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Liquid Kitchen
If you’re going somewhere,
take me with you . . .
by Kyle Branche , kbranche@earthlink.net
A
ll of us have our limits. There is a time
where we just have to get away from it
all. The everyday responsibilities, the
work we love, and the traffic where we live. The
following selection of drinks are more like liquid
destinations in the mind. Even when you may
not be able to break away, these cocktails at
least get you packin’your suitcase.
South of the border between Oaxaca and
Guadalajara is a cocktail paradise all to itself. A
morning drink to start off one of many vacation
days, Acapulco is made with 1 1/2 oz Cruzan
white rum, 1oz Dekuyper triple sec. 1/4oz fresh
lime juice, pinch of sugar and 1 egg white.
Shake & strain over cubed or cracked ice in an
old fashioned glass. Garnish - mint sprig.
Down under, between Chile and Australia is a
Neapolitan highball sure to fit a flavor zone
while trekking in the outback. South Pacific is
Kyle Branche made by building over cubed or cracked ice in a
highball glass, 1oz Quintessential gin, 1/2 oz
Galliano, 1oz Bols blue curacao and fill with cold
Santa Cruz organic lemonade. A peel of lemon
can be kinked over the top as a garnish.
Just below Spain and bordered with the Atlas
Mountains and Algeria, one could go on a Mo-
roccon Odyssey if you have a taste for adven-
ture. In a chilled cocktail glass, stir & strain the
following: 2 oz Bombay gin and 1/2oz dry
Sherry. Garnish with a pinch of nutmeg or cin-
namon.
Home of the legendary Neuschwanstein Cas-
tle built by eccentric King Ludwig of Bavaria,
the Bavarian Alps may just be the place for you.
Take the Romantic Road by shaking & strain-
ing 2 oz Black Haus schnapps, 1oz Godiva
chocolate liqueur, and 1oz milk over cracked ice
in an old fashioned glass. No garn necessary.
Far down the coast of Brazil, near Rio, should
be a place to pull over & enjoy the sounds of An-
56 OCTOBER 2005 | PATTERSON’S BEVERAGE JOURNAL
tonio Carlos Jobim, and order a Girl from
Ipanema . In a poco grande glass filled with
cubed or cracked ice, pour over ice or shake &
strain 1 1/2 oz Myer’s rum, 3/4 oz Dekuyper
peachtree schnapps, 2 oz passionfruit juice, 2 oz
Dole pineapple juice, lace the top with grena-
dine and garnish with a slice of peach.
Tripping back up into Central America, near
Costa Rica, should the day catch you a bit
parched in your travels, then Corcovado is a
cocktail worth having nearby. In a coupette
glass filled with crushed ice, shake & strain the
following over: 1oz Patron Anejo tequila, 3/4 oz
Drambuie, 1/2 oz Hiram Walker blue curacao
and 3 oz lemonade. Slice of lime and a cherry as
the garnish.
This is not James Bond, nor is it the Siberian
Khatru. But this next drink is definitely From
Russia with Love. In a Collins glass topped
with cubed or cracked ice, pour 1 1/2oz Stolich-
naya raspberry vodka, fill with 7-Up, and top
with a splash of Ocean Spray cranberry juice.
Garnish if you want.
After leaving the Hofbrau in Germany, we’re
headed off to a fine dining establishment to
order the prestigious Berlin Martini. It begins
with 2 oz Ciroc vodka, 1/4 oz of 99 Blackberries
schnapps, and a dash of black Sambuca. Shake
& strain in a chilled cocktail glass. Garnish with
a blackberry.
For a long trek to a far away place, hop in a
set of wings and take off to Montserrat. When
you arrive and get dusted off, head to the hotel
bar for a West Indies Yellowbird. This is a
build-over-ice drink, using cracked or cubed in a
tall glass of choice or availability. And the pour
goes like this: 1oz Sea Wynde rum, 1oz banana
liqueur, 1/4 oz Galliano, 1/4 oz Velvet Falernum
liqueur, a dash of cream, 1oz orange juice, and
1oz pineapple juice. Garnish with slices of ba-
nana, orange, and pineapple.