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Our Drink Picks

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sheri giblin

Escape From Alcatraz

1 teaspoon grated fresh ginger
3 orange slices, plus 1 additional
 slice for garnish
1/2 ounce fresh lemon juice
1 ounce Cointreau
2 ounces Templeton rye whiskey
Ice cubes
Muddle the ginger, orange slices, and lemon juice in a cocktail shaker. Add the Cointreau and whiskey and shake well with ice. Double strain into an ice-filled Old Fashioned glass and garnish with the orange slice.

El Cuervo El Guapo

Courtesy of
Jose Cuervo

Cuervo El Guapo

1 slice jalapeño
1 ounce Jose Cuervo Especial Silver
1/2 ounce Grand Marnier
1 squeeze fresh lime juice
1 squeeze fresh lemon juice
21/2 ounces ginger ale
1 slice orange peel
Muddle slice of jalapeño in glass. In a shaker with ice, mix Cuervo, Grand Marnier, fresh lime juice, fresh lemon juice, and ginger ale. Shake well and pour over ice in rocks glass. Garnish with orange peel.

Campfire Cocoa

Courtesy of
Smirnoff

Campfire Cola

1 1/2 ounces Smirnoff Fluffed Marshmallow
1/2 ounce Maraschino cherry juice
Cola
Ice cubes
Lime wedge
Fill a Collins glass with ice. Add vodka and cherry juice, top with cola. Stir. Garnish with a lime wedge. Enjoy.

Terry Brennan

Blue Ruby

1/2 cup fresh blueberries
10 leaves fresh basil
1/2 cup Tanqueray gin
1 1/2 cups white grape juice
Garnish: fresh blueberries
Put all the ingredients in a blender and pulse 6 times. Pour over ice in a rocks glass. Garnish with a couple of blueberries.

Terry Brennan

Chocolate Mint Chill

1 1/2 ounces Three Olives Chocolate Vodka
1 ounce Baileys Irish Cream Mint Liqueur
Thick dark chocolate sauce
Fill a cocktail shaker with ice. Measure in the vodka and liqueur. Cap and shake cocktail vigorously. Swirl chocolate sauce inside a large martini glass. Strain drink into prepared glass and serve immediately.

eric moore

French 75 

Juice of 1/2 lemon
1 teaspoon superfine sugar
1 1/2 ounces London dry gin
4 to 5 ounces brut Champagne
Combine lemon juice and sugar in a 12-ounce highball glass and stir until sugar is dissolved. Add gin and fill glass with cracked ice. Top off with Champagne and stir once or twice.

 

Terry Brennan

Mango Mai Tai

3/4 ounce Parrot Bay mango rum
3/4 ounce Myers’s dark rum
3/4 ounce fresh lime juice
1 ounce pineapple juice
1/2 ounce orgeat syrup
Garnish: orange wedge
Fill a cocktail shaker with ice. Add rums, lime juice, pineapple juice, and orgeat syrup. Shake and pour into an Old-Fashioned glass, topping with more ice if needed.

Terry Brennan

Green Eye Daiquiri

2 sprigs fresh thyme
1 1/2 teaspoons sugar
1/8 ounce green Chartreuse
2 ounces Appleton light rum
3/4 ounce fresh lime juice
Garnish: fresh thyme sprig
Place thyme in a cocktail shaker and crush with a muddler. Fill shaker with ice and measure in sugar, Chartreuse, rum, and lime juice. Shake vigorously, then strain into a cocktail glass. Garnish with thyme sprig.

 

 

Vanille Royale Gingerbread Martini Cocktail

2 parts Vanille Royale Liqueur
3 dashes cinnamon
Pinch nutmeg

Shake with ice and strain into a chilled martini glass. Finish with a sprinkling of cinnamon on top.

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