Coquetier*

15 years ago it was Cigars; 10 years ago microbrews were all the rage; and the last five years or so have seen a surge in wine's popularity. One thing is certain people love vices, especially hip and trendy vices. Hopefully, sex with fat drunks will become the newest vice to take off. Until then, Cocktails are in again. Sure martini bars, gin and tonics, and bannana daiquiris have never really gone anywhere; but the cocktail is surging in popularity.

When I say cocktail what I really mean is the sublime blend of liqours, flavorings, sugar, and acid. Sitting on a porch with a Mai Tai, watching the horses with a Mint Julep, or toasting the birth of Christ with Egg Nog; cocktails fit all occasions. At one point my favorite gameday cocktail, the Gin Bucket, was outlawed in 7 states. Now thanks to intense lobbying the prohibition against drinking gin out of a bucket is gone.

Last night, the blog sent our crack investigative team to the Cocktail event at Cafe Adelaide. The Commodore Couple compiled a detailed report. So enjoy the recipes they gathered. Try one this weekend. I promise if done right you wont remember. My sincerest thanks to the Commodore Couple for their hard work.

Arnaud's French 75 - Lady Germaine
1 Fresh Strawberry
1 oz Plymouth Gin
1 oz St. Germaine
3 oz Champagne
1 Dash Peychaud's Bitters

Cafe Giovanni - Summer Passion
1 oz Absolut Mandarin
2 oz pineapple juice
1 oz Chambord
1/2 oz Cointreau
1/2 oz fresh sweet and sour mix

Lilette Restaraunt - Sage Julep
2 oz Plymouth Gin
3/4 oz Fresh Lemon Lime Juice
1/2 oz Simple Syrup
6 Sage Leaves
Top with Soda Water

Commander's Palace - Whiskey Smash
2 Lemon Wedges
1 oz Maker's Mark
1/2 oz Orange Curacao
1/2 oz Simple Syrup
4 Mint leaves

Iris - Thai Basil Ginger Mint Martini
1 1/2 oz Thai Basil Mint Vodka Infusion
1/2 Lime
1/2 Lemon
3/4 oz fresh pear puree, strained
1 oz Sake
1 tsp. honey
2 slices ginger

Carousel Bar - Pisco Sour
2 oz Pisco
1 oz fresh lime juice
1 oz simple syrup
1 egg white

MiLa - Mojo Rising
2 oz citrus vodka
1 oz fresh lime juice
1 oz simple syrup
2 sprigs fresh mint

Swizzle Stick - Ginnifer Flowers
2 ounces Plymouth Gin
3/4 ounce St. Germain
1 ounce lemon juice
1/2 ounce simple syrup
1 drop Fee's lemon

Whiskey Blue - Blueberry Fields
1.5 oz Finlandia Vodka
.5 oz Blueberry Syrup (Monin)
0.25 oz lime juice
0.25 oz simple syrup
4 mint leaves

EDIT: I just realized there are no instructions for each drink. Well, my best guess would be that all of the above would go like this. Add all ingredients into cocktail shaker filled with crushed ice. Cover, shake vigourously, and strain into a highball/cocktail/bucket also filled with ice. Enjoy.

* When Blackened Out the Blog begins its takeover of all things fun, we reserve the right to use the name "Coquetier" for our classic Cocktail Lounge. If you steal it, good luck getting into Heaven.