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Let the delicate hands of Hexslinging Hecate conjure a sensuously sorcerous mix of spiritual delights. Or just have a dry gin martini, stirred. Our lovely Lady of the High Order of Bartending Witches awaits your request. |
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Please read the magical scroll before ordering. | |||
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| The Black Velvet | |
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3 ounces chilled champagne or sparkling wine 1 ounce chilled Guinness stout |
Pour the Guinness carefully into a chilled flute. Add champagne slowly; garnish with a lemon twist. Not really an Irish concoction, but I'm sure there haven't been many complaints yet. |
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| The Classic Highball | |
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1 1/2 ounces of liquor 2 heavy cubes of ice, baby Club soda, ginger ale, or other carbonated water |
From what Hecate tells me, a Highball can be made with scotch, rye, bourbon, rum or brandy, so be sure to specify your taste. Serve in a tall 8 ounce glass. |
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| The Old-Fashioned | |
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2 ounces rye whiskey 2 dashes Angostura bitters 1 teaspoon sugar Splash soda water 1 strip orange peel 1 strip lemon peel |
Muddle (Gently, dear server; it's not to be treated as frappé) sugar and bitters until sugar is dissolved (It's usually more quickly and thoroughly mixed if it's sugar syrup rather than cubes, but Hecate is patient enough). Add ice and whiskey; stir and garnish with cherry and serve. As a variation, use bourbon instead of rye. |
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| The Martini and its Incarnations | |
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Ah, well, hmm, the Martini. Hecate and many Dead Lounge customers have ongoing debates regarding the best way to create a Martini, which usually end with Cate getting miffed and the patrons getting cursed. I don't fathom why it's a matter of debate, but will tell you what I know. Most people in all likelihood are familiar with James Bond requesting the Vodka Martini, shaken not stirred. Hecate insists that one does not shake a martini or taint it with vodka, Christian counters with fictional references, and Tonton grins broadly and tips his hat enigmatically. But I digress. Here are different versions I've collected, and hopefully I can do some justice: |
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The Vesper: (a la James Bond) 3 ounces gin, preferably Gordon's 1 ounce grain-based vodka 1/2 ounce (Kina) Lillet Blonde |
Shake with cracked ice until painfully cold. Serve in a chilled cocktail glass with a thin slice of lemon or orange. Wear a dashing suit and cruel smile, use an accent, and look like you're not carrying a Walther PPK. Named after the double agent Vesper Lynd in Casino Royale. |
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The Other James Bond Martini 1 1/2 ounces gin 1 1/2 ounces vodka White vermouth |
In n' Out swirl stir. Strain into a cocktail glass. Add an olive. The vermouth can vary depending upon taste:
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The True Dry Martini 3 ounces gin White vermouth |
In n' Out swirl stir. Strain into a cocktail glass. Add an olive, or rub the rim with a slice of lemon and drop it
in. The vermouth can vary depending upon taste:
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There are of course myriad variations of this drink. Use a cocktail onion as a
garnish on a true dry martini and you're drinking a Gibson. Use red vermouth
instead of the dry white, and you've got a Sweet Martini. A Vodka Martini of
course uses vodka instead of gin, and a vodka martini garnished with a black
olive is known as a Buckeye. I've also heard that a gin martini garnished with
a black olive will get you shot. Also check out the
Bloody Sunday.
Another note of interest is the proof of the gin used. If your martinis are extra strong instead of extra dry, consider that the British and the Canadians prefer a smoother, milder 80-proof gin rather than the stronger American stock. And well, hey...the British perfected gin, did they not? For levity's sake, let us consider Winston Churchill's recipe for a martini:
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| The Sidecar | |
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1 ounce brandy 1 ounce triple sec juice of up to half a lemon |
This classic is best made with Cognac and Cointreau, shaken or stirred with ice, drained into a cocktail glass, and given flair with a lemon twist. Nummy. |
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| The Cosmopolitan | |
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1 ounce vodka 2/3 ounce triple sec Cranberry juice |
During a time when vodka was the most popular alcohol for some reason, someone with panache came up with the Cosmopolitan. Mix in shaker, with cranberry juice to taste. Serve in a chilled martini glass, preferably straight up. |
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| The Bloody Mary | |
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1 1/2 ounces vodka 3 ounces tomato juice 3 drops Tabasco Sauce 7 drops Worcestershire Sauce Juice of half a lemon 1 dash celery salt 2 shakes fresh ground pepper |
Mmm, the Bloody Mary: arguably one of the finer hangover cures, as if there really were any. Hecate throws this
one together by the book, as a literally-titled Bloody Mary tends to be too much of an emetic for the living. At any rate: Stir the ingredients vigorously in an old-fashioned glass with ice. Stay reasonable with the Tabasco; we're aiming for taste rather than heat. If you like your Mary to have more of a bite, add a dash of freshly grated horseradish. For a sweeter cocktail, a touch more Worcestershire. Garnishes range from a sprig of asparagus to a stalk of celery. Hecate fancies topping it off with a lime wedge. |
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| The Bloody Maria | |
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1 ounce tequila 3 ounces tomato juice 1 dash lemon juice 1 dash Tabasco Sauce 1 dash celery salt 1 slice of lemon |
Shake or stir with cracked ice and strain over ice cubes into a highball glass. There are of course different versions of this South-of-the-border classic, some using Clamato (clam-tomato) juice rather than tomato juice, some substituting Worcestershire for the Tabasco, some adding 2-3 dashes freshly grated horseradish. Add some salt and pepper to taste, and don't forget the slice of lemon atop. |
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| Manhattan | |
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2 ounces whiskey 1 splash sweet vermouth 1 dash Angostura bitters |
Stir lovingly -- do not shake. Garnish with a cherry. Try an alternate version using orange bitters or Peychaud bitters. As long as your Manhattan contains bitters, and has a higher allowance of vermouth as compared to a martini, you're all right. |
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| The Commodore Cocktail #2 | |
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2 ounces bourbon whiskey 1 ounce White Creme de Cacao 1/2 ounce fresh lemon juice |
Simply shake with cracked ice and strain into a chilled cocktail glass. Maria recommends some tasting to find
your favorite proportions, and I agree; you might add a splash of grenadine for color, or increase the
creme de cacao for a sweeter taste. She also mentions the idea of making it a blended drink, which only
increases my appreciation for her taste.
Submitted to the Dead Lounge by the most excellent and mysterious Maria J. |
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| Moonlight Madness | |
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1/2 ounce Frangelico 1/2 ounce white creme de cacao 1 ounce premium vodka cream |
And we mean premium vodka. Ketel One, Tanqueray Sterling, Belvedere, Grey Goose. Combine and shake
contents over ice and pour into a martini glass. The amount of cream can vary: somewhat more than a
splash, somewhat less than a dollop, but enough to make it fairly creamy.
Submitted to the Dead Lounge by Miska the Crazy Redhead from Chicago, who happens to be the lead singer for Dalet-Yod. Many Thanks! |
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| Godfather | |
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1 ounce Johnny Walker Black Label Scotch 1 ounce Disaronno Originale Amaretto |
Stir with ice in a highball glass. This is best described by my friend who submitted this classy
cocktail: "One of my favorite 'serious' drinks is a Godfather. For those who don't like the
sweet, the scotch helps neutralize and parenthetically the Amaretto does the same for the Scotch.
This is a cool drink for those who want something different and like to taste your booze. Enjoy."
Submitted to the Dead Lounge by Cosmic Star Goat. Many Thanks! |
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| Bit Of Honey | |
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1/4 Bailey's Irish Cream 1/4 butterscotch schnapps 1/4 amaretto 1/4 milk |
Stir with ice into a highball glass. Real milk tastes the best in this sweet concoction.
Invented by and submitted to the Dead Lounge by MISFIT. Many Thanks! |
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| Mojito | |
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1 medium lime & 1 lime slice 2 teaspoons sugar GOOD Light rum Seltzer water & ice |
Tonton has his own ideas on what makes this tropical classic, but I'm happy to just let Zeke
(the ever-so-eloquent submitter of the Shark Attack) tell his side of it: "I had an interesting Wednesday this week. Met up with someone for drinks after work and found out many secrets--some I suspected and some I didn't. In short, it made her that much more attractive. Then I found out she was a demoness, possessed by the spirit of the tropics and the Devil's own Rum. And she tempted me and I did succumb. Which leads me to submit another drink recipe I was shocked not to find in the DL's repertoire, the Mojito. I'm just uncertain whether Hecate should endorse it as a classic, or Mon Cher Ami Tonton would have the rights to its dispense. So I'll leave it to you as Host to decide. The Mojito, a classic for the tropics and favorite of Papa Hemingway, has been around long enough to be a classic coctail, though it's really more a tropical pick-me-up--or, if made strong enough, a "pick-me-up-and-slam-me-down-give-me-a-headache-tomorrow." After watching several made on Wednesday, my version goes like this: Take a tall glass and squeeze the juice of medium Lime into it. Crush/tear all but one mint leaf and drop into glass and add the sugar. Crush all these together in the glass (with a pestle, knife handle, etc) combining well so that the sugar is crushed and dissolved into the juice. Add 2 oz (or more depending on taste and desired inebriation level) LIGHT rum, several ice cubes, top off with seltzer/soda water. Garnish with Lime Slice and Mint Leaf. Lift to the sky and intone "Hear, hear; Papa." Enjoy." Recipe and description by Zeke. Thanks again! |
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