Divine Cocktails

This is a new drink invented by Amy at Manray video bar specifically for your's truly. One has to love a bartender who gives such personal service. This drink is sweet, delicious and packs a punch, just like moi! This recipe is for a regular size martini glass, not a double.

Ingredients:

• 2 oz. Rasberry Vodka
• Splash of pineapple juice
• Splash of cranberry juice
• .5 oz. Cointreau
• Champagne
• Ice cubes

Pour Cointreau into chilled martini glass. Put vodka, pineapple juice and cranberry juice in shaker over ice. Shake and strain into martini glass. Pour a light float of champagne to fill glass to rim. Enjoy!

You may want to adjust these measurements to taste.

Ingredients:

• 2.5 oz. Rasberry Vodka
• 1.5 oz. Godiva Dark Chocolate Liqeur
• 4 Ice cubes

Shake and pour into chilled martini glass.

This drink really calls for measuring to taste in order to get the balance of mint and chocolate just right. You may want to add a bit more mint or a bit more chocolate to your glass in order to make it taste "just right" to you.

Ingredients:

• 2 oz. Vodka
• 1.5 oz. Godiva Dark Chocolate Liqeur
• 1 oz. Peppermint Schnapps
• 4 Ice cubes

Miss Bea created this lovely darling while needing a chocolate fix and suffering from that epidemic we call "sobriety" at the same time. Kills two birds with one stone. Gotta love it.

Directions:

1. Add ice cubes to shaker
   
2. Using a jigger, measure Vodka - pour into cocktail shaker.
   
3. Add Godiva
   
4. Add peppermint schnapps
5. Cover and shake well for at least 10 seconds
   
6. Strain and pour into chilled martini glass
7. Enjoy

Ingredients:

• 2.5 oz. citrus Vodka
• 1 oz. Cointreau
• .5 oz. passion fruit syrup
• Splash of Guava Nectar
• 4 Ice cubes

Miss Bea created this over the summer and it was a smash. Sweet, cool and refreshing, this one can also pack a punch.

Directions:

1. Measure and pour Cointreau into chilled martini glass
2. Add ice cubes to shaker
   
3. Using a jigger, measure Vodka - pour into cocktail shaker.
   
4. Add passion fruit syrup
   
5. Add splash of guava nectar
6. Cover and shake well for at least 10 seconds
   
7. Strain and pour into chilled martini glass
8. Enjoy

Ingredients:

• 2 oz. good Vodka
• 1 oz. Cointreau
• Splash of cranberry juice
• Juice of one half lime
• 4 Ice cubes

Miss Bea ows this one to her dear friend, Mimi, who took her by the hand down the fabulous path to the lush life. Miss Bea considers this the perfect cocktail for parties or a relaxing evening on your own. Make sure to store your Vodka in the freezer so that it is pre-chilled. For a tangy cosmo, try using Absolut Citron or Skyy Citrus vodka.

Directions:

1. Measure and pour Cointreau into chilled martini glass
2. Add ice cubes to shaker
   
3. Using a jigger, measure Vodka - pour into cocktail shaker.
   
4. Juice one half of a medium sized lime and add to shaker
   
5. Add splash of cranberry juice, until just pink
6. Cover and shake well for at least 10 seconds
7. Strain and pour into chilled martini glass
8. Serve with a lime twist for garnish

Ingredients:

• Half can limeade
• 1 cup good Tequila (Cuervo 1800 is perfect)
• 1/3 cup Cointreau (avoid Triple Sec, always use Cointreau)
• Juice of one half lime
• Crushed ice to desired consistency
• Kosher salt

Miss Bea actually prefers her margaritas on the rocks, but this frozen margarita recipe is always a hit at parties, or on a hot summer afternoon. As usual, one should only use good liquor and NEVER Triple Sec. These really pack a punch and should be drinken with care.

Directions:

1. Pour about 1/3 cup of Kosher salt onto a plate
2. Rub rims of margarita glasses with a wedge of lime until just moist
3. Dip glasses onto plate to salt the rim
4. Add tequila, Cointreau and limeade to electric blender and breifly stir
5. Add 1 cup crushed ice and blend on ice crushing speed until smooth - repeat, adding more ice until the mixture reaches desired consistency
6. Add juice of one half medium sized lime and blend on low speed for 5 seconds
7. Pour and enjoy!

My dear friend Mimi has contributed two of her signature drink recipes - Manhattan and Pegu - to my site. Below are her recipes and commentary. All commentary should be taken with a grain, or a handful, of salt.

Mimi sips a cocktail

This Burmese cocktail hails from the 1920s and ‘30s, from the Pegu Club about 50 miles outside of Rangoon.

It’s pungent and stimulating; some friends have even claimed that after two or three Pegus they get a little surly. I’ve never found that to be the case. Serve it in summer, especially those last days in September, when the Pegu’s burnt umber color reflects the waning year…not unlike Miss B after her makeup's all been removed.

• 1.5 oz gin
• .5 oz Cointreau
• .5 oz lime juice
• 2 dashes Angostura bitters

Shake, don’t stir, over cracked ice. Strain into chilled cocktail glasses and garnish with a slice or twist of lime.

Used to be you didn’t mess with a Manhattan – it was a man’s drink, and men aren’t fussy about liquor. 2 ounces of rye, a little sweet vermouth (very little), and only a dash of bitters. Shake it a few times. Serve it straight up. That’s it.

I’ve “classed up” this classic cocktail and improved upon the flavor. Just because martinis are bitter (like several of Mimi's ex-lovers)doesn’t mean Manhattans have to follow tradition. So try this version and watch for the reaction you get at the bar when you request “Just a splash of Cointreau, please!”

• 2 oz bourbon
• .5 oz sweet vermouth
• 1-2 dashes Angostura bitters
• .5 oz Cointreau*

Pour over cracked ice and shake vigorously (why bother making a cocktail otherwise?) Strain into a chilled cocktail glass and garnish with a fresh Bing cherry (in season) – maraschino at all other times. With a stem, honey!

*Try it with Cherry Herring instead of Cointreau if your favorite lounge or liquor store stocks it. It’s made by Peter Herring; it’s not a fruity Norwegian appetizer