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Cocktails with Chris

hosted by Christine Potter   //   Friday at 4p est

"I'm just a gal who likes to mix things up: music, strange cocktail ingredients, and a swanky Nick & Nora ambiance with old school free form rock and roll radio.  It's no secret that I'm a little obsessive about all things Robyn Hitchcock, but my husband's OK with it.  Besides, I end every Cocktails with Chris by standing next to one of the world's great pipe organs for a few minutes and subjecting my listeners to the sometimes-deafening results.  I promise you a tasty cocktail recipe every week, along with music that starts with The Comedian Harmonists, careens through psych and prog rock, and often smashes into the shoals of roots and jazz.  Not to mention a sprinkling of indie pop, and Brit folk. Join me high atop the Potter building, in a swanky neighborhood near you." - cp


The Prettiest Tom Collins In The World

...is made with Magellan gin.  The iris-infused, French-made spirit is not so easy to find, but Mr. Potter brought some home from a purveyor of fine booze the other day, and Tom Jones, The Logovore, was dining with us.  He was sensible enough NOT to want a martini, which is really what I thought Magellan gin was best for, until I made one of these.  Since Magellan gin is glacier-melt-blue in color, the drink comes out a translucent pale blue-ish green, just lovely.  And it is DELICIOUS, just the thing to lighten up after a long, snowy winter.


A Magellan Tom Collins

2 oz Magellan Gin

1 oz fresh lemon juice

1 tsp. simple syrup or slightly less light agave syrup



Shake the non-seltzer ingredients together over ice and strain into an ice-cube filled highball glass.  Fill with seltzer, give it a good swizzle, and garnish with what makes you happy.  Some folks put a cocktail cherry in and an orange slice, but the colors are wrong with this drink.  I'd do a long, twisty piece of lemon zest, curled up, or a quarter of a lemon wheel. 


See you on the air at 4 on Thursday!


Blood oranges!

I had a blood orange margarita in a good Mexican restaurant--OK, a divey Mexican restaurant, but the food and drinks are great--in Chelsea (NYC) a couple of years ago.  I've been trying to replicate it ever since.  The big issue is getting really good blood oranges, of course, complicated by the fact that the Potter Building is in the Northeast.  And then there's lesser the always-issue of mixing with orange juice; the stuff's a bit of a bully and can take over and thicken a cocktail in weird ways.  Not always my fave ingredient (although I love a Monkey Gland, properly done).  But blood oranges have more than an amazing color.  They are tart-sweet, a perfect cocktail without a thing else in 'em.  The secret is to preserve that balance.  AND I think I have done it here.  Try this out.  All juices are freshly squoozeled, of course!

Blood Orange Margarita

1 and 1/2 oz blood orange juice

1 and 1/2 oz decent tequila.  Don't use your finest, but a nice amber-y one that you'd sip works here.

3/4 to 1 oz lime juice

3/4 (or a little less) oz cointreau


Shake hard over ice.  Run the squeezed-out hull of one of the blood oranges around the rim of a chilled cocktail glass.  Dip glass in a saucer of kosher salt and shake off extra.  Strain drink into glass and garnish with a blood orange wheel quarter OR (I saw this online and haven't tried it, but it sounds yummy) a fresh sage leaf. 


See you on the air sooner than you'd think!  I believe I'm going to go up to the station to celebrate Robyn Hitchcock's birthday today!



Something tropical...and blue

The other night, I felt like making up a drink.  Now let me be clear: that's probably kind of impossible.  There are so many bartenders on the planet, pro and amateur, that every time you put something together, it's probably already been done.  On the other hand, this isn't something I've had before in my memory, and it's darn tasty.

Yes, a vodka drink, just because I wanted a neutral background so I could go brilliant in color and splash around some fruity flavors.  And yes blue curacao, well--just because.  I wanted to make a blue drink.  So here is (and partially inspired by our program director's lovely week off in Barbados)

The Nerd In Paradise

2 oz vodka

1 oz lemon juice or a little more if you use the raspberry syrup

3/4 oz Domaine de Canton (ginger liqueur)

1/4 oz blue curacao

....and (optional, but go really light if you do it) a dash of raspberry syrup

Combine in cocktail shaker with lots of ice, shake hard, strain into chilled glass with whatever looney garnish you could come up with.  I did a lemon quarter wheel, but a bright blue drink like this (purplish blue if you use the raspberry syrup) could have toys in it--a plastic cocktail monkey or a paper umbrella.  It's the color of a tropical ocean!

Cheers--and watch out for these.  They are essentially tarted-up Cosmo's and as such, will sneak up on you.

See you on the air at four today! 


Stuff in the Sky!  

I'm not doing a Mars Attacks radio show this week, 'cause Zack Chaikin and Treavor Hastings already covered the topic really well last Friday and Saturday.  Still--holeee COW!  Fireballs in the sky!  And lightning striking The Vatican after the pope resigned!!!  Last week was how you say it...intense. 

So I started looking around for cocktails named The Meteorite or Lightning that sounded like I'd actually want to drink 'em.  Didn't come up with much.  But I did find a bunch of tasty cocktails with the word "Star" in their name.  And as a bonus, I'll also give you a lightning-themed cocktail, even though it's specific to New Jersey, not Rome, Italy.


(Don't know much about this one's origins, but I suspect Prohibition-era England; lots of interesting stuff went on over there while we were dry in the States)

1  and 1/2 oz gin

1/4 oz passionfruit juice (I use Ceres; it's tart 'n' tasty)

1/2 oz curacao (or less--I'd start with 1/4 oz and taste first)

1/4 oz dry vermouth

Shake over ice, strain into a chilled cocktail glass. Garnish is up to you. Orange twist or wheel perhaps?  If it were summer, I'd absolutely go for an edible flower.


and, even though the Pope's not from Hoboken...


1 and 1/2 oz applejack

3/4 oz lime

1/2 oz sweet vermouth

Shake over ice, strain into a chilled cocktail glass.  Garnish with lime wheel quarter.  Tart and interesting. 


Let's hope nothing else falls out of the sky!  See you Thursday at 4!


Valentine's Day...

...is tomorrow, and what SHALL we drink?

I have had a number of opinions on the topic over the course of this blog.  A really good option is just champagne.  Too much to drink is frankly unromantic, and if your sweetie is not a cocktail-ista, a full-strength, classic cocktail might be overkill.  Sipping from a champagne flute is elegant, and champagne will certainly taste good with almost any Valentine dinner--and it goes fine with chocolate.

You can try my newly renamed Cranberry French 75 if you want a Valentine's Drink with a bit more pizzaz:

The Tarty Cupid

1/4 oz unsweetened cranberry juice (available at health food stores)

1/4 oz cointreau

1/4 oz gin (nothing too powerfully flavored--New Amsterdam is fine)

about 3 oz of sparkling white wine (dry) or champagne


Shake the juice, cointreau, and gin over ice, and strain into a chilled champagne or wine glass with a couple of ice cubes therein.  Fill with champagne and give it a stir.  Garnish with brandied cherries.

This is a nice cocktail--strong but not lethal, and you can have a couple and then drink the rest of the champagne with your dinner.


If you want a strong after dinner drink, and you haven't had much else in the way of alcohol, there's always


The Honeymoon

2 oz Calvados or Applejack

1/2 oz Benedictine

1/2 oz fresh lemon juice

1/2 oz curacao


Shake hard over ice, strain into a chilled cocktail glass.  Garnish with either a curly lemon peel or if you're feeling VERY fancy, a flamed lemon twist.

This is a sweet but interesting drink.  It falls into the Stealth Martini group, though: use sparingly for success in your Valentines projects.

See you on the air at 4 tomorrow.  I promise to play plenty of love songs!