Friday, August 14, 2009

Frozen Margarita

Ingredients

  • 1 cup of ice
  • 1 1/2 oz tequila
  • 1/2 oz Triple Sec
  • 1/2 oz lime juice
  • 3 oz sour mix
  • lime wedge for garnish
  • salt for rimming glass (optional)

Method

  • Pour the ingredients into a blender.
  • Blend until smooth.
  • If desired, salt the rim of a chilled margarita glass.
  • Pour contents into the glass.
  • Garnish with the lime wedge.

By Colleen Graham, About.com

Margarita

Everyone knows the Margarita, that refreshing drink that can be made in so many ways, take on many personalities and the must have summer cocktail. The Margarita is one of the most popular cocktails in North America and shows no signs of slowing down. There are a number of variations to the Margarita, so you're sure to find one that is just right for you. There are three basic ways you can serve this cocktail: neat (as in this recipe), on the rocks, or frozen. The next question is, salt, sugar or nothing on the rim of your glass. The possibilities really are endless.

Recipe of Margarita

Ingredients

  • 1 1/2 oz tequila
  • 1/2 oz triple sec
  • dash of lemon or lime juice
  • 3 oz Sour Mix
  • lime wedge for garnish
  • salt to rim the glass (optional)

Method

  • Pour the ingredients into a shaker with ice cubes.
  • Shake well.
  • If desired, salt the rim of a chilled margarita glass.
  • Pour contents, with ice, into the glass.
  • Garnish with the lime wedge.

By Colleen Graham, About.com

Monday, August 10, 2009

Gimlet - Gin based Cocktail

Ingredients :

60 ml gin
1 tsp lime juice
Crushed Ice

Method :

Mix Gin and lime juice in a glass with crushed ice.
Strain and serve with twist of orange peel.

Tom Collins - Gin Based Cocktail

Ingredients :

60 ml gin
juice of 1/2 lemon
1 tsp powdered sugar
carbonated water

Method :

Squeeze the juice of 1/2 lemon over a teaspoonful of powdered sugar in a 12 ounce glass.
Add gin and several ice cubes.
Fill glass with carbonated water and stir well.
Drop in a cherry and slice of lemon, cut half a slice of orange over the brim of the glass and serve with straws