Fog Horn

It doesn't seem to be summer weather here in Southern California with the temperatures being in the mid 60s  low 70s and heavy marine layers on the coastal towns almost every day. Some mornings it's even fogged in and where I live in Long Beach I can even hear a fog horn blowing in the distance and that brings to mind a classic cocktail of the same name.  Simple to make and very refreshing, try it and let me know how you like it.

John Apodaca
john@daddyosmartinis.com

The Fog Horn


1 1/2 oz of top shelf gin ( Hendricks or No 209 )
Juice of one lime ( approximately 1 oz)
Ginger Ale

Build in a highball glass and add ice and top off with Ginger Ale and stir.

Tahitian Rum Punch

I've been to several summer parties and have accepted invitations to a few more. Rather than the host or hostess  being stuck behind the wet bar or kitchen making drinks for the guests all night long consider having a Tahitian Rum punch. It'll satisfy your guests quench, very tasty and easy to make a day ahead of time and serves plenty.

Tahitian Rum Punch

2 pounds of brown sugar
5 dozen oranges
4 dozen lemons
10 bananas
3 grapefruits
2 sprigs of mint
10 bottles of white wine
6 bottles of white rum ( Ron Merito, Boca Chica or Brugal )
1 bottle of Jamaican rum ( Red Hart or Myer's )

Squeeze the fruit and slice the bananas, and put everything in a large pot, rinds and all with the exception of the rum.  Strain off and discard the pulp and rinds and put in a punchbowl with plenty of ice.  Let the mixture chill as long as you can stand it, the blow the starting whistle, then let the party begin!

 

Fog Cutter

Trader Vic (Victor Bergeron ) had opened up his saloon (Hinky Dinks) in Emeryville, CA in 1932. Two years later he began experimenting with cocktails and went on a South seas adventure where he embraced the Tahitian culture and after arriving back to the states, his direction was clear, to inject the spirit of the islands into our everyday lives, thus Trader Vic's was born. One of the drinks he made famous was the Fog Cutter which is of course made with Rum, brandy and gin and in my book is a winner, and easy to make even a child could do it. A great summer cocktail to serve at your next barbecue or party. Try and let me know how you like it.

God bless & Cheers,

John Apodaca
john@daddyosmartinis.com

Fog Cutter

2 oz of Puerto Rican Rum (Ron Merito, Boca Chica or Brugal)
1 oz of brandy
1 oz of fresh squeezed orange juice
2 oz of fresh lemon juice
1/2 oz of orgeat ( almond syrup )
Sherry wine float

Combine ingredients in a cocktail shaker with ice and pour into a tall glass with crushed ice and add sherry wine float, serve with a straw.

Rum Daisy

If you've asked the question, what is a daisy beside the flowers planted during springtime, we'll I'll tell you. Daisies are a type of cocktail made with distilled spirits, grenadine and lemon juice, mixed in a shaker and served in in a double cocktail or double rocks or large Old-Fashioned glass. I've had some of these daisies and they're refreshing anytime of the year.

Try it let me know how you like it.

God bless & Cheers,

John Apodaca

john@daddyosmartinis.com 

Rum Daisy


1/2 oz of lime
1 1/2 oz of Puerto Rican Rum ( Ron Merito, Boca Chica or Brugal )
Dash of grenadine

Squeeze fresh lime and drop in the shaker with finely cracked ice, add rum and grenadine, shake and pour unstrained into and Old-Fashioned glass.

Rumba

"This drink will do what a cocktail is suppose to do, it gives you a terrific appetite". I say, after one of these you'll feel like to dancing the Rumba at you're next summer party.

Rumba


1/2 oz Puerto Rican Rum (Ron Merito, Boca Chica or Brugal)
1/4 oz lemon juice
3/4 oz of either Pernod, Herbsaint or Absinthe

Shake well with ice, and strain into a chilled cocktail glass.

http://www.amazon.com/Trader-Vics-Book-Food-Drink/dp/B001VDVNI8/ref=sr_1_8?ie=UTF8&s=books&qid=1279139475&sr=8-8

DR. Funk

Here's a drink which can be served any time of the day or evening, when something refreshing is in order. " This drink and the sunrise in the morning are the only things they count on in Tahiti". Trader Vic said, "I think it was invented to cure the cafard" ( loss of one's mind from the heat).

DR. Funk


1/2 oz of Pernod or Herbsaint
1/2 oz of fresh lemon juice
1/4 oz of pomegranate syrup
Juice of one lime
1/4 tsp of sugar
Club soda

Add the liquid ingredients into a cocktail shaker with ice, squeeze in lime juice and include the shells of the lime, add sugar. Shake vigorously for 30 seconds and pore into a Collins glass and fill the rest with club soda.

Mañana is good enough for me!

One of my favorite Peggy Lee songs is Mañana  is good enough for me. I love the lyrics to this fun song that talk about the mañana  attitude of a young man and put's everything off until later.  This is also the name of a drink that was invented by Herb Smith of the Spanish Room at the Deshler-Walllic Hotel in Colubmus, Ohio shortly after prohibition ended. During these lazy days of summer, don't put this one off and try making it. 

God bless & Cheers,


John Apodaca


 Mañana cocktail


1 part lemon juice
1 part Grenadine
2 parts Marie Bizard Apry
6 parts Cuban White Rum


Shake all ingredients and serve in a cocktail glass.

Adam and Eve

The battle of the sexes didn't start in the nineteen sixties but goes all the way back to the beginning of  time in the Garden of Eden when Eve was deceived into eating the forbidden fruit by the serpent then giving some of it to her husband Adam.  What happens, God finds out and is upset with them because they disobeyed him, then he questions them man and Adam said, it was the woman you gave me, Eve points to the serpents fault. What happens they're all in trouble thus the battle began and it's never ended. Here's a cocktail dedicated to Adam and Eve and to the never ending struggle between men and women.

Cheers,

John Apodaca

john@daddyosmartinis.com 

Adam and Eve   

1 part Forbidden Fruit

1 part Cognac

1 part gin

Shake with ice and serve in a cocktail glass. This drink can be sweetened by adding lemon or lime juice.