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.