Archive for ‘Martini Madness’

April 15th, 2008

Tippling Tuesday: The Income Tax Cocktail

by Venomous Kate

Is it just me, or does it seem particularly quite around the blogosphere to you today, too? It almost makes me wonder how many folks put off filing their taxes until the very last minute.

If you’ve been a good boy or girl and finished your taxes already, then it’s time to celebrate Tippling Tuesday, that vastly underrated and oft’ neglected day. This week, as luck would have it, I have a cocktail recipe that will take some of the pain out of Tax Day for you… even if you haven’t quite finished preparing your returns just yet.

The Income Tax Cocktail
Serves: 1

Ingredients:
2 oz gin
1/4 oz sweet vermouth
1/4 oz dry vermouth
1 oz orange juice
Angostura bitters to taste
orange twist for garnish

Directions: Pour everything in a shaker filled with ice. Shake vigorously and strain into a cocktail glass. Garnish. Repeat until you don’t give a darn about how the check you just wrote the Feds dwarfs that “stimulus check” you’ll now be waiting on before you can afford to go drinking at a bar.

(Recipe via Slashfood)

April 12th, 2008

I’m Venomous Kate, Beeyotch!

by Venomous Kate

For the record: not only is VH1 romantic, but he’s also easy on the eyes.

What, did you think I’d marry down?

Ordinarily, that’s not a problem. Then there are Saturday nights — like tonight — when neighbors offer to split the sitter fees so we can all go out and enjoy adult company together at a place where real human beings (not plastic recreations of them) take your food and drink order(s).

Which means — if you’re appetizer-eating/drinking kind of people like we are — that every now and then the bathroom trips don’t always sync so that the genders are there at the bar holding each other accountable.

Hence tonight’s Stupid Is As Stupid Does conversation:

Her: “Are you here by yourself?”

VH1: “No. Never. I’m married. Nice talkin’ to ya.”

Her: “Well, where’s your wife then?”

VH1: “She’s in the head… oh, no. Wait, here she is now.”

Me: “Yep, I’m here. Buh-bye.”

Her: “This can’t be your wife. She looks so much younger. Hi, I’m Tiffany.”

Me: “Hon, I own Tiffany. The real stuff. Nice meeting you. Buy-bye.”

Her (to me): “Wanna dance?”

Me: “Look, sweetie, didn’t I make this clear? I wouldn’t touch you with my husband’s, well, you know… Buh-BYE.”

Her: “Well, at least let me buy you a drink.”

Me: “Go away. Go away, NOW.”

What, you thought this was going to be a story about some strange woman with 38-DDs trying to pick up my husband???

Bwahahahaha.

April 1st, 2008

Tippling Tuesday

by Venomous Kate

Given your surprising quietness in response to the sober edition of Tippling Tuesday a couple of weeks back I wasn’t going to tell you that, thanks to a migraine, I won’t be drinking this evening.

Then it dawned on me: you people are lushes, so I might as well just ask you to do the drinking for me. You know you’re going to be knocking back a few, anyway.

Might I recommend tonight’s cocktail recipe as suitably apropos for both my condition and this annoying day on which people pull dumb ass pranks on one another?

Slow Death
Serves: 1 Venomite

Ingredients:

  • 1 oz. Everclear
  • 1 oz. Jägermeister
  • 1 oz. Rum, overproof/151 proof
  • 1 oz. Cinnamon Schnapps
  • 1 oz. (100 proof) Southern Comfort

Directions:

  1. Fill shaker with ice.
  2. Add all ingredients and shake well.
  3. Strain into collins glass.
  4. Repeat often.

What’s that you say? Drinking this will guarantee you’ve got a nasty hangover tomorrow? Darn straight it will, and I’ll most likely still have a migraine. As they say, misery loves company.

Drink up.

March 18th, 2008

Tippling Tuesday: The Sober Edition

by Venomous Kate

Were you a bit too good at pretending to be Irish yesterday? Chances are, spending another night imbibing doesn’t sound all that much fun. So tonight, why not tipple something non-alcoholic but still yummy, like the hot caramel apple cider recipe below?

Hot Caramel Apple Cider
(Serves 1)

Ingredients:
- 1 1/2 cups apple cider
- 1 1/2 tablespoons caramel sauce or caramels, dip
- 1/2 teaspoon vanilla

Directions:

1. Combine ingredients in a sauce pan.
2. Heat on medium-high, stirring constantly, until caramel is melted and cider is hot.
3. Pour into a mug and enjoy.

For those of you bent on getting bent, you could always substitute Apfelkorn for half of the cider. But just remember: it takes around 10 days for those liver cells to regenerate, so giving yours a break might not be such a bad idea.

March 16th, 2008

What Wine With Corned Beef And Cabbage?

by Venomous Kate

Considering that I grew up in California, one might think I’d know at least something about wine. One would be wrong, however. I’ve always been intimidated by the various flavors, vineyards, vintages and that whole swirl-it-in-your-mouth-and-say-something-smart thing.

But we’re having friends over for St. Patrick’s Day dinner tomorrow, and I don’t want to embarrass myself by pairing the wrong beverage with the corned beef, cabbage, potatoes and Irish soda bread I’ll be serving. (Oh, yes, VH will ensure there’s plenty of Guinness Extra Stout available, but even he agrees that we need to offer something else with dinner.)

So I’ve been spending the day watching Gary Vaynerchuk’s wine-related podcasts designed to help everyone from wine newbies, like me, to true connoisseurs. Frankly, I was expecting some hoity toity sales pitch encouraging me to that it’s worth taking out a second mortgage to buy top dollar wine — not that our untrained palates could tell it apart from Cold Duck.

Turns out, Gary’s down-to-earth in his wine recommendations and advice on how to train one’s palate. Now, I’m not sure I’d ever munch on grass or lick wet rocks like Conan O’Brien did just so I could recognize their flavor notes in a particular vintage, but I definitely find his teaching style more approachable than most stuffy wine “experts”.

Unfortunately, Gary hasn’t done an episode for St. Patrick’s Day dinner yet but his forum participants have made some excellent suggestions for pairing wine with corned beef. The best part? Quite a few of them recommended serving a Riesling which I already have and already know VH likes.

Which means Gary and his readers just saved us from having to endure some $8/hour employee at our local liquor barn trying to sound like a wineophile when all he really wanted to do was push a top-dollar, low-quality wine on us. That’s something worth raising a glass to. Thanks, Gary!

March 11th, 2008

Tippling Tuesday: Boozing Like Bond

by Venomous Kate

When it comes to style and savoir faire, it’s hard to beat James Bond. He’s got the tux, he’s got the toys, and by the end of the flick he’s got the girl with the ta-ta’s, too. His only flaw, in my book: he adulterates his vodka martinis with gin.

Another thing Bond has going for him? He knows how to look good whilst imbibing. Because, let’s face it, no one likes a sloppy drunk.

Which is why I’m ever so grateful to my friend Rita who gave me a Bodum double-insulated martini glass for Christmas last year. Now, I can take my time sipping martinis rather than chugging them — a practice which, I’ve discovered, dramatically decreases the risk of that whole sloppy drunk thing.

So, in honor of the fictional hero of martini drinkers everywhere, tonight’s recipe is the James Bond martini, taken from the pages of Casino Royale.

The Bond Martini
Serves: 1

Three oz. Gordon’s gin,
1 oz. vodka (I recommend Stolichnaya Elit if you can find it)
1/2 oz. Kina Lillet (or your favorite dry vermouth)

Directions:

1. Shake it very well until it’s ice-cold.
2. Strain into martini glass.
3. Add a large thin slice of lemon-peel.

(Tuxedo is optional. Bad British accent required.)

So, what’s in your glass tonight?

March 4th, 2008

Tippling Tuesday: Infused Vodka

by Venomous Kate

It’s once again time to celebrate this most under-appreciated day of the week by raising our glasses repeatedly and hoping the week’s over by the time we sober up.

I’ve yet to acquire the courage to try a bacon-flavored vodka so I figured I’d do something a bit more tame using cherries, a bottle of Stoli and a recipe for infused vodka.

Good stuff, that.

The Cherry Martini

1 oz cherry vodka
1 oz DeKuyper Cheri-Beri Pucker schnapps
1 splash 7-up or Sprite

1. Pour ingredients into a cocktail shaker and shake vigorously.
2. Strain into a chilled martini glass.
3. Garnish with a marischino cherry.
4. Repeat as necessary.

So, what are you drinking tonight?

February 26th, 2008

Tippling Tuesday: The CheeseKate Martini

by Venomous Kate

It's martini o'clock at Electric Venom It’s hard to believe it’s already Tuesday, but then again I spent most of Monday in bed fending off a cold. So tonight, as we celebrate this vastly underrated day of the week, I figure it’s time to get some serious Vitamin C into my system.

Hence I’m sharing with you my recipe for one of my favorite Vitamin C delivery systems which, conveniently enough, tastes like strawberry cheesecake. So go ahead and drink up, folks. It’s good for you!

The CheeseKate Martini
(Serves 1)

• 1 part Stoli vanilla vodka
• 3 parts cranberry juice cocktail

Combine ingredients in shaker filled with ice. Shake until your hands begin to freeze. Grab a towel, wrap it around the shaker and shake some more. Strain into a martini glass and garnish with a couple of cherries and a piece or two of peeled red apple.

(No, it probably doesn’t count as your serving of fruit for the day but if you’re drinking martinis on Tuesday are you really that concerned about your health?)


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