The 30-Day Challenge: 30 Days of Cocktails

Well, we have at last reached the very end of the 30-Day Challenge. A special shout-out to my roommates, Kelly and Annamarie, for enduring the not-so-tasty drinks and "catch-up nights" where we would get a little tipsy. : )

This was a great experience, and I would recommend it to anyone looking to expand their horizons. Thanks for reading!

Day 30: "The Mimosa"

This next cocktail is one of sophistication and class: the Mimosa. Often served at brunches, this is one of the only drinks that’s okay to drink before noon!

Here’s the recipe I used (taken from DrinksMixer.com):

2 oz orange juice (Minute Maid Concentrated Orange Juice)
Champagne (Korbel Champagne Brut)

Pour orange juice into a glass over two ice cubes. Fill with chilled champagne, stir very gently, and serve.

This cocktail generally served in a Champagne flute, and garnish with an orange slice or peel, or go without.

Personal tasting notes: I’m so glad I decided to end this 30-Day Challenge with this one! It was so refreshing and delicious, and it was a little surprising. I thought it would be more of an orange juice flavor with a hint of bubbly Champagne, but it was actually reversed, with the overwhelming flavor of Champagne and the orange juice a little more subtle. It blended well, but next time I will be sure to get a high-quality Champagne to ensure this drink comes out top-notch.

Day 29: "Bone Crusher"

The Bone Crusher was created by Tom Baron at T.G.I. Friday’s in Washington D.C. in the early 90s. Although it sounds scary, the use of champagne gave the drink an air of sophistication.

Here’s the recipe I used (take from DrinksMixer.com):

1/2 oz gin (Seagram’s Extra Dry Gin)
1/2 oz vodka (Vitali Vodka)
1/2 oz triple sec (J. Brandt Triple Sec)
1/2 oz rum (Bacardi Puerto Rican Rum)
1/4 oz grenadine syrup (Rose’s Grenadine Syrup)
1/4 oz lime juice (Tantillo Sicilian Lime Juice)
2 oz sweet and sour mix (Cocktail Classics Sweet and Sour Mix)
1 oz Champagne (Korbel Champagne Brut)

Combine all ingredients (except Champagne) in a cocktail shaker and shake vigorously. Pour into a glass with ice, and float the champagne on top.

Can be served in any type of glassware, but a large brandy snifter is ideal. Garnishing is unnecessary, but feel free to experiment.

Personal tasting notes: I really liked this drink, but it was a tad sugary. I think next time I make this drink I’ll axe the grenadine. I also enjoy learning my new bartending technique: floating. You can actually float any number of alcohols to make interesting patterns, but for this I simply poured the Champagne slowly over an inverted spoon. I will be doing this drink again. : )

Day 28: "Bronx Cocktail"

This next cocktail, the Bronx Cocktail, is a close cousin of the Martini, and it was ranked #3 in “The World’s 10 Most Famous Cocktails in 1934.”

Here’s the recipe I used (taken from DrinksMixer.com):

1 1/2 oz gin (Seagram’s Extra Dry Gin)
1/4 oz dry vermouth (Gallo Extra Dry Vermouth)
1 oz orange juice (Minute Maid Concentrated Orange Juice)

Shake all ingredients in a cocktail shaker with ice. Strain into a glass and serve.

This classic is almost always served in a cocktail glass (or Martini glass) and garnished with an orange slice.

Personal tasting notes: To be honest, it tasted exactly like the Dry Martini with orange juice. Since I didn’t really like the Dry Martini, I didn’t really care for this cocktail, either. Unfortunately, the orange juice just couldn’t mask the dry taste of the Martini. The original recipe also called for sweet vermouth, which I did not have, but I don’t think it would have helped. Not a repeat for me.

Day 27: "Long Island Iced Tea"

A tough act to follow, we have another classic to follow up the Martini…the Long Island Iced Tea. Let’s see how these two traditions stack up against one another. Although not as old as the Martini, the LIIT has been around since the 1970s, where it was first served as a summertime drink on Long Island.

Here’s the recipe I used (taken from DrinksMixer.com):

1 part vodka (Vitali Vodka)
1 part tequila (Sauza Tequila Silver)
1 part rum (Bacardi Superior Light Rum)
1 part gin (Seagram’s Extra Dry Gin)
1 part triple sec (J. Brandt Triple Sec)
1 1/2 parts sweet and sour mix (Cocktail Classics Sweet and Sour Mix)
1 splash cola (Coca-Cola)

Mix ingredients together over ice in a glass. Pour into a shaker and give one brisk shake. Pour back into the glass and make sure there is a touch of fizz at the top.

This classic is almost always served in a highball glass with a lemon garnish.

Personal tasting notes: This is definitely a drink I’ll be having again soon! Like the Bay City Bomber, all the ingredients in this complex recipe come together quite well and make for a very refreshing beverage. I would definitely recommend this recipe to Coca-Cola fans, like me, but next time I might take the sour mix down a notch, since it was a little too prominent for my taste.

Day 26: "The Dry Martini"

This next classic is perhaps the most famous cocktail known…the Martini. Although its exact origins are still unclear, its popularity grew during Prohibition when illegal gin was relatively easy to obtain.

Here’s the recipe I used (taken from DrinksMixer.com):

1 2/3 oz gin (Seagram’s Extra Dry Gin)
1/3 oz dry vermouth (Gallo Extra Dry Vermouth)

Stir gin and vermouth with ice in a mixing glass. Strain into a cocktail glass, add an olive, and serve.

As indicated above, martinis should always be served in a cocktail glass, otherwise known as a Martini Glass. Try chilling the glassware before pouring the drink and serving. Also, it is always garnished with an olive.

Personal tasting notes: This was definitely too strong for me. I’m not sure if it was the gin or the vermouth, but it burned a little on the way down. I will probably not be doing this one again, but I can see the appeal to others.

Day 25: "Alabama Fizz"

This next drink is a spin on the famous Alabama Slammer…the Alabama Fizz. Perfect for a hot, summer day on the porch.

Here’s the recipe I used (taken from DrinksMixer.com):

1/2 oz lemon juice (Tantillo Sicilian Lemon Juice)
1 tsp powdered sugar
2 oz gin (Seagram’s Extra Dry Gin)
club soda (Canada Dry Club Soda)
2 mint sprigs

Shake lemon juice, sugar, and gin with ice and strain into a glass over two ice cubes. Fill with club soda and garnish mint.

Can be served in any type of glassware, but it is always garnished with mint. Try rubbing the rim of the glass with a mint sprig for an extra mint taste with every sip!

Personal tasting notes: It was very similar to the Tom Collins, but slightly better, in my opinion. Since the ingredients are essentially the same, I would say the powdered sugar had something to do with it rather than the regular sugar in the Tom Collins. It made it a bit smoother, I think. Try it for yourself!