My formal post high school training came not at the French Culinary Institute, but Authentic Bartending School in Paramus. I’ve shared many of my self-taught dinners and lunches made with the knowledge given to me by my family of cooks, and these seven drinks are brought to you with knowledge from my mixology training (but mainly from years of taste-testing.) Cheers, cugines!

“Super Sweet Sidecar” – The traditional “Sidecar” is equal parts Cognac, Cointreau and lemon juice. My version contains all three of them with a few other additions. Squeeze in the juice from an orange for a more sweet flavor and top with Peach Sparkletini, a peach flavored sparkling wine made by Verdi. Both touches will give it a complex fruity enhancement. Serve in a martini glass with sugared rim.

“Knocked-Up Lemonade” – Ok, I did post this one already in a list of summer recipes awhile back (it’s an ideal warm weather refresher), but I just can’t wait until summer for this and you don’t have to either. Fill a cocktail shaker ¼ of the way with ice, pour in a shot of Caravella Limoncello, a shot of Mezzaluna Vodka, a shot of Zardetto Prosecco, squeeze in juice from one lemon (then toss a few lemon wedges into the shaker), fill the rest with Pellegrino Limonata and shake. Serve in a tall glass, garnish with fresh mint leaf.

“Rummy Bocce Ball” – Here’s a combo of a “Rum Runner” and a “Bocce Ball” that combines Italia and the Caribbean. Fill a tall glass with ice, add in a shot each of dark rum, light rum, DiSaronno Amaretto, a spritz of orange juice and a splash of club soda. Stir. Float Bacardi 151 on top and garnish with an orange slice. (To make a “Gin Rummy Bocce Ball,” float gin on top instead of the 151).

“Classic Vino & Fruit” – Just how Grandpa did it with his homemade, the most basic of all cocktails…really, the “original” cocktail—at least in my mind. It won’t be exactly the same as his but you can try and duplicate this by pouring yourself some good quality Chianti and then filling the glass with slices of peaches, nectarines, maybe even apples if you like. Top with a bit of Ginger Ale or 7-Up. Some may call this Sangria and some may call even call it a wine “cooler” or “spritzer.” I just call it the best stuff on earth (no disrespect to Snapple). I always like mine served in a Mason Jar. Takes me back to Grandpa’s musty garage in the fall.


“Extreme Espresso Martini” – I own a Cesare Magnelli espresso pod machine (it’s known as the “Frog” for its unique shape) and it makes the creamiest, most delicious cup of espresso I’ve ever had using special Caffé Motta pods. Both the unit and the pods are imported from Italy. This cocktail utilizes this device and kicks things up a few notches with three liqueurs. If you don’t own a Frog, make a pot of espresso the old-fashioned way. You’ll be using two shots (demitasse cups) in this drink once it is cooled off. Fill a cocktail shaker ¼ of the way with ice and pour the coffee in. Then add two shots of Van Gogh Espresso Vodka, a shot of Starbucks Coffee Liqueur and a shot of Frangelico Hazelnut Liqueur. Fill the rest with Manhattan Special espresso soda, shake and serve in a martini glass.

“Milky Milano” – This is like a rich, hot cocoa (but served cold) that is also lovely warm but always enjoyed best in the warm company of a loved one. Combine 4 oz. of milk, two shots of Bailey’s Irish Cream, a shot of Stoli Vanilla, top with whip cream and drizzle with Torani Chocolate Milano Syrup. Nicely served in a long cappuccino glass mug.

“Birra Bloody Mary” – This one I did not invent but I tried it once and it’s actually a really unique drink. But the key is using a decent beer (come to think of it, you should never have bad beer in your fridge). I actually tried this with Moretti La Rossa, a beer introduced to me by mixologist extraordinaire, Warren Bobrow. It paired so well with my meatballs and gravy a few weeks ago, so I figured why not try it with tomato juice? And that’s all you do to make this. Mix the beer and the tomato juice half and half in a tall glass, then add a dash each of Tabasco and Worcestershire. You can do the optional celery stalk stirrer if you wish.


One final thing, I’d like to talk about a new product on the market for all you boozehounds out there. I guess it was a funny coincidence that the other night as I was finishing up this blog, my wife brought home a can of “Cream,” which is alcohol-infused whipped cream. Megin called me from the road telling me to put on a pot of coffee because she was bringing home a treat. Here I was expecting a box of pastries or some pignoli cookies. But no, she brought home this “Cream” stuff for our coffee. It’s got 15% alcohol by volume (30 proof) and it does have a VERY strong alcohol flavor (almost like sipping straight vodka). The product retails in liquor stores for $12.99, and I guess it could be something fun to bring to a party. I did not like it in my coffee but maybe I’ll try it on my next espresso martini.

http://givemecream.com