Cucumber Basil Gin Cocktail

Cucumber Basil Gin Cocktail

Ingredients

  • 1 cucumber
  • 3 shredded fresh basil leaves
  • 1 1/2 oz of gin
  • 1/4 oz of fresh lime juice
  • 1/4 oz of agave nectar

Preparation

Slice 3 slices of cucumber. Muddle the cucumber slices, basil, lime juice and agave nectar in the cocktail shaker. Add ice, gin and shake vigorously. Strain into a chilled martini glass and garnish with a long slice of cucumber and a basil leave.

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The Double-Zee Pineapple Pepper Mojitotini – The DZZPPM for short

Double-Zee Pineapple Pepper Mojitotini

Double-Zee Pineapple Pepper Mojitotini

I couldn’t let it rest. After Zaigham Zulquernain (@zaigham_inc on Twitter) invited me out to Proof Vodka Bar at the Intercontinental Hotel on Bloor Street to celebrate his birthday, it occurred to me that the Madtini Lab Intoxicologists had not created a special drink for him. Zaigham has been a longtime supporter of Madtini and we’ve schemed a few ideas over the past year. I partially blame the oversight on the fact that our crew was catching up on Season 2 of True Blood before the new season started (dang you Sookie Stackhouse!!).

The night at Proof was all about the Mojito. Now ask anyone around the labs and they’ll tell you no one loves a delicious Mojito more than I do. I searched around for something just a bit out of the ordinary and found it on the Bacardi web site – behold the Pineapple Pepper Mojito. We stuck to the recipe on the site, but of course we like our martini glasses – so of course we served it up Madtini-style. The drink turned out to be a delicious combination of mint, pineapple and lime. The best thing about it is… I made enough for two.

Cheers from Madtini and Happy Birthday Zaig!! (a week late and a buck short)

Ingredients

  • 1 1/2 oz Bacardi Rum
  • 8 whole black peppercorns
  • 8-10 fresh mint leaves
  • 1/2 lime, cut into small pieces
  • 2 tsp. sugar
  • 1/2 oz fresh pineapple juice
  • 1 oz club soda

Preparation:

Rub the mint around the rim of the cocktail glass. Add the leaves to the glass. Squeeze the juice from half a lime and add that to the glass. Add 8 peppercorns and 2 teaspoons of sugar. Muddle lightly to mix the flavours. Add a handful of crushed ice. Pour the rum over the ice and add the pineapple juice and club soda. Garnish with a chunk of fresh pineapple.

Kentucky Margarita – Cinco de Mayo Bourbon Bonus!

Kentucky Margarita

Kentucky Margarita

Happy Cinco de Mayo! Well, its no surprise that we eventually ran out of tequila after making upall those delicious Margaritas. Well it turned out that we still had plenty of Jim Beam Bourbon left from Saturdays Derby Day Mint Juleps. A quick click to the Jim Beam website and we found several drink recipes. We decided that the Kentucky Margarita was a natural choice to finish of the day. Cheers!

Ingredients

  • 3 oz Jim Beam Bourbon
  • splash triple sec
  • splash sour mix
  • lime wedge

Preparation
Moisten the rim of a martini glass with the wedge of lime and then turn the glass upside down in a small plate with a sprinkling of coarse salt. Combine 3 oz of Jim beam Bourbon and a splash of Triple Sec in a cocktail shake with several ice cubes. Shake and then strain into the martini glass and serve with a wedge of lime.

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.

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.