Cheers to the Big Easy… The N’awlins Hurricane

New Orleans HurricaneUnfortunately we can only be in New Orleans in spirit today for Mardi Gras (we did have a stack of pancakes though). If you are lucky enough to be there, we totally wish we were you.

Yesterday we posted four of the classic cocktails of the Big Easy – today we add one more, the classic New Orleans Hurricane: a tall glass of awesome fruit flavours with the kick of 3 kinds of rum.

Laissez le Bon temp rouler, y’all!


  • 1 oz dark rum
  • 1 oz light rum
  • 1 oz Baacardi 151 rum
  • 3 oz orange juice
  • 3 oz pineapple juice
  • 1/2 oz grenadine
  • orange zest twist
  • maraschino cherry

Combine all the ingredients in a cocktail shaker filled with ice. Shake then strain into a tall glass (Hurricane glass preferred) filled with crushed ice. Garnish with an orange twist and a maraschino cherry.

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It’s Friday Cocktail-O-Clock – Margarita Caliente

Margarita CalienteTuesday we celebrated National Margarita Day with 6 Fiesta-Worthy Margaritas. To celebrate Friday we’ve decided to turn up the heat by adding some red chili peppers. You may want to have a glass of ice water standing by to put out the fire.

Cheers and here’s to the weekend!


  • 1 1/2 oz tequila
  • 3/4 oz Grand Marnier
  • 3/4 oz Triple Sec
  • 2 oz Sweet & Sour Mix
  • 1 red chili pepper
  • salt from rim

Wet the rim of a cocktail glass with a piece of lime, then turn the rim in a shallow plate of coarse salt. Garnish with a 2 inch piece of the chili.

Slice a red hot chili pepper into slices. Place the pieces in the bottom of a cocktail shaker, add a splash of the Grand Marnier and muddle for 20 seconds or so. Add the tequila, triple sec, sweet and sour mix, orange juice and the rest of the Grand Marnier to the cocktail shaker. Add ice to the shaker, then shake the mixture for 10 seconds. Strain and serve.

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Spice up the weekend with a Candied Ginger Raspberry Martini

Candied Ginger MartiniGinger root is a versatile food that can be used for everything from a spice in cooking to helping to prevent motion sickness and nausea – so why not cocktails. The Candied Ginger Martini takes quite a bit of work, so make sure you have a few friends around to help you enjoy all the fruits of your labor.


  • 2 oz vodka
  • 1/2 oz fresh orange juice
  • 1/2 oz fresh lemon juice
  • 1/2 oz fresh lime juice
  • 1/2 oz honey syrup
    (1/4 oz honey / 1/4 oz water)
  • 4 raspberries
  • candied ginger slices for garnish

Candied Ginger: Create candied ginger slices by boiling a 3 cups of water in a shallow covered saucepan. Add 1/2 cup of thinly sliced ginger and 1 cup of sugar. Let stand for 15 minutes. Drain off liquid (save and use for ginger syrup), and place ginger slices in over at 200 degrees until slices are dry but still chewy. Let cool and cover the ginger slices in sugar and set aside.

Drink: Muddle a tablespoon of grated ginger, 4 raspberries and honey syrup in a cocktail shaker. Add vodka, juices and ice. Shake vigorously and strain into a chilled cocktail glass. Garnish with a few pieces of the candied ginger and serve.

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This drink recipe was adapted from this post at

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.


  • 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

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.

Halloween Cocktails #3, Walk with a Zombie

Madtini Walk with a ZombieIts a week before Hallowe’en, but the thought of Zombies is never far from our minds here all year long at Madtini World Headquarters. We spent our Saturday afternoon undercover, as we walked arm in arm with the undead. Here are a few pictures to prove it. We are determined to be protected and not caught without supplies during the inevitable Zombie Apocalypse. We’re stockpiling rum, gin, tequila and vodka,  making sure the doors and windows are heavily secured and that we have adequate ammunition very close at hand. Double Tap!

Even though #22 of the Rules of Zombieland clearly states ‘No Drinking’, we have to stay true to the rules of Madtini. Rule #1 at Madtini states ‘have a good time, but know your limits and play within them’. There’s nothing more embarrassing (and potentially fatal) than partying too hard and waking up to a zombie nibbling on your fingertips.


  • 1 oz white rum
  • 1 oz golden rum
  • 1 oz 151 dark rum
  • 1/2 oz apricot brandy
  • 1/2 oz amaretto
  • 1/2 oz triple sec
  • 1 1/2 oz orange juice
  • 1 1/2 oz pineapple juice
  • 1/2 oz grenadine

Add all the ingredients to a cocktail shaker half-filled with ice except the 151 dark rum & grenadine. Shake well then strain into a tall cocktail glass. Add the 151 dark rum and grenadine to the top of the drink. Garnish with an orange wedge and two maraschino cherries.

Happy Hallowe’en from Madtini.

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Drink like a Pirate Day: Fuzzy Pirate

Pirate Day Fuzzy Pirate CocktailIngredients

  • 1 1/2 oz. Peach Schnapps
  • 1 1/2 oz. Sailor Jerry Spiced Rum
  • Dash of Orange Curacao
  • Splash of Orange juice


Combine all the ingredients in a cocktail shaker half-filled with ice. Shake the living barnacles out of it for a few seconds, strain and serve in a chilled cocktail glass.

Cheers, mate!

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Friday Night Madtini – The Hold Up

The Hold Up

The Hold Up

It’s Friday afternoon again and while scanning through the pages of the Complete Home Bartender’s Guide: 780 Recipes for the Perfect Drink we chose this drink recipe. Tonight’s Friday Madtini cocktail is the Hold Up, with its delicious mix of brandy, coconut rum, orange and lemon juice will make your taste buds jump up and salute the oncoming weekend.

Cheers and have a happy weekend!


  • 1 1/3 oz brandy
  • 2/3 oz coconut rum
  • 1 oz fresh orange juice
  • 1/3 oz fresh lemon juice
  • dash gomme syrup


Add the ingredients to a cocktail shaker with several ice cubes. Shake and then strain into a cocktail glass. Garnish with a lemon twist.

Welcome to Derby Day 2 – The Gran Derby

Gran Derby

Gran Derby Cocktail

Just as we were starting to relax around here with our Mint Juleps, one of our intrepid Madtini interns found this drink recipe on the Interwebs. Seems the gang over at Cocktail Times had posted a delicious looking drink recipe dubbed the Gran Derby, and since it appeared we had just enough Grand Marnier left in inventory, we felt we could substitute that for the GranGala listed in the recipe.

Still two hours to post time for the Derby… cheers!



2 oz bourbon
1 1/2 oz Grand Marnier
1/2 oz Lemon juice (freshly squeezed of course)
1/2 oz Orange juice (ditto on the freshly squeezed)


Moisten the rim of the martini glass with a lice of lemon. Dip the rim in a small plate covered in superfine sugar to create a frosted rim. Combine the bourbon, grand marnier, lemon and orange juice in a cocktail shaker filled with ice. Shake vigorously and strain into a cocktail glass.

Jellybean Infused Vodka Martini – Week #12

_IMG_5760And who are you supposed to be? Those are the words that ended last week’s episode of Mad Men. So, who are you supposed to be, really… are you the Don Draper, debonair Madison Avenue ad guy or Dick Whitman, unwanted son of a prostitute and hillbilly escapee. Betty knows, the other Mrs Draper knows, Bertam Cooper knows something – and thank goodness the increasingly vindictive Roger Sterling doesn’t know (yet).

We’re only a few hours away from a new episode of Mad Men, the time change is here, Halloween is over. There’s nothing we can do about the time change, hopefully you were able to gain some sleep or maybe even party a little longer on your Saturday night.

The day after Halloween means one thing, candy is on special. So, let’s take advantage of that fact and add a little candy to this week’s cocktail. This recipe originally called for candy-corn. After an exhaustive search of local stores, candy corn was nowhere to be found, but jellybeans were.

Recipe (Makes 2 Drinks)


Add to the infused vodka:
1/2 cup jellybeans (I used the white to prevent weird coloring)
1 1/2 cups vodka

For the rest of the cocktail:
1 3/4 ounces orange juice
1/4 triple sec
Juice of 1/2 a lemon
1 large egg white
Black and orange Jellybeans for garnish


1. To infuse the vodka: Combine the white jellybeans and vodka in an airtight container; set the container aside for at least 3 hours, then strain
2. Make the rest of the cocktail: Add 4 ounces of the jellybean-infused vodka, the orange juice, triple sec, lemon juice and egg white to a cocktail shaker filled with ice cubes
3. Shake vigorously for at least 30 seconds. Strain the mixture into 2 chilled martini glasses and garnish with the black and orange jellybeans

As always, cheers from Madtini World Headquarters. Hope you had a great Halloween and good luck in November.