Does This Cocktail Make Me Look Old?

By Pamela Redmond Satran • Guest Writer
Photograph: Kenji Aoki

Friends with Benefits aka Silver Monk

2 rounds unpeeled English cucumber, plus 1 for garnish
2 ounces white tequila
¾ ounce simple syrup (recipe above)
¾ ounce yellow Chartreuse
Juice of 1 lime
Pinch of salt

Muddle 2 slices of the cucumber in a cocktail shaker. Add remaining ingredients; shake and strain into a Collins glass filled with ice. Garnish with a cucumber slice.

Daughter’s Jeans aka Cilantro Mule
Several leaves of cilantro for muddling plus 1 sprig for garnish
1 ounce ginger syrup (recipe below)
1½ ounces gin
1 ounce fresh lime juice

With a wooden spoon, muddle cilantro with the ginger syrup at bottom of a Collins glass. Add ice, gin and lime juice. Garnish with a cilantro sprig.

Ginger Syrup

In a saucepan on low heat, combine 1 cup of simple syrup (recipe follows) with a 3-inch piece of gingerroot that has been peeled and diced. Let simmer for 10 minutes. Stir occasionally. Leave in pan to cool. Strain into a jar, discard ginger, and refrigerate.
 
 

 

Four-Digit 401(k) aka Sabai Sabai

3 large basil leaves plus 1 sprig
1½ ounces Mekhong (Thai whiskey)
1 ounce fresh leamon juice
¾ ounce simple syrup (recipe above)
Club soda

Place the basil leaves in the bottom of a cocktail shaker; gently muddle with a wooden spoon. Add ice, and then the whiskey, lemon juice and simple syrup. Strain into a martini glass, and top with soda. Garnish with the basil sprig.

Cougar Baitini aka Northern Bramble

1½ ounces gin
1 ounce fresh lemon juice
½ ounce maple syrup
½ ounce cassis
Fresh berries, for garnish

Combine gin, lemon juice and maple syrup in a cocktail shaker. Shake, and strain over crushed ice into an old-fashioned glass. Add cassis slowly to top off, allowing it to drizzle into the drink; it should look like a sunset.

28 4EVA  aka Cucumber Cooler

 

3 rounds unpeeled English cucumber, sliced thin as if for a salad, plus a long cucumber spear for garnish
1½ ounces Plymouth gin
 ½ ounce ginger syrup (recipe above)
1½ ounces fresh sour mix (recipe follows)
Ginger ale, to top off drink

With a wooden spoon, muddle 3 rounds of cucumber with gin, ginger syrup and sour mix in a cocktail shaker. Strain into an ice-filled Collins glass. Top with ginger ale, and garnish with the cucumber spear.

Sour Mix

¼ cup simple syrup (recipe above)
½ cup fresh lemon juice

Combine lemon juice and simple syrup. Refrigerate.

Starter Husband aka Michelada

Coarse rock salt (or chili salt; recipe follows) for rimming
1½ ounces fresh lime juice
1 ounce Clamato juice
Dash or two of good hot sauce, or to taste
Dash of Worcestershire sauce, or to taste
Pinch of chili salt
One bottle Pacifico Clara beer or any light beer you like

Rim a large beer glass with lime. Dip into salt. Fill halfway with ice. Add lime, Clamato, seasoning, then beer.

Chili Salt

¼ cup coarse rock salt
½ teaspoon chili powder

Mix and place on a small plate.

Choc and Awe aka Coco-Quila

 

The infused chocolate tequila should be made 5 to 7 days ahead.

1 ounce infused chocolate tequila (recipe follows)
½ ounce Kahlúa
½ ounce Bailey’s Crème Caramel
½ ounce heavy cream
Pinch of spicy chili powder

Shake infused chocolate tequila, Kahlúa, Bailey’s Crème Caramel and cream over ice until mixture is frothy, strain into a martini glass. Then garnish with a line of hot chili powder.

Infused Chocolate Tequila

Makes about 1½ cups

½ bottle or 1½ cups tequila blanco (100% agave)
12 ounces dark, 72% cocoa chocolate, coarsely chopped

First Published February 25, 2010

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