In celebration of the San Antonio Cocktail Conference, here are three cocktails to wet your whistle.
Eddie V’s of Austin is serving this seductive sweetie just in time of Valentine’s Day.
2 ounces Hendrick’s Gin
1 ounce St. Germain elderflower liqueur
3/4 ounce fresh lemon juice
1/4 ounce simple syrup
Rosé sparkling wine
Mint, for garnish
½ strawberry, sliced, for garnish
Build this cocktail in a shaker tin
Add ice, gin, elderflower liqueur, lemon juice, and simple syrup. Shake and pour into a rocks glass
Float a splash of rosé sparkling wine on top.
Garnish with a sprig of mint and a cut ½ strawberry.
Makes 1 cocktail.
From Eddie V’s
Cotton, a restaurant in Manchester, N.H., offers the following tips for making better martinis:
- Chill your martini glass by filling it with ice cubes and water an letting it sit while you make the martini.
- Fill a cocktail shaker with ice, then add all the liquid ingredients and skaes vigorously.
- Empty the ice and water from the martini glass
- Rim the glass with the appropriate rimmer — sugar, salt, etc.
- Strain the contents of the cocktail shaker into the chilled martini glass.
- Garnish and serve.
This margarita variation uses a splash of maraschino juice. You can also add lime, if you like.
2 ounces Patrón Silver tequila
1 ounce triple sec
1 ounce sour mix
Splash of maraschino cherry juice from a jar of cherries
You can certainly use whichever tequila you prepare and can also substitute Cointreau for triple sec. Fresh cherries make a nice garnish.
Mix the tequila, triple sec, sour mix and maraschino cherry juice in an ice-filled shaker. Pour into an iced martini glass rimmed with sugar.
Makes 1 cocktail.
From “Cotton’s: The Cookbook” by Jeffrey Paige
Limoncello and Mint Sparkler
“Limoncello, a liqueur made by steeping lemon peels in a neutral spirit, has long been a staple in the lemon-producing region along Italy’s Amalfi Coast, where it is usually served well chilled in the summer months. It offers even more of a lift when infused with mint and mixed with club soda and fresh lemon juice,” according to “Gourmet Today” edited by Ruth Reichl.
1 cup loosely packed fresh mint leaves
8 ounces (1 cup) chilled limoncello
1/2 cup fresh lemon juice (from about 2 lemons)
3 cups chilled club soda
Fresh mint sprigs, for garnish
Lemon slices, for garnish
Combine mint and limoncello in a bowl and bruise mint by gently mashing with a wooden spoon. Refrigerate, covered, for 1 hour.
Pour limoncello through a fine-mesh sieve into a pitcher, pressing firmly on mint; discard mint. Stir lemon juice and club soda into limoncello, then add enough ice to fill the pitcher. Pour drink and ice into six 8-ounce glasses. Garnish with mint sprigs and lemon slices.
Note: The strained limoncello-mint infusion can be refrigerated, covered, for up to 2 hours.
Makes 6 cocktail.
From “Gourmet Today” edited by Ruth Reichl