Celebrate! Cocktail Recipes

Copyright Karen Schaler All Rights Reserved

Sometimes the best TRAVEL THERAPY can simply mean shaking these up a bit and trying something new, even a new cocktail can spice up the holiday season and make you feel like you’re on vacation even when you’re home surrounded by family. When I met the “King of Cocktails” Dale DeGroff he was passionate about how the right cocktail can liven up any situation by changing the atmosphere AND your mood. He shares some of his favorite recipes. Cheers!

Recipes by Dale DeGroff

Coco‘s Punch:
This recipe is great for a party because it’s simple to make and easy to serve!

3/4 ounces light rum
3/4 ounce Anejo rum
1/2 ounce dark rum
1/4 ounce Malibu rum
2 ounces fresh orange juice
3 ounces pineapple juice
1/4 teaspoon grenadine
Dash of Angostura bitters
Maraschino cherry for garnish
Orange slice for garnish

TO MAKE: Shake all the ingredients with ice and strain into a large goblet or a specialty drink glass. Garnish with the maraschino cherry and orange juice.

Old Flame:
This is a famed drink for DeGroff, in 2001 he won first prize in the “Fancy Cocktail” category at the 2001 Martini and Rossi Grand Prix in Malaga, Spain with his stunning version of this cocktail.
He created this drink when he worked as a bartender at the Rainbow Room in New York City. The drink is easy and the flame gives it some real spunk!1 ounce Bombay gin
1/2 ounce Martini and Rossi sweet vermouth
1/4 ounce Campari
1/2 ounce Cointreau
1 1/2 ounces fresh orange juice
Flamed orange peel for garnish

TO MAKE: Shake all the ingredients well to chill and strain into a chilled 5 1/2 to 6-ounce martini glass. Garnish with flamed orange peel. For the flamed orange peel: The aroma and flavor in citrus fruits is concentrated in the oil cells of its peel. Chefs and bartenders often extract this oil along with the juice to add the essence of the fruit to various dishes and drinks. In cocktails, the oil in the citrus peel provides an additional advantage because it can be flamed.

Tips:

• Always use firm, fresh fruit; the skin will have a higher oil content.
• Use large, thick-skinned navel oranges.
• The twists should be 3/4 inch by 1 1/2 inches long. The peel should be thin enough that the yellow shows all around the circumference with just a small amount of white pith visible in the center. Cutting uniformly sized, thin oval peels that flame up takes practice.
• Hold a lit match in one hand, and pick up the twist in the other very carefully, as if holding an eggshell; if you squeeze the twist prematurely the oil will be expelled.
• Hold the twist by the side, not the ends, between thumb and forefinger, skin side facing down, about four inches above the drink.
• Don’t squeeze or you’ll lose all the oil before you flame.
• Hold the match between the drink and the twist, closer to the twist. Snap the twist sharply, propelling the oil through the lit match and onto the surface of the drink.

Dubliner:
Try the luck of the Irish with this simply delicious cocktail. Super easy to make!

1 ounce Irish whiskey
1 ounce Irish Mist liqueur
Lightly Whipped unsweetened cream

TO MAKE: Pour the spirits into a mixing glass with ice and stir to chill. Strain into a London dock glass and top with 1 inch of cream.

DeGroff is considered the premier mixologist in the country and when I met him he was in Hawaii and was brought in to give an exclusive cocktail class. He travels the country sharing his tips and techniques and now you can even get HIS BOOK full of his recipes.

I hope this helps add some cheer to your holidays!

In your travels if you’ve discovered any fantastic cocktails please let me know and I’ll check it out.

For more signature cocktail recipes from the best mixologist from around the world check out the special link on the blog AND in your travels if you’ve discovered a fantastic cocktail worth mentioning please let me know so I can share the recipe here. 

Enjoy!