First new cocktail of the summer: Scotch Frog

M

Marg CDN

Well-known member
short and tart, just as I like them.

1 oz vodka

1/2 oz. Cointreau or Triple Sec

1/2 oz Galliano

juice of 1 lime

dash Angostura bitters.

Shake over ice and strain.

 
I think Marg should start a thread of her favorite cocktail recipes

for my convenience.....

Marg, every libation recipe you post sounds so appealing to me.

 
I'll think of a few more favourites and post them from time to time. I tend to get stuck on

one and stay there for a few weeks.

But we just ran out of Galliano, so that's going to make a challenge for us until we get to the liquor store. My favourite mixer.

 
Oh and last night it was a Gallian Margarita.

1 oz. tequila
1 oz Galliano
1/2 oz. lime juice

Shake over ice and strain.

This one was new to me. I loved it.

 
Here's a fun one: Blue Moon Sake Cocktail

Or Bloomers over Tokyo as we affectionately call it:

Ingredients:
1/4 cup cold sake
1/4 cup peach Stolichnaya vodka
4 teaspoons blue curacao
2 teaspoons sweet-and-sour mix
Ice cubes


Directions:
Pour ingredients into a cocktail shaker filled with ice cubes. Shake well; strain into 2 chilled Martini glasses and serve.

 
And: Peach Champagne Cocktail

In a bar glass with ice, stir together 1 shot each of:

Peach Brandy
Cognac

Divide between two highball glasses filled with crushed ice. Top with Champagne.

I add a dash of Fee's Peach Syrup to the brandy when I'm mixing, but that's optional.

They're especially delicious in this heat.

 
Another Old standby: Charleston St. Cecilia Punch

I got this out of the Charleston Junior League Cookbook. It's always a favorite, particularly when the weather is warm. They just slide down so well. Plus you don't have to go through all the effort of mixing everybody different drinks in all this heat. Set out the punch bowl and say "Hep yo'selves y'all" and find a place under the fans on the veranda.

6 lemons
1 quart brandy
1 pineapple
1-1/2 pounds sugar
1 quart green tea
1 pint Jamaican rum
1 quart peach brandy
1 gallon champagne
2 quarts carbonated water

Slice lemons thin and cover with brandy. Allow to steep for 24 hours. Several hours before ready to serve, slice the pineapple into the bowl with the lemon slices, then add the sugar, tea, rum, and peach brandy. Stir well. When ready to serve, add the champagne and water.

Float large blocks of ice that you've previously frozen with lemon slices and the like inside. Roses are particularly nice if they haven't been sprayed.

 
This is my new summer find Silk Panties

Silk Panties
1¼ oz. Vodka
¾ oz. Peach Schnapps
Cranberry Juice
(cocktail) splash or more
Shake and serve over ice.

 
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