2 Cocktails Face-off – the Flame-tini vs the Habs Whisky Sour

Flame-tini & Habs Whisky Sour Tonight MacMahon Stadium in Calgary is the site of the 2011 NHL Heritage Classic between the Calgary Flames and the Montreal Canadians. With a game time temperature of – 1o C we’re hoping the fans in the stadium have invested in some personal anti-freeze. We’re quite happy to be watching the game on TV from the safe and warm confines of the Madtini World Headquarters lounge.

At first we thought we’d simply enjoy a few beers during the game (as we’ve been known to do), but we did some searching on the Interwebs and came up with a few cocktail references to honour the two teams in the game.

The Flame-tini is based on the Calgary Flames Martini (that 4 oz of dry vermouth has to be a typo, eh?), which we read is popular in the restaurants, bars & clubs along the Red Mile. The Habs Whisky Sour is based on The Bronze, a drink created during the Vancouver Winter Games to honour the other previous Canadian host cities (which did include Calgary).

Cheers, stay warm and have fun.

The Flame-tini

Ingredients

  • 2 oz gin
  • 1/2 oz Chambord raspberry liqueur
  • splash of vermouth
  • 1 oz Canadian Club
  • 1 oz peach schnapps

Preparation
Combine the gin, raspberry liqueur, vermouth, whisky and peach schnapps in a cocktail shaker with 2-3 ice cubes. Shake and strain into a chilled cocktail glass. Garnish with a twist of lemon and toast to stripey socks.

Habs Whisky Sour

Ingredients

  • 3 oz Canadian Club
  • Juice of half a lemon
  • 1/2 tsp of maple syrup
  • Maraschino cherry
  • Cinnamon brûlée crust

Preparation
Combine whisky, maple syrup and lemon juice in a cocktail shaker with 2-3 ice cubes. Shake vigorously and strain into a rocks glass. Add a maraschino cherry and the crust of a cinnamon brûlée. Eat the rest of the brûlée as you sip and toast to 24 Stanley Cups.

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Madtini’s Hot Cocktails of Winter – Hot Spiced Butter Rum

Hot Spiced Butter RumToday is a perfect day to start our “Madtini Hot Cocktails of Winter” Series. Today, we woke up to several inches of fresh new snow, minus temperatures and a nose biting wind chill factor. Every few days over the next week or so, we’ll post a new drink that we’ve tried, that will hopefully do a little bit to take away the chill from our long cold winters. And a request to Madtini.com readers in warmer climates, we’re very open to opening up a Caribbean headquarters for Madtini.

Tonight’s ‘Hot Cocktail’ is the Hot Spiced Butter Rum, a smooth combination of spices, rum and ‘real’ butter. Cheers to warmer days

Ingredients

  • 2 oz of Sailor Jerry spiced rum
  • 1 tsp light brown sugar
  • 1/4 tsp finely minced lemon rind
  • 3 pinches of cinnamon
  • Pinch of ground cloves
  • Pinch of nutmeg
  • Boiling water
  • tsp unsalted butter

Preparation

Start with light brown sugar, add ground cloves, cinnamon, diced lemon rind, nutmeg – then top it off with Sailor Jerry spiced rum, boiling water and a generous teaspoon of ‘real’ unsalted butter. Toss in a cinnamon stick to get things stirred up.

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Drink recipe adapted from Epicurious.

Liquid Breakfast – the French Toast Martini

French Toast Martini
If I remember my Sunday School lessons right, (and there’s no guarantee of that) on the seventh day god rested, but just before he did that he created the all-day breakfast. If you’re in Toronto and its 3:30am and you’re just heading home from an evening’s debauchery – or, you’re a local wannabe rockstar or amateur intoxicologist waking up at 4pm in the afternoon – the first place you’re taking your ravenous appetite to is Fran’s Restaurant.

Fran’s started out nearly 70 years ago in Buffalo, NY by Francis Deck and his older brother Greg. (yes Virginia, Fran is a dude). Greg was running a chain of nearly 50 Deco Restaurants just in the Buffalo area alone. Fran and his wife Ellen started to open Deco Restaurants outside of Buffalo, including one at Toronto’s Yonge & St. Clair in 1940 that became the original Fran’s. The restaurant has since become an institution in Toronto, and the term ‘meet you at Fran’s’ is a commonly mumbled phrase among the late night party crowd.

My favorite meal at Fran’s has to be the French Toast (here’s Fran’s menu). Made with thick slices of bread and dusted with cinnamon and/or icing sugar – and of course ordered with a side of peameal bacon. During the holidays this year it seems that the Madtini crew is waking up a bit later everyday, so we decided to see if we could come up with something that tasted close to French Toast, but in its liquorious form. We did find a drink online at 1001 Cocktails and it turned out to come pretty close. The addition of cinnamon and icing sugar topped the drink off nicely. Now if we can just figure out how to add bacon.

Cheers and Happy Holidays from Madtini.

Ingredients

  • 1 1/2 oz Baileys
  • 1 1/2 oz Goldschläger
  • 1 1/2 oz Butterscotch Schnapps
  • pinch of cinnamon
  • pinch of Icing Sugar

Preparation
Add the Baileys, Goldschläger and Butterscotch Schnapps in a cocktail shaker with 3-4 ice cubes. Shake several times to combine the liquids, then strain into a chilled cocktail glass. Add a pinch of cinnamon and icing sugar. I hope you made two or you’re unlikely to be very popular with your house guests.

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Note to the purists: we know we are playing fast and loose with the term Martini these days. We can assure you we know that the classic gin and olive martini will always be our favorite.

12 Days of Madtini Holiday Cocktails #11: Mexicocoa

Mexicocoa

Having recently been to the Toronto Tequila Tasting Show, we were only too happy to include this great tasting hot cocktail in our 12 Days of Madtini Holiday Cocktails list. The recipe is adapted from the Food Network , where it appeared courtesy of Jill Davie, Chef de Cuisine at Los Angeles restaurant Josie.

Ingredients

  • 1 oz. blanco tequila
  • 6 oz. Baileys
  • 1 tbsp. unsweetened cocoa powder
  • 1 tsp. cinnamon
  • Pinch of chili powder
  • Pinch of cayenne pepper
  • Splash of agave nectar
  • Paprika
  • Cinnamon stick

Preparation

Add cocoa powder, chili powder, cinnamon and cayenne pepper to a saucepan on low heat. Stir lightly for a few minutes until you can begin to smell the roasting spices in the air. Using a wooden spoon, slowly add the Baileys. Bring the mixture to a slow simmer. Next, stir in the agave nectar and then remove from the heat. Rim your mug or cocktail glass by dipping it into a saucer of agave nectar and then into a saucer of paprika. Add the tequila, then the hot cocoa and Baileys mixture. Stir with a cinnamon stick and then serve.

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Madtini Thanksgiving – Smashing Pumpkin Cocktail

Smashing Pumpkin Cocktail

While we do love Billy Corgan and the music of the Smashing Pumpkins, this is a cocktail tribute to the delicious spicy taste of pumpkin and cinnamon. Happy Thanksgiving from the Madtini Labs crew.

Ingredients

  • 1 1/2 oz Goldschälger Cinnamon Schnapps
  • 1 1/2 oz Baileys Irish Creme
  • 1 1/2 oz Kahlua
  • 1 oz pumpkin spice syrup
  • Ground cinnamon
  • Cinnamon stick

Preparation
Combine the cinnamon schnapps, Baileys and Kahlua in a cocktail shaker filled with ice. Shake, then strain into the chilled cocktail glass. Sprinkle ground cinnamon on top and garnish with a cinnamon stick.

Other Thanksgiving cocktails:

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