Make Mine a Martini by Kay Plunkett-Hogge

Author:Kay Plunkett-Hogge [Plunkett-Hogge, Kay]
Language: eng
Format: epub
Publisher: Lumina Media
Published: 2015-05-11T04:00:00+00:00

The Sidecar

One of the few classic and good Cognac cocktails (there’s the Corpse Reviver out there, too, among others, but it has crème de menthe in it – who were they kidding?), it’s thought that the Sidecar was invented during the First World War. The Ritz in Paris claims it as their own. Harry (of Harry’s Bar in Paris) MacElhone’s 1922 book, Harry’s ABC of Mixing Cocktails, attributes it to Pat MacGarry, bartender at the Buck’s Club in London. He should know!

20 ml (¾ fl oz) fresh lemon juice

20 ml (¾ fl oz) Cointreau or triple sec

40 ml (1¼ fl oz) Cognac

a twist of orange, to garnish

Fill a cocktail shaker with ice and pour in the lemon juice, triple sec and brandy. Shake until icy cold, then strain into a cocktail glass. Garnish with a twist of orange.

The Michelada

This Mexican cerveza preparada is mightily refreshing on a hot day. It exists in many different versions, so feel free to experiment with different combinations of sauces and spices to make the drink your own.

1–2 limes, halved

sea salt

several dashes of Worcestershire sauce

several dashes of Tabasco or other hot sauce

several dashes of soy sauce or Maggi sauce

freshly ground black pepper

20 ml (¾ fl oz) tomato juice or Clamato juice (optional)

chilled beer, to top up

First rim the glass with salt: wipe a piece of lime around the rim, then dip the rim in sea salt to coat. Fill the glass with ice, then squeeze in all the lime juice. Add the sauces, a few grinds of pepper and the tomato juice, if you’re using it. Stir the juice and sauces together, then top up with cold beer.

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