Lunar Lander Lemon Drop
The secret to our tart but not puckery Lemon Drop? Lime.
1 oz freshly squeezed lemon juice
1 oz freshly squeezed lime juice
3 oz vodka
1/2 oz triple sec (Cointreau if you're feeling flush)
1 oz sugar (to taste)
small plate of superfine sugar for rim
For the sugar rim: wipe a lemon wedge around the rim of a martini glass to moisten it, then dip the rim into the sugar.
Into a shaker half-full with ice cubes, pour the lemon juice, lime juice, vodka, triple sec, and sugar. Shake well. Adjust citrus or sugar to taste. Strain into prepared glasses, being careful not to dislodge the sugar.
2 oz tequila (Herradura Silver is excellent in this recipe)
1 1/2 oz lime
2/4 oz triple sec
splash of sour mix (lemon/lime/sugar in equal parts if you want to make your own)
Into a shaker half-full with ice cubes, pour all ingredients. Shake well, and adjust to taste. Strain into margarita glasses. Salt rims are optional.
Bad Kangaroo Pisco Sour
The origami Kangaroo was misplaced confidence, influenced by too many Friday-night bottles of Foster's and Don's book of Australian-rules origami that I still have nightmares about. After I was "finished," the last step being hastily and sweatily tearing out the legs, Matt observed my "kangaroo" had no tail and stuck a match in its torn-out "arms" with a sign that said "Burn Me." Dude, that was cold.
This pisco sour is going to work far faster than shitty Australian beer to get you overly confident to fold those tricky llamas and Incan pyramids. Don't be put off by the raw egg white. The sour is in a category of drinks known as a flip, where egg whites are added to the mixture to mellow the flavors and make it frothy when shaken or blended. Just wash the egg shell before cracking it open.
Pisco sours know no season, but people seem to like them around the winter holidays. Probably because of that dash of nutmeg on top. The nutmeg replaces agnostura bitters, which are too overpowering in this recipe.
If you're lucky enough to live in an area where key limes, or little Mexican limes, or Meyer lemons are readily available, play with the citrus to your taste. A mixture of little Mexican limes and Meyer lemons works really well in a pisco sour. In Chile, they have a native citrus called "limon de pico" which they use for their pisco sours. Chilean pisco sours tend to be sweeter than Peruvian ones; again, mess with the recipe to your liking.
Montesierpe pisco is excellent in a sour, as is the more expensive Inca pisco. The export versions of Capel and Bauza available in the United States are pretty awful; if you're lucky enough to have a friend traveling from Peru or Chile, the piscos available there are excellent.
4 shot glasses of ice
1 shot glass of freshly squeezed lemon juice or other citrus
2 -3 shot glasses of pisco (Peruvian brandy)
1/2 - 1 shot glass sugar
1 egg white
sprinkle nutmeg or cinnamon
For the sugar rim: wipe a lemon wedge around the rim of a tall glass to moisten it, then dip the rim into the sugar.
Place the ice cubes in a shaker. Add the lemon juice, pisco, and sugar. Shake well. Taste, and add the egg white. Shake again, vigorously. Strain into glasses, being careful not to dislodge the sugar rim. Sprinkle a tiny amount of nutmeg or cinnamon on top.
This recipe is from the Oriental Hotel in Bangkok. Garnish with origami orchid.
1 1/2 oz gold rum
1/4 oz Grand Marnier
2 oz freshly squeezed orange juice
2 oz pineapple juice
1 oz freshly squeezed lemon juice
1 egg white
Into a shaker half-full with ice, add all ingredients except the egg white. Shake, then add the egg white and shake again. Strain into highballs or tall glasses.
Bad Origami Diablo
You can suck these down like they're soda pop, and not feel a thing the next morning. Ha! If only that were true. They're seriously yummy and festive. Like a margarita, but kickier.
The quality of Creme de Cassis liqueur matters in this cocktail. You want the quality French stuff: Le Double, Lejay, or my favorite for this drink (AND it has the best-designed label): Vedrenne Supercassis. Supercassis! Cheap imitations look and taste like dark purple syrup and ruin the delicate balance of the diablo.
3 oz tequila (recommend Herradura Silver)
1 oz freshly squeezed lime
dash of Creme de Cassis
6 oz ginger ale
Into a shaker half-full with ice, add the tequila and lime juice. Shake, and pour over tumblers or tall glasses half-filled with ice until glasses are half full. Add a dash or creme de cassis. You will want to stir and taste one to adjust for sweetness (add more cassis if too sour), but leave most of them without stirring as the cassis settles and looks attractive. Top off with ginger ale, and serve.