Friday, 27 April 2012

Fabulous Friday: Cocktail Hour

How to handle cocktail emergencies: Lesson Two


Aoife, Cambridge

 “What do you mean you can’t make me a cocktail? Don’t you have a blog telling people how to make the things....?” Well, once The Sister uttered those words I had to come up with something or risk losing my cocktail reputation for ever. I had been reluctant to even try as we had somehow managed to drink all of the interesting cocktail ingredients the night before; hence why she needed a cocktail so badly. Two limes were all that was left over from the carnage. A quick forage in the fridge and I came up with an additional four pieces of manky looking lemon and a quarter of a punnet of redcurrants. No juice, no cordial, no sparkling water, no gin, just some vodka. 

The shrivelled looking lemons yielded a surprising amount of juice. Next in was the juice of the limes, then a serious slug of vodka. A quick taste test and it was obvious it needed some sweetness to balance out the acidity. Unlike the other gastronomic girl, I’m not organised enough to have sugar syrup knocking around the place so it was out with my trusty squeezy bottle of agave nectar. I added it slowly and tasted as I went to get the right balance (also got a bit of alcohol coursing through the veins which helped with my own hangover).

All that was left to do was to shake the mix over ice and pour into a martini glass. I garnished the glass with the redcurrants for a jazzy touch. These cocktails turned out to be just what we all needed. Shudder inducing (both from the citrus and the vodka kick) but in a good “Jaysus, I’m feeling better already!” kind of way. The cocktail equivalent of “making dinner from floorboards” (© Rachel’s mum) but tasty enough that I would actually choose to make them again.

So, lesson two in summary: as long as you have vodka and some old bits of fruit, you'll be grand.

Recipe (serves one):
50 mL vodka
50mL lemon juice
25mL lime Juice
Agave nectar or sugar syrup to taste

2 comments:

  1. Floorboard lady here. Well done, glad to know the skills are being passed to next generation! Today I only managed to make some ghastly thin Portuguese rosé drinkable with a big slug of cassis. Cheers

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  2. The phrase has been stuck in my head since I first heard you say it (many years ago now) I like the cassis trick...

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