Thursday, October 30, 2014
There are drinks that are downed in a hurry, maybe to relax or take the edge off, and others that are more of an event. Personally, I'm all for cocktails that are special and deserve to be sipped and savored. Creative rims, fun garnishes, little touches that make them something to look forward to.
1 1/2 oz. Whipped vodka
2 oz. Plain apple juice
1 1/2 oz. Buttershots liqueur
1/2 oz. Lemon juice
1/2 oz. Simple syrup
Pinch of cinnamon
1 Tablespoon cinnamon sugar for topping
If you'd like to make the lattice crust, roll out pie dough (store bought or homemade) and use the rim of your glass to cut out a circle. Note that, since the dough will shrink slightly in the oven when it puffs, it's a good idea to cut out the round slightly larger than the glass. Cut into strips and weave or just cut a couple of vents. Place on a baking sheet lined with parchment paper, dust with the cinnamon sugar and bake in a pre-heated 350 degree oven for 30 minutes.
If you're going the simple route, run the edge of a cut lemon along the rim of the glass and dip in the cinnamon sugar.
Add the vodka, apple juice, Buttershots, lemon juice, simple syrup and cinnamon to a cocktail shaker. Fill with ice, shake well and pour into the prepared glass.
Thursday, October 23, 2014
There's a chill in the air, the leaves are changing colors and the pumpkin cocktails are flowing freely around here. Mixed with the warmth of bourbon, cinnamon and maple, this drink just typifies autumn.
1 1/2 oz. Bourbon
1 oz. Unsweetened pumpkin puree
2 oz. Vanilla ice cream
2 oz. Milk
2 Teaspoons maple syrup
Pinch of cinnamon
Pinch of salt
Add the bourbon, pumpkin puree, ice cream, milk, maple syrup, cinnamon and salt to a cocktail shaker. Fill with ice, shake well to break up the pumpkin and ice cream and pour into a cocktail glass.
Thursday, October 16, 2014
The other day I was poaching pears in a ginger syrup for a cheese course dish and the aroma was intoxicating. Even the next morning, my kitchen still a light ginger fragrance and the leftover pears on my counter were ripe and aromatic. I just had to do something more with all that!
Thursday, October 9, 2014
Thursday, October 2, 2014
We've been having a mini heatwave in New York the last couple of weeks. The last bits of summer intruding into our fall. So the bounty of autumn pears in the market are begging to be used, but not exactly in front of a warming fireplace.
Thursday, September 25, 2014
The basic daiquiri is a wonderfully simple and tasty classic. Just three ingredients - rum, lime and sugar. But those few components blend together so harmoniously. Much more fun, though, is the fact that it's an easy drink to adapt.
Thursday, September 18, 2014
I still remember the first time I heard about apple martinis. It sounded so unusual and intriguing and, when I was at a restaurant that offered it, I was excited to try. Until it arrived, all neon green and practically glowing in the glass. Hmm. Oh, it tasted nice, even if not exactly like apple, but somehow not quite what I expected.
Thursday, September 11, 2014
The temperature has finally fallen a bit around here. Still warm but no longer hot. The summer fruits are disappearing, replaced by lovely apples and pears and figs! Yay for figs. They have such a short growing season from late summer into early fall and are almost gone already.
Thursday, September 4, 2014
Now that Labor Day weekend has come and gone, we're in that place between mourning the passing of summer and the anticipation of autumn and a slight nip in the air. And while many of the summer fruits are becoming scarcer, they're being replaced with juicy apples and fragrant ripe pears. I'm actually a little obsessed with pears these days.
Thursday, August 28, 2014
Even though we're quickly coming up on Labor Day weekend, I'm taking advantage of the last bits of summer I can grab. There's still plenty of beautiful ripe fruit to be had at the market and the August peaches are sweet and juicy.
Thursday, August 21, 2014
For the last few years, late August has meant vacation heaven on the coast of Maine. We know where to stay, where to eat and definitely where to drink. There are always at least a few meals at One Dock and we can't wait to see what specialty cocktail they've added to their menu.
Thursday, August 14, 2014
I've been waiting for the August peaches! In some ways, they're a frustrating fruit because they're available in my market all year long but they're not worth eating. Hard as rocks with no flavor or aroma. But there they are, on display, taunting me. August, though, is when the peaches become peachy!
Thursday, August 7, 2014
Once again I found myself planning cocktails in the produce aisle. There's always a dazzling array of fruit these days but something usually jumps out. This week, some blood oranges rolled into my basket and demanded to come home with me. So ripe they practically juiced themselves and filled my kitchen with a lovely fragrance.
Thursday, July 31, 2014
Yesterday was National Cheesecake Day and I celebrated with several dozen of my fellow food bloggers. We each made our own perfect version of cheesecake and my Blueberry Ricotta Cream Cheesecake was definitely my ideal. But whenever I have a killer dessert, I start to wonder if I can turn it into a killer cocktail.
Thursday, July 24, 2014
Delivery people who come to my door usually have to contend with an eager tail wagger who assumes that they are there to play with her. But today, the man who delivered my Fresh Direct weekly grocery order also had to contend with me practically ripping the boxes out of his arms.
Thursday, July 17, 2014
Summer and s'mores just go together. The smell of roasted, slightly burned marshmallows conjures up memories of summer camp and long lazy kid days. Of course, grown-ups can eat s'mores, too, but it's kinda fun to drink them as well. If you don't already have a bottle of marshmallow vodka, you need to get some. Right now. For one thing, you need it to make this drink and you do want to make this drink. You can also use it to make a Frozen Fluffernutter and you want to make that, too. Drinking it straight from the bottle is also an option. Cheers!
Thursday, July 10, 2014
Last week I had the good, and tasty, fortune to sample a new line of Häagen-Dazs gelato flavors. Yes, I realize it's a tough job but I'm only doing it for all of you. Um, yeah, sure. Anyhow, I ended up using most of the flavors to make mini crunch cakes but I still had some pistachio flavor left over in my freezer.
Thursday, July 3, 2014
So, remember a few weeks ago when I was in such a hurry for summer to arrive? Yeah...um...OK. We can check that off the list now because it's arrived and with a vengeance. No, I'm not wishing it away. Not at all. But I am wishing for something tall and icy cold to drink.
Thursday, June 26, 2014
I love farmers markets and big displays of fresh produce and it's one of the many reasons to love summer. Don't get me wrong, there are plenty of bags of frozen fruit in my freezer. Those are perfect for smoothies and frozen cocktails. But they don't have the ability, while I'm wandering through the fruit stalls, to grab me with their fresh aroma and demand to be purchased.
Thursday, June 19, 2014
I love the smells of summer. Ocean water, suntan lotion, fresh fruit...those aromas all make me happy. The melons especially call out to me when I'm walking past a display of them. It's always tricky knowing which ones are ripe but I've found that with most fruit, the fragrance tells the story.
Thursday, June 12, 2014
Do you remember when the world was supposed to end? It was around May of 2011 when the rapture was supposed to occur. Since we're all still here, the folks who were predicting it were clearly a little off...and maybe even more than a little off, if you know what I mean. And before you start thinking that I've gone a little off, I guess I should explain what all this has to do with lychee martinis.
Thursday, June 5, 2014
Spring is quickly giving way to summer around here with temperatures moving into 80's. Still not oppressively hot, though. Perfect for beach days and picnics, street festivals and afternoons in the park. And, of course, tall cool drinks on the porch.
Thursday, May 29, 2014
So, last week a made a nectarine cocktail because I couldn't resist the sweet aroma of them on display in my market. Well, this week, I walked in there with the intention of buying pineapples but those were right next to the nectarine display, still sitting there, wafting nectarine smells in my direction. Who could resist wafting nectarines?
Thursday, May 22, 2014
Happy almost Memorial Day weekend! The start of summer beach days and grilling and long lazy afternoons sitting on a porch sipping a cool drink. Yes, I know that's somewhat idealized and there's still work to be done during the week. But we still need to savor those lazy, cool drink times because they'll be gone before we know it!
Thursday, May 15, 2014
I'm loving the spring weather we're having, even if it's a little on the rainy side this year. But after such a long, cold winter, I'll take any relief. And warm weather makes me want to put fruit in a blender and pour vodka on it. Rum would work, too.
Thursday, May 8, 2014
Thursday, May 1, 2014
It's just a few short days until we celebrate Cinco de Mayo and already I see tons of margarita recipes all around the internet. The Mexican holiday is always a big deal in New York, mostly as an excuse to go out and eat delicious Mexican food and drink tequila cocktails.
Thursday, April 24, 2014
Thursday, April 17, 2014
The first time I heard of cucumbers being used in a cocktail, I was both intrigued and doubtful. I mean, I really love cucumbers but the thought of drinking them seemed so odd. But I guess the intrigued part won out because I looked up a recipe and quickly threw together the drink. Nope. Not remotely appealing. Bitter and overly savory, it was more medicine than delightful refreshment. I shelved the idea.
Thursday, April 10, 2014
Thursday, April 3, 2014
A few days ago, I got a package in the mail and it contained a whole lotta carrots. This veggie largess was compliments of Grimmway Farms with whom I will be working on a project next month. My immediate reaction was to get a tub of hummus and start munching away while I decided what else I could do with them.
Thursday, March 27, 2014
When I was a little girl, there were only two kinds of kid-approved sandwiches and both involved peanut butter. The classic PB&J, of course, and the fluffernutter. That ingenious combination of sweet marshmallow fluff and salty peanut butter was perfect on its own or with the addition of some sliced bananas. OK, sometimes there was some chocolate hazelnut spread as well but the fluff was the constant.
For 2 Servings:
4 oz. Marshmallow fluff vodka
1 Banana, frozen
3 Tablespoons peanut butter
3 Tablespoons marshmallow fluff
1/4 Cup milk
Pinch of sea salt
Whipped cream, for garnish
1 Teaspoon peanut butter thinned out with 1 teaspoon milk, for garnish
Add the vodka, banana, peanut butter, marshmallow fluff, milk and sea salt to a blender. Fill with ice and blend until all the ice has been crushed. Pour into two chilled cocktail glasses, garnish with whipped cream and drizzle with the thinned peanut butter.
Thursday, March 20, 2014
Hooray for the first day of spring! It may take a little while longer for the snow to melt and the cherry blossoms to flower but I'm happy nonetheless. This winter has lasted way too long and I'm ready to celebrate its departure.
2 oz. Gin
1/2 oz. Orange juice
1/2 oz. Pineapple juice
1/2 oz. Lime juice
1/2 oz. Simple Syrup
1/2 oz. Aperol *
Add all the ingredients to a cocktail shaker filled with ice and shake well. Pour into chilled martini glasses and garnish with lime.
* Aperol is an Italian aperitif, somewhat bitter and with strong notes of grapefruit.
Thursday, March 13, 2014
This drink dates back to when we finally broke down and bought our first bottle of whipped vodka. We scoffed at first but suddenly all these vodka brands were getting themselves whipped and fluffed and we couldn't fight it off anymore. So when we were browsing around the liquor store (yes, we are the kind of people who browse in liquor stores) one of those bottles went into our basket. Back home we approached it with some doubt as to whether it would taste sweet or artificial but, it was good. Really good.
2 oz. Whipped vodka
1 oz. Fresh lemon juice
1/2 oz. Simple syrup
1 oz. Cream or half & half
1 oz. Whipped cream topping
Thursday, March 6, 2014
I've always thought of the Manhattan as the quintessential grown up drink. It always reminds me of some dark, oak paneled New York bar with elegant, well dressed people sipping scotch and whiskey. And it's definitely a drink to be slowly sipped because it will knock you right off that bar stool. Although, the ingredients are few and simple, the flavor is actually quite complex. And, to me, the aroma is as intoxicating as the alcohol. Definitely a classic favorite around here. Cheers!
2 oz. Whiskey
1 oz. Sweet vermouth
Dash of angostura bitters
Maraschino cherry for garnish
You can choose to combine the whiskey, vermouth and bitters in a cocktail shaker with ice or simply add the ingredients to an 'old fashioned' glass and serve on the rocks, as shown here.
Thursday, February 27, 2014
Last year, my good friend Heidi created a line of flavored syrups, called Not So Simple Syrup, and I had the pleasure of trying a few of them. She and I are bonded in our love of cocktails and natural flavors are important to both of us. She works with a local bottler and uses only fresh ingredients. I was impressed the first time I tried them.
2 oz. Gin
2 oz. Strawberry Not So Simple Syrup
1/2 oz. Lemon juice
2 oz. Lemon-lime soda
Leaves of two thyme sprigs
Thursday, February 20, 2014
1 oz. Vanilla vodka
1 oz. Hazelnut liqueur
1 oz. Chocolate hazelnut spread
2 oz. Half & half or cream
Extra chocolate hazelnut spread for garnish, optional
Combine the half & half or cream and the chocolate hazelnut spread in a small bowl and microwave for about 10 - 15 seconds. Pour into a cocktail shaker along with the vanilla vodka and the hazelnut liqueur. Fill with ice, shake well and pour into the prepared glass.
Thursday, February 13, 2014
Friday, February 7, 2014
For the past few weeks, I've had the pleasure of working with the folks at Captain Morgan on their Captain's Table challenge. We love their spiced rum so it was pretty easy to create recipes with it. But they've recently added a white rum to their line and were good enough to send me a bottle to "preview."
2 oz. Captain Morgan White Rum
1 oz. Fresh lemon juice
1/2 oz. Triple Sec
1/2 oz. Simple syrup
Add the rum, lemon juice, Triple Sec and simple syrup to a cocktail shaker and fill with ice. Shake well and pour into the prepared glass. Garnish with a wedge of lemon, if desired.
Note: I received the complimentary bottle of rum but was not under any obligation to write about it.