While zooming around Twitter this week I heard about the Cyclone Cocktail Shaker and was featured on The Examiner. It’s kinda crazy …just add your cocktail ingredients, cap, and push a button then in seconds, instant cocktail! This handy gizmo is perfect for those novice shakers. Plus, you won’t have to worry about it slipping out of your hands since the Cyclone Cocktail Shaker does its mixing upright and stationary! It’s fun, kooky and would make a great gift. Though I’m still sticking with my traditional Boston Shaker set up: a shaker glass, tin and strainer!
Known as the Modern Mixologist, Tony Abou-Ganim is a leader in creative cocktails and has been a cocktail competitor on Iron Chef. Tony’s sour recipe typifies his style and his dedication to continually improving the art of the cocktail.
Makes 1 drink
1 1/2 ounces Finlandia grapefruit vodka
1/2 ounce Aperol
1 ounce fresh lemon juice
1 ounce fresh orange juice
1/2 ounce Clover Honey Syrup (recipe follows)
1 small egg white or 1 tablespoon pasteurized egg whites (optional, but gives the drink a rich, creamy, frothy head)
For garnishing: Orange slice, Long lemon-zest twist
Fill a cocktail shaker with ice. Measure in the vodka, Aperol, juices, and syrup. Add the egg white, if using. Cap and shake vigorously. Strain into an old-fashioned glass filled with fresh ice. Garnish with an orange slice and a lemon twist.
*Clover Honey Syrup
Makes 1 cup
1/2 cup clover honey
1/2 cup warm water
Combine honey and water and stir to mix. Cover and refrigerate, for up to 2 weeks, until needed.
Recipe from Sips & Apps, C 2009 by Kathy Casey, Chronicle Books