Halloween Cocktails #4, The Monster Mash

The Monster MashIn 1962, struggling actor and singer Bobby Pickett was performing with his group The Cordials. One night he did a monologue imitation Boris Korloff while performing the song ‘Little Darlin’ by the Diamonds. The audience went nuts and his fellow band members encouraged Bobby to do something with the Karloff imitation.

Pickett was partially inspired by the current dance craze, the Mashed Potato. The “Monster Mash” went to number one on the Billboard Hot 100 chart on October 20 of 1962, just in time for Halloween.

This Monster Mash is a smooth blended drink, and it ideally suited to help any reluctant monster to get his dance-on.

Ingredients

  • 2 oz pineapple juice
  • 1 1/2 oz orange juice
  • 1/2 oz Malibu Coconut rum
  • 1/2 oz tequila
  • 1/2 oz white rum
  • 1/2 oz vodka

Preparation
Add all the ingredients to a blender along with 1 cup of ice. Blend until smooth, then strain into a cocktail glass. Garnish with two thin slices of apple.

Happy Hallowe’en from Madtini.

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The Monster Mash cocktail was adapted from the Bar None Drinks web site.

Happy 200th birthday Mexico! Feliz cumpleaños – El Diablo

El DiabloSeptember 16, 2010 is a day of celebration for Mexico. Today they celebrate 200 years of Independence from Spanish rule and 100 years since the Revolution began in 1910 and ousted dictator Porfirio Diaz. Its a chance for Mexicans to celebrate all over the world. We’re not Mexican, but tonight the Madtini labs is hopping with the sounds of Mariachi, awkward dancing and of course ice-filled cocktail shakers. And I swear another couple of these El Diablos and we’ll be brave enough for a round of amateur bullfighting.

Ingredients

  • 2 oz tequila
  • 3/4 oz creme de cassis
  • 1/4 oz fresh lime juice
  • ginger beer

Preparation

Combine tequila, creme de cassis in a cocktail shaker with 3 ice cubes. Shake vigorously and strain into a rocks glass full of ice. Add in lime juice and top with ginger beer. Garnish with a twist of lime.

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Happy 143rd birthday Canada – Enjoy a Tijuana Caesar!

The Tijuana Caesar

The Tijuana Caesar

Happy 143rd birthday Canada, you don’t look a day over… hmmm… 129??

There’s little doubt that the Caesar is Canada’s National cocktail.  If you’ve been keeping your eye on the Mott’s Facebook Page over the past month or so, you’ll know that there are hundreds of Caesar lovers from across the country that have been expressing their enthusiasm for this scrumptious drink.

We took our love of the Caesar south of the border, thanks to a recipe we found in the LCBO’s Food & Drink magazine. The Tijuana Caesar kicks the concept of the Caesar up a notch or two with a couple of dashes of Chipotle sauce a jalapeno pepper and of course using the Extra Spicy edition of Mott’s Clamato.

Ingredients

  • 1 1/2 oz gold tequila
  • 1 tsp worcestershire sauce
  • 1/2 tsp chipotle chili sauce
  • 1/4 lime
  • 3 oz spicy clamato
  • garnish jalapeno chili pepper
  • cajun seasoning

Preparation Rim a martini glass with fresh lime and cajun seasoning. Fill the glass with crushed ice and add the tequila, worcestershire sauce, chipotle sace, juice of 1/4 of a lime and 3 oz of extra spicy Mott’s Clamato. Stir to mic and garnish with a jalapeno pepper.

Cheers and happy Canada Day, let the fireworks begin!

Cranberry-Lime Margarita – Cinco de Mayo #6

Cranberry-Lime Margarita

Cranberry-Lime Margarita

Blueberries, limes, pineapples, strawberries, jalapenos… sometimes I think we spend just as much time in the produce section as we do at the LCBO (as they call the Liquor Stores in Ontario). Hey wait, wait, wait… hold the horses, we haven’t tried cranberry juice yet! How about a Cranberry-Lime Margarita we found posted on the forums at Tequila.net (yes, we bookmarked that site for later investigation). We made our necessary Madtini adjustments based on our depleted inventory and whipped one up for the crew.

Ingredients

  • 2 oz sauza tequila
  • 3/4 oz triple sec
  • fresh lime juice from half a lime
  • dash of agave nectar
  • cranberry juice
  • couple drops of hot sauce

Preparation
Moisten the rim of a martini glass with a wedge of lime. Add coarse salt and chili powder to a small plate and turn the rim of the martini glass to create a salt & chili powder rim. Add the rest of the ingredients to a cocktail shaker half filled with ice. Shake and then strain into the cocktail glass.

Pineapple-Chili Margarita

Pineapple Chili Margarita

Pineapple-Chili Margarita

Well, once we get started its tough to stop at just a few variations of the margarita. Pineapple juice and chili powder? Sure!

We found this great recipe on the Food Network site, and since we already had the jalapeno and limes sliced… there was no stopping us.

Ingredients

  • 2 oz Sauza Tequila
  • 2 oz Pineapple Juice
  • 1 oz freshly squeezed lime juice
  • 1/2 tbsp agave nectar

Preparation
Start by moistening the rim of a martini glass with a wedge of lime. Add coarse salt and chili powder together on a small plate and turn the rim of the martini glass to create a salt & chili rim (delicious!). Add the tequila, 1/2 tbsp on agave nectar, pineapple and lime juice to a cocktail shaker half filled with ice. Shake and then strain into the cocktail glass. Garnish with slices of lime and jalapeño.

Jalapeno Margarita – Cinco de Mayo #4

Jalapeno Margarita

Jalapeno Margarita

“Some like it hot, and some sweat when the heat is on…” not sure why that song by PowerStation popped into my head. I think it might have had something to do with the intense heat flowing through my entire face after taking a sip of this blended jalapeno margarita. Now, if I can just remember not to rub my eye again after slicing jalapenos I’ll be doing OK.

Ingredients

  • 3 oz tequila
  • thin slices of japaleno pepper
  • 1 oz freshly squeezed lime juice
  • 1 tbsp simply syrup
  • 6 celery leaves
  • 1 oz triple sec
  • 1/4 tbsp agave nectar

Preparation
Moisten the rim of a martini glass with a wedge of lime. Add coarse salt  to a small plate and turn the rim of the martini glass to create a salt & chili rim. add the slices of jalapeno to the blender, add lime juice, simple syrup and the celery leaves – pulse until the pieces are chopped. Add triple sec, agave nectar and tequila and blend until smooth. Strain into the martini glass and garnish with the rest of the jalapeno pepper.

Salty Chihuahua – Cinco de Mayo #3

Salty Chihuahua

Salty Chihuahua

‘Yo quiero Salty Chihauhua!’ Much love and rest in peace dear Gidget.

Ingredients (makes 4)

  • 4 oz tequila
  • 1 oz triple sec
  • 2 oz fresh grapefruit juice
  • grapefruit slice for garnish
  • coarse salt from cocktail glass rim

Preparation
Wet the rim of 4 cocktail glasses and dip into coarse salt. Pour an oz of tequila and 1/2 oz of triple sec over crushed ice into each of the glasses. Top with grapefruit juice and stir. Garnish with a fresh slice of grapefruit.

Strawberry-Lime Margarita – Cinco de Mayo #2

Strawberry-Lime Margarita

Strawberry-Lime Margarita

Our Cinco de Mayo margarita posts continue. Next into the blender went the frozen strawberries… two drinks, lots of tequila and still all fingers intact.

Ingredients

  • 4 oz tequila (or just say when)
  • 16 oz frozen whole strawberries
  • 1/2 cup instant-dissolving sugar
  • 1/4 cup freshly squeezed lime juice
  • 1 oz triple sec

Preparation
Combine the frozen strawberries and sugar in the blender and pulse until they are chopped well. Next, stir the tequila, lime juice and triple sec in a separate glass. Gradually pour the mixture into the blender until the mixture is smooth. Pour the mixture into cocktail glasses rimmed with coarse salt. Garnish with a slice of lime.

Blueberry-Lime Margarita – Cinco de Mayo #1

Blueberry Lime Margarita

Blueberry Lime Margarita

What’s more fun that a handful of frozen blueberries, a bottle of tequila and a blender… well, I’m sure there’s lots of things, but this is a blog about mixing cocktails. So, seeing that it is Cinco de Mayo, what better way to break-in the new Madtini Labs blender than to mix up some frozen blueberry-lime maragritas. We found this perfect recipe on the Eating Well website. Engage… set blenders on stun!!

Ingredients (makes 4 or 1 giant party margarita)

  • 5 oz tequila
  • 2 cups ice
  • 1 cup frozen blueberries
  • 1 cup blueberry blend juice
  • 1/4 cup club soda
  • 2 tablespoons frozen limeade
  • 1 tbsp lime juice
  • Coarse salt

Preparation
Add the ice to the blender,  pulse until crushed. Combine the rest of the ingredients in a blender and blend until smooth. Rub rim of 2 glasses with lime wedge and dip in coarse salt. Lean Spanish, then pour and serve.