From time to time I come across some truly innovative cocktail recipes. Rather than let them go unappreciated by the reading public at large and enjoyed only by the select circle that frequents those cocktail bars, I've decided put together a monthly compilation of such drinks.
Here goes with installment No. 1 of "What will they think of next?"
• Gold Bar, 389 Broome St. near Mulberry, New York, NY (212) 274-1568.
Honey is for more than hot tea or flapjacks. A daiquiri here is a Bees Kiss when the usual sugar component is replaced with honey and mixed with rum and lime juice. For a Margaritas Begone use honey, tequila and lime juice. And, for a Gold Rush whiskey sour, mix honey with bourbon and lemon juice and serve it very well chilled.
• Bison Witches Bar & Deli, 326 North 4th Avenue, Tucson, AZ (520) 740-1541
The BLTini, made by bartender Gary Crystal, turns the classic BLT sandwich turned into a drink. It begins with a generous pour of potato vodka, an inch or so of Bloody Mary mix, and a garnish of freshly-cooked bacon hanging off the side and a bit of leafy lettuce. He sometimes rubs the rim of the glass with the bacon.
This Australian Web site invites readers to contribute their own cocktail recipes. Valli Little came up with this strawberry cocktail recipe to serve eight:
1 pound strawberries, hulled
1 tablespoon fine sugar
Crushed ice (optional)
2/3 cup vodka, chilled
1 bottle sparkling wine, chilled
Place the strawberries and sugar in a blender or food processor and blend or process until mixture forms smooth puree. Pass the puree through a fine sieve into a bowl and discard the seeds in the sieve. Cover the puree with plastic wrap and chill in the refrigerator. Half-fill 8 champagne flutes with the crushed ice, if using. Divide the chilled strawberry puree among the flutes, then top each with 1 tablespoon vodka. Top up with the sparkling wine. You can make the strawberry puree up to two days ahead.
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