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Entries in cocktail (16)

Friday
Nov182011

steven's raspberry mojito

6-8 fresh raspberries
8-10 fresh mint leaves
2 tsp sugar or simple syrup
3 tbsp fresh lime juice, or the juice of one lime
2 oz light rum
6 oz club soda
ice

In a glass, muddle together mint leaves, raspberries and sugar until it’s smooth and smells like a summer vacation. Add lime juice and rum, stir well.

Add plenty of ice, then top off the glass with club soda—or sparkling wine if it’s an extra special occasion. Add a few fresh raspberries and a sprig of fresh mint as garnish before serving.

If serving a crowd, increase the amounts of mint, raspberries, lime, sugar and rum, muddle them in a cocktail shaker. Pour that mixture into glasses then top each with ice and club soda.

Thanks to steven, visual merchant georgetown, for this submission.

Tuesday
Jun282011

recipe: orange sparkle punch

6 C chilled orange juice
2 C vodka
1 C sparkling soda
2 tblsp sugar
2 tblsp Grand Marnier or other orange liqueur
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp ground nutmeg
ice cubes
2 oranges, thinly sliced

Wednesday
May252011

recipe: blood orange martini

4C blood orange juice
12 oz vodka or gin
ice
splash of lemon juice
pineapple garnish

A 3-day weekend—and the unofficial start of summer—is just days away. What better way to enjoy it than with a blood orange cocktail?

Fill a beaker glass pitcher with ice and add the blood orange juice and vodka. Stir well, pour into martini glasses, add a splash of lemon juice, and garnish as desired and enjoy!

hint: for a single serving, fill a cocktail shaker with ice, 3/4 cup of juice and 2 jiggers of vodka or gin, shake and serve.

Friday
Dec032010

sidebar

Nearby CB2 Berkeley, Sidebar was founded by three friends who share their culinary passions and talents by serving Mediterranean bistro fare and comfort foods with new twists.

Find them at 542 Grand Avenue in Oakland and order the ‘pisco sour’—voted the best of the east bay in 2009.

Thanks to florence, berkeley store manager, for the tip and to anne-marie at sidebar for the great photos.

Thursday
Dec172009

10 essentials: the cocktail party

Whether “your place for cocktails” is the warm up act for guests heading to another event or staying for dinner, following are 10 essentials to get you through the party before the party.

1. Set a swanky mood with lounge music and soft candlelight.

2. Once you’ve greeted guests, invite them to the acacia mini bar for something to drink.

3. Chill a stainless cocktail shaker with ice from a stainless ice bucket.

4. Measure libations and bitters with a double jigger for proper mixology.

5. Serve tall tom collins or serious scotches in tambien barware.

6. And serve flirty cocktails in chilled libertinis.

7. Garnish cocktails with twists, olives or onions from a nagoya 3-part server.

8. Graciously present every drink on a restaurant cocktail napkin.
No cocktail party is complete without light appetizers.

9. Simple cheeses and crackers can be artfully arranged on plato with basic cheese cutters.

10. Lastly, stacks of white porcelain appetizer plates and mini flatware ready for use gives you more time to make sure everyone’s drink is properly refreshed.

Hint: be sure to cover all your bases by having plenty of non-alcoholic recipes and mixers.