|Warm your cockles with Cognac and Chambord|
I came back from Aruba fully intending to take a break after all those frozen cocktails one must drink when one is in the Caribbean. No more drinks for me, at least until the weekend (save the detoxing for January). My plan lasted only 20 minutes, coming home from the airport we found our driveway unplowed and our heat not working. Mr. C&G silently handed me a wee dram of whisky after the boys were tucked into bed (buried under mountains of down blankets) and hasn't mentioned my lack of willpower since.
|The forecast calls for a Nor'Easter|
I'm also researching a possible trip in the near future to France (for C&G or a friend, I won't divulge) so next up in the brandy snifter will be the Chilly Parisian. For something a little more tropical grab the Grand Marnier (flavored with oranges from the Caribbean) and mix it with coconut vodka for a Stormy Coconut. Or if you're more in the mood for a taste of the Highlands add some blended whisky to the Grand Marnier for a Stormy Scot.
Nor'easter: 1 1/2 oz Irish whisky, 1/2 oz cherry Heering, splash of fresh lime juice, ginger beer. Mix the first three in a glass filled with ice, stir and top with ginger beer.
Chilly Parisian: 2 1/2 oz brandy, 1/2 oz Chambord, mix in a glass filled with ice and strain into a brandy glass.
Stormy Coconut: 2 oz coconut vodka, 2 oz Grand Marnier, 1/2 oz pineapple juice, 1/4 oz fresh lime juice. Add all to a cocktail glass filled with ice, stir and enjoy.
Stormy Scot: 2 oz blended whisky, 1/2 oz Grand Marnier, 1/2 oz sweet vermouth (Cocchi di Torino), dash of orange bitters. Add all ingredients into a cocktail shaker filled with ice, shake and strain into a martini glass and garnish with a Luxardo cherry.