Countdown to 2011

There seems to be a few recurring themes on my Top 10 sip list for 2010: anything flamed, spicy, coconut-flavored, or mixed with a brown spirit made the cut. But having said all that, #1 is made with none of the above. But that's OK, because it's still the Best. Cocktail. Ever. Let's take a look.

10. Grilled Pineapple and Cracked Pepper Martini
9. Maharaja's Martini
8. The Calabria
7. El Halcon
6. Sazerac
5. Pale Rider
4. Mulberry Street Vesper
3. Verbena Pisco Sour
2. 8 Days a Week
1. Peared Sake

Happy New Year everyone!

Sippin' Mele-Kalikimaka Style

For my birthday this year, we decide to do something a little different. Since the cold seems to be sticking around, we decided to hit up the new tiki bar right around the the corner from office, Lani Kai.

This new hotspot is the brainchild of Hawaiian-born, cocktail maven Julie Reiner. And like all Reiner establishments, the cocktails are absolutely out of this world. I think between the nine of us, we had one of everything on the menu. Here's a sampling:

8 Days a Week (my personal favorite): Haitian, Jamaican and Guyanan Rums, toasted coconut milk, demerara, vanilla syrup and Donn's spices.

Pacific Swizzle: white rum infused with rosehip, lemongrass and hibiscus tea, lime juice and passion fruit.

Hotel California: Dried apricot infused Old Tom gin, pisco, lime, pineapple juice, toasted almond orgeat, and Peychaud's bitters.

Leilani's Fizz: Gin, lychee, lime juice, lemongrass syrup and club soda.

Isle of Islay Swizzle (another fave): blended scotch, coconut liqueur, house falernum, passion fruit, and lemon juice.

The Lone Palm: Gin, ginger syrup, melon, basil, lime juice.

E Kipa Mai: Mezcal, agave syrup, pineapple, lime juice and amara.

The Maya Well: Raspberry tea infused blanco tequila, ginger, pineapple, and lime juice.

And of course, we needed to try a Mai Tai: aged Martinique and Jamaican rums, lime juice, toasted almond orgeat and curacao.

What I should have blogged about in 2010, but didn't...

I have a bad habit of typing up cocktails in my iPhone notes while I'm at the bar and then forgetting about them. I should tweet them, but I can't get the hang of the Twitter to save my life - LOL! So here are a few tasty sips I discovered on my trek back and forth across the U.S. this year. Enjoy!

Rock the Casbah at the Ace Hotel, New York: vodka, hibiscus syrup, lemon juice and prosecco.

Verbena Pisco Sour at Michael Mina's Bourbon Steak in San Francisco: pisco, fresh muddled verbena, housemade verbena syrup, fresh lemon juice, egg white, fresh distilled verbena water spray.

Cherry Blossom at Spice Market in NYC: G’Vine gin, cherry yuzu, and Thai basil.

I'm Effen Sexy at Magnolia in Pasadena: Effen Black Cherry Vodka, X-Rated Fusion Liqueur, Peachtree Schnapps, and cranberry juice.

Flying Wasp at Brinkley's in NYC: Iced Tea Vodka, housemade lemonade, and mint.

Warming up at The James

Last night, I got the opportunity to check out one of the sexiest new rooftop bars in NYC: Jimmy at The James hotel in Soho -- a brand spankin' new spot you won't want to miss.

David Burke is the mastermind behind this hip, urban spot, which has stunning views of the NYC skyline, a cozy vibe complete with a fireplace, and a few holiday trimmings to set the scene (think elegant seasonal flowers and a few twinkle lights).

It was an insanely cold day and we were looking for a warm-up, so Justin -- the extremely knowledgeable bartender and doppleganger for Dominic Monaghan, stirred up the following sips made with fresh herbs taken right from the on-site Chef's Garden:

Mulberry Street Vesper: Luksusowa Vodka, Plymouth Gin, Lillet, Liquore Strega & a dash of Cynar served up with a flamed orange twist.

Adirondack Sazaerac: Michter’s American Rye & muddled rosemary with fresh mint & housemade bitters.

Legal in Vermont: Knob Creek Bourbon and organic Vermont maple syrup served over a cinnamon ice block (super cool and dee-lish!), and red shiso garnish.

'Tis the Season to Sip

I've just been asked to recommend some cocktails for the holiday season, so I thought I'd do a quick blog post with a round up of a few of my faves from past years. Hope this season is a very merry one for everyone!

Coquito
Courtesy of The Food Network
1 (12 oz.) can evaporated milk
1 (14 oz.) can condensed milk
2 egg yolks
2 cups fresh coconut milk or 1 (15 oz.) can coconut milk
Pinch salt
1/4 teaspoon cinnamon
1 cup Bacardi white rum

Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.

Christmas Cosmo
Courtesy of RecipeZaar.com
1 1/2 oz. rosemary-infused vodka
1/2 oz. triple sec
1 oz. cranberry juice
1 inch rosemary sprigs, for garnish
Cranberries, for garnish

To make the rosemary-infused vodka, coarsely chop 1 bunch of rosemary and put it in a fifth of vodka overnight and then strain out the rosemary. To make the drink, shake all the liquids in a cocktail shaker and then strain into a martini glass. Garnish with 1 cranberry and a little sprig of rosemary.

Sugar Plum Fairy
Courtesy of Stirrings
2 oz. Stirrings Sugar Plum Martini
1 oz. Ciroc Vodka
Splash sparkling wine or dry Champagne

In a champagne flute, top Sugar Plum Martini and vodka with sparkling wine or Champagne.

Eggnog Martini
Courtesy of Stirrings
2 oz. Stirrings Egg Nog
1.5 oz. Captain Morgan Spiced Rum
Stirrings Egg Nog Rimmer Garnish

Shake with ice and serve straight up in a Stirrings Egg Nog rimmed glass.

Poinsettia Cocktail
1/2 oz. Combier
3 oz. cranberry juice, chilled
Orange twist
Champagne

In a champagne flute, combine Combier and cranberry juice. Add the orange twist, top with champagne and serve.

Spiced Cherry Collins '
Courtesy of Jonathan Pogash
1 1/2 oz. Christmas Tea-infused Bombay Sapphire Gin**
3 cherries, pitted
1/2 oz. fresh lime juice
1/2 oz. clove syrup**
Club Soda
Garnish: cherry and cloved lime slice
Glass: highball

Muddle the cherries, then shake other ingredients except for club soda in a cocktail shaker then strain into highball glass with ice. Top w/ club soda. Stir briefly.

To make Christmas tea-infused Bombay Sapphire Gin: For every one 750 ml bottle of Bombay Sapphire Gin, add in 3 Christmas tea bags to airtight container w/ Gin. Allow to infuse for approx. 30 minutes. Remove tea bags and serve.

To make clove syrup: Combine 1 cup of water with 1 cup of demerara sugar or sugar in the raw. Add in 1 tbsp whole cloves and heat until sugar is dissolved. Then simmer for approx. 10 minutes. Strain out cloves, chill, and serve.

Spicy Elf
Courtesy of Jonathan Pogash
1 oz. Belvedere IX Vodka
1/2 oz. Allspice Liqueur
1/2 oz. fresh lime juice
1 tsp. agave nectar
Ginger Beer
Garnish: peppermint sprig

Shake the first four ingredients together in a cocktail shaker and strain into an ice-filled highball glass. Top with splash of ginger beer.

Warming up for the Holidays

Charlie and I survived not only our first major holiday together, but also a weeklong vacation that didn't involve us leaving for a far-off, fun-filled destination. Luckily, we made out pretty well, which has me even more excited for our move next week!

But Thanksgiving was just warm up - we got a busy December ahead as I'm sure you all do as well. So here's a little something to help get you through what I like to refer to as "the Holly Daze".

Winter Warmer
Courtesy of The National
2 oz. Maker's Mark Bourbon
1/2 oz. Pimms No. 1
1/2 oz. lime juice
1/2 tsp. cinnamon
1 dash orange bitters
10 rosemary leaves
2-3 oz. hot cider

Combine Maker's Mark, Pimms No. 1, orange bitters, lime juiice, cinnamon and shredded rosemary in a mixing glass and stir for 20 seconds. Strain liquid into a mug and add hot cider. Garnish with fresh grated cinnamon. Finish and repeat.

The Best Of Begins...

Tasting Table NYC just posted its Best of 2010 Cocktail list today. Click here to see who made the cut. This one in particular caught my eye (maybe 'cause I'm off to Texas in about an hour...):

Chupacabra
Courtesy of Fatty 'Cue
1 ounce silver tequila
¾ ounce chile-infused Domaine de Canton ginger liqueur (see Note)
1 ounce fresh watermelon juice
½ ounce fresh lime juice
½ ounce pineapple syrup (see Note)
Ice
1 lime wedge, for garnish

Combine all of the ingredients except the lime wedge in a cocktail shaker. Fill the shaker with ice, shake well and strain into a chilled coupe. Garnish with the lime wedge and serve.

Note: To make the infused Domaine de Canton, open a full bottle of the liqueur, pour off 1 ounce and drop in one long, fresh red chile and three fresh Thai chiles, all stemmed and cut lengthwise. Allow the mixture to stand for at least 24 hours before using. To makes the pineapple syrup, peel, core and quarter one fresh pineapple, then slice into 1/4-inch pieces. Combine the pieces with a quart of raw sugar and a quart of water, bring to a boil, then lower heat to a simmer until the pineapple turns translucent. Turn off the heat, allow to steep for one hour, then strain out the pineapple and reserve for another use.

Stay tuned for Martini Talk's Best Of 2010 list later next month!

Making it Official

Today is a good day. Not only is it my 5-year anniversary of living and working up in NYC, but Martini Talk is finally "official" according to the United States Patent and Trademark Office - the seal arrived in my mailbox this morning - woo-hoo!

In addition to the two milestones above, there is a also a slew of other reasons to celebrate:

My best friend, Dayna, finally got engaged to her longtime boyfriend and best friend, Dave.
My other best friend, Tracy, is expecting her second child. Here she is with her super-cute Grady.
My awesome brother and his wife Jenn celebrated their 5-anniversary this past week.
My parents are turning 60 and lookin' and feelin' fabulous.
And my boyfriend Charlie and I are moving in together in a couple of weeks.

So tonight, we are kickin' the holiday season off a little early, poppin' some champagne, and mixin' up a few signature sips with our closest friends to celebrate all of the above. Good times :)

Oh and for today's cocktail recipe, I think the Lovely Day -- a blend of Milagro tequila, Ribena blackcurrent syrup, lime juice, and club soda -- from the lobby bar at the Ace Hotel couldn't be a more perfect sip.

Spanish Sips

The other night, I met a friend at one of my very favorite restaurants in New York, Sala 19. This place is one of those rare restaurants in New York City where I feel the urge to visit again and again. It's my go-to place for meeting up with friends, celebrating Big City milestones and first dates (though I happily believe my days of those are long gone...). Sala 19 is sexy, sophisticated, loud, dimly lit, affordable -- and the tapas are so damn good.


For drinks, I usually get the red sangria, but the other night, bartender Joe concocted up his own specialty for us, the El Halcon, a smooth blend of Hendrick's Gin, St. Germain, grapefruit bitters, a splash of cranberry (for color). Once all the ingredients are shaken and poured into a martini glass, Joe singed and orange peel with a match to give this sip a smokey flavor. The finishing touch? Topping the whole thing off with some bubbly cava. Salut!

Sips from The Knot Gala

This past week, we celebrated the 15th anniversary of The Knot at an amazing gala at the New York Public Library (check out all the pics here). Of course, no party is complete without a menu of signature cocktails, so we called upon the Cocktail Guru himself, Jonathan Pogash, who just launched his Wedding Cocktail Design blog and graciously hopped behind the bar to mix up the following sips for our 750+ guests. Thanks, Jonathan!

Manhattan Wedding Punch
(wedding theme: simple, backyard, harvest, seasonal)
(season: fall/winter)
(color scheme: caramel)

2 parts Bols Genever
1 part Sailor Jerry Rum
1/2 part Domaine de Canton Ginger liqueur
1 part Apple Cider
3/4 part Fresh Lemon juice
1/2 part maple syrup
The Bitter Truth Aromatic bitters to taste

Directions: Add all to punch bowl with several lemon and orange wheels, and chill and dilute w/ ice. Add freshly grated nutmeg when ready to serve.

Cranberry Spice Sparkler
(wedding theme: Holidays, Valentine’s Day, modern)
(season: fall)
(color scheme: cranberry, cardinal, burgundy, candy apple)

5 whole fresh cranberries
1 heaping tsp. pumpkin pie spice agave nectar
splash of fresh lemon juice
3 oz. Sparkling wine

Directions: Muddle the cranberries in the pumpkin agave nectar and lemon juice. Add the sparkling wine and ice and gently fold. Strain into a chilled champagne flute.

Garnish: a floating cranberry

New Favorite NYC Cocktail Den

I know, I know - long time, no sip. Honestly, I didn't do much sippin' (of exciting cocktails, that is), this past summer. However, last week I did venture out to the big, bad East Village to check out a cocktail den I've been dying to try. Mayahuel is this great, little Mexican restaurant off Second Avenue that, of course, barely has a sign for it's name outside. Inside, its sexy, dark, and romantically lit - if there is more than two in your party, squeezing into one of their cave-like booths could be difficult, or just cozy depending on how comfortable you are with getting a little closer - but this is New York, right? We're used to this.

OK, so onto the cocktails. Three words: Smokey. Spicey. Tequila. An excellent cocktail combo in my opinion. Here's what we sipped:

Pale Rider: Fino sherry, jalapeno-infused tequila, sugar cane, and lime juice.

Blackfriar Cobbler: Mescal, sloe gin, lemon juice, sugar cane, and blackberries.

In addition to tequila-infused sips, Mayahuel also has a lengthy list of cerveza cocktails, tequila flights, punches, wine cocktails and more. Seriously, there is so much to try, I may just make Mayahuel my bar of choice for fall and try to sip my way to Mexico.

Not Your Daddy’s Gin & Tonic

Guest blog post from my sippin' sister, Linda.

This is my first time doing a guest post (after being a devoted reader), but I was compelled to write about the buzz surrounding what some may consider an 'old school' spirit. I’m no certified expert, but gin is back and in a big way (or, at the very least seems to be popping up everywhere these days).

Confession: I've always loved a good gin and tonic. However, recently, I tasted an absolutely fantastic cocktail which blends gin with another ingredient that turned out to be equally as refereshing as my old standby –- strawberries (Martini Talk called it earlier this summer -- this fruit is hot)!

Maybe it was the beautiful night under the stars, maybe it was the picturesque location (outdoors by the lily pool), but at a recent Brooklyn Botanic Garden benefit, the bartenders were mixing a signature cocktail (courtesy of Hendrick’s Gin) that simply hit the spot and had me dreaming of the start of summer!

Light and refreshing without being too sweet. It’s a crowd pleaser perfect for your next outdoor party!

Enjoy and happy sipping!!!!
-- LDV

Playful Perennial Punch
(serves 4)
3 oz Hendrick's Gin
2 oz Lillet Blanc
4 med strawberries
1 oz fresh strained lime juice
1.5oz Raspberry Zinger syrup (2 bags: 4oz H20; 4 oz sugar)

Muddle strawberries and syrup. Add Ice, shake with vigor and double strain into a punch bowl with an ice block inside*. Top with 4oz sparkling wine and 4oz Sparkling Water. Garnish with thin peach slices and the freshest edible flowers.

*Take a quart container or jell-o mold, fill it with filtered water and freeze overnight. Pour a little warm water over the outside of the mold just before service to release the ice.

Who is Tom Collins, anyway?

Forgive the plastic cup in the photo above. Traditional Collins glasses just wouldn't work on the boat I spent Fourth of July weekend on. Regardless, I just had to share this recipe for a super simple, classic sip that is perfect for these warm weather days and steamy nights.

Tom Collins
2 oz. gin
1 oz. lemon juice
1 tsp. simple syrup
Club soda

Shake first three ingredients together with ice. Pour over ice and top with club soda.

So who was Tom Collins? With a little digging I discovered that no one really knows for sure, but the name could have come from Old Tom, a gin that was used back in the '50s, while the last name may have belonged to the bartender who first created the sip.

Move Over Watermelon ...

It's strawberry season! What does this mean for cocktails? Well, sips flavored with muddled strawberries just happen to be my summer drink of choice these days. Here are just a few I've recently had the pleasure of sipping:

Strawberry Caipirinha @ Morels: a refreshing twist on a Latin classic made with Cabana cachaca, muddled strawberries, and lime juice.

Art Nuvo [shown] @ Laguna Champagne Bar: A fizzy concoction of Grey Goose, lemon juice, fresh strawberry puree, and Nuvo vodka, all topped off with Moet & Chandon Imperial.

And here is one I hope to be making July 4th weekend - I think it will go perfectly with our patriotic festivities.

Strawberry Rose Gimlet
Recipe by Mixologist Matthew Biancaniello of Hollywood's Roosevelt Hotel
2 oz. gin
3/4 oz. Rosewater syrup
3/4 oz. fresh lemon juice
3 to 4 fresh strawberries

To make stir up 3 to 4 fresh strawberries with Rosewater syrup and fresh lemon juice. Add gin, shake with ice, and strain into chilled martini glass. Garnish with cut strawberries.

SATC Week: Flirty & Fabulous

No SATC week would be complete without my favorite SATC cocktail of them all. There are many versions of the Flirtini, but this one is my favorite. The Flirtini is cocktail that the four soulmates were sippin' on Samantha's rooftop in the season three finale - my favorite season of all. Enjoy!

The Flirtini
1 oz. Stoli Strasberi vodka
1/2 oz. triple sec
1/2 oz. pineapple juice
Splash of lime juice
Champagne
4 raspberries

Combine vodka, triple sec, and juices together in a shaker with ice. Shake and strain into a martini glass. Float with champagne. Garnish with raspberries.

SATC Week: An oldie, but goodie

The Cosmopolitan
1½ oz Absolut Citron
½ oz Cointreau
½ oz cranberry juice
¼ oz lime juice

Shake all ingredients well with ice and fine strain in to a cocktail glass. Garnish with a lemon twist.

Or, try this version from the ladies over at Yay! DIY.

SATC Week: More Sex = More Moet

The amount of product placement and random brands that are hopping onto the SATC bandwagon is enough to make your head spin. Personally, I don't think many of them make a lot of sense from a marketing standpoint, but here is one that I can get behind. It's not hard to imagine the four Manolo-clad ladies sipping any one these bubbly concoctions, courtesy of Moet & Chandon Imperial.

The Fashionista
¾ ounce of pomegranate juice
3 ounces of Moët Impérial
A pink rose petal for garnish

Pour the pomegranate juice into a glass. Fill with Moët Impérial. Stir gently with a long spoon. Place a pink rose petal over the drink.

The Player [Question: Is Miranda supposed to be "The Player"? Discuss...]
¼ ounce fresh lime juice
¼ ounce ginger liqueur
3 ounces Moët Impérial
Lime peel slice for garnish

Pour the fresh lime juice and ginger liqueur into a champagne flute. Fill with Moët Impérial. Stir gently with a long spoon. Add lime peel garnish.

The Socialite
½ ounce elderflower liqueur
3 ounces Moët Impérial
Sugar cube

Place the sugar cube into a champagne flute. Pour in the elderflower liqueur and fill with Moët Impérial. Stir gently with long spoon.

The Bombshell
½ ounce tangerine juice
¼ ounce maraschino liqueur
3 ounces Moët Impérial
Maraschino cherry for garnish

Place the maraschino cherry into a champagne flute. Pour in the tangerine juice and then the maraschino liqueur. Fill with Moët Impérial. Stir gently with a long spoon.

Of all the gin joints...

...in all of New York, I walked in to The Back Room on the Lower East Side earlier tonight. The reason? To take part in the first official Next GINeration Cocktail Challenge, hosted by New Amsterdam Gin.

For those of you who haven't heard about New Amsterdam, it's an American-made gin named after old-school New York and packaged up in a sleek glass bottle inspired by the Empire State Building -- nice, right?

The challenge was to create a cocktail inspired by Manhattan in just 10 minutes using ... New Amsterdam Gin, of course. Inspired by my frequent travels through the three notoriously late airports of New York, my drink was aptly names The Flight Delay. I tried to do a twist on the classic Aviation Cocktail, which I doctored a bit by adding orange juice to the mix, since I always drink OJ on the plane to keep me from getting sick.

How did it turn out? Let's just say I'll leave the mixology to the experts -- experts like Alex Ott, who was our host of the evening and who also created these Manhattan-inspired libations:

Five Points
1 1/2 oz. New Amsterdam Gin
2 1/2 oz. orange juice
2 1/2 oz. cola
1/4 oz. fresh lemon juice

Fill a pilsner or highball glass with ice. Pour in the gin, orange juice and lemon juice then float with coal. Garnish with a thick orange wheel.

Little Italy
2 oz. New Amsterdam Gin
1 1/2 oz. limoncello
1/4 oz. fresh lemon juice
2 1/2 oz. soda

Combine all ingredients except the soda in a shaker filled with ice, shake vigorously and strain over an ice-filled high ball glass. Garnish with a lemon wheel.

Sake Brunch

Sake for brunch? Why not?! At least, that is what I thought when I came across these bubbly libations, courtesy of Zipang Sparkling Sake. This weekend, consider swapping your favorite champagne for a pint-size bottle of this light yet sweet effervescence to stir up something other than the ordinary mimosa.


St. Zipang
4 parts Zipang Sparkling Sake
1 part St Germain elderflower liqueur
Splash yuzu simple syrup

Shake the St Germain and yuzu simple syrup over ice and strain into a chilled champagne flute. Top with chilled Zipang Sparkling Sake. Garnish with a fresh raspberry.





Sparkling Sugarplum
2 ½ parts Zipang Sparkling Sake
½ part Gekkeikan Plum wine
½ part ginger liqueur or ginger syrup
1 part passion fruit nectar or puree

Combine plum wine, ginger liqueur and passion fruit nectar in a shaker with ice. Shake well and strain into a chilled champagne flute. Top with Zipang sparkling sake, stir gently and garnish with a candied ginger slice.



Ninja Bellini
4 parts Zipang Sparkling Sake
1 part peach liqueur

Pour the peach liqueur into a chilled champagne flute and top with chilled Zipang Sparkling Sake.

Martini Talk presents: Sex and The City Week!

I have to admit, I was not a fan of the first SATC movie, for a number of reasons: too long, too sad, too too much bad product placement. But surprisingly, with the arrival of the sequel I find myself planning a SATC-themed cocktail party and dedicating an entire week's worth of blog posts to the fab foursome. What's changed? Eversince I found out that a certain handsome someone other than Big was making an appearance, I've been secretly counting down the days until the premiere.

Sex and The City may have escalated the Cosmopolitan into superstar status, but the show has also turned out other great cocktails and inspired many spirit brands to create their SATC-themed sips. This week, I'll be posting a few of my faves. So let's get started. Here are a few, courtesy of Prairie Organic Vodka.

Carrie Cosmo
Prairie Organic Vodka
St. Germain Elderflower Liqueur
Organic Cranberry juice
Fresh lime.








Red Headed Miranda
2 parts Prairie Organic Vodka
2 parts pomegranate juice
A squeeze of fresh lemon juice

Shake over ice and strain into a martini glass. Garnish with a fresh mint leaf.


Sweet Charlotte
3 parts Prairie Organic Vodka
4 parts green tea
1 tablespoon sugar
2 tablespoons of fresh lemon juice

Shake over ice and strain into a sugar-rimmed martini glass.






Sultry Samantha
2 oz Prairie Organic Vodka
2 oz Fresh Apple Cider
25 oz Fresh Lemon Juice
5 oz Simple Syrup

Shake with ice and strain over fresh ice. Garnish with an apple slice or cinnamon stick.

Get Your Tickets!

The Manhattan Cocktail Classic is just around the corner and the events are selling out fast. This is the first event of its kind in NYC, complete with parties, workshops, and lots of tasty cocktails. But perhaps the most anticipated events are the Stories from Behind the Bar series, where you'll get an insider's look at Manhattan's famed cocktail bars, such as Little Branch, Macao Trading Co., Pegu Club, Apotheke, and my favorite - Flat Iron Lounge.

For tickets and a list of events, click here.

Dixie Drinks & Deviled Eggs

This weekend is the Kentucky Derby and I'm so excited because I have a party to go to that requires a proper Kentucky Derby hat!

So what to bring to a Kentucky Derby party, besides a bottle of your favorite bourbon to help keep those mint juleps flowin'? I'm making some deviled eggs. My granny used to make these every time I came to visit her. She used to let me mix up the yolks with mustard and mayo, fill the shells and then lick the bowl (is that gross?).

For this weekend's party, I'm going to attempt to give this dish of Southern goodness a Tex-Mex twist. I hope it turns out good! Here's the recipe, which I got from Southern Cocktails: Dixie Drinks, Party Potions, & Classic Libations (Chronicle Books, 2007):

Devilish Eggs
12 large hard-boiled eggs, peeled
1/3 cup sour cream
1/4 cup mayonnaise
1 1/2 T. grated onion
2 tsp. finely chopped fresh cilantro
2 tsp. chopped chipolte chile in adobo sauce
2 tsp. adobo sauce from the chiles
1/2 tsp. salt
Garnish: Fresh cilantro leaves and paprika

Halve the eggs, placing the hard-cooked yolks in a small bowl. Using a fork, mash the yolks until smooth. Stir in the sour cream, mayo, onion, cilantro, adobo sauce, and salt.

Using a spoon, add the mixture to the egg halves. Garnish with cilantro leaves and paprika. Store in the refrigerator for several hours or overnight before serving.

And don't forget the sip!
Let's try a Derby Cooler
2 oz. bourbon
1 oz. light rum
2 oz. freshly squeezed orange juice
1 oz. freshly squeezed lemon juice
Dash of grenadine
Garnish: star fruit or orange slice

Pour all ingredients except the garnish into a cocktail shaker filled with ice; mix vigorously. Strain into two cocktail glasses filled with ice. Add garnish.

A Whole New Look

Well, what do you think? In a effort to recommit myself to this blog, Martini Talk just received a whole new look for its official relaunch into the cocktail blogosphere.

I hope you like. I know I do - don't you just want to take a sip of that juicy martini in the top right corner?

Thank you so much to Designer Blogs for creating our new design. We couldn't be happier.

Cheers!

Best. Cocktail. Ever.

I thought I was over the pear vodka drinks. That is, until I sipped the Peared Sake at Sunda in Chicago the other night. Seriously, this was the best drink I ever had! And apparently, I'm not the only one who thinks so -- the Peared Sake even won Cocktail of the Year on Metromix.com.

Why? Blame it on the stellar ingredients. Think Grey Goose La Poire, Zipang sparkling sake, pineapple juice, ginger syrup, a delicious cinnamon rim, and a chewy dried pear slice for garnish. I can't wait to start shaking these up at my place in NYC.

And since I'm mentioning Sunda, I can't forget about the Toasted Ginger Snap: a decadent blend of Bombay Sapphire, red grapefruit juice, lime juice, egg white, ginger syrup, anise seeds, mint, and a crushed almond and orange honey rum.

Many, Many Margaritas

Ever since the weather broke last week I have been cravin' margaritas. Traditional margaritas, guava and red chili margaritas, pomegranate margaritas - I can't get enough! And they are so easy to make. Just grab your favorite tequila (I'm partial to Patron), some triple sec, fresh lime, and your favorite flavor. Here are a few ones to try as you gear up for summer:

Grand Margarita
1 oz. Grand Marnier
1 1/2 oz. tequila
3/4 oz. fresh, squeezed lime juice

The St-Rita
2 parts tequila blanco
1 part St. Germain
3/4 part fresh-squeezed lime juice

Chambord Margarita
1/2 part Chambord
1 part Don Eduardo tequila
1/2 part Tuaca
3 parts sweet and sour mix

Patron Pomegranate
1 1/4 oz. Patron Silver
1/4 Patron Citronage
1 oz. fresh-squeezed pomegranate juice
1/2 oz. fresh lime juice
1/4 oz. fresh lemon juice
1/4 oz. simple syrup

Don't forget the salt! A word from Grand Marnier:
For an authentic presentation, garnish the rim of the glass with salt. Begin by filling a wide, shallow dish with 2 to 3 mm of fine salt. Cut a lemon in half and rub the cut side around the rim of the glass. Then, holding the glass upside down, dip it delicately into the salt, so that it adheres to the rim to a thickness of 2 or 3 mm. Turn the glass upright and wait a few minutes.

Swanky Bubbles

When I first moved to New York four years ago, I was overwhelmed by the number of restaurants and bars. After all, I knew every restaurant and bar in Philadelphia having lived and worked there all my life. So when I came to NYC, someone said to me, "Make your own Philly in New York. Find 10 restaurants you really love and make them your go-tos." I haven't found ten yet, but I do have a few favorites that I frequent often (Cafe Noir, Sala 19, Snack Taverna). And now, my latest: The Bubble Lounge in TriBeCa. The thing I love about it is that it reminds me of my favorite champagne bar in Philadelphia, Swanky Bubbles (except its missing the great sushi). Here's my favorite cocktail from The Bubble Lounge. Ironically, it's not made with any kind of bubbly, but it's one of their signature sips, and it's so good.

The Calabria: Hennessy VS, gingerale, lemon juice, muddled strawberries

Oh, and my fave from Swanky's? The Blondie: a mix of champagne, Stoli Vanil and pineapple juice

It tastes better than it looks...

The photo of the Grilled Pineapple & Cracked Pepper Martini you see here is courtesy of Bar Solutions, an Australian-based bar consulting firm who pitched in on the cocktail menu at SM23 Lounge in Morristown, New Jersey. The Aussies know their stuff when it comes to cocktails - unfortunately, the bartenders at SM23 couldn't quite get the look right, which could've been why I didn't even think to whip out my trusty new iPhone and snap a shot of the actual drink I was sippin' last weekend.

Nevertheless, the cocktails at SM23 deserve a mention here because of their innovative ingredients and overall deliciousness. If you ever find yourself in Morristown (a really cute town, btw), I highly recommend a round of these pinapple-y potables:

Grilled Pineapple & Cracked Pepper Martini: peppercorn-infused Belvedere vodka, chargrilled pineapple, lemon juice, chamomile syrup, and pineapple juice

Grilled Pineapple & Cardamom Martini: Belevedere vodka, cardamom pods, pineapple juice, chargrilled pineapple, vanilla syrup, lemon juice

Sippin' Sazeracs

When I was in New Orleans earlier this year, I had my very first Sazerac, and I was surprisingly thrilled with the taste. Of course, the fact that I tried one at The Sazerac Bar in the historic Roosevelt Hotel could have had something to do with it -- these folks know a thing or two about mixology. After all, this is where the bar's namesake drink (and some say, America's first cocktail) was invented way back in the late 1800s.

Here's how to make one:
Sazerac
2 oz. rye whiskey
3 dashes Peychaud's bitters
1 splash Herbsaint (a New Orleans-made absinthe substitute)

Evenly coat the inside of a chilled old-fashioned glass with Herbsaint. Shake rye and bitters with cracked ice. Strain into prepared glass. Garnish with a lemon twist.

Want to learn more? Check out this video from CHOW.com.

BFF Off Signature

Every girls night out calls for it's own signature sip. Here's what the ladies and I were sippin' last night. Insanely Dee-lish.

Maharaja's Martini
1 part Grey Goose vodka
1 1/2 parts guava juice
2 tsp. lemon juice
2 mint leaves
splash of coco lopez
1 sprig of fresh mint for garnish

In a cocktail shaker, combine ingredients with ice. Shake vigorously and double strain. Serve in a chilled martini glass.

Sips & Apps

I just got an iPhone and I'm am slightly addicted (well, that's an understatement - it's like crack). I'm excited because now I'll be able to Tweet more for Martini Talk to bring you the best cocktails in all the cities I go to.

So, I've spent the morning doing my new favorite thing (downloading free apps, of course!) and unfortunately, I couldn't really find any cocktail apps I like.

Any suggestions?

I think the problem is that all the apps I find seem to have a lot of the same traditional sips. I wish there was an app that mixed up all the great cocktails served up at restaurants and bars around the country. It could be filtered by city, style (old-school, molecular, herbal, etc.), spirit (sort of like the UrbanSpoon app - my new fave). That's it -- Martini Talk needs its own app! I wonder how I could make that happen....

Now that I have a new phone, my old phone will soon be retired. As I was clearing everything out, I noticed that I had a lot of cocktail recipes saved in my notepad (which I should have Tweeted). So I thought I'd list them here. Enjoy!

Rooskie Doo @ Rick Moonen's RM Seafood, Mandalay Bay, Las Vegas
Chinaco blanco tequila, lemon juice, grapefruit juice, and honey-ginger syrup. Garnished with house-pickled jicama.

10 Sage @ Palomino, Indianapolis
Tangueray, Alize gold passion, fresh sage leaves, and fresh lime sour mix

Rafaella @ deSantos, New York
Vodka, fresh raspberries, Cointreau, fresh orange and lime

Classe X @ Bagatelle, New York
Belvedere IX, muddled ginger, lime juice, pineapple juice, and passion fruit syrup

Grapefruit Basil Martini @ Whiskey Blue, W New York
Bombay Sapphire, grapefruit juice, basil, and simple syrup

Nina Fresa @ Sushi Samba NYC7
Svedka vodka, muddled strawberries, orange liqueur, lime, guava

TGIF

It's Friday and the weather is awesome. I'd say that calls for a light and refreshing sip. So here ya go:

The Hemingway Daiquiri
40% White Rum
10% Luxardo Maraschino
20% Grapefruit Juice
30% Lime Juice
Shake over ice & Strain, Lime Twist

PS: This is my 100th post!

Case of the Mondays

Have a rough time getting up this morning? If you're still in funk come 5 p.m., I suggest heading home and mixing up this yummy sip - I first tried it at Wicky's in Playa del Carmen - guaranteed to pick you up in no time.

Blue Monday
2 oz. vodka
1/4 oz. triple sec
1/4 oz. blue curacao

Mix all ingredients in a shaker with ice. Strain into a chilled martini glass.

Susie & Seabreezes

Yesterday, I was so fortunate to attend the wedding of my co-worker and amazing friend, Susie, who married her longtime-love Francis. The intimate gathering of the couple's closest family and friends was nothing short of spectacular. From the gorgeous weather (a sunny 67 degrees at vows time) and centerpieces to the fabulous venue (The Ritz-Carlton, Grande Lakes) and the bride's stunning Melissa Sweet gown, Susie and Francis got their perfect wedding day.

During cocktail hour, the Caribbean Seabreezes (shown here) were aflowin'. This sip is a Ritz specialty, made with Bacardi rum, triple sec, a dash of grenadine, lime juice, pineapple juice, and splash orange juice. So good, and the color coordinated with Susie's sophisticated pink and gray color combo.

And we can't forget the bride's favorite sip! A Kir Royale (1/4 part Chambord topped with Champagne) is a Susie signature - classic and elegant just like the bride herself.

Ummm...Hello - NYC Martini Week

I know I've been gone for awhile, but with Martini Week fast approaching (and when I'm in town, no less -- well, for part of it, that is), I have no excuses not to start blogging again. Mark your calendars folks and I'll see you at the bar! Click here for participating restaurants.

Bruning's Bar

It's no surprise that New Orleans loves it cocktails (sazeracs, hurricanes and hand grenades, to name a few), but it also is deeply attached to its history - so much so that when Hurricane Katrina demolished the city's third oldest restaurant, Bruning's, a group of men braved the high waters of Lake Pontchartrain to save its bar. Here she sits at the Museum of the American Cocktail awaiting restorations.

More from the Museum

Check out these super-cool vintage cocktail tools and bottles on view at the Museum of the American Cocktail in New Orleans.
Strainers and jiggersCitrus juicersCocktail shakerHuge ice tongsIngredients for the Sazerac and Ramos Gin FizzUmmm....is that really old bottle of Veuve? Very cool to see, but in my opinion, no Veuve should be left behind.So pretty - I want these for my house!