Traditional recipes

Smooth Operator Cocktail

Smooth Operator Cocktail

Smooth Operator cocktail.

Gents, want to be as suave as Gatsby himself? Consider ordering the gang a round of Smooth Operators, a tantalizing concoction of icy gin and freshly squeezed pineapple and orange juices for a touch of zest. The gin brand used in this recipe is prepared with pure neutral grain and its bold, citrus notes perfectly complement any fruity drink, making it ideal for flappers ready to paint the town sizzling hot red.

Ingredients

  • 2 Ounces New Amsterdam Gin
  • 1 Ounce pineapple juice
  • 1 Ounce orange juice
  • 1 orange slice

Servings1

Calories Per Serving186

Folate equivalent (total)20µg5%


My 10+ Favorite Vodka Drinks

My favorite Vodka drinks are those that are full of flavor, since I rarely drink spirits neat.

For me, there are two ways to drink vodka &ndash for purists &ndash neat, with no mixers or flavorings and in mixed drinks and, for casual drinkers, in mixed drinks and cocktail recipes.

Everyone who dabbled into the realm of spirits as a teenager has probably had a screwdriver. (vodka and orange juice).


Frangelico Chocolate Cake Supreme Recipe:
Ingredients
• 3 eggs that are separated
• 3/4 cup regular white table sugar
• 1/2 cup soft or melted butter
• 1 cup brown sugar
• 2-1/4 general purpose white flour
• 1/2 cup unsweetened cocoa powder
• 1-1/2 tsp. baking soda
• 3/4 cup coffee
• 3/4 cup Frangelico frosting
• Frangelico

Cooking instructions:
Start by greasing and flouring two 9” cake tins.
Preheat the oven to 180-200 degrees.
Whip the eggs whites and then add in the sugar.
Mix the butter and brown sugar.
Beat in the egg yokes one at a time.
Mix the flour, cocoa, baking soda together in a bowl by sifting.
Add to creamed mix the coffee and Frangelico and blend well.
Fold the egg whites into the batter.
Pour into prepared pans.
Bake 30 minutes or until done.
Let the cake cool before frosting

Frangelico Cake Frosting:
In mixing bowl, cream together the 6 tbls. butter , 1lb sifted icing sugar.
Add 3 tbls. of unsweetened cocoa powder, 3 tbls. Frangelico and 2-3 tbls. hot coffee, beat until smooth.
Use this for the Frangelico frosting cake.

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Our Top Ten Halloween Cocktails

Denial on the Nile (Ancient Egypt/Indiana Jones Themed Halloween Party)

When your friends want to walk like an Egyptian and party like a pharaoh, an Egyptian-themed Halloween party is in order. At Jordan Winery’s Denial on the Nile Halloween party in 2018, guests’ costumes ranged from Egyptian goddesses and Indiana Jones to camels and king cobras. These three Halloween cocktail recipes had party-goers dancing past midnight.

PHUNKY PHAROAH

Spicy, earthy and slightly sweet, this rye-based cocktail features spiced simple syrup for a sneaky kick.

1 1/2 oz. Rittenhouse rye
1/2 oz. spiced maple simple syrup
3/4 oz. lime juice
1 oz. Fever Tree ginger beer
Double old fashioned glass
Apple slice and pineapple sage leaf for garnish

For the spiced maple simple syrup:
2 cups pure maple syrup
2 cups water
2-3 red apple peels (depending on size)
3 large cinnamon sticks, crushed

For the spiced maple simple syrup, combine all ingredients in a 2-quart sauce pan, bring to a boil then cover and simmer for approximately 30 minutes or until the apple and cinnamon become noticeable through the maple syrup. Let cool for 10 min then strain into a jar or other lidded vessel and refrigerate. Keeps up to 1 month.

For the cocktail, add all ingredients into a cocktail shaker, fill with ice, shake and strain over fresh ice. Garnish with an apple slice and pineapple sage leaf, or other fresh herbs available.

CLEOPATRA’S REVENGE

A cauldron of fresh citrus, rum and an unexpected fruit-infused syrup can lure anyone into Cleopatra’s lair.

1 1/2 oz. Novo Fogo Cachaça (Brazilian cane rum)
1/4 oz. fresh lime juice
1/2 oz. fresh ruby red grapefruit juice
3/4 oz. quince demerara simple syrup (adjust to taste)
1 dash of Angostura bitters (optional)
Collins glass/tall cooler
Grapefruit zest and edible flowers for garnish

For the quince demerara simple syrup:
1 lb. peeled and diced fresh quince
2 1/2 cups water
2 cups Demerara sugar
1 stick cinnamon (optional)

For the quince demerara simple syrup, peel quince and dice. Add quince to a pot with 2 cups water, sugar and optional cinnamon stick. Bring to a boil, stir sugar until it’s dissolved, lower heat, cover then simmer for 30-45 minutes until desired flavor is achieved. Strain liquid through a fine mesh sieve into an airtight container.

For the cocktail, add all ingredients into a cocktail shaker, fill with ice, shake and strain over fresh ice. Garnish with grapefruit zest and edible flowers.

NASTY MUMMY

Refreshing and exotic with a peppery kick, this tequila Halloween cocktail will wrap up your tastebuds for the night.

2 oz. Reposado tequila
1/4 oz. passionfruit juice/purée (adjust to taste)
1/2 oz. fresh lime juice
1/4 oz. fresh orange juice
1/2 oz. demerara simple syrup (1:1 sugar to water)
1 pinch cayenne pepper (for batching, use 1/4 tsp for every 25 servings)
Double old-fashioned glass
Orange zest to garnish

Add all ingredients into a cocktail shaker. Fill with ice, shake and strain over fresh ice. Garnish with orange zest.

Glampire (Vampire-Themed Halloween Party)

What’s a party without vampires? These Halloween party cocktails, from Jordan Winery’s 2010 Glampire Halloween party, are bloody good.

GLAMTINI

With a bewitching red color, this brew is filled with berry flavors and a light spritz from the sparkling rosé.

1 1/2 cups raspberries, puréed and strained of seeds
1 oz. corn syrup
1/4 tsp. red food coloring
2 star anise
1 oz. vodka
2 oz. Chambord
4 oz. brut rosé sparkling wine or Champagne
Griottines (Morello cherries in Kirsch liqueur) for garnish

Chill two martini glasses. Combine raspberry purée, corn syrup and food coloring to create “blood”. Place one star anise in bottom of each glass. Spoon two tablespoons of the “blood” over the star anise. In a shaker with ice, combine vodka and Chambord. Shake and then strain over “blood”. Finish with Rosé Champagne and garnish with Griottines.

FANGTASTIC MARTINI

For vampires and orange lovers alike, this vodka-based cocktail is packed with Vitamin C to ward off the evil.

1 1/2 oz. Hangar One Meyer Lemon Vodka
3/4 oz. fresh lemon juice or 1 oz. fresh Meyer lemon juice (if available)
1/2 oz. lemon verbena simple syrup
3 fresh mandarin or clementine orange wedges
Lemon or Meyer lemon twist for garnish

For the lemon verbena simple syrup:
2 cups white (or raw cane) sugar
2 cups water
8-10 lemon verbena leaves

For the lemon verbena simple syrup, combine sugar and water in a small sauce pan and simmer over medium heat, stirring till sugar is dissolved. Bring to a boil and then reduce heat, add lemon verbena and simmer for 5 to 10 minutes or until desired flavor is achieved. Let chill for 10 minutes then strain into a lidded container and refrigerate. Keeps up to 4 weeks.

For the cocktail, chill 1 coupe glass. In a shaker, muddle mandarin/clementine orange wedges (muddling orange optional but recommended to release oils from rind), fill shaker with ice and add Meyer lemon vodka, syrup and lemon juice. Shake and then double strain into glass. Discard ice and orange rind. Garnish with lemon twists.

True Grit (Country Western Themed Party)

We hosted our country-western themed party in 2011, and all the recipes that year made our top ten Halloween cocktail list. They were howl-at-the-moon tasty, with creative garnishes and infusions.

MATTIE ROSS

A refreshing sparkling wine cocktail with a hint of citrus. Add more pomegranate juice to make the pink hue pop.

1 1/2 oz. Spirit Works Vodka (or Gin)
3/4 oz. fresh lemon juice
1/2 oz. peach and apple syrup
1/3 oz. pomegranate juice
1/2 oz. Brut Rosé
1 dash Fee Brothers Peach Bitters (optional)
Orange twist, peach slice or pineapple sage for garnish

For the peach and apple syrup:
2 cups white (or raw cane) sugar
2 cups water
1 green apple, diced
1 peach, diced

In a medium sauce pan combine sugar, water, diced apple and peach over medium-high heat, stirring till sugar is dissolved. Bring to a boil and then reduce heat, cover and then simmer for 15 to 20 minutes or until desired flavor is achieved. Let chill for 10 minutes then strain into a lidded container and refrigerate. Keeps up to 4 weeks.

For the cocktail, add all ingredients in a cocktail shaker, plus ice, except for the sparkling wine. Pour into a Collins glass over fresh ice. Top with sparkling wine. Garnish with an orange twist (or peach slice) and a leaf of pineapple sage or other greenery.

SHOTGUN SPICED PEAR

Smooth with subtle spice and stone fruit, this gin cocktail will sneak up on you like a gunslinger in a saloon.

1 1/2 oz. Hanson’s Gin
3/4 oz. fresh Asian pear juice
1/2 oz. fresh lemon juice
1/3 oz. spiced pear syrup

For the spiced pear syrup:
1 cup water
1 cup cane sugar (or honey for a richer flavor)
1 Bartlett pear, sliced
1/4 cup crushed black peppercorns
1/2 tsp whole cloves
1 large cinnamon stick, crushed/broken

For the spiced pear syrup, combine water, sugar and pear slices in a sauce pan. Bring to a boil and simmer, covered, for 10 minutes. Add the remaining ingredients and continue simmering for another 10 minutes, covered. Remove from heat and let cool, then strain into a jar and store in the refrigerator. Keeps for 2 weeks to 1 month.

For the cocktail, combine all ingredients into a cocktail shaker. Fill with ice, shake and strain over fresh ice. Garnish with a lemon peel, pear slice or lemon verbena leaf.

DIRTY BOB

The only controversial cocktail recipe on this list, Dirty Bob is a love-it-or-hate-it tequila drink with a strong, spicy, root beer flavor. Cut back on the root beer liqueur and schnapps to let the berry-infused tequila shine brightest.

2 parts infused tequila
1 part Grand Marnier
1/4 part Blackmaker Root Beer liqueur
1/4 part Der Lachs Goldwasser Cinnamon Schnapps
1/2 part quality craft root beer (such as Sparky’s, Abita or Virgil’s)
Cinnamon stick and fresh blackberries for garnish

For infused tequila:
1 cup fresh blackberries
4 slices fresh orange, rind removed and discarded
1 slice fresh Meyer lemon, rind removed and discarded
1 750mL bottle tequila (such as Corazon Reposado)

Place tequila and fruits into a large demijohn or glass drink dispenser. Infuse fruit flavors and tequila for 4 to 5 days. Once tequila is infused, mix all ingredients in a cocktail shaker. Serve in a classic mason jar over ice. Garnish with cinnamon stick and fresh blackberries.

STONEHILL

Hitch your wagon to this smooth, fruity Halloween cocktail. It’s the raspberry powder that makes it pop.

2 parts Absolut Wild Tea Vodka
1 part Cointreau
1 1/2 parts white cranberry juice
1/4 part pineapple juice
Fresh lime and orange quarters
Raspberry powder (made by crushing pure dehydrated raspberries) and fresh raspberries for garnish

Squeeze fresh lime and orange quarters into a shaker. Shake all ingredients with ice in shaker except garnish. Dust half the rim of a double martini glass with raspberry powder. Strain into the martini glass and garnish with a fresh raspberry.

James Bond Themed Party

We couldn’t resist the temptation of hosting a James Bond Halloween party. An evening where tuxedo-wearing spies and beautiful ladies in full-length gowns danced amid our barrels, sipping flutes of Champagne and martinis. Here’s our James Bond martini recipe with a French twist–because there’s always a French twist at Jordan.

VESPER 007

This James Bond Halloween party cocktail is a smooth operator. Lillet, lemon and verbena offer a refreshing twist on the elegant classic.

1 1/2 oz. Spirit Works Gin
1/2 oz. Kettle One Vodka
3/4 oz. Lillet Blanc
2 lemon verbena leaves
Lemon twists for garnish

In a mixing glass/tin filled with ice, combine all ingredients with two lemon verbena leaves and stir approximately 10 seconds (depending on size of ice, smaller cubes melt faster allowing for over dilution if stirred too long). Strain into a chilled martini glass or coupe and garnish with lemon twists.

POMEGRANATE FRENCH KISS

Our take on a French 75 Champagne cocktail with colorful, flavorful pomegranate seeds.

1 1/2 oz. vodka
1/2 oz. pomegranate honey
1/2 oz. lemon juice
1 1/2 oz. Champagne float
Honey fermented pomegranate seeds for garnish
Universal wine glass

Combine vodka, honey and lemon juice in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously. Strain over fresh ice into a wine glass, top with Champagne and garnish with pomegranate seeds.

Star Wars Themed Party

We all need to challenge our inner Jedi and fight the urge to return to the Dark Side every now and then. Jordan’s Star Wars Halloween party in 2014 made for a hilarious video invitation–and some fun Halloween cocktail recipe names, from Princess Punch to The Giggling Yoda.

DARK AND STORMY TROOPER

A traditional dark and stormy that’s smooth and subtle on the spice notes. It’s all about the cocktail names at your next Star Wars party. Ginger syrup is the secret ingredient to taking this cocktail to the next galaxy.

1 1/2 oz. Dark Rum (not spiced)
1/2 oz. Ginger simple syrup
3/4 oz. lime juice
1 oz. ginger beer
1 dash Angostora Bitters
Fresh herbs for garnish

Add the rum, ginger syrup, and lime juice to shaker and shake without ice. Pour into a highball glass filled with ice. Fill with ginger beer and garnish with a sprig of fresh herbs.


Frangelico Chocolate Cake Supreme Recipe:
Ingredients
• 3 eggs that are separated
• 3/4 cup regular white table sugar
• 1/2 cup soft or melted butter
• 1 cup brown sugar
• 2-1/4 general purpose white flour
• 1/2 cup unsweetened cocoa powder
• 1-1/2 tsp. baking soda
• 3/4 cup coffee
• 3/4 cup Frangelico frosting
• Frangelico

Cooking instructions:
Start by greasing and flouring two 9” cake tins.
Preheat the oven to 180-200 degrees.
Whip the eggs whites and then add in the sugar.
Mix the butter and brown sugar.
Beat in the egg yokes one at a time.
Mix the flour, cocoa, baking soda together in a bowl by sifting.
Add to creamed mix the coffee and Frangelico and blend well.
Fold the egg whites into the batter.
Pour into prepared pans.
Bake 30 minutes or until done.
Let the cake cool before frosting

Frangelico Cake Frosting:
In mixing bowl, cream together the 6 tbls. butter , 1lb sifted icing sugar.
Add 3 tbls. of unsweetened cocoa powder, 3 tbls. Frangelico and 2-3 tbls. hot coffee, beat until smooth.
Use this for the Frangelico frosting cake.

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Check out the other Frangelico recipes.


Made with Rumple Minze and coke.

From what i understand the "Black Ice" cocktail is a popular drink on the Michigan Tech campus. This drink uses Rumple Minze, which is a peppermint liqueur. Named after the dark cover and the cooling effect of the peppermint.

Rumple Minze Bottle

This is another straight forward simple drink to make.

"Black Ice" Recipe:
Ingredients:
1 oz Kahlua (coffee liqueur)
1 1/2 oz Rumple Minze (peppermint liqueur)
4 oz Coca-Cola

Cocktail Mixing Instructions:
Pour the Kahlua and the Rumple Minze into a highball glass.
Next and pour the coke to top the drink.

Tags: Rumble Minze drink recipes, kahula recipes.


Visual Step-By-Step for The Operator Cocktail Recipe

The Operator
By Zahra Bates, Providence

  • foam (250ml sage-infused pineapple juice with 3g of gelatin)
  • 3/4 oz seedless green grape juice
  • 1/4 oz lime juice
  • 5ml pisco honey liqueur (or plain honey liqueur will do)
  • 1 3/4 oz Atlantico Platino

1) Spritz the glass with Pernod absinthe.

2) Squirt a dollop of pineapple sage foam into the glass.

3) In a tin add seedless green grape juice (“You want to use pressed seedless green grape juice instead of a muscato because what you really want is that tannic, vegetal quality that the skin has.”), small dash of lime juice, a smaller dash of housemade pisco honey liqueur (“That’s a 1:1 ratio”), and Atlantico Platino. By the way, Zahra uses Atlantico Platino “because of the 70:30 agricole ratio to what would normally be molasses rum because remember the skins from the grape and then the Pernod and then the foam, they all tie into the agricole.”

4) Add ice, do a hard shake and then let it sit for a minute “so all the liquids can drain from the top and ice my strainer and my Hawthorn [strainer]. You go through all that trouble to get the drink cold and then pour it through warm strainers kinda defeats the purpose.”

5) Fine strain mixture into the glass while aiming at the top center of the foam dollop.

6) Either use a straw to fill the hole in the foam or squirt a dollop of foam over the hole.


The Sidecar cocktail is a sophisticated, classy concoction, so why is it so often overlooked?

Ritz Paris bartender Frank Meier may have invented the Sidecar in 1923. Ritz Paris photo.

T he Sidecar is one of the great Prohibition-era classics, a boozy-but-vibrant three-ingredient cocktail that fulfills our desire for both the depth of brown spirits and the bright acidity of citrus. It should be a rock star among cocktails, yet where Old Fashioneds, tiki drinks and even the horrible Gimlet have made their comebacks, the Sidecar has somehow eluded its just recognition amid the modern cocktail revival.

It’s time for that to change.

An elegant concoction of Cognac, Cointreau and lemon juice, shaken and served up in a sugar-rimmed coupe, the Sidecar is easy to make and even easier to enjoy. But cocktail snobs disdain it because so often it goes terribly wrong: too sweet, too sour, too strong, too weak or, worst of all, mutilated with soda, ginger ale or 7Up. When it is prepared with restraint and top-notch ingredients, though, nothing could be better.

Cocktail snobs disdain it because so often it goes terribly wrong: too sweet, too sour, too strong, too weak or, worst of all, mutilated with soda, ginger ale or 7Up.

It is said that the Sidecar was invented in 1923, at the Ritz Hotel in Paris by Frank Meier, the hotel’s first head bartender. It is also said that it was invented in 1922, at Harry’s New York Bar in Paris by the great Harry McElhone.

The Ritz is pretty adamant about being its source. You can still get a Sidecar at the Ritz’s Bar Hemingway, where it is shaken by the legendary Colin Field, who is so graciously charming you almost don’t mind handing over 30 euros for a couple ounces of liquor.

RITZY BUSINESS: If you do swing by the Hemingway Bar at the Ritz in Paris, make sure your order doesn’t get lost in translation: the signature Ritz “Royal” Sidecar will set you back a whopping 1,500 euros.

Both the Ritz and Harry’s claim the drink was inspired by a regular customer — usually identified as an American army captain — who liked to ride in the sidecar of a motorcycle. Or maybe he drove a motorcycle with a sidecar. It’s a bit unclear. But everyone knows it involved a motorcycle and a sidecar.

Was the Sidecar named for the sidecar?

Except maybe it didn’t. Dale DeGroff, the New York bartender who kickstarted the cocktail revival back in the 1990s, insists in his book The Essential Cocktail that it is actually a bit of bartender slang for the excess left in a cocktail shaker, which the bartender pours into a shot glass. “That little glass is called a sidecar,” he writes.

Oh, and by the way, he adds, even though the Sidecar may have been invented in Paris in the 1920s, it evolved from a much older New Orleans drink, the Brandy Crusta (Cognac, Cointreau, lemon juice, maraschino liqueur, bitters, served in a sugar-rimmed glass), which dates back to the 1850s.

So, how did the Sidecar go so wrong? Cheapness and laziness, mostly. In other words: sweet-and-sour mix and bad brandy.

Cocktail historian David Wondrich points out that when the Sidecar was first invented, even the least expensive VS (Very Special) Cognac was made with much older eaux de vie than it is today. To get that same depth and intensity of flavour now, you’d need to use XO (Extra Aged) Cognac, which runs about $250 a bottle. Either that, or do what most bartenders do and double the amount of brandy.

In any case, the key is to use the best quality ingredients you can afford. If you do, you will find yourself falling in love with one of the greatest classic cocktails of them all. It’s about time for its comeback, don’t you think?

SEXY BEAST: “The luminous, golden-straw colour, the perfectly controlled sweetness, the jazzy high notes of the citrus against the steady bass of the brandy… This is a drink whose suavité is beyond question — it’s the Warren Beatty of modern mixology.” ­—David Wondrich


Smooth Operator Smoothies by Traci Kochendorfer Phd, FPLC

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Comments

This is the best Oscar menu spread I’ve ever seen. I love the connection between the movies and the recipes. I’m not planning an Oscar party this year, but my hubby and I always watch all the Oscar movies after the awards show, so maybe we will watch a movie a night for a week and do each of these menus for dinner along with the movie!!

Thanks so much! Hayley did a bang up job of pairing all of the faves!

All nice recipes. Thank you. Have a Wonderful Day.

This is awesome. Thanks for posting this Oscar menu. I am invited to an Oscar party and was asked to bring a dish, this post will certainly help me decide what to bring.

This post was weirdly fascinating! I was enthralled to the end. And I have seen approximately none of these films.

Wow! I will be thinking of some of these recipes as I watch the Oscars for sure! Pinning for the next movie night!

It took a long time to do this! Not only are the recaps of the movies great, the food choices are truly outstanding. Kudos!

Fantastic post.. lots of lovely recipes and a reminder that i must watch the movies i haven’tt

This is such a fun post. I love all the menus! Thanks for including my omelet! :)

Thanks for mentioning my mac & cheese! This is a great list! Can’t wait for the show!

This is such an epic post! Great ideas and perfect menus. I’ve always said that the Oscars are my Super Bowl, too. I love the White Russian idea for Gravity!

What a fun post! Thanks for sharing my rice & beans!

Hi Heidi – thanks for featuring one of my recipes! For some odd reason, I’m just seeing this now. Such a cool idea :)

wow these recipes really looks amazing. delicious.. these recipes should really win oscar.

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Watch the video: Dead Rabbit Smooth Operator Cocktail (January 2022).