This theme comes at the perfect time. I am currently participating in the Martin Miller's Gin, Trading Up competition. This is the first online competition I've competed in. Along with 51 others, my drink has been selected as one of the few exceptional recipes that were submitted.
The goal of the competition is to do a twist on an 80s cocktail. As many of you know, the 80s were a dark time for cocktails. Sex on The Beach, Slippery Nipple, Slow Comfortable Screw and countless other trashy drinks filled the cocktail landscape. Fortunately, I wasn't even alive during the 80s. After a little online research on beverages of the 80s, I discovered that one of the more popular drinks that people were imbibing was the wine cooler. Occasionally I would come across someone's home made recipe of a wine cooler; consisting of cheap wine, canned juice, lemon/lime soda and lots of sugar, this was an easy candidate for my cocktail revival.
As of right now I am currently in 6th place for the most Facebook "Likes". To get into the finals I need to be in the top 5 by November 30th. Please, visit the link below and click "Like" on the photo of my cocktail.
I used my new favor tool, the iSi Twist `n Sparkle, to force carbonate my wine cooler.
- 225 ml Water (water is to compensate for the dilution and water that is present in soda)
- 200 ml Lillet Blanc
- 125 ml Martin Miller's 80 Proof Gin
- 100 ml Fresh Lemon Juice (Pulp strained)
- 100 ml Raspberry & Thyme Syrup *
- 8 Dashes of Bittermens Grapefruit & Hop Bitters
- Thoroughly chill Martin Miller's, Lillet, water and raspberry & thyme syrup in fridge
- Add all ingredients to iSi Twist `n Sparkle and carbonate
- Allow iSi to settle for a minimum of one minute before opening
- OPTIONAL: Pour cocktail into glass bottles; cap with bottle capper and enjoy when needed
- Pour over Crushed ice
- Garnish with long, thick lemon twist, cucumber, mint and a straw
If you own a Perlini, then here are the proportions for making this cocktail one at a time:
- 1 oz Water ( Less water is needed when using a Perlini since water is also added through shaking)
- 1.75 oz Lillet Blanc
- 1 oz Martin Miller's 80 Proof Gin
- 0.75 oz Fresh Lemon Juice
- 0.75 oz Raspberry Thyme Syrup
- 2 Dashes Bittermens Grapefruit & Hops Bitters
Raspberry & Thyme Syrup *
- 1.5 Cups Sugar
- 0.5 Cup Fresh Raspberries
- 1 Cup Water
- 3 Sprigs of Thyme
- Add all ingredients to sauce pan over low - medium heat
- Macerate raspberries to extract as much flavor as possible
- Once all sugar has dissolved, allow to simmer for 5 minutes
- Let cool, and strain twice through fine mesh strainer
- Bottle and store in fridge
Lastly, I would just like to thank Jacob Grier for hosting this month's MxMo. As well, I'd like to thank Jacob for being one of the people that inspired me to start a cocktail blog. I stumbled upon Jacob's blog little less then a year ago, and since then I have been a regular viewer. So check out Jacob's awesome blog HERE.
Following me on twitter @Spirit_Imbibing to keep updated about future blog posts.