Thursday, July 23, 2015

Tutti Frutti Poodle

Welcome back to The Poodle Martini Bar, that imaginary and suave (OK, for me) establishment in my head. I have a new cocktail to share with you. 

My daughters and I concocted this during the 4th of July Weekend. We had some leftover strawberries and pineapple chunks and went from there. I was having trouble coming up with the name and Rachelle nailed it perfectly with Tutti Frutti Poodle

This is a light summer cocktail with and emphasis on pineapple, coconut, vanilla and fresh strawberries.

I have two recipes. One is for a single cocktail and the second is for a pitcher full that is probably enough for four people. 

Tutti Frutti Poodle-single

1 oz Coconut Rum

2 oz Vanilla Vodka

½ oz Simple Syrup*

2 oz Pineapple Juice

1 strawberry, mashed

Mash a cut up strawberry in serving glass. Shake first four ingredients in a cocktail shaker with ice. Pour over the strawberries. Add ice to serving glass and garnish with strawberries and pineapples on a stick.

Tutti Frutti Poodle-For Four 

4 oz Coconut Rum

8 oz Vanilla Vodka

2 oz Simple Syrup*

8 oz Pineapple Juice

4 strawberry, mashed

Mash  cut up strawberries in serving pitcher. Add all ingredients in the pitcher. Add ice and stir. Pour into ice filled glasses. Garnish with strawberries and pineapples on a stick.

For the threaded fruit, I just used bamboo skewers that I cut down. Even with my tall glasses I had to take about three inches off.  Of course, the fruit is optional but it was a nice way to finish off the drink. I actually would eat a little fruit with each sip of the drink. 

* This is the recipe for simple syrup. It's easy to make. I keep it on hand in the fridge. Although, I like sour things, no one else around here does, so it's always, "that would be good if it was a little sweeter".

Basic Simple Syrup

From  The Ultimate Bar Book by Mittie Hellmich

Makes 2 cups

1 cup water
2 cups sugar

In a small saucepan, bring the water to a boil. Remove the heat and add the sugar. Stir until the sugar is completely dissolved. Cool completely before using or refrigerating. Pour into a clean capped jar, cap tightly, and store in the refrigerator until needed.

So now it's time to take a look at some of the vintage.

The Fruit Dish is one of my favorite pieces from Russel Wright's American Modern. I wish the handle was in better shape but that was why I got a good deal on it and it will hurt it's resale value if that time ever comes. Most of my Russel Wright American Modern dishes are green but I mix a few pink in.

 I found the appetizer forks this year. Made in Japan, they match a set of Fondu forks that I have had for years. There is no date on with box, so I have no idea from what decade they are from.

 I would term the linen piece a bar towel rather than a napkin. It was very unique, so I decided it was perfect for my collection.  Notice that there are Martini glasses sitting in front of each Poodle. 

These glasses were added about four years ago. I wanted something a bit different for Mai Tai and these Tiki styled glasses appealed to me. Some of the wood is cracked in a few places, but with vintage that is expected. I might try going over the wood with some orange oil; have no idea why I never thought of that before.

And here is a close up of Tiffany. She is a vintage Jim Bean Whiskey decanter. So far I only know of two Poodle decanters from Jim Bean. The other one I own is shown HERE.

That finishes this Poodle Bar out. I  hope you enjoyed my imaginary place. Take care and it's almost the weekend. Yea!

We have two favorite blog hops, Thoughtless Thursday and Barks and Bytes, and are doing them both today. Check out the other blogger's link ups down below. 

And a big shout out to Rukus The Eskie, Owned By A Huskie, M.K. Clinton, Heart Like A Dog and Two Brown Dawgs for hosting these two great hops.

Terri and the Pack

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