Let’s Talk about Mixology

by Amer A. Vargas

PART 71: Iced Bailey’s Café Latte

Continuing with the cocktail series, on this occasion we step into the versatile world of coffee to talk about a simple yet delicious combination that mixes the kick of coffee, the refreshing qualities of ice, the delightful creaminess of milk (and/or cream itself), and the tang of Bailey’s Irish cream.

As you are about to see, this coffee combination is very easy to prepare. This is what you will need:

• A cold Café Latte (approximately 1/3 of coffee and 2/3 cold milk).
• 5 oz. / 45 ml. Bailey’s Irish Cream
• Ice cubes
• Cream or whipped cream
• Cocoa or cinnamon powder

First, put the ice cubes, the Bailey’s and the Café Latte in the presentation glass of your choice. Stir for a few seconds to mix all the ingredients. Then top up with cream/whipped cream and finish by sprinkling some cocoa or cinnamon powder on top.

Enjoy!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

Let’s Talk about Mixology

by Amer A. Vargas

PART 70: Watermelon Cooler

With the sun heating up and hitting us hard in the Northern hemisphere, it’s a good idea to stay cool in the shade while, of course, enjoying a refreshing cocktail!

On this occasion we suggest a non-alcoholic mix that will delight all ages throughout the year, although during the summer season it is even more pleasing.

The Watermelon Cooler is very simple to prepare, as you are about to see. These are the ingredients you will need for 2 servings:

• 600 gr (1.3 lb) of watermelon, peeled, seeds removed, chopped, and chilled
• The juice of ½ a lemon
• Fresh mint leaves and lemon wedges for garnish

The preparation is as simple as mixing the watermelon chunks and lemon juice in a blender and then serving the resulting concoction in a lowball or highball glass. Finish by garnishing with a couple of mint leaves and a lemon wedge on top of the drink itself or stuck on the rim of the glasses.

You can make colder versions by making it ahead of time and keeping it in the fridge before serving; by adding a cube of ice in each glass, or by making a frozen version by adding 4 cubes of ice to the blender.

Should your watermelon not be sweet enough, you can also add three teaspoons of sugar in the blender or 1 oz./ 3 cl. of simple syrup—be sure to adjust this to taste.

And lastly, as suggested by Ruchi Bharani in YouTube video, you can add a different touch to your cooler by using rose syrup and ½ tablespoon of chaat masala. If you can find it in your area, it can make a pleasant difference to the flavor of this mocktail.

Happy summer, and cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

Let’s Talk about Mixology

by Amer A. Vargas

PART 69: Pink Squirrel

Already we’re well into summer and with many flowers in full bloom, it’s time for another delicious cocktail!

On this occasion, we present the Pink Squirrel,  a cocktail that used to be very popular in the 50’s and 60’s. It works very well both as a dessert (for adults only, of course, since it contains alcohol; although a mocktail version is also very easy to produce, as you are about to see), as well as a worthy accompaniment to sweets or as a stand-alone.

These are the ingredients you will need to make the Pink Squirrel, for 2 servings:

• 3 oz./ 9 cl. Crème de Noyaux
• 3 oz./ 9 cl. White crème de Cacao
• 4-5 Scoops of vanilla ice cream

And if you would like the cocktail to be more eye-catching , you could also use

• Colored sugar or sprinkles for rimming the glasses, and/or
• Maraschino cherries for garnish
• Marshmallows
• Whipped cream

The preparation of the Pink Squirrel is really simple. It is commonly served in a classic cocktail glass. If you are planning to use the colored sugar or sprinkles, start by rimming the glasses: moisten the edges of the rim with liquor or simple syrup, then dip into the sugar or sprinkles.

When the glasses are ready, put the other ingredients in the blender and process until you get a smooth drink. Then serve in the cocktail glass and feel free to finish with whipped cream or garnish with a maraschino cherry or marshmallows.

In case the Crème de Noyaux is difficult to find in your market (it has fallen out of favor in recent decades), some bartenders replace that ingredient with this mixture: 2 oz./ 6 cl. of Amaretto with 1 oz./3 cl. of Grenadine.  Or, if you are mocktailing, change the amaretto to milk or even almond milk, if it is available.

Whatever you choice, happy summer and cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.