Drinks After Dark

Party Survival Kit

January, for me, is typically a dry (well, as dry as it can be!) month, but I’ve come across something that will help anyone who is carrying New Year’s Eve into the New Year.

The Partier’s Survival Kit. This is a kit which has been designed by Minimus for people who are serious about their night on the town. Packed into a flashing, light up cocktail glass comes everything you’ll need to bounce back the next morning and not feel any worse for wear. 

The kit contains a packet of “Chaser Freedom from Hangovers”, Alka Seltzer for the next morning, Advil for before you go to sleep, Tang Sport Fitness drink mix to replace some of your electrolytes and an LA Fresh Dental Finger Mit to refresh your breath. 

Originally created after receiving requests from bar owners and event planners for a unique giveaway for events, it morphed into being a popular product for your night on the town, or to give to your friends at your next party. 

The Partier’s Survival Kit retails for $8.99 and is available online.

There’s one other way you can get your hands on this little gem. If you want one of these little kits, all you have to do is leave a comment on this post telling me what you would like to see more of here at DrinksAfterDark. Make sure the e-mail address you provide is valid.

The deadline is Monday, January 12, at 11:59:59 p.m. PST. Winner will be chosen on Tuesday, January 13, 2009.

The Fine Print

Rules and regs for the contest:

1. Comments like, “Give it to me!” or “I want to win!” ARE NOT ELIGIBLE. You have to answer the question.
2. One entry per person, and yes, I do check IP addresses to remove duplicates.
3. Long-haired dudes are just as eligible to enter as long-haired chicks. I and my husband are the only people not eligible to enter. Everyone else can enter and win.
4. Comments must be received by Monday, January 12, at 11:59:59 p.m. PST.
5. I will use the random sequence generator at Random.org to choose one lucky winner, (who will be the first eligible entry in the sequence). The announcement of the winner will be FINAL. No arguing.

Good Luck!!!

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By Colleen Coplick -- 15 comments

New Years Resolutions?

Now that the hangover from New Years Eve has gone away, it’s time to start looking towards the new year. If you’re like thousands of other people, and you want to lose weight or get in shape this season, but still have social commitments to keep, what’s your best option for a cocktail?

There are ways to keep the amount of calories you drink down, and Bethenny Frankel, author of the upcoming book, “Naturally Thin” and chef and star of The Real Housewives of New York City, has created “Skinnygirl” cocktails including her favorite, the Skinnygirl Frangelini. A refreshing, low-fat cocktail that contains very few calories compared with most fancy sweetened martinis.  

Skinnygirl Frangelini

1/2 oz Frangelico
2 oz vanilla vodka
Top with club soda

Shake over ice and serve in a cold martini glass. Garnish with a chocolate covered espresso bean.

(image provided by Bethenny Frankl)

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By Colleen Coplick -- 0 comments

Hangover Cures: Around the World

Everyone has their own favourite hangover cure. Mine have varied from a can of coke first thing in the morning to a lovely greasy breakfast, whenevever I decided to wake up. A quick poke into news stories this morning brought me a few of the hangover cures from around the world:

- Congee: You seldom run into congee, a nourishing creamy broth based on rice, an effective Chinese remedy for the infirm or the merely hungry. Check around to find a Chinese restaurant that makes it. You could make your own soup, but it won’t have the variety of pickles to jazz it up. The exciting flavours come from tongue-tickling sour and salty and hot condiments that you add to the bowl.

- Huevos rancheros: This classic Mexican dish is a popular brunch feature doubly appreciated on Jan. 1. You can make the refried beans and hot sauce days before, prepare the rest in a few minutes. Fresh tortillas go well with sunny-side-up eggs. Chiles serranos and hot sauce provide heat and interest.

- Lapskaus: The Norweigen sailors’ Lapskaus is mild; it wakes and cheers you with varied textures and a mix of hot and cold. This big hash of corned beef, bacon, onions and eggs is garnished with salty herring, pickled beets and sharp gherkins.

- Korhelyleves: Hungarians swear by their korhelyleves, souses’ soup, for the morning after as well as for the night before — you can have a strengthening bowlful at the end of the party and feel better in the morning. It’s best made the day before — anything with sauerkraut improves with time. The ingredients include onion, paprika, smoked sausage and lots of sour cream.

- Dahi bhat: Indian dahi bhat (sometimes spelled Dahi Bhath) is rice with yogurt; it sounds as if it were designed for convalescents and the very senior. You may not be one of those but simply feel that way. Enjoy the cool, wet comfort of the rice; besides fried onions, it demands Indian pickles in oil. 

Do you have a proven hangover cure?

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By Colleen Coplick -- 4 comments

New Year’s Eve: Time for Bubbly!

And a little bit extra as well! Here at Drinks after Dark, we want people to stay away from the night club champagne they give out and instead, go for something a little more… sophisticated. You know, good.

Drinks After Dark’s exclusive cocktail guru, Steve Kemble, has created the “Ten Grand” for us to toast the New Year with. Ring in 2009 with style! 

To make:

1 oz 10 Cane Rum
1 oz Grand Marnier
Peach Puree
Pomegranate Juice
Moet & Chandon

Put the rum, Grand Marnier, Peach puree and pomegranate juice into a cocktail shaker over ice and shake well. Pour into Champagne glasses and top each off with Moet & Chandon and serve!

Happy New Year!

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By Colleen Coplick -- 0 comments

The 12 Drinks of Christmas

Those who know me well, and who have known me for the past few years, know that this is not my “happiest time of the year” (for me, that’s summertime…. give me heat, give me sunshine!!)….*cough* sorry…. I got distracted. Right, where was I?

Oh yes… Christmas. Winter. Snow. Bleh. So, for me, staying warm, inside, with a good drink makes me happy. So, my 12 Drinks of Christmas (the 12 days being the ones that begin on Christmas night and end at Epiphany on January 5th)? Here it is….(recipes below)

On the first day of Christmas my true love gave to me….

Mekhong Partridge in a Pear Tree

On the second day of Christmas my true love gave to me….

Two Woodford Candy Cane Eggnogs
And a Mekhong Partridge in a Pear Tree

On the third day of Christmas my true love gave to me….

Three  Cinnamon Sidecards
Two Woodford Candy Cane Eggnogs
And a Mekhong Partridge in a Pear Tree

On the fourth day of Christmas my true love gave to me….

Four Tyku Tinis
Three  Cinnamon Sidecards
Two Woodford Candy Cane Eggnogs
And a Mekhong Partridge in a Pear Tree

On the fifth day of Christmas my true love gave to me….

Five Jingle Bombs
Four Tyku Tinis
Three  Cinnamon Sidecards
Two Woodford Candy Cane Eggnogs
And a Mekhong Partridge in a Pear Tree

On the sixth day of Christmas my true love gave to me…

Six Bewildered Beauties
Five Jingle Bombs
Four Tyku Tinis
Three  Cinnamon Sidecards
Two Woodford Candy Cane Eggnogs
And a Mekhong Partridge in a Pear Tree

On the seventh day of Christmas my true love gave to me….

Seven New Year’s Kisses
Six Bewildered Beauties
Five Jingle Bombs
Four Tyku Tinis
Three  Cinnamon Sidecards
Two Woodford Candy Cane Eggnogs
And a Mekhong Partridge in a Pear Tree

On the eighth day of Christmas my true love gave to me….

Eight Creme Brulee Martinis
Seven New Year’s Kisses
Six Bewildered Beauties
Five Jingle Bombs
Four Tyku Tinis
Three  Cinnamon Sidecards
Two Woodford Candy Cane Eggnogs
And a Mekhong Partridge in a Pear Tree

On the ninth day of Christmas my true love gave to me….

Nine Christmas Cocktails
Eight Creme Brulee Martinis
Seven New Year’s Kisses
Six Bewildered Beauties
Five Jingle Bombs
Four Tyku Tinis
Three  Cinnamon Sidecards
Two Woodford Candy Cane Eggnogs
And a Mekhong Partridge in a Pear Tree

On the tenth day of Christmas my true love gave to me….

Ten Gin Martinis
Nine Christmas Cocktails
Eight Creme Brulee Martinis
Seven New Year’s Kisses
Six Bewildered Beauties
Five Jingle Bombs
Four Tyku Tinis
Three  Cinnamon Sidecards
Two Woodford Candy Cane Eggnogs
And a Mekhong Partridge in a Pear Tree

On the eleventh day of Christmas my true love gave to me….

Eleven Pop-a-Cherry-tinis
Ten Gin Martinis
Nine Christmas Cocktails
Eight Creme Brulee Martinis
Seven New Year’s Kisses
Six Bewildered Beauties
Five Jingle Bombs
Four Tyku Tinis
Three  Cinnamon Sidecards
Two Woodford Candy Cane Eggnogs
And a Mekhong Partridge in a Pear Tree

And on the twelfth day of Christmas my true love gave to me…

Twelve Mellow Yellows,
Eleven Pop-a-Cherry-tinis
Ten Gin Martinis
Nine Christmas Cocktails
Eight Creme Brulee Martinis
Seven New Year’s Kisses
Six Bewildered Beauties
Five Jingle Bombs
Four Tyku Tinis
Three  Cinnamon Sidecards
Two Woodford Candy Cane Eggnogs
And a Mekhong Partridge in a Pear Tree

Day 1: Mekhong Partidge in a Pear Tree

2 shots Mekhong
¾ shot fresh squeezed Lime Juice
½ shot Elderflower cordial
1 bar spoon of sugar
¼ fresh pear cut lengthwise
3 thumbnail sized slices of fresh ginger root
½ Kaffir lime leaf

In a mixing glass muddle the pear, ginger and sugar into a paste. Add Mekhong and the rest of the ingredients. Add Ice and shake vigorously for 7-8 seconds. Strain into a rock glass over ice. Garnish with torn Kaffir lime leaf.

Day 2: Woodford Candy Cane Eggnog

Woodford Candy Cane:

1 750mL bottle of Woodford Reserve
2 Candy Canes
Empty out bottle of Woodford Reserve into a clean container.
Place Candy Canes at the bottom of the bottle (break Candy Canes into smaller piece if need be).
Pour Woodford back into the bottle and allow the concoction to infuse for 24 hours.
To Serve:
Pour 1 1/2 oz. Candy Cane infusion in a mug. Fill with warm eggnog and stir. Garnish with whipped cream and a sprinkle of nutmeg.

Day 3: Cinnamon Sidecars

1.5oz Le Tourment Vert Absinthe
.5oz Cointreau
.5oz Fresh Orange Juice
1.5oz Sweet & Sour

Shake well and strain into chilled martini glass with a cinnamon sugar rim with orange twist garnish.
Day 4: TyKu Tini

2 oz TyKu
1 oz citrus Vodka
Shake over ice and serve

Day 5: Jingle Bomb

2 oz Three-O Vodka (any flavor, depending on preference)
4 oz energy drink

Mix in a glass with ice and garnish with a cherry

Day 6: Bewildered Beauties

1 1/2 oz BACARDI® 8 Rum
1/2 oz B&B Liqueur
6 fresh raspberries
2 tbsp Coco Lopez
1 scoop (approximately 1/2 cup) vanilla ice cream

Put all the ingredients into a blender, blend thoroughly, and pour into a wine goblet.

Day 7: New Year’s Kiss

1 oz. Finlandia Cranberry
3 oz. Korbel Champagne

Combine and stir. Pour into a chilled champagne glass. Garnish with cranberries

Day 8: Creme Brulee Martini

2 oz Stoli Vanilla
0.75 oz Port of Crème Anglaise
1 Dash of Simple Syrup
hard caramel for garnish

Blend the above ingredients in a shaker.
Shake well and strain in a Martini Glass.
Decorate with hard caramel.

Day 9: P.i.N.K. Christmas Cocktails

1½ oz p.i.n.k. vodka
1½ oz Godiva white chocolate liqueur
1 oz half & half cream
splash of Frangelico (hazelnut liqueur)
splash of Chambord

Shake vigorously until frothy.  Pour into a martini glass. Garnish with skewered red raspberries.

Day 10: Gin Martini
Bond was wrong - this drink was meant to be stirred, not shaken.

3 oz Gin
splash of extra dry vermouth
Twist of lemon rubbed around the rim, garnished with olives

Pour gin directly into a tall, wide glass (the top of a Boston Shaker is erfect) filled with ice. Add vermouth. Stir gently for a minute. Strain into a cold martini glass.

Day 11: Pop-a-Cherry-tini

1 2/3 oz passion fruit vodka
1/2 oz cherry brandy
1/2 oz creme de framboise
2/3 oz lime juice
1/2 a fresh passion fruit
2 tsps demerara sugar
2 small bunches fresh oregano
6 ripe cherries

Pit the cherries and place them in a shaked with the sugar & oregano. Muddle. Add ice and the rest of the ingredients. Shake. Double strain into a chilled cocktail glass.

Day 12: Mellow Yellow

2 oz Gin
2/3 oz Limoncello
2/3 fresh Lemon Juice
4 fresh cilanro leaves
Lemon Sorbet

Shake all ingredients with ice. Strain into a champagne coupe glass over a scoop of lemon sorbet. Add a sprig of cilantro for garnish.

Enjoy, but as always enjoy safely! Happy Holidays to you and yours!

(images provided by brands included in the drinks)

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By Colleen Coplick -- 2 comments

‘Snowball’ fights?

In honour of Vancouver’s wicked winter wonderland we’re currently being subjected to, I bring you one of my favourite winter cocktails, all the way from the freak-deaky Dutch.

This one is one of those retro classics currently making its way up clubs with caché right now, alongside the Sidecars and the Whiskey Sours: it’s the Snowball.

Snowballs are made with Advocaat, a Dutch liqueur that’s the alcoholic equivalent of, well, egg nog. It’s a creamy, light liqueur with a hint of fruitiness (from brandy) and eggs. But there really is no other way to drink it unless mixed in a Snowball.

And the funny thing is — Advocaat means ‘lawyer’ in Dutch. No idea why, but it may be because lawyers were the original drinkers of this fine beverage. Warninks Advocaat has been in production since 1616. Most people think it tastes like boozy custard, which makes sense, because the Dutch are known for their custard addiction - you can try hundreds of flavours of vla, or custard, in your average Amsterdam grocery store.

The traditional recipe has plain lemon juice and a lemon slice. My version is really, really simple, and a bit of an update on the classic. Pour a shot of Advocaat in a short glass over ice, and top up with fizzy Limonata, an Italian lemon soda that isn’t too sweet.

It’s a refreshing beverage with the texture of a melting snowball. The fizz of the Limonata adds a fantastic, fresh mouthfeel. I love these over the holidays and I’m sure you will too.

Gelukkig kerstfeest!

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By Colleen Coplick -- 0 comments

New Thai Spirit: Mekhong

This new Thai spirit is made mostly from sugar cane and rice and is infused with a special blend of indigenous Thai herbs and spices. The highly secret Mekhong recipe delivers a distinctively rounder texture, delightful aroma and a smooth and more balanced taste than many golden spirits.

At 35% ABV, Mekhong makes some fun and flavourful cocktails. Mekhong has a golden, dark amber and reddish copper appearance and its flavour and aroma is both spicy and sweet with hints of ginger, honey, toffee, vanilla, floral, herbs and citrus.

If you’re lucky enough to have a bottle of Mekhong on hand, try some of these holiday cocktails, created by several Manhattan mixologists.

Mekhong Partridge in a Pear Tree

2 shots Mekhong
¾ shot fresh squeezed Lime Juice
½ shot Elderflower cordial
1 bar spoon of sugar
¼ fresh pear cut lengthwise
3 thumbnail sized slices of fresh ginger root
½ Kaffir lime leaf

Directions: In a mixing glass muddle the pear, ginger and sugar into a paste. Add Mekhong and the rest of the ingredients. Add Ice and shake vigorously for 7-8 seconds. Strain into a rock glass over ice. Garnish with torn Kaffir lime leaf.

Mekhong Mistletoe

2 shots Mekhong
1 shot fresh squeezed lemon juice
¼ pomegranate fruit
¾ shot simple sugar syrup

Directions: In a mixing glass muddle pomegranate (leaving over a bar spoon of seeds to garnish) and sugar syrup. Add remaining ingredients, fill with ice and shake vigorously for 7-8 seconds and strain into a Martini Glass. Garnish with remaining pomegranate seeds.

Mekhong Magi
2 shots Mekhong
1 shot Goldschläger (Swiss cinnamon schnapps - for the gold flecks)
Hot Spiced Apple Cider
1 cinnamon stick
2 whole cloves
touch of star anise

Directions: Pour Mekhong and the rest of the ingredients into a glass or ceramic mug. Mix in cloves and star anise and mix with spoon. Drop in cinnamon stick and serve hot.

Mekhong Frosty

2 shots Mekhong
1 ½ shots coconut puree
¾ shot white Crème de Cacao
Ground nutmeg

Directions: Pour Mekhong and the rest of the ingredients into a mixing glass. Add Ice and shake vigorously for 7-8 seconds. Strain into a chilled martini-cocktail glass. Ground some nutmeg on top.

Mekhong Rudolph

3 shots Mekhong
1 shot sweet (Italian) Vermouth
¾ shot Benedictine
Orange twist & a maraschino cherry

Directions: Pour Mekhong and the rest of the ingredients into a mixing glass. Add ice and stir for 35-40 revolutions. Strain into a chilled martini-cocktail glass. Garnish with an orange twist and maraschino cherry.

Enjoy and Merry Christmas!

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By Colleen Coplick -- 0 comments

Holiday Cocktails: The Maple Anjou

The Maple Anjou was created especially for Drinks After Dark by Mark Brand, owner and mixologist at Boneta in Vancouver as a tribute to British Columbia winter.

You’re going to need a couple of items for your bar to create this drink, but it’s completely worth it, and you’ll totally impress your friends when you serve this.

You’ll need:
4 prong bar strainer
Small bar fine strainer (removes ice chips and other unwanted debris enhancing flavor and texture)
Classic Boston Shaker and Steel
Citrus Squeezer or Cheese Cloth for Lemon Juice
Very Sharp Peeler
Baking Trays
Baking Paper

If you can’t find a classic Boston shaker, use your regular shaker.

Ingredients:

1.5 oz Itallisima Pear Nectar
2 oz Cinnamon and Peppercorn Infused Appleton Rum
1/4 oz 1 Lemon
4 1/2 teaspoon Maple Syrup
1/4 oz Cloudy Apple Juice
1/4 egg white (optional)

Infusion Instructions:
Add one stick of cinnamon and a quarter cup of black peppercorns to rum. Taste daily until desired flavor is reached (some like it subtle, others not so much). Strain into a plastic container removing all debris. Use a standard funnel to pour back into rum bottle.

Build all in classic Boston Glass
Add ice to steel portion of shaker 4/5ths full
Pour ingredients from Boston glass over ice and firmly tap Boston glass to ensure seal
Shake vigorously (30 seconds without egg white a full minute with)
Double strain into chilled martini glass
Garnish with dried pear chip* and mint leaf

Tip * keep martini glasses in fridge or fill with ice and water 2 minutes prior to serving. If using second method make sure that glass in dry before adding ingredients to ensure proper dilution.  Serving cold drinks in warm glasses is just like serving hot food on cold plates, never ever.

*Garnish Method:

Gently Peel three pears in top to bottom strips (approx 1 inch by 3 inches)

Lay moisture side down on baking tray on top of baking paper
Dust lightly with cinnamon, cracked pepper and maldon salt (or coarse salt of your choice)
Put same size baking tray upside down covering the first one and slide in oven on lowest heat
Allow to dry for 4-6 hours depending on oven temp or until dehydrated

Sounds delightful doesn’t it? Definitely a little more work that your standard diet soda and vodka, but much like “you get what you pay for”, you will notice the difference a little effort makes

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By Colleen Coplick -- 0 comments

Review: Macallan 12 Year

I’ve mentioned before that I’m just not a scotch drinker, but thankfully for me, I have several friends who really enjoy their scotch, and my dear friend Dave, in Nashville, is a huge fan. When I received the bottle of Macallan 12 Year old Scotch, I happened to be in Nashville, and offered it to Dave to try.

Dave and I had a good chat about the Scotch, and I remembered that Dave used to live in Ireland and Scotland. “Scotch is magical for me. It was only after living in Ireland and Scotland that I gained a true appreciation for the spirit though.

“Macallan 12 is beautiful - with an extended, soft aftertaste which is really smooth.” said Dave.

The hint of peat in the Macallan, which I normally don’t like personally, completely reminded Dave of living in Galway, Ireland in the winter.  “The city stinks of peat, which every pub burns during the cold months, both in rural Ireland and Scotland. That’s why I have a special place in my heart for scotch - it’s the next best thing to being there!”

Dave did notice some notes of spice in the Macallan 12 year old, which comes from Vanilla, ginger and dried fruits. There’s some sweetness that comes from the sherry sweetness from the Spanish sherry casks it’s aged in as well as some toffee notes.

If you’re a scotch drinker, you will definitely want to try this one. Macallan offers a “spider diagram” of flavours to visually describe the tasting notes of the Macallan 12.  It is constructed around 10 flavours and a scale of intensity.

Scale of intensity
0 = absence of flavour
1 = trace of flavour
2 = some flavour
3 = medium flavour
4 = strong flavour
5 = dominant flavour
Flavours
Apple – cider, apple pie, Calvados, fruity
Citrus – lemons, limes, oranges, zesty
Floral – perfumed, flowery, scented
Dried fruits – raisins, apricots, dates, figs, prunes
Oily – linseed oil, oily texture, oily nose, sticky feel
Malty – malt, cereal, biscuity, mealy
Vanilla – fudge, toffee, treacle, sweet
Woody – fresh pine, rich oak, sawdust, polished wood
Spicy – ginger, cloves, cinnamon, nutmeg, coriander seed
Peaty – smoky, Iodine, phenolic, antiseptic
(images courtesy of Macallan)

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By Colleen Coplick -- 1 comment

Finlandia Vodka Cup

I recently had the immense pleasure of being a judge at Finlandia Vodka’s “Vodka Cup“. It was there that I talked to Ryan from Hamilton Street Grill again, and met half of the Voya team and got to drink some fantastic new cocktails.

Each mixologist made 3 different drinks, using a maximum of 5 ingredients in each. The winner from the Vancouver competition went to the North American Shake-off in Colorado Springs, and then overall winner from Colorado Spings gets to go to the 11th Annual International Finlandia Vodka Cup, which will be held at the Lainio Snow Village, above the Arctic Circle in Lapland.The Finlandia Vodka Cup arena, the “snow dome” is a construction of snow and ice, complete with a semi-circle ice bar. The pure Finnish nature provides amazing surruondings for the world’s best bartneders to show off their talents. I went to the summer Finlandia “Midnight Sun” event in the summer (where the sun didn’t set) and loved every minute of it. I’ll tell you about that soon.

And, you know, if I had the opportunity to go in February, I would, in a heartbeat!  I heard that Finland and Helsinki in the winter is gorgeous and dramatically and strikingly different than it is in the summer.

My favourite drink from each bartender had to be:

Colin MacDougall’s “long drink”

1 muddled peach (or 3 oz peach puree)
1 oz Finlandia Vodka
1 oz orgeat syrup
1 oz lemon juice
2 oz orange juice

Muddle all ingredients together, shake over ice and serve in a tall glass.

Trevor Kallies’ Cool Hand ‘Cuc’

2 oz Finlandia Vodka
1/2 kiwi, muddled
2″ peeled long English Cucumber
1 oz simple syrup
Ginger Beer

Muddle the kiwi & simple syrup, add vodka, shake over ice. Pour over ice, add ginger beer and garnish with cucumber.

Lori Poppe’s Marley Mule

1.5 oz sage infused Finlandia Vodka
.5 oz Benedictine
4 dashes peach bitters
3 oz fresh squeezed pink grapefruit juice
1 oz ginger beer

Put all but ginger beer into a shaker, over ice. Pour into a tall glass, over ice and top with ginger beer.

Brian Grant’s (Vancouver Finlandia Vodka Cup Champion) “LL” Lyman

2 oz Finlandia Lime Vodka
Good scoop of Lemon Sorbet
Healthy splash of champagne

Build drink in a martini glass, starting with the Vodka, add the lemon sorbet and then add the champagne on top.

Colin Turner’s Candy Striper

1 oz Finlandia Vodka
.5 oz Cinzani Ornacio
1/2 oz Compari
1/5 oz fresh pomegranate juice
Pomegranate seeds for garnish

Put all ingredients except for the pomegranate seeds into  a shaker, over ice. Pour into a martini glass and float seeds for garnish.

Ryan Cheverie’s Sami 75

1 oz Finlandia Mango
1/2 a pink grapefruit, juiced
1/2 oz ginger syrup
Dash of orange bitters
Top with sparkling wine

Combine all ingredients except sparkling wine in a shaker, over ice. Pour into your favourite glass and top with the sparkling wine.

(Images prodvided by Finlandia Vodka)

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By Colleen Coplick -- 2 comments