Friday, 15 March 2013

Fabulous Friday: Cocktail Hour


Rachel, Dublin 

While the cat’s away the mice will play.  Or, as in this instance, while I was on my ski holidays The Boyfriend decided that an ice crusher would be an essential piece of household equipment for our already stuffed apartment kitchen.

After a quick trip in to Sweeney O'Rourke, armed with his new toy he set to experimenting with some of the odder ingredients from our cocktail cupboard.  The 'St. Patrick's Day', a combination of Jameson and Creme de Menthe, looked as awful as it sounds and is something that I sincerely hope is never to be repeated.  It wasn't all bad though and, when I was greeted by a fruity cocktail after a long day of travelling back from the Alps I was sold on the benefits of our new kitchen gadget.

It certainly seems to be worth investing in a professional machine.  This one has a nifty vacuum base to hold it to the surface and solid metal teeth that grind through the ice cubes in moments.  While bashing at ice cubes wrapped in a tea towel with a rolling pin might be an effective stress reduction technique, using an ice crusher gets the cocktails made much faster and with far less mess. That's a stress reduction technique as far as I am concerned!  Some cocktails are just much more suited to crushed ice than cubes and this strong, fruity Mambo cocktail benefited from the little bit of extra dilution.
mambo (serves 2)

2 shots vodka
2 shots apricot brandy
1 shot triple sec
4 shots orange juice
dash bitters
2-3 large handfuls of ice cubes, crushed

Crush enough ice to fill two tumblers with a little bit left over.  Combine all the ingredients in a cocktail shaker with some ice cubes and shake vigorously.  Strain into the two glasses and top up with some more ice if necessary.  As this is quite a strong cocktail The Boyfriend added a large dash of my hibiscus syrup to my second one and I found it balanced the flavours nicely. 





No comments:

Post a Comment