Archive for the ‘Friday Feeling’ Category

Friday Feeling #11

August 20, 2010


Old Fashioned

Seeing as the entire world and his wife seem to be loving off Mad Men at the moment – from a backup for pseudo-feminist statements of empowerment by MPs to style inspiration – I thought I’d include this ode to Don Draper’s favourite tipple. If only you could still smoke indoors…

1 sugar cube
3 dashes Angostura bitters
club soda
2 ounces rye whisky

Place the sugar cube (or 1/2 teaspoon loose sugar) in an Old-Fashioned glass. Wet it down with 2 or 3 dashes of Angostura bitters and a short splash of water or club soda. Crush the sugar with a wooden muddler, chopstick, strong spoon, lipstick, cartridge case, whatever. Rotate the glass so that the sugar grains and bitters give it a lining. Add a large ice cube. Pour in the rye (or bourbon). Serve with a stirring rod.

Courtesy of Esquire.

Friday Feeling #10

May 28, 2010


Blue Hawaiian

1 oz Light rum
2 oz Pineapple juice
1 oz Blue Curacao
1 oz Cream of coconut
1 Slice Pineapple
1 Cherry

Time to get a bit heavy duty – blend all the ingredients (bar the pineapple and cherry) in an electric blender with a cup of ice.

Pour the resulting contents into a highball glass.

Decorate with the fruit! Now to start playing with fire in grass skirts.


Friday Feeling #9

April 23, 2010


Lemongrass Iced Tea

Your weapons:

2 oz. Bourbon
4 oz. Ginger Beer
1 oz. Lemongrass syrup, (Monin for example)
A handful of fresh mint leaves

Grab a Collins glass
Muddle fresh mint with ice.
Add bourbon.
Drizzle the Lemongrass.
Top with ginger beer.
Ease back…


Friday Feeling #8

April 9, 2010

friday feeling

The Crush

This works equally well as a short or long drink.
Preferably Third World style.

What you will need:

3 ounces of Dry Gin.
1 1/2 ounces of Patron Citronge.
A splash Club Soda.
Slices of fresh orange.
1 deserted beach.

Muddle orange in a rocks glass.
Add ice, then gin,
Citronage and soda to suit.

96 Degrees in the Shade…bloody philistines!


Friday Feeling #7

December 19, 2009



For this American classic you will need:

2 shots rye whiskey
1 shot Italian vermouth
2 dashes Angostura bitters

Shake the rye,* vermouth, and bitters well with cracked ice. (Some insist that a proper Manhattan must be stirred, so as to prevent “clouding” or undue fraternization between the whiskey and the vermouth; Esquire says, let ’em mingle.) Strain into in a chilled cocktail glass and garnish with twist or, of course, maraschino cherry (which is subject to the same challenge re: purity as adding an olive to a martini).

Of course, human beings, being human beings, can never leave well enough alone. Here, then, are the obligatory variants.

First, a few you can make by monkeying around with the bitters: Lose the Angostura and pitch in a splash of Amer Picon and it’s a Monahan; a splash of anisette and it’s a Narragansett; 2 dashes of cherry brandy and a dash of absinthe and you’ve got a McKinley’s Delight. Leave a dash of the Angostura in, add a dash of orange bitters and 3 dashes of absinthe: a Sherman.

Or you can tinker with the vermouth. Replace half the Italian vermouth with French for a so-called Perfect Manhattan. Equal parts of rye, French vermouth, and Italian vermouth: a Jumbo. Make that with bourbon: a Honolulu (no bitters at all in those last two). Cut the Italian vermouth entirely and make it half bourbon and half French vermouth: a Rosemary. To turn that into a Brown University, just add a couple dashes of orange bitters. Coming almost full circle, if you make your classic 2-to-1 Manhattan with French vermouth instead of Italian and a dash of Amer Picon and one of Maraschino, you’re in Brooklyn. And there are more — the Rob Roy, for one, but we gotta stop somewhere.

* In case of emergency — you need a Manhattan and you’re passing a bar of the “Rye? Nah.” variety — Canadian Club will do; it’s got lots of rye in it.

Recipe courtesy of Esquire Magazine.


Friday Feeling #6

December 4, 2009



3 shots tequila
1/2 shot white crème de cacao
1/2 shot blue curaçao
1/2 shot cream
1 Maraschino cherry

Shake well in a chilled shaker full of cracked ice, and then strain into a cocktail glass 2/3 full of fresh cracked ice. Garnish with the Maraschino cherry! Very colourful (and very blue) winter warmer for you.


Friday Feeling #5

November 20, 2009


Mississippi Punch

2 shots cognac
1 shot bourbon
1 shot dark rum
1/2 shot lemon juice
2 tsp superfine sugar

Shake well in a chilled shaker full of cracked ice, and then strain into a Collins glass 2/3 full of fresh cracked ice. Garnish with fresh fruit – a slice of orange and a few raspberries are the staple here, although any fruit will do depending on your tastes. Then, stick loads of stuff in it – straws, umbrellas, sparklers, whatever you fancy.


Friday Feeling #4

November 16, 2009


Star & Bubs’ Sambuca Gas Chambers

Now, this one isn’t so much a cocktail, more a crazy way to do shots of sambuca (which, by the way, I can’t even taste without heaving nowadays… thanks to heady student days!!) that is guaranteed to attract attention – purely because fire is involved.

A friend and I cracked these out at the bar in Revolution in Cardiff on Saturday night, so I felt I should share it. It’s slightly different to the conventional way (see the video below) but our way is better, trust me.

You will need:

1 shot of sambuca
2 wine glasses
Some ice
A bendy straw
A lighter

Place the shot in one glass and the ice in the other. Pick up the glass with the shot in it, tilt it slightly and rotate it a couple of times so that the sambuca coats the inside of the glass. Bend the straw and have someone (i.e. your victim) hold it in the glass with the ice (they need to hold the long end, so that the short end is sticking up out of the glass)

Set fire to the sambuca. Pretty blue flames will follow. Play around with it for a second, to look cool, then pour it into the ice… then place the glass upside-down on top of the glass that now has the ice and shot in it, leaving the straw trapped in the gap. Get your victim to put their lips to the straw and inhale – the ‘chamber’ that you have created will now be full of vaporised alcohol. As soon as that’s all done, take the top glass off and then they drink the shot as well.

A bit of a palaver I know, but looks very cool. For those who didn’t follow my instructions, here’s a video of some people doing it the proper way, although doing it this way means moving the glass a lot more which will lose the vapour – when the barmaid puts the glass on top of the other one, do that but trap the straw between the two and inhale before the shot. If you’re 2.0 that is.


Friday Feeling #3

November 7, 2009



2 cucumber slices (1 1cm thick, 1 wafer thin)
1cm wasabe paste
2 tbsp fresh lemon juice
2 tbsp fresh ginger juice
2 shots vodka
2 tsp sugar syrup

Muddle the thick cucumber slice and wasabi together in a cocktail shaker. Add the remaining ingredients and shake well with ice. Strain into a martini glass and garnish with the thin cucumber slice.


Friday Feeling #2

November 1, 2009


I know, I know… I’ve been really slack in delivering these of late, I did one and then totally didn’t for two weeks running. Workload and social life doesn’t leave a great deal of time to play Brian Flanagan, but never mind. In an effort to make up the numbers, I’m going to present a couple of my personal favourites and get this slightly lacking section back on track.


Possibly my favourite cocktail, perfect blend of icy sharpness and sugary potency… not to mention the sexy Hispanic name. For the Mojito, you will need:

2 shots white rum (or even spiced rum if you’re feeling a little saucy)
1 shot lime juice (preferably fresh)
2 lime wedges
1tsp white sugar
Mint leaves
Soda water
Crushed ice

Pop the sugar and the mint leaves in the bottom of a highball glass and muddle thoroughly to release all the nice fragrant mint oils. Pour in the rum and the lime juice and then fill the glass with crushed ice. Top up with soda water, then garnish with the lime wedges. Minty, sharp and strong – just don’t drink too many in one night, they’re rather acidic and it’ll destroy your teeth!

Long Island Ice Tea

Also known as ‘Five of the Best’. If you’re looking to get wasted and don’t fancy shots, this badboy is the way forward – five shots per glass, it’s one of the strongest long drinks available and surprisingly palatable given the hi-octane content. You need:

1 shot gin
1 shot white rum
1 shot tequila
1 shot vodka
1 shot Triple Sec
Dash lime juice
Dash lemon juice
Dash sugar syrup
Ice cubes
1 lemon wedge

Chuck all the ingredients except the cola into your trusty cocktail shaker and give them a good scramble. Fill half a highball glass with the resulting mixture and top up with cola, finished off with the lemon wedge. Strong as hell to drink, and easy as hell to make. If a Mojito is my favourite, this comes a very close second.

Singapore Sling

I must admit I’ve never actually had one of these, but during a conversation with a work colleague it was mentioned as one of her favourites, so I thought I’d chuck it in. You need:

2 shots gin
1 shot cherry brandy
1/2 shot Cointreau
1/2 shot DOM Benedictine
2 shots Grenadine
1/2 shot lemon juice
Dash sugar syrup
Pineapple juice
Fresh lemon juice
Dash Angostura Bitters
1 lime slice
Ice cubes
Chunk of pineapple
Maraschino cherry

All the ingredients go into the shaker… shake well and strain into a highball glass. Garnish with pineapple and cherry.

And there we go! 3 nice little tipples to keep you going for now. Until next time…