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Cool Cocktails

May 28, 2010 07:59AM, Published by Style, Categories: In Print


Photo by Dante Fontana



Tropical Sunset Margarita

Pueblo Chico
El Dorado Hills, pueblochicocantina.com

  • 1 1/2 ounces 374 tequila
  • 1/2 ounce Triple Sec
  • 1 ounce pineapple juice
  • Splash of grenadine syrup
  • 1/2 ounce float of Midori

Mix first four ingredients, shake and pour over rocks in a salt-rimmed glass; finish with a float of Midori.

Pacific Rim Mojito

SEQUOIA
Placerville, sequoiaplacerville.com

  • 1 1/2 ounces coconut rum
  • 8 fresh mint leaves
  • 2 cubes raw sugar
  • 1 1/2 ounces lime juice
  • 2 ounces sweet and sour mix
  • 3 ounces soda water
  • 1 ounce Canton Ginger Liquer
  • 2 ounces pineapple juice

Muddle mint, sugar, ice and rum; add other ingredients, except the soda. Shake and pour over ice with soda. Garnish with mint.

Double Dragon

FAT’S ASIA BISTRO & DIM SUM BAR
Folsom & Roseville, fatsrestaurants.com

  • 2 ounces Sierra Mist
  • 2 ounces orange juice
  • 2 ounces pineapple juice
  • 2 ounces cranberry juice
  • 1 ounce Bacardi 151
  • 1 ounce Bacardi O
  • 1 ounce Barcardi Limon
  • 3/4 ounce apricot brandy
  • 3/4 ounce cherry brandy
  • Mango puree

Mix all ingredients, shake and serve on the rocks in a 64-ounce Bolle Grande glass. (Serves two)

Limosa

PAUL MARTIN’S AMERICAN BISTRO
Roseville, paulmartinsamericanbistro.com

  • 1 ounce Ventura Limoncello
  • 3 ounces Gloria Ferrer Sparkling Wine
  • Twist of lemon

Pour limoncello into a Champagne flute. Top with sparkling wine and garnish with lemon.

 

 

 

 

 

 

Cadillac Margarita

(Shown above)

Pueblo Chico

  • 1 1/2 ounces 374 tequila
  • 1/2 ounce triple sec
  • Splashes of agave nectar and lime juice
  • 1/2 ounce of Gran Marnier

Fill shaker with ice, tequila, triple sec, agave nectar and lime juice, and shake well (or blend). For “on the rocks,” strain over ice and float with the Gran Marnier to finish. Makes 1 serving.

The Hemingway

Photo courtesy of Fat’s Asia Bistro & Dim Sum Bar.

Fat’s Asia Bistro & Dim Sum Bar

  • 2 ounces Charbay Tahitian Vanilla Rum
  • 1/4 oz Maraschino Luxardo
  • 1/2 oz Fresh squeezed Ruby Red Grapefruit Juice
  • 3/4 oz Fresh squeezed lime juice
  • 1 oz Cane Sugar simple syrup
  • 3 Amarena Cherries
  • 1/5 oz granulated sugar for rim

Fill shaker with ice and add the first five ingredients. Shake well and strain into a well-chilled martini glass with a sugar rim. Garnish with cherries. Makes 1 serving.

Bombay Red, White, and Sapphire

Photo courtesy of Bacardi U.S.A., Inc.

  • 1 1⁄2 parts Bombay Sapphire
  • 1 part fresh lemon juice
  • 3⁄4 parts simple syrup
  • 3-4 fresh raspberries
  • 3 parts club soda
  • Sprigs of mint leaves, for garnish

Muddle raspberries with simple syrup and lemon juice. Add ice, Bombay Sapphire and stir well. Add more ice and top with club soda. Finish with mint leaf garnish.

 

 

 

 

 

Bacardi Heat Wave

  • 3 parts Bacardi Superior
  • 1 part lime juice
  • Splash of simple syrup muddle in sliced jalapeños
  • Lime, for garnish

Mix all ingredients in a shaker and lightly muddle the jalapeños. Add ice, shake and strain into a chilled cocktail glass on the rocks.

 

 

 

Pomegranate Margarita

Photo by Anastassios Mentis.

Fiesta Latina by Rafael Palomino

Photo by Anastassios Mentis. (Chronicle Books, 2006, 19.95)

  • 1 ounce triple sec
  • 2 ounces Cuervo Gold tequila
  • 3 ounces pomegranate juice
  • Juice of 1/4 lime (about 1/2 ounce)
  • Lime slice, for garnish

Fill a cocktail shaker with ice. Add the triple sec, tequila, pomegranate juice and lime juice. Cover, shake and strain into a glass. Serve immediately with the lime slice. Makes 1 serving.


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