Mindy's Bar Essentials: Part 2

SULTRY MYKONOS BLOODY MARY

Imagine the Greek sirens' melodies luring you from the Mykonian beaches of Elia to the Aegean Sea. Surrounded by glistening white houses with blue shutters dotting the island's steep hills, inhale the aromatic fragrance of Greek oregano, taste the best Feta and tomato salad on Earth and indulge in my Sultry Mykonos Bloody Mary. See this video where I demonstrate my favorite Bloody Mary.

4 oz premium vodka
8 oz tomato juice
1 tbs fresh lemon juice
1/2 tsp white horseradish
1/2 tsp Worcestershire
Dash of tabasco
Dash of Greek Kalamata olive juice
2 Greek Kalamata oives for skewer
2 pearl onions for skewer
1 pepperoncini for skewer
1 lime
Fresh pepper
Old Bay Seasoning
Coat rim of glass with lime juice. Pour Old Bay Seasoning into a small
bowl and dip highball glass to coat its rim. Fill a highball glass with
ice. Place all ingredients in a large glass pitcher. Stir then pour
into your coated highball glass. Garnish with skewer.

Next, imagine gliding off your Gondola then walking over the scenic
bridges of Venice, Italy to the famed Harry's Bar. Visiting this
legendary bar in Venice, with an incredible view of the Grand Canal
from its first floor, was made famous by Ernest Hemingway is a
memorable experience. Sit back, sip my Peach Bellallini, and think,
ahhhh, La Dolce Vita!

PEACH BELLALLINI

2 tbs fresh pureed fresh peach or fresh apricot
1 tsp peach schnapps
1/2 tsp fresh lemon juice
Chilled dry champagne

In a food processor, puree one peach or apricot. Place peach or apricot puree and schnapps in a champagne glass. Fill with champagne and stir. Garnish with Maraschino cherries.

BLOOD ORANGE COSMOPOLITAN

1 1/2 oz Ketel One Vodka
1/2 oz Triple Sec
1/4 oz fresh lime juice
1/4 oz fresh blood orange juice
2 dashes cranberry juice
Combine ingredients in a shaker filled with crushed ice. Strain into
colored and chilled martini glass. Garnish with a blood orange or lime
wedge. Serves 1.

AGELESS CUBAN

1 1/2 oz Anejo rum
2 oz champagne
1 1/2 oz simple syrup
1 oz fresh lime juice
2 dashes bitters
7 mint sprigs

In a tall chilled mixing glass, measure lime juice, syrup and 6 mint
sprigs, and muddle. Add rum, bitters, crushed ice and shake well.
Strain into a chilled cocktail or martini glass and top with champagne.
Garnish with mint leaf. Serves 1

WHITE PEACH SANGRIA

1 bottle sauvignon blanc
1 1/2 cups white cranberry juice
1/2 cup peach schnapps
Juice of 2 fresh lemons
1 tbs fine sugar
2 peaches, peeled, pitted and cut into wedges
1 navel orange, peeled and cut into thick slices
2 pints fresh raspberries or strawberries, well-rinsed

In a cold gallon pitcher, combine wine, juice, schnapps and lemon
juice. Add sugar, peaches and oranges. Stir well and refrigerate
overnight. Pour into 8-inch glasses over crushed ice. Garnish with
fresh berries and enjoy your Spanish pilgrimage to late night tapas and tortillas!

POMEGRANATE CHAMPAGNE COCKTAIL

11/2 cups Pom Juice
1 cup Pear nectar
1/4 cup Grand Marnier
1 bottled chilled champagne

Place first three ingredients into a large glass pitcher. Slowly add
chilled champagne to the pitcher and you have an instant soiree! Note: I prefer Bionaturae Organic Pear Nectar.