
Raspberry Gin Rickey
Gin and raspberry make a handsome pair if you throw them in a glass. But it has some very appealing qualities when it comes to taste as well.
250 gr sugar
300 gr raspberries
250 ml fresh lime juice
360 ml gin
1 liter Soda
In a medium pan over high heat, bring sugar and 125 ml water to a boil, keep stirring until sugar is completely dissolved. Set aside to cool ( 10 minutes).
Meanwhile, mash 2 raspberries in the bottom of each glass with a fork. Add 2 tablespoons lime juice, 2 tablespoons reserved simple syrup, and 3 tablespoons gin to each glass. Fill each with 1 cup ice and top with 1/2 cup soda. Garnish with lime slices and add a few whole raspberries.
We don’t know about you but we feel very tempted indeed… Enjoy!