Wednesday, April 27, 2011

Time For Cocktails: The Maggie

I hung the crown molding!

I'm starting a new series here which will present my favorite cocktail recipes. I would appreciate any suggestions for improvements or derivatives thereof.

The "Maggie" is a drink my wife invented but which I named. Essentially, it's a margarita but is made with gin instead of tequila. The cocktail should be a perfect accompaniment for this weekend's nuptial festivities.

  • 1-1/2 oz gin
  • 1/2 oz Cointreau*
  • 1/2 oz fresh lime juice (that's about a half a lime)

Double the amounts if you're making for two, or if you're thirsty.

Combine and shake with ice. Pour into a chilled martini glass.


*Margaritas are sometimes made with triple sec which you can also use.  Both are essentially an orange flavored liqueur. Limes should be freshly squeezed using an old fashioned juicer to get every drop. We strain it through a wire mesh to catch the pulp, but you can skip that step.


  1. how's about this for an idea....(amounts unknown!)

    Creme Yvette
    Sambuca Romano (for the anise taste)

    call it a "violet square"

  2. Ron, can I substitute creme violette? I don't have any Creme Yvette (yet). I have the Sambuca.

  3. @MamaM: You are my all time favorite cointratrian.

    Just so you know. :)

  4. I don't drink (well, hardly), but I adore cocktail talk. Can't wait for future postings, Chicken.


  5. @Spurs: you're such a hoot. I'd love to know what's in your mind....I mean, I really do think that.

  6. Of course you can sub the creme violette! I was just making that recipe up!

  7. Add a bit of raw egg white to the mixture before blending (unless there is an egg alergy). The egg white doesn't impart taste, but gives it a delightful frothyness and makes the drink lighter. Bubbles/froth (because of the substance and the surface tension) are even more flavorful per volume than the liquid beverage without them.

    Try it on one of them and let me know what you think.

  8. What an excellent idea! Will the shaking in the mixer do it or do you have to agitate with something else?

  9. Now this is a drink I can get behind. Or under. Or something.

  10. I just mixed a "Violet Squared" per Ron's earlier suggestion:
    2 oz Vodka;
    1 oz Sambuca Romano;
    1/4 oz creme de Violette.

    Shake over ice; pour.

    I'm tempted to dub it a "Purple Anise"