The Blood Orange kick
Created by Dalio Calado,
Mixologist
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Ingredients:
2 oz fresh Blood Orange Juice
2 oz Bulldog Gin
1 Limonata (Italian Sparkling Lemon Soda)
Triple Sec
Ice
Directions:
In a shaker, add ice, Blood Orange Juice, Gin and a
splash of
triple sec. Shake it
well. Then top with Limonata and pour
into a rocks glass.
Garnish with a Blood Orange wheel. |
The Gint
Created by Dalio Calado,
Mixologist
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Ingredients:
7 Leafs of Fresh Mint
4 oz of Plymouth Gin
Cointreau
Ice
Directions:
In a shaker muddle the fresh mint with a pinch of salt. Add ice,
gin and a splash of Cointreau, shake well. The gin will
become
green. Strain carefully into a chilled Martini glass.
Garnish with a sprig of
mint. Enjoy!
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Caipirinha
Created by Dalio Calado,
Mixologist
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Ingredients:
1 Whole Lime (select a nice juicy one)
1 Tbl. Sugar (substitute Splenda for a low calorie version)
2 oz. Cachaca da Rosa*
.5oz. Plain Seltzer Water
Crushed Ice**
Preparation
Cut off the lime "edges". Cut a lime wheel from one end and reserve for
garnish. Cut lime into quarters. In a shaker, muddle lime and sugar. Add
crushed ice and Cachaca, shake well. Add Seltzer and pour into a rocks
glass, garnish with lime wheel and serve.
Dalio's Notes:
*Cachaca da Roca is one of my favorite Cachacas currently on the American
market not only because you can feel the "essence" of this spirit, but also
because it is extremely affordable. Cachaca is extremely cheap in Brazil.
**I like to use crushed ice because it "breaks" the Cachaca better and makes it
more pleasant to most drinkers, but it is acceptable to serve over the more
commonly used ice cubes.
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Christi Kyss
Created by Dalio Calado,
Mixologist
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Ingredients:
2 parts (2 oz) Christiania Vodka
2.5 parts (2.5 oz) Lemon Sorbet
1/2 part (1/2 oz) St. Germain Elderflower Liqueur
1 part (1oz) Fresh Raspberry Puree
Ice
Preparation:
1. Add lemon sorbet, Christiania Vodka and a few cubes of ice to
cocktail
shaker and shake vigorously.
2. Pour into martini glass.
3. Prepare Fresh Raspberry Puree:
In a blender, mix a few fresh raspberries (washed and dried) and St.
Germain.
4. Top off the cocktail with this mixture and garnish with a fresh
raspberry.
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Choco D'vine
Created by Dalio Calado,
Mixologist
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Ingredients:
5 Cioccolatini al Tartufo Nero chocolate bonbons
2 oz Baileys
2 oz G'vine gin
Ice
Preparation:
1. Muddle 4 chocolate bonbons with a touch of water in cocktail shaker
creating a thick chocolate puree.
2. Add ice and remaining ingredients to cocktail shaker.
3. Shake vigorously.
4. Serve over ice in a rock glass.
5. Garnish with a whole bonbon and some chocolate shavings.
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