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Memories of our safari in Zambia in 2012. Lunch at a table set in the shallow water, with crocodiles sunning themselves and eyeing us, drinking our first Pimm’s Cup (Day 13 in the book). And the sundowner tradition of G&Ts at the end of the afternoon safari watching the sunset. And for those of you that have read the book – you have met our cat Jeki. He is named after the airstrip in Zambia that the pilot of our very small plane had to buzz to get the baboons off so that we could land.
Looking for a cocktail to celebrate hump day? Do you like spicy? Why don’t you try the Mango Habanero Sunrise tonight? Spicy goodness!
Ingredients:
2 oz. Tanteo Habanero tequila
1 oz. Mandarin Napoleon
4 oz. mango juice
1 oz. lemon juice
1 oz. lime juice
Pinch of chili powder
Preparation:
Combine all ingredients in a cocktail shaker with ice and shake well. Strain into an ice-filled highball glass. Garnish with lime wheel.
We decided to put a twist on an old favorite – we present our Rum Manhattan.
Ingredients:
2oz Botrán Solera 1893 Guatemala Rum
1oz Cocchi Vermouth
2 dashes Scrappy’s Aromatic Bitters
Amarena cherry garnish
Preparation:
Combine all ingredients in a cocktail shaker with ice and shake well. Strain into a martini glass.. Garnish with cherry.
The book missed Jeremy’s famous (at least to us) chicken pot pie which he had made earlier in the pandemic. And even though it is summer in Dallas—meaning 100 degree days—he wanted to make it again.
He found some ripe heirloom tomatoes at the store, so decided that we would start with gazpacho with homemade croutons and champagne before pairing the pot pie with a private reserve Chardonnay from Beringer Vineyards. Because chicken pot pie isn’t chicken pot pie without a special Chardonnay—at least in our house.
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A Zoom with two friends from Boston, one being the famous Etiquetteer, and the other being from the UK. Andy felt that it would be appropriate to have a British cocktail and turned to Google, only to discover that one of his favorites—the Sidecar—has British roots!
A cocktail book published in 1922 attributes the cocktail to a celebrated bartender who worked at London’s Buck’s Club. The drink is traditionally served with a sugar rim, but we prefer it without … however feel free to do whatever you would like!
The ingredients:
1 ½ ounces De Luze VS cognac
½ ounce Grand Marnier
½ ounce fresh lemon juice
How to make:
Combine all ingredients in a cocktail shaker with ice and shake well. Strain into a chilled coupe glass. Optional: sugar rim.
If we’re being honest with this one, we needed to use up some more bottles to clear some space on the shelves for new alcohol bottles! If you’re “struggling” to figure out what to create for your next cocktail hour, why not make The Struggle?
How to make:
1 oz. Cruzan Dark Rum
0.5 oz. Luxardo Apricot liqueur
1 oz. Mandarine Napoleon liqueur
0.5 oz. Brandy’s 5-year Bual
0.25 oz. lemon juice
2 dashes Scrappy’s orange bitters
On this particular night, we had a Madeira Zoom challenge with our Pennsylvania friends whose power was officially back on after crazy storms knocked it out! Jeremy decided to create The Trans-Atlantic to use up a few nearly empty bottles in our house.
He used: Blandy’s Bual Madeira 5yr, Cruzan Dark Rum, Cocchi Sweet Vermouth, Mandarine Nalpoléon liqueur, Lemon Juice and a splash of Topo Chico. And let’s just say—it’s both easy to make and incredibly delicious.
What you need:
2 oz. Blandy’s Bual Madeira 5yr
1 oz. Cruzan dark rum
1 oz. Cocchi sweet vermouth
0.5 oz. Mandarine Nalpoléon liqueur
0.25 oz. lemon juice
Splash of Topo Chico
How to prepare:
Add all the ingredients into a mixing glass and stir well. Enjoy. See? It’s really that easy.
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Do you have your book yet? We’d love to see you posing with your book and even post a photo of one of the cocktails from the book! Show us what your cocktail hour looks like.
Also, if you loved the book, we’d love for you to leave us a review on Amazon!
Some days, we had good reasons why we picked a certain cocktail or perhaps could offer a story behind our choice. But other days, we don’t remember how or why we picked the cocktail.
Please forgive us.
During our stay at home, it was often hard to even remember what day of the week it was. The rationale for Day 3’s concoction was the strawberries Jeremy bought on Day 2 were quickly spoiling. The most memorable thing about this cocktail was that it accompanied what became weekly Sunday evening Zooms with Andy’s son Zak and his girlfriend Alice in D.C. and Zak’s mother across town here in Dallas.
For people with previous disdain for FaceTime (or any video conferencing for that matter), we have found Zoom a fun way to keep connected with family and friends. We certainly used them a lot more often than we did during “normal” times.
Ingredients:
2 ounces Tanteo Jalapeno tequila
1 ounce Cointreau
1 ounce lime juice
1/4 ounce agave nectar
4 strawberries
Garnish: lime wedge
How to make:
Muddle strawberries in a shaker. Add the rest of the ingredients and shake well with ice. Strain into a martini glass. Garnish with lime wedge. Optional: Add salt rim.
Our first trip to Southeast Asia started in Singapore at the legendary Raffles Hotel where we arrived late one balmy evening. Exhausted, we were greeted by the doormen and promptly shown to our suite. As we unpacked, there was a knock at the door, and our butler had two Singapore Slings from the Long Bar on a silver tray.
The trip took us on the Eastern & Oriental Express for three days through Kuala Lumpur to Penang and the River Kwai to Bangkok. It was a journey we’ll never forget as the devastating tsunami had ripped through the area the week before. It was an educational adventure for us. A trip full of wonderful people, food, and of course, cocktails.
It was such a generous, warm first trip to Southeast Asia that whenever we want to reminisce on that trip, we make Singapore Slings and pretend we’re back there.
Singapore Sling
1 1/2 ounces Aviation gin
1/2 ounce Luxardo cherry brandy
1/4 ounce Cointreau
1/4 ounce Ramazzotti amaro
1 ounce lime juice
4 ounces pineapple juice
Scrappy’s orange bitters (2 dashes)
Garnish: amarena cherry
How to make: Combine all ingredients in a cocktail shaker with ice and shake well. Strain into an ice-filled highball glass. Garnish with cherry.