Category Archives: Drinks

Mojito Magic: A History and Mixology Dive | Robertiulo.com

diy mojito recipe

Hey there, DIY cocktail enthusiasts! Today, we’re diving into the refreshing world of DIY Mojito recipes and mojito mixology, exploring not just the delicious DIY Mojito recipe but also the fascinating stories behind its creation. Grab your muddlers, and let’s embark on a journey through time and taste.

The Mojito’s Origins: Sailing Through History

One captivating theory surrounding the birth of the Mojito takes us back to the New World and English sailors seeking refuge from scurvy. Imagine sailors sipping on a concoction of mint, lime, and rum to ward off the dreaded disease. Now that’s a far cry from the glamorous image we associate with this classic cocktail! Another tale brings us to the Caribbean, where African slaves infused their aguardiente with a bit of magic. They called it “mojito,” drawing inspiration from “mojo,” a term associated with magic spells or charms. It’s amazing how history and mojito mixology can intertwine in such unexpected ways.

The Mojito Mix: Crafting the Perfect Elixir

Now, let’s get down to the nitty-gritty – the ingredients for your perfect DIY Mojito recipe. To whip up your own mojito mix magic, you’ll need:

  • 6 mint leaves
  • ½ oz. simple syrup
  • 2 oz. white rum
  • ¾ oz. lime juice
  • Club soda (optional)
  • Garnish: mint sprig
  • Garnish: lime wheel

In our shaker, we start by muddling the mint with a splash of simple syrup. This step extracts those essential minty flavors. Next up, add the star of the show – 2 ounces of white rum, a generous ¾ ounce of lime juice, and a handful of ice cubes. Give it a good shake, letting the ingredients dance together. Now, we strain this concoction into a highball glass over fresh ice. For a bit of effervescence, you can top it off with a splash of club soda or sparkling mineral water. Picture the bubbles tickling your taste buds.

Garnish and Presentation: A Feast for the Eyes

No Mojito is complete without its final touches. Garnish your creation with a fresh mint sprig – it adds a burst of fragrance and visual appeal. For that extra touch of citrusy flair, throw in a lime wheel. Voila! Your DIY Mojito recipe masterpiece is ready to be sipped and savored.

Sip Back and Enjoy the Magic

The Mojito isn’t just a delightful blend of mint, rum, and lime; it’s a concoction with a rich history, rooted in tales of sailors and slaves, scurvy, and charms. So, the next time you take a sip of this classic cocktail, let the flavors transport you through time, and relish in the magic that is the Mojito. Cheers to your newfound expertise in mojito mixology!

Ingredients:

  • 6 mint leaves
  • ½ oz. simple syrup
  • 2 oz. white rum
  • ¾ oz. lime juice
  • Club soda, to top – optional
  • Garnish: mint sprig
  • Garnish: lime wheel
Muddle the mint with the simple syrup in a shaker. Add the rum, lime juice and ice, and shake. Strain into a highball glass over fresh ice. Top with a splash of club soda or sparkling mineral water if you like. Garnish with a mint sprig and lime wheel.

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Crafting Perfection: The Last Word Cocktail Recipe Unveiled

best cocktail recipe

Hey there cocktail enthusiasts! Today, let’s embark on a delightful journey into the world of mixology as we unravel the secrets behind the captivating Last Word cocktail. Picture this: a cozy dinner, friends gathered, and the pièce de résistance – The Last Word Cocktail. Trust me; you’re in for a treat!

Our recent family dinner was graced by the presence of our lovely granddaughter, Molly, and her friends. After a satisfying meal, we decided to elevate the evening with a touch of sophistication – espresso and a unique after-dinner drink featuring the mysterious Green Chartreuse. Produced by the enigmatic French Carthusian monks, this liqueur is a concoction of over a hundred herbs, including the surprising addition of cannabis. The exact recipe? Well, that’s a closely guarded secret held by the monks themselves.

Now, Chartreuse is undoubtedly exquisite on its own, meant for slow sipping and savoring each intricate flavor. However, we’re about to take it up a notch by introducing you to The Last Word cocktail – a blend of gin, maraschino liqueur, Green Chartreuse, and a dash of fresh lime juice. Brace yourself for an explosion of flavors that will leave your taste buds tingling with delight.

Crafting The Last Word Cocktail

Let’s dive into the magic of crafting this exceptional cocktail. The Last Word brings together the following ingredients:

¾ oz. Gin

¾ oz. Maraschino liqueur

¾ oz. Green Chartreuse

¾ Fresh Lime Juice

Here’s the secret handshake to unlock the magic:

Combine and Shake: Gather all the ingredients in a cocktail shaker generously filled with ice. The gin, maraschino liqueur, Green Chartreuse, and fresh lime juice join forces in a dance of flavors.

Shake, Shake, Shake: Give it a good shake, allowing the ice to meld with the ingredients, creating a symphony of tastes that will dance on your palate.

Strain and Serve: Strain the concoction into a chilled cocktail glass, and behold the liquid masterpiece you’ve just created.

Garnish with Elegance: Complete the ritual by garnishing your creation with a cherry. This final touch adds a touch of sweetness that harmonizes with the bold flavors of the cocktail.

The Last Word Unveiled

As you take that first sip of The Last Word, you’ll be greeted by an intricate balance of herbal notes from the Green Chartreuse, the subtle sweetness of maraschino liqueur, and the citrusy kick from the fresh lime juice. The gin, like a maestro, conducts this symphony, ensuring that each ingredient plays its part without overshadowing the others.

This cocktail isn’t just a drink; it’s an experience, an exploration of flavors that will have you pondering the artistry behind mixology. The Last Word is not just a recipe; it’s a testament to the creativity that arises when different ingredients come together in perfect harmony.

Why The Last Word Stands Out

In the vast universe of cocktails, The Last Word has earned its place as a timeless classic. Its unique combination of ingredients sets it apart, making it a favorite among both seasoned cocktail aficionados and those new to the world of mixed drinks.

The balance of sweet, herbal, and citrusy notes makes The Last Word a versatile concoction suitable for various occasions. Whether you’re hosting a soirée or seeking a nightcap that transcends the ordinary, this cocktail is your ticket to a world of refined taste.

Conclusion

As we wrap up our exploration of The Last Word cocktail, we invite you to step into the realm of mixology and try your hand at crafting this masterpiece. Share it with friends, savor it slowly, and let the flavors transport you to a place where every sip is a celebration of craftsmanship.

The Last Word isn’t just a cocktail recipe; it’s an invitation to indulge in the art of mixology. So, gather your ingredients, don your imaginary bartender hat, and let the alchemy of flavors unfold in the comfort of your home. Cheers to The Last Word – the best cocktail recipe that promises an unforgettable journey for your taste buds!

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Horse Radish Infused Vodka

Horse Radish Infused VodkaHorse Radish Infused Vodka

We had dinner at the Ukrainian East Village Restaurant on 2nd Avenue.  As usual the food, service and Ukrainian beer were great. I saw something on the menu I’d never noticed before – Horse Radish Infused Vodka. Served chilled and straight in a shot glass with a pickle garnish, it was cold and crisp and just a great opener for the meal we had. If you want to try this and can’t get to the East Village, you’re going to need fresh horse radish root. 

Horse Radish Infused Vodka

Just two simple ingredients – vodka and fresh horse radish.


Using the largest holes on a box grater, grate enough horse radish to fill 1/4 cup.Horse Radish Infused Vodka


Horse Radish Infused Vodka

Add the grated horse radish to a liter of vodka and store for 48 hours. Taste it and if it isn’t strong enough give it another 24 hours. Strain out the horse radish and serve very cold.


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Sloppy Joe’s Bar

Sloppy Joe's Bar

Sloppy Joe’s Bar

Sloppy Joe’s Bar opened in Havana in the 1930s. It was frequented by Earnest Hemingway, Errol Flynn, Alec Guinness and many other celebrities.  I recently came across their cocktail recipe book online and tried a few. They’re kind of fruity and tropical which makes them perfect on a hot day.

Sloppy Joe’s Bar

Sloppy Joe’s Bar


Sloppy Joe’s Cocktails

 Mary Pickford

Sloppy Joe’s Bar

  • 1 ½ oz. white rum
  • 1 ½ oz. pineapple juice
  • 1 tsp. Grenadine
  • 1 tsp. Luxardo
Shake with ice and serve in a flute.

Sloppy Joe’s Bar


Rumba

Sloppy Joe’s Bar

  • Juice of ½ lime
  • 1 oz. white rum
  • 1 oz. Italian vermouth
  • 1 oz. Apple Jack
  • 1 tsp. grenadine
Shake with ice and serve in a cocktail glass.

Sloppy Joe’s Bar


Green Fizz

Sloppy Joe’s Bar

  • Juice on 1 lemon
  • 1 tsp. sugar
  • 1 tsp. green crème de menthe
  • 1 egg white
  • 1 ½ oz. gin
 Shake with ice and serve in a flute. Typically, a “fizz” is topped off with some club soda, but not this one.

Sloppy Joe’s Bar


Sloppy Joe’s

Sloppy Joe’s Bar

  • 1 oz. pineapple juice
  • 1 oz. Cognac
  • 1 oz. port
  • ½ tsp. grenadine
  • 1 tsp. Cointreau or Curacao
Shake with ice and serve in a flute.

Sloppy Joe’s Bar


Havana

Sloppy Joe’s Bar

  • 1 oz. pineapple juice
  • 1 oz. Cointreau
  • 1 oz. rum
Shake with ice and serve in a flute.

Sloppy Joe’s Bar


Click here for the complete manual
Sloppy Joe’s Bar

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Fanny’s Sweet Rhythm

Fanny’s Sweet Rhythm

 

Fanny's Sweet RhythmI watched a bartender make one of these and asked him what was in it. It’s basically gin on the rocks with a very theatrical presentation. He said it was called “Fanny’s Sweet Rhythm” and he didn’t know why. It’s pretty and tastes good so give it a try.

Fanny's Sweet Rhythm

 

Fanny's Sweet Rhythm

Muddle the mint and orange bitters in a rocks glass. Fill the glass with crushed ice, pour in the gin and stir. Garnish with a lime wheel and sprig of mint.
Invert a half lime so that the peel faces in, place on top of the crushed ice and pour Green Chartreuse into shell. Light the Chartreuse, let it burn for 30 seconds to warm the oils in the lime skin, then tip into the drink.

Fanny's Sweet Rhythm

Fanny's Sweet Rhythm

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Coquito

Coquito

Coquito is similar to eggnog but without the egg, it’s a Puerto Rican holiday drink that tastes like coconut candy. Family recipes vary a bit but this one is pretty standard. If you want to serve it to kids, replace the rum with whole milk and add some non-alcoholic rum extract.

Coquito

Ingredients:
  • 1 can cream of coconut (15 ounce)
  • 1 can evaporated milk (12 ounce)
  • 1 can of coconut milk (13 ½ ounce)
  • 1 can sweetened condensed milk (14 ounce)
  • 2 teaspoons vanilla
  • ½ tsp. cinnamon
  • ½ teaspoon grated nutmeg
  • 2 cups white rum
  • Grated nutmeg for an optional garnish
Pour the cream of coconut, evaporated milk, coconut milk, sweetened condensed milk, vanilla, cinnamon and nutmeg in a large saucepan. Heat on medium and stir until it well blended and starts to simmer. Remove from heat, and let it sit for 30 minutes. Coquito

Add in the rum and chill. Serve cold or on the rocks with a sprinkle of nutmeg.Coquito

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Three Classic Cocktails

Three Classic Cocktails

Sidecar

Three Classic Cocktails
Ingredients:
  • Granulated sugar
  • ¾ oz. fresh lemon juice, plus more for glass
  • 2 oz. brandy
  • ¾ oz. Cointreau or triple sec
Wet the rim of a coupe glass with lemon juice and dip it into sugar sprinkled on a plate.  Shake off excess and set it aside. Three Classic CocktailsPut  the lemon juice, brandy, and Cointreau into a cocktail shaker. Add ice, and shake. Strain into the sugared glass.Three Classic Cocktails

Boulevardier

Three Classic Cocktails
Ingredients:
  • 2 oz. Bourbon
  • 1oz. Campari
  • 1oz. sweet vermouth
  • Lemon twist garnish

Pour the Bourbon, Campari, and vermouth into a  rocks glass filled with  ice. Stir and garnish with lemon twist.

Three Classic Cocktails

Mai Tai

Three Classic Cocktails
Ingredients:
  • 1 ½ oz. white rum
  • ¾ oz. orange Cointreau or curaçao
  • ¾ oz. lime juice, freshly squeezed
  • ½ oz. orzata or orgeat
  • ½ oz. dark rum
  • Lime wheel and mint sprig for garnish
Add the white rum, Cointreau, lime juice and orzata to a shaker with ice. Shake and pour into a rocks glass. Float the dark rum over the top. Garnish with a lime wheel and mint sprig.Three Classic Cocktails

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Egg Cream

 

Egg Cream

The Egg Cream started as a New York thing about a hundred years ago. Lately it’s become more widely known but in case you’re not familiar with it, it’s a New York candy store fountain drink that doesn’t contain eggs or cream. It’s made with some milk, chocolate syrup (or sometimes vanilla),  and topped off with seltzer to give it a frothy head There are lots of theories of why its called an Egg Cream and I’ll leave you to Google that. 
Egg Cream aficionados say the only correct way to make one is with Fox’s U-Bet Chocolate Syrup and seltzer from either a  soda fountain or a seltzer syphon.  I’m not so strict. If you can’t get U-Bet, Bosco is a good substitute. Egg Cream
Bottled seltzer is fine and better than club soda which contains some salty minerals.

Egg Cream

The ingredients are simple:
  • 2 oz. whole milk
  • 1 1/2 oz. chocolate syrup
  • Seltzer
Start with the milk, add the syrup and stir, then fizz it with the seltzer. If you want a white head instead of brown, just change the order – milk,  seltzer then add the syrup and stir.Egg Cream

Egg Cream

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Daiquiri

Alec Guinness in ‘Our Man in Havana’ at his local bar where he drank quite a few Daiquiris.

 

Daiquiri

The Daiquiri was invented in Cuba during the Spanish-American War. Instead of calling it something bland like a ‘rum sour’ it was named after a local beach, the Daiquiri.

The Classic Daiquiri

The original and simplest –

Daiquiri

Ingredients:
  • 2 ounces light rum
  • 1 ounce lime juice, freshly squeezed
  • 3/4 ounce simple syrup*
  • Garnish: lime

1 cup of sugar & 1 cup of water – heat until the sugar dissolves and the syrup is clear. 

Add the rum, lime juice and syrup to a shaker with ice. This is a classic so serve it in a classic Nick and Nora cocktail glass. Garnish with a wedge of lime. This can easily become a frozen daiquiri by making it in a blender that will slush the ice.

Daiquiri


Hemingway Daiquiri aka Papa Doble

Invented by Ernest Hemmingway when he lived in Havana –

Daiquiri

Ingredients:
  • 2 ounces light rum
  • 1/2 ounce maraschino liqueur
  • 3/4 ounce fresh lime juice
  • 3/4 ounce fresh grapefruit juice
  • Garnish: lime
Add all ingredients into a shaker with ice and shake. Strain into a cocktail glass and garnish with lime.Daiquiri

Frozen Strawberry Daiquiri

You don’t need a slush machine for this one –

Daiquiri

Ingredients:
  • 2 oz dark rum
  • ¾ oz Key Lime juice
  • 1 oz simple syrup
  • A few strawberries
  • 6 ice cubes

Daiquiri

Add the rum, lime juice, syrup, strawberries, and ice to a blender. Mix until you get a slushy consistency. Pour into a coupe and garnish with a sprig of mint.

Daiquiri


Banana Daiquiri

A subtle hint of banana –

Daiquiri

Ingredients:
  • 2 ounces dark rum
  • 3/4  ounce banana liqueur
  • 1 ounce fresh lime juice
  • 1/4 ounce simple syrup
  • Garnish: banana slice
Add the rum, banana liqueur, lime juice and syrup into a shaker with ice. No bananas here except for the liqueur and  garnish. Shake and strain into a chilled cocktail glass and garnish with a banana slice. You can easily make this a frozen banana daiquiri by making it in a blender with the addition of about a ¼ of a sliced banana.Daiquiri

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Chartreuse

Chartreuse is a liqueur with a history. The New York Times just did an article on it.

               An Elixir from the French Alps, Frozen in Time

Only two monks know the full recipe for Chartreuse, and even in the pandemic they stuck to their Middle Ages motto: “The cross is steady while the world turns.”
By Marion Renault
GRENOBLE, France — When the world went into lockdowns this year, the monks of Chartreuse simply added another tick to their 900-year record of self-imposed isolation . . . 

For the complete article click here.Chartreuse


 

               Chartreuse comes in two strengths. Green – 110 proof and Yellow – 86 proof.

Chartreuse
I like it straight . . .

 

. . . or with some Cognac floated on top.

More of Chartreuses’ history at their website.
Chartreuse

“The Order of Chartreuse was more than 500 years old when, in 1605, at a Chartreuse monastery in Vauvert, a small suburb of Paris, the monks received a gift from Duc Francois Hannibal d’ Estrées, Marshal of King’s Henri IV artillery . . . “

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