I made some Pear Sorbet the other day and decided to scoop some into a martini glass with some vodka and champagne just to see what it would taste like. This is by far my favourite new drink creation. This slush has a wonderful fruity taste and the champagne does and excellent job in cutting down the sweetness from the sorbet.
- 1/2 cup of Pear Sorbet (I used homemade, but store bought will also be ok)
- 1 ounce of Pear Vodka
- 1.5 ounces of champagne (I used Barefoot Moscato)
- Dash of Grenadine
- Scoop Sorbet into a martini glass
- Add Vodka
- Add Champagne
- Top with a splash of Grenadine
- Add a straw, stir and enjoy
Here’s a fun shot to make for your guests. It is called a Brain Hemorrhage, but I think this one looks more like a tornado so I shall call this one Stormy Weather. WW points who knows, sometimes you just have to not care and enjoy the simple pleasures in life (just not everyday)
- Peach Schnapps
- Bailey’s Irish Cream
- Blue Curacao
Pour to the way it’s listed above. Fill a shot glass 3/4 full of the peach schnapps, add the Bailey’s very slowly like I am talking super slow motion here. Add a bit of the blue curacao and than the grenadine. There you have it, a great conversation starter. Oh I must also add that this tastes damn good.
There are more crazy recipes for shooters and cocktails in The Bartender’s Black Book. We keep one handy beside our liquor cabinet in case we run out of ideas.
Sometimes I follow the recipes in the book and sometimes I use it to inspire new recipes that I make on the fly. When I am visiting friends, the Mixology application for the iPhone is also another great way to find and create new drink recipes.
I also have a bar mat permanently on my counter top because I experiment with mixing a lot. I found some nice bar mats on eBay sold as collectibles, but they are inexpensive and functional. It keeps our counter tops clean and non-sticky.
We first had this at the Unheardof Restaurant in Edmonton … soooo yummy! Grand Marnier in the bottom, drench a sugar cube in grenadine at the bottom of the glass, add champagne, and top with bitters.