Two Palates, One Passion—Uncorking Wisdom, One Article at a Time!

SOMM&SOMM

Tag: Mixology

  • Frozen Cocktails Are Back—With a Twist

    Frozen Cocktails Are Back—With a Twist

    Why Slushie Season Isn’t Just for College Spring Break Anymore.

    Memorial Day has come and gone, and with it, a not-so-subtle shift in our cravings—from brooding reds and stirred-and-strong classics to something frosty, fun, and wildly refreshing. Yes, friends, frozen cocktails are back—and they’ve gotten a glow-up.

    No longer confined to the realm of sugary, syrup-soaked blender bombs, today’s frozen drinks are culinary cocktails with balance, craft, and (dare we say) sophistication. Whether you’re chilling poolside, planning a backyard bash, or just dodging the Florida humidity, it’s time to fire up the blender and embrace slush season—with a twist.

    The Icy Origins

    Frozen cocktails have a richer history than most give them credit for. In fact, the first frozen cocktail machine wasn’t invented for piña coladas—it was a repurposed soft-serve machine, famously used by Mariano Martinez in 1971 to serve frozen margaritas at his Dallas restaurant. Legend has it that Mariano was inspired by a 7-Eleven Slurpee machine, and the rest is cocktail history.

    Photo by Kim van Vuuren on Pexels.com

    But long before that, bartenders in Havana were hand-shaking and blending frozen daiquiris for sweltering summer sippers. Ernest Hemingway—yes, that Hemingway—was a loyal customer at El Floridita, where his bartender, Constantino Ribalaigua, became legendary for his blended drinks (the “Hemingway Special,” frozen with grapefruit juice and maraschino liqueur, lives on today).

    By the 1980s and ‘90s, frozen drinks were more party than palate—think cloying piña coladas, neon blue hurricanes, and anything served in a yard glass. But today’s frozen renaissance is reclaiming the category with real spirits, fresh ingredients, and grown-up flair.

    The Modern Frozen Cocktail Movement

    What sets today’s frozen drinks apart? It’s all about balance and texture. Rather than leaning on artificial mixes and excess sugar, the modern frozen cocktail scene champions:

    • Fresh juices (no bottled lime here)
    • Real fruit purées (or even roasted fruit for depth)
    • Herbs and spices for complexity
    • Bitters, vermouths, and aperitifs to layer flavor
    • Creative bases, from frozen Champagne to botanical gin

    And the machines? We’ve evolved. High-powered blenders (think Vitamix or Ninja), countertop slushie makers, and even batch-friendly freezer techniques make frozen drinks easy to execute at home—no bartender degree required.

    Photo by Dominika Polu00e1kovu00e1 on Pexels.com

    🔥 Summer’s Must-Try Frozen Twists

    Here are some of our favorite next-gen frozen cocktails—perfect for your post-Memorial Day revelry:

    Frozen Negroni Slush

    What it is: A bitter-sweet, icy twist on the classic Negroni
    Recipe tip: Blend equal parts Campari, sweet vermouth, and gin with a splash of orange juice and a touch of simple syrup. Add ice. Garnish with an orange twist.
    Why it works: The bitterness cuts the richness of summer foods—perfect with charcuterie or grilled sausages.

    Basil-Lime Frosé

    What it is: A garden-inspired take on the pink wine classic
    Recipe tip: Freeze a bottle of rosé into cubes. Blend with fresh basil syrup, lime juice, and strawberries.
    Why it works: Herbaceous and citrusy with just enough fruit—serve it with Caprese skewers or grilled shrimp.

    Mango Mezcal Margarita Slush

    What it is: A smoky, tropical, south-of-the-border stunner
    Recipe tip: Blend ripe mango, lime juice, agave, and a mix of mezcal and blanco tequila. Rim glass with Tajín.
    Why it works: Smoke + sweet + heat = beach bonfire in a glass.

    Spiked Frozen Arnold Palmer

    What it is: Boozy iced tea + lemonade for grown-up porch sipping
    Recipe tip: Blend chilled black tea, fresh lemon juice, honey syrup, and bourbon. Add ice, freeze, or shake until slushy.
    Why it works: It’s the iced tea of your summer dreams—with a Southern drawl.

    Champagne Granita with Elderflower & Mint

    What it is: A fizzy, floral dessert cocktail
    Recipe tip: Combine Champagne (or a dry sparkling wine), St-Germain, mint syrup, and lemon zest. Freeze and scrape into flakes.
    Why it works: Light, bright, and so elegant after grilled peaches or lemon tarts.

    Pairing Frozen Cocktails with Summer Vibes

    Frozen cocktails aren’t just about cooling down—they’re an experience, a mood, and sometimes, a moment of nostalgia. Here’s how to pair them beyond food:

    • Poolside + Piña Colada with Coconut Cream Ice Cubes
    • Outdoor Movie Night + Frozen Espresso Martini
    • Post-Gardening Wind-Down + Cucumber-Gin Slushy with Dill
    • Tinned Fish Picnic + Frozen Sherry Cobbler

    Yes. Frozen Sherry Cobbler. It’s a thing. And you’re welcome.

    Fact: The Sherry Cobbler is a historic cocktail that’s criminally underrated—and refreshingly easy to love. It dates back to the early 1800s and was once the most popular cocktail in America, praised for its chilled simplicity and citrusy brightness.

    Here’s a classic version plus a frozen twist to beat the summer heat.

    Classic Sherry Cobbler

    Ingredients:

    • 3 oz Amontillado or Oloroso Sherry
    • ½ oz simple syrup (1:1 ratio)
    • 2–3 orange wheels, muddled
    • Optional: 1–2 fresh seasonal berries (strawberry, blackberry)

    Instructions:

    1. In a shaker, muddle the orange wheels and berries (if using).
    2. Add sherry and simple syrup.
    3. Fill the shaker with ice and shake well—until very cold.
    4. Strain over crushed ice in a tall Collins or julep glass.
    5. Garnish with a mint sprig, powdered sugar dust, and an extra berry or citrus wedge.

    Pair With:

    Charcuterie, grilled peaches, deviled eggs, or tinned fish tapas like smoked mussels and sardines.

    Frozen Sherry Cobbler (Slushy Style)

    Ingredients:

    • 3 oz Pedro Ximénez (for sweetness) or Amontillado (for a drier version)
    • ½ oz lemon juice
    • ½ oz orange juice
    • ½ oz simple syrup
    • ½ cup frozen mixed berries
    • 1–1½ cups ice

    Instructions:

    1. Add all ingredients to a blender.
    2. Blend until smooth and slushy.
    3. Pour into a chilled goblet or stemless wine glass.
    4. Garnish with a citrus twist, fresh berries, and a mint bouquet.

    Pair With:

    Grilled chicken skewers with chimichurri, summer salads with feta and berries, or lemony seafood pastas.

    Final Thoughts from the Freezer

    The frozen cocktail revival is here to stay—not because it’s trendy, but because it’s delightfully effective at turning ordinary moments into celebrations. It’s cocktail culture without the pretense. It’s hot weather salvation in a coupe, rocks glass, or even a beach tumbler.

    Photo by Rodrigo Ortega on Pexels.com

    So dust off your blender, raid your herb garden, and give your favorite classic a frosty facelift.

    Because frozen cocktails are back—and this time, they’re cool for the right reasons 🍹

    Cover Photo by Kseniya Kobi on Pexels.com

  • Equal Parts, Endless Magic

    Equal Parts, Endless Magic

    Celebrating the timeless art of the perfectly balanced cocktail.

    When it comes to the eternal dance between wine and cocktails, wine often takes center stage — with its terroir-driven complexity and built-in pairing charm. But there are moments when a cocktail, not wine, is the star the evening deserves (hard to believe–right?). Especially when it comes to a rare and beautiful class of drinks: the Equal Parts Cocktails.

    Simple to remember. Sophisticated to sip. This family of cocktails has fueled iconic moments from smoky speakeasies to the most refined brunches. And when the right dish meets the right glass? Pure magic.

    Today, we dive deep into the history, lore, recipes, and perfect pairings of the most celebrated equal-part cocktails — plus, we’ll uncover when and why cocktails trump wine at the table.

    Photo by Bianca Jelezniac on Pexels.com

    Why Choose a Cocktail Over Wine?

    Before we jump into shaker tins and coupe glasses, let’s get one thing clear: wine is incredible — but cocktails can offer precision, intensity, and immediate vibrancy that wine sometimes cannot.

    • Complexity in One Sip: Equal-part cocktails are built to showcase bold, diverse flavors in perfect harmony.
    • Palate Awakener: Their vivid acidity, herbal notes, and bittersweet elements “wake up” the palate, making them the perfect aperitif or pairing for bold foods.
    • Timing Matters: Brunches, cocktail hours, sultry late-night soirées — these are moments when a lively cocktail enhances the occasion more than a glass of wine ever could.

    The History of Equal-Part Cocktails

    The equal-parts formula finds its roots in the early 20th century, during the golden age of cocktails. The Prohibition Era (1920-1933) challenged bartenders to create drinks that masked rough spirits with a symphony of harmonious ingredients. The solution? Recipes that used precision balance — often, simply equal measures of four ingredients.

    This style exploded with classic cocktails like the Corpse Reviver No. 2 and later evolved into the Last Word, a legendary pre-Prohibition concoction that made its roaring comeback in the craft cocktail renaissance of the early 2000s.

    Equal parts = artistic freedom + foolproof structure.

    Classic Equal-Part Cocktails You Need to Know

    The Last Word

    History & Lore:
    Born at the Detroit Athletic Club in the 1920s, the Last Word was almost lost to history until Seattle bartender Murray Stenson resurrected it in the early 2000s. Now? It’s a cult classic among bartenders and cocktail nerds alike.

    Recipe:

    • ¾ oz Gin
    • ¾ oz Green Chartreuse
    • ¾ oz Maraschino Liqueur
    • ¾ oz Fresh Lime Juice

    Shake with ice and strain into a chilled coupe. Garnish with a cherry or a lime twist.

    Perfect Time to Serve:
    An adventurous aperitif to kick off dinner parties or to open a late summer garden gathering.

    Perfect Pairing:

    • Prosciutto-Wrapped Melon: Sweetness and salt balance the herbal Chartreuse and tart lime.
    • Goat Cheese Crostini: The creamy tang cuts through the cocktail’s high-toned complexity.
    Photo by Helena Lopes on Pexels.com

    Corpse Reviver No. 2

    History & Lore:
    The “Corpse Revivers” were intended as hangover cures, with the No. 2 being the most famous — a bright, zesty tonic to jolt you back to life. Harry Craddock immortalized it in The Savoy Cocktail Book (1930), with the delightful note: “Four of these taken in swift succession will unrevive the corpse again.”

    Recipe:

    • ¾ oz Gin
    • ¾ oz Cointreau (or another triple sec)
    • ¾ oz Lillet Blanc (or Cocchi Americano)
    • ¾ oz Fresh Lemon Juice
    • Dash of Absinthe (rinse the glass or add a couple drops)

    Shake well with ice, strain into an absinthe-rinsed coupe.

    Perfect Time to Serve:
    At a luxurious brunch (post-celebration) or before a decadent seafood dinner.

    Perfect Pairing:

    • Oysters on the Half Shell: The clean brine meets the cocktail’s citrus brightness beautifully.
    • Lobster Salad: Creamy, lemony shellfish dishes sing alongside this refreshing classic.

    Paper Plane

    History & Lore:
    Created in 2007 by Sam Ross (of Milk & Honey fame), the Paper Plane is a modern equal-parts marvel, riffing on the Last Word with bourbon warmth and bittersweet Amaro Nonino.

    Recipe:

    • ¾ oz Bourbon
    • ¾ oz Amaro Nonino
    • ¾ oz Aperol
    • ¾ oz Fresh Lemon Juice

    Shake with ice, strain into a coupe glass. No garnish needed — the color alone is gorgeous.

    Perfect Time to Serve:
    Fall evenings, cozy cocktail parties, or after a hearty autumn dinner.

    Perfect Pairing:

    • Charcuterie Board: Salty meats, funky cheeses, nuts, and dried fruits make perfect companions.
    • Duck Confit Tacos: Rich, gamey flavors balanced by the Paper Plane’s bittersweet lift.

    Honorable Mentions

    • Boulevardier: Equal parts bourbon, sweet vermouth, and Campari. (Think of it as the Negroni’s American cousin.)
    • Naked & Famous: Equal parts mezcal, yellow Chartreuse, Aperol, and lime juice. Smoky, herbal, and tangy.
    • White Negroni: Equal parts gin, Lillet Blanc, and Suze. Lightly bitter and stunningly elegant (featured in our second book: Sips & Stories: Cocktails of the Garden (2025)).
    Photo by Antoni Shkraba Studio on Pexels.com

    Tips for Serving Equal-Part Cocktails

    Always measure precisely — even 1/8 oz matters when balancing strong flavors.

    Serve in a pre-chilled coupe or Nick & Nora glass to maintain temperature and elegance.

    Small bites are ideal companions — these cocktails pack flavor that needs food with texture and fat to harmonize.

    When Balance is Bliss

    Equal-part cocktails embody the soul of perfect balance — between simplicity and sophistication, between power and poise. They’re a sommelier’s dream when the dish demands brightness, precision, or boldness that wine alone cannot deliver.

    So next time you’re planning a gathering, a date night, or simply need a reason to shake up something extraordinary, remember:
    Equal parts create unequaled moments.

    Cheers, friends!

    Cover Photo by ROMAN ODINTSOV on Pexels.com

  • The Art of Island Cocktails

    The Art of Island Cocktails

    In the dim glow of flickering imaginary tiki torches and the tantalizing scent of exotic spices wafting through the air, ten adventurous souls gathered for an exclusive evening of island-inspired libations and culinary delights. Hosted in the beautiful home of Bonnie Cooper and narrated by cocktail enthusiasts–Greg and Tammy (e.g. SOMM&SOMM), the stage was set for an unforgettable exploration into the art of Tiki drinks.

    A Plethora of Juices and Garnishes

    The evening kicked off with a tantalizing welcome cocktail, the “Tropical Butterfly.” Drawing inspiration from the classic French 75, this enchanting concoction took a tropical twist with the addition of passion fruit and butterfly pea flower extract. As guests savored the vibrant hues and refreshing flavors, the hosts set the stage for the evening’s festivities, promising a journey through the rich history and diverse flavors of island cocktails.

    Tropical Butterfly Cocktail Recipe
    Ok… Let’s Make Some Cocktails!

    With anticipation building, the guests eagerly embarked on their mixological (yes, I said it) adventure, starting with the quintessential classic: the Piña Colada. Originating from Puerto Rico, this timeless blend of rum, coconut cream, and pineapple juice was elevated with a hint of lime for balance, captivating the palates of all who indulged. As laughter filled the air and glasses clinked in delight, it became evident that this beloved concoction was indeed a crowd favorite.

    Piña Colada Cocktail Recipe

    Next on the menu was the legendary Trader Vic Mai Tai, a true icon of Tiki culture. Guests were offered the opportunity to compare the original recipe with a unique variation crafted exclusively for the event. While both iterations dazzled with their exotic flavors of rum, lime, and almond, the subtle nuances offered a fascinating glimpse into the art of mixology, showcasing the endless possibilities for creativity within the Tiki repertoire.

    Cousins!
    Tammy shakes up a classic Mai Tai
    Trader Vic’s Mai Tai
    Greg’s Mai Tai

    Venturing further into the realm of island libations, the evening unfolded with the tantalizing allure of a classic Sex on the Beach cocktail. Paying homage to the playful spirit of 1970s cocktails, this fruity concoction offered a tantalizing blend of vodka, peach schnapps, cranberry, and orange juices—a delightful nod to the era of disco and decadence.

    Sex on the Beach Cocktail

    As the night progressed, guests were transported to the bustling streets of Singapore with the iconic Singapore Sling, a timeless blend of gin, cherry liqueur, and citrus, enlivened with a splash of soda water. This classic cocktail, originating from the renowned Raffles Hotel, captured the essence of colonial-era indulgence, inviting guests to savor each sip with reverence for its storied past.

    Singapore Sling Cocktail
    Erin contemplates the next cocktail
    Ready for some mixology 😉

    Rounding out the evening was the rich and robust Halekulani cocktail, a bourbon-based libation infused with the tropical flavors of passion fruit and lime. Named after the famed Hawaiian hotel, this sophisticated elixir offered a fitting finale to a night of sensory exploration and culinary delight.

    Halekulani Cocktail

    Amidst the spirited chatter and laughter of friends, we indulged in a sumptuous array of Polynesian delicacies, from succulent pulled pork with huli huli sauce to savory fried rice and more. Each bite paired seamlessly with the vibrant flavors of the evening’s cocktails, creating a symphony of taste and texture that lingered long after the final toast.

    What a Fun Evening!

    As the night drew to a close, and the last embers of the imaginary tiki torches flickered into darkness, guests departed with memories of an evening filled with laughter, camaraderie, and the intoxicating allure of island escapism. With plans already underway for future events celebrating the art of mixology, it was clear that this enchanting journey through Polynesian cocktails was just the beginning of many more adventures to come.

    Huli pau 🍹

  • Trendy Cocktails: Prickly Pear Cosmo

    Trendy Cocktails: Prickly Pear Cosmo

    Here is an exciting twist to reintroduce this ‘Sex and the City’ revived classic cocktail… the Cosmopolitan. The prickly pear flavor is a perfect compliment to the citrusy flavors of fresh lime juice and sweet orangy-ness of triple sec. You can find prickly pear syrup online, but nothing compares to syrup created from fresh fruit. The cocktail is simple, with very complex and exotic flavors.

    Prickly Pear Cosmopolitan

    2 oz. Vodka (I prefer Titos for this cocktail)

    1 oz. Homemade Prickly Pear Syrup (recipe below)

    1/2 oz. Fresh Lime Juice

    1/2 oz. Triple Sec

    Place all of the ingredients into a cocktail shaker. Shake vigorously for 20-30 seconds, and strain into a martini glass. Enjoy 😉

    Homemade Prickly Pear Syrup

    Prickly pears, as it turns out, aren’t pears at all. They are actually a member of the cactus species Opuntia genus. Fortunately, this cactus fruit can be found needle-free in the produce section of your favorite supermarket.

    You will need: Prickly Pears, Granulated Sugar, Water, Fresh Lemon Juice

    Opuntia, or prickly pear catus. (Photograph from Encyclopædia Britannica)

    The process to make prickly pear syrup is pretty simple.

    1. Peel the prickly pears and cut the peeled fruit into large chunks.

    2. Place the fruit in a saucepan and add just enough water to cover the fruit.

    3. Bring to a rapid boil, then reduce the heat and simmer for 15 minutes.

    4. Strain the juice to remove all of the seeds, flesh and pulp. You may need to press the fruit through several layers of cheesecloth, screen or coffee filter. Get creative, no one is watching 😉

    5. Return the liquid to the saucepan and add the sugar. In a typical simple syrup recipe, you would add equal amounts of water and sugar. The prickly pear juice, however, is already pretty sweet, so add half the amount of sugar as there is liquid (2 parts liquid to 1 part sugar).

    6. Add the juice of half a lemon (3-4 prickly pears). The lemon juice cuts the sweetness slightly while acting as a preservative.

    7. Bring to a boil while stirring to dissolve the sugar. Let boil for a few minutes, then remove from the heat to cool.

    This syrup, if refrigerated, can last for weeks. I recommend using a glass container.