Tag Archives: cocktail

Gulf Coast Cooler – a libation to keep you refreshed all summer

Knock knock knock.

Gentleman Caller.

Friends, it’s summertime. I am down in Texas this week trying not to melt as I make plans and preparations for fall gardening and an impending chicken coop (stay with me for that adventure).

Did you know that Vietnamese culture is very prevalent down here? Vietnamese is actually the third most spoken language behind English and Spanish. So I was noodling on a new cocktail idea and thought to combine some ingredients that would really represent the Gulf Coast region: basil used in Vietnamese cooking, lime juice, Tajín, Topo Chico and Western Son Gulf Coast Lime vodka.

I often refer to beverages as “summery” and this one is a summer super star. Bottoms up my lovelies!

All the necessary lovelies!

WHAT YOU NEED:

  • 1 ounce of fresh lime juice
  • 1 1/2 – 2 ounces Western Son Gulf Coast Lime Vodka
  • 1/2 ounce Cointreau
  • 1 tsp. agave nectar
  • 6-8 leaves of Thai basil
  • 6 mint leaves
  • 1 tsp. Tajín
  • Topo Chico
  • Ice

In a rocks tumbler muddle the herbs vigorously. Add the top four ingredients. Put some ice in a shaker. Add the ingredients of the tumbler to the shaker and SHAKE IT!

In a saucer drag the teaspoon of Tajín into a little line. Use one of your spent lime rinds to wet the outer perimeter of your rocks tumbler. Coat the wet area in the Tajín.

Add fresh ice to the glass. Pour the contents of the shaker into the glass and top with Top Chico.

Join me?

Drink till Autumn comes. Just kidding. Or not.

Bye for now my lovelies!

Printable PDF here: Gulf Coast Cooler

 

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The Gentleman Caller’s Asahi Poached Shrimp – Dear Evan Crustacean

Knock knock knock.

Gentleman Caller.

The Gentleman Caller threw a Tony Awards party, and if you haven’t seen the video yet, it was eh-pic. EPIC.

Hosted at my friend George’s beautiful Houston home, a small and friendly gaggle got together to drink, eat, vote for our favorites and root for friends and acquaintances.

This is one of the many offerings from that evening. It’s a basic twist on a shrimp cocktail. But you know good and well that The Gentleman Caller can’t leave well enough alone with a classic. This spin is Asian-inspired, flavor forward, and will wow your friends.

What you need:

  • 21.4 ounces Dry Asahi beer
  • 2 cups water
  • 3 cloves garlic, smashed
  • 1 tbsp kosher salt
  • 1 tablespoon whole peppercorns
  • lemon peel from one large lemon, removed with vegetable peeler
  • the juice from the peeled lemon
  • 2 lbs 16/24 rock shrimp or whatever your favorite is, peeled and de-viened (yes, I usually poach shrimp peel-on. Not today.)

In a saucepan, combine all ingredients except shrimp. Bring to a gentle boil. It shouldn’t roll. Just bubbles.

Add the shrimp. Poach for EXACTLY 3 minutes. Remove swiftly with a spider into a bowl of ice. Allow to cool.

Transfer into a zip-top bag until you are ready to plate with some paper towels. Keep them dry.

In contrast to ketchup-y generic cocktail sauce, we are going to go with a wasabi aeoli.

What you need:

  • juice of 1 lemon
  • 6 cloves of garlic
  • 4 tablespoons prepared wasabi (should be very thick paste)
  • zest of 1/2 a lemon (Meyer if available)
  • 1 tsp honey
  • 1 teaspoon chives
  • 1 tsp kosher salt
  • 2 cups Kewpie mayonnaise, or whatever is your favorite (try to find Kewpie)

Combine all ingredients in a food processor. Let ‘er rip till smooth. It will be a lovely shade of light green.

Plate creatively to show off the beautiful little crustaceans and your gorgeous sauce. Enjoy!

Printable PDF here: Asahi Poached Shrimp

Be sure and see the other insanely delicious appetizers and small bites from my 2017 Tony Award night!

This The Gentleman Caller signing out.

Dear Evan Crustacean on Pinterest

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The Gentleman Caller’s Texas Gin and Cucumber Martini

Knock knock knock.

Gentleman Caller.

Ahhh, it’s coming. Summertime. Cut offs and cowboy boots. Oh, wait, I outgrew that when I was 6. It was an interesting look though. Maybe I’ll try to bring it back this year.

I digress. Texas has had a lot of distilleries pop up in the last decade or so, and some of them are doing tremendous business. When I was down there a few weeks ago, I went to the local hooch house and eyeballed what they had that was fun and new. I ended up bringing back to New York a gin called Old Highborn. It’s nice, smooth, and very affordable.

Now if you come here much, you know I like a cucumber. I wanted to fuse the summery cucumber and the dry gin in a glass with a lovely froth on top. I did a little testing and now present you The Gentleman Caller’s Texas Gin and Cucumber Martini. This makes two 4 to 5 ounce martinis or one fish bowl, ya lush.

What you need:

  • 3 ounces dry gin (I used Old Highborn)
  • 1 ounce elderflower liqueur
  • 1 ounce simple syrup
  • 2 ounces fresh lemon juice
  • 1/2 of a large cucumber, rough peeled and chopped
  • 1 egg white

Put 2 martini glasses in the freezer or fill with crushed ice.

Muddle the cucumber pieces thoroughly and then press the juice through a wire mesh, careful to keep seeds out of the liquid.

Fill a shaker halfway with ice. Add gin, elderflower liqueur, simple syrup, lemon juice, strained cucumber juice, and egg white. Shake like crazy.

Strain into chilled glasses. Garnish with cucumber skin if you like, but really the egg white froth is quite enough fanfare.

Enjoy!

Downloadable PDF here: The Gentleman Caller’s Texas Gin and Cucumber Martini

Cheers to you,

The Gentleman Caller

The Gentleman Caller’s Texas Gin and Cucumber Martini

 

The Donkey in the Manger, aka The Gentleman’s Holiday Mule

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

Hello, holiday revelers!

I’m about to knock your stockings off with a donkey kick to the palate with my Holiday Mule.

Do you know what a pomander is? It’s when you take an orange and shove cloves in its skin in a decorative way. We used to make them when I was a kid. Very aromatic. This was my inspiration for this beverage.

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Here’s what you need:

  • 1 cup water
  • 1 cup sugar
  • 1/3 cup whole cloves
  • oranges
  • vodka
  • ginger beer**
  • club soda
  • orange bitters

Combine water, sugar, and cloves in a small saucepan. Bring to a boil, reduce to simmer for 20 minutes. While that’s cooking, use a vegetable peeler to take the outer skin off the orange.

At the end of the 20 minutes, add the orange peel to the saucepan and remove from heat. Allow to steep and cool. Reserve a peel or two for garnish. Strain the solids out of the syrup once cool.

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Fill your mule glass with ice. A traditional mule is copper with a handle. I found this ridiculously cute one at Pier One Imports.

To the ice add:

  • 1 1/2 ounces vodka
  • 1 ounce cooled clove-orange syrup
  • 1 ounce fresh orange juice (if not using fresh, reduce to 1/2 ounce)
  • 2 ounces ginger beer**
  • 3 ounces club soda
  • dash of orange bitters

**ginger beer has no alcohol. Make this kid and Designated Driver friendly by simply eliminating the vodka.

Swirl with a spoon to get everything happily married. Toss a reserved orange peel on top and chug-a-lug from that sweet copper mug!

I’m certain this will become one of your holiday staples.

Enjoy in moderation.

xoxo,

The Gentleman Caller

THE DONKEY IN THE MANGER, AKA THE GENTLEMAN’S HOLIDAY MULE

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Vaccinium Autumn Vaccination – The Gentleman’s Fall Special

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Manicured hand courtesy of Chris Crowthers.

Printable PDF at the bottom of the page!

Knock, knock, knock.

Gentleman Caller.

Yeah, I know. You’re thinking, “What in the hell has he titled this beverage?” Vaccinium is the term for a species of low bushes that yield the delicious, tart cranberry. And you know what a vaccination is. Consider this cocktail a vaccination from your loud mouth brother-in-law or cousin that’s coming to Thanksgiving dinner and going to talk politics and conspiracy theories all day. Just simply look at your spouse or significant other, or perhaps a worldly child relative, and say, “Babes, I need another VAV.” See, an acronym there.

In all seriousness, though, this bad boy is not too sweet and really tasty. I auditioned it before a room of sophisticates and got the thumbs up.

Here’s what you need:

  • Cranberry syrup – in a small saucepan, combine 1 cup cranberries with 1 cup orange juice. Bring to a boil and simmer till all the berries pop. Take a potato masher and smash ’em good. Run the mixture through a wire strainer, dispensing with the leftover solids. Tah dah, cranberry syrup.
  • Cinnamon syrup – in a small saucepan ( I know, you want to hit me with a small saucepan because this is already too much work), combine 1 cup of sugar and 1 cup of water. Add 5 cinnamon sticks that you’ve broken up a bit with a meat tenderizer or a rolling pin. Bring to a boil. Simmer ten minutes and then let steep and cool. Strain the cinnamon sticks out. Tah dah, cinnamon syrup.
  • Lillet (pronounced li-lay, a French aperitif wine, relatively easy to find)
  • Vodka
  • Perrier lemon flavor
  • Fresh cranberries for garnish

In a shaker or jar or whatever, combine 1 oz cranberry syrup, 1 oz cinnamon syrup, 1 oz Lillet, and 2 oz of Vodka. Swirl it around. Pour into a rocks glass over ice. It better be square ice. You know I don’t like misshapen ice cubes. Top with Lemon Perrier. Toss in 3 cranberries. Voila!

This is the PERFECT beverage to serve at your cocktail parties or family gatherings this time of year. I mean, one sip and your leaves might change color. I don’t know what exactly that means; use your imagination.

I’m out for now, fellow fans of fall.

The Gentleman Caller

VACCINIUM AUTUMN VACCINATION – THE GENTLEMAN’S FALL SPECIAL

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