Pride Cocktails: Ketel One Cosmology

Ketel One Vodka has created some delicious, tasty and colorful cocktails perfect for kicking off LGBT Pride Month! Here's the recipe for their Pride Cosmology.

Ketel One Cosmology

1 oz Ketel One Citroen

.25 oz Peach Liqueur

.25 oz Apricot Liqueur

.5 oz Simple Syrup

.5 oz Fresh Lemon Juice

Splash Cranberry Juice

Glass: Cocktail

Ice: None

Garnish: Lemon Pigtail Twist

Shake. Strain.

Pride Cocktails: Ketel One Pride Sangria

Ketel One Vodka has created some delicious, tasty and colorful cocktails perfect for kicking off LGBT Pride Month! Here's the recipe for their Pride Sangria.
 
Pride Sangria
1 oz Ketel Oranje

.5 oz Simple Syrup

.75 oz Fresh Lemon Juice

.25 oz Grenadine

Mixed berries (Strawberry, raspberry, blackberry) 


Top: White Wine

Glass: Hurricane

Ice: Yes

Garnish: Mint Bouquet

Lemon Pigtail Twist

Muddle fruit. Add ingredients. Shake. Roll. Top with ginger ale.

Stonewall Fitness: Drinking Water or These Pretzels Are Making Me Thirsty!

By David Smith

Feeling a hangover? Your headache is most likely caused by dehydration and now your feeling the consequences. In fact the majority (if not all) headaches are symptoms of dehydration and lack of water intake. You’ll see lots of products and hear lots of people who all of a sudden turn into “experts” but in the end you need to drink more water!

There are a variety of factors that will lead to dehydration such as hot/ cold environments; high sodium intake (pretzels, get it?), high caffeine/ high alcohol intake, exercise and well … the reasons are endless. 

Headaches aren’t the only symptom of dehydration either, fatigue, lack of energy, bad breath, dry mouth, thirst, poor circulation, headaches, poor coordination, fainting, lack of sweat/ urine, sluggishness. Your body consists mostly of water so it’s important that you are constantly keeping yourself hydrated throughout the day.

Cocktail Chatter: The Rusty Nail

-->By Ed Sikov

I’m still on a chestnut-colored drink kick, long past the restoration of power after Hurricane Sandy made it possible for us to drink cocktails on the rocks again. Dan and I had been forced by circumstance to imbibe our drinks neat; we had no choice, given that we had no ice. (Nor electricity, nor running water.) Since vodka and gin tend to lose a little something when served at room temperature, we’d stuck with Scotch, Jameson Irish whiskey and finally cognac as we grew increasingly filthy and piggish in our safe, dry, but hygiene-compromised apartment. It’s

just as well nobody climbed the 12 flights of emergency-exit stairs to visit us during our confinement. We’d have sent them reeling with our reek (unless of course they were into piggy stuff, in which case we’d have been fragrant sexual superstars).

In any case, once we were able to shower, shave and shop, I brought back to the apartment a bottle of Chivas Regal and a bottle of Drambuie, a liqueur made from Scotch. Drambuie has a sweetish, resinous quality to it. It’s unctuous in the best sense of the word. But a little goes a long way, which is why the Rusty Nail is such a delightful cocktail. You get the best of Scotch – peaty, smoky, and strong – and the best of a good complementary liqueur all in one wee glass. Or not so wee, as the case may be.

Rusty Nails are a 9 to 5 drink, meaning not the raucous Dolly Parton song of that name but the proportions: 9 parts Scotch to 5 parts Drambuie, or so a popular website advises. Oh, gimme a friggin’ break! Who on earth either mixes such a vast Rusty Nail or calculates the math for a normal-size cocktail? For you sticklers out there, that’s 1.8 parts Scotch to 1 part Drambuie. Phooey!

To top it all off, this inane proportion makes a far too cloying cocktail. If you want to sip a bonnie Drambuie, do. But if you want a good Rusty Nail, I advise a smaller proportion of liqueur to Scotch. In fact, I make my Rusty Nails by pouring a healthy amount of Scotch into a glass full of ice (or, if you’re making a round for a crowd, into an icy cocktail shaker) and adding just a thimble full of Drambuie for each drink. 

One of the side benefits of the Rusty Nail is that you don’t need to invest in a top shelf Scotch. Let’s face it: You’re adulterating the Scotch by adding a liqueur, albeit one made of Scotch. So there’s no reason at all to splurge on a fine single malt only to kill its well-crafted flavor notes with a foreign substance, however delicious that substance may be. I chose Chivas, because I didn’t plan to use the whole bottle on Rusty Nails. But if I were you, I’d just as soon go with a good, drinkable blended Scotch like Ballantine.

The Rusty Nail (classic version)

1.8 parts blended Scotch

1 part Drambuie

The Rusty Nail (my variation)

2 parts Scotch

1/4 part Drambuie

Pour both ingredients into either a glass full of ice and stir; or, for a crowd, pour the contents into a cocktail shaker full of ice and shake, then decant into Martini glasses.

Cocktail Chatter: Dill-Vodka Martini

By Ed Sikov

When we left our hero, he had just ruined yet another dinner party with a rare but deadly combination of bad memory and gracious seasonal taste. I had made dill-infused vodka and served it to a good friend who, I’d forgotten, had auditioned for the role of Dill in the film adaptation of To Kill a Mockingbird and, having not gotten the part, has spent the rest of his life in mortal dread of the very word dill, let alone the herb it signifies. I mentioned that the dilled vodka was delicious, and I gave instructions on how to make it, but the following weekend’s (shall we say) full-throated reception of the cocktails I made from it was so overwhelmingly positive I’ve actually decided to expand on the recipe and offer one particular suggestion for a cocktail to make with it.

I acknowledge that I’m not the world’s most humble human being; I can be quite a blowhard sometimes. But I must say plainly and simply that dill-infused vodka is by far the best drink I’ve ever made, and it was greeted as such by our housemates last weekend. They polished off practically the whole fifth in less than an hour. I barely had enough to experiment with, and I wanted to create a martini-like cocktail using the infusion as the base. I snatched the bottle right out of Craig’s pudgy fist to get the last ounce before he gulped it down.

“Heyyyyyy!” he whined.

“Hay is for horses, dear,” I clucked. “How many times must I tell you? What would Princess Grace say if you were at the palace and said ‘hey’ at the dinner table?”

“Outa my way, Letitia!” Craig side-butted me and sent me flying into the refrigerator. He attempted to grab the vodka bottle but I held firm. “Oh, why are you such a douchebag?”

“Douchebag?” I said it as though I was a Harvard anthropologist quoting another anthropologist’s study of self-reporting users of vulgarities in Appalachia. “I simply want enough to try a recipe….”

“Which you naturally will drink yourself,” Craig batted back. ‘OK, fine. Have it your way. You always do. What’s Dr. Mengele’s experiment this weekend?”

“A variation on the martini….”

“A Dill-Tini! Wait, no. A Dill-a-Tini! Or for you a Dill-a-Tante-Tini!”

I was putting my concentration toward measuring a tiny amount of dry vermouth, not Craig’s chatter, so I didn’t hear Dan and Paolo and Chipper come into the room. Their sudden barks of laughter caught me off guard and I nearly dropped the shot glass.

“You know that I hate those stupid ‘tini’ suffixes,” I said huffily. “I’m not inventing the best cocktail of my career only to ruin it with a dumbass name.”

“So what are you calling this masterpiece, Dr. Goebbels?”

“The 57.”

“I live with this,” Dan said to no one in particular.

“I’ll bite,” said Chipper. “Why?”

“It’s an homage to the Heinz pickle. The garni is a cornichon or two. Dill? Pickle? Dill? Pickle? Get it? Heinz 57?”

“We’re so lucky to have you in our lives,” I wish somebody had said. But they all turned and went their separate ways. I downed the tiny 57 and felt just fine.

The 57

1 fifth Absolut premium vodka

1 bunch dill, washed and dried

dry vermouth to taste

cornichon for garnish

Make the infusion: stick the dill in the vodka, leave it alone for two days, then remove it; this is easy to do if you leave the stems sticking out the top of the bottle and cover it all with plastic wrap. Put the cap back on and stick the bottle in the freezer.

Make the 57s: Just make a vodka martini according to your own taste using the dill infusion and dry vermouth; I like a 4-1 ratio. Rinse a few cornichons under water and dry them on paper towels; drop a few into your finished drinks and serve.

Get You Some: Colorado Cider Company

Colorado Cider Company produces fresh hard cider for the discerning Colorado drinker. 

With a well-developed craft beer market and an educated populace, hard cider has been a missing choice in the Denver market. Colorado Cider Company hopes to remedy that. Gluten-free and dryer than typical cider, Colorado Cider is available in fine liquor stores, bars and restaurants throughout Colorado.

Visit coloradocider.com for a location near you.

MileHighGayGuy Partner Shout Out: Colorado Cider Company

Colorado Cider Company produces fresh hard cider for the discerning Colorado drinker. 

With a well-developed craft beer market and an educated populace, hard cider has been a missing choice in the Denver market. Colorado Cider Company hopes to remedy that. Gluten-free and dryer than typical cider, Colorado Cider is available in fine liquor stores, bars and restaurants throughout Colorado.

Visit coloradocider.com for a location near you.

Colorado Cider Company - Quench your gay thirst!

Colorado Cider Company produces fresh hard cider for the discerning Colorado drinker. 

With a well-developed craft beer market and an educated populace, hard cider has been a missing choice in the Denver market. Colorado Cider Company hopes to remedy that. Gluten-free and dryer than typical cider, Colorado Cider is available in fine liquor stores, bars and restaurants throughout Colorado.

Visit coloradocider.com for a location near you.

Sponsor Shout Out: Colorado Cider Company

Colorado Cider Company produces fresh hard cider for the discerning Colorado drinker. 

With a well-developed craft beer market and an educated populace, hard cider has been a missing choice in the Denver market. Colorado Cider Company hopes to remedy that. Gluten-free and dryer than typical cider, Colorado Cider is available in fine liquor stores, bars and restaurants throughout Colorado.

Visit coloradocider.com for a location near you.

Sponsor Shout Out: Colorado Cider Company

Colorado Cider Company produces fresh hard cider for the discerning Colorado drinker. 

With a well-developed craft beer market and an educated populace, hard cider has been a missing choice in the Denver market. Colorado Cider Company hopes to remedy that. Gluten-free and dryer than typical cider, Colorado Cider is available in fine liquor stores, bars and restaurants throughout Colorado.

Visit coloradocider.com for a location near you.

Sponsor Shout Out: Colorado Cider Company

Colorado Cider Company produces fresh hard cider for the discerning Colorado drinker. 

With a well-developed craft beer market and an educated populace, hard cider has been a missing choice in the Denver market. Colorado Cider Company hopes to remedy that. Gluten-free and dryer than typical cider, Colorado Cider is available in fine liquor stores, bars and restaurants throughout Colorado.

Visit coloradocider.com for a location near you.