Good old Irish Creme. Delicious in a cup of coffee and a perfect holiday gift.
Creamy and delicious.......the perfect home-made Christmas gift!
Instructions
Blend all ingredients in a blender.
Recipe Notes
Purchase decorative glass decanters to put the Irish Crème in for a festive Christmas gift. Great in a cup of jo! © Galley Chef All Rights Reserved
“The bitters are excellent for your liver, the gin is bad for you. They balance each other.”
Orson Welles
No one really knows where this fabulous elixir originated, the most popularly accepted account is that it was invented in Florence, Italy in 1919, at Caffè Casoni, now called Caffè Cavalli. Count Camillo Negroni invented it by asking the bartender, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender also added an orange garnish rather than the typical lemon garnish of the Americano to signify that it was a different drink. One of the earliest reports of the drink came from Orson Welles while working in Rome on Cagliostro, where he described a new drink called the Negroni, “The bitters are excellent for your liver, the gin is bad for you. They balance each other.”
However, Noel Negroni, a member of the prestigious Negroni family recently researched the family archive and discovered there never was a Count Camille Negroni. According to Noel it turns out that the true inventor of the Negroni is Pascal Olivier de Negroni de Cardi , Comte de Negroni, Noel’s fourth cousin. According to Noel Negroni, since Corsica is much closer to Italy than France it’s not a huge leap to presume that Comte Pascal would have been very familiar with Italian gastronomy.
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Negroni with burnt orange zest
An Italian cocktail made up of gin, vermouth and compari, garnished with fresh orange and flamed orange zest.
Instructions
put ice in a shaker with gin, vermouth and compari and shake till cold. Pour into glass over ice. Take a slice of orange zest off an orange and light it for 5 seconds to warm up the oils. With the lighter still on the zest, squeeze it so it flames then run it around the rim of the glass. Garnish with orange segments.
Recipe Notes
© Galley Chef All Rights Reserved
A sweet cocktail with a touch of tartness that will take you to the Caribbean.
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Rum Punch with Strawberry & Blood Orange
A sweet cocktail with a touch of tartness that will take you to the Caribbean.
Instructions
Blend all ingredients in a blender and strain over ice. Garnish with strawberry and blood orange slices.
Recipe Notes
Sparkling water can be added for fizz. © Galley Chef All Rights Reserved
This cocktail is so refreshing and delicious. It’s a beautiful color and perfect for a summertime drink by the pool.
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Strawberry Basil Cocktail
Sweet and sour, light and refreshing, the perfect summertime cocktail.
Instructions
Muddle the strawberries and basil in the bottom of a shaker. Add the gin, sour mix and ice and shake. Strain mixture into a glass of ice. Garnish with lemon zest, strawberry and basil leaves.
Recipe Notes
Add a splash of soda water for an additional refreshing kick. You can also switch it up by using a few fresh mint leafs or a sprig of fresh rosemary instead of the basil. © Galley Chef All Rights Reserved
This twist on the classic margarita is both delicious and beautiful. If you want to go with the classic margarita, just leave out the strawberries and add an additional squeeze of fresh lime.
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Strawberry Margarita for Cinco De Mayo
A beautiful sweet and sour cocktail that makes any celebration special.
Instructions
Muddle the strawberries and basil in the bottom of a shaker. Add the gin, sour mix and ice and shake. Strain mixture into a glass of ice. Garnish with lemon zest, strawberry and basil leaves.
Recipe Notes
© Galley Chef All Rights Reserved
Fernand Petiot claimed to have invented Bloody Mary’s in 1921, while working at the New York Bar in Paris, which later became , a frequent Paris hangout for Ernest Hemingway. They are fabulous made with vodka or gin, although my favorite is the gin. Gin adds a little more depth of flavor. People add a myriad of garnished to bloody mary’s. You can put anything in them from pickled asparagus to sushi. In this recipe, I use a slider with an olive and a carrot.
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Bloody Mary's, The Best Ever
This delicious cocktail is perfect for any brunch.
Instructions
Stir everything together in a pitcher except the liquor. Pour 2 ounces of vodka or gin in a glass filled with ice and top with tomato juice mixture. Garnish with your choice of celery stalk, cucumber spears, carrot sticks, olives, miniature sliders or a combination of all of the above.
Recipe Notes
I have found that the type of tomato juice used in this recipe is the key to a really thick and delicious Bloody Mary. Don't use V-8 juice or Clamato juice as it changes the consistency and makes it too watery. The name "Bloody Mary" is associated with a number of historical figures — particularly Queen Mary I of England, who was nicknamed as such in Foxe's Book of Martyrs for attempting to re-establish the Catholic Church in Britain — and fictional women from folklore. Some cocktail aficionados believe the inspiration for the name was Hollywood star Mary Pickford. Others trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood. However, another argument for the origin of “Bloody Mary”, that the name in English simply arose from “a failure to pronounce the Slav syllables of a drink called Vladimir” gains some credibility from the observation that the customer at Harry’s Bar in Paris for whom Fernand Petiot prepared the drink in 1920 was Vladimir Smirnov, of the Smirnoff vodka family. © Galley Chef All Rights Reserved
