| Let’s get the party started with these libations from around the world. We travel with our senses and creating a cocktail from a place you’ve visited can take you back there. Cheers to traveling vicariously through our senses. |
| Hibiscus flowers have a wonderful floral taste and it’s dried leaves can be brewed just like tea leaves and enjoyed straight, sweetened, hot, or cold. I’ve had hibiscus drinks in West Africa (its origin), Egypt, United Arab Emirates, and Jamaica. they look nice in your hair as well! Mexicans call it Flor de Jamaica, West Indians call it Sorrel, West Africans call it Roselle, many others call it Hibiscus tea but, its scientific name is Hibiscus Sabdariffa. It’s high in vitamins and has antioxidant properties. I came upon this recipe below and added a bit of my own flare to it. It reminds me of a combination of the destinations I’ve had it in and on my last trip to Egypt I brought back a couple of kilos of it. Of course, you can brew the dried flowers and make a hot or ice tea plain or with an added sweetener of your choice. I chose to kick it up! In the US, it’s easier to find teabags. |
Hibiscus Sangria:
- 4 cups cold water, divided
- 6 Hibiscus tea bags
- 3/4 cup sugar or (sweetener)
- 1 orange
- 1 lime
- 4 strawberries cut into cubes
- 1 apple, peeled, cored and cut into cubes
- 1/2 cup orange flavored liqueur
- 1 bottle Prosecco.
| Directions: In a medium pot, bring 2 cups of water to a boil; turn off the heat, add tea bags, and steep 5 minutes. Remove tea bags and sweeten with sugar. Add 2 remaining cups of water and refrigerate until cool. Cut orange and lime in half. Cut one half of each into thin wedges and de-seed; juice remaining half and reserve. In a large pitcher, add remaining orange and lime wedges and reserved juices, strawberries, and apple cubes. Pour in liqueur and let sit for 10 minutes. Add cooled tea and stir to combine. Chill in refrigerator 1 hour or, for best flavor, overnight. To serve, fill sangria or large wine glasses with ice. Pour two-thirds full with tea mixture, including fruit. Top with 1 ounce Prosecco or more to taste. |
FRENCH 75
What better ingredient to a cocktail than Champagne? This cocktail has a great debate about gin or cognac. I prefer cognac!
Its creation is credited to Harry MacElhorne. In 1915 at his Paris landmark, Harry’s New York Bar, however, the combination of ingredients predate Harry’s creation. He gave it a name and it’s all about the name. It was named French 75 after the Canon de 75 Modele 1897, aka, French 75mm field gun, a piece of artillery that played a significant role in the Allied Forces victory.
- 1 ounce Cognac or Gin
- 1/4 ounce fresh squeezed lemon
- 1/4 ounce simple syrup (equal parts water and sugar)
- 4 ounces Champagne (No Prosecco, Cava or Sparkling Wine please)
- Preparation:Shake Cognac or Gin, lemon and simple syrup with ice and strain into a chilled Champagne flute. Top slowly with Champagne and garnish with lemon twist.
CAIPIRINHA – BRAZIL’S NATIONAL DRINK
- Half a lime cut into 4 wedges
- 2 Teaspoons brown or cane sugar
- 1 2/3 oz Cachaca or white rum
- Preparation:Place lime and sugar into an old fashioned glass and muddle using a muddler or wooden spoon.Fill the glass with crushed iceAdd Cachaca
Spritz VenezianoThis is an Italian wine-based cocktail, commonly served as an aperitif in Northeast Italy.
- 2 ounces of Prosecco
- 1 1/4 ounce Aperol
- Splash of soda water
- Orange wedges or slices for garnish
- Preparation:Add ice to the glass. Add each ingredient into the glass over the ice. Serve with an orange wedge.
OUZO LEMONADE
Ouzo is a Greek liqueur made with anise and has a strong black licorice taste.As they say in Greece, Yiamas (to your health)
- 2 ounces ouzo (room temperature)
- 1 1/2 ounce lemon juice (more if desired)
- 3 mint leaves1 teaspoon honey
- 3 ounces water (iced: more or less if desired)
- Preparation:Pour ouzo into glass. Add lemon juice and mint leaves and muddle to release the flavors. Add the honey and mix until honey dissolves. Pour water in th glass and mix. Here is where you can add more water or lemon juice to taste.
Amarula Cream South Africa
Amarula is a cream liqueur made with sugar, cream and fruit of the African Marula tree. It's signature is the elephant on the bottle. The Marula tree is also called the Elephant tree because elephants love the fruit from the tree. I have many fond memories of my first discovery of Amarula and the many sundowners I've enjoyed on sunset safaris. Below is a cocktail recipe -
Elephants Reverie
- 2.2 ounces of Amarula Cream
- 1 ounce of Frangelico
- 1/2 ounce cream or half/half
- Crushed ice
- Pinch of chocolate powder
- Fresh cherries for garnish
- Preparation: Combine the Amarula, Frangelico, cream, and ice in a shaker and shake. Pour the mix into a highball glass. Garnish with a sprinkle of chocolate powder and fresh cherries.
Yours truly,
