This month’s recipe is made using Pisco, the spirit made from the Muscat Grape in both Chile and Peru(will leave it to them to battle it out to the origins of Pisco). It is a wonderfully flavoursome spirit but not too over powering. Has a light floral note to it, I think, so I combined Maraschino Liqueur with it. I was also almost going to do a cheesey ‘Pisco Diva’ or something similar…..and still might!! Just need to find the Blue Curacao!!!!

I decided to go down the slightly cheesey route of doing a twist on the Cosmo and calling it CARRIE ON PISCO.

I hope you like it. Its light and fruity with a zesty nose to it.

CARRIE ON PISCO

40mls Pisco

15mls Maraschino liqueur

50mls cranberry juice

2 lime wedges

Method:- Pour the Pisco, maraschino and cranberry juice into a cocktail shaker. Squeeze in the lime wedges. Add ice and shake well. Strain into a martini glass. Cut a small piece of lime skin with pith. Squeeze of over the top and wipe the rim with it.

Cheers!!

This month’s cocktail is called a KUMQUAT COLLINS. This refreshing drink was inspired by my recent trip to the Bombay Blue Room in Vinopolis, London. The vibrant fresh citrus flavours of the Kumquats combine well with the botanicals in Bombay Sapphire, in particular the lemon peel and corriander seeds.

50mls Bombay Sapphire gin

15mls fresh lemon juice

25mls sugar syrup

3 kumquats

Soda water(to top up)

Method:- Muddle the kumquats with the sugar syrup in the bottom of a tall glass. add the lemon juice and the gin. Fill the glass with ice and stir well. Top with soda and garnish with slices of Kumquats.

CHECK OUT OUR NEW REDUCED PRICES IN OUR BAR STORE. YOU MIGHT FIND THE PERFECT CHRISTMAS PRESENT FOR SOMEONE……………    www.mixo-logic.barstore.com

WHETHER THEY ARE A WINE BUFF OR COCKTAIL CONNOSSIEUR WE HAVE MANY DIFFERENT IDEAS FOR THAT IDEAL XMAS GIFT

Due to the many requests we get about our blog we are proud to announce that it is making a return with hopefully even more updates, recipes etc. So to see what we are up to check out www.mixo-logic-news.blogspot.com

Mixo-logic’s Paul Lambert will be giving Cocktail Demonstrations in the Chef’s Theatre at Taste of Dublin 2009 in association with SABA. He will also be making cocktails in the SABA BAR at TASTE OF DUBLIN 2009. Come along and check it out!!! 

More details will be posted here when we know the times etc.

Mixo-logic’s Paul Lambert hosted a cocktail night in Ruby’s Niteclub, Cork to launch Gay Pride Week. A big thank you to Dermot and the guys there who were a great help.

Mixo-logic’s Paul Lambert was on tour last week showing bartenders all over Ireland how to make perfect Bacardi Mojitos.

The tour took him to Galway,Limerick,Cork,Wexford,Waterford,Mullingar and Tullamore teaching over 150 bartenders along the way.

Congratulations to John Paul Keating from SABA, who was chosen as Ireland’s representative in the Bacardi Legacy Cocktail Competition in London on Feb 4th. John Paul who’s recipe consists of Bacardi Superior, St Germain Eldeflower liquer,cherry tomatoes,lemon juice and pomegranate syrup will be up against the best in the UK out of which 3 will be chosen to fly to Peurto Rico. Results will be posted here when we get them.

On Jan 15th, Mixo-logic’s Paul Lambert provided the cocktails at the launch of Ariel’s new Excel Gel which can be used and 15 degrees C. The whole theme of the launch was based around the number fifteen and hot and cold. With 15 different areas for the guests to entertain themselves in ranging from Nintendo Wii stations to make up stations,slush puppie stations to hot chocolate fountains, to the cocktail bar.

Paul made Cosmopolitans and Hot Rum Toddies on the night both of which went down really well. Especially the Rum toddy, being a crisp cold night outside, guests were warmed up by this delicious beverage.