Category: Featured Cocktail


MuleMeadow Mule


  • Ingredients
    • 1½ parts Hendrick’s Gin
    • ½ part elderflower cordial
    • 1 part apple juice
    • ginger ale
    • tall cucumber slice
  • Preparation
    • Build ingredients over ice in a long glass and finish with ginger ale. Garnish with a tall slice of cucumber.



The Anejo Highball

The Anejo Highball is one of the great, new cocktails and it’s one that everyone should try and every bartender should know. It was created by Dale DeGroff, one of the masters of modern mixology, in 2000 as a tribute to Cuban bartenders of the early 1900’s. The Anejo (or old) rum really makes this drink, so it’s best not to skimp on that ingredient, or the orange curacao for that matter (if that isn’t available Cointreau is a worthy substitute). This is simply a great mixed drink, especially for summer or anytime you want a taste of the Caribbean.Video: Anejo Highball on


Prep Time: 3 minutes

Total Time: 3 minutes

Yield: 1 Cocktail


This recipe for the best Mexican Martini in the world is from Joe Bartender, one of the best cocktail sites in the world.

seen so many Mexican Martini recipes that completely miss the boat. This is a very popular drink here in Austin, Texas and I have sampled quite a few of them. After much careful testing, I think I have perfected a pretty damn good version.

  • 2 oz. Tequila – Use a good silver tequila. The light color makes it look better.
  • 1 1/2 oz. Cointreau or Grand Marnier.
  • 2 oz. Lime Juice. Don’t use a mix for this drink. Sweet and Sour will ruin it.
  • 1 oz. Orange Juice.
  • 1 splash Sprite
  • 1 splash olive juice – or more to taste.
  • Jalapeno stuffed olives!

How To Make It:

Fill a cocktail shaker with ice. Shake it and strain it into a BIG cocktail glass with a salted rim. Spear a few jalapeno stuffed olives and garnish the drink. Serve it up.

This is a really delicious drink that packs quite a punch. You can experiment until you get what you feel is the right blend of flavors. Certain people I know like it with a LOT of olive juice. That variation of the drink we call the Dirty Mexican.

But use these guidelines when experimenting:

  • Use good tequila
  • NEVER use sweet and sour
  • Jalapeno stuffed olives really pimp the drink out.

Glass: Big Cocktail glass


from the absolut web site


  1. 3 Parts Light Rum

    Light Rum 

  2. 1 Part Dry Vermouth

    Dry Vermouth

    A strong wine, that has a sweet-bittery taste of herbs. You cannot make a dry Martini, or Vodka Martini, without it.

  3. 1 Part Peach Liqueur

    Peach Liqueur

    Not seldomly, peach liqueur has an undertone of cognac. It should probably be on the top ten list of your liqueur shopping list, since it adds subtle summer flavors to your creations.

  4. 1 Slice Lime


    Lime is a common garnish that usually is sliced, wedged, quartered, muddled or peeled. Almost a must have in the bar.

How to mix this cocktail

Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a chilled cocktail glass. Garnish with lime.

from an excellent cocktail site.

The next time you’re looking to knock yourself out but wishing it could be painless, use a Velvet Hammer. This drink packs more alcohol than you think, given its smooth, sweet, creamy taste.

The Velvet Hammer looks a lot like a White Russian, and they do both use a coffee liqueur and creamer. But the Velvet Hammer includes an equal part of Cointreau, giving this cocktail a significant orange flavor. If you’ve ever had a really good latte with orange syrup added, you have an idea what deliciousness you’re in for with the Velvet Hammer.

Velvet Hammer

  • 2 ounces Cointreau
  • 2 ounces Tia Maria
  • 2 ounces half-and-half

Fill a highball glass with ice cubes. Pour the ingredients in. No stirring or garnish required.

Caipirinha (pronounced kie-purr-REEN-yah) roughly translates to “country bumpkin”. It is made with cachaça, an intensely sweet Brazillian style of rum made from sugarcane juice. The Caipirinha is the national drink of Brazil, where it originated, and is a common Carnavale drink. Although it is more difficult to find, it’s important to choose a premium cachaça for this cocktail in particular because the drink is not heavily flavored and a cheaper brand can ruin an otherwise perfect Caipirinha. You may also like the neater Caipirini.


  • 1 lime, quartered
  • 2 tsp fine sugar
  • 2 oz cachaca


  1. Place the lime wedges and sugar into an old-fashioned glass.
  2. Muddle well to create a paste.
  3. Fill the glass with ice cubes.
  4. Pour in the cachaca.
  5. Stir well.

The Lynchburg Lemonade is considered by many to be both the go-to refreshing cocktail of the summer, and the flagship recipe for Jack Daniels.  Created in Alabama in 1980 by bar owner Tony Mason, word of the refreshing concoction soon spread throughout the South.

The drink became so hue that Mason sued Jack Daniels after a sales representative from the Tennessee visited his bar, sampled the beverage, told his bosses and allegedly used the recipe to which was considered to be a trade secret to launch a national campaign to promote Jack Daniels. The better version for my tastes uses Cointreau:

The recipe can be made in large or small portions:

1 1/2 portion Jack Daniels

1 portion Cointreau

1 portion Lemon Juice

Combine ingredients with ice in a cocktail shaker and shake well.  Strain into a highball glass filled with ice cubes. Top everything off with lemonade and stir well.  Decorate with a couple of Lemon slices and you are ready to go.

And for those of you that prefer your Lynchburg Lemonade with a cool Australian accent, try A Kiwi in Tennessee.

A Kiwi in Tennessee

1 1/2 portion Jack Daniels

1/2 kiwifruit,peeled

1 portion kiwifruit schnapps

1 portion lemon juice

Muddle the kiwifruit in a cocktail shaker, add the Jack Daniels, schnapps, and lemon juice. Add some ice cubes and shake well.  Strain into a highball glass filled with ice. Stir and top off with lemonade. Decorate with a couple of kiwifruit slices.

The Rumchata Mudslide


Having spent five years in Mexico, I am an horchata lover. Fortunately, the recent influx of Mexican restaurants to Miami has made it easier to find this sweet refresher locally. Some versions are better than others, but that is a different entry….

Horchata is a sweet cold beverage made from rice, cinnamon, sugar, vanilla and milk or cream. It’s a great thirst quencher that helps with the counter effects of eating too many tacos with salsa verde. How can they make this already perfect beverage better? Add rum of course! Thanks to the kindness of master blender Thomas Maas of Agave Loco Brands I was able to get my hands of some of his highly anticipated RumChata. Let the tasting begin!

RumChata combines real dairy cream horchata with five-times distilled premium Caribbean rum. This after-dinner drink (or any-time-of-day) is rich and creamy in flavor with hints of vanilla and a definite rum kick. Try it the “tipico” way and serve it straight up on ice. For those of us with a real sweet tooth the RumChata Mudslide recipe gets a thumbs up. After two of these I was sliding right into my bed.

RumChata Mudslide

1 part RumChata
1 part Kahlua
serve over ice

Blackberry Rum Runner

– 1-1/2 oz Mount Gay Eclipse Rum
– 1/2 oz Banana Liqueur
– Splash of pineapple juice
– Splash of orange juice
– 1/2 oz Monin Blackberry Syrup
– 3 fresh blackberries
– Splash of Sprite

Pour the first five ingredients, along with two of the blackberries, into a cocktail shaker with enough ice to fill a 14-ounce beverage glass. Shake. Pour into beverage glass and top with Sprite. Garnish with the reserved blackberry and a straw. (Cocktail created by Bonefish Grill, 2202 North West Shore Boulevard, Tampa, FL 33607)

About Bonefish Grill: The restaurant specializes in market fresh fish cooked to perfection over a wood-burning grill. Bonefish’s commitment to quality finds Bonefish Grill culinary leaders traveling the globe in search of traditional and unique varieties of fish such as Icelandic Arctic Charr, Florida Grouper and Wild Alaskan Sockeye Salmon at the peak of their seasons.

This recipe and article is from……a GREAT site with some very cool cocktail recipes.

The Margaret Rose. A good intro to “Daisy” cocktails.

This week’s cocktail takes us back to the classics. The Margaret Rose is a well-balanced cocktail made of gin, Calvados (or Applejack, in a pinch), Cointreau, lemon juice and grenadine. The Margaret Rose is smooth, with clear apple flavor and a very tasty sweet / tart combination from the lemon and the Cointreau. The gin adds some depth and complexity. The grenadine adds more sweetness and the rosy color. This drink is easy to make, works well in any season and is a good introduction to a class of cocktails known as “Daisies”. More on that in a bit.

This recipe first appears in print in “The Cafe Royal Cocktail Book“, a 1937 book that came out a year or so after the more famous Savoy Cocktail Book. In a nutshell, the Savoy book was written by an American Harry Craddock, working in the UK. The UK Bartenders Guild thought that the Savoy book was perhaps a bit too “American” and came out with their own cocktail guide, The Cafe Royal. Both are good cocktail books and each has some unique recipes. For whatever reason, the Savoy is a more popular modern reference. Maybe it’s the illustrations.

We found this recipe and notes on the Cafe Royal Cocktail Book from Cocktail Virgin Slut, one of the better cocktail blogs. We tried the Margaret Rose and liked it (Carolyn gave it a nod, and she is normally not a lover of brandy) and decided to do some more research. The Margaret Rose is from a class of cocktails known as “daisies”. Daisies are one of the oldest types of cocktails and were common in the 19th century. Definitions vary, but a daisy usually combines brandy, citrus juice (normally lemon) and a sweet liqueur like Cointreau or Chartreuse. Other spirits like whisky, gin or rum may be part of the recipe. A good combination, and a clear precursor to “Sours” like the Sidecar and, much later, the Cosmopolitan.

As for the ingredients, the only somewhat “rarefied” ingredient is the Calvados. Calvados is simply apple brandy from the Lower Normandy region of France. Most Calvados is dry, but features clear apple notes and a touch of heat from the alcohol (depending on the quality of the Calvados). American apple brandy, known as Applejack, tends to run a touch sweeter and more tangy than Calvados. Applejack will work well in this recipe, but the drink will be a bit different. Regardless, there are literally hundreds of cocktails (mostly 19th and early 20th century) that feature apple brandy, so Calvados or Applejack are a worthwhile addition to your bar.

In the end, the Margaret Rose is a good drink to try. It is a good excuse to get some apple brandy, try a “daisy’ cocktail and even get a copy of a cool (if somewhat obscure) cocktail book. Nothing like a bit of history. Or you can ignore the history and just make the drink and enjoy it. That also works pretty well.

The Margaret Rose:


  • 1 oz. dry gin
  • 1 oz. Calvados (or Applejack)
  • 1/2 oz. Cointreau
  • 1/2 oz. lemon juice
  • 2 dashes grenadine


  1. Combine all the ingredients in a cocktail shaker with ice. Shake thoroughly and strain into a chilled cocktail glass, coupé or flute. No garnish. Serve.
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