Drink of the Month
This is an easy one to make up and serve before Easter lunch. I made a single drink in a mini-processor, but you can make a batch in the blender. For each drink, mix:
Place ingredients in a blender and process until smooth. Garnish with mint sprig.
1 ½ oz. Treaty Oak Rum
1 oz. Paula's Texas Lemon
3 good-sized fresh strawberries
- 3 big mint leaves
- full half-cup of ice
From Dale Degroff's The Essential Cocktail
Stork Club Cocktail
Dale dug up the recipe for the signature drink from the Stork Club, perhaps the grandest of the '50s New York supper clubs. Its sophistication will want to make you dress up even at home and put Old Blue Eyes on the turntable.
Dale warns not to substitute the Cointreau with anything inferior (triple sec) or brandified (Grand Marnier), so of course we had to make it with PTO. It's delightful.
In a mixing glass, combine the gin, PTO, orange juice, lime juice, and bitters with ice and shake well. Strain into a chilled cocktail glass and garnish with the orange peel.
- 1½ oz. gin
- ¾ oz. PTO (substituted for Cointreau)
- 1 oz. fresh-squeezed orange juice (just buy a fresh orange)
- ½ oz. fresh-squeezed lime juice
- Dash of Angostura bitters (or orange bitters if you have it)
- Flamed orange peel for garnish