Amaretto Sour

I love this recipe. It’s a much maligned drink by cocktail snobs but, look, it’s good.

1 1/2 amaretto
3/4 oz bourbon
1 oz fresh lemon juice
1 tsp. 2:1 simple syrup

Long Island Iced Tea

OK, this cocktail is one to be careful with. It’s also one where you can use cheap alcohol and it tastes just the same as using high end stuff. It’s delicious but serve judiciously.

1/2 oz vodka
1/2 oz gin
1/2 oz rum
1/2 oz tequila
1/2 oz triple sec
3/4 oz simple syrup
3/4 oz lemon juice
3 oz of Coca-Cola

The Michelada Beer Cocktail

Here’s one for lovers of beer, Mexico and things spicy…the Michelada, a classic beer cocktail. But first, don’t be put off by the ingridents. They come together in a flavorful, refreshing way that’s perfect for a lazy summer time evening.

First, start with a glassful of ice. Squeeze in 1 lime. Add two bar spoons each of Worcestershire sauce and Maggi sauce (soy would be ok), then one bar spoon of hot sauce. Next pour in 3 ounces of Clamato and over that empty a nice 12 ounce Mexican beer.

Most use a light one but I used Dos XX Amber Lager. It gave a bit more body.

Finally, crack some pepper over the drink.

Yes, I know. Clamato? Yes. It works. Trust me. It works. And mix it up. Create your own Michelada. That’s what they do in Mexico.

The Rob Roy

The Rob Roy is a nice when you need a break from your regular Manhattan. I use the same proportions but instead of Angostura bitters trade in the Peychauds. Its cherry notes lends a nice touch to the Scotch’s smokiness

2 ounces blended Scotch
1 ounce sweet Vermouth
a few dashes of Peychaud bitters

Stir until chilled, take a lemon garnish over the glass and you have a nice cocktail.

The Old Cuban (Mojito Especialidad)

I call this cocktail by either name. Officially, it’s The Old Cuban. But really, it’s a special Mojito. These require a slight bit of work but are very much worth it.

In a glass, put 4-6 mint leaves. Then pour in 3/4 of an ounce of simple syrup and 3/4 of an ounce of lime juice. Muddle this casually.

Then toss in 1 1/2 ounces of aged rum and a few dashes of Angostura bitters.


I then double strained this into a chilled cocktail glass to keep the yucky looking mint out of the glass. Finish by topping off with a 1 1/2 – 2 ounces of champagne.

The champagne is what makes The Old Cuban a Mojito Especialidad.

The Classic Champagne Cocktail

I’m not much of a champagne/sparking wine fan. I always thought it a bit of a disappointment to toast in the new year with a drink I didn’t appreciate.

Champagne by itself always seems a bit thin, not very complex and most are overly dry for my tastes.  That’s where the Champagne cocktail comes in. I mixed these up last week at The Elusive Cow. Here’s all I did.

Put a sugar cube on a plate and soak it with Angostura bitters. Let that sit while you make the rest of the drink. Now, put one ounce of Cognac (or brandy) into a champagne flute. Fill the flute up 3/4 of the way to the top of the glass. Let the bubbles settle then drop the bitters soaked cube into the glass. Once the bubbles settle again, top off the glass with the champagne.

That’s it. It’s bubbly but more complex and touch sweeter.

I also serve it with a mixing straw so folks can hurry up the dissolution of the sugar cube if they want a sweeter drink.

Introducing The Elusive Cow Signature Cocktail

Last night, we introduced The Elusive Cow’s signature cocktail. It’s best if saved for after dinner as you can see by the ingridents.

Building it is fairly simple:

Into a cocktail shaker put ice then 1 part Kahlua, 1 part Naughty Cow Milk Chocolate liqueur and 1 part Amaretto.  Give it a good shake and then pour into a rocks glass over ice.

That’s it. Make it yourself or stop by to try one.


The French 75

This cocktail is fairly simple to make and – on the taste side – quite refreshing.

1 ounce Plymouth gin (cognac is sometimes used)
3/4 ounce simple syrup
1/2 ounce fresh-squeezed lemon juice
3 ounces Champagne
spiral lemon peel, for garnish

Chill your glass first. Put everything except for the Champagne into a cocktail shaker with ice and give it a good shake. Pour it into a flute glass (or a Collins glass in a pinch). Top that with the bubbly and cut yourself a lemon spiral over the glass.

It’s refreshing but, for me, packs and unsuspected wallop.

Bloody Maria Recipe

As most people know, I hate vodka. I can go over the reasons here but you’re not looking for a rant.  You’re looking for a recipe. The Bloody Mary is good but the inclusion of vodka doesn’t add anything to it. No flavor, smell or color, right? Tequila, on the other hand, does nicely with this tomato-based drink as any chips and salsa eater knows. So here it is:

Begin by putting a few leaves of cilantro into your shaker followed by 1/2 ounce of lemon juice. Muddle these two together. You now have some cilantro-infused lemon juice. Set this aside to steep while you build the rest of the cocktail.

In another glass put the following:
2 oz tequila
4 oz tomato juice
pinch of salt
pinch of pepper
pinch of celery salt
dash of horseradish
3 dashes Worcester
2 dash Tabasco

Fill the glass with ice but don’t shake. Roll the liquid and ice gently from that glass to the one with the lemon/cilantro. This mixes the ingredients well but doesn’t destroy the silky ‘structure’ of the tomato juice like a vigorous shake would.

Pour into a tall glass filled with fresh ice and garnish with a few leaves of cilantro.

Advice for Woman: How a man drinks


When out in a drinking establishment, you can tell a lot about a man by how he drinks.

If he’s downs a cheap shot quickly (or pre-maturely) and then slams the glass on the bar and turns to ‘high-five’ one of his buddies, that should give you an idea of how he does everything. EVERYTHING.

Look to the quiet man lingering over each taste of his well-mixed cocktail. Notice how he picks up the glass with quiet confidence, puts it to his lips and savors each taste. He then sets the glass back down. He does it firmly so that the liquid isn’t spilled but with a gentleness that doesn’t upset his glass.

Just sayin’.