5 Cocktails To Drink When Keeping That Rockin Body Is A Must

When you're out with your friends and everyone's drinking and you decide you want a drink, have a drink that won't end up destroying all your weight loss hard work. This article is dedicated to helping you find the best drinks when your out with friends. We will skip all the boring reasons and scientific research into why it is you shouldn't drink especially if you're trying to lose weight and get fit, and focus rather on what to do when you have decided to go ahead and have a cold one.

It doesn't take a rocket scientist to know when you have had too much to drink and damage is done. Generally your body lets you know the next day with a serious hangover. When this happens it always seems that the best possible remedy is a greasy calorie loaded meal that is of course detrimental to anyone trying to lose weight and get fit. However you need to be realistic and know that having a drink occasionally is not so bad, after all a good drink has the ability to relieve a little stress, calm you down, and lift up your mood. Caution though is needed when you decide to drink as not all drinks are created the same. This is similar to the food that you choose to eat or not to eat, not all food is created equal, while some of it can be okay other types of food need to be avoided at all times, the same would be true for certain cocktails.

Being prepared ahead of time so that when a scenario is put before you that will more than likely end up in a way that could be bad you will have already had the knowledge and wisdom to know what to avoid or what to choose. When you read on further you will learn of the five best drinks and why they are okay. They're okay for you not because they are low cost or because they taste really good but for health-related reasons and how they affect your body. This should be primary concern for anyone who's losing weight and getting in shape knowing the reasons why their good and how they affect your health will make a difference.

One of the best types of cocktails to drink is actually one that most people are familiar with and drink on a regular basis. Many things have been written about red wine, from the high antioxidant levels to how it can even help with small stomachaches. I believe there are even a few scriptures in the Bible that talk about having a little bit of wine is good for the stomach.

Since red wine is what's mentioned in this article specifically do not wrongly assume that white wine is not equally if not better for your body. The research that has been done shows almost in every case that both wines offer health benefits. The really interesting fact as of late is that actually white wine has a little bit higher antioxidant level as well as being somewhat more beneficial in other health areas. What all this research really means is that for the health-conscious you cannot go wrong if you're going to drink a cocktail by choosing wine.

Skipping over the pond (the Atlantis that is) and landing on a little island that seems to be best known for pubs and shamrocks as well as their rich fool bodied beers is Ireland. Ireland seems to be synonymous with its most popular mass produced beer Guinness Stout. The Irish saying about Guinness is that it is just as much of the meal as it is a drink. Guinness as being a healthy cocktail choice may sound like a complete contradiction since when you have one you feel like you had a brick to drink. However that is the reason why Guinness is a healthy choice because one of those beers can fill you up as much as a 12 pack of Bud. What else is surprising is that Guinness is quite low in calories and carries a fairly high iron content which makes it one of the best mass-produced beers you can drink.

If you're not much of a beer person but are more of a hard liquor person drinking top shelf alcohol of any kind straight on the rocks or with water is not a bad way to go. Why the recommendation of top shelf alcohol which may seem more expensive is recommended is because usually the cheap stuff leaves many kinds of impurities and bad tastes which lend it to being blended and mixed with sodas or juices. Top shelf alcohol is made not to be combined with anything else but usually to be enjoyed by itself therefore limiting the caloric impact it can have on your body.

If you're the kind of person that loves liquor over beer or wine but feel that you may need just a little something splashed in to your drink besides water or just simply on the rocks your best bet is a vodka soda. A vodka soda should not to be confused with a vodka tonic as tonic water is not really good because it's high in sugar and calories. Why soda over tonic, is because soda water is basically water that's been carbonated with no additional calories or sugars of any kind. Mixing together a little vodka, soda water, and a touch of lime juice creates a light and refreshing simple cocktail that's easy to make and easy on your body.

Last but not least is really for those that love beer and love different types of beer. For those that are not too keen on Guinness, microbrews offer a great alternative. You might find yourself scratching your head as to why a micro brewed beer is better than a mass-produced beer and the answer to this question is actually quite simple.

Beers that are massed produced usually rank well in price and seem to win every time against micro-brewed beer. The reason for this is that the ingredients that are used in these beers generally are of lower quality while at the same time using lower grade ingredients like artificial flavorings and colors as well as a lot of other junk. The micro brews as an alternative on the other hand stick to European codes when they're being made so they end up using natural ingredients and no artificial flavorings or any other junk. These are a few reasons as to why this type of beer is a good choice on the list of top 5 cocktails.

Sticking with these five cocktails as your drink of choice when you're out with friends will go a long way in helping you reduce calories and maintain good sound health. When you feel like you need a drink don't be nervous about the repercussions. With any of these alternatives is a great way to relieve some stress feel satisfied and rest assured that the choice you made is a good one.

Cocktail of the week: Salon Brixton’s country tailor sidecar – recipe

A twist on the classic sidecar, which traditionally uses cognac. This works as aperitif or digestif, because though the citrus adds lightness, it still packs a decent punch. Serves one.

40ml cider brandy (we use Somerset Alchemy 15-Year-Old) 
20ml Cointreau
15ml freshly squeezed lemon juice
1 twist orange peel, to garnish

Chill a martini or coupette glass (freeze it for half an hour or, if pushed for time, pop in a couple of ice cubes and top with cold water). Put all the liquids in a shaker with a good handful of ice, shake hard for four to five seconds, then double-strain into the glass, garnish and serve.

The Jameson Hot Toddy Recipe

Hot Toddies are a night changer. They’re endlessly customizable, warming, and the first sip can take you from being in a state of sickness to feeling like a human again. When it comes to preparing your own, there’s one standout brand that can turn a Hot Toddy into something extra special: Jameson Irish Whiskey.

You’re probably most familiar with hot Jameson drinks from Irish Coffees. Windswept Ireland is no stranger to needing a stiff, warm drink, but coffee isn’t always the best choice. That’s where the Hot Toddy comes in — after all, if the legends are to be believed, it was an Irish doctor named Robert Bentley Todd who invented the Hot Toddy.

If you don’t have any Jameson with you, head to the store now. Here’s how to make a Jameson Hot Toddy.

Ingredients In The Jameson Hot Toddy:

4 ounces hot water
1 1/2 ounces Jameson Irish Whiskey
1 bar spoon honey
1/2 ounce fresh lemon juice
Optional: Dash of cinnamon, nutmeg, cloves, and anise

Jameson Hot Toddy Directions:

Add everything but the water into a mug.
Pour hot water over the top, stir.
Garnish with lemon.

The good mixer: detox punch cocktail recipe

The only thing this detoxes is your drinks cupboard, but there’s nothing wrong with that, or with using up dusty bottles from three Christmases ago. This may seem heady, but it’s very pleasant: each flavour comes through, fusing into a cupboard-cleansing, fruit bomb. Serves one (or multiply by 10 in a bowl, add fresh cherries and ice, and ladle out).

30ml sauternes
20ml port
25ml gin
15ml Grand Marnier
10ml fresh lemon juice

Shake over ice, pour into a tall glass, add a twist of lemon and serve.

Americano shandy recipes

Bear with me on this one: Campari and sweet vermouth make a happy marriage, most famously with a hefty glug of gin in a negroni, or as an americano when lengthened with soda water. Here, they rub along surprisingly well with a hoppy lager to make a shandy with a certain Italian elan. It’s a little bit country and a little bit rock’n’roll. Serves one.

25ml Campari
25ml Martini Rosso (or other sweet vermouth)
About 150ml pilsner-style lager
1 lemon slice, to garnish

Pour the Campari and vermouth over ice in a tall glass and top with lager. Garnish with a slice of lemon.

How to Pick a Ripe Orange

There are differing peak seasons for oranges depending upon variety. Valencia oranges are in season from late spring to mid summer. Navels are best from mid winter to early spring and blood oranges are at their peak from early winter until early spring. Sour oranges are harvested beginning in late fall and the harvest continues through spring depending upon the region and climate.

Select. Select a firm, smooth and thin-skinned orange that is full colored and heavy for its size. Color is not a good indicator of quality; some oranges are dyed and some fully ripened oranges such as the Valencia may regreen. Brown surface patches do not mean the orange is unripe or spoiled, but rather that it was grown in a very warm and usually humid region. Avoid oranges that are soft or moldy.

Amount. Three medium-size or 2 large oranges equal about one pound of segments.

Store. Oranges will keep at room temperature for up to 1 week and in the refrigerator for up to 2 weeks.

Whole or segmented oranges are not recommended for freezing. Orange juice can be frozen in plastic containers for up to one year.

Prepare. To eat an orange out of hand, wedge your thumb between the peel and flesh and pull off peel a piece at a time. Break fruit into sections.

To remove the orange’s peel and the bitter white membrane beneath, run a sharp knife between the peel and flesh in a spiral fashion.

To juice an orange, roll the fruit on a firm surface to soften the flesh then ream on a orange or lemon juicer.

To grate orange peel for zest, rub the colored part of the rind only against the small holes of grater or use a zester or vegetable peeler to remove the rind and then chop finely.

Cocktails with dinner?

There's an upside and a downside to having a martini before a meal. On one hand it's the equivalent of a reveille, letting the stomach know that, hurrah, we're not having frozen pizza for once. On the other hand, a martini's alcohol content may make you forget to appreciate the food at all.

This would be a bit of a waste tonight because I've come to Gillray's, a new steak restaurant in the old London County Hall building. A 450g porterhouse steak costs £36 and the meat has, I'm assured by chef Gareth Bowen, spent two years eating only the best pasture, before shuffling off in the direction of what he refers to, with a respectfully lowered voice, as its "final destination".

But, at Gillray's, the gin is almost as important as steak and their menu trumpets the fact that the two can be the perfect partnership. "There are certain gins that are very strong in the flavour of juniper," explains bar manager Karina Elias, "and juniper and beef is a great marriage."
That's why I'm planning to not just start with a martini, but to ignore the wine menu and stick with gin for the whole meal. Gillray's is one of a number of establishments pushing the idea of a "cocktail sommelier." The Assagetti restaurant in Piccadilly, for example, encourages diners to try its mojito sbagliato with fish and there have been similar attempts to entice customers away from the wine list at US restaurants such as PS7 in Washington DC and the newly opened Booker and Dax in New York.

The waiter at Gillray's suggests I try an aston webb collins with my steak: "pomegranate and passion fruit seeds muddled with mint and sugar, shaken with Tanqueray gin." It is nice enough but too fruity to bring out the best of the wonderfully flavoursome meat. I think my mistake was in requesting something not too alcoholic. Despite the pleasantness of both the food and the drink, I'm not sure they're ready to get hitched yet, even if, at Gillray's, a cocktail at £10 is only about £3 more than a glass of merlot.

However, the march of cocktails from bars into restaurants won't stop here. The next day I visit cocktail maker Tony Conigliaro's laboratory, where he's working with Belgian food scientist Bernard Lahousse to create what they're hoping will be the inspiration for a food and cocktail pairing menu at his bar this summer.

The first results are on the table in front of me. A plate of puréed aubergine, raisins, black olive, dry ham, lime zest, pickled walnuts and tahoon cress and, next to it, a glass of Conigliaro's woodland martini. The theory is that the drink and the odd, experimental dish share what they call a "flavour profile" and that, following a mouthful of one with a mouthful of the other, will result in both becoming more than the sum of their parts.

Lahousse has analysed over a thousand different ingredients, breaking them down into their constituent aromas, and he says that, as a rule, you'll find that foods or drinks which go well together share some molecular kinship. This works, he claims, even when you reverse-engineer recipes by the likes of Escoffier or time-honoured cocktails such as the mojito. "If you divide rum into its aromas," he says, "you find that in one part you can smell mint. If combinations work, most of the time there is a scientific explanation."

The woodland martini is made of gin, amontillado sherry and "woodland bitters". It does, indeed, go well with the earthy flavours that Lahousse has put together. More importantly, though, using their techniques, a mixologist ought to be able to create a cocktail to go with almost any dish. "It's easier to fit a cocktail to a dish than it is a glass of wine because you have more tools and many more flavours to play with," says Conigliaro.

So, in theory, with the right information, you could take the ingredients of a frozen pizza and then mix up a cocktail to match. Prime steak, however, will surely always be happier with a nice glass of wine.

Tips for Planning a Cocktail Party Wedding Reception

Couples have been trending away from traditional seated wedding dinners for the last few years. One of the most popular new styles to emerge from this trend is the cocktail party wedding reception. A cocktail reception is typically very glamorous, relatively affordable, and a lot of fun! Check out these tips for planning a cocktail reception that everyone will enjoy.

Because they are non-traditional by nature, it makes sense to choose a unique venue for a cocktail reception. Depending on the size of your guest list, it could be a loft, an art gallery, a wine bar, a museum, or perhaps a tent. While you certainly could host a cocktail reception in a more standard venue like a wedding hall, country club, or ballroom, you would lose some of the special ambiance that gives this type of celebration its hip and chic reputation.

One thing that clearly distinguishes a cocktail reception from a traditional seated wedding dinner is...the lack of traditional seating. You won't find a dozen round tables for ten at a cocktail party. The vibe is much more mingle and sip than sit down for an extended time. That said, it is important that you have adequate seating for all of your guests. Sufficient table space is also crucial. If you have ever tried to hold a drink, balance a plate of appetizers, and eat all at the same time, you know why! A good arrangement is a combination of small tall tables with stools (preferably the kind with backs) and low sofas with side tables and coffee tables. This type of furniture can easily be rented if your site does not have it.

Since the focus at a cocktail reception is not a full meal, the menu will be a bit different. For one thing, you won't have a cocktail hour followed by a traditional reception with dinner, given that the whole party is like an extended cocktail hour. A cocktail reception tends to be shorter in duration, which can help save money for the couple on a budget. The menu should mostly be easy-to-eat finger foods and small bites. Since you will not be serving dinner afterward, plan on a much larger quantity of appetizers than you would for a 45 minute cocktail hour. The closer to a typical meal time your reception will be, the heavier you should go on the hors d'oeuvres.

Passed hors d'oeuvres of all types should be served by waitstaff. You will also want to set up several displays where guests can help themselves, including a cheese display. Think creatively about what your guests might enjoy. You can add a few interesting stations to your cocktail reception to make the food really special. Options include a tapas bar, raw bar, sushi station, and a mashed potato bar. Sometimes couples also have a pasta station; while not exactly an appetizer, pasta is inexpensive and filling for those who will find appetizers alone to be too light. Naturally, you will want to have a full selection of cocktails, wine, and beer for this style of reception. Many couples also incorporate a signature drink, which is both chic and can trim the bar bill a bit too.

Since a cocktail wedding is non-traditional, the bride will likely want to select an interesting dress and unique bridal jewelry. A princess style ballgown would be out of place for this celebration. A cocktail reception is the perfect excuse to choose a chic short wedding gown, worn with a fascinator and unique handmade bridal jewelry. 1950's or '60's retro inspired dresses are also fabulous for the bride. Round out the evening with music provided by a jazz trio for the perfect background to a chic cocktail wedding reception.

The Story Behind The Caledonian Spritzer

I like to think that during medieval times, somewhere, somehow, there was a knight sipping cocktails in a classy tavern. It’s the stuff of fantasy, of course. When the Romans referred to Scotland as Caledonia back in 84 A.D., they didn’t have the necessary ingredients to craft cocktails -- certainly not this one. The first Scotch whisky would not be distilled until 1,500 years later, around the same time Riesling started to appear in documents.

This cocktail has Scotch and Riesling in it, both available in this day and age for wide consumption, thankfully! I find that pineapple juice brings something special out of a good blended Scotch, so we brought some of that with us to our tavern. Pineapple gives the drink a crisp citrus zest, but also brings a lot of sugar into it – hence the Riesling, to balance it out. To bring this drink back down to earth, I picked some fresh thyme from my garden and mixed it into a quick and easy simple syrup mixture; that really did the trick.

The Story Behind The La Naranja Amarga

With the East Coast and Midwest awash in unseasonably gorgeous weather, our taste buds believe we’re in full-on spring. Who are we to dissuade them? It’s a perfect time to recreate – with subtle differences, naturally -- a classic cocktail from our favorite bar in a springtime destination that’s beautiful all year round. I’m speaking of Mexico City’s Hanky Panky.

We start with a gin base, as they do at Hanky Panky. But we wanted something with an orange tinge, so we split the sweet vermouth and instead of the traditional 1.5 ounces used 1 ounce of Punt e Mes, which has a slightly more orange taste. The remaining ½ ounce was replaced with a local Argentinian triple sec. Of course we kept the Fernet Branca; I don’t think you could call it a Hanky Panky variation without the Fernet. But this rendition is a little drier than your typical classic.

Ingredients In The La Naranja Amarga:

1.5 ounces gin
1 ounce sweet vermouth
½ ounce triple sec
¼ ounce Fernet Branca
1 cup ice
Grapefruit twist (garnish)

La Naranja Amarga Directions:

Combine all ingredients into a mixing glass
Stir gently for around 1 minute
Strain into a coupe
Garnish with grapefruit twist

The Lillet Rose Spring Cocktail

This cocktail comes to us by way of Martha Stewart. Not only is the drink delicious, it also features a floating flower, which ups the Instagram-ability big time.

12 ounces Lillet Rose
12 ounces Ruby Red grapefruit juice
6 ounces gin
6 edible flower blossoms

Combine all the ingredients minus the flowers into a pitcher full of ice and stir until chilled. Strain and divide cocktail among 6 stemmed cocktail glasses, such as Champagne coupes. Float a flower in each.

Cocktail of the week: lemon fizz recipe

This is one of our new “twisted” wine cocktails, made from spirits derived from grapes. Serves one.

25ml limoncello
25ml ginger liqueur (we use Giffard Ginger of the Indies)
2 tsp finely grated fresh ginger
20ml fresh lemon juice
Champagne, to top
Pickled ginger (pink, ideally), to garnish

Shake the limoncello, ginger liqueur and pulp, and lemon juice over ice, and strain into a chilled flute. Top with champagne and garnish with pickled ginger petals scrunched up into a flower shape.