Cocktail Recipes from Early Show Appearance

After my appearance on the Early Show this past weekend, I got a number of emails asking for the recipes for the cocktails I mixed, all of which came from our new book, Food & Wine Cocktails '09. I should note that I definitely cannot take credit for the mixology-genius behind these drinks; mostly I hope I executed them in line with their creators' intentions. I can say that they tasted great on the set, though, even with the gale force winds that morning. — R.I.

So, credit where credit is due. Duggan McDonnell of Cantina in San Francisco created the following two drinks for Food & Wine Cocktails '09:

Tangerine Collins

Makes 8 Drinks
16 ounces gin (I use Plymouth or Bombay Sapphire)
8 ounces tangerine juice
4 ounces simple syrup
8 ounces chilled club soda

In a large resealable container, combine the gin, tangerine juice and simple syrup. Refrigerate until chilled, at least one hour. Cover tightly and shake, then pour into an ice-filled pitcher. Strain into ice-filled Collins or rocks glasses; stir in the club soda.


London Dry Sangria
    
Makes 8 Drinks
12 ounces crisp white wine, such as Grüner Veltliner
6 ounces gin
8 ounces fresh lemon juice
6 ounces simple syrup
10 dashes orange bitters
8 ounces chilled ginger beer

In a pitcher, combine all the ingredients except ice and the ginger beer and stir well. Add ice and stir again. Strain into ice-filled rocks glasses and stir in the ginger beer.


And Adam Seger of Nacional 27 in Chicago, supplied this, um, invigorating twist on the classic frozen margarita:
        
Aphrodisiac Margarita

Makes 6 Drinks
1 lime wedge and peppery salt (a mixture of two tablespoons each of freshly ground pepper and kosher salt)
8 ounces blanco tequila
5 ounces passion fruit puree or nectar
4 ounces fresh lime juice
2.5 ounces pomegranate juice
2 ounces fresh blood orange juice
2 ounces simple syrup
4  cups ice

Moisten half of the outer rim of 6 chilled coupes or martini glasses with the lime wedge and coat lightly with the peppery salt. In a blender, combine the tequila, passion fruit puree, lime juice, pomegranate juice, blood orange juice, simple syrup, and ice, and blend until smooth. Pour the margaritas into the glasses.