A Glass of Class: Introductions and Rasputin’s Fury

Hello, beverage-clubbers and connoisseurs! We are Calvin (mixologist/engineer) and Lucio (bar chef/writer,) sending you guys and girls our (somewhat) weekly drink experiments and personal recipes. So, welcome to the first installment of “A Glass of Class!”

Rasputin’s Fury

2 shots frangelico

2 shots Stoli vanilla vodka

half a highball of cola

Shake the alcohol with ice, then strain into highball until it is 3/4 full. Serves about 6.

The two of us discovered Rasputin’s Fury during a trip to the Center for Jewish Living’s after-shabbat bar night some time ago. The bartender was a member of one of the off-campus improv groups; we were trying to network with him, and when he offered to make us a special drink, we figured this was a big in. He wove a tale of Rasputin, the infamous Russian advisor to the Czar who supposedly cheated Death so many times, he makes Jackie Chan look like the bubble boy. To top it off, he claims that this was the drink that gave old Raz the power to survive. And here we were, drinking that same ambrosia of the gods. I was tentative at first, but being a fan of Stoli and having grown up on espresso-frangelico, I decided to go for it. Calvin had no such doubts, but then, his stomach is made of iron, so he had nothing to worry about. The drink was as smooth as silk, and tasted like some mystical get-you-drunk chocolate. To this day, we attribute that night to the kindling of our desire to experiment with our drinks to accompolish what “Rasputin” had: make a fantastic drink to call our own. As always, stay thirsty, ladies and gents.

–C and L


Attention all, J Lo in ‘da house’

Dear readers,

A hearty welcome to the online dominion of bevvies! My name is Jonathan, and in this first post I will introduce myself, explain my presence on the blogosphere, and finally toss you a favorite recipe of mine.

First, let’s get the name squared away. The name “J Lo” was a monstrosity that my sister brought to my attention when I was only in the second grade (the “J” from my first name and the “Lo” from part of my last). You. Could. Not. Realize. My. Horror. Let’s be honest, all you men out there, having your name related so closely with the cooty-infested species of girls was social suicide in second grade. I fought, and I fought hard to prevent this nickname from latching itself onto my being. Fast-forward a decade later… and now all we/I think about is that “junk in the trunk”! I can’t say I mind as much anymore.

So yes, I have now adopted the bootylicious popstar’s nickname as my own for the blog. To do the name justice, I will try my hardest to be the Jennifer Lopez of Cornell’s beverage scene. No guarantees, but I’ll sure as hell try.

Ok, name done. Now let me give you an abridged, “explain-like-I’m-five-years-old” version of what makes me J Lo. I am from a suburb outside of San Francisco, California. I love Jazz and Indie Music. I play Flute and Bass. I used to be in a band with my high school friends (shameless plug). I love to bake. I love to eat. And now, I love to make drinks.

SO! What am I doing here?

Simply put, I am here to bring the joy, the tastiness, and the greatness of the cocktail to you. In this blog, I will be sharing my liquid-related ideas and original creations with you. I will share my latest obsession. I will share my greatest dislikes. All shall be shared, and shared shall be all.

By now, you’re all probably incredibly thirsty from reading. Allow me to share my liquid love affair from this past summer. Thirst quenched:

Gimme Mo’jito

1.5 oz Gold rum (Bacardi Gold, preferably)

1 oz simple syrup (preferably made with brown sugar)

.75 oz lime juice (or half a lime)

4-6 Mint Leaves

Soda Water


Instructions: Place mint, syrup and rum in the bottom of glass. Muddle well. Fill glass with ice, add lime juice, fill with soda water. Garnish with lime wedge.

I like the color of dark rum. Sue me, I’m not a traditionalist. Here’s a fun paired reading.

Before I sign out, my friends wanted to make an appearance…

"Why hello there!"

-J Lo

In the summer, drinkin’…

Hello! I’m Audrey and there are only three things you need to know about me:

1. I am from the Bay Area, California
2. I don’t say ‘hella’ unless necessary
3. I like to eat/drink/consume things in general

Let’s do this!

Nothing reminds me of home more than this perfect summer drink, one that evokes hot sunny days eating al pastor tacos in the Mission district of San Francisco and sipping on homemade agua frescas. Mexican horchata is, mostly simply, made from rice, water and milk. There are many kinds of horchata, whose variations include almonds, condensed milk, and even lime zest, but this is beautifully simple to make.

I used a recipe posted by one of my favorite bloggers, David Lebovitz, which he, in turn, got from this book. As soon as I got back to school and was greeted by 80 degree heat and 50%+ humidity, I decided that I needed cool liquid relief in the form of cinnamon rice milk. Having only just moved into my new apartment, I didn’t have some of the tools required (a sieve? cheesecloth? in a college apartment?). If you don’t have a blender, just smash the rice in a sturdy plastic bag with a pan. Some horchata recipes don’t even include the blending/crushing step, so feel free to ignore step 1. I also found that when the horchata sits overnight, the rice bits collect nicely at the bottom of the container. Unless you like munching on raw rice, don’t stir up the contents before pouring it out. No sieve needed! Here’s a simplified, but still very tasty, version of this drink.

Horchata adapted from David Lebovitz, who adapted it from Paletas

2/3 cup rice
2 cinnamon sticks
3 cups warm water
2 cups milk
1/2 to 2/3 cup sugar OR 2/3 cup agave nectar
Ground cinnamon

Makes about 6 servings (or just 1 big serving for myself)

1. Crush rice to a coarse sand by a) mixing in a blender or b) smashing it in a sturdy plastic bag with a pan.

2. Put rice, cinnamon sticks, and warm water in a container or large bowl. Cover and refrigerate overnight.

3. Pour liquid into another container or pitcher. The rice sediment should have collected at the bottom of the container overnight, making it easy to pour out just the liquid. Lacking a sieve and cheesecloth, I just squeezed handfuls of the pulp to extract more rice flavor.

4. Mix in milk and sweeten to taste. Stir until sugar dissolves. Pour over ice and sprinkle ground cinnamon over it.

Notes: I tried sweetening with sugar, agave nectar, and honey. The honey was too overpowering and distracted from the flavor. If you’re health conscious, agave nectar is a great substitute, but since it’s pricier, sugar will do just fine. Also, sprinkling ground cinnamon over the drink really takes it to another level. Since smelling is just as important as tasting, the cinnamon gives it a nice kick.

Peace, love, and drinks,


Hello world!

Welcome to CU Beverage Club’s blog!

You have entered the dominion of Cornell’s most hardcore beverage gurus (self-proclaimed “bevvies”). We are dedicated to sharing our love of beverages: tea, coffee, beer, wine, liquors, cocktails, and all things liquid! In this blog, you can expect original recipes, compelling¬†reviews, industry news, trendy trend reports, and our latest, crazy experiments. We want to help all college-aged beverage enthusiasts spice up their libation routine. You don’t need to get fancy or expensive to make a great drink (but we still love that Dom Perignon).

It is true. Our e-board includes some flair practitioners, shake-happy bartenders, and loose-leaf tea obsessives. However, we are by no means experts. We want/need/desire your input. We welcome your suggestions and would love submissions on your latest beverage pursuits!

So now, let’s raise our glasses and salute; to you, the readership, to us, the blog. It’s gonna be a wet year.

Peace, love, and drinks,

The Beverage Club