Making your own
Its another kind of recipe, where you find a new way of preparing
the diet, a liquid diet. Its nothing but an interesting and refreshing
world of mixing, drinking, shopping and sipping, a world of drinks
and cocktails. Cocktails are classically defined as a beverage derived
from a combination
of distilled alcohol, such as vodka or whiskey, with a mixer. There
are thousands and thousands of cocktails being made, which varies
according to geographical attributes, human psychology, and atmosphere.
The mixer can be a very broad spectrum of fruit juices, sodas, liqueurs,
vegetable juices and just about everything else under the sun.
We always wonder where it began? As with the creation of many cocktails,
there are differing arguments as to who was the first to create
such exotic concotions. The cocktail past can be traced to the gourds
of ancient civilisations, while recently evolving into a modern
consumer good and symbol of style. The origin of the name Ĺcocktailĺ
is not certain, though many explanations have been suggested. The
cocktail shaker originates from the everyday containers used to
store, mix or transport their contents. Early examples of these
go back many thousands of years BC in South America, Egypt and Mesopotamia,
where gourds and other containers were valued highly. However, it
took until 1900 for the modern idea of a cocktail shaker to become
commonly used by bartenders.
Indeed, at this time New York City hotels were still serving five
o'clock tea as was customary in England and when cocktails replaced
tea at five, some shakers looked very like the teapots they had
replaced. In the 1920's martinis were all the rage and served from
silver shakers by the wealthy, or glass or nickel-plated shakers
for the less affluent. Jubilation marked the end of the First World
War and party going and pleasure seeking was the name of the game.
The mixed drink and cocktails were pushed underground by prohibition.
As the popularity of the cocktail increased, the styles and shapes
that were produced became more and more ambitious.
most popular of all has been Margarita. The historical claim behind
the Margarita originates in 1948. A fabulous hostess and Dallas
socialite, Margarita Sames, hosted a pool side Christmas party at
her vacation home in Acapulco, Mexico. And in similar fashion at
some place came each cocktail. No one should be an expert to make
a concoction. Combine equal parts of ingenuity and insight, stir
in an ounce of originality and add a dash of appeal, Shake with
creativity and enjoy the drink.
So incase if you are bored with your usual age-old concoctions,
tired of trying out all the similar drinks at the city restaurant.
Do not worry, you too can have more fun with your self-made cocktail.
The one thing to remember is that the mixer is a vital ingredient
for any cocktail. Try these
Long Island Iced Tea - Combine 1/2 ounce of tequila, white
rum, vodka, gin, and Triple Sec with 1 ounce of lemon juice and
1 teaspoon sugar. Fill with cola and ice in a highball glass.
Martini - The gin-vermouth martini is probably the most
tweakable drink around. The general formula is two ounces of gin
and 1 tablespoon of vermouth combined straight up with an olive
or two. Combinations derive around the amount of vermouth added
to increase the strength and dryness of the drink.
Madras - This fruity cocktail is a cross between a Cape
Codder and a Screwdriver: 1 1/2 ounces of vodka, 1 ounce of cranberry
juice, and 1 ounce of orange juice. Combine the ingredients in a
highball glass over ice and garnish with a slice of lime.
Coffee Cooler - This milkshake-with a punch-has the following
1/2 ounces of vodka, 1 ounce of heavy cream, 1 ounce Kahlua, 1 1/2
tablespoons of sugar syrup, 4 ounces iced coffee, and 1 scoop of
coffee ice cream. The ingredients are combined and shaken, strained,
then placed on the rocks in a Tom Collins glass before adding the
ice cream as a topper.
Angel's Kiss - 1/4 oz creme de cacao 1/4 oz creme de yvette
1/4 oz brandy 1/4 oz sweet cream Layer ingredients carefully, in
order given, into Pousse Cafe glass so each ingredient floats on
the preceding one. Do not mix. See Miss Cocktail for tips on making
the perfect Pousse Cafe.
Tropical cocktail - 3 oz coconut milk 3 oz pineapple juice
1 1/2 oz Malibu rum In blender, mix above ingredients with ice.
Garnish with cherry and pineapple wedge. If you feel extra naughty
try a float of 151 or Kahlua.
There are various sites also which you can always browse through
in your leisure time and bring out something new for yourself. Considering
the amount of hardwork that goes behind it, which is almost equal
to zero, you can also show your expertise at some friendly get together
and cocktail parties, arranged in your sweet little home.