The Garner Ave Happy Hour

Photos and recipes of my adventures in cocktails
August 29, 2013
Happy Hour Feature: The Island Girl
Recipe:
2 oz vodka
2 oz cranberry juice
1/2 oz lime juice
1 oz ginger ale
Garnish: lime wedge
Fill glass with ice (highball preferred) add ingredients and stir. Garnish with lime wedge.
I have adapted this recipe to make individual cocktails, though for this occasion I made a pitcher (and tripled the recipe I had found). Note to self- think about the size of glasses you are using to serve when making pitcher size drinks! The glasses we used were too large (or not filled enough with ice) but it lead to very tipsy company after just one cocktail!
I found the recipe I used here:
http://www.coastalliving.com/food/entertaining/five-island-inspired-cocktails-00400000063321/page2.html

August 29, 2013

Happy Hour Feature: The Island Girl


Recipe:

2 oz vodka

2 oz cranberry juice

1/2 oz lime juice

1 oz ginger ale

Garnish: lime wedge

Fill glass with ice (highball preferred) add ingredients and stir. Garnish with lime wedge.

I have adapted this recipe to make individual cocktails, though for this occasion I made a pitcher (and tripled the recipe I had found). Note to self- think about the size of glasses you are using to serve when making pitcher size drinks! The glasses we used were too large (or not filled enough with ice) but it lead to very tipsy company after just one cocktail!

I found the recipe I used here:

http://www.coastalliving.com/food/entertaining/five-island-inspired-cocktails-00400000063321/page2.html

August 28, 2013
Happy Hour Feature: The Habanero Maple Margarita
Recipe:
2 oz vodka
2 1/2 oz lime juice
1 oz pure maple syrup
Garnish: kosher salt and slice of habanero pepper.
Salt the rim of glass (highball preferred) and place slice of habanero in the bottom. Fill cocktail shaker with ice. Add liquid ingredients and shake well. Strain into prepared glass over ice.
I am assuming this drink is called a “margarita” because of the lime and salt. And it worked very well with vodka, however I think it would work equally well with tequila. The habanero slowly added increasing spice to the drink as you sipped. I would also try leaving the habanero slices to soak in the vodka or tequila for a couple of hours before preparing the drink. Will be making this one again- bonus: got to use maple syrup from a friends farm.
I found the recipe for this cocktail here:
http://www.rurallyscrewed.com/12086/2012/06/06/a-summer-of-cocktails-habanero-maple-vodka-margarita/

August 28, 2013

Happy Hour Feature: The Habanero Maple Margarita


Recipe:

2 oz vodka

2 1/2 oz lime juice

1 oz pure maple syrup

Garnish: kosher salt and slice of habanero pepper.

Salt the rim of glass (highball preferred) and place slice of habanero in the bottom. Fill cocktail shaker with ice. Add liquid ingredients and shake well. Strain into prepared glass over ice.

I am assuming this drink is called a “margarita” because of the lime and salt. And it worked very well with vodka, however I think it would work equally well with tequila. The habanero slowly added increasing spice to the drink as you sipped. I would also try leaving the habanero slices to soak in the vodka or tequila for a couple of hours before preparing the drink. Will be making this one again- bonus: got to use maple syrup from a friends farm.

I found the recipe for this cocktail here:

http://www.rurallyscrewed.com/12086/2012/06/06/a-summer-of-cocktails-habanero-maple-vodka-margarita/

August 26, 2013
Happy Hour Feature: The Grasshopper
Recipe:
1 1/2 oz green creme de menthe
1 1/2 oz white creme de cacao
1 oz cream
Garnish: mint leaf
Fill cocktail shaker with ice. Add liquid ingredients and shake well. strain into a chilled glass (cocktail preferred) and garnish with mint leaf.
This cocktail had sentimental value as it was a favourite of my husbands grandmother, Mae.

I found the recipe I used here:
http://www.amctv.com/shows/mad-men/cocktail-guide/grasshopper

August 26, 2013

Happy Hour Feature: The Grasshopper


Recipe:

1 1/2 oz green creme de menthe

1 1/2 oz white creme de cacao

1 oz cream

Garnish: mint leaf

Fill cocktail shaker with ice. Add liquid ingredients and shake well. strain into a chilled glass (cocktail preferred) and garnish with mint leaf.

This cocktail had sentimental value as it was a favourite of my husbands grandmother, Mae.

I found the recipe I used here:

http://www.amctv.com/shows/mad-men/cocktail-guide/grasshopper

August 25, 2013
Happy Hour Feature: The Gimlet
Recipe:
2 oz gin
1 oz Rose’s Lime Cordial
Garnish: lime wedge
Fill cocktail shaker with ice. Add gin and cordial. Shake well. Strain into chilled glass (cocktail preferred) and garnish with lime wedge.
I found this recipe in "Old Man Drinks: Recipes, Advice, and Barstool Wisdom” by Robert Schnakenberg (Quirk Books, 2010)

August 25, 2013

Happy Hour Feature: The Gimlet


Recipe:

2 oz gin

1 oz Rose’s Lime Cordial

Garnish: lime wedge

Fill cocktail shaker with ice. Add gin and cordial. Shake well. Strain into chilled glass (cocktail preferred) and garnish with lime wedge.

I found this recipe in "Old Man Drinks: Recipes, Advice, and Barstool Wisdom” by Robert Schnakenberg (Quirk Books, 2010)

August 22, 2013
Happy Hour Feature: Regent’s Punch (George the Fourth’s Punch)
Recipe:



4  Lemons
2 cups of water
3 tsp loose green tea (three teabags worth)
1 1/2 cup powdered sugar
1 bottle chilled sparkling wine 
 Pare the zest (only the yellow part of the rind) of the lemons. Cut the remaining white rind from the pulp, remove the seeds, then chop the pulp coarsely. Discard the white rind and the seeds.  Boil the water, pulp, and zest for 10 minutes. Let the mixture cool for 1 minute, then pour it over the tea leaves in a heat proof bowl or teapot. Stir, then let steep three minutes. Strain through a fine mesh strainer. Stir in the sugar and chill. To serve, pour the chilled mixture into a punch bowl or pitcher and stir in the chilled sparkling wine.
I prepared this cocktail for a Jane Austen movie evening with friends. As cocktails were not served during the Regency Era, I decided on this punch instead. It is a little labour intensive but the recipe is solid. I was not altogether pleased with the results of this attempt as we discovered on opening that the sparkling wine had gone flat. (At 9:00 at night on a farm in the country there is not an LCBO nearby for backup) So our punch lacked that necessary fizz. Once again based on the amount of sugar added to this recipe I would recommend a dry or extra dry sparking wine.
I found the recipe I used here:
http://www.janeausten.co.uk/the-regents-or-george-the-fourths-punch/ 
ps. Thanks to Cathy and Carol for a great evening despite the flat punch!

August 22, 2013

Happy Hour Feature: Regent’s Punch (George the Fourth’s Punch)


Recipe:

4  Lemons

2 cups of water

3 tsp loose green tea (three teabags worth)

1 1/2 cup powdered sugar

1 bottle chilled sparkling wine 

 Pare the zest (only the yellow part of the rind) of the lemons. Cut the remaining white rind from the pulp, remove the seeds, then chop the pulp coarsely. Discard the white rind and the seeds.  Boil the water, pulp, and zest for 10 minutes. Let the mixture cool for 1 minute, then pour it over the tea leaves in a heat proof bowl or teapot. Stir, then let steep three minutes. Strain through a fine mesh strainer. Stir in the sugar and chill. To serve, pour the chilled mixture into a punch bowl or pitcher and stir in the chilled sparkling wine.

I prepared this cocktail for a Jane Austen movie evening with friends. As cocktails were not served during the Regency Era, I decided on this punch instead. It is a little labour intensive but the recipe is solid. I was not altogether pleased with the results of this attempt as we discovered on opening that the sparkling wine had gone flat. (At 9:00 at night on a farm in the country there is not an LCBO nearby for backup) So our punch lacked that necessary fizz. Once again based on the amount of sugar added to this recipe I would recommend a dry or extra dry sparking wine.

I found the recipe I used here:

http://www.janeausten.co.uk/the-regents-or-george-the-fourths-punch/ 


ps. Thanks to Cathy and Carol for a great evening despite the flat punch!

August 21, 2013
Happy Hour Feature: The Algonquin
2 oz rye
1 oz dry vermouth
1 oz pineapple juice
Garnish: maraschino cherry
Fill cocktail shaker with ice. Ad liquid ingredients and shake well. Strain into glass (cocktail preferred) and garnish with maraschino cherry.
I found this recipe in "Old Man Drinks: Recipes, Advice, and Barstool Wisdom” by Robert Schnakenberg (Quirk Books, 2010)

August 21, 2013

Happy Hour Feature: The Algonquin


2 oz rye

1 oz dry vermouth

1 oz pineapple juice

Garnish: maraschino cherry

Fill cocktail shaker with ice. Ad liquid ingredients and shake well. Strain into glass (cocktail preferred) and garnish with maraschino cherry.

I found this recipe in "Old Man Drinks: Recipes, Advice, and Barstool Wisdom” by Robert Schnakenberg (Quirk Books, 2010)

August 20, 2013
Happy Hour Feature: The Munich
1 1/2 oz gin
4 oz orange and passion fruit juice
2 - 3 oz Prosecco
Dash of Campari
Garnish: Half orange, pulp removed (for other use)
Fill glass (highball preferred) with ice. Add gin and fruit juice. Top with enough Prosecco to fill glass and float Campari over top. Stir to combine. With a knife make a small hole in the centre of the hulled orange half. Insert straw and place on top of glass skin side up for garnish.
I found the recipe I used here:
http://www.marthastewart.com/332257/the-munich

August 20, 2013

Happy Hour Feature: The Munich

1 1/2 oz gin

4 oz orange and passion fruit juice

2 - 3 oz Prosecco

Dash of Campari

Garnish: Half orange, pulp removed (for other use)

Fill glass (highball preferred) with ice. Add gin and fruit juice. Top with enough Prosecco to fill glass and float Campari over top. Stir to combine. With a knife make a small hole in the centre of the hulled orange half. Insert straw and place on top of glass skin side up for garnish.

I found the recipe I used here:

http://www.marthastewart.com/332257/the-munich

August 19, 2013
Happy Hour Feature: The Bellini
Recipe:
2 oz peach puree
4 oz chilled sparkling wine
Add peach puree to a champagne flute. Slowly pour sparking wine over top. Stir and serve.
We live a stones throw from a peach orchard- so I made my own peach puree by simply peeling fresh peaches and then running them through the blender. If you do not have access to fresh peaches then peach nectar may be substituted but I recommend using a dry or extra dry sparkling wine as peach nectar tends to be very sweet. 

This recipe comes from "Old Man Drinks: Recipes, Advice, and Barstool Wisdom" by Robert Schnakenberg (Quirk Books, 2010)

August 19, 2013

Happy Hour Feature: The Bellini


Recipe:

2 oz peach puree

4 oz chilled sparkling wine

Add peach puree to a champagne flute. Slowly pour sparking wine over top. Stir and serve.

We live a stones throw from a peach orchard- so I made my own peach puree by simply peeling fresh peaches and then running them through the blender. If you do not have access to fresh peaches then peach nectar may be substituted but I recommend using a dry or extra dry sparkling wine as peach nectar tends to be very sweet. 

This recipe comes from "Old Man Drinks: Recipes, Advice, and Barstool Wisdom" by Robert Schnakenberg (Quirk Books, 2010)

August 17, 2013
Happy Hour Feature: The Bolo Cocktail
Recipe: 
2 oz Bacardi Rum
juice of 1/2 lime
juice of 1/4 orange
1 bar spoonful powdered sugar (scant half teaspoon)
Fill cocktail shaker with ice. Add liquid ingredients followed by sugar, shake and strain into glass (cocktail glass preferred)

This recipe is from “The Standard Bartender’s Guide” by Patrick Gavin Duffy (PermaBooks, 1948)

August 17, 2013

Happy Hour Feature: The Bolo Cocktail


Recipe: 

2 oz Bacardi Rum

juice of 1/2 lime

juice of 1/4 orange

1 bar spoonful powdered sugar (scant half teaspoon)

Fill cocktail shaker with ice. Add liquid ingredients followed by sugar, shake and strain into glass (cocktail glass preferred)

This recipe is from “The Standard Bartender’s Guide” by Patrick Gavin Duffy (PermaBooks, 1948)

August 16, 2013
Happy Hour Feature: The Penicillin
Recipe:
2 oz Blended Scotch
3/4 oz lemon juice
3/4 oz honey ginger syrup (recipe below)
1 dash Single Malt Scotch
Fill cocktail shaker with ice. Add blended scotch, lemon juice and honey ginger syrup. Shake well. Strain into glass filled with ice (rock glass preferred) Float single malt over the top.
*Honey Ginger Syrup
1 1/2 oz honey
1/2 oz water
1 large piece of fresh ginger (grated)
2 tbsp granulated sugar.
Add honey and water to a bowl, stirring until well combined. Over a separate bowl, finely grate ginger into a piece of cheese cloth. Once entire piece of ginger is grated, squeeze to separate juice. Discard pulp. Stir sugar into ginger juice and add to honey/water mixture. Stir until the honey and sugar are well combined. Store in fried until ready to use.

This recipe is labour intensive (felt like I was grating ginger for hours) but well worth the effort. One of our favourite cocktails thus far.
I found this recipe here:
http://theboysclub.net/mike/the-penicillin/

August 16, 2013

Happy Hour Feature: The Penicillin


Recipe:

2 oz Blended Scotch

3/4 oz lemon juice

3/4 oz honey ginger syrup (recipe below)

1 dash Single Malt Scotch

Fill cocktail shaker with ice. Add blended scotch, lemon juice and honey ginger syrup. Shake well. Strain into glass filled with ice (rock glass preferred) Float single malt over the top.

*Honey Ginger Syrup

1 1/2 oz honey

1/2 oz water

1 large piece of fresh ginger (grated)

2 tbsp granulated sugar.

Add honey and water to a bowl, stirring until well combined. Over a separate bowl, finely grate ginger into a piece of cheese cloth. Once entire piece of ginger is grated, squeeze to separate juice. Discard pulp. Stir sugar into ginger juice and add to honey/water mixture. Stir until the honey and sugar are well combined. Store in fried until ready to use.

This recipe is labour intensive (felt like I was grating ginger for hours) but well worth the effort. One of our favourite cocktails thus far.

I found this recipe here:

http://theboysclub.net/mike/the-penicillin/