Saturday, August 13, 2011

The Hottest Cocktails From Around The World

Not all drinks are made equally. Yeah, bad pun. If you’re out to get pissed then it doesn’t matter what you consume, but for those with a discerning palate that wish to enjoy a good cocktail, I’ve searched the globe for the best concoctions. Two things that you must always remember: First, use top shelf ingredients and second, drink responsibly!

Argentina ~ Clerico
  • 1 Bottle White Table Wine
  • 2 Bananas
  • 1 Apple
  • 1 Orange
  • 6 Strawberries
  • 1/2 lb Grapes
  • 1/2 lb Sugar

Remove the skin from bananas, orange and apple. Cut all fruit into small pieces. Place in a large bowl and cover with the sugar. Pour enough wine to cover the fruit and sugar mixture. Place in the fridge. Let chill for 2 hours and then mix it with the rest of the wine. Serve each drink with fruit in each glass.

Brazil ~ Champagnirinha
  • 2 oz. Cachaca
  • 1 Orange sliced
  • 1 Lemon sliced
  • 1 Lime sliced
  • 1 oz. Simple Syrup
  • Mint leaves
  • Champagne

Cut the fruit into one-quarter inch slices. Combine the fruit slices and simple syrup in a shaker. Fill the shaker with ice and add Cachaca. Shake vigorously. Top with champagne and garnish with a mint leaf.

France ~ St. Germain Sangria
Yes, Sangria is Spanish but add St. Germain and voila it’s French!
  • 1 Bottle Dry White Wine
  • 1 cup St. Germain
  • 2 Peaches (sliced)
  • 1 cup sliced Strawberries
  • 1 cup Grapes
  • 1 cup Blueberries

Stir ingredients in a pitcher or carafe. Allow fruit to soak in the refrigerator overnight. Serve in an ice-filled glass.

Italy ~ Raspberry Bellini
  • 1 bag frozen unsweetened raspberries, thawed
  • 2 tablespoons sugar
  • 1 bottle chilled brut Champagne

Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry puree through a sieve; discard the seeds, if you wish. Set up 6 Champagne flutes and put about 1 tablespoon of raspberry puree in each glass. Add Champagne to each glass; stir gently and serve.

Japan ~ Sake Melon Bowl
  • 4 oz. Sake
  • 6 oz. Midori
  • 8 oz. Soda Water
  • 2 Honeydew Melons
  • Lemon Juice

Chill Sake, Midori and soda water. Mix liquid ingredients. Slice each melon in half and clean. Fill halved melon with mixture, top with a little lemon juice and serve.

Kenya ~ Dawa
  • 1 tsp Sugar
  • 2 oz Belvedere Vodka
  • 1 Lime, quartered
  • 1 Cocktail stick
  • Honey

Pour vodka in a tall glass and add lime quarters. Then, put in a cocktail stick after dipping in honey. Add crushed ice and serve.

Mexico ~ Margarita
  • 4 oz. Tequila
  • 4 oz. Controy
  • 4 oz. Limejuice, fresh squeezed
  • Crushed ice
  • Margarita salt

Place Tequila, Controy and limejuice in blender. Fill blender with crushed ice. Wet rim of martini or margarita glass with water and swirl in small dish of salt. Pour into a glass and serve.

New Zealand ~ Honey Sling
  • 2 oz. Vodka, honey flavored
  • 1 Splash of Raspberry Liqueur
  • 4 oz. Cranberry Juice
  • Lime wedge to garnish

Fill a glass with ice add vodka and raspberry liqueur. Top with cranberry juice, stir well, and squeeze in a wedge of lime.

Russia ~ Blackberry Lavender Fizz
  • 2 parts Stoli Blakberi vodka
  • 1 part fresh lemon juice
  • 1 part fresh limejuice
  • 1 part lavender-infused agave nectar syrup
  • Top off with club soda
  • Lime wheel for garnish

Shake ingredients together over ice. Strain into a Collins glass with ice and top with soda. Garnish with fresh lavender and a lime wheel.

USA ~ Mint Julep
  • 1 Lemon
  • 2 teaspoons sugar
  • 4 fresh mint leaves
  • 1 1/2 cups crushed
  • 1/4 cup Bourbon
  • 2 tablespoons club soda

Pare a 2-inch strip of peel from the lemon, then cut into long, thin shreds. Cut lemon in half and rub 1 cut side on the rim of a glass (10 to 12 oz.) to moisten. Pour 2 teaspoons sugar on a small plate and dip moist glass rim in it to coat evenly, and then pour sugar into glass. Add 4 mint sprigs to glass and crush mint leaves with sugar. Fill glass with ice. Add bourbon, then fill to rim with club soda. Let stand until glass is frosty, about 2 minutes. Garnish with lemon peel and remaining mint leaves.

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