Grand Cocktail 2012 Contest
The public is invited to experience a choice of 28 cocktails at nineteen Restaurant Week Grand Rapids restaurants from August 1 through August 25
"People's Choice" voting runs August 1 through August 22 on www.RestaurantWeekGR.com
All 28 of the cocktails are highlighted with photos, descriptions and information about the mixologist who entered the cocktail on www.RestaurantWeekGR.com.
The following drinks were featured on Take Five & Company: SpeakEZ Lounge The China Clipper made with Bacardi Oakheart & Spinnaker Restaurant Chocolate Cherry-Tini made with GG Cherry Noir
China Clipper (single cocktail):
1 1/2 oz. Bacardi Oakheart or other aged rum
3/4 oz. fresh lemon juice
3/4 oz. honey syrup (1 part honey to 1 part water)
A slice of fresh gingerroot
A slice of fresh peach
1 oz. prosecco
Ice cubes
Tools: shaker, strainer
Glass: coupe
Garnish: mint leaf
Muddle the ginger and peach in the bottom of a shaker (if you don't have a muddler, use the end of a wooden spoon). Add the rum, lemon, honey, and ice. Shake VERY well. Strain into a chilled glass and top with the prosecco. Garnish with a bruised mint leaf.
The China Clipper punchbowl recipe is as follows:
1 750-ml bottle Bacardi Oakheart, or other aged rum
1 750-ml bottle Prosecco
2c peach puree (from about 4 ripe peaches)
1/2c fresh lemon juice (about 2 big lemons)
1/3c honey
2c good spicy ginger beer (I like Gosling's)
Mix the honey into the lemon juice until dissolved. Add the rum and peach puree, then top with the prosecco and ginger beer. Stir gently and pour over ice in individual cups for a crowd. Easy and fantastic!
Garnish with mint sprigs and sliced fresh peaches
Courtesy:
Torrence R. O'Haire
Mixologist for the SpeakEZ