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Olympic Cocktails

Posted February 3rd, 2014

As if I needed an excuse to enjoy a good cocktail, the start of the Winter Olympics this Friday inspired me to mix up a few celebratory drinks.

Sochi Sugared Champagne


10 tbs caster sugar
5 sugar cubes
1 lemon
1 bottle Champagne
Gel food coloring (blue, yellow, black, green, red)
Angostura Bitters
5 Champagne flutes


1. Place 2 tbs. of caster sugar into five separate bowls. Using a different color for each bowl, add several drops of color and mix until you reach the desired tone.

2. Cut lemon into small wedges. Take one wedge and coat the rim of each champagne glass with lemon juice, then dip into colored sugar bowls. Place sugar rimmed glasses into the freezer for 10 minutes.

3. Soak sugar cubes with Angostura bitters, drop one into each chilled flute, add champagne until the bubbles come up just below the sugared rim. Once the bubbles decrease, add a little more champagne.

Perfect White Russian


1.5 oz vodka 
1 oz Kahlua (or your preferred coffee liqueur)
1 oz heavy cream
1 cinnamon stick (optional)
2-3 large ice cubes


1. Place ice cubes in a lowball glass. Add vodka, Kahlua and heavy cream.

2. Stir with cinnamon stick to add a little flavor (or a spoon to keep it traditional). Leave cinnamon stick in as a garnish.

Gold Medal Martini


1.5 oz Old Tom Gin
0.5 oz Dolin Blanc Vermouth
2-3 large ice cubes
Edible gold stars 


1. Place ice, gin and vermouth in a mix glass. Add ice and stir 40 times to get very chilled.

2. Strain into a martini glass and add gold stars as a garnish.

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